Recipes Cookbook - LOW-CARB CRACK CHICKEN CASSEROLE

LOW-CARB CRACK CHICKEN CASSEROLE |#Ketocheeseburgercasserole #Ketorecipeseasy #Easyketomeals #Ketodinnerrecipeseasy #Lowcarbrecipesfordinner #Easydinnerrecipeshealthy #Ketophillycheesesteakcasserole #Ketohamburgercasserole #Ketogroundbeefcasserole #Lowcarbphillycheesesteakcasserole #Peanutbuttercuppokecake #Ketocrackchickencasserole

Ingredients

• 2 cups cooked chopped chicken
• 1/2 pound bacon, cooked and chopped
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup prepared Ranch dressing

Instructions

1. Preheat oven to 350ºF. Lightly spray an 8x8-inch or 11x7-inch pan with cooking spray.
2. Spread cooked chicken and cooked bacon in the bottom of prepared pan. Top with shredded cheese.
3. Whisk together eggs, heavy cream and ranch dressing. Pour on top of chicken mixture.
4. Bake, uncovered, for 30 to 35 minutes.

recipe adapted  >>>>>  here

Recipes Cookbook - Keto Chicken Thighs | Roasted Red Pepper Sauce!

Keto Chicken Thighs | Roasted Red Pepper Sauce! |#Parmesancrustedchicken #Bakedzucchini #Spicyfriedchickensandwich #Chickfilaspicychickenrecipe #Pansearedchicken #Roastedredpeppersauce #Roastedredpeppersauce #Roastedredpepperchickenchili #Redpeppercreamsauce #Sundriedtomatochicken #Whole30chickenrecipes #Cookingrecipes

Ingredients

• 1.5 lb chicken thighs, boneless/skinless
• 1 tbsp coconut oil
• 1 tsp pink salt
• 1/2 tsp black pepper
• 4 oz goat cheese
• 1-2 tbsp fresh parsley, chopped
• ROASTED RED PEPPER SAUCE
• 4 oz roasted red peppers (in water)
• 2 cloves garlic
• 2 tbsp olive oil
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 350 degrees and heat a large skillet to medium high heat.
2. Add the thighs to a large mixing bowl and season with salt and pepper.
3. Add coconut oil to the hot skillet and lay the thighs in the skillet. Cook 4-5 minutes on each side.
4. While the chicken is cooking, make the sauce. Add the roasted red peppers, garlic cloves and olive oil to a blender and pulse until pureed.
5. Add heavy cream to the sauce and blend once more.
6. Once thighs have cooked through most of the way, remove from heat and pour the sauce over the thighs. If desired, flip the thighs over to fully coat them.
7. Crumble goat cheese on top of the thighs and place in the oven for 10-12 minutes.
8. Garnish with fresh parsley and serve immediately!
9. Best stored in an air tight container in the fridge up to 5 days.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - Crispy Cinnamon Almond Flour Keto Waffles

Crispy Cinnamon Almond Flour Keto Waffles | #Ketopancakesalmondflour #Chafflerecipeketo #Ketowafflesalmondflour #Pumpkinwaffles #Coconutflourwafflerecipe #Almondflourwafflerecipe #Ketodinnerrecipes #Lowcarbbreakfast #Zucchinimuffinshealthy #Ketochocolatezucchinimuffins #Eggbites #Ketolasagna

 

 

Ingredients

Dry Mixture

• 1/2 cup super fine almond flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1/4 tsp baking powder
• ¼ teaspoon ground cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 1/2 tsp splenda or preferred sweetener

Wet Mixture

• 2 eggs divided
• 1 teaspoon vanilla extract
• 2 tbsp melted butter

 

Instructions

1. In a medium bowl, whisk together all of the dry ingredients in a bowl. Set aside.
2. Divide the eggs and place the yolks in one bowl and the whites into a medium sized bowl ( large enough to use a hand mixer to beat them in). Mix together the egg yolks, vanilla and butter and set aside.
3. Beat the egg whites until as light and fluffy as they can get ( the whites should form peaks when you life up the beaters).
4. Mix the egg yolks mixture into the dry ingredients. ( it will be a dry mixture.) Then proceed to add in the eggs whites, slowly mixing them in until the mixture is fully combined. You will lose some lift, don't worry, just combine them in until the mixture is smooth.
5. Preheat your waffle iron and make 4 waffles. Serve with butter and a low sugar syrup if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Slow-Cooker Chicken Cheesesteaks

Slow-Cooker Chicken Cheesesteaks | #Slowcookerrecipes #Slowcookerchicken #Chickenanddressingcrockpot #Crockpotchickenandstuffing #Chickencrockpotrecipesslowcooker #Crockpotmealschicken #Chickenphillycheesesteakcrockpot #Chickencheesesteakcrockpot #Crockpotchickenphillycheesesteak #Crockpotchickensandwiches #Crockpotchickenphillycheesesteak #Phillychickensandwichcrockpot

Ingredients

• 1 cup chicken broth
• 1 tablespoon dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ½ teaspoon onion powder
• ⅛ teaspoon garlic powder
• 1 + ½ - 2 pounds boneless, skinless chicken breasts
• coarse salt and fresh black pepper
• 2 large yellow onions, sliced in half moons
• 2 fire roasted (jarred) red peppers, sliced on the thicker side
• 2 jalapeno peppers, seeds and stems removed, minced, optional
• 2 cloves garlic, minced
• For Serving:
• hoagie rolls
• butter, for toasting
• american, provolone or sharp cheddar cheese
• refrigerator pickles
• hot sauce

Instructions

1. Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, 1 teaspoon coarse salt (or ½ teaspoon fine salt), and about ¼ teaspoon black pepper to a crockpot(I use a 4 quart) set on high and whisk together.
2. Season the chicken well with salt and pepper - if they're on the large side cut them in half - and nestle them into the crockpot.
3. Add the onions, peppers, and garlic.
4. Cook on high 4 hours or low 6 - 8. During the last hour remove the chicken to a cutting board and cut into bite-size pieces or shred with 2 forks. Return back to the pot. If there is a lot of liquid left in the crockpot let it cook with the lid off for a little while to evaporate some of it off.
5. To Serve:
6. Butter the insides of the hoagie rolls and toast in a hot skillet until golden brown.
7. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles, hot sauce too - if you like.

recipe adapted >>>>>  here

Recipes Cookbook - Steak with Creamy Peppercorn Sauce

Steak with Creamy Peppercorn Sauce |#Steak with #Creamy #Peppercorn #Sauce #SteakwithCreamyPeppercornSauce #Cookingrecipes #Meatrecipes #Meatdishes #Fooddishes #Beefdishes #Beefrecipes #Peppercornsauceforsteak #Peppercornsauceforsteak #Sirloinsteakrecipes #Aupoivresauce #Steakaupoivrerecipe

Ingredients

• 2 x 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
• Salt and pepper
• 1 tbsp vegetable oil
• SAUCE:
• 1/3 cup / 85 ml brandy or cognac (or marsala) (Note 2)
• 3/4 cup / 185 ml beef broth , low sodium (important! Note 3)
• 1/2 cup / 125 ml heavy / thickened cream
• 2 - 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)

Instructions

1. Take the steaks out of the fridge 20 minutes before planning to cook.
2. Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
3. STEAKS:
4. Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
5. Heat oil in a skillet over high heat until smoking.
6. Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
7. Stack the steaks on top of each other, then use tongs to sear the fat strip.
8. Transfer to plate, cover loosely with foil to rest while you make the sauce.
9. SAUCE:
10. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
11. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
12. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
13. Taste sauce, adjust salt (and pepper!) to taste.
14. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

recipe adapted >>>>>  here

Recipes Cookbook - Gooey Caramel Stuffed Brownies

Gooey Caramel Stuffed Brownies | #Weightwatchersfreestyle #Weightwatcherchickentenders #Wwchickentenderrecipes #Dessertrecipes #Cookingrecipes #Cakedesserts #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Dessertbars #Yummysweets #Sweetstreats

Ingredients

• For the Brownies:
• 2 1/4 cups granulated sugar
• 1 cup all purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 1/2 cups unsalted butter, melted
• 6 large eggs
• 4 teaspoons vanilla extract
• 12 ounces semi sweet chocolate chips
• For the Caramel Filling:
• 14 ounces sweetened condensed milk (1 can)
• 11 ounces caramel squares
• 1 teaspoon salt

Instructions

1. Preheat the oven to 375 degrees F. Line a 9 X 13 inch baking dish with parchment paper or foil.
2. In a large mixing bowl combine sugar, flour, cocoa powder, and salt. Stir well. Then whisk in melted butter, eggs, and vanilla extract. Finally, stir in the chocolate chips.
3. In a small sauce pot combine the sweetened condensed milk, unwrapped caramels, and salt. Set over medium heat. Stir until the caramels have melted into the condensed milk. Then remove from heat.
4. Spread half the brownie batter in the prepared baking dish. Pour the caramel over the batter and level out evenly. Then spread the remaining brownie batter over the top of the caramel.
5. Bake for 40-45 minutes, until a tooth pick inserted into the center comes out clean. Cool completely before trying to cut. Once cool, lift the entire sheet of brownies out of the pan by the edges of the parchment paper. Cut into 24-30 pieces.

recipe adapated >>>>>  here

Recipes Cookbook - BUFFALO CHICKEN NACHOS

BUFFALO CHICKEN NACHOS | #BUFFALO #CHICKEN #NACHOS #Buffalochickennachosrecipe #Chickennachosrecipe #Nachosrecipebeef #Easyrecipes #Buffalochickendipcrockpot #Foodcravings #Cookingrecipes #Mexicanfoodrecipes #Easymeals #Yummyfood #Dessertrecipes #Ethnicrecipes

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast
• Salt and pepper to taste
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 bag Corn tortilla chips 10-15 ounces
• 1 cup shredded colby jack cheese
• 2-3 green onions sliced

Instructions

1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional)
2. In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken.
3. Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes.
4. On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through.
5. Top with green onions and serve warm!

recipe adapted >>>>>  here

Recipes Cookbook - Famous Brick Street Chocolate Cake

Famous Brick Street Chocolate Cake | #3layermagiccakerecipe #Cakedesserts #Cupcakecakes #Cakecookies #Chocolatedesserts #Chocolateganacheicing #Densechocolatecake #Richchocolatecake #Brickstreetchocolatecakerecipe #Ganachefrosting #Chocolatecakefrosting #Famousbrickstreetchocolatecake

Ingredients

• Cake:
• 2 cups sugar
• 1 cup butter softened
• 1 1/2 teaspoons pure vanilla extract
• 3 large eggs
• 2 1/2 cups cake flour
• 1 cup baking cocoa sifted
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup instant chocolate pudding mix small box
• 2 1/4 cups buttermilk
• 1 cup semi-sweet chocolate chips
Chocolate Icing:
• 1/2 cup water
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 cup baking cocoa sifted
• 3 1/2 cups powdered sugar
• 3 tablespoons heavy cream more or less for consistency

Instructions

1. Cake:
2. Preheat CONVECTION OVEN ONLY to 350°.
3. Beat sugar, butter & vanilla in large bowl.
4. Beat in eggs.
5. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
6. Stir in semi-sweet chocolate chips.
7. Pour into greased tube pan.
8. Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
9. Cool cake completely before icing.
10. Chocolate Icing:
11. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
12. Remove from heat.
13. Stir in one cup cocoa.
14. Stir in powdered sugar, sifted.
15. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
16. Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.

RECIPE ADAPTED >>>>>  here