abscbnnews

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This vegan mac and cheese with butternut squash is rich and creamy, a comforting take on the classic dish. There is no dairy in the sauce, but it tastes great and feels smooth because it is made from roasted butternut squash and cashews.

Ingredients: 1 small butternut squash, peeled and cubed. 1 cup cashews, soaked for 4 hours or overnight. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1/2 teaspoon paprika. Salt and pepper to taste. 8 oz. macaroni pasta, cooked according to package instructions.

Instructions: Get the oven ready by heating it up to 400F 200C. Put cubes of butternut squash on a baking sheet and roast them for 25 to 30 minutes, or until they are soft. Put roasted butternut squash, cashews that have been soaked, almond milk, nutritional yeast, garlic, lemon juice, Dijon mustard, paprika, salt, and pepper in a blender. Mix until it's creamy and smooth. To warm the sauce up, put it in a saucepan and heat it over medium-low heat. Add the sauce to the cooked macaroni and mix it all together. Serve hot, and if you want, top with more paprika.

Prep Time: 20 minutes

Cook Time: 30 minutes

Sidney F

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A comforting and nutritious one-pot meal, this creamy kale mac and cheese combines the classic cheesy goodness with the earthy flavor and health benefits of kale.

Ingredients: 8 oz macaroni pasta. 4 cups chopped kale leaves. 2 cups vegetable broth. 1 cup milk. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Melt the butter in a big pot over medium-low heat. Add the flour and stir constantly for one minute. To make it smooth, slowly whisk in the milk and vegetable broth. Put the macaroni and kale leaves in the pot. Bring to a boil, then lower the heat and let it simmer for 10 to 12 minutes, stirring every now and then, until the pasta is done and the sauce has thickened. Put in the Parmesan and cheddar cheese and mix it in until it melts and becomes creamy. Add pepper and salt to taste. Serve hot, and if you want, top with more grated Parmesan.

Prep Time: 10 minutes

Cook Time: 20 minutes

Rosemary

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Indulge in the ultimate chocolate experience with this decadent chocolate cake topped with a rich and creamy Oreo buttercream frosting. It's a chocolate lover's dream come true!

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup whole milk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 1 cup unsalted butter, softened. 2 cups powdered sugar. 1/2 cup crushed Oreo cookies. 1 tsp vanilla extract. 1/2 cup heavy cream. Additional crushed Oreo cookies for decoration.

Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Mix the flour, cocoa powder, baking soda, granulated sugar, and salt in a big mixing bowl. To the dry ingredients, add the eggs, milk, vegetable oil, and vanilla extract. Blend until thoroughly blended. After adding the boiling water, stir the batter until it becomes smooth. It's acceptable that the batter will be thin. Using the cake pans that have been prepared, divide the batter equally. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, in a preheated oven. After letting the cakes cool in the pans for ten minutes, take them out and let them cool fully on a wire rack. Creamy and smooth butter should be beaten in a different bowl after it has softened. Add the powdered sugar gradually while beating until fluffy and well combined. Add vanilla extract and crushed Oreo cookies, stirring until combined. After adding the heavy cream, beat the frosting until it becomes airy and fluffy. Cover one of the cakes with a layer of Oreo buttercream frosting after it has cooled completely. After putting the second cake on top, use the leftover frosting to cover the sides and top of the cake. Add more crushed Oreo cookies to decorate the cake. Before serving, refrigerate the cake for a minimum of half an hour to solidify the frosting. Cut, present, and savor!

Prep Time: 30 minutes

Cook Time: 35 minutes

Johnny

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These Low Carb Thai Salmon Fishcakes are packed with flavor from Thai red curry paste, fish sauce, and aromatic spices. They're a delicious and healthy option for a seafood meal.

Ingredients: 400g salmon fillets, skin removed and chopped. 2 tablespoons Thai red curry paste. 1 tablespoon fish sauce. 1 tablespoon coconut aminos. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1 small red chili, finely chopped optional. 2 spring onions, finely chopped. Handful of fresh coriander, chopped. 1 egg. 1 tablespoon coconut flour. 1 tablespoon coconut oil for frying.

Instructions: Chop the salmon and put it in a bowl. Add the Thai red curry paste, fish sauce, coconut aminos, grated ginger, minced garlic, chopped chili if using, chopped spring onions, and fresh coriander. Then add the egg and coconut flour and mix everything together well. Cut the mixture into equal parts and use your hands to form them into fishcakes. In a pan, heat the coconut oil over medium-low heat. For three to four minutes on each side, or until golden brown and fully cooked, remove from the oil. Serve hot with your choice of salad or dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

Michael Meza

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The sweetness of roasted red peppers and the sourness of ripe tomatoes come together in this rich and flavorful soup. Just right for a comforting meal.

Ingredients: 4 large red bell peppers, roasted and peeled. 6 ripe tomatoes, diced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 1/2 cup heavy cream optional. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 400F 200C. Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally until the skin is charred. Remove peppers from the oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove seeds, and chop the flesh. In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until translucent. Add diced tomatoes and roasted red peppers to the pot. Cook for 5 minutes, stirring occasionally. Pour in vegetable broth and add dried basil, dried oregano, salt, and pepper. Bring to a simmer and cook for 20 minutes. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches, then return to the pot. If using heavy cream, stir it into the soup. Simmer for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves. Enjoy your delicious Roasted Red Pepper and Tomato Soup!

Prep Time: 15 minutes

Cook Time: 40 minutes

Bianca MacFarlane

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Rich chocolate brownies and smooth vanilla ice cream go well together in these brownie popsicles. They're the perfect way to satisfy your sweet tooth on a stick.

Ingredients: 1 box brownie mix. 1/2 cup vegetable oil. 2 eggs. 1/4 cup water. 1 cup chocolate chips. 1 quart vanilla ice cream. Popsicle sticks.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine brownie mix, vegetable oil, eggs, and water. Stir until well combined. Fold in chocolate chips. Pour brownie batter into a greased 9x13 inch baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the brownies cool completely. Once cooled, crumble the brownies into small pieces. In a separate bowl, soften the vanilla ice cream until it's easy to stir. Mix the crumbled brownies into the softened ice cream. Spoon the brownie ice cream mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Remove popsicles from molds and enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes

Trevor Wanderlusting

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Indulge in the delightful combination of chocolate, marshmallows, and graham crackers with this decadent S'mores Ice Cream Pie. Perfect for a summer treat or a cozy night in.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/3 cup melted butter. 1/4 cup sugar. 1 quart chocolate ice cream. 1 cup mini marshmallows. 1/2 cup chocolate chips. 1/4 cup milk. 1/2 cup crushed graham crackers.

Instructions: Butter, sugar, and graham cracker crumbs should all be mixed together. Put some on the bottom of a pie dish. Put chocolate ice cream on top of the crust and put it in the freezer until it gets hard. Over low heat, stir chocolate chips and milk in a saucepan until smooth. Allow it to cool a bit. Put the chocolate mix on top of the ice cream. Break up some mini marshmallows and graham crackers and sprinkle them on top. Put it in the freezer for at least four hours, or until it gets hard. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 240 minutes

Denise

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These Blackened Salmon Tacos with Smashed Avocado are a gluten-free delight. The combination of spicy blackened salmon and creamy avocado salsa creates a burst of flavors in every bite. Perfect for a quick and delicious weeknight dinner!

Ingredients: 4 salmon fillets. 2 tablespoons blackened seasoning. 2 ripe avocados. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup chopped cilantro. 1 lime, juiced. Salt and pepper to taste. 8 gluten-free corn tortillas. 1 tablespoon olive oil. Optional toppings: shredded lettuce, sliced jalapeos, dairy-free sour cream.

Instructions: Warm up the grill or grill pan over medium-high heat. Blackened seasoning should be rubbed into the salmon fillets so that they are evenly covered. Use a fork to mash the ripe avocados in a bowl until the mixture is smooth. Red onion, tomato, cilantro, lime juice, salt, and pepper to taste should be added to the mashed avocado. To make the avocado salsa, mix it well. Grill the salmon fillets for three to four minutes on each side, or until they're done the way you like them. Add the gluten-free corn tortillas to a dry skillet and heat them up for 20 to 30 seconds while the salmon is cooking on the grill. Take the salmon off the grill when it's done and let it rest for one minute. In a pan, heat the olive oil and briefly heat the tortillas on each side to make them taste and feel better. Put a small amount of the avocado salsa on each tortilla. Then, put a grilled salmon fillet on top of each one. You can add any other toppings you like. Enjoy the salmon tacos that have been blackened and smashed avocado right away!

Prep Time: 15 minutes

Cook Time: 10 minutes

Veronica Davenport

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Traditional stir-fry recipes can be replaced with this tasty and nutritious grain-free Paleo Teriyaki Chicken Stir-Fry recipe. It's made with a honey-sweetened, gluten-free homemade teriyaki sauce. Tender chicken and a bounty of vibrant vegetables make this the ideal weeknight supper.

Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces. 2 tablespoons coconut aminos. 2 tablespoons honey. 1 tablespoon apple cider vinegar. 1 tablespoon minced fresh ginger. 2 cloves garlic, minced. 1 cup broccoli florets. 1 cup cauliflower florets. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 2 tablespoons coconut oil. Salt and pepper to taste. Sesame seeds for garnish optional. Cauliflower rice for serving optional.

Instructions: To make the teriyaki sauce, combine the coconut aminos, honey, apple cider vinegar, minced ginger, and minced garlic in a small bowl. Transfer half of the teriyaki sauce to a shallow dish and cover the chicken pieces with it. Give the chicken at least fifteen minutes to marinate. Heat the coconut oil in a big skillet or wok over medium-high heat. After adding the marinated chicken, stir-fry it for five to six minutes, or until it is thoroughly cooked. After cooking, take the chicken out of the skillet and set it aside. Add the bell peppers, cauliflower, and broccoli to the same skillet. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet and cover everything with the remaining teriyaki sauce. For the ingredients to get thoroughly heated and coated in sauce, stir-fry for a further two to three minutes. To taste, add salt and pepper for seasoning. If desired, sprinkle sesame seeds on top. Serve the Stir-fried Paleo Teriyaki Chicken. If desired, fry over cauliflower rice. Savor this tasty, grain-free Paleo stir-fry!

Prep Time: 20 minutes

Cook Time: 15 minutes

Davis

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Cheesy Jalapeno Ranch Burger is a delicious and spicy burger that combines the creaminess of ranch dressing with the heat of jalapeno peppers. It's a perfect choice for those who love a bit of kick in their burger. The melted cheddar cheese and fresh toppings make it your new favorite burger!

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 2 jalapeno peppers, sliced. 1/2 cup ranch dressing. 1/4 cup diced red onion. 1/4 cup sliced pickles. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to both sides. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. In the last minute of cooking, cover the grill and add a slice of cheddar cheese to each patty. This will melt the cheese. Toast the hamburger buns on the grill until they're just barely brown while the burgers are cooking. On the bottom half of each toasted bun, spread ranch dressing. Put a burger patty with cheddar cheese on top of each bun. Add diced red onion, sliced pickles, and thin slices of jalapeno pepper to the burgers. To finish the sandwich, put the top half of each bun on top of a burger. Enjoy your hot Cheesy Jalapeno Ranch Burgers!

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A vegan take on the traditional BLT sandwich, this one has spicy chipotle mayonnaise, crunchy baked tempeh, and tangy kimchi. This plant-based meal is tasty and filling, and it's great for lunch or dinner.

Ingredients: 8 slices whole grain bread. 1 package tempeh, thinly sliced. 2 cups kimchi. 1 avocado, sliced. 1/2 cup vegan mayonnaise. 1-2 chipotle peppers in adobo sauce, minced. 1 tablespoon lime juice. 1 tablespoon olive oil. Salt and pepper, to taste. Lettuce leaves, for serving.

Instructions: Preheat the oven to 375F 190C. Place the tempeh slices on a baking sheet lined with parchment paper. Brush the tempeh slices with olive oil and season with salt and pepper. Bake in the preheated oven for 15-20 minutes, or until crispy, flipping halfway through. In a small bowl, mix the vegan mayonnaise, minced chipotle peppers, and lime juice to make the chipotle mayonnaise. Toast the whole grain bread slices. Spread a generous amount of chipotle mayonnaise on one side of each bread slice. Layer the tempeh slices, kimchi, avocado slices, and lettuce leaves on half of the bread slices. Top with the remaining bread slices to form sandwiches. Slice each sandwich in half and serve immediately.

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Indulge in a creamy and flavorful pasta dish featuring tender mushrooms and spiralized zucchinis in a rich Parmesan cream sauce.

Ingredients: 8 oz pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 2 medium zucchinis, spiralized. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown. Stir in spiralized zucchinis and cook for another 2-3 minutes until zucchinis are tender. Pour in heavy cream and grated Parmesan cheese. Stir well and let the sauce simmer for 2-3 minutes until it thickens. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until well coated with the creamy mushroom zucchini sauce. Garnish with chopped fresh parsley before serving.

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This Roasted Butternut Squash and Arugula Salad with Ginger Orange Vinaigrette tastes great because it has both sweet and savory tastes. When you roast butternut squash, it turns the peppery arugula into something rich and caramelized. The ginger orange vinaigrette gives it a zesty kick. This salad has just the right amount of different tastes and textures, with dried cranberries, toasted pumpkin seeds, goat cheese, and fresh herbs on top.

Ingredients: 1 small butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 6 cups arugula. 1/2 cup dried cranberries. 1/2 cup toasted pumpkin seeds. 1/4 cup crumbled goat cheese. 1/4 cup chopped fresh parsley. 1/4 cup chopped red onion. For the Ginger Orange Vinaigrette:. 1/4 cup fresh orange juice. 2 tablespoons olive oil. 1 tablespoon grated fresh ginger. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper until well coated. Spread the squash in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized. Remove from the oven and let it cool slightly. In a small bowl, whisk together the ingredients for the Ginger Orange Vinaigrette: fresh orange juice, olive oil, grated ginger, honey, Dijon mustard, salt, and pepper. Set aside. In a large salad bowl, combine the arugula, dried cranberries, toasted pumpkin seeds, crumbled goat cheese, chopped parsley, and chopped red onion. Add the roasted butternut squash cubes to the salad. Drizzle the Ginger Orange Vinaigrette over the salad and toss gently to coat all the ingredients with the dressing. Serve the salad immediately as a side dish or as a light and healthy main course. Enjoy!

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Indulge in the best gluten-free puppy chow recipe in the universe! This delightful treat features clumps of chocolate and peanut butter-coated cereal, all gluten-free for your enjoyment.

Ingredients: 6 cups gluten-free rice cereal. 1 cup gluten-free semi-sweet chocolate chips. 1/2 cup creamy peanut butter. 1/4 cup unsalted butter. 1 teaspoon pure vanilla extract. 1 1/2 cups gluten-free powdered sugar.

Instructions: In a large microwave-safe bowl, melt the chocolate chips, peanut butter, and butter together. Microwave in 30-second intervals, stirring between each, until smooth. Stir in the vanilla extract. Gently fold in the gluten-free rice cereal, making sure it's well coated with the chocolate-peanut butter mixture. In a large resealable plastic bag, add the powdered sugar. Transfer the chocolate-coated cereal mixture into the bag with powdered sugar. Seal the bag and shake until all the cereal is coated with the powdered sugar. Spread the coated cereal on a baking sheet to cool and set for about 30 minutes. Once cooled, break into clumps and enjoy your gluten-free puppy chow!

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With this simple Blackstone griddle recipe, you can make your own tasty burgers that look like the ones at In-N-Out. There is a special sauce, fresh vegetables, and perfectly grilled patties on these burgers.

Ingredients: 4 burger buns. 1 pound ground beef 80% lean. Salt and pepper to taste. 8 slices American cheese. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon sweet pickle relish. 1 teaspoon white vinegar. 1/2 teaspoon sugar. 1/4 teaspoon mustard. 1/4 cup finely chopped iceberg lettuce. 1/4 cup thinly sliced fresh tomatoes. 1/4 cup thinly sliced white onion. Dill pickle slices optional. Vegetable oil for grilling.

Instructions: Get your Blackstone grill or griddle ready for high heat. Separate the ground beef into 4 equal parts and form them into thin patties. Add salt and pepper to both sides. Add the special sauce to a small bowl and mix in the mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar, and mustard. After mixing well, set it aside. Just put the burger buns on the griddle and toast them until they get a little brown. Take it out and set it aside. Put the beef patties on the griddle after brushing it with vegetable oil. For medium-rare, cook for two to three minutes on each side. If you want it more done, cook for longer. Each patty should have two slices of American cheese added to it in the last minute of cooking. Place a lid on top to melt the cheese. Huge amounts of the special sauce should be put on the bottom half of each toasted bun. Put a cheeseburger patty that has been cooked on a bun that has been smeared with sauce. Then add some lettuce, tomato, and onion slices. Put in dill pickle slices if you want to. Put the other half of the toasted bun on top. Make your own In-N-Out burgers and serve them hot with your favorite sides. Have fun!

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In bite-sized form, these chocolate chip cookie dough ice cream bites are a tasty treat that combines the classic tastes of cookie dough and vanilla ice cream.

Ingredients: 1 cup chocolate chip cookie dough, divided into small balls. 2 cups vanilla ice cream. 1/2 cup chocolate chips. 1/4 cup crushed cookies optional, for coating.

Instructions: Use parchment paper to line a mini muffin tin. At the bottom of each liner, put a small ball of cookie dough. Put a little vanilla ice cream on top of the cookie dough in each liner. Add some chocolate chips to the top of each one. That's it! Freeze the muffin tin for about two hours, or until the ice cream sets. Remove the ice cream bites from the muffin tin once they are set. If you want, you can roll them in crushed cookies. Put the bites back in the freezer until you're ready to serve them.

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Have pulled pork sandwiches that are just as tasty but with a lighter twist. This recipe cuts down on the fat while keeping the savory, smoky taste you love. It's perfect for a healthy and satisfying BBQ.

Ingredients: 3 lbs pork shoulder, trimmed. 1 cup low-sodium chicken broth. 1 cup apple cider vinegar. 1/2 cup ketchup. 1/4 cup brown sugar. 2 tbsp Dijon mustard. 1 tbsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp black pepper. 8 whole wheat burger buns. Coleslaw for topping.

Instructions: The pork shoulder should be put in a slow cooker. Put ketchup, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, garlic powder, onion powder, and black pepper in a bowl. Mix the ingredients together. Spread the mix on top of the pork shoulder. Put the lid on top and set the heat to low. In 8 hours, the pork should be soft and easy to shred. Take the pork out of the slow cooker and use two forks to shred it. Strain the cooking liquid and add it to the pork that has been shred. Put the pulled pork and coleslaw on the whole wheat buns that have been toasted. Serve right away and enjoy!