James W Cole

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[jameswcole]

Enjoy the tastes of summer with this Heirloom Tomato Caprese Burger with Balsamic Aioli. It has savory balsamic aioli on top of juicy grilled burgers and classic Caprese salad ingredients.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices mozzarella cheese. 2 large heirloom tomatoes, sliced. 1/2 cup fresh basil leaves. 1/4 cup balsamic vinegar. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 tsp dried thyme. Salt and pepper to taste. Olive oil for grilling.

Instructions: Warm up the grill over medium-high heat. Balsamic vinegar should be cooked slowly in a small saucepan over low heat for about 5 minutes, or until it gets thick. Leave to cool. For the aioli, put mayonnaise, minced garlic, and dried thyme in a bowl and mix them together. Blend well and put in the fridge. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. Spread olive oil on the burger patties and cook them on the grill for four to five minutes on each side, or until they're done the way you like them. Add a slice of mozzarella cheese to each patty and let it melt in the last minute of grilling. Warm up the burger buns on the grill while the burgers are cooking. Spread the balsamic aioli on the bottom half of each bun before putting the burgers together. On top of the aioli, put a slice of grilled heirloom tomato. Then, add a burger patty with melted cheese. Pour the less strong balsamic vinegar over the fresh basil leaves. Add the other half of the burger bun on top, and if you need to, use a toothpick to hold it in place. Right away, serve the Heirloom Tomato Caprese with Balsamic Aioli Burger. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

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[jameswcole]

With this cool iced coffee recipe, you can enjoy the perfect mix of rich mocha and creamy coconut. On a warm day, it's a great treat for coffee lovers.

Ingredients: 1 cup brewed coffee, cooled. 1/2 cup coconut milk. 2 tablespoons chocolate syrup. 1 tablespoon sugar. Ice cubes. Whipped cream optional. Shredded coconut for garnish optional.

Instructions: Put the cooled brewed coffee, coconut milk, chocolate syrup, and sugar in a glass. Mix it well and make sure the sugar is gone by stirring it. Fill the glass with ice cubes. If you want, you can add whipped cream on top and shredded coconut on top. Enjoy your tasty Mocha Coconut Iced Coffee after you stir it!

Prep Time: 5 minutes

Cook Time: 0 minutes

rehan qayoom

[jameswcole]

A delightful combination of flavors, this Orange and Lemongrass Shrimp Stir-Fry has juicy shrimp, colorful bell peppers, and the fragrant essence of lemongrass. This quick and simple stir-fry dish gets a sweet and tangy boost from the zesty orange sauce.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons vegetable oil. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 stalks lemongrass, finely chopped. 1 tablespoon fresh ginger, minced. 1/2 cup orange juice. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon cornstarch. Salt and pepper to taste. Sesame seeds for garnish. Cooked rice for serving.

Instructions: To make the sauce, combine the orange juice, soy sauce, honey, and cornstarch in a small bowl. Put aside. Heat the vegetable oil in a big skillet or wok over high heat. Stir-fry the ginger, garlic, and lemongrass in the heated oil for one to two minutes, or until aromatic. When the shrimp are pink and opaque, add them to the skillet and stir-fry them for two to three minutes. After taking the shrimp out of the skillet, set it aside. If necessary, add extra oil to the same skillet before adding the onion and bell pepper slices. Stir-fry them for 34 minutes, or until they begin to get tender but not mushy. After the cooked shrimp are back in the skillet, cover everything with the prepared orange sauce. Stir-fry the ingredients for a further one to two minutes, or until the sauce thickens and covers them. To taste, add salt and pepper for seasoning. Take off the heat. Present the Shrimp with Orange and Lemongrass. Over cooked rice, stir-fry until hot. Add sesame seeds as a garnish and savor!

Prep Time: 15 minutes

Cook Time: 15 minutes

wiseyoungman2

[jameswcole]

Indulge in the Paleo-friendly version of classic chocolate chip cookies with these cookie sticks. They are gluten-free, grain-free, dairy-free, and perfect for satisfying your sweet cravings while adhering to a paleo lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips. 1/4 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt. In a separate bowl, whisk together melted coconut oil, maple syrup, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Fold in the dairy-free chocolate chips and chopped walnuts, if using. Take small portions of the dough and shape them into stick-like shapes on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the cookie sticks turn golden brown around the edges. Remove from the oven and let them cool on the baking sheet for a few minutes. Transfer the cookie sticks to a wire rack to cool completely. Enjoy your Paleo Chocolate Chip Cookie Sticks as a delicious gluten, grain, and dairy-free treat!

Prep Time: 15 minutes

Cook Time: 15 minutes

bude motorclub

[jameswcole]

This Shrimp, Egg, and Dill Smorrebrod is a delightful open-faced sandwich that combines the flavors of tender shrimp, creamy eggs, and aromatic dill. It's perfect for a light lunch or as an appetizer for any occasion.

Ingredients: 4 slices of rye bread. 200g cooked shrimp, peeled and deveined. 4 hard-boiled eggs, sliced. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon chopped fresh dill. Salt and pepper to taste. 4 lettuce leaves.

Instructions: To make the mayonnaise, mustard, and dill, mix them in a small bowl. Add pepper and salt to taste. Toast the rye bread until it turns golden brown. On each toasted slice of bread, spread the dill-mayonnaise mix out evenly. On top of each piece of bread, put a lettuce leaf. Place an equal number of hard-boiled eggs on each piece of bread and place them on top of the lettuce. Spread the cooked shrimp out evenly on top of the eggs. If you want, you can add more dill as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

r.v. de cowboys

[jameswcole]

These Cranberry Pecan Oatmeal Cookies are a delightful blend of sweet and tart flavors, with a satisfying crunch from the pecans. Perfect for any occasion, these cookies are sure to be a hit with friends and family.

Ingredients: 1 cup dried cranberries. 1 cup chopped pecans. 1 cup rolled oats. 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon salt.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Beat until well combined. Add the egg and vanilla extract to the sugar mixture. Mix until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in dried cranberries, chopped pecans, and rolled oats until evenly distributed in the dough. Scoop dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 12 minutes

senator cano

[jameswcole]

Enjoy the rich and creamy texture of this simple chicken liver mousse. There is just the right amount of brandy and garlic in this recipe, making it perfect as an appetizer or spread.

Ingredients: 400g chicken livers, trimmed. 1 onion, finely chopped. 2 cloves garlic, minced. 100g butter. 100ml heavy cream. 2 tbsp brandy. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: In a skillet, melt 50g of butter over medium heat. Add chopped onion and garlic, saut until translucent. Add chicken livers to the skillet, cook until browned but still pink inside. Pour in brandy, let it simmer for a minute. Remove skillet from heat and let it cool slightly. Transfer the mixture to a food processor. Add remaining butter and heavy cream to the food processor. Blend until smooth and creamy. Season with salt and pepper to taste. Transfer mousse into serving dishes, cover, and refrigerate for at least 2 hours. Before serving, garnish with fresh thyme leaves.

Prep Time: 15 minutes

Cook Time: 15 minutes

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[jameswcole]

Popular in East Africa, mahamri is an aromatic, mildly sweet doughnut that's great for breakfast or as a snack. It's common to pair these doughnuts with tea or a flavorful dipping sauce.

Ingredients: 2 cups all-purpose flour. 1/2 cup coconut milk. 1/4 cup sugar. 2 tablespoons melted butter. 1 teaspoon active dry yeast. 1/4 teaspoon salt. 1/4 teaspoon cardamom powder. 1/4 teaspoon nutmeg powder. Oil for frying.

Instructions: After dissolving the yeast in 1/4 cup of warm water in a small bowl, leave it for five minutes to get foamy. Mix the flour, sugar, salt, cardamom powder, and nutmeg powder together in a sizable mixing bowl. To the dry ingredients, add the melted butter, coconut milk, and yeast mixture. Well combine to create a dough. The dough should be smooth and elastic after 5-7 minutes of kneading. The dough should rest in a warm location for one hour, or until it has doubled in size. Cover the dough with a fresh kitchen towel. Punch down the dough to release the air bubbles and divide into equal portions once it has risen. Each portion should be shaped into a triangular or round doughnut that is about 1/2 inch thick. In a deep fryer or pot, bring the oil's temperature up to 350F 180C. The shaped doughnuts should be carefully lowered into the heated oil and fried, turning occasionally, until golden brown on both sides. It ought to take two to three minutes on each side. After removing the fried Mahamri doughnuts from the oil, drain the excess oil by placing them on a plate covered with paper towels. Warm Mahamri African Doughnuts should be served with your preferred sides, like tea or dipping sauce.

Prep Time: 20 minutes

Cook Time: 15 minutes

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[jameswcole]

This Crockpot Pizza Soup brings together all the flavors of a classic pizza in a comforting, hearty soup. It's packed with Italian sausage, pepperoni, bell peppers, onions, and aromatic herbs, all simmered together to perfection. Topped with gooey melted mozzarella and Parmesan cheese, it's a delightful twist on traditional pizza flavors.

Ingredients: 1 lb ground Italian sausage. 1 onion, chopped. 1 green bell pepper, chopped. 3 cloves garlic, minced. 1 28 oz can diced tomatoes. 1 6 oz can tomato paste. 4 cups chicken broth. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. 1/2 tsp dried rosemary. Salt and pepper to taste. 2 cups sliced pepperoni. 2 cups shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh basil for garnish.

Instructions: In a skillet, cook the Italian sausage until browned. Drain excess fat. Transfer the cooked sausage to the slow cooker. Add chopped onion, green bell pepper, minced garlic, diced tomatoes, tomato paste, chicken broth, dried oregano, dried basil, dried thyme, dried rosemary, salt, and pepper to the slow cooker. Stir well. Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in sliced pepperoni. Serve hot, topped with shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh basil. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

congreso

[jameswcole]

This dish is warm and comforting. It has tender beef cooked in a tasty sauce and served over egg noodles. Great for a cozy dinner with the family.

Ingredients: 2 lbs beef chuck roast, cubed. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 1 cup water. 1 tbsp Worcestershire sauce. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp paprika. Salt and pepper to taste. 12 oz wide egg noodles. 2 tbsp cornstarch. 2 tbsp water. Chopped fresh parsley for garnish.

Instructions: In a slow cooker, Instant Pot, or on the stove top, combine beef, onion, garlic, beef broth, water, Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper. For Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours until beef is tender. For Instant Pot: Seal and cook on high pressure for 30 minutes, then do a quick release. For Stove Top: Simmer covered over low heat for 2-3 hours until beef is tender. Cook the egg noodles according to package instructions. In a small bowl, mix cornstarch and water until smooth. Stir into the beef mixture to thicken the sauce. Serve beef and sauce over cooked egg noodles, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes

sui sentieri dei monti lattari

[jameswcole]

A delicious twist on the classic Reuben sandwich, these Crock Pot Reuben Brats are made with bratwurst sausages, sauerkraut, Swiss cheese, Thousand Island dressing, and chopped rye bread, slow-cooked to perfection.

Ingredients: 1 package of bratwurst sausages. 1 cup sauerkraut, drained. 1 cup shredded Swiss cheese. 1/2 cup Thousand Island dressing. 4 slices of rye bread, toasted and chopped into small pieces. 1/4 cup chopped dill pickles. 1/4 cup chopped onions. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: In a slow cooker, add the bratwurst sausages, sauerkraut, Swiss cheese, Thousand Island dressing, toasted rye bread, chopped dill pickles, chopped onions, and chopped fresh parsley. Season with salt and pepper to taste. Stir everything together until well combined. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the sausages are cooked through and the flavors have melded together. Serve the Reuben brats hot, spooning some of the sauerkraut mixture over each sausage. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

K Stevens

[jameswcole]

This garlic and herb beef tenderloin recipe is a great way to enjoy tender beef seasoned with fragrant herbs and wild mushrooms that have been roasted. The garlic in the olive oil makes the beef taste richer, and the earthy flavors of the mushrooms come out stronger in the balsamic vinegar. This dish is great for a special event or a cozy dinner at home.

Ingredients: 2 lb beef tenderloin. 4 cloves garlic, minced. 2 tbsp olive oil. 2 tsp dried thyme. 2 tsp dried rosemary. Salt and pepper to taste. 1 lb wild mushrooms, cleaned and sliced. 2 tbsp balsamic vinegar. 2 tbsp chopped fresh parsley.

Instructions: Preheat oven to 425F 220C. In a small bowl, mix together minced garlic, olive oil, thyme, rosemary, salt, and pepper. Rub the garlic and herb mixture all over the beef tenderloin. Place the seasoned beef tenderloin on a baking sheet or roasting pan. Roast the beef in the preheated oven for about 25-30 minutes or until desired doneness. While the beef is roasting, spread the sliced wild mushrooms on a separate baking sheet. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Roast the mushrooms in the oven for about 15-20 minutes, or until tender and slightly golden. Once the beef is cooked to your liking, remove it from the oven and let it rest for a few minutes before slicing. Serve the sliced beef tenderloin with the roasted wild mushrooms, garnished with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 45 minutes

mango landin

[jameswcole]

This dessert option is both delicious and healthful: Paleo Individual Apple Crisp. It has no refined sugar or grains and is made with healthy ingredients. Ideal for sating your sweet tooth without deviating from the Paleo diet.

Ingredients: 2 medium-sized apples, peeled, cored, and sliced. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup chopped pecans. 2 tablespoons coconut oil, melted. 2 tablespoons honey or maple syrup. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. A pinch of salt.

Instructions: Set the oven temperature to 175C 350F. Almond flour, coconut flour, chopped pecans, melted coconut oil, ground cinnamon, vanilla extract, and a dash of salt should all be combined in a mixing bowl. Stir until a crumbly consistency is achieved. Arrange the apple slices in a small baking dish or ramekin that is safe to use in the oven. Evenly distribute the crumbly mixture on top of the apples. Bake for about 25 to 30 minutes in a preheated oven, or until the apples are soft and the topping is golden brown. Before serving, take it out of the oven and allow it to cool slightly. Savor your Paleo Individual Apple Crisp either by itself or with a scoop of ice cream made without dairy!

Prep Time: 15 minutes

Cook Time: 25 minutes

EFE Conference

[jameswcole]

These Green Chile Cornmeal Vegan Madeleines are a delightful fusion of sweet and savory flavors. The combination of cornmeal, maple syrup, and zesty lime with the kick of green chilies creates a unique and satisfying treat for any occasion.

Ingredients: 1 cup cornmeal. 1/2 cup all-purpose flour. 1 tsp baking powder. 1/4 tsp salt. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup almond milk. 2 tbsp finely chopped green chilies. 1 tsp lime zest. 1 tbsp lime juice.

Instructions: Preheat oven to 350F 175C and grease a madeleine pan. In a mixing bowl, combine cornmeal, flour, baking powder, and salt. In another bowl, whisk together maple syrup, melted coconut oil, almond milk, chopped green chilies, lime zest, and lime juice. Gradually add wet ingredients to dry ingredients, stirring until well combined. Fill each madeleine mold with the batter. Bake for 12-15 minutes or until lightly golden around the edges. Remove from oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

fenton hall

[jameswcole]

Vegan stir-fry lovers should try the tasty and healthful Sesame Crusted Hoisin Tofu Bowls. Serve a variety of colorful vegetables with crispy tofu cubes coated in a flavorful hoisin sauce over brown rice.

Ingredients: 1 block of firm tofu, cubed. 2 tablespoons hoisin sauce. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 2 tablespoons sesame seeds. 2 cups cooked brown rice. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 carrot, julienned. 2 cloves garlic, minced. 1 tablespoon vegetable oil. Salt and pepper to taste. Green onions and sesame seeds for garnish.

Instructions: Press tofu to remove excess water and cut into cubes. In a bowl, mix hoisin sauce, soy sauce, rice vinegar, and sesame oil. Toss tofu cubes in the mixture to coat evenly. Sprinkle sesame seeds over the tofu cubes, pressing them gently to adhere. Heat vegetable oil in a pan over medium-high heat. Add tofu cubes and cook until they are golden brown and crispy, turning them occasionally. Remove from the pan and set aside. In the same pan, add minced garlic, broccoli florets, red bell pepper, and julienned carrot. Stir-fry until the vegetables are tender-crisp. Return the tofu cubes to the pan and stir-fry with the vegetables for a few minutes until everything is heated through. Season with salt and pepper to taste. Serve the sesame crusted hoisin tofu over cooked brown rice, garnished with green onions and additional sesame seeds if desired.

Prep Time: 20 minutes

Cook Time: 20 minutes

GhostPunch Studios

[jameswcole]

This no-bake cheesecake recipe makes a creamy and filling dessert that is good for people on the keto diet. You can satisfy your sweet tooth without feeling guilty with this rich and smooth treat.

Ingredients: 2 cups almond flour. 1/3 cup powdered erythritol sweetener. 1/2 cup melted butter. 16 oz cream cheese, softened. 1/2 cup powdered erythritol sweetener for filling. 1 tsp vanilla extract. 1 cup heavy whipping cream.

Instructions: In a bowl, combine almond flour, 1/3 cup powdered erythritol sweetener, and melted butter. Press the mixture into the bottom of a springform pan to form the crust. Chill in the refrigerator while preparing the filling. In another bowl, beat cream cheese, 1/2 cup powdered erythritol sweetener, and vanilla extract until smooth and creamy. In a separate bowl, whip heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread the filling evenly over the crust. Refrigerate the cheesecake for at least 4 hours or until set. Once set, remove from the springform pan and slice. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

natalja sticco

[jameswcole]

Enjoy these tasty Peach Streusel Muffins first thing in the morning. The streusel crumble on top makes them extra tasty. The peaches are ripe and sweet. It's great for breakfast or any time you want a sweet treat.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup sour cream. 2 large eggs. 1 tsp vanilla extract. 1 cup diced peaches fresh or canned. For Streusel Topping:. 1/4 cup all-purpose flour. 1/4 cup granulated sugar. 2 tbsp cold butter, cubed.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced peaches. In a small bowl, mix together the streusel topping ingredients flour, sugar, and cold butter until crumbly. Fill each muffin cup about two-thirds full with the muffin batter. Sprinkle the streusel topping evenly over each muffin. 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, then transfer them to a wire rack to cool completely. Enjoy your delicious Peach Streusel Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

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