Teriyaki Salmon Avocado Rice Stack

Teriyaki Salmon Avocado Rice Stack.

Ingredients:

For the salmon:
1 pound salmon fillet
1/4 cup teriyaki sauce
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder

For the rice:
1 cup sushi rice
1 1/2 cups water

For the avocado:
1 avocado, sliced

For the toppings:
1/4 cup chopped scallions
1/4 cup sesame seeds
1/4 cup pickled ginger

Instructions:
Cook rice: Cook rice according to package directions.

Marinate salmon: Marinate salmon with teriyaki sauce, garlic powder, and ginger powder for at least 30 minutes.

Cook salmon: Grill or pan-sear salmon until cooked through.

Slice salmon: Slice salmon into thin pieces.

Assemble: Place a layer of rice on a plate. Top with sliced salmon, avocado, scallions, sesame seeds, and pickled ginger.

Enjoy your delicious Teriyaki Salmon Avocado Rice Stack

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

These irresistible Boston Cream Pie Cupcakes are filled with creamy vanilla pudding and topped with a rich chocolate ganache. They’re a dreamy handheld version of the classic pie, perfect for any occasion!

Ingredients:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temp
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
1 cup vanilla pudding
1 cup heavy cream
1 cup semi-sweet chocolate chips

Instructions:
Prepare the Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin. Whisk together flour, baking powder, and salt. Set aside. Cream butter and sugar, then add eggs one at a time. Mix in vanilla.


Mix Batter: Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Mix until combined.


Bake: Divide batter into cupcake liners and bake for 18-20 minutes. Cool completely.
Fill with Pudding: Cut out the center of each cupcake and fill with vanilla pudding.


Make Ganache: Heat cream until simmering, then pour over chocolate chips. Let sit, then stir until smooth. Drizzle ganache over cupcakes.
Serve: Let the ganache set, then add a dollop of whipped cream for an extra creamy finish.

Prep Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes | Calories: 350 kcal

Decadent Carrot Cake Bars with Cream Cheese Frosting

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)


Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract


Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.


In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.


Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.


Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.


To make the frosting, beat the cream cheese and butter together until smooth.

Gradually add the powdered sugar, beating until creamy and smooth. Stir in the vanilla extract.


Spread the frosting over the cooled cake. Cut into bars and garnish with additional chopped walnuts, if desired.


Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Calories: 290 | Servings: 12 bars

Hobo Casserole


Ingredients
1 lb Lean Ground Beef or Ground Turkey
Salt and Pepper to taste
1 Small Yellow Onion diced
4 Medium Russet Potatoes peeled and sliced
8 oz Cheddar Cheese grated
1 10oz Can Cream of Chicken Soup
1 10oz Can Cream of Potato Soup
1 teaspoon Worcestershire Sauce
¼ Cup Milk
1 teaspoon Creole Seasoning
⅓ Cup Crispy French Fried Onions


Instructions
Preheat the oven to 350°F.
Add the ground beef to a 10″ Cast Iron black Skillet (or a small casserole dish), and press down.


Season with salt and pepper to taste.


Sprinkle with diced onions.
Lay the sliced potatoes over the top in an even layer.


Sprinkle the cheese over the top of the potatoes, evenly.
In a medium mixing bowl, add the chicken soup, potato soup, Worcestershire sauce, milk and Creole seasoning. Mix well with a whisk.


Pour over the cheese and carefully try to evenly spread.
Cover with aluminum foil and bake in the oven for 1-½ Hours.
Remove from the oven, remove the foil and sprinkle the fried onions on the top.


Place under a broiler for a few minutes to brown.

Heavenly Banana Walnut Cream Cake


Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 ripe bananas, mashed
1/2 cup chopped walnuts
1/2 cup white chocolate chips
2 cups creamy custard (for filling and topping)
1 banana, sliced (for garnish)
1/4 cup whole or halved walnuts (for garnish)
Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.


In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.


Mix in the sour cream and mashed bananas until well combined.


Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts and white chocolate chips.


Divide the batter evenly between the prepared cake pans.


Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.


Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.


Once the cakes have cooled, spread half of the creamy custard over the top of one layer. Place the second layer on top and spread the remaining custard over the top.


Garnish with banana slices and whole or halved walnuts. Serve immediately or refrigerate until ready to serve.


Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 500 kcal per slice | Servings: 8 servings

Bacon Mushroom Swiss Cheese Meatloaf

Bacon Mushroom Swiss Cheese Meatloaf

Ingredients:
1 pound ground beef
1/2 pound ground pork
1 cup breadcrumbs
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onions
1 cup finely chopped mushrooms
4 slices bacon, cooked and crumbled
1 cup shredded Swiss cheese
2 large eggs
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup ketchup (for topping)


Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C).


Prepare Ingredients:
In a skillet, cook the bacon until crispy, then crumble it. Sauté the chopped onions and mushrooms in the same skillet until the mushrooms are tender and the onions are translucent. Set aside to cool.


Mix Meatloaf:
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, cooked bacon, shredded Swiss cheese, sautéed onions, and mushrooms. Add the eggs, Worcestershire sauce, ketchup, garlic powder, dried thyme, salt, and black pepper. Mix everything together until well combined, but be careful not to overmix.


Shape and Bake:
Shape the meat mixture into a loaf and place it in a baking dish or on a lined baking sheet. Spread the additional 1/2 cup of ketchup evenly over the top of the meatloaf.


Bake:
Bake in the preheated oven for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.


Rest and Serve:
Allow the meatloaf to rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing easier.


Serve:
Serve warm with your favorite side dishes!


Prep Time: 20 minutes

Cook Time: 60-70 minutes

Total Time: 1 hour 30 minutes

Servings: 6

Orange-Vanilla Yellow Cake

Creates a delightful homemade alternative to store-bought orange-vanilla cake mix that is made from scratch using fresh ingredients such as flour, sugar, eggs, real orange zest, and vanilla extracts. This homemade version allows for a more personalized and flavorful cake mix, without the need for artificial additives or preservatives.

INGREDIENTS :

  • 2/3 cup of non-bleached flour
  • 2/3 cup of organic yogurt
  • 1 large organic egg
  • 1 teaspoon organic vanilla extract
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon baking soda
  • 2 tablespoons of organic coconut oil
  • 1/2 cup natural/organic sugar or organic maple syrup
  • 2-3 tablespoons fresh grated orange zest

Instructions:

First, mix egg and vanilla. Second, add yogurt and coconut oil. mix well

Add sugar, salt, baking soda, and flour in a medium-sized bowl.

Mix till all lumps are gone. Add orange zest last.

Prepare cake pan. brush with olive oil and line with parchment paper

Pour the mixture into the (8 inch x 8 inch) baking pan.

Preheat oven to 350 degrees Fahrenheit

Bake for 30-35 minutes till top is golden brown.

Place on a cooling tray, and serve cooled with vanilla-orange icing.

CAULIFLOWER PIZZA CRUST

Make the best cauliflower pizza crust with this simple and easy recipe! Delicious low-carb and keto-friendly!

INGREDIENTS 

  • 1 pound cauliflower florets (or thawed from frozen; see notes)
  • 1 large egg , beaten
  • ⅓ cup soft goat cheese (or grated Parmesan)
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • INSTRUCTIONS
  • Preheat the oven to 400ºF. If the cauliflower isn’t already riced, add the cauliflower florets into a food processor and pulse briefly, until it has a rice-like texture. Line a large baking sheet with parchment paper, then spread the cauliflower rice out in a single layer. Bake for 15 minutes, or until the cauliflower is tender.
  • If you’re using frozen cauliflower, be sure that it is completely thawed, and process it into a rice-like texture using a food processor. (Alternatively, you can start with frozen cauliflower rice that has been thawed, to skip the food processor step.) There is no need to cook thawed frozen cauliflower so it will save you time! Tip: You can use up to 1 ½ pounds of cauliflower if you want to use two 12-ounce bags. This crust will still hold together well!
  • Once the riced cauliflower has been cooked (or thawed), transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot; let it cool before handling.) A lot of extra liquid will be released, which will help you avoid a soggy pizza crust.
  • In a large bowl, mix up the squeezed-out rice, egg, cheese, oregano, and salt. It won’t be like any pizza dough you’ve ever worked with, but don’t worry, it will work!
  • Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, not wax paper, or it will stick.) Keep the dough about 1/4-inch thick. Wet your hands to prevent sticking, if needed.
  • Bake for 30 minutes at 400ºF or until the top looks dry and golden.
  • Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400ºF oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.

Roadhouse Keto Rolls

Roadhouse keto rolls are a delicious low-carb alternative to traditional bread rolls. Made with almond flour and other keto-friendly ingredients, these rolls are perfect for anyone following a ketogenic diet or looking to reduce their carb intake. They are light and fluffy, with a slightly nutty flavor that pairs well with a variety of toppings.

One of the best things about roadhouse keto rolls is that they are easy to make at home. With just a few ingredients and a bit of baking time, you can have fresh, warm rolls ready to enjoy in no time. They can be served as a side with a hearty stew or soup, or even used as sandwich buns for a tasty lunch or dinner option.

Whether you are following a strict ketogenic diet or simply want to cut back on carbs, roadhouse keto rolls are a convenient and delicious option. They offer all the satisfaction of traditional bread without the guilt of too many carbs. So next time you’re craving a warm, fluffy roll, give these keto-friendly roadhouse rolls a try – you won’t be disappointed!


Ingredients:
1 cup almond flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/4 cup melted butter
1/4 cup sour cream
1/4 cup shredded cheddar cheese
1 tbsp chopped fresh parsley


Instructions:
Preheat the oven to 375°F.
In a mixing bowl, whisk together the almond flour, baking powder, and salt.
Add the eggs, melted butter, and sour cream to the bowl and stir to combine.
Mix in the shredded cheddar cheese and chopped parsley.
Using a cookie scoop or spoon, drop 8-10 portions of the dough onto a baking sheet lined with parchment paper.
Bake the rolls for 15-18 minutes, or until lightly golden brown on top.
Brush the rolls with melted butter before serving.
Enjoy your delicious Roadhouse Keto Rolls!

El Pollo Loco (copycat)

El Pollo Loco is known for its delicious flame-grilled chicken that is marinated in a special blend of herbs, spices, and citrus juices. The chicken is cooked over an open flame, which gives it a unique smoky flavor and juicy, tender texture.

Ingredients 

  • 1 tablespoon white vinegar
  • 2 cloves garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground pepper
  • 1/4 jalapeno seeded and minced very finely
  • 1 cup pineapple juice
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 8 chicken thighs bone in and skin on

Instructions

  • Mix up all the ingredients except for the chicken into a large bowl.
  • Whisk well then reserve ¼ cup of the marinade in a small tupperware.
  • Add the chicken to the bowl and cover with plastic wrap.
  • Marinade overnight.
  • Preheat your oven to 425 degrees.
  • In a cast iron grill pan add the chicken skin side up.
  • Cook in the oven for 25 minutes.
  • Using potholders, add the pan to the stove-top on medium high heat.
  • Spray some foil with canola oil spray and put sprayed side down over the top of the chicken.
  • Press onto the meat with either a bacon press, a foil wrapped brick or a second heavy pan (I used my normal cast iron skillet on top of the chicken.
  • Spoon half the reserved marinade over the chicken while it cooks.
  • Cook for another 3 minutes then remove the bacon press/brick, flip chicken (add some more marinade) and cook a final three minutes before serving.

Notes

In the authentic recipe yellow food coloring is added. This adds nothing to your dish, but if you want to add it, use 6 drops.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 4g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 233mg | Potassium: 270mg | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 4.9mg | Calcium: 16mg | Iron: 0.9mg