Fresh Veggie Rolls with Peanut Ginger Sauce

I love this fresh veggie rolls with peanut ginger sauce recipe because you can throw all kinds of things in there and it will still taste delicious. The hardest part of this recipe is the rolling. However, if you’ve ever made a burrito then you know exactly what to do.

INGREDIENTS

Fresh Veggie Rolls

• 1 avocado, sliced
• 1 medium carrot, peeled and sliced into 1/4" matchsticks
• 1/2 cucumber, peeled and sliced into 1/4" matchsticks
• 1 small head of lettuce, inner leaves only (I used red leaf)
• 8 rice paper sheets, round
• 8 ounces of rice noodles or soba noodles

Peanut Ginger Sauce

• 1/3 cup water
• 3 tbsp peanut butter
• 2 tbsp soy sauce or amino acids
• 1 tsp sugar
• 1/4 tsp ground ginger
• 1/8 tsp red pepper flakes
• 1 garlic clove, minced

INSTRUCTIONS

1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
3. Chop all vegetables and set aside.
4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
   
   Please visit Fresh Veggie Rolls with Peanut Ginger Sauce for full instructions.

Andes Mint Mini Cheesecakes

There is a special place in my heart for cheesecake.  These little Andes mint cheesecakes are packed full of decadent flavor.  Everything you always wanted in a mini.  They are perfect balance between your sweet tooth and your workout!

INGREDIENTS

• Pam nonstick baking spray
• 1 1/4 cup chocolate graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter melted
• 2 (8 ounce) boxes of cream cheese softened
• 1/4 cup plus 2 tablespoons sugar
• 1 egg
• 1 teaspoon mint extract
• 4 drops green food coloring
• 1 1/4 cups chocolate chips
• 15 Andes mints coarsely chopped.

INSTRUCTIONS

1. Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
2. Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
   
   Please visit Andes Mint Mini Cheesecakes for full instructions.

Stuffed Manicotti Pasta Shells with Ricotta Cheese and Spinach Filling

Spinach and ricotta cheese manicotti are surprisingly easy to make and taste so comforting!  These traditional Italian style manicotti pasta shells are stuffed with the delicious Ricotta Cheese and Spinach Filling and smothered in a garlic tomato sauce. 

INGREDIENTS

• 9 Manicotti pasta shells
• 1 tablespoon olive oil
• 8 oz spinach
• 1 cup Parmesan shredded
• 1 cup ricotta cheese
• 2 tablespoons olive oil
• 1 onion chopped
• 5 garlic cloves chopped
• 28 oz whole plum tomatoes (from the can)
• 1 tablespoon basil
• 1/2 cup red wine
• salt and pepper
• 1/4 cup Parmesan cheese (to serve)

INSTRUCTIONS

Make ricotta cheese and spinach filling:

1. Cook spinach in 1 tablespoon olive oil until wilted. Drain of all juices, and chop spinach.
2. In a medium pan, mix together ricotta cheese, Parmesan cheese and cooked spinach from step 1. Salt to taste.

Stuff manicotti pasta shells with the spinach filling:

1. Cook Manicotti pasta shells according to instructions, usually by boiling for 10 minutes. Drain, cool briefly and immediately fill pasta shells with ricotta cheese and spinach filling. Don’t let the shells sit out unfilled for too long, because they will flatten, lose their shape and when you try to fill them, they will break. Start filling the shells immediately after draining them and briefly cooling. Set aside and keep them warm in a warm drawer.
   
   Please visit Stuffed Manicotti Pasta Shells with Ricotta Cheese and Spinach Filling for full instructions.

Taco Vegetarian Lettuce Wraps

Taco vegetarian lettuce wraps with quinoa and black beans put a tasty spin on tacos that will actually keep you full with 16 grams of protein per serving!

INGREDIENTS

• 1/2 cup quinoa
• 3 ears of corn, shucked (or 1 cup frozen)
• 1 15 oz. can black beans
• 1/2 Tbsp. coconut oil
• 2 bell peppers, seeded and chopped
• 1 cup chopped onion
• 1 1/2 tsp. minced garlic
• 1/2 lb. mushrooms, washed and sliced
• 1/2 tsp. salt
• 1 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. ground cumin
• 1/4 cup chopped cilantro, split in half
• 3/4 cup salsa
• 1 cup finely shredded cheddar cheese
• 1 head of lettuce (I like butter leaf), washed and leaves separated
• 1 avocado, diced

INSTRUCTIONS

1. Bring a pot of water to a boil over high heat. 
2. Rinse quinoa and add to pot. After quinoa has boiled for about 5 minutes, add corn cobs. Continue boiling for another 10 minutes until both quinoa and corn are fully cooked (if using frozen corn just hold off and add it with the peppers).
3. Remove from heat and pull out corn cobs. Drain quinoa and set aside. Use a sharp knife to scrape the corn kernels off of the corn cobs.
4. While quinoa and corn cook, melt coconut oil over high heat. Add onions and bell pepper and sauté until peppers start to brown.
   
   Please visit Taco Vegetarian Lettuce Wraps for full instructions.

Pioneer Woman’s Chocolate Sheet Cake

INGREDIENTS

Cake:

• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla

Frosting:

• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

INSTRUCTIONS

1. In a mixing bowl, combine flour, sugar, and salt.
2. In a saucepan, melt butter. Add cocoa. Stir together.
3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
5. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
6. Cut into squares, eat
   
   Source: Pioneer Woman’s Chocolate Sheet Cake

Mediterranian Grilled Chicken Breasts Recipes

Preparation Time : 20 minutes
Cook Time : 15 minutes
Total Time : 35 minutes

Ingredients
- 4 chicken breasts halves 2 lbs chicken total
- 6 tablespoons of fresh lemon juice
- 6 tablespoons of olive oil
- 6 tablespoons of fresh minced parsley
- 5-6 large garlic cloves minced
- 1 teaspoon paprika
- 1 1/2 teaspoon of dried oregano
- salt and pepper to season


Instructions
1. Add lemon juice, olive oil, parsley, garlic, paprika, and oregano to a large plastic food storage bag.

2. Pierce chicken with fork several times and season with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge (the longer the better!)

3. Pre-heat grill.

4. Remove chicken from bag. Grill for about 5-6 minutes per side. Or inside, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.



Source : servedfromscratch

The Best Oven Fried Chicken Recipes

Ingredients
- 3 chicken breasts, trimmed and cut into 3 strips each
- 1⁄4 cup butter
- 1 cup flour
- ½ cup Panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 2 teaspoons paprika
- chopped parsley for garnish
- Marinara Sauce, for dipping


Instructions
1. Place chicken breast strips in a bowl of milk. Let it soak for 20-30 min.

2. Preheat oven to 400 degrees.

3. Cut butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

4. Spread melted butter around the bottom of the pan, make sure that there are no dry spots.

5. Add flour, breadcrumbs, garlic powder, salt, pepper and paprika in a large ziploc bag.

6. Shake excess milk off of chicken, and add half of chicken stripes at a time to ziploc and shake to coat.

7. Arrange coated chicken strips on the baking sheet, leaving a space between each strip.

8. Bake 10 to 12 minutes, flip chicken with a pair of tongs, and bake for another 10 to 12 minutes.

9. You want it to be cooked through, but not overdone and dry. Bake another 5-10 minutes if needed.

10. Remove from the oven and drain the chicken to paper towels. Serve immediately and enjoy.



Source : cakescottage