classic draws

[classic-draws]

Indulge in the bold flavors of Cajun cuisine with this Spicy Cajun Shrimp Pasta. Tender shrimp are cooked with vibrant bell peppers, cherry tomatoes, and a creamy Cajun-infused sauce, then tossed with linguine for a satisfying meal bursting with flavor.

Ingredients: 1 lb large shrimp, peeled and deveined. 8 oz linguine pasta. 2 tbsp olive oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup cherry tomatoes, halved. 1 cup chicken broth. 1 cup heavy cream. 2 tsp Cajun seasoning. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. Slice the bell peppers and add them to the pan. Cook until they get a little soft. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Add the cherry tomatoes and cook for two more minutes. Add the heavy cream and chicken broth, and then sprinkle Cajun seasoning on top of the whole thing. Mix things together well. Let the sauce cook on low heat for 5 to 7 minutes, or until it gets a little thicker. Add pepper and salt to taste. Toss the cooked linguine around in the pan with the sauce until it is all covered. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Sasha Blackwell

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This Spanakopita Potato Salad is a delightful twist on the classic Greek spinach pie. It combines the flavors of spanakopita with the heartiness of potatoes, creating a refreshing and satisfying salad.

Ingredients: 4 cups baby spinach leaves, washed and chopped. 2 cups cooked and diced potatoes. 1/2 cup crumbled feta cheese. 1/4 cup chopped red onion. 1/4 cup chopped fresh dill. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cut up the baby spinach, dice the potatoes, crumble the feta cheese, chop the red onion, and mix in the fresh dill and parsley. Add the olive oil, lemon juice, minced garlic, salt, and pepper to a different small bowl, and mix them together using a whisk. Add the dressing to the salad and mix everything together well so it's all covered. Put the Spanakopita Potato Salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy it cold!

Prep Time: 15 minutes

Cook Time: 15 minutes

Reagan

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It's tasty and easy to make this Cajun Butter Steak and Shrimp Skillet, which has tender shrimp, juicy steak, and bright vegetables cooked in a spicy Cajun butter sauce.

Ingredients: 1 lb steak, sliced thinly. 1 lb shrimp, peeled and deveined. 2 tablespoons Cajun seasoning. 4 tablespoons butter. 1 bell pepper, sliced. 1 onion, sliced. 3 cloves garlic, minced. 1 cup cherry tomatoes, halved. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Season steak and shrimp with Cajun seasoning, salt, and pepper. Heat 2 tablespoons of butter in a skillet over medium-high heat. Add steak slices and cook until browned, then remove from skillet and set aside. In the same skillet, add remaining butter and saut bell pepper, onion, and garlic until softened. Add shrimp and cherry tomatoes, cook until shrimp turns pink and opaque. Return steak to the skillet, stir to combine with shrimp and vegetables, cook for another 2-3 minutes. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Spooning Recipes

[classic-draws]

If you want to serve something colorful and tasty with your Baked Brown Spanish Rice, try this Spanish Rice Salad. It has a lot of different tastes and textures because it is full of fresh vegetables, herbs, and a tangy dressing.

Ingredients: 2 cups cooked brown rice. 1 cup cherry tomatoes, halved. 1/2 cup diced red bell pepper. 1/2 cup diced cucumber. 1/4 cup chopped red onion. 1/4 cup chopped fresh cilantro. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Cook the brown rice and put it in a large bowl. Add the cucumber, red onion, cilantro, black olives, feta cheese, and cherry tomatoes. Mix the olive oil, red wine vinegar, ground cumin, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix everything together until it's well mixed. Put the salad in the fridge for at least 30 minutes before you serve it. Along with your Baked Brown Spanish Rice, serve the Spanish Rice Salad. It will taste great.

Prep Time: 15 minutes

Cook Time: 0 minutes

Carlos V

[classic-draws]

Enjoy the delicious taste of chocolate and peppermint together in these gluten-free vegan mini loaves. Great for holiday parties or any time you want a holiday treat!

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 cup almond milk. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/2 cup vegan chocolate chips. Crushed candy canes, for topping.

Instructions: Preheat oven to 350F 175C. Grease mini loaf pans with coconut oil or line with parchment paper. In a large mixing bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix coconut sugar, maple syrup, melted coconut oil, almond milk, vanilla extract, and peppermint extract until well combined. Pour wet ingredients into the dry ingredients and mix until smooth. Fold in chocolate chips. Divide batter evenly among mini loaf pans, filling each about 2/3 full. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, sprinkle crushed candy canes over the top of each loaf. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Alice

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A tasty change from regular pancakes are these Pumpkin Cinnamon Roll Pancakes. They are great for a cozy fall breakfast or brunch, and they will make you crave cinnamon rolls!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup canned pumpkin puree. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. For the cinnamon swirl:. 2 tablespoons unsalted butter, melted. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. For the cream cheese glaze:. 4 ounces cream cheese, softened. 1/2 cup powdered sugar. 1/4 cup milk. 1/2 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. In another bowl, combine the canned pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay. In a separate small bowl, mix together the ingredients for the cinnamon swirl: melted butter, brown sugar, and ground cinnamon. Heat a griddle or non-stick skillet over medium heat and lightly grease with cooking spray or additional melted butter. Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Use a spoon to drizzle the cinnamon swirl mixture on top of each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. While the pancakes are cooking, prepare the cream cheese glaze by whisking together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Serve the pumpkin cinnamon roll pancakes hot, drizzled with the cream cheese glaze.

Prep Time: 15 minutes

Cook Time: 15 minutes

Macie D

[classic-draws]

This soup is a simple and healthy take on traditional cabbage rolls. It is full of ground turkey, cabbage, and tasty herbs. It's simple to make and great for a warm, filling meal.

Ingredients: 1 lb ground turkey. 1 onion, diced. 2 cloves garlic, minced. 1 head cabbage, chopped. 1 can 28 oz diced tomatoes. 1 can 8 oz tomato sauce. 4 cups beef broth. 1 cup cooked rice. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a big pot, heat up the oil and brown the ground turkey. Add the minced garlic and diced onion and saut until the onion is soft. Add tomato sauce, beef broth, chopped cabbage, and diced tomatoes. Add salt, pepper, dried oregano, and dried thyme to taste. Combine well. For 20 to 25 minutes, or until the cabbage is soft, let the soup simmer. After you add the cooked rice, let it cook for 5 more minutes. If necessary, change the seasoning. Serve hot with fresh parsley on top. Cabbage Roll Soup is hearty and good for you.

Prep Time: 15 minutes

Cook Time: 30 minutes

Lindsey L

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These Raw Pistachio Coconut Lime Slices are a delightful blend of nutty pistachios, sweet dates, tropical coconut, and zesty lime. They make for a refreshing and healthy treat that's perfect for any occasion.

Ingredients: 1 cup raw pistachios. 1 cup shredded coconut. 1/2 cup Medjool dates, pitted. Zest and juice of 2 limes. Pinch of salt.

Instructions: Pistachios, shredded coconut, pitted dates, lime zest, lime juice, and a pinch of salt should all be put into a food processor. Add the water and mix it in until it turns into a sticky dough. Put parchment paper around the edges of a square baking dish. Pack the dough into the dish's bottom in a round shape. Put it in the fridge for at least an hour to set. Cut it into squares or bars after it's set.

Prep Time: 15 minutes

Cook Time: 0 minutes

Bobbi M

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This Fall Gratitude Quinoa Salad with Maple Seed Clusters is a delightful blend of seasonal ingredients, offering a burst of flavors and textures. The combination of quinoa, kale, butternut squash, cranberries, and crunchy maple seed clusters creates a satisfying dish perfect for autumn meals.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup chopped kale. 1/2 cup diced butternut squash. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup pumpkin seeds. 2 tablespoons maple syrup. 1 tablespoon olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a saucepan, bring the water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let it cool. Preheat oven to 350F 175C. In a bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper. Spread onto a baking sheet and roast for 20-25 minutes or until squash is tender and caramelized. In a separate bowl, combine chopped kale, dried cranberries, and cooked quinoa. In a small skillet over medium heat, toast pecans and pumpkin seeds until lightly golden and fragrant. Drizzle with maple syrup and stir until coated. Remove from heat and let cool. Add roasted butternut squash to the quinoa mixture. Top the salad with maple seed clusters. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Drizzle over the salad and toss gently to combine. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Bobbi

[classic-draws]

These Sweet Garlicky Victory Broccoli Stems are a great way to satisfy your cravings during March Madness while staying on track with your keto lifestyle. They have tender broccoli stems, savory garlic, and a touch of sweetness.

Ingredients: 4 broccoli stems, peeled and sliced into thin strips. 2 tablespoons olive oil. 3 cloves garlic, minced. 2 tablespoons soy sauce or tamari. 1 tablespoon apple cider vinegar. 1 tablespoon low-carb sweetener such as erythritol or stevia. Salt and pepper to taste. Optional: crushed red pepper flakes for heat.

Instructions: In a skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add broccoli stems and saut until tender yet crisp, about 5-7 minutes. In a small bowl, mix soy sauce, apple cider vinegar, and sweetener until combined. Pour the sauce over the broccoli stems and toss to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste, and sprinkle with optional crushed red pepper flakes for heat, if desired. Remove from heat and serve hot as a delicious keto-friendly side dish or snack.

Prep Time: 10 minutes

Cook Time: 10 minutes

Drew

[classic-draws]

Enjoy the delicious flavors of Sweet Chili Sticky Ribs. The sweet chili sauce glazes the juicy pork ribs, making a dish that everyone loves and that tastes great.

Ingredients: 2 racks of pork ribs. 1 cup sweet chili sauce. 1/2 cup soy sauce. 1/4 cup hoisin sauce. 1/4 cup honey. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon sesame oil. Sesame seeds and chopped green onions for garnish.

Instructions: Start by heating the oven up to 300F 150C. Salt and pepper the racks of pork ribs and put them on a baking sheet that has been lined with foil. Add honey, minced garlic, grated ginger, soy sauce, hoisin sauce, sweet chili sauce, and sesame oil to a bowl. Mix these together to make the sticky glaze. Brush a lot of glaze over the ribs, making sure that both sides are covered evenly. Put another piece of foil over the ribs and bake for two and a half to three hours, or until the meat is soft and just pulls away from the bones. Take off the top foil, raise the oven temperature to 425F 220C, and bake for another 15 to 20 minutes to make the glaze caramelize. Give the ribs a moment to rest, and then cut them in half between the bones. Put chopped green onions and sesame seeds on top. These Sweet Chili Sticky Ribs are a great way to please everyone with their great taste!

Prep Time: 20 minutes

Cook Time: 180 minutes

Nina the Nomad

[classic-draws]

Indulge in the delightful flavors of pumpkin and cream cheese with this vegan twist on classic French toast. Perfect for a cozy breakfast or brunch, these stuffed French toast slices are bursting with autumnal goodness.

Ingredients: 1 loaf of vegan French bread, sliced. 1 cup pumpkin puree. 1/2 cup vegan cream cheese. 1/4 cup maple syrup. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 cup plant-based milk. 2 tablespoons cornstarch. 2 tablespoons coconut oil.

Instructions: Put vegan cream cheese, maple syrup, cinnamon, nutmeg, and cloves in a bowl and mix them together. Mix until it's smooth. On half of the bread slices, spread a lot of the pumpkin cream cheese mixture. Add the last few slices of bread on top to make sandwiches. Whisk plant-based milk and cornstarch together in a different bowl until they are well mixed. Make sure that both sides of each sandwich are covered evenly with the milk mixture. In a pan, heat the coconut oil over medium-low heat. After dipping the sandwiches, put them in the pan and cook for three to four minutes on each side, until both sides are golden brown. If you want, you can serve it hot and add extra maple syrup and cinnamon on top if you want. Take a bite of your vegan French toast filled with pumpkin cream cheese.

Prep Time: 15 minutes

Cook Time: 10 minutes

Bobbi Morton

[classic-draws]

This dairy-free butternut squash tortellini recipe is a delicious and comforting dish perfect for any occasion. The creamy butternut squash filling wrapped in delicate vegan wonton wrappers creates a satisfying dish that's sure to impress.

Ingredients: 1 medium butternut squash, peeled and diced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 teaspoon nutmeg. Salt and pepper to taste. 1 package vegan wonton wrappers. Fresh sage leaves for garnish optional. 1/4 cup pumpkin seeds optional.

Instructions: Turn on the oven and heat it up to 400F 200C. On a baking sheet, mix the diced butternut squash with garlic powder, olive oil, salt, and pepper. Put the squash in an oven that has already been heated and roast it for 25 to 30 minutes, or until it is soft and slightly caramelized. After the squash has been roasted, use a fork to mash it or a blender to make it smooth. On each vegan wonton wrapper, put a small amount of the mashed butternut squash. Spray water along the edges of the wrapper, then fold it over and seal it to make tortellini shapes. As the water boils, add salt to a large pot. Add the tortellini slowly to the boiling water. Cook for three to four minutes, or until they float to the top. A slotted spoon can be used to take the cooked tortellini out and let it drain. If you want, you can serve the tortellini hot and top it with fresh sage leaves and pumpkin seeds.

Prep Time: 30 minutes

Cook Time: 30 minutes

Brock

[classic-draws]

A refreshing and simple garden salad that's perfect for a quick and healthy meal. The combination of fresh greens, crisp vegetables, and tangy feta cheese is sure to delight your taste buds.

Ingredients: 2 cups mixed greens. 1/2 cucumber, sliced. 1/2 cup cherry tomatoes, halved. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Wash and rinse the mixed greens thoroughly. In a large salad bowl, combine the mixed greens, cucumber slices, cherry tomatoes, and red onion slices. Sprinkle crumbled feta cheese on top of the salad. Drizzle balsamic vinaigrette dressing over the salad ingredients. Season with salt and pepper to taste. Toss the salad gently to mix all the ingredients and coat them with the dressing. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Max D

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These deviled eggs are a classic appetizer with a twist. They're creamy, tangy, and perfect for parties or as a snack.

Ingredients: 6 hard-boiled eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon white vinegar. Salt and pepper to taste. Paprika for garnish. Chopped fresh chives for garnish.

Instructions: Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth. Spoon the yolk mixture back into the egg white halves, or use a piping bag for a decorative touch. Sprinkle with paprika and garnish with chopped fresh chives. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Gerard W

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Una reconfortante sopa española llena de sabores frescos y nutritivos. Perfecta para cualquier época del año.

Ingredients: 1 l de caldo de pollo. 2 tomates medianos, picados. 1 cebolla, picada. 2 zanahorias, en rodajas. 100 g de judas verdes, cortadas. 100 g de guisantes. 2 dientes de ajo, picados. 150 g de fideos. 1 hoja de laurel. Sal y pimienta al gusto. Aceite de oliva virgen extra.

Instructions: A little olive oil should be heated up in a large olive. Add the onion and carrot, and stir-fry until they are golden. Add the tomatoes, onions, green peppers, and guisantes. Cook for a few minutes. Place the chicken soup in the oven and bake it. Add the Laurel leaf, salt, and pepper to taste. Wait a minute. Adding the fideos to the soup and cooking them until they are done. Check the saz and make any necessary adjustments. If you want to enjoy this delicious Spanish soup, serve it hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Giles

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These Pepperoni 'n Cheese Crescents are a tasty and simple snack or starter. You'll be able to satisfy your hunger with this tasty crescent roll filled with pepperoni and gooey cheese.

Ingredients: 1 package refrigerated crescent roll dough. 16 slices pepperoni. 4 slices provolone cheese, halved. 1 tablespoon grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/4 cup marinara sauce, for dipping optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Take the crescent roll dough out of the package and cut it into 8 triangles. On each triangle, put two pepperoni slices and half a provolone cheese slice. From the wide end, roll up the triangles to make crescents. Place the crescents on a baking sheet that has been lined with parchment paper. Grate the Parmesan cheese and mix it with the garlic powder and dried oregano in a small bowl. Spread the Parmesan mix on top of the crescents. After the oven is hot, bake for 10 to 12 minutes, or until golden brown and fully cooked. Serve hot, and if you want, you can dip them in marinara sauce. Have fun with your Crescents of Pepperoni and Cheese!

Prep Time: 15 minutes

Cook Time: 10 minutes

Marcus Sheppard