Recipes Cookbook - Roasted Sweet Potato and Black Bean Quesadillas

Roasted Sweet Potato and Black Bean Quesadillas | #Roasted #Sweet #Potato and #BlackBean #Quesadillas #Veganrecipeshealthy #Veganrecipeseasy #Cheapveganmeals #Veganrecipesbeginner #Bestveganrecipes #Vegandiet #Vegetariandishes #Meatlessmeals #Vegetarianveganrecipes #Vegandinners #Healthyrecipes #Veggiedishes

Ingredients

• 2 Large Sweet Potatoes, peeled and sliced into chunks
• 4 White Flour Tortilla Wraps
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1/2 tsp Ground Coriander
• 1/4 tsp Cayenne Pepper (or to preference)
• 1/2 can of Black Beans, rinsed
• 2 Large handfuls of Cheddar
• Juice from 1/2 a Lime
• Salt & Black Pepper, to taste
• Olive Oil (see note A)
• Extras 'n' optionals:
• Avocado
• Jalapeno
• Fresh Coriander
• Extra Limes
• Sour Cream
• Salsa
• Guac

Instructions

1. Preheat oven to 200c (390f). 
2. Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 25-30mins or until softened with a caramelized outing.
3. When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Don't mash it into oblivion, you want to keep some of the crispy parts of the potato. Place to one side.
4. Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle or regular pan oiled side face down, making sure the gas is turned off. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese and a squeeze of Lime Juice. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.
5. At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until nice and golden. If you tap on the Quesadillas it should sound slightly hollow and crunchy.
6. Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Perfect Paleo Banana Bread

#Ketobananabread #Whole30bananabread #Paleobreakfast #Paleodinner #Whole30bananabread #Grainfreebananabread #Paleopumpkin #Whole30bananabread #Grainfreebananabread #Paleofallrecipes #Paleodessertrecipes #Paleobananabreadrecipe

 

Ingredients

• 3/4 teaspoon of baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon of kosher salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup of almond flour
• 1/4 cup of coconut flour
• 2 tablespoons melted coconut oil
• 2 large eggs
• 2 very ripe medium to large bananas, mashed
• 1/4 cup of maple syrup
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
2. In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
3. Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
4. Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

recipe adapted  >>>>>  here

Recipes Cookbook - Dorito Chicken Casserole

Dorito Chicken Casserole |#Dinnerideaseasy #Ritzchickencasserole #Crockpotrecipes #Hamburgermeatrecipes #Familydinnerideas #Chickendinnerrecipes #Ritzchickencasserole #Supperideaseasy #Ritzcrackerchicken #Easycasserolerecipesfordinner #Mexicanchickenrecipescasserole #Mexicanchickencasserolewithdoritos

Ingredients

• 2 cups chicken, cooked and shredded
• 2 cups Mexican cheese blend, divided
• 1 10-ounce can cream of chicken soup
• 1 cup sour cream
• 1/2 packet taco seasoning
• 1 can Rotel tomatoes, drained
• 1 large bag Doritos, medium crushed

Instructions

1. Spray a 9x13 casserole dish with cooking spray and set the oven to 350.
2. Combine the shredded chicken with the cream of chicken soup and sour cream in a large bowl.
3. Fold in the can of drained Rotel tomatoes and the taco seasoning.
4. Crush the Doritos to medium bite sized pieces and spread 1/3 of the crushed Doritos evenly on the bottom of the prepared baking dish.
5. Spread 1/2 of the chicken mixture over the Dorito chips.
6. Spread 1/2 the shredded cheese blend over the first creamy chicken layer.
7. Repeat with a second layer of crushed chips, chicken blend and finish with the remaining cheese. Dorito Chicken Casserole with a bag of Doritos off to the side
8. Bake for 25 minutes or until bubbly.
9. Top with any remaining shredded cheese or crushed Doritos when serving.

recipe adapted  >>>>>  here

Recipes Cookbook - HUMMUS-CRUSTED CHICKEN

HUMMUS-CRUSTED CHICKEN | #HUMMUS-CRUSTED #CHICKEN #Cookingrecipes #Yummyfood #Chickendinner #Fooddishes #Yummydinners #Maindishrecipes #Cookingrecipes #Yummyfood #Chickenrecipes #Dinnerrecipes #Chickendishes #Fooddishes

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 medium onion, chopped
• 1 cup hummus, homemade or storebought
• 1 Tbsp. olive oil
• 2 lemons
• 1 tsp. smoked paprika or sumac

Instructions

1. Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
2. Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
3. If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
4. **If using two pans, use one for the chicken and one for the vegetables.**
5. Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Crispy Garlic Parmesan Baked Chicken

Crispy Garlic Parmesan Baked Chicken | #Cookingrecipes #Chickendishes #Dinnerrecipes #Garlicparmesan #Garlicparmesanchicken #Fooddishes #Ovenfriedchickenwingscrispy #Garlicparmesanwingssauce #Ketochickenwings #Lemonpepperchickenwingsrecipeoven #Airfryerchickenwings #Cookingrecipes

Ingredients :

• 4 chicken cutlets (or two large breasts cut in half)
  
• ¼ cup all-purpose flour
  
• 2 teaspoons garlic powder
  
• 1 teaspoon dried Italian seasoning
  
• ¼ teaspoon black pepper
  
• 1 teaspoon kosher salt
  
• 2 eggs + 2 tablespoons milk
  
• 1 cup Panko breadcrumbs
  
• 3/4 cup grated Parmesan cheese

Directions :

1. Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper.
   
2. In a shallow dish, combine flour, black pepper, salt, garlic powder and Italian seasoning.
3. In another shallow dish, whisk together eggs and milk.
   
4. In a third shallow dish, combine panko breadcrumbs and Parmesan cheese.
5. Pat chicken dry with a paper towel.
   
6. Set up assembly line to coat chicken in this order: flour, eggs, panko. First dredge chicken in the flour mixture, then in the eggs and then coat with the panko/Parmesan mixture. Once coated, arrange on the prepared baking sheet.
7. Spray tops of chicken with nonstick cooking spray.
8. Bake for 35-40 minutes or until crispy and golden brown and cooked through. If the tops aren't brown enough for your taste, flip on the broiler for a few minutes; careful not to let them burn.
9. Garnish with fresh chopped parsley and serve with lemon wedges.

Recipe Adapted : here

Recipes Cookbook - Everyday Baked Chicken

Everyday Baked Chicken |#Healthycasserolerecipes #Weightwatchersenchiladacasserole #Wwrecipeswithpoints #Weightwatcherschickenenchiladabake #Weightwatcherschickenrecipes #Wwchickenenchiladabake #Ketodinnerrecipes #Stuffedchickenrecipes #Easydinnerrecipes #Ketochickenrecipes #Chickenrecipeseasy #Chickenrecipesfordinner

Ingredients

• 4 boneless skinless chicken breasts
• 1 teaspoon of kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• Spray Oil

Instructions

1. Preheat your oven to 425.
2. Mix all of your dry spices together.
3. Spray a baking pan with oil and place your chicken breasts on the pan.
4. Sprinkle your spice mixture over the chicken and rub into the chicken with your hands. Repeat on the other side.
5. Bake in the oven for 10 minutes and flip and bake for 10 more.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - THE MOST AMAZING ROASTED ARTICHOKES

THE MOST AMAZING ROASTED ARTICHOKES |#Roastedartichokerecipes #Veggierecipes #Grilledartichokerecipes #Pineapplefriedricerecipe #Vegandinnerrecipes #Veganrecipesdinner #Friedzucchini #Bakedparmesanzucchinicurlyfries #Zucchinirecipes #Burgersides #Roastedvegetables #Easybutternutsquashrecipes

Ingredients

• 3 fresh artichokes
• 2 large fresh lemons, juiced
• 2 tablespoons olive oil (or melted butter)
• 6 cloves garlic, peeled and roughly-chopped
• fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like)
• coarse sea salt and freshly-cracked black pepper

Instructions

1. Heat oven to 400°F.
2. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
3. Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
4. Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
5. Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
6. Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
7. Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
8. Serve the roasted artichokes warm with your desired dipping sauce.

recipe adapted >>>>>  here

Recipes Cookbook - Crunchy Thai Peanut & Quinoa Salad

#Healthydinnerrecipes #Plantbasedrecipes #Vegetarianrecipes #Thaiquinoasalad #Quinoasaladrecipes #Veganrecipesvideos #Vegetarianrecipes #Cookingrecipes #Wholefoodrecipes #Healthysalads #Soupandsalad #Delicioussalads

Ingredients

• Salad
• ¾ cup uncooked quinoa or millet
• 1 ½ cups water
• 2 cups shredded purple cabbage
• 1 cup grated carrot
• 1 cup thinly sliced snow peas or sugar snap peas
• ½ cup chopped cilantro
• ¼ cup thinly sliced green onion
• ¼ cup chopped roasted and salted peanuts, for garnish
Peanut sauce
• ¼ cup smooth peanut butter
• 3 tablespoons reduced-sodium tamari or soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
• ½ lime, juiced (about 1 ½ tablespoons)
• Pinch of red pepper flakes

Instructions

1. Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
3. In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
4. This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

recipe adapted  >>>>>  here

Rated 4.3/5 based on 544 customer reviews

Recipes Cookbook - WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE | #Blueberryavocadosmoothie #Cashewchickenlettucewraps #Dessertrecipes #Cookingrecipes #Cupcakecakes #Yummysweets #Whitechocolateraspberrycheesecake #Dessertrecipesvideos #Turtlecheesecakerecipes #Cheesecakefactorycopycatrecipes #Cheesecakerecipesvideos #Carrotcakecheesecakerecipe

Ingredients

• 1 (12 oz.) package frozen raspberries
• 1/2 cup water
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 cups white chocolate chips
• 1/2 cup Half and Half
• 3 (8 oz.) packages cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon flour
• 3 eggs, room temperature
• 1 teaspoon vanilla

Instructions

1. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
2. In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
4. In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
5. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
6. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

recipe adapted  >>>>>  here

Recipes Cookbook - Orange Creamsicle swig Sugar Cookies

#Sugarcookierecipesoftest #Lofthousesugarcookiesrecipe #Lofthousesugarcookies #Cookiedesserts #Dessertrecipes #Yummycookies #Creamcheesemintsrecipe #Weddingmintscreamcheese #Creamcheesecookies #Sixsistersrecipes #Trufflerecipe #Sweetrecipes

Ingredients

• FOR THE COOKIES:
• 6¼ cup cake flour*
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter
• 1 cup butter, softened
• 1¼ cup sugar + ¼ cup
• ¾ cup powdered sugar
• ¾ cup canola oil
• 2 Tablespoons fresh orange juice
• 1 Tablespoon orange zest
• ⅛ teaspoon orange extract, optional
• 1 teaspoon vanilla, optional
• 2 eggs
FOR THE FROSTING:
• 6 ounces white chocolate chips
• 1 (8 ounce) package cream cheese, softened
• ¼ cup butter, softened
• 2 Tablespoons fresh orange juice
• ⅛ teaspoon orange extract
• 3 cups powdered sugar
• orange food coloring, if desired

Instructions

 

1. FOR THE COOKIES: Preheat your oven to 350 degrees. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside.
2. In a stand mixer, cream the butter, 1¼ cup sugar & the powdered sugar for about 2 minutes. Slowly add the oil, orange juice, orange zest, orange extract & vanilla.
3. Beat in the eggs one at a time.
4. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed).
5. Roll the dough into 2" balls and place on a parchment lined cookie sheet.
6. Add the remaining ¼ cup sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½" in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it's about ½" thick (the dough will form a jagged edge).
7. Bake the cookies for 8 minutes (you don't want to over bake or they will be dry). Gently remove the cookies from the pan onto a cooling rack to let them cool. When cool, place in an airtight container and place in the fridge.
8. FOR THE FROSTING: Place the white chocolate in a medium sized microwave safe dish. Melt according to the package directions. Let the chocolate cool for 3 minuets then beat in the cream cheese, butter, orange juice & orange extract. Beat on medium speed until well blended.
9. Slowly add the powdered sugar and beat well. Add food coloring if desired.(If the frosting has small clumps, microwave for 30 seconds, stir, then microwave for 30 more seconds. The frosting will be slightly more runny but will set up firm again.)
10. Frost the cookies, then let them chill in the fridge. Store in an airtight container in the fridge. Cookies are best cold.

recipe adapted  >>>>>  here

 

 

Recipes Cookbook - LITTLE LEMONIES

LITTLE LEMONIES |#Lemonpoundcake #Lemoncakemixrecipes #Lemoniesrecipe #Lemonblueberrycake #Dessertrecipes #Sweetrecipes #Lemoncakemixrecipes #Lemoniesrecipe #Browniebites #Lemondessertseasy #Lemonbites #Lemonbrowniesrecipe

Ingredients

• LEMON BATTER:
• 1 cup (5 ounces/142 grams) all-purpose flour
• 3/4 cup (5.5 ounces/155 grams) sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon lemon zest (from 1 large lemon)
• 1 stick (8 tablespoons) butter, melted and cooled
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
LEMON GLAZE:
• 3/4 cup (2.75 ounces/75 grams) powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Instructions

1. Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
3. In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.
4. Stir the wet ingredients into the flour mixture and mix until combined.
5. Spread the batter evenly in the prepared pan.
6. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.
7. For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
8. After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.
9. Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

Recipe has been adapted from >>>>>  here

Rated 4.9/5 based on 230 customer reviews

Recipes Cookbook - HOMEMADE NAAN BREAD

HOMEMADE NAAN BREAD | #Orangerollspioneerwoman #Germanpancakerecipe #Germanfoodrecipes #Biscuitrecipe #Buttersyruprecipe #Ketolemonpepperchicken #Homemadenaanbread #Tastyvideos #Naanpizza #Sourcreamrecipes #Flatbreadrecipeeasy #Cookingrecipes

Ingredients

• 1/2 cup warm water
• 2 tsp instant yeast
• 1 tsp sugar
• 3 Tbsp olive oil
• 1/4 cup plain yogurt
• 1 egg
• 1/2 tsp salt
• 2 1/2-3 cups all purpose flour
• 2 Tbsp melted butter
• 2 tsp garlic, minced (optional)

Instructions

1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
2. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
3. Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
4. Preheat a skillet to medium heat.
5. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
6. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
7. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.

recipe adapted  >>>>>  here

Recipes Cookbook - Garlic Parmesan Crusted Salmon and Asparagus

Garlic Parmesan Crusted Salmon and Asparagus |#Cookingrecipes #Seafoodrecipes #Seafooddishes #Fishdishes #Yummyfood #Foodanddrink #Bakedsalmonrecipesoven #Easysalmonrecipesbaked #Garlicbuttersalmon #Salmonmarinaderecipes #Ketosalmonrecipes #Salmondinnerideas

Ingredients

• 1.5 lb salmon (3-4 salmon fillets)
• 1 lb asparagus ends trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil or more
• 6 garlic cloves minced
• 1 cup Parmesan cheese shredded
• 1/4 cup parsley fresh, chopped

Instructions

1. Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it's safe to use at 400 F).
2. Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides. Season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet. Coat asparagus with olive oil, season with salt and pepper, and place around salmon on a baking sheet.
3. Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
4. Bake the salmon in the preheated oven at 400 F for 15-20 minutes.
5. Remove from the oven, top with chopped fresh parsley before serving.

Recipe adapted >>>>>  here

Recipes Cookbook - INSTANT POT LOADED POTATO SOUP

INSTANT POT LOADED POTATO SOUP |#Crockpotsouprecipes #Zuppatoscanasoupinstantpot #Minestronesoupcrockpot #Broccolicheesesoupcrockpot #Olivegardenminestronesouprecipe #Vegetarianrecipesdinner #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotpotatosoup #Instapotpotatosoup #Instantpotchickenrecipes #Dinnerrecipesinstantpot

Ingredients

• 1 Tablespoon butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
• 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
• 1 1/2 teaspoons salt (or more/less to taste)
• black pepper to taste (I like a lot of pepper)
• 1 cup milk
• 1 tablespoon flour
• 2 cups shredded cheddar cheese (I use sharp cheddar)
• Garnish:
• 5-6 slices bacon (cooked and chopped)
• sliced green onions
• shredded cheddar cheese

Instructions

1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

recipe adapted  >>>>>  here

Rated 4.6/5 based on 103 customer reviews

Recipes Cookbook - SCALLOPED POTATOES RECIPE

SCALLOPED POTATOES RECIPE | #Easypotatorecipes #Potatoesaugratineasy #Cheesypotatocasserole #Homemadescallopedpotatoes #Goldenpotatorecipes #Homemadescallopedpotatoeseasy #Chickencasserolerecipes #Leftoverchickenrecipes #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Healthyraspberryrecipes

Ingredients

• 2 pounds potatoes (thinly sliced)
• 1/4 cup butter
• 1 1/2 teaspoons minced garlic
• 3 Tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 2 cups shredded cheddar cheese (divided)

Instructions

1. Preheat oven to 350°F. Butter a 8x8 or 7x10 pan. Then line half of the potatoes on the bottom of the pan.
2. Melt the butter in a small sauce pan over medium heat. Add in the garlic and cook for 1-2 minutes. Whisk in flour, salt and pepper. Let cook another minute.
3. Turn heat to medium low. Slowly whisk in the milk and whisk until smooth. Bring to a light simmer to allow to thicken. Then stir in 3/4 cup cheese until melted and remove from heat.
4. Pour half of the sauce over the potatoes. Then sprinkle about 1/2 cup cheese over top. Line the remaining potatoes over top. Then add the remaining sauce and cheese over top.
5. Bake uncovered for 50-60 minutes, or until potatoes are fork tender an the top is golden brown.

Recipe has been adapted from >>>>>  here