#Salmon #Mouthwatering #Garlic #Butter #Cream #Sauce

#Salmon #Mouthwatering #Garlic #Butter #Cream #Sauce. Creamy Garlic Salmon is a deliciously easy Salmon Recipe! Coated in a rustic and buttery sauce ready in less than 10 minutes, people will think there is a hidden chef in your kitchen! Transform ingredients you most likely already have in your refrigerator into an incredible dinner.


  • Ingredients

  • 1 tablespoon olive oil
  • 21 oz (600 g) salmon filets skin on or off
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 1/2 cup dry white wine* or chicken broth
  • 1 1/2 cups reduced fat cream**
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley
    • Juice of 1/2 a lemon


  • Heat oil a large skillet over medium-high heat. Season salmon with salt, pepper and garlic powder all over. Sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
  • Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
  • Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  • Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
  • Add the salmon back into the pan, sprinkle with parsley and a squeeze of lemon juice. Taste test sauce and adjust salt and pepper, if needed.
  • Serve over pasta, rice or steamed veg.

Overnight Slow Cooker Breakfast Casserole

Set the slow cooker overnight and wake up to this amazing breakfast casserole loaded with hashbrowns, cheese, sausage, and eggs. Perfect for Christmas or Holiday mornings, and when hosting a big crowd.


  • 2 to 3russet potatoes, peeled and shredded(you can also use a 20-ounce bag of refrigerated/frozen hash browns – you do not need to thaw them out)
  • 8ouncesshredded part-skim mozzarella cheese,divided
  • 4ouncesshredded parmigiano reggiano
  • 10fully cooked mild breakfast links turkey sausage (such as Johnsonville), sliced into coins
  • 1cup sun-dried tomatoes in oil, chopped
  • 10largeeggs
  • 1/2cuphalf & half
  • 1/2 cup2% milk
  • 1tablespoondried basil
  • 1teaspoongarlic powder
  • 1/4teaspoonchili powder
  • 1teaspoonsalt
  • 1/4teaspoonfresh ground black pepper
  • chopped green onions, for garnish(optional)
  • halved cherry tomatoes, for garnish(optional)


  1. Spray slow cooker with a nonstick cooking spray.
  2. Layer shredded potatoes or hash browns on the bottom of the slow cooker.
  3. Sprinkle top of potatoes with half of shredded mozzarella cheese, parmigiano reggiano cheese, sausage links, and chopped sun-dried tomatoes. Set aside.
  4. In a mixing bowl combine eggs, half & half, and milk; whisk until well combined. 
  5. Whisk in dried basil, garlic powder, chili powder, salt and black pepper; whisk until completely combined.
  6. Pour egg mixture over prepared hash browns and smooth out the top.
  7. Sprinkle the rest of the mozzarella cheese over the top.
  8. Cover slow cooker and cook on LOW for 6 to 8 hours, OR on HIGH for 3 to 4 hours. 
  9. Garnish with green onions and tomatoes; Serve.

#Delicious juicy classic Microwave #Baked #Apples

Delicious, juicy, classic baked apples filled with a sweet oats mixture and prepared in the microwave in just minutes!


  • 4fresh, crisp apples
  • 1cuprolled oats
  • 3tablespoonslight brown sugar
  • 1teaspoonground cinnamon
  • 1/8teaspoonground nutmeg
  • pinchof salt
  • 1tablespoonbutter, cut in pieces
  • 1tablespoonhoney
  • 1tablespoonbutter cut into 8 pats
  • vanilla ice creamoptional, for serving


  1. In a mixing bowl combine oats, brown sugar, cinnamon, nutmeg, and salt.
  2. Add 1 tablespoon butter and mash it in with a fork until well combined. 
  3. Add honey and mix until everything is thoroughly combined; set aside.
  4. Cut the apples in half, lengthwise.
  5. Grab a melon baller and scoop out the middle of the apples; don’t scoop out the entire flesh! Scoop out the seeds and scoop out a little bit around to make a well.
  6. Fill the apples with the prepared oat mixture.
  7. Place apples in a microwave safe baking dish; add a pat of butter on top of each apple and cover the entire dish with a paper towel.
  8. Put the baking dish in the microwave and cook on HIGH for 8 minutes.
  9. Using a fork, check for doneness by testing the thickest part of the apple.
  10. Continue to cook in 1 minute increments until desired tenderness.
  11. Remove from microwave and let stand about 2 minutes.
  12. Top with a scoop of vanilla ice cream, optionally, and spoon sauce over apples.

The Most Delicious Aligot Recipes

The Most Delicious Aligot Recipes.  To all cheese lovers, potato lovers, and cheesy potato lovers out there — this is heaven.


  • 1 pound red potatoes
  • Salt, to taste
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 8 ounces Gruyère cheese, grated
  • 8 ounces mozzarella cheese, grated
  • Salt, pepper and olive oil, to serve


  1. Bring a large pot of salted water to boil. Add potatoes. Cook until potatoes are soft and starting to crack. Remove from the water and peel while still hot. Tip: Use a dry cloth to hold the potatoes.
  2. Mash the potatoes well with a fork or masher. Strain the mashed potatoes in a sieve.
  3. Place the strained potatoes in a pan, add the milk and butter and bring to a simmer, stirring frequently.
  4. When the butter has melted, fold in the heavy cream.
  5. Add the cheeses little by little, alternating between portions of Gruyère and mozzarella. 

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#Coconut #Almond #Cookies

Coconut Almond Cookies are #healthy #paleo #cookies with almond flour and coconut. An healthy cookie recipe, vegan gluten free cookies approved.


  • 1 cup unsweetened desiccated coconut
  • 3/4 cup almond meal
  • 1 egg or 1 flax egg if vegan
  • 4 tablespoons extra virgin coconut oil at room temperature, soft not melted or soft butter
  • 4 tablespoons rice malt syrup or honey or maple syrup or 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon – optional
  • 1 pinch ground nutmeg – optional
  • 1 pinch ground ginger – optional

Cookies decoration

  • 1/4 cup dark cocoa chocolate >70% ,melted
  • 3 teaspoons unsweetened desiccated coconut
  • 1 teaspoons extra virgin coconut oil


  • Preheat oven to 180C (360F). Lay a cookie sheet with baking paper. Set aside.
  • In a food processor, with the S blade attchement, add all the cookie ingredients. 
  • Process on medium speed until all the ingredient comes together crumble. Transfer the dough into a bowl, form a ball with your hands and refrigerate 15-20 minutes. 
  • Grease your hands with a tiny amount of coconut oil and form 4 large cookie balls or 8 small cookie balls – as you like, gently rolling the cookie dough between your hands to form balls.
  • Place the balls on the baking tray covered with baking paper.
  • Press each balls with your fingers to form thick flat round cookie – about 1 cm thickness.
  • Bake at 180 C (360 F) for 12 minutes or until the sides are golden brown.
  • Cool down on the cookie sheet for 20 minutes, they will harden slightly when cooling down.
  • Transfer onto a cookie rack to fully cool down then decorate.

#Amazing #Cream #Cheese #Frosting Recipes

#Amazing #Cream #Cheese #Frosting Recipes

This silky Cream Cheese Frosting is a basic recipe that can be used in a variety of ways. It’s not too sweet and has a ton of tangy cream cheese flavor!
Makes about 5 cups. Enough to frost two 8 or 9-inch layers or 24 cupcakes.


  • 1 cup (227 g) unsalted butter, softened
  • 16 ounces (453 g) cream cheese, cut into pieces, softened
  • 4 cups (480 g) confectioners’ sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt


  • In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
  • Add the sugar, vanilla, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for 2 minutes.
  • Store in an airtight container in the refrigerator for up to 1 week.

#Paleo #Keto #Pork Tenderloin with Pistachio Pesto

This easy, healthy Paleo and Keto Pork Tenderloin has a creamy pistachio pesto! A low carb, sugar free weeknight meal that everyone will enjoy!


For the pesto:

  • 1/3 Cup Shelled Roasted Salted Pistachios (45g) + additional for garnish
  • 1 1/2 Cups Packed fresh basil
  • 1/2 Cup Packed cilantro
  • 1 Tbsp Fresh lemon juice + additional for garnish
  • Zest of 1/2 a large lemon
  • 1 Tbsp Water
  • 3 Tbsp Olive Oil
  • Pinch of salt and pepper

For the zoodles:

  • 4 Medium Zucchinis, spiralized with blade b
  • Salt

For the pork:

  • 2 lb Pork tenderloin
  • 1 1/2 Tbsp Olive oil divided
  • Salt/pepper


  1. Rub the pork with 1/2 Tbsp of olive oil and season with salt and pepper.
  2. Heat the remaining 1 Tbsp of olive oil in a large, oven proof pan on medium/high heat.
  3. Sear the pork until golden brown on each side, about 2-3 minutes per side.
  4. Pop the whole pan into the oven and cook until the pork reaches 145-150 degrees when a thermometer is inserted into the thickest part, about 10-15 minutes.
  5. Once cooked, remove the pork from the oven, cover and let rest for 10 minutes.
  6. Place the pistachios in a small food processor (mine is 3 cups) and process until roughly chopped.
  7. Add in the basil, cilantro, lemon juice and lemon zest. Process until well chopped and combined.
  8. With the machine on, stream in the water and Olive oil until creamy and mixed.
  9. Heat a large skillet (you might need two) on medium heat. Add in the zoodles and cook, stirring occasionally, until soft and lightly brown.   Place a long sheet of paper towel on the counter and spread the zoodles onto it.
  10. Place another paper towel on top of the zoodles and press out as much moisture as you can.  
  11. Stir the pesto sauce into the zoodles until well combined. (I find it helps to cut the zoodles, as this lets the pesto disperse better)
  12. Divide between 4 plates and top with sliced pork, a squeeze of fresh lemon juice and extra pistachios, if desired.

#Chicken #Pasta with #ButterPan #Sauce #chickenrecipes

#Chicken #Pasta with #ButterPan #Sauce #chickenrecipes. A pan sauce is made with just a few ingredients, but it can upgrade any dish in an instant. Butter is the key to a rich, creamy pan sauce. Start by searing your meat, then use the leftover bits of flavor in the pan to melt your butter, add aromatics, and liquid ingredients. Voilà!


  • 2 chicken breasts, sliced in half (lengthwise) and pounded out thinly
  • 2 Tbs. dried Italian seasoning
  • 2 Tbs. olive oil
  • 4 Tbs. real butter
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup chicken stock
  • A handful of oregano, chopped
  • 12 oz egg noodles
  • 1 lemon
  • Coarse salt and black pepper


  1. Heat oil in a medium pan over medium high heat.
  2. Sprinkle both sides of the chicken with a pinch of coarse salt and freshly ground black pepper. Evenly rub the Italian seasoning all over the chicken, then sear in the pan, covered, for five minutes per side. Remove from the pan and let rest on a plate.
  3. Back in the pan with the browned bits, add 1 Tbs. of butter. Once melted and foaming, add the minced garlic and shallot. Sauté the aromatics for about 30 seconds, letting them get coated in the butter. Add 2 Tbs. white wine to the pan to deglaze.
  4. Using a wooden spoon, sauté garlic and shallots for 30 seconds while scraping up the browned bits. Then add the rest of the wine and the chicken stock. Let the sauce simmer for five minutes, before adding the remaining 3 Tbs. of butter and the chopped oregano and a pinch of salt. Let it simmer another five minutes, allowing the sauce to bubble and reduce.
  5. Bring a pot of salted water to a boil, and cook the egg noodles until they’re just al dente. Transfer the noodles to the pan sauce and let them finish cooking, absorbing the liquid.
  6. Add cooked chicken back in the pan, and finish with lemon juice, fresh parmesan, parsley, and another tablespoon of butter, if you wish!

This Vegan Queso Has ALL Of The Cheesiness With None Of The Guilt

This Vegan Queso Has ALL Of The Cheesiness With None Of The Guilt.


  • 1 cup raw cashews
  • 1 tablespoon olive oil
  • ½ white onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 1-2 serrano or jalapeño peppers , seeded and sliced
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ cup vegetable stock
  • ⅓ cup nutritional yeast
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup non-dairy milk
  • Cilantro, to serve
  • Tortilla chips, to serve


1. Add cashews to a small bowl and cover with boiling water and soak for 1 hour.
2. Heat olive oil in a pan over medium heat. Add onion and garlic and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes.
3. Add carrots and chiles. Continue to cook for an additional 3-4 minutes, or until the onions are translucent and the chiles are tender. Add cumin and chili powders and stir well to coat the vegetables.
4. Increase heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes. Once the carrots are tender, transfer to a blender.
5. Add the soaked cashews, nutritional yeast, salt, pepper, and milk substitute to the blender on top of the sauteéd vegetables. Pureé until smooth and creamy, adding more milk to adjust the consistency if necessary.
6. Pour mixture into a shallow bowl or serving dish. Garnish with additional chiles and freshly chopped cilantro. Serve with tortilla chips.
7. Enjoy!

Classic bacon and cheeseburger

Classic bacon cheeseburger with lettuce, tomato and a good slather of mayo makes this the perfect addition to your 4th of July party.


for the burger patties

  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 500 g beef mince
  • large handful fresh parsley finely chopped
  • 1/2 cup fresh breadcrumbs
  • 1 egg beaten
  • 1-2 teaspoons salt to taste
  • black pepper to taste

for the cheeseburgers

  • 4 slices American/Processed cheese
  • 8 slices bacon cooked to your preference
  • fresh lettuce
  • ripe tomatoes sliced
  • 4 tsp mayonnaise
  • 4 butter-toasted bread rolls


  • Fry the onion in a large frying pan in a splash of olive oil until golden brown. Add the garlic and fry for another 30 seconds then remove from the heat. Allow to cool to room temperature.
  • Mix the cooled onions with the beef, parsley, breadcrumbs, egg, salt and pepper. To test the seasoning, fry a teaspoon-full of the mixture in the pan you cooked the onions in. Adjust the seasoning to taste.
  • Divide the mixture into 5-6 (depending on how you big you want the patties), and form patties with wet hands.
  • Place on a tray lined with baking paper and place in the fridge to chill for 30 minutes.
  • When the patties have rested, heat a large cast iron pan/griddle pan until hot then cook the burgers 
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