Recipes Cookbook - Creamy Honey Mustard Chicken With Crispy Bacon

Creamy Honey Mustard Chicken With Crispy Bacon | #Creamyhoneymustardchickenwithbacon #Bonelesschickenrecipeseasy #Bonelesschickenthighsrecipes #Bonelesschickenbreastrecipes #Easyhoneymustardchicken #Honeymustardchickenrecipes #Cookingrecipes #Meatrecipes #Hungarianrecipes #Healthyrecipes #Yummyfood #Goodfood

Ingredients

• 1/3 cup honey
• 3 level tablespoons whole grain mustard
• 1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
• 1 tablespoon olive oil
• Salt to season
• 5 skinless and boneless chicken breasts (or chicken thighs)
• 1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
• 1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
• 1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)
• 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
• 2 tablespoon chopped fresh parsley

Instructions

1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
3. Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
4. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.
5. Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!

recipe adapted >>>>>  here

Recipes Cookbook - Berry Bars (vegan, whole grain, dairy-free options)

Berry Bars (vegan, whole grain, dairy-free options) |#Vegansugarcookies #Veganbaking #Veganfoods #Vegansweets #Veganeating #Vegetarianrecipes #Vegan7layerdip #Dairyfreemealplan #Dairyfreedietplan #Diaryfreemeals #Wholegrainrecipes #Dairyfreemealsbreastfeeding 

Ingredients

• For the crust and topping:
• 1 1/2 cups (150 grams) rolled oats
• 3/4 cup (94 grams) ivory whole wheat flour or all-purpose flour
• 1/2 cup (100 grams) brown sugar or raw sugar
• 1 tablespoon lemon zest
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup (149 grams) room temperature coconut oil1 (should be as soft as room temperature butter) or 3/4 cup (168 grams) unsalted butter for a non-vegan and non-dairy-free version
For the filling:
• 2 1/2 cups (355 grams) fresh blueberries (do not use frozen)
• 7 tablespoons (125 grams) raspberry or another type of berry jam (make sure to use vegan jam, if necessary)
• 1/2 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C) and line an 8"x8" (20cmx20cm) baking pan with parchment paper.
2. In a large bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt.
3. Use your hands to incorporate the coconut oil and mix just until a dough forms. It should not be very crumbly, but should stick together.
4. Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan.
5. Bake for 10-13 minutes or until the edges have just started to brown.
6. Meanwhile, prepare the filling. In a medium bowl, mix together the berries, jam, vanilla extract and salt. Spoon this over the still warm crust and sprinkle the remaining oat mixture over the berries.
7. Bake for another 22-27 minutes or until the top has lightly browned and the filling is bubbly.
8. Remove from the oven and let the bars cool completely. Refrigerate for 2 hours before cutting.
9. Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.

recipe adapted  >>>>>  here

Recipes Cookbook - Mocha Cheesecake Brownies

Mocha Cheesecake Brownies | #Peanutbutterbrownies #Bakedgoodsrecipes #Blondiebrownies #Dessertbars #Browniecookies #Deliciousdesserts #Tastyvideosdesserts #Dessertrecipesvideos #Cookingvideosdesserts #Bakingvideosdesserts #Bakesaletreats #Easydesserts

Ingredients

• 1/2 cup (115g) unsalted butter
• 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
• 3/4 cup (150g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
• 2 Tablespoons (11g) natural unsweetened or dutch-process cocoa powder
• 2 teaspoons espresso powder1
• 1/4 teaspoon salt
• optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping)
Cheesecake Layer
• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
• 1/4 cup (50g) granulated sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (180g) white chocolate chips

Instructions

1. Make the brownie batter: Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
3. Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
4. Make the cheesecake batter: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
5. Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can’t quite cover the corners with brownie batter, that’s OK! Sprinkle the optional chocolate chips on top.
6. Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
7. Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
8. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - No Bake Easter Chocolate Pie

No Bake Easter Chocolate Pie |#Crockpotham #M&mcookies #Cookingrecipes #Easterdessertsrecipes #Chocolatedesserts #Chocolatepierecipes #Cheeseballrecipes #Creamcheesedesserts #Easterbaking #Eastergoodies #Holidaydesserts #Easterbrunch

Ingredients

• Rice Krispie Crust:
• 3 Tablespoons salted butter
• 7 oz. mini marshmallows
• 4 cups rice cereal (like Rice Krispies)
• ½ cup M&M candies
• 1/4 cup confetti sprinkles
• Chocolate Pie filling:
• 1 ¼ cups sugar
• 1/3 cup cornstarch
• 4 egg yolks
• 2 ¼ cups whole milk
• 2 Tablespoons salted butter
• 1 teaspoon vanilla
• 10 oz. semi-sweet chocolate-finely chopped (or chocolate chips)
• Topping:
• 2 cups whipped cream
• M&M candies, confetti sprinkles and white chocolate shavings-for garnish

Instructions

1. Spray 10 x 2 inches glass pie dish with nonstick spray. Set aside.
2. In a bowl stir together rice cereals, M&M candies and confetti sprinkles, set aside.
3. Grease large heatproof bowl with nonstick spray and place over a pot of simmering water. Add 3 Tablespoons of salted butter and mini marshmallows. Stir with a rubber spatula until completely melted (grease spatula with nonstick spray, too). Remove from heat.
4. Stir in the cereals until it is completely coated with the marshmallow mixture. Press into bottom and sides of prepared pie dish. Press cereals with greased bottom of measuring cup. Place in the fridge to firm.
5. To make chocolate filling, whisk egg yolks and milk, set aside.
6. In a saucepan stir sugar and corn starch. Add milk and egg mixture and cook over medium heat, stirring constantly until it thickens.
7. Remove from heat and add chocolate, vanilla and softened butter. Sir until chocolate is completely melted and smooth. Cool to room temperature, then pour spread into rice krispie crust. Place in the fridge and chill at least 4-5 hours or overnight until chocolate filling is completely set.
8. Before serving top with whipped cream and garnish with chocolate shavings, sprinkles and M&M candies.

recipe adapted >>>>>  here

Recipes Cookbook - Chicken Tikka Masala

Chicken Tikka Masala |#Chickentikkamasalarecipes #Garlicnaanrecipe #Indianfoodrecipesauthentic #Coconutmilkrecipes #Indianfoodrecipeschicken #Easyindianrecipes #Mediterraneandietrecipes #Mediterraneanchicken #Greeklemonchicken #Greekchickenandrice #Chickenquarterrecipes #Chickensaladrecipes

Ingredients

• 1 to 1 1/2 pounds
• boneless, skinless chicken thighs 1/2 cup
• whole-milk yogurt
• Juice from 1/2 lemon 1 teaspoon
• cumin 1 teaspoon
• coriander
For the sauce:
• 1/2 tablespoon
• ghee, butter, or olive oil 1
• large yellow onion, thinly sliced 3 cloves
• garlic, diced
• 1-inch piece ginger, peeled and minced 2 tablespoons
• tomato paste 1 to 2 tablespoons
• garam masala 1 teaspoon
• paprika Pinch
• cayenne, optional 1
• (28-ounce) can diced tomatoes 3/4 cup
• heavy cream 1/2 cup
• roughly chopped cilantro, plus extra for garnish
To serve:
• 3 cups cooked basmati rice (View: How To Cook Basmati Rice)

Instructions

1. Trim the chicken thighs of any large pieces of fat and lay them in a shallow dish. Whisk together the yogurt, lemon juice, cumin, and coriander. Pour the yogurt mixture over the thighs and stir to fully coat each piece. Chicken can be used immediately or marinated in the refrigerator for up to 6 hours. Chicken will become more tender and flavorful the longer it marinates.
2. When ready to cook, line a baking sheet with foil and set a wire cooling rack over the baking sheet. Turn on the oven broiler to high with a rack positioned 6 inches below the broiling element.
3. Remove the thighs from the yogurt and shake off any extra marinade. Lay the thighs, spaced an inch or so apart, on the wire rack over the baking sheet. Transfer the thighs to the oven and broil for 6 minutes. Flip the thighs and broil for another 6 minutes. Check that the thighs are cooked through and register at least 165°F on an instant-read thermometer; broil in additional 2-minute intervals if necessary until the thighs are cooked. Remove the thighs from the oven and set aside to cool.→ Multi-Tasking Tip! Start the rice on the stovetop while the chicken is cooking. Set a second timer to monitor the cooking of the rice.
4. Warm a half-tablespoon of ghee, butter, or oil in a large skillet. Add the onions and cook until the onions are soft and translucent, 5 to 7 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Stir in the tomato paste, 1 tablespoon of the garam masala, paprika, and cayenne, and cook until fragrant, about 30 seconds.
5. Pour the tomatoes and their juices and reduce the heat to low. Simmer until the sauce is slightly thickened, about 5 minutes. Meanwhile, dice the cooled chicken into bite-sized pieces.
6. Stir the cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is just starting to bubble, 1 to 2 minutes. Taste and add salt, pepper, or other seasonings to taste. Depending on the potency of your masala spice mix, you may want to add up to another tablespoon of spice. Stir in the cilantro just before removing the sauce from heat.
7. Serve immediately with rice. Top each serving with another sprinkle of cilantro. Leftovers will keep refrigerated for up to a week

recipe adapted >>>>>  here

Recipes Cookbook - SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE | #Smokedchickenwings #Chickenwingrecipes #Bbqchickenwings #Airfryerrecipes #Chickenwingsintheoven #Dryrubchickenwingsgrilled #Mangohabanerowings #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Wingsauce

Ingredients

• For the wings
• 4 lbs chicken wings, drummettes and flats separated
• 3 tablespoons olive oil
• Kosher salt
• Black pepper
For the sauce
• 1 1/2 cups Coca-Cola
• 3/4 cup dark brown sugar
• 2/3 cup tomato paste
• 5 garlic cloves, crushed
• 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
• 1 tablespoon smoked Spanish paprika
• 1 teaspoon kosher salt

Instructions

1. Prepare the wings:
2. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil.
3. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides.
4. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.)
5. Make the sauce
6. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired.
7. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

recipe adapted >>>>>  here