Recipes Cookbook - this two step slow cooker beef brisket

this two step slow cooker beef brisket | #Crockpotbeefandbroccoli #Brisketrecipesoven #Slowcookerbeefandbroccoli #Beefbrisketcrockpot #Brisketrecipescrockpot #Steakcrockpotrecipes #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Phillycheesesteaksandwichrecipe #Blueberrycheesecakecrumbcake #Brisketrecipesoven #Beefbrisketcrockpot

Ingredients

• 7-8 lb beef brisket
• homemade barbecue rub
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp liquid smoke

Instructions

1. Combine the olive oil, apple cider vinegar, liquid smoke, and bbq rub.
2. Once everything is mixed, rub it all over a 7-8lb beef brisket.
3. Next, spray the slow cooker with nonstick spray.
4. Place the beef brisket in the slow cooker.
5. Set the slow cooker on low and let cook for 12 hours.
6. Once done, carefully remove the brisket out of the slow cooker.
7. Place the brisket in a foil line baked dish.
8. Turn your oven on broil, then place the brisket in the oven. Let it stay in there long enough until the " bark" ( the rub) darkens.
9. Once done, remove the brisket out of the oven, and cover it with foil.
10. Let the brisket rest for 1 hour!
11. Serve and enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE

SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE #Cookingrecipes #Dinnerrecipes #Fooddishes #Yummydinners #Chickenrecipes #Beefdishes #Cookingrecipes #Cleaneatingmealplan #Cleaneatingrecipes #Casserolerecipes #Healthyeating #Chickenquinoa

Ingredients

• 2 Tbsp. olive oil divided
• 1 ½ lbs. chicken cut into ½-inch pieces
• 12 oz. andouille link sausage cut into ½-inch slices
• 1 ½ tsp. salt divided
• ¾ tsp. pepper divided
• 2 cups sweet onion finely chopped
• 1 cup celery finely chopped
• 1 cup green bell pepper finely chopped
• 2 cloves garlic crushed
• 1 tsp. thyme dried
• 1 tsp. basil dried
• ¼ tsp. cayenne pepper
• 1 Tbsp. Worcestershire sauce gluten free
• 6 oz. can tomato paste
• 15 oz. can diced tomatoes with juice
• 2 ½ cups long grain white rice rinsed and drained
• 4 ½ - 5 cups chicken broth
• Fresh parsley finely chopped

Instructions

1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
3. Remove sausage and chicken from the pot and set aside.
4. Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
5. Place chicken and sausage back into the pot.
6. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
7. Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
8. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 30-40 minutes.
9. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
10. Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Smores Cookie Cups

Smores Cookie Cups |#Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #Dessertrecipes #Smoresbars #Smorescookiecups #Smoresdessert #Smoresstuffedcookies #Fooddeserts

Ingredients

• 1 cup graham cracker crumbs
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut in half
• 2 Hershey's (1.55 oz each) chocolate bars

Instructions

1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
4. Add in egg and vanilla extract. Mix well.
5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
9. Let cool for 20 minutes.
10. Place one square of chocolate on top of each marshmallow.
11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
13. ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - VEGAN SALTED CARAMEL ALMOND BALLS

VEGAN SALTED CARAMEL ALMOND BALLS | #Unicornricecrispytreats #Healthyrecipes #Cookingrecipes #Veganrecipes #Dessertrecipes #Snackrecipes #Dessertrecipes #Savouryfood #Vegandinnerrecipes #Roastedcherrytomatoes #Glutenfreewaffles #Glutenfreeoats

Ingredients

• 1/2 cup + 2 tbsp raw almonds
• 1/4 cup golden flaxseeds
• 1/4 cup hemp seeds
• 1/2 cup rolled oats
• 200g medjool dates, pitted and quartered
• 1 tsp vanilla extract
• 1/4 tsp salt (or to taste)

Instructions

1. Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside.
2. Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled oats and blend until they are a fine consistency as well.
3. Add the dates, vanilla and remaining 1/8 of the salt and blend until everything comes together and looks fudge like.
4. Roll the mixture into tablespoon sized balls. After you make each ball, roll them into the almond pieces. Doing this as soon as you rolled the mixture into a ball, ensures the almonds stick easily. Refrigerate for one hour or until cold before enjoying. Store these in the fridge.

recipe adapted  >>>>>  here

Recipes Cookbook - PIZZA STUFFED MUSHROOMS

PIZZA STUFFED MUSHROOMS |#Pizzastuffedmushrooms #Cookingrecipes #Dinnerrecipes #Lowcarbrecipes #Mushroomrecipes #Nocarbdiets #Lowcarbmeals #Ketostuffedmushrooms #Healthydinnerrecipes #Lowcarbrecipes #Bigmacsalad #Lowcarbsnacks

Ingredients

• 24 mushrooms
• 1 clove garlic
• 2 teaspoons olive oil
• 1 can pizza sauce
• mozzarella cheese
• mini pepperoni or your favorite toppings
• basil for serving

Instructions

1. Preheat oven to 375 degrees.
2. Clean mushrooms and remove stems. Using a small spoon, scoop out insides of mushrooms to allow enough room for filling.
3. Finely chop mushroom stems. Add olive oil, garlic and chopped mushroom stem to a pan over medium heat. Cook 5 minutes cool slightly.
4. Stuff mushroom stems in mushroom caps. Top each with 1 tablespoon pizza sauce, 1 tablespoon cheese and 3 mini pepperonis.
5. Bake 18-20 minutes or until mushrooms are cooked and cheese is browned and bubbly.
6. Cool slightly before serving.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Greek Meatballs

Greek Meatballs |#Mousakarecipe #Mousakarecipegreek #Greekrecipesauthentic #Musakarecipe #Middleeasternrecipes #Greekmeatballsrecipe #Califlowermashedpotatoes #Lowcarbstuffedpeppers #Hamburgerandcabbagerecipes #Hamburgermeatrecipes #Cauliflowerrecipesmashed #Greekmeatballs

 

 

 

 

 

 

Ingredients

MEATBALLS:
• 1 tbsp extra virgin olive oil
• 3/4 tsp salt
• Black pepper
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
• 1 cup / 60g panko breadcrumbs (or use normal)
• 1 egg
• 1 red onion, grated
• 500g / 1 lb beef mince (ground beef) (or lamb!)
• 200g / 6.5oz pork mince (ground pork), or more beef
• 1/2 tsp dried oregano
COOKING / SERVING:
• Finely chopped parsley optional, for garnish
• Tzatziki (Note 5) or Greek yoghurt
• 1/2 cup flour any white
• 3 tbsp olive oil

Instructions

1. Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
2. Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
3. Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
4. Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
5. Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
6. BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
7. Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!

recipe adapted >>>>>  here

Rated 4.5/5 based on 858 customer reviews

Recipes Cookbook - Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes |#Keylimecupcakes #Blueberryicing #Keylimebuttercreamfrosting #Keylimepiecupcakes #Cupcakecakes #Cupcakefrosting #Pumpkinpiefrosting #Cinnabonfrostingcopycat #Buttercream #Cupcakefrosting #Cupcakecakes #Icingrecipe

Ingredients

• VANILLA CUPCAKES :
• 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
• 3/4 cups (155g) sugar
• 6 tbsp (86g) sour cream, room temperature
• 2 tsp (10ml) vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups (163g) all purpose flour
• 2 tsp (8g) baking powder
• ¼ tsp salt
• 6 tbsp (90ml) milk, room temperature
• 2 tbsp (30ml) water, room temperature
• PASTRY CREAM FILLING :
• 2 egg yolks
• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 cup + 2 tbsp (270ml) milk
• 1 tbsp (14g) salted butter
• 1 tsp vanilla extract
• CHOCOLATE GANACHE :
• 12 oz (338g) semi sweet chocolate chips
• 2 tbsp (30ml) light corn syrup
• 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

• 1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• 2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
• 3. Add sour cream and vanilla extract and mix until well combined.
• 4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• 5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
• 6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• 7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• 8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
• 9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
• 10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
• 11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• 12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• 13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
• 14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
• 15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
• 16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
• 17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
• 18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
• 19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
• 20. Divide the pastry cream between the cupcakes and fill in the centers.
• 21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
• 22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

Recipe adapted >>>>>  here

Recipes Cookbook - Broccoli Cheese Quiche

Broccoli Cheese Quiche |#Yummyfood #Dinnerrecipes #Cookingrecipes #Healthyrecipes #Favoriterecipes #Fooddishes #Broccolicheesequiche #Quicherecipeshealthy #Crustlessspinachquiche #Vegetablequicherecipes #Hamandcheesequiche #Breakfastquicherecipes

Ingredients

• 1 refrigerated pie crust (homemade also works great)
• 3-4 cups broccoli, cut into bite-sized pieces
• 2 cups shredded cheese (I like using a mix of provolone and cheddar)
• 8 eggs
• 1/2 cup half and half
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat the oven to 375. 
2. Press the pie crust into a pie dish, shaping it as you like. 
3. Add the broccoli to a microwave safe bowl and add 1/2 inch of water to the bottom of the bowl. Cover with plastic wrap and microwave 2-3 minutes, or until bright green and tender. 
4. Drain the broccoli and spread it in the prepared pie crust. 
5. Sprinkle half of the shredded cheese over the broccoli.
6.  In a medium bowl or large measuring cup, whisk together the eggs, half and half, flour, salt, and pepper until well blended. 
7. Pour the egg mixture over the broccoli mixture and top with remaining cheese. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Instant Pot Creamy Tuscan Chicken Pasta

Instant Pot Creamy Tuscan Chicken Pasta |#chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy

Ingredients

• In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
• Stir in chicken and pasta (and try to submerge down into broth).
• Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
• After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
• Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
• Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
• Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

Instructions

1. In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
2. Stir in chicken and pasta (and try to submerge down into broth).
3. Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
4. After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
5. Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
6. Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
7. Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

recipe adapted>>>>>  here

Recipes Cookbook - Korean BBQ Steak Bowls With Spicy Sesame Dressing Recipe For Dinner

Korean BBQ Steak Bowls With Spicy Sesame Dressing Recipe For Dinner |#Cookingrecipes #Dessertrecipes #Lowcarbrecipes #Ketorecipes #Nocarbdiets #Diyfoodrecipes #Quickandeasydinnerrecipes #Pastadishes #Creamybeefandshells #Hamburgermeatrecipes #Cookingrecipes #Dinnerideas

 

Ingredients

• for the spicy sesame dressing
• 2/3 cup low sodium soy sauce
• 1/4 cup mirin
• 1 tablespoon fresh minced or crushed ginger
• 1 tablespoon toasted sesame oil
• 2-3 tablespoons brown sugar
• 1-2 tablespoons sambal oelek (spicy chili paste)
• 5 cloves garlic
for the korean bbq steak bowls
• 1 lb. top sirloin steak, cut into very thin pieces
• 2 bell peppers (red and yellow), spiralized or cut into strips
• 2 handfuls of spinach
• wonton strips, scallions, and sesame seeds for topping

Instructions

1. Pulse the dressing ingredients in a food processor until smooth. Place the steak in a bag and cover with enough dressing to coat. Refrigerate for 1-2 hours (now would be a good time to prep all other veggies).
2. Heat a very heavy pan over high heat. Pull the steak out of the sauce and discard remaining sauce. Add the steak to the pan with a little oil if necessary depending on what type of pan you are using. It should sizzle! Let the steak sit for 1-2 minutes to get a golden brown sear, flip if necessary, or just remove from the pan and let it finish cooking on a plate. How long you cook the meat for is dependent on how well-done you want your steak, but just keep it mind that it cooks quickly because it’s sliced very thinly.
3. .......

RECIPE ADAPTED  >>>>>  here