Recipes Cookbook - CREAMY CUCUMBER SALAD

CREAMY CUCUMBER SALAD |#Broccoliandcauliflowersalad #Easycucumbersalad #Delicioussalads #Cucumberrecipeseasy #Cucumbersnackideas #Ketocucumberrecipes #Creamycucumbersaladwithgreekyogurt #Cucumbersaladvinegar #Crunchypeasalad #Creamedcucumbers #Bestcucumbersalad #Creamycucumbersaladwithmayonnaise

Ingredients

• 2 long English cucumbers
• Optional: 1/3 cup sliced white onion
• Dressing
• 1/2 cup sour cream or plain greek yogurt
• 3 tablespoons mayonnaise
• 1/4 cup fresh dill chopped
• 3 tablespoons white vinegar
• 1/2 teaspoon white sugar
• salt to taste

Instructions

1. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and slice into 1/4″ slices.
2. Combine all dressing ingredients and toss with cucumbers.
3. Refrigerate 1 hour before serving.

Recipe adapted >>>>>  here

Recipes Cookbook - INSTANT POT OR SLOW COOKER AFRICAN-INSPIRED PEANUT STEW

INSTANT POT OR SLOW COOKER AFRICAN-INSPIRED PEANUT STEW |#Healthyinstantpotrecipes #Instapotchickenrecipes #Dinnerideas #Instantpotrecipesdinners #Instantpotparmesanchickenandrice #Instantpotchickenandricerecipes #Dumpinstantpotmeals #Easyinstantpotrecipesforbeginners #Instantpotchickenburritobowl #Easyinstantpotdinner #Instantpotchickenrecipes #Instantpotdumpdinners

 

Ingredients

• 1 tbsp coconut or olive oil
• 4 cloves garlic minced
• 2 small yellow onions, diced
• 2 sweet potatoes, cubed
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 2 cups vegetable broth
• 1/3 cup peanut butter
• 1 796mL can crushed tomatoes
• 1 can chickpeas, drained and rinsed
• 1 red pepper, chopped
• 2 cups spinach, chopped
• 1/2 cup chopped cilantro (plus more for garnish)
• 1/4 cup chopped peanuts
• 3 cups cooked basmati rice (optional side)

Instructions

1. Add all ingredients to slow cooker except for chickpeas, red pepper, spinach, cilantro, peanuts and rice. Cook on high for 6 hours, or low for 8 hours.
2. Within the last half hour of cooking time, add chickpeas and red pepper. When ready to serve, stir in spinach and cilantro, reserving a bit of cilantro or serving more for garnish. Top each bowl with peanuts and serve with basmati rice.
3. INSTANT POT INSTRUCTIONS: Dump everything into the Instant Pot in order that it appears listed above except for red pepper, spinach, cilantro, peanuts and rice. Cook on high pressure for 2 minutes and then do a quick release of the pressure. Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with basmati rice.

recipe adapted  >>>>>  here

Recipes Cookbook - The Best Homemade Chocolate Rolls Recipe

The Best Homemade Chocolate Rolls Recipe |#Ketoairfryerrecipes #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Healthyraspberryrecipes #Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketoyeastbreadrecipes #Egglessketobread #Almondflourrecipes

Ingredients

• dough
• 1 cup milk, lukewarm (240ml)
• 1/4 cup granulated white sugar (50g)
• 1 tbsp active dry yeast (9g)
• 2 large eggs, room temperature
• 1/4 cup butter, melted (56g)
• 1 tsp salt
• 3 3/4 to 4 cups all-purpose flour (450-480g)
• filling
• 1/2 cup brown sugar (100g)
• 2 tbsp unsweetened cocoa powder
• 2 tsp cinnamon
• 6 tbsp butter, softened (85g)
• 1 cup semi-sweet chocolate, chopped or chips (175g)
• frosting
• 1/8 cup butter, room temperature (28g)
• 1/4 cup cream cheese, room temperature (56g)
• 1 cup powdered sugar (120g)
• 1/4 cup unsweetened cocoa powder (21g)
• 1-2 tbsp milk

Instructions

1. Make the dough: In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar, and yeast and stir to combine. Let sit for 5-10 minutes until it starts to get foamy on the surface.
2. Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add 3+3/4 cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading, add 1 tbsp of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point but don't add too much flour or your Chocolate Rolls are dry. How much flour you need depends on the humidity and temperature where you live. But make sure that you stay at around 4 cups at highest. (Watch the video to see the required consistency.) Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Cover loosely with a dry towel and let rest at room temperature for about 10 minutes.
3. Make the filling: In a small bowl, stir together brown sugar, cocoa, and cinnamon. Set aside.
4. Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.
5. Roll dough into a 20x18 inch (50x45cm) rectangle. Spread the butter all over it, leaving a 1-inch (2,5cm) border at the long side where you end up rolling. Sprinkle sugar mixture and chocolate on top of the butter evenly. Roll up long side tightly, cut into 12 equal sized pieces and transfer to the prepared baking sheet. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar. Take rolls out of the oven, store at room temperature and preheat oven to 375°F (190°C). Bake for about 20-25 minutes until lightly browned. After 10-15 minutes of baking, place parchment paper on top of the rolls to prevent them from heavy browning.
6. Make the frosting: In a mixing bowl, using a handheld or stand mixer fitted with a whisk attachment beat butter and cream cheese until creamy. Add powdered sugar and stir to combine. Stir in cocoa until well combined. Stir in 1 tbsp milk at the time until you reach the desired consistency. I added 2 tbsp.
7. Remove rolls from the oven, let cool for 5-10 minutes and spread frosting on top of the rolls when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20 seconds before serving.

recipe adapted  >>>>>  here

Recipes Cookbook - Honey Mustard Chicken & Potatoes (ONE PAN)

#Healthydinnerrecipes #Sweetchickenrecipes #Easydinnerrecipes #Sweetgarlicchicken #Easygarlicchicken #Teriyakichicken #Cannedcornrecipessidedishes #Cannedcornrecipeseasy #Cannedvegetablerecipes #Roteldipwithcreamcheesevelveeta #Velveetaquesodip #Sausagequesodipcrockpot

Ingredients

• 4-5 chicken thighs bone in, skin on or off
• Salt and pepper to season
• 1-1/2 tablespoons garlic powder
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1/4 cup honey
• 3 tablespoons wholegrain mustard
• 2 tablespoons smooth Dijon mustard
• 2 tablespoons water
• 1 pound (500 g) baby red potatoes quartered
• 8 ounces (250 g) green beans halved (OPTIONAL)
• 1-2 sprigs rosemary (OPTIONAL)

Instructions

1. Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
2. Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
3. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
4. Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
5. OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Valentine’s Chocolate Chip Cookie Hearts

Valentine’s Chocolate Chip Cookie Hearts | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinefun #Valentinessnacks #Bakesaleideas #Bakesaletreats #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts

Ingredients

• 1 package Refrigerated cookie dough (or you can make your own!)
• 1 bag Candy Melts
• 1/4 cup Sprinkles

Instructions

1. Preheat oven to 350 degrees.
2. Fill each heart-shaped cavity firmly with the cookie dough (about 3/4 full). Make sure it is pressed down nice and tight.
3. Place the mold on a cookie sheet and place in the oven for about 10-13 minutes or until sides begin to get golden brown.
4. Take out of the oven and let cool COMPLETELY!
5. Loosen the edges of each heart mold and gently pop out. (mine popped out without even loosening - I did not grease the molds before)
6. Place the sprinkles in a small bowl and lay out the wax paper.
7. Melt the dipping chocolate according to instructions on the packing.
8. Dip half of the cookie in the chocolate and then immediately in the sprinkles and lay on the wax paper until the chocolate hardens.

recipe adapted >>>>>  here

Recipes Cookbook - Peach Lemonade

RASPBERRY PEACH LEMONADE | #RASPBERRY #PEACH #LEMONADE #Yummydrinks #Fundrinks #Cocktaildrinks #Smoothiedrinks #Nonalcoholic #Healthydrinks #Smoothiedrinks #Cocktaildrinks #Yummydrinks #Nonalcoholicdrinks #Colddrinks #Healthydrinks

Ingredients

• RASPBERRY PEACH PUREE:
• 4 fresh peaches, pitted, then diced into large chunks
• 1 cup fresh raspberries
• 1 1/4 cups water
• SIMPLE SYRUP:
• 1/2 cup granulated sugar
• 1/2 cup water
• LEMONADE:
• 7 cups cold water
• 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
• ice cubes
• additional raspberries, for garnish optional
• additional peach slices, for garnish optional
• mint sprigs, for garnish optional

Instructions

1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
6. Store covered in refrigerator until ready to serve. Serve chilled with garnishes, if desired

recipe adapted >>>>>  here

Recipes Cookbook - california chicken, veggie, avocado and rice bowls

california chicken, veggie, avocado and rice bowls |#Halfbakedharvestrecipes #Roastedcauliflower #Roastedcauliflowersalad #Coqauvin #Steaktacobowls #Cookingrecipes #Rotisseriechickenrecipeshealthy #Healthypastarecipeswithchicken #Shreddedchickenrecipeshealthy #Chickenasparaguspasta #Quickandeasydinnerrecipes #Chickencrockpotrecipes

Ingredients

CHICKEN
• 1 1/2 pounds boneless skinless chicken tenders
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon zest
• 4 cloves garlic, minced or grated
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chopped fresh rosemary
• 1/4 cup fresh parsley or basil, chopped (or 1 tablespoon dried)
• kosher salt and black pepper
THE RICE + VEGGIES + AVOCADO
• 2 red bell peppers, cut into fourths
• 1 zucchini, sliced into 1/4 inch rounds
• 2 tablespoons extra virgin olive oil
• 2 avocados, mashed very well
• juice of 1 lemon
• 1/2 cup fresh parsley, chopped
• 1 clove garlic, minced or grated
• 2 cups cooked basmati rice
• 1 cup cherry tomatoes, halved
• 1/4 cup toasted walnuts, roughly chopped
• 1/2 cup crumbled feta, goat, or blue cheese

Instructions

1. In a gallon-size zip-top bag or bowl, combine the olive oil, garlic, lemon zest, onion powder, cayenne, smoked paprika, rosemary, parsley, and basil. Season with salt and pepper. Add the chicken and toss well to coat. Marinate for 10 minutes or up to overnight in the fridge.


2. In a gallon-size zip-top bag or bowl, combine the red peppers, zucchini, and olive oil. Season with salt and pepper. Toss to coat.


3. Set your grill, grill pan, or skillet to medium-high heat.


4. Grill the chicken for 3-4 minutes per side, until chicken is cooked through and has light char marks. While the chicken is grilling grill the peppers and zucchini for 4-5 minutes on each side, or until charred. Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips.


5. In a medium bowl, combine the avocado, lemon juice, parsley, and garlic, and season with salt and pepper.


6. To assemble, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of avocado and then add the fresh tomatoes and walnuts. Sprinkle with cheese (if desired). EAT!

recipe adapted >>>>>  here

Recipes Cookbook - SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE |#Brunchideas #Easybreakfastideas #Breakfastcasserole #Crustlessquicherecipeshealthy #Easycrustlessquiche #Quicherecipescrustlesshealthy #Vegetablequicherecipes #Crustlessveggiequiche #Tomatoquicherecipes #Quicherecipeseasycrustless #Spinachtomatoquiche #Vegetablequicherecipescrustless

Ingredients

• 8 oz button mushrooms
• 1 clove garlic, minced
• 10 oz box frozen spinach, thawed
• 4 large eggs
• 1 cup milk
• 2 oz feta cheese
• 1/4 cup Parmesan, grated
• 1/2 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

Recipe has been adapted from >>>>>  here

Rated 4.9/5 based on 272 customer reviews

Recipes Cookbook - Healthier 30 Minute Chicken Spinach Alfredo

Healthier 30 Minute Chicken Spinach Alfredo |#Foodrecipes #Foodanddrink #Cookingrecipes #Yummyfood #Yummydinners #Pastadishes #Cookingrecipes #Yummyfood #Pastarecipes #Pastadishes #Healthydinnerrecipes #Chickendishes

Ingredients

• 1 lb. penne pasta
• 4 Tbsp. unsalted butter
• 2 cloves garlic, minced
• 4 Tbsp. all purpose flour
• 2 cups skim milk
• 2 Tbsp. light cream cheese
• 1.5 cups parmesan cheese
• 2 cups cooked shredded chicken
• 2 cups fresh spinach, chopped
• salt and pepper to taste

Instructions

1. Cook the penne in very salty water until al dente.
2. While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add chopped garlic and sauté until fragrant and cooked through, about 2 minutes.
3. Add flour to butter and whisk to combine and form a roux. Let roux cook for 1-2 minutes.
4. Add milk a little at a time, whisking constantly to work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce.
5. Cook sauce, whisking occasionally, until thickened, about 6 minutes.
6. Add cream cheese and whisk until cheese has melted.
7. Remove sauce from heat and stir in parmesan cheese, shredded chicken, and spinach into sauce. Stir until cheese has melted.
8. Taste the sauce and add salt and pepper as necessary.
9. Add cooked pasta to sauce and stir until the sauce evenly coats the noodles. Serve immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Greek Chicken Traybake

Greek Chicken Traybake |#Greekchickenrecipes #Mediterraneanrecipes #Greekfoodrecipes #Greekchickenmarinadeyogurt #Bakedgreekchicken #Greekchickenandpotatoes #Greekchicken #Mediterraneandietrecipes #Greekfood #Ricesidedishrecipes #Sundaydinnerideas #Greekdinnerrecipes

Ingredients

• 1 red pepper cut into 2 inch pieces
• 1 yellow pepper cut into 2 inch pieces
• 1 red onion cut into eighths
• 2 cups cherry tomatoes
• 1/2 cup artichoke hearts
• 1 lemon
• 2 large chicken breasts, cut in half or 4 chicken thighs
• 2 cloves garlic crushed
• 1/4 cup olive oil
• 1 1/2 tbsp balsamic vinegar
• 1/2 tsp smoked paprika
• 1 tsp thyme
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 tbsp chopped fresh basil
• 2/3 cup black olives
• 1/4 cup chopped feta (omit for Paleo/Whole30)

Instructions

1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
2. In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
3. In a bowl whisk together the garlic, olive oill, vinegar, paprika and thyme. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
4. After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Easy No-Bake Peanut Butter Balls

Easy No-Bake Peanut Butter Balls | #Energybites #Proteinballshealthy #Dairyfreerecipes #Peanutbutterballshealthy #Peanutbutterproteinballsnobake #Peanutbutteroatballs #Crackcrackers #Peanutbuttercuppokecake #Holidaycookies #Easytrufflesnobake #Saltinecrack #Holidaytreats

Ingredients

• 2 cups creamy peanut butter
• 3/4 cup butter (room temperature)
• 3-4 cups powdered sugar
• 2 (1 pound) packages chocolate candy coating (I like CandiQuik)

Instructions

1. You can also replace some of the powdered sugar with crushed Rice Krispies cereal or crushed graham crackers to make them less rich.
2. Turn these little guys into what they call "Buckeyes" by simply leaving the top portion of the peanut butter exposed.
3. Feel free to make them pretty by topping them with sea salt, sprinkles or an extra drizzle of chocolate.
4. Use any leftover chocolate to dip pretzels, fruit, nuts or anything else you have laying around.
5. If you've ever done any chocolate dipping, then you know that the chocolate slowly hardens and has to be reheated, but the texture slowly changes in the re-heating process. To remedy that, place your chocolate bowl in a shallow bowl of hot water after it's melted to keep it warm during the dipping process.
6. Watch the video below to see how to make the dipping process smooth and painless. We wouldn't want any ugly balls!

recipe adapted >>>>>  here

Recipes Cookbook - Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake | #Lemon #Blueberry #Bundt #Cake #LemonCake #BlueberryCake #Blueberrylemonpoundcakeeasy #Blueberrylemonbundtcakerecipes #Lemonblueberrybundtcakerecipes #Blueberrylemonpoundcakerecipe #Lemonblueberrycakebox #Dessertrecipes #Lemonblueberrybundtcake #Buntcakerecipes #Lemonblueberrypoundcake #Whitechocolateraspberrybundtcake #Blueberrycakerecipes #Lemonblueberrybread

Ingredients

• 2 3/4 cups flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 2 cup sugar
• 4 large eggs
• 3 tablespoons lemon juice about 2 large lemons
• 2 tablespoons lemon zest about 2 large lemons
• 1 teaspoon vanilla
• 1 cup sour cream
• 3 cup blueberries mix with 2 tablespoons flour.
• Icing
• 1 1/2 tablespoons butter, melted
• 2 cups powdered sugar
• 1/3 cups lemon juice
• pinch salt
• 1 tablespoon lemon zest

Instructions

1. Preheat the oven to 350 degrees.
2. Grease and flour a bundt pan.
3. Mix together the flour, baking powder, baking soda, and salt. Set aside.
4. Beat the butter and sugar on medium-high for about 3 minutes.
5. Add your eggs 1 at a time, beating after each addition.
6. Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
7. Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
8. Gently fold in the blueberries.
9. Spread the batter into the prepared bundt pan. 
10. Bake for 60 minutes, check for doneness. If a knife in the center doesn’t come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn’t cooked, cover the top with aluminum foil to keep from burning)

Icing

• Beat the powdered sugar, lemon juice, salt, and zest together.
• Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
• Let cool a bit until the desired consistency for pouring.
• Pour over your cake, let cool.

recipe adapted >>>>>  here

Recipes Cookbook - Skinny Buffalo Chicken Stuffed Sweet Potatoes

Skinny Buffalo Chicken Stuffed Sweet Potatoes | #Healthylunchideas #Healthyeating #Healthydinnerrecipes #Chickencrockpotrecipeshealthy #Healthychickencrockpotrecipes #Cleaneatingcrockpotrecipes #Stuffedbellpeppers #Easydinnerrecipes #Slowcookerrecipes #Healthydinnerrecipes #Crockpotrecipes #Souprecipes

Ingredients

• 7 medium sweet potatoes the ones with the orange flesh, skin on
• 30 oz chicken breast 800 g, skinless boneless
• 7 tbsp Skinny Blue Cheese dressing or Ranch dressing
• cilantro or parsley optional - to serve
• Buffalo sauce :
• 2/3 cup Frank's Red Hot Original Sauce
• 1 1/2 tbsp white vinegar
• 1/2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 4 tbsp unsalted butter
• 1 tsp cornstarch + 1 tbsp water

Instructions

1. Preheat oven to 400F/200C. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.
2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.
3. In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting.
4. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.
5. Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken.
6. Drizzle one tablespoon of blue cheese sauce on each sweet potato. Top with fresh herbs if using. Serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Mediterranean Quinoa Salad

Mediterranean Quinoa Salad | #Rawveganrecipes #Quinoarecipeshealthy #Veganquinoarecipes #Veganquinoasalad #Quinoapowersalad #Quinoaandspinachrecipes #Veganrecipes #Kalesaladrecipes #Vegetarianrecipes #5beansaladrecipe #Quinoasalad #Quinoasaladrecipes

Ingredients

• For the salad :
• 1/4 cup uncooked quinoa
• 1/2 cup black olives, sliced
• 1/2 cup roasted peppers, sliced
• 1/2 cup fresh or canned corn kernels
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1/3 cup feta cheese crumbles
• For the dressing :
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• 1/2 tsp dried oregano
• salt, pepper

Instructions

1. Start by boiling the quinoa in slightly salted water according to the package instructions (15-20 minutes). Once cooked, drain and let it cool.
2. Prepare the dressing by whisking all the ingredients together.
3. in a medium bowl, combine quinoa and the rest of the salad ingredients and pour the dressing on top. Mix everything gently and enjoy.

recipe adapted >>>>>  here

Recipes Cookbook - Keto Dakota Chicken

Keto Dakota Chicken |#Ketodinnerrecipeseasy #Lowcarbdinner #Ketodakotachicken #Ketodinnerrecipeschicken #Ketomealseasy #Ketodinnerrecipesforfamily #Ketochickenrecipes #Lowcarbrecipesfordinner #Ketocasserolerecipes #Ketomexicancasserole #Easylowcarbrecipes #Ketodakotachicken

Ingredients

• 1 boneless skinless Chicken Breast
• 2 tbs Dijon Mustard
• 4 slices Bacon
• 3 Mushrooms
• 1/4 cup Cheddar Cheese
• 1/4 cup Monterey Jack Cheese

Instructions

Prep
1. In a bowl coat chicken in Dijon Mustard set aside or put in fridge over night
Cooking
2. Add bacon to a cold cast iron pan or skillet turn stove to medium heat cook until crispy
3. Remove bacon and set aside to cool
4. In same skillet with the bacon grease add the chopped mushrooms and saute until browned and tender
5. Remove mushrooms and set aside
6. Place marinated chicken in hot skillet for 5 minutes flip and cook 3 more mins
7. Top chicken in skillet with a little bit of cheese then crumble some bacon and top with mushrooms then add remaining cheese on top and cover until melted.
8. Enjoy!

Recipe has been adapted from >>>>>  here