Baked Lemon Pepper Wings | #Buffalochickenwingsintheoven #Lemonpepperchickenwingsrecipebaked #Lemonpepperchickenwingsrecipefried #Wingstoplemonpepperwings #Smokedchickenwings #Crispybakedchickenwings #Crockpotrecipes #Lemonpepperchickenwingsrecipefried #Cookingvideos #Hawaiianfood #Wingstoplemonpepperwings #Crockpotchickenwings 

Ingredients

• 2 pounds chicken wings
• 2 tȧblespoons extrȧ virgin olive oil
• 1 tȧblespoon unsȧlted butter
• Juice from 1/2 lemon
• 1 tȧblespoon sȧlted lemon pepper seȧsoning

Instructions

1. Preheat oven to 400 degrees. Spray a baking rack with nonstick spray and place onto a baking sheet lined with aluminum foil (the foil will make cleanup easier).
2. Toss chicken wings in olive oil and lemon juice and place wings in a single layer onto the baking rack.
3. Bake for 50 minutes, or until chicken is crispy on the outside and fully cooked inside.
4. Melt butter in a bowl. Add lemon pepper seasoning and stir.
5. Add cooked chicken wings to a large bowl and drizzle the lemon pepper butter on top of the chicken. Mix with a wooden spoon until lemon pepper mixture covers chicken wings. Add more lemon pepper seasoning to taste.
6. Serve warm.

recipe adapted >>>>> here

Your Kitchen Transformed - Baked Lemon Pepper Wings

Baked Lemon Pepper Wings | #Buffalochickenwingsintheoven #Lemonpepperchickenwingsrecipebaked #Lemonpepperchickenwingsrecipefried #Wingstople...

Your Kitchen Transformed - Baked Lemon Pepper Wings

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Coconut Cheesecake Bars | #7layerbars #Lemonbarsrecipe #Snickerdoodlecheesecakebars #Dessertrecipesvideos #Lemonsquares #Coconutcheesecakebars #Sweetrecipes #Dessertbars #Yummysweets #Cookingrecipes #Deliciousdesserts #Cheesecakerecipes

Ingredients

• For the Graham Cracker Crust:
• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 4 ounces unsalted butter, melted
For the Coconut Cheesecake Bars:
• 3 (8 ounce) packages full-fat cream cheese, softened
• 1 cup full-fat sour cream, at room temperature
• 1 and 1/4 cups granulated sugar
• 3 large eggs + 2 egg yolks, at room temperature
• 1 teaspoon coconut extract (optional)
• 1/2 cup coconut cream (the thick variety!)
• 1 and 1/4 cups finely shredded coconut (sweetened or unsweetened)
For the Coconut Mousse:
• 3/4 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 Tablespoon coconut cream (the thick variety)
• 1 teaspoon coconut extract
• 4 ounces full-fat cream cheese, softened
• toasted coconut, for garnish

Instructions

1. For the Graham Cracker Crust:
2. Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
3. In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
4. Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
5. Reduce the oven temperature to 325 degrees (F).
6. For the Coconut Cheesecake Bars:
7. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
8. Add sugar and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
9. Using a rubber spatula, fold in the coconut extract and coconut cream. Fold in the shredded coconut, mixing just until combined.
10. Pour filling on top of prepared crust, and spread evenly.
11. Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 30 to 35 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake bars will firm up a lot as they cool.
12. Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 4 hours, or overnight.
13. When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Top with coconut cream, then, using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.
14. For the Coconut Mousse:
15. Add heavy whipping cream, powdered sugar, coconut cream, and coconut extract to the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until stiff peaks form, about 4 to 5 minutes.
16. Set whipped cream aside. In a separate bowl, beat cream cheese until completely smooth.
17. Fold whipped cream into cream cheese, stirring until well combined.
18. Remove cheesecake from the pan, then top with the mousse.
19. Sprinkle with toasted coconut and serve!

recipe adapted  >>>>>  here

Your Kitchen Transformed - Coconut Cheesecake Bars

Coconut Cheesecake Bars | #7layerbars #Lemonbarsrecipe #Snickerdoodlecheesecakebars #Dessertrecipesvideos #Lemonsquares #Coconutcheesecakeba...

Your Kitchen Transformed - Coconut Cheesecake Bars

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Chicken and Avocado Tacos | #Chicken and #Avocado #Tacos #Ketosnacks #Chickenandavocadotacos #Avocadospinachdip #Avocadorecipeshealthy #Cookingrecipes #Healthydietrecipes #Foodanddrink #Yummysweets #Chexmixrecipestraditional #Snackideas #Cornpopstreats #Sweettreats

Ingredients

• 1 pound chicken, cut into bite sized pieces
• 1 tablespoon taco seasoning
• 1 tablespoon oil
• 12 small corn tortillas, warmed
• 1/2 cup salsa verde
• 1 avocado, sliced
• 1/2 cup sour cream (optional)
• 1 tablespoon cilantro, chopped (optional)

Instructions

1. Marinate the chicken in the mixture of the oil and taco seasoning for 20 minutes to overnight.
2. Cook the chicken in a skillet over medium-high heat until cooked through and lightly golden brown on all sides.
3. Assemble the tacos, and enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - Chicken and Avocado Tacos

Chicken and Avocado Tacos | #Chicken and #Avocado #Tacos #Ketosnacks #Chickenandavocadotacos #Avocadospinachdip #Avocadorecipeshealthy #Cook...

Your Kitchen Transformed - Chicken and Avocado Tacos

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thai chicken collard wraps | #thai #chicken #collard #wraps #whole30 #paleo #Realfoodrecipes #Paleowhole30 #Shrimprecipes #Healthydietrecipes #Whole30diet #Wholefoodrecipes #Whole30recipes #Paleorecipes #Realfoodrecipes #Veganrecipes #Ketorecipes

Ingredients

• 1 lb boneless, skinless, chicken breasts
• 1 cup full fat coconut milk(US/CAN)
• 1 tsp red curry paste (US/CAN)
• 1/4 tsp sea salt
• 1 tbsp lime juice
• 1/2 a medium white onion, chopped
• 1 clove of garlic, minced
• 1 tbsp chopped fresh cilantro
• For the wraps:
• collard greens
• sliced sweet peppers
• slice avocados
• grated carrots
• thai almond butter sauce
• fresh cilantro

Instructions

1. In your slow cooker layer all of the chicken ingredients, pouring the coconut milk on last. Turn the slow cooker on high for 2-3 hours until the internal temperature of the chicken is 165 F. Take the chicken breasts out and pull them apart with two forks. Add the pulled chicken back to the slow cooker and give it a good stir. Taste and add more salt/pepper if needed
2. To make the wraps, cut most of the tough stem out of the collard greens as shown in the picture. Spread on your almond butter sauce, grated carrots, sliced peppers, sliced avocados, chicken and some fresh cilantro. Fold the corners of the collard in and roll tightly.
3. Use the extra almond butter sauce as a dip for the wraps.

recipe adapted >>>>>  here

Your Kitchen Transformed - thai chicken collard wraps (whole30, paleo)

thai chicken collard wraps | #thai #chicken #collard #wraps #whole30 #paleo #Realfoodrecipes #Paleowhole30 #Shrimprecipes #Healthydietrecipe...

Your Kitchen Transformed - thai chicken collard wraps (whole30, paleo)

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#Thaicoconutsoup #Daalrecipe #Easysoup #Glutenfreeveganrecipes #Veganthairecipes #Vegansoups #Healthyrecipes #Wholefoodrecipes #Veganeating #Cookingrecipes #Vegandinners #Veganfoods

 

 

 

 

Ingredients

• Quinoa
• 2 Cups Water
• 1 Cup Quinoa rinsed
Red Pepper Sauce
• 1/2 Tsp Paprika
• 1/4 Cup Fresh Cilantro
• 1 Red Bell Pepper ribs and seeds removed
• Juice from 1/2 Lemon or more to taste
• 1/2 Tsp Pepper
• 2 Tbs Olive Oil or other neutral oil
• 1/2 Tsp Salt
Chickpeas
• 1/8 Tsp Turmeric
• 1/2 Tsp Oregano
• 1/2 Tsp Smoked Paprika
• 1 1/2 Cups Cooked Chickpeas
• Drizzle Olive Oil or other neutral oil
• 1/2 Tsp Salt
• 1 Tsp Chili Powder
Everything Else
• Sesame Seeds for Garnish

An Avocado

Mixed Greens

Instructions

1. Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
2. Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15-20 minutes, or until desired doneness is reached. When done, remove from oven and let cool.
3. To make red pepper dressing, add all dressing ingredients to a blender (not a food processor) and blend on high until smooth. Taste, and adjust seasonings to your preference.
4. Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
5. Enjoy!

Recipe has been adapted from >>>>>  here

Rated 4.5/5 based on 131 customer reviews

Your Kitchen Transformed - The Vegan Buddha Bowl

#Thaicoconutsoup #Daalrecipe #Easysoup #Glutenfreeveganrecipes #Veganthairecipes #Vegansoups #Healthyrecipes #Wholefoodrecipes #Veganeating ...

Your Kitchen Transformed - The Vegan Buddha Bowl

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Pecan Praline Blondies | #Pecan #Praline #Blondies #Dessertbars #Sweetrecipes #Eatdessert #Cookiedesserts #Cakecookies #Yummysweets #Cookiedesserts #Dessertrecipes #Cakecookies #Yummycookies #Sweetrecipes #Monstercookies

Ingredients

• FOR BLONDIES:
• 1 cup (2 sticks) unsalted butter
• 2 cups brown sugar
• 2 eggs
• 1 Tbsp vanilla extract
• ½ tsp salt
• 1 tsp baking powder
• 2 cups all-purpose flour
• FOR PRALINE ICING:
• ½ cup (1 stick) butter
• 1 cup brown sugar
• ⅓ cup heavy cream
• 2 cups powdered sugar
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
2. To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
3. Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
4. Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
5. Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.

recipe adapted >>>>>  here

Your Kitchen Transformed - Pecan Praline Blondies

Pecan Praline Blondies | #Pecan #Praline #Blondies #Dessertbars #Sweetrecipes #Eatdessert #Cookiedesserts #Cakecookies #Yummysweets #Cookied...

Your Kitchen Transformed - Pecan Praline Blondies

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Garlic Parmesan Crusted Salmon and Asparagus | #Cookingrecipes #Seafoodrecipes #Seafooddishes #Fishdishes #Yummyfood #Foodanddrink #Bakedsalmonrecipesoven #Easysalmonrecipesbaked #Garlicbuttersalmon #Salmonmarinaderecipes #Ketosalmonrecipes #Salmondinnerideas

Ingredients

• 1.5 lb salmon (3-4 salmon fillets)
• 1 lb asparagus ends trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil or more
• 6 garlic cloves minced
• 1 cup Parmesan cheese shredded
• 1/4 cup parsley fresh, chopped

Instructions

1. Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it's safe to use at 400 F).
2. Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides. Season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet. Coat asparagus with olive oil, season with salt and pepper, and place around salmon on a baking sheet.
3. Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
4. Bake the salmon in the preheated oven at 400 F for 15-20 minutes.
5. Remove from the oven, top with chopped fresh parsley before serving.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Garlic Parmesan Crusted Salmon and Asparagus

Garlic Parmesan Crusted Salmon and Asparagus | #Cookingrecipes #Seafoodrecipes #Seafooddishes #Fishdishes #Yummyfood #Foodanddrink #Bakedsal...

Your Kitchen Transformed - Garlic Parmesan Crusted Salmon and Asparagus

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#Chinesefoodrecipes #Fooddinner #Japanesefood #Stirfryrecipes #Zoodlerecipes #Spicythainoodles #Potstickernoodlebowl #Ramennoodlerecipes #Asiannoodles #Chinesefoodrecipes #Asianstirfry #Asiannoodlerecipes 

Ingredients

• 12 ounces spaghetti, fettuccine, or linguine noodles
• 1/2 cup soy sauce
• 1 tablespoon sesame oil
• 4 tablespoons rice vinegar
• 2 tablespoons sugar
• 1-2 tablespoons chili paste (found in the asian section of most grocery stores)
• 1/3 cup cold water
• 1 tablespoon corn starch
• 1/4 cup peanuts
• 2 green onion, thinly sliced

Instructions

1. Cook noodles according to package's instructions. Drain and set aside.
2. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar, and chili paste and bring to a boil.
3. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat.
4. Stir noodles, peanuts, and green onions into the sauce. Serve immediately.

RECIPE ADAPTED  >>>>> here

#Cashewchickenlettucewraps #Asiandinnerrecipes #Asianinspiredrecipes #Pfchangschickenlettucewraps #Summerdinnerrecipes #Ketocashewchicken #Healthyfood #Breadedzucchinisticks #Healthylunch #Zucchinisticksbaked #Cashewchickenlettucewraps #Healthyappetizers

Ingredients

• 1 pound (450 grams) boneless, skinless chicken breasts cut into bite seized pieces
• 4 tablespoons oyster sauce
• 4 tablespoons low-sodium soy sauce
• 2 tablespoons sesame oil or olive oil
• 2 cloves garlic minced or grated
• 1 teaspoon grated fresh ginger
• 1 teaspoon chili paste
• 1/3 cup (50 grams) raw cashews
• 8 Boston lettuce leaves
• Toppings (optional): thinly-sliced basil, sesame seeds

Instructions

1. Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.
2. Let the chicken marinate for 10 minutes.
3. Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.
4. Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.
5. Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.
6. Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve.
7. Enjoy!

recipe adapted  >>>>>  here

Your Kitchen Transformed - CASHEW CHICKEN LETTUCE WRAPS

#Cashewchickenlettucewraps #Asiandinnerrecipes #Asianinspiredrecipes #Pfchangschickenlettucewraps #Summerdinnerrecipes #Ketocashewchicken #H...

Your Kitchen Transformed - CASHEW CHICKEN LETTUCE WRAPS

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#Veganrecipesdessert #Veganglutenfreerecipes #Veganpumpkincinnamonrolls #Vegancheesecakebars #Vegansweets #Veganfoods #Vegandesserts #Veganfoods #Vegansweets #Veganeating #Veganbaking #Veganglutenfree

INGREDIENTS
WHOOPIE CAKES

• 1 cup oat flour


• 3/4 cup rice flour


• 1/2 cup tapioca starch


• 1/2 cup coconut sugar


• 1 tsp baking soda


• 1/2 tsp baking powder


• 1/2 tsp cinnamon


• 1/4 tsp ginger


• 1/8 tsp nutmeg


• 1/8 tsp salt


• 3/4 cup + 2 tbsp almond milk


• 1 cup pumpkin purée


• 1/4 cup coconut oil


• 1 tsp vanilla extract


• 1 tbsp apple cider vinegar

CREAM FILLING

• 3/4 cup raw cashews, soaked at least 6 hours


• 1/2 cup coconut cream (from one 13.5-oz can)


• 3 tbsp maple syrup


• 2 tbsp melted coconut oil


• 1/4 tsp each: cinnamon, cardamom, ginger


• 1/4 tsp salt

INSTRUCTIONS
CREAM FILLING

1. Drain and rinse the soaked cashews. Place them in a blender with the coconut cream, maple syrup, coconut oil, spices, and salt. Blend on high speed until smooth, about 1-2 minutes. Taste and adjust the sweetness to your liking. The cream will be very thin, it’s okay, it will firm up in the refrigerator.


2. Transfer to a bowl and chill in the refrigerator for at least 3 hours, or in the freezer for about 2 hours.

WHOOPIE CAKES

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.


2. Whisk together oat flour, rice flour, tapioca starch, coconut sugar, baking soda, baking powder, spices, and salt in a large mixing bowl until combined.


3. Pour in the almond milk, pumpkin purée, coconut oil, and vanilla extract. Whisk to combine. Then, stir in the apple cider vinegar and whisk again. The batter should have the texture of pancake batter.


4. Scoop out about 1 and 1/2 tablespoon of the batter onto the prepared baking sheet, leaving about 1-inch between the cakes and spread slightly with a spoon (see photo). I had enough batter to fill 3 baking sheets.


5. Bake for about 13 minutes, or until the tops appear dry and slightly cracked. The cakes should spring back when pressed. Remove from the oven and let cool completely, about 20 minutes.


6. Once the cakes are cooled, turn half of them upside-down and pipe or spread about 1 and 1/2 tablespoon of the chai filling onto them. Top with the rest of the cakes and press down slightly.


7. Whoopie pies are best served the same day but will keep for up to 3 days in the refrigerator. You can eat them straight from the refrigerator, or leave at room temperature for 15 minutes if you prefer a creamier filling.

Recipe Adapted : here