Eggplant Rollatini

Ingredients:

• 3 medium eggplants (just enough for about 20 slices)
• 2 ½ tablespoons olive oil
• ½ small yellow onion, minced
• 1 teaspoon kosher salt, divided
• 1 cup ricotta cheese
• 1 cup shredded whole milk mozzarella cheese
• ¼ cup shredded Parmesan cheese, divided
• 1 egg
• 1 teaspoon dried oregano
• ¼ teaspoon ground nutmeg
• 1 tablespoon parsley, finely chopped
• 3 garlic cloves, minced
• 28-ounce can fire-roasted crushed tomatoes (can substitute with marinara sauce as well)
• 2 teaspoons of Parmesan cheese (for garnish)
• 1 teaspoon of mozzarella cheese (for topping)
• Fresh basil, to serve (optional)

Preparation:

1. Cut off the ends of the eggplant, then cut it lengthwise into planks that are 3/8" thick; you should have around 20. After putting them on a baking sheet, lightly coat them with olive oil and season with kosher salt.
2. Put a single sheet in the oven and broil it for 4 to 6 minutes, just until it is soft and mostly cooked. After that, roast each eggplant plank separately in the broiler until they are all done.
3. Preheat your oven to 450°F.
4. In the meantime, place a small saucepan over medium heat and heat the two tablespoons of olive oil. After adding the minced garlic and onion, sauté them for five minutes, until it becomes fragrant and transparent. Add the tomatoes and half a teaspoon of kosher salt and stir.
5. Simmer until the eggplant rolls are ready.
6. Combine the ricotta, mozzarella, Parmesan, egg, oregano, nutmeg, chopped parsley, and ½ teaspoon kosher salt in a medium bowl.
7. Cover the bottom of a 9 x 13-inch baking dish with an even amount of the tomato sauce. Roll up each eggplant slice with 1 tablespoon filling at one end. Set it in the baking dish with the seam facing downward. Keep going with every eggplant slice. Place a layer of tomato sauce on top of the wrapped eggplant, followed by more mozzarella and Parmesan cheese.
8. Bake for 15 to 20 minutes, up to when the cheese is melted. Allow it to cool for 10 minutes before serving to allow the texture to firm and absorb any excess moisture.
9. Garnish with fresh basil if desired.

Grilled Short Ribs & Cherry Tomatoes with Chimichurri

Ingredients:

• 1 pound boneless short ribs (1 inch thick) or London broil
• 1 cup fresh parsley
• 1 clove garlic
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon lemon juice
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 pint cherry tomatoes
• ¼ teaspoon crushed red pepper

Preparation:

1. Preheat the grill over medium-high heat and place a grill basket on one side.
2. Add ¼ teaspoon pepper and ½ teaspoon salt to the meat. The meat should be grilled on the grate for 10 to 15 minutes total, turning it occasionally, until it is charred on all sides and an instant-read thermometer inserted in the center reads 125 degrees F (for medium-rare).
3. Put the tomatoes in the grill basket and cook for about 6 minutes, tossing now and again, until they burst.
4. The herbs, garlic, and the remaining 1/4 teaspoon of salt and pepper should be added to a food processor in the meantime. Blitz until chopped finely. Add the oil, vinegar, lemon juice, and crushed red pepper while the motor is running. Pulse until the chimichurri is well blended but still chunky.
5. Serve the meat beside the chimichurri and tomatoes. Feel free to garnish with chopped parsley.

Goat Cheese and Spinach Stuffed Chicken

Ingredients:

• 1 ½ cups fresh spinach, chopped
• ⅓ cup julienned soft sun-dried tomatoes, chopped
• ½ cup goat cheese, crumbled
• 2 garlic cloves, minced
• ½ teaspoon pepper, divided
• ¼ teaspoon salt, divided
• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil, divided
• ½ pound fresh asparagus, trimmed
• Balsamic glaze (optional)

Preparation:

1. Preheat the oven to 400°F. Add the spinach, goat cheese, garlic, sun-dried tomatoes, ¼ teaspoon pepper, and ⅛ teaspoon salt into a small bowl.
2. In the thickest area of each chicken breast, cut a horizontal pocket. Use toothpicks to secure the spinach mixture within.
3. Heat 1 tablespoon of oil in an 8-inch cast-iron or ovenproof pan over medium heat. The chicken should be browned on both sides. Put in the oven and bake for ten minutes.
4. Add the asparagus to the skillet in the oven after tossing it with the remaining 1 teaspoon of oil, ¼ teaspoon of pepper, and ⅛ teaspoon of salt.
5. Bake for 10–15 minutes more, just until a thermometer inserted in the chicken registers 165° and the asparagus is soft.
6. Drizzle with vinegar if you like. Throw away toothpicks before serving.

Quinoa-Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (red, yellow, green; any colour would work)
• 1 cup quinoa
• Pinch of salt
• 1 cup corn kernels
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon chili powder
• Pinch of freshly ground black pepper
• 1 ½ cups vegetable broth (water works as well)
• 1 can (15 oz) black beans, drained and rinsed
• ¼ cup fresh cilantro, chopped
• ½ cup shredded cheddar cheese (optional)

Preparation:

1. The quinoa should be rinsed with cool water. Put the quinoa and vegetable broth in a medium saucepan. After bringing to a boil, lower the heat, cover, and simmer for 15 minutes, preferably until the quinoa is soft and the liquid has been absorbed. Use a fork to fluff.
2. Preheat the oven to 375°F (190°C) as the quinoa cooks. Cut off the bell peppers' tops, then take out the seeds and membranes. Put the peppers on a baking dish, upright.
3. Add the cooked quinoa, black beans, corn, chili powder, cumin, paprika, salt, and pepper to a large bowl. Add the chopped cilantro and stir.
4. Gently stuff the quinoa mixture into each bell pepper using a spoon. Top each stuffed pepper with grated cheddar cheese if you want to.
5. Cover the baking dish with foil and bake for 25–30 minutes, just until the peppers are soft.
6. If using cheese, let the cheese melt by leaving the peppers uncovered for the final five minutes of roasting.
7. Top the warm bell peppers with more cilantro and serve them with quinoa if you desire.

Creamy French Onion Soup

Ingredients:

• 1 tablespoon olive oil
• 4 cups sliced sweet onion
• ½ cup unsalted butter
• 2 tablespoons all-purpose flour
• 5 cups beef broth
• ½ teaspoon dried thyme
• 2 bay leaves
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon granulated sugar
• 1 cup dry white wine
• 2 tablespoons dry sherry
• ½ cup grated Parmesan cheese
• 3–4 slices French bread/baguette
• 3 slices provolone cheese
• 3 slices Swiss cheese, diced

Preparation:

1. After gathering all the ingredients, melt the butter in a Dutch oven or large pot over medium heat. Add the olive oil and after another 20–30 seconds, toss in the onions. Keep stirring it with a wooden spoon.
2. Mix in the salt, sugar and pepper while stirring the onion until they are caramelized. The onions should be a deep brown in colour. Do this on medium heat for about 30 minutes. Make sure the onions don’t burn and keep scraping the bottom and sides of the pan.
3. Add the white wine and let it simmer for about 10 minutes until the onions are somewhat mushy in texture and all the liquid has evaporated.
4. Add the flour to the concoction and keep stirring for 1–2 minutes.
5. Combine the beef broth, sherry, bay leaves and thyme. Let this stock simmer for about 30 minutes. Keep it covered.
6. Preheat the oven to 410°F while the soup simmers. You can bake the baguette beforehand on a baking sheet for about 10 minutes if it is a baguette you are using. It should be golden brown if you bake it before the soup.
7. Remove the bay leaves when the soup is done, before ladling it to the oven-safe bowls.
8. Top each bowl with the bread/baguette, then add the cheese slices and top it with the parmesan cheese in each bowl.
9. Place bowls in the baking sheet and broil it for 2–3 minutes, until the cheese is melted and crispy around the edges.
10. Serve hot and enjoy it on a chilly lunch break!

Classic Tomato Basil Soup

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• Pinch of salt
• Pinch of pepper
• 2 medium onions (chopped)
• 4 cloves of garlic
• 1 teaspoon of dried basil leaves
• Parmesan cheese (optional, for garnishing)
• ⅔ teaspoon oregano/Italian seasoning
• 3 pounds roma or plum tomatoes, cut in half
• (or 2 cans whole San Marzano tomatoes with juices, if fresh tomatoes are unavailable)
• 1 ½ cups chicken or vegetable broth
• ½ cup heavy cream
• 12 leaves fresh basil

Preparation:

1. Roast the tomatoes if you are using the fresh ones, along with the garlic after drizzling them with some olive oil in the oven. Season them with salt and pepper on a baking tray with the tomatoes halved. Roast them for about 35–40 minutes.
2. Melt 1 tablespoon of butter in a medium pot along with some olive oil. Toss in the onions and place them over medium heat. Cook the onions until they are slightly brown. The caramelization of the onions can take up to 10–15 minutes.
3. Allow the tomatoes to cool if they are roasted/open up the canned ones, and then add them to the pot along with the garlic. Add the chicken/vegetable broth and bring it to a boil.
4. Add the seasonings as you would like, including the Italian seasoning and the dried basil leaves.
5. Cook it partially covered for about 8–10 minutes on high heat.
6. Blend the soup using an immersion blender or let it cool down, and use a normal blender if the immersion blender is not available to you. Blend it till it’s smooth and garnish it with parmesan cheese, fresh basil leaves and heavy cream.
7. If you use the normal blender, you can warm it up on medium heat and then garnish it.

Warm Chipotle Pumpkin Soup

Ingredients:

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 ½ teaspoons salt
• 1 teaspoon paprika
• Dollop of sour cream (optional, for garnishing)
• Roasted pumpkin seeds (optional, for garnishing)
• 2 chipotle peppers in adobo sauce, chopped
• 1 (29-ounce) can pumpkin purée
• 4 cups vegetable stock/chicken stock
• 1 teaspoon dried oregano
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce

Preparation:

1. Melt the butter in a large pot over medium heat (or heat the oil if you are using oil).
2. Add the onions and cook them for about 3–4 minutes, until they are tender.
3. Add in the garlic and the cumin.
4. Add the flour and roast it for about 4–5 minutes until it is golden brown in colour.
5. Whisk in the vegetable stock/chicken stock for about 2–3 minutes over high heat till no lumps remain.
6. Add in the pumpkin purée, chipotle, salt, pepper, paprika, Worcestershire sauce and oregano in the pot. Bring it all to a boil and let it simmer for 10 minutes, while it is partially covered with a lid. Make sure that no lumps remain.
7. Thicken it as per your own preferred consistency and serve hot with a dollop of sour cream and roasted pumpkin seeds!

Taco Salad Casserole

Ingredients:

• 1 pound lean ground beef
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• ⅓ teaspoon French dressing (optional)
• 1 (1.25 ounce) package taco seasoning mix
• 1 (14.5 ounce) package tortilla chips
• 1 head iceberg lettuce, shredded
• 1 cup chopped tomatoes
• ½ cup water
• 1 cup crushed tortilla chips
• 1 can (16 ounces) refried beans
• 2 cups shredded cheddar cheese
• ½ cup sliced ripe olives
• 1 tablespoon of picante sauce
• ½ cup prepared salsa
• 4 tablespoons sour cream

Preparation:

1. Place a large skillet over a medium-high flame.
2. Sauté the beef, onion, and green pepper over medium heat and stir the ground beef in the hot skillet until it is browned and crumbly, about 5 to 7 minutes. Drain and discard the grease.
3. Stir in the taco seasoning and water. For approximately three minutes, cook and stir until thickened; put aside.
4. Place the chips in a greased 8-inch square baking dish. In a small bowl, combine refried beans and sprinkle over chips. Top with the beef mixture, salsa and cheese.
5. Bake uncovered at 375° for 15–20 minutes, or until thoroughly heated.
6. Top with lettuce, tomatoes, and olives. Accompany the dish with picante sauce, French dressing, and sour cream.

Leftover Potato Salad Casserole

Ingredients:

• 2 cups leftover potato salad (See Potato Salad Recipe below, in case you don’t have leftovers)
• 1 cup cheddar cheese, shredded
• ¼ cup Parmesan cheese, grated
• ¼ cup breadcrumbs
• 2 tablespoons melted butter
• ½ cup onion, diced
• ½ cup bell pepper, diced
• ½ teaspoon garlic powder
• Pinch of salt
• Pinch of pepper

Preparation:

1. Set the oven temperature to 375°F, or 190°C.
2. Distribute the remaining potato salad evenly in a baking dish that has been oiled.
3. Top the potato salad with the chopped bell pepper and onion.
4. Combine the breadcrumbs, grated Parmesan cheese, melted butter, garlic powder, salt, and pepper in a small bowl. Drizzle the veggies with this mixture.
5. Finally, sprinkle the shredded cheddar cheese on top.
6. Bake for 25 to 30 minutes in a preheated oven, or until the cheese is bubbling and melted.
7. Serve after pulling it out of the oven and allowing it to cool for a few minutes.

Potato Salad Recipe:

Ingredients:

• 1.5 pounds Yukon Gold Potatoes
• 2 hard-boiled eggs
• ½ cup mayonnaise
• ¼ cup buttermilk
• Pinch of salt
• Pinch of pepper
• 1 dill pickle, finely chopped
• ½ tablespoon of pickle juice
• 2 sticks celery, chopped
• ½ cup red onion, chopped
• 2 tablespoons yellow mustard

Preparation:

1. Put whole, unpeeled potatoes in a big saucepan of water. Reduce the heat and simmer until the potatoes are fork-tender, about 10 to 15 minutes after bringing to a boil.
2. Remove the water from the pot, keeping the potatoes within, and cover with a lid to steam for a further 5–10 minutes. Peel potatoes, if preferred, and chop into 1-inch slices.
3. Make the Potato Salad Dressing by combining egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, salt, and pepper in a large bowl.
4. Cover the potatoes with the dressing. Add the diced egg whites, celery, onion, and pickles. Stir thoroughly, then cover and chill for several hours until ready to serve.

Tuna Salad Casserole

Ingredients:

• 4 (5 oz.) cans of albacore tuna, packed in water & drained
• ½ teaspoon sea salt
• 2 tablespoons mayonnaise
• ½ cup basil pesto, store bought
• 1 cup celery, chopped
• ½ cup sweet onions, finely diced
• 1 cup fresh greens, chopped (could be kale, arugula, spinach etc.)
• 1 cup red bell pepper, diced
• 1 tablespoon extra virgin olive oil
• ½ teaspoon freshly ground pepper
• ¼ cup olives, sliced thinly
• 1 tablespoon capers, drained
• 1 tablespoon parsley, chopped
• 1 ½ green onions, sliced

Preparation:

1. Place the tuna in a large mixing bowl. Use a fork to break it apart.
2. Combine well, incorporating the pesto, mayonnaise, salt, and pepper into the tuna meat.
3. Place half of the tuna mixture in the casserole dish's bottom.
4. Start adding layers of bell pepper, celery, onions, and fresh greens.
5. Pour some olive oil over it.
6. The remaining tuna should be added as the final layer.
7. Sprinkle the green onions, parsley, capers, and olives on top.
8. Wrap tightly with plastic wrap and place in the refrigerator for approximately two hours.

Hot Chicken Salad Casserole

Ingredients:

• 4 boneless chicken breast halves, cooked and diced
• 1 ½ cups chopped celery
• 1 (4-oz) jar diced pimentos, drained
• ½ teaspoon pepper
• 1 (3-oz) can French fried onions
• 1 (8 oz) can sliced water chestnuts, drained
• 1 (4.5 oz) can mushrooms, sliced
• ¾ cup mayonnaise
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ½ cup sliced almonds
• ½ cup cheddar cheese, shredded
• 1 ½ cups crushed potato chips

Preparation:

1. Preheat the oven to 350ºF. A 9x13-inch baking dish should be lightly greased.
2. In a large mixing bowl, mix together cooked chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, salt, and pepper.
3. Transfer to the prepared pan.
4. Bake for 30 minutes without a cover.
5. After adding French fried onions to the dish, bake it for ten more minutes.
6. Serve with crushed potato chips!

Grilled Chicken Kabobs

Ingredients:

• 4 boneless skinless chicken breasts, pounded to even thickness
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 tablespoon melted butter (olive oil works as well)
• 1 teaspoon kosher salt
• Fresh lemon wedges, squeezed (for serving)

Preparation:

1. Pour four cups of warm water and ¼ cup of kosher salt into a large bowl to brine the chicken breasts. Stir until the majority of the salt has been absorbed.
2. After adding the whole chicken breasts, let them rest in the brine for fifteen minutes. Another option is to cover the bowl and keep it in the refrigerator for up to six hours.
3. After taking the chicken breasts out of the brine, give them a quick rinse in cold water and use paper towels to pat dry. (This brining step can be skipped entirely if the chicken breasts you bought have already been brined in a sodium solution.)
4. Set the temperature of the grill to medium-high. Before usage, soak wooden skewers in water for fifteen minutes.
5. Slice the breasts of chicken into 1-inch sections. Transfer them to a sizable mixing bowl and evenly distribute the olive oil over them. Toss to mix.
6. In a different small bowl, stir together the paprika, garlic powder, salt, and pepper. Distribute the seasoning mixture evenly on top of the chicken. Then toss for one minute, or until the seasoning is uniformly distributed throughout the chicken. After that, arrange the chicken on the skewers.
7. After the grill is hot, evenly arrange the chicken kabobs on it. The chicken should be golden brown and cooked through (no longer pink on the inside) after 10 to 14 minutes of cooking, turning once halfway through.
8. After moving the kabobs to a sanitized platter, cover them loosely with aluminum foil.
9. Allow the chicken to rest for at least five to ten minutes.
10. Then, when the chicken is hot and juicy, serve it warm, drizzling it with freshly squeezed lemon juice if preferred.

Sausage and Shrimp Kabobs

Ingredients:

• 12 ounces smoked sausage rope
• 2 teaspoons olive oil
• 12 ounces shrimp jumbo, tail-on, peeled and deveined
• 2 tablespoons barbecue seasoning

Preparation:

1. Preheat the grill to 350 degrees F. Ensure that the grill grates are clean.
2. Slice the sausage into pieces about 1 inch thick, matching the shrimp's thickness.
3. Use paper towels to pat the shrimp dry. Put the shrimp in a bowl. Add the sausage, barbecue seasoning, and olive oil, and toss to mix.
4. Thread the sausage slices onto skewers after tucking them inside the shrimp's “C” curve. Be sure to soak the skewers in water for about thirty minutes or more, if you are using wooden skewers. Otherwise, you might risk it getting caught in the fire.
5. The shrimp should be cooked through and opaque after about three minutes of grilling over medium-high heat, then flipping. Serve right away.

Jalapeño Cornbread

Ingredients:

• 1 cup buttermilk
• ½ cup milk
• 1 large egg
• 2 jalapeño peppers
• 1 cup fine cornmeal
• ½ cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 tablespoon chili powder
• 1 ½ teaspoons kosher salt
• ½ teaspoon baking soda
• ¼ cup vegetable shortening, melted
• 2 tablespoons salted butter

Preparation:

1. Preheat your oven to 425º. Slice one of the jalapeños after stemming and seeding it. Remove the stem and slice the remaining jalapeño into thin rounds.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, chili powder, baking soda, and salt. In a separate large bowl, whisk together the egg, whole milk, and buttermilk. Stir to blend the cornmeal mixture with the buttermilk mixture. Stir to mix in the melted shortening.
3. In a 10-inch cast-iron skillet, warm the butter over medium-high heat. Add the chopped jalapeños and simmer for about two minutes, until they are barely softened. Transfer the jalapeños to the batter using a slotted spoon, leaving the drippings in the skillet; mix the batter to distribute the peppers.
4. After pouring the batter into the heated skillet—it should sizzle—carefully level the top. Place the slices of jalapeño over the batter.
5. Place the skillet in the oven and bake for 20 to 25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Allow to cool before cutting.

Grilled Lamb Kabobs

Ingredients:

• 48 ounces boneless lamb
• 2 large green bell peppers
• ¼ cup soy sauce
• ½ cup teriyaki sauce
• 1 tablespoon steak seasoning
• 1 cup red wine
• 1 large onion
• 1 large red bell pepper (optional for grilling)
• 1 large yellow bell pepper (optional for grilling)
• 1 large yellow onion (optional for grilling)

Preparation:

1. Place the lamb in a large bowl after chopping it into 1 to 1 ½-inch cubes or slices. Add black pepper and kosher salt for seasoning.
2. Put the onion, garlic, spices, parsley, olive oil, and lemon juice in the bowl of a food processor that has a blade attached. To achieve a rich marinade of onions, cover and process until all ingredients are finely chopped.
3. To ensure that the lamb is completely covered in the marinade, pour the onion marinade over it and stir thoroughly. Refrigerate, covered, for up to two hours. If you are pressed for time, let the kabobs marinate for about half an hour at room temperature.
4. Heat a gas grill or indoor griddle by brushing its grates with oil.
5. After shaking off any extra marinade, thread the lamb pieces onto long skewers, leaving space between them.
6. Place the lamb kabobs on the hot griddle or grill in a single layer. Depending on how well you prefer your lamb cooked, you can grill it for 7 to 9 minutes, rotating each kabob a quarter turn every couple minutes, until the meat is browned all over. You can cook it more if you like your meat well done.

Virgin Mango Mojito

Ingredients:

• ¼ cup fresh mango chunks (or frozen works well too)
• 1 tablespoon monk fruit
• 3 teaspoons of lime juice, freshly squeezed
• ½ cup cold club soda
• Handful of ice
• 10 fresh mint leaves

Preparation:

1. Fill a large glass with the mangos and smash them.
2. Sprinkle the monk fruit over the mint leaves. Again, muddle.
3. Drop a handful of ice in there.
4. Add the chilled club soda and gently whisk.
5. Add a slice of mango or a wedge of lime as a garnish.
6. Have a blast with this delicious mocktail!

Virgin Shirley Temple

Ingredients:

• 1 jar maraschino cherries
• 1 cup ginger ale or lemon-lime soda
• Fresh mint leaves
• One lime or one orange
• Handful of cubed ice
• 2 tablespoons grenadine

Preparation:

1. Measure out your items in advance using the ingredient list, then put them aside.
2. Fill the glass with as much ice as you like (a reasonable rule of thumb is to fill it a little less than halfway).
3. Mix in the ginger ale or lemon-lime soda.
4. Top with the grenadine.
5. Add as many maraschino cherries to the drink's top as you like using a spoon.
6. Place the beverage aside and use your cutting board to cut a fresh orange or lime.
7. As a garnish, place a slice of fruit on the rim of the glass.
8. As a garnish, add a few fresh mint leaf sprigs to the glass.
9. Lastly, you can enjoy it after adding your straw and sipping away!

Watermelon Margarita

Ingredients:

• 4 cups cubed watermelon
• 8 ounces tequila blanco
• ¼ cup kosher salt
• 1 teaspoon coarse sugar
• 1 teaspoon Tajin seasoning or chili powder
• 4 lime wedges
• Handful of ice cubes for serving
• 4 small watermelon wedges
• ⅓ cup lime juice
• 2 tablespoons simple syrup (optional)

Preparation:

1. Put the watermelon cubes in a blender. Blend for about 30 seconds, up to when it just turns into a liquid.
2. Pour through a fine-mesh strainer and combine with the lime juice and tequila. If you prefer it sweeter, add simple syrup after tasting it.
3. Mix the Tajin seasoning, sugar, and salt on a small plate. Trim the rims of four cocktail glasses with the lime wedges. Dip the rims into the mixture of seasoned salt.
4. Pour the margarita mix and ice into the cups. Add the lime wedges and little watermelon wedges as garnish.

Pina Colada

Ingredients:

• 1 ½ cup frozen pineapple
• 1 ½ cup ice
• 4 tablespoons cream of coconut (Note: it’s not coconut cream, it’s cream of coconut)
• ½ cup pineapple juice
• 2 tablespoons lime juice
• Cocktail cherry, for garnishing (optional)
• ½ cup aged rum
• 2 tablespoons rum

Preparation:

1. Blend the pineapple and ice until chunky.
2. Blend until smooth after adding rum, lime juice, aged rum, cream of coconut and pineapple juice.
3. Serve with a cocktail cherry as a garnish.

Paloma

Ingredients:

• 4 oz tequila high-quality
• Pinch of salt
• Handful of ice (as much as you desire)
• 1 cup grapefruit soda (to top it off)
• Lime wedge (to garnish)
• 1 oz lime juice, freshly squeezed

Preparation:

1. Fill a highball glass with ice.
2. Pour in the lime juice, tequila, and a dash of salt.
3. Add grapefruit soda to the mixture and stir.
4. As a garnish, use a lime wedge.
5. Serve, sip, and relish your fresh cocktail.

Classic Cuban Mojito

Ingredients:

• 2 ounces of white rum
• 10-15 mint leaves
• 4 ounces of chilled club soda
• 1 sprig of mint, for garnish
• 1 ounce lime juice, freshly squeezed
• 2 tablespoons cane sugar

Preparation:

1. In a cocktail shaker, combine the cane sugar, lime juice, and mojito mint. To bring out the mint flavor, gently muddle the ingredients. Take care to avoid pulverizing the mint leaves. They ought to remain mostly undamaged.
2. Before adding the rum and lots of ice, make sure the sugar has essentially dissolved. Give the cocktail ten to fifteen seconds of shaking.
3. Pour crushed ice or ice cubes into a Highball glass. Additionally, make sure you slightly muddle the mint leaves before adding more. Their lovely scent will be released as a result.
4. Pour chilled club soda into the glasses after straining your cocktail.

Sangria

Ingredients:

• ½ medium apple (cored, skin on, chopped into small pieces)
• ¾ cup orange juice (plus more to taste)
• ½ cup brandy
• 750 ml bottle dry Spanish red wine (or any good quality red wine)
• 1 cup ice cubes (to chill the wine)
• ½ medium orange (rind on, sliced into small pieces, deseeded)
• 4 tablespoons organic brown sugar (or 3 tablespoons organic cane sugar)

Preparation:

1. In a large pitcher, combine apples, oranges, and sugar. Using a wooden spoon or muddler, smash for 45 seconds.
2. Add brandy and orange juice, then muddle once more for 30 seconds.
3. Stir in the red wine, taste, and adjust the flavor as necessary. A bit more (or less) of orange juice, brown sugar, and brandy can be added according to preference. Stir to blend.
4. Add ice and mix again to chill. Serve either as is or with a little additional ice. Add orange segments as a garnish (optional).
5. While fresh is preferable, leftovers can be kept in the fridge covered for up to 48 hours.

Sweet Potato Fries

Ingredient List

• 2 medium sweet potatoes
• ½ teaspoon garlic powder
• ¼ teaspoon chili powder
• ½ teaspoon ground pepper
• 2 teaspoons sea salt
• 2 tablespoons fresh parsley, chopped (optional)
• 2 tablespoons olive oil (or avocado oil or any healthier oil you prefer)
• 2 ½ teaspoons cornstarch

• ½ teaspoon Worcestershire sauce
• ¼ teaspoon paprika
• ⅓ cup mayo
• ¼ cup ketchup

Preparation:

1. Peel and cut sweet potatoes into uniformly sized "matchsticks" that are about ¼ inch thick.
2. Place them in a bowl and pour cold water over them. Put in the fridge for 30 minutes or overnight. After draining, pat dry completely.
3. Turn the oven on to 425 degrees Fahrenheit. Use silicone baking mats or parchment paper to line two baking sheets.
4. In a bowl, combine cornstarch, chili powder, garlic powder, and pepper.
5. Put the sweet potatoes in a big bag that can be sealed. Add the spice mixture and toss to coat evenly after equally coating with oil.
6. Make sure they are not touching or packed together when you divide them onto the oven sheets, or they may steam rather than roast. (In case you only have one sheet pan, divide and bake them in two batches.)
7. After 15 minutes of baking, take the fries out of the oven and turn them over.
8. Put it back in the oven to crisp it up for another 12 to 15 minutes.
9. In a bowl, combine the ingredients for the dipping sauce while the fries are baking.
10. After taking the sweet potato fries out of the oven, you can add salt and fresh parsley to taste. Serve dipping sauce alongside.

Decadent Black Bean Brownies

Ingredients:

• 30 oz black beans, drained and rinsed
• ½ cup honey
• ½ cup coconut sugar
• ½ cup cocoa powder
• ⅕ teaspoon chocolate sauce (optional)
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 4 large eggs
• 1 ½ cup chocolate chips, divided
• ¾ cup coconut oil, melted
• 2 teaspoons vanilla extract

Preparation:

1. Turn the oven on to 350 degrees Fahrenheit. Set aside an 8 x 8 baking pan that has been greased.
2. Add the beans, coconut sugar, coconut oil, and honey to the high-speed blender or food processor's container. Blend until thoroughly blended.
3. Add baking powder, vanilla, salt, and chocolate powder. Blend until it's smooth.
4. Blend just till blended after adding the eggs.
5. Hand-mix in 1 cup chocolate chips.
6. Pour into an 8 x 8-inch pan that has been oiled, then sprinkle the remaining ½ cup of chocolate chips on top.
7. The top should be set after 20 to 25 minutes of baking, and the brownies should just be beginning to separate from the sides.
8. Allow it to cool before cutting it into pieces and enjoying it! You can drizzle them with some chocolate sauce if you (or the kids) prefer that.

Healthy Peanut Butter Cookies

Ingredients:

• 2 large eggs, beaten (at room temperature)
• ½ cup oat bran
• ½ cup maple syrup
• 2 cups creamy peanut butter

Preparation:

1. Preheat the oven to 350°F. In a large bowl, mix the egg, creamy peanut butter, oat bran and maple syrup together. Roll level tablespoons into balls.
2. Use a fork to flatten the mixture on ungreased baking sheets.
3. Bake for fifteen minutes. Transfer to a wire rack to cool.

Power-Packed Banana Bread

Ingredient List

• 1 cup gluten-free all-purpose baking flour (can substitute this with regular flour as well)
• 1 cup blanched almond flour
• ½ cup vanilla protein powder
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¾ cup chocolate chips (optional)

• 1 ½ cups banana puree (about 3 large, ripe bananas)
• ⅓ cup melted butter or coconut oil
• 3 large eggs
• ½ cup Greek yogurt
• 1 teaspoon vanilla extract
• ½ cup granulated sugar of choice (preferably light brown)

Preparation:

1. The oven should be preheated to 350°F.
2. Prepare by greasing and lining a 9x5 loaf pan.
3. Add the bananas to a large mixing bowl after pureeing them and measuring out 1 ½ cups.
4. Add the rest of the wet ingredients and whisk until smooth.
5. Stir in the dry ingredients, leveling and spooning the flours rather than scooping them straight from the bag.
6. Until smooth, whisk.
7. If using chocolate chips, fold them in; chopped walnuts are another alternative.
8. If desired, sprinkle more chocolate chips on top after transferring to the loaf pan that has been prepped. A toothpick should come out clean after fifty-five to sixty minutes of baking.
9. After taking it out of the oven and allowing it to cool in the pan for ten minutes, carefully remove it and allow it to cool on a wire rack for at least an hour before slicing.
10. Cut into slices and drizzle with melted butter or nut butter.

Classic Beef Chili

Ingredients:

• 1 medium yellow onion
• 3 cloves garlic
• 2 (about 15-ounce) cans kidney beans
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper (optional)
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 2 cups or 1 (14.5-ounce) can low-sodium beef/chicken broth
• 1 teaspoon apple cider vinegar
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 2 pounds lean ground beef
• 2 teaspoons kosher salt, plus more as needed
• ½ teaspoon freshly ground black pepper

• Scallions, thinly sliced
• Avocado, sliced
• Fresh cilantro, chopped
• Tortilla chips
• Sour cream or plain Greek yogurt
• Cheddar cheese, shredded

Preparation:

1. Roughly 1 ½ cups of medium yellow onions should be diced. Mince three cloves of garlic. Drain and rinse two cans of kidney beans (approximately 15 ounces each).
2. In a big pot or Dutch oven, heat two tablespoons of olive oil over medium heat until it shimmers. Stirring occasionally, sauté the onion for 3 to 5 minutes, just until it is tender.
3. Cook the garlic for approximately a minute, till it becomes aromatic. Coat the onions by stirring in three tablespoons of tomato paste. Cook for 2 to 3 minutes, stirring occasionally, until the color darkens.
4. Toss in 2 pounds of ground beef, ½ teaspoon black pepper, and 2 tablespoons kosher salt. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until it is browned and cooked through.
5. Combine two tablespoons of chili powder, one tablespoon of ground cumin, one tablespoon of unsweetened cocoa powder, two teaspoons of dried oregano, one teaspoon of paprika, and, if using, one-fourth teaspoon of cayenne pepper. Cook for an additional minute after stirring to coat the meat.
6. Stir together the beans, 1 (14.5-ounce) can of low-sodium beef or chicken broth, and 1 (28-ounce) can of fire-roasted crushed tomatoes. Heat until it boils. Lower the heat so that it simmers gently.
7. Cook for 30 to 40 minutes, stirring occasionally, until the flavors combine and the mixture has a slight thickening.
8. Take the pot off of the burner. Stir to mix in 1 teaspoon of apple cider vinegar. If necessary, add more kosher salt after tasting. Transfer to containers and garnish with preferred ingredients.

Corn Chowder

Ingredients:

• 8 slices thick-cut bacon
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup heavy cream
• Cheddar cheese, shredded
• Chopped chives, for garnish
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 medium russet potatoes, peeled and cut into ½-inch cubes
• 4 cups fresh corn kernels
• 1 teaspoon fresh thyme leaves

Preparation:

1. Cook the bacon in a large soup pot or Dutch oven over medium heat for about 8 minutes, just until it is crisp. Using a slotted spoon, remove the bacon, crumble it, and put it aside.
2. Cook the celery and onion in the pot for around five minutes, preferably until they are tender. Add in the garlic and heat for about 30 seconds until fragrant.
3. To coat the vegetables, sprinkle them with flour and toss. Cook for 1 minute, stirring constantly, before gently whisking in the chicken broth and scraping up any browned pieces from the bottom of the pot.
4. Stir in the corn kernels, potatoes, salt, pepper, and thyme. The potatoes should be soft after 15 to 20 minutes of simmering after being brought to a boil.
5. Take the pot off of the burner. Put two cups of the chowder in a blender and blend it until it's smooth. Return the purée to the pot and stir.
6. Add half of the bacon and the heavy cream and stir. Put the pot back on medium heat and cook for about five minutes, until it’s heated through. Taste and add more salt and pepper as needed.
7. After ladling the chowder into bowls, top with the leftover bacon, chopped chives, and shredded cheddar cheese. Warm up and serve.

Chicken Parmesan Meatballs

Ingredients:

• 1 jar marinara sauce
• 2 tablespoons parsley, chopped
• 1 cup breadcrumbs
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• 1 egg
• 1½ teaspoon garlic, minced
• 1 cup Parmesan cheese, grated
• 16 ounces ground chicken
• Mozzarella or Parmesan (for topping)

Preparation:

1. Preheat your oven to 375°F. A 7 x 10 baking dish should be greased with nonstick baking spray.
2. Add the ground chicken, parsley, breadcrumbs, Italian seasoning, minced garlic, salt, egg, and grated Parmesan in a large bowl. Stir until well mixed.
3. Form the mixture into equal-sized meatballs with your hands or an ice cream scoop, then transfer them to the baking dish that has been prepared.
4. The meatballs should attain an internal temperature of 165°F after about 20 minutes of baking in a preheated oven.
5. Take the meatballs out of the oven, then cover each one with marinara sauce and a little Parmesan or mozzarella cheese.
6. Put the baking dish back in the oven and continue to bake for ten more minutes, or until the cheese is bubbling and melted.
7. These tasty chicken parmesan meatballs can be served as a savory main course, as an appetizer, or over pasta.

Chicken Fried Rice

Ingredients:

• 1 lb chicken thighs, boneless
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons extra virgin olive oil
• 4 large eggs
• 5 cups cooked white rice, chilled
• 2 tablespoons soy sauce
• 1½ teaspoons sesame oil
• 1 cup of boiled/frozen peas (if frozen, please thaw)
• 1 cup of diced carrots
• ¼ cup green onion, chopped

Preparation:

1. Prepare every component before turning on the stove like the cooked rice and veggies.
2. Cut the chicken thighs into smaller pieces after trimming off any extra fat.
3. Add ¼ teaspoon black pepper and ½ teaspoon salt after transferring to a bowl.
4. Beat four eggs together in a different bowl.
5. Add 1 tablespoon of oil to a large non-stick skillet or wok and place it over medium-high heat.
6. Cook the chicken for 4–5 minutes, stirring now and then, until it is cooked through. Place on a platter.
7. Turn the heat down to medium.
8. Use a spatula to break up the eggs as you scramble them for a minute after adding 1 tablespoon of oil.
9. Cook until just dry, then quickly move to a dish with the chicken.
10. After adding another half of oil, evenly distribute the five cups of rice in the pan. Stir and sauté for another 1 to 2 minutes after cooking for 1 to 2 minutes without stirring. The rice should sizzle.
11. Pour 1½ teaspoons sesame oil and 2 tablespoons soy sauce over the rice and give it a good mix. Stir thoroughly after adding the totally thawed vegetables.
12. Return the scrambled eggs and cooked chicken to the pan. Add in ¼ cup of the green onion.
13. Keep cooking, stirring often, until the rice sizzles and the vegetables are heated. Season with extra soy sauce and sesame oil to taste, and serve.

Beef Bibimbap Bowl

Ingredients:

• 1 carrot, julienned
• 1 zucchini, julienned
• 1 cup Shiitake mushrooms, sliced
• 1 cup bean sprouts
• 2 cups baby spinach
• 1 cup kimchi (optional)
• 1 lb ground beef or 14 oz striploin steaks thinly sliced
• 2 teaspoons baking soda
• 2 cloves garlic, minced
• 3-4 tablespoons soy sauce, divided
• 1 tablespoon gochujang (or Sriracha)
• 2 tablespoons sesame oil, divided
• 6 eggs
• 1 cup white rice
• Sesame seeds, to garnish
• 2 cups water
• Pinch of salt
• 1 tablespoon butter

Preparation:

1. Use a rice cooker to cook rice as directed on the package.
2. Add 1 teaspoon of sesame oil and 1 teaspoon of soy sauce to a pan and cook mushrooms for 1 to 2 minutes over high heat.
3. Continue cooking each vegetable separately in the same pan, reserving each one in a big bowl.
4. In the meantime, thinly slice the steak and mix it with baking soda. If you're pressed for time, you could use ground beef, but steak is preferable.
5. Mix the meat with two tablespoons of soy sauce, garlic, baking soda, and Sriracha (or, if using, gochujang).
6. Cook the steak for two to three minutes in 1 tablespoon of sesame oil heated over medium-high heat. Take it out of the pan.
7. Heat the same pan on the highest setting and add the egg with another little amount of sesame oil. The egg should be semi-cooked after 3–4 minutes of cooking over medium-low heat.
8. Fill each bowl with a small amount of rice.
9. One by one, select the vegetables and arrange them in a circle around the bowl. Next, add the cooked beef and kimchi.
10. Place an egg on top, then scatter sesame seeds over the bowl and serve.

Sriracha Shrimp and Zucchini Chow Mein

Ingredients:

• 10 oz package chow mein noodles (you can try it with plain rice noodles)
• 2 tablespoons olive oil
• 1 tablespoon butter
• ½ pound shrimp, peeled and deveined
• 1 medium zucchini, cut vertically into half-moon shapes
• 3 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes
• 2 large eggs, lightly beaten
• 1 tablespoon brown sugar
• 2½ tablespoons soy sauce
• 2 tablespoons Sriracha hot sauce
• 1 teaspoon ginger, grated (optional)
• 1 teaspoon sesame oil (optional)
• ½ cup cilantro, chopped
• 4 green onions, sliced thinly
• Pinch of salt (if needed, since soy sauce might be high in sodium)

Instructions:

1. Bring salted water to a boil in a large pot. Add the noodles when the water comes to a full boil and cook for 4 to 5 minutes as specified on the packet.
2. Prepare the hot sriracha sauce while the water is boiling. Combine the ginger, Sriracha, brown sugar, soy sauce, and sesame oil in a small bowl.
3. Warm 1 tablespoon of butter in a large skillet over medium-low heat. When the butter has completely melted, mix in the crushed red pepper and eggs.
4. Keep cooking while stirring the mixture gently, for approximately three minutes.
5. When the egg is cooked, move it to a small plate then put it away, leaving the pan on the stove.
6. Turn the heat to medium-high and add 1 tablespoon of oil to the pan. Add the shrimp and heat until they are firm and bright pink, about 2 minutes per side.
7. Transfer to a clean dish and set aside after removing with a slotted spoon. Put the zucchini in the pan, turn the heat up to high, and add the remaining oil.
8. Stir-fry for about three minutes, or until just scorched. Sauté for one minute after adding the garlic.
9. Pour the prepared sauce, shrimp, and fried egg into the skillet with the drained noodles.
10. Reduce the heat to medium-low and stir until the sauce coats everything.
11. Serve immediately after adding the cilantro and chopped green onions!

Italian Rice Balls/ Arancini Siciliani

Ingredients:

• 4 cups arborio rice
• 6 cups chicken broth
• ⅓ cup salted butter
• Pinch of saffron (optional)
• 1 teaspoon salt (for the rice)
• 1 egg
• 2 cups dried breadcrumbs
• 8 ounces mozzarella cheese
• Oil for frying (light flavoured olive oil or your preferred oil)
• 1 cup Parmesan cheese, finely grated
• 2 tablespoons olive oil
• ½ onion, finely chopped
• Pinch of freshly ground pepper
• Pinch of salt (for the meat sauce filling)
• ½ cup frozen peas (optional)
• 1 cup all-purpose flour
• 1 cup milk or water
• 1 small stick celery, finely diced
• ½ cup carrot, finely diced
• 2 garlic cloves, finely minced
• 8 ounces ground beef
• 8 ounces ground pork
• ¾ cup chopped pancetta or bacon
• ¼ cup red wine
• 2 cups tomato puree (passata)
• 1 tablespoon tomato paste
• ½ cup chicken broth
• 1 stalk fresh rosemary

Preparation:

1. If using saffron strands, crush them with salt.
2. Bring the chicken broth, butter, and saffron/salt mixture (or simply salt) to a boil in a big pot.
3. Stir the rice into the boiling water and return to the boil.
4. After it boils, lower the heat to the lowest setting, place a tight-fitting lid on it, and cook it for 15 minutes. Avoid the temptation to open the lid.
5. Turn off the heat after the cooking time. Avoid opening the lid! Give the rice another ten minutes to sit. After this amount of time, the rice should be perfectly cooked, moist, and cohesive.
6. Transfer the rice to a big, flat baking dish to cool. Add salt according to your taste.
7. Once the mixture is at room temperature, add the grated Parmesan cheese.
8. Heat the oil before adding the finely sliced onion, carrot, and celery. Sauté for a few minutes, until tender.
9. Add the chopped garlic, pancetta or bacon, and ground meats when the veggies have softened. Stir and cook until the meat is browned and well broken up.
10. Bring to a boil after adding the wine.
11. Next, include everything else except the peas. Heat to a boil, then reduce heat and simmer gently for 1 hour, or until the sauce has reduced to about 4 cups and thickened.
12. About 2 cups of meat sauce are needed for this dish. Prepare the chopped mozzarella cheese, cooled rice, and chilled meat sauce.
13. To help form the balls easier, wet your hands. Using your cupped hand, flatten about a tablespoon of rice.
14. Add a cube of cheese and a generous teaspoonful of meat. Pack the cube into the rice ball, ensuring no filling is visible. While you make the batter, keep it chilled.
15. Whisk the flour, water or milk, and egg together in a large bowl. The batter should be thin. Spread the breadcrumbs on a large platter.
16. Dip each rice ball in the batter. Ensure the batter covers every ball thoroughly. Roll the rice balls in breadcrumbs.
17. Put your rice balls in the fridge for half an hour.
18. Fill a saucepan or deep fryer with light-flavored olive oil that is at least 2 inches (5 cm) deep.
19. Heat the oil over medium heat for approximately five minutes. A bread cube should sizzle and turn golden after 15 seconds or so.
20. Fry the rice balls until golden brown. Using absorbent paper, drain. Serve hot.

Wild Mushroom & Truffle Gnocchi

Ingredients:

• 2¼ pounds russet potatoes
• 2 medium eggs
• 1¼ cups flour, sifted
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• Pinch of salt (for the sauce)
• Pinch of freshly ground pepper
• 1 splash white truffle oil
• ½ cup parmesan cheese, grated
• ¼ teaspoon salt (for the potato gnocchi)
• ¼ teaspoon pepper
• 1 pound wild mushroom mix

Instructions:

1. Bring the potatoes to a boil until tender.
2. Strain, peel, and run through the ricer while still hot.
3. Put aside and allow it to cool completely (you can do this the day before).
4. Make a "mountain" out of cooled riced potatoes on a board.
5. Add salt, pepper, Parmesan, and sifted flour.
6. Create a hole at the peak of the mountain, then place the eggs inside.
7. Start by combining the eggs and potato until they are fully combined.
8. Place a bowl or a slightly moist towel over it and let it sit for half an hour.
9. Roll out the dough into quarter-diameter rolls that are two feet long.
10. Cut into pieces that are ½ inch (1¼ cm).
11. Place in a single layer with plenty of space in a plastic container after lightly dusting with flour.
12. Store in the freezer until you're ready to cook. The gnocchi can be frozen and then put in zip-lock bags. You can freeze the gnocchi for up to a month.
13. Add frozen gnocchi to boiling salted water, cover, and simmer until the water returns to a boil. Remove the lid and continue cooking for another two minutes, or until the gnocchi starts to float.
14. Put the sauté pan over medium heat and, once hot, add the garlic slices and olive oil. Brown them slightly.
15. Add the wild mushrooms and mix thoroughly. Cook the mushrooms over medium heat until they start to turn a light brown, tossing often.
16. Add salt and pepper to taste. Splash some truffle oil on top. Give it a good toss.
17. After tossing with the gnocchi, garnish as desired with shaved Parmigiano or chopped fresh Italian parsley.

Chicken Paprika

Ingredients:

• 2 pounds chicken thighs and legs
• 2 tablespoons butter
• ½ onion, chopped
• 1 teaspoon garlic, minced
• 1 red bell pepper, chopped
• 2 roma tomatoes, chopped
• 2 cups chicken broth
• 3 tablespoons Hungarian paprika
• ¼ cup heavy whipping cream
• ½ cup sour cream

Preparation:

1. Add salt and pepper to taste when preparing the chicken.
2. Melt the butter in a large skillet over medium-high heat on the stove.
3. Remove the chicken to set aside when it has been evenly seared on both sides in the butter.
4. Sauté the peppers and onions in the skillet until they start to soften.
5. Add the garlic and tomatoes, and continue to sauté for one more minute.
6. After taking the skillet off of the burner, add the broth and paprika and stir.
7. Put the chicken back in the skillet and add the sauce.
8. After bringing to a boil, cover, lower the heat to medium-low, and simmer for forty minutes.
9. After taking the chicken out of the skillet, mix in the sour cream and heavy whipping cream until thoroughly combined.
10. Let the sauce thicken by simmering it.
11. Return the chicken to the skillet, tossing to coat in the sauce before serving.

Keto Lasagna

Ingredients:

• 3 cups mozzarella cheese (shredded)
• 6 large egg yolks
• ¾ cup lupin flour
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder (optional)
• 8 oz whole milk ricotta cheese
• ½ cup grated parmesan cheese
• 1 large egg
• 2 cups mozzarella cheese (shredded)
• 1½ lb ground beef
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 cups marinara sauce

Preparation:

1. The oven should be preheated to 375 degrees Fahrenheit (190°C).
2. First you need to make the keto noodles for the lasagna. Combine the flour and egg yolks in a big bowl and whisk until crumbly.
3. Melt mozzarella in a double boiler on the stove or in a microwave until it's easily stirred.
4. Using your hands, knead the mozzarella into the flour mixture until a consistent dough emerges.
5. Make two balls out of the dough. Each ball should be rolled into a 9 x 13-inch, extremely thin rectangle. (You can refrigerate the dough for half an hour if it is too sticky to roll.)
6. Prepare the beef sauce in the meanwhile. In a large sauté skillet, add the ground meat. Add salt and pepper for seasoning. Use a spoon or spatula to break up the meat and cook it over medium-high heat until it is browned, about 10 minutes.
7. Add the Italian seasoning, marinara sauce, and garlic powder (if using) and stir. Turn down the heat to a low simmer. Simmer for ten minutes or so.
8. Prepare the cheese filling while the beef sauce is boiling. Combine the egg, parmesan, and ricotta cheese in a small bowl.
9. Fill a 9 x 13 casserole dish with half of the meat sauce. Place one large 9 x 13 lasagna noodle on top. (To accomplish this, carefully peel back the parchment paper that is now on top of the noodle after removing the top piece from it and turning it over into the baking dish.)
10. Place half of the ricotta mixture on top of it, and then half of the mozzarella on top. Continue layering the ricotta, mozzarella, noodle, and meat.
11. Without touching the cheese on top, cover the pan with foil. Bake for twenty-five minutes. The oven should be set to broil. For two to three minutes, or until the cheese is browned, place the lasagna under the broiler. Serve it hot!

Keto Enchiladas

Ingredients:

• 1 pound ground beef
• 10 slices chicken deli meat
• 4 oz diced green chiles
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 8 oz red enchilada sauce
• ½ cup monterey jack cheese

Preparation:

1. Preheat the oven to 375º F.
2. First, heat a skillet over medium-high heat. Cook the ground beef until it begins to brown.
3. Add the green chiles, salt, pepper, onion powder, and garlic powder while the meat is cooking. Stir to blend everything together.
4. Place the skillet on the back burner and allow it to cool after the meat is cooked through.
5. Spoon approximately ¼ of the enchilada sauce onto the bottom of a loaf pan while the meat mixture cools. This will lessen the likelihood of sticking.
6. To prepare for filling, lay out each slice of chicken separately.
7. Roll each piece of chicken like a cigar after spooning the beef mixture onto it.
8. Line the loaf pan with each roll, seam side down. The size of your deli meat will determine how much stuffing it contains.
9. Continue doing this until the entire loaf pan is filled. Cover the rolled enchiladas with any extra meat mixture.
10. Pour the remaining enchilada sauce over the entire dish. Next, top with the cheese.
11. Place in the oven that has been prepared for around fifteen minutes, or until the cheese is done to your liking.
12. Savor it!