Recipes Cookbook - Tandoori Chicken Burgers

Tandoori Chicken Burgers |#Chickendishes #Dinnerrecipes #Yummyfood #Maindishrecipes #Fooddishes #Stuffedpeppers #Gyrorecipe #Summerdinnerrecipes #Wrapsrecipes #Lunchrecipes #Tandoorichickenburger #Lunchideas

Ingredients

• 1 1/2 pounds ground chicken breast
• 4 green onions
• 3 Tablespoons grated fresh ginger
• 2 Tablespoons lemon juice
• 1 Tablespoon paprika
• 2 teaspoons cumin
• 1/2 teaspoons ground cardamom
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• Naan bread
• cucumber
• cilantro
• red onion sliced thinly
• To make the Yogurt Sauce:
• 1 small container fat free plain Greek yogurt
• 1 Tablespoon fresh mint chopped
• 2 teaspoons cumin
• 1 Tablespoon fresh lemon juice
• salt and pepper

Instructions

1. Put the chicken and all of the spices in a bowl and mix well. Form into 4 patties.
2. Mix the yogurt sauce in a small bowl. Set aside.
3. Slice some cucumbers, red onions, and cilantro.
4. Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high grill. About 3 minutes per side. Throw the Naan bread on the grill during the last few minutes.
5. Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
6. Add the yogurt sauce and there you have it, the easiest and freshest tasting burger ever.

Recipe adapted >>>>>  here

Recipes Cookbook - Beef Tips and Gravy Slow Cooker

Beef Tips and Gravy Slow Cooker |#Beef #Tips and #Gravy #Slow #Cooker #Crockpot_recipes_easy #Crock_pot_meals #Ground_beef_crockpot_recipes #Easy_crockpot_meals #Goulash_recipes_crockpot #Beef_tips_crock_pot_recipes #Cooking_recipes #Crockpot_dishes #Crock_pot_slow_cooker #Crock_pot_cooking #Crockpot_dinner #Casserole_recipes

Ingredients

• Beef
• 1 Tablespoon olive oil
• 2 pounds stew meat or chuck roast cut into 1 inch cubes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• ½ teaspoon garlic granules
Gravy
• 3 tablespoons butter divided
• 1/2 cup all-purpose flour
• 3 cups beef broth
• 1/2 cup dry red wine or additional beef broth
• 1 Tablespoon worcestershire sauce
• 1 Tablespoon red wine vinegar
• 2 tsps tomato paste
• 1/2 tsp dried parsley
• ½ tsp dried oregano
• 1/4 tsp dried thyme
The Rest
• 1 yellow onion diced
• 1 Tablespoon minced garlic
• 12 ounces cremini mushrooms sliced

Instructions

1. Chunk meat into 1 inch cubes, pat dry with paper towels, then season with salt, pepper, and garlic granules.
2. Heat 1 tablespoon olive oil in a large skillet over medium high heat, and add beef to skillet, browning it on all sides. Try not to stir too much so you can get a nice sear and a good crust.
3. Transfer beef to a 6-QT crock pot. Leave any juices in skillet for gravy.
4. Add 2 tablespoons butter, to the juices in skillet, and add in your onions, minced garlic and mushrooms. Quick saute for 3-5 minutes until mushrooms start to release their juices, then add mushrooms, garlic, and onions to slow cooker. Leave any juices in pan.
5. Return pan to medium high heat and add an additional 1 Tbs of butter to the pan juices (2 if you accidentally poured the juices into your slow cooker). Let butter melt.
6. While still over heat, whisk flour into the butter, until a thick paste has formed. Then add the beef broth, dry red wine, worcestershire, red wine vinegar, tomato paste and herbs stirring it all together.
7. Bring to a boil then reduce heat and allow gravy to simmer until thickened to the consistency of thick gravy.
8. Pour gravy into slow cooker, and stir.
9. Place lid on slow cooker, and cook on high for 3-4 hours or on low for 5-7 hours, until beef is tender. Taste and season with additional salt and pepper as needed.
10. Serve over mashed potatoes, pasta or rice.

recipe adapted >>>>>  here

Recipes Cookbook - Keto Friendly Cheese Crackers {Low Carb}

Keto Friendly Cheese Crackers {Low Carb} |#Ketocheesecrackers #Ketocrackersrecipe #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketodinnerrecipes #Ketodessertrecipes #Cheesecrispsketo #Lowcarbmozzarellasticks #Ketoappetizers #Healthymozzarellasticks

Ingredients

• Cracker Sized Deli Cheese Slices - I used Aged Cheddar French-Swiss, DutchGouda, and Havarti
• 3/4 tsp Red Pepper Flakes
• 1/4 tsp paprika
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 325 degrees.
2. Cover cookie sheet with parchment paper.
3. Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. If they melt together it is no big deal as once they cool they will break apart easily. I used precut slices, but you can buy larger deli slices and cut them into smaller squares.
4. Sprinkle spices on cheese slices.
5. Bake for 23 minutes.
6. Remove from oven and allow to cool for 5 minutes before eating. Once they cool you can easily break apart any cheese slices that have melted together.
7. **Note: Baking time may vary due to variances in ovens and thickness of cheese. If the cheese isn't crunchy at 23 minutes, bake a little longer until they are. I would bake in 2-3 minute increments until I reached desired crispness.

recipe adapted  >>>>>  here

Recipes Cookbook - VEGAN LEMON CURD TART RECIPE

VEGAN LEMON CURD TART RECIPE | #Vegetarianrecipes #Healthydinnerrecipes #Plantbasedmeals #Sweetpotatorecipes #Dairyfreedessert #Quinoarecipes #Glutenfreedesserts #Glutenfreebaking #Glutenfreerecipes #Cookingrecipes #Paleoglutenfree #Glutenfreesweets #Lowcarbzucchinirecipes

INGREDIENTS
CRUST:

• 1 1/2 c oats 
• 1 1/2 c almond meal 
• 2 tbsp. coconut sugar 
• 1/8 tsp. salt 
• 1/4 c vegan butter

LEMON CURD FILLING: 

• 1 c lemon juice (about 4 lemons) 
• 4 tbsp. cornflour 
• 1/2 c rice malt syrup 
• 4 tbsp. coconut oil 
• zest of 2 lemons

INSTRUCTIONS
FOR THE CRUST:

1. Preheat oven to 180C and lightly butter a 25cm round tart pan.
2. Add your oats to a high speed blender or food processor, and mix until it forms a flour.
3. Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour.
4. Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers.
5. Press the dough into a tart pan. Using a fork, prick the base several times. Bake for 12-14 minutes. It should still be lightly coloured. Let cool.

FOR THE FILLING:

1. Pour the lemon juice into a medium pot. Add the cornflour and whisk until smooth.
2. Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest to the pot. Stir frequently, making sure to scrape the bottom so it doesn''t stick. Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency.
3. Let cool slightly before pouring into the tart shell. Set for at least 2 1/2 - 3 hours in the fridge. Leave overnight for a firmer texture as above.
4. 2 c canned coconut milk 

Note **if you’re short on time you can soak the cashews in boiling water for 15 minutes instead.

recipe adapted by here 

Recipes Cookbook - Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip

Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip |#Bbqideas #Salamiappetizer #Baconwrappedbrusselsprouts #Fingerfoods #Weddingappetizers #Summergrillingrecipes #Cookingrecipes #food #appetizers #Holidayrecipes #Fingerfoods #Dinnerrecipes

Ingredients

• 12 slices bacon
• 12 brussels sprouts (about 12 ounces) stems trimmed
• 12 toothpicks
• For the balsamic dip:
• 5 tablespoons mayonnaise
• 1 tablespoon balsamic vinegar

Instructions

1. Prepare a baking tray lined with parchment paper or a baking mat.
2. Preheat the oven to 400 F.
3. Wrap a bacon slice around each brussels sprout, and secure with a toothpick. Place in a single layer on the baking tray.
4. Bake at 400 F until the bacon is crispy and the brussels sprouts are very tender, about 40 minutes.
5. Combine mayonnaise and balsamic vinegar together in a small bowl. Stir until smooth.
6. Serve the bacon wrapped brussels sprouts with the balsamic mayonnaise dip.

recipe adapted >>>>>  here

Recipes Cookbook - Blackberry Lemonade Margaritas

Blackberry Lemonade Margaritas | #Tequilacocktails #Pineapplecoconutmargarita #Yummydrinks #Bluemargaritarecipe #Margaritarecipesontherocks #Bluealcoholicdrinks #Maliburumdrinksrecipes #Shotsalcohol #Cocktaildrinks #Yummydrinks #Adultdrinks #Summerdrinks

Ingredients

• For the Blackberry Puree:
• 1-1/2 to 2 cups fresh blackberries rinsed and drained
• 1 to 2 tablespoons sugar
• For the Margarita:
• 1/4 cup sugar
• 2 lemons use Meyer lemons if possible
• 4 teaspoons blackberry puree
• 4 ounces prepared lemonade homemade or store bought
• 4 ounces good quality silver tequila

Instructions

1. Process blackberries in a blender until smooth. Place a wire mesh colander over a small bowl and pour the blackberry puree into the colander, pushing it through the wire mesh and into the bowl with the back of a spoon. Add 1 to 2 tablespoons sugar to the seedless puree and stir to combine. Taste and add additional sugar if desired. Cover bowl and refrigerate puree until ready to make cocktails. Can be made several days in advance.
2. Place 1/4 cup sugar on a small plate. Add the zest of one lemon and mix to combine. Run the cut side of a lemon lightly around the rim of your margarita glasses and then dip the moistened rim into the sugar/zest mixture to coat the rim. Fill each glass about half-way with ice.
3. Fill a cocktail shaker about 3/4 full with ice. Add 2 teaspoons of the blackberry puree, 2 ounces lemonade, and 2 ounces silver tequila. Squeeze in the juice of 1/2 a lemon. Place cover on shaker and shake vigorously. Strain through the cocktail shaker over ice. Garnish with a slice of lemon and a blackberry and serve.
4. Repeat with remaining ingredients for second cocktail.

recipe adapted >>>>>  here

Recipes Cookbook - Vanilla Bean Cheesecake

Vanilla Bean Cheesecake |#Applepierecipepauladeen #Applepierecipehomemade #Greenapplerecipes #Cakeslicer #Greenapplepie #Greenapplepierecipe #Lemonmeringuecheesecake #Cheesecakefactorybananacheesecake #Redvelvetcheesecakecake #Bananacreampiecheesecake #Cheesecakefactorycopycatrecipes #Bananacreampierecipe

Ingredients

• Crust
• 1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
• 2 Tbsp (30g) granulated sugar
• 6 Tbsp (3 oz) unsalted butter, melted
Cheesecake
• 3 pkgs. (8 oz each) cream cheese, softened
• 1 cup (210g) granulated sugar
• Seeds of 2 Vanilla Beans*
• 3 large eggs
• 3/4 cup (180g) sour cream
• 1/3 cup (80ml) heavy cream
Mousse
• 7 oz white chocolate, roughly chopped
• 1 1/2 cups (355ml) heavy cream
• 6 oz cream cheese, nearly at room temperature
• 1 1/2 Tbsp (22g) granulated sugar
• Seeds of 1 Vanilla Bean
Whipped cream topping
• 3/4 cup heavy cream
• 1 1/2 Tbsp (22g) granulated sugar
• Seeds of 1/2 Vanilla Bean (optional)

Instructions

1. For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in).
2. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
3. For the filling: Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
4. In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth. Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined.
5. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan.
6. Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.
7. For the mousse: Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm.
8. In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside.
9. In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that's fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain.
10. Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.
11. For the whipped topping: In a mixing bowl whip heavy cream with seeds of 1/2 a vanilla bean if using until soft peaks form. Add sugar and whip until stiff peaks form. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving.
12. To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.

recipe adapted  >>>>>  here

Recipes Cookbook - Crunchy Detox Salad

Crunchy Detox Salad | #Homemademayonnaiserecipe #Mayorecipe #Cookingrecipes #Ethnicrecipes #Realfoodrecipes #Delicioussalads #Plantbaseddiet #Crunchydetoxsalad #Chickpeasalad #Vegetariandishes #Summersalads #Crunchydetoxsaladrecipe

  Ingredients

• 2 cups cauliflower
• 2 cups broccoli
• 1 cup red cabbage, roughly chopped
• 1 cup carrots, roughly chopped
• 1-1/2 cups fresh parsley
• 2 celery stalks
• ½ cup almonds
• 1/2 cup sunflower seeds
• 1/3 cup organic raisins
For The Vinaigrette
• 3 Tbsp olive oil
• ½ cup lemon juice
• 1 tablespoon fresh ginger, peeled and grated
• 2 tablespoons clover honey
• 1/2 teaspoon sea salt

Instructions

1. Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and quickly process until they're finely chopped.
2. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
3. For the Vinaigrette
4. Place the ingredients for the vinaigrette in a jar with a lid. Place the lid on the jar and shake the ingredients. Or place all of the ingredients in a small bowl and whisk to incorporate well. Best if refrigerated for up to an hour before use.

recipe adapted >>>>>  here

Recipes Cookbook - SOFT 100% WHOLE WHEAT DINNER ROLLS

SOFT 100% WHOLE WHEAT DINNER ROLLS |#Homemadegrahamcrackers #Grahamcrackerrecipes #Wholewheatdinnerrolls #Wholewheatrollsrecipe #Wholewheatflourrecipes #Easywholewheatrollshealthy #Wholewheatpizzadoughrecipe #Kitchenaidmixerrecipes #Wholewheatpizzacrust #Healthybreadrecipe #Wholewheatdinnerrolls #Honeywheatbreadrecipe

Ingredients

• 2 tablespoons active dry yeast (instant works, too)
• 1/2 cup warm water
• 1/2 cup butter, softened
• 1/4 cup honey
• 3 eggs
• 1 cup lukewarm buttermilk or milk
• 4–1/2-5 cups whole wheat flour
• 1–1/2 teaspoon salt

Instructions

1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
6. Let rise, covered for 1 hour.
7. Preheat oven to 350 degrees.
8. Bake for 20-25 minutes until golden brown.

recipe adapted >>>>>  here

Recipes Cookbook - Weight Watchers Funfetti Donuts

Weight Watchers Funfetti Donuts |#Healthydesserts #Weightwatchersdesserts #Weightwatchersfreestylerecipes #Wwfreestylerecipeszeropoints #Weightwatchersmealswithpoints #Weightwatcherssnacks #Wwfreestylerecipes #Weightwatcherdinners #2ingredientdoughweightwatchers #Wwbagelrecipe #Weightwatchersmealprep #Kodiakcakesrecipeweightwatchers

Ingredients

• 1 box Rainbow Chip cake mix
• 1 single serve container vanilla Greek yogurt
• 1 cup water

Instructions

1. Preheat the oven to 350 degrees.
2. Mix all ingredients together in a medium mixing bowl until well combined
3. Pour into a donut silicone mold/pan
4. Bake 12 to 15 minutes.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Garlic Parmesan Pasta with Crispy Chicken Recipe

Garlic Parmesan Pasta with Crispy Chicken Recipe #chickenrecipes #chickenrecipe #chickenrecipesfortwo #chickenrecipeideas #amazingchickenrecipes #dinnerrecipes #easydinnerrecipes #dinnerideas #quickdinnerideas #quickdinnerrecipes #weekenddinnerrecipes #easydinnerrecipesforfamily #foodrecipes