Spicy Thai Basil Cucumber Cocktail | #Yummydrinks #Cocktaildrinks #Fundrinks #Adultdrinks #Partydrinks #Nonalcoholic #Frostedlemonadechickfila #Yummydrinks #Fundrinks #Cocktaildrinks #Refreshingdrinks #Cookingrecipes

Ingredients

• 8-10 leaves Thai basil
• 2 TB organic sugar
• 1/2 lime , cut into four pieces
• 2- 1/8 inch slices fresh jalapeno
• 2- 1/8 inch slices banana pepper
• 2 oz cucumber juice (see notes)
• 2 oz white rum

Instructions

1. In the bottom of a cocktail shaker, muddle basil, lime, sugar and peppers.
2. Add cucumber juice and rum and muddle again.
3. Add ice and shake.
4. Strain over ice and garnish, if desired.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Spicy Thai Basil Cucumber Cocktail

Spicy Thai Basil Cucumber Cocktail | #Yummydrinks #Cocktaildrinks #Fundrinks #Adultdrinks #Partydrinks #Nonalcoholic #Frostedlemonadechickfi...

Your Kitchen Transformed - Spicy Thai Basil Cucumber Cocktail

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Best Keto No Bake Caramel Cookies | #Ketoparmesancrustedchicken #Ketosnacks #Ketolemondesserts #Ketoblueberrymuffins #Ketocaramelsauce #Ketodinnerrecipes #Easyketocheesecake #Ketostrawberrycheesecake #Lowcarbdessertseasy #Lowcarbcheesecake #Ketocheesecakecupcakes #Sugarfreedesserts

Ingredients

• 8 tbsp Unsalted butter
• ⅓ c Swerve brown sugar substitute
• ⅓ c Heavy whipping cream
• 1 c Pecan halves
• ⅓ – ½ c Unsweetened coconut flakes
• ⅛ c Keto friendly chocolate chips
• Parchment paper

Instructions

1. Place the butter into a saucepan on the stove over medium heat.
2. When the butter has melted, whisk in the Swerve brown sugar substitute until completely dissolved.
3. Stir in the heavy whipping cream until well combined.
4. Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.
5. Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir well to combine, and let sit to cool slightly for a few minutes.
6. Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. Do not worry if some of the extra liquid leaks out from the mound of cookie batter. This should make 11 cookies.
7. Sprinkle some keto friendly chocolate chips on top of each cookie, and lightly press them down.
8. Place the cookies into the fridge for 30 minutes to an hour to harden.
9. Serve immediately or store in an airtight container in the fridge.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Best Keto No Bake Caramel Cookies

Best Keto No Bake Caramel Cookies | #Ketoparmesancrustedchicken #Ketosnacks #Ketolemondesserts #Ketoblueberrymuffins #Ketocaramelsauce #Keto...

Your Kitchen Transformed - Best Keto No Bake Caramel Cookies

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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

Your Kitchen Transformed - Korean BBQ Bowls with Garlic Scented Rice

Korean BBQ Bowls with Garlic Scented Rice | #Mexicandesserts #Cookingrecipes #Dessertrecipes #Healthyrecipes #Dinnerrecipes #Cupcakecakes #C...

Your Kitchen Transformed - Korean BBQ Bowls with Garlic Scented Rice

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Vegan Sweet Potato Mac n Cheese (Gluten Free) | #Veganpumpkinpierecipe #Veganthanksgivingdinner #Veganpumpkinpiefilling #Veganbreakfastrecipes #Veganthanksgivingrecipes #Veganthanksgivingdessert #Aiolisaucerecipe #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking

Ingredients

• 10 ounces dry gluten free pasta (or pasta of your choice)
  
• 1/2 medium yellow onion, minced
  
• 1 clove garlic, minced
  
• 1 1/2 cups roasted sweet potato, skin removed
  
• 2 tablespoons hemp hearts
• 5 tablespoons sunflower seeds
  
• 2 tablespoons mellow white miso
  
• 5 tablespoons nutritional yeast
  
• 2 tablespoons extra virgin olive oil + 1 teaspoon more
  
• 1 cup water + more to your liking
  
• 1/2 teaspoon Celtic sea salt + more to taste
  
• 1 teaspoon black pepper, ground
  
• 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs

Instructions

1. Prepare the pasta according to package directions.
   
2. While the noodles are boiling, make the sauce.
   
3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.
   
4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.
   
5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).
   
6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.
   
7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.
   
8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.
   
9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!

Recipe Source : here

Your Kitchen Transformed - Vegan Sweet Potato Mac n Cheese (Gluten Free)

Vegan Sweet Potato Mac n Cheese (Gluten Free) | #Veganpumpkinpierecipe #Veganthanksgivingdinner #Veganpumpkinpiefilling #Veganbreakfastrecip...

Your Kitchen Transformed - Vegan Sweet Potato Mac n Cheese (Gluten Free)

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Strawberries and Cream Shake | #Strawberries and #CreamShake #Smoothiedrinks #Yummydrinks #Cookingrecipes #Dessertrecipes #Healthysmoothies #Healthydrinks #Yummydrinks #Smoothieshakes #Dessertrecipes #Smoothiedrinks #Fundrinks #Cookingrecipes

Ingredients

• 1 cup Frozen Strawberries
• 1/2 cup French Vanilla Refrigerated Coffee Creamer
• 1 cup Heavy Whipping Cream
• 1 tbsp Sugar

Instructions

1. Whip whipping cream with sugar until stiff peaks form.
2. Transfer to piping bag.
3. In food processor, combine frozen strawberries and creamer.
4. Pulse until blended.
5. Alternate layers of strawberry mixture and whipped cream in glasses.

recipe adapted >>>>>  here

Your Kitchen Transformed - Strawberries and Cream Shake

Strawberries and Cream Shake | #Strawberries and #CreamShake #Smoothiedrinks #Yummydrinks #Cookingrecipes #Dessertrecipes #Healthysmoothies ...

Your Kitchen Transformed - Strawberries and Cream Shake

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SLOW COOKER SPINACH ARTICHOKE DIP | #Chickenpotpiecrockpot #Spinachandartichokediprecipecrockpot #Crockpotmeals #Crockpotrecipes #Beancreamcheesedip #Crockpotchickenrecipes #Spinachandartichokediprecipecrockpot #Crockpotappetizers #Crockpotspinachartichokedip #Dipsandappetizers #Nachocheesesaucecrockpot #Nachocheeserecipe

Ingredients

• 1 (10 oz.) bag fresh baby spinach, roughly chopped
• 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
• 1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes
• 1 cup light sour cream or plain Greek yogurt
• 1 cup shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup finely-chopped white or red onion
• 4 cloves garlic, minced
• 1/2 tsp. black pepper
• 1/4 tsp. salt

Instructions

1. Combine all ingredients in a large mixing bowl and stir until evenly combined. (You can also stir the mixture actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.) Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.
2. Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Give the dip a good stir and season with extra salt and pepper if needed.
3. Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.

recipe adapted  >>>>>  here

Your Kitchen Transformed - SLOW COOKER SPINACH ARTICHOKE DIP

SLOW COOKER SPINACH ARTICHOKE DIP | #Chickenpotpiecrockpot #Spinachandartichokediprecipecrockpot #Crockpotmeals #Crockpotrecipes #Beancreamc...

Your Kitchen Transformed - SLOW COOKER SPINACH ARTICHOKE DIP

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I made this but I added a half can, (small) of tomato paste, and beef broth instead of water. It looked more like the picture and it was amazing! #15beansoupcrockpot #Crockpotsouprecipes #Hamandbeanscrockpotrecipes #Creamyhamburgersoup #Hamdinnerideas #Easysouprecipesquick

Ingredients

• 1 lb ground beef
• 1 package onion soup mix
• 1 3/4 cup mixed frozen vegetables
• 5 cups water
• 1 28oz can diced tomatoes
• 1 cup macaroni, uncooked

Instructions

1. In a large soup pot, brown ground beef. Drain fat.
2. Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
3. Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.

recipe adapted >>>>>  here

Your Kitchen Transformed - Busy Day Soup

I made this but I added a half can, (small) of tomato paste, and beef broth instead of water. It looked more like the picture and it was ama...

Your Kitchen Transformed - Busy Day Soup

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Baked Mozzarella Chicken Rolls | #ChickenDinner. #Easy to make, low #Calorie, and #Delicious. This will be a regular dish on our dinner menu!! Can’t wait to eat the leftovers. 🤤👍🏻 #HealthyDinner #ChickenRecipe #Food #Yum

Ingredients

• 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
• 1 cup whole wheat Italian style bread crumbs
• 6 tablespoons grated Parmesan cheese, divided
• 5 ounces fresh baby spinach
• 1 clove minced garlic and olive oil for sauteeing
• 1/2 cup part-skim ricotta cheese
• 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
• 3 ounces fresh mozzarella cheese, thinly sliced
• 1 cup marinara sauce
• fresh basil for topping

Instructions

1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Baked Mozzarella Chicken Rolls

Baked Mozzarella Chicken Rolls | #ChickenDinner. #Easy to make, low #Calorie, and #Delicious. This will be a regular dish on our dinner menu...

Your Kitchen Transformed - Baked Mozzarella Chicken Rolls

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