Recipes Cookbook - Queso Smothered Chicken

Queso Smothered Chicken |#chicken #chickenrecipes #chickendinner #easyrecipe #easyfoodrecipes #simplerecipes #healthyfood #healthyrecipes #goodfood #Cookingrecipes #Poultryrecipes #Fooddishes #Yummydinners #Yummyfood #Cookingrecipes #Chickendishes #Garlicchicken #Fooddishes #Chickenbreast

Ingredients

• 1 bottle Lawry's Baja Chipotle 30 minute marinade (or Mesquite)
• 4 boneless chicken breasts, pounded to an even thickness
• 1 Tbsp olive oil
• 1 cup orzo
• 2 cups chicken broth
• 2 Tbsp tomato paste
• 2 tsp Southwest Seasoning or chili powder
• 1 (8-oz) package Velveeta, diced
• 1 (10-oz) can diced tomatoes and green chilies

Instructions

1. Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
2. While the chicken is grilling prepare the orzo.
3. Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned. Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.
4. Combine diced tomatoes & green chiles (undrained) and Velveeta in a medium bowl. Heat on HIGH in the microwave in 30 second intervals until cheese is melted.
5. To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.

recipe adapted >>>>>  here

Recipes Cookbook - Cheesy Hash Browns and Sausage Skillet

Cheesy Hash Browns and Sausage Skillet |#Cheesy #Hash #Browns and #Sausage #Skillet #Breakfastdishes #Yummybreakfast #Brunchrecipes #Cookingrecipes #Breakfastbrunch #Breakfastbrunchrecipes #Cookingrecipes #Brunchrecipes #Breakfastbrunch #Breakfastbrunchrecipes #Breakfastdishes #Yummybreakfast

Ingredients

• 1 (9.6 oz) package of Johnsonville Fully Cooked Breakfast Sausage, sliced
• 1 bell pepper (I used orange), diced
• ½ a small onion, diced
• 3 Tbsp olive oil
• 4 cups frozen shredded hash browns
• ½ cup shredded cheddar cheese
• salt and pepper to taste

Instructions

1. Heat a medium sized skillet over medium heat. Add the olive oil.
2. Add the sliced sausages, bell pepper and onion. Cook for about 1 minute before adding the hash browns. Season with salt and pepper.
3. Let cook until the hash browns are done and the peppers and onion are tender.
4. Add cheese and let it melt before serving.

recipe adapted >>>>>  here

Recipes Cookbook - 17 Healthy Grain Bowls You Should Make For Dinner

17 Healthy Grain Bowls You Should Make For Dinner | #Healthygrains #Grainbowl #Cookingrecipes #Dinnerrecipes #Healthybowls #Delicioushealthy #Grainbowlshealthy #Dinnerbowlshealthy #Powerbowlslunch #Lunchbowlshealthy #Grainbowlrecipe #Cookingrecipes

Ingredients

• 2–3 boneless skinless chicken breasts
• 3 bell peppers, any color, sliced
• 1 large red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning
• Salt and pepper
• 1 jar salsa
• 3 cups cooked brown rice, divided
• 1 can black beans, drained and rinsed
• 1 can corn
• 1 cup shredded cheddar cheese
• 1 lime, sliced into wedges
• Fresh cilantro to garnish

Instructions

• 1. Preheat oven to 400˚F/200˚C.
• 2. Line a baking sheet with foil.
• 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
• 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
• 5. Salt and pepper the peppers and onions, tossing to coat.
• 6. Top each chicken breast with a generous pour of salsa.
• 7. Bake in a preheated oven for 25 minutes.
• 8. Rest chicken for 10 minutes, before slicing into strips.
• 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
• 10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• 11. Meal-prep FTW! Enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - Chocolate Chip Yogurt Gluten Free Quick Bread

Chocolate Chip Yogurt Gluten Free Quick Bread |#Glutenfreeolivegardenbreadsticks #Glutenfreebreadsticks #Gfbananabread #Glutenfreecooking #Glutenfreedesserts #Foodswithgluten #macarons #Hotchocolatemacarons #Cookingrecipes #Cakerecipes #Sweetrecipes #Deliciousdesserts

Ingredients

• 1 3/4 cups (245 g) all-purpose gluten free flour (I used Better Batter)
• 6 tablespoons (54 g) cornstarch
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup (150 g) granulated sugar
• 6 tablespoons (84 g) unsalted butter, at room temperature
• 1 cup (227 g) plain yogurt, at room temperature
• 2 eggs (120 g, out of shell) at room temperature, beaten
• 3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch

Instructions

1. Preheat your oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
2. In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk. Create a well in the center of the dry ingredients, and add the butter, yogurt, and eggs. Mix on medium speed to combine with the paddle attachment or your handheld mixer. The batter will be thick. Add the chocolate chips tossed with cornstarch, and mix with a spatula or spoon until the chips are evenly distributed throughout the batter. Scrape into the prepared baking pan and, with wet hands, smooth the top. To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center. For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep.
3. Place the pan in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached. Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. Slice once cool and serve.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Cozy Autumn Wild Rice Soup

This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting. #Hamburgersoup #Fallsouprecipes #Dinnerrecipesforfamily #Vegansouprecipes #Sweetpotatosoup #Cozyautumnwildricesoup #Creamychickenrecipes #Creamygarlicsauce #Simplechickenrecipes #Creamygarlicchickenrecipes #Creamygarlicbutterchicken #Easycreamychickenrecipes

Recipes Cookbook - Bourbon Pecan Chicken

Bourbon Pecan Chicken | #Roundsteakandgravy #Buntcakerecipes #Bananapuddinglasagna #Twinkiebundtcake #Dinnerideasfamilymaindishes #Strawberryfrenchtoastcasserole #Sirachahoneychicken #Cookingrecipes #Dinnerrecipes #Yummyfood #Chickendishes #Poultryrecipes

Ingredients

• 1/2 cup finely chopped pecans
• 1/2 cup bread crumbs
• 2 tablespoons honey, divided
• 2 tablespoons Dijon mustard, divided
• 2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces
• salt and pepper
• 1 tablespoon olive oil or vegetable oil
• 1 tablespoon butter
• 3 tablespoons bourbon
• 1/4 cup heavy cream
• 1/4 teaspoon cayenne pepper
• 1/3 cup chopped pecans
• 1 tablespoon butter

Instructions

1. Combine finely chopped pecans and bread crumbs in a large ziptop bag. Set aside.
2. In a small bowl, stir together 1 tablespoon of honey and 1 tablespoon of Dijon mustard.
3. Season chicken breasts with salt and pepper and brush the honey/dijon mixture on both sides.
4. One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well.
5. Preheat oven to 375 degrees
6. Heat butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides.
7. Transfer chicken to a casserole dish and place in oven to finish cooking, about 10 to 12 minutes.
8. Wipe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Dijon mustard, heavy cream, cayenne pepper and pecans to pan. Simmer for about 2 to 3 minutes. Remove from heat and stir in butter until melted.
9. Season sauce to taste with salt and pepper.

recipe adapted  >>>>>  here

Recipes Cookbook - KETO ZOODLES WITH CREAMY MASCARPONE SAUCE

#2ingredientfudgecondensedmilk #Fudgerecipes #Cookingrecipes #Dessertrecipes #Healthyrecipes #Cakerecipes #Cilantrolimeshrimpsalad #Shrimpsaladhealthy #Mexicanshrimpsalad #Healthysummermeals #Cookingrecipes #Dessertrecipes

 

 

 

 

Ingredients

• FOR THE ZOODLES:
• 1 tablespoon extra virgin olive oil for cooking
• 1-2 cloves garlicminced or ran through a press
• 1-2 zucchini spiralized, to taste
FOR THE MARINARA-MASCARPONE SAUCE:
• 1/4-1/2 cup marinara sauce
• 2-3 tablespoonsmascarpone cheeseto taste
• kosher salt to taste
TO GARNISH:
• Parmesan cheesefreshly grated
• pecans roughly chopped to taste
• fresh basil ribboned
• black pepper freshly ground

 

 

 

 

 

Instructions

1. Heat up olive oil in a pan over medium heat and add in garlic. Sauté for a minute or two until lightly golden. Add in zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Transfer to a colander and allow to drain while you prepare the sauce. Remove any liquid from the pan.
2. Heat up a touch more olive oil in the pan. Add marinara sauce and mix-in mascarpone cheese, seasoning to taste. Add back in the zoodles and mix around to coat.
3. Serve right away with freshly grated Parmesan, pecans, basil and black pepper.

RECIPE ADAPTED  >>>>>  here

Rated 3.5/5 based on 87 customer reviews

Recipes Cookbook - Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)

Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo) |#Whole30InstantPotChickenTortilla-LessSoup(Paleo) #Lowcarbinstantpotrecipes #Instapotchickensoup #Instantpotchickensouprecipes #Roastbeefcrockpotrecipes #Instapotchickensoup #Instantpotmexicanrecipes #Wholefoodrecipes #Whole30recipes #Realfoodrecipes #Instantpotpaleo #Cookingrecipes #Whole30diet

Ingredients

Soup:
• 2 boneless skinless chicken breasts (about 1 1/2 pounds)
• 1 1/2 teaspoon salt
• 2 10-ounce cans cans tomatoes with green chiles
• 1 14.5-ounce can Whole30-compliant chicken broth
• 1 medium onion chopped
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1-3 teaspoons chipotle pepper powder if on Whole30. 1 teaspoon for mild, 3 teaspoons for hot. If not on Whole30, see note
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 2 zucchinis chopped or cut into 1/2" half moons
• 1 14-ounce can can full-fat coconut milk or coconut cream whisked until smooth
Garnishes:
• fresh avocado slices
• red onions , sliced thin
• fresh cilantro , chopped
• coconut cream
• lime juice
• shredded cheese , if not paleo or on Whole30
• tortilla strips , if not paleo or on Whole30
Equipment Needed
• Instant Pot

Instructions

1. Sprinkle boneless skinless chicken breasts with salt. Add the chicken breasts to the Instant Pot. Add the remaining ingredients in order, through zucchini.
2. Secure the lid on the pot. Cook at high pressure for 18 minutes. Allow the pressure to naturally release for ten minutes, then use the manual release. Pull out the chicken breasts and add coconut milk. Switch Instant Pot to Sauté mode and stir to combine. Dice chicken, then return it to the soup. Serve hot, topped with garnishes of choice.

recipe adapted >>>>>  here

Recipes Cookbook - Baked Lemon Pepper Wings

Baked Lemon Pepper Wings | #Buffalochickenwingsintheoven #Lemonpepperchickenwingsrecipebaked #Lemonpepperchickenwingsrecipefried #Wingstoplemonpepperwings #Smokedchickenwings #Crispybakedchickenwings #Crockpotrecipes #Lemonpepperchickenwingsrecipefried #Cookingvideos #Hawaiianfood #Wingstoplemonpepperwings #Crockpotchickenwings 

Ingredients

• 2 pounds chicken wings
• 2 tȧblespoons extrȧ virgin olive oil
• 1 tȧblespoon unsȧlted butter
• Juice from 1/2 lemon
• 1 tȧblespoon sȧlted lemon pepper seȧsoning

Instructions

1. Preheat oven to 400 degrees. Spray a baking rack with nonstick spray and place onto a baking sheet lined with aluminum foil (the foil will make cleanup easier).
2. Toss chicken wings in olive oil and lemon juice and place wings in a single layer onto the baking rack.
3. Bake for 50 minutes, or until chicken is crispy on the outside and fully cooked inside.
4. Melt butter in a bowl. Add lemon pepper seasoning and stir.
5. Add cooked chicken wings to a large bowl and drizzle the lemon pepper butter on top of the chicken. Mix with a wooden spoon until lemon pepper mixture covers chicken wings. Add more lemon pepper seasoning to taste.
6. Serve warm.

recipe adapted >>>>> here