Recipes Cookbook - Traditional Beef Rouladen Recipe

Traditional Beef Rouladen Recipe |#Porkloinrecipes #Hamburgermeatrecipes #Groundbeefrecipesfordinner #Sloppyjoerecipe #Flanksteakrecipes #Instantpotrecipeshealthyfamily #Oktoberfestparty #Germanpotatodumplings #Cookingrecipes #Schnitzelrecipes #Meatrecipes #Germancuisine

Ingredients

• 6 large inside round rouladen
• Dijon mustard
• 1/2 small onion, finely chopped
• 1/4 cup chopped parsley and more for garnish
• 6 slices bacon
• Salt and pepper to taste
• 1/3 cup flour
• 3 Tbsp. butter
• 3 Tbsp. low sodium soy sauce
• 1 Tbsp. Worcestershire
• 8 mushrooms, sliced
Gravy
• 2 Tbsp. flour
• 2 Tbsp. butter

Instructions

1. Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
2. Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
3. Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and scrape up, pour over the rouladen. Add in the low sodium soy sauce, worcestershire and additional water to come about half way up the rouladen. Sprinkle on the mushrooms. Season with salt and pepper. Bake covered in a 325F oven for 1 1/2 hours to 2 hours.
4. When finished cream the butter and flour together. Remove the rouladen and keep warm. Pour the gravy in a sauce pan and heat. Add the flour/butter mixture and whisk to thicken. Adjust seasoning if needed. Let simmer and pour over the rouladen. Sprinkle with parsley and serve.

RECIPE ADAPTED  >>>>>  here

Rated 4.5/5 based on 732 customer reviews

Recipes Cookbook - Meatball Zucchini Boats

Meatball Zucchini Boats | Was yummy and different. Best zucchini ever. Will definetly make again 😉👍 #Lowcarbmeals #Ketodinnerrecipes #Cleaneatingrecipes #Healthydinnerrecipes #Meatballzucchiniboats #Glutenfreerecipes #Buffalochickenthighs #Ketochickenthighrecipes #Ketosnacksonthego #Lowcarbsnacks #Ketodietforbeginners #Ketosouprecipes

Ingredients

• 3 -4 medium zucchini, halved lengthwise
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper
• 1 lb. ground beef
• 1/4 c. freshly chopped parsley, plus more for garnish
• 1 large egg
• 2 garlic cloves, minced
• 1/2 tsp. crushed red pepper flakes
• 1 tbsp. vegetable oil
• 2 c. marinara sauce (use sugar-free if you're keto!)
• 1 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan

Instructions

1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high.
2. Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.
3. In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.
4. Pour marinara around the meatballs and stir until the meatballs are fully sauced. Simmer for 10 more minutes. Remove from heat.
5. Fill zucchini boats with meatballs and top with mozzarella. Broil until cheese is melty, 3 to 5 minutes. Garnish with Parmesan and parsley and serve hot.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - CHICKEN POT PIE NOODLE SKILLET

CHICKEN POT PIE NOODLE SKILLET |#Chickenandbaconrecipes #Hamburgermeatrecipeseasy #Chickenpotpiepasta #Hamburgermeatrecipeshealthy #Supperideas #Dinnerideasfamily

Ingredients

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas and carrots, thawed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 1/2 cups cooked chicken breast, cut into small cubes

Instructions

1. Cook noodles al dente, according to package directions.
2. In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
3. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
4. Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.
5. Serve hot and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - OREO CHEESECAKE COOKIES RECIPE

OREO CHEESECAKE COOKIES RECIPE | #Minicheesecakerecipes #Cheesecakecupcakes #Bakingrecipes #Cheesecakerecipeseasy #Easydessertrecipes #Dessertsforparties #Dessertrecipes #Yummysweets #Sweetrecipes #Eatdessert #Deliciousdesserts #Cookiedesserts

INGREDIENTS

• 1/2 cup unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1/2 cup mini chocolate chips
• 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies

INSTRUCTIONS

1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
4. Add the sugar and vanilla extract and beat until well incorporated.
5. Gently mix in the flour and stir in the chocolate chips with a spatula.
6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
7. Place on cookie sheet and repeat until all the dough has been used up.
8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
10. Store in an airtight container for up to 5 days.

Recipe adapted  : here

Recipes Cookbook - Greek Chicken Bowls (Meal Prep Easy)

Greek Chicken Bowls (Meal Prep Easy) |#Mealprepfortheweekforweightloss #Healthysnacks #Lunchmealprep #Healthybreakfastforweightloss #Healthyeating #Vegetarianmealprep #Macrofriendlyrecipes #Greekchickenbowls #Mediterraneandiet #Healthylunchideas #Lunchmealprep #Healthymealprep

Ingredients

• Greek Chicken :
• 2 pounds boneless skinless chicken breasts
• 1/4 cup olive oil
• 3 Tbs garlic minced (Note, adjust to preference)
• 1/3 cup fresh lemon juice
• 1 Tbs red wine vinegar
• 1 Tbs dried oregano
• 1/3 cup plain Greek yogurt
• Kosher salt and freshly ground black pepper to taste
• Cucumber Salad :
• 2 English cucumbers peeled and sliced
• 1/3 cup lemon juice
• 2 Tbs olive oil
• 1 Tbs red wine vinegar
• 1/2 Tbs minced garlic
• 1/2 tsp dried oregano
• Tzatziki Sauce :
• 1 cup plain Greek yogurt
• 1 English cucumber finely diced
• 1 tsp - up to 1 Tbs minced garlic adjust to garlic preference
• 1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine
• 1 1/2 tsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp chopped fresh mint optional
• Salt and pepper to taste
• The Rest :
• 3 cups cooked brown rice
• 1 1/2 pounds cherry tomatoes halved
• 1/2 cup red onion slices

Instructions

1. In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
2. Add chicken into the bag.
3. Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
4. Drain the chicken from the marinade, discarding the marinade.
5. In a skillet, heat some olive oil over medium-high heat.
6. I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
7. Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
8. Remove from pan, and let cool.
9. Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
10. Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
11. Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
12. Refrigerate while assembling your bowls.
13. Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
14. Top with chicken, cucumber salad, and some tzatziki sauce.
15. Keep for 3- 5 days in airtight container, serve cold!

Recipe adapted >>>>>  here

Recipes Cookbook - Crack Chicken Noodle Soup

Crack Chicken Noodle Soup |#Creamytuscangarlictortellinisoup #Crackchickennoodlesoup12tomatoes #Tortellinirecipessoup #Italiantortellinisoup #Tortellinisouphealthy #Coldweatherfood #Souprecipeshealthy #Vegetarianrecipes #Healthydinnerrecipes #Fallsouprecipes #Delicioussoup #Soupsandstews

Ingredients

• 3 cups chopped cooked chicken (I used rotisserie chicken)
• 1 (10.75-oz) can condensed cheese soup
• 6 cups chicken broth
• 1 cup milk
• 2 stalks celery, chopped
• 2 carrots, thinly sliced
• 1 (1-oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
• 1 (2.25-oz) package Oscar Mayer Real Bacon Bits
• 1 cup shredded cheddar cheese
• 8-oz dried fine egg noodles, uncooked

Instructions

1. In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
2. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
3. Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.

Recipe adapted >>>>>  here

Recipes Cookbook - GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL

GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL | #Scallopedpotatoeseasy #Homemadescallopedpotatoes #Foodrecipesvideos #Scallopedpotatoescheesy #Bestscallopedpotatoes #Potatorecipesvideos #Meatlessmonday #Meatlesspotpie #Healthyrecipes #Veggierecipes #Veggiedishes #Dinnerrecipes 

INGREDIENTS:

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
• 24 ounces broccoli florets*
• 16 ounces baby potatoes, halved
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

 DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.*
7. Serve immediately, sprinkled with Parmesan and parsley, if desired.

Recipe Adapted : here

Recipes Cookbook - Peanut Butter Meltaway Cookies

Peanut Butter Meltaway Cookies | #Blackberryrecipes #Brownieswithpeanutbutterfrosting #Peanutbutterdesserts #Biscuitsandchocolategravy #Peanutbutterfrostingeasy #Brownieicing #Peanutbutterdesserts #Butterbeercookies #Harrypottertreats #Chocolatepeanutbuttercookies #Butterbeerrecipeharrypotter #Harrypotterdessert

Ingredients

• 1/2 Cup Creamy Peanut Butter
• 1/2 Cup Unsalted Butter, softened
• 1/2 Cup White Sugar
• 1/2 Cup Brown Sugar
• 1 Large Egg
• 1/2 Teaspoon Vanilla
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 1/4 Cup Flour
• 1 1/2 Cups Hersheys Meltaway Chocolates
• 1/3 Cup Cinnamon Sugar for rolling

Instructions

1. Heat the oven to 350 degrees.
2. Place the cinnamon sugar in a small bowl. Set aside. In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar.
3. Mix on medium high speed for 1-2 minutes, and the mixture become creamy.
4. Add the egg and vanilla and mix to combine.
5. In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running.
6. Mix until combined and turn off the mixer. Place a tablespoon amount of dough in your hand and flatten on your palm.
7. Add the meltaway and fold the dough over the chocolate and then roll into a ball.
8. Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.
9. Bake for 8-10 minutes and remove from the oven. Best eaten while warm.

recipe adapted >>>>>  here

Recipes Cookbook - roasted garlic mashed cauliflower recipe

roasted garlic mashed cauliflower recipe |#Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo

Ingredients

• 1 large head cauliflower
• 2 bulbs roasted garlic
• 1 tbsp olive oil
• 1/3 cup **Silk unsweetened almond milk or regular milk
• 3/4 tsp salt
• 1/8 tsp pepper

Instructions

1. Slice off top of garlic bulb so that the inner cloves are exposed. Drizzle with olive oil. Wrap in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.
2. Wash and cut cauliflower into medium chunks, removing all leaves and green parts.
3. Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes.
4. Drain Cauliflower.
5. Pat cauliflower dry with paper towel.
6. Place cauliflower, Silk almond milk or (*heavy cream and butter), salt, and pepper in bowl of large food processor.
7. Add roasted garlic.
8. Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Serve immediately or place in refrigerator to serve later. To reheat, bake in oven at 375 degrees for 30 minutes.

recipe adapated >>>>>  here

Recipes Cookbook - Sweet and Sour Hawaiian Chicken Kabobs

Sweet and Sour Hawaiian Chicken Kabobs | #Sweet and #Sour #Hawaiian #Chicken #Kabobs #Bbqrecipes #Cookingrecipes #Chickendishes #Grilledchickenrecipes #Chickenskewers #Fooddishes #Cookingrecipes #Chickendishes #Yummyfood #Seafoodrecipes #Maindishrecipes #Seafooddishes

Ingredients

• 2 pounds chicken breasts chopped into 1 1/2" cubes (4-6 chicken breasts)
• 1 fresh pineapple, chopped into 1 1/2” pieces
• 1 red bell pepper, cut into 1 1/2 inch pieces
• 1 green pepper, cut into 1 1/2 inch pieces
• 1 onion, cut into chunks
• 5 tablespoons olive oil divided
• 1 teaspoon cornstarch
• Sweet and Tangy Marinade/Glaze
• 1/4 cup canned pineapple juice*
• 1/2 cup red wine vinegar
• 3/4 cups sugar
• 3 tablespoons ketchup
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon red pepper flakes

Instructions

1. Note: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
2. In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours.
3. Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple and veggies and toss to coat. Refrigerate. Refrigerate remaining Glaze separately ("Reserved Glaze").
4. When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.
5. Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Set aside.
6. TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 12-15 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze.
7. TO OVEN BROIL: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. Brush cooked chicken with Sweet and Tangy Glaze.
8. Serve with rice.

recipe adapted >>>>>  here

Recipes Cookbook - Sweet and Spicy Sriracha Baked Chicken Wings

Sweet and Spicy Sriracha Baked Chicken Wings |#Slowcookerrecipes #Easydinnerrecipes #Healthydinnerrecipes #Crockpotmeals #Bbqideas #Hotwingsrecipe #Asianchickenwings #Friedchickenwings #Saltandvinegarchickenwings #Asianwingsrecipe #Stickywings #Bakedchickenwingsbuffalo

Ingredients

• 3 pounds chicken wings
• 3 tablespoons unsalted butter, melted
• 2 tablespoon sesame oil
• 2 1/2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
For the sauce:
• 4 tablespoons unsalted butter
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon fresh ginger, finely grated
• 1/3 cup honey
• 1/3 cup Sriracha sauce
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon rice wine vinegar
• 1 teaspoon cornstarch
• 2 teaspoons sesame seeds, for garnish
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
2. Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
3. Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
4. In the meantime, make the sauce.
5. For the sauce :
6. Melt the butter in a small pot over medium heat. Once it's melted, add the crushed red pepper and ginger; cook for a minute, then add in the honey, Sriracha, soy sauce, lime juice, and vinegar. Bring the mixture to light boil, stirring constantly, then stir in the cornstarch; cook just until thickened up - about 30 seconds. Remove from the heat and set aside.
7. When the wings have finished baking, carefully remove the tray from the oven and set aside. Increase the oven temperature to the broiler setting. Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat. Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes. Stay near your oven during this time; the broiler acts fast. Carefully remove wings from the oven and transfer them to a large serving platter. Sprinkle the wings with sesame seeds, cilantro, and more honey (if desired); serve with lime wedges and lots of napkins.

recipe adapted  >>>>>  here

Recipes Cookbook - HOMEMADE VEGGIE BURGER

HOMEMADE VEGGIE BURGER | #HOMEMADE #VEGGIE #BURGER #VEGGIEBURGER #Veganrecipeshealthy #Veganrecipeseasy #Cheapveganmeals #Bestveganrecipes #Vegandiet #Veganrecipesbeginner #Falafelrecipe #Healthysnacksforkids #Veggiemuffinsforkids #Toddlerbreakfastideas #Toddlermuffinshealthy #Breakfastmuffinshealthy

Ingredients

• 1 400g chickpeas, rinsed well under cold water
• 1 clove garlic
• 1 large sweet potato, cooked
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1 cup quinoa, cooked
• ¼ cup spring onions, finely chopped
• ¼ cup coriander, finely chopped
• ¼ cup parsley, finely shopped
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon salt

Instructions

1. Preheat oven to 180C or 356F.
2. Add all ingredients to the food processor and mix until everything is broken down and well combined.
3. Take approximately half a cup of mixture and mould into a burger shape with your hands. Do the same with remainder of the mixture.
4. Place the veggie burgers on a tray lined with baking paper and place in the oven to cook for 40 minutes.
5. Assemble the burgers with your favourite toppings. For these burgers I used red onion, tomato, avocado and baby spinach.

recipe adapted >>>>>  here

Recipes Cookbook - Super Easy Egg Keto Breakfast Muffins

Super Easy Egg Keto Breakfast Muffins |#Ketorecipeseasy #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketosnacks #Ketogenicdiet #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketobreakfastrecipes #Easyketorecipes #Lowcarbdinner #Lowcarbtacocasserole

Ingredients

• 10 Eggs
• 6 Ounces (1/2 Package) Turkey Bacon
• 1 Cup Spinach (Fresh or Frozen-Use 1/2 Cup Thawed & Drained Frozen)
• 1/3 Cup Sharp Grated Cheddar Cheese
• 1 Green Bell Pepper
• 1/4 Cup Green Onion
• Butter
• Salt & Pepper

Instructions

1. Preheat oven to 375
2. Fry bacon & allow it to cool.
3. Rinse the spinach & dice bell pepper & onion.
4. Use the butter to grease a 12 cup muffin tin.
5. If you’re using frozen spinach and its still soggy from defrosting, set it in a strainer in the sink & take a towel or (several) paper towels & press down to soak up any water remaining. This will keep your eggs from being runny!
6. Crack those eggs open & start beating them in a glass bowl. Or a plastic bowl. (Pro Tip: The bowl doesn’t really matter! What matters is you avoid a shell situation!!! Try not to chip an egg shell off into that bowl!)
7. If you’re not in too much of a hurry you can beat the eggs for about two minutes.
8. If you are late already, go ahead & start adding your ingredients.
9. Just toss in the spinach, cheese, bell pepper, and whatever is left of the bacon. I know you ate some of it.
10. Mix all of that up until you just can’t take it anymore & then it’s time to fill your muffin cups.
11. Fill each cup about 1/2 to 2/3 full. If you overfill you will have a oven cleaning project this weekend that you do not want.
12. Bake for 15 minutes!

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - High Protein Double Chocolate Muffins

#Highproteinbreakfast #Chocolatebananaproteinmuffins #Bananachocolateproteinmuffins #Chocolateproteinpowdermuffins #Chocolateproteinpowderrecipes #Lowcarbmuffinshighprotein #Lowcarbbreakfast #Zucchinimuffinshealthy #Ketobreakfast #Ketochocolatezucchinimuffins #Lowcarbzucchinibread #Lowcarbzucchinimuffins

Ingredients

• 4 scoops chocolate protein powder* (1-1/3 cups)
• ½ cup erythritol
• ¼ cup coconut flour
• ¼ cup unsweetened cocoa powder
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1-1/4 cup unsweetened almond milk, divided
• 10 squares sugar free dark chocolate, chopped and divided
• 4 egg whites (or 4 eggs’ worth of egg replacer or flax eggs)
• 4 teaspoons vanilla extract

Instructions

1. Preheat oven to 350°F. Grease or coat a muffin tin with cooking spray and set aside.
2. In a large bowl, combine protein powder, erythritol, coconut flour, unsweetened cocoa powder, baking powder, and salt and mix until uniform.
3. Combine 1 cup of the almond milk with 6 squares of the chopped chocolate in a microwave-safe glass measuring cup. Microwave for 1 minute and stir until smooth. If the chocolate has not completely melted, continue microwaving in 15 second intervals, stirring in between, until the chocolate has melted and the mixture is uniform. Add remaining ¼ cup almond milk, egg whites, and vanilla extract and stir well. Add wet ingredients to dry ingredients and stir until completely combined.
4. Scoop half the batter into the prepared muffin tin (so the cups are half full). Sprinkle 2 squares’ worth of the remaining chopped chocolate onto the batter (so sprinkle some chocolate onto the batter in each of the cups). Cover each of the cups with the remaining batter (so the cups are now full), then sprinkle the remaining 2 squares of chopped chocolate on top.
5. Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean (disregarding the melted chocolate of course). Let cool and devour.

RECIPE ADAPTED  >>>>>  here

Rated 4.5/5 based on 545 customer reviews

Recipes Cookbook - Chocolate Chip Cookie Delight

Chocolate Chip Cookie Delight |#Chocolatechipcookiedelightrecipe #Cookielasagna #Cookiedelightdessert #Cookiedoughdesserts #Whitechocolatedesserts #Chocolatechipdesserts #Oreoiceboxcake #Oreoiceboxcake #Oreodessertrecipes #Chocolatechipcookiedelightrecipe #Iceboxcakerecipes #Pistachiodessert

Ingredients

• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 3 cups cold 2% milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips

Instructions

1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
4. Cover and refrigerate until firm, 8 hours or overnight.

recipe adapted  >>>>>  here

Recipes Cookbook - Wiener Flower Pie

Wiener Flower Pie | #Peanutbuttercuppokecake #Buntcakerecipes #Twinkiebundtcake #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Breakfastburritos #Whitepizzadip #Puffpastrychurros #Puffpastrydesserts #Fingerfoods #Bbqchickenpizza

Ingredients

• 6 hot dogs
• 6 pieces of spaghetti (uncooked)
• 6 pastry sheets (10 cm circular shape)
• 2 tablespoons of Genovese sauce
• 1 cup shredded cheese
• 6 cherry tomatoes, whole
• Olive oil, to taste
• Basil leaves, to taste

Instructions

1. Preheat the oven to 425 degrees.
2. Make 8 deep, parallel incisions lengthways in each hot dog. It should look like 8 vertical rows from top to bottom. Next, create a ring or circular shape with the hot dog. Take a piece of spaghetti and pierce both ends of the hot dog so it keeps the hot dog in place, it will form a ring.
3. Next, place each hot dog ring on a pastry sheet. Use the end of a spoon to fold and press the pastry sheet into the cuts along the hot dogs. Each hot dog should now look like a flower pie.
4. Add Genovese sauce and the shredded cheese in the center of each, then top with a single cherry tomato in the center.
5. Bake in the oven for 15 to 20 minutes. Remove from the oven and let cool. Drizzle with olive oil and garnish with basil.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Lemon Blueberry Cake

Lemon Blueberry Cake |#Lemonpoppyseedcake #Bundtcakedecoratingideas #Howtofreezeblueberries #Cheesecakecake #Cupcakecakes #Dessertrecipes #Blueberrypiecookies #Freshblueberryrecipes #Blueberryhandpies #Blueberrylemonheavendessert #Blueberrydessertrecipes #Fruitdesserts

Ingredients

• Blueberry filling
• 4 heaping cups blueberries, fresh or thawed (600g)
• 1 cup granulated white sugar (200g)
• juice of 2 lemons
• Lemon cake
• 3 cups all-purpose flour (360g)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature (113g)
• 1/2 cup vegetable oil (120ml)
• 1+3/4 cups granulated white sugar (350g)
• 3 large eggs
• 1 cup milk (240ml)
• 1/2 cup freshly squeezed lemon juice (120ml)
• 2 vanilla beans* (or 2 tsp vanilla extract)
• 1 tbsp lemon zest
• Lemon cream cheese frosting
• 1 cup unsalted butter, room temperature (226g)
• 1 cup cream cheese, room temperature (8oz / 226g)
• 2 cups powdered sugar (240g)
• 1-2 tbsp freshly squeezed lemon juice (15-30ml)

Instructions

1. Make the blueberry filling: In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-10 minutes. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
2. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
3. Make the lemon cake: In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes. Add 1 egg at the time and mix until fully incorporated. Alternately add dry ingredients, milk, dry ingredients, lemon juice, and end with dry ingredients. Stir just until combined. Add vanilla* and lemon zest and stir to combine. ** Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
4. Make the lemon cream cheese frosting: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy. Add cream cheese and whisk until smooth and combined. Sift in powdered sugar and stir until well combined and creamy. Add 1 tbsp lemon juice at the time and stir until smooth and creamy. The frosting should be creamy but firm enough to frost the cake with an offset spatula. If the frosting is too soft, add more powdered sugar. If the frosting is too firm, add more lemon juice. Watch the video and the pictures above to see the consistency of the frosting.
5. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the frosting over the cake. The frosting should be higher around the edges that it holds the blueberry filling inside the cake (watch the video and the step-by-step photos for better understanding). Layer with 1/3 of the blueberry filling (where the frosting is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 4 days.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - MEXICAN STREET CORN SOUP

This Mexican Street Corn Soup is made with fresh corn on the cob. #Cornsouprecipes #Mexicanstreetcornsouprecipe #Mexicansweetcornsoup #Elotesoup #Summerrecipes #Summersouprecipes #Chickenrecipes #Summercornchowder #Lunchideas #Summersouprecipes #Tortellinirecipes #Vegancornchowder

Ingredients

• 1/4 cup olive or vegetable oil
• 6 cups fresh corn kernels , from 8-10 cobs (save 6 of the stripped cobs for simmering the soup)
• 1 cup chopped yellow onion
• 1/8 to 1/4 teaspoon chili powder(depending on your heat preferences), plus additional to taste
• kosher salt and freshly ground black pepper
• 2 cloves garlic , chopped
• 4 cups chicken or vegetable broth
• 1/2 cup sour cream
• 1/2 cup grated Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
• 1 tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• 2 tablespoons plus 2 teaspoons chopped cilantro , divided

 

 

Instructions

1. Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
2. Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
3. Use tongs to remove corn cobs from pot and discard.
4. Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.
5. Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
6. Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.

 

recipe adapted  >>>>>  here

Recipes Cookbook - MOLTEN CHOCOLATE LAVA CAKE

MOLTEN CHOCOLATE LAVA CAKE | #MOLTENCHOCOLATE #LAVACAKE #Dessertrecipes #Cupcakecakes #Cakedesserts #Moltenchocolatelavacake #Lavacakerecipes #Deliciousdesserts #Dessertrecipes #Chocolatedesserts #Deliciousdesserts #Sweetrecipes #Sweetstreats #Deathbychocolate

Ingredients

• ½ cup butter
• 220g semi-sweet chocolate
• 1 cup powdered sugar
• 2 whole eggs
• 2 egg yolks
• 6 tablespoons flour
• 1 teaspoon powdered sugar, extra for dusting
• 1 teaspoon cocoa powder, for dusting

Instructions

1. Preheat oven to 200C.
2. Brush 4 small souffle cups with melted butter very well.
3. Melt chocolate and butter in a heat proof bowl over simmering water, stir until smooth.
4. Stir in powdered sugar.
5. Add eggs and egg yolks and keep stirring.
6. Stir in flour until well blended.
7. Share between cups and bak efor 13-14 minutes until the sides are set.
8. Let them rest for a minute and transfer them on serving plates.
9. Dust powdered sugar and cocoa powder on each right before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Bananas Foster Cupcakes

Bananas Foster Cupcakes | #Turtlecheesecakerecipes #Keylimecheesecakerecipe #Samoacheesecakerecipe #Samoacake #Dessertrecipescheesecake #Bananasfostercake #Dessertcupcakes #Cupcakecookies #Yummycupcakes #Cupcakemuffins #Cakerecipes #Cupcakefrosting

Ingredients

• 1 (15.25-ounce) box butter pecan cake mix, Betty Crocker
• 2 cups mashed banana, about 3 small
• 1 cup water
• 3 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
Frosting
• 1 cup butter, softened
• 1/3 cup mashed banana
• 1 teaspoon lemon juice
• 2 tablespoons dark brown sugar
• 5 cups powdered sugar, sifted
• 1 tablespoon dark rum
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
Praline Sauce
• 1/4 cup butter
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons dark rum
• 2 tablespoons praline liqueur
• 1/4 teaspoon salt
• 1 banana, sliced

Instructions

1. Preheat oven to 350 and line 18 muffin cups with liners. Set aside.
2. Using an electric mixer, beat cake mix, water, 2 cups mashed banana, eggs, vegetable oil, and vanilla for 2 minutes. Divide batter between muffin cups, filling almost to the top. (They won't rise much due to the bananas.)
3. Bake 20 to 25 minutes. Let cool.
4. To make frosting, beat butter with an electric mixer for 1 minute.
5. Mix together banana and lemon juice. Add to mixer and beat until incorporated into butter.
6. With mixer on low, add brown sugar and then powdered sugar 1 cup at a time.
7. Beat in rum, vanilla extract, and cinnamon. Use an offset spatula or pastry bag fitted with a large star tip to frost cupcakes.
8. To make praline sauce, melt butter in a medium skillet over low heat.
9. Add light brown sugar and cinnamon, turn heat to medium and cook 3 to 4 minutes stirring constantly.
10. Turn heat to low and add dark rum, praline liqueur, and salt. Cook 5 minutes.
11. Add banana slices and remove from heat. Cool to room temperature before drizzling on cupcakes.

recipe adapted  >>>>>  here

Recipes Cookbook - White Chocolate Lemon Sugar Cookies

White Chocolate Lemon Sugar Cookies  | #Peanutbuttercookies #Cookiesrecipeseasy #Lemonwhitechocolatechipcookies #Lemoncookiesrecipes #Lemonsugarcookies #Sweettreatseasytomake #Softchocolatechipcookierecipe #Softchewychocolatechipcookies #Softgooeychocolatechipcookies #Ooeygooeychocolatechipcookies #Cookiedesserts #Yummycookies

Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons lemon extract
• 2 Tablespoons light corn syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup white chocolate chips
• 1/4 cup granulated sugar, for rolling cookies in
• yellow food coloring, optional

Instructions

1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup, and a few drops of yellow food coloring (if using) and beat until combined.
2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the white chocolate chips. Cover dough and chill in the fridge for one hour.
3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about 1/8 cup each) and roll in the remaining 1/4 cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.

Recipe has been adapted from>>>>>  here

Recipes Cookbook - Unicorn Hot Chocolate

Unicorn Hot Chocolate |#Unicorndip #Dessertrecipes #Diyfood #Yummydrinks #Foodanddrink #Deliciousdesserts #Yummydrinks #Fundrinks #Foodanddrink #Deliciousdesserts #Yummyfood #Dessertrecipes

Ingredients

• Rainbow Swirl Whipped Cream
• 2 c. heavy cream
• 1 tbsp. sugar
• 2 drops pink food coloring
• 2 drops blue food coloring
• Unicorn Hot Chocolate
• 4 c. milk
• 1 tsp. vanilla extract
• 8 oz. white chocolate
• 2 tbsp. Pink sanding sugar
• 2 tbsp. Blue sanding sugar
• Lucky Charms
• rainbow sprinkles
• Powered by Chicory

Instructions

1. Make rainbow swirl whipped cream: Beat heavy cream and sugar until soft peaks form, about 2-3 minutes. Divide whipped cream into four bowls. Stir 2-3 drops of pink food coloring into one, creating pink whipped cream. Stir 2-3 drops blue food coloring into another, creating blue whipped cream. Combine 2 drops blue and 2 drops pink into the third bowl, creating purple whipped cream. Leave fourth bowl with regular whipped cream. Set aside.
2. Make unicorn hot chocolate: In a large saucepan, combine milk, vanilla, and white chocolate over medium-low heat, stirring occasionally. Once dissolved, stir in sanding sugar, adjusting amounts until you get the shade of purple you want. Pour into mugs.
3. Top with dollops of each color whipped cream, using a spoon to swirl it. Top each drink with Lucky Charms and sprinkles.

Recipe adapted >>>>>  here

Recipes Cookbook - Healthy Vegan Gyros with Tempeh

Healthy Vegan Gyros with Tempeh |#Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Veggierecipes #Wholefoodrecipes #Veganjackfruittacos #Cannedjackfruitrecipeseasy #Jackfruitrecipes #Jackfruittacoseasy #Easyjackfruitrecipesvegan #Jamaicanjerkjackfruit

Ingredients

• 8 oz tempeh (package in block form)
Marinade:
• 1 ½ teaspoons garlic , finely chopped
• 2 teaspoons Greek oregano (use regular oregano if you don't have Greek)
• 2 teaspoons dried thyme
• 2 tablespoons lemon juice
• 2 tablespoons Tamari , low sodium if needed (or soy sauce for non gluten free version)
• 1/2 teaspoon sea salt (see notes)
• 1/4 teaspoon ground black pepper
• 1 cup veggie broth , low sodium if needed
Simple Oven Potatoes:
• 2 red or yukon gold potatoes
• 1 1/2 teaspoons sea salt
• 2 tablespoons veggie broth or aquafaba, or drizzle of olive oil (see notes)
To serve:
• 8 pita bread
• 2 fresh tomatoes , sliced
• ½ red onion , sliced
• 2 cups lettuce , sliced (optional, not a traditional topping)
• Vegan Tzatziki

Instructions

1. The day before or early that day:
2. Cut the block of tempeh in half width wise so it makes two shorter blocks.
3. Boil in a pot of water for about 20 minutes. This cuts the bitterness from the tempeh.
4. Meanwhile, make marinade by combining everything in a large container.
5. Once the tempeh is done, allow to cool. Then cut into thin slices, about 1/8 inch thick. Using a very sharp knife will make this easier.
6. Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best.
7. Next day or later that day:
8. Preheat oven to 350 F (175 C).
9. Take tempeh slices out of the marinade (save it!) and spread them out in a thin layer in a 9 x 13 baking dish.
10. Gently pour about 1/4 cup of the marinade over the tempeh slices.
11. Bake for 30-35 minutes or until the edges are brown.
12. Meanwhile, slice the potatoes into thick french fry sized slices. I keep the skins on but you can peel them if you prefer.
13. Place them in a bowl and cover with water to help remove some of the starch. Allow to soak for 5-10 minutes.
14. Prep the tomatoes, red onion, lettuce and make tzatziki if you haven't yet.
15. Drain the potatoes and pat dry. Put them back in the bowl.
16. Add broth, aquafaba or oil (whatever liquid you prefer) and salt. Mix well.
17. Once tempeh gyro slices are done, remove from oven and cover with foil to keep warm. Set aside.
18. Turn the oven up to 450 F (230 C).
19. Spread the potatoes over a cookie sheet and bake for 30 minutes.
20. When the potatoes are done, warm the pita bread in a damp towel for 2-3 minutes to soften.
21. Build your gyros with the tempeh gyro slices, potatoes, tomatoes, red onion and lettuce if preferred.
22. Drizzle tzatziki over the top and devour!

recipe adapted  >>>>>  here

Recipes Cookbook - SLOW COOKER RICOTTA ROSEMARY CREAMED CORN

SLOW COOKER RICOTTA ROSEMARY CREAMED CORN | #Fallcocktailsforacrowd #Cookingrecipes #Holidayrecipes #Thanksgivingmenu #Thanksgivingsidedishes #Holidaycooking #Cookingrecipes #Holidayrecipes #Slowcookerrecipes #Crockpotrecipes #Vegetablerecipes #Holidaycooking

Ingredients

• 2 pounds frozen corn kernels , divided
• 1/2 cup heavy cream
• 4 ounces (1/2 package) cream cheese, cubed
• 1 cup ricotta cheese
• 1 tablespoon flour
• 1 tablespoon sugar
• 1 teaspoon sea salt from McCormick® Sea Salt Grinder
• 1/2 teaspoon McCormick® Garlic Powder
• 1/4 teaspoon McCormick® Onion Powder
• 1/4 teaspoon McCormick® Black Pepper, Ground
• 1/4 teaspoon McCormick® Paprika
• 1/4 teaspoon McCormick® Rosemary Leaves
• 1/4 teaspoon McCormick® Thyme Leaves
• 2 tablespoons butter, cubed

Instructions

1. Place 1 cup of the corn, cream, cream cheese, ricotta, flour, sugar and all of the seasonings in blender container; cover. Blend on high speed until smooth.
2. Spray inside of slow cooker with no stick cooking spray. Mix remaining corn, butter and blended corn mixture in slow cooker until blended. Cover.
3. Cook 4 to 6 hours on LOW or 2 to 4 hours on HIGH until desired consistency, stirring occasionally. Season with additional salt and pepper to taste, if desired. Stir well before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Skinny Southwest Chicken Appetizer

Skinny Southwest Chicken Appetizer |#Healthylunch #Cannedchickenrecipes #Healthyrecipeseasy #Skinnysouthwestchickensalad #Healthyeating #Cookingrecipes #Ketosnacks #Ketocasserolerecipes #Easyketorecipes #Lowcarbmeals #Zucchinirecipes #Healthydinnerrecipes

Ingredients

• 1 1/2 cups Plain Greek Yogurt
• 1-2 tablespoons Taco seasoning to taste
• 2 cups shredded or diced boneless skinless chicken breast
• 2 Roma tomatoes diced
• 1 bunch green onions chopped
• 6 mini sweet peppers or one large orange red or yellow pepper, diced
• 1 15-ounce can black beans drained and rinsed
• 1 15-ounce can corn drained
• Salt to taste
• Lime juice to taste

Instructions

1. Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
2. Mix chicken, veggies, and beans in a large bowl.
3. Add yogurt mixture and combine well to coat.
4. Add salt to taste.
5. Can be served immediately, but if possible, allow to marinate in the refrigerator for at least an hour.

Recipe adapted >>>>>  here

Recipes Cookbook - COUNTRY FARM CHICKEN CASSEROLE

COUNTRY FARM CHICKEN CASSEROLE |  .#Husbandsdelightcasserole #Hamburgermeatrecipes #Casserolerecipesfordinner #Cookingrecipes #Easydinnerrecipes #Dinnerideaseasy #Mexicanfoodrecipes #Easycasserolerecipes #Chickentamalecasserole #Easycasserolerecipesfordinner #Easychickencasserolerecipes #Crackchickencasserole

Ingredients

• 2 large chicken breasts
• 1 medium Vidalia onion (Sweet)
• 5 slices bacon
• 2 large potatoes
• 1/2 cup canned mushroom (1 Cup Fresh)
• 1 (10 3/4 ounce) cream of chicken soup
• 3/4 cup chicken broth
• 1 tablespoon melted butter
• salt
• pepper
• garlic powder

Instructions

1. Preheat oven to 425 degrees.
2. Cook the bacon; crumble and set aside; reserve bacon grease.
3. Peel and cube the potatoes; fry potatoes in bacon grease.
4. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
5. Fry the mushrooms in the bacon grease.
6. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
7. After the chicken is cooked, cut into cubes.
8. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
9. In an 8×8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
10. Bake for 30 minutes covered with foil.
11. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - HONEY LEMON CHICKEN AND GREEN BEANS

HONEY LEMON CHICKEN AND GREEN BEANS |#Chickenandricecasserolerecipes #Oldschoolchickenandricecasserole #Healthystarbucksdrinks #Chickenandricecasserolerecipescreamofmushroom #Ketostarbucksdrinksicedcoffee #Bellyfatburnerworkout #Healthydinnerrecipes #Groundturkeysweetpotatohash #Easydinnerrecipes #Bestdinnerrecipes #Healthydinnerrecipes #Groundturkeysweetpotatohash #Easydinnerrecipes #Bestdinnerrecipes #Lemonhoneychicken #Honeychickengreenbeans

Ingredients

• Honey Lemon Chicken and Green Beans
• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• salt and pepper
• Olive oil
• 12 ounces green beans trimmed and cut into bite sized pieces (about 2 cups)
• Honey Lemon Sauce see below
• Honey Lemon Sauce:
• 3/4 cup low sodium chicken broth
• Juice and zest from 1 large lemon
• 1/4 cup honey or more/less to taste
• 2 tablespoons cornstarch
• 1/4 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1 garlic clove minced

Instructions

1. Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours. (If no time to marinate, just toss the chicken, soy sauce and vinegar in a small bowl and let sit while you prep the rest of the recipe).
2. In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.
3. Heat a tablespoon of oil in a large skillet over medium-high heat. Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp. Transfer to a large plate or bowl and set aside.
4. Add another tablespoon of oil to the skillet over medium-high heat. Pour the chicken from the bag into the hot skillet. Season the chicken with a pinch of salt and pepper.
5. Add the chicken and saute for 5-7 minutes or until cooked through and no longer pink, stirring and turning the chicken occasionally for even browning. Using a slotted spoon, add the chicken to the plate with the green beans.
6. Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Taste and adjust seasonings to your liking (salt, pepper, honey, lemon).
7. Add the chicken and green beans back into the pan and toss until evenly coated with the sauce. Remove from heat and serve immediately, topped with green onions and sesame seeds, if desired. Can be served over steamed white or brown rice, or on it’s own.

recipe adapted >>>>>  here

Recipes Cookbook - PEANUT BUTTER BANANA CHIA OATMEAL

PEANUT BUTTER BANANA CHIA OATMEAL |#Grabandgobreakfast #Homemadefrozenbreakfastburritos #Peanutbutterbananachiaoatmeal #Healthyrecipes #Cookingrecipes #Dessertrecipes #Healthybreakfasteggs #Simplehealthymeals #Peanutbutterbananachiaoatmeal #Vscobreakfast #Healthyeating #Healthyeasybreakfast

Ingredients

• 1 cup old fashioned oats
• 1 banana, sliced (save a few for topping)
• 1 Tablespoon chia seeds
• 1 teaspoon cinnamon
• pinch of sea salt
• 3 cups of water, non-dairy milk or a blend of both
• 2 Tablespoons peanut butter or another type of nut butter

Instructions

1. Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and stir to combine. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the chia seeds don’t clump. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
2. Portion oats into two bowls and serve with peanut butter, banana slices, and a sprinkle of chia seeds. Add a splash of non-dairy milk and/or maple syrup on top before serving, if desired.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Cream Of Mushroom Paleo Casserole

Cream Of Mushroom Paleo Casserole | #Paleocasserole #Cauliflowergnocchirecipe #Wholefoodrecipes #Paleocasserolerecipes #Paleosalads #Whole30butternutsquash #Wholefoodrecipes #Cookingrecipes #Realfoodrecipes #Easywhole30recipes #Whole30mealplan #Paleowhole30

Ingredients

• Base
• 4 cups cauliflower rice
• 8 oz crimini mushrooms
• 1 cup chopped fresh basil
• 1 small red onion chopped
• 3 medium garlic cloves minced
• Sauce
• 1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
• 1 cup chicken broth or beef broth
• 1 large egg
• 1/4 cup nutritional yeast
• 1/4 cup tapioca flour
• 1-2 tablespoons Italian spice blend
• 1 1/2 teaspoon poultry seasoning
• 1 teaspoon sea salt
• 1/4 teaspoon garlic powder
• fresh cracked pepper to taste

Instructions

1. Preheat oven to 350F. Grease a 8" square casserole baking dish with avocado oil.
2. In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
3. Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
4. Add all the ingredients for the sauce into a saucepan. Blend using a hand immersion blender or whisk. Once the mixture is smooth, bring to a simmer and continue to whisk (or if you are using a hand blender- just blend it on occasion). Simmer and whisk for a few minutes until the sauce thickens, then take off the heat and pour over the casserole.
5. Bake casserole on 350F for about 55 minutes until the edges are golden.

recipe adapted >>>>>  here

Recipes Cookbook - Whole30 Steak Bites with Sweet Potatoes and Peppers

Whole30 Steak Bites with Sweet Potatoes and Peppers |#Cookingrecipes #Dinnerrecipes #Healthyrecipes #Favoriterecipes #Fooddishes #Yummyfood #Whole30mayorecipe #Mayonnaiserecipe #Homemademayo #Simplemeatballs #Paleomayonaise #Paleomayo

Ingredients

• 1 large sweet potato (about 12 ounces) diced into 1" pieces
• 1 tsp sea or kosher salt
• 1 lb flat iron steak diced into 1" pieces
• 3 tbsp olive oil divided
• 2 cloves garlic minced
• 2 bell peppers seeded and diced into 1" pieces
• 4 green onions thinly sliced
• 2 tbsp coconut aminos
• 2 tsp cracked black pepper
• 2 tbsp fresh chopped cilantro

Instructions

1. Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
2. Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.
3. Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.
4. Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
5. Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.
6. Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
7. Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - ENCHILADA STYLE BURRITOS RECIPE

#Cheesedip #Authenticquesodip #Chickenempanadasrecipe #Quesosauce #Beefstreettacos #Chickenandcheeseempanadas #Smotheredburritos #Navajotacos #Leftoverporkroastrecipes #Mexicanfoodrecipes #Shrimpburrito #Smotheredporkburritos

Recipes Cookbook - cajun butter steak bites

Delicious Cajun Butter Seak Bites #delicious #food #recipes #steak #Food_recipes_for_dinner #Garlic_overload_burgers #Honey_siracha_chicken #Quick_easy_dinner #Chicken_recipes_videos #Chicken_recipes_easy

Ingredients

• For Cajun Seasoning:
• 1 tablespoon mild paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder, add more if you like heat
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon brown sugar KETO: use brown sugar substitute
• 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
• 1/4 teaspoon cracked black pepper to taste
• For Steak:
• 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
• 1-2 tablespoons canola oil, divided
• 1/4 cup butter
• 4 cloves garlic finely chopped

Instructions

1. Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
2. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
3. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
4. Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
5. Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
6. Serve warm.

recipe adapted >>>>>  here

Recipes Cookbook - Caramel Apple Crack

Caramel Apple Crack |#Caramelapplecrack #Carmelapplecrack #Bananalasagnadessert #Bananapuddinglasagna #Autumnrecipes #Bananalasagnadessert #Bananapudding #Peanutbutterlunchladycookiebars #Smoreseggrolls #Lunchladypeanutbutterbars

Ingredients

• 1 8 oz. tube crescent dough
• 1 apple, cored, peeled and chopped into 1/2 inch pieces
• 1/2 c. brown sugar
• 1/4 c. cinnamon sugar
• Pinch kosher salt
• 1/4 c. Caramel

Instructions

1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.
3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.
4. Let cool completely before slicing into pieces and serving.

recipe adapated >>>>>  here

Recipes Cookbook - Strawberry Smoothie Surprise

Strawberry Smoothie Surprise|#Strawberryorangesmoothie #Simplesmoothierecipes #Healthydrinks #Smoothiedrinks #Yummydrinks #Healthyrecipes #Healthysmoothies #Healthydrinks #Smoothierecipeshealthy #Smoothiedrinks #Juicesmoothie #Smoothieshakes

Ingredients

• 1 cup of orange juice
• 1 tbsp honey
• 1 cup of strawberries
• 1 cup of ice

Strawberry Smoothie Surprise|#Strawberryorangesmoothie #Simplesmoothierecipes #Healthydrinks #Smoothiedrinks #Yummydrinks #Healthyrecipes #Healthysmoothies #Healthydrinks #Smoothierecipeshealthy #Smoothiedrinks #Juicesmoothie #Smoothieshakes

Instructions

1. Place all of the ingredients into the blender.
2. Put the top on the blender and mix the ingredients together for 10 – 15 seconds/until it reaches your desired consistency.
3. Pour the mixture in a cup and enjoy!

Strawberry Smoothie Surprise|#Strawberryorangesmoothie #Simplesmoothierecipes #Healthydrinks #Smoothiedrinks #Yummydrinks #Healthyrecipes #Healthysmoothies #Healthydrinks #Smoothierecipeshealthy #Smoothiedrinks #Juicesmoothie #Smoothieshakes

Recipe adapted >>>>>  here

Recipes Cookbook - Vegetable Pizza

Vegetable Pizza |#Texasbrisketrubrecipes #Meatdishes #Texasstylebrisket #Texasbbq #Bbqideas #Cookingrecipes #Texasbrisketrubrecipes #Meatdishes #Texasstylebrisket #Texasbbq #Bbqideas #Cookingrecipes

Ingredients

• 2 cups cherry tomatoes, halved
• 2 cups broccoli florets
• 3 green onions, sliced
• 1 cup cheddar cheese, shredded
• 2 packages crescent roll dough
• 1 28g package Ranch dressing mix
• 1 cup mayonnaise
• 2 cups cauliflower florets
• 2 250g packages cream cheese, softened

Instructions

1. Preheat oven to 375F.
2. Spread crescent roll dough on a cookie sheet. Pinch together the seams to make into one big dough rectangle. Pinch around the edges to make the crust.
3. Bake crescent roll dough for 12 minutes or until golden brown. Set aside to cool.
4. Add cream cheese, ranch mix and mayonnaise to a bowl. Cream together with an electric mixer on low speed until combined. Spread on baked crust.
5. Spread veggies evenly over the ranch dressing. Top with cheddar cheese.
6. Cut into slices and serve cold. Refrigerate any uneaten portions.

recipe adapted >>>>>  here

Rated 4.7/5 based on 425 customer reviews

Recipes Cookbook - The Best Homemade Cinnamon Rolls Ever!

The Best Homemade Cinnamon Rolls Ever! |#Easycinnamonrolls #Thebesthomemadecinnamonrollsever #Homemadecinnamonrolls #Dessertrecipes #Cookingrecipes #Bakingrecipes #Dessertrecipes #Bakingrecipes #Homemadedesserts #Pauladeencinnamonrolls #Foodrecipes #Copycatrecipes

Ingredients

• Dough
• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter softened
• 1 large egg
• 3 cups all-purpose flour
Filling
• 1/2 cup salted butter melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
Glaze
• 4 ounces cream cheese softened
• 1/4 cup salted butter softened
• 1 to 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
5. Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

recipe adapted  >>>>>  here

Recipes Cookbook - Nashville Hot Chicken

Nashville Hot Chicken | #Nashville #HotChicken #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Spicyfriedchicken #Dinnerrecipes #Cookingrecipes #Chickendishes #Nashvillehotchickenrecipe

Ingredients

• 4-5 pounds bone in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
• vegetable oil for frying
• Buttermilk Marinade
• 2 cups buttermilk
• 1 1/2 tablespoons Spice Rub (in directions)
• 2 McCormick® bay leaves
• Spice Rub
• 1 1/2 tablespoons McCormick® salt
• 1 tablespoon McCormick® paprika
• 1 tablespoon McCormick® onion powder
• 1 tablespoon McCormick Garlic Powder
• 1 tablespoon McCormick® chili powder
• 2 teaspoons McCormick® pepper
• 1 teaspoon McCormick® dried crushed oregano
• 1 teaspoon McCormick® dried basil
• 1 teaspoon McCormick® ground red cayenne pepper
• Buttermilk Egg Wash
• 2 eggs
• 1 cup buttermilk
• 1/4 cup hot sauce
• Flour Breading
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• Remaining Spice Rub (in directions)
• Nashville Hot Sauce
• 2 tablespoons hot sauce
• 2 tablespoons butter, melted
• 1 tablespoon McCormick® ground red cayenne pepper
• 2 tablespoons brown sugar
• 1 teaspoon Spice Rub (in directions)
• 1/2 teaspoon McCormick® smoked paprika
• 3/4 cup Vegetable oil

Instructions

1. Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
2. When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated – you will combine later).
3. Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
4. Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
5. Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
6. Add enough vegetable oil to your Dutch oven until oil measures 3” deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
7. Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
8. Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.

recipe adapted >>>>>  here

Recipes Cookbook - CHERRY LIME MOJITO

CHERRY LIME MOJITO | #CHERRY #LIME #MOJITO #Cocktaildrinks #Fundrinks #Yummydrinks #Nonalcoholic #Mixeddrinks #Nonalcoholicdrinks #Cocktaildrinks #Yummydrinks #Fundrinks #Refreshingdrinks #Nonalcoholic #Partydrinks

Ingredients

• (If you'd like to make your own simple syrup, this recipe makes around 1¾ cups)
• 1 cup granulated sugar
• 1 cup water
• For The Cherry Lime Mojito:
• 6 cherries — , stems removed, pitted
• juice from 1 lime
• 12 mint leaves
• 2 oz white rum
• 2 oz simple syrup
• 1 cup crushed ice
• 1/2 cup club soda
• For Garnishing:
• fresh cherry
• lime wedges
• mint leaves

Instructions

1. For The Simple Syrup:
2. Prepare simple syrup, by combining 1 cup sugar and 1 cup water and bringing it to a boil. Stir to let sugar dissolve and remove from heat. Let syrup cool.
3. For The Cherry Mojito:
4. In a sturdy glass, combine cherries, mint leaves, rum and simple syrup. Muddle to extract juices from mint leaves and cherries. Add ice and then top with soda water.
5. Garnish with lime wedges, mint leaves and fresh cherry. Serve immediately.

recipe adapted >>>>>  here