Easy Appetizer Alert: Italian Antipasti Skewers

This recipe for Italian antipasto skewers is easy, visually appealing, and can be made in advance. It's perfect when you're entertaining a large group, or need a quick and easy appetizer to bring to a party.

For this recipe I've skewered tortellini, salami, fresh mozzarella, baby lettuce, marinated mushrooms, and a cherry tomato on a toothpick. Feel free to substitute the marinated mushrooms with olives or artichokes instead. This recipe is quite adaptable!

Things You'll Need

24 toothpicks 

2 cups cheese tortellini

1/2 cup zesty Italian salad dressing

Log of hard salami, 6 ounces (1) or 24 slices of Genoa salami

24 baby mozzarella balls

1 cup mixed baby greens 

1/4 cup white mushrooms, sliced 

12 cherry tomatoes, sliced in half vertically 

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Step 1

Cook the tortellini according to package instructions and drain well. In a large bowl combine the tortellini, salad dressing, salami, mozzarella, mushrooms, and tomatoes. Mix well to evenly coat the ingredients in the dressing.

Step 2

For each skewer, thread a tortellini, slice of salami. mozzarella ball, lettuce leaf, mushroom, and one tomato half onto a toothpick. Transfer prepared skewers to a large plate, cover, and keep refrigerated until needed. Skewers may be made up to 4 hours in advance.

When ready, serve the skewers slightly chilled or at room temperature. Don't be surprised if you run out fast -- this appetizer is always a crowd-pleaser!

for more details click here ............. http://fkrt.it/5u40nTuuuN

Seven Layer Salad Recipe You Could Seriously Eat Every Day

I grew up eating seven layer salads, made by my mom who would whip them up anytime we had a cookout or party at our house. They're always a hit and make for quite a stunning presentation. But here's the thing I have come to realize: you don't have to have a party, or even be going to a party, to make this salad. In fact, I think this salad deserves to be at your table any day of the week! The gist of this dish is that it has seven layers. The layers can be switched up to your liking, but peas and boiled eggs in my opinion are the two ingredients that should always be a part of your seven layer salad, otherwise it just wouldn't have the same feeling. You are going to love making this classic, easy recipe for all of your family and friends!

 

Things You'll Need

1/2 head of iceberg lettuce

2 cups of baby spinach and/or baby kale

1 cup diced tomatoes

6 boiled eggs, diced or sliced

6 sliced green onions (reserve 1 tablespoon for garnish)

8 p of cooked bacon, chopped roughly

1 1/2 cups of frozen peas

1/2 cup Greek yogurt

1/2 cup reduced fat mayonnaise

1 teaspoon granulated sugar

1 teaspoon kosher salt

1 teaspoon cracked black pepper

1 tablespoon fresh dill

Tip

Additional toppings can include cheese, corn, cucumber, red onion, or any other vegetables you like.

Step 1: Make the dressing.

Combine the Greek yogurt, mayo, sugar, salt, pepper, and chopped dill and whisk to combine. Set aside.

Step 2: Layer the lettuce in the glass bowl.

Layer the iceberg lettuce on the bottom of your glass bowl followed by a layer of spinach and kale.

Step 3: Layer tomatoes on top of the lettuce.

Tip

A tip to keep all of your layers showing on the outside of the bowl is to concentrate them around the edge first and then sprinkle them towards the middle.

Step 4: Layer the boiled eggs on top of the tomatoes.

Tip

Season the eggs with pepper at this point if you want to add extra flavor throughout the salad.

Step 5: Add bacon on top of the eggs.

Step 6: Add frozen peas on top of the bacon.

Tip

Add the peas frozen, and they will defrost on their own before you serve the salad.

Step 7: Spread the dressing evenly over top of the peas.

Spread the dressing over the peas using a spatula in one even layer and sprinkle with extra dill and green onions for garnish.

Step 8: Refrigerate the salad until ready to serve.

 

Tip

This salad can be prepped up to a day in advance. Once the salad is tossed, it should be served immediately.

How easy is that? Next time you can't decide what to bring to any get-together, make this seven layer salad and I guarantee it will be a hit!

for more details click here ...........http://fkrt.it/eV0Fg!NNNN

Only Homemade Onion Dip Recipe You Need

Step away from the packet of onion soup -- you don't need it. I've got something even better for you. The sweetness of the caramelized onions along with the one-two punch of both onion powder and dried onions is perfectly balanced by the creamy sour cream and cream cheese. But I have to warn you, you may want to eat the entire bowl yourself, it is THAT good.
Things You'll Need
1 large sweet onion (such as Walla Walla, Maui, Vidalla), chopped
1 tablespoon olive oil
16 ounces sour cream (full fat)
8 ounces cream cheese, softened
2 tablespoons dried minced onions
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
2 tablespoons chopped parsley



Step 1: Add the olive oil and chopped onion to a sauce pan over medium heat.

Step 2: Cook over medium heat until caramelized, about 45 minutes

 

Step 3: Beat together the cream cheese and sour crea.

Using a mixer or food processor until well combined.

 Step 4: Stir in the remaining ingredients.

Refrigerate until ready to use.

Tip

Make it ahead of time! It's even better the next day, don't be afraid to make it a day or even two in advance.

Samoa Cookie Cupcakes

 Samoa Cookie Cupcakes

Yields 1 dozen

The things you’ll need

Ingredients 

1 cup all purpose flour

½ cup cake flour

1 ¼ teaspoon baking powder

¼ teaspoon salt

1 cup granulated sugar

½ cup butter, room temperature

1 egg

1 teaspoon vanilla extract

½ cup + 2 tablespoons coconut milk

¼ cup sweetened shredded coconut

Frosting

1 cup butter, room temperature

½ cup caramel sauce

4 cups powdered sugar, sifted

1 tablespoon vanilla extract

¼ teaspoon salt

2 tablespoons heavy cream

Equipment

Large mixing bowl

Medium mixing bowl

Spatula

Hand mixer

Whisk

12 purple silicon cupcake liners

Decoration

Cutting board & knife

Samoa cookies

Melted chocolate in decorating bag

#829 tip

Let’s get started!

Preheat oven to 325°F.

In a medium bowl, whisk together the flours, baking powder and salt until evenly combined.

In a large bowl, use a hand mixer to beat butter and sugar until light and fluffy.

Add in and egg and vanilla and beat well. Scrape down the sides of the bowl as needed.

On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.

Gently fold in shredded coconut.

Line a cupcake tray and fill two-thirds full with batter. Bake for about 14 to 16 minutes.

Frosting

Beat butter until smooth. Add caramel and mix until well combined.

Slowly add powdered sugar and beat until smooth.

Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.

Time to decorate!

Cut each Samoa cookie in half.

Scoop frosting in decorating bag fitted with a #829 tip.

Once cupcakes are completely cool, pipe two swirls of frosting on top of each.

Drizzle melted chocolate and top with a half of a Samoa cookie.

more details click here

This is the best banana bread in existence!

This is the best banana bread in existence!

Ingredients:
3 bananas

1 ½ cup of flour

1 ½ cup of brown sugar

½ cup of melted butter

2 eggs

1 spoon of baking powder

2 spoons of baking soda

4 spoons of natural yogurt

Blend all ingredients together, place in a 22 cm long pan and put in a pre-heated oven (350ºF / 180ºC) for 45 minutes.

BEST. SHIT. EVER

Really nice recipes. Every hour.

Show me what you cooked!
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how Rocco DiSpirito transformed not so healthy food

This and I loved how Rocco DiSpirito transformed not so healthy food into really easy recipes that were actually good for you. One of the recipes, which I made variation of, was these oven baked french fries. Since we didn’t have any ketchup around the house my mom whipped up a fresh mint garlic aioli. Recipe below!

“Fry” Ingredients: (serves 4 people)

4 potatoes

Paprika 

Dried thyme

Red chili flakes

Making Dinner is served

Making Dinner is served 

- ¼ cup dry organic quinoa + ½ Tbsp miced garlic + 1 cup sweet potato stock 

- ¼ cup chickpeas - 100g mashed sweet potatoes with dash of cinnamon 

Steam the following together: - 87g sweet peas 
- 120g yellow squash 

- 70g broccoli 

- 50g chicken tvp 

Macros: 480cal, 80.8 C, 4.4 F, 31.7 P, 124.9 Na, 1235.3 K, 17.7g Fiber 

Making vegan lentil bolognese.

Making vegan lentil bolognese.

-sauté diced onion, crushed garlic and dried oregano in olive oil. 

-sprinkle in some smoked paprika, a pinch of dried chilli and a good squeeze of tomato purée. I also like to add a splash of balsamic vinegar and a pinch of sugar. 

-throw in your cooked lentils of choice- I used put lentils here-along with two tins of chopped tomatoes. 

-bring to the boil then turn down and simmer for about 25 minutes, stirring occasionally. 

-I also added some chopped green beans but you could leave them out or add different green veggies. Sometimes I add spinach, garden peas, diced carrots or sweetcorn. Season to taste -serve mixed with cooked wholemeal pasta of your choice and sprinkled with torn fresh basil 🌿

You can add grated Parmesan cheese or a vegan alternative, as preferred.

Enjoy!

Cup black berries frozen

 Cup black berries frozen
Banana and apple frozen 
Spinach 
Cup water

Toppings:
Dates
Chia
Flaxmeal 
Pumpkin seeds 
Sundried cranberry 
Granola 
Walnuts 
Goji
¾ tbsp Turmeric powder 
½ tsp Black pepper

Edamame Hummus Salad

2 cups greens 🌱
½ cup brown rice 🍚 
¼ cup edamame hummus
¼ cup shredded carrots 🥕 
Sliced avocado 🥑 
Bean sprouts

EDAMAME HUMMUS
1 cup chickpeas
1 cup edamame beans
¼ cup garlic tahini 
1/3 cup fresh lemon juice 
1/3 cup olive oil 
1 tbsp chili paste
Sliver of ginger (size of a quarter) 
½ tsp salt 

In a food processor, start by adding in the edamame, chickpeas, tahini, lemon, chili paste, ginger and salt. Begin pulsing the mixture together. Once the mixture is lightly combined begin adding in the olive oil. Do this in small increments to avoid using more olive oil than is necessary. Once the mixture begins to blend through the food processor smoothly, no more oil is needed and the hummus is done. *I go by the texture of the hummus without measuring, so the amount of oil may vary. I prefer my hummus thicker rather than overly oily. Plus the extra juice from the lime will help the hummus to blend

slightly addictive one bowl vanilla cupcakes

Treat yo self with these fluffy, moist & slightly addictive one bowl vanilla cupcakes ;)

You will need: 1 cup non-dairy milk and 1 tsp apple cider vinegar to let set to activate

Cream ½ cup softened vegan butter, 1 cup granulated sugar and a dash of vanilla extract. Gradually sift in 1 ½ cups flour of choice, 1 ½ tsp baking powder, ½ tsp baking soda and salt, then add milk mixture and bake at 175 C :)

I topped mine with vegan buttercream icing made with vegan butter, natvia stevia icing sugar, a dash of almond milk and vanilla extract and strawberries 

really cool quick easy kinda beef and broccoli sauce recipe

(sans beef unless you wanna cook beef with this?? it’s meant to be a quick cheap thing u can eat at like 4am which is what i just did)

INGREDIENTS:
beef broth
soy sauce
broccoli
garlic
corn starch
sesame oil
WHITE RICE to serve over
here’s what you do:
take a small sauce pan, heat up cup of beef broth, and half cup soy sauce  and sesame oil (adjust to taste, it can get salty)
chop up broccoli florets and garlic, dump em in there
bring to a boil
taste! adjust! lower to a simmer, put in some corn starch to thicken!
DUMP OVER WHITE RICE / RICE OF YOUR CHOOSING
E N J O Y


more details click here .............

Triple-Mustard Salmon

How to Make It

Step 1    

In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.

Step 2    

In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.

Suggested Pairing

Fragrant Vermentino.

for more details click here .....