this is a torch song

[marysuepoots]

These fresh vegetable spring rolls are full of bright flavors and colors, making them a great snack or light meal. They are healthy and filling because they are full of crunchy vegetables and herbs. They're also fun to make and even more fun to eat!

Ingredients: 8 rice paper wrappers. 2 cups shredded lettuce. 1 cup shredded carrots. 1 cucumber, julienned. 1 bell pepper, thinly sliced. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. 1 avocado, sliced.

Instructions: Spread warm water out in a small dish. For about 5 to 10 seconds, dip one rice paper wrapper into the water until it softens. On a clean surface, put the softened wrapper. Put avocado, bell pepper, lettuce, carrots, mint, cilantro, peanuts, and bell pepper in the middle of the wrapper. Fold the sides of the wrapper over the filling, and then roll it up tight from the bottom to cover it all. Do it again with the rest of the ingredients. Put it out right away with your favorite sauce for dipping.

Alex Cooks

[marysuepoots]

A comforting and nourishing chicken and rice soup made quickly in the Instant Pot. Perfect for a cozy meal in just 30 minutes!

Ingredients: 1 lb chicken breast, diced. 1 cup carrots, sliced. 1 cup celery, diced. 1 cup onion, chopped. 1 cup rice. 4 cups chicken broth. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Set Instant Pot to saut mode and heat olive oil. Add diced chicken breast and cook until browned. Add minced garlic, chopped onion, sliced carrots, and diced celery. Saut for 2-3 minutes. Pour in chicken broth and stir in rice, dried thyme, dried rosemary, salt, and pepper. Close the Instant Pot lid and set to manual high pressure for 8 minutes. Once the cooking cycle is complete, allow for natural pressure release for 5 minutes before performing a quick release. Open the lid, stir the soup, and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Isaac Weber

[marysuepoots]

A tasty burger with a beef patty, crispy bacon, a fried egg, cheddar cheese, and more, all on a toasted English muffin. It's based on the flavors of a traditional Full English Breakfast.

Ingredients: 1 beef burger patty. 2 slices of bacon. 1 egg. 1 slice of cheddar cheese. 1 English muffin. 1 tomato slice. 1 lettuce leaf. Salt and pepper to taste. Butter for cooking. Ketchup and/or HP sauce optional.

Instructions: In a pan, cook the bacon until it's nice and brown. Take it out and set it aside. Melt some butter in the same pan and fry the egg until it's done the way you like it. Add pepper and salt. Put away. Add salt and pepper to the beef patty. It should be cooked in the pan until it's done the way you like it. Place the slice of cheddar cheese on top and put the lid on top until the cheese melts. Take it off the heat. In a pan or toaster, toast the English muffin halves until they are just barely browned. Put the burger together: Cover the bottom half of the English muffin with lettuce. Put the cooked beef patty on top of the cheese that has melted. Add the fried egg and then the crispy bacon to the patty. Put a tomato slice and the other half of the English muffin on top of it. If you want, you can serve the Full English Breakfast Cheeseburger hot with ketchup and/or HP sauce.

Annie L

[marysuepoots]

Savor the deep, smokey flavor of this incredible recipe for grilling butterflied pork loin. Grilling enthusiasts love this meat because the marinade gives it the ideal balance of savory and spicy flavors.

Ingredients: 1 whole pork loin, butterflied. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 3 cloves garlic, minced. 1 tablespoon smoked paprika. 1 tablespoon brown sugar. 1 teaspoon black pepper. 1 teaspoon dried thyme. 1/2 teaspoon cayenne pepper.

Instructions: Set the temperature of your smoker to 225F 107C. To make the marinade, combine the olive oil, soy sauce, Dijon mustard, smoked paprika, minced garlic, brown sugar, cayenne pepper, black pepper, and dried thyme in a bowl. Pour the marinade over the butterflied pork loin that has been placed in a large plastic bag that can be sealed. To guarantee even marinating, seal the bag and place it in the refrigerator for at least four hours or overnight, turning it occasionally. While you set up the smoker, take the pork loin out of the refrigerator and allow it to come to room temperature. After the marinated pork loin has reached an internal temperature of 145F 63C, place it on the smoker grate and smoke it for two to three hours, basting it every hour with marinade. After it's finished, take the pork loin out of the smoker and give it ten minutes to rest before slicing. Cut the succulent pork loin into slices and present it alongside your preferred side dishes.

Elle

[marysuepoots]

With just 10 minutes of work, you can make delicious Enchiladas with shredded chicken or Pork Carnitas that you have leftover. If you want a quick and tasty dinner, these enchiladas with cheese and spices are perfect.

Ingredients: 2 cups cooked pork carnitas or substitute with shredded chicken. 1 cup shredded cheddar cheese. 1 cup shredded monterey jack cheese. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies, drained. 8 small flour tortillas. Chopped fresh cilantro, for garnish. Sour cream, for serving optional.

Instructions: Preheat the oven to 375F 190C. In a large bowl, combine the cooked pork carnitas or shredded chicken with half of the cheddar cheese and half of the monterey jack cheese. Warm the tortillas in the microwave for about 20 seconds to make them pliable. Spoon the pork mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish. In a small bowl, mix the red enchilada sauce with the diced green chilies. Pour the sauce mixture evenly over the rolled tortillas. Sprinkle the remaining cheddar and monterey jack cheese over the top of the enchiladas. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Garnish with chopped cilantro and serve hot. Optionally, add a dollop of sour cream on each serving. Enjoy these quick and delicious Pork Carnitas Enchiladas for a flavorful and satisfying meal in just 10 minutes of prep time!

Briana

[marysuepoots]

Some fragrant spices and creamy coconut milk are used to make this quick and tasty chicken curry, which is served over fluffy rice.

Ingredients: 2 chicken breasts, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 400ml coconut milk. 2 tablespoons curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 tablespoon vegetable oil. Salt and pepper to taste. Cooked rice, for serving. Fresh cilantro, for garnish.

Instructions: In a large skillet, heat vegetable oil over medium heat. Add diced chicken breasts and cook until browned, about 5 minutes. Add chopped onion and minced garlic, cook until softened, about 3 minutes. Stir in curry powder, turmeric powder, and cumin powder, cook for 1 minute until fragrant. Pour in coconut milk, season with salt and pepper, and bring to a simmer. Simmer for 10-15 minutes until the sauce thickens and the chicken is cooked through. Serve hot over cooked rice, garnished with fresh cilantro. Enjoy your delicious chicken curry!

Cory

[marysuepoots]

Indulge in the rich and comforting flavors of chocolate and gingerbread with this moist and decadent bundt cake. It's the perfect treat for holidays and special occasions.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 teaspoons baking soda. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 cup molasses. 1 cup hot water. 1 cup semisweet chocolate chips. 1 tablespoon powdered sugar for dusting.

Instructions: Set the oven temperature to 175C 350F. Grease and dust a pan for bundt cakes. Mix the flour, baking soda, cocoa powder, ground ginger, ground cinnamon, ground cloves, and salt in a medium-sized bowl. Put aside. Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, beating until each is thoroughly mixed in before adding the next. Add the molasses and stir until thoroughly mixed. Add the dry ingredients to the wet mixture gradually, starting and ending with the dry ingredients and alternating with the hot water. Blend the batter until it's smooth. Add the semisweet chocolate chips and mix well. After filling the bundt cake pan with batter, level the top. A toothpick inserted into the center should come out clean after 45 to 50 minutes of baking. After letting the cake cool in the pan for ten minutes, turn it over and let it cool completely on a wire rack. After the cake has cooled, sprinkle powdered sugar on top. Enjoy your delectable Chocolate Gingerbread Bundt Cake after slicing and serving!

Norah Ashley

[marysuepoots]

This veggie sandwich is tasty and good for you because it has fresh veggies and creamy hummus. Great for a quick and filling meal.

Ingredients: 2 slices of whole grain bread. 1/4 cup hummus. 1/2 avocado, sliced. 1/4 cup cucumber, thinly sliced. 1/4 cup carrot, shredded. 1/4 cup red bell pepper, thinly sliced. 1/4 cup lettuce leaves. Salt and pepper to taste.

Instructions: Put hummus on one piece of bread. On top of the hummus, put slices of avocado, cucumber, carrot, and red bell pepper. On the other piece of bread, put lettuce leaves. Add as much salt and pepper as you like. Put the two slices together to make a sandwich. If you want, you can cut it in half diagonally. Serve right away.

Dana

[marysuepoots]

These lentil and rice burritos with caramelized onions are a filling and nutritious lunch that combine the flavors of the Middle East and Mexican cuisines in a delicious way.

Ingredients: 1 cup lentils, rinsed. 1 cup basmati rice. 2 large onions, thinly sliced. 3 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon coriander. 1/2 teaspoon cinnamon. Salt and pepper to taste. 4 large tortillas. 1/2 cup tahini sauce. Fresh parsley, chopped, for garnish.

Instructions: Cook lentils according to package instructions until tender. Drain any excess water. In a separate pot, cook basmati rice according to package instructions. In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, stirring occasionally. Add cooked lentils and rice to the skillet with caramelized onions. Sprinkle cumin, coriander, cinnamon, salt, and pepper. Mix well and cook for an additional 5 minutes. Warm tortillas in a dry pan or microwave according to package instructions. Spread a generous portion of the lentil and rice mixture onto each tortilla. Drizzle tahini sauce over the filling, and sprinkle chopped fresh parsley on top. Fold the sides of the tortilla in and roll it up to form a burrito. Serve warm and enjoy your Middle Eastern Lentil Rice Burritos!

Jake