Recipes Cookbook - Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce | #Sun-Dried #Tomato #Pasta with #Chicken and #Creamy #Mozzarella #Sauce #Cookingrecipes #Fooddishes #Maindishrecipes #Yummyfood #Chickendinner #Ethnicrecipes #Cookingrecipes #Pastadishes #Dinnerrecipes #Chickendishes #Pastanoodles #Fooddishes

Ingredients

• gredients
• 3 garlic cloves , minced
• 4 oz sun-dried tomatoes
• 2 tablespoons olive oil
• 1 lb chicken breast tenderloins , sliced
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk)
• 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
• 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
• 1 tablespoon basil
• 1/4 teaspoon red pepper flakes
• 1/2 cup reserved cooked pasta water or more
• 1/4 teaspoon salt to taste

Instructions

1. In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.
2. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.
3. Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat.
4. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
5. Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.
6. To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil.
7. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
8. Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.
9. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
10. If the creamy sauce is too thick: Add about 1/2 cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of pasta water at once - you might need less or more of it.
11. Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

recipe adapted >>>>>  here

Recipes Cookbook - GOOD HUMOR STRAWBERRY SHORTCAKE OREO TRIFLE

GOOD HUMOR STRAWBERRY SHORTCAKE OREO TRIFLE |#Punchbowlcakerecipe #Goodhumorstrawberryshortcaketrifle #Oreocheesecake #Oreotriflerecipe #Strawberrypunchbowlcake #Peanutbuttertrifle #Summerdessertsforacrowd #Redvelvettrifle #Goodhumorstrawberryshortcaketrifle #Oreocheesecake #Oreotriflerecipe #Triffledesserts

Ingredients

• For the topping:
• 1 3 oz pkg strawberry gelatin mix
• 1/2 cup unsalted butter, softened
• 1 3 oz pkg vanilla instant pudding mix
• 1 cup all purpose flour, divided
For the trifle:
• 3 1/2 cups 2% milk
• 2 pkg instant strawberry pudding mix
• 1 pkg (8oz) cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 1 tub whipped topping
• 1 1/2 pkgs Strawberry Shortcake Oreos, crushed
For the whipped cream:
• 1 1/4 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. For the topping:
2. In a small bowl, combine the strawberry gelatin mix, 4 tbsp butter, and 1/2 cup of flour. Using a fork, mix the ingredients until a crumble forms. The mixture should look uniform. In another bowl, repeat the same steps with the vanilla pudding.
3. Spread both crumbles onto a parchment lined baking sheet. Bake at 350 degrees for 10 minutes. Check half way through to make sure it doesn't burn. Let the mixture cool completely and then mix it slightly to combine the flavors/colors.
4. For the trifle:
5. In a medium bowl, whisk the milk and pudding mix for 2 minutes and set aside.
6. In a large bowl, beat the cream cheese, butter, and powdered sugar until smooth. Stir in the pudding mixture until well blended.
7. Fold in the whipped topping until fully incorporated.
8. Place half of the cookies in a trifle dish and then top it with half of the pudding mixture. Repeat the layers. Place in the fridge while you make the whipped cream.
9. For the whipped cream:
10. In a bowl with a mixer beat the heavy cream until it starts to thicken and bubbles form. Add in the powdered sugar and vanilla. Continue to beat until stiff peaks form.
11. Spread the trifle with all of the whipped cream, and then top that with the strawberry-vanilla crumbs.
12. Refrigerate until ready to serve.

Recipe adapted >>>>>  here

Recipes Cookbook - Loaded Greek Chicken Avocado Salad

Loaded Greek Chicken Avocado Salad |#Tacosouprecipebeef #Tacosouprecipe #Falldinners #Mexicansouprecipes #Tacosoupcrockpotbeef #Easysoupsrecipes #Spinachstrawberrysaladrecipes #Lowcarbdinner #Strawberryfetaspinachsalad #Strawberrywalnutspinachsalad #Fetacheeserecipes #Lowcarbsalads

Ingredients

• 2 large skinless boneless chicken breasts , halved to make four fillets
Dressing / Marinade:
• 1/4 cup olive oil
• 1/4 cup lemon juice (juice of 1 lemon)
• 1 tablespoon red wine vinegar
• 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
• 2 tablespoons dried oregano
• 1 teaspoon salt
Cracked pepper For The Salad:
• 4 cups romaine lettuce leaves (or cos lettuce), washed and shredded
• 2 large Lebanese cucumbers , halved lengthways and sliced
• 2 vine ripened tomatoes , cut into small wedges
• 1/2 green pepper (or capsicum), deseeded and sliced
• 1/2 red onion , sliced thinly
• 7 oz | 200 g fresh Feta cheese , cubed
• 1/2 cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways
• 1 avocado

Instructions

1. Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
2. Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
3. While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
4. Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
5. Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange on salad. Drizzle with the reserved UNTOUCHED dressing, and serve!

recipe adapted >>>>>  here

Recipes Cookbook - MONTE CRISTO SANDWICHES

MONTE CRISTO SANDWICHES |#Montecristosandwicheasy #Montecristosandwichrecipe #Easysandwichrecipes #Grilledhamandcheesesandwich #Montecristosandwichsliders #Slicedhamrecipes #Montecristosliders #Cubansandwich #Turkeyandcheesesliders #Slidersrecipeshawaiianrolls #Hawaiianrollslidersturkey #Montecristosandwichrecipe

Ingredients

• 3/4 cup water
• 1 3/4 cup flour
• 3/4 cup milk
• 1 teaspoon baking powder
• 2 eggs
• 1/4 teaspoon salt
SANDWICH
• 3 cups canola oil, for frying
• Powdered sugar, for dusting
• 8 slices challah bread, 1/2-inch thick
• 2/3 pound sliced deli ham
• Raspberry or blackberry jam
• 4 slices Swiss cheese
• 2/3 pound sliced roasted turkey

Instructions

1. In an 8x8-inch baking dish, combine the flour, baking soda and salt. In a separate bowl, whick together the eggs, water and milk, then add to the flour mixture. Whisk thoroughly until smooth and no lumps of flour remain, then set aside.
2. On each of 4 slices of bread, arrange one slice of ham, turkey, and swiss. Top with the remaining bread slices, then using a sharp knife, slice each sandwich in half on the diagonal. You may wish to insert toothpicks to hold everything together until the sandwich is fried.
3. Heat oil over medium-high heat to between 365-375 degrees. If the oil starts to smoke, turn the temperature down. Working carefully, dip half of each sandwich into the prepared batter, lift out and allow excess batter to drip off, then lower gently into the hot oil. Repeat with the other half of the sandwich. Work in batches and do not crowd the pan.
4. Cook in the oil for about 3 minutes, then flip and cook the other side of the sandwich for another 3 minutes, until golden brown on both sides.
5. Gently remove each diagonal sandwich half from the hot oil using tongs and set on a paper-towel lined baking sheet. Place in a warm oven until ready to serve. Repeat the process with the remaining three sandwiches, frying each sandwich one at a time and allowing the oil temperature to come back up between each batch. When ready to serve, dust each sandwich with powdered sugar and serve with raspberry or blackberry jam on the side.

Recipe has been adapted from >>>>>  here

Rated 4.9/5 based on 901 customer reviews

Recipes Cookbook - Honey Rosemary Grapefruit Sodas

Honey Rosemary Grapefruit Sodas |#Honey #Rosemary #Grapefruit #Sodas #Summerdrinks #Drinkphotography #Grapefruitrosemaryfizz #Blackberrycocktail #Summerfood #Cocktaildrinks #Traditionalmexicanfood #Homemadehorchata #Raspberrylimeade #Mexicanfoodauthentic #Grapefruitrosemaryfizz #Mexicanricedrinkrecipes

Ingredients

for the rosemary grapefruit simple syrup (makes about 1-1/2 cups):
• 1 cup water
• 3/4 cup organic cane sugar
• 1/4 cup honey
• 1/4 cup fresh grapefruit juice
• 2 large strips of grapefruit zest
• 2–3 large sprigs of fresh rosemary
for the honey rosemary grapefruit sodas:
• 1–2 parts rosemary simple syrup
• 2 parts fresh grapefruit juice
• 3–4 parts sparkling water (I like LaCroix)
• ice/fresh rosemary sprigs/grapefruit slices for serving/garnish

Instructions

make the rosemary grapefruit simple syrup:
Heat the water, sugar, honey, and grapefruit juice in a medium sauce pan over medium heat, stirring occasionally, until the sugar is dissolved, about 5 minutes.
Add the grapefruit zest and rosemary, and let gently simmer for another 5 minutes. Remove from the heat, and steep for up to an hour.
Strain through a fine-mesh sieve into a glass jar, and chill before serving. Can be made in advance, and stored in the refrigerator for about a week.
make the honey rosemary grapefruit sodas:
To serve, fill a highball glass with ice. Add the rosemary simple syrup and fresh grapefruit juice. Stir to combine. Top with soda/sparkling water.
Garnish with grapefruit slices and/or a sprig of rosemary. Serve and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Instant Pot Whole “Rotisserie” Chicken

Instant Pot Whole “Rotisserie” Chicken |#Instantpotrecipeseasy #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instapotrecipes #Pressurecookerrecipes #Instantpotrecipeshealthyfamily #Instantpotshrimpboil #Instapotribs #Instantpotbabybackribs #Instantpotrecipesforbeginners

 

Ingredients

• 1 whole chicken mine was 4.3 pounds
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• 1 and 3/4 Tablespoons avocado oil (or you can use coconut or canola - something with a high smoke point)
• 1 yellow onion quartered (optional)
• 1 lemon halved (optional)
• 1 cup chicken stock or broth

Instructions

1. Remove all parts from the chicken cavity; rinse and pat dry with a paper towel.
2. Optional: place the onion and lemon in the cavity of the chicken.
3. Combine all of the spices, including salt and pepper, in a small ramekin dish; stir together.
4. Add the oil to the spices, and stir until incorporated.
5. Turn on your Instant Pot to preheat on the sauté setting on "normal."
6. Rub half of the oil and spice mixture on the breast side of the chicken.
7. Place the chicken, breast side down, in the preheated Instant Pot.
8. Carefully rub the other half of the oil and spices mixture on the other side of the chicken.
9. Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 minutes total.
10. Carefully flip the chicken over to the other side, and let it crisp up the skin on the other side for about a minute. Flipping it over was a little awkward, but it helps to use a sturdy burger flipper and some tongs.
11. Optional step: If you do not want your chicken sitting in the liquids, you can remove the chicken after it browns on the second side and place the trivet in the pot. Then place the chicken, breast side up, on the trivet.
12. Add in the chicken stock.
13. Place the lid on and lock it, per Instant Pot instructions.
14. Set to manual high pressure for 25 minutes.
15. Allow the Instant Pot to depressurize naturally (I.e., do not use the venting lever, but allow the pressure to dissipate slowly. Mine took about 15 minutes)
16. Remove the lid, and transfer the chicken to a serving plate. Mine was so tender that it was falling apart a little!
17. Let the chicken rest for about 5 minutes prior to serving.
18. I like to spoon or brush a little of the cooking liquid over the top just prior to serving to make the chicken extra juicy.

recipe adapted >>>>>  here

Recipes Cookbook - KETO LOW CARB TORTILLA CHIPS

KETO LOW CARB TORTILLA CHIPS |#Ketotortillarecipe #Healthytortillachips #Bestketotortillas #Ketolowcarbtortillachips #Ketorecipesvideos #Glutenfreerecipes #Ketotacoshells #Ketodessertrecipes #Ketotortillachips #Ketonachos #Lowcarbmozzarellasticks #Lowcarbeating

Ingredients

• 200 g / 2 cups pre-shredded mozzarella
• 75 g / 3/4 cup almond flour ground almonds work well too
• 2 tbsp psyllium husk or 2 tsp psyllium husk powder
• pinch salt
• optional: 1/4 tsp each garlic powder/onion powder/paprika

Instructions

1. Heat your oven to 180 Celsius / 356 Fahreheit.
2. Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
3. Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.
4. Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.
5. Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don't touch.
6. Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.

recipe adapted >>>>>  here