Recipes Cookbook - Cream Cheese and Chicken Taquitos Recipe

Cream Cheese and Chicken Taquitos Recipe | These are really good and simple to make! I #Summerfoodrecipes #Chickentaquitosbaked #Dinnerideas #Chickentaquitosrecipe #Ovenbakedtaquitos #Summerfooddinner

Ingredients

• 3 cups chicken cooked and shredded
• 6 oz cream cheese softened
• 1/3 cup sour cream
• 1/2 cup salsa
• 1 1/2 cups colby jack cheese
• 1 1/2 cups baby spinach chopped and stems removed
• 12 6 inch corn tortillas
• vegetable or canola oil for frying

Instructions

1. Heat ½" oil in a sauce pan on medium heat.
2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
4. Repeat until all the tortillas are filled, rolled and fried.
5. Set on paper towels to drain.
6. Serve warm and ENJOY!

recipe adapted >>>>>  here

Recipes Cookbook - Skirt Steak Orzo Pasta Skillet

Skirt Steak Orzo Pasta Skillet | #Blueapronrecipes #Hellofreshrecipesmeals #Wholefoodrecipes #Hellofreshrecipes #Healthycasserolerecipes #Cookingrecipes #Parmesanbasilorzo #Orzosidedish #Chickenorzorecipes #Cookingrecipes #Dinnerrecipes #Pastarecipes

Ingredients

• 8 ounces orzo pasta about 1 1/3 cup
• 15 ounce can tomato sauce or puree
• 2 1/2 cups chicken broth
• 1 large red bell pepper chopped
• 1 small onion diced
• 5 cloves garlic minced
• 1 teaspoon basil
• 1 teaspoon oregano
• fresh chopped chives for garnish
For marinating the steak:
• 12 ounces skirt steak
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Add all marinade ingredients to a ziploc bag. Toss to coat the steak. Marinate in the refrigerator until ready to cook, at least 1 hour.
2. Heat an oiled skillet over medium to medium-high heat for a few minutes. Add marinated steak. Cook for 3 minutes, flip the steak, and cook another 3 minutes. Turn the heat to low and and let cook for another 10 minutes or until desired doneness. Transfer to a plate and cut into slices.
3. Heat the same skillet over medium heat. Add onion, bell pepper, and garlic, cooking until the vegetables soften, a few minutes, stirring occasionally.
4. Add orzo, tomato sauce, chicken broth, basil, and oregano. Stir. Bring to a simmer over high heat, then gradually lower heat down to medium-low to maintain the simmer. Let simmer until the orzo is cooked and the sauce thickens, about 15 minutes, stirring frequently so the orzo does not stick to the pan.
5. Remove pan from heat. Add salt to taste, if necessary. Divide orzo into serving bowls, top with skirt steak, and garnish with chives.

recipe adapted  >>>>>  here

Recipes Cookbook - Low-Carb Deconstructed Pizza Casserole

Low-Carb Deconstructed Pizza Casserole |#Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Ketodinnerrecipes #Ketosnacks #Ketodietforbeginnersmealplan #Ketozucchinifries #Lowcarbrecipes #Ketobreakfast

Ingredients

• 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
• 5 links (19.5 oz.) uncooked turkey or pork Italian sausage
• 2 tsp. + 2 tsp. olive oil
• 1/2 tsp. dried oregano
• salt and fresh-ground pepper to taste (I didn’t use much salt.)
• 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
• 1 1/2 cups grated Mozzarella cheese
• 15 slices pepperoni, cut in half (I used regular pepperoni, but you can use turkey pepperoni if you prefer)

Instructions

1. Preheat oven to 400F/200C.
2. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
3. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
4. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher (affiliate link) to break the sausage apart.)
5. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
6. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.
7. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
8. Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.
9. Layer the mushrooms over the sausage-tomato mixture.
10. Cut pepperoni in half.
11. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
12. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Recipe adapted >>>>>  here

Recipes Cookbook - Vegan Red Thai Coconut Curry

Vegan Red Thai Coconut Curry |#Asianrecipes #Vegetarianindianrecipes #Indianfoodrecipesvegetarian #Vegetariankorma #Thaicurryvegan #Veggiekorma #Whole30cashewchicken #Cookingrecipes #Weightlossdinnerrecipes #Vegandinners #Wholefoodrecipes #Veganfoods

Ingredients

• Sauce
• 1 White Onion finely diced
• 1 thumb sized Piece of Ginger minced
• 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
• 2 x 400ml cans Coconut Milk
• 2 tsp Chilli Paste (sambal oelek)
• 4 tbsp Soy Sauce
• 1 tsp Rice Wine Vinegar
Vegetables
• 1 head Broccoli cut into florets
• 6-7 Small Potatoes quartered
• 1 large handful Green Beans
• 1 cup Frozen Peas
• 1 block (250g) Tofu cut into 1 inch cubes
• 1 large handful Spinach
Toppings
• 1/2 Red Onion
• 1 Red Chilli
• Fresh Coriander
• Sesame Seeds

Instructions

1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
3. Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
4. In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
5. Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
6. Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.

recipe adapted  >>>>>  here

Recipes Cookbook - Dominican Chimichurri Burger

Dominican Chimichurri Burger |#Cookingrecipes #Dessertrecipes #Ketodinner #Diyfood #Breakfastideas #Yummyfood #Polloguisadodominicano #Locriodepollodominicano #Pastelondeplatanomaduro #Dominicanchickenrecipes #Pastelonrecipe #Puertoricanrecipes

Ingredients

• For the Sauce
• 3 tablespoons mayonnaise
• 1 1/2 tablespoons ketchup
• 1/2 teaspoon garlic powder
• For the beef patty
• 1 garlic clove
• 1 small onion, quartered
• 1/2 bell pepper
• 1 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 pound ground beef, lean
• For the burgers
• 1 small onion, cut into rings
• 1 tomato, cut into slices
• 2 cups cabbage, shredded
• 3 panes de agua or roll bread buns

Instructions

1. In a small bowl, mix mayonnaise, ketchup and garlic powder until well combined. Reserve.
2. Pulse garlic, onion, bell pepper, salt, and pepper in a food processor until you obtain a coarse paste.
3. Add this mixture to the meat plus a tablespoon of Worcestershire sauce. Mix to combine. Divide the meat into three portions. Shape each portion into a ball and then flatten slightly to make into patties.
4. Brush a stove-top grill with some olive oil and heat over high heat. Grill the patties, rotating until they are cooked through, about 5-6 minutes each side. Reserve.
5. Add the cabbage to the grill pan and sprinkle with a little salt. Cook the cabbage slightly, no more than 2 minutes, stirring occasionally.
6. Toast your burger bun on the grill pan and then assemble. Place meat in the bun, top with tomatoes, onions, cabbage and mayo-ketchup sauce.
7. Serve warm with an ice-cold beer.

Recipe adapted >>>>>  here