Recipes Cookbook - Crispy Chicken Burger with Honey Mustard Coleslaw

Crispy Chicken Burger with Honey Mustard Coleslaw |#Creamycornsalad #Summercornsalad #Sidedishesforcookout #Saladsforparties #Summersidedishes #Summersaladsrecipes #Garlicoverloadburgers #Lunchwraps #Wrapsrecipeseasy #Delishrecipes #Pepperonigrilledcheese #Wrapsrecipeshealthy

Ingredients

• Chicken Marinade:
• 3 large chicken breasts sliced into long, thick strips
• 240 ml buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt
Crispy Chicken Coating:
• 180 g plain (all-purpose) flour
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes
Honey Mustard Coleslaw:
• 1/3 white cabbage
• 1 medium carrot peeled
• 4 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tsp lemon juice
• pinch of black pepper
Also:
• vegetable oil for deep frying
• 4 slices gouda cheese I used the ready-sliced kind, or you can slice it yourself (approx
• 4 brioche buns toasted
• 8 pieces crunchy lettuce - I used 'O' so sweet' variety but Romaine or Little Gem are great too
• 1-2 jalapenos sliced
• 1/2 red onion peeled and thinly sliced

Instructions

1. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
2. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.
3. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
4. Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
5. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
6. Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
7. Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.
8. Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
9. Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

recipe adapted >>>>>  here

Recipes Cookbook - FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE

FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE | #Puffpancakerecipe #Pancakerecipeeasy #Ketocrackchickencasserole #Lowcarbcrackchickencasserole #Chickencordonbleucasserole #Germanovenpancakerecipe #Springrollrecipe #Cookingrecipes #Healthyrecipes #Yummyfood #Vietnameserecipes #Asianrecipes

Ingredients

• 1 avocado, sliced
• 1 medium carrot, peeled and sliced into 1/4" matchsticks
• 1/2 cucumber, peeled and sliced into 1/4" matchsticks
• 1 small head of lettuce, inner leaves only (I used red leaf)
• 8 rice paper sheets, round
• 8 ounces of rice noodles or soba noodles
Peanut Ginger Sauce
• 1/3 cup water
• 3 tbsp peanut butter
• 2 tbsp soy sauce or amino acids
• 1 tsp sugar
• 1/4 tsp ground ginger
• 1/8 tsp red pepper flakes
• 1 garlic clove, minced

Instructions

1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
3. Chop all vegetables and set aside.
4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
5. Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.
6. Once soft, carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.
7. Fold the rice paper closest to the ingredients overtop.
8. Then fold the two opposite sides over the center (like a burrito).
9. Finally tightly roll down the remainder of the paper until it is fully sealed.
10. Put your sauce into small serving dishes and serve altogether.

recipe adapted  >>>>>  here

Recipes Cookbook - No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies |#Oatmealdropcookiesnobake #Buckeyeballs #Bakingwithkids #Chocolatedropcookiesmadewithcocoa #Chocolatedropcookiesnobake #Nobakecookiesrecipe #Vintagerecipes #Cookiesrecipeseasy #Chocolateoatmealnobakecookies #Nobakedessertseasy #Easynobakecookies

Ingredients

• 1/2 cup butter
• 2 cups granulated sugar
• 1/2 cup milk
• 4 Tbsp unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 2 teaspoon vanilla
• 3 - 3 1/2 cups quick cooking oats

Instructions

1. Add the butter, sugar, milk, and cocoa powder in a saucepan.
2. Bring to a rolling boil, and boil for 1 minute.
3. Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper.
4. Let cool until set, about 10-15 minutes.

recipe adapted  >>>>>  here

Recipes Cookbook - the Best Vegan Garlic Alfredo Sauce

the Best Vegan Garlic Alfredo Sauce |#Veganmealprep #Veganfettuccinealfredo #Nobakecookiedough #Glutenfreesnacks #Vegansnacks #Veganandglutenfreerecipes #Cookingrecipes #Dinnerrecipes #Veggierecipes #Wholefoodrecipes #Vegetarianveganrecipes #Veganeating

Ingredients

• 1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
• 1-2 cups (240-480g) low sodium vegetable broth, divided
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon ground black pepper
• 4 x-large (15g) minced garlic cloves
• 1/2 heaping cup (75g) raw unsalted cashews (see NOTE)
• 1-2 tablespoons lemon juice (start with just 1 and taste after blended!)
• 2-4 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)

Instructions

1. Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
2. Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.
3. Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.

recipe adapted  >>>>>  here

Recipes Cookbook - Low Carb Zucchini Chicken Enchiladas

Low Carb Zucchini Chicken Enchiladas | #Chickenandasparagusrecipes #Lowglycemicrecipes #Whitebeansoup #Lowglycemicfruits #Souprecipes #Lowcaloriezoodlerecipes #Ketodessertrecipes #Ketochickenrecipes #Ketorecipeseasy #Paleorecipes #Ketodinnerrecipeschicken #Ketomeals

Ingredients

• 2 zucchini
• 1 1/2 cup chicken meat cooked and shredded
• 1/2 onion chopped
• 1 garlic clove minced
• 1/4 tsp chili flakes
• 1 cup enchilada sauce divided
• 1/2 cup Mozzarella shredded
• 1/2 cup cheddar shredded
• 1 tbsp olive oil
• salt and pepper to taste
• Topping for serving (optional)
• full-fat yogurt for serving
• fresh parsley chopped (for serving)

Instructions

1. Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
2. Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
3. Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
4. Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Avocado and Sun-Dried Tomato Pesto Pasta

Avocado and Sun-Dried Tomato Pesto Pasta | #Ketosalmonrecipes #Salmonrecipesbaked #Sourcreamsalmon #Sourcreamrecipes #Lowcarbsalmonrecipes #Cookingrecipes #Cookingrecipes #Pastadishes #Pastanoodles #Yummyfood #Pizzapasta #Yummydinners

Ingredients

• 8 oz Spaghetti
• Water to cook Pasta
• Avocado and Sun-Dried Tomato Pesto:
• 1/4 cup Cashew Nuts
• 1/2 an Avocado
• 1/2 cup loosely packed Basil
• 1/2 cup chopped Sun-Dried Tomatoes (oil packed, but drained)
• 1 teaspoon minced Garlic
• 1 teaspoon Red Pepper Flakes
• 2 tablespoons reserved Oil from Sun-Dried Tomatoes
• 1 tablespoon Water
• 1 teaspoon Maple Syrup

Instructions

1. Cook Spaghetti according to directions on package.
2. Whilst the Spaghetti is cooking, prepare pesto.
3. Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
4. Once blended, transfer to large mixing bowl.
5. Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about 1/2 a cup of reserved pasta water and toss, to loosen up the pesto.
6. Serve warm.

recipe adapted  >>>>>  here

Recipes Cookbook - EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved}

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved} | #Healthyrecipes #Cookingrecipes #Wholefoodrecipes #Realfoodrecipes #Whole30diet #Zoodlerecipes #Cookingrecipes #Healthyrecipes #Nocarbdiets #Whole30recipes #Ketodietrecipes #Lowcarbketo

Ingredients

• 3–4 large zucchini (see notes for prep) – Should be close to 5 to 6 cups spiralized noodles
• 12 oz canned tuna (around 2.5 cans) – Drained. 3 cans (15 ounces) may be used boost protein if desired!
• 4 oz of diced green chiles (no additive canned works)
• 1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
• 2 tbsp chopped chives (plus extra for topping)
• 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
• 1 tbsp organic mustard (spicy or regular without added sugar. Annie’s Organic is Whole30)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 c chopped onion (peeled)
• 1/2 cup chopped celery
• 1 tbsp avocado or olive oil
• 2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
• 1/2 cup coconut milk or cream without additives (see notes for alternatives)
• 1/2 tsp chili pepper or red pepper flakes
• Parsley to garnish (optional)

Instructions

1. Wash and clean your veggies. Preheat oven to 350 F
2. Oil a 9x 13 shallow casserole dish. Set aside.
3. Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)
4. In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
5. Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
6. Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It’s okay if it’s not a smooth mixture, just make sure it’s mixable when adding to the zucchini noodles..
7. Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy
8. NOTE –> Try to press out ALL water from tuna and zucchini before mixing all together. You don’t want the casserole to have too much liquid
9. Remove skillet from heat and pour contents into a large bowl.
10. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
11. Toss everything together.
12. Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
13. Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.
14. Broil last minute or so to make crispier edges.
15. Remove from oven.
16. Garnish with optional parsley, chives, and top with red chili pepper flakes.
17. Serve immediately.
18. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.
19. See notes for tips and whole30 suggestions or regular Paleo options

recipe adapted >>>>>  here

Recipes Cookbook - Turkey Bacon Ranch Pinwheels

Turkey Bacon Ranch Pinwheels |#Lowcarbsnacks #Vsgrecipes #Ketomealprepfortheweek #Thmrecipes #Turkeybaconranchpinwheels #Carbfreerecipes #Lowcarbmeals #Lowcarbsnacks #Stuffedchickenrecipes #Chickendinnerrecipes #Lowcarbchickenrecipes #Stuffedbuffalochicken

Ingredients

• 6 oz cream cheese
• 12 slices smoked deli turkey about 3 oz
• 1/4 tsp each garlic powder dill, and minced onion
• 1 tbsp
• 2 tbsp finely shredded cheddar cheese

Instructions

1. Put the cream cheese between 2 pieces of plastic wrap. Roll it out until it's about 1/4 inch thick. Peel off the top piece of plastic wrap. Lay the slices of turkey on top of the cream cheese.
2. Cover with a new piece of plastic wrap and flip the whole thing over. Peel off the piece of plastic that is now on the top. Sprinkle the spices on top of the cream cheese. Sprinkle with the bacon and cheese.
3. Roll up the pinwheels so that the turkey is on the outside. Refrigerate for at least 2 hours. Thinly slice and serve on top of low carb crackers or sliced cucumber.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - Chocolate Chip Brownie Swirl Cookies

Chocolate Chip Brownie Swirl Cookies |#Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Brookiecookies #Brownieideas #Dessertrecipes #Monstercookies #Cookiedoughbrownies #Chocolatechipcookiedough #Cookingrecipes

  Ingredients

• *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
For the Chocolate Chip Cookie:
• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
• 7 tablespoons unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup semi-sweet chocolate chips
For the Brownie Cookie:
• 6 tablespoons unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips, melted
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 egg yolk, at room temperature
• 3/4 cup milk chocolate chips

Instructions

1. For the Chocolate Chip Cookie:
2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
6. For the Brownie Cookie:
7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
10. Assembly and Baking:
11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

recipe adapted  >>>>>  here