Amazing Parmesan Chive Biscuits
These sky-high Parmesan Chive Biscuits from the fall chapter of MY BOOK are cheesy, buttery and delicious! They go well with everything are just about perfection out of the oven with a pat of butter. Thanks SO much to everyone who's already ordered a copy, and if you haven't grabbed one yet you can use the links below!
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Salted bite sized black pepper biscuits
Salted bite sized black pepper biscuits.
Subscribe:
If you like my video so subscribe like comment and share it
Tags: #howto #saltedbite
#biscuits #italian #pepper #cookies #cookingideas #easyandsimple #homemade #howtomake
Low Carb Meal Prep Recipes | Back to School + Healthy + Quick + Easy
Low-Carb Meal Prep Menu Available Here:
____________________________________________________________________
FULL RECIPES AVAILABLE BELOW:
More Meal Prep Recipes:
More Back to School Recipes:
Low Carb Chicken Shawarma Meal Prep:
Shawarma Seasoning:
Labneh Recipes:
Chicken Shawarma Kebabs
8 chicken thighs, diced
1 tbsp olive oil
1/2 lemon, juice
1 tbsp shawarma seasoning
1 tbsp dried parsley
Salt and freshly ground black pepper
Grain-Free Tabbouleh
2 cups chopped fresh parsley
5 roma tomatoes, seeded and finely diced
1 cup chopped fresh mint
2 green onions, sliced
2 tbsp hemp hearts
2 tbsp olive oil
1/2 lemon, juice
Salt to taste
To Serve
1/2 cup labneh
1/2 cup Kalamata olives
In a large bowl, toss together the chicken, oil, lemon juice, shawarma seasoning, and parsley. Season with salt and pepper to taste. Skewer the chicken and refrigerate for at least 1 hour before cooking.
Preheat the oven to 375ºF.
Arrange the skewers on a baking sheet. Bake the chicken until it is golden and reaches an internal temperature of 165ºF, about 25 to 30 minutes.
While the chicken is baking, in a large bowl, toss together the parsley, tomatoes, mint, green onions, hemp hearts, and lemon juice. Season with salt to taste.
Serve immediately with the labneh and Kalamata olives or store in the refrigerator for up to 3 days.
Low Carb Fresh Tuna Salad Meal Prep Recipe:
Fresh Tuna Salad
4 5-ounce cans sustainable tuna in water
2 celery ribs, diced
1 carrot, peeled and shredded
1/4 red onion, finely diced
3 tbsp olive oil
1/2 lemon, juice
1 tbsp Dijon mustard
Salt and freshly ground black pepper
To Serve
8 celery ribs, cut into sticks
2 cups red grapes
1 cup almonds
In a large bowl, combine the tuna, celery, carrot, red onion, olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
Serve immediately with the celery sticks, grapes, and almonds or store in the refrigerator for up to 3 days.
Low Carb Turkey Taco Meal Prep Recipe:
Turkey Taco Filling
1 tbsp oil
1 yellow onion, diced
1 garlic clove, minced
1 lb ground turkey
3 tbsp taco seasoning
Cilantro Lime Cauliflower Rice
1 head cauliflower, riced
1/4 cup chopped fresh cilantro
1 lime, zest and juice
Salt and freshly ground black pepper
Smashed Avocados
2 avocados
1 lime, juice
Salt to taste
To Serve
2 cups halved cherry tomatoes
2 orange bell peppers, diced
In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, about 3 minutes. Add the garlic and cook until it becomes fragrant, about 30 seconds. Add the turkey and cook, breaking it up with the side of a spoon until it is cooked through and no longer pink, about 5 to 6 minutes. Stir in the taco seasoning and season with salt and pepper to taste. Cook, stirring, for another 2 to 3 minutes. Set it aside.
In a steamer basket over boiling water, steam the cauliflower rice until it begins to soften, about 2 minutes. Transfer the cauliflower into a large bowl and stir in the cilantro, lime zest, and lime juice. Season with salt and pepper to taste.
Just before serving, in a small bowl, mash together the avocados, lime juice, and salt.
Serve the turkey and cauliflower rice immediately with the tomatoes, bell pepper, and smashed avocado. Store in the refrigerator for up to 3 days.
____________________________________________________________________
SHOP THIS VIDEO:
Frequently Used and Favorite Items:
Glass Meal Prep Containers:
Shawarma Seasoning:
Bamboo Skewers:
Cast Iron Skillet:
Stainless Steel Sauce Cups:
____________________________________________________________________
Healthy Breakfast Recipes:
Healthy Lunch Recipes:
Healthy Dinner Recipes:
____________________________________________________________________
ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
SUBSCRIBE to #TheDomesticGeek for weekly #recipes:
*SOME links provided above are affiliate links
Black pepper cookies or Paprenjaci
I Peparenjaci are something like a Croatian version of gingerbread cookies but with lots of black pepper as one of the main ingredients. And the black pepper is the or “Papar “ on Croatian is what makes this cookies very unique!
The history of paprenjak dates back to the Renaissance, and was mentioned by August Šenoa, a famous Croatian author, in his “Zlatarevo zlato.” Nowadays they are becoming more and more valuable and a Croatian symbol and one of the most popular souvenirs you can take home with you!
Ingredients :
3 cups flour sifted
4 oz. lard or butter
¾ cup caster sugar
3 tablespoons honey
1 whole egg
3 egg yolks
1 cup ground walnuts
½ teaspoon black pepper freshly ground
½ teaspoon ground clove
½ teaspoon cinnamon
½ teaspoon nutmeg freshly ground
1 pinch salt
1 lemon peel
You can also use all spice instead individual spices( all depends what you have in your pantries)
People On The Grid with Emily Szajda
We had the honour of joining Emily Szajda for an evening of dining and wining. We had a private cooking workshop with 3 different foods prepared. Recipies will be provided below. This is our second interview with Emily you can find our other one on
If you liked what you saw and want to take part in a cooking class visit emilydawnyogaandwellness.com!
Recipes
Buckwheat Salmon Salad
2 cups buckwheat, prepared
1 cup whole wheat couscous, prepared
1 cup English cucumber, cubed
3 stalks celery, sliced
½ avocado, cubed
1 cup cherry tomatoes, halved
8 oz baked salmon, shredded (recipe)
¼ cup green onion, chopped
4 tablespoons chopped dill
½ tsp sea salt
½ tsp white pepper
1 lemon juiced & zested
3 tablespoons olive oil
Cracked black pepper, to taste
DIRECTIONS
In a large bowl, combine buckwheat, couscous, cucumber, celery, avocado, cherry tomatoes, salmon, green onions and dill. Toss to combine.
In a small bowl, whisk together lemon juice, zest, olive oil, salt and white pepper. Pour over the salad. Toss gently to combine.
Serve. Finish with a sprig of dill, zest of lemon and a crack of black pepper.
Gluten Free Dark Chocolate Oatmeal Cookies
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/2 cup dark brown sugar, packed
1 large egg, at room temperature
1 1/2 teaspoons gluten-free vanilla extract
1/2 cup Millet Gluten-Free Flour
½ cup Oat Flour
1/2 cup gluten-free quick-cooking or old-fashioned oats
1 tsp ground cardamom
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 1/2 cups dark chocolate chips
DIRECTIONS
Preheat the oven to 325°F or 165⁰C. Line a cookie sheet with parchment paper.
In a mixing bowl, cream together the butter and sugar. Add the egg and vanilla, beat until smooth.
In a separate bowl, whisk together the millet and oat flours, oats, ground cardamom, baking powder, baking soda, and salt. Add the dry ingredients slowly to the butter, stirring until thoroughly combined. Stir in the dark chocolate chunks.
Scoop the dough by the teaspoonful onto the prepared baking sheets (about 1” or 2.5 cm). Leave about 1 1/2 or 4 cm between cookies. Bake the cookies for 13 to 14 minutes, until light golden brown. Their center may still look slightly underdone; that's okay. The cookies will continue to bake as they cool on the pan.
Remove the cookies from the pan, as soon as they're set enough to handle, and transfer them to racks to cool.
Almond & Toasted Coconut Biscotti
2 ½ cups spelt flour, spooned and leveled
2 tsp baking powder
½ tsp sea salt
½ cup unsalted butter, room temperature
¾ cup brown sugar
2 large eggs
1 teaspoon almond extract
1 tsp ground nutmeg
Zest 1 clementine
½ cup toasted almonds
½ cup toasted coconut
DIRECTIONS
Heat oven to 350° F or 175˚C. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large mixing bowl, beat the butter and sugar until smooth. One at a time, beat in the eggs. Mix in the almond extract, nutmeg, and zest.
Gradually add the flour mixture, mixing until just incorporated. Mix in the almonds and toasted coconut.
Divide the dough in half and shape into two 10-by-2-inch logs. Place on a parchment-lined baking sheet. Bake until barely golden around the edges and firm to the touch, 22 to 25 minutes. Let cool for 30 minutes.
Reduce oven to 300°F. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 15 to 18 minutes per side.
Keep at room temperature in an airtight container for up to 3 weeks.
Biscotti with tapenade
This recipe combines 2 of the most popular dishes. Tapenade is a sauce made of olives, anchovies and capers, and biscotti is a classic cookie. I will tell you about the recipe for how to cook biscotti with tapenade.
Ingredients:
Olives — 1 Glass,
Mustard — 1 teaspoon,
Lime juice — 1 tablespoon,
Garlic— 1 Clove,
Capers — 1 teaspoon,
Anchovy Fillet — 3 Pieces,
Almonds — 1/4 Glasses,
Thyme— 13 Pieces,
Olive oil— 1/4 Glasses,
Ground black pepper— To taste,
Flour— 2 Glasses,
Baking powder — 1 teaspoon,
Salt— To taste,
Sugar — To taste,
Butter— 85 Gram,
Egg — 2 Pieces,
Milk— 0.5 Cups,