mi chocho sin ti

[michochosinti]

These Slow Cooker Memphis BBQ Pork Pitas with Southwest Slaw are a mouthwatering combination of tender pulled pork, tangy BBQ sauce, and a refreshing slaw with a Southwestern twist. Perfect for a delicious and satisfying meal!

Ingredients: 2 pounds boneless pork shoulder. 1 cup BBQ sauce. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 6 pita bread rounds. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup mayonnaise. 1 tablespoon lime juice. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a slow cooker, combine the pork shoulder, BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Cover and cook on low for 6-8 hours or until the pork is tender and can be easily shredded with a fork. Once the pork is done, shred it using two forks and mix it with the sauce in the slow cooker. In a separate bowl, prepare the Southwest slaw by combining the shredded lettuce, diced tomatoes, diced red onion, shredded cheddar cheese, and chopped fresh cilantro. In another bowl, make the Southwest dressing by mixing sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss the slaw with the Southwest dressing until well coated. To assemble the pitas, warm the pita bread rounds in the oven or microwave, then fill each pita with a generous portion of the BBQ pulled pork and top it with the Southwest slaw. Serve immediately and enjoy!

Anderson C

[michochosinti]

This hearty and comforting beef stew is perfect for chilly fall days. The slow cooker method allows the flavors to meld together beautifully, resulting in a delicious meal that the whole family will love.

Ingredients: 2 lbs beef stew meat, cubed. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1 tsp paprika. 1 onion, chopped. 3 cloves garlic, minced. 4 carrots, sliced. 4 potatoes, diced. 3 cups beef broth. 2 tbsp tomato paste. 1 tsp Worcestershire sauce. 1 bay leaf.

Instructions: Add the beef stew meat to a bowl and coat it with flour, salt, pepper, and paprika. Put the onion, garlic, carrots, potatoes, and meat that has been coated into the slow cooker. Mix beef broth, tomato paste, and Worcestershire sauce in a different bowl using a whisk. Pour over the things that are in the slow cooker. Add the bay leaf to the crock pot. Turn the heat to low and cook for 8 hours or high for 4 hours, until the vegetables are soft and the beef is cooked all the way through. Enjoy while hot!

Vincent G

[michochosinti]

This Honeycrisp Apple & Broccoli Salad is a delightful blend of crisp Honeycrisp apples, tender broccoli florets, and a sweet-tangy dressing. With the addition of dried cranberries, sliced almonds, and feta cheese, it's a refreshing and nutritious salad that's perfect for any occasion.

Ingredients: 2 Honeycrisp apples, thinly sliced. 2 cups broccoli florets, blanched and cooled. 1/2 cup dried cranberries. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup red onion, finely chopped. 2 tablespoons olive oil. 2 tablespoons honey. 1 tablespoon apple cider vinegar. Salt and pepper to taste.

Instructions: Sliced Honeycrisp apples, broccoli florets that have been blanched, dried cranberries, sliced almonds, crumbled feta cheese, and chopped red onion should all be put in a large bowl. Take a different small bowl and mix the honey, apple cider vinegar, and olive oil with a whisk. Add pepper and salt to taste. Pour the dressing over the salad ingredients and mix them all together until they are well covered. Put the Honeycrisp Apple and Broccoli Salad in the fridge for at least 30 minutes to let the flavors mix. Enjoy! Serve cold.

Stanley

[michochosinti]

Enjoy a new take on the classic Caesar salad with the taste of grilled meat. It's great as a side dish or a quick meal.

Ingredients: 2 hearts of romaine lettuce, halved. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup Caesar dressing. 1/2 cup croutons. 1/4 cup grated Parmesan cheese. 1 lemon, cut into wedges.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the romaine lettuce and brush the cut sides with olive oil. Put the lettuce halves on the grill with the cut side down. Grill for two to three minutes, or until grill marks show up and the lettuce starts to wilt a bit. Carefully flip the lettuce halves over and grill for another two to three minutes on the other side. Take the grilled lettuce off the grill and put it on a platter to serve. Put Caesar dressing on top of the grilled lettuce. Grate some Parmesan cheese and croutons on top. Put lemon wedges next to the Grilled Caesar Salad so that you can squeeze them over the salad before you eat it.

Liam

[michochosinti]

Dragon Roll is a popular sushi roll featuring a combination of fresh seafood and creamy avocado. It gets its name from the dragon-like appearance created by the sliced avocado and shrimp on top of the roll. This recipe provides a step-by-step guide to making this delicious and visually appealing sushi roll at home.

Ingredients: 1 cup sushi rice. Nori sheets. Soy sauce. Wasabi. 1 avocado, sliced. 1 cucumber, julienned. 4 ounces cooked shrimp, sliced. 4 ounces cooked crabmeat. 1 tablespoon mayonnaise. Sesame seeds.

Instructions: Cook sushi rice according to package instructions and let it cool. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of rice on the nori, leaving a small border around the edges. Place avocado slices, cucumber, shrimp, and crabmeat in a line along the center of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with water. Mix mayonnaise with a little bit of wasabi to taste, then drizzle it over the roll. Sprinkle sesame seeds over the roll for garnish. Slice the roll into bite-sized pieces using a sharp knife. Serve with soy sauce and extra wasabi on the side.

Miranda

[michochosinti]

These Italian Style Meatball Kabobs are a tasty take on regular kabobs. They are made with homemade meatballs that have been seasoned with Italian herbs and spices and served with brightly colored vegetables. It's great for a summer barbecue or a dinner during the week.

Ingredients: 1 pound ground beef. 1/2 pound ground pork. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes optional. 1 bell pepper, cut into chunks. 1 red onion, cut into chunks. 1 zucchini, sliced. 8 wooden skewers, soaked in water.

Instructions: In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, egg, salt, black pepper, garlic powder, dried oregano, and red pepper flakes if desired. Mix until well combined. Take small portions of the meat mixture and shape them into meatballs, about 1 inch in diameter. Thread the meatballs, bell pepper chunks, red onion chunks, and zucchini slices alternately onto the soaked wooden skewers, creating kabobs. Preheat your grill to medium-high heat and lightly oil the grates. Grill the Italian-style meatball kabobs for about 12-15 minutes, turning occasionally, until the meatballs are cooked through and have a nice char on the outside. Serve the kabobs hot, garnished with additional grated Parmesan cheese and chopped parsley if desired. Enjoy your delicious Italian Style Meatball Kabobs!

Kim

[michochosinti]

This Greek Salad is a refreshing and healthy option that's packed with flavor. It's perfect for a quick and satisfying meal or as a side dish for your favorite protein. The combination of crisp cucumbers, juicy tomatoes, briny olives, and creamy feta cheese is sure to make you crave your greens!

Ingredients: 2 cups diced cucumbers. 2 cups diced tomatoes. 1/2 cup diced red onion. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup crumbled feta cheese. 1/4 cup fresh parsley, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and black pepper to taste.

Instructions: In a large salad bowl, combine diced cucumbers, tomatoes, red onion, Kalamata olives, and crumbled feta cheese. In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Pour the dressing over the salad ingredients in the large bowl. Toss everything together until well combined. Sprinkle fresh parsley on top for garnish. Serve immediately and enjoy!

Roaming Rhonda

[michochosinti]

This Margherita Pizza Pasta combines the flavors of a classic Margherita pizza with the comfort of pasta, creating a quick and easy dinner option that's sure to please everyone.

Ingredients: 8 oz penne pasta. 2 cups cherry tomatoes, halved. 1 cup fresh basil leaves, torn. 8 oz fresh mozzarella cheese, diced. 2 cloves garlic, minced. 1/4 cup olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add cherry tomatoes to the skillet and cook until they start to soften, about 3-4 minutes. Add cooked penne pasta to the skillet and toss to combine with the tomatoes and garlic. Remove skillet from heat and add torn basil leaves and diced mozzarella. Season with salt and pepper to taste. Toss everything together until the cheese begins to melt and coats the pasta evenly. Serve hot, garnished with grated Parmesan cheese. Enjoy your delicious Margherita Pizza Pasta!

Ava Bryan

[michochosinti]

Instant Pot mashed potatoes are quick and easy to make, and they taste great.

Ingredients: 5 large potatoes, peeled and cubed. 1 cup water. 1/2 cup milk. 4 tablespoons unsalted butter. Salt and pepper to taste.

Instructions: Put the potatoes into the Instant Pot after peeling and cutting them into cubes. Fill the Instant Pot with one cup of water. Close the lid and turn the valve so that it seals. Set the timer for 8 minutes on high pressure. Do a quick release after the cooking cycle is over. Get rid of any extra water in the Instant Pot. Put butter and milk into the potatoes. With a potato masher, mash the potatoes until they are smooth and creamy. Add pepper and salt to taste. Enjoy while hot!

Arnold M

[michochosinti]

A refreshing blend of cherry vodka, mint, and cherry juice topped with fizzy club soda, perfect for a refreshing sip on a warm day.

Ingredients: 1.5 oz cherry vodka. 4-6 fresh mint leaves. 0.5 oz simple syrup. 2 oz cherry juice. Club soda, to top. Cherries and mint sprig, for garnish.

Instructions: In a cocktail shaker, muddle fresh mint leaves with simple syrup. Add cherry vodka and cherry juice to the shaker. Shake well with ice. Strain into a glass filled with ice. Top with club soda. Garnish with cherries and a mint sprig.

Valerie Gould

[michochosinti]

These vegan pumpkin black bean burgers are hearty, flavorful, and packed with nutrients. They make a delicious and satisfying meal for vegans and non-vegans alike.

Ingredients: 1 cup canned black beans, drained and rinsed. 1 cup cooked quinoa. 1 cup pumpkin puree. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon ground flaxseed. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Oil for frying.

Instructions: In a large bowl, mash the black beans with a fork or potato masher. Add cooked quinoa, pumpkin puree, breadcrumbs, onion, garlic, ground flaxseed, cumin, smoked paprika, salt, and pepper. Mix until well combined. Form the mixture into burger patties. Heat oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and heated through. Serve the pumpkin black bean burgers on buns with your favorite toppings.

Jenna Stuart

[michochosinti]

This smoothie is a great way to get your protein fix while enjoying the rich flavors of chocolate and peanut butter.

Ingredients: 1 ripe banana. 1 cup unsweetened almond milk. 1 scoop chocolate protein powder. 2 tablespoons peanut butter. 1 tablespoon cocoa powder. 1/2 teaspoon vanilla extract. 1 tablespoon honey optional. 1 cup ice cubes.

Instructions: Putting everything into a blender. Mix until it's creamy and smooth. Check the sweetness and add honey if you want to. Put it in a glass and enjoy!

Tania

[michochosinti]

Enjoy the smoky flavors of curry-infused cauliflower, grilled to perfection in convenient foil packets. The addition of a tangy yogurt sauce enhances the overall experience, making it a delightful vegan barbecue option for any gathering.

Ingredients: 1 large cauliflower, cut into florets. 1 red onion, thinly sliced. 2 bell peppers, sliced. 3 tbsp olive oil. 2 tbsp curry powder. 1 tsp cumin. 1 tsp smoked paprika. Salt and pepper to taste. 1 cup cherry tomatoes, halved. Fresh cilantro for garnish. Aluminum foil for packets.

Instructions: Preheat the grill to medium-high heat. In a large bowl, combine cauliflower florets, sliced red onion, and bell peppers. In a small bowl, whisk together olive oil, curry powder, cumin, smoked paprika, salt, and pepper. Drizzle the spice mixture over the cauliflower mixture and toss until evenly coated. Divide the cauliflower mixture among several sheets of aluminum foil, creating packets. Place cherry tomato halves on top of each packet and seal tightly. Grill the packets for 15-20 minutes, turning halfway through, or until cauliflower is tender. Carefully open the packets and transfer the grilled contents to a serving dish. Garnish with fresh cilantro and serve with yogurt sauce. For the yogurt sauce: Mix vegan yogurt with a pinch of curry powder and cumin. Serve alongside the grilled cauliflower packets.

Rachel G

[michochosinti]

You can enjoy the sweet and savory tastes of Teriyaki Chicken Kabobs with a hint of garlic and ginger. It's perfect for a quick and tasty grill meal.

Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes. 1/2 cup teriyaki sauce. 1/4 cup soy sauce. 2 tablespoons honey. 1 teaspoon minced garlic. 1 teaspoon grated ginger. 1 bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 1 zucchini, sliced into rounds. Wooden skewers, soaked in water for 30 minutes.

Instructions: Put honey, garlic, ginger, teriyaki sauce, and soy sauce in a bowl. This is the marinade. Put the chicken cubes in a bag or container that can be closed again and again, and pour the marinade over them. Put the lid on and put it in the fridge for at least 30 minutes. For the best results, marinate it overnight. Warm up the grill over medium-high heat. Putting the chicken that has been marinated, bell pepper, red onion, and zucchini on the soaked wooden skewers one after the other. Turn the kabobs over every so often and baste them with the rest of the marinade for 10 to 15 minutes, or until the chicken is cooked through and the vegetables are soft. If you want, you can serve it hot with sesame seeds and chopped green onions on top.

Alice

[michochosinti]

This apple and rhubarb bizcocho is a sweet and juicy treat that combines the crispness of the apples with the sour taste of the rhubarb. This is a great treat to enjoy at any time of the day, whether it's as a dessert or with a cup of coffee.

Ingredients: 3 manzanas verdes, peladas y cortadas en cubos. 1 taza de arndanos frescos. 1 taza de harina de trigo. 1/2 taza de azcar. 1/4 taza de mantequilla derretida. 2 huevos. 1 cucharadita de polvo de hornear. 1 cucharadita de extracto de vainilla. 1/2 cucharadita de canela molida. Una pizca de sal.

Instructions: Precalienta el horno a 180C 350F y engrasa un molde para tartas. En un tazn grande, mezcla la harina, el azcar, el polvo de hornear, la canela y la sal. En otro tazn, bate los huevos con la mantequilla derretida y el extracto de vainilla. Agrega los ingredientes hmedos a los secos y mezcla hasta que estn bien combinados. Incorpora las manzanas cortadas y los arndanos a la mezcla. Vierte la mezcla en el molde para tartas y extindela uniformemente. Hornea durante 40-45 minutos o hasta que est dorado y al insertar un palillo en el centro, salga limpio. Deja enfriar antes de cortar en porciones y servir.

Brittany Hunt

[michochosinti]

These Plantain Black Bean BBQ Wraps taste great and feel great too. The grilled plantains give the dish a sweet and savory base, and the BBQ black beans make it taste rich and smoky. These wraps are a filling and tasty vegan meal choice. They come with creamy avocado, crisp lettuce, and tangy red onion on top.

Ingredients: 2 ripe plantains, peeled and sliced lengthwise. 1 can black beans, drained and rinsed. 1/2 cup BBQ sauce. 1 avocado, sliced. 1 cup shredded lettuce. 1/4 cup chopped red onion. 4 whole wheat tortillas.

Instructions: Set the grill or grill pan over medium-high heat to heat it up. Plantain slices should be grilled for two to three minutes on each side, or until they get grill marks and are soft. On medium heat, warm the black beans and BBQ sauce in a small saucepan until they are fully mixed. Just give the tortillas a quick 30 second grill time on each side. To make the wraps, put some BBQ black beans on each tortilla and then add grilled plantains, avocado slices, shredded lettuce, and chopped red onion. Roll the tortilla up tight to make a wrap. Fold the sides in. Serve right away and enjoy!

Jacob Compton

[michochosinti]

These Cake Pop Cupcakes on a Stick transform regular cupcakes into a delightful and portable treat. These vibrant and mouthwatering treats are ideal for gatherings and events, and they will delight both children and adults.

Ingredients: 1 box of your favorite cake mix. 1 cup frosting any flavor. 1 package candy melts assorted colors. Cake pop sticks.

Instructions: Bake the cake as directed on the package, then allow it to cool fully. In a large bowl, crumble the cooled cake into fine crumbs. Mix the frosting thoroughly with the cake crumbs after adding it. Form tiny portions into cake balls by scooping them out. Put them on a tray with linings. After placing a cake pop stick inside each ball of cake, freeze it for fifteen minutes. Melt the candy melts according to the directions on the package. To ensure an even coat, dip each cake pop into the melted candy coating. Let extra coating fall off. If desired, garnish with candy melts in contrasting colors or sprinkles. Reposition the decorated cake pops onto the tray and allow them to fully solidify. Your delicious Cake Pop Cupcakes on a Stick are ready to be served. Enjoy!

Teagan Warren