Recipes Cookbook - Grilled Chicken Margherita

Grilled Chicken Margherita | #Whole30recipes #Chickenrecipeshealthy #Healthyeating #Grilledpineapplechicken #Bruchettachicken #Easyhealthydinner #Summerdinnerideas #Grilledchickenrecipes #Easyhealthydinner #Quickmeals #Grilledchickenmargherita #Easydinnerrecipes Easy, healthy grilled chicken margherita topped with melted mozzarella cheese, pesto, and tomato basil garnish.

Ingredients

• 4 boneless skinless chicken breasts, pounded to less than 1 inch thickness
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (OR 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme)
• 4 slices mozzarella cheese
• 1/2 cup basil pesto
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh lemon juice
• 1/2 cup packed basil leaves, very thinly sliced
• cracked black pepper

Instructions

1. In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
2. Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
3. Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - GROUND BEEF STUFFED PEPPER SKILLET

GROUND BEEF STUFFED PEPPER SKILLET | #Grilledporkchoprecipesbonein #Tofurecipes #Cookingrecipes #Dessertrecipes #Healthyrecipes #Yummydinners #Smokedsausageandpotatoes #Ovenroastedsmokedsausageandpotatoes #Smokedsausagerecipes #Cookingrecipes #Stuffedpeppersbeef #Casserolerecipes

Ingredients

• 1 lb. ground beef
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 14.5 oz can fire roasted diced tomatoes
• 3/4 cups uncooked long grain white rice (I use Jasmine)
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded colby-jack cheese
• 1 tbsp fresh parsley for garnish

Instructions

1. Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled, and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.
2. Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.
3. Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - BLT Pasta Salad

BLT Pasta Salad |#Delicioussalads #Broccolisaladrecipe #Vegetablesalads #Fruitsalad #Sidesalads #Cauliflowerbaconsalad #Macaronisalad #Baconranchpastasalad #Baconpeapastasalad #Summersaladrecipes #Cookingrecipes #Soupandsalad

Ingredients

• 2-1/2 cups uncooked bow tie pasta
• 6 cups torn romaine lettuce
• 1 medium tomato, diced
• 4 bacon strips, cooked and crumbled
• ½ cup ranch dressing
• 1 Tablespoon barbecue sauce
• ¼ teaspoon pepper

Instructions

1. Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
2. In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
3. Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Instant Pot Cashew Chicken

Instant Pot Cashew Chicken |#Instantpotcashewchickenrecipes #Instantpotpressurecooker #Crockpotrecipes #Instapotrecipes #Cookingrecipes #Slowcookerrecipes #Healthyinstantpotrecipeslowcarb #Whole30instantpotrecipes #Instantpotchickenrecipeshealthy #Lowcarbcrockpotrecipes #Pressurecookerchicken #Pressurecookermeals

 

Ingredients

• 1 1/4 lb chicken thighs or breasts cut into 1 inch pieces
• sea salt and black pepper as needed
• 1-2 tablespoons coconut oil or olive oil
• 3 1/2 cups broccoli florets
• 1 red bell pepper cut into bite-sized chunks
• 1 tablespoon arrowroot starch or cornstarch or 1 teaspoon xanthan gum for low carb
• 2 tablespoons water plus more as needed to thin out sauce
• SaUCE and MaRINaDE
• 6 tablespoons gluten free tamari can also use low sodium-soy sauce coconut aminos for paleo version
• 1 tablespoon hoisin sauce leave out for low carb & use fish sauce instead
• 1 teaspoons toasted sesame oil
• 1-2 teaspoons coconut sugar use low carb sweetener like erythritol stevia or monk frui for low carb
• 3/4 tablespoon apple cider vinegar
• 1/2 teaspoon fresh minced ginger
• 2 cloves garlic minced
• 1/3 - 1/2 cup water OR chicken broth
• Optional
• red pepper chili flakes
• toasted sesame seeds
• 1 green onion sliced thinly

Instructions

1. In a medium bowl, combine the tamari, hoisin sauce, sesame oil, sweetener (if using), vinegar, ginger and garlic for the sauce. Set aside.
2. Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.
3. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.
4. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
5. Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot.
6. Add the vegetables and cashews and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.
7. Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE | #THEULTIMATE #CHICKEN #NOODLE #SOUP #RECIPE #THEULTIMATECHICKENNOODLESOUPRECIPE #Cookingrecipes #Soupsandstews #Delicioussoup #Dinnerrecipes #Crockpotrecipes #Chilirecipes #Cookingrecipes #Crockpotdinner #Potrecipes #Easysouprecipes #Crockpotsouprecipes

Ingredients

• 2-1/2 pounds bone-in chicken thighs
• 1-1/4 teaspoons pepper, divided
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 cups chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 cups uncooked kluski or other egg noodles (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

Instructions

1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.

recipe adapted >>>>>  here

Recipes Cookbook - Pizza Stuffed Portobello Mushrooms

Pizza Stuffed Portobello Mushrooms |#Zucchinichipsbaked #Pizzastuffedmushrooms #Coolranchzucchinichips #Lowcarbranchburgerbowls #Zucchinichipsdehydrator #Cucumberchipsbaked #Zucchinirecipes #Portobellomushroompizza #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Lowcarbrecipes

Ingredients

• 4 Portobello Mushrooms (see notes)
• 4 tbsp Pizza Sauce
• 4 tbsp Cheddar, grated (or cheese of choice)
• 12 small slices Chorizo
• 4 tbsp Mixed Peppers, finely diced
• 4 tsp Onion, finely diced
• 1 tsp Italian Herbs
• Salt & Black Pepper
• Olive Oil

Instructions

1. Preheat oven to 200c (390f).
2. Remove stalks from the mushrooms and scrape out the gills with a teaspoon. Lightly coat with Oil and give a good seasoning of Salt and Pepper. Grab a toothpick/cocktail stick and pierce the mushroom 4-5 times. This will allow moisture to drip out during cooking.
3. Place on a rack over a pan to catch the moisture that leaves. Bake for around 6-10 minutes or until they just begin to wilt and produce water. You want to ensure some moisture leaves, but not until they completely wilt flat. Use your best judgement based on the size of your mushrooms.
4. Drain away/soak up the excess moisture then finish building your masterpiece. Use a first layer of Pizza Sauce, then Cheese, then evenly sprinkle the rest of your toppings and finish with a dusting of Italian Herbs. Pop back in the oven and grill/broil for a few minutes until the cheese starts to crisp.
5. Enjoy! Oh and maybe grab some napkins. That cheese is gonna be oozey.

recipe adapted  >>>>>  here

Rated 4.7/5 based on 166 customer reviews

Recipes Cookbook - Healthy Vegan Chocolate Chip Muffins

Healthy Vegan Chocolate Chip Muffins |#Veganbananachocolatechipmuffins #Veganbananamuffinseasy #Veganbaking #Vegansweets #Vegancake #Veganfoods #Veganfoods #Veganbaking #Vegansweets #Vegandishes #Vegetarianrecipes #Veganeating

Ingredients

• DRY INGREDIENTS:
• 1 ½ cups unbleached all purpose flour
• 2 tsp baking powder
• ½ tsp sea salt
• ¼ cup plus 2 tbsp cocoa powder (plain dark chocolate)
WET INGREDIENTS:
• 1 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
• ¼ cup melted coconut oil
• ¼ cup maple syrup
• 3 oz. unsweetened natural apple sauce
• 1 ½ tsp vanilla
ADD INS:
• ½ cup vegan chocolate chips (I use Enjoy Life brand)

Instructions

1. Pre heat the oven at 375 F
2. In a large mixing bowl add all your dry ingredients.
3. In a small bowl add the almond milk and apple cider vinegar and set aside
4. In a separate smaller bowl add your coconut oil (melt in microwave for a few seconds if it is not already liquid) add the rest of the wet ingredients except the almond milk mixture.
5. Add the almond milk mixture and the other wet ingredients into the dry ingredient bowl and stir until everything is well combined. Add the vegan chocolate chips and stir them in.
6. Spray your muffin tin with non-stick spray (unless it’s a non-stick pan) and spoon the batter evenly into 7 muffins. Top with extra chocolate chips if desired.
7. Place in the oven and bake for 23 minutes or until a tooth pick comes out clean when you poke it into the muffin centers.
8. Let cool at least 15 minutes before removing from the muffin pan.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Easy Strawberry Pie (Like Frisch’s and Shoney’s)

Easy Strawberry Pie |#Dessertrecipes #Piedessert #Strawberrydesserts #Fruitdesserts #Nobakedesserts #Eatdessert #Strawberrypierecipe #Strawberryjellopie #Strawberrypierecipeeasy #Thanksgivingpies #Freshstrawberrypie #Cookingrecipesvideosdesserts

Ingredients

• 1 refrigerated Pie Crust
• 2 cup sliced Strawberries
• 2 1/2 tbsp Cornstarch
• 1 1/4 cup Sugar
• 1 1/2 cup Water
• 1 box (3 oz) Strawberry Gelatin (like Jell-O)

Instructions

1. Preheat oven to 350.
2. Place pie crust in pie pan and crimp edge.
3. Use a fork to poke holes in bottom.
4. Bake for 15-18 minutes or until edges are browned.
5. Allow to cool.
6. Layer bottom with the sliced strawberries
7. Stir together water sugar and cornstarch and bring to a boil.
8. Simmer, stirring constantly, until thickened.
9. Remove from heat, add Jell-O and stir until dissolved.
10. Pour mixture over strawberries.
11. Refrigerate until set.
12. You cab decorate with whipped cream before serving.

Recipe adapted >>>>>  here

Recipes Cookbook - Steak and Ale Soup with Mushrooms

Steak and Ale Soup with Mushrooms |#Steaksouprecipes #Steakandalesoupwithmushrooms #Meatballsouprecipes #Beefbarleysouprecipes #Chickencornchowdercrockpot #Steaksoupcrockpot #Cowboysoup #Crockpotchickenbroth #Slowcookerchickenbroth #Steakandalesoupwithmushrooms #Steakandalesoupcrockpot #Steaksouprecipes

Ingredients

• • 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
• • Salt
• • Black pepper
• • 4 tablespoons flour, divided use
• • 2 tablespoons butter
• • 2 tablespoons avocado (or olive) oil
• • 2 small white onions, quartered and sliced
• • 16 ounces (1 pound) sliced mushrooms
• • 4 cloves garlic, pressed through garlic press
• • 1 teaspoon Italian seasoning
• • 1 cup ale
• • 6 cups beef stock, hot
• • 1 tablespoon chopped flat-leaf parsley
• • 1 teaspoon fresh thyme leaves

Instructions

1. Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
2. -Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
3. -Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.
4. -Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
5. -Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
6. -Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).
7. -Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!

Recipe adapted >>>>>  here

Recipes Cookbook - Pomegranate Sangria

Pomegranate Sangria |#Cocktaildrinks #Cocktailrecipes #Yummydrinks #Nonalcoholicdrinks #Freshdrinks #Alcoholfreecocktails #Fallsangriarecipes #Autumnsangria #Pomegranatesangria #Neworleans #Yummydrinks #Cocktaildrinks

Ingredients

• Red wine (1 bottle)
• Brandy  (1 handle)
• Pomegranate juice (.5 liter)
• Orange Juice (.5 liter)
• Oranges (3)
• Pomegranate seeds (from 3 Pomegranates)
• Cinnamon sticks for Garnish

Directions

1. Mix liquors and juices into large pitcher
2. Slice oranges and take out seeds from pomergranates
3. add slices and seeds to pitcher
4. Chill in fridge for at least an hour
5. Garnish each glass with a Cinnamon stick

RECIPE ADAPTED >>>>> HERE

Recipes Cookbook - How to Make the Best Salted Caramels at Home

How to Make the Best Salted Caramels at Home #Homemadecandies #Dessertrecipes #Candymaking #Yummysweets #Sweetrecipes #Dessertrecipes #Yummysweets #Christmascandy #Sweetrecipes #Sweetstreats #Cookingrecipes

Ingredients

• 1/2 cup (113 grams) unsalted butter (1 stick)
• 1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
• 3 tablespoons water
• 1/4 cup (60 ml) light corn syrup
• 1 cup (200 grams) sugar
• 1/2 teaspoon course or flaked sea salt

Instructions

PREPARE PAN AND INGREDIENTS

• Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.Salted Caramels Recipe Step 1
• Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
MAKE CARAMEL

• In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
• Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
• Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
• The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
• By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
• The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.Salted Caramels Recipe Step 4
TO FINISH

• Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
• Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.

recipe adapted >>>>>  here

Recipes Cookbook - Impossible Peach Blueberry Pie

Impossible Peach Blueberry Pie | #Peachrecipes #Peachpierecipes #Summerpies #Summerbaking #Peachandraspberrypie #Fallpies #Steakbites #Beefrecipes #Healthysteakrecipes #Cajunfood #Steakmeals #Dinnerrecipessteak

Ingredients

Pie crust:

• 1 1/3 cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons sugar
• ½ cup cold unsalted butter cut in small cubes

Filling:

• 3–4 medium peaches
• 1 ¼ cups fresh blueberries
• 3 eggs
• ¾ cup+ 2 Tablespoons whole milk
• ½ cup all-purpose flour
• ½ cup sugar
• 2.5 tablespoons unsalted butter-melted and slightly cooled
• 1 ½ teaspoons vanilla
• 2 Tablespoons sanding sugar
For serving:
• Whipped cream or vanilla ice cream

Instructions

1. To make the crust, in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork.
2. Add 2 tablespoons ice water into the mixture and pulse. If necessary, add (one by one) two more tablespoons ice water and pulse. The mixture should hold together when squeezed but do not overmix, it should look crumbly. Shape the dough into a disc and wrap, set in the fridge at least 1 hour (you can store it overnight in the fridge).
3. Dust the work surface with flour and roll out the dough to make 12-13 inches circle, transfer it in 10 inches pie dish, fold the edges and crimp with your finger. Set in the fridge while prepare the filling.
4. To make the filling, mix together eggs, milk, flour sugar, melted butter and vanilla. The mixture will be very thin.
5. Slices peaches in half, remove the stone and slice each half in thin slices. Gently transfer sliced peach half and place in pie crust (watch to slices maintain the shape of peach halves) Place half of one peach in the center of the pie crust and remaining 5 or 6 sliced halves of peaches arrange around the center.
6. Pour half of the filing mixture gently around the peaches. Scatter half of the blueberries between the peaches. Pour remaining filling and to with remaining blueberries.
7. Sprinkle with sanding sugar on top.
8. Bake for 35-40 minutes at 350 F or until it’s set, but still just slightly jiggly. It will completely as it cools.

recipe adapted >>>>>  here

Recipes Cookbook - PORCUPINE MEATBALLS RECIPE

PORCUPINE MEATBALLS RECIPE |#Porcupinemeatballseasy #Porkipinemeatballseasyrecipes #Hamburgermeatrecipes #Porkypinemeatballs #Porcupineballs #Cookingrecipes #Easypeachcobblerwithfreshpeaches #Cheeseburgerdip #Easyfreshpeachrecipes #Peachcobblerwithcannedpeaches #Peachrecipescobblereasy #Peachcobblerwithcakemix

Recipes Cookbook - Frozen Bananas 9 Ways

Frozen Bananas 9 Ways |#Cookingrecipes #Kidsmeals #Partysnacks #Foodanddrink #Frozenbanana #Yummyfood #Ketocrackchickencasserole #Lowcarbcrackchickencasserole #Strawberrycheesecakecups #Strawberryicepops #Dessertrecipes #Cookingrecipes

Ingredients

• 1 banana
• Yogurt Coating
• 3 cups Greek yogurt
• ⅓ cup almond milk
• Toppings
• Granola, to taste

Instructions

1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
4. Place desired toppings onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!

recipe adapted  >>>>>  here