Pork/Chicken Soup

Ingredients

1. Minched pork/chicken
2. Potato
3. Cabbage
4. Salt
5. White pepper
6. Garam masala
7. Chopped Garlic
8. Sliced Yellow onion

Method

1. First of all wash, peel, and cut potatoes into wedges
2. Wash and cut cabbage
3. Pork/chicken mix with garlic, a little bit of salt and white pepper, round into balls
4. Stir fry yellow onion and garlic, add water and seasonings, add potatoes and wait till cooked
5. After potatoes cook, add meat ball, wait until cook, last add cabbage and serve

CHICKEN AND AVOCADO TACOS WITH CREAMY CILANTRO SAUCE

Ingredients

For the Chicken

• 1 pound chicken breasts cut into bite size pieces
• 2 tbsp olive oil
• 2 clove garlic crushed or minced
• 1 tbsp chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon onion or garlic powder
• 1/4 teaspoon kosher salt
• 1 tbsp olive oil
• squeeze of lime optional

cilantro lime sauce

• 1/2 cup sour cream or Greek Yogurt or Mayo
• 1/4 cup cilantro
• 1 clove garlic
• 1 teaspoon lime juice
• salt and pepper to taste

To Assemble

• 2 avocados, sliced
• 6-8 small tortillas corn or flour

Instructions

To Make Chicken

1. Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chili, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours. 
2. To cook: Heat a large heavy-duty or cast iron skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime (optional). 

To Make the Cilantro Lime Sauce

1. Add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Blend for 30 seconds to 1 minutes or until creamy. 

To Assemble:

1. Char tortillas on stove-top if desired. Add some of the chicken to the warmed tortillas. Top with avocado and cilantro sauce. 

https://gimmedelicious.com/2018/04/18/chicken-and-avocado-taco/

BREAKFAST ROLLS

Ingredients

• 1 cup warm water
• 1 TBSP yeast
• 1 TBSP sugar
• 1 TBSP oil
• 1 tsp salt
• 2 1/2- 3 cups flour
• 2 TBSP melted butter
• 2 cups shredded Cheddar Jack cheese
• 12-15 cooked sliced of thin bacon chopped
• 6 cooked breakfast sausages chopped
• 4 large eggs scrambled

Instructions

1. Combine warm water, yeast and sugar in a mixing bowl and let sit for about 3-4 minutes, until yeast is bubbling up. Add in oil, salt and flour. Start with 2 1/2 cups of flour, then add more until the dough cleans the sides of the mixing bowl. (I use a mixer for this part as it makes it just so much easier!) Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes. In cold weather, I like to turn my oven on for about 3 or 4 minutes, then turn it off and let my dough rest in the oven.
2. Preheat oven to 400 degrees F.
3. Spray counter top with non-stick cooking spray and roll dough out into a large rectangle about 1/4? thick. Brush dough with melted butter, then spread with scrambled eggs. Sprinkle the shredded cheese on top (reserving about 1/2 cup for later), then spread bacon and sausage.
4. Starting with one of the long sides of the rectangle, roll dough up tightly, working from one end to the other end horizontally, then back again. Pinch the seams closed at the end. Use a sharp, thin knife to cut 1 1/2? sections of dough from the large roll. This will result in about 15 rolls.
5. Set rolls on a large greased baking sheet. Bake for 12-14 minutes. Remove from oven and top rolls with remaining 1/2 cup cheese. Return to oven for an additional 1-2 minutes, until cheese is melted and rolls are just beginning to turn golden brown.
6. Brush with melted butter again, if desired. Serve warm. Store leftovers in the fridge in an airtight container.

Cheesy Jalapeno Popper Dip

addicting!

Course: Appetizer

Cuisine: American

Servings: 6 Servings

Calories: 235 kcal

Author: Lalaine

Ingredients

• 3 jalapenos
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 2 1/2 cups Mexican Cheese blend, shredded
• 1 can (4.5 ounces) diced green chilies, drained

Instructions

1. Seed and dice 2 of the jalapenos. Slice the remaining one jalapeno into thin rounds.
2. In a bowl, beat cream cheese, mayonnaise, and garlic powder with an electric mixer on LOW speed until smooth and fluffy. 
3. Add 2 cups of the shredded Mexican cheese blend, diced green chilies, and the diced jalapenos.
4. Transfer cream cheese mixture into a cast iron skillet or baking dish and spread evenly with a spatula. 
5. Top with the remaining 1/2 cup shredded cheese and the sliced jalapenos rounds.
6. Bake in a 375 F oven for about 15 to 20 minutes or until hot and bubbly and top is lightly browned. Serve immediately.

KETO PEANUT BUTTER CHEESECAKE BITES

ingredients

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• 1/4 cup peanut butter
• 3/4 cup Lily’s Sugar Free chocolate (I used 1.5 bars)
• 2 tsp coconut oil

instructions

1. Mix cream cheese, erythritol,and heavy whipping cream until smooth
2. Mix in peanut butter and vanilla extract until fully combined, set aside
3. Melt chocolate and mix with coconut oil
4. Brush silicone cups (I use these*) with chocolate mixture and place in freezer for 5 minutes
5. Repeat previous step and freeze for 10 minutes
6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
7. Top cups with chocolate to cover cheesecake fluff
8. Freeze for 20 minutes covered or refrigerate for 1 hour

full recipe: https://www.heyketomama.com/keto-peanut-butter-cheesecake-bites/

AMARETTO ALMOND BUNDT CAKE

INGREDIENTS:

FOR THE CAKE:

• 2 & 1/2 cups all-purpose flour
• 1/2 cup almond flour, almond meal, or finely ground almonds
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 3 tablespoons almond-flavored liqueur, such as Amaretto
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup milk

FOR THE GLAZE:

• 1 cup confectioners’ sugar, sifted
• 3 to 5 tablespoons heavy cream
• 1 teaspoon almond extract
• toasted sliced almonds, for garnish

DIRECTIONS:

TO MAKE THE CAKE:

1. Preheat oven to 350°F. Generously grease a 10- or 12- cup Bundt pan.*
2. Whisk together the flour, almond flour, salt, baking powder, and baking soda. Set aside.
3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the liqueur, vanilla extract, and almond extract.
4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
5. Transfer the batter to the prepared pan and spread evenly.
6. Bake 50 to 60 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
7. Cool the cake in the pan on a wire rack for 20 minutes. Then, flip the cake onto a serving plate to continue cooling.

TO MAKE THE GLAZE:

1. Whisk together the confectioners’ sugar, 3 tablespoons of the cream, and the almond extract.
2. Add more cream, about a teaspoonful at a time, until the glaze is the desired consistency. It should be thick but pourable.
3. Drizzle the glaze over the cooled cake. Garnish with almonds.

NOTES:

*The cake you see here was baked in a 10-cup capacity pan. It worked fine but baked right to the top. A 12-cup capacity pan might be a safer choice if you’re concerned about spills.

Andes Mint Cupcakes

Ingredients

US Cups - Metric

• 2 tablespoons vegetable oil
• 6 tablespoons unsalted buttersoftened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugarpacked
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk

For the frosting

• 1 cup unsalted butter soft
• 3 cups confectioners' sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon peppermint extract
• 3-4 drops green food coloring
• chocolate mint candies optional

Instructions

1. Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
2. In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
4. Spoon 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.

Make the frosting

1. In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.