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The Best Blueberry Muffins

I have some new flavor-packed recipes(below) for you to try this weekend that are nice and easy to prepare.  If you like your dishes spicy I recommend you try the chipotle shrimp over rice.  First, I have a secret recipe for one of the best blueberry muffins I’ve ever had.

This is only one of over 200 homestyle recipes featured in the “Comfort Foods” cookbook.  The recipes in this cookbook are a guide to simple and delicious comfort foods from a centuries worth of cooking.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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Evening Red Tea Latte (Tastes Like Heaven)
There’s nothing better than finishing your day with a sweet and soothing red tea latte that’ll keep your metabolism burning all night long, right? So… Try out this delectable red tea latte tonight and let me know what you think… Go Here
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New Secret Recipe
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The Best Blueberry Muffins

1 cup fresh or frozen blueberries
1-3/4 cups plus 1 tablespoon flour, divided
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
3/4 tsp salt
1 egg
1 cup sour cream
1/3 cup milk

Preheat oven to 400 F. Grease twelve 2-1/2-inch muffin cups.

Toss blueberries with 1 tablespoon of the flour. Combine the remaining 1-3/4 cup flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside.

Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed.

Fill muffin cups 2/3 full with batter.

Bake about 20 minutes until golden.

Servings: 12

Source – Comfort Foods Cookbook

Enjoy these great-tasting recipes from our forum:

Chipotle Shrimp over Rice

French Onion Soup Burger

Jalapeno Chicken Salad

 

Find these recipes and many more on our forum: Go Here  

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Outback Steakhouse(™) Blue Cheese Pecan Chopped Salad

Today I have a secret recipe for a wonderful salad served at Outback Steakhouse.  This salad can be enjoyed as a lunch or as a first course with your dinner.  Chopped mixed greens with shredded cabbage and carrots are tossed with a blue cheese vinaigrette and topped with more blue cheese crumbles and cinnamon pecans for a nice crunch.

You can find more secret recipes from Outback Steakhouse on our forum: Go Here

Enjoy!

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Secrets To Heartburn & Acid Reflux Relief
Free video presentation reveals a doctor-approved acid reflux cure.  Takes 2 minutes from home using 3 common items from your local grocery store: Go Here
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New Secret Recipe
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Outback Steakhouse(™) Blue Cheese Pecan Chopped Salad 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

For the Cinnamon Pecans
1/2 c. Whole or Halved Pecans
1/2 tsp. Ground Cinnamon
1 tbsp. Light Brown Sugar
1 tbsp. Butter, melted

For the Dressing
1/4 c. Extra Virgin Olive Oil
1/4 c. White Vinegar
2 tsp. Dijon Mustard
2 tbsp. Sour Cream
2 oz. Crumbled Bleu Cheese

For the Salad
2- 7(ounce) Bags Premixed Salad Greens (lettuce, cabbage, shredded carrots), rinsed and drained
2 Scallions, chopped
2 oz. Crumbled Bleu Cheese

To Make the Cinnamon Pecans:

Combine the pecans, ground cinnamon, melted butter and light brown sugar in a bowl. Toss to coat well; then place on a baking sheet and cook in a preheated 375 degree F oven for about 3-5 minutes.

Remove from the oven and allow to cool. (These can be kept in a tightly sealed container at room temperature for up to 5 days.)

To make the dressing, whisk together all ingredients until well blended.

To make the salad, mix together salad ingredients.  Drizzle with the dressing and then top with the cinnamon pecans.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Chloe’s Albacore Ceviche Salad

Today’s 5 star secret recipe comes from Chloe in Playa del Rey, California.  Chloe is a modern restaurant with an ever changing menu.  One of their delicious dishes is the ceviche appetizer made with fresh albacore tuna, sweet corn, cucumber and citrus juices.  This would be a great dish to prepare on Valentine’s day.

With Valentine’s Day coming up on Wednesday, I remind you that it isn’t too late to make some yummy treats for that special someone.  From romantic dinner ideas to decadent desserts, we have an amazing collection of Valentine’s Day recipes on our forum: Go Here

Enjoy!

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Use Vegetables To Improve Health & Cure Major Diseases
Discover over 100 tested home remedies that unlock the powerful health benefits of vegetables: Go Here
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New 5 Star Secret Recipe
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Chloe’s Albacore Ceviche Salad

1 cup sweet corn kernels, cut from 1 to 2 cobs
3/4 cup plus 2 teaspoons extra virgin olive oil, divided
Salt, pepper
12 ounces raw albacore tuna
1/2 cup lime juice
4 tablespoons tangerine juice
1 1/3 cups peeled, seeded and diced cucumber
1 cup red radish, julienned
4 tablespoons chopped cilantro
12 leaves red leaf lettuce
2 tablespoons fresh cilantro leaves

Cook the corn kernels in 2 teaspoons oil in a small saute pan for 2 to 3 minutes on low heat until crisp-tender. Season with salt and pepper; place in a small bowl and chill.

Remove the sinew from the fish and cut the meat into small dice.

Combine the lime and tangerine juices with salt and pepper to taste, then whisk in the remaining 3/4 cup olive oil. Marinate the fish in this mixture for 3 to 5 minutes.

Combine the marinated fish with the chilled corn and the cucumber, radish and chopped cilantro. Season with salt and pepper to taste.

To serve, place 2 lettuce leaves on each salad plate. Spoon some of the juices onto the leaves. Using a slotted spoon, mound the ceviche onto each plate. Garnish with cilantro.

Serves 6

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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