aaalistair

[aaalistair]

This salad is light and refreshing. It has the peppery taste of arugula, the subtle licorice notes of fennel, and the richness of Parmesan cheese. Just right for a quick and healthy meal.

Ingredients: 4 cups arugula. 1 medium fennel bulb, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup shaved Parmesan cheese. 1/4 cup toasted pine nuts. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the arugula, thinly sliced fennel, cherry tomatoes, red onion, shaved Parmesan cheese, and toasted pine nuts. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to combine. Serve immediately and enjoy your refreshing Arugula Fennel Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Tara

[aaalistair]

Enjoy the comforting tastes of rigatoni pasta baked to perfection with melted mozzarella, cheddar, and ricotta cheeses and savory marinara sauce. This Three Cheese Baked Rigatoni is a hearty dish that's great for parties or dinners during the week.

Ingredients: 1 lb rigatoni pasta. 2 cups marinara sauce. 1 cup shredded mozzarella cheese. 1 cup shredded cheddar cheese. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook rigatoni until it is al dente. Remove the water and set it aside. Put mozzarella cheese, cheddar cheese, ricotta cheese, Parmesan cheese, minced garlic, dried basil and oregano, salt, and pepper in a large bowl. Mix the cheeses together. Toss the cooked rigatoni with the cheese mixture until it is well covered. Put the mixture in a baking dish that has been greased. Put foil over the baking dish and bake in a hot oven for 20 minutes. Take off the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Sasha B

[aaalistair]

It goes well with any meal. Rachel Cooks's spicy sweet roasted butternut squash recipe is a great side dish. When you mix chili powder, smoked paprika, and garlic powder together, they give the naturally sweet squash a spicy kick, making for a delicious flavor profile. It's simple to make and great for a holiday party or a night in.

Ingredients: 1 butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. 2 tablespoons honey or sugar-free maple syrup. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper, to taste.

Instructions: Preheat the oven to 400F 200C. Line a baking sheet with parchment paper or foil. In a large bowl, toss the cubed butternut squash with olive oil, honey or sugar-free maple syrup, chili powder, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the seasoned butternut squash cubes in a single layer on the prepared baking sheet. Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through the cooking time. Remove from the oven and let cool slightly before serving. Enjoy this spicy sweet roasted butternut squash as a flavorful side dish or snack!

Prep Time: 10 minutes

Cook Time: 30 minutes

Mariah

[aaalistair]

This Mahi Mahi Banh Mi is a fusion of Vietnamese and Western flavors. The spicy curried mayo adds a unique kick, while the fried eggs provide richness and texture. It's a delicious twist on the traditional Banh Mi sandwich.

Ingredients: 4 Mahi Mahi fillets. 4 eggs. 4 Banh Mi rolls. 1/2 cup mayonnaise. 2 tablespoons curry powder. 1 tablespoon Sriracha sauce. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 carrot, julienned. 1 cucumber, thinly sliced. 1 jalapeno, thinly sliced. 1/4 cup cilantro leaves. Salt and pepper to taste. Oil for frying.

Instructions: Spread the spicy curry mayo in a small bowl and mix in the curry powder, Sriracha sauce, soy sauce, and rice vinegar. Put away. Add salt and pepper to the Mahi Mahi fillets. Set a pan on medium heat and add oil. It will take about 34 minutes per side to cook the Mahi Mahi fillets all the way through. As desired, fry the eggs in the same pan. Cut Banh Mi rolls in half and toast them a little. On both sides of the rolls, spread a lot of spicy curried mayo. On top of the rolls, put cooked Mahi Mahi fillets, fried eggs, julienned carrots, sliced cucumber, sliced jalapeos, and cilantro leaves. Put the lids on the sandwiches and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Kelly

[aaalistair]

A hearty black bean tortilla soup that is smoked and spicy with chipotle. It is topped with crispy tortilla strips and fresh cilantro.

Ingredients: 1 cup black beans, cooked. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup red onion, finely chopped. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 4 cups vegetable broth. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup tortilla strips. 1/2 cup fresh cilantro, chopped. Lime wedges for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add red onion and garlic, saut until softened. Stir in chipotle pepper, cumin, and chili powder. Add black beans, corn, and diced tomatoes. Cook for 5 minutes. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper to taste. In serving bowls, ladle the soup and top with tortilla strips and cilantro. Serve with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 25 minutes

Toby G

[aaalistair]

These mini pancake stackers with Nutella and strawberries are a delightful treat for breakfast or brunch. They are easy to make and perfect for satisfying your sweet tooth.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract. Nutella hazelnut spread. Fresh strawberries, sliced.

Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour small circles of the pancake batter onto the skillet to make mini pancakes. Cook for 2-3 minutes on each side or until they are golden brown and cooked through. Remove the mini pancakes from the skillet and let them cool slightly. Spread Nutella on half of the mini pancakes and top them with sliced strawberries. Place another mini pancake on top of each Nutella and strawberry stack to make mini pancake stackers. Repeat the process to create as many stackers as desired. Serve your mini pancake stackers with extra Nutella and strawberries on the side. Enjoy your delicious Mini Pancake Stackers with Nutella and Strawberries!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tyson H

[aaalistair]

A delicious combination of classic pie crust and rich, fudgy brownies is this Deep Dish Chocolate Brownie Pie. With a rich chocolate ganache topping that elevates it to new heights, it's the ideal dessert for chocolate lovers.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup chopped walnuts or pecans optional. 1 cup heavy cream. 1 cup semisweet chocolate chips for ganache. 1 tablespoon butter for ganache. 1/4 cup powdered sugar for ganache. Whipped cream and chocolate shavings for garnish optional.

Instructions: Grease a 9-inch deep-dish pie pan and preheat the oven to 350F 175C. Mix the flour, baking powder, cocoa powder, and salt in a bowl. Melt the butter and then thoroughly mix in the powdered sugar in a separate bowl. Stir until smooth after adding the eggs and vanilla extract to the butter mixture. Till the dry ingredients are completely combined, fold them gradually into the wet mixture. Add the nuts if using and one cup of semisweet chocolate chips and stir. Spoon the brownie mixture evenly into the pie pan that has been greased. For about 25 to 30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs, bake in the preheated oven. Make the ganache while the brownie pie is baking. The heavy cream should be heated in a saucepan until it begins to simmer, then it should be turned off. Add one tablespoon of butter and one cup of semisweet chocolate chips, stirring until smooth and glossy. Mix in powdered sugar until thoroughly blended. Allow the brownie pie to cool slightly before covering the top with the chocolate ganache. Distribute it equally. Before serving, allow the pie to cool completely. If desired, garnish with chocolate shavings and whipped cream. Enjoy your decadent Deep Dish Chocolate Brownie Pie after slicing and serving!

Prep Time: 20 minutes

Cook Time: 30 minutes

Andrea Beckett

[aaalistair]

These easy bunny cupcakes with marshmallow ears are not only cute but also delicious. They are perfect for Easter or any springtime celebration.

Ingredients: 12 cupcakes homemade or store-bought. 1 cup white frosting. 24 mini marshmallows. 24 pink jelly beans for noses. 24 black decorative icing gel dots for eyes. 12 pink decorative icing gel dots for mouths. 12 cupcake liners.

Instructions: Prepare your cupcakes as per the recipe or instructions on the package and let them cool completely. Place a cupcake liner in each cupcake tin. Frost each cupcake with white frosting to create a smooth surface. For each cupcake, press two mini marshmallows into the frosting at the top to create bunny ears. Add a pink jelly bean in the center of each marshmallow ear to make the bunny's nose. Use black decorative icing gel to create two small dots for the eyes above the bunny's nose. Add a pink decorative icing gel dot below the bunny's nose to form the mouth. Repeat these steps for all 12 cupcakes. Serve and enjoy your adorable bunny cupcakes!

Prep Time: 20 minutes

Cook Time: 0 minutes

Karla

[aaalistair]

People on the ketogenic or paleo diets will love this low-carb paleo bread. That it's made with healthy almond flour, coconut flour, and flaxseed meal makes it a good choice instead of regular bread.

Ingredients: 1 cup almond flour. cup coconut flour. cup flaxseed meal. 2 tsp baking powder. tsp sea salt. 4 large eggs. cup coconut oil, melted. cup unsweetened almond milk. 1 tbsp apple cider vinegar.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine almond flour, coconut flour, flaxseed meal, baking powder, and sea salt. In another bowl, whisk together eggs, melted coconut oil, almond milk, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until well combined. Transfer the batter into a greased loaf pan lined with parchment paper. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice and serve. Enjoy your delicious low-carb paleo bread!

Prep Time: 10 minutes

Cook Time: 45 minutes

Nollan

[aaalistair]

A delicious Italian-style soup made with orzo pasta, spinach, and Parmesan cheese that is cooked to perfection in a slow cooker.

Ingredients: 8 cups chicken broth. 1 cup uncooked orzo pasta. 1 can 14.5 oz diced tomatoes, undrained. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 4 cups fresh spinach leaves. 1/2 cup grated Parmesan cheese.

Instructions: Chicken broth, orzo, diced tomatoes, onion, garlic, basil, oregano, thyme, rosemary, salt, and pepper should all be put in a slow cooker. Cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the orzo is soft. Add fresh spinach leaves and stir until they wilt. Grate some Parmesan cheese on top and serve hot.

Macie

[aaalistair]

Indulge in the creamy goodness of dairy-free coconut ice cream paired with crunchy nuts and rich chocolate for a delightful treat.

Ingredients: 2 cans full-fat coconut milk. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/2 cup chopped nuts such as almonds or pecans. 1/4 cup chopped dark chocolate or chocolate chips dairy-free.

Instructions: In a blender, combine the coconut milk, maple syrup, and vanilla extract until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Stir in the chopped nuts and chocolate. Transfer the ice cream to a container and freeze for at least 4 hours, or until firm. Once the ice cream is firm, scoop it into balls and press a few pralines into each scoop. Serve immediately and enjoy!

Miranda

[aaalistair]

Enjoy the savory and smoky goodness of Traeger Pork Belly Twists, perfect for a delicious appetizer or snack. The combination of spices and slow smoking creates a flavorful twist on classic pork belly.

Ingredients: 2 lbs pork belly, thinly sliced. 1/4 cup brown sugar. 2 tablespoons smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon black pepper. 1 teaspoon cayenne pepper. Wooden skewers, soaked in water.

Instructions: Set the Traeger smoker to a temperature of 250F 121C. To make the rub, combine brown sugar, onion, garlic, and cayenne pepper in a bowl along with smoked paprika. After slicing the pork belly thinly, spread the rub mixture evenly over the pork belly's two sides. Twist each pork belly slice and fasten with a wooden skewer dipped in water. Arrange the pork belly twists onto the grates of the Traeger smoker. Smoke the twists for two to three hours, or until they are 190 degrees Fahrenheit 88 degrees Celsius inside. Before serving, take them out of the smoker and give them some time to rest.

Monica Butler

[aaalistair]

Delicate and fragrant, these Orange Cardamom Madeleines are a perfect treat to enjoy with your favorite hot beverage.

Ingredients: 1/2 cup all-purpose flour. 1/4 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon ground cardamom. Pinch of salt. 2 large eggs. 1 teaspoon vanilla extract. Zest of 1 orange. 1/4 cup unsalted butter, melted and cooled.

Instructions: Preheat the oven to 350F 175C and grease a madeleine pan with butter or cooking spray. In a mixing bowl, whisk together the flour, sugar, baking powder, ground cardamom, and salt. In a separate bowl, beat the eggs and vanilla extract until frothy and slightly pale. Fold the dry ingredients into the egg mixture until just combined. Add the orange zest and melted butter, and gently fold until the batter is smooth. Spoon the batter into the prepared madeleine pan, filling each mold about 2/3 full. Bake in the preheated oven for 8-10 minutes, or until the madeleines are golden around the edges and spring back when lightly pressed. Remove from the oven and let the madeleines cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Optional: Dust with powdered sugar before serving. Enjoy these delightful Orange Cardamom Madeleines with a cup of tea or coffee!

Erica

[aaalistair]

This PEARfectly Healthy Protein Smoothie is a delicious and nutritious way to start your day. Packed with fresh pear, Greek yogurt, and protein powder, it's a great source of energy and protein.

Ingredients: 1 ripe pear, peeled and cored. 1/2 cup Greek yogurt. 1/2 cup unsweetened almond milk. 1 scoop vanilla protein powder. 1 tablespoon honey. 1/2 teaspoon ground cinnamon. 1/2 cup ice cubes.

Instructions: Put everything into a blender. It will take about one to two minutes of blending to make the mixture smooth and creamy. Pour into a glass and drink right away.

Hillary B

[aaalistair]

Indulge in the ultimate burger experience with this Crispy Chicken, Mozzarella, and Avocado Burger. Crispy chicken, melted mozzarella cheese, creamy avocado, and zesty lemon mayo come together in this mouthwatering creation.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup all-purpose flour. 2 eggs. 2 cups breadcrumbs. Salt and pepper to taste. 4 burger buns. 4 slices mozzarella cheese. 2 avocados, sliced. 1/2 cup mayonnaise. 2 tablespoons lemon juice. 1 teaspoon lemon zest. Lettuce leaves for garnish. Sliced tomatoes for garnish.

Instructions: Preheat your oven to 375F 190C. Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, then dip into beaten eggs, and coat with breadcrumbs. Heat oil in a skillet over medium-high heat and fry the chicken breasts until they are golden brown and crispy, about 4-5 minutes per side. Place the fried chicken breasts on a baking sheet and top each with a slice of mozzarella cheese. Bake in the preheated oven for about 5 minutes or until the cheese is melted and bubbly. While the chicken is baking, make the lemon mayo by mixing mayonnaise, lemon juice, and lemon zest in a small bowl. Toast the burger buns in the oven for a few minutes until they are slightly crispy. Assemble the burgers: Spread a generous amount of lemon mayo on the bottom half of each bun. Place a crispy chicken breast with melted mozzarella on top. Add sliced avocado, lettuce leaves, and tomato slices. Top with the other half of the bun and secure with a toothpick if needed. Serve your Crispy Chicken, Mozzarella, and Avocado Burger with Lemon Mayo immediately and enjoy!

Markus

[aaalistair]

A delicious and savory quiche featuring the earthy flavors of mushrooms, the tangy bite of artichoke hearts, and the rich creaminess of Gruyere cheese. This crustless version is easy to make and perfect for a hearty breakfast or brunch.

Ingredients: 6 large eggs. 1 cup sliced mushrooms. 1/2 cup canned artichoke hearts, drained and chopped. 1 cup shredded Gruyere cheese. 1/2 cup heavy cream. 1/2 cup whole milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg. 2 tablespoons butter.

Instructions: Start by heating the oven to 350F 175C. Put the butter in a big pan and melt it over medium-low heat. It will take about 5 minutes of cooking after adding the sliced mushrooms until they give off their water and get soft. Add the artichoke hearts that have been chopped and cook for two more minutes. Add the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg to a bowl and whisk them together. Grease a 9-inch pie plate and put the artichoke hearts and mushrooms that have been sauted on the bottom. Shred the Gruyere cheese and put it on top of the mushrooms and artichokes. Pour the egg mix over the things that are already in the pie dish. Take the quiche out of the oven and heat it up. Bake it for 30 to 35 minutes, or until the middle is set and the top is golden brown. Take it out of the oven and let it cool down a bit before cutting it up and serving. Have a great time with your mushroom artichoke Gruyere crustless quiche!

Holly Abbott

[aaalistair]

It's very simple to make these Slow Cooker BBQ Pork Sandwiches, and they taste great and are juicy. Slow-cooked pork shoulder in a sweet and sour BBQ sauce until it falls apart, then piled high on toasted buns.

Ingredients: 2 lbs pork shoulder, trimmed of excess fat. 1 cup BBQ sauce. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. Salt and pepper to taste. 8 hamburger buns.

Instructions: Put BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl and mix them all together. Put the pork shoulder in the crock pot. Make sure the pork shoulder is evenly covered with the BBQ sauce mixture as you pour it over it. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the pork is soft and can be shred with a fork. Use two forks to shred the pork after it's done cooking. It's possible to toast the hamburger buns. Place shreds of pork on top of toasted buns. If you want, you can serve it hot with more BBQ sauce.

Caitlin D