Recipes Cookbook - Chicken Lombardy

Chicken Lombardy |#Chickenlombardyrecipes #Bestrecipes #Creamofmushroomsouprecipeswithchicken #Boneinchickenrecipes #Peachbasilchicken #Cookingrecipes #Bakedchickenrecipes #Lowcarbchicken #Easylowcarbrecipes #Lowcarbrecipesfordinner #Lowcarblunchideas #Lowcarbdiet

Ingredients

• 8 oz pkg sliced baby bella mushrooms
• 2 tbsp butter, melted
• 3 large boneless, skinless chicken breasts
• 1/2 cup flour
• 1/3 cup butter
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• salt & pepper, to taste
• 1/2 tbsp corn starch + 1 tbsp water
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 2-3 green onions, thinly sliced

Instructions

1. Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all the pieces of chicken.
2. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
3. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there's an even coat.
4. In the same skillet you cooked the mushrooms in, melt two tablespoons of the remaining butter. Add two pieces of chicken, and up the heat to medium high. Let the chicken cook until nicely browned on one side, flip and repeat. Transfer the browned breasts to a waiting plate.
5. Add another tablespoon of butter to the skillet, and brown another two breasts. Repeat the steps until all the chicken is browned, and all transferred to the waiting plate.
6. Stir the broth and wine into the drippings in the skillet, whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly.
7. In a small bowl, whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat, and set aside.
8. Transfer the chicken breasts to a lightly greased 9x13 baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
9. Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top, followed by the sliced green onions.
10. Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown. Remove the dish from the oven, and serve immediately.

  Recipe adapted >>>>>  here

Recipes Cookbook - Crescent Bacon Breakfast Ring

Crescent Bacon Breakfast Ring |#breakfastrecipes #Breakfastcasserolewithcrescentrolls #Breakfastideas #Breakfastdishes #Yummybreakfast #Breakfastbrunchrecipes #Potatorecipes #food #Kidfriendlymeals #Gingermeatballs #Cookingrecipes #Breakfastforkids

Ingredients

• 5 eggs
• 1/2 red bell pepper chopped
• 1/2 green bell pepper chopped
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 8 slices bacon fried
• 8 oz crescent rolls refrigerated, I used 1 can (8 oz) Pillsbury crescents
• 1 cup cheddar cheese shredded
• 1 egg for egg wash, optional

Instructions

1. Preheat oven to 375 F degrees.
2. In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
3. Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
4. On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
5. Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
6. Bake for 20 minutes or until the crescents are cooked and golden brown.
7. Garnish with parsley, if preferred. Serve warm.

recipe adapted  >>>>>  here

Recipes Cookbook - Watermelon Layer Drink

Watermelon Layer Drink | #Unicornbirthdaypartyfood #Unicornthemedbirthdayparty #Unicornsnacksforparty #Unicornbirthdaypartycake #5thbirthdayideasforgirlsthemes #4thbirthdaypartyforgirlstheme #Strawberrylemonaderecipe #Yummydrinks #Foodanddrink #Cocktaildrinks #Nonalcoholicdrinks #Healthydrinks
 

Ingredients

• Ice {I prefer the pebble ice from Sonic}
• Green Apple Gatorade
• SoBe Pacific Coconut Lifewater
• Fruit Punch G2 Gatorade

Instructions

1. Fill your cup to the top with ice.
2. Pour your Green Apple Gatorade over the ice and let it settle on the bottom.
3. Pour the SoBe Pacific Coconut Lifewater very slowly over the ice and let it settle on top of the Gatorade.
4. Add more ice, if needed, to keep it filled to the top. Then pour your Fruit Punch G2 Gatorade slowly over the ice and let it settle on top of the SoBe.
5. Repeat steps for remaining drinks and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Strawberry Peach White Wine Slushie

Strawberry Peach White Wine Slushie | Delicious, light, and fresh summer blended drink. #Slushyalcoholdrinks #Frozenpeachmargarita #Signaturecocktails #Peachsangria #Maliburumdrinksrecipes #Strawberrypeachwineslushies #Slushyalcoholdrinks #Vodkacocktails #Alcoholicdrinksforaparty #Peachschnappsdrinks #Alcoholicsummerdrinks #Pinklemonadevodkaslush

Ingredients

• 1 bottle of white wine
• 2+ cups of frozen peach and/or mango slices
• 1+ cups of frozen strawberries
• 3 cups of ice cubes

Instructions

1. Blend 2 cups (or ⅔ bottle) of white wine with about 2 cups of frozen peaches (add mango if you fancy it) as well as 2 cups of ice cubes.
2. Pour into four glasses.
3. Blend 1 cup of white wine (or the last ⅓ of the bottle) with about 1 to 1.5 cups of strawberries and 1 cup of ice.
4. Pour it on top of the peach slushy.
5. Add a straw and serve icy!

recipe adapted >>>>>  here

Rated 4.9/5 based on 682 customer reviews

Recipes Cookbook - Sea Salt Caramel Chocolate Chip Cookies

Sea Salt Caramel Chocolate Chip Cookies |#Sweetandsaltycookies #Panerabreadkitchensinkcookierecipe #Pretzelcookierecipes #Paneracopycatrecipes #Darkchocolatecookies #Panerakitchensinkcookierecipe #Cookiebarsrecipes #Honeymustardchickensalad #Flourlessmarshmallowcrunchbrownies #Stickybuncake #Chickenavocadosalad #Cookingrecipes

Ingredients

• 1 cup unsalted butter softened (2 sticks)
• 1/2 cup granulated sugar
• 1 1/2 cups brown sugar packed
• 2 large eggs
• 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
• 3 to 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 3/4 tsp. sea salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 12 oz. pkg. sea salt caramel chips
• 12 oz. pkg. semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°.
2. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
3. Stir in flour, caramel chips and chocolate chips with a wooden spoon to combine.
4. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
5. Bake for 13-15 minutes or until edges are light brown.

recipe adapted >>>>>  here

Recipes Cookbook - LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS |#Groundbeefrecipesfordinner #Wwfreestylerecipesdinner #Hamburgerhelperhomemade #Groundbeefrecipeseasy #Cheeseburgercasserole #Hamburgermacandcheese #Healthydinnerrecipes #Dinnerideas #Easydinnerrecipes #Cookingrecipes #Shrimpdishes #Seafoodrecipes

Ingredients

• Shrimp:
• 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
• 2 tbsp butter
• 1 tbsp minced garlic
• 1 tsp italian seasoning
• 1/4 tsp onion powder
• salt and pepper (to taste)
• 1/4 tsp smoked paprika (or regular)
• Asparagus:
• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb asparagus
• salt (to taste)
• Garnishment:
• 2 tbsp parsley
• 1/2 lemon (juiced)

Instructions

1. Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
2. Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
3. Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
4. Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
5. Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
6. Remove from heat, garnish with parsley and serve immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Quinoa Avocado Spinach Power Salad

Quinoa Avocado Spinach Power Salad |#Vegetarianrecipes #Kalesaladrecipes #Plantbaseddiet #5beansaladrecipe #Quinoasalad #Quinoasaladrecipes #Rawveganrecipes #Quinoarecipeshealthy #Healthylunchideasforwork #Veganquinoarecipes #Quinoapowersalad #Veganquinoasalad

Ingredients

• 1 cup quinoa (dry, uncooked)
• 2 medium avocados
• 3 oz. baby spinach (more as desired)
• 8 oz. cherry tomatoes
• 3 green onions (or finely diced red onion)
• 1-2 cloves garlic (I use 2)
• 2 Tbsp. red wine vinegar
• 1/8 tsp. salt

Instructions

1. Rinse and cook quinoa according to package directions.*
2. Meanwhile, roughly chop the spinach. Place in a large bowl.
3. Mince garlic, and add to spinach.
4. Slice the green onions, halve the cherry tomatoes, and dice the avocado.
5. When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)
6. Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine.
7. Add the avocado and lightly toss.
8. Serve immediately or refrigerate to let flavors blend more.

Recipe adapted >>>>>  here

Recipes Cookbook - coco cacao chocolate spread

coco cacao chocolate spread |#Peachcrisp #Southernpeachcobbler #Cookingrecipes #Freshpeachrecipes #Dessertrecipesvideos #Peachcobblervideos #Conveniencefood #Ethnicrecipes #Paleosweetpotato #Paleodishes #Redmeat #Paleoglutenfree

Ingredients

• 1 can Coconut Milk, not low-fat (400ml / 15 fl oz)
• 4 tbsp Cacao/Cocoa Powder
• 4 tbsp Coconut Sugar
• 1 tsp Vanilla

Instructions

1. Place everything in a blender and blend for 1-2 mins until everything is mixed and broken up.
2. Chill for a few hours in the fridge and it's ready.
3. Keep in the fridge and use within a week.
4. Use coconut milk that doesn't have added stabilisers as they will prevent it from setting.

recipe adapated >>>>>  here

Recipes Cookbook - 20 Minute Cheesy Chicken Enchilada Soup

20 Minute Cheesy Chicken Enchilada Soup |#Mexicanfoodrecipes #Seafooddishes #Cheesychickenenchiladasoup #Lasagnasouprecipe #Lasagnasoupeasy #Chickentortellinialfredosoup #Cheesychickenenchiladasoup #Tuscanysoupolivegarden #Cheesychickentortillasoup #Cheesecaketaquitos #Recipeswithchorizo #Mexicanthemepartyfooddesserts

Ingredients

• 2 tablespoons olive oil
• 1 cup diced white onion
• 3 cloves garlic, minced
• ½ cup flour
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 10-ounce can red enchilada sauce
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juice
• ½ teaspoon ground cumin
• 8 ounces sharp cheddar cheese, freshly grated
• 1 teaspoon salt
• optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo

Instructions

1. Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
2. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
3. Whisk in the flour and cook for an additional minute.
4. Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
5. Add in the rest of the chicken stock, and stir quickly to combine.
6. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
7. Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
8. Slowly stir in the cheese until combined. Season with salt, to taste.
9. Serve your soup warm with toppings of choice. Enjoy!

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto)

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto) |#Healthycrockpotrecipes #Paleocrockpotrecipes #Whole30recipescrockpot #Whole30chickenenchiladasoup #Healthycrockpotmeals #Whole30stuffedpeppersoup #Spiralizerrecipes #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Breakfastideas #Frenchtoastcasseroleeasy

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 can fire roasted crushed tomatoes (14.5 oz can)
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups bone broth
• 1/2 cup water
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• For garnish:
• 1 avocado
• fresh cilantro

Instructions

1. Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
2. Cook on low for 6-8 hours in the crockpot or on high for 3 hours. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro.

recipe adapated >>>>>  here

Recipes Cookbook - Creamy Garlic Chicken Breast Recipe

Creamy Garlic Chicken Breast Recipe |#Chickenbreast #Bakedchickenrecipes #Quickandeasydinnerrecipes #Ketochickenrecipes #Easydinnerrecipesforfamily #Chickendinnerrecipes #Flavorfulchickenrecipes #Creamofmushroomchicken #Creamygarlicchickenrecipes #Garlicchickencrockpot #Bakedchickenrecipes

Ingredients

• For The Chicken:
• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons flour (all purpose or plain)
• 4 tablespoons finely grated fresh Parmesan cheese
• 2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon Black cracked pepper
• For The Sauce:
• 5 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion finely chopped
• 1 whole head of garlic peeled and divided into 10-12 cloves
• 1 1/4 cup chicken broth (stock)
• 1 1/4 cup half and half or heavy cream (or evaporated milk)
• 1/2 cup finely grated fresh Parmesan cheese
• 2 tablespoons fresh parsley, to serve

Instructions

1. Season the chicken with salt, garlic powder and pepper.
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
12. Garnish with parsley and a little black cracked pepper.
13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

recipe adapted >>>>>  here

Recipes Cookbook - PERFECTLY CRUMBLY APPLE CRISP

#Applecrisprecipewithoats #Applecrisptopping #Crisptoppingrecipeoats #Applepiefillingrecipes #Appledesserts #Applecrumble #Dumpcakerecipes #Punchbowlcakerecipe #Pecanpiecobblerrecipe #Pecanpiecupcakes #Pumpkinrecipes #Caramelapplepecandumpcake 

Ingredients

• 6 large apples (or 12 small apples)
• ½ cup granulated sugar
• 1 tablespoon flour
• 1 teaspoon ground cinnamon
• 1 cup quick cooking oatmeal
• 1 cup flour
• 1 cup packed brown sugar
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup butter, melted

Instructions

1. Preheat oven to 350 degrees.
2. Peel, core, and slice apples. Place in a baking dish.
3. Mix together ½ cup granulated sugar, 1 tablespoon flour, and cinnamon in a small bowl. Sprinkle the mixture over the sliced apples and toss to combine.
4. Combine the remaining ingredients in a bowl and mix until crumbly. Top the sliced apples evenly with the crumbly oatmeal mixture.
5. Bake for 45 minutes. Serve warm.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Quinoa Taco Salad Bowl

Quinoa Taco Salad Bowl |#Vegetarianmealprep #Healthybreakfastmealprep #Vegantacosalad #Highproteinmealprep #Whole30breakfast #Quinoatacosalad #Healthydinnerrecipes #Plantbasedrecipes #Quinoasaladrecipes #Summersaladrecipes #Thaiquinoasalad #Vegetarianrecipes

Ingredients

• Olive oil spray
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 teaspoons taco seasoning
• ½ - 1 chipotle chili pepper in adobo sauce chopped fine
• ½ cup quinoa rinsed
• 1 cup vegetable broth
• 1 lime juiced
• 1 1/2 cups cooked pinto beans about 1 can
• 1 ½ cups frozen corn thawed
• ¼ cup chopped cilantro
• 6 cups romaine lettuce
• 1/2 cup grated Cheddar of Daiya
• 1 avocado sliced
• 1 cup salsa
• For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt

Instructions

1. Spray a medium skillet well with olive oil spray. Add chopped onion and cook for 10 to 12 minutes, until tender. Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.
2. Stir in lime juice, pinto beans, corn, and cilantro. Cover and let sit off the heat for 5 minutes. Fluff.
3. Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa. Serve with tortilla chips and sour cream or Greek Yogurt.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - KETO PEANUT BUTTER CHEESECAKE BITES

Keto Peanut Butter Cheesecake Bites #Ketofatbombscreamcheese #Ketofatbomseasy3ingredients #Ketosnacks #Ketocheesecakeballs #Lowcarbsnacks #Fatballs #Highfatketosnacks #Ketodietrecipes #Lowcarbketo #Ketogenicrecipes #Ketorecipeseasy #Ketodessertrecipes

 

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• 1/4 cup peanut butter
• 3/4 cup Lily's Sugar Free chocolate (I used 1.5 bars)
• 2 tsp coconut oil

Instructions

1. Mix cream cheese, erythritol, and heavy whipping cream until smooth
2. Mix in peanut butter and vanilla extract until fully combined, set aside
3. Melt chocolate and mix with coconut oil
4. Brush silicone cups (I use these) with chocolate mixture and place in freezer for 5 minutes
5. Repeat previous step and freeze for 10 minutes
6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
7. Top cups with chocolate to cover cheesecake fluff
8. Freeze for 20 minutes covered or refrigerate for 1 hour

recipe adapted >>>>>  here