Recipes Cookbook - Chicken Salad Wrap Recipe

Chicken Salad Wrap Recipe |#Southernchickensaladrecipe #Classicchickensaladrecipe #Chickensaladsandwicheasy #Easychickensaladsimple #Rotisseriechickensalad #Ketochickensalad #Ketobiscuitsandgravy #Ketobreakfastrecipes #Vegetarianketorecipes #Lowcarbchickensalad #Avocadochickensalad #Cleaneatingrecipesforweightloss

Ingredients

• 1 lb chicken, cooked
• 1/3 cup walnuts, toasted
• 12-15 grapes, red or green, halved
• 1/2 cup mayonnaise
• 3 Tbsp sour cream
• 2 small celery stalks, finely diced
• 3 Tbsp red onion, finely diced
• 1 Tbsp fresh parsley, finely chopped
• 1/2 tsp seasoned salt
• pepper, to taste
• 4 large flour tortillas
• green leaf lettuce
• 2 Roma tomatoes, sliced

Instructions

1. Dice the cooked chicken into about ½" cubes and place in a large mixing bowl. Add grapes and walnuts and toss to combine and set aside.


2. In a separate small bowl, combine the mayonnaise, sour cream, diced celery, red onion, parsley, seasoned salt and pepper. Stir until well combined. Pour the dressing over the chicken and mix until everything is coated. Cover the bowl and refrigerate for at least 1 hour.


3. After the salad has chilled for at least 1 hour, give it a stir and season to taste with salt and pepper. Lay a few lettuce leaves along the center of each tortilla and line up 2-3 slices of tomato on each wrap. Season lightly with salt and pepper then add about ½–¾ cup of chicken salad on top and fold the tortilla burrito-style. Wrap tightly with parchment paper and serve. Enjoy!

recipe adapted >>>>>  here

Rated 4.5/5 based on 855 customer reviews

Recipes Cookbook - HOT CHOCOLATE PANCAKES

HOT CHOCOLATE PANCAKES |#Applecinnamonpancakes #Breakfastpancakes #Brunchrecipes #Yummybreakfast #Dessertrecipes #Pancakesandwaffles #Gingerbreadpancakes #Crescentrollrecipesdessert #Browniepancakes #breakfast #Chocolatewaffleseasy #Chocolatecrescentrolls

Ingredients

• For the fudge topping
• 3/4 cup (128 grams) semisweet chocolate chips
• 1/2 cup heavy cream
For the pancakes
• 1 cup (127 grams) all-purpose flour
• 1/4 cup (25 grams) unsweetened cocoa powder
• 1/3 cup (66 grams) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground cinnamon
• 1 large egg
• 1 1/4 cups buttermilk or whole milk
• 2 tablespoons unsalted butter, melted
• Mini marshmallows, for garnish

Instructions

1. Make the topping:
2. In a small microwave-safe bowl, microwave the chocolate chips and cream until melted. Stir until smooth. Set aside.
3. Make the pancakes:
4. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
5. In a medium bowl whisk together the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, it’s okay to have lumps. At this point the batter can rest, covered, for up to 30 minutes.
6. Heat an electric griddle to 350°F, or a large nonstick pan to medium heat. Coat with butter. Pour batter by 1/4 cup onto the hot pan, spacing apart. Cook until the edges are set and bubbles have formed on the top, about 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done.
7. Keep cooked pancakes warm in the oven while you finish the batter and get ready to serve. Stack pancakes on plates and top with the fudge sauce and mini marshmallows.

recipe adapted  >>>>>  here

Rated 4.8/5 based on 3434 customer reviews

Recipes Cookbook - Healthy Peanut Butter Blondies

Healthy Peanut Butter Blondies |#Dairyfreecheesecake #Dairyfreedessert #Vegandessertrecipes #Vegandesserteasy #Vegancheesecakerecipe #Vegancheesecakeeasy #Healthypeanutbutterblondies #Vegandesserts #Dessertrecipes #Healthydesserts #Vegansweets #Healthysweets 

Ingredients

• 1 15 oz can chickpeas (garbanzo beans), rinsed and drained
• ½ cup peanut butter
• ¼ cup honey can substitute maple syrup for a vegan option
• ¼ cup coconut sugar
• 1 TBS almond milk
• 2 tsp vanilla
• ½ tsp sea salt
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ cup chocolate chips
• extra sea salt & chocolate chips for the top

Instructions

1. Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.
2. Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
3. Blend until creamy and smooth.
4. Once smooth, add chocolate chips and mix by hand.
5. Pour mixture into your prepared pan and spread out evenly.
6. Sprinkle a few more chocolate chips and sea salt on top.
7. Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
8. Let cool for at least 15 minutes, then enjoy!
9. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!

Recipe adapted  : here

Recipes Cookbook - Slow Cooker Asian Chicken Lettuce Wraps

Slow Cooker Asian Chicken Lettuce Wraps |#Healthycrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotslowcooker #Dinnerrecipes #Crockpotdishes #Cookingrecipes #Healthyrecipes #Chickendishes #Yummyfood #Pfchangschickenlettucewraps #Asianrecipes

Ingredients

• 2 lbs ground chicken (not ground chicken breast)
• 3 cloves garlic , minced
• 1 red bell pepper , cored and finely chopped
• 1/2 cup finely chopped yellow onion
• 1/2 cup hoisin sauce
• 2 Tbsp soy sauce
• Salt and freshly ground black pepper
• 1 (8 oz) can sliced water chestnuts, drained and rinsed
• 1 1/2 cups cooked white or brown rice
• 3 green onions , sliced
• 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)
• 2 heads iceberg lettuce

Instructions

1. Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker.
2. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
3. Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Recipe adapted >>>>>  here

Recipes Cookbook - Cream Cheese Stuffed Banana Coffee Cake

Cream Cheese Stuffed Banana Coffee Cake |#Dessertrecipes #Cookingrecipes #Cakedesserts #Cupcakecakes #Sweetbread #Cakefrosting #Creamcheeserecipes #Creamcheesedesserts #Yummysweets #Applerecipes #Mexicanchocolatecake #Spiralizerrecipes

Ingredients

• Cinnamon Walnut Streusel
• 1/2 cup walnuts
• 1/2 cup flour
• 1/2 cup brown sugar, packed
• 1/2 tablespoon cinnamon
• 4 tablespoons cold butter, cubed
• Banana Cake
• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 large eggs at room temperature
• 1 cup mashed bananas (about 2 large ripe bananas)
• 1 tablespoon vanilla extract
• 1 1/4 cups sour ream (not nonfat) at room temperature
• 1/2 cup semi-sweet chocolate chips (optional)
• 1/2 cup walnuts, chopped (optional)
• Cream Cheese Filling
• 8 ounces cream cheese, softened
• 1/4 cup Reserved Batter (see instructions)
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Vanilla Glaze
• 1 cup Powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• Garnish (optional)
• Garnish (optional)
• mini chocolate chips

Instructions

1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.
5. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.
6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.
9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Some readers have stated their cake was not done in 60 minutes, so if it's not done, bake on! Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
11. Store in the refrigerator for up to 7 days.

recipe adapted >>>>>  here

Recipes Cookbook - Baked Garlic Parmesan Pork Chops

Baked Garlic Parmesan Pork Chops | #Porkchoprecipesbaked #Garlicbrownsugarporkchops #Porkchoprecipeseasy #Porkchopsandrice #Porkloinchopsrecipes #Porksteakrecipes #Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Porkchoprecipeseasy #Ketoporkchoprecipes #Easyweeknightdinners #Easydinnerrecipesfortwo

Ingredients

• 4 boneless pork chops, 1" thick
• ½ cup parmesan cheese, grated
• ¼ cup Italian seasoned dry bread crumbs
• ½ tsp dried parsley
• ½ tsp black pepper
• ½ tsp garlic powder
• olive oil

Instructions

1. * If brining the pork chops: place the 4 tablespoons of salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 30 minutes to 4 hours.
2. Preheat oven to 400 degrees.
3. Combine bread crumbs, seasoning and parmesan cheese on a plate.
4. Pat dry each chop with paper towels and rub each with olive oil and dredge in the coating.
5. Press the mixture over the pork chops to make sure they are well covered in it.
6. Heat a large (oven safe) skillet over high heat.
7. Pour olive oil to coat. Add pork chops to the pan and cook for 3- 4 minutes, until golden brown on one side.
8. Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes.
9. Chops will get browned, but You can also finish them off under the broiler for a minute or two to get them extra browned on top.
10. Serve immediately with a veggie like these delicious fresh broccoli that I steamed.

recipe adapted >>>>>  here

Recipes Cookbook - CHOCOLATE SWISS ROLL

CHOCOLATE SWISS ROLL | #Ketoairfryerrecipes #Ketoairfryerporkchops #Dessertrecipes #Chocolaterollcake #Cakedesserts #Cupcakecakes #Cakeflavors #Strawberrychampagnecake #Pinkchampagnecake #Englishmuffinrecipe #Dessertrecipes #Cookingrecipes

Ingredients

• 4 large eggs, separated, room temperature
• 3/4 cup (150g) caster/granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup (60g) Greek-style yogurt
• 1 cup (100g) cake flour*
• 1 teaspoon baking powder
• 1/4 cup (25g) cocoa powder
• 1/4 teaspoon salt
FOR THE FILLING
• 1 cup (240ml) heavy cream
• 1/2 cup (60g) icing/powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. For the Cake
2. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
3. Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Beat in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.
4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
5. Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
6. Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
7. For the Filling
8. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.
9. Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

recipe adapted  >>>>>  here

Recipes Cookbook - EASY HONEY GARLIC PORK CHOPS RECIPE

EASY HONEY GARLIC PORK CHOPS RECIPE |#Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Pastadishes #Foodrecipesfordinner #Creamybeefandshells #Dinnerideaseasy #Porkchoprecipesbaked #Garlicbrownsugarporkchops #Porkchoprecipeseasy #Bbqporkchopsongrill #Porksteakrecipes #Dinnerrecipes

Ingredients

• 4 pork chops bone in or out
• Salt and pepper, to season
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 6 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup water (or chicken broth)
• 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

Instructions

1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

recipe adapted >>>>>  here

Recipes Cookbook - CHEESY CHICKEN TORTILLA SOUP

CHEESY CHICKEN TORTILLA SOUP |#Souprecipeseasy #Cheesychickenenchiladasoup #Latinfood #7cantacosoup #Cheesychickentortillasoup #Mexicanpartyfood #Cheesychickentortillasoup #Tortellinirecipessoup #Cookingrecipes #Delicioussoup #Soupsandstews #Soupandsalad

Ingredients

• 1 tablespoon olive oil
• 1/2 of 1 yellow onion, diced (optional)*
• 1 teaspoon minced garlic
• 1 can (10 ounces) red enchilada sauce (I use mild)
• 1 can (10.5 ounces) fire-roasted diced tomatoes with green chiles added in, undrained
• 1 can (15 ounces) chili beans in mild sauce (found near kidney beans in the grocery store)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) fire-roasted corn, drained
• 3 and 1/4 cups Swanson Chicken Stock** (you can use Swanson Chicken Broth)
• 1/2 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 and 1/2 teaspoons chili powder
• 4 ounces full fat cream cheese, softened
• 1 package (8 ounces) sharp cheddar cheese, freshly grated
• 2 cups pre-shredded rotisserie chicken
• Toppings: tortilla strips, sour cream, avocado, fresh lime, and fresh cilantro

Instructions

1. Place a large dutch oven or pot over medium high heat and add the olive oil. While that oil is heating, give a quick dice to the yellow onion. Alternatively add a pre-chopped onion (or frozen chopped onion) to the oil once it is hot and shimmering. Saute, stirring occasionally for 3-4 minutes. (While the onion is cooking, open and prepare cans.
2. Add in the garlic and stir for another 30 seconds. Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and chicken stock or broth. Stir to combine and increase the heat to high. While it's heating through to a boil, add in the cumin, paprika, seasoned salt, pepper, and chili powder. Stir again.
3. Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave). Once the soup is boiling, stir in the cream cheese. Let that melt down a bit while you grate the cheddar cheese.
4. Briskly whisk the soup until the cream cheese completely melts into the soup. Stir in the grated cheddar cheese and stir until melted. Stir in the rotisserie chicken.
5. Serve with your favorite toppings such as sour cream (we use fat free), a chopped avocado, fresh lime juice, tortilla strips, fresh chopped cilantro, pico de gallo, guac, etc. -- whatever you like best!

recipe adapted  >>>>>  here