Recipes Cookbook - Crockpot Pepper Steak Recipe

Crockpot Pepper Steak Recipe |  #Crockpotpeppersteak #Beefchucksteakrecipes #Steakandricerecipes #Beefandbroccolistirfryeasy #Chinesepeppersteak #Tasteofhomerecipes #Crockpotpeppersteak #Peppersteakrecipecrockpot #Crockpotrecipeshealthy #Easycrockpotrecipes #Easycrockpotmeals #Healthycrockpotmeals

Ingredients

• 1.5 lbs of beef strips I used thinly sliced round steaks and sliced them into strips
• 1 green bell pepper sliced thick
• 1 red bell pepper sliced thick
• 1/2 onion sliced thick
• 1 1/2 cups of beef stock
• 3 tablespoons of soy sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 teaspoon brown sugar

Instructions

1. Place the beef, bell peppers and onions in a slow cooker.
2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef stock in the crock pot.
4. Stir to combine.
5. Cover and cook on low for 5 hours or until the steak is cooked through.
6. Serve over a bed of white rice.
7. Note: if you could like your sauce to be thicker. One hour before dinner is ready - In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.

recipe adapted >>>>>  here

Recipes Cookbook - French Onion Stuffed Chicken

French Onion Stuffed Chicken |#Chickenandasparagusrecipes #Healthydinnerrecipes #Chickencasserolerecipes #Chickendinnerrecipes #Foodrecipeshealthy #Lowcarbchickenrecipes #Cajunchicken #Frenchonionstuffedchickencasserole #Chickenandpeppers #Chickenandmushrooms #Grilledstuffedchicken #Summerdinnerideas

Ingredients

• 2 tablespoons unsalted butter
• 4 large onions halved and thinly sliced
• Pinch of salt and pepper to season
• 2 teaspoons fresh chopped thyme divided
• 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
• 2 cloves garlic minced
• 1/2 cup beef broth or stock divided
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• 2 teaspoons garlic powder
• 1 teaspoon ground thyme
• 1 cup shredded gruyere cheese (or mozzarella cheese)
• 4 tablespoons freshly grated parmesan cheese

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside.
2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
3. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.
4. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
5. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
6. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme.
7. Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks.
8. Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside.
9. Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
10. Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
11. Discard toothpicks. Serve with pan juices and onions.

recipe adapted  >>>>>  here

Recipes Cookbook - Instant Pot Honey Garlic Chicken

Instant Pot Honey Garlic Chicken |#Simplebakedchickenrecipes #Instantpotchineserecipes #Instantpothoneygarlicchicken #Bestbakedchicken #Ketoinstantpotrecipes #Instantpotrecipeslowcarb #Instantpotbarbecuechicken #Honeygarlicchickenthighsinstantpot #Pressurecookerbbqchicken #Ipbbqchicken #Instantpotgroundturkeyrecipes #Instantpotchickenrecipesbbq

Ingredients

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup honey
• 1/3 cup soy sauce
• 1/3 cup onion, diced
• 1/4 cup ketchup
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 3 teaspoons cornstarch dissolved in 1/4 cup water
• Sesame seeds & green onion for topping
• Rice for serving

Instructions

1. Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.
2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.
3. Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.
4. Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
5. Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

recipe adapted  >>>>>  here

Recipes Cookbook - Mint and White Chocolate Hot Cocoa

Mint and White Chocolate Hot Cocoa |#Yummydrinks #Foodanddrink #Fundrinks #Smoothiedrinks #Nonalcoholicdrinks #Dessertrecipes #Eggrollinabowl #Cookingrecipes #Lumpiarecipe #Chinesefood #Vegetarianspringrolls #Filipinodishes 

Ingredients

• 2 cups milk
• 2 cups half and half
• 1/2 bag white chocolate chips
• 1 tsp peppermint extract
• 2-3 drops food coloring green
• Crushed Andes mints and Whipped Cream for garnish

Instructions

1. In a large pot, add milk, half & half and heat over medium heat until hot but not boiling.
2. Add white chocolate chips and stir until completely melted.
3. Add extract and food coloring. Stir well.
4. Top with Whipped Cream and Andes. Serve warm.

recipe adapted >>>>>  here

Recipes Cookbook - Creamy Steak Fettuccine

Creamy Steak Fettuccine |#Creamysteakfettuccine #Bakedburritocasserole #Steakdinnerideas #Burritocasserolerecipebeef #Mexicanfoodrecipescasserolesmaindishes #Cookingrecipes #Shrimpmealprep #Creamysteakfettuccine #Steakpastarecipes #Freezingmeat #Dinnerrecipes #Parmesanbasilorzo

Ingredients

• 12 oz. fettuccine
• 1 lb. sirloin steak
• 2 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. butter
• 2 cloves, minced
• 2 tbsp. all-purpose flour
• 2 c. milk
• 1 tbsp. freshly chopped parsley
• 1/2 c. freshly grated Parmesan
• 1 1/2 c. halved cherry tomatoes
• 4 c. baby spinach
• Balsamic glaze, for drizzling

Instructions

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
2. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.
4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
5. Top with sliced steak and drizzle with balsamic glaze.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Fresh Strawberry Lemonade

Fresh Strawberry Lemonade | #Homemadestrawberrylemonaderecipe #Strawberrylemonadepunch #Easystrawberrylemonaderecipe #Frozenlemonade #Freshstrawberrylemonade #Easypunchrecipes #Strawberrylemonaderecipe #Yummydrinks #Freshstrawberrylemonade #Cocktaildrinks #Fundrinks #Summerdrinkrecipes

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 2 cups fresh strawberries, hulled and sliced
• 1 1/2 cups fresh lemon juice (about 6 medium lemons)
• 6 cups cold water
• ice
• 1 cup strawberries, chopped for topping
• lemon slice, for garnish

Instructions

1. In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.
2. Place strawberries into a food processor or blender and process/blend until smooth.
3. Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.
4. Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

recipe adapted >>>>>  here