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Red, White and Blue Ice Cream is a must for any warm weather gathering or patriotic holiday! Flavors of fresh strawberry, blueberry and vanilla make this naturally gluten-free ice cream a summer staple.

Get the printable version of the recipe in the full post:
http://www.foodfanatic.com/2016/06/red-white-and-blue-ice-cream/

INGREDIENTS
2 cups heavy whipping cream
4 egg yolks
1 cup whole milk
1 cup granulated sugar, divided
1 teaspoon pure vanilla extract
1 1/2 cups fresh strawberries, hulled and chopped into large pieces
1 cup fresh blueberries

DIRECTIONS
Create an ice bath by adding ice to a large mixing bowl. Set a medium size heatproof mixing bowl inside the larger mixing bowl. Pour the cream into the medium mixing bowl and set a fine sieve/strainer on top of the bowl.
In another medium mixing bowl, whisk the egg yolks together.
In a medium saucepan combine the milk and 3/4 cups of the sugar. Heat over low to medium heat, stirring constantly just until the sugar dissolves.
Slowly pour the milk mixture into the egg yolks, whisking constantly to combine and to prevent the yolks from cooking.
Return the mixture to the saucepan and place back on the stove over medium-low heat.
Stir the mixture constantly with a heatproof silicon spoon or spatula until it thickens and coats the spoon/spatula.
Pour the mixture through the sieve allowing it to drain into the cream below.
Scrape the inside of the sieve to force the mixture through and the outside to release any clinging to the sieve. Whisk into the cream.
Allow the mixture to cool in the ice bath.
Stir in the vanilla extract, place into a jar or container, seal and place in the refrigerator until fully cooled or overnight.
When ready to make the ice cream, place the strawberries and blueberries in a medium mixing bowl with 1/4 cup sugar. Stir to combine.
Allow the berries to macerate in the sugar for about 45 minutes until the sugar is dissolved and the berries begin to release juices.
Process the ice cream base in an ice cream maker following the manufacturer’s instructions.
When the ice cream is almost done pour half of the berries and any liquid into the top of the ice cream machine and allow to mix just until mixed in.
Reserve the remaining half to top the ice cream.
Remove and place into a freezer proof container to fully set (a few hours or overnight).

Get the printable version of the recipe in the full post:
http://www.foodfanatic.com/2016/06/red-white-and-blue-ice-cream/
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Easy sesame tofu noodles are great served hot or cold. Such a wonderful option for a quick dinner!

Get the printable version of the recipe in the full post:
http://www.foodfanatic.com/2016/06/sesame-tofu-noodles/

INGREDIENTS
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sriracha chili sauce
8 ounces japanese buckwheat soba noodles
14 ounce package extra firm tofu, drained and pressed
2 tablespoons sesame oil, divided
1 1/2 tablespoons canola oil, divided
1 tablespoon fresh ginger, grated
1 tablespoon garlic, grated
1/3 cup chopped onion
3 cups shredded napa cabbage
1 large carrot
1 1/2 cups bean sprouts
1/3 cup chopped cilantro

DIRECTIONS
In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha and set aside.
Cook soba noodles according to package. Rinse and drain. Mix in 1 tablespoon of sesame oil to coat all the noodles and set aside.
Slice the tofu lengthwise into 1/2-inch slices. In a large nonstick pan, heat 1/2 tablespoon of canola oil over medium to low heat. Cook the tofu slices on each side until browned. Remove from pan and cut into cubes. Set aside.
In a large pot, add the remaining sesame and canola oils over medium heat. Add the garlic, ginger, and onions and sauté for 1-2 minutes. Do not let it burn.
Add the cabbage and carrots and cook for another 2-3 minutes, allowing them to soften slightly.
Mix in the bean sprouts and then the soy sauce mixture.
Add the noodles and tofu to the pot and heat until everything gets hot.
Remove the pot from the heat. Toss in the cilantro.

Get the printable version of the recipe in the full post:
http://www.foodfanatic.com/2016/06/sesame-tofu-noodles/

#recipeoftheday   #vegetarianrecipe  
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These Slow Cooker Ranchero Beans taste just like Chuy’s Tex-Mex ranchero beans! They’ll be your go-to side dish for any Mexican dinner!

Get the printable version of this recipe in the full post
http://www.foodfanatic.com/2016/06/slow-cooker-ranchero-beans/

INGREDIENTS
1 pound dried pinto beans
4 slices bacon, chopped
1 small white onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced
1 10 ounce can fire roasted ro-tel
1 tablespoon salt
4 cups water
1/2 cup chopped cilantro

DIRECTIONS
The night before you want to cook the beans (or at least 8 hours prior) you’ll want to soak your beans. Place beans in a large pot and fill with 8 cups of water. Place a lid on top and let sit for at least 8 hours if not 12 hours. After the beans have soaked, drain all water, rinse the beans, and set to the side.
Using a Multi-Cooker, preheat to sear setting. Place the bacon in the multi-cooker and cook for 2 minutes, stirring occasionally. Then add in the white onion, cook 1 minute, followed by the garlic and jalapeño. Mix occasionally and cook for a total of 10 minutes until the bacon starts to crisp and onions start to turn translucent.
Reduce the heat on the Multi-Cooker to “slow cooker high” mode. Add in the can of fire-roasted tomatoes and the beans. Mix well, then add in the salt and 4 cups of water. Mix well, place the lid on the beans and cook on low for 4 hours.
Once the beans are done place two cups of beans in a blender and puree. Pour back into the slow cooker and mix in the freshly chopped cilantro. Serve immediately.

Get the printable version of this recipe in the full post
http://www.foodfanatic.com/2016/06/slow-cooker-ranchero-beans/
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This white chicken enchilada skillet turns the traditional dish into a one-pan, stove-top meal!

*Get the printable version of this recipe in the full post: http://www.foodfanatic.com/2016/05/white-chicken-enchilada-skillet/ *

INGREDIENTS
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken stock
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 4 ounce can diced green chiles
1 pound boneless skinless chicken breast, cut into 1 inch cubes
1 1/2 cups shredded monterey jack cheese
10 corn tortillas, diced
1 cup sour cream
Optional Garnish:
avocado
fresh cilantro

DIRECTIONS
In a large skillet melt butter over medium high heat. Stir in flour, and cook for 2-3 minutes until golden brown.
Slowly whisk in chicken stock.
Season with chili powder, cumin, salt, pepper, and green chiles.
Heat for 2-3 minutes to a low simmer.
Add chicken breasts, stirring to coat with sauce.
Cook for 8-10 minutes until the chicken is just cooked through.
Add 1 cup Monterey jack cheese, diced tortillas and sour cream.
Stir until well blended.
Top with the last 1/2 cup of cheese, cover and heat until the cheese is melted.
Serve immediately with diced avocado and cilantro, for optional garnish.

*Get the printable version of this recipe in the full post: http://www.foodfanatic.com/2016/05/white-chicken-enchilada-skillet/ *
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This gluten free Korean ground turkey and rice bowl makes a crowd pleasing dinner that is on the table in less than 20 minutes! Gotta love that.

Get the printable recipe over at the full post!
http://www.foodfanatic.com/2016/05/gluten-free-korean-turkey-and-rice-bowl/

INGREDIENTS
1 pound lean ground turkey
1/2 cup brown sugar
1/4 cup tamari gluten free soy sauce
1 tablespoon sesame oil
2 teaspoons minced garlic
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
fresh cilantro, to serve
cooked rice, to serve

DIRECTIONS
In a skillet over medium heat, break up the ground turkey and brown.
Once the turkey is browned and cooked through, add the brown sugar, tamari, sesame oil, garlic, ginger, and red pepper flakes.
Cook and stir until the sugar is dissolved.
Serve over rice and garnish with cilantro.

Get the printable recipe over at the full post!
http://www.foodfanatic.com/2016/05/gluten-free-korean-turkey-and-rice-bowl/
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Fish tacos with tropical vanilla salsa are the perfect summer supper. Part of #flavorsofsummer   week from +Kate Donahue 
Fish tacos with tropical vanilla salsa are the perfect summer supper. Serve them up at your next big barbecue, because everyone’s tired of burgers, y’all!
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Food Fanatic

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These whipped feta breakfast crostini are fast, fresh, and wonderful for breakfast! With loads of flavor in every bite, you’ll want them all day long.

Get the printable version of the recipe in the full post:
http://www.foodfanatic.com/2016/06/whipped-feta-breakfast-crostini/

#recipeoftheday   #breakfastideas  

INGREDIENTS
6 ounces whipped cream cheese
4 ounces crumbled feta cheese
1/2 baguette
6 ounces fresh spinach
1 tablespoon olive oil, plus more for serving
2 roma tomatoes, sliced
4 eggs
salt and pepper, to taste

DIRECTIONS
Preheat the oven to 400°F.
Place the cream cheese and feta cheese in the bowl of your stand mixer (or use a hand mixer) and using the whisk attachment, let it mix on high until you have a nice fluffy spread, about 1-2 minutes.
Slice the baguette diagonally and place the slices directly on the oven rack. Bake for about 3 minutes (just long enough to toast; note that the toaster oven also works great for this).
Place the spinach in a large skillet. Drizzle 1 tablespoon of the olive oil over it and cook over medium high heat for 1-2 minutes, until it is just nicely wilted. Set aside.
Cook your eggs to temp. Mine are poached! If you’d like to poach your egg, please see the post for a link to an easy poached egg recipe. You can use over well, easy, medium — however you like.
Assemble. Spread each piece of toast with the whipped feta. Top with spinach and tomato slices. Drizzle with more olive oil and add your egg. Sprinkle with salt and pepper.

Get the printable version of the recipe in the full post:
http://www.foodfanatic.com/2016/06/whipped-feta-breakfast-crostini/
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Peanut butter and jelly lasagna is a crazy good no-bake dessert. You NEED this one!

#recipeoftheday   #desserts  

Get the printable version of the recipe in the full post
http://www.foodfanatic.com/2016/06/peanut-butter-and-jelly-lasagna/

INGREDIENTS
3.4 ounce box instant vanilla pudding
2 cups milk
1/2 cup peanut butter
8 ounce container cool whip
1/4 cup strawberry jelly
16 ounce package nutter butter cookies
16 ounces fresh strawberries

DIRECTIONS
Add pudding mix to a medium bowl with the milk and whisk until just combined.
Add peanut butter to a small bowl and microwave for 20 seconds to soften.
Whisk softened peanut butter into pudding mixture until well combined and place in fridge for 10 minutes.
While pudding sets, place Cool Whip in a medium mixing bowl.
Soften jelly in the microwave for 20 seconds. Stir together jelly and Cool Whip until just combined, being careful not to deflate the Cool Whip by overmixing.
Slice strawberries into thin slices.
Place a single layer of Nutter Butters in the bottom of a 2-quart oval dish. Top with 1/2 of the Cool Whip mixture, followed by half of the pudding mixture and half of the strawberries. Repeat layers, ending with strawberries on top.
If there are any remaining cookies, crush and sprinkle the crumbs over the top of the strawberries.
Let set in fridge for 2 hours to allow the cookies to soften before serving.

Get the printable version of the recipe in the full post
http://www.foodfanatic.com/2016/06/peanut-butter-and-jelly-lasagna/
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White chocolate caramel fudge is buttery, sweet perfection. And you won't believe how easy it is to make!

Get the printable recipe and the full post at http://www.foodfanatic.com/2016/05/white-chocolate-caramel-fudge/

INGREDIENTS
2 cups granulated sugar
3/4 cup heavy whipping cream
3/4 cup unsalted butter
pinch of kosher salt
1 11 ounce package white chocolate chips
1 7 ounce jar marshmallow fluff
For Caramel Swirls:
2 cups caramel bits, or unwrapped caramels
1 teaspoon heavy cream

DIRECTIONS
Line an 8 or 9-inch square baking dish with parchment paper. Set aside.
In a large bowl (for a stand mixer), add white chocolate chips and the jar of marshmallow cream. Set aside.
In a large saucepan, melt butter with sugar, heavy cream and salt. Cook and stir over medium heat until mixture begins to boil. Boil for 4 minutes, stirring continuously.
While mixture is boiling, add caramel bits and 1 tsp heavy cream to a microwave safe bowl. Heat for 30 seconds and stir. Repeat 3-4 times until smooth and melted (mine took a total of 2 minutes).
Remove butter mixture from heat after 4 minutes of boiling and pour over white chocolate chips mixture in bowl.
Beat for about one minute using the whisk attachment, just until white chocolate chips are melted.
Add in melted caramel and stir once with wooden spoon.
Pour into prepared baking dish.
Refrigerate for 4 hours (or overnight).
Cut into bite size pieces and enjoy.

Get the printable recipe and the full post at http://www.foodfanatic.com/2016/05/white-chocolate-caramel-fudge/
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Paneer tikka masala is the Indian dinner you didn’t know was your favorite. If you love Indian food, but never thought you could make it at home, this vegetarian and naturally gluten-free recipe will even teach you how to make your own cheese (in less than 10 minutes)!

*Get the printable version of the recipe, including the paneer, over at the full post:
http://www.foodfanatic.com/2016/05/paneer-tikka-masala/*

INGREDIENTS
For the Marinade:
1 cup plain yogurt, thick
1 teaspoon lemon juice
1 teaspoon fresh ginger paste, from tube
1 teaspoon fresh garlic paste, from tube
3/4 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon fresh hot chili paste, from tube
1 teaspoon hot paprika
2 tablespoons vegetable oil
1/4 teaspoon kosher salt
homemade paneer, approximately 250 grams, cut into 1-inch wide and 1-2 inches long
For the Gravy:
1 tablespoon unsalted butter
1 1/2 teaspoons fresh garlic paste, from tube, or diced
1 1/2 teaspoons fresh ginger paste, from tube, or diced
16 ounces tomato puree
2 teaspoons granulated sugar
1 teaspoon garam masala
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon red chili powder
1/4 teaspoon turmeric
1/3 cup water
2 teaspoons dried fenugreek leaves
1/4 cup heavy whipping cream
kosher salt, to taste
For Serving:
fresh cilantro leaves, torn, for garnish
4 cups cooked rice

DIRECTIONS
Prepare the Marinade:

Combine all ingredients except the paneer cubes in a bowl and whisk together.
Add the paneer cubes and gently spoon the marinade over to cover them.
Cover the bowl and place in the refrigerator for at least 2 hours.
Preparing the Paneer and Sauce:

In a large saucepan, melt the butter over medium heat. Add the garlic and ginger and sauté for 1-2 minutes.
Add the tomato puree, sugar, garam masala, cumin, coriander, red chili powder, and turmeric; stir to fully combine.
Bring to a simmer over medium-low heat and allow to simmer, stirring periodically for 15-20 minutes.
While the sauce is simmering, remove the paneer cubes from the marinade and place them on a baking sheet lined with parchment paper or a silpat and place them underneath the broiler for 1-2 minutes. Set aside.
Add the water and simmer 5 additional minutes.
Stir in the cream and fenugreek, add the paneer cubes and simmer a final 10 minutes.
Salt to taste.
Serve over rice with a garnish of cilantro leaves.

*Get the printable version of the recipe, including the paneer, over at the full post:
http://www.foodfanatic.com/2016/05/paneer-tikka-masala/*
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This roasted salmon with wilted greens is a must-add to your dinner rotation! You only need a few ingredients to make it tonight.

Get the printable recipe over at the full post:
http://www.foodfanatic.com/2016/05/roasted-salmon-with-wilted-greens/

INGREDIENTS:
3/4 cup zesty italian salad dressing, divided
4 salmon filets, 6 ounces each
1 tablespoon dried parsley
8 cups baby greens, spinach, arugula and baby kale are all good

DIRECTIONS:
Preheat oven to 400°F. Line a baking sheet with parchment paper
Pour 1/2 cup of the salad dressing over the salmon in a bowl. Cover and refrigerate for a minimum of 10 minutes.
Roast salmon for about 15 to 20 minutes or until the fish flakes with a fork.
While salmon is roasting, heat a large sauté pan on medium heat.
Add salad dressing and greens. Cook for a few minutes or until greens start to wilt while stirring occasionally.
Serve salmon filets on top of the wilted greens.

Get the printable recipe over at the full post:
http://www.foodfanatic.com/2016/05/roasted-salmon-with-wilted-greens/

#recipeoftheday #foodfanaticrecipes #easydinners
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Lemony grilled potato salad is a light, bright twist on summer potato salads. #flavorsofsummer  From +Megan Myers 
Lemony grilled potato salad is a light, bright twist on summer potato salads. Add your favorite veggies on the grill!
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Food Fanatic features original recipes from some of the best food bloggers the internet has to offer.