Recipes Cookbook - Steak Bites Recipe

Steak Bites Recipe |#Cookingrecipes #Garlicbuttersteakbites #Ketochickenrecipes #Healthychickenrecipes #Garlicsteakbites #Chickenrecipeseasy #Shrimprecipes #Healthydinnerrecipes #Quickandeasydinnerrecipes #Dinnerideasfamily #Easychickenrecipes #Quickdinnerideas

Ingredients

• ½ cup soy sauce
• ⅓ cup olive oil
• ¼ cup Worcestershire sauce
• 1 teaspoon minced garlic
• 2 Tablespoons dried basil
• 1 Tablespoon dried parsley
• 1 teaspoon black pepper
• 1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces

Instructions

1. Place all ingredients, except steak, in a large ziplock baggie. Stir with a spoon to combine.
2. Drop steak pieces in and seal shut. Shake gently to coat steak entirely in marinade. Place bag in refrigerator to marinate for at least 3 hours or up to 24.
3. Heat a large skillet over medium-high heat. Heat skillet until it's very hot. Remove steak pieces from marinade using a slotted spoon and place in hot skillet. Discard marinade. Cook steak according to your desired temperature. We like medium-well so I cooked ours for about 3 minutes.
4. Serve warm and enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - The Best Keto Cheesecake

The Best Keto Cheesecake | #Ketosnacks #Easyketocheesecake #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts #Ketosnacks #Ketocheesecakerecipes #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts

Ingredients

• For the crust
• 1 1/2 Cups Almond flour
• 1/4 Cup Confectioners Swerve
• 1 teaspoon Cinnamon
• 6 Tablespoons Butter, melted
For the filling
• 6 Packages 8 ounces full fat cream cheese, room temperature
• 2 Cups Confectioners Swerve
• 5 Large Eggs room temperature
• 8 Ounces Sour Cream room temperature
• 1 Tablespoon Vanilla extract

Instructions

1. Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 9 inch x 3.5 inch springform pan and press halfway up the sides using your fingers (here is the pan I used). Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
2. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
3. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
4. Add in the room temperature eggs one at a time and beat until well incorporated.
5. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
6. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
7. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
8. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
9. Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

recipe adapted >>>>>  here

Recipes Cookbook - BEST EVER STARBUCKS PUMPKIN SCONES

BEST EVER STARBUCKS PUMPKìN SCONES |#Pumpkinchocolatechipmuffins #Pumpkinrecipesdessert #Falldessertrecipes #Fallfoodrecipes #Pumpkinrecipeseasy #Fallcookies #Cinnamonrollcookies #Bananapuddinglasagna #Cookiedesserts #Cakerecipes #Chocolaterecipes #Deliciousdesserts

Ingredients

• 1/2 cup pumpkìn puree (canned pumpkìn puree ìs best)
• 1 egg
• 1/4 cup whìppìng cream
• 2 cups all purpose flour
• 1/3 cup whìte sugar
• 1 tablespoon bakìng powder
• a pìnch of salt
• 1 teaspoon ground cìnnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspìce
• 1/4 teaspoon ground gìnger
• 1/4 teaspoon ground cloves
• 1/3 cup cold, unsalted butter
• For the glaze:
• 2 cups powdered sugar
• 2-3 tablespoons whìppìng cream
• 2 pìnches ground cìnnamon
• 1 pìnch each of ground cloves and ground nutmeg

Instructions

1. Preheat your oven to 375 degrees Fahrenheìt and prepare a large bakìng sheet by lìnìng ìt wìth parchment paper.
2. ìn a medìum bowl, combìne the pumpkìn puree, egg and whìppìng cream wìth a fork. Set asìde.
3. ìn a separate bowl, combìne the flour, sugar, bakìng powder, salt, cìnnamon, nutmeg, allspìce, gìnger, and cloves wìth a wìre whìsk.
4. Cut the cold butter ìnto cubes and add to the flour mìxture.
5. Usìng your hands, pìck up a handful of the flour mìxture and butter cubes and rub your hands together only once before droppìng the mìxture back ìnto the bowl. Repeat thìs process untìl all the butter has turned ìnto thìn sheets dìstrìbuted throughout the flour mìxture.
6. Pour the pumpkìn mìxture ìnto the flour and butter mìxture and mìx together wìth a rubber spatula gently untìl ìt's mìxed about half way.
7. Dump the half-mìxed dough onto a floured work surface. Usìng your hands, pìck up half the dough and fold ìt over the other half. Contìnue workìng the dough ìn thìs foldìng motìon, very gently, untìl almost all the flour ìs ìncorporated. As you do thìs, slowly create a round shape about 2 ìnches thìck.
8. Slìce the round dough ìnto 8 trìangular pìeces and place them on the prepared bakìng sheet.
9. Bake for about 20-22 mìnutes at 375 degrees Fahrenheìt, or untìl the scones have puffed up slìghtly and are fìrm to the touch. ìf the scones start to brown on top, remove them from the oven so they don't over-bake.
10. Let the scones cool on the pan for a few mìnutes, and then transfer to a coolìng rack to cool completely.
11. Whìle the scones are coolìng, make the glaze by combìnìng the powdered sugar and whìppìng cream ìn a medìum bowl. Add the powdered sugar fìrst and whìsk whìle addìng the whìppìng cream one tablespoon at a tìme untìl a thìck glaze forms.
12. Dìvìde the glaze ìnto 2 separate bowls. Leave one bowl asìde (thìs wìll be the whìte glaze) and to the second bowl add the cìnnamon, cloves and nutmeg and whìsk to combìne (thìs wìll be the spìce glaze).
13. When the scones are cool, dìp them upsìde down ìnto the whìte glaze untìl the glaze coats the top of the scones.
14. Set on a plate or coolìng rack and let the glaze dry for about 5 mìnutes.
15. Add the spìce glaze to a small pìpìng bag or zìploc bag and snìp off the end. Pìpe the spìce glaze on top of the whìte glaze to create a lìned pattern, or any pattern you wìsh.
16. Dìscard any remaìnìng glaze and allow the scones to sìt for about 15 mìnutes before enjoyìng, so the glaze can harden just slìghtly.
17. Store ìn an aìrtìght contaìner for up to 2 days, or enjoy them whìle they're fresh for best results!

Recipe adapted >>>>>  here

Recipes Cookbook - Creamy Tomato and Spinach Pasta

Creamy Tomato and Spinach Pasta |#Creamymushroompasta #Pastadishes #Vegetarianmeals #Vegetarianpastarecipes #Meatlessmeals #Healthypastarecipes #Quickandeasydinnerrecipes #Ketorecipes #Cookingrecipes #Yummyfood #Pastadishes #Healthyeating

Ingredients

• 1/2 lb penne pasta ($0.89)
• 1 small onion ($0.25)
• 2 cloves garlic ($0.16)
• 1 Tbsp olive oil ($0.16)
• 15 oz can diced tomatoes ($0.59)
• 1/2 tsp dried oregano ($0.03)
• 1/2 tsp dried basil ($0.03)
• pinch red pepper flakes (optional) ($0.02)
• 1/2 tsp salt ($0.03)
• freshly cracked pepper to taste ($0.05)
• 2 Tbsp tomato paste ($0.11)
• 2 oz cream cheese ($0.48)
• 1/4 cup grated Parmesan ($0.42)
• 1/2 9 oz. bag fresh spinach ($0.50)

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

recipe adapated >>>>>  here

Recipes Cookbook - Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars |#Bundtcakerecipes #Cookiebars #Panerakitchensinkcookies #Pecanpierecipe #Maplepecanbars #Mapledesserts #Chocolatepecanpiebars #Pecanpiebrowniesrecipe #Browniepecanpiebars #Dessertrecipes #Cookierecipes #Dessertbars

Ingredients

• Crust
• 1 1/4 cups almond flour
• 1/4 cup granular Swerve Sweetener
• 1/4 tsp salt
• 1/4 cup butter chilled, cut into small pieces
Pecan Pie Filling
• 1/2 cup butter
• 2/3 cup powdered Swerve Sweetener
• 2 tsp Yacon syrup optional, helps with color and flavor
• 1 1/2 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 2 large eggs
• 1/4 tsp salt
• 1 cup pecans lightly toasted
• 2 ounces Lily's Dark Chocolate chopped

Instructions

1. Crust:
2. Preheat the oven to 325F.
3. In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
4. Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden.
5. Pecan Pie Filling:
6. In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
7. Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
8. Scatter the pecans and chopped chocolate over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
9. Remove and let cool at least 30 minutes before cutting into bars.

recipe adapted  >>>>>  here

Recipes Cookbook - Korean BBQ Bowls with Garlic Scented Rice

Korean BBQ Bowls with Garlic Scented Rice |#Mexicandesserts #Cookingrecipes #Dessertrecipes #Healthyrecipes #Dinnerrecipes #Cupcakecakes #Cucumbercarrotsalad #Bulgogibeef #Delicioushealthyrecipes #Halfboiledegg #Parboiledrice #Steakmarinade

Ingredients

• 1 1/2 pounds flank or sirloin steak, cut into thin strips
• 1/2 asian pear, diced
• 6 cloves garlic
• 2 inch piece of ginger, sliced
• 1/2 small onion, diced
• 3 tablespoon EACH soy sauce and brown sugar
• 1 1/2 tablespoon sesame oil
• 2 scallion, cut into large pieces
• 1 tablespoon oil
Garlic Scented Rice:
• 1 tablespoon oil
• 2 cloves garlic, sliced (or smashed)
• 1 1/4 cup parboiled rice (see notes)
• 2 1/2 cups warm chicken broth
Cucumber + Carrot Salad:
• 1 teaspoon sesame seeds
• 1/4 teaspoon red pepper flakes
• 1/4 cup rice vinegar
• 3 tablespoon honey
• 1 cup EACH sliced cucumbers and shredded carrots

Instructions

1. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Stir to coat the meat evenly. Cover and refrigerate for 20- 30 minutes. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. Repeat with the second batch.
2. GARLIC SCENTED RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice to remove any excess starch, set aside. Add the oil and garlic to a skillet and heat the skillet over medium heat. This will infuse the oil with the garlic flavor. You can remove the garlic if you don’t want it to be too garlicky at this point. Add the rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the chicken broth and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before fluffing with a fork.
3. CUCUMBER + CARROT SALAD: In a bowl combine the sesame seeds, 1/2 teaspoon salt, red pepper flakes, rice vinegar, and honey until the honey dissolves. Add the cucumbers and carrots and stir to coat. Allow to marinate for atleast 5-10 minutes in the refrigerator.
4. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. Drizzle with sriracha mayo if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Chicken Pad Thai

Chicken Pad Thai |#Chickenpadthairecipe #Cookingrecipes #Chinesefood #Pastarecipes #Healthyrecipes #Asiancooking #Vegetarianrecipes #Foodvideos #Vegandinner #Easydinnerrecipes #Ramennoodlerecipeseasy #Ricenoodlerecipes

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper, sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 5 green onions, whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts, chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)

Instructions

1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
2. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe adapted >>>>>  here