Balsamic Soy Roasted Garlic Mushrooms 25 mins to make, serves 4

Balsamic Soy Roasted Garlic Mushrooms

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce!

ingredients

• 2 pounds mushrooms
• 1 tablespoon oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons soy sauce (or tamari)
• 3 cloves garlic, chopped
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste

directions

1. Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.

Nutrition Facts: Calories 89, Fat 4.1g (Saturated 0, Trans 0), Cholesterol 0, Sodium 465mg, Carbs 9g (Fiber 2.4g, Sugars 4.1g), Protein 7.8g

MORE GREAT RECIPES AT >>http://www.closetcooking.com/

Healthy Blueberry Oat Muffins 32 mins to make, serves 12

Ingredients

• 1 cup old-fashioned oats
• 1 cup buttermilk or sour milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup lightly packed brown sugar
• 1 egg, beaten
• ¼ cup vegetable oil
• zest of ½ lemon
• 1 cup (heaping) blueberries

Instructions

1. Preheat the oven to 400℉/200℃. Position rack to middle.
2. Paper line 12 muffin cups.
3. Combine oats, and buttermilk in small bowl. Let stand while preparing other ingredients.
4. In a large mixing bowl, combine flour, baking powder, baking soda,salt and brown sugar. Whisk together. Set aside.
5. Add beaten egg, oil and lemon zest to oat mixture. Mix well.
6. Add oat mixture all at once to the dry ingredients. Stir just until moistened.
7. Gently fold in the blueberries.
8. Fill muffin liners ¾ full.
9. Bake for 15-22 minutes or until top bounces back when lightly touched.

Notes

These can keep for a couple of days in airtight container at room temperature. They can also be frozen in airtight container for up to a month.
The original recipe calls for melted butter, but as you can see, I substituted with vegetable oil.

MORE RECIPES AT >>http://www.shelovesbiscotti.com/

A sandwich for every day of the month

Garlic and Parsley Butter Shrimp

Category: Seafood

Ingredients

Serves: 4
Prep Time: 5 mins
Total Time: 25 mins

1 lb of raw shrimp, deveined, shells off except the tail
1/4 cup butter
3 cloves garlic
1/4 cup parsley
salt and pepper to taste
1 lemon, juiced

Preparation

Read full details on: 
www.jocooks.com

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Victoria Beckham’s Style Closet- Handpicked Fashion

Grapefruit Champagne Mimosa Cupcakes

Grapefruit Champagne Mimosa Cupcakes

These pretty pink cupcakes are perfect for a champagne toast! Light and fluffy, with bright, citrus-y grapefruit and sparkling wine.

yield: 2 DOZEN CUPCAKES

INGREDIENTS:

For the cupcakes:

• 2 1/2 cups White Lily® Enriched Bleached All-Purpose Flour
• 1 1/3 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup neutral-flavored oil, such as vegetable or grapeseed oil
• 1/2 cup freshly squeezed grapefruit juice
• 1/2 cup champagne or sparkling white wine
• 1/2 cup buttermilk
• 2 egg whites
• zest of one grapefruit

For the frosting*:

• 1 1/2 cups champagne or sparkling white wine
• 4 egg whites
• 1 1/3 cup granulated sugar
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 1/4 cup freshly squeezed grapefruit juice
• 2 teaspoons grapefruit zest
• a drop of rose pink gel paste color
• gold disco dust, for garnish

DIRECTIONS:

To make the cupcakes:

1. Preheat the oven to 350 degrees F and line a cupcake pan with papers.
2. Place the flour, sugar, baking soda, and salt in a large mixing bowl, and whisk to combine.  Place the oil, grapefruit juice, champagne, buttermilk, egg whites, and zest in a large liquid measuring cup, and whisk to combine.  Pour the liquid ingredients into the dry, and mix on medium speed until smooth.  Scrape the bottom and sides of the bowl with a silicone spatula, to be sure that all the ingredients are well incorporated.
3. Transfer the batter to the prepared cupcake pan, and bake for 16 to 20 minutes, or until a toothpick inserted into the thickest part of a cupcake comes out clean or with a few moist crumbs.  Cool completely, then top with frosting and garnish with gold disco dust.

To make the frosting*:

1. Place the champagne in a small pot, and bring to a boil over medium heat.  Continue to boil until the champagne has reduced to a scant 1/4 cup.  Cool completely and set aside.
2. Place the egg whites and sugar in a large metal mixing bowl and whisk together.  Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the mixture becomes translucent and no longer feels gritty when rubbed between the thumb and forefinger.
3. Remove from heat and whip on high speed until the meringue holds stiff peaks.  Cool completely (There should be no hint of warmth when the hand is place on the side of the bowl.  Place in the refrigerator for 10-20 minutes, if necessary.)  Add the butter, a tablespoon at a time, while whipping on medium-high.  When all the butter has been added, stir in the reserved champagne reduction, grapefruit juice, and grapefruit zest.  Tint with rose pink gel paste color.

*These cupcakes can also be topped with American-Style Buttercream.  Follow the recipe directions, flavoring as noted above with champagne reduction, grapefruit juice, and grapefruit zest.

MORE RECIPES AT >>http://bakingamoment.com/

Cheesy Tortellini Spinach Bake

Cheesy Tortellini Spinach Bake

 

Ingredients

• 1 12 oz. cheese or cheese and spinach tortellini
• 4 strips bacon
• 3 tsp. minced garlic
• 2 TB flour
• 2 cups milk
• ¾ tsp. salt
• ⅛ tsp. black pepper
• 1 tsp. dried basil
• 2 cups chopped, fresh spinach
• ¾ cup grated mozzarella cheese
• ¾ cup grated Parmesan cheese
• 2 tsp. lemon juice

Instructions

1. Preheat oven to 350 degrees.
2. Fill a large pot with water and bring to a boil. Add tortellini and cook as directed on the package.
3. Cook bacon and cut up. Reserve bacon fat from pan. Add garlic and cook for a minute or two. Add flour to the pan and whisk for a minute. Add milk and mix until smooth. Add salt, pepper, lemon juice and basil and bring to a simmer.
4. Drain tortellini and add back to the pot. Turn to low heat and add spinach and most of the mozzarella, Parmesan cheeses and bacon. Add sauce and stir until well combined.
5. Add to an 8x8 or 9x9 dish. Top with the remaining mozzarella cheese, Parmesan cheese and bacon.
6. Cover your dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes.
7. Serve and enjoy!