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A comforting and easy-to-make baked pasta dish featuring rigatoni pasta, flavorful chicken meatballs, marinara sauce, and melted mozzarella cheese.
Ingredients: 1 lb rigatoni pasta. 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg. 1 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 2 cups marinara sauce. 1 cup shredded mozzarella cheese.
Instructions: Preheat oven to 375F 190C. Cook rigatoni pasta according to package instructions, then drain and set aside. In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined. Form the mixture into small meatballs. In a baking dish, spread a layer of marinara sauce. Arrange the cooked rigatoni over the sauce. Place the chicken meatballs on top of the rigatoni. Pour the remaining marinara sauce over the meatballs and sprinkle with shredded mozzarella cheese. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Serve hot and enjoy!
Dominic B
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These Black Bean and Cranberry Burgers with Chipotle Hummus are a delicious and healthy alternative to traditional beef burgers. The combination of black beans and cranberries adds a unique flavor and texture, while the chipotle hummus provides a spicy kick. Perfect for a meatless meal option that doesn't skimp on taste!
Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup dried cranberries. 1/2 cup rolled oats. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 tsp cumin powder. 1/2 tsp chili powder. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup fresh cilantro, chopped. 1/4 cup breadcrumbs. 4 whole wheat burger buns. Lettuce, tomato, and red onion slices for garnish. 4 tbsp chipotle hummus.
Instructions: Put rolled oats, red onion, garlic, cumin powder, chili powder, salt, and black pepper in a food processor and blend them all together. Pulse the ingredients together until they are mostly smooth but still have some chunks. Put the mixture in a bowl, and then add the breadcrumbs and fresh cilantro. Mix until everything is spread out evenly. Split the mixture in half and shape each half into a burger patty. Warm up a grill or grill pan on the stove over medium-high heat. To keep things from sticking, lightly oil the grill grates or pan. The burger patties should be cooked on each side for four to five minutes, or until they are hot all the way through and have grill marks. Warm up the whole wheat burger buns on the grill until they are just barely browned while the burgers are cooking. Spread a tablespoon of chipotle hummus on the bottom half of each bun before putting the burgers together. On top of the hummus, put a burger made of black beans and cranberries. Put lettuce, tomato slices, and red onion slices on top of the burgers. Place the top half of the bun on top of the burger. If necessary, use a toothpick to hold it in place. Put the Chipotle Hummus on top of the Black Bean and Cranberry Burgers while they are still hot.
Sun Chasing
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This Authentic Spanish Paella with Shrimp and Tuna is a colorful and tasty dish that really shows what Spanish food is all about. This dish is both comforting and satisfying because it has tender tuna, juicy shrimp, and fragrant spices.
Ingredients: 2 cups bomba rice. 4 cups seafood broth. 1 onion, chopped. 4 cloves garlic, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup frozen peas. 1 cup diced tomatoes. 1/2 teaspoon saffron threads. 1 teaspoon smoked paprika. 1/2 cup white wine. 1 pound tuna steaks, cubed. 1 pound shrimp, peeled and deveined. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Warm up the olive oil in a paella pan over medium sized heat. Put in the garlic and onions, and cook them until they get soft. Add the diced tomatoes, bell peppers, and peas and stir them in. Cook for 5 minutes. Then add the rice, saffron, and paprika. Give the rice a good stir to cover it with the oil and spices. Add the white wine and let it cook down until it's all absorbed. After adding the seafood broth, raise the heat and let it simmer. Spread the tuna and shrimp out evenly on top of the rice mix. Put the lid on and cook for 20 to 25 minutes, or until the seafood is done and the rice is soft. Add pepper and salt to taste. Then take it off the heat and let it sit for 5 minutes.
Dua Frey
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The flavors of these vegan chili honey roasted sweet potatoes with lime juice are just rightsweet, spicy, and sour. This is a tasty side dish, or you can eat it by itself as a light meal.
Ingredients: 2 large sweet potatoes, diced. 2 tablespoons olive oil. 2 tablespoons maple syrup. 1 tablespoon chili powder. 1 tablespoon lime juice. Salt to taste. Fresh cilantro, chopped for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Dice the sweet potatoes and add them to a bowl. Add the olive oil, maple syrup, chili powder, and salt. Mix the mix well. Smooth out the sweet potatoes on a baking sheet that has been lined with parchment paper. Roast in an oven that has already been heated for 25 to 30 minutes, or until soft and slightly caramelized. Take it out of the oven and cover it with lime juice. Add chopped cilantro as a garnish before serving.
Steven Mildred
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This recipe pairs succulent chicken breasts with a rich mushroom sauce infused with the complex flavors of The Black Chook Shiraz/Viognier 2019. The wine's bold notes complement the savory chicken and earthy mushrooms, creating a harmonious dining experience.
Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup of sliced mushrooms. 2 cloves of garlic, minced. 1/4 cup of The Black Chook Shiraz/Viognier 2019. 1/2 cup chicken broth. 1 tablespoon butter. Fresh parsley for garnish.
Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and set aside. In the same skillet, add mushrooms and garlic. Saut until mushrooms are tender, about 4-5 minutes. Deglaze the skillet with The Black Chook Shiraz/Viognier 2019, scraping up any browned bits from the bottom of the skillet. Add chicken broth and simmer until slightly reduced, about 3-4 minutes. Stir in butter until melted and sauce is slightly thickened. Return chicken breasts to the skillet, spooning sauce over them. Cook for an additional 2-3 minutes, until heated through. Garnish with fresh parsley and serve hot. Pair with a glass of The Black Chook Shiraz/Viognier 2019.
Chasing Suns
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The sweet and sour raspberries go well with the nutty flavors in these Gluten-Free Almond Hazelnut Raspberry Muffins. They are vegan and gluten-free, so they can be eaten by people with a wide range of dietary needs. They are great for breakfast or as a snack.
Ingredients: 1 cup almond flour. 1 cup hazelnut flour. 1/2 cup coconut flour. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup fresh raspberries.
Instructions: Set the oven to 350F 175C and heat it up. Put hazelnut flour, coconut flour, baking powder, baking soda, and salt in a large bowl and mix them all together. Melt the coconut oil in a different bowl and mix the almond milk, vanilla extract, and maple syrup with a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. The fresh raspberries should be added slowly. Fill each muffin cup about three quarters of the way to the top with batter that has been lined with parchment paper. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way.
Erica R
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Tacos made with crispy and flavorful black beans that are ideal for an easy and filling dinner. The fresh toppings offer a pop of color and flavor, and the crispy beans add a delightful texture.
Ingredients: 2 cups canned black beans, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1 cup shredded cheese cheddar or your choice. Sour cream and lime wedges for serving.
Instructions: Preheat the oven to 400F 200C. In a bowl, toss the black beans with olive oil, cumin, chili powder, garlic powder, salt, and pepper until well coated. Spread the seasoned black beans on a baking sheet in a single layer. Bake in the preheated oven for 20-25 minutes or until the beans are crispy, stirring halfway through. While the beans are baking, warm the corn tortillas in a dry skillet or microwave. Assemble the tacos by placing a spoonful of crispy black beans on each tortilla. Top with shredded lettuce, diced tomatoes, red onion, cilantro, and shredded cheese. Serve the crispy black bean tacos with sour cream and lime wedges on the side. Enjoy your delicious and crispy black bean tacos!
Where in the World is Karla
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You can make this simple Shake Shake Burger and enjoy it! It tastes great because it has juicy beef patties, melty American cheese, and a special sauce.
Ingredients: 1 lb ground beef. 1 tsp salt. 1/2 tsp black pepper. 4 hamburger buns. 4 slices of American cheese. 1/2 cup shredded lettuce. 1/4 cup sliced pickles. 1/4 cup diced onions. 1/4 cup mayonnaise. 2 tbsp ketchup. 1 tbsp yellow mustard.
Instructions: Warm up the grill or a skillet on the stove over medium-high heat. Make burger patties out of the four equal parts of ground beef. Add black pepper and salt. For medium-rare, cook the burger patties on each side for about 4 to 5 minutes on the grill or in a skillet. Add a slice of American cheese to each patty and let it melt in the last minute of cooking. Toast the buns on the grill or in a toaster until they are lightly browned while the burgers are cooking. To make the burger sauce, mix the mayonnaise, ketchup, and yellow mustard in a small bowl. Put the burgers together: Put lettuce shreds on the bottom bun, then the cooked patty with cheese that has melted on top of them. Pickles and onions cut up should be put on top. Put the burger sauce on the top bun. Put the top bun on top of the fillings, gently press down, and serve hot.
Quintin Snyder
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It's easy to make and tastes great. This Vegan Instant Pot Potato Curry is full of fragrant spices and smooth coconut milk. Great for a cozy dinner during the week!
Ingredients: 4 medium potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 1 can 400g diced tomatoes. 1 can 400ml coconut milk. 1 cup vegetable broth. 2 tbsp curry powder. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. 1/2 tsp cayenne pepper optional. Salt, to taste. 1 tbsp olive oil. Fresh cilantro, for garnish.
Instructions: Put olive oil in the Instant Pot and press "Saute." Put in the ginger, onion, and garlic once it's hot. Cook the onions until they become clear. Put in the diced potatoes and the spices cayenne pepper, cumin, coriander, and curry powder. Mix well. Add the coconut milk, vegetable broth, and diced tomatoes. Use a stir to mix. Turn the Instant Pot on to "Manual" or "Pressure Cook" mode and close the lid. Wait 5 minutes. After you are done, let the pressure drop naturally for 5 minutes and then do a quick release. Open the lid slowly and stir the curry. Feel free to add salt. Add fresh cilantro as a garnish before serving. Hot rice or naan bread should go with it.
Mya
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Enjoy the creamy goodness of avocado in a crispy, flavorful coating made with breadcrumbs and spices. These air fryer avocado fries are perfect as a snack or appetizer, and they're vegan-friendly!
Ingredients: 2 ripe avocados, sliced into fries. 1/2 cup breadcrumbs use gluten-free breadcrumbs for GF version. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup flour use gluten-free flour for GF version. 1/4 cup unsweetened plant-based milk. Cooking spray or oil for air frying.
Instructions: Get your air fryer ready by heating it up to 375F 190C. Breadcrumbs, nutritional yeast, garlic powder, paprika, salt, and pepper should all be mixed together in a shallow dish. Mix the flour and plant-based milk together in a shallow dish until the mixture is smooth. First, coat each avocado slice evenly in the flour mixture. Then, coat them again evenly in the breadcrumb mixture. Spread the avocado slices out in a single layer in the air fryer basket, making sure they don't touch. Spray or brush the avocado slices with oil or cooking spray. Flip the fries over every 8 to 10 minutes in the air fryer until they are golden and crispy. Put it out right away with your favorite sauce for dipping.
Prep Time: 15 minutes
Cook Time: 10 minutes
Francis Weiss
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These Pumpkin Spice Latte Cupcakes are a perfect fall treat, combining the flavors of pumpkin, spices, and coffee in a delightful dessert. They are moist, flavorful, and sure to satisfy your autumn cravings.
Ingredients: 1 cup all-purpose flour. 1/2 cup sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/4 cup unsalted butter, melted. 1/2 cup canned pumpkin puree. 1/4 cup brewed coffee, cooled. 1/4 cup milk. 1 large egg. 1 tsp vanilla extract.
Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, and all the spices. In a separate bowl, mix the melted butter, pumpkin puree, brewed coffee, milk, egg, and vanilla extract until well combined. Slowly add the wet ingredients to the dry ingredients, stirring until the batter is smooth and all ingredients are fully incorporated. Fill each cupcake liner 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite cream cheese frosting and sprinkle with a little extra ground cinnamon for decoration. Enjoy your delicious Pumpkin Spice Latte Cupcakes!
Prep Time: 15 minutes
Cook Time: 20 minutes
Wendy J
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A creamy and flavorful dip loaded with bacon, corn, and cheese, perfect for parties or gatherings. The slow cooker makes it easy to prepare and keeps it warm throughout your event.
Ingredients: 1 8 oz package cream cheese, softened. 1 cup sour cream. 1 cup shredded cheddar cheese. 1 15.25 oz can whole kernel corn, drained. 1 cup cooked bacon, crumbled. 1/4 cup chopped green onions. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste.
Instructions: Put corn, bacon, green onions, garlic powder, onion powder, salt, and pepper in a slow cooker. Add cream cheese, sour cream, cheddar cheese, and mix everything together. Place the dish on low heat and cover it. Let it cook for two to three hours, or until the cheese melts and the dip is warm. Every so often, stir the food to make sure it cooks evenly and doesn't stick. Once the dip is hot, put the slow cooker on the warm setting to keep it warm while you serve it. Warm it up and serve it with crackers or tortilla chips.
Prep Time: 15 minutes
Cook Time: 120 minutes
Rachel Glover
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Enjoy the rich and decadent flavors of these Chocolate Stout Cupcakes, which have the deep flavor of stout beer and a creamy Bailey's Irish Cream Cheese Frosting on top. Great for special events or just as a tasty treat any time.
Ingredients: 1 cup stout beer. 1 cup unsalted butter. 3/4 cup unsweetened cocoa powder. 2 cups all-purpose flour. 2 cups granulated sugar. 1 1/2 teaspoons baking soda. 3/4 teaspoon salt. 2 large eggs. 2/3 cup sour cream. 1/4 cup Bailey's Irish Cream. 1 teaspoon vanilla extract.
Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a saucepan, heat the stout beer and butter over medium heat until the butter melts. Remove from heat and whisk in the cocoa powder until smooth. Let it cool slightly. In a separate bowl, whisk together the flour, sugar, baking soda, and salt. In another bowl, beat the eggs and then add sour cream, Bailey's Irish Cream, and vanilla extract. Mix until well combined. Pour the stout and cocoa mixture into the egg mixture and mix until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is well combined. Fill each cupcake liner 2/3 full with the batter. Bake in the preheated oven for about 17-20 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, prepare the Bailey's Irish Cream Cheese Frosting. Once the cupcakes are completely cool, frost them with the Bailey's Irish Cream Cheese Frosting using a piping bag or a spatula. Enjoy your Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting!
Prep Time: 30 minutes
Cook Time: 20 minutes
Sofia L
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The creamy avocados in this Zesty Avocado Cilantro Buttermilk Dressing Guacamole are mixed with the spicy flavors of cilantro, jalapeo, and buttermilk to make a delicious new take on traditional guacamole. You can dip your favorite snacks in it or use it as a salad dressing.
Ingredients: 2 ripe avocados. 1/4 cup fresh cilantro, chopped. 1/2 cup buttermilk. 1/4 cup red onion, finely chopped. 1 jalapeo pepper, seeded and minced. 2 cloves garlic, minced. 1 lime, juiced. Salt and pepper to taste.
Instructions: Take the avocados apart in half, take out the pit, and scoop out the flesh into a bowl. To the bowl with the avocados, add minced red onion, minced jalapeo pepper, and minced garlic. Add the lime juice and buttermilk. Mix and mash all the ingredients together until the mixture is smooth and creamy. Add pepper and salt to taste. If you need to, change the seasoning. Put the guacamole in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Store in the fridge and enjoy with tacos, tortilla chips, or as a salad dressing!
Prep Time: 15 minutes
Cook Time: 0 minutes
Sonia
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This gluten-free cheesy biscuit bread is a savory delight, perfect for those with gluten sensitivities. It's loaded with cheddar cheese and has a hint of chives for extra flavor. Serve it warm as a side dish or enjoy it as a snack.
Ingredients: 2 cups gluten-free all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1 cup shredded cheddar cheese. 1 cup buttermilk. 2 tablespoons chopped fresh chives optional. 1/4 cup melted butter for brushing. Additional shredded cheese and chives for topping optional.
Instructions: Turn on your oven and heat it up to 425F 220C. A round baking pan or cast-iron skillet should be greased. Whisk the baking powder, baking soda, salt, and gluten-free flour together in a large bowl. Mix the cold butter cubes into the dry ingredients. You can use your fingers or a pastry cutter to cut the butter into the flour mixture until it looks like big crumbs. Add the cheddar cheese shreds and, if using, the chopped chives. Add the buttermilk and mix it in until you get a sticky dough. Place the dough in a baking pan or skillet that has been greased. Use a spatula to spread it out evenly. If you want, you can brush the dough with melted butter and top it with more shredded cheese and chives. Put the bread in an oven that has already been heated up. Bake for 20 to 25 minutes, or until it is golden brown and a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool down a bit before cutting it up and serving. Cheesy biscuit bread that doesn't have gluten? Enjoy it!
Prep Time: 15 minutes
Cook Time: 25 minutes
Raymond L
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These Keto Bacon Wrapped Avocado Eggs are a tasty and filling low-carb breakfast idea. It's a tasty and healthy way to start the day because the creamy avocado goes well with the crispy bacon and runny egg.
Ingredients: 2 avocados, halved and pitted. 4 eggs. 4 slices of bacon. Salt and pepper to taste. Chopped parsley for garnish optional.
Instructions: Turn on the oven and heat it up to 400F 200C. Take out some of the avocado to make room for the egg. Place an egg in the middle of each avocado half. Place a slice of bacon around the middle of each avocado half and wrap it around. Put the avocado halves that have been wrapped in bacon on a baking sheet. Add pepper and salt. Put it in an oven that has already been heated up and bake for 15 to 20 minutes, or until the bacon is crispy and the egg is cooked the way you like it. If you want, you can add chopped parsley as a garnish. Enjoy while hot!
Prep Time: 10 minutes
Cook Time: 20 minutes
Stacey
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Enjoy this delicious October Hummus as you celebrate the best month of the year. It's the ideal appetizer or snack for autumnal get-togethers.
Ingredients: 2 cans of chickpeas 15 oz each. 1/3 cup tahini. 3 cloves of garlic, minced. 1/4 cup fresh lemon juice about 2 lemons. 2 tablespoons olive oil, plus extra for garnish. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons chopped fresh parsley, for garnish.
Instructions: Drain and rinse the chickpeas. In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the bowl as needed. If the hummus is too thick, add a bit of water to achieve your desired consistency. Taste and adjust seasonings, adding more salt, lemon juice, or olive oil if needed. Transfer the hummus to a serving bowl and drizzle with olive oil. Garnish with chopped fresh parsley and a sprinkle of paprika. Serve with pita bread, vegetable sticks, or your favorite dipping items.
Prep Time: 10 minutes
Cook Time: 0 minutes
Elise Dixon
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