Cherry Cheesecake Lush Dessert | #Cherry #Cheesecake #Lush #Dessert #Dessertrecipes #Deliciousdesserts #Eatdessert #Yummysweets #Cookingrecipes #Sweetsdesserts #Dessertrecipes #Deliciousdesserts #Sweetsdesserts #Cakerecipes #Yummysweets #Nobakedesserts

Ingredients

• 1 c. vanilla wafer crumbs
• 1 c. finely chopped pecans
• 1 stick butter melted
• 8 oz. cream cheese softened
• 1 c. powdered sugar
• 16 oz. whipped topping divided
• 2 small boxes cheesecake flavored pudding
• 3 c. milk
• 1 can Lucky Leaf Cherry Pie Filling
• 1/2 c. chopped pecans

Instructions

1. In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.
2. Press into a 9x13 inch baking pan; bake at 350° for 15 minutes. Remove from oven and cool.
3. In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 c. whipped topping.
4. Mix until smooth; spread evenly over cooled crust.
5. Combine cheesecake pudding mix, milk, and 1 c. whipped topping and mix until smooth.
6. Spread evenly over cream cheese layer in pan.
7. Top with 1 can Lucky Leaf Cherry Pie Filling, remaining whipped topping, and 1/2 c. chopped pecans.

recipe adapted >>>>>  here

Your Kitchen Transformed - Cherry Cheesecake Lush Dessert

Cherry Cheesecake Lush Dessert | #Cherry #Cheesecake #Lush #Dessert #Dessertrecipes #Deliciousdesserts #Eatdessert #Yummysweets #Cookingreci...

Your Kitchen Transformed - Cherry Cheesecake Lush Dessert

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#Instantpotrecipeseasy #Instantpotvegetablesoup #Instapotvegetablesoup #Beefbarleysoupinstantpot #Instapotrecipes #Instantpotpressurecooker #Instantpotnavybeans #Sausageandsauerkrautinstantpot #Instantpotpressurecooker #Electricpressurecookerrecipes #Crockpotrecipes #Pressurecookingrecipes

 

Ingredients

• 1 lb bag dry navy beansor other white beans of choice, soaked for several hours* (see notes)
• 1-2 tbsp olive oil
• 14 oz smoked turkey sausage sliced into medallions
• 1/2 onion diced
• 2 cloves garlic minced
• 3 carrots peeled and chopped
• 2 stalks celery chopped
• 1 tsp fresh thymechopped
• 2 tsp fresh rosemarychopped
• 7 cups vegetable broth
• 3 cups fresh baby spinach
• 1 tsp salt (plus more to taste)
• 1/4 tsp black pepper

Instructions

1. Using the saute function, add olive oil and cook sausage until browned.
2. Add onions and saute until translucent. Add garlic and saute for one minute. Turn saute off.
3. Rinse the beans and add them to the pot, along with all remaining ingredients.
4. Set to pressure cook (manual) on high for 20 minutes.
5. When finished, quick release the steam valve.
6. Open and season with additional salt and/or pepper to taste.
7. To thicken the soup, use a wooden spoon to smash some of the beans against the side of the pot.
8. Serve with warm, crusty bread.

recipe adapted  >>>>>  here

Your Kitchen Transformed - INSTANT POT SOUP WITH SMOKED SAUSAGE, WHITE BEANS & VEGETABLES

#Instantpotrecipeseasy #Instantpotvegetablesoup #Instapotvegetablesoup #Beefbarleysoupinstantpot #Instapotrecipes #Instantpotpressurecooker ...

Your Kitchen Transformed - INSTANT POT SOUP WITH SMOKED SAUSAGE, WHITE BEANS & VEGETABLES

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Grilled Zucchini Hummus Wrap | #Veganeating #Vegetariandishes #Meatlessmeals #Veganfoods #Veggierecipes #Vegandinners #Vegetariandishes #Vegancooking #Vegandinners #Healthyrecipes #Meatlessmeals #Veganburgers

 

Ingredients

• 1 zucchini, ends removed and sliced
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tomato, sliced or handful of cherry tomatoes
• 1/8 cup sliced red onion
• 1 cup kale, tough stems removed
• 2 slices white cheddar or chipotle gouda cheese
• 2 large Udi's gluten free tortillas
• 4 tablespoons hummus

Instructions

1. Heat a skillet or grill to medium heat.
2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
4. Set zucchini aside.
5. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
6. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
7. Wrap tightly and enjoy immediately.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Grilled Zucchini Hummus Wrap

Grilled Zucchini Hummus Wrap | #Veganeating #Vegetariandishes #Meatlessmeals #Veganfoods #Veggierecipes #Vegandinners #Vegetariandishes #Veg...

Your Kitchen Transformed - Grilled Zucchini Hummus Wrap

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Chicken Chasseur or Hunter's Chicken | #ChickenChasseur or #Hunter'sChicken #Hunterschickenrecipe #Chickenchasseurrecipe #Boneinchickenrecipes #Frenchdinnerrecipes #Frenchfoodrecipes #Frenchcookingrecipes #Cookingrecipes #Poultryrecipes #Chickencacciatorerecipe #Chickendinner #Italianrecipes #Ethnicrecipes

Ingredients

• 8 Chicken Thighs Bone-In, Skin on
• 2 tbsp Clarified Butter or Light Cooking Oil
• 8 oz Mushrooms White Button or Baby Bella, sliced
• 2 Shallots Medium, chopped
• 1/4 cup Cognac Optional
• 1/2 cup White Wine Dry
• 1/2 cup Chopped Tomatoes Or 2 tbsp Tomato Paste
• 2 cups Chicken Stock Or combination of chicken and beef stock in 2:1 ratio
• 2 tbsp Wondra Flour Or All-Purpose Flour - optional if the sauce is not thick enough
• 1 tbsp Fresh Tarragon Chopped
• 1 tbsp Fresh Parsley Chopped

Instructions

1. Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
2. Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F. Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
3. If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
4. Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
5. If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
6. Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
7. Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - Chicken Chasseur or Hunters Chicken

Chicken Chasseur or Hunter's Chicken | #ChickenChasseur or #Hunter'sChicken #Hunterschickenrecipe #Chickenchasseurrecipe #Boneinchic...

Your Kitchen Transformed - Chicken Chasseur or Hunters Chicken

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Broccoli Cheese Quiche | #Yummyfood #Dinnerrecipes #Cookingrecipes #Healthyrecipes #Favoriterecipes #Fooddishes #Broccolicheesequiche #Quicherecipeshealthy #Crustlessspinachquiche #Vegetablequicherecipes #Hamandcheesequiche #Breakfastquicherecipes

Ingredients

• 1 refrigerated pie crust (homemade also works great)
• 3-4 cups broccoli, cut into bite-sized pieces
• 2 cups shredded cheese (I like using a mix of provolone and cheddar)
• 8 eggs
• 1/2 cup half and half
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat the oven to 375. 
2. Press the pie crust into a pie dish, shaping it as you like. 
3. Add the broccoli to a microwave safe bowl and add 1/2 inch of water to the bottom of the bowl. Cover with plastic wrap and microwave 2-3 minutes, or until bright green and tender. 
4. Drain the broccoli and spread it in the prepared pie crust. 
5. Sprinkle half of the shredded cheese over the broccoli.
6.  In a medium bowl or large measuring cup, whisk together the eggs, half and half, flour, salt, and pepper until well blended. 
7. Pour the egg mixture over the broccoli mixture and top with remaining cheese. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Enjoy!

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Broccoli Cheese Quiche

Broccoli Cheese Quiche | #Yummyfood #Dinnerrecipes #Cookingrecipes #Healthyrecipes #Favoriterecipes #Fooddishes #Broccolicheesequiche #Quich...

Your Kitchen Transformed - Broccoli Cheese Quiche

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Cream Of Mushroom Paleo Casserole | #Paleocasserole #Cauliflowergnocchirecipe #Wholefoodrecipes #Paleocasserolerecipes #Paleosalads #Whole30butternutsquash #Wholefoodrecipes #Cookingrecipes #Realfoodrecipes #Easywhole30recipes #Whole30mealplan #Paleowhole30

Ingredients

• Base
• 4 cups cauliflower rice
• 8 oz crimini mushrooms
• 1 cup chopped fresh basil
• 1 small red onion chopped
• 3 medium garlic cloves minced
• Sauce
• 1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
• 1 cup chicken broth or beef broth
• 1 large egg
• 1/4 cup nutritional yeast
• 1/4 cup tapioca flour
• 1-2 tablespoons Italian spice blend
• 1 1/2 teaspoon poultry seasoning
• 1 teaspoon sea salt
• 1/4 teaspoon garlic powder
• fresh cracked pepper to taste

Instructions

1. Preheat oven to 350F. Grease a 8" square casserole baking dish with avocado oil.
2. In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
3. Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
4. Add all the ingredients for the sauce into a saucepan. Blend using a hand immersion blender or whisk. Once the mixture is smooth, bring to a simmer and continue to whisk (or if you are using a hand blender- just blend it on occasion). Simmer and whisk for a few minutes until the sauce thickens, then take off the heat and pour over the casserole.
5. Bake casserole on 350F for about 55 minutes until the edges are golden.

recipe adapted >>>>>  here

Your Kitchen Transformed - Cream Of Mushroom Paleo Casserole

Cream Of Mushroom Paleo Casserole | #Paleocasserole #Cauliflowergnocchirecipe #Wholefoodrecipes #Paleocasserolerecipes #Paleosalads #Whole30...

Your Kitchen Transformed - Cream Of Mushroom Paleo Casserole

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