Stove Top Chicken

Ingredients

• 1 garlic clove, minced
• 1/4 teaspoon salt
• 4 tablespoons butter, softened
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 2 bone-in chicken breasts, with skin
• 1 -2 tablespoon olive oil

Directions

1. Combine butter, garlic, salt, oregano and cayenne pepper.
2. Cut a 2-inch long pocket horizontally in chicken breasts, cutting deeply but not all the way through.
3. Put a tablespoon of the butter mixture into each pocket, being sure to get it all the way down in there.
4. In a large skillet, heat olive oil.
5. Cook chicken, skin side down, uncovered,until well-browned, about 10 minutes.
6. Turn chicken and cover skillet, then cook until chicken is cooked through, another 10 to 15 minutes.
7. Uncover, spread the remaining garlic-oregano butter on the chicken and turn chicken once more skin-side down.
8. Cover and brown for another 5 to 10 minutes.

No-Bake Tropical Cheesecake

Ingredients

Crust

• 3/4 cup crushed corn flakes
• 1/4 cup macadamia nuts, finely chopped
• 2 tablespoons ground flax seeds
• 2 tablespoons sugar
• 1/4 cup butter, melted

Cheese Cake

• 1 (16 ounce) cans crushed pineapple, drained, juice reserved
• 1/2 cup sweetened flaked coconut, lightly toasted
• 1 (8 ounce) packages cream cheese, at room temperature
• 1 cup part-skim ricotta cheese
• 3 tablespoons powdered sugar ( to taste)

Strawberry Rhubarb Sauce

• 1 cup rhubarb, cut into chunks
• 1/4 cup pineapple juice
• 2 cups strawberries, sliced ( divided)
• 2 -3 tablespoons sugar ( to taste)

Directions

1. For the crust combine the cornflake crumbs, chopped nuts, ground flax seed and sugar. Place in a food processor and drizzle in butter while pulsing a couple of times until combine. Press into 8 inch square pan and bake at 375*F for 5 to 7 minutes. Remove from oven and allow to cool completely.
2. Put the pineapple in fine mesh strainer and drain, gently pressing on fruit to extract the juice. Reserve the juice and set aside.
3. Place the cream cheese and ricotta cheese in a large mixing bowl. Blend on medium low speed of mixer until combined. Gradually add in sugar until incorporated. Fold in the well drained pineapple and toasted coconut. Spoon the cheese mixture into cooled prepared crust. Chill in refrigerator until set, at least 2 hours before serving.

4. In a non-reactive saucepan, combine the rhubarb, reserved pineapple juice, sugar and about 1/2 cup of the strawberries. Cook over medium heat for 5 to 10 minutes or until the rhubarb is tender. Turn off heat and allow to cool slightly. Stir in remaining strawberries and place in refrigerator to thoroughly chill.
5. When ready to serve, cut the cheesecake into 9 squares, place each on a serving plate and spoon the chilled sauce over. Enjoy!

No-Bake Mermaid Cheesecake

Ingredients

For Crust

• 20 chocolate sandwich style cookies
• 5 tablespoons butter, melted

For Filling

• 8 ounces cream cheese
• 1 (14 ounce) cans sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon blue spirulina
• 1 tablespoon green spirulina

For Topping

• 1/4 cup blue rock candy
• 1/4 cup green rock candy

Directions

1. To Make the Crust:.
2. In a food processor, mix sandwich cookies until they are in small bits.
3. Add melted butter, and mix again.
4. Pour the mixture into a pie pan.
5. Using the bottom of a drinking glass, compress the cookies until you have a tightly packed crust on the bottom and around the edge of the pie pan.
6. Chill for 1 hour.
7. To Make the Filling:.
8. In a bowl, blend cream cheese until silky with a hand-held blender.
9. Add sweetened condensed milk; mix until it's a smooth consistency.

10. Add lemon juice, vanilla extract and mix until combined.
11. Separate the mixture equally into two bowls.
12. In one bowl, mix the filling with blue spirulina.
13. In the second bowl, mix the green spirulina with the filling.
14. To Finish the Pie:.
15. Spoon in each colored filling in the pie pan on top of the chilled crust. Creating a tye-dye filling.
16. Sprinkle blue and green spirulina on top of the filling.
17. Use an offset spatula to spread the mixture and gently combine the colors to create a wave effect.
18. Chill for 4 hours.
19. Sprinkle blue and green rock candy on top.

20 Benefits of Turmeric

Here are 20 reasons to add turmeric to your diet:

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloid plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

Once you start using golden paste on a regular basis, it's fun to find new ways to use it in recipes. My favorite way to use it is to add a pinch of it to egg salad. It adds a nice flavor and gives the egg salad a rich yellow hue.

Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.

GOLDEN PASTE RECIPE BY DR. DOUG ENGLISH

http://www.turmericlife.com.au/turmeric-recipes-golden-paste/

 

The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.

The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease.

Make sure you get the Organic one. I use this brand for my dog and will be using the same for myself

http://amzn.to/2v5jhHW

KENTUCKY HORSE RACE PIE

Version I:

2 eggs, slightly beaten
1 cup sugar
1/2 cup butter, melted
3 to 4 tablespoons Kentucky Bourbon
1/4 cup corn starch
1 cup chopped pecans
1 cup semi-sweet chocolate bits

 

Combine the eggs, sugar, melted butter and bourbon. Add the cornstarch to the mixture, blending in slowly.Stir in the pecans and chocolate bits. Pour into an unbaked 9 inch pie shell.
Bake in a pre-heated 350°F oven for approximately 45 minutes.

Version II:

1 1/2 cups sugar
6 tablespoons flour
6 eggs, beaten by hand
1 1/2 cups butter, melted
1/3 cup Kentucky Bourbon Whiskey
1 tablespoon vanilla extract
1 1/2 cups chocolate chips, stir in
1 1/2 cups walnuts, chopped

 

Combine ingredients and pour into two unbaked pie shells.Bake at 350°F for 30 minutes.
Makes two pies.

Easy Baked Turkey Meatballs

Ingredients

• 2 pounds 100% ground turkey breast
• 1/2 cup unseasoned breadcrumbs
• 1/2 cup carrot
• 1/4 cup onion
• 2 eggs
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Dash of red pepper flakes (optional)

Directions
Preheat the oven to 350°F. Finely mince carrot and onion by hand or in a food processor and then combine all ingredients. Use your hands to gently mix.
Shape meatballs into 2-tablespoon-sized-balls and place on a baking sheet covered in parchment paper.
Bake for 30 minutes at 350 degrees, checking at 30 minutes to ensure there is no pink in the middle of the meatballs. Cook for 5 more minutes if needed.
Serve with pasta or spaghetti squash, and your favorite tomato sauce. You can veg it up by adding sautéed onion, zucchini, red pepper, and grape tomatoes.
You can freeze the meatballs in a plastic bag in the freezer for up to 3 months, letting them defrost in the fridge or microwave before eating.

Nutrition Information
Serves: 12  |  Serving Size: 4 small meatballs
Per serving: Calories: 142; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 92mg; Sodium: 298mg; Total Carbohydrate: 4g; Dietary Fiber: 0g; Sugars: 1g; Protein: 16g

The Best Pork Chop Dinner - EVER!

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 6 pork loin chops with bone
• 1 can condensed cream of chicken soup, undiluted
• 1 can mushroom, drained and chopped
• 1/4 cup Dijon mustard
• 1/4 cup chicken broth
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 6 potatoes, unpeeled,cut into thin slices
• 1 onion, sliced
• chopped parsley

Directions

1. Heat butter and oil in large skillet.
2. Brown pork chops on both sides. Set aside.
3. Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
4. Add potatoes and onion, stirring to coat.
5. Place pork chops on top of potato mixture.
6. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
7. Sprinkle with parsley.

Fluffy Mint Dessert

Ingredients

• 1 (1 lb) package cream-filled chocolate sandwich cookies, crushed
• 1/2 cup butter or 1/2 cup margarine, melted
• 2 (12 ounce) cartons frozen whipped topping, thawed
• 2 cups colored miniature marshmallows
• 1 1/3 cups mini white chocolate pastel after dinner mints ( NOT buttermints)

Directions

1. Reserve 1/4 cup of crushed cookies for garnish.
2. Combine the remaining cookies with butter; press into an ungreased 13x9x2-inch baking dish.
3. Fold together whipped topping, marshmallows, and mints; pour over crust.
4. Garnish with reserved cookies.
5. Cover and refrigerate for 1-2 days before serving.

Cherry Gelatin Supreme

Ingredients

• 2 cups water, divided
• 1 package (3 ounces) cherry gelatin
• 1 can (21 ounces) cherry pie filling
• 1 package (3 ounces) lemon gelatin
• 1 package (3 ounces) cream cheese, softened
• 1/3 cup mayonnaise
• 1 can (8 ounces) crushed pineapple, undrained
• 1 cup miniature marshmallows
• 1/2 cup heavy whipping cream, whipped
• 2 tablespoons chopped pecans

Directions

• 1. In a large saucepan, bring 1 cup water to a boil. Stir in cherry gelatin until dissolved. Stir in pie filling. Pour into an 11x7-in. dish. Cover and refrigerate for 2 hours or until set.
• 2. In a small saucepan, bring remaining water to a boil. Stir in lemon gelatin until dissolved. In a small bowl, beat the cream cheese and mayonnaise until smooth. Beat in lemon gelatin and pineapple. Cover and refrigerate for 45 minutes.
• 3. Fold in the marshmallows and whipped cream. Spoon over cherry layer; sprinkle with pecans. Cover and refrigerate for 2 hours or until set. Yield: 12 servings.

Nutritional Facts

1 piece: 248 calories, 12g fat (5g saturated fat), 24mg cholesterol, 101mg sodium, 34g carbohydrate (31g sugars, 1g fiber), 2g protein.

Apple Slab Pie

Ingredients

Pie

1 box refrigerated pie crusts, softened as directed on box

1/2 cup sugar

3 tablespoons all-purpose flour

2 teaspoons apple pie spice or ground cinnamon

9 cups thinly sliced peeled apples (9 medium)

Streusel

1 cup all-purpose flour

1/2 cup sugar

1/4 cup quick-cooking or old-fashioned oats

1/2 cup cold butter, cut into small pieces 

 

Steps

• 1

  Heat oven to 425°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
• 2

  Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan.
• 3

  In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and apple pie spice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
• 4

  In medium bowl, mix Streusel ingredients, cutting in butter with fork or pastry blender until crumbly. Sprinkle evenly over apples.
• 5

  Bake 33 to 38 minutes or until crust is golden brown, filling is bubbling and streusel is browned. Cool on cooling rack 45 minutes before serving.

 

Overnight Cinnamon Roll French Toast Bake

Ingredients

1 can (12.4 oz) any brand of refrigerated cinnamon rolls with icing

4 eggs 

3/4 cup half-and-half

1/4 cup light or dark corn syrup 

2 teaspoons vanilla

4 tablespoons butter 

Steps

• 1

  Bake and ice cinnamon rolls as directed on can.
• 2

  Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla.
• 3

  With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.
• 4

  Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.
• 5

  To serve, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter.

Grilled Beer Chicken

Ingredients

• 8 chicken breasts or 8 cut up chicken parts
• 1/3 cup butter, melted
• 1 1/2 cups lemon juice
• 1 can beer
• 1 teaspoon garlic salt or 2 -3 cloves minced fresh garlic
• 1 teaspoon lemon pepper

Directions

1. Combine butter, beer, lemon juice, garlic and lemon pepper.
2. Pour over chicken pieces, and cover; store in refrigerator 4-6 hours to marinate.
3. On a grill, barbecue pieces, brushing sauce over chicken as you turn them.
4. Grill about 15-20 mins per side.

Copycat Cheesecake Factory's Avocado Egg Rolls

Ingredients

dipping sauce

• 3 -4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp
• 1/2 cup honey
• 1 pinch powdered saffron
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

egg rolls

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon minced red onion
• 1/2 teaspoon fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
12. Drain on brown paper bags.
13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
14. ENJOY!

Flounder Stuffed With Shrimp and Crabmeat

Ingredients

Stuffing

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, chopped fine
• 2 garlic cloves, minced
• 2 stalks celery, chopped fine
• 1/2 red bell pepper, chopped fine
• 4 ounces shrimp, chopped fine ( 1/2 cup)
• 1/2 teaspoon salt ( to taste)
• 1 teaspoon Old Bay Seasoning, to taste or 1/2 teaspoon cayenne
• 6 ounces lump crabmeat ( or more if desired)
• 3 -4 tablespoons Italian seasoned breadcrumbs, more as needed

Fish

• 1 lb flounder ( 8 large fillets)
• 4 tablespoons butter, melted
• 3 tablespoons lemon juice
• kosher salt, to taste
• black pepper, to taste
• 2 teaspoons paprika
• 1 lemon, cut into wedges for garnish

Directions

1. Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
2. Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.

3. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
4. Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
5. Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.

Ritz Cracker Chicken Casserole

Ingredients

1/4 cup butter 

3 cups small fresh broccoli florets (from 12-oz package)

1/2 cup chopped onion

1 tablespoon finely chopped garlic

1 cup  chicken broth (from 32-oz carton)

2 teaspoons Dijon mustard

1 container (8 oz) chive & onion cream cheese spread 

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups chopped deli rotisserie chicken 

1 package (10 oz) frozen white rice, cooked as directed on package (about 1 1/2 cups)

2cups coarsely crushed Ritz crackers (about 34 crackers) 

Chopped fresh chives, if desired

Steps

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. 
• In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add broccoli and onion; cook and stir 3 to 4 minutes or until crisp-tender. Stir in garlic; cook 30 to 60 seconds or until garlic is fragrant. 

  Stir in chicken broth, mustard, cream cheese spread, salt and pepper. Cook and stir 3 to 5 minutes or until mixture is smooth. Stir in chicken and rice; transfer to baking dish.

  In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in crackers; sprinkle on top of casserole. Bake 20 to 25 minutes or until bubbly around edges and heated through. Garnish with chives.  

  
  

  
  

Watermelon Margarita Pop

Ingredients

• 6 limes
• 4 cups chopped seedless watermelon
• 3/4 cup tequila
• 1/2 cup sugar
• 12 (3 or 5-oz.) paper cups
• 12 wooden Popsicle sticks

How to Make It

1. Grate zest from 1 lime to equal 1 tsp. Squeeze juice from limes to equal 1/2 cup. Process lime juice and watermelon in a blender until smooth. Pour through a fine wire-mesh strainer into a large measuring cup, discarding solids. Stir in tequila, sugar, and 1 tsp. lime zest, stirring until sugar dissolves. Pour mixture into paper cups.
   
2. Cover each cup with aluminum foil; make a small slit in center, and insert 1 Popsicle sticks into each cup. Freeze 8 hours or until firm.

Cider Vinegar Barbecue Sauce

Ingredients

• 1 1/2 cups cider vinegar
• 3/4 cup spicy brown mustard
• 1/2 cup ketchup
• 1/3 cup light brown sugar, packed
• 3 garlic cloves, mashed into paste
• 1 teaspoon salt
• 2 teaspoons cayenne
• 1 teaspoon black pepper

Directions

1. Mix all ingredients in saucepan over med. heat.
2. Simmer 8-10 minute or until sugar is fully dissolved.