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Chocolate Cake Mix Waffles (only 4 Ingredients)
The easiest waffles you'll ever make and they're oh so deliciously decadent!
#CakeMix #Eggs #Nutella #Strawberries #VegetableOil
Servings: 6
Ready in: 20 minutes
Prep: 5 minutes
Cook: 15 minutes
Ingredients:
1 (16.5 oz) pkg Devil's Food Chocolate Cake Mix (I used Duncan Hines)
1 cup water
1/3 cup vegetable oil
3 large eggs
Instructions:
1. Preheat a waffle iron (I recommend using medium heat). Prepare batter according to directions on package.
2. Spray waffle iron with non-stick cooking spray and pour amount listed from waffle iron manufactures instructions into waffle iron and cook according to time listed on instructions. Serve warm with desired toppings.
3. For optional Nutella Sauce:
4. Whisk together 3/4 cup Nutella with 4 Tbsp milk (or more to thin as desired) until smooth. Warm in microwave if desired. Drizzle over waffles.
5. These waffles are also good with sweetened whipped cream and fresh strawberries.
cookingclassy ...read more
Cryptolepis
Parts Used
The root is usually the part used medicinally. The leaves can be used medicinally but rarely are. The root of the plant is generally about the thickness of a pencil, and has a light tannish color on the thin exterior bark and a brilliant yellow on the interior. It’s pretty. The root is exceptionally bitter due to the many alkaloids present.
Preparation and Dosage
Cryptolepis can be prepared as a powder, capsules, tea or tincture.
• Powder: For bacterial infections of the skin and wound sepsis, liberally sprinkle cryptolepis powder on the site of infection as frequently as needed.
• Tincture: 1:5 (ratio of plant material to alcohol/water mix), 60 percent alcohol, 20 to 40 drops, up to four times daily
For resistant staph: In the treatment of severe systemic staph infection, the usual dose is 1⁄2 teaspoon to 1 teaspoon, three times daily. (I prefer to not use dosages this high for more than 60 days. That is usually sufficient.)
For malaria: 1 teaspoon to 1 tablespoon, three times daily for five days, repeat in 14 days
• Tea: Use 1 tablespoon cryptolepis in 6 ounces of water to make a strong infusion.
As a preventive: Drink 1 or 2 cups daily.
In acute conditions: Drink up to 6 cups daily.
Note: While the herb will work if infused in cold water, studies have found that the hot-water extraction is more effective. It is nearly as strong as the alcohol tincture.
• Capsules:
As a preventive: Take 3 “00” capsules, two times daily.
In acute conditions: Take up to 20 capsules daily. ...read more
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Pulled Pork (Slow Cooker)
/This is my go-to pulled pork recipe! It's super easy to make, amazingly tender, and deliciously flavorful. Put it in the slow cooker in the morning and come home to a dinner that's practically ready after work. /
#AppleCiderVinegar #AppleJuice #BarbecueSauce #BrownSugar #CayennePepper #GarlicPowder #Paprika #Pepper #Pork #Worcestershire
Servings: 8 people
Ready in: 10 hours 25 minutes
Prep: 10 minutes
Cook: 8 hours 15 minutes
Ingredients:
1 1/2 Tbsp salt
1 Tbsp freshly ground black pepper
2 Tbsp brown sugar
2 Tbsp paprika
1/2 Tbsp garlic powder
1 tsp cayenne pepper
4 pound boneless pork shoulder roast (aka Boston Butt roast)
2 cups apple juice
2/3 cup apple cider vinegar
2 Tbsp Worcestershire sauce
1/2 Tbsp liquid smoke
1 1/4 cups BBQ sauce (I like to use Bullseye)
Instructions:
1. In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
2. Place pork shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.
3. In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire and liquid smoke.
4. Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top).
5. Cover slow cooker and cook on low heat 8 - 10 hours.
6. Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 - 20 more minutes.
7. Strain most of the broth from pork (I leave about 1/2 cup), pour in barbecue sauce and toss.
8. Serve in buns with coleslaw if desired.
Notes:
I like to serve with this coleslaw HERE. I like to add some blue cheese crumbles to it as well it pairs deliciously with the pork.
Serve with fresh bakery buns for best results. Skip those down the bread isle.
Recipe source: adapted from Food Network. ...read more
Jalapeno Poppers
Oven baked and absolutely delicious! Fresh spicy jalapeno peppers are stuffed with a rich cheese filling and finished with crispy seasoned panko and flavorful bacon. After one taste I think you'll agree that this is the best way to make them!
#Bacon #Cilantro #CreamCheese #Garlic #GreenOnions #Jalapeno #MontereyJackCheese #PankoBreadCrumbs
Servings: 6
Ready in: 40 minutes
Prep: 25 minutes
Cook: 15 minutes
Ingredients:
12 medium (1 lb.) jalapeno peppers, halved
7 oz. cream cheese, softened*
1 cup (4 oz.) shredded Monterey Jack cheese
6 slices bacon, cooked and finely chopped, divided
3 1/2 Tbsp thinly sliced green onions, divided**
2 1/2 Tbsp finely chopped cilantro
1 tsp minced garlic (1 clove)
Salt and freshly ground black pepper
1/2 cup panko bread crumbs
1/4 tsp (heaping) chili powder
2 tsp olive oil
Instructions:
1. Preheat oven to 400 degrees.
2. Wearing food grade gloves remove seeds and ribs from jalapeños. You can do this by hand (fastest method) - just using your thumb to scrape it out. Or you can do this with a pairing knife (just be careful not to cut through peppers bottom side).
3. Transfer peppers cut side up to an 18 by 13-inch baking sheet.
4. In a medium mixing bowl add cream cheese, Monterey Jack cheese, 2/3 of the bacon (4 slices), 2 1/2 Tbsp green onions, cilantro, garlic, and season with salt and pepper to taste. Stir with a spoon until well combined.
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping.
6. In a small mixing bowl using a fork stir together panko, chili powder, salt to taste and olive oil until mixture is evenly coated.
7. Sprinkle panko evenly over each pepper.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 - 18 minutes.
9. Garnish with remaining 2 slices of finely chopped bacon, and 1 Tbsp green onions. Serve warm.
Notes:
*Cream cheese can be softened in the microwave in a microwave safe bowl, about 10 - 15 seconds per each side.
**I use the small/thin green onions in the bunch for garnish. They aren't chives just green onions.
These can be prepared a day in advance. Just store in fridge, keep panko topping separate and add when ready to bake. Increase bake time by about 3 - 5 minutes.
cookingclassy ...read more
Italian Wedding Soup
The BEST Italian Wedding Soup! Filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. Total comfort food any day of the year!
#Beef #Bread #Carrots #Celery #ChickenBroth #Eggs #Garlic #Onions #Oregano #Parmesan #Parsley #Pasta #Pork #Spinach
Servings: 6
Ready in: 50 minutes
Prep: 25 minutes
Cook: 25 minutes
Ingredients:
Meatballs
8 oz lean ground beef
8 oz ground pork
1/2 cup fresh hearty white bread crumbs*
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper
1 Tbsp olive oil
Soup
1 Tbsp olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic , minced (1 1/2 Tbsp)
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry acini de pepe or orzo pasta**
6 oz fresh spinach , chopped
Finely shredded parmesan , for serving
Instructions:
1. For the meatballs:
2. Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
3. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
4. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
5. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).
6. For the soup:
7. While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
8. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
9. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.
Notes:
*I recommend using bread such as a La Brea french loaf. Just grind up a slice in a food processor to fine crumbs. Save the remaining bread for serving (slathered with butter of course) or freeze for another later use.
**If you like a more brothier soup you can reduce pasta to 3/4 cup. Note that as the soup sits the pasta will absorb more broth so you can add more broth to thin the soup as desired. ...read more
Moroccan Spiced Salmon with Lemon Yogurt Sauce
Rich salmon fillets are generously coated with a fragrant Moroccan spice blend then pan seared to perfection, then they are covered with a bright and creamy lemon and cilantro sauce. Serve with roasted veggies and couscous for a perfect meal!
#CayennePepper #Cilantro #Cinnamon #Coriander #Cream #Cumin #Garlic #Ginger #GreekYogurt #Lemons #Nutmeg #Paprika #Salmon #Turmeric
Servings: 4
Ready in: 20 minutes
Prep: 10 minutes
Cook: 10 minutes
Ingredients:
4 (6 oz) skinless salmon fillets
1 1/4 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp turmeric
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper
1 Tbsp olive oil
Salt and freshly ground black pepper
Lemon Yogurt Sauce
1/2 cup fat free plain Greek yogurt
2 Tbsp heavy cream or whipping cream
1/4 tsp lemon zest
2 tsp fresh lemon juice
1 tsp minced fresh garlic
1 Tbsp finely minced fresh cilantro, plus more for serving
Instructions:
1. Let salmon rest at room temperature 10 minutes.
2. Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper.
3. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
4. Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture.
5. Cook salmon in skillet about 3 - 4 minutes per side. Plate and top with lemon yogurt sauce and garnish with cilantro.
6. In a small mixing bowl whisk together yogurt, cream, zest, juice, garlic and cilantro, season lightly with salt and pepper. Let rest at room temperature while preparing salmon (or gently warm in microwave, you don't want cold sauce on warm salmon).
7. Recipe source: Cooking Classy ...read more
