Recipes Cookbook - Butter Chicken

Butter Chicken | #Cookiebarsrecipes #Honeymustardchickensalad #Chickenavocadosalad #Cookingrecipes #Veganrecipes #Dessertrecipes #Seafoodlasagna #Seafoodlasagnarecipe #Shrimplasagnarecipe #Indiancurryrecipes #Butterchickenrecipe #Shepherdspierecipeeasy

Ingredients

Marinade

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

• 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
• 1 cup tomato passata (aka tomato puree) (Note 4)
• 1 cup heavy / thickened cream (Note 5)
• 1 tbsp sugar
• 1 1/4 tsp salt

To serve

• Basmati or other Rice
• Coriander/cilantro (optional)

Instructions

1. Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
2. Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
3. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
4. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
5. Sauce: Add the tomato passata, cream, sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

recipe adapted  >>>>>  here

Recipes Cookbook - Cranberry Pineapple Punch

Cranberry Pineapple Punch |Cranberrypineapplepunch Pineapplemangolemonade Cranberryalcoholicdrinks Cocktaildrinks Yummydrinks Fundrinks Yummydrinks Cocktaildrinks Fundrinks Alcoholicdrinks Adultdrinks Holidaydrinks

Ingredients

• 4 cups cranberry juice
• 4 cups pineapple juice
• 1 cup silver rum
• 1 cup coconut rum
• 2- liter ginger ale
• juice of 1-2 limes
• Garnish
• 2 limes sliced (plus more for glasses)
• 1 cup fresh cranberries frozen

Instructions

1. combine cranberry juice, pineapple juice, silver and coconut rum, and lime juice in a pitcher
2. add lime slices and fresh cranberries to the pitcher
3. top off with ginger ale or just add directly to a glass when serving
4. enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - SWEET POTATO CHICKEN POPPERS

SWEET POTATO CHICKEN POPPERS (PALEO, AIP & WHOLE 30) |#Whole30recipes #Whole30breakfast #Healthykoreanbeefbowl #Whole30snacks #Mealpreprecipes #Wholefoodrecipes #Whole30recipes #Whole30snacks #Aiprecipes #Paleosnacks #Sweetpotatochickenpoppers #Whole30snacks

Ingredients

• 1 lb ground chicken (uncooked)
• 2 cups uncooked sweet potato, finely grated (I used a wide cheese grated like this or you can use your food processor)
• 2–3 sprigs green onion, chopped fine
• 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
• 2 tbsp coconut flour (I recommend this brand )
• 1/2 tsp black pepper (omit for AIP)
• 1 tsp sea salt
• 1 tbsp onion powder
• 1 tbsp garlic powder
• Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)

Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
2. Combine all of the ingredients in a large mixing bowl and thoroughly mix.
3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
4. Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
5. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!

Recipe adapted >>>>>  here

Rated 4.9/5 based on 983 customer reviews

Recipes Cookbook - Butterfinger Dessert Lasagna

Butterfinger Dessert Lasagna |#Chickencrockpotrecipesslowcooker #Slowcookereverythingchicken #Chickencrockpotrecipesboneless #Frozenchickencrockpotrecipes #Peanutbuttertrifle #Slowcookerfrozenchicken #Puddingdesserts #Whitechocolatedesserts #Peanutbutterdelight #Healthydessertsnobake #Dessertsforparties #Butterfingerlasagnadessert

Ingredients

• 1 (3.4 oz) box instant butterscotch pudding
• 2 cups + 3 Tablespoons milk, divided
• 8 ounces cream cheese
• 1/2 cup peanut butter
• 1/2 cup powdered sugar
• 1 (8 oz) tub whipped topping, divided
• 24 Nutter Butter cookies
• 7 fun-sized Butterfingers bars, chopped*
• Melted peanut butter*

Instructions

1. In a medium bowl, whisk the pudding mix and 2 cups of milk together. Set aside to thicken while you prepare the peanut butter filling.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, sugar, and 3 Tablespoons of milk until smooth. Fold in 1 1/2 cups of the whipped topping.
3. To assemble, start by lining the bottom of a 8x8-inch square dish with half of the Nutter Butter cookies. Spread 1/2 of the pudding evenly on top of the cookies. Top with dollops of the peanut butter filling, then spread into an even layer. Sprinkle half of the chopped Butterfingers over the filling. Repeat the layering with the remaining cookies, pudding, and peanut butter filling. Spread the rest of the whipped topping on top, then sprinkle with the last of the chopped Butterfingers.
4. Cover and refrigerate overnight to allow the cookies to soften up for easier cutting. Serve with a drizzle of melted peanut butter, if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Sugar Free Low Carb Keto Avocado Brownies

Sugar Free Low Carb Keto Avocado Brownies |#Lowcarbdesserts #Lowcarbrecipesdessert #Sugarfreedesserts #Ketodessertrecipes #Ketodietrecipes #Sugarfreelowcarb #Ketoblueberryrecipes #Ketofatbombs #Paleosnacks #Ketosweetseasy #Ketosnackseasy #Veganketorecipes

Ingredients

• 250 g avocado about 2
• 1/2 tsp vanilla
• 4 tbsp cocoa powder
• 1 tsp stevia powder
• 3 tbsp refined coconut oil
• 2 eggs
• 100 g lily's dark chocolate melted
• Dry Ingredients
• 90 g blanched almond flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup erythritol

Instructions

1. Preheat the oven to 180C/350F.
2. In a separate bowl, combine the dry ingredients together and whisk together.
3. Peel the avocados. Weigh or measure your avocados. Place in a food processor. Process until smooth.
4. Add each wet ingredient to the food processor, one at a time, and process for a few seconds until all of the wet ingredients have been added to the food processor.
5. Add the dry ingredients to the food processor and mix until combined.
6. Place a piece of parchment paper over a 30x20cm (12''x8'') baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle comes out half clean. The top should be soft when you touch it with your fingers.
7. Take out of the oven, let it cool completely before slicing into 12 pieces.

recipe adapted  >>>>>  here

Recipes Cookbook - Blueberry Cheesecake Probiotic Fat Bombs (Low carb, keto, GAPS) Recipe

 

Blueberry Cheesecake Probiotic Fat Bombs (Low carb, keto, GAPS) Recipe | #Ketosnacks #Ketorecipeseasy #Ketogenicdiet #Ketodietrecipes #Lowcarbdesserts #Lowcarbketo #Ketofatbombs #Ketosnacks #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Ketocheesecake

 

Ingredients

• 6 ounces (3/4 of a cup) full fat cream cheese or homemade yogurt cheese
• 2.5 ounces (5 tablespoons) butter
• ½ cup blueberries
• ¼ teaspoon vanilla extract
• 1-1/2 ounce (3 tablespoons) melted coconut oil
• 3 packets Stevia (optional)
• ⅛ teaspoons sea salt

 

Instructions

1. In a food processor combine all ingredients and puree until smooth.
2. Use a rubber spatula to spread blueberry mixture into candy mold.
3. If not using candy mold, spread evenly into a parchment-lined loaf pan.
4. Freeze for 1 hour, and then cut into 12 pieces if using a loaf pan. Continue freezing until solid, another 1-2 hours.
5. Pop out of candy mold or loaf pan and store in a covered container in the freezer.
6. For best taste, allow to thaw 15 minutes before eating.

Recipe Adapted : here

Recipes Cookbook - Southwest Avocado Toast

Southwest Avocado Toast |#Breakfastenchiladasmakeahead #Quicherecipes #Cookingrecipes #Healthyrecipes #Breakfastdishes #Yummybreakfast #Healthybreakfastrecipes #Breakfastideashealthy #Lowcaloriebreakfastrecipes #Vegetarianbreakfastrecipes #Healthylowcaloriebreakfast #Breakfastfordinner

  Ingredients

• 2 tbsp extra-virgin olive oil
• 1 lbs grass-fed extra-lean ground turkey
• 1 tsp clove garlic — minced
• ½ cup onions — diced
• ½ cup yellow bell pepper — diced
• 1 ½ cup green beans — chopped
• ¾ cup homemade tomato sauce or any other sauce of your preference
• Salt and ground fresh black pepper
• A pinch of crushed red pepper

  Instructions

1. In bowl mix together your avocado, cilantro, lime, cayenne, red pepper flakes and salt and pepper and stir until mashed.
2. Spread half mixture on each of your pieces of toast.
3. Top with your scrambled eggs and desired amount of salsa.
4. Garnish with cilantro if desired.

RECIPE ADAPTED  >>>>>  here