Recipes Cookbook - Spicy Lemon Garlic Baked Tilapia

Spicy Lemon Garlic Baked Tilapia |#Mexicanchickenspaghetti #Chickencrockpotrecipes #Cookingrecipes #Dinnerrecipes #Seafoodrecipes #Fishrecipes #Ketochickenrecipes #Ketocasserolerecipes #Bakedfishrecipes #Ketocrackchickencasserole #Easycasserolerecipes #Tilapiarecipesbaked

Ingredients

• 4-6 Tilapia Fillets
• 1 tbsp Lemon Juice
• 3 tbsp Butter
• 1 tsp Garlic Minced
• 1/2 tsp Red Chilli Powder
• Salt to taste
• 1/2 tsp Black pepper Freshly Cracked
• 1 lemon Cut into thin slices
• 2 tbsp Fresh Parsley Chopped

Instructions

1. Wash the Tilapia fillets and pat them dry.
2. Arrange the fillets in a baking tray.
3. Mix lemon juice, butter, garlic, red chilli powder, salt and black pepper in a bowl.
4. Pour this mixture over the tilapia.
5. Arrange lemon slices in between the fillets.
6. Pre heat the oven to 180 degrees C (350 Degrees F).
7. Bake the fish for 15-20 minutes.
8. Garnish with fresh parsley.
9. Serve hot.

recipe adapted >>>>>  here

Recipes Cookbook - Browned Butter Honey Garlic Chicken

Browned Butter Honey Garlic Chicken |#Crockpotchickenrecipesslowcooker #Marrymechicken #Crockpotchickenandgravyslowcooker #Chocolatedessertsvideos #Crockpotchickenandgravyslowcooker #Sweetchickenrecipes #Sweetgarlicchicken #Cookingrecipes #Dinnerrecipes #Honeygarlicchicken #Chickendishes 

Ingredients

• 6 chicken thighs (or 4 large chicken breast fillets pounded thin) (bone in or out | skin on or off)
• Salt and pepper, to taste
• 6 tablespoons butter, divided
• 1/4 cup (4 tablespoons) honey
• 1 tablespoon minced garlic, or 4 cloves garlic, minced
• 2 tablespoons fresh squeezed lemon juice, or juice of half a lemon
• 2-4 tablespoons chicken broth (OPTIONaL)
• 3 cups broccoli florets (raw or steamed) OPTIONaL
• 4 Lemon wedges, to serve
• 2 tablespoons fresh chopped parsley

Instructions

1. Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia) on medium heat.
2. Pat chicken dry with paper towel, then season with salt and pepper. Melt one tablespoon of butter in an oven-proof pan or cast iron skillet over medium high heat.
3. Sear chicken thighs, skin side down first, until the skin is nice and crispy (about 5 minutes). Flip and sear again until golden and crisp (about another 5 minutes). Drain most of the excess oil from the pan, leaving about 2 tablespoons of the pan juices for added flavour. Transfer chicken to a warm plate; set aside.
4. FOR THE SAUCE:
5. Melt the butter in the same pan or skillet the chicken was seared in over medium heat, scraping any bits left over in the pan from the chicken with a spatula. Stir the butter and swirl the pan occasionally for about 3 minutes or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
6. Pour in the honey and let it dissolve into the butter while mixing it through. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
7. AFTER MAKING THE SAUCE:
8. Add the chicken back into to the browned butter/honey mixture in the pan.
9. Cook SKIN SIDE UP for 5 minutes in the sauce, while occasionally basting the tops or skin with the pan juices. Reduce heat, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes or so until done. Season with a little extra salt and pepper, to your taste, if desired. Add in 2-3 tablespoons of chicken broth if the sauce becomes to thick (this is an option only).
10. Transfer the skillet to your oven to broil (or grill) for a further 2-3 minutes, or until the tops of the chicken are nicely charred. (If serving with broccoli, move the chicken to one side of the pan and arrange your florets on the other side. Season broccoli with salt, pepper, a pinch of garlic powder and a drizzle of olive oil. For tender-charred broccoli, steam first. For crisp-charred broccoli, use raw.)
11. ALTERNATIVELY FOR OVEN BAKED CHICKEN: Preheat oven to 400°F or 200°C. Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned. Transfer chicken to a plate; make the sauce following recipe directions, then add the chicken into the sauce in the pan. Transfer to the oven for a further 20-25 minutes until completely cooked through and no longer pink inside. Change oven settings to broil (or grill), until nicely charred on the tops.
12. To serve, add the lemon wedges around the chicken, garnish with parsley and drizzle with the pan juices. Serve with steamed vegetables; over rice or noodles, or with a salad!

recipe adapted >>>>>  here

Recipes Cookbook - INSTANT POT STUFFED BELL PEPPERS

INSTANT POT STUFFED BELL PEPPERS | #Easydinnerrecipesforfamily #Dinnerideaseasy #Foodrecipesfordinner #Easystuffedbellpeppers #Bellpepperrecipesstuffed #Bokchoyrecipes #Stuffedpeppershealthy #Healthystuffedbellpeppers #Greenpepperrecipes #Veggiestuffedpeppers #Bellpepperrecipesstuffed #Stuffedbellpeppersvegetarian

Ingredients

• 4 Medium Bell Peppers
• 1 Small Onion
• ½ pound Ground Beef (220g)
• 2 cups Cooked Rice , packed (300g)
• 1½ tbsp Marjoram
• 1 tsp Salt
• ¼ tsp Black Pepper
• 2 Garlic Cloves
• 3 tbsp Breadcrumbs
• 1 can Tomatoes (14 ounces/400 g)
• ½ cup Water

Instructions

1. Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
2. In a bowl, combine together finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well using your hand or spoon.
3. Fill each pepper with the mixture.
4. Add water and the remaining tomatoes (with juices) to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers onto it.
5. Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
6. Let the peppers cool down slightly before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Crockpot Stuffed Pepper Soup

Crockpot Stuffed Pepper Soup |#Crockpotsouprecipes #Crockpotrecipes #Crockpotmeals #Crockpotrecipeshealthy #Stuffedpeppersoupcrockpot #Cornchowderrecipe #Crockpotstuffedpeppersoup #Stuffedbellpeppersoup #Makeaheadtacocasserole #Bellpeppersoupcrockpot #Tacobakefreezermeal #Stuffedbellpeppersoupcrockpot

Ingredients

• 2 lbs ground beef
• 2 green bell peppers (diced ( about 1 cup))
• 2 15 oz cans diced tomatoes, undrained
• 1 15 oz can of tomato sauce
• 32 oz of beef broth
• 1 cup of water
• 1 small onion (diced)
• 2 TBSP brown sugar
• 3-4 cloves of garlic (minced)
• 2 tsp salt
• 1 tsp pepper
• 2 cups of cooked rice

Instructions

1. Brown and drain grease from the ground beef and place in slow cooker.
2. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours.
3. When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.

recipe adapted  >>>>>  here

Recipes Cookbook - Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies | #Chocolatechipbrowniecookies #Redvelvetchocolatechipcookies #Brownieideas #Dessertrecipes #Bakingrecipes #Cookiedesserts #Dessertrecipes #Bakingrecipes #Cookiedesserts #Cookingrecipes #Browniecookies #Deliciousdesserts 

Ingredients

• 1 cup brown sugar
• ½ cup sugar
• 12 tablespoons (3/4 cup) butter, melted
• 1 egg plus one egg yolk
• 2 teaspoons vanilla
• 1 tablespoon red food coloring
• 2 cups flour
• ¼ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350F. Line two baking sheets with parchment or silicone liners.
2. In a large bowl or the bowl of a stand mixer, beat together the brown sugar, sugar, and butter, until well combined. Add the egg, egg yolk, vanilla, and food coloring, and mix until combined.
3. Add the flour, cocoa powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips. Scoop the dough into one inch balls, then divide the balls in half and stack the two halves on top of each other like a snowman.
4. Bake 12-14 minutes, or until the cookies look dry on top and are very lightly browned around the edges. Let cool five minutes before removing to a cooling rack.

recipe adapted  >>>>>  here

Recipes Cookbook - SNICKERS BROWNIE TRIFLE RECIPE

SNICKERS BROWNIES | #SNICKERS #BROWNIES #Snickersbrowniesrecipe #Browniebites #Cheesecakebrowniesfromboxrecipes #Snickersdessert #Ketosnickersbrownies #Yummydesserts #Deliciousdesserts #Yummysweets #Eatdessert #Sweetrecipes #Easydesserts #Nobakedesserts

Ingredients

• FOR THE BROWNIES
• 4 ounces (113 grams) semisweet chocolate, coarsely chopped
• 4 ounces (113 grams) unsweet chocolate, coarsely chopped
• 1/2 cup (113 grams) unsalted butter, cut into pieces
• 3 tablespoons unsweetened cocoa powder
• 3 large eggs, room temperature
• 1 and 3/4 cups (368 grams) packed light brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 cup (130 grams) all-purpose flour
FOR THE CARAMEL LAYER
• 1 and 1/2 cups (311 grams) caramel bits, or 30 unwrapped soft vanilla caramels
• 1 tablespoon evaporated milk
FOR THE NOUGAT LAYER
• 2/3 cup (134 grams) granulated sugar
• 1/3 cup (80 milliliters) evaporated milk
• 3 tablespoons unsalted butter
• 1 cup (128 grams) marshmallow fluff
• 3 tablespoons crunchy peanut butter, or creamy peanut butter
FOR THE CHOCOLATE LAYER
• 1 cup (170 grams) semisweet chocolate chips
• 1 tablespoon vegetable oil

Instructions

1. MAKE THE BROWNIE LAYER

   • Preheat the oven to 350ºF. Line an 8×8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
   • Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
   • In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. 
   • Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.

   MAKE THE CARAMEL LAYER

   • In a medium microwave-safe bowl, combine the caramels and evaporated milk. Heat on high for 2 minutes, stopping to stir every 30 seconds until the caramels have completely melted. Spread evenly over the top of the brownie layer. Place the pan in the freezer while you make the nougat layer.

   MAKE THE NOUGAT LAYER

   • In a small saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium-high heat, stirring constantly. Turn the heat down to medium and continue to boil at a moderate rate without stirring for 5 minutes. If the mixture turns dark in color, you’ve boiled it for too long. It should be light in color and the consistency of sweetened condensed milk. 
   • Meanwhile, in a medium heatproof bowl, combine the marshmallow fluff and peanut butter. Slowly pour the hot nougat mixture into the marshmallow fluff and peanut butter. Whisk until well combined. 
   • Spread the nougat layer evenly over the top of the caramel layer. Place the pan in back into the freezer while you make the chocolate layer.

   MAKE THE CHOCOLATE LAYER

   • In a medium microwave-safe bowl, combine the chocolate chips and oil. Heat on high in increments of 15 seconds, stirring well between each one until the chocolate is melted and smooth. 
   • Spread the chocolate evenly over the top of the nougat layer. Cover the pan loosely with aluminum foil and refrigerate for 2 hours. Lift the brownies out of the pan by the foil overhang and cut them into bars.

   MAKE AHEAD TIP

   • Brownies will keep for up to 1 week stored in an airtight container in the refrigerator.
   • Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight.

recipe adapted >>>>>  here

Recipes Cookbook - Parmesan Crusted Chicken with Bacon

Parmesan Crusted Chicken with Bacon | #Ketocheeseburgercasserole #Ketohamburgercasserole #Lowcarbgroundbeefrecipes #Lowcarbhamburgercasserole #Hamburgercasserolerecipeslowcarb #Lowcarbmeals #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Easyketorecipes #Easyketomeals #Healthycasserolerecipes

Ingredients

• Oil for frying - about 1/2 - 3/4 cup
• 4 boneless skinless chicken breasts - about 4-5 oz each
• 3/4 cup Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp salt
• 1-1 1/2 cups shredded Asiago cheese
• 3-4 slices bacon - cooked and crumbed (can leave slightly under-done, it will finish cooking under broiler)
• 1 egg beaten
• 1 tablespoon water

Instructions

1. Preheat oven to 350 degrees
2. In a small shallow bowl, mix egg and water
3. In another shallow bowl, mix Parmesan cheese, pepper salt and garlic
4. Heat oil over medium high heat
5. Dip each chicken breast first in egg mixture then in cheese
6. Fry in hot oil until crust is golden brown
7. Prepare a baking pan by covering with foil and placing wire rack on top
8. Place chicken on rack and bake about 20 minutes or until juices run clear
9. Time will depend on thickness of chicken
10. Remove from oven and turn oven to broil
11. Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese

recipe adapted >>>>>  here

Recipes Cookbook - Salted Caramel Hot Chocolate

Salted Caramel Hot Chocolate | #Yummydrinks #Hotchocolaterecipes #Fundrinks #Foodanddrink #Dessertrecipes #Winterdrinks #Frozenhotchocolaterecipe #Oreofudgerecipe #Fooddeserts #Peppermintwhitehotchocolate #Coldhotchocolaterecipe #food

Ingredients

• 2 cups milk , preferably whole
• 1/4 - 1/2 cup bittersweet chocolate chips (I recommend Ghirardelli)*
• 1/2 cup caramel sauce , recipe link follows
• Sweetened whipped cream or vanilla marshmallows
• Grated chocolate for garnish , optional
• Caramel Sauce , recipe below

Instructions

1. Prepare caramel sauce according to directions listed and allow to cool slightly. Heat milk in a medium saucepan over medium heat. Once milk is warm, stir in chocolate chips and caramel, and cook whisking constantly until chocolate has melted. Allow to cool slightly and serve warm topped, topped with sweetened whipped cream or miniature marshmallows, drizzle each serving with 1 Tbsp caramel sauce and garnish with grated chocolate if desired.
2. *For a richer hot chocolate, you can use up to 1/2 cup bittersweet chocolate chips and mix in more caramel sauce as well if desired.
3. Recipe Source: Cooking Classy

recipe adapted >>>>>  here