Recipes Cookbook - The Best Pork Chop Marinade

The Best Pork Chop Marinade |#Bbqporkchopsinoven #Porkchoprecipesbaked #Easyporkchopmarinadeforgrill #Bakedporkchoprecipes #Ovenbakedporkchops #Easyporkchoprecipesinoven #Bbqideas #Bbqpineapple #Pineappleonthegrill #Cookingrecipes #Bbqrecipes #Meatrecipes

Ingredients

• 4 bone-in pork chops
• 1/4 cup extra virgin olive oil
• 2 tablespoons brown sugar
• 5 cloves crushed garlic
• 1 tablespoon lemon juice
• 1 tablespoon worcestershire sauce
• 1 tablespoon white wine vinegar
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Place pork chops into a resealable plastic bag.
2. In a small mixing bowl, whisk together olive oil, brown sugar, garlic, lemon juice, worcestershire sauce, white wine vinegar, ground mustard, salt and pepper.
3. Pour over the pork chops in the plastic bag. Seal and place in the refrigerator for 2 to 8 hours.
4. To cook, Heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
5. Sear the pork chops for 2 minutes on each side.Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.
6. Let rest 5 to 10 minutes before serving.

recipe adapted  >>>>>  here

Recipes Cookbook - PALEO CHOCOLATE CHIP BANANA BREAD

PALEO CHOCOLATE CHIP BANANA BREAD |#Whole30bananabread #Paleobananabreadalmond #Paleobananachocolatechipbread #Almondflourchocolatechipbananabread #Almondflourcake #Bananabreadrecipealmondflour #Ketosauces #Whole30saucesanddressings #Almondbutterbananabread #Londonfogtea #Paleochocolatechipbananabread #Ketochocolatechipbananabread

Ingredients

• 4 bananas 2 1/2 cups mashed or 575 grams
• 4 eggs
• 1/2 cup (140 grams) almond butter or any nut butter of your choice
• 4 tablespoons coconut oil melted
• 1/2 cup (75 grams) coconut flour
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• pinch of sea salt
• 6 oz. dark chocolate chopped (see Notes for recommendation to keep 100% Paleo)

Instructions

1. Grease one 9"x5" loaf pan (or 8"x8" square pan, which is what I used) and preheat the oven to 350ºF.
2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake in the preheated oven for about 40 minutes if using a square pan, and 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean, and when you press down lightly on the loaf, it should spring back, not stay indented. If a toothpick comes out clean but the loaf isn't springing back, keep it in the oven until it does to ensure it's baked through.
6. Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.

recipe adapted  >>>>>  here

Recipes Cookbook - CREAMY AVOCADO EGG SALAD

CREAMY AVOCADO EGG SALAD |#Eggsaladrecipe #Chickenavocadoeggsalad #Avocadoeggsaladnomayo #Avocadorecipesketo #Avocadoeggrecipes #Healthyeggsalad #Potluckdishes #Cheeseburgerbowl #Proteinbowls #Chickenavocadoeggsalad #Cleanfoodcrushrecipes #Cleanfoodcrushcheeseburgersaladbowl

Ingredients

• 1 medium avocado pitted and peeled
• 3 hard-boiled eggs peeled and chopped
• 2 tablespoons Greek yogurt sour-cream or light mayonnaise will also work
• 1 teaspoon fresh lemon or lime juice
• 1 tablespoon minced cilantro parsley, dill or chives will also work
• Salt and fresh pepper to taste

Instructions

1. In Medium bowl, Add avocados and mash with a spoon until chunky. Add the remaining ingredients and mix with a spoon until creamy.
2. Serve on whole-grain toast or enjoy with toasted pita chips.

Recipe adapted >>>>>  here

Recipes Cookbook - Raspberry Yogurt Muffins

Raspberry Yogurt Muffins | #Breakfastrecipes #Dessertrecipes #Cookingrecipes #Healthybaking #Muffinbread #Breakfastmuffins #Healthybreakfastrecipes #Healthybreakfastmuffins #Glutenfreebreakfast #Glutenfreebananapancakes #Blueberryrecipeshealthy #Healthyblueberrymuffinseasy

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (6 ounce) carton raspberry yogurt
• 1/3 cup canola oil
• 1 egg
• 1 cup raspberries

Instructions

1. Preheat oven to 400 degrees F.
2. Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
3. In a medium mixing bowl, stir together dry ingredients.
4. In a small bowl, beat together yogurt, oil and egg.
5. Stir yogurt mixture and raspberries into dry mixture until almost blended.
6. Add raspberries and stir until batter is just blended. Do not over mix.
7. Spoon into prepared muffin cups.
8. Bake until nicely browned, about 20 minutes.

recipe adapted  >>>>>  here

Rated 4.8/5 based on 177 customer reviews

Recipes Cookbook - Honey Butter Cake

Honey Butter Cake |#Cookiesandcreamcake #Chocolatecakerecipe #Chocolatebirthdaycake #Chocolateoreocake #Brownsugarcake #Summercakerecipes #Roshhashanahcrafts #Cupcakecakes #Dessertrecipes #Cakedesserts #Yummycakes #Cakefrosting

Ingredients

• For the Honey Cake:
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup honey
• 2 teaspoons vanilla
• 8 ounces unsalted butter, room temperature
• 1 ½ cups sugar
• 4 eggs, room temperature
For the Honey Cream Cheese Frosting:
• 12 ounces unsalted butter, room temperature
• 8 ounces cream cheese, softened
• 4 – 6 cups confectioners’ sugar
• ⅓ cup honey
For the Honey Butterscotch Glaze:
• ⅓ cup sugar
• ¼ cup honey
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• pinch of fine sea salt
• gold sanding sugar (optional)

Instructions

1. Make the Honey Cake :
2. Preheat oven to 350 degrees. Butter and lightly flour three 8″ round pans.
3. In medium bowl, whisk together the flour, baking powder and salt. Set aside.
4. In small bowl, mix together the buttermilk, honey and vanilla. Set aside.
5. In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.
6. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
7. Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients. Mix until just combined, being careful not to over mix.
8. Divide batter evenly between the three 8″ round pans.
9. Bake for 30-35 minutes, until toothpick inserted into center comes out clean.
10. Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
11. Make the Honey Cream Cheese Frosting :
12. In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
13. Gradually add confectioners’ sugar and continue to mix, scraping down sides of bowl as needed.
14. Add honey and mix until smooth.
15. Make the Honey Butterscotch Glaze :
16. Combine sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves and you have a liquid.
17. Continue to cook without stirring, swirling pan occasionally. Mixture will bubble and start to darken in color.
18. Once mixture is butterscotch brown, stir using a wooden spoon and remove from heat.
19. Carefully pour in the cream and stir until combined.
20. Add butter and stir until smooth. Add salt and stir once more.
21. Let sauce cool completely before using on the cake! This can be made in advance and stored in the refrigerator. Allow glaze to come to room temperature before using so that it pours easily.
22. Assemble the Cake :
23. Place one layer of cake onto serving plate or cake stand and top with about one cup of honey cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake.
24. Crumb coat and frost cake with remaining frosting. Refrigerate for 20 minutes or until frosting is set.
25. Drizzle butterscotch glaze over the top with small drips overflowing the edge. Refrigerate for 20 minutes or until glaze is set. Sprinkle top with gold sanding sugar, if desired.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - CREAMY AVOCADO BASIL PESTO SPAGHETTI

CREAMY AVOCADO BASIL PESTO SPAGHETTI |#Brownsugarporkchops #Veganrecipeseasy #Bestveganrecipes #Veganrecipeshealthy #Cheapveganmeals #Veganrecipesbeginner #Avocadosandwich #Vegetariansandwichrecipes #Sandwichrecipeshealthy #Healthysides #Vegetarianrecipeslunch #Veggiemeals

Ingredients

• 200 g dry spaghetti (try gluten-free)
• 1 ripe avocado
• 1/2 cup packed basil leaves
• 1/4 cup walnuts
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• juice of one lemon

Instructions

1. Cook spaghetti according to package instructions.
2. Combine the remaining ingredients in a food processor and puree into a creamy and thick paste.
3. Add to drained pasta and toss to combine. If you find the sauce to be too thick, add a little bit of water.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Cinnamon Apple Crumb Cake

Cinnamon Apple Crumb Cake | #Applerecipes #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Cakerecipes #Cakedesserts #Dessertrecipes #Bakingrecipes #Homemadecookies #Butterpecancake #Samoacheesecake #Cakecookies

Ingredients

• For cinnamon streusel crumb:
• 1 and 1/2 cups flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup butter -melted
• 1/2 teaspoon vanilla
• 1 large (or 2 small) tart apples-peeled and chopped
For the cake:
• 4 Tablespoons butter
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 1 cup flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
Apple cider glaze:
• 1/2 cup powdered sugar
• 1 and 1/2 – 2 Tablespoons apple cider

Instructions

1. Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
2. To make cinnamon streusel crumb, first in a bowl, whisk together dry ingredient. Then add melted butter and vanilla and stir until the mixture is evenly moist, set aside, too.
3. To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, then add egg and beat well. Finally, add vanilla and sour cream and beat again.
4. In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
5. Spread half the batter at the bottom of the pan ( it will be very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
6. Bake 35-40 minutes or until a tester inserted in the center comes out clean.
7. Before remove the ring of springform pan run a thin knife around the cake.
8. To make the glaze, whisk together powdered sugar with apple cider and drizzle over the cake.

recipe adapted  >>>>>  here

Recipes Cookbook - French Toast Bake

#Frenchtoastcasseroleovernight #Easybreakfastcasserole #Blueberryfrenchtoastcasserole #Frenchtoastrecipe #Breakfastcasserolerecipes #Easymeals #Frenchtoastcasseroleovernight #Bakedfrenchtoastcasserole #Blueberrybreakfastcasserole #Frenchtoastbakequick #Frenchtoastcasseroleeasy #Sweetbreakfastideas

Ingredients

• 1 loaf sourdough bread
• 8 eggs
• 2 c milk
• 1/2 c heavy cream
• 3/4 c sugar
• 2 TB vanilla
• Topping
• 1/2 c flour
• 1/2 c brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 c butter cold, cut into pieces

Instructions

1. Cut loaf into cubes and place evenly in a greased 9x13 pan.
2. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
3. Cover your pan with Saran Wrap and refrigerate overnight.
4. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
5. Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.
6. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
7. Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

recipe adapted >>>>>  here

Recipes Cookbook - Flourless Marshmallow Crunch Brownies

Flourless Marshmallow Crunch Brownies |#Breakfastideas #Tastyvideosdesserts #Crescentrollrecipesdessert #Buckeyebrowniecookies #Raspberrycrescentrolls #DeliciousdessertsGlutenfreedesserts #Minimarshmallowrecipes #Cookingrecipes #Marshmallowbrownies #Flourlessbrownies #Deliciousdesserts

Ingredients

• For the Brownies*:
• 2 cups white sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla
• 1 1/2 cup dark cocoa powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips or chopped chocolate
• For the Topping:
• 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
• 2 cups chocolate chips (or chopped chocolate)
• 1 1/4 cups peanut butter
• 5 tablespoons butter
• 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan.
2. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes.
3. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan.
4. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
5. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies.
6. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie.

recipe adapted >>>>>  here

Recipes Cookbook - Quick and Easy Lemon Orzo with Parmesan and Peas

Quick and Easy Lemon Orzo with Parmesan and Peas |#Orzorecipeseasy #Orzosidedish #Parmesanbasilorzo #Lemonbutterorzo #Greekorzo #Orzorecipeshealthy #Parmesanbasilorzo #Lemonbutterorzo #Orzosidedish #Orzospinachparmesan #Lemongarlicorzo #Orzoasparagussalad

Ingredients

• 1 1/2 Cups Dry Orzo Pasta
• 1 Tablespoon Olive oil
• 2 Cloves Garlic, minced
• 3 Cups Chicken Broth
• 1 Teaspoon Fresh Thyme Leaves
• 1 Lemon, zested
• Juice of Half a lemon
• 1 1/2 Cups Peas
• 1/3 Cup Grated Parmesan cheese, plus more for garnish
• Fresh Cracked Pepper
• Salt and pepper to taste

Instructions

1. In a skillet over medium heat, add the olive oil and pasta.
2. Cook, stirring occasionally until toasted, about 30-60 seconds.
3. Add garlic and stir it in followed by thyme.
4. Add the broth, a small amount at a time.
5. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
6. Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.
7. Add the cheese and salt and pepper to taste and serve immediately.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Easy and Delicious Weeknight Taco Pasta

Easy and Delicious Weeknight Taco Pasta |#Groundbeefrecipesfordinner #Dinnerrecipeseasy #Instantpotrecipeseasy #Instantpotgroundbeefrecipes #Instantpothamburgerrecipes #Easydinnerideas #Summerdinnerrecipes #Tacopasta #Bltpastasalad #Beefandbroccolicrockpot #Saladsforparties #Tacostuffedshells

Ingredients

• 1/2 8 oz Box of Small Shell Pasta Noodles
• 1 lb Lean Ground Beef or Turkey 80/20 or above preferred
• 1 envelope low sodium taco seasoning
• 1 cup water
• 1/2 block reduced fat cream cheese (4 oz.)
• 1 cup shredded cheese Cheddar, Mexican Blend, or Monterey Jack

Instructions

1. begin boiling pasta according to package instructions.
2. Brown ground beef in pan until fully cooked; Drain; Place beef back into pan and add taco seasoning and water. Stir well and let simmer on Medium heat until liquid has reduced. (About 5 Minutes)
3. Cut ½ block of cream cheese into small squares and add into ground beef mixture. Begin stirring in cream cheese and increase heat to medium/high until all cheese has been incorporated and sauce is creamy.
4. Remove ground beef from heat; Drain pasta; Place hot pasta into casserole dish and stir in ½ cup of cheese. Add in taco mixture and mix well.
5. Top pasta with remaining ½ cup of cheese and bake uncovered at 350 degrees for 15 minutes, or until cheese is perfectly melted.
6. Pair it with a delicious salad and enjoy this easy and delicious weeknight meal!

recipe adapted >>>>>  here

Rated 4.5/5 based on 143 customer reviews

Recipes Cookbook - Ground Beef Empanadas (keto, low carb)

Ground Beef Empanadas (keto, low carb) |#Ketodinnerrecipes #Ketodessertrecipes #Ketogenicdiet #Lowcarbsnacks #Lowcarbrecipes #Lowcarbmozzarellasticks #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Lowcarbketorecipes

Ingredients

• Dough:
• 1½ cups mozzarella
• 3 oz cream cheese
• 1¼ cup almond flour
• 1 egg
• Filling:
• 1 lb ground beef
• ½ cup chopped onion
• ¼ cup chopped green olives (if desired)
• 1 tsp each: chile powder, cumin, smoked paprika
• 1 tbsp olive oil
• ⅓ cup salsa of choice

Instructions

1. Preheat oven to 425 degrees.
2. In a pan over medium heat, cook onions in 1-2 tbsp olive oil until slightly softened. Add in ground beef and break up with a spatula. Season meat mixture with chile powder, cumin and smoked paprika. Cook until browned. Add in salsa of choice and olives if using. Set aside.
3. While meat is cooking, add mozzarella and cream cheese to a bowl and microwave for one minute. Take out and stir well, then put back in the microwave for another minute. Stir well.
4. Add egg to mozzarella and cream cheese mixture and mix well. Then add in the almond flour and combine well again.
5. Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottles. Once you've rolled it flat, about ¼" thick, use a bowl to cut circle shapes.
6. For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.
7. Lay on a lightly greased cooking sheet, parchment paper or a silicone baking mat.
8. Place a couple spoonfuls of meat mixture into each circle on one half and then fold the other half over. Make sure to press down firmly on the edges. You can also slightly roll the edges to make sure they're together well or use a fork to gently push down the edges.
9. Once you've made all the empanadas, cook at 425 degrees for 12 minutes until starting to turn golden brown.

Recipe adapted >>>>>  here

Recipes Cookbook - Reese's Stuffed Peanut Butter Cookies

Reese's Stuffed Peanut Butter Cookies |#Chocolatechipbrowniecookies #Dessertrecipes #Deliciousdesserts #Cookiedesserts #Bakingrecipes #Sweetrecipes #Bestchocolatechipcookies #Bakingrecipes #Cookingrecipes #Deliciousdesserts #Cookingandbaking #Cookiesrecipeschocolatechip

Ingredients

• Cookies :
• 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (103g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature*
• 3/4 cup (185g) creamy peanut butter*
• 1 teaspoon pure vanilla extract
• 18 Reese’s Miniature Peanut Butter Cups, unwrapped
• Drizzle :
• 1 cup (180g) semi-sweet chocolate chips
• 2 teaspoons creamy peanut butter

Instructions

1. Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
3. Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
4. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a “cradle” as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it’s smooth. Repeat with the rest of the dough and 18 peanut butter cups.
5. Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
6. Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn’t smooth. Drizzle over cooled cookies.
7. Cookies stay fresh stored covered at room temperature for up to 7 days.

Recipe adapted >>>>>  here

Recipes Cookbook - Sweet Potato, Chickpea and Spinach Coconut Curry

Sweet Potato, Chickpea and Spinach Coconut Curry |#Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Easydinnerrecipesvegetarian #Dairyfreepastarecipes #Dairyfreedinnerrecipes #Dairyfreevodkasauce #Veganpenneallavodka #Veganvodkacreamsauce #Cookingrecipes

Ingredients

• 4 teaspoons (20ml) virgin coconut oil (I just used water instead)
• 1 tablespoon (15ml) cumin seeds
• 1 medium onion, finely chopped (about 2 cups/500 ml)
• 3 large cloves garlic, minced
• 4 teaspoons (20ml) grated fresh ginger
• 1 teaspoon (5ml) ground turmeric
• 1 teaspoon (5ml) ground coriander
• 1/4 teaspoon red pepper flakes, or to taste
• 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
• 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
• 1 (14-ounce/398ml) can diced tomatoes, with juices
• 1 (14-ounce/400ml) can light coconut milk
• 1 (5-ounce/142g) package baby spinach
• freshly ground black pepper
FOR SERVING
• cooked basmati rice, quinoa, millet, or sorghum
• chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)

Instructions

1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

RECIPE ADAPTED  >>>>>  here

Rated 4.8/5 based on 832 customer reviews

Recipes Cookbook - Mint Chocolate Chip Cake

Mint Chocolate Chip Cake |#Milkcake #Cupcakecakes #Cakedesserts #Nobakecake #Yummycakes #Dessertrecipes #Dessertrecipes #Rainbowbirthdayparty #Cupcakecakes #Diyfood #Foodhacks #Cookingrecipes

Ingredients

• Cake
• 1 3/4 cup flour
• 2 cups sugar
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup hot black coffee
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup Dark Cocoa Powder
• 1 stick butter, softened to room temperature
• 1/2 cup canola oil
• 1 1/2 teaspoons baking powder
Frosting
• 1/2 heavy whipping cream
• 4 to 5 cups powdered sugar
• 2 teaspoons peppermint extract
• 1 stick butter, softened to room temperature

Instructions

1. Cake :
2. Preheat oven to 350 degrees. Line two 9 inch round cake pans with parchment paper. (I always trace the bottoms onto parchment paper, and cut them out to fit) Spray the pans and parchment paper with non-stick cooking spray. Set aside.
3. In a large bowl attached to a stand mixer, add all of your dry ingredients. Turn it on low to mix together.
4. Add the coffee, buttermilk, oil, vanilla, and eggs. Turn the mixer on medium and beat for two minutes.
5. Pour the batter evenly into the two prepared cake pans. Bake for 28 to 32 minutes, or until a tooth pick inserted in the center comes out clean. Allow to cool for 10 minutes before removing the cakes and placing on cooling racks to cool completely.
6. Frosting :
7. In a large bowl attached to the stand mixer beat the butter for about two minutes, until nice and creamy.
8. While the mixer is on low, pour in the peppermint extract. Once incorporated, start adding the powdered sugar slowly. I usually add the heavy whipping cream when I'm at the second cup of powdered sugar. Once all ingredients have been added, beat for 3 to 4 minutes until nice and combined.
9. Frost completely cooled cakes.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Prize Winning Key Lime Pie Recipe

Prize Winning Key Lime Pie Recipe |#Keylimedesserts #Keylimecheesecake #Pauladeenkeylimepierecipe #Keylimepiebars #Keylimecake #Pauladeankeylimepierecipe #Peachpie #Peachpierecipes #Easykeylimepierecipe #Keylimepierecipe #Keylimedesserts #Keylimecheesecake

Ingredients

• Crust
• 1½ - 2 cups of graham cracker crumbs*
• ¼ cup sugar
• 4 TBS butter. melted
• Filling
• 3 cups (24 oz) sweetened condensed milk
• ½ cup sour cream
• ¾ cup key lime juice (I use always Nellie and Joes Key Lime Juicesince I rarely see key limes)
• 2 egg yolks
• Zest from 1 lime (or key lime)
• Whipped Cream
• 8 oz heavy cream (very cold)
• 1 TBS vanilla
• 3-4 TBS powdered sugar

Instructions

1. Preheat oven to 350 degrees.
2. Pulse graham crackers in your food processor until they become crumbs (or buy crumbs).
3. Add in sugar butter and pulse until combined.
4. Press crumbs onto your pie plate, across the bottom and up the sides.
5. Bake for 6-8 minutes or until golden brown.
6. Allow crust to cool completely.
7. For Filling
8. Preheat oven to 350 degrees.
9. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.
10. Scrape filling into your prepared (and cooled) pie crust)
11. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit.
12. Don't allow pie to brown.
13. Cool on your counter for at least 30 minutes, then place in the fridge for at least 3 hours.
14. Whipped Cream
15. In your mixing bowl, whip the cream on high until stiff peaks begin to form.
16. Add in vanilla and powdered sugar and whip until firm whipped cream happens.
17. Scrape into a pastry bag fitted with a decorative tip and when ready (an hour before serving or so, decorate your pie.
18. Sprinkle a little fresh lime zest over-top.
19. Keep pie chilled until serving.

recipe adapted  >>>>>  here

Recipes Cookbook - BOMB ASS BUFFALO CAULIFLOWER TACOS

BOMB ASS BUFFALO CAULIFLOWER TACOS | #Cookingrecipes #Veggierecipes #Meatlessmeals #Vegetarianveganrecipes #Vegetariandishes #Wholefoodrecipes #Vegetarianrecipesdinnerhealthy #Vegetarianrecipeshealthyeasy #Veganrecipeshealthy #Vegetariandishes #Wholefoodrecipes #Vegandishes

Ingredients

• Pesto Cream Sauce -
• 1/2 cup raw cashews
• 1/2 cup unsweetened coconut milk
• 1 small garlic clove
• 1 cup fresh basil leaves
• Sea salt and pepper to taste
Buffalo Cauliflower -
• 1 large head of cauliflower (Don't cut the florets too small)
• 1 cup oat flour
• 1 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp black pepper
• 2 cups unsweetened coconut milk (from a carton)
• 1 1/2 cups panko breadcrumbs
• 2 cups Frank's buffalo sauce

Instructions

1. Pesto Cream Sauce -
2. Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve.
3. Buffalo Cauliflower -
4. Preheat the oven to 425 degrees. Cut large florets off the head of cauliflower.
5. In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
6. Pour the breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess, and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes.
7. Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the buffalo sauce over the top and gently mix it to coat each piece.
8. Return the coated cauliflower florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy. Then build your tacos!

recipe adapted  >>>>>  here

Recipes Cookbook - Vegan Spicy Glazed Popcorn Broccoli

Vegan Spicy Glazed Popcorn Broccoli |#VeganseOfIg #VeganRecipes #VeganFood #VeganRules #CrueltyFree #VeganVibes #VeganGirl #VeganPower #VeganStyle #VeganWorld #Vegetables #veganprotein #VegansOfTheWorld #AnimalLover #Veggies #PlantBased #Vegans #VeganMemes #Veganism #RawVegan #VeganLife #MeatLess #BeVegan #TheVeganMessage #MeatLessMonday #WhatVegansEat #VeganInformation #VeganFoodSpot #SimplyVegan

Ingredients

• Popcorn Broccoli
• 2 Cups Broccoli florets
• 1 Cup Non dairy milk, I used almond milk
• 1 Teaspoon Apple cider vinegar
• 1 Teaspoon Hot sauce
• 3/4 Cup All purpose flour
• 1/4 Cup Panko bread crumbs
• 2 Tablespoons Corn starch
• 1/2 Teaspoon Baking soda
• 1/2 Teaspoon Garlic powder
• 1 Teaspoon Salt
Spicy Glaze
• 1 Tablespoon Chili paste
• 1/4 Cup Agave syrup
• 2 Tablespoons Ketchup, I used organic
• 2 Teaspoons Soy sauce
• 1 Tablespoon Rice wine vinegar

Instructions

1. Preheat oven to 375 degrees.⠀⠀
2. Now, make vegan buttermilk by whisking together the non dairy milk, apple cider vinegar and hot sauce. Let sit for a few minutes to thicken up while you make the rest. ⠀
3. ⠀Next, in a medium sized mixing bowl, combine the flour, panko, corn starch, baking soda, garlic powder and salt. Whisk to combine. ⠀
4. ⠀Then, taking 2 Tablespoons of the vegan buttermilk, add that to the dry ingredients. Stir together, then use your hands to make wet crumbles. You should be able to press the mixture together, but it should easily crumble. Add a bit more buttermilk if needed. ⠀
5. ⠀Using the remaining vegan buttermilk, dip each broccoli floret into the vegan buttermilk, then put in the bowl with the crumbles and press the crumbles all over the broccoli, coating completely in the breading crumbles. ⠀

recipe adapted  >>>>>  here

Recipes Cookbook - SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY

SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY |#Instantpotspaghetti #Instantpotrecipeseasy #Hamburgermeatrecipeseasy #Easyfoodrecipes #Instantpotpastarecipes #Hamburgermeatrecipeshealthy #Cookingrecipes #Chickendishes #Fooddishes #Pastarecipes #Yummyfood #Yummydinners

   Ingredients

• 2 tbsp olive oil
For the Meatballs:
• 1 cup breadcrumbs, regular, Panko or GF
• 1/4 cup milk or water
• 1½ lb lean ground beef
• 1 egg
• 1/2 cup diced onions
• ¼ cup (4 tbsp) ketchup
• 1 tablespoon dry mustard [See Note 1]
• 1 tbsp Worcestershire sauce [see Note 2]
• 1 tsp Kosher salt
• 1 tsp ground black pepper
For the gravy:
• 2 tbsp butter
• 1 large onion, chopped
• 8 oz cremini mushrooms, sliced
• 1 tbsp Worcestershire sauce [See Note 2]
• 1 cup unsalted beef broth
• 2 tbsp cornstarch [See Note 3]
• salt and ground black pepper, to taste
• Optional garnish
• chopped fresh parsley

   Instructions

1. If you’re serving the meatballs with mashed potatoes: fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel, and cube the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.
2. Prepare the Meatball Mix:
3. Into a large bowl, add the breadcrumbs and milk (or water) and stir to combine. (step 1 Below)
4. Next, add the salt and ground black pepper. (step 2 Below)
5. Add the onions and garlic and stir to combine. (step 3 Below)
6. Add the parsley and the ground mustard and mix. (step 4 Below)
7. Add the ground beef, ketchup, and Worcestershire Sauce. Mix well with your hands. (step 5 Below)
8. Shape into meatballs about 1-1/2 inches in size. (step 6 Below)
9. Cook the Meatballs: Add two tablespoons of olive oil into a large non-stick (Teflon coated) skillet set over medium-high heat. Teflon works best with these delicate meatballs.
10. Add the meatballs to the skillet. If you have a smaller skillet, you may need to cook in two smaller batches to avoid overcrowding the pan. Overcrowding leads to steaming rather than browning the meat. Brown the meatballs on all sides. Once browned, move the meatballs around the edge of the pan and start the base of the gravy in the middle area of the skillet. If you have a smaller skillet, you may need to remove the meatballs to a plate and set aside. (step 7 Below)
11. Prepare the Gravy: Add butter to the center of the skillet and melt completely. Add onions and mushrooms and cook until onion is soft and translucent – about 3 minutes. Sprinkle the cornstarch over the onions and mushrooms, then stir to coat. I find this helps with clumping. Add the beef broth and stir to combine working out any lumps you find. Move the meatballs around back into the full pan. (step 8 below)
12. Season the gravy with salt and pepper and bring to a full boil. Cornstarch needs to boil to activate thickening. After about 3 to 5 minutes, the sauce should begin to thicken. If the sauce becomes too thick add a bit more beef broth or water. If the sauce is too thin, mix another 1 tbsp of cornstarch into 1 tbsp of cold water and stir to combine. Then add this mixture directly to the sauce to thicken. Taste and adjust seasonings, if necessary. (step 9 below)

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Fresh Cherry Cake Recipe From Scratch

Fresh Cherry Cake Recipe From Scratch |#Pumpkindonutsbaked #Falldesserts #Falltreats #Bakingvideos #Fallbakingrecipes #Piecrustdesignseasy #Cherrycobblerwithfreshcherries #Cherrypiefillingrecipeshomemade #Frozencherryrecipes #Cherrycrumbbars #Cherrycrisprecipewithfreshcherries #Sweetcherryrecipes

Ingredients

vanilla cake
• 3 vanilla beans* (or 3tsp=1tbsp vanilla extract)
• 1/2 cup canola oil or mild vegetable oil (120ml)
• 1 1/2 cups granulated white sugar (300g)
• 1 1/2 cups buttermilk, room temperature (360ml)
• 3/4 tsp salt
• 1/2 cup unsalted butter, room temperature (113g)
• 3 1/2 cups all-purpose flour, spooned and leveled (420g)
• 4 large eggs, room temperature
• 2 1/2 tsp baking powder
cherry pie filling
• 1 tbsp freshly squeezed lemon juice (15ml)
• 2 cups fresh cherries, pitted (1 lbs / 450g)
• 1/2 cup granulated white sugar (100g)
• 1/4 cup water (60ml)
• 1 1/2 tbsp cornstarch (12g)
vanilla buttercream
• 2-4 tbsp heavy whipping cream (30-60ml)
• pinch of salt
• 4 cups powdered sugar, sifted (480g)
• 1 1/4 cups unsalted butter, room temperature (284g)
• 2 vanilla beans* (or 2 tsp vanilla extract)

Instructions

1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
2. Vanilla Cake Layers In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined. Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
3. Cherry Pie Filling Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the cherries get soft. Stir constantly. Blend cherries with an immersion blender. Cook another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
4. Vanilla Buttercream In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes. Add 1 cup powdered sugar at the time and beat on low speed until combined. When all the sugar is in, beat on medium speed until the sugar is dissolved. Stir in vanilla*. Mix in 1 tbsp heavy cream at the time until you reach your desired consistency. The buttercream should be creamy and fluffy but firm enough to spread. I added exactly 3 tbsp. Add a pinch of salt and stir to combine.
5. Assembling Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cherry filling inside the cake. Layer with 1/3 of the cherry filling (where the buttercream is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 2 days.

recipe adapted >>>>>  here

Recipes Cookbook - Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks |#Diysushirolls #Eelsaucerecipe #Makingsushiathome #Paleosushi #Easysushirecipes #Howtomakesushi #Cookiebarsrecipes #Honeymustardchickensalad #Chickenavocadosalad #Cookingrecipes #Dessertrecipes #Healthyrecipes

   Ingredients

• For the sushi rice:
• 1 cup uncooked short grained rice, well rinsed
• 2 cups water
• 2 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
For the avocado and cucumber layer:
• 1 cup avocado, mashed
• 1 cup cucumber, diced
• 1 tablespoon lime juice
• salt to taste
For the spicy shrimp:
• 1/2 pound cooked shrimp, diced
• 3 tablespoons mayonnaise
• 1 tablespoon sriracha
For the stacks:
• 4 teaspoons furikake

  Instructions

1. For the sushi rice:
2. Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.
3. Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
4. For the avocado and cucumber layer:
5. Mix everything.
6. For the spicy shrimp:
7. Mix everything.
8. For the stacks:
9. Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Italian Lemon Almond Flour Cake

Italian Lemon Almond Flour Cake |#Almondflourrecipes #Glutenfreebaking #Glutenfreerecipes #Glutenfreesweets #Dessertrecipes #Foodswithgluten #Glutenfreebaking #Almondflourcakes #Foodswithgluten #Cupcakecakes #Italianlemoncake #Glutenfreesweets

Ingredients

• 320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
• 200 grams (1 cup + 3 tablespoons) white chocolate, chopped
• 2 tablespoons whipping cream or milk (I used 1.5% milk)
• 180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
• 130 grams (about 2/3 cup) granulated sugar or coconut sugar1
• zest of 4 lemons, about 2 tablespoons
• 4 large eggs, separated
• 1 teaspoon lemon extract
• 40 grams (about 2 tablespoons) of limoncello or lemon juice
• berries and powdered sugar as garnish, optional

Instructions

1. Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oil and become almond butter.
2. Combine the white chocolate and milk / cream in a microwave safe bowl.
3. Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.
4. Add the lemon zest, egg yolks and lemon extract and beat until well combined. Then add the almond flour / ground almonds and the melted chocolate. Add the limoncello / lemon juice and beat until combined.
5. In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 - 45 minutes. If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down.
6. Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - KETO WHITE CHICKEN CHILI

KETO WHITE CHICKEN CHILI |#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitechickenchili #Ketotomatosoup #Ketosouprecipes #Lowcarbtomatosoup #Coderedrecipes #Tomatosoupeasy

Ingredients

• 1 lb chicken
• 1.5 cups chicken broth
• 2 garlic cloves, finely minced
• 1 4.5oz can chopped green chiles
• 1 diced jalapeno
• 1 diced green pepper
• 1/4 cup diced onion
• 4 tbsp butter
• 1/4 cup heavy whipping cream
• 4 oz cream cheese
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and Pepper to taste

Instructions

1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
2. Sear both sides over medium heat until golden
3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
4. While chicken is cooking, melt butter in medium skillet
5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
7. Once chicken is fully cooked, shred with fork and add back into broth
8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
10. Mix cream cheese with heavy whipping cream
11. Stirring quickly, add mixture into pot with chicken and veggies
12. Simmer additional 15 minutes
13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

recipe adapted >>>>>  here

Recipes Cookbook - HONEY-CARROT CAKE WITH MASCARPONE CREAM

HONEY-CARROT CAKE WITH MASCARPONE CREAM | #Tempehgyros #Grilledporkchoprecipesbonein #Vegangyrorecipe #Cookingrecipes #Dessertrecipes #Wholefoodrecipes #Cookingrecipes #Cupcakecakes #Dessertrecipes #Cakedesserts #Easterdecorations #Cakecookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 eggs
• 2 cups finely shredded carrots (about 4 medium)
• 2/3 cup honey
• 1/4 cup canola oil
• 1/4 cup buttermilk or sour fat-free milk
• 1/2 cup chopped walnuts
For the Mascarpone Cream
• 1/2 cup mascarpone cheese, softened
• 1 tablespoon honey
• 1 tablespoons whipping cream

Instructions

1. Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan; set aside.
2. In a large bowl stir together flour, baking powder, pumpkin pie spice, salt, and baking soda; set aside. In another large bowl beat eggs lightly with a fork. Stir in carrots, honey, oil, and buttermilk. Add egg mixture all at once to flour mixture. Stir until combined, fold in the chopped walnuts. Spoon batter into prepared pan, spreading evenly.
3. Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack. Cool completely.
4. Place cooled cake on a serving platter. Pipe bottom edge of cake with Mascarpone Cream, or pipe or spoon Mascarpone Cream on each serving.
5. For the Mascarpone Cream:
6. In a small bowl stir together mascarpone cheese and honey. Gradually stir in enough whipping cream to make a piping consistency.

recipe adapted >>>>>  here

Recipes Cookbook - Egg Roll in a Bowl

EGG ROLL IN A BOWL | PALEO |#Whole30chickenrecipes #Paleorecipesdinner #Paleochickenrecipes #Glutenfreerecipesfordinner #Whole30recipeswhole30 #Healthydinnerrecipes #Whole30recipes #Ketorecipesdinner #Eggrollinabowlrecipe #Paleorecipesdinner #Glutenfreedairyfreerecipes #Chickenrecipeshealthy

Ingredients

• 2 Tbsp. Olive oil divided
• 1 lb. ground turkey or beef 93/7
• 1 ½ cup sweet onion finely diced
• 1 cup carrots shredded
• ½ tsp ginger minced
• 3 cloves garlic crushed
• ¼ cup chicken broth
• 5 cups cabbage cut into ¼-inch shreds
• 2 Tbsp. coconut aminos or soy sauce, gluten-free*
• 2 tsp. apple cider vinegar
• ½ tsp. salt to taste
• ¼ tsp. pepper to taste
• 1 tsp. toasted sesame oil
• Toasted sesame seeds optional
• Green onions optional

Instructions

1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
3. Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
4. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - The Best Chile-Lime Fish Taco Bowls with Citrus Crema

The Best Chile-Lime Fish Taco Bowls with Citrus Crema |#Whole30recipes #Wholefoodrecipes #Healthyrecipes #Realfoodrecipes #Cookingrecipes #Whole30diet #Powerbowls #Shrimptacobowl #Paleorecipes #Whole30recipes #Wholefoodrecipes #Cookingrecipes 

Ingredients

• For the fish:
• 1 1/2-2 pounds firm white fish, like cod, rockfish, or halibut
• 1/3 cup freshly squeezed lime juice (from 2-3 limes)
• 1/2-1 teaspoon dried chipotle chowder
• 1 teaspoon sea salt
For the crema:
• 1/2 cup paleo-friendly mayonnaise
• 1-2 Tablespoons freshly squeezed lime juice (1/2 lime)
• 2-3 Tablespoons freshly squeezed orange juice (1/2 orange)
• 1/4 teaspoon sea salt
• 1/8-1/4 teaspoon dried chipotle powder
For the salad
• 1 small head of cabbage (red or green or half of each)
• Guacamole or diced avocados
• 2 limes, cut into wedges
• Toasted pumpkin seeds (pepitas), optional
• Pico de gallo or either of the pineapple salsa recipes linked in the post

Instructions

1. Place the fish in a large shallow dish or ziptop bag.
2. Combine the lime juice, dried chipotle powder (more if you'd like it spicier), and sea salt. Pour it over the fish. Chill the fish and let it marinate for at least 2 hours and up to 6 hours.
3. Combine all of the ingredients for the crema and chill until ready to serve.
4. Shred the cabbage and prep the guac and salsa (if needed).
5. Cook the fish by grilling it over medium-high heat in a greased grill pan or in a skillet over medium-high heat in a little coconut oil.
6. To assemble bowls, put a bed of shredded cabbage in each bowl. Top with a couple pieces of fish, a couple scoops of salsa, guac, and a sprinkle of pepitas. Serve with lime wedges and a drizzle of crema.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chicken Rice and Black Bean Burritos

Chicken Rice and Black Bean Burritos |#Quickandeasydinnerrecipes #Veganrecipes #Chickenburritoseasy #Burritorecipechicken #Mexicanchickenrecipes #Chickenburritorecipe #Healthydinnerrecipesfortwo #Cookingrecipes #Mexicanfoodrecipes #Healthysnacks #Healthyeating #Wrapsandwiches

Ingredients

• For the chicken & taco seasoning:
• 3 boneless skinless chicken breasts
• juice of half a lime
• ¼ cup extra virgin olive oil
• 1 tbsp chili powder
• 2 tsp flour
• 1½ tsp ground cumin
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp granulated sugar
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp paprika
• ¼ pepper
• ¼ cayenne powder
For toppings (all optional):
• ½ cup canned black beans, rinsed and drained
• 1 cup chopped romaine lettuce
• ½ cup diced tomatoes
• ¼ cup diced jalapeños
• ¼ cup light sour cream
• ½ cup shredded cheddar cheese
• Frank’s RedHot Original Hot Sauce

Instructions

1. Prepare the chicken. In a small bowl, combine dry spices and stir to mix. In a large bowl, combine the chicken with oil, lime, and add the taco seasoning. Coat chicken, cover, and marinate for 30 minutes in the refrigerator.
2. Cook the rice according to this cilantro lime rice recipe.
3. Grill chicken on medium/high heat, about 4 min per side, depending on thickness of chicken. Be sure centre of chicken is not pink and do not over-cook. Set aside and slice vertically for desired thickness.
4. You can warm the pita bread in the oven at 350 for 3-5 minutes, if desired. Top pitas with chicken, rice, black beans, lettuce, tomatoes, onions, jalapeños, sour cream, and cheddar cheese. Try not to overload with toppings as it will be hard to roll the pita afterwards. Fold the bottom of the pita up, and the left and right sides across. Use a toothpick to hold in place. Serve.
5. You may wrap them in foil and store in the fridge for 3-4 days.

recipe adapted  >>>>>  here

Recipes Cookbook - MARRY ME CHICKEN - The most popular recipe

MARRY ME CHICKEN | #chicken #skilletchicken #marrymechicken #30minutemeal #30minutemeals #Baked_chicken_recipes #Marry_me_chicken_recipe #Chicken_dinner_recipes #Keto_chicken_recipes #Chicken_breast #Balsamic_chicken_baked

Ingredients

• 1 Tablespoon Olive Oil
• 3-4 Large Chicken Breasts
• Salt
• Pepper
• 2 cloves Garlic (minced)
• 1 teaspoon Thyme
• 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
• 3/4 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Sundried Tomatoes (chopped)
• 1/4 - 1/2 cup Freshly Grated Parmesan Cheese
• Fresh Basil

Instructions

1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.  
3. Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired. 

recipe adapted >>>>>  here

Recipes Cookbook - SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE |#Chickenvesuviorecipe #Neworleansrecipes #Chickenbreastrecipeseasydinners #Chickenandonionrecipes #Chickentenderloinrecipes #Smotheredchicken #Groundporkrecipesfordinner #Creamydijonsauce #Chickenandonionrecipes #Frenchonionchicken #Chickentenderloinrecipes #Chickenbreastrecipeseasydinners

Ingredients

• 4 small boneless, skinless chicken breasts (or thighs)
• salt and pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/2 cup finely chopped onions
• 2 tablespoons butter
• 1/2 teaspoon fresh thyme
• pinch of red pepper flakes
• 1 teaspoon sugar
• 2 teaspoons balsamic vinegar
• 1/2 cup chicken broth
• 1/2 cup heavy cream

Instructions

1. cook the chicken: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.
2. caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
3. make the sauce: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

Recipe adapted  >>>>>  here

Rated 4.7/5 based on 130 customer reviews

Recipes Cookbook - Baked Spaghetti & Meatballs

#Dinnerideas #Foodanddrink #Cookingrecipes #Pastarecipes #Pastadishes #Yummyfood #Groundbeefrecipes #Italianmeatballrecipes #Homemademeatballsforspaghetti #Dinnerideaseasy #Bakedmeatballsoven #Creamycheesychickenspaghetti

Recipes Cookbook - Zucchini Lasagna With Ground Beef

Zucchini Lasagna With Ground Beef | #Lowcarbrecipes #Salmonrecipesbaked #Ketochickenrecipes #Cookingrecipes #Ketodinnerrecipes #Fishrecipes #Squashlasagna #Lasagnaketozucchini #Ketozucchinirecipes #Optaviazucchinilasagna #Zucchinirecipescasserole #Groundturkeyzucchinilasagna

Ingredients

• 20 ounces zucchini (about 2 large or 3 medium, peeling is unnecessary)
• 1 pound extra lean ground beef (95% lean is ideal, no less than 90% to avoid a greasy wet dish)
• 15 ounces canned unsalted tomato sauce (check the ingredients label to make sure no salt is listed)
• 1 cup finely chopped onion (about 1 small onion)
• 1 1/2 cups (5oz) shredded mozzarella cheese (I use low moisture part skim)
• 1/2 cup (2.2oz) finely grated parmesan cheese (should be powder-like, finer than sand)
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1/4 teaspoon ground cayenne

Instructions

1. Making the meat sauce:
2. Heat a high-sided pan over medium heat until hot (I use a 10-inch wide nonstick pan with 3-inch high sides). Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
3. Add ground beef to the pan. Cook until it's no longer pink, about 5 minutes, breaking it apart as it cooks.
4. Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer for about 10 minutes to thicken the sauce, stirring frequently. The resulting sauce should be thick, easily clinging to the meat and onions; this helps reduce excess moisture in the resulting lasagna.
5. Add oregano, salt, and cayenne. Stir for a minute until well-mixed. Turn off the heat.
6. Assembling and baking the lasagna:
7. Position an oven rack in the lower half of the oven, and preheat to 375 F. Set aside an 8x8 inch baking dish.
8. For each zucchini, slice off both ends and discard them. Stand the zucchini vertically on a stable flat end, and carefully slice along its length into 1/8 - 1/4 inch thick strips. Don't worry if the slices aren't perfect because it won't affect the deliciousness of the lasagna.
9. Arrange about one-third of the zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly spread about half of the meat sauce over the zucchini. Distribute about 1/2 cup of mozzarella cheese on top of the meat sauce.
10. Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
11. Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini. Give the baking dish a quick shake so the cheeses spread out and settle into cracks.
12. Bake uncovered at 375 F until the lasagna is golden brown on top, about 45 minutes. Let it cool for at least 15 minutes to allow the lasagna to set and cease bubbling before slicing.

recipe adapted >>>>>  here

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