Recipes Cookbook - Asparagus Sweet Potato Chicken Skillet

Asparagus Sweet Potato Chicken Skillet | #Quickmeals #Chickenrecipesfordinner #Grilledpineapplechicken #Whole30recipes #Chickeneasy #Asparagussweetpotatochickenskillet #Healthydinnerrecipes #Dinnerideas #Pestochicken #Easyhealthydinner #Pecancrustedchicken #Easyweeknightdinners

Ingredients

• 1 pound free-range organic boneless chicken breasts
• 1 tablespoon extra virgin olive oil
• Salt and ground fresh black pepper
• 3 garlic cloves — minced
• 1 medium sweet potato — peeled and diced
• ½ cup chicken broth or water
• ½ pound fresh asparagus — cut at a diagonal in 1 and 2-inch pieces
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper

Instructions

1. On a cutting board, cut the chicken into small pieces, and season with salt and pepper.
2. In a skillet over medium heat, add the olive oil, garlic, and chicken.
3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.
4. In the same skillet, add the sweet potatoes and chicken broth.
5. Cook for about 7-10minutes or until the sweet potatoes are cooked.
6. Add the asparagus, and cook for about 4-5 minutes until tender.
7. Return the chicken to the pan, and stir to combine thoroughly.
8. Season with salt, pepper, and crushed red pepper.

recipe adapted >>>>>  here

Recipes Cookbook - Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie |#Piedessert #Eatdessert #Sweetrecipes #Nobakedesserts #Yummysweets #Decadentdesserts #Dessertrecipes #Dessertrecipeseasy #Oreodessert #Oreofudgecheesecake #Brownieoreodessert #Sluttybrownies

Ingredients

• 1 (14.3 oz) package whole Oreos (about 36 Oreos)
• 1 cup (16 tablespoons) butter, divided
• 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
• 1 cup powdered sugar
• 1 cup chocolate chips
• 1/2 cup heavy whipping cream

Instructions

1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
3. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.

Recipe adapted >>>>>  here

Recipes Cookbook - Sweet Potato Broccoli Chicken Bake

Sweet Potato Broccoli Chicken Bake |#Whole30lunch #Chickenandsweetpotatorecipe #Sweetpotatobroccolichickenbake #Cookingrecipes #Dinnerrecipes #Wholefoodrecipes #Sweetpotatobroccolichickenbake #Kalerecipes #Healthyrecipes #Cookingrecipes #Cleaneatingrecipes #Wholefoodrecipes

Ingredients

• 1 lb. boneless, skinless chicken breast or thighs, cubed
• 3–4 cups broccoli florets
• 1 large sweet potato, ¼ inch small cubes–small cubes are key (~1 1/2 cups cubed)
• 2/3 cup red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup raisins or refined sugar-free cranberries (we like Made in Nature)
• 3 Tbsp. chopped walnuts or nuts of choice*
• 1/3 cup olive oil or avocado oil
• 1 ½ tsp. Italian seasoning, dried
• 1/2 tsp. sea salt
• ¼ tsp. pepper

Instructions

1. Preheat oven to 375 °F.
2. Line a baking sheet with parchment.
3. On the pan, combine the broccoli, sweet potato, onion, and garlic. Drizzle with oil, add seasonings, salt and pepper and toss to coat. Spread evenly amongst the pan, cover with foil and bake for 12 minutes.
4. After the 12 minutes remove from oven, add chicken, toss and place back in oven to bake for another 8 minutes. Then again remove from oven, add raisins and walnuts, toss once more and place back in oven without foil this time and bake for another 8-10 minutes or until chicken is cooked through and sweet potatoes are soft.

recipe adapted  >>>>>  here

Recipes Cookbook - Easy Chicken Stir Fry Recipe

Easy Chicken Stir Fry Recipe |#Chickenandgreenbeanstirfry #Chickendinnerrecipeshealthy #Greenbeanrecipes #Stirfryrecipes #Chinesefoodrecipes #Cookingrecipes #Easychickenrecipes #Easychickenstirfry #Stirfryrecipeschicken #Easychickenstirfryrecipes #Stirfrysauce #Healthydinnerrecipeschicken

Ingredients

• 1 lb boneless, skinless chicken breast cut into 1 inch cubes
• salt and pepper to taste
• 2 tbsp olive oil divided
• 2 cups broccoli florets
• 1/2 yellow bell pepper cut into 1 inch pieces
• 1/2 red bell pepper cut into 1 inch pieces
• 1/2 cup baby carrots sliced
• 2 tsp minced ginger
• 2 garlic cloves minced
Stir Fry Sauce
• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup low sodium chicken broth
• 3 tbsp low sodium soy sauce
• 1/4 cup honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Instructions

1. Stir Fry Sauce
2. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
3. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
4. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
5. Reduce heat to medium and add remaining tablespoon of oil to the skillet.
6. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
7. Add chicken back into the skillet and stir to combine.
8. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
9. Bring to a boil, stirring occasionally, and let boil for one minute.
10. Serve with rice and/or chow mein if desired.

recipe adapted  >>>>>  here

Rated 4.3/5 based on 280 customer reviews

Recipes Cookbook - French Chicken Casserole a la Normande

French Chicken Casserole a la Normande |#Frenchfood #Frenchfoodrecipes #Frenchcooking #Tarragonchicken #Honeymustardchickenthighs #Recipeswithhoney #Saffronrecipes #Persianrecipes #Persianchickenrecipe #Persianchickenandrice #Persiansaffronchicken #Ethnicrecipes

Ingredients

• 1 tbsp olive oil
• 2 lbs chicken thighs and legs
• salt
• 4 shallots diced or one medium onion
• 1 rib celery diced
• 4-5 thyme sprigs
• 2 cloves garlic minced
• 125g/4 oz bacon lardons or 6 strips of bacon, chopped
• 2 tbsp brandy or whiskey
• 2 tbsp flour
• 85 ml/1/3 cup chicken stock
• 400ml/1 1/2 cups hard dry apple cider such as Strongbow
• 2 apples peeled, cored and cut into wedges
• 125ml/1/2cup double cream/heavy cream

Instructions

1. Turn the oven on to 180C/350F.
2. Pat dry chicken legs and thighs with a paper towel and salt all over.
3. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside.
4. Discard the chicken fat or reserve it for another use if desired.
5. Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
6. To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring.
7. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
8. Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.
9. Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
10. Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer.
11. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
12. Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered.
13. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.

recipe adapted  >>>>>  here

Recipes Cookbook - Dump-and-Bake Healthy Chicken Parmesan

Dump-and-Bake Healthy Chicken Parmesan | #Dump-and-Bake #Healthy #Chicken #Parmesan #Cookingrecipes #Fooddishes #Bakeddishes #Easydinnerrecipes #Chickendinner #Casserolerecipes #Cookingrecipes #Fooddishes #Chickendishes #Yummydinners #Easymeals #Pastarecipes

Ingredients

• 6 small boneless, skinless chicken breasts (about 24 ounces total)
• 1 (16 ounce) jar marinara sauce (I like to use a brand with no added sugar)
• 6 ounces fresh mozzarella, sliced
• ¼ cup grated Parmesan cheese
• Italian seasoning
• Salt and pepper to taste
• Basil or additional fresh herbs for garnish
• Optional: cooked pasta for serving

Instructions

1. Preheat oven to 425 degrees F.
2. Spray a large baking dish (about 9-inch by 13-inch) with cooking spray. Spread half of the marinara sauce in the bottom of the dish. Add the chicken on top of the sauce. Sprinkle chicken with Italian seasoning, salt, and pepper, to taste.
3. Pour remaining sauce over chicken. Cover with foil and bake for 20 minutes. If you are using larger chicken breasts you will need to increase the baking time to at least 30-35 minutes.
4. Remove foil, place mozzarella slices and grated Parmesan on top of chicken. Return chicken to the oven (uncovered) for an additional 10 minutes, or until cheese is melted and chicken reaches an internal temperature of 165 degrees F.

recipe adapted >>>>>  here

Recipes Cookbook - DUMP AND BAKE CHICKEN CAPRESE PASTA

DUMP AND BAKE CHICKEN CAPRESE PASTA |#Healthysummerdinnerrecipes #Dumpandbakechickenparmesan #Bakedpastarecipes #Chickencapreserecipe #Dumpandbakerecipes #Summermealsdinner #Rotisseriechickenrecipes #Creamcheesechickenenchiladas #Chickenenchiladaswithwhitesauce #Chickendinnerrecipes #Chickenmeals #Crackedoutchicken

Ingredients

• 2 cups diced, cooked chicken
• 1 3/4 cups halved grape tomatoes (can substitute with a can of undrained diced tomatoes)
• 12 ounces (about 3 cups) uncooked uncooked penne pasta
• 3 ½ cups low-sodium chicken broth*
• 8 ounces (about 2 cups) shredded mozzarella cheese, divided
• ½ cup chopped or torn fresh basil leaves divided
• 2 teaspoons minced garlic
• ½ teaspoon salt

Instructions

1. Preheat oven to 425F (220C). Spray a 9 x 13-inch baking dish with cooking spray.
2. In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
3. Cover the dish tightly with foil and bake for 40 minutes.
4. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
5. Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
6. Garnish with remaining basil leaves just before serving.

recipe adapted >>>>>  here

Recipes Cookbook - STICKY TOFFEE PUDDING CAKE

STICKY TOFFEE PUDDING CAKE #Stickytoffeepuddingcake #Stickytoffeepuddingrecipe #Britishdesserts #Dessertrecipes #Cakedesserts #Sweetrecipes #Baileyscake #Stickytoffeepuddingcake #Fallcakeflavors #Guinesscake #Tiramisucakerecipe #Cakedesserts

Ingredients

• Dates:
• 10 oz pitted medjool dates chopped (about 18 whole dates)
• 1 3/4 cup water
• 3/4 tsp baking soda
Cake:
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 cup unsalted butter room temperature
• 1 1/4 cup dark brown sugar packed, I used demerara
• 2 large eggs room temperature
• 4 Tbsp fancy molasses
• 2 tsp vanilla
Toffee Sauce:
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup dark brown sugar packed, I used demerara
• 1 Tbsp fancy molasses
• 2 tsp vanilla
Vanilla Swiss Meringue Buttercream:
• 4 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter room temperature
• 1 tsp vanilla

Instructions

1. Dates:
2. Place dates and water into a medium saucepan. Bring to a boil over med heat and simmer for a couple minutes. Remove from heat and whisk in baking soda. Let sit while making the cake batter. Mash before using in cake.
3. Cake:
4. Preheat oven to 350F and grease & flour three 6" cake pans.
5. In a medium bowl, whisk together flour and baking powder. Set aside.
6. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high (approx. 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add molasses and vanilla. Beat until combined.
7. Add flour mixture in 3 batches then add in the hot mashed dates. Beat until combined.
8. Divide batter evenly between prepared pans and bake until the cakes spring back when touched and a toothpick inserted into the center comes out mostly clean (approx. 40-45 mins). Make Toffee Sauce while cakes are baking.
9. Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
10. Toffee Sauce:
11. Combine all ingredients in a medium saucepan and bring to a boil while whisking occasionally. Simmer for 2 minutes.
12. Vanilla Swiss Meringue Buttercream:
13. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
14. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
15. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
16. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
17. Add vanilla and whip until smooth.
18. Assembly:
19. Trim the tops so that they are flat and so that the top crust of the cake is removed.
20. Poke holes into the cakes using a bamboo skewer (or something similar in size). Spoon 2-3 Tbsp of the warm toffee sauce onto each of the cake layers. Spread evenly. Cool completely.
21. Place one layer of cake onto a serving plate or cake stand. Top with 2/3 cup buttercream and spread evenly. Repeat with remaining layers.
22. Do a thin coat of frosting all over the cake. Using a large icing scraper, scrape and smooth the frosting on the sides of the cake so that some of the cake starts to show through. Smooth the top with an offset spatula.
23. Chill cake for 30mins.
24. Warm up the toffee sauce if necessary until it is pourable but not too thin and not warm.
25. Using a small spoon, place dollops of toffee sauce around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more toffee sauce and spread evenly with an offset spatula.

recipe adapted  >>>>>  here

Recipes Cookbook - THE PERFECT GLUTEN FREE BROWNIES

THE PERFECT GLUTEN FREE BROWNIES |#Sugarcookies #Cupcakecookies #cookies #Cookiesrecipes #Glutenfreeoatmealcookies #Glutenfreedesserts #Glutenfreerecipes #Almondflourdesserts #Lowcarbbrownies #Paleodessertrecipes #Paleodesserts #Almondflourrecipesdesserts

Ingredients

• 2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
• 5 Tbsp coconut oil (can sub butter, avocado oil, vegan butter, ghee)
• 2/3 cup coconut sugar (can sub white, brown, or maple sugar)
• 2 eggs
• 1 tsp vanilla extract
• 2/3 cup blanched almond flour
• 2 Tbsp unsweetened cocoa powder
• 1/2 tsp baking soda (if paleo) or baking powder
• 1/4 tsp salt
To mix in:
• 2/3 cup additional chocolate chips or chopped chocolate (can sub nuts)
• Optional: coarse sea salt to sprinkle on top

Instructions

1. Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
2. In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
3. In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.
4. In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, and salt.
5. Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.
6. Stir in the dry ingredients and fold until just mixed.
7. Fold in the additional chocolate chips.
8. Pour batter into your prepared pan and smooth the surface.
9. Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)
10. Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.

recipe adapted  >>>>>  here

Recipes Cookbook - The Best Black Bean Burgers I’ve Ever Had

The Best Black Bean Burgers I’ve Ever Had | #TheBestBlackBean #Burgers #Vegetarianveganrecipes #Vegetariandishes #Veggierecipes #Proteinfoods #Meatlessmeals #Vegandishes #Veggierecipes #Vegetariandishes #Vegandishes #Vegandinners #Vegetarianveganrecipes #Meatlessmeals

Ingredients

• 2 (14 ounce) cans black beans, drained, rinsed, and patted dry
• 1 Tablespoon extra virgin olive oil
• 3/4 cup finely chopped bell pepper (1/2 of a pepper)
• 1 cup finely chopped yellow onion (1/2 of a large onion)
• 3 garlic cloves, minced (about 1 Tablespoon)
• 1 and 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 cup bread crumbs or oat flour
• 1/2 cup feta cheese
• 2 large eggs
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons ketchup, mayo, or BBQ sauce
• pinch salt + pepper

Instructions

1. Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
2. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
3. Form into patties– about 1/3 cup of mixture in each.
4. To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
5. Serve with your favorite toppings.

recipe adapted >>>>>  here