ashleeadams

[ashleeadams]

These Keto Bacon-Wrapped Avocado Fries are a perfect low-carb snack or appetizer option. Creamy avocado wrapped in crispy bacon, coated with a flavorful almond flour and Parmesan mixture, these fries are sure to satisfy your cravings without compromising your diet.

Ingredients: 2 avocados, ripe but firm. 8 slices of bacon. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1 tsp garlic powder. 1/2 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. Cooking spray.

Instructions: Preheat oven to 400F 200C. Cut each avocado in half, remove the pit, and slice each half into 4 equal wedges. In a small bowl, mix almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Wrap each avocado wedge with a slice of bacon, securing with a toothpick. Roll each bacon-wrapped avocado wedge in the almond flour mixture until coated. Place the coated avocado fries on a baking sheet lined with parchment paper and lightly sprayed with cooking spray. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the avocado fries are golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Joyce Burke

[ashleeadams]

Enjoy a delicious and nutritious meal with these BBQ Chicken and Quinoa Stuffed Peppers. The combination of quinoa, chicken, and barbecue flavors creates a satisfying dish that's perfect for a wholesome dinner.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup cooked quinoa. 1 cup shredded cooked chicken. 1/2 cup barbecue sauce. 1/2 cup diced red onion. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1 cup shredded cheddar cheese. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put cooked quinoa, barbecue sauce, red onion, black beans, corn, 1/2 cup of shredded cheddar cheese, olive oil, chili powder, cumin, salt, and pepper in a large bowl. Mix the ingredients together. Combine the parts until they are well mixed. Put some of the quinoa and chicken mixture into each half of the bell pepper and gently press down to fill it up. Put the peppers that have been stuffed in a baking dish. Top them with the last 1/2 cup of shredded cheddar cheese. Place aluminum foil over the dish and bake for 25 to 30 minutes, or until the peppers are soft. Take off the foil and bake for another 5 to 10 minutes, until the cheese melts and starts to bubble. Add fresh cilantro as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

Lilly

[ashleeadams]

A tasty and creamy hummus made with roasted red peppers, ideal for vegans and anyone who enjoys a good dip. The traditional hummus recipe is enhanced by the smoky sweetness of the roasted red peppers.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 roasted red peppers, peeled and seeded. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water adjust as needed. Paprika and fresh parsley for garnish.

Instructions: Place chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper in a food processor. Blend until smooth, adding water as needed to reach your desired consistency. Taste and adjust seasonings if necessary. Transfer the hummus to a serving dish. Garnish with a drizzle of olive oil, a sprinkle of paprika, and some fresh parsley. Serve with pita bread, vegetable sticks, or your favorite dippers.

Prep Time: 15 minutes

Cook Time: 0 minutes

Alex Mosleys

[ashleeadams]

Spicy, sweet, and sticky drumsticks with a perfect blend of honey and sriracha flavors, grilled to perfection.

Ingredients: 2 lbs chicken drumsticks. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons sriracha sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Salt and pepper to taste. Chopped green onions for garnish. Toasted sesame seeds for garnish.

Instructions: In a bowl, mix soy sauce, honey, sriracha sauce, olive oil, minced garlic, grated ginger, salt, and pepper to create the marinade. Place chicken drumsticks in a resealable plastic bag or shallow dish, pour the marinade over them, and coat evenly. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. Preheat your grill to medium-high heat. Remove drumsticks from the marinade and let excess drip off. Reserve the marinade for basting. Place drumsticks on the grill and cook for about 25-30 minutes, turning occasionally, until the chicken is cooked through and has a nice char. While grilling, baste the drumsticks with the reserved marinade for a sticky glaze. Once cooked, transfer drumsticks to a serving platter and garnish with chopped green onions and toasted sesame seeds. Serve hot and enjoy the delicious Sticky Honey Sriracha Drumsticks!

Prep Time: 10 minutes

Cook Time: 30 minutes

Brock Roth

[ashleeadams]

A quick and satisfying vegetarian twist on the classic stroganoff, featuring tender mushrooms in a creamy sauce served over pasta.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1 tbsp all-purpose flour. 1 cup vegetable broth. 1 cup sour cream. 2 tbsp Worcestershire sauce. Salt and pepper to taste. Fresh parsley for garnish. 8 oz pasta of your choice, cooked according to package instructions.

Instructions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, saut until softened, about 3 minutes. Add sliced mushrooms to the skillet, cook until they release their moisture and become tender, about 5 minutes. Sprinkle flour over the mushrooms and stir well to coat, cook for another 2 minutes. Gradually pour in vegetable broth, stirring constantly until the mixture thickens, about 2-3 minutes. Reduce heat to low, stir in sour cream and Worcestershire sauce, simmer gently for 5 minutes. Season with salt and pepper to taste. Serve the mushroom stroganoff over cooked pasta, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ashlee Moody

[ashleeadams]

This Croque Monsieur is a rich take on the classic grilled cheese. It has ham, Swiss cheese, and a creamy Dijon sauce between two pieces of toasted buttery bread.

Ingredients: 8 slices of bread. 8 slices of ham. 8 slices of Swiss cheese. 2 tablespoons Dijon mustard. 4 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup milk. Pinch of nutmeg. Salt and pepper to taste.

Instructions: You can put Dijon mustard on 4 pieces of bread. Put two slices of ham and two slices of Swiss cheese on top of each slice. To make sandwiches, cover with the rest of the bread slices. Melt the butter in a saucepan over medium-low heat. To make a roux, add the flour and stir it in. Cook for one minute. As you whisk in the milk, make sure it's smooth. Salt and pepper should be added. Stirring often, cook until it gets thicker, which should take about 34 minutes. Take it off the heat. Set a skillet on medium heat to warm it up. Add a thin layer of the ready sauce to the top of each sandwich. Put the sandwiches in the pan with the sauce side facing up. About two to three minutes on each side until golden brown. Warm up and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Rhonda Roaming

[ashleeadams]

This vibrant juice combines the earthy sweetness of carrots and beets with the zesty tang of blood oranges, complemented by the warmth of ginger and the anti-inflammatory benefits of turmeric.

Ingredients: 3 large carrots, peeled and chopped. 1 medium beet, peeled and chopped. 2 blood oranges, peeled and segmented. 1-inch piece of fresh ginger, peeled. 1 teaspoon ground turmeric.

Instructions: Place all ingredients into a juicer. Juice until smooth and well combined. Pour the juice into glasses and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

Heather

[ashleeadams]

This recipe calls for roasted beef tenderloin that is juicy and tender, served with a tasty garlic brown butter sauce. Herbs and Worcestershire sauce together give the sauce more depth, which goes well with the beef's richness.

Ingredients: 2 lbs beef tenderloin. Salt and black pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup unsalted butter. 1 tablespoon chopped fresh parsley. 1 tablespoon chopped fresh thyme. 1 tablespoon chopped fresh rosemary. 1 tablespoon Worcestershire sauce.

Instructions: Warm the oven up to 425F 220C. Put salt and pepper on the beef tenderloin and then rub it with olive oil. In a preheated oven, roast the tenderloin for 25 to 30 minutes, or until it's medium-rare, or until it's done the way you like it. Making the garlic brown butter sauce will take some time while the beef is cooling. Set the butter in a small saucepan and melt it over medium-low heat. Cook for about two to three minutes, until the garlic is fragrant and a light golden brown color. Put in the chopped rosemary, thyme, and parsley. Stir it all in and cook for one more minute. Take it off the heat and add the Worcestershire sauce while stirring. Let the beef rest for 10 minutes after it's done cooking before cutting it. Serve the roasted beef tenderloin slices with the garlic brown butter sauce on the side.

Prep Time: 15 minutes

Cook Time: 30 minutes

Richard Springer

[ashleeadams]

A vegan twist on the classic Italian dish, Tofu Cacciatore replaces the traditional meat with tofu for a hearty and flavorful meal. It's packed with vegetables and simmered in a rich tomato sauce infused with herbs and spices.

Ingredients: 1 block firm tofu, drained and pressed. 2 tablespoons olive oil. 1 onion, chopped. 2 bell peppers, sliced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 6 oz tomato paste. 1 cup vegetable broth. 2 teaspoons Italian seasoning. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Cooked pasta or rice, for serving.

Instructions: Take the tofu and cut it into cubes. Warm up the olive oil in a big pan over medium-low heat. Cut up some onion and bell pepper and add them. About 5 minutes of cooking will soften the food. Cut up some garlic and add it. Cook for one more minute. Add the tomato paste, vegetable broth, oregano, basil, salt, and pepper, along with the diced tomatoes. Put the tofu cubes in the pan and slowly stir them around to cover them with the sauce. Simmer for 15 to 20 minutes, stirring every now and then, until the sauce gets thick and the tofu is warm all the way through. Put it on top of rice or cooked pasta. Enjoy your tofu cacciatore that is vegan!

Prep Time: 15 minutes

Cook Time: 25 minutes

Stephanie

[ashleeadams]

Indulge in a delightful vegan twist on the classic Italian dish with this Roasted Tomato Bucatini featuring vegan burrata and a refreshing basil vinaigrette. The roasted cherry tomatoes add a burst of sweet flavor, while the creamy vegan burrata complements the dish perfectly. This recipe is not only delicious but also easy to prepare, making it a great option for any weeknight dinner or special occasion.

Ingredients: 1 pound cherry tomatoes, halved. 2 tablespoons olive oil. Salt and pepper to taste. 8 ounces bucatini pasta. 1 cup vegan burrata cheese. 1/4 cup fresh basil leaves, chopped. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 2 cloves garlic, minced. 2 tablespoons nutritional yeast optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Spread the cherry tomatoes that have been cut in half out on a baking sheet. Add olive oil and salt and pepper to taste. The tomatoes should be roasted in a hot oven for 20 to 25 minutes, or until they start to turn a little caramelized. Follow the directions on the package to cook the bucatini until it is al dente while the tomatoes are roasting. Remove the water and set it aside. To make the basil vinaigrette, put the cinnamon, maple syrup, minced garlic, and chopped basil leaves in a small bowl and mix them together with a whisk. While the tomatoes are still hot, mix them with the cooked bucatini and basil vinaigrette. Put vegan burrata cheese on top of the pasta and, if you want, sprinkle nutritional yeast on top as well. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Emily

[ashleeadams]

These refreshing Mojito Jello Shots encapsulate the flavors of the classic cocktail in a fun, gelatinous form. Perfect for parties or gatherings!

Ingredients: 1 cup white rum. 1 cup water. 1/2 cup fresh lime juice. 1/4 cup sugar. 3 envelopes unflavored gelatin. 1/4 cup fresh mint leaves, chopped. Lime wedges and mint sprigs for garnish.

Instructions: In a saucepan, combine water, sugar, and mint leaves. Bring to a simmer, stirring until sugar dissolves. Remove from heat and let it steep for 10 minutes. Strain the mixture and return it to the saucepan. Sprinkle gelatin over the mixture and let it sit for 2 minutes to soften. Heat the mixture over low heat, stirring constantly until the gelatin dissolves completely. Remove from heat and stir in rum and lime juice. Pour the mixture into shot glasses or molds. Refrigerate until firm, about 4 hours or overnight. Garnish each shot with a lime wedge and mint sprig before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Kaleb S

[ashleeadams]

These Spicy Chicken Wings from Grandbaby Cakes are a perfect blend of heat and flavor. The marinade adds a delicious spicy kick while the honey and soy sauce balance out the flavors. Whether you're serving them as a game-day snack or a party appetizer, these wings are sure to be a hit!

Ingredients: 2 lbs chicken wings. 1/4 cup hot sauce. 2 tbsp soy sauce. 2 tbsp honey. 1 tbsp apple cider vinegar. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp cayenne pepper. 1/2 tsp black pepper. 1/4 cup chopped fresh cilantro optional, for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Garlic powder, black pepper, honey, soy sauce, cayenne pepper, and hot sauce should all be mixed together in a bowl. Put chicken wings in a big bowl or plastic bag that can be closed again. Add the wings to the bag, close it, and toss the wings around to cover them all. For the best flavor, let it sit in the fridge for at least 30 minutes or up to 24 hours. Cover a baking sheet with foil and set a wire rack on top of it. Lay the chicken wings that have been marinated out in a single layer on the wire rack. Place the wings in an oven that has already been heated and bake for 35 to 40 minutes, or until they are golden brown and crispy. Flip them over halfway through cooking. Take it out of the oven when it's done and let it cool down a bit. If you want, you can add chopped cilantro as a garnish before serving.

Prep Time: 40 minutes

Cook Time: 40 minutes

David Latona

[ashleeadams]

[ashleeadams]

Indulge in the delightful combination of pistachio frangipane and apple rosettes in this crostata. The buttery crust provides the perfect base for the creamy, nutty filling, while the elegant apple rosettes add a touch of sweetness and visual appeal.

Ingredients: 1 store-bought pie crust. 100g ground pistachios. 100g almond flour. 100g sugar. 100g butter, softened. 2 eggs. 2 apples, thinly sliced. 2 tablespoons apricot jam.

Instructions: Preheat oven to 180C 350F. In a bowl, mix together ground pistachios, almond flour, sugar, butter, and eggs to make the frangipane filling. Roll out the pie crust and place it in a tart pan. Spread the frangipane filling evenly over the crust. Arrange the thinly sliced apples in a rosette pattern over the filling. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set. In a small saucepan, heat apricot jam until melted and brush over the top of the tart for a shiny glaze. Let the tart cool before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

Alice

[ashleeadams]

[ashleeadams]

A tasty and keto-friendly dish made with thinly sliced zucchini, a mix of cheeses, and fragrant herbs that are baked to perfection.

Ingredients: 4 medium zucchinis, thinly sliced. 1 cup shredded mozzarella cheese. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, toss the zucchini slices with olive oil, minced garlic, dried oregano, dried basil, dried thyme, salt, and pepper until well coated. Layer half of the seasoned zucchini slices in a greased baking dish. Sprinkle half of each type of cheese mozzarella, cheddar, and Parmesan evenly over the zucchini layer. Repeat with the remaining zucchini slices and cheese. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Let it cool slightly before serving. Enjoy your Easy Cheesy Zucchini Bake!

Prep Time: 15 minutes

Cook Time: 40 minutes

David

[ashleeadams]

A hearty chowder with sweet corn, crab meat that is just right, and a creamy broth. The recipe your mom made will make you feel better.

Ingredients: 1 lb crab meat. 2 cups frozen corn kernels. 1 cup diced potatoes. 1/2 cup diced celery. 1/2 cup diced onion. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups whole milk. 1/2 cup heavy cream. 1/4 cup all-purpose flour. 4 tbsp butter. 1 tsp Old Bay seasoning. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Put in the garlic, onions, and celery. Cook the vegetables in oil until they get soft. Add the flour to the vegetables and mix them together to make a roux. Slowly whisk in the chicken broth, making sure there are no lumps. Turn the heat down to low and add the potatoes. Keep cooking until the potatoes are soft. Add the corn, Old Bay seasoning, salt, and pepper, and mix them in. Add heavy cream and milk. Simmer for another 10 to 15 minutes. Make the seasonings taste better. Serve hot with fresh parsley on top. Enjoy Mom's corn and crab soup!

Prep Time: 20 minutes

Cook Time: 30 minutes

Keaton S