Recipes Cookbook - Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken | #Slowcookerteriyakichicken #Cookingrecipes #Crockpotcooking #Crockpotslowcooker #Dinnerrecipes #Crockpotdinner #Spiralizerrecipes #Berryrecipes #Berryfrenchtoast #Dessertrecipes #Cookingrecipes #Cupcakecakes #

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/2 cup chopped white onion
• 1/2 cup honey
• 1/2 cup soy sauce (use low-sodium if desired)
• 1/4 cup rice wine vinegar
• 1 Tbsp. chopped fresh ginger
• 1/8 tsp. freshly ground black pepper
• 1/4 cup cold water
• 3 Tbsp. cornstarch
• (optional toppings: sliced scallions and toasted sesame seeds)

Instructions

1. Add the chicken breasts to the bottom of your slow cooker in a single layer.
2. In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
3. Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
4. Serve topped with scallions (green onions) and toasted sesame seeds if desired.

recipe adapated >>>>>  here

Recipes Cookbook - Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies | #Dessertrecipes #Bakingrecipes #Bestchocolatechipcookies #Smoresstuffedcookies #Fooddeserts #Softchewychocolatechipcookies #Softchocolatechipcookierecipe #Simplechocolatechipcookierecipe #Softandchewychocolatechipcookies #Bestchewychocolatechipcookies #Chocolatechipcookiesvideos #Basicchocolatechipcookies

Recipes Cookbook - No May Avocado Tuna Melt Recipe

No May Avocado Tuna Melt Recipe | #Pescatariandietforweightloss #Nomeatrecipes #Avocadotunasalad #Quickandeasydinnerrecipes #Healthydinnerrecipesfortwo #Cookingrecipes #Vegetarianrecipes #Sandwichrecipes #Cookingrecipes #Healthylunchideas #Healthybreakfast #Ethnicrecipes

Ingredients

• 4 slices whole wheat/grain bread
• 1 can Solid White Albacore, strained
• 1/2 avocado sliced
• 1 pinch sea salt
• 1 pinch black pepper
• 1 medium tomato sliced
• 4 leaves red leaf lettuce
• 4 slices havarti cheese (or other white cheese)
• 1 TBS butter

Instructions

1. In a medium bowl, add tuna, avocado, salt, and pepper; mix using a fork until completely combined.
2. Make your sandwiches: Place a slice of bread on the bottom and then layer cheese, tuna mixture, tomatoes, lettuce, and another slice of cheese. Top with remaining bread slices. Spread butter on outside slices of bread.
3. Using a large skillet heated over medium heat; add sandwiches (butter side down), and cook for 3-4 minutes, or until bread is lightly browned. Flip and cook for 2-3 minutes or until bread is browned (usually the 2nd side takes a shorter amount of time to cook).
4. Remove from skillet and let rest for 2-3 minutes. Using a serrated knife, slice the sandwiches down the middle and serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Sheet Pan Steak and Veggies

Sheet Pan Steak and Veggies |#Healthydinnerrecipes #Easydinnerrecipes #Quickdinnerideas #Supperideaseasyquick #Teriyakichicken #Cookingrecipes #Sheetpansteakandveggies #Ricepilafrecipeeasy #Onepansteakandveggies #Cookingrecipes #Sheetpanrecipes #Sheetpandinners

Ingredients

• 2 pounds baby red potatoes
• 16 ounces broccoli florets*
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds (1-inch-thick) top sirloin steak, patted dry

Instructions

1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
3. Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
6. Serve immediately with garlic butter, if desired.

recipe adapated >>>>>  here

Recipes Cookbook - Rosemary Focaccia Bread

Rosemary Focaccia Bread |#Facciabreadrecipe #Foccaciabreadrecipes #Homemadefocacciabread #Rosemaryfocacciabread #Focacciabreadrecipe #Noyeastbread #Rosemaryfoccaciabread #Rosemaryrecipes #Focacciabreadrecipe #Rosemaryfocaccia #Homemadefoccaciabread #Foccaciabreadeasy

Ingredients

• 2 1/2 cups lukewarm water divided
• 2 tbsp active dry yeast 2 envelopes
• 3/4 cup olive oil divided plus 2 tbsp
• 6 1/2 cups all purpose flour
• 4 tsp salt
• 1/4 cup chopped fresh rosemary
• Flaky Sea Salt for garnishing

Instructions

1. In a bowl of a stand mixer fitted with a dough hook combine 1/2 cup of the water and yeast. Stir to dissolve and let it sit for 5 minutes.
2. In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together.
3. Combine the flour and salt in another bowl.
4. Add the water/oil mixture to the yeast and whisk together.
5. Add half of the flour and mix on low with the dough hook.
6. Add the remaining flour and mix on low speed for 5 minutes then increase the speed to medium for another 10 minutes.
7. Dust your work surface with some flour and dump the dough onto it.
8. Gently knead the dough into a ball shape.
9. Wipe the inside of a large bowl with a splash of olive oil and set the dough ball into the bowl.
10. Cover with a towel and let rise for about one hour (first rise)
11. Punch the dough down to release the air and then knead it into another ball shape placing it back into the bowl for another hour to hour and a half. (second rise)
12. Repeat the process knocking out the air and forming back into a ball.
13. Place the dough ball back into the bowl and cover tightly.
14. Place the bowl with the covered dough into the fridge and let it sit overnight.
15. Next day bring the dough to room temperature for about 30 minutes.
16. Line an 18x13x1 inch deep baking sheet pan with parchment paper and set aside.
17. Shape the dough into a rectangle the same size as the baking pan (18x13)
18. Place the dough onto the prepared pan stretching it to the edges if needed.
19. Cover and let rise for about one hour or until the dough has risen slightly to the level of the pan.
20. Preheat the oven to 450 degrees F.
21. Brush the surface of the dough generously with the remaining olive oil.
22. Using your fingers, gently make the dimples by pressing your fingertips into the dough a few times.
23. Sprinkle the chopped rosemary over the surface followed by the flaky sea salt.
24. Place the pan into the oven and bake for about 20-23 minutes and the surface is a deep golden color.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - Honey Mustard Chicken Salad With Bacon & Avocado

Honey Mustard Chicken Salad With Bacon & Avocado |  #Ethnicrecipes #Yummyfood #Healtyfood #Stuffedpeppers #Delicioussalads #Lunchsalads #Honeymustarddressing #Honeymustardchickenavocadosalad #Saladrecipesfordinnerchicken #Grilledchickensalad #Honeymustardchickenbaconandavocado #Honeymustardchickensaladwithbacon

Ingredients

• Dressing / Marinade:
• 1/3 cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts
• For Salad:
• 1/4 cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• 1/4 cup corn kernels
• 1/4 of a red onion, sliced

Instructions

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

recipe adapted  >>>>>  here

Recipes Cookbook - SWEET POTATO CLEAN EATING BROWNIES

 SWEET POTATO CLEAN EATING BROWNIES  | #Chickencasserolerecipes #Ketoairfryerrecipes #Leftoverchickenrecipes #Ketoairfryerporkchops #Healthyraspberryrecipes #Raspberryyogurtmuffins #Mealprepcleaneating #Veganmealprep #Cleaneatingdesserts #Vegetarianmealprep #Mealprepbreakfastideas #Veganrecipesbreakfast

Ingredients

• 1 medium-sized Sweet Potato baked
• 3 Eggs
• 1/3 Cup Coconut Oil
• 1/2 Cup Maple Syrup
• 1 1/2 tsp Vanilla Extract
• 3/4 Cup Light Spelt Flour
• 2/3 Cup Raw Cacao Powder
• 1/2 tsp Real Salt
• 1 tsp Baking Powder
• Ganache
• 1 Cup Dark Chocolate Chips
• 1/2 Cup Coconut Milk

Method:

• 1. Bake the sweet potato and make sure skin is removed.
• 2. Prepare and preheat the over to 350 F and prepare the baking pan, greased.
• 3. Add the sweet potato, coconut oil, eggs, maple syrup and vanilla in a bowl to mix or use a food processor. Mix till very smooth. Make sure you take time to scrape the sides so we have all ingredients in.
• 4. In separate bowl, mix together spelt flour, cacao, baking powder and salt.
• 5. Mix with the first mixture and add the combined mixutre in the baking pan and bake for 17 minutes or till when you prick with a toothpick it comes out clean.
• 6. Make sure not to overbake the brownies.
• 7. Let it cool/
• 8. Next step is to prepare your ganache, in a microwave safe bowl add in the chocolate chips and half of the coconut milk. Microwave for 45 seconds. Remove from the microwave and stir. Add in the remaining coconut milk and mix until very smooth. Frost the brownies with the ganache and serve or let it set first before serving. Enjoy.

recipe adapted  >>>>>HERE

Recipes Cookbook - Rainbow Vegetarian Pad Thai with Peanuts and Basil

Rainbow Vegetarian Pad Thai with Peanuts and Basil |#Vegetarianmeals #Vegetarianrecipesdinner #Veggieshepardspie #Vegetariandinners #Vegetarianrecipeshealthy #Vegetarianshepherdspie #Vegetarianrecipesdinner #Easyveganmeals #Summervegetarianrecipes #Summersidedishes #Vegetablesoup #Veganthairecipes

Ingredients

• For the Pad Thai
• 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box)
• 1 zucchini
• 1 red pepper
• half a yellow onion
• 2 carrots
• 2 tablespoons oil
• 1 egg, beaten
• 1/2 cup peanuts, chopped
• 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped
For the Sauce:
• 3 tablespoons fish sauce or vegan fish sauce substitute
• 3 tablespoons brown sugar (or sub another sweetener)
• 3 tablespoons chicken or vegetable broth
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili paste (sambal oelek)

Instructions

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough).
3. Shake up the sauce ingredients in a jar.
4. Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
5. Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Slow Cooker Jerk Chicken Recipe

Slow Cooker Jerk Chicken Recipe | #slowcooker #slowcookerrecipes #chickenfoodrecipes #lunch #Jerkchickenrecipecrockpot #Slowcookerjerkchicken #Crockpotjerkchickenrecipe #Jamaicanjerkchickencrockpot #Healthycrockpotrecipes #Jerkchickenmarinade #Crockpotdinner #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Crockpotdishes #Easycrockpot

Ingredients

• 1 lime or lemon
• 6-7 chicken thighs or 3 -3 1/2 pound chicken cut up
• 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
• 1 or more Scotch Bonnet Pepper (Habaneros)
• 6 garlic cloves , chopped
• ½ tablespoon cinnamon powder
• ½ tablespoon allspice coarsely ground
• ½ teaspoon coarsely ground white pepper
• ½ teaspoon freshly grated nutmeg
• 3 tablespoons dark brown sugar
• 1 medium onion , coarsely chopped
• 3 green onions or scallions , chopped
• 1 sprig of fresh thyme
• 1 tablespoon fresh ginger , chopped
• 1 tablespoon Soy Sauce
• ½ cup pineapple juice or pineapple
• 1 tablespoon bouillon powder (optional)
• Salt and pepper to season

Instructions

1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
2. In a food processor or blender, combine the cinnamon, garlic, ginger, thyme, green onions/scallions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice, white pepper and pineapple juice or chunks. Pulse for about 30 seconds until blended
3. Drench the chicken with 3/4 of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3 hours or more
4. After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
5. While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken

recipe adapted >>>>>  here