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Showing posts from August, 2018

GLUTEN FREE ROASTED BROCCOLI AND CAULIFLOWER CHEESE SOUP

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GLUTEN FREE ROASTED BROCCOLI AND CAULIFLOWER CHEESE SOUP Rich and creamy with bits of crisp-tender roasted veggies, my gluten free roasted broccoli and cauliflower cheese soup is easy enough for a weeknight meal, yet hearty and satisfying enough to add to your weekend menu plans. The browned Cajun trinity, chicken broth and half-n-half form the base of the soup that’s filled with highly seasoned, fresh-roasted veggies and four ooey gooey cheeses. Yep and yay… {Disclosure: Some of the links in this post are affiliate links, but all opinions are my own. At no additional cost to you, when you click through one of these affiliate links and purchase an item, I will receive a small commission. Thank you for supporting A Sprinkling of Cayenne food blog.} Gluten Free Roasted Broccoli and Cauliflower Cheese Soup Makes Me Hungry for Fall, Y’all… My first trip out of our back door comes in the early morning hours, when my dogs start to rustle up out of their slumbers. After taking a long, deep whol…

Blueberry Muffins With Streusel Crumb Topping

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Blueberry Muffins With Streusel Crumb Topping This blueberry muffins recipe will soon become your favorite breakfast recipe keeper! It is perfect if you searching for delicious,refreshing and easy breakfast idea!! Unbelievable! I looked at all my posts again from my first blogging days and saw a very surprising fact for me. Among the 45 recipes that I posted until now, there is no recipe for muffins! “OMG, is that impossible” I thought to myself! Until a year ago, you could not imagine my kitchen without the smell of muffins. Since my cupcakes mania began with the blog Cupcakes Garden, every time when I got something out my cupcakes pan, the result was always cupcakes, not muffins! “Hmm, maybe I could try chocolate frosting” I thought to myself one time. Another time it would be a variation with strawberries and white frosting and so on and so on. Little by little my (at one time adored) muffins became the past. “It’s not fair” I thought to myself a few days ago and decided to make an apol…

Blueberry Lemon Pie Bars

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Blueberry Lemon Pie Bars I have been loving the whole “pie in bar form” this summer. It really just does make sharing much easier! Not to say I won’t be venturing into the pie-in-a-pie-dish soon (especially so I can cross a couple things off of my list), but for parties with lots of people enjoying dessert: pie bars are the way to go! I originally whipped up this recipe for the party that I took my fluffernutter barsand key lime pie bars to, but I wasn’t completely sold on them. Don’t get me wrong, they were delicious, but they were a bit too sweet for my liking, and I thought they needed some sort of topping– not quite a streusel but not a crust either. That’s why I have taste-testers, people (and I’m always looking for new tastebuds)! This bar starts with a shortbread crust. One of my absolutely favorite food bloggers put out a cookbook in March and this crust is featured on her lemon bars. As I was perusing her cookbook one day, I made sure to mark the page, because the crust sounded …

Greek Stuffed Chicken

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Greek Stuffed Chicken This recipe was inspired by our all-time fave, Primavera Stuffed Chicken. The trick to both is cutting the veggies SUPER thin. If you've got a mandoline, now's the time to use it! YIELDS:4 PREP TIME:0 HOURS 20 MINS TOTAL TIME:0 HOURS 45 MINS
INGREDIENTS 3 tbsp. extra-virgin olive oil1 tbsp. lemon juice1 tbsp. chopped dill, plus more for garnish1 tbsp. chopped parsley, plus more for garnish2 cloves garlic, mincedKosher saltFreshly ground black pepper4 skinless boneless chicken breasts1 zucchini, halved and thinly sliced2 medium tomatoes, halved and thinly sliced1/2 red onion, sliced into half moons2 lemons, halved and thinly sliced1 c. crumbled feta1 c. shredded mozzarella 
DIRECTIONS Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.In a small bowl, whisk together olive oil, lemon juice, dill, parsley, and garlic. Drizzle over chicken breasts, makin…

BACON WRAPPED JALAPEÑO PEPPERS STUFFED WITH CREAM CHEESE

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BACON WRAPPED JALAPEÑO PEPPERS STUFFED WITH CREAM CHEESE You’ll love these bacon wrapped jalapeño peppers stuffed with cream cheese and shredded cheddar. Similar to jalapeño poppers except that these are low-carb, keto, and baked in the oven. You will only need five ingredients to make this easy and fun party appetizer. I’ve been making these bacon wrapped jalapeño peppers for the past few years and they are always a winner. I first became obsessed with jalapeño popper type appetizers during a Caribbean trip: I was staying at a resort where they made amazing fried jalapeño poppers, which were leagues better than anything else they had on the menu. I ended up ordering them literally every single day that I stayed at that resort. After I returned home, I starting making this bacon wrapped version so that I could have an easy way of making them at home without breading and frying. I love making these bacon wrapped jalapeño peppers when my outdoor pepper garden is thriving. Last year, I had f…

Beef Broccoli Recipe

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Beef Broccoli Recipe If you love getting take-out beef broccoli, you will fall in love with this super easy Instant Pot Beef Broccoli recipe. In less time that it would take to call in an order & wait for it to be delivered, you can make your own in the comfort of your own home. My friends, let me tell you, I love love love beef broccoli. Well, if I’m being honest, I am a giant child & I pick out the broccoli & just eat rice & meat. But that sauce – it’s SO GOOD! So, I’m not a fan of broccoli, never have been. But I do love how it adds to the flavor of the meat & sauce in this recipe. Plus the family goes CRAZY for this dish. Who wouldn’t? It’s like having take-out quality food in like 35 minutes. WOW!
Beef Broccoli Recipe This post contains some affiliate links. Click here to read my full disclosure policy. Just LOOK AT THAT! It’s just as good as it looks – actually EVEN BETTER! This recipe is great because it is dump & go, which is a big deal for me. I don’t like a…

Bacon Wrapped Guacamole Stuffed Chicken

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Bacon Wrapped Guacamole Stuffed Chicken It’s time to pull your grills out and celebrate summer by making these bacon wrapped guacamole stuffed chicken breasts! I took two of my favourite foods, bacon and avocado and combined them into a tasty dinner that is just begging to be grilled! Although this recipe might look a little challenging with the stuffing and the wrapping, it’s actually pretty easy! You start off by pounding the chicken breasts until they are about 1/4 inch thick with a meat mallet (I have used a rolling pin to do this) and then you just place the guacamole on top of one side and roll it up. You can either wrap the bacon around the chicken one slice at a time to ensure a single layer of bacon or you can just lay a few strips of bacon out, place the chicken on one end and wrap it all up in one go. The essential thing about this recipe is to get the bacon nice and crispy and this is easy on the grill but if you are stuck indoors you can either pan fry the wrapped chicken …

Texas Peach Sangria

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Texas Peach Sangria Summertime in a glass! This sangria is fruity, slightly sweet with peach flavor and so good. Ginger ale gives it a bit of bubbles. The recipe is meant to serve a crowd and would be perfect for a summertime get together. We opted to add strawberries and they paired so well with the peaches. A simple cocktail that's full of flavor. 
Serves:10-20  Prep: 20 Min Method: Refrigerate/Freeze
Ingredients 2 bottle 750 ml each chardonnay wine2 c peach nectar (look in the tomato juice aisle)2 c peach vodka3 c ginger ale (I used diet)1 peach (sliced) How to Make Texas Peach Sangria Step-by-Step  Pour both bottles of wine into a large drink dispenser or pitcher. Must be at least 1 gallon capacity. Pour in the peach nectar and the peach vodka. Slice a peach and any other fruit you want to include. I used a few strawberries cut in half for a pop of color. Don't use small pieces of fruit or small fruit like blueberries. They tend to get stuck in the dispenser/spout. Add fruit to the a…

TOMATO AND BURRATA SALAD WITH PROSCIUTTO

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TOMATO AND BURRATA SALAD WITH PROSCIUTTO Let’s have a final summer fling with this Tomato and Burrata Salad with Prosciutto. I threw in the greens and prosciutto to give the classic tomato salad a little more heft and substance. Sure you can skip the prosciutto but if you have meat eaters in your family like I do, that doesn’t usually go over too well. Salads without protein in my house are just that, a salad—with the expectation that a main entree will follow. But for those days when I hardly even have time to sit and eat lunch, much less time to turn out a salad and entrée, I turn to time-saving salads like this. TOMATO AND BURRATA SALAD WITH PROSCIUTTO YIELD: Serves 4
Ingredients: 2 lbs. tomatoes, any combination (I used a mixture of heirlooms, cherry and grape tomatoes)8 oz. burrata cheese6 oz. prosciutto4 oz. watercress (roots attached)olive oilsalt and pepper Directions: Layer the first four ingredients on a large plate and drizzle with olive oil and sprinkle with salt and pepper. Serve …

Airfried Cajun Salmon

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AIRFRYER (PHILIPS AIRFRYER!), FISH Airfried Cajun Salmon The problem with most home-cooked salmon is that it tends to get overcooked. I’ve heard many people (my own family included!) say that salmon sashimi ‘always tastes better than cooked salmon’ because it is so moist and tender, and cooked salmon tend to be dry. That’s because you’re frying your salmon to death!
I’ve seen lots of recipes cooking salmon in the airfryer for 15 minutes and the cook wonders why the salmon is tough after cooking. If your salmon is about 3/4 of an inch thick (as most salmon fillets are), all you need is 6-7 minutes in a preheated airfryer. For even thinner slabs like the tail part, 6 minutes max is all you need. I use the first-generation Philips 9220, so I set the temperature to 180C, then turn the knob to 5 minutes. In the mean time, I prepare my fish (just sprinkle Cajun seasoning all over – not too much, just enough to coat) and when the orange light is off, I fry my salmon skin side up, on the grill p…