Middle Of The Cinnamon Roll Muffins Recipe - Featured on Food2Fork.com
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to cook chicken, put it in the crockpot and do not add any liquid as liquid will be produced as it cooks. Cook on LOW for 8 to 10 hours._pot
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garlicky greens pasta with homemade gomasio ~vegan, gluten free~ - BeginWithin Nutrition on We Heart It.
Baked Parmesan Mushrooms (x)
I am currently playing around in the kitchen trying out some new twists for a Cinco de Mayo meal. I am hosting my girlfriends in May for our monthly Bunco night and I want to take advantage of the holiday and serve some fun and tasty vegan dishes. I needed a sour cream like dip to go with a few ideas I have, so I turned to my new cookbook by the amazing Angela at Oh She Glows. Of course she has a great recipe in there for vegan sour cream (she has just about anything you can ever want!), however I did not have any cashews on hand so I used organic silken tofu instead. I also used more lemon and vinegar to give it the extra tanginess we like plus added some garlic for a little extra flavor. I made it again a few days later using the cashews, because I wanted both a soy and soy free option. Both ways turned out great and went really well with my trial dishes! Be on the lookout for some fun Mexican recipes coming up in the next month, but for now here is my take on vegan sour cream! Thank Angela for the inspiration!
Vegan Sour Cream
- Servings: Makes a little over 1 cup
A vegan twist on a traditional topping. Just as tasty and complements any Mexican dish!
Inspired by Oh She Glows Homemade Vegan Sour Cream
- 1 container silken tofu (or one cup soaked cashews)
- juice of a small lemon
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh minced garlic
- Himalayan pink salt to taste
note: You can make this non vegan by using Greek yogurt if you want to make your own sour cream. You can also use one cup soaked cashews like the original recipe uses for a soy free version.
Place all ingredients in a food processor and blend until well mixed. Taste and adjust seasonings to desired taste.
Vegan Sour Cream- a creamy dip for your Mexican meal! I am currently playing around in the kitchen trying out some new twists for a Cinco de Mayo meal.
8 garlic cloves, finely diced
8 cups cauliflower, boiled soft and drained
1/5 cup light cheese
1 cup light milk
3 Tbsp organic flax see oil
Salt & pepper to taste
After you’ve drained the cauliflower, cook garlic in a pan over low heat for roughly 4 minutes. Do not cook until brown.
Pop everything into a blender and blend until it reaches a smooth consistency. Add more milk if you feel the sauce is too thick.
Serve over noodles or spiralized vegetables.
Low-Fat Recipes: Dilled Garlic - 4.31 / 5 Stars|15 Reviews by Delevangal “This recipe for tangy pickled garlic can be made as hot as you wish! Begin with about 1/4 teaspoon of cayenne pepper, and enhance the … Source: Allrecipes Daily Recipes for Healthy Knowing how to prepare is a wonderful means to take…
I do this often and add other veggies so that they are available marinated for cooking and dining directly from the fridge.
Evenly spread sliced courgettes + aubergines + cherry tomatoes + peeled garlic cloves
on a baking tray
Drizzle with extra virgin olive oil + Mediterranean sea salt flakes
Scatter over some sprigs of thyme and/or rosemary
Roast at 190C for about 35 minutes – turn the veg half way through cooking
When cooked through tip in to a sterilized jar adding some extra sprigs of fresh thyme or rosemary
I’ve put up veggies but not in olive oil and this year seems like the year since I’m working from my kitchen garden finally.