And This is What the DAG Does

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The combination of sweet figs and crunchy walnuts in this homemade fig and walnut jam is delightful. It makes a beautiful gift or is ideal for spreading on toast or serving with cheese.

Ingredients: 1 kg fresh figs. 200g walnuts, chopped. 400g granulated sugar. Juice of 1 lemon.

Instructions: After giving the figs a wash and trimming their stems, chop them into small pieces. Put the chopped walnuts, figs, and powdered sugar in a big pot. Add one lemon's juice to the mixture and thoroughly stir. To allow the figs to release their juices, let the mixture sit for approximately half an hour. Set the pot over medium heat and stir frequently as you bring the mixture to a boil. After it comes to a boil, lower the heat to a simmer and let it cook for thirty to forty minutes, or until the jam thickens. To check the consistency of the jam, put a tiny bit on a cold plate; it should wrinkle and gel when pressed with a finger. Take the jam off the heat and allow it to cool slightly once it reaches the desired consistency. Transfer the heated jam into sterile jars and promptly seal them. Before storing the jam in a cool, dark location, let it cool completely. Savor the flavor of your homemade walnut and fig jam!

Prep Time: 20 minutes

Cook Time: 40 minutes

Farm to Fork Delights

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A tasty and simple one-pan dinner with tender asparagus, juicy lemon chicken breasts, and baby potatoes seasoned with garlic, thyme, and fresh lemon juice.

Ingredients: 4 boneless, skinless chicken breasts. 1 lb asparagus, trimmed. 1 lb baby potatoes, halved. 3 tablespoons olive oil. 3 cloves garlic, minced. 1 lemon, zested and juiced. 1 teaspoon dried thyme. Salt and pepper, to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat oven to 400F 200C. Place chicken breasts, asparagus, and potatoes on a large sheet pan. In a small bowl, whisk together olive oil, minced garlic, lemon zest and juice, dried thyme, salt, and pepper. Drizzle the mixture over the chicken, asparagus, and potatoes. Toss to coat evenly. Arrange ingredients in a single layer on the sheet pan. Bake for 25-30 minutes, or until chicken is cooked through and potatoes are tender, flipping halfway through cooking. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Blog

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Make a low-carb Reuben bake with your leftover corned beef that is full of savory flavors and gooey cheese. In this gluten-free dish, sauerkraut, Swiss cheese, and shreds of corned beef are baked together in a creamy sauce. It's the best comfort food ever, and it's great for any keto meal!

Ingredients: 2 cups leftover corned beef, shredded. 1 cup sauerkraut, drained. 1 cup shredded Swiss cheese. 1/2 cup mayonnaise. 1/4 cup sugar-free ketchup. 2 tablespoons Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon caraway seeds optional. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Shred the corned beef, sauerkraut, and Swiss cheese and put them all in a bowl. Add the sugar-free ketchup, Dijon mustard, Worcestershire sauce, caraway seeds if using, salt, and pepper to a different bowl, and mix them together using a whisk. Pour the sauce over the corned beef and mix it all together by tossing it. Spread the mixture out evenly in a baking dish that has been greased. Put it in an oven that is already hot and bake for 20 to 25 minutes, until the cheese melts and bubbles. Take it out of the oven and let it cool down a bit before you serve it. Before serving, sprinkle with chopped fresh parsley. This tasty low-carb Reuben bake is a comforting and filling meal that is great for using up corned beef that you have left over.

Prep Time: 15 minutes

Cook Time: 25 minutes

Gourmet Gastronomy

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These cheeseburger quesadillas are a tasty take on regular cheeseburgers. They are filled with savory ground beef, onions, pickles, and lots of melted cheddar cheese. They're great for a quick and filling meal.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/4 cup diced pickles. 1/4 cup ketchup. 1/4 cup mustard. 2 cups shredded cheddar cheese. 4 large flour tortillas. Butter or cooking spray for cooking. Salt and pepper to taste.

Instructions: In a skillet over medium heat, cook the ground beef until browned and crumbled. Drain any excess fat. Add the diced onion to the skillet and cook until it becomes translucent. Stir in the diced pickles, ketchup, and mustard. Season with salt and pepper to taste. Cook for a few minutes until heated through. Place a tortilla on a clean surface and sprinkle with a layer of shredded cheddar cheese. Spoon a portion of the cheeseburger mixture onto the tortilla and spread it evenly. Top with another layer of shredded cheddar cheese and place a second tortilla on top. Repeat the process for the remaining tortillas and filling, creating 4 cheeseburger quesadillas in total. Heat a large skillet over medium-high heat and add a bit of butter or cooking spray. Cook each quesadilla for about 2-3 minutes on each side or until they are golden brown and the cheese is melted. Remove from the skillet and let them cool slightly before cutting into wedges. Serve hot and enjoy your cheeseburger quesadillas!

Prep Time: 15 minutes

Cook Time: 15 minutes

Kiry

[andthisiswhatthedagdoes]

These Crispy Black Pepper Chicken Wings are bursting with flavor and perfect for any occasion. The combination of soy sauce, oyster sauce, and black pepper creates a tantalizing marinade that infuses the chicken wings with irresistible taste. Coated in cornstarch and fried to crispy perfection, these wings are sure to be a hit at your next gathering.

Ingredients: 1 lb chicken wings. 2 tbsp soy sauce. 2 tbsp oyster sauce. 1 tbsp black pepper. 1 tsp garlic powder. 1 tsp onion powder. 1/2 cup cornstarch. Vegetable oil for frying.

Instructions: Black pepper, garlic powder, onion powder, and soy sauce should all be mixed together in a bowl. Put the chicken wings in the bowl and let them sit for 30 minutes. Spread cornstarch evenly over chicken wings that have been marinated. Warm up a pan or deep fryer with vegetable oil to 350F 175C. It will take about 8 to 10 minutes for each batch of chicken wings to get golden brown and crispy. Take the wings out of the oil and place them on paper towels to drain. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 20 minutes

Si Aprano Le Danze

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This Sweet Tea Brined Grilled Chicken recipe infuses the chicken with a subtle sweetness and depth of flavor from the sweet tea brine. It results in juicy, tender chicken with a hint of smokiness from the grill.

Ingredients: 4 boneless, skinless chicken breasts. 4 cups sweet tea. 1/4 cup salt. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. 2 tablespoons olive oil.

Instructions: In a large bowl, combine sweet tea, salt, brown sugar, garlic, black pepper, paprika, and cayenne pepper. Stir until salt and sugar dissolve. Add chicken breasts to the brine, making sure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight. Preheat grill to medium-high heat and lightly oil the grate. Remove chicken from the brine and pat dry with paper towels. Brush both sides of chicken with olive oil. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165F 75C, and juices run clear. Remove chicken from grill and let it rest for a few minutes before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 16 minutes

Candace Grant

[andthisiswhatthedagdoes]

Taco Pizza Rolls are a tasty and fun take on regular tacos. You can eat these rolls as a quick and tasty snack or at a party or game day. When you roll them up, they are filled with seasoned ground beef, cheese, and all of your favorite taco toppings.

Ingredients: 1 pound ground beef. 1 packet taco seasoning. 1 can 8 ounces refrigerated crescent rolls. 1 1/2 cups shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup sliced black olives. 1/4 cup sliced jalapeos optional. Sour cream and salsa for dipping.

Instructions: Preheat your oven to 375F 190C. In a skillet over medium heat, cook the ground beef until it's browned and crumbled. Drain any excess fat. Add the taco seasoning and water follow the seasoning packet instructions to the cooked beef. Simmer for a few minutes until it thickens. Remove from heat and let it cool slightly. Unroll the crescent roll dough and separate it into triangles. Place a spoonful of the taco meat mixture onto each crescent roll triangle. Sprinkle shredded cheddar cheese, diced tomatoes, diced red onion, sliced black olives, and jalapeos if desired over the taco meat on each triangle. Roll up the crescent roll triangles, starting from the wide end, to enclose the filling. Place the rolled-up taco pizza rolls on a baking sheet lined with parchment paper, seam side down. Bake in the preheated oven for about 12-15 minutes or until they are golden brown and the cheese is melted and bubbly. Remove from the oven and let them cool slightly before serving. Serve the taco pizza rolls with sour cream and salsa for dipping. Enjoy your delicious Taco Pizza Rolls!

Prep Time: 20 minutes

Cook Time: 15 minutes

bdsl

[andthisiswhatthedagdoes]

With this recipe, you can enjoy the crispy goodness of beer-battered fish and the freshness of orange avocado salsa in a burrito bowl. It's a great mix of tastes and textures that will satisfy your seafood cravings!

Ingredients: 1 lb white fish fillets, cut into strips. 1 cup all-purpose flour. 1 cup beer. 1 tsp baking powder. 1/2 tsp salt. 1/4 tsp black pepper. 1 avocado, diced. 1 orange, segmented and diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 2 tbsp lime juice. 2 cups cooked rice. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup sour cream. 1/4 cup shredded cheese. 4 large flour tortillas.

Instructions: Get flour, beer, baking powder, salt, and black pepper together in a bowl. This is how you make the batter. Make sure all the fish strips are covered in batter when you dip them in it. Set a pan on medium heat and add oil. The fish should be fried for three to four minutes on each side until it is golden brown and crispy. Put paper towels down to dry. To make the salsa, put the orange, red onion, cilantro, lime juice, and avocado in a different bowl. In each burrito bowl, put cooked rice, shredded lettuce, diced tomatoes, fish that has been battered in beer, orange avocado salsa, sour cream, and shredded cheese. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Victory Endurance

[andthisiswhatthedagdoes]

This guacamole that you made yourself goes great with Spring Roll Bowls. Fresh flavors like garlic and lime give it a nice kick that makes your whole meal taste better. You can dip your chips or bowls in this creamy and tangy guacamole.

Ingredients: 2 ripe avocados, peeled, pitted, and mashed. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 2 tablespoons chopped fresh cilantro. 1 clove garlic, minced. 1 lime, juiced. Salt and pepper to taste.

Instructions: Diced red onion, diced tomatoes, chopped fresh cilantro, and minced garlic should all be put in a medium-sized bowl. I squeezed one lime's juice into the bowl and mixed everything together until it was well mixed. Add salt and pepper to the guacamole to taste, and make changes as needed. Put the guacamole on the Spring Roll Bowls and use it as a dip.

Prep Time: 10 minutes

Cook Time: 0 minutes

Miss Benino

[andthisiswhatthedagdoes]

Roasted butternut squash marinated in sriracha sauce is mixed with black beans, corn, and a variety of fresh toppings in these spicy and tasty tacos. They taste great and are a fun change from regular tacos!

Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil. 2 tablespoons sriracha sauce. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. Sour cream and lime wedges for serving.

Instructions: Preheat your oven to 425F 220C. In a bowl, combine olive oil, sriracha sauce, cumin, chili powder, salt, and pepper. Mix well. Add the diced butternut squash to the bowl and toss until it's coated with the sriracha marinade. Spread the marinated butternut squash on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring once halfway through. While the butternut squash is roasting, heat the black beans and corn in a saucepan over medium heat until heated through. Warm the tortillas according to the package instructions. To assemble the tacos, place a spoonful of the black bean and corn mixture on each tortilla. Top with roasted sriracha butternut squash, chopped red onion, cilantro, shredded lettuce, diced tomatoes, and cheddar cheese. Drizzle with sour cream and serve with lime wedges for squeezing over the tacos. Enjoy your Sriracha Marinated Butternut Squash and Black Bean Tacos!

Prep Time: 15 minutes

Cook Time: 25 minutes

Yurito El Contestón

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A satisfying vegan keto twist on the classic rice and beans, using cauliflower rice and black soybeans for a low-carb alternative. Packed with flavor and nutrients!

Ingredients: 1 cauliflower head, grated. 1 can black soybeans, drained and rinsed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onion turns clear. Put in the grated cauliflower and cook it until it gets soft. Add the cumin powder, paprika, salt, and pepper, and mix them in. Stir every now and then for another 5 to 7 minutes. Add chopped cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Spelsinger

[andthisiswhatthedagdoes]

If you want a tasty and healthy breakfast or brunch, try these yellow lentil cakes with perfectly poached eggs. The lentil cakes are spiced with nice smells, and the poached eggs make them more creamy. This dish is full of protein and flavor and makes you feel full.

Ingredients: 1 cup yellow lentils, soaked and drained. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/2 teaspoon cumin powder. 1/2 teaspoon coriander powder. 1/2 teaspoon turmeric powder. Salt to taste. Black pepper to taste. 2 tablespoons olive oil. 4 eggs. Fresh cilantro leaves for garnish.

Instructions: In a food processor, combine the soaked and drained yellow lentils, chopped onion, minced garlic, cumin powder, coriander powder, turmeric powder, salt, and black pepper. Blend the mixture until it forms a smooth batter. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Scoop a spoonful of the lentil batter and place it on the skillet to form a pancake. You can make multiple pancakes at once, depending on the size of your skillet. Cook the lentil cakes for about 2-3 minutes on each side, or until they are golden brown and crispy. Add more oil as needed. While the lentil cakes are cooking, bring a pot of water to a gentle simmer for poaching the eggs. Carefully crack each egg into a separate small bowl or ramekin. Create a gentle whirlpool in the simmering water by stirring it with a spoon, and then gently slide each egg into the swirling water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer them firmer. Using a slotted spoon, carefully remove the poached eggs from the water and drain any excess water. Place the cooked lentil cakes on serving plates and top each one with a poached egg. Garnish with fresh cilantro leaves and a sprinkle of black pepper. Serve immediately, and enjoy your delicious Yellow Lentil Cakes with Poached Eggs!

Prep Time: 15 minutes

Cook Time: 20 minutes

Brett

[andthisiswhatthedagdoes]

Homemade mulberry jam is a delightful treat that captures the sweet and slightly tart flavor of fresh mulberries. This easy recipe requires only a few ingredients and a bit of patience as you cook down the berries into a thick, luscious jam. Spread it on your morning toast or use it as a versatile topping for various dishes.

Ingredients: 4 cups fresh mulberries. 2 cups granulated sugar. 1 lemon, juiced. 1 tablespoon pectin optional.

Instructions: Remove any stems from the mulberries and wash them. The sugar and mulberries should be combined in a large saucepan. Simmer on medium heat, stirring periodically, until the sugar dissolves and the mulberries begin to release their juices about 10 minutes. Stirring constantly, add the lemon juice and pectin if using to the saucepan and cook until the mixture thickens, 20 to 30 minutes more. Try the jam's consistency by putting a tiny amount on a cold plate and watching to see if it solidifies. It's ready if it does. If not, cook for an additional few minutes. When the jam is done, take it off the heat and allow it to cool a little. Transfer the heated jam into sterile jars and promptly seal them. Before putting the jars in the refrigerator, let them cool to room temperature. Savor your homemade mulberry jam with yogurt, bread, or as a garnish for sweets!

Prep Time: 20 minutes

Cook Time: 40 minutes

Racquel The Writer

[andthisiswhatthedagdoes]

A robust, homemade salsa is produced by smoking tomatoes, onions, and peppers over a long period of time in a smoker grill.

[andthisiswhatthedagdoes]

For a warm appetizer to go with crostini, crackers, or toast, fresh goat cheese is baked in individual ramekins and topped with cherry tomatoes, thinly sliced fresh basil, a drizzle of olive oil, and freshly ground black pepper and cayenne.

[andthisiswhatthedagdoes]

During the holiday season, homemade almond roca, which only needs four ingredients, will become a family favorite.

[andthisiswhatthedagdoes]

This simple broiled salmon dish is full of flavor, thanks to the combination of tarragon and Italian parsley in the herb spread.