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Mushroom Rice Recipe

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This Mushroom Rice Recipe is often called Mushroom Rice Pilaf as it is prepared in the same way as pilaf is cooked. …
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  • PSA for your weekend summer BBQ: If you wanna turn tri tip into the star of the BBQ, MARINATE it! Seriously, friends, marinating lean beef will give you 👌 tender, tasty, and full of flavor tri tip everybody will love. ⠀ . There's nothing easier than leaving your meat in the fridge to soak in a marinade. ❤️Plus, you can even #prepaheady and freeze so it's ready whenever you want to #grill. ⠀ . We take out #tritip very seriously 'round here and I've shared my top 3 tri tip marinade recipes for ya. Try them out and let me know which one is your favorite. ⠀ . - Santa Maria Tri Tip Marinade⠀ - Sesame Ginger Tri Tip Marinade⠀ - Balsamic Tri Tip Marinade⠀ . Find the recipes by clicking the link in @laceybaier’s bio. Happy grilling and enjoy your #summer #BBQ!
  • Thai Pineapple Peanut Satay Chicken 😍😋 by @carlsbadcravings —— There is Satay Chicken and then there is Pineapple Peanut Satay Chicken! AKA the best Satay Chicken ever! This Pineapple Peanut Satay Chicken recipe is an explosion of flavor in ever bite created by one sauce that doubles as the marinade (no double work!) —— Satay Chicken Recipe: 2 pounds Chicken chopped into bite size pieces (4-6 chicken breasts) 1 fresh pineapple chopped into 1” pieces 3 tablespoons olive oil 1/3 cup coconut milk (lite is fine) 1/4 teaspoon cornstarch 1/3 cup crunchy peanut butter . Thai Peanut Pineapple Marinade/Sauce: 1/3 cup canned pineapple juice* 1/4 cup low sodiuim soy sauce 1/4 cup brown sugar, packed 1 tablespoons fish sauce 1 tablespoon lime juice 1-2 teaspoons Sriracha/Asian hot red chili sauce 1 teaspoon dry basil 1 teaspoon ground garlic 1/2 teaspoon ground ginger 1/4 teaspoon black pepper . Garnish (optional) Freshly squeezed lime juice crushed peanuts green onions
  • LEMON GARLIC BUTTER CHICKEN AND GREEN BEANS SKILLET —— So addicting! This paleo, low carb, keto-friendly skillet chicken recipe is a snap to fix and cook. —— Ingredients: 3 – 6 skinless, boneless chicken thighs 1 pound (450g) green beans, trimmed 3 tablespoons butter, divided or (ghee for paleo diet) 4 garlic cloves, minced 1 teaspoon paprika 1 teaspoon onion powder Salt and fresh cracked pepper Juice of 1/2 lemon + lemon slices, for garnish 1/2 cup (125ml) chicken stock 1 tablespoon hot sauce (we used Sriracha) Crushed red chili pepper flakes, optional 1/2 cup fresh chopped parsley —— Instructions: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans. Arrange green beans in a microwave-safe dish with 1/2 cup water. Cook in the microwave until almost done but still crisp. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook until cooked through. Transfer chicken to a plate and set aside. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy! —— By @eatwell101 #eeeeeats #keto #ketodiet #paleo #lowcarb #paleodiet #lowcarbdiet #ketorecipes #paleorecipes #lowcarbrecipes #recipes #eatwell101 #lchf #fit #fitness #yum #foodie #foodporn #foodpic #healthyfood #ketofriendly #chicken #onepanmeal #dinner #foodphotography #skillet #onmytable #todayfood #onepot
  • Easy Air Fryer Avocado Egg Rolls inspired by the Cheesecake Factory, only healthier because they are not fried. 🥑🥑🥑 By @skinnytaste —— Ingredients: Egg Rolls: 12 ounces (from 3 medium) Hass avocados, cubed Juice from 1-2 small limes ¼ cup chopped sundried tomatoes (packed in oil), drained 2/3 cup diced red onion 1/3 cup chopped cilantro 1 teaspoon kosher salt Freshly ground black pepper 10 egg roll wrappers Small bowl of water for sealing Olive or canola oil spray . Dipping Sauce: 2 tablespoons mayonnaise 1 tablespoon sweet chili sauce A few dashes of sriracha, plus more to taste
  • GARLIC BUTTER SHRIMP ZUCCHINI NOODLES by @damn_delicious Super skinny, super low carb! Made in less than 30 minutes! It’s so flavorful, you won’t even miss the pasta here! —— INGREDIENTS: 4 tablespoons unsalted butter, divided 4 cloves garlic, minced and divided 1 pound (3 medium-sized) zucchini, spiralized* Kosher salt and freshly ground black pepper, to taste 1 shallot, minced 1 pound medium shrimp, peeled and deveined 2 teaspoons lemon zest 2 tablespoons chopped fresh parsley leaves —— DIRECTIONS: Melt 1 tablespoon butter in a large skillet over medium heat. Add 2 cloves garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in zucchini noodles until just tender, about 2-3 minutes; season with salt and pepper, to taste. Set aside and keep warm. Melt remaining 3 tablespoons butter in the skillet. Add remaining 2 cloves garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley. Serve immediately with zucchini noodles.
  • Sweet Potato Hash with Sausage and Eggs by @paleorunningmomma This skillet sweet potato hash with sausage and eggs is a filling, savory, healthy meal for any time of day. Sweet potatoes, onions, peppers and sausage with eggs cooked right into the hash, it's Paleo and Whole30 friendly plus absolutely delicious! —— Ingredients: 3 Tbsp coconut oil divided, for cooking 2 small/med sweet potatoes chopped into small pieces about 1/2 inch 1 med onion chopped 1 small/med bell pepper red, orange, yellow, chopped 1/2 lb fresh bulk sausage sugar free for Whole30 1/4-1/2 tsp paprika or smoked paprika Sea salt and black pepper Pinch red pepper flakes Optional, for the sausage 4 eggs Thinly sliced scallions for garnish —— Instructions **Note - You will cook the sausage in the same pan with the onions and peppers and the potatoes separately, until the end. Preheat oven to 400 degrees (you will use it to bake the eggs into the skillet at the very end) Heat a large skillet, preferably cast iron, over medium heat and add 1 Tbsp of the coconut oil to melt. Once sizzling, crumble the sausage into the pan, and stir while cooking to evenly brown. Sprinkle with a pinch of red pepper flakes. When sausage is about 3/4 of the way done, add the onions and peppers and continue to cook and stir until the sausage is browned and the onions and peppers are soft and fragrant. Remove from heat and set aside until the potatoes are done. Meanwhile in a separate skillet over medium heat, add the remaining 2 Tbsp of coconut oil to melt. Add the chopped sweet potatoes and stir to coat. Sprinkle with smoked paprika, sea salt and pepper to taste. Cook and stir, uncovered, until the outside begins to brown, then cover the skillet (any cover that mostly fits will do!) and continue to cook to soften the inside of the potatoes, uncovering to stir once in a while. Adjust the heat if necessary to prevent burning, and add a bit more coconut oil
  • Nothing is better than brussels sprouts and bacon By: @buzzfeedtasty —— Ingredients (for 6 servings): 2 lb brussels sprouts, halved 8 strips bacon, chopped 2 teaspoons salt ½ teaspoon pepper ⅓ cup apple cider vinegar 1 tablespoon brown sugar 5 cloves garlic, minced fresh chives, chopped, to serve —— Instructions: 1. Preheat oven to 400°F (200°C) 2. Cook bacon in a cast iron pan over medium heat. Once bacon fat coats the pan, add the Brussels sprouts, salt, pepper, apple cider vinegar, brown sugar, garlic. Stir until fully coated. 3. Cook until the bottom of the Brussel sprouts begin to brown on the bottom. 4. Transfer the cast iron pan to the oven and roast for 20 minutes, or until tender, flipping the brussel sprouts over every 5 minutes or so. 5. Sprinkle Parmesan cheese evenly over the Brussels sprouts, then place the pan back in the oven and bake for other 3 to 5 minutes. 6. Sprinkle with additional bacon and chives then serve. 7. Enjoy!
  • CHICKEN ZUCCHINI WITH BACON —— One-pan Chicken Zucchini Bake with Bacon smothered with Mozzarella and Parmesan cheeses! Your family will love this low carb dinner packed with protein and veggies! It takes only 30 minutes to make! This quick and easy family-friendly meal is gluten-free and KETO friendly. Everything is baked in a casserole dish! By @juliasalbumblog —— Ingredients: 4 chicken breasts 0.5 oz dry Ranch seasoning (1/2 packet) 1 zucchini thinly sliced 6 strips bacon cooked, drained, chopped 1/2 cup Mozzarella cheese shredded 1/2 cup Parmesan cheese shredded —— Instructions: Heat oven to 375 F. Add 4 chicken breasts to casserole dish. Sprinkle the chicken with dry Ranch seasoning mix. Top with sliced zucchini and chopped cooked bacon. Top with shredded Parmesan and Mozzarella cheeses. Bake uncovered for about 20 minutes. Broil for the last 2-3 minutes (optional). Remove from the oven. Allow the chicken rest in the casserole dish. It will continue cooking as it rests for 5-10 minutes.
  • Skillet Vegetarian Enchiladas This easy enchilada recipe only takes 30 minutes and is always a dinner favorite! By: @twopeasandpod —— Ingredients: 1 tablespoon olive oil 1/2 onion chopped 1/2 poblano pepper seeds removed and chopped 1 red bell pepper seeds removed and chopped 1 small zucchini chopped 2 cloves garlic minced 1 cup fresh or frozen corn 15 oz black beans canned, rinsed and drained 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 juice of lime 20 oz red enchilada sauce 8 corn tortillas cut into thick strips 2 cups shredded cheddar cheese or Mexican blend cheese divided 1 green onion sliced, for garnish 1/4 cup chopped cilantro for garnish 1 avocado pit removed and chopped, for garnish Radish slices for garnish —— Instructions: Preheat oven to 450 degrees F. In a 12-inch oven safe skillet, heat the olive oil over medium high heat. Add the onion, poblano pepper, red pepper, and zucchini. Sauté for 4 to 5 minutes, or until vegetables are tender. Stir in the garlic and cook for an additional minute. Stir in the corn, black beans, chili powder, cumin, paprika, salt, pepper, and lime juice. Pour in half of the enchilada sauce and stir. Add the tortilla strips and stir. Pour in the remaining enchilada sauce and stir until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes or until sauce thickens a little. Add in 1 cup of the shredded cheese and stir until the cheese is melted in. Top with the remaining 1 cup of shredded cheese. Place the skillet in the preheated oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes. Top with green onion, cilantro, avocado, and radish slices. Scoop the enchiladas onto a plate and serve warm.