Recipes Cookbook - SMOKY HABANERO BARBECUE GRILLED CHICKEN WINGS

#Smokerrecipes #Bestbbqsaucerecipe #Cookingrecipes #Chickendishes #Poultryrecipes #Appetizerrecipes #Fudgeswirledoreobottomcheesecake #Chickencordonbleucasserole #Hamcasserolerecipes #Chickencordonbleupasta #Ketodessert #Cookingrecipes

Ingredients

• 1/2 cup ketchup
• 1/4 cup rice vinegar (cider vinegar works too)
• 1/4 cup packed brown sugar
• 1 teaspoon worcestershire sauce
• 2 teaspoons smoked paprika (plus additional for coating chicken)
• 1 teaspoon salt (plus additional for coating chicken)
• 1 teaspoon fresh ground black pepper (plus additional for coating chicken)
• 2 tablespoons avocado oil (or EVOO)
• 2 habanero peppers, stems and seeds removed, finely chopped
• 1/4 cup yellow onion, roughly chopped
• 1 teaspoon minced garlic (about 1 clove)
• about 2 pounds of chicken wing sections (1st and 2nd), around 20 pieces

Instructions

1. For the sauce:
2. In a small bowl, whisk together ketchup, vinegar, brown sugar, worcestershire sauce, smoked paprika, salt, and pepper. Set aside.
3. Heat oil in a small saucepan over low-medium heat. When hot, add habanero, onion, and a pinch of salt. Cook for 6 minutes, stirring occasionally. The onions should be translucent and the edges of the peppers turning brown.
4. Add garlic, and stir immediately. Cook for about 30 seconds, then add the barbecue sauce mixture. Stir until everything is well mixed. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
5. Toss with cooked wings immediately, or store in an airtight container for up to 3 days. The sauce can be prepared in advance and used when needed!
6. For the wings
7. Light the grill and let it heat up to 425 degrees F.
8. Lay a couple paper towel sheets on a flat surface. Place wings in a single layer on the paper towels, and use additional paper towels to pat the wings dry (see notes for more detail on my setup).
9. Gently coat the surface of the wings with salt, fresh ground black pepper, and smoked paprika. I like to apply a light dusting of each straight from the shakers, which uses about 1/2 teaspoon for each spice. Flip the wings over and repeat with the same seasonings.
10. Using tongs, transfer the wings in a single layer onto the grill. Close the lid and let cook for 12 minutes.
11. Open the grill and flip each wing so the other side can cook. Close the lid and let cook for another 12 minutes. The wings should be crispy and done to your preference.
12. Remove the wings from the grill. Place in a bowl and toss with the prepared barbecue sauce. Serve immediately. Leftovers can be stored in the fridge for up to 3 days.

recipe adapted  >>>>>  here

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Recipes Cookbook - Strawberry Coconut Breakfast Bake

Strawberry Coconut Breakfast Bake |#Italiandesserts #Summerdessertseasy #Creamcheesedip #Mascarponerecipes #Creamcheeseappetizer #Summerdessertideas #Vegetarianrecipeshealthy #Nutritiousmeals #Bakedoatmealcups #Deliciousveganrecipes #Stuffedmushrooms #Portobellomushroom

Ingredients

• 2 cups unsweetened coconut flakes
• 3/4 cups chopped walnuts
• 1/4 cup chia seeds
• 1 tsp cinnamon
• 1 tsp baking powder omit for Paleo/Whole30
• 1/4 tsp salt
• 3 large eggs
• 1 cup unsweetened nut milk I use flax milk
• 1 ripe banana mashed
• 1/4 cup coconut oil melted
• 2 cups diced strawberries

Instructions

1. Preheat your oven to 350 degrees. Grease an 8 inch square pan and set aside.
2. In a large bowl, mix together your dry ingredients: coconut flakes, walnuts, chia seeds, cinnamon, baking powder, and salt.
3. In a smaller bowl, whisk together eggs and milk. Now add in coconut oil and mashed banana. Add wet ingredients into dry and mix well.
4. Now fold in strawberries.
5. Bake for 40-45 minutes, or until top is firm and golden.
6. Serve hot!

Recipe adapted  >>>>>  here

Recipes Cookbook - Chicken Chasseur or Hunter's Chicken

Chicken Chasseur or Hunter's Chicken |#ChickenChasseur or #Hunter'sChicken #Hunterschickenrecipe #Chickenchasseurrecipe #Boneinchickenrecipes #Frenchdinnerrecipes #Frenchfoodrecipes #Frenchcookingrecipes #Cookingrecipes #Poultryrecipes #Chickencacciatorerecipe #Chickendinner #Italianrecipes #Ethnicrecipes

Ingredients

• 8 Chicken Thighs Bone-In, Skin on
• 2 tbsp Clarified Butter or Light Cooking Oil
• 8 oz Mushrooms White Button or Baby Bella, sliced
• 2 Shallots Medium, chopped
• 1/4 cup Cognac Optional
• 1/2 cup White Wine Dry
• 1/2 cup Chopped Tomatoes Or 2 tbsp Tomato Paste
• 2 cups Chicken Stock Or combination of chicken and beef stock in 2:1 ratio
• 2 tbsp Wondra Flour Or All-Purpose Flour - optional if the sauce is not thick enough
• 1 tbsp Fresh Tarragon Chopped
• 1 tbsp Fresh Parsley Chopped

Instructions

1. Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
2. Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F. Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
3. If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
4. Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
5. If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
6. Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
7. Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Cinnamon Sugar Apple Cake

Cinnamon Sugar Apple Cake |#Caramelcake #Bananacakewithcreamcheesefrosting #Moistbananacake #Appledesserts #Applebundtcakerecipes #Freshapplecakerecipe #Appledesserts #Bundtcakerecipeseasy #Cinnamonsugarapplecake #Applebundtcakerecipes #Freshapplecakerecipe #Dessertrecipes

Ingredients

• 1 1/2 cups brown sugar
• 1/3 cup oil
• 1 egg
• 1 cup buttermilk (you can sub milk+vinegar, or plain yogurt+milk)
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 1/2 cups chopped apples (I used Wealthy heirloom)
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter

Instructions

1. Preheat oven to 325.
2. Mix ingredients in order given (except the last 3 ingredients).
3. Pour batter into a 9×13 greased pan.
4. Combine last 3 ingredients to make a topping and sprinkle it evenly over the batter.
5. Bake for 45 minutes. It’s delicious when served warm!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Dairy-free Chocolate Chip Shortbread

Dairy-free Chocolate Chip Shortbread | #Dairy-free #Chocolate #Chip #Shortbread #Cakecookies #Sugarcookiesdecorated #Cupcakecookies #Cookiedecorating #Cookingrecipes #Icedcookies #Vegandesserts #Vegansweets #Veganeating #Veganbaking #Veganfoods #Vegantreats

Ingredients

• 200 g dairy-free butter, (make sure it's a good tasting one!)
• 1 tsp vanilla extract
• 100 g caster sugar
• 300 g plain flour, sifted
• 1 tbsp cornstarch, or arrowroot powder
• 75 g dark chocolate chips, (dairy-free)

Instructions

1. Cream the butter, vanilla and sugar Stir in the flour and corn flour and mix into a dough.
2. Mix in the chocolate chips a small amount at a time, gently folding into the dough until it’s all combined.
3. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
4. Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
5. Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes.
6. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
7. Leave to cool for at least 10 minutes before serving.

recipe adapted >>>>>  here

Recipes Cookbook - The Best Soft and Chewy M&M'S Cookies

The Best Soft and Chewy M&M'S Cookies |#Fewingredientdessert #Cookiebarsrecipes #Easycookiesfewingredients #Dessertbars #Eggfreedessertrecipes #M&mcookierecipe #Smoresstuffedcookies #Cinnamoncrunchbananabread #M&mcookies #Fooddeserts #Bananarecipeshealthy #Desertsrecipes

Ingredients

• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt, or to taste
• 3/4 cup M&M’S, plus more for adding to dough mounds (I used Dark Chocolate M&M’S, other varieties may be substituted)
• 1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds

Instructions

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
3. Add the M&M’S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly.*
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
7. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

  RECIPE ADAPTED  >>>>>  here