Bon Parisien

[bonparisien]

This Cheesy Creole Chicken Penne Pasta Bake with Artichokes is a tasty and comforting dish made with soft chicken, salty artichokes, a mix of cheeses, and a little Creole seasoning. It's a great meal for busy weeknights or getting together with family.

Ingredients: 2 cups cooked penne pasta. 2 cups cooked shredded chicken. 1 can 14 ounces artichoke hearts, drained and chopped. 1 cup shredded mozzarella cheese. 1 cup shredded cheddar cheese. 1 cup grated Parmesan cheese. 1 can 14 ounces diced tomatoes, drained. 1/2 cup chopped green bell pepper. 1/2 cup chopped onion. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon Creole seasoning. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onions, bell pepper, and garlic. Saut until softened, about 5 minutes. Stir in diced tomatoes, Creole seasoning, thyme, oregano, salt, and pepper. Cook for another 2 minutes. In a large mixing bowl, combine cooked penne pasta, shredded chicken, chopped artichoke hearts, and the sauted vegetable mixture. Mix well. Transfer the pasta mixture to a greased baking dish. Sprinkle shredded mozzarella, cheddar, and Parmesan cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the pasta is heated through. Serve hot and enjoy!

Macey Cross

[bonparisien]

Tender beef chunks cooked in a tasty gravy. This dish is easy to make in a slow cooker.

Ingredients: 2 lbs beef chuck roast, cut into chunks. 1 packet dry onion soup mix. 1 10.5 oz can condensed cream of mushroom soup. 1 cup beef broth. 1/4 cup all-purpose flour. Salt and pepper to taste.

Instructions: When you put the dry onion soup mix, mushroom soup, beef broth, and flour in a bowl, mix them together until everything is well mixed. Add salt and pepper to the beef chunks. Put the beef chunks in the crock pot. Cover the beef with the soup mix. Turn the heat to low and cook for 8 hours or high for 4 hours, until the beef is soft. Take the beef out of the slow cooker when it's done cooking and set it aside. You can strain the gravy to get rid of any big pieces if you want to. Pour the gravy over the beef before serving. Have fun!

David Latona

[bonparisien]

Lobster and mac and cheese are both very rich, but they can be cooked in the same pan, which makes it easier to prepare.

Ingredients: 2 cups elbow macaroni. 4 cups chicken broth. 1 cup heavy cream. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1/2 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 cooked lobster tail, chopped. 2 tablespoons chopped fresh parsley. 1 tablespoon butter.

Instructions: Put the elbow macaroni and chicken broth in a large skillet and mix them together. Bring to a boil over a medium-high level of heat. Lower the heat to medium-low, and let it simmer, stirring every now and then, for about 10 to 12 minutes, or until the macaroni is done and most of the broth has been absorbed. Salt and pepper should be added along with the heavy cream. Put the Parmesan cheese, the mozzarella cheese, and the cheddar cheese on top. Mix the sauce and cheese together until it's smooth. Cut up the lobster tail and parsley and mix them in. Take it off the heat and add the butter, stirring it in until it melts and is fully mixed in. Serve hot, and if you want, top with more parsley.

Colton

[bonparisien]

Red Sangria Vertical is a refreshing and fruity drink perfect for gatherings and parties. This recipe combines red wine with citrus flavors, brandy, and a mix of fresh fruits, resulting in a delightful and vibrant beverage.

Ingredients: 1 bottle of red wine. 1/4 cup brandy. 1/4 cup orange liqueur. 1/4 cup simple syrup. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 1 apple, diced. 1 cup mixed berries. 2 cups sparkling water or soda water. Ice cubes.

Instructions: In a large pitcher, combine the red wine, brandy, orange liqueur, and simple syrup. Stir well to combine. Add the sliced orange, lemon, lime, diced apple, and mixed berries to the pitcher. Cover and refrigerate for at least 2 hours, allowing the flavors to meld. Before serving, add the sparkling water or soda water to the pitcher and stir gently. Fill glasses with ice cubes and pour the sangria over the ice. Garnish with additional fruit slices if desired. Serve and enjoy!

Gabriel

[bonparisien]

These luscious lemon bars are the perfect combination of tangy and sweet, with a nut-free, gluten-free, paleo, SCD, and dairy-free twist. They make a delightful treat for any occasion.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup honey. 1/2 cup fresh lemon juice. Zest of 2 lemons. 4 large eggs. 1/4 teaspoon sea salt. 1/4 teaspoon baking soda. 1 tablespoon arrowroot powder.

Instructions: Set the oven temperature to 175C 350F. Use coconut oil to grease an 8 x 8-inch baking dish. Almond flour, coconut flour, honey, maple syrup, and melted coconut oil should all be combined in a bowl to form a dough. Evenly press the dough into the bottom of the baking dish that has been prepared. When the crust is lightly golden, bake it for 12 to 15 minutes. Take it out of the oven and allow it to cool a little. As the crust cools, get the filling ready. Mix the lemon juice, zest, eggs, baking soda, sea salt, and arrowroot powder thoroughly in a separate bowl. Over the chilled crust, pour the filling. After the filling is set, put the baking dish back in the oven and bake for a further 20 to 25 minutes. Take it out of the oven and allow it to cool fully before slicing it into bars. Cut into bars and serve once cooled. Have fun!

Sonia H

[bonparisien]

This simple strawberry smoothie is a healthy and tasty drink that you can have for breakfast or as a snack. It doesn't have any dairy or meat in it and is full of vitamins and antioxidants.

Ingredients: 1 cup fresh strawberries, hulled. 1 banana, peeled. 1/2 cup almond milk. 1/2 cup ice cubes. 1 tablespoon maple syrup or agave nectar optional.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. Put it in a glass and serve right away.

Stanley

[bonparisien]

Savor the ideal fusion of sweet and smokey flavors by consuming these Honey-Chipotle Barbecue Chicken Sandwiches. Perfectly smoked, the chicken is served with a zesty coleslaw, toasted buns, and a honey-chipotle barbecue sauce glaze.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup barbecue sauce. 1/4 cup honey. 2 tablespoons chipotle peppers in adobo sauce, minced. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 4 hamburger buns. 1 cup coleslaw mix. 4 slices pepper jack cheese. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon olive oil.

Instructions: Barbeque sauce, honey, smoked paprika, onion and garlic powders, minced chipotle peppers, and salt and pepper should all be combined in a bowl. To make the marinade, thoroughly mix. Pour half of the marinade over the chicken breasts that you have placed in a plastic bag that can be sealed. For optimal flavor, seal the bag and place it in the refrigerator for at least 30 minutes, but preferably overnight. Set the temperature of your smoker to 225F 107C. Take the marinated chicken out of the bag and throw away any leftover marinade. After putting the chicken breasts on the smoker grates, smoke them for about two hours, or until the internal temperature reaches 165F 74C. Every thirty minutes, bast the chicken breasts with the leftover marinade. Make the sandwich sauce by combining mayonnaise and Dijon mustard in a small bowl while the chicken is smoking. Heat the olive oil in a skillet over medium heat. Burger buns should be toasted until golden brown. To melt the pepper jack cheese, place a slice on each chicken breast during the final ten minutes of smoking. Spread the Dijon-mayo sauce over the toasted buns, top with a smoked chicken breast that has melted cheese, and then top with the coleslaw mix to assemble the sandwiches. Enjoy the warm Honey-Chipotle Barbecue Chicken Sandwiches!

Jonah Perry

[bonparisien]

Experience the mouthwatering flavors of Sugarfire Smokehouse in the comfort of your own home with this delicious barbecue burger. Juicy beef patties, melted cheddar cheese, and a tangy barbecue mayo sauce combine to create a burger that's sure to satisfy your cravings.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 1/2 cup barbecue sauce. 1/4 cup mayonnaise. 1/4 cup pickles. 1/4 cup red onion, thinly sliced. Lettuce leaves. 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 each patty. Put the burger patties on the grill and cook them 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. Before you start cooking the burgers, toast the buns on the grill until they are just barely brown. Put the barbecue sauce and mayonnaise in a small bowl and mix them together to make a special sauce for your burgers. Spread the barbecue mayo sauce on the bottom half of each toasted bun before putting the burgers together. Put a lettuce leaf on top of the sauce, then a burger patty with cheddar cheese that has melted on top of that. Pickles and thinly sliced red onion should be put on top of the burger. To finish your Sugarfire Smokehouse Burger, put the top half of the toasted bun on top of the food. Enjoy! Put your tasty burger on a plate with your favorite sides.

Theresa Cook

[bonparisien]

This Low Fat Keto White Chicken Chili is a comforting and flavorful dish perfect for a cozy dinner. Packed with protein and low in carbs, it's keto-friendly while still being satisfyingly creamy and delicious.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 cups chicken broth. 1 cup diced onion. 2 cloves garlic, minced. 2 cans 15 oz each cannellini beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 teaspoon ground cumin. 1/2 teaspoon dried oregano. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. 1/4 teaspoon black pepper. Salt to taste. 1/2 cup heavy cream. 1/4 cup chopped fresh cilantro. 1/4 cup shredded Monterey Jack cheese optional, for garnish.

Instructions: In a crockpot, combine diced chicken, chicken broth, diced onion, minced garlic, cannellini beans, diced green chilies, ground cumin, dried oregano, ground coriander, cayenne pepper, black pepper, and salt. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and flavors are well combined. Stir in heavy cream and chopped cilantro during the last 30 minutes of cooking. Serve hot, garnished with shredded Monterey Jack cheese if desired.

Laura

[bonparisien]

A classic and flavorful red beans and rice recipe that brings the taste of New Orleans to your table. The combination of red kidney beans, andouille sausage, and aromatic spices makes this dish a hearty and satisfying meal.

Ingredients: 1 lb dried red kidney beans, soaked overnight. 1 lb andouille sausage, sliced. 1 large onion, chopped. 1 green bell pepper, chopped. 3 celery stalks, chopped. 4 cloves garlic, minced. 2 bay leaves. 1 tsp dried thyme. 1 tsp smoked paprika. 1 tsp cayenne pepper. Salt and black pepper to taste. 6 cups chicken broth. 4 cups cooked white rice. Green onions for garnish.

Instructions: In a large pot, combine soaked red beans, andouille sausage, onion, bell pepper, celery, garlic, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Add chicken broth to the pot and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 2-3 hours or until beans are tender, stirring occasionally. Remove bay leaves and serve the red beans over cooked white rice. Garnish with chopped green onions and enjoy!

Hillary Boyle

[bonparisien]

A delicious twist on the classic grilled cheese sandwich, featuring the flavors of broccoli cheddar soup.

Ingredients: 2 slices of bread. 1/2 cup broccoli cheddar soup. 1/4 cup shredded cheddar cheese. 1 tablespoon butter.

Instructions: Spread broccoli cheddar soup evenly on one slice of bread. Sprinkle shredded cheddar cheese on top of the soup. Place the other slice of bread on top to make a sandwich. Spread butter on the outside of both slices of bread. Heat a skillet over medium heat. Place the sandwich in the skillet and cook until golden brown on both sides and cheese is melted, about 3-4 minutes per side. Remove from skillet, slice if desired, and serve hot.

Jason

[bonparisien]

Start your day off right with a hearty breakfast sandwich on a toasted English muffin. It comes with savory sausage, perfectly cooked eggs, and melted cheddar cheese.

Ingredients: 2 sausage patties. 2 large eggs. 2 slices of cheddar cheese. 2 English muffins, split and toasted. Salt and pepper to taste. Butter for cooking.

Instructions: In a skillet over medium heat, cook the sausage patties until they are browned and cooked through. Remove and set aside. In the same skillet, add a bit of butter and crack the eggs into it. Season with salt and pepper. Cook the eggs to your desired level of doneness e.g., over easy, sunny-side-up. While the eggs are cooking, place a slice of cheddar cheese on the bottom half of each toasted English muffin. Once the eggs are ready, place them on top of the cheese slices, and then add a cooked sausage patty on each sandwich. Top each sandwich with the other half of the English muffin and press gently to create the sandwich. Serve hot, and enjoy your delicious Sausage, Egg, and Cheese Breakfast Sandwich!

Lance

[bonparisien]

These delightful pistachio macarons are a perfect balance of nutty flavor and sweetness. The crisp, delicate shells encase a luscious pistachio filling, making them a delightful treat for any occasion.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, at room temperature. 35g granulated sugar. 1/2 tsp pistachio extract. Green food coloring optional. Pistachio filling:. 100g unsalted butter at room temperature. 150g powdered sugar. 50g pistachio paste. A pinch of salt. Green food coloring optional. Crushed pistachios for decoration optional.

Instructions: In a bowl, sift together almond flour and powdered sugar; set aside. Beat the egg whites in a different bowl until frothy, then gradually stir in the powdered sugar and beat until stiff peaks form. Stir in food coloring if using and pistachio extract, until well combined. Once the egg whites are whipped, gently fold in the almond flour and powdered sugar mixture until the batter is glossy and smooth. Take care not to blend too much. Spoon the batter into a piping bag that has a round tip attached. Pipe tiny, uniform circles onto a baking sheet covered with parchment paper. If there are any air bubbles, tap the baking sheet against the counter. To form a skin, let the macarons rest for approximately half an hour. Set the oven temperature to 300F 150C. The macarons should be baked for 15 to 18 minutes, or until their tops are smooth and firm. Make the pistachio filling while the macarons are baking. Creamy-looking unsalted butter should be beaten in a mixing bowl. Add the salt, pistachio paste, powdered sugar, and food coloring if using gradually. Mix until smooth and well combined. After the macarons cool, arrange them in size-related pairs and top each with a heaping dollop of pistachio filling. You can choose to roll the macaron edges in crushed pistachios as an optional finishing touch. To enable the flavors to combine, place the filled macarons in the fridge for a few hours. Present and savor your homemade macarons with pistachios!

Prep Time: 30 minutes

Cook Time: 15-18

Theresa

[bonparisien]

A hearty and tasty vegan dish made with mushrooms and buckwheat groats. This dish tastes great and is good for you because it is full of fiber, protein, and earthy flavors.

Ingredients: 1 cup buckwheat groats. 2 cups vegetable broth. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 8 ounces mushrooms, sliced any variety. 1 teaspoon thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Rinse the buckwheat groats under cold water and drain well. In a saucepan, bring the vegetable broth to a boil. Add the rinsed buckwheat groats, reduce heat to low, cover, and simmer for about 15-20 minutes or until the groats are tender and the liquid is absorbed. While the groats are cooking, heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and slightly browned, about 5-7 minutes. Stir in cooked buckwheat groats, thyme, salt, and pepper. Cook for an additional 2-3 minutes, allowing flavors to meld together. Serve hot, garnished with fresh parsley. Enjoy!

Haley

[bonparisien]

Indulge in the delicious gingerbread flavors of these creamy and rich fudge cookies. The ideal treat for the holiday season or whenever you want a festive dessert.

Ingredients: 2 cups white chocolate chips. 1 can 14 oz sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 teaspoon vanilla extract. 1/4 cup molasses. 2 cups graham cracker crumbs.

Instructions: Put parchment paper around the edges of a 9x9-inch square baking pan, leaving some overhang to make it easy to take off. Put white chocolate chips, sweetened condensed milk, and unsalted butter in a large bowl that can go in the microwave. In 30-second increments, stir the mixture in the microwave until all the ingredients are melted and well mixed. Add the ground cloves, ground nutmeg, ground nutmeg, ground cinnamon, and vanilla extract. Mix the ingredients well until they are all mixed in. It will be smooth and even after you add the graham cracker crumbs. Spread the fudge mixture out evenly in the baking pan that has been prepared. The pan should be put in the fridge for at least two hours, or until the fudge is set. When the fudge is set, use the extra parchment paper to lift it out of the pan and set it on a cutting board. You can cut the fudge into small squares or rectangles. Enjoy the gingerbread fudge cookies!

Martin T

[bonparisien]

If you're in a hurry for breakfast, this Minute English Style Muffin is the best choice because it is low in carbs and gluten-free. This dish is easy to make and only takes minutes to cook in the microwave. It has almond flour, coconut flour, egg, and butter in it. Add your favorite toppings, like cooked bacon, shredded cheese, or diced ham, to make it taste even better.

Ingredients: 1/4 cup almond flour. 1 tablespoon coconut flour. 1/4 teaspoon baking powder. 1/8 teaspoon salt. 1 large egg. 1 tablespoon unsalted butter, melted. Optional: 1 tablespoon shredded cheese, diced ham, or cooked bacon bits.

Instructions: Put almond flour, coconut flour, baking powder, and salt in a mug or ramekin that can go in the microwave. Melt the butter and add it to the dry ingredients. Combine well by mixing. You can add extra things like shredded cheese, diced ham, or cooked bacon bits if you want to. To make the muffin, heat it on high for one minute and thirty seconds, or until it sets and is fully cooked. Take it out of the microwave slowly and let it cool for a few minutes before serving. Enjoy your low-carb and gluten-free English-style muffin that you made quickly and easily.

Lori Weber

[bonparisien]

Indulge in a guilt-free treat with this Coconut Blackout Smoothie. Creamy coconut milk combines with rich cocoa powder and sweet banana for a decadent yet healthy beverage. It's perfect for breakfast, a snack, or even a dessert.

Ingredients: 1 ripe banana. 1/2 cup coconut milk. 2 tablespoons cocoa powder. 1 tablespoon maple syrup or agave syrup. 1/2 teaspoon vanilla extract. 1 tablespoon shredded coconut optional, for garnish.

Instructions: Peel the banana and break it into chunks. In a blender, combine the banana chunks, coconut milk, cocoa powder, maple syrup, and vanilla extract. Blend until smooth and creamy. Pour the smoothie into a glass. If desired, sprinkle shredded coconut on top for garnish. Serve immediately and enjoy!

Bobby