HOMEMADE PINA COLADA QUICK BREAD RECIPE

This bread formula is formed with sweet crushed pineapple and cooked coconut, therefore it sounds like a cocktail of mixed drink. once you build this mixed drink bread, you may trip the tropics while not feat your kitchen!

One of the simplest things concerning creating bread quick is how briskly and straightforward they're to create. rather than mistreatment yeast to assist bread ride, quick bread recipes require saleratus, leaven, or both.

HOMEMADE PINA COLADA QUICK BREAD RECIPE
HOMEMADE PINA COLADA QUICK BREAD RECIPE

So that everybody within the family will get pleasure from the bread, this bread formula is non-alcoholic. If you would like bread to possess a style of Rum, it is not a drag. simply add 1/4 teaspoons of rum extract or one tablespoon of actual rum to the dough.

To freeze mixed drink bread, wait till the bread is incredibly cold initial. Then, tightly cowl it with a wrap, followed by associate degree foil coating. If wrapped properly, quick bread ought to stay frozen well for three to four months.

HOMEMADE PINA COLADA QUICK BREAD RECIPE

INGREDIENTS:

  •  3 cups all-purpose flour
  •  1/2 cup sugar
  •  1 tablespoon baking powder
  •  1/2 teaspoon ground cinnamon
  •  1/4 teaspoon salt
  •  3 large eggs slightly beaten
  •  1/2 cup unsalted butter, melted (1 stick)
  •  1 can crushed pineapple (20 ounces)
  •  1 cup coconut cream
  •  2 tablespoons Greek yogurt

Topping

  •  remaining coconut cream (1/3 cup)
  •  1/2 cup sweetened coconut flakes, toasted

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, combine eggs, melted butter, pineapple and its juice and 2/3 cup of coconut cream and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist.
  2. Divide evenly among the 4 mini loaf pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove the bread to wire rack and let cool.
  3. Make the Topping: In a small bowl combine the remaining 1/3 cup coconut cream with the toasted coconut flakes. Spread over cooled loaves. Slice and serve immediately.

MINI CROQUE MONISEUR RECIPE

If you're not capable in France you'll be able to still relish the mini Croque-Monsieur appetizers. simple appetizers with Puff Pastry and white sauce. Your guests can love this classic French deduct.

The mini Croque-Monsieur course is impressed by the incomparable  French dish of a favourite, a Croque-Monsiuer. it's primarily associate degree open-faced HAM and cheese sandwich on that with a inferior white sauce then placed below Broiler.  

MINI CROQUE MONISEUR RECIPE
MINI CROQUE MONISEUR RECIPE

They were one in all the foremost requested opener recipes that I served over and over. you'll be able to create mini Croque-monsieurs prior to then pop them within the kitchen appliance before everybody arrives.  They smelled thus delicious it had been arduous to attend for them to cool down down.  They were Tres Bon whereas hot, however equally sensible when they were at temperature. No instrumentality required, good finger appetizers.

As fancy as these sounds, they're terribly straightforward to form and may be ready prior to. you begin by cutting the Puff Pastry into a spherical, then high with a white sauce seasoned with a bit mustard. For that, sprinkle some shredded HAM and high with Gruyere.

MINI CROQUE MONISEUR RECIPE

INGREDIENTS:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 ½ tablespoon whole grain dijon mustard
  • salt and pepper
  • 1 sheet puff pastry 14 oz
  • ½ cup ham diced
  • 1 cup gruyere shredded
  • 1 egg lightly beaten with water

INSTRUCTIONS:

  1. Preheat oven to 425┬║. Line cookie sheet with parchment paper.
  2. In a small saucepan, melt the butter over medium heat, add flour and stir constantly for about three minutes, until smooth. Slowly add milk while whisking for about 5 minutes until it thickens. Remove from heat and add mustard. Salt and pepper to taste.
  3. Roll out pastry slightly into a 13 X 15 rectangle and cut into rounds with a 2 inch biscuit cutter. Use a smaller cutter to make a circle inside each round without cutting all the way through. Poke the center with a fork.
  4. Use a pastry brush to brush the edges of the rounds with an egg lightly beaten with a tablespoon of water.
  5. Top each round with about 1/2 teaspoon of the b├ęchamel, some chopped ham and shredded cheese. (You will have some bechamel left over. Sprinkle pepper on top.
  6. Bake for 15 minutes, or until golden and puffy.
  7. Let c

AVOCADO TUNA SALAD RECIPE

This tuna avocado dish formula may be a fast and straightforward keto avocado formula that's good for a healthy lunch or a straightforward low-carbohydrate meal.

This week I created this tuna avocado dish for lunch and dinner. this can be one among my favorite avocado recipes with tuna cream and Cilantro, home-cured Pico American state Gallo, and recent avocado. every layer is stacked in another half thus you get a touch of each bite.

AVOCADO TUNA SALAD RECIPE
AVOCADO TUNA SALAD RECIPE

The whole avocado has concerning twenty one grams of healthy fats, twelve grams of carbohydrates and nine grams of fiber giving a complete of three web carbohydrates. All the healthy fats can cause you to feel full once more and also the low sugar makes it good for the keto diet.

This simple avocado tuna fish salad took ME but ten minutes to create, and if I had the tuna already mixed it might take but five minutes! this can be a good keto meal to stay within the icebox throughout the day once you hurry out the door within the morning.

AVOCADO TUNA SALAD RECIPE

INGREDIENTS:

  • 5 ounces Albacore Tuna, drained
  • 1 tablespoon Mayonnaise
  • 1 tablespoon Cilantro, fresh
  • 2 tablespoon Lime, juiced
  • 1 Avocado
  • 1/2 cup Pico de Gallo
  • 1/8 teaspoon Salt

INSTRUCTIONS:

  1. Drain the tuna in the can.
  2. In a bowl mix tuna, mayonnaise, cilantro and juice from half a lime. Add salt to taste and stir it all together
  3. Peel and chop the avocado before placing it in a bowl. Squeeze the remaining half of a lime over it and lightly mash the avocado leaving some chunks. Salt to taste.
  4. On a plate make a layer with half of the avocado. Then layer half of the tuna on top of that. Finish it with a layer of fresh pico de gallo salsa. Repeat for a second serving.

HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE

Easy so delicious, this healthier oat yoghourt gem has no sweetener and is jam-packed with grains nevertheless they still manage to be swish so tasty with blueberries or Chocolate Chips.

I took inspiration from a humble however delicious apple sauce gem instruction and created this healthy yoghourt oat blueberry gem that you simply saw before you.

HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE
HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE

Because, believe me, we've got replaced blueberries with Chocolate Chips over once, and that i are the last man on the face of the planet that when spoke you out of that call.

Despite the very fact that this gem is 100% whole grain (rolled wheat + whole wheat flour), they're therefore light-weight and delicate.

Do you like better to add blueberries or chocolate chips... otherwise you simply leave a healthy yoghourt oat plain gem as is, I hope you like this delicious very little muffin!

HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE

INGREDIENTS:

  •  1 cup (8 ounces) plain Greek yogurt
  •  1/4 cup milk
  •  1 large egg
  •  1 teaspoon vanilla
  •  1/3 cup honey
  •  1 cup (3.5 ounces) old-fashioned rolled oats
  •  3/4 cup (3.75 ounces) whole wheat flour (I use white whole wheat flour)
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/4 teaspoon cinnamon (optional)
  •  1/4 teaspoon salt
  •  1 to 2 cups blueberries or chocolate chips
  •  4 tablespoons butter or coconut oil, melted

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
  2. In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
  3. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
  4. Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don't overmix or the muffins might be dense).
  5. Portion the batter evenly among the muffin cups (I use a #60 cookie scoop). Bake for 14-17 minutes until the tops spring back lightly to the touch.
  6. Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins freeze very well or keep at room temperature for a few days (well-covered in a tupperware or bag).

EASY CHICKEN MARSALA RECIPE

The chicken formula Marsala is best than feeding at a elaborate Italian building, and far cheaper too! Tender misshapenness brown and lyonnaise in a very one pot sauce for good food!

Serve any of Marsala cream chicken over food or rice with a facet of staff of life and a good recent Italian dish.

EASY CHICKEN MARSALA RECIPE
EASY CHICKEN MARSALA RECIPE

What is Chicken Marsala? usually|this can be} a awfully common Italian-inspired dish in restaurants often found on the menu next to Ayam cheese. Chicken Marsala is created with a gently brunet  misshapenness fillet and is immersed within the sauce of wealthy chicken Marsala.

Marsala's outstanding fame dish is as a result of Marsala may be a variety of fortified Sicilian wine, kind of like fortified wine or Port. this can be the essential ingredient of sauces during this formula. Marsala comes in a very sweet and dry version.

Chicken Marsala sauce is extremely wealthy and sapid, and also the starch enhances the food absolutely. you'll serve it quite angel hair food to fill the plates.

EASY CHICKEN MARSALA RECIPE

INGREDIENTS:

  • 4 chicken breasts boneless-skinless 5-6 oz each
  • 1/2 cup flour
  • salt & pepper to taste
  • 4 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1/4 teaspoon thyme
  • 1 small shallot diced (or onion)
  • 8 ounces mushrooms white or brown
  • 1 1/2 Tablespoons flour
  • 1/2 cup Marsala wine
  • 3/4 cup chicken broth
  • 2 Tablespoons parsley or chives for garnish

INSTRUCTIONS:

  1. Pound chicken to 1/4" thick (you can cut them in half if they're very large). Season with salt and pepper and dredge in flour.
  2. Preheat olive oil in a large pan over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Remove chicken and place on a plate.
  3. In the same pan, add 2 tablespoons butter, thyme and shallot. Cook until tender, about 3 minutes. Add mushrooms and cook until juices are released, about 5 minutes. Stir in flour 1 1/2 tablespoons flour and cook 1 minute more.
  4. Add Marsala wine and broth and simmer about 3 minutes, until thickened and bubbly.
  5. Place chicken back into the pan and simmer 2-3 minutes or until hot.
  6. Garnish and serve over pasta.

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