jimmaybones

[jimmaybones]

Indulge in the rich and creamy goodness of Vanilla Bean Sweet Cream Collagen Iced Coffee. This refreshing coffee drink is infused with the natural sweetness of vanilla beans and the health benefits of collagen powder.

Ingredients: 1 cup strong brewed coffee, chilled. 1/2 cup vanilla sweet creamer. 1 tablespoon collagen powder. 1 vanilla bean, split and seeds scraped out. Ice cubes. Whipped cream optional. Ground cinnamon optional.

Instructions: Put the vanilla sweet creamer, collagen powder, and chilled brewed coffee in a mixing bowl. Mix everything together well. To add the vanilla flavor, add the vanilla bean seeds that have been scraped into the mixture and stir it again. Put ice cubes in a glass. Add the vanilla bean sweet cream coffee mix to the ice cubes and pour it on top. No need to: Add whipped cream and ground cinnamon on top to make it look better and make it taste better. Enjoy your Vanilla Bean Sweet Cream Collagen Iced Coffee after a gentle stir to mix everything together.

Prep Time: 5 minutes

Cook Time: 0 minutes

Esther H

[jimmaybones]

This Basil Vinaigrette Zucchini Walnut Arugula Salad is a great mix of tastes and textures. This dish is great as a side or a light meal by itself. The fresh zucchini, the spicy arugula, the crunchy walnuts, and the fragrant basil vinaigrette make it a great combination.

Ingredients: 2 medium zucchinis, thinly sliced. 1 cup arugula leaves. 1/2 cup walnuts, toasted and chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put the sliced zucchini, arugula, chopped walnuts, and basil leaves in a large salad bowl. Mix the garlic, salt, pepper, olive oil, and balsamic vinegar in a small bowl with a whisk. This makes the basil vinaigrette. The basil vinaigrette should be poured over the salad ingredients in the large bowl. Gentle toss the salad to make sure that the vinaigrette coats all of the ingredients evenly. Serve right away as a healthy and refreshing salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Sylvia

[jimmaybones]

This Fresh Corn Salad tastes great with its sweet corn, bright vegetables, and tangy dressing. It's a great side dish or light meal for summer!

Ingredients: 4 ears of fresh corn, kernels removed. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Put the fresh corn kernels, diced red bell pepper, finely chopped red onion, cherry tomatoes, and chopped cilantro in a large bowl. To make the dressing, mix the olive oil and lime juice in a separate small bowl. Add pepper and salt to taste. Add the dressing to the corn salad and mix everything together well so that everything is covered. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy your fresh corn salad while it's still cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

Myla Reid

[jimmaybones]

A delightful and nutritious salad featuring fluffy quinoa, sweet dried cranberries, fresh herbs, and the crunch of 5-minute homemade candied walnuts. Tossed in a tangy balsamic vinaigrette, this salad is a perfect blend of flavors and textures.

Ingredients: 1 cup quinoa. 2 cups water. 1/2 cup dried cranberries. 1/4 cup chopped fresh parsley. 1/4 cup sliced green onions. 1/3 cup feta cheese, crumbled. 1/2 cup candied walnuts see instructions. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Rinse the quinoa under cold water, and then follow the directions on the package for cooking it with 2 cups of water. Put cooked quinoa, dried cranberries, parsley, green onions, and feta cheese in a large bowl. Put 1/2 cup of walnuts in a pan and heat them over medium-low heat. This will make candied walnuts. Put in a pinch of salt and 2 tablespoons of maple syrup. For 5 minutes, stir the nuts all the time until they are coated and toasted. Take them off the heat and let them cool down. Add the candied walnuts to the bowl of quinoa. Salt and pepper should be mixed with olive oil in a small bowl. Pour the dressing over the salad and gently toss it all together. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

Lawrence

[jimmaybones]

An ideal mix of creamy sweetness and crunchy pecans makes up this vegan sweet potato casserole. You can serve this tasty side dish to your family and friends at any event, but it's especially nice during the holidays.

Ingredients: 4 medium sweet potatoes, peeled and diced. 1/4 cup maple syrup. 1/4 cup coconut milk. 2 tablespoons vegan butter. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup chopped pecans. 1/4 cup brown sugar. 2 tablespoons flour. 1 tablespoon vegan butter, melted.

Instructions: Before you start cooking, heat the oven to 375F 190C. For about 10 to 15 minutes, boil sweet potatoes in a pot of water until they are soft. Take the sweet potatoes out of the water and put them in a bowl. The sweet potatoes should have vanilla extract, cinnamon, nutmeg, salt, coconut milk, and maple syrup added to them. Blend or mash until smooth and well mixed. For the topping, put chopped pecans, brown sugar, flour, and melted vegan butter in a different bowl and mix them together. Put the sweet potato mix into a casserole dish and make sure it's spread out evenly. Put the pecan topping on top of the sweet potato mix. For 25 to 30 minutes, or until the topping is golden brown and the casserole is hot all the way through, bake in an oven that has already been heated up. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Tara E

[jimmaybones]

A refreshing and festive cocktail featuring the tartness of fresh cranberries, the sweetness of maple syrup, and the fragrant hint of rosemary.

Ingredients: 1 cup fresh cranberries. 1/4 cup maple syrup. 1/4 cup water. 2 sprigs fresh rosemary. 2 cups sparkling water. 1/4 cup freshly squeezed lime juice. Ice cubes.

Instructions: Fresh cranberries, maple syrup, water, and one rosemary sprig should all be put in a small saucepan. Over medium-low heat, bring the mixture to a simmer. Cook for 5 to 7 minutes, until the cranberries pop and the mixture gets a little thicker. Take it off the heat and let it cool down. Put the cranberry mix, sparkling water, lime juice, and ice cubes in a pitcher. Mix things together well. Put the cocktail into glasses and add a sprig of fresh rosemary to the top of each one. Enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Zoe Hanson

[jimmaybones]

Enjoy these Paleo-friendly chocolate-mint tarts and their rich chocolate flavors. These tarts are not only delicious but also devoid of grains, dairy, and refined sugar, making them a delightful treat for any occasion.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup coconut cream. 1/4 cup dark chocolate chips. 1/2 teaspoon peppermint extract.

Instructions: Set oven temperature to 175C 350F. Almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt should all be thoroughly mixed in a bowl. Form crusts by pressing mixture into tart molds. Once the crusts are set, bake for ten to twelve minutes. Allow to cool fully. Warm the coconut cream in a small saucepan over low heat. After turning off the heat, stir in the smooth and melted dark chocolate chips. Add peppermint extract and stir. Fill cooled tart shells with chocolate mixture. Chill for a minimum of two hours, or until the filling solidifies. If preferred, garnish with fresh mint leaves prior to serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

Reeva

[jimmaybones]

Pecan Praline Bacon is a delightful combination of sweet and savory flavors. The crispy bacon is coated in a rich praline sauce made with pecans, brown sugar, and maple syrup, resulting in a perfect balance of textures and tastes.

Ingredients: 1 pound thick-cut bacon. 1/2 cup chopped pecans. 1/2 cup brown sugar. 1/4 cup maple syrup. 1/4 cup butter. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat your oven to 375F 190C. Place the bacon slices on a baking sheet lined with parchment paper. In a saucepan, melt the butter over medium heat. Stir in the brown sugar, maple syrup, and salt until well combined and the mixture starts to bubble. Remove the saucepan from heat and stir in the chopped pecans and vanilla extract. Pour the praline mixture over the bacon slices, ensuring they are evenly coated. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and caramelized. Remove from the oven and let it cool for a few minutes to allow the praline to harden. Carefully transfer the pecan praline bacon to a serving platter, and serve while it's still warm and delicious!

Prep Time: 10 minutes

Cook Time: 20 minutes

Zoe

[jimmaybones]

Elevate your dessert game with these exquisite Dark & Moody Meringue Berry Cookies. The contrast between the deep-hued berries and the delicate meringue creates a visually stunning treat that's as delightful to the eyes as it is to the palate.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup mixed dark berries e.g., blackberries, blueberries, raspberries. 1 tablespoon powdered sugar for dusting.

Instructions: Preheat the oven to 225F 110C and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites and salt until soft peaks form. Gradually add granulated sugar while continuing to beat until glossy stiff peaks form. Gently fold in the vanilla extract. Spoon or pipe meringue onto the prepared baking sheet, forming cookie shapes. Create slight indentations in the center of each cookie for holding the berries. Bake in the preheated oven for 1.5 to 2 hours, or until the meringue cookies are crisp and dry to the touch. Turn off the oven and leave the cookies inside to cool completely. Once the cookies are cooled, carefully place mixed dark berries in the indentations. Dust the cookies with powdered sugar for an elegant finish. Serve the dark and moody meringue berry cookies immediately, and enjoy!

Prep Time: 30 minutes

Cook Time: 120 minutes

Owen C

[jimmaybones]

This 10-minute low carb chili is perfect for busy weeknights when you want a comforting and hearty meal without spending hours in the kitchen. It's packed with flavor from ground beef, tomatoes, and spices, making it a satisfying dish for the whole family. With minimal prep and cooking time, you can enjoy a warm bowl of chili in no time!

Ingredients: 1 lb ground beef. 1 can 14.5 oz diced tomatoes, undrained. 1 can 8 oz tomato sauce. 1/2 cup beef broth. 1/4 cup chopped onion. 1 tablespoon minced garlic. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: Warm up a big pan with olive oil over medium-low heat. Cut up the onion and garlic and add them to the pan. It will take about two to three minutes of cooking until the onion is soft and clear. Put ground beef in the pan. Break it up with a spoon as you cook it for about 5 to 7 minutes, or until it's browned and no longer pink. Add the tomato sauce, beef broth, chili powder, ground cumin, paprika, and cayenne pepper if using and mix them in. Add pepper and salt to taste. Simmer the chili for 5 minutes, stirring it every now and then, until it's hot all the way through and the flavors are well mixed. Top it off with your favorite toppings, like sour cream, shredded cheese, chopped avocado, or chopped cilantro, and serve hot. Enjoy this quick and tasty low-carb chili!

[jimmaybones]

[jimmaybones]

This creamy and spicy dip perfectly complements the crispy and flavorful Crusted Fried and Baked Japanese Chicken Wings from Lord Byron's Kitchen. The combination of mayonnaise, sriracha, honey, and other ingredients creates a tantalizing sauce that adds an extra layer of flavor to every bite.

Ingredients: 1 cup mayonnaise. 2 tablespoons sriracha sauce. 1 tablespoon honey. 1 teaspoon soy sauce. 1 clove garlic, minced. 1 teaspoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon chopped green onions.

Instructions: In a bowl, combine mayonnaise, sriracha sauce, honey, soy sauce, minced garlic, sesame oil, and rice vinegar. Mix well until all ingredients are thoroughly combined. Garnish with chopped green onions. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

[jimmaybones]

Enjoy the bold and zesty flavors of these grilled sirloin steaks, marinated to perfection. The combination of soy sauce, Worcestershire, and Dijon mustard creates a mouthwatering experience with a hint of smokiness.

Ingredients: 4 sirloin steaks. 1/4 cup soy sauce. 2 tablespoons Worcestershire sauce. 2 tablespoons Dijon mustard. 3 cloves garlic, minced. 2 tablespoons brown sugar. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 2 tablespoons olive oil. Fresh parsley for garnish optional.

Instructions: Mix soy sauce, Worcestershire sauce, Dijon mustard, garlic powder, brown sugar, smoked paprika, black pepper, and cayenne pepper in a bowl using a whisk. This will make the marinade. Put sirloin steaks in a plastic bag that can be closed again and again. Then, pour half of the marinade over the steaks. Put the bag in the fridge for at least an hour, turning it every now and then. Warm up the grill over medium-high heat. Take the steaks out of the marinade and throw away the marinade. To keep the steaks from sticking to the grill, brush olive oil on both sides of them. For medium-rare steaks, grill them for 4 to 5 minutes per side. You can change the cooking time depending on how done you want them. In the last minute of grilling, brush the steaks with the rest of the marinade to make them taste even better. Let the steaks rest for a few minutes after taking them off the grill before cutting them. If you want, you can add fresh parsley on top and serve hot.

[jimmaybones]

With this Easy Healthier Crock-Pot Chicken Mole recipe, you can enjoy the rich flavors of traditional mole without all the work. The slow cooker does most of the work, so it's great for days when you don't have much time. With the addition of cocoa powder for depth and almond butter for creaminess, this dish is full of flavor and better for you than most recipes.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, undrained. 1/4 cup almond butter. 2 tablespoons cocoa powder. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon cinnamon. 1/4 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: Place chicken breasts in the bottom of the crock-pot. Add chopped onion, minced garlic, diced tomatoes, almond butter, cocoa powder, chili powder, ground cumin, cinnamon, cayenne pepper, salt, and pepper to the crock-pot. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. Shred chicken using two forks, mixing it with the sauce in the crock-pot. Serve hot over rice or with tortillas, garnished with chopped cilantro if desired.

[jimmaybones]

A delightful combination of creamy vanilla ice cream swirled with a vibrant blueberry sauce and studded with chunks of crumbled blueberry muffins.

Ingredients: 2 cups blueberries. 1/2 cup sugar. 1 cup heavy cream. 1 cup whole milk. 1/2 teaspoon vanilla extract. 1 cup crumbled blueberry muffins.

Instructions: Over medium-low heat, put blueberries and sugar in a saucepan. Cook until the blueberries burst and the sugar melts. Then, let it cool. Mix whole milk, heavy cream, and vanilla extract in a different bowl. Once the blueberry mixture has cooled, blend it until it is smooth. Then, add it to the cream mixture. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. Add broken up blueberry muffins to the ice cream maker during the last few minutes of churning. Put the ice cream in a container and freeze it for a few hours, or until it gets hard. Enjoy blueberry muffin ice cream with scoops.

[jimmaybones]

Vietnamese spring rolls are fresh, healthy, and bursting with flavors. They are a popular appetizer or light meal option. The peanut sauce adds a delightful nutty flavor that complements the fresh ingredients perfectly.

Ingredients: 8 rice paper wrappers. 1 cup cooked vermicelli rice noodles. 8 large cooked shrimp, peeled and deveined. 1 cup fresh lettuce leaves. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/2 cucumber, julienned. 1 carrot, julienned. Peanut sauce for dipping.

Instructions: Prepare a shallow bowl of warm water. Dip one rice paper wrapper into the warm water for a few seconds until it softens. Lay the softened wrapper flat on a clean surface. Place a lettuce leaf, a few mint leaves, cilantro leaves, vermicelli noodles, shrimp, cucumber, and carrot in the center of the wrapper. Fold the sides of the wrapper over the filling and then roll it up tightly. Repeat with the remaining wrappers and filling ingredients. Serve the spring rolls with peanut sauce for dipping.

[jimmaybones]

Enjoy this delicious Pour Noel during the holiday season!! Ice cream with vanilla, candy cane, and chocolate flavors mixed into a creamy custard.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1/2 cup crushed candy canes. 1/2 cup chocolate chips.

Instructions: In a saucepan, heat the heavy cream and milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the sugar and egg yolks until light and creamy. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract. Transfer the mixture to a bowl and cover with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. During the last minute of churning, add in the crushed candy canes and chocolate chips. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve and enjoy the festive flavors of Pour Noel!! Ice Cream!