Recipes Cookbook - Chewy Chocolate Mint Chip Cookies

#Saltedcaramelcookies #Dessertrecipes #Cookiedesserts #Yummycookies #Deliciousdesserts #Browniecookies #Pineapplesmoothierecipes #Bananaandpineapplesmoothie #Pinapplebananasmoothie #Pineapplesmoothiehealthy #Pineapplealmondmilksmoothie #Chewychocolatebrownies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1 large egg
• 1/2 teaspoon peppermint extract
• 15-20 drops green food colouring (optional)
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup mint filled chocolate chips (or mint chips)

 

 

 

 

 

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar and brown sugar together until light and fluffy.
3. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth.
4. In another bowl whisk together the flour, salt, baking powder and baking soda.
5. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips and mint filled chips.
6. Form the dough into tablespoon sized balls (or use a tablespoon sized cookie scoop) and place 2 inches apart on a baking sheet.
7. Bake for 9-10 minutes, just until the edges start to brown lightly.
8. Do not overbake them or they will be crispy rather than chewy. They still look underbaked when you take them out but will firm up as they cool.
9. Let them cool on the pan for about 5 minutes and them move to a wire rack to cool completely.
10. Cookies will keep for 7 days in a sealed container at room temperature.

recipe adapted  >>>>>  here

Rated 4.8/5 based on 554 customer reviews

Recipes Cookbook - Orange Glazed Salmon with Rosemary Recipe

#Salmonrecipesbaked #Asiansalmonrecipes #Seafoodrecipes #Cookingrecipes #Seafooddishes #Fishdishes #Cheesycauliflowerbake #2ingredientfudgecondensedmilk #Cheesycauliflowercasserole #Ketocheesycauliflower #Ketocauliflowerrecipes #Cheeseycauliflowerbake

Ingredients

• 2 tsp olive oil
• 4 (6 oz) skinless salmon fillets (1-inch thick),
• Salt and freshly ground black pepper
• 2 cloves garlic , minced
• 2 1/2 tsp minced fresh rosemary
• 5 Tbsp chicken broth , divided
• 1 1/2 tsp orange zest
• 2/3 cup fresh orange juice
• 1 Tbsp fresh lemon juice
• 1 1/2 Tbsp honey
• 2 1/2 tsp cornstarch

Instructions

1. Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
2. Season both sides of salmon with salt and pepper.
3. Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
4. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.
5. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch.
6. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
7. Return salmon to pan, spoon sauce over salmon.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon with Potato Cauliflower Mash | #Instantpotrecipesdinners #Instantpotrecipesbeef #Instantpotstreettacosbeef #Mealideas #Instapotrecipeshealthy #Pressurecookermeals #Plantbasedrecipes #Veggierecipes #Easyveganmeals #Veganlunchideas #Veganpotatorecipes #Vegetarianmeals

Ingredients

• Mushroom Bourguignon:
• 2 tsp oil
• 1/2 (0.5 ) medium onion chopped
• 4 cloves of garlic finely chopped
• 10 oz (8 oz) sliced mushrooms mixed or white or cremini
• 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
• 3/4 cup (75 g) chopped carrots
• 1 cup (101 g) chopped celery
• 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
• 1/4 tsp (0.25 tsp) garlic powder
• 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
• 2 tsp tomato paste
• 1/2 cup (125 ml) water or broth
• 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
• 1 cup (30 g) of spinach or greens
Potato Mash:
• 1 large potato cubed small
• 1 cup (100 g) cauliflower florets (heaping cup)
• 1 tbsp olive oil
• 2 to 4 tbsp (NaN tbsp) non dairy milk
• 1/4 tsp (0.25 tsp) each salt garlic powder
• (NaN ) black pepper to taste

Instructions

1. Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
2. Add the wine and mix well for a few seconds to cook out the alcohol.
3. Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
4. Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.
5. Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
6. Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
7. Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
8. Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.
9. Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Creamy Beer Cheese Chicken With Crispy Bacon

Creamy Beer Cheese Chicken With Crispy Bacon |#Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Chickenmaindishes #Maindishrecipes #Beerrecipesfood #Alicespringschickenrecipe #Outbackalicespringschickenrecipe #Porkchoprecipes #Delihamrecipes #Alicespringschickenoutbackcopycat

Ingredients

• Chicken:
• 4 large boneless and skinless chicken breasts
• 1 /2 cup (125 ml) lager
• 2 teaspoons minced garlic
• 1 teaspoon salt
• Cracked pepper
Sauce:
• 150 grams bacon, diced
• 2 tablespoons butter, optional
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1 1/4 cup milk (I use 2%, but you can use skim or full cream.)*
• 1/2 cup (125 ml) lager
• 1/2 cup (125 ml) good quality low sodium chicken stock
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon vegetable stock powder
• 1 teaspoon Dijon mustard
• Dash of hot sauce
• 2/3 cup shredded Cheddar, (add more to suit your tastes)
• Salt and/or pepper to taste, if desired

Instructions

1. Combine lager, garlic, salt and pepper in a shallow bowl. Add in the chicken breasts, cover with plastic wrap and allow to marinade in the refrigerator for 2 hours if time allows, or over night for a deeper flavour.
2. When ready to cook, take out of the fridge for at least 20 minutes before cooking. Heat skillet or pan over medium – high heat. Drain chicken from marinade and fry breasts in a small amount of oil until golden browned on both sides and completely cooked through the centre (about 6-8 minutes per side, depending on the thickness of your chicken breasts). Fry in batches of two if you need to.
3. Transfer chicken to a warm plate.
4. In the same pan, cook bacon until crisp, (about 6 minutes). Transfer the bacon to a paper towel-lined plate to let drain.
5. To the remaining bacon fat in the pan, add the onion and celery, and cook until soft, about 6 minutes. (If there is no remaining bacon fat, melt the butter in the pan instead). Then add garlic and cook until fragrant, (about 1 minute).
6. Pour in the beer and allow to reduce slightly (about 3-4 minutes).
7. Add in the flour and cook until golden, (about 3 minutes), then slowly add the stock, whisking until flour has combined with the liquid. Whisk in the the milk and let simmer, while whisking occasionally, until thickened.
8. Stir in Worcestershire sauce, mustard and hot sauce.
9. Remove from heat and stir in cheese. Mix until cheese has melted, then stir in 3/4 of the crumbled bacon. Taste test and add any extra salt, pepper, cheddar or beer.
10. Arrange chicken back into the pan and allow to warm through. Garnish with chives or parsley and the remaining bacon.

Recipe has been adapted from >>>>>  here

Rated 4.9/5 based on 381 customer reviews

Recipes Cookbook - Oatmeal Applesauce Muffins

#Healthyoatmealrecipes #Oatmealapplesaucemuffins #Oatmealbreakfastmuffins #Muffinsrecipeshealthy #Healthyoatmuffins #Veganoatmealmuffins #Bananacinnamonmuffins #Oatmealapplesaucemuffins #Cinnamonbananabreadmuffins #Bananarecipeshealthy #Bananabreadrecipemuffins #Bananacookies

Ingredients

• 1 1/2 cup oats (I used quick oats)
• 1 1/4 cup flour
• 1/2 cup brown sugar (firmly packed)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup applesauce
• 1/2 cup milk
• 3 tablespoons oil (I used canola)
• 1/2 teaspoon vanilla extract
• 1 egg
• Streusel Topping:
• 2 tablespoons butter or margarine (NOT softened)
• 1/2 cup oats
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 400F. Spray muffin liners with non-stick cooking spray.
2. Make streusel topping first: mix oats, brown sugar and cinnamon together. Once combined, cut in butter. I use 2 butter knives and literally "cut" the butter into the mixture. When you are done your streusel should resemble small crumbles.
3. For the muffins, mix together dry ingredients: oats through salt.
4. Slowly mix in applesauce, milk, oil, vanilla and egg. Stir until well combined.
5. Use a large baking scoop to fill prepared muffin cups 3/4 full.
6. Spring a generous amount of streusel on the top of each muffin.
7. Bake at 400F for 15 to 18 minutes or until cooked through.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chicken Fried Rice

Chicken Fried Rice |#Chicken #Fried #Rice #Quickandeasydinnerrecipes #Friedricerecipe #Foodrecipesfordinner #Easypeachcobblerrecipe #Chickenfriedricerecipe #Chickenfriedriceeasy #Chickenfriedricerecipe #Healthychickenfriedrice #Whitericerecipes #Dinnerideasfamilyweeknight #Bestchickenfriedrice  #Leftoverricerecipes

Ingredients

• 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
• 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
• 2 Tablespoons butter divided
• 1 1/2 cups frozen peas and carrots
• 1/2 yellow onion diced
• 2 green onions chopped
• 2 cloves garlic finely minced
• 2 eggs
• 3 1/2 Tablespoons tamari (gluten free) or low-sodium soy sauce
• 1 Tablespoon sesame oil
• Salt and freshly ground black pepper

Instructions

1. Preheat a large skillet or wok over medium-high heat.
2. Add 1/2 Tablespoon butter to the pan.
3. Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
4. Put the cooked chicken on a clean plate, and set aside.
5. Add a tablespoon of butter to the pan.
6. Cook the onions, carrots and peas until tender, about 4 minutes.
7. Add the garlic and cook one more minute.
8. Push the veggies aside, and scramble the eggs on the empty side of the pan.
9. Stir everything together, and add the last 1/2 tablespoon butter to the pan.
10. Add the rice, green onions, soy sauce and chicken and combine.
11. Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
12. Stir everything up, and allow the rice to sort of crisp up again.
13. Turn off the heat, and add the sesame oil.
14. Stir to combine.
15. Serve immediately.

recipe adapted  >>>>>  here

Recipes Cookbook - Stuffed Bell Peppers

Stuffed Bell Peppers | #Easydinnerrecipesforfamily #Dinnerideaseasy #Foodrecipesfordinner #Easystuffedbellpeppers #Bellpepperrecipesstuffed #Bokchoyrecipes #Stuffedpeppershealthy #Healthystuffedbellpeppers #Greenpepperrecipes #Veggiestuffedpeppers #Bellpepperrecipesstuffed #Stuffedbellpeppersvegetarian

Ingredients

• 6 whole bell peppers any color
• 3/4 to 1 pound lean ground beef
• 1 white onion diced
• 3 cloves garlic minced
• 1 15 ounce can diced tomatoes, drained
• 1 cup cooked white rice
• 1 cup frozen corn
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded pepper jack cheese divided

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
2. Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
3. In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
4. Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
5. Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
6. Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.

RECIPE ADAPTED  >>>>>  here