Recipes Cookbook - HONEY MUSTARD SALMON IN FOIL

HONEY MUSTARD SALMON IN FOIL |#Ketosalmonrecipes #Fishrecipes #Bakedsalmoninfoil #Sourcreamsalmon #Bbqsalmonrecipes #Salmonrecipesbakedinfoil #Honeyteriyakisalmon #Grilledsalmonrecipes #Ketosalmonrecipes #Salmonrecipeshealthy #Honeyglazedsalmon #Salmonrecipespanseared

Ingredients

• HONEY MUSTARD SALMON IN FOIL:
• 1 batch honey mustard sauce (see below)
• 2 pound side of salmon, boneless and skinless
• 1 tablespoon finely-chopped fresh parsley leaves
• HONEY MUSTARD SAUCE INGREDIENTS:
• 1/3 cup whole grain mustard
• 1/4 cup honey
• 4 cloves garlic, peeled and minced
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon black pepper

Instructions

1. To Make The Honey Mustard Salmon In Foil:
2. Heat oven to 375°F. Or heat a grill to medium heat.
3. Prepare your honey mustard sauce as directed below.
4. Line a large baking sheet with a large sheet of aluminum foil. Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
5. Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.
6. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)
7. To Cook In The Oven: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes. (Keep a close eye on the salmon while broiling, though, to be sure that the sauce does not burn.)
8. To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, until the fish is cooked through.
9. Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley, and serve immediately.
10. To Make The Honey Mustard Sauce:
11. Whisk all ingredients together in a small bowl until combined.

recipe adapted >>>>>  here

Recipes Cookbook - Creamy Chicken Casserole

Creamy Chicken Casserole |#Husbandsdelightcasserole #Hamburgermeatrecipeseasy #Chickencasserolerecipes #Easycasserolerecipes #Groundbeefrecipeseasy #Cookingrecipes #Mexicanfoodrecipes #Tacocasserolebake #Chickencasserolerecipes #Groundbeefstroganoff #Beefstroganoffeasy #Tacopiewithcrescentrolls

Ingredients

• chicken & marinade :
• 3 chicken breasts (about 2 1/2 pounds)
• 2 large eggs
• 1 1/3 cup whole milk
• 1/2 tsp table salt
flour mixture :
• 3/4 cup all-purpose flour
• 2 Tbsp ground paprika
• 1/4 tsp ground pepper
• 3/4 tsp table salt
Cream Mixture :
• 26 oz cream of chicken soup can, family size
• 1/4 cup sour cream
• 1 cup water
• 1 tsp table salt
• 1/4 tsp ground paprika
• 1/4 tsp ground black pepper
Toppings :
• 8 oz bacon, 1/2 pack, cooked
• 6 oz mushrooms, sliced and sauteed
• 6 oz shredded cheese, four cheese or mozzarella
• oil for frying

Instructions

1. Cut chicken breast into medium pieces (About 6-7 pieces per chicken).
2. Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become.
3. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt.
4. Take the chicken from the marinade and coat generously in the flour mixture. (Discard of the marinade.)
5. Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don't crowd the skillet. (Using two skillets works quicker.)
6. While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream, water, salt, paprika and pepper.
7. Once chicken cooks, transfer onto a plate lined with paper towel.
8. Cover the bottom of a 9"x13" dish with some of the cream.
9. Add the chicken pieces to the casserole dish.
10. Completely cover with the remaining cream. (If preparing the night before and will be cooking it the following day, wait for the chicken to cool before covering with the cream.)
11. Add half of the cheese. Add the cooked bacon and sauteed mushrooms. Sprinkle remaining cheese.
12. Bake 350° for 30 minutes, covered with foil. Remove foil and continue baking another 15-20 minutes until cheese melts and cream bubbles everywhere.

recipe adapted  >>>>>  here

Recipes Cookbook - Cookie Dough Fudge

Cookie Dough Fudge |#Strawberrycrumbbars #Summerdessertseasy #Sweetbreadrecipes #Strawberrydessertrecipes #Strawberrybarsrecipes #Dessertswithstrawberries #Brownierecipes #Smoresmacaronsrecipe #Cookiedoughbrowniesrecipe #Macaronsflavors #Chipsahoymallowbars #Cookiedoughcake

Ingredients

• 1 cup mini chocolate chips
• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup Ghirardelli white chocolate chips
• 1 can sweetened condensed milk

Instructions

1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
3. Mix in the flour and salt until completely incorporated. Set aside.
4. In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
6. Fold in the mini chocolate chips.
7. Pour the fudge into the prepared pan, spread evenly.
8. Refrigerate for 2 hours before cutting.
9. Store in the refrigerator until ready to serve.

recipe adapted >>>>>  here

Recipes Cookbook - Sweetheart Cinnamon Rolls

Sweetheart Cinnamon Rolls |#Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Holidayrecipes #Valentinesdaydesserts #Deliciousdesserts #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinessweets #Valentinedaycrafts

Ingredients

• 1 (13 ounce) refrigerated flaky cinnamon rolls with icing
• Optional: sprinkles

Sweetheart Cinnamon Rolls |#Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Holidayrecipes #Valentinesdaydesserts #Deliciousdesserts #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinessweets #Valentinedaycrafts

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9-inch round cake pan with non stick cooking spray.
3. Carefully unwind each roll into a long strip of dough, leaving center coiled.
4. Coil the unrolled end of each strip in toward center, making two equal coils.
5. Pull middle of strip down to make a point, forming a heart shape; pinch point.
6. Place in pan, points toward center.
7. Bake 13 to 15 minutes or until golden brown.
8. Cool 5 minutes before removing to cooling rack.
9. Spread or drizzle frosting over warm rolls.
10. Optional: add sprinkles.

Sweetheart Cinnamon Rolls |#Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Holidayrecipes #Valentinesdaydesserts #Deliciousdesserts #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinessweets #Valentinedaycrafts

Recipe adapted >>>>>  here

Recipes Cookbook - 3 Ingredient Paleo Flatbread

3 Ingredient Paleo Flatbread | #Paleochocolatechipcookies #Paleogeneraltsochicken #Paleoflatbread #Whole30chinesefood #Paleoasianchicken #Paleochinesefood #Paleoflatbread #Glutenfreenaan #Ketonaanbread #Paleorecipesdinner #Paleonaanbreadrecipe #Healthyrecipes

Ingredients

• 1/4 cup coconut flour, sifted
• 2 tsp homemade paleo Baking Powder (use standard if not strictly paleo)*
• 12 egg whites (not from a carton)
• 1 tsp sea salt
• Herbs of choice (I've used basil, red pepper flakes, garlic powder and rosemary before)
• Coconut oil/cooking spray

Instructions

1. In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
3. Allow to cool completely before using it as a wrap.

recipe adapted >>>>>  here

Recipes Cookbook - Better than Sex PUMPKIN Cake!

Better than Sex PUMPKIN Cake! | #Pumpkinrecipes #Thanksgivingrecipes #Pumpkinbreadrecipe #Fallfoodrecipes #Fallfoodsforparty #Holidaydesserts #Pumkincarmelcreamcheesepokecake #Pumpkinrecipes #Cookingrecipes #Cupcakecakes #Yummysweets #Deliciousdesserts

Ingredients

• 4 eggs
• 1 2/3 Cup white sugar
• 1 Cup vegetable oil
• 1-15 oz can pumpkin puree
• 2 Cups all purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 can of sweetened condensed milk
• Cream cheese frosting-
• 6oz softened cream cheese
• 6oz softened butter
• 3 cups powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350F
2. Grease a 9x13" baking pan with a non stick cooking spray
3. In a large bowl, mix together your eggs, vegetable oil, sugar, and pumpkin purée
4. Now mix in your flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt
5. Pour into your greased baking pan and bake for 35 minutes
6. Pour the half of the can of sweetened condensed milk evenly over the top of the still HOT cake
7. Allow to sit about 30 minutes then prepare your frosting
8. Scoop your frosting onto your cake and spread evenly with a spatula
9. Frosting -
10. Using a hand or stand mixer, beat your cream cream until you have a whipped texture
11. Now add in your butter and do the same
12. Add in your vanilla extract and one cup of powdered sugar at a time until you have a creamy frosting
13. ENJOY!

recipe adapted  >>>>>  here

Recipes Cookbook - CASHEW CHICKEN LETTUCE WRAPS

#Cashewchickenlettucewraps #Asiandinnerrecipes #Asianinspiredrecipes #Pfchangschickenlettucewraps #Summerdinnerrecipes #Ketocashewchicken #Healthyfood #Breadedzucchinisticks #Healthylunch #Zucchinisticksbaked #Cashewchickenlettucewraps #Healthyappetizers

Ingredients

• 1 pound (450 grams) boneless, skinless chicken breasts cut into bite seized pieces
• 4 tablespoons oyster sauce
• 4 tablespoons low-sodium soy sauce
• 2 tablespoons sesame oil or olive oil
• 2 cloves garlic minced or grated
• 1 teaspoon grated fresh ginger
• 1 teaspoon chili paste
• 1/3 cup (50 grams) raw cashews
• 8 Boston lettuce leaves
• Toppings (optional): thinly-sliced basil, sesame seeds

Instructions

1. Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.
2. Let the chicken marinate for 10 minutes.
3. Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.
4. Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.
5. Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.
6. Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve.
7. Enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - One Pot Low Carb Shrimp Alfredo

One Pot Low Carb Shrimp Alfredo |#Cookingrecipes #Nocarbdiets #Seafoodrecipes #Healthyrecipes #Ketorecipeseasy #Fishrecipes #Healthyrecipes #Lowcarbrecipes #Nocarbdiets #Cookingrecipes #Dinnerrecipes #Dietrecipes

Ingredients

• 1 Tbsp Olive oil
• 2 cloves Garlic diced
• 1 lb Shrimp, , cooked and peels tails off
• 18 oz Zucchini noodles, (4-6 zucchinis)
• 1 c . Cherry tomatoes, , halved
• 4 leaves Fresh Basil
• 1 jar Bertolli® Creamy Basil Alfredo Sauce
• Note: If you want to use fresh, , uncooked shrimp you can. Just saute the shrimp with the garlic for 2-3 minutes or until it becomes pink then proceed with the recipe as written.

Instructions

1. In a skillet over medium high heat add diced garlic and saute for 30 seconds.
2. Add shrimp, zucchini, tomatoes, fresh basil, and Bertolli® Creamy Basil Alfredo Sauce.
3. Cook for 5-7 minutes or until warmed through.
4. Enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - Low Carb Pecan Pie Recipes

Low Carb Pecan Pie Recipes |#Ketopecanpie #Nocarbdiets #Ketorecipeseasy #Lowcarbketorecipes #Ketogenicdiet #Ketodietrecipes #Ketocoffeecakemuffins #Ketodietrecipes #Ketosnacks #Lowcarbketo #Lowcarbsweets #Nocarbdiets  

  Ingredients

• CRUST
• 3/4 Cup Coconut flour
• 1.5 Large eggs
• 3 Tbsp erythritol
• 6 Tbsp Butter
• 3/4 Tbsp coconut oil
• 3/4 Tsp vanilla extract
• 1/2 Tsp Pink Salt
FILLING
• 2 Large eggs
• 10 Tbsp erythritol
• 2 Tbsp Butter
• 10 Tbsp sugar free maple syrup
• 1 Tsp vanilla extract
• 1 1/2 Cups Raw Pecans roughly chopped

   Instructions

1. Crust
2. Combine dry ingredients in a bowl and set aside.
3. Combine wet ingredients in a bowl, combine well and slowly start to add the dry ingredients until fully combined.
4. All the ingredients should form a soft dough.
5. Grease your pie pan and using your hands press the dough into the bottom and up the sides of the pan.
6. After bottom and sides are covered bake in a 350 degree over for 12 minutes. Keep an eye on it to make sure the edges don't burn!
7. Pull out of the oven and let cool fully (you can also let in cool over night in the fridge!)
8. Filling
9. Add all the ingredients, except the pecans, into a mixing bowl and combine well.
10. Layer the bottom of the cooled crust with the 1 1/2 cups of roughly chopped pecans.
11. Pour the wet ingredients mixture over top of the pecans and crust covering all the pecans.
12. Place pie into a 350 degree oven for 50 minutes.
13. Once you pull the pie out of the oven let it set for a couple hours before slicing into it!
14. Serve room temperature or reheat after it is fully set and enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Rustic Roasted Garlic Chicken with Asiago Gravy

Rustic Roasted Garlic Chicken with Asiago Gravy |#Cookingrecipes #Dinnerrecipes #Poultryrecipes #Meatdishes #Yummydinners #Roastedgarlicchicken #Lowcarbcrockpotrecipes #Dinnerrecipes #Cookingrecipes #Chickendishes #Crockpotrecipes #Yummyfood

Ingredients

• 1 tablespoon oil
• 4 (6 ounce) bone-in, skin on chicken thighs
• salt and pepper to taste
• 1 onion, diced
• 20 cloves garlic, peeled
• 2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)
• 2 tablespoons flour
• 1 cups chicken broth
• 1/2 cup asiago cheese (or parmesan), grated
• salt and pepper to taste

Instructions

1. Heat the oil in a large sauce pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3-5 minutes per side, before setting aside.
2. Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.
3. Sprinkle in the thyme and flour and cook for a minute.
4. Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
5. Mix the asiago into the sauce and season with salt and pepper to taste.
6. Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.

recipe adapted  >>>>>  here

Recipes Cookbook - Whole30 Lemon Chicken Skillet with Broccoli (Paleo, Low Carb)

Whole30 Lemon Chicken Skillet with Broccoli (Paleo, Low Carb) | #Grilledpineapplechicken #Lemonbroccolichicken #Whole30recipeseasy #Lightdinnerrecipes #Whole30lemonchicken #Pineapplechickenrecipe #Bakedchickenandbroccolirecipes #Onepanporkchops #Sheetpandinnerschicken #Tilapiasheetpandinner #Beefandbroccolisheetpan #Chickenandbroccolirecipeseasy

Ingredients

• 3–4 chicken breasts (I used three particularly large ones)
• 3 cups broccoli florets
• 1 cup Vital Proteins Organic Collagen Chicken Bone Broth (2 scoops + 1 cup water mixed well)
• 1/4 cup fresh lemon juice (about 1/2 small lemon)
• 1 tablespoon olive oil
• 1/2 tablespoon minced garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Parsley and lemon slices to garnish

Instructions

1. Heat oil in a large skillet over medium heat. Season the chicken breasts with chili powder, onion powder, salt and pepper on both sides and add to the skillet
2. Squeeze 1/2 lemon over chicken or dump in the juice, cooking for 5 minutes on each side
3. Add in broccoli, garlic, and chicken broth into the skillet. Let cook for an additional 10 minutes, stirring broccoli occasionally and flip chicken breasts one more time until chicken is cooked completely and broccoli is fork tender
4. Top with chopped parsley and another squeeze of lemon or lemon slices

recipe adapted >>>>>  here

Recipes Cookbook - Easy French Dip Sliders

Easy French Dip Sliders |#Slidersrecipeshawaiianrolls #Roastbeefsliders #Hamandcheesesliders #Dinnerideas #Cubansliders #Cubansandwich #Roastbeefsliders #Hothamandcheesesliders #Slidersandwiches #Chickencordonbleusliders #Chickencordonbluesliders #Kingshawaiianslidershamandcheese

Ingredients

• 2 tablespoons unsalted butter, softened
• 1 package Hawaiian sweet rolls (12 rolls total)
• 1 pound deli roast beef*
• 12 slices Sargento provolone cheese, separated, 1 package
• 1 and 1/2 cups French fried onions, optional
• Seasoning
• 8 tablespoons unsalted butter
• 1 packet Au Jus seasoning mix, separated
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon toasted sesame seeds
• 3/4 teaspoon dried minced garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon seasoned salt, optional**

Instructions

1. Preheat the oven to 350 degrees F.
2. Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
3. Without separating the rolls, slice the package of rolls in half (see video).
4. Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
5. In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt **(I like things salty! If you don't leave this out). Whisk until well combined.
6. Top the rolls evenly with this mixture (you don't need to use all of it, we usually use about 3/4ths) but just make sure all the rolls are entirely coated. If you have leftover put it in the fridge to top steak or bread at another time.
7. Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown -- about 15-20 minutes.
8. Remove and cut the sliders with a very sharp knife.
9. While the sliders are baking, take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken.
10. Serve with the sandwiches.

Recipe adapted >>>>>  here