captainsirenescence

[captainsirenescence]

This Slow-Cooker Chicken Pantry Stew is a hearty and flavorful dish that requires minimal preparation. It's perfect for busy days when you want a nutritious meal waiting for you at dinner time. With simple pantry ingredients and the convenience of a slow cooker, this stew is sure to become a family favorite.

Ingredients: 4 boneless, skinless chicken breasts, cubed. 1 can 15 ounces diced tomatoes. 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces corn kernels, drained. 1 onion, chopped. 3 cloves garlic, minced. 2 cups chicken broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Optional toppings: shredded cheese, chopped cilantro, sour cream.

Instructions: Cut up tomatoes, black beans, corn, onion, garlic, and chicken breasts into cubes. Put all of this in a slow cooker. Salt and pepper should be added along with the chicken broth and cumin. Make sure to stir everything together well. Cover and cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours, until the chicken is fully cooked and the flavors are mixed. If you want, you can serve it hot and top it with shredded cheese, chopped cilantro, and sour cream.

Prep Time: 15 minutes

Cook Time: 240 minutes

Dylan

[captainsirenescence]

It's fun to eat something soft and sweet like these Greek Yogurt Soft Sugar Cookies. Adding Greek yogurt gives them a unique texture and a slightly sour taste. Perfect for any event!

Ingredients: 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 cup Greek yogurt. 2 teaspoons vanilla extract. 2 large eggs. 4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon cream of tartar. Additional granulated sugar for rolling cookies.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Add the Greek yogurt, vanilla extract, and eggs. Mix until well combined. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Shape the dough into 1-inch balls and roll them in additional granulated sugar to coat. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the bottom of a glass or your fingers. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious Greek Yogurt Soft Sugar Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Rose Weber

[captainsirenescence]

Savor Turkish Delight's exotic flavors with a vegan and nut-free twist. Made with healthy ingredients, this raw dessert is ideal for those on a paleo lifestyle.

Ingredients: 1 cup dates, pitted. 1/2 cup dried cranberries. 1/2 cup shredded coconut. 1/2 cup raw cacao powder. 1/2 cup almonds. 1/4 cup rose water. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. A pinch of salt. Dried rose petals for garnish.

Instructions: Place the almonds in a food processor and pulse until finely ground. Add the dates, dried cranberries, shredded coconut, raw cacao powder, rose water, melted coconut oil, vanilla extract, and a pinch of salt to the food processor. Blend everything together until a sticky dough forms. Line a square baking dish with parchment paper and press the dough evenly into it. Sprinkle dried rose petals over the top for garnish. Place the dish in the refrigerator and let it set for at least 2 hours. Once set, remove from the refrigerator and cut into slices. Enjoy your raw vegan Turkish Delight slice!

Prep Time: 20 minutes

Cook Time: 0 minutes

Allison Brooks

[captainsirenescence]

Bright and beautiful rainbow flatbread sandwich, cheesy and packed full of colorful veggies, perfect for a quick and flavorful meal.

Ingredients: 1 large flatbread. 1 cup shredded mozzarella cheese. 1/2 cup cherry tomatoes, sliced. 1/2 cup cucumber, thinly sliced. 1/2 cup bell peppers assorted colors, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup black olives, sliced. 1/4 cup baby spinach leaves. 1/4 cup hummus. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Place the flatbread on a baking sheet. Spread hummus evenly over the flatbread. Sprinkle shredded mozzarella cheese over the hummus. Arrange sliced cherry tomatoes, cucumber, bell peppers, red onion, black olives, and baby spinach leaves on top of the cheese. Season with salt and pepper to taste. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the flatbread is lightly toasted. Remove from the oven and let it cool slightly. Slice the rainbow flatbread into desired portions. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Giselle

[captainsirenescence]

Indulge in a guilt-free, gluten-free dessert with this delicious Chocolate Chia Pudding recipe. It's paleo and vegan-friendly, making it suitable for a variety of dietary preferences.

Ingredients: 1/4 cup chia seeds. 1 cup almond milk. 2 tablespoons cocoa powder. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt. Fresh berries and shredded coconut for garnish.

Instructions: Put chia seeds, cocoa powder, and salt in a bowl and mix them together. Put in the vanilla extract, maple syrup, and almond milk. Mix well. Put the bowl in the fridge with the lid on for at least two hours, or overnight for the best results. After 30 minutes, stir the mixture to keep it from getting lumpy. Serve the pudding in cups or jars for each person once it has thickened. Add fresh berries and shredded coconut on top. If you don't have gluten, enjoy your Chocolate Chia Pudding!

Prep Time: 10 minutes

Cook Time: 0 minutes

Alex Cooks

[captainsirenescence]

This Golden Hashbrown Casserole is a warm and hearty dish that goes well with breakfast, brunch, or as a side. It's a deliciously satisfying meal that combines the creamy textures of sour cream and cheddar cheese with the crunchy textures of hash browns and cornflakes.

Ingredients: 1 32-ounce package frozen shredded hashbrowns. 1/2 cup unsalted butter, melted. 1 10.75-ounce can condensed cream of chicken soup. 1 8-ounce container sour cream. 1 small onion, finely chopped. 2 cups shredded cheddar cheese. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 cups crushed cornflakes. 1/4 cup unsalted butter, melted.

Instructions: Warm the oven up to 175F 350C. Put cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and black pepper in a large bowl. Add the frozen hashbrowns and mix them all together. Mix everything together well. Spread the mix out evenly in a 9x13-inch baking dish that has been greased. Add the melted butter to a different bowl and mix the crushed cornflakes in it until they are evenly covered. The cornflake mixture should be spread on top of the hash brown mixture in the baking dish. The casserole should be baked in a hot oven for 45 to 50 minutes, or until it is golden brown and bubbly. Let it cool down a bit before you serve.

Prep Time: 15 minutes

Cook Time: 50 minutes

Henry H

[captainsirenescence]

This refreshing watermelon raspberry lemonade is naturally sweetened with honey or agave syrup. It's the perfect drink to cool down on a hot day, with the sweetness of watermelon complemented by the tartness of raspberries and lemon.

Ingredients: 4 cups watermelon cubes. 1 cup fresh raspberries. 1 cup fresh lemon juice. 1/2 cup honey or agave syrup. 4 cups cold water. Ice cubes. Lemon slices and fresh mint for garnish.

Instructions: Put watermelon cubes, raspberries, lemon juice, and honey or agave syrup in a blender. Mix until it's smooth. To get rid of the seeds and pulp, strain the mixture into a pitcher through a fine mesh sieve. Add cold water and stir. Put it in the fridge for at least an hour. Put it on ice cubes and top with fresh mint and lemon slices. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Faith Peters

[captainsirenescence]

Using lettuce leaves instead of tortillas makes this tasty and filling keto-friendly take on soft tacos. It's great for people on a ketogenic diet because it's full of flavor and low in carbs.

Ingredients: 1 lb ground beef. 1 tbsp olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 tsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 4 large lettuce leaves. 1/2 cup shredded cheddar cheese. 1/4 cup diced tomatoes. 1/4 cup diced avocado. Sour cream optional, for serving. Fresh cilantro optional, for garnish.

Instructions: In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add ground beef, chili powder, cumin, paprika, salt, and pepper. Cook until beef is browned and cooked through. Place lettuce leaves on a serving plate. Divide the cooked beef mixture among the lettuce leaves. Top each with shredded cheddar cheese, diced tomatoes, and diced avocado. Optional: Add a dollop of sour cream and garnish with fresh cilantro. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Reagan B

[captainsirenescence]

This Slow Cooker Chicken Chili Con Carne Tostada Stacks recipe is a tasty change from regular chili. They are hearty and filling, and you can top them with your favorite toppings to make them taste even better.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup frozen corn kernels. 1 onion, diced. 2 cloves garlic, minced. 1 jalapeo, seeded and diced. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. Tostada shells. Shredded cheese, lettuce, diced tomatoes, avocado, sour cream for toppings.

Instructions: In a slow cooker, combine diced chicken, black beans, kidney beans, diced tomatoes, corn, onion, garlic, jalapeo, chili powder, cumin, paprika, oregano, salt, and pepper. Stir everything together until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and flavors are melded. Once done, use a fork to shred the chicken in the slow cooker. To assemble the tostada stacks, place a tostada shell on a plate. Top with a generous spoonful of the chicken chili con carne mixture. Add another tostada shell on top and repeat the layering process. Finish with a final layer of chicken chili con carne mixture. Top with shredded cheese, lettuce, diced tomatoes, avocado, and sour cream. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Tara Eaton

[captainsirenescence]

Enjoy the delicious flavors of Arby's Ham and Cheddar Pork with this easy-to-make recipe. Thinly sliced pork loin, ham, and cheddar cheese come together with a zesty Dijon-mayo-honey sauce for a mouthwatering sandwich experience.

Ingredients: 8 slices pork loin thinly sliced. 8 slices ham. 8 slices cheddar cheese. 1/4 cup Dijon mustard. 1/4 cup mayonnaise. 1 tablespoon honey. Salt and pepper to taste. 8 hamburger buns.

Instructions: Warm up the broiler in the oven. Salt and pepper the pork loin slices before putting them on a baking sheet. The pork slices should be cooked all the way through after being broiled for two to three minutes on each side. Mix honey, Dijon mustard, and mayonnaise in a small bowl to make the sauce. Put a little sauce on the bottom half of each bun. Put a ham slice, a pork loin slice that has been cooked, and a cheddar cheese slice on top of each bun. After putting the buns back together, broil them for one to two minutes, or until the cheese melts and bubbles. Place the other half of the bun on top and serve right away.

[captainsirenescence]

This Fully Loaded Baguette Burger is a tasty take on a regular burger. The crunchy and chewy baguette adds a crunchy and chewy texture, and the savory beef, melted cheddar, and fresh toppings make your mouth water.

Ingredients: 1 baguette. 1/2 pound ground beef. 4 slices cheddar cheese. 1/4 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon Dijon mustard. 1/2 cup shredded lettuce. 1 tomato, sliced. 1/4 red onion, thinly sliced. 4 pickle slices. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop pan over medium-high heat. Slice the baguette into 4 equal pieces and then split them horizontally. In a bowl, season the ground beef with salt and pepper and form it into 4 burger patties. Grill or pan-fry the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese on top of each patty to melt. While the burgers are cooking, mix together the mayonnaise, ketchup, and Dijon mustard to make a sauce. Once the burgers are done, remove them from the heat. Spread the sauce on both sides of each baguette piece. Layer the bottom half of each baguette with shredded lettuce, a burger patty with melted cheese, tomato slices, red onion slices, and pickle slices. Place the top half of the baguette on top to complete the sandwich. Serve your Fully Loaded Baguette Burger hot and enjoy!

[captainsirenescence]

These sweet Animal Cookie Cupcakes taste great because they have white cake, animal cookies, and rainbow sprinkles in them. This is a fun dessert that is great for parties, birthdays, or just because.

Ingredients: 1 box of white cake mix. 1 cup of milk. 1/3 cup of vegetable oil. 3 large eggs. 1 tsp of vanilla extract. 1/2 cup of crushed animal cookies. 1/4 cup of rainbow sprinkles. Animal-shaped cookies for decoration. 1 batch of vanilla buttercream frosting. Pink food coloring optional.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the white cake mix, milk, vegetable oil, eggs, and vanilla extract in a bowl. Mix until everything is smooth and well mixed. Add the rainbow sprinkles and broken animal cookies to the batter and mix them in well. Take about two thirds of the batter and put it into each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. Get your vanilla buttercream frosting ready while the cupcakes cool. To make it more interesting, you can color some of the frosting pink. Put vanilla buttercream frosting on top of each cupcake once they are completely cool. You can pipe or spread it on. Put animal-shaped cookies and extra rainbow sprinkles on top of each cupcake. Serve your tasty Animal Cookie Cupcakes and enjoy them!

[captainsirenescence]

This one-pot spaghetti and meatballs recipe is a convenient and flavorful twist on the classic dish. By cooking everything in a single pot, you'll save time on cleanup without sacrificing taste!

Ingredients: 1 lb spaghetti. 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 4 cups beef broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. Grated Parmesan cheese, for serving. Fresh parsley, chopped, for garnish.

Instructions: In a large pot, combine ground beef, onion, and garlic. Cook over medium heat until beef is browned and onion is soft. Add crushed tomatoes, beef broth, oregano, basil, red pepper flakes, salt, and pepper. Stir to combine. Break spaghetti in half and add to the pot, making sure it's submerged in the liquid. Bring to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes, or until spaghetti is cooked to your liking and sauce has thickened, stirring occasionally. If the sauce is too thick, you can add more beef broth or water. Once spaghetti is cooked, serve hot, topped with grated Parmesan cheese and chopped parsley.

[captainsirenescence]

These Asian-inspired Instant Pot ribs are a perfect blend of sweet, savory, and aromatic flavors. The Instant Pot ensures tender ribs, while the broiling adds a delightful caramelized finish. A white coat of sesame seeds and a pink apron of green onions make this dish visually appealing and incredibly delicious.

Ingredients: 2 racks baby back ribs. 1 cup soy sauce. 1/2 cup hoisin sauce. 1/4 cup rice vinegar. 1/4 cup honey. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 1 teaspoon Chinese five-spice powder. 1/2 cup water. 2 tablespoons cornstarch. Sesame seeds and green onions for garnish.

Instructions: Remove the membrane from the back of the ribs and cut them into individual pieces. In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, and Chinese five-spice powder. Place the ribs in the Instant Pot and pour the sauce over them. Add water. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 25 minutes. Once done, perform a quick release, carefully open the lid, and transfer the ribs to a baking sheet. In a small bowl, mix cornstarch with water to create a slurry. Add it to the Instant Pot sauce to thicken. Brush the ribs with the thickened sauce and broil in the oven for 5-7 minutes until caramelized. Garnish with sesame seeds and chopped green onions before serving.

[captainsirenescence]

With this Roasted Tomato Shakshuka recipe, you can make a tasty and filling Keto meal. This dish is full of flavor from the roasted bell peppers, onions, garlic, and cherry tomatoes, and the eggs are cooked just right to go with it. It's simple to make and great for dinner, brunch, or breakfast.

Ingredients: 2 cups cherry tomatoes. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 4 eggs. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat the oven to 375F 190C. Place the cherry tomatoes, diced onion, minced garlic, and diced bell peppers on a baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are softened and slightly caramelized. Remove from the oven and create wells in the roasted vegetables for the eggs. Carefully crack one egg into each well. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the egg whites are set but the yolks are still runny. Garnish with fresh parsley and serve hot.

[captainsirenescence]

For a tasty alternative to regular crab cakes, try these vegan ones. They are full of flavor and great for any event because they are made with hearts of palm and chickpeas.

Ingredients: 2 cups of hearts of palm, chopped. 1 cup of cooked chickpeas, mashed. 1/4 cup of vegan mayonnaise. 1 tablespoon of dijon mustard. 1 tablespoon of Old Bay seasoning. 1/4 cup of finely chopped red bell pepper. 1/4 cup of finely chopped green onions. 1/4 cup of chopped parsley. 1 cup of breadcrumbs. Salt and pepper to taste. 2 tablespoons of olive oil.

Instructions: You can put vegan mayonnaise, Dijon mustard, Old Bay seasoning, red bell pepper, green onions, parsley, breadcrumbs, salt, and pepper in a large bowl. Then add the chopped hearts of palm. Mix everything together well. Little patties should be made from the mixture. Set a pan on medium heat and add the olive oil. Put the patties in the pan and cook them for three to four minutes on each side, until they are golden brown. Serve hot with the sauce of your choice.

[captainsirenescence]

Indulge in these delightful chewy oatmeal chocolate chip cookies that strike the perfect balance between hearty oats and gooey chocolate chips. They're a comforting treat for all ages.

Ingredients: 1 cup butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned oats. 1 1/2 cups chocolate chips.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the old-fashioned oats and chocolate chips until evenly distributed in the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once completely cooled, enjoy your chewy oatmeal chocolate chip cookies!