Recipes Cookbook - CREAMY CUCUMBER SALAD

CREAMY CUCUMBER SALAD |#Broccoliandcauliflowersalad #Easycucumbersalad #Delicioussalads #Cucumberrecipeseasy #Cucumbersnackideas #Ketocucumberrecipes #Creamycucumbersaladwithgreekyogurt #Cucumbersaladvinegar #Crunchypeasalad #Creamedcucumbers #Bestcucumbersalad #Creamycucumbersaladwithmayonnaise

Ingredients

• 2 long English cucumbers
• Optional: 1/3 cup sliced white onion
• Dressing
• 1/2 cup sour cream or plain greek yogurt
• 3 tablespoons mayonnaise
• 1/4 cup fresh dill chopped
• 3 tablespoons white vinegar
• 1/2 teaspoon white sugar
• salt to taste

Instructions

1. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and slice into 1/4″ slices.
2. Combine all dressing ingredients and toss with cucumbers.
3. Refrigerate 1 hour before serving.

Recipe adapted >>>>>  here

Recipes Cookbook - INSTANT POT OR SLOW COOKER AFRICAN-INSPIRED PEANUT STEW

INSTANT POT OR SLOW COOKER AFRICAN-INSPIRED PEANUT STEW |#Healthyinstantpotrecipes #Instapotchickenrecipes #Dinnerideas #Instantpotrecipesdinners #Instantpotparmesanchickenandrice #Instantpotchickenandricerecipes #Dumpinstantpotmeals #Easyinstantpotrecipesforbeginners #Instantpotchickenburritobowl #Easyinstantpotdinner #Instantpotchickenrecipes #Instantpotdumpdinners

 

Ingredients

• 1 tbsp coconut or olive oil
• 4 cloves garlic minced
• 2 small yellow onions, diced
• 2 sweet potatoes, cubed
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 2 cups vegetable broth
• 1/3 cup peanut butter
• 1 796mL can crushed tomatoes
• 1 can chickpeas, drained and rinsed
• 1 red pepper, chopped
• 2 cups spinach, chopped
• 1/2 cup chopped cilantro (plus more for garnish)
• 1/4 cup chopped peanuts
• 3 cups cooked basmati rice (optional side)

Instructions

1. Add all ingredients to slow cooker except for chickpeas, red pepper, spinach, cilantro, peanuts and rice. Cook on high for 6 hours, or low for 8 hours.
2. Within the last half hour of cooking time, add chickpeas and red pepper. When ready to serve, stir in spinach and cilantro, reserving a bit of cilantro or serving more for garnish. Top each bowl with peanuts and serve with basmati rice.
3. INSTANT POT INSTRUCTIONS: Dump everything into the Instant Pot in order that it appears listed above except for red pepper, spinach, cilantro, peanuts and rice. Cook on high pressure for 2 minutes and then do a quick release of the pressure. Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with basmati rice.

recipe adapted  >>>>>  here

Recipes Cookbook - The Best Homemade Chocolate Rolls Recipe

The Best Homemade Chocolate Rolls Recipe |#Ketoairfryerrecipes #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Healthyraspberryrecipes #Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketoyeastbreadrecipes #Egglessketobread #Almondflourrecipes

Ingredients

• dough
• 1 cup milk, lukewarm (240ml)
• 1/4 cup granulated white sugar (50g)
• 1 tbsp active dry yeast (9g)
• 2 large eggs, room temperature
• 1/4 cup butter, melted (56g)
• 1 tsp salt
• 3 3/4 to 4 cups all-purpose flour (450-480g)
• filling
• 1/2 cup brown sugar (100g)
• 2 tbsp unsweetened cocoa powder
• 2 tsp cinnamon
• 6 tbsp butter, softened (85g)
• 1 cup semi-sweet chocolate, chopped or chips (175g)
• frosting
• 1/8 cup butter, room temperature (28g)
• 1/4 cup cream cheese, room temperature (56g)
• 1 cup powdered sugar (120g)
• 1/4 cup unsweetened cocoa powder (21g)
• 1-2 tbsp milk

Instructions

1. Make the dough: In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar, and yeast and stir to combine. Let sit for 5-10 minutes until it starts to get foamy on the surface.
2. Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add 3+3/4 cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading, add 1 tbsp of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point but don't add too much flour or your Chocolate Rolls are dry. How much flour you need depends on the humidity and temperature where you live. But make sure that you stay at around 4 cups at highest. (Watch the video to see the required consistency.) Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Cover loosely with a dry towel and let rest at room temperature for about 10 minutes.
3. Make the filling: In a small bowl, stir together brown sugar, cocoa, and cinnamon. Set aside.
4. Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.
5. Roll dough into a 20x18 inch (50x45cm) rectangle. Spread the butter all over it, leaving a 1-inch (2,5cm) border at the long side where you end up rolling. Sprinkle sugar mixture and chocolate on top of the butter evenly. Roll up long side tightly, cut into 12 equal sized pieces and transfer to the prepared baking sheet. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar. Take rolls out of the oven, store at room temperature and preheat oven to 375°F (190°C). Bake for about 20-25 minutes until lightly browned. After 10-15 minutes of baking, place parchment paper on top of the rolls to prevent them from heavy browning.
6. Make the frosting: In a mixing bowl, using a handheld or stand mixer fitted with a whisk attachment beat butter and cream cheese until creamy. Add powdered sugar and stir to combine. Stir in cocoa until well combined. Stir in 1 tbsp milk at the time until you reach the desired consistency. I added 2 tbsp.
7. Remove rolls from the oven, let cool for 5-10 minutes and spread frosting on top of the rolls when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20 seconds before serving.

recipe adapted  >>>>>  here

Recipes Cookbook - Honey Mustard Chicken & Potatoes (ONE PAN)

#Healthydinnerrecipes #Sweetchickenrecipes #Easydinnerrecipes #Sweetgarlicchicken #Easygarlicchicken #Teriyakichicken #Cannedcornrecipessidedishes #Cannedcornrecipeseasy #Cannedvegetablerecipes #Roteldipwithcreamcheesevelveeta #Velveetaquesodip #Sausagequesodipcrockpot

Ingredients

• 4-5 chicken thighs bone in, skin on or off
• Salt and pepper to season
• 1-1/2 tablespoons garlic powder
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1/4 cup honey
• 3 tablespoons wholegrain mustard
• 2 tablespoons smooth Dijon mustard
• 2 tablespoons water
• 1 pound (500 g) baby red potatoes quartered
• 8 ounces (250 g) green beans halved (OPTIONAL)
• 1-2 sprigs rosemary (OPTIONAL)

Instructions

1. Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
2. Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
3. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
4. Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
5. OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Valentine’s Chocolate Chip Cookie Hearts

Valentine’s Chocolate Chip Cookie Hearts | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinefun #Valentinessnacks #Bakesaleideas #Bakesaletreats #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts

Ingredients

• 1 package Refrigerated cookie dough (or you can make your own!)
• 1 bag Candy Melts
• 1/4 cup Sprinkles

Instructions

1. Preheat oven to 350 degrees.
2. Fill each heart-shaped cavity firmly with the cookie dough (about 3/4 full). Make sure it is pressed down nice and tight.
3. Place the mold on a cookie sheet and place in the oven for about 10-13 minutes or until sides begin to get golden brown.
4. Take out of the oven and let cool COMPLETELY!
5. Loosen the edges of each heart mold and gently pop out. (mine popped out without even loosening - I did not grease the molds before)
6. Place the sprinkles in a small bowl and lay out the wax paper.
7. Melt the dipping chocolate according to instructions on the packing.
8. Dip half of the cookie in the chocolate and then immediately in the sprinkles and lay on the wax paper until the chocolate hardens.

recipe adapted >>>>>  here

Recipes Cookbook - Peach Lemonade

RASPBERRY PEACH LEMONADE | #RASPBERRY #PEACH #LEMONADE #Yummydrinks #Fundrinks #Cocktaildrinks #Smoothiedrinks #Nonalcoholic #Healthydrinks #Smoothiedrinks #Cocktaildrinks #Yummydrinks #Nonalcoholicdrinks #Colddrinks #Healthydrinks

Ingredients

• RASPBERRY PEACH PUREE:
• 4 fresh peaches, pitted, then diced into large chunks
• 1 cup fresh raspberries
• 1 1/4 cups water
• SIMPLE SYRUP:
• 1/2 cup granulated sugar
• 1/2 cup water
• LEMONADE:
• 7 cups cold water
• 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
• ice cubes
• additional raspberries, for garnish optional
• additional peach slices, for garnish optional
• mint sprigs, for garnish optional

Instructions

1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
6. Store covered in refrigerator until ready to serve. Serve chilled with garnishes, if desired

recipe adapted >>>>>  here

Recipes Cookbook - california chicken, veggie, avocado and rice bowls

california chicken, veggie, avocado and rice bowls |#Halfbakedharvestrecipes #Roastedcauliflower #Roastedcauliflowersalad #Coqauvin #Steaktacobowls #Cookingrecipes #Rotisseriechickenrecipeshealthy #Healthypastarecipeswithchicken #Shreddedchickenrecipeshealthy #Chickenasparaguspasta #Quickandeasydinnerrecipes #Chickencrockpotrecipes

Ingredients

CHICKEN
• 1 1/2 pounds boneless skinless chicken tenders
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon zest
• 4 cloves garlic, minced or grated
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chopped fresh rosemary
• 1/4 cup fresh parsley or basil, chopped (or 1 tablespoon dried)
• kosher salt and black pepper
THE RICE + VEGGIES + AVOCADO
• 2 red bell peppers, cut into fourths
• 1 zucchini, sliced into 1/4 inch rounds
• 2 tablespoons extra virgin olive oil
• 2 avocados, mashed very well
• juice of 1 lemon
• 1/2 cup fresh parsley, chopped
• 1 clove garlic, minced or grated
• 2 cups cooked basmati rice
• 1 cup cherry tomatoes, halved
• 1/4 cup toasted walnuts, roughly chopped
• 1/2 cup crumbled feta, goat, or blue cheese

Instructions

1. In a gallon-size zip-top bag or bowl, combine the olive oil, garlic, lemon zest, onion powder, cayenne, smoked paprika, rosemary, parsley, and basil. Season with salt and pepper. Add the chicken and toss well to coat. Marinate for 10 minutes or up to overnight in the fridge.


2. In a gallon-size zip-top bag or bowl, combine the red peppers, zucchini, and olive oil. Season with salt and pepper. Toss to coat.


3. Set your grill, grill pan, or skillet to medium-high heat.


4. Grill the chicken for 3-4 minutes per side, until chicken is cooked through and has light char marks. While the chicken is grilling grill the peppers and zucchini for 4-5 minutes on each side, or until charred. Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips.


5. In a medium bowl, combine the avocado, lemon juice, parsley, and garlic, and season with salt and pepper.


6. To assemble, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of avocado and then add the fresh tomatoes and walnuts. Sprinkle with cheese (if desired). EAT!

recipe adapted >>>>>  here