Recipes Cookbook - Cucumber Mint Cooler

Cucumber Mint Cooler |#Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Ingredients

• 1 cucumber
• Ice cubes
• 2 sprigs mint leaves (stems removed)
• 1 lime
• 1 bottle club soda / seltzer / water (33.8 fl oz/1 liter)

Cucumber Mint Cooler |#Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Instructions

1. Using a mandolin, shave cucumber into long thin strips.
2. Cut lime into half. Cut one of the halves into thin slices.
3. Curl one or two strips of cucumber in a glass. Pack with ice cubes and a few mint leaves. Top with a slice of lime.
4. Squeeze a few drops of lime juice into the glass. Then fill with club soda, seltzer, or water and enjoy.

Cucumber Mint Cooler |#Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Recipe adapted >>>>>  here

Recipes Cookbook - SLOW COOKER HONEY GARLIC CHICKEN

SLOW COOKER HONEY GARLIC CHICKEN | #SLOWCOOKER #HONEYGARLIC #CHICKEN #Crockpotdinner #Chickencrockpotrecipes #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Healthycrockpotrecipes #Slowcookerrecipes #Potrecipes #Healthyrecipes

Ingredients

• 1/3 cup honey
• 1/3 cup soy sauce
• 1 1/2 Tbsp fresh lemon juice*
• 4 garlic cloves, minced
• 1/4 (about…if you need more, use more) cup flour
• 1 Tbsp quick-cooking tapioca
• 1 1/2 to 2 lbs boneless, skinless chicken thighs OR bone-in chicken with skin removed
• 1 lb frozen broccoli florets**

Instructions

1. Wash chicken and pat dry.
2. Dredge the chicken in flour and place in the slow cooker.
3. Combine honey, soy sauce, lemon juice, garlic and tapioca in a small bowl. Pour over the top of the chicken.
4. Cover slow cooker and cook on LOW for 3-5 hours.
5. Serve chicken and sauce over brown rice.

recipe adapted >>>>>  here

Recipes Cookbook - Creamy Garlic Dream Chicken w/ Asparagus

Creamy Garlic Dream Chicken w/ Asparagus | #Healthycrockpotmeals #Slowcookerrecipeshealthy #Healthydinnerrecipesforfamily #Easyhealthydinner #Healthycasserolerecipes #Crockpotrecipeshealthy #Creamychickenrecipes #Chickeninwhitewinesauce #Cookingwithwine #Chickenandmashedpotatoes #Chickenthighs #Cookingrecipes

Ingredients

• 6-8 chicken thighs
• 1/2 teaspoon white pepper
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons olive oil
For the SAUCE
• 12 ounces of heavy cream
• 2 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 1 teaspoon olive oil
• 5 cloves of garlic, minced
• 1 tablespoon of dried chives
• 1/2 tablespoon fresh parsley
• 1/2 cup of freshly grated parmesan cheese
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 pound of fresh asparagus , cut the ends off and cut them into 3 inch strips

Instructions

1. In a large non stick skillet , heat the oil on medium
2. Take your chicken thighs and season them with all the ingredients that are not 'sauce' ingredients
3. Place them one by one into the hot skillet and cook for about 15 minutes, or until browned on both sides, flipping as needed, remove the chicken from the skillet and set aside while you make the sauce.
4. In a large mixing bowl, combine all sauce ingredients EXCEPT GARLIC & 1 teaspoon olive oil & mix until well combined.
5. In the same skillet you used for the chicken, dd in the 1 teaspoon olive oil and the minced garlic and cook about 1-2 minutes on medium, then pour the sauce mixture in with the garlic & bring to a boil for about 3 minutes or so, mixing constantly.
6. reduce heat and add in the asparagus and the chicken, simmer until asparagus is tender, about 5-7 min on LOW covered.
7. ENJOY!

recipe adapted >>>>>  here

Recipes Cookbook - Air Fryer Popcorn Chicken

Air Fryer Popcorn Chicken | #AirFryer #Popcorn #Chicken #Airfryerpopcornchicken #Popcornchickenrecipe #Airfryerrecipeschicken #Airfryerketorecipes #Airfryerchicken #Foodininjarecipes #Airfryrecipes #Airfryerovenrecipes #Airfrierrecipes #Airfryerrecipeseasy #Airfriedfood #Airfryerrecipeschicken

Ingredients

• Marinade
• 2 lbs chicken breast tenders, cut into small pieces
• 2 cups almond milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 ground paprika
• Dry Ingredients
• 3 cups flour
• 3 tsp salt
• 2 tsp black pepper
• 2 tsp paprika
• oil spray

Instructions

1. Set aside three shallow bowls on the counter.
   

   In a large ziplock bag, add the chicken and marinade ingredients. Marinade in the refrigerator for at least 2 hours, up to 6 hours. 
2. In a large shallow bowl, add the dry ingredients.
3. After marinating, place chicken and marinade into a large bowl. Working in small batches, dredge chicken chunks into dry ingredients, shake off excess flour, dunk again briefly into the marinade, then dredge for a second time in the dry ingredients, fully coating each piece of chicken. Be sure to gently shake off excess flour mixture.
4. Spray olive oil onto the bottom and sides of the inside of the air fryer vessel. Place breaded chicken in an even layer; set aside the rest of the chicken. Give the tops of the chicken in the air fryer vessel a quick spray with olive oil, then place into the air fryer. 
5. Cook in the air fryer at 370 degrees for 10 minutes; shake halfway through. NOTE: depending on the size and amount of chicken, you may need to allow yours to cook in the air fryer for 2-3 minutes more.
6. Remove from the air fryer, and repeat steps until you're finished with all of the chicken (four batches for me; it may be more or less for you, depending on how you cut your chicken pieces). 
7. Serve immediately. Place any extra chicken into freezer-safe plastic bags and freeze for up to 2-3 months. 

recipe adapted >>>>>  here

Recipes Cookbook - The Best Steak Recipe

The Best Steak Marinade | #Flanksteakmarinade #Garlicsteakmarinade #Londonbroilrecipes #Skirtsteakrecipes #Steakrecipesvideos #Grilledflanksteakrecipes #Beststeakmarinadegrilling #Grilledsteakmarinaderecipes #Deersteakmarinade #Beefmarinaderecipe #Goodsteakmarinade #Venisonsteakmarinade

Ingredients

• 1/2 cup soy sauce , (120ml)
• 1/3 cup olive oil, (80ml)
• 1/4 cup Worcestershire sauce, (60ml)
• 1/4 cup minced red onion, (40g)
• 2 tablespoons honey, (30ml)
• 2 tablespoons sliced green onions, (10g)
• 1 tablespoon minced garlic
• 2 teaspoons chopped thyme
• 2 teaspoons chopped rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon red wine vinegar
• 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)

Instructions

1. In a medium-sized bowl whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper.
2. In a small bowl add 1/4 cup of the steak marinade and red wine vinegar, set aside.
3. Add steak to a baking dish or large resealable plastic bag.
4. Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a ziplock bag.
5. Flip steak over and marinate an additional 30 minutes in the refrigerator.
6. Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
7. Discard marinade.
8. Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
9. Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
10. Pour reserved marinade over the steak or serve on the side.

recipe adapated >>>>>  here

Recipes Cookbook - THAI MEATBALLS – PALEO & LOW FODMAP

THAI MEATBALLS – PALEO & LOW FODMAP | #Thaimeatballs #Recipestocook #Asianrecipes #Thairecipes #Chickendishes #Asiancooking #Crockpotchicken #Dinnerideascrockpot #Thaichilimeatballs #Cookingrecipes #Appetizerrecipes #Appetizersnacks

Ingredients

• FOR THE MEATBALLS
• 1 pound ground turkey or chicken
• 1 large carrot about 1/2 cup shredded
• 2 tbps fresh parsley chopped
• 1 red chili chopped
• 1/4 cup green onion green parts only for Low FODMAP, chopped + more for garnishing
• 2 tablespoon fresh grated ginger
• 2 tablespoon Coconut Aminos or 1 -2 tablespoons gluten free soy sauce* see note
• 3/4 salt to your taste *see note
• pepper to your taste
• 1 egg
• Dash red pepper flakes optional
FOR THE SAUCE
• 1/4 cup (60ml) Coconut Aminos * OR 2-3 tablespoons for gluten free soy sauce
• 1/4 cup (60 ml) chicken stock
• 2 tablespoon sesame oil
• 1 tablespoon Fish Sauce only if you use coconut aminos instead of soy sauce
• 2 teaspoon fresh grated ginger
• 1 teaspoon chili paste
• 1 garlic clove crushed omit for low FODMAP

Instructions

1. Preheat oven to 400°F/200°C
2. In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
3. Place balls on lined baking sheet and bake for 20-25 minutes
4. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
5. When meatballs are done pour sauce over it, or use sauce as a dipping sauce

recipe adapted  >>>>>  here

Recipes Cookbook - 30 Minute Cinnamon Sugar Knots

30 Minute Cinnamon Sugar Knots | #30Minute #Cinnamon #SugarKnots #Cookingrecipes #Dessertrecipes #Eatdessert #Yummyfood #Yummysweets #Sweetrecipes #Sweetrecipes #Bakingrecipes #Cookingrecipes #Deliciousdesserts #Nobakedesserts #Yummysweets

Ingredients

• CINNAMON SUGAR KNOTS
• 1/4 cup butter
• 1 cup milk
• 2 tablespoon instant yeast*
• 2 tablespoons honey**
• 1/2 teaspoon salt
• 1 large egg
• 3-3 ½ cups all-purpose flour***
• BUTTER AND SUGAR
• 1/4 cup butter (melted)
• 1 cup granulated sugar
• 1 heaping tablespoon ground cinnamon
• ICING
• 1 tablespoon butter (melted)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-3 tablespoons milk

Instructions

1. In a small saucepan, melt butter.
2. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
3. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
4. When milk mixture is at temperature, add to yeast and honey; stir to combine.
5. Add salt and egg, and stir until combined.
6. Stir in 2 ½ cups of flour.
7. Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
8. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
9. While dough it kneading, stir together granulated sugar and cinnamon in a wide, shallow dish.
10. Preheat oven to 400 Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
11. Divide dough into 12 pieces.
12. Roll piece of dough into rope 8 inches long.
13. Dip in butter, and then roll in cinnamon-sugar mixture.
14. Tie dough into knots, and place dough on prepared baking sheet. If you'd like a how-to on shaping the knots, check out the video just above the recipe.
15. Repeat process with remaining dough.
16. Cover, and let dough rest for 10 minutes.
17. Bake for about 9-12 minutes, or until lightly golden brown.
18. While the knots are baking, prepare the icing.
19. Stir together melted butter, powdered sugar, and vanilla.
20. Add 1 tablespoon milk, and stir in. Continue adding milk until icing reaches desired consistency. I use about 1 1/2-2 tablespoons for a thicker icing.
21. Remove knots from oven, and let cool for 5-10 minutes.
22. Drizzle icing over knots, and serve warm.

recipe adapted >>>>>  here