Recipes Cookbook - Best Ever Vanilla Bean White Cake

Best Ever Vanilla Bean White Cake |#Vanillabeancakes #Bestvanillacakerecipe #Vanillacakefromscratch #Moistfrenchvanillacakerecipe #Frenchvanillacakerecipefromscratch #Cakerecipelist #Vanillabeancheesecake #Triplelemoncheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Cakedesserts

Ingredients

For the cake:
• 1 1/2 teaspoons baking soda
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla bean paste or use the seeds from 1 vanilla bean
• 3 1/4 cups all purpose flour
• 1 teaspoon salt
• 3 egg yolks at room temperature
• 1 1/4 cup buttermilk at room temperature
• 1-2 tablespoons each, butter and flour for preparing the cake tins
• 1 cup unsalted butter softened to room temperature
• 2 cups granulated sugar
• 3 eggs at room temperature
• 1 tablespoon baking powder
For the frosting:
• 1 1/4 cups unsalted butter softened
• a pinch of salt
• up to 4 tablespoons heavy cream
• 2 teaspoons vanilla bean paste or the seeds from one whole vanilla bean
• 6 ounces cream cheese plain, full fat, at room temperature
• 6 to 7 cups powdered sugar sifted to remove lumps

Instructions

1. For the cake: Grease and flour two 9-inch round cake pans or three 8-inch round cake pans, lining the bottoms with parchment paper rounds for easy release.


2. In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.


3. Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well. Mix in the oil and vanilla bean paste on low speed. Measure the buttermilk into a liquid measuring cup and and set aside. Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.


4. Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the milk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.


5. Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).


6. Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.


7. Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.


8. Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.

For the frosting:
9. Beat the butter and cream cheese together on high speed until light and fluffy and smooth.


10. Sift the powdered sugar and slowly add, one cup at a time, mixing after each addition. Add the sea salt and mix until incorporated.


11. Add the vanilla bean paste and then the heavy cream, slowly one tablespoon at a time, until incorporated and the mixture reaches spreadable consistency.


12. Mix the frosting on medium-high speed for about 1-2 minutes, or until the frosting becomes very smooth and spreadable.


13. Reserve about 1 1/2 cups of frosting for the crumb coat (the initial coat of frosting) and place the rest of the frosting in a piping bag fitted with a star tip. Set aside.


14. Trim the cakes (if necessary) to level them, using a serrated knife. Place one cake, right side up, on a plate or cake board.


15. Add a large dollop of frosting on top and spread it out to reach the edges of the cake. Place the other cake on top of the frosting, upside down so the flat side faces up.


16. Add the remainder of the frosting (the 1 1/2 cup you reserved for the crumb coat) to the top of this cake and spread it over the top and down the sides of the cake, making sure to smooth it out to fill in any holes or cracks in the cake to create a very smooth edge.


17. Remove any excess frosting - it's fine if the cake is showing through, you'll cover this with the final coat of frosting.


18. Place the cake in the fridge to chill for about 45 minutes. Refrigerating the cake will cause the butter and cream cheese in the frosting to harden and it will create the perfect canvas for the second coat of frosting.


19. Remove the cake from the fridge and get ready to frost! If you're not into rosettes you can feel free to simply spread the remaining frosting on if you'd prefer that look.


20. For the rosettes, pipe a round, spiral shape beginning from the middle and moving to the outside. Follow my friend Liv For Cake's tutorial HERE.


21. Start piping the rosettes on the side of the cake and begin at the very bottom. Pipe a row of rosettes along the bottom and then offset your second row so it fills in the empty spaces. On the top of the cake, pipe the rosettes around the outside first and then work your way in, offsetting the rows to fill in the gaps. Make sure you pipe the rosettes close together so they're almost overlapping each other. This will ensure you don't have many empty spaces to fill. It's also a good idea to end your rosettes in the gap where the next row will fill. This will hide the scraggly ends of the rosettes and create a really clean look.


22. Once you've finished frosting your rosettes, chill the cake for another 1-2 hours before serving to set the frosting. After you pull it out of the fridge it will be quite hard, so it's a good idea to let it sit at room temperature again for about 15 minutes before slicing and serving.

recipe adapted >>>>>  here

Recipes Cookbook - Frosted Animal Cookie Cheesecake

Frosted Animal Cookie Cheesecake |#Easycheesecakerecipesnobake #Frostedanimalcookiecheesecake #Cupcakecakes #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Lemoncheesecakerecipes #Turtlecheesecakerecipes #Animalcrackercheesecake #Frostedanimalcookiecheesecake #Lemoncurddessert #Oreofudgecheesecake

Ingredients

• CRUST
• 2 1/4 cups (302g) frosted animal cookie crumbs
• 2 tbsp (28g) salted butter, melted
FILLING
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all purpose flour
• 1 cup (230g) sour cream, room temperature
• 1 tbsp vanilla extract
• 4 large eggs, room temperature
• 2 cups (208g) chopped frosted animal cookies, divided
WHITE CHOCOLATE GANACHE
• 6 oz (169g) white chocolate chips
• 1/4 cup (60ml) heavy whipping cream
• Pink gel icing color
• Sprinkles
WHIPPED CREAM
• 1/2 cup (120ml) heavy whipping cream, cold
• 4 tbsp (29g) powdered sugar
• 1/2 tsp vanilla extract

Instructions

• CRUST
• 1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• 2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
• 3. Bake the crust for 10 minutes, then set aside to cool.
• 4. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.
• CHEESECAKE FILLING
• 5. Reduce oven to 300°F (148°C).
• 6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
• 7. Add the sour cream and vanilla extract, mixing on low speed until well combined.
• 8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
• 9. Stir in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
• 10. Pour a small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
• 11. Pour the remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
• 12. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
• 13. Bake for 1 hour and 25 minutes.
• 14. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
• 15. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
• 16.Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
• TO FINISH OFF THE CHEESECAKE
• 17. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
• 18. To make the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
• 19. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
• 20. Color the ganache with a little pink gel coloring, if desired.
• 21. Pour the ganache onto the cheesecake and spread into an even layer.
• 22. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 23. Pipe dollops of the whipped cream on top of the white chocolate ganache.
• 24. Top the cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

recipe adapted >>>>>  here

Recipes Cookbook - HEALTHY BAKED TURKEY ENCHILADAS

HEALTHY BAKED TURKEY ENCHILADAS |#Weightwatchersturkeyenchiladas #Cookingrecipes #Healthydinnerrecipes #Healthycooking #Healthyeating #Groundturkeyrecipes #Weightwatcherschickenenchiladabake #Weightwatchersenchiladacasserole #Bbqchickenpizza #Wwchickenenchiladabake #Weightwatcherdinners #Wwfreestylerecipesdinnereasy

Ingredients

• 1 1/2 pounds of Jennie- 0 Lean ground turkey breast or fat-free turkey breast
• 1/2 a small onion, diced
• 1 small zucchini, diced into fine pieces
• 1 cup of tomato sauce (optional)
• 2 cloves of garlic
• 2 cans of enchilada sauce (hot or mild)
• 10 6 in flour tortillas
• 8 oz of low-fat Mexican cheese blend
• Cooking spray

Instructions

1. Preheat oven to 375.
2. Brown ground turkey in a pan until it’s no longer pink. Drain any extra fat. Add in zucchini, onion, garlic and cook for 5 minutes. If you don’t like to cut your vegetables feel free to add them to a food processor and have that do it for you. In the recipe video I cook the onions and zucchini first and then ADD in the turkey. You can do it either way.
3. In a bowl add in enchilada sauce and 1 cup of tomato sauce. Tomato sauce is optional (I normally don’t add the tomato sauce). Add half of the sauce into the pan and reserve the rest of the sauce for the top of the enchiladas.
4. Place about 1/2 cup of turkey mixture onto a flour tortilla and roll up like a burrito and lay seam side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray. If there are any extra turkey and vegetable mixture you can add that to the top of the enchiladas. Sprinkle with cheese on top.
5. Cook enchiladas for 20 – 25 minutes. Take out of the oven. Serve with some salsa or sour cream.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - The Best Chicken Soup You'll Ever Eat

The Best Chicken Soup You'll Ever Eat |#Souprecipeshealthy #Chickensouprecipeshomemade #Antiinflammatoryrecipes #Chickenveggiesoup #Wintersoups #Chickencouscoussoup #Lentilandpotatosoup #Pastaefagioli #Cookingrecipes #Delicioussoup #Soupandsalad #Soupsandstews

Ingredients

• 1 tablespoon avocado oil or olive oil
• 6 cloves of garlic, minced
• 1 yellow onion, diced
• 2 large carrots, thinly sliced
• 2 celery stalks, roughly chopped
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breast
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup pearl or Israeli couscous
• 2/3 cup frozen peas

Instructions

1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
4. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. Taste and adjust seasonings if necessary.

recipe adapted  >>>>>  here

Recipes Cookbook - Holy Cannoli Cookies

Holy Cannoli Cookies | #Ricottacheesecookies #Cookiesrecipeschristmas #Holidaycookies #cookies #desserts #Cookiedesserts #Italiandesserts #Cheesecakebars #Cannolicheesecake #Peanutbuttercake #Italiancheesecake #Cakerecipes

Ingredients

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup ricotta cheese
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1 teaspoon fresh orange zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 1 10 ounce bag mini chocolate chips divided
• 1 cup chopped pistachios

Instructions

1. In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
2. Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
3. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
4. Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
5. Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
6. Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - MISSISSIPPI MUD BARS

MISSISSIPPI MUD BARS |#Coca'colacake #Wowcakerecipe #Cocacolacake #Cocacolacake #Betterthanwinningthelotterycake #Grannycakerecipe12tomatoes #Missippimudcake #Mississippimudbrownies #Mississippimudcakeeasy #Rockyroadcake #Vintagerecipes #Mississippimudcakerecipe

Ingredients

• BARS:
• 1 1/3 cups (6.75 ounces) all-purpose flour
• 1 cup (7.5 ounces) granulated sugar
• 1 cup (7.5 ounces) brown sugar
• 1/2 cup (1.5 ounces) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces, 16 tablespoons) butter, melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 10-ounce package mini marshmallows (4-5 cups)
• 1 cup (about 4 ounces) chopped pecans, toasted (optional but delicious)
CHOCOLATE TOPPING:
• 1/3 cup (about 1 ounce) unsweetened cocoa powder
• 1/4 cup milk
• 1/4 cup (2 ounces, 4 tablespoons) butter
• Pinch of salt
• 2 cups (8 ounces) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet (half sheet pan, about 12X18 inches) with parchment and lightly grease with cooking spray. Alternately, you can line with foil and grease the foil or leave the pan unlined and grease the pan.
2. For the bars, in a large bowl, whisk together the flour, sugar, brown sugar, cocoa (sift the cocoa into the bowl using a fine mesh strainer if it is overly clumpy), baking soda and salt. Add the melted butter, eggs, and vanilla. Mix together until combined (don't overmix; just whisk/stir until no dry streaks remain and ingredients are evenly combined).
3. Spread the batter evenly in a thin layer in the prepared pan. Bake for 15-20 minutes until the top is springy to the touch and a toothpick inserted in the center comes out clean. Watch closely so the thin bars don't overbake!
4. Remove from the oven, sprinkle the top evenly with marshmallows, and bake for 3-5 minutes more until the marshmallows are softened.
5. Sprinkle with pecans and let cool to room temperature before glazing.
6. For the chocolate topping, in a medium saucepan, whisk together the cocoa powder (I sift it in to avoid clumps), milk, butter, and salt. Bring the mixture to a gentle boil over medium heat, stirring or whisking constantly.
7. Remove from the heat and whisk in the powdered sugar and vanilla. Thin with additional milk, if needed, until the mixture is thick but pourable and can easily be drizzled across the bars.
8. Drizzle the glaze in a crisscross pattern across the bars. Serve the bars warm or at room temperature. They are easier to cut if they've been cooled completely.

recipe adapted  >>>>>  here

Recipes Cookbook - Strawberry Rolls with Vanilla Glaze

#Summerdesserts #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Yummysweets #Sweetrecipes #Pancakesyruprecipeeasy #Homemadesyruprecipesimple #Brunchrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes

 Ingredients

• For the Strawberry Filling:
• 1 1/2 cups fresh strawberries, chopped into tiny pieces
• 1/3 cup granulated sugar
• 1 1/2 tablespoons cornstarch
For the Dough:
• 2 3/4 cups all-purpose flour, divided, plus extra for dusting
• 3 tablespoons granulated sugar
1/2 teaspoon table salt
• 2 1/4 teaspoons instant dry yeast (1 standard package)
• 1/2 cup water
• 1/4 cup milk (I used almond milk here but any milk should work fine)
• 3 tablespoons unsalted butter
• 1 large egg, at room temperature
For the Vanilla Glaze:
• 1 cup of confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

Instructions

1. To make the Strawberry Filling:
2. Place the chopped strawberries in a small saucepan over medium-heat. Cook for 6-8 minutes, stirring constantly, or until the strawberries are very soft and their juices have been released. Add in the sugar and cornstarch and continue to cook - and stir - for another 1-2 minutes. The mixture will thicken up dramatically during this time. Remove pan from heat and transfer the filling into a small bowl. Chill filling completely before use.
3. To make the Dough:
4. In a large bowl combine 2 1/4 cups of the flour, the granulated sugar, salt, and yeast; mix well to evenly combine. Set aside.
5. In a small saucepan over medium heat, warm the water, milk, and butter until the butter is completely melted and the mixture is hot to the touch but not scalding (it should be between 110-115 degrees F). Stir the liquid mixture into the flour mixture. Add in the egg, then add in at least 1/3 of additional flour. You may need to add up to 1/2 cup of additional flour. Your dough is at the right consistency when it gently pulls away from the side of the bowl and is slightly elastic in consistency.
6. Scoop the dough out and transfer it to a lightly floured work surface; gently knead the dough by hand for 3 minutes. Lightly spray a clean bowl with non-stick spray, then set the ball of dough inside. Cover the bowl with plastic wrap and set aside to rest for 20 minutes.
7. After the 20 minutes have passed, roll the dough out into a 14x8" rectangle. Spread the cooled strawberry filling on top, leaving a 1" boarder around the edges. Roll the dough up tightly along the edge (jellyroll/cigar style), letting it rest on the seem. Cut the roll into 10-11 pieces (I got exactly 11), then arrange them in a lightly greased 9" round or square baking dish. Loosely cover the rolls with plastic wrap and set them in a warm, draft-free place to rise for 1 1/2 hours.
8. Once the rolls have doubled in size, preheat the oven to 375 degrees (F). When the oven comes to temperature, bake the rolls for 25-30 minutes, or until slightly browned. After 15 minutes, you'll want to rotate the pan in the oven and cover the rolls with aluminum foil, to avoid heavy browning.
9. To make the Vanilla Glaze:
10. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the rolls right before serving.
11. Unglazed rolls can be frozen for up to 2 months.

recipe adapted  >>>>>  here

Recipes Cookbook - Sweet and Spicy Baked Cauliflower Recipe

Sweet and Spicy Baked Cauliflower Recipe |#Potatosidedishes #Twicebakedpotatocasserolerecipe #Veganrecipeseasy #Vegancauliflowerrecipes #Kungpaocauliflower #Easyveganmeals #Healthydinnerrecipes #Homemadenoodleseasy #Stickysesamecauliflower #Vegetablesidedishes #Bangbangcauliflower #Cauliflowerbites

Ingredients

• 4 cups cauliflower florets
• 2 Tablespoons maple syrup
• 2 Tablespoon sriracha
• 2 Tablespoons olive oil
• 1/2 Tablespoon tamari or soy sauce
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400º. Line a baking sheet with parchment paper.
2. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
3. Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
4. Bake for 30 minutes or until cauliflower is tender.

recipe adapted >>>>>  here

Recipes Cookbook - Smoked Sausage and Hash Brown Casserole

Smoked Sausage and Hash Brown Casserole |#Easycrockpotmeals #Easydinnerideas #Easycrockpotrecipes #Cookingrecipes #Smokedsausagerecipeseasy #Crockpotdinners #Healthydinnerrecipes #Cabbagerecipe #Roastbeefcrockpotrecipes #Chuckroastcrockpotrecipes #Potroastslowcooker #Potroastcrockpotrecipeseasy

Ingredients

• 1 tablespoon butter
• 2 tablespoons flour
• 1 cup water
• 1 cup whole milk
• 2 teaspoons chicken bouillon paste*
• 1/2 teaspoon thyme
• 1/2 teaspoon poultry seasoning
• salt & pepper to tasteplus:
• 1 32- oz. bag of hash browns defrosted
• 14 oz. smoked sausage diced
• 1 small onion diced
• 1 1/2 cups grated cheddar cheese

Instructions

1. For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps. Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. Sauce should thicken slightly at this point. Taste and adjust seasonings. Set aside.
2. Place hash browns, smoked sausage, onion and cheese together in a lightly greased crockpot. Pour over condensed soup and stir. Cover and cook on high for 3 hours or until potatoes are soft and sausages are hot. Serve.*Chicken bouillon paste is similar to bouillon cubes, but in a paste form. It's found in jars right next to the boxes of chicken stock. If you don't have this ingredient, simply use either powdered or cubed bouillon {enough for 2 cups of liquid according to directions on the packaging} OR 1 cup of chicken stock instead of water and add an extra 1/2 teaspoon of poultry seasoning.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - CHICKEN FAJITA SKEWERS

CHICKEN FAJITA SKEWERS |#Grilledvegetablesskewers #Vegetablekabobs #Skewerrecipes #Chickenskewersgrilled #Fajitaskewers #Easykabobsonthegrill #Steakkabobsonthegrill #Beefkabobsonthegrill #Kabobrecipes #Summerdinnerideas #Beefkabobmarinade #Steakkabobmarinade

Ingredients

• 3 tablespoons (42 g) Mazola Corn Oil
• Juice of 1 lime, preferably ripe
• 1 tablespoon chopped cilantro or flat-leaf parsley
• 3 pounds (1.3 kg) chicken breast, cubed (approximately 3 whole chicken breast)
• 1 green bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 orange bell pepper, chopped into bite-sized chunks
• 1/2 large red onion, chopped into bite-sized chunks
• FAJITA SEASONING
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Combine the seasoning and set aside. Now, mix together corn oil and lemon juice.
2. Cut chicken with a sharp knife into approximately same bite-size pieces as cubes, then rub seasoning all over. Drizzle corn oil and lemon juice mixture over seasoned chicken and massage it. Cover and place the chicken in the fridge and allow to marinate for about 30 minutes.
3. Thread the marinated chicken onto the skewers with the peppers and onions. There is no right and wrong, I just like to mix it up, so the skewers look colorful and pretty. Place back in the marinade and allow to marinate until you are ready to cook.
4. Cook the chicken fajita skewers on the grill for about 20-25 minutes. Turn and brush with corn oil every 10 minutes, or until chicken juices run clear. Allow it to rest for a few minutes.
5. Serve with rice and beans, tortillas and salad.

recipe adapted >>>>>  here

Recipes Cookbook - Texas Cinnamon Butter

Texas Cinnamon Butter |#Orangehoneybutter #Garlicparmesanbutter #Cookingrecipes #Flavoredbutter #Breadrecipes #Dippingsauce #Brownsugarbutter #Cinnamonsugarbutter #Raspberryhoneybutter #Cinnamonbutterrecipe #Cookingrecipes #Homemadebutter

Ingredients

• 2 sticks butter, softened
• 1/4 c. honey
• 1 tsp. ground cinnamon, plus more for sprinkling
• 1 tsp. kosher salt
• 1/2 tsp. pure vanilla extract

Instructions

1. In a large bowl, combine all ingredients. Using a hand mixer, beat all ingredients until fully combined and butter is slightly whipped.
2. Place butter in a ramekin and garnish with a sprinkle of cinnamon. Slather on everything.

Recipe has been adapted from >>>>>  here

Rated 4.6/5 based on 788 customer reviews

Recipes Cookbook - Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan} | #Zucchinilasagnarollups #Lowcarbveganrecipes #Healthyvegandinner #Glutenfreeveganrecipes #Veganzucchinirecipes #Glutenfreevegetarianrecipes #Kalesaladrecipes #Goatcheeserecipes #Warmsaladrecipes #Warmkalesaladrecipes #Warmkalesaladwithgoatcheese #Cookingrecipes

Ingredients

• 1/2 cup broccoli finely diced
• 1/2 cup quinoa cooked according to package directions
• 1/2 small red onion diced
• 1/4 cup grated carrots
• handful cilantro chopped
• 1/4 cup chopped green onions
• 2 tablespoons peanuts chopped
• For the Dressing:
• 1 lime zest and juice (start with juice from half a lime, and add more if needed)
• 1 teaspoon sesame seeds
• 1 tablespoon gluten free tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic minced
• 1 inch piece of ginger minced

Instructions

1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
2. In a small bowl combine dressing ingredients.
3. Pour dressing over quinoa and mix until combined.

recipe adapted >>>>>  here