Recipes Cookbook - BEER AND HORSERADISH SLOW COOKER BEEF STEW

BEER AND HORSERADISH SLOW COOKER BEEF STEW #BEER AND #HORSERADISH #SLOW #COOKER #BEEF #STEW #Recipe #Meals #Pork_roast_crock_pot_recipes_slow_cooker #Pork_roast_crock_pot_recipes_easy #Instapot_pork_roast #Pork_roast_crock_pot_recipes_crockpot #Crock_pot_pork_loin #Slow_cooker_cube_steak_and_gravy

Ingredients

• 2 - 2 1/2 lbs boneless chuck roast, trimmed andcut into 1-2 inch pieces
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp vegetable oil
• 12 oz dark stout beer (I usually use Guinness)
• 3 cups beef broth
• 3 carrots, peeled and cut into 2 inch pieces
• 2 parsnips, peeled and cut into 1 inch pieces
• 1 1/4 lb baby Yukon gold potatoes, halved or quartered
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 2 tsp fresh sage, minced
• 2 Tbsp beef base (better than bouillon)
• 2 Tbsp tomato paste
• 1-2 Tbsp prepared horseradish
• 1 Tbsp softened butter
• 1 Tbsp all purpose flour

Instructions

1. Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper.  Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan).  Brown on all sides, about 1-2 minutes per side, then turn off heat.  Remove beef to slow cooker.
2. Pour beer and broth into hot pan and stir to loosen any browned bits.  Let sit for a few minutes while you add other ingredients.
3. Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef.  Pour beer/broth mixture from the skillet into the slow cooker.  Cover and cook on LOW for 7 - 7 1/2 hours.
4. Mix together butter and flour to form a pasty ball.  Remove lid, add horseradish and butter/flour mixture, stirring well.  Cover and continue cooking another 20-30 minutes, stirring occasionally.  Taste, and add additional salt and pepper as needed.
5. Sprinkle with fresh parsley and serve!

recipe adapted >>>>>  here

Recipes Cookbook - chorizo potato and queso burritos

#Healthyrecipes #Wholefoodrecipes #Breakfastrecipes #Glutenfreebreakfasts #Paleoglutenfree #Cookingrecipes #Brunchrecipes #Breakfastpizzarecipe #Breakfastcasserole #Brunchideas #Breakfastideasvideos #Breakfastburritorecipe

Ingredients

• 12 ounces fresh Mexican Chorizo, casings removed
• Queso (Homemade recipe here)
• 6 Burrito size tortillas
• 1 green poblano pepper, diced
• 1 small yellow onion, diced
• 1 tablespoon fresh cilantro, diced
• 6-8 small red potatoes
• 1 tablespoon oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Rinse potatoes and pierce them with a fork. Place on a microwave safe plate and microwave for about 5 minutes to get the cooking process going. Alternatively, you could place them in a saucepan, cover with water, and bring to a boil, then cover and remove from heat and let stand for about 5 minutes. Once the potatoes are partially cooked, cut them into small cubes.
2. In a large skillet, begin browning the chorizo and breaking it up. After cooking the chorizo a few minutes, add in the diced poblano pepper, and diced onion. Continue cooking until the chorizo is cooked through and the peppers and onions are tender. Remove the chorizo, peppers and onions from the pan.
3. Adjust the heat to medium-high and add 1 tablespoon of oil to the pan. When the oil is hot, add in the diced potatoes, salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo mixture. Stir in cilantro. Remove the chorizo/potato mixture from pan and wipe it out with a paper towel.
4. Adjust the heat on the skillet to medium-low and heat the tortillas, one at a time, for about 20 seconds per side. Using a skillet to heat the tortillas has always provided better results than microwaving.
5. Begin filling the burritos with about 3/4 cup of the chorizo/potato mixture. Top with homemade warm queso, and then roll-up. If you’d like, cut each burrito in half on a diagonal. This recipe yields at least 6 burritos, possibly more depending on how full you fill each one.

recipe adapted  >>>>>  here

Recipes Cookbook - Baked Parmesan Chicken

Baked Parmesan Chicken |#Longhornparmesancrustedchicken #Crispygarlicchicken #Parmcrustedchicken #Crustedchickenrecipes #Thinchickenbreastrecipes #Italiancrustedchicken #Meltinyourmouthchicken #Foodrecipes #Healthybakedchickenrecipes #Bakedchickenrecipeseasy #Easybakedchickenrecipes #Bakedlemonchicken

Ingredients

• 6 chicken breast tenderloins
• 3 tbsp butter
• 1/4 cup dry bread crumbs
• 1/2 cup shredded Parmesan
• 1 tsp oregano
• 1 tsp parsley
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Melt butter in a medium dish.
2. Add dry bread crumbs to a second medium dish.
3. Add in shredded Parmesan cheese
4. Mix oregano, parsley, paprika, salt, and pepper into the bread crumbs and Parmesan cheese
5. Dip one of the pieces of chicken into the melted butter and immediately dip it into the breadcrumb/cheese mixture.
6. Repeat with each of the remaining pieces of chicken.
7. Place your oven preheated to 400 degrees.
8. Bake for 20-25 minutes until chicken is done.

recipe adapted >>>>>  here

Recipes Cookbook - Bakery Style Carrot Cake Muffins with a Cream Cheese Glaze

Bakery Style Carrot Cake Muffins with a Cream Cheese Glaze |#Cupcakemuffins #Dessertrecipes #Muffinbread #Quickbread #Sweetbread #Breakfastrecipes #Dessertrecipes #Veganbaking #Vegansweets #Rawvegandesserts #Rawfoodrecipes #Carrotcake

Ingredients

• 3 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground allspice
• 10 tbsp butter, softened
• 1 1/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup plain greek yogurt
• 1/2 cup sour cream
• 2 cups finely grated carrots
• 1 cup chopped walnuts, toasted
• *For the Glaze
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 3 tbsp (or more) milk

Instructions

1. Preheat oven to 375 degrees.
2. Line a muffin tin with paper cups, spacing the cups out so they aren’t next to each other then grease the outer edge with cooking spray or butter. Set aside.
3. In a large bowl whisk together to flour, baking powder, baking soda, salt, and allspice.
4. In another large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping the sides if necessary. Add the vanilla and beat until smooth.
5. Alternately add the flour, greek yogurt, and sour cream to the butter mixture, scraping the sides of the bowl occasionally, and ending with the flour mixture. Don’t over mix, the batter should be slightly lumpy. Work in the carrots and toasted walnuts until evenly distributed.
6. Use an ice cream scooper to fill the muffin cups, piling it up about a 1/2 inch above the rim of the cups.
7. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Meanwhile beat the cream cheese with the paddle attachment for 4 to 5 minutes or until light and fluffy. Add the powdered sugar and milk and beat on medium speed until smooth. Add more milk if you want a thinner consistency.
9. Drizzle the tops of the muffins with the glaze and enjoy!!

recipe adapted  >>>>>  here

Recipes Cookbook - Easy Tuna Casserole

Easy Tuna Casserole | #Easy #Tuna #Casserole #Hamburgermeatrecipes #Mexicanlasagnarecipe #Impossiblecheeseburgerpie #Mexicancasserole #Enchiladacasserole #Cookingrecipes #Hamburgermeatrecipes #Chickenandricecasserolerecipes #Casserolerecipesfordinner #Tatortotcasserolehamburger  #Tunanoodlecasserolewithpotatochips

Ingredients

• 3 cups egg noodles
• 1 tablespoon butter
• 1 small onion diced
• 2 stalks celery diced
• 2/3 cup frozen peas defrosted
• 1 can tuna 5-6 oz, drained
• 10.5 oz condensed mushroom soup
• 1/3 cup milk
• 1 cup cheddar cheese
• 1 tablespoon parsley
• Crumb Topping
• 1/2 cup panko bread crumbs
• 1 tablespoon butter melted
• 1/2 cup cheddar
• 1 tablespoon parsley

Instructions

1. Preheat oven to 425°F. Combine topping ingredients and set aside.
2. Boil noodles al dente according to package directions. Drain and rinse under cold water.
3. Cook onion and celery in butter until tender, about 5-7 minutes.
4. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
5. Spread into a 2qt casserole dish and top with crumb topping.
6. Bake 18-20 minutes or until bubbly.

recipe adapted >>>>> here