Recipes Cookbook - SHRIMP AND GUACAMOLE TOSTADAS

SHRIMP AND GUACAMOLE TOSTADAS |#Redfishrecipes #Creolecreamsauce #Redsnapperrecipes #Redfishrecipes #Crawfishsauce #Cookingrecipes #Shrimptostadas #Easyfingerfoodsparty #Tostadarecipes #Partyfingerfoodideas #Mexicanfoodrecipes #Partyfoodeasy

Ingredients

• 6 corn tortillas
• cooking spray
• 2 cups grated cheddar cheese
• 2 avocados
• 1/2 cup chopped cilantro, plus more for garnish
• juice from 1 lime
• 2 Tbs. extra virgin olive oil
• 1 pound shrimp, peeled and deveined
• 1 Tbs ground cumin
• 2 Tbs chili powder
• 1 tsp crushed red or green pepper
• 1 tsp garlic salt
• 1 red bell pepper, cut into small slices

Instructions

1. Preheat oven to 350.
2. Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
3. In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
4. Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
5. Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
6. To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.
7. Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Best Fudgy Keto Brownies

Best Fudgy Keto Brownies |#Ketobrownieseasy #Ketodessertrecipes #Lowcarbdessertseasy #Ketodessertrecipeseasy #Ketomugcakeeasy #Ketochocolatecheesecake #Ketobrownieseasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketomugcakeeasy #Quickketodessert #Ketobrowniesalmondflour

Ingredients

• 1/2 cup almond flour
• 3 eggs at room temperature
• 12 tbsp unsalted butter softened
• 1/4 cup dark cocoa powder
• 2 oz dark chocolate
• 3/4 cup erythritol
• 1/2 tsp baking powder

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
3. In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
4. Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
5. In a big bowl beat the crack the eggs and beat them with the mixer.
6. Add the butter and chocolate mixture and continue mixing.
7. Slowly mix in the dry ingredients, until you get brownies batter consistency.
8. Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.

Recipe has been adapted from >>>>>  here

Rated 4.5/5 based on 544 customer reviews

Recipes Cookbook - Reese's Poke Cake

Reese's Poke Cake | #Snickerscakeeasy #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakefrosting #Sweetrecipes #Easydipsforaparty #Healthydessertrecipes #Easydessertsforaparty #Easysnacksforaparty #Dessertdipseasy #Recipeswithblueberries

Ingredients

• 15.25 oz chocolate cake mix plus ingredients to prepare the cake
• 3.4 oz vanilla instant pudding mix
• 2 cups cold milk
• 1 1/2 cups creamy peanut butter, divided
• 16 oz chocolate frosting
• 8 oz frozen whipped topping, thawed
• 25 mini Peanut Butter Cups unwrapped and roughly chopped

Instructions

1. Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.
2. Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.
3. Empty the pudding mix into a medium bowl, and add the milk.
4. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.
5. Pour the pudding mixture over the cake, filling the holes as much as possible.
6. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.
7. Let the cake cool completely.
8. In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread over the cake and top with the peanut butter cups.
9. Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.

recipe adapted >>>>>  here

Recipes Cookbook - KETO LEMON BUTTER WHITE FISH

KETO LEMON BUTTER WHITE FISH |#Raspberryjellopretzelsalad #Raspberryjellodessert #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy #Codseasoning #Codfishrecipesbaked #Seafooddishes #Seafoodrecipes #Ketocodrecipes #Fishseasoning

Ingredients

• ½ tbsp lemon juice
• black pepper to taste
• 1 tsp parsley chopped
• sea salt and black pepper to taste
• 2 tbsp butter
• 1 tbsp olive oil
• 2 white fish fillets
• 1 tbsp butter
• sea salt to taste
• 3 tbsp almond flour

Instructions

1. Prepare the sauce: melt the butter in a small saucepan over medium heat, then start to brown (approximately 3 min.), take it off and pour into a bowl. Then add lemon juice and season butter with salt and pepper.
2. Season fillets with salt and pepper and sprinkles with almond flour on the skinless side (or on both sides if you are using skinless fillets).
3. Heat oil in a skillet, add 1 tbsp butter. When butter is melted add fish fillets and fry for 2 minutes on each side.
4. Transfer the fish to the plate, drizzle each fillet with butter-lemon sauce, sprinkle with chopped parsley and serve with some leafy greens.

recipe adapted >>>>>  here

Rated 4.8/5 based on 528 customer reviews

Recipes Cookbook - The Best Snickerdoodles

The Best Snickerdoodles |#Cinnamonrollcookies #Chewychocolatechipcookies #Deliciousdesserts #Lemondesserts #Bakingrecipes #Sugarcookierecipe #Sugarcookierecipeeasy #Sugarcookierecipechewy #Healthydessertrecipes #Snickerdoodlecookiesnocreamoftartar #Falldesertseasy #Fallcookies

Ingredients

• Dough :
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt, optional and to taste
• For Rolling :
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon

Instructions

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
3. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
7. In a small bowl, combine sugar, cinnamon, and stir to combine.
8. Dredge each mound of dough through cinnamon-sugar.
9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.
10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Recipe adapted >>>>>  here

Recipes Cookbook - Mashed Cauliflower with Roasted Garlic

#Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo

Ingredients

• 1 large head cauliflower
• 2 bulbs roasted garlic
• 1 tbsp olive oil
• 1/3 cup **Silk unsweetened almond milk or regular milk
• 3/4 tsp salt
• 1/8 tsp pepper

Instructions

1. Slice off top of garlic bulb so that the inner cloves are exposed. Drizzle with olive oil. Wrap in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.
2. Wash and cut cauliflower into medium chunks, removing all leaves and green parts.
3. Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes.
4. Drain Cauliflower.
5. Pat cauliflower dry with paper towel.
6. Place cauliflower, Silk almond milk or (*heavy cream and butter), salt, and pepper in bowl of large food processor.
7. Add roasted garlic.
8. Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Serve immediately or place in refrigerator to serve later. To reheat, bake in oven at 375 degrees for 30 minutes.

recipe adapated >>>>>  here

Rated 4.8/5 based on 765 customer reviews

Recipes Cookbook - Keto Cheesy Steak Zucchini Boats

Keto Cheesy Steak Zucchini Boats |#Ketogenicrecipes #Ketodiet #Nocarbdiets #Ketogenicdiet #Ketodietrecipes #Ketosnacks #Ketodinnerrecipes #Ketodietforbeginners #Ketosnacks #Ketobreadwithporkrinds #Ketodessert #Lowcarbsnacks

Ingredients

• 2 zucchini halved
• 1/2 lb flat iron steak or sirloin steak, thinly sliced against the grain.
• 1/2 red onion chopped
• 1/2 red bell pepper sliced
• 1 cup Mozzarella shredded
• 1/4 tsp coriander powder
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 3 tbsp olive oil divided
• salt and pepper to taste
• 1 tbsp fresh cilantro chopped (for garnish, optional)

Instructions

1. Cut zucchini in half lengthwise, scoop out the inside into the bowl and reserve it for later.
2. Place zucchini boats into a baking tray, sprinkle with olive oil, season with salt and pepper and bake at 350F for 15 minutes.
3. Heat a tablespoon of olive oil in the frying pan, add onion, bell pepper, reserved zucchini, season with garlic powder, salt and pepper and cook stirring for 5 minutes or until tender. Remove from the heat and set aside.
4. Season sliced beef with coriander powder, salt and pepper. Add a tablespoon of olive oil to the same pan and increase the heat to high. Add sliced beef and oregano and fry for 2-3 minutes per side.
5. Load zucchini boats with cooked beef, cooked vegetables, sprinkle with mozzarella and return back to the oven for 8-10 minutes.
6. Serve garnished with chopped cilantro (optional).

RECIPE ADAPTED >>>>>  here