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The pepper in these Peppered Tuna Kabobs gives them the perfect mix of salty and sweet. When grilled to perfection, these kabobs are a great addition to any barbecue.

Ingredients: 1 lb fresh tuna, cut into 1-inch cubes. 1/4 cup soy sauce. 2 tablespoons olive oil. 1 tablespoon sesame oil. 2 tablespoons rice vinegar. 1 tablespoon honey. 2 cloves garlic, minced. 1 teaspoon black pepper, freshly ground. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into wedges. Wooden skewers, soaked in water.

Instructions: In a bowl, whisk together soy sauce, olive oil, sesame oil, rice vinegar, honey, minced garlic, and black pepper to create the marinade. Place tuna cubes in a resealable plastic bag and pour half of the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated tuna cubes onto the soaked wooden skewers, alternating with chunks of red and yellow bell peppers and red onion wedges. Brush the skewers with the remaining marinade. Grill the tuna kabobs for 3-4 minutes per side, or until the tuna is cooked to your liking and the vegetables are slightly charred. Serve hot, and enjoy the delicious peppered tuna kabobs!

Prep Time: 40 minutes

Cook Time: 8 minutes

OS Komen

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A delightful and festive salad that combines the earthy flavors of Brussels sprouts with the sweetness of maple pecans, the tanginess of currants, and the crunch of rice crispies. The creamy dressing ties everything together for a perfect holiday side dish.

Ingredients: 2 cups Brussels sprouts, thinly sliced. 1/2 cup pecans, chopped. 2 tablespoons maple syrup. 1/4 cup currants. 1/4 cup rice crispies. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. Salt and pepper, to taste.

Instructions: In a small pan, toast the chopped pecans over medium heat until fragrant, about 3-4 minutes. Drizzle the maple syrup over the toasted pecans and stir until well coated. Cook for an additional 2 minutes, then remove from heat and let cool. In a large mixing bowl, combine the thinly sliced Brussels sprouts, currants, and rice crispies. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing. Pour the dressing over the Brussels sprout mixture and toss to coat evenly. Add the maple-coated pecans to the salad and gently mix them in. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and garnish with extra rice crispies for added crunch. Enjoy your Festive Brussels Sprout Slaw with Maple Pecans, Currants, and Rice Crispies!

Prep Time: 20 minutes

Cook Time: 5 minutes

Linda Seiffert

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Indulge in the rich, moist decadence of this vegan chocolate olive oil cake. Made with simple ingredients, it's a delightful treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup water. 1/2 cup olive oil. 2 tablespoons apple cider vinegar. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9-inch round cake pan should be greased and floured. Mix the cocoa powder, sugar, baking soda, and salt with a whisk in a large bowl. Put the dry ingredients in a bowl and add water, olive oil, apple cider vinegar, and vanilla extract. Mix until everything is smooth and well mixed. Pour the batter into the cake pan that has been ready. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take the cake out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 25 minutes

Marie Medina

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This mango salsa is fresh and tasty, and it gives your tacos a tropical twist.

Ingredients: 2 ripe mangos, diced. 1/2 red onion, finely chopped. 1 red bell pepper, diced. 1/2 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Dice the mangoes and put them in a large bowl. Add the red onion, red bell pepper, cilantro, and jalapeo pepper. Pour the lime juice over the ingredients and gently toss them together. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Put it on top of your favorite tacos.

Prep Time: 15 minutes

Cook Time: 0 minutes

RAT PRIME MINISTER

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This quick and simple shrimp un-fried rice is a healthier alternative to traditional fried rice, without sacrificing any of the flavor. Packed with juicy shrimp, colorful vegetables, and savory seasonings, it's a satisfying meal ready in no time.

Ingredients: 2 cups cooked rice. 1 cup shrimp, peeled and deveined. 2 eggs, beaten. 1 cup mixed vegetables peas, carrots, corn. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Heat sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink, then remove from skillet and set aside. In the same skillet, add beaten eggs and scramble until fully cooked. Remove from skillet and set aside with shrimp. Add garlic to the skillet and cook until fragrant. Stir in mixed vegetables and cook until tender. Add cooked rice to the skillet and stir well to combine with the vegetables. Pour soy sauce over the rice and vegetables, then add back the cooked shrimp and eggs. Season with salt and pepper to taste, and stir until everything is heated through. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

The Pigtrail Pomskies

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A flavorful and satisfying crustless quiche packed with mushrooms, artichoke hearts, and Gruyere cheese, perfect for a keto-friendly breakfast or brunch.

Ingredients: 6 large eggs. 1 cup sliced mushrooms. 1 cup chopped artichoke hearts. 1 cup shredded Gruyere cheese. 1/4 cup heavy cream. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon dried thyme.

Instructions: Preheat oven to 350F 175C. Heat olive oil in a skillet over medium heat. Add mushrooms and saut until golden brown. In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, and dried thyme. Grease a pie dish and spread the sauted mushrooms and chopped artichoke hearts evenly on the bottom. Sprinkle shredded Gruyere cheese over the mushrooms and artichokes. Pour the egg mixture over the mushrooms, artichokes, and cheese. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and the top is golden brown. Let it cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

The Art of Belle

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Students and pizza lovers have loved this School Pizza recipe for a long time. It's simple to make and great for a quick snack or meal. You can change the toppings to your liking!

Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced bell peppers. 1/2 cup sliced black olives. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a greased pizza pan or baking sheet. Spread the pizza sauce evenly over the dough. Sprinkle half of the mozzarella cheese over the sauce. Add the pepperoni, bell peppers, and black olives on top of the cheese. Sprinkle the remaining mozzarella cheese over the toppings. Sprinkle the dried oregano, garlic powder, salt, and pepper evenly over the pizza. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a few minutes before slicing. Serve hot, and enjoy your delicious school-style pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

Purple Lotus Spirtual Healing

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Enjoy the best fudgy brownies ever with this easy and tasty recipe. These brownies are rich, moist, and very chocolatey. They're perfect for when you're craving something sweet.

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3/4 cup cocoa powder. 1 cup all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. Put the butter in a medium-sized saucepan and melt it over low heat. Take it off the heat and mix in the vanilla extract, sugar, and eggs until everything is well mixed. Add the flour, salt, baking powder, and cocoa powder and mix until the mixture is smooth. Pour the batter into the pan that has been prepared. Put it in an oven that is already hot for 25 to 30 minutes. Do not cook brownies for too long; the middle should still be soft. Let it cool down before you cut it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Metro Energy Conference

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This Baked Chicken & Potato Casserole is a hearty and comforting dish perfect for a family dinner. Layers of tender chicken, sliced potatoes, onions, and flavorful spices baked to perfection with melted cheddar cheese on top.

Ingredients: 4 chicken breasts, boneless and skinless. 4 large potatoes, peeled and sliced. 1 onion, thinly sliced. 1 cup shredded cheddar cheese. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix olive oil, minced garlic, paprika, dried thyme, salt, and pepper. Place sliced potatoes in a single layer in a greased baking dish. Place chicken breasts on top of the potatoes. Spread sliced onions over the chicken. Brush the olive oil mixture over the chicken and potatoes. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle shredded cheddar cheese over the chicken and potatoes, and bake uncovered for an additional 20 minutes or until the chicken is cooked through and potatoes are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

Wheelers Well RM

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Make a comforting and tasty ragu sauce with your leftover pot roast to go with pasta. Any night of the week, this hearty dish is great for a cozy dinner.

Ingredients: 2 cups leftover pot roast, shredded. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1/2 cup beef broth. 2 tablespoons tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 8 oz pasta of your choice. Grated Parmesan cheese for serving.

Instructions: In a large skillet, saut the diced onion and minced garlic until softened. Add the shredded pot roast to the skillet and cook until heated through. Stir in the crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Meanwhile, cook the pasta according to package instructions until al dente. Serve the pot roast ragu over the cooked pasta, garnished with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 25 minutes

Funny Aladdin

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For school lunches, these Spicy Spelt Gingerbread Muffins are a great treat. Healthy spelt and almond flours are used to make them. Molasses and maple syrup are used to sweeten them, and ginger, cinnamon, cloves, and nutmeg are used.

Ingredients: 1 cup spelt flour. 1/2 cup almond flour. 1/2 cup molasses. 1/4 cup coconut oil. 1/4 cup maple syrup. 1/4 cup unsweetened applesauce. 1 tsp ground ginger. 1/2 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. 1/4 tsp baking soda. 1/4 tsp baking powder. 1/4 tsp salt. 1 egg. 1/2 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine spelt flour, almond flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. In another bowl, whisk together molasses, coconut oil, maple syrup, applesauce, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly among the muffin cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, pack them in a lunchbox for a delicious school snack!

Prep Time: 15 minutes

Cook Time: 20 minutes

AMT DESIGN

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You can enjoy the classic taste of oatmeal scotchies without the gluten! These cookies are soft and chewy, and they taste great with butterscotch.

Ingredients: 1 cup gluten-free rolled oats. 1 cup gluten-free all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup gluten-free butterscotch chips.

Instructions: Preheat the oven to 350F 175C. Line baking sheets with parchment paper. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract to the creamed mixture, beating until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the butterscotch chips until evenly distributed throughout the dough. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Jonathan Lerner Articles

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Then you'll be able to use your Instant Pot to make 7 different kinds of rice every time. This recipe will help you make better rice, whether you want fluffy white rice or creamy arborio.

Ingredients: 2 cups white rice. 2.5 cups water. 1 teaspoon salt. 1 tablespoon olive oil. 1 cup basmati rice. 1.25 cups chicken broth. 1 tablespoon butter. 1 cup brown rice. 2.5 cups vegetable broth. 1 teaspoon garlic powder. 1 cup jasmine rice. 2.25 cups coconut milk. 1 tablespoon soy sauce. 1 cup wild rice blend. 2.75 cups beef broth. 1/4 cup diced onions. 1 cup quinoa. 2 cups water or vegetable broth. 1 tablespoon lemon juice. 1 cup arborio rice. 2.5 cups chicken broth. 1/2 cup dry white wine. Salt and pepper to taste.

Instructions: Rinse white rice under cold water and drain. Combine white rice, water, salt, and olive oil in the Instant Pot. Close the lid, set to sealing, and cook on manual high pressure for 4 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure. Fluff the rice with a fork and serve. For basmati rice, use the same method but substitute water with chicken broth and add butter. For brown rice, use vegetable broth, add garlic powder, and cook for 22 minutes. Prepare jasmine rice with coconut milk, soy sauce, and cook for 5 minutes. Cook wild rice blend with beef broth and diced onions for 25 minutes. Quinoa can be cooked with water or vegetable broth, lemon juice, and 1 minute on high pressure. Arborio rice is cooked with chicken broth, dry white wine, salt, and pepper for 6 minutes. Adjust seasoning and enjoy the variety of Instant Pot rice!

Prep Time: 15 minutes

Cook Time: 25 minutes

Gourmet Plus 1201

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Japanese Chicken Katsu Curry is a hearty and tasty dish made with fried chicken cutlets that are crispy and a rich and savory curry sauce. People in Japan love this dish because it has great flavors and filling ingredients.

Ingredients: 4 chicken breasts, pounded to 1/2-inch thickness. Salt and pepper to taste. 1/2 cup all-purpose flour. 2 eggs, beaten. 1 cup panko breadcrumbs. Vegetable oil for frying. 2 cups cooked Japanese short-grain rice. 2 cups Japanese curry sauce, homemade or store-bought. 1 onion, thinly sliced. 2 carrots, peeled and diced. 2 potatoes, peeled and diced. 1 1/2 cups chicken broth. 1 tablespoon vegetable oil. Salt and pepper to taste. 1 tablespoon soy sauce optional, for seasoning curry.

Instructions: Season the chicken breasts with salt and pepper. Dredge the chicken breasts in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels. In a separate pot, heat 1 tablespoon of vegetable oil over medium heat. Add sliced onions and cook until translucent. Add diced carrots and potatoes to the pot and cook for another 5 minutes. Pour in chicken broth and bring to a simmer. Cover and cook until vegetables are tender, about 15-20 minutes. Stir in Japanese curry sauce until well combined. Season with salt and pepper to taste. If desired, add soy sauce for extra flavor. To serve, slice the chicken breasts and place them on top of cooked rice. Ladle the curry sauce and vegetables over the chicken. Enjoy hot!

Prep Time: 20 minutes

Cook Time: 40 minutes

Arts Academy Science

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These Baked Quinoa Bites are a perfect low-calorie, high-protein snack or appetizer. With just 27 calories per serving, 1 gram of fat, and 1 Weight Watchers Point+, they are ideal for those following a keto or weight loss diet. Plus, they're packed with flavor from the Parmesan cheese and spinach!

Ingredients: 1/4 cup cooked quinoa. 1 tablespoon grated Parmesan cheese. 1 tablespoon chopped spinach. 1 egg white. Salt and pepper, to taste.

Instructions: Preheat the oven to 350F 175C. In a bowl, combine the cooked quinoa, grated Parmesan cheese, chopped spinach, and egg white. Season with salt and pepper to taste. Spray a mini muffin tin with cooking spray. Spoon the quinoa mixture into the mini muffin tin, filling each cup about halfway. Bake in the preheated oven for 12-15 minutes, or until the quinoa bites are set and lightly golden on top. Remove from the oven and let cool slightly before serving. Enjoy these delicious and nutritious baked quinoa bites as a healthy snack or appetizer!

Prep Time: 5 minutes

Cook Time: 15 minutes

Portal Radio TV

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Adding blood orange and cherry to a classic mojito makes this spooky variation possible. The result is a bright and refreshing drink that is perfect for Halloween.

Ingredients: 2 oz white rum. 1 oz fresh blood orange juice. 0.5 oz fresh lime juice. 0.5 oz cherry syrup. 6-8 fresh mint leaves. 2 tbsp fresh cherries, pitted. Club soda, to top. Crushed ice.

Instructions: Mix the fresh cherries and mint leaves together in a glass. Blood orange juice, lime juice, and cherry syrup should all be added. Put crushed ice in the glass. Add more club soda. Put a cherry and a slice of blood orange on top. Serve after a gentle stir.

Prep Time: 5 minutes

Cook Time: 0 minutes

Stald Maglebo

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Indulge in these guilt-free, low-carb chocolate cookies that are also gluten-free. Packed with rich cocoa flavor and sugar-free chocolate chips, these cookies are perfect for satisfying your chocolate cravings without the extra carbs.

Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup sugar-free chocolate chips. 1/4 cup powdered erythritol. 1/4 cup unsweetened almond butter. 1/4 cup melted coconut oil. 1 large egg. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, cocoa powder, sugar-free chocolate chips, erythritol powder, baking powder, and salt should all be combined in a mixing bowl. Beat the egg, vanilla extract, melted coconut oil, and almond butter together thoroughly in a separate bowl. Once a thick cookie dough forms, pour the wet ingredients into the dry ingredients and stir. Scoop out dough with a tablespoon and arrange in batches on the prepared baking sheet, making sure to leave space between each cookie. Gently press down on each cookie with a fork to make a crosshatch on top. Bake for 10 to 12 minutes, or until the cookies are set around the edges and have a slight firmness to the touch, in an oven that has been preheated. After taking them out of the oven, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Enjoy your delicious gluten-free and low-carb chocolate cookies after they've cooled!

Prep Time: 15 minutes

Cook Time: 10 minutes

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