Eye of The Eagle

[nccu]

These Chocolate Chip Greek Yogurt Pancakes are a tasty and healthy way to start the day. The Greek yogurt gives it a creamy texture and a sour taste, and the chocolate chips make it taste sweet and rich. Have a stack of these pancakes for a tasty start to your day!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup Greek yogurt. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. Butter or oil for cooking.

Instructions: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the Greek yogurt, milk, egg, and vanilla extract. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the chocolate chips into the pancake batter. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to grease the surface. Pour 1/4 cup portions of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip the pancakes and cook until golden brown on both sides. Remove the pancakes from the skillet and keep them warm. Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed. Serve the Chocolate Chip Greek Yogurt Pancakes hot with your favorite toppings, such as maple syrup, fresh fruit, or additional chocolate chips.

Prep Time: 15 minutes

Cook Time: 15 minutes

Amy C

[nccu]

Create the ultimate BBQ feast with a variety of meats and grilled vegetables, all seasoned to perfection. This grilling station setup is perfect for a summer gathering or any occasion that calls for delicious, smoky flavors.

Ingredients: 4 lbs of beef brisket. 2 racks of baby back ribs. 16 chicken wings. 1 package of sausages. 4 ears of corn, husked. 2 large red onions, sliced. 2 bell peppers, sliced. 1 cup of barbecue sauce. 1/2 cup of olive oil. 1/4 cup of dry rub seasoning. Salt and pepper to taste. Wood chips for smoking. Buns for serving. Fresh herbs for garnish.

Instructions: Get your smoker or grill hot, about 225F 107C. Season the beef brisket with dry rub and let it sit for at least an hour. Putting the brisket and ribs on the smoker and adding wood chips will make them taste even better. For six to eight hours, smoke. Add salt and pepper to chicken wings and sausages. Grill until everything is done and a little charred. Use olive oil to coat the corn, onions, and bell peppers. Grill the food until it's soft and caramelized. For a tasty glaze, baste meats with barbecue sauce in the last hour of cooking. Before cutting, let the meats rest for 15 minutes. Put meat on buns and top with grilled vegetables and fresh herbs.

Prep Time: 30 minutes

Cook Time: 6-8 hours

Sofia L

[nccu]

These vegan chocolate crunch bars are a delightful, gluten-free, and no-added-sugar treat perfect for satisfying your sweet cravings. They're easy to make and packed with wholesome ingredients.

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup almond butter. 1/4 cup pure maple syrup. 1/4 cup unsweetened cocoa powder. 1/4 cup unsweetened shredded coconut. 1/4 cup crushed gluten-free rice crisps. 1/4 cup chopped nuts e.g., almonds or walnuts. 1/4 cup dairy-free chocolate chips. 1 tsp vanilla extract. A pinch of salt.

Instructions: Put almond butter, maple syrup, cocoa powder, and vanilla extract in a large bowl. Mix until it's smooth. Gluten-free rolled oats, coconut shreds, rice crisps, nuts, and a pinch of salt should all be put in the bowl. Make sure that everything is well mixed. Put parchment paper around the edges of an 8x8-inch baking pan, leaving some overhang on the sides to make it easy to take off. Put the mixture into the pan that has been prepared. Use a spatula or your hands to press it down evenly. Put dairy-free chocolate chips on top and gently press them into the mix. Put the mix in the fridge for at least an hour, or until it sets and becomes firm. When the bars are set, use the extra parchment paper to lift them out of the pan and set them on a cutting board. Cut into bars of any size you want. Enjoy your vegan chocolate crunch bars!

Prep Time: 15 minutes

Cook Time: 0 minutes

Gerald Cook

[nccu]

Tender and flavorful pulled pork cooked low and slow in a crock pot, perfect for sandwiches or served over rice.

Ingredients: 3 lbs pork shoulder, trimmed of excess fat. 1 cup BBQ sauce. 1/2 cup chicken broth. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 tablespoon Worcestershire sauce. 1 tablespoon mustard. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a bowl, mix together BBQ sauce, chicken broth, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper. Place pork shoulder in the slow cooker and pour the sauce mixture over it. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the pork is very tender and easily shreds with a fork. Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the remaining sauce. Let it cook for an additional 30 minutes to absorb the flavors. Serve the pulled pork on buns or over rice, topped with additional BBQ sauce if desired.

Prep Time: 15 minutes

Cook Time: 480 minutes

Bernard C

[nccu]

Experience the distinct flavors and textures of prime, dry-aged, and grass-fed beef in this side by side taste test. Each steak is prepared simply to allow the unique qualities of the beef to shine through.

Ingredients: 3 prime beef steaks e.g., ribeye. 3 dry-aged beef steaks e.g., striploin. 3 grass-fed beef steaks e.g., sirloin. Salt and pepper to taste. Olive oil for cooking.

Instructions: After taking the steaks out of the fridge, let them sit out for 30 minutes to warm up. Set a grill or frying pan on high heat to get it ready. On both sides of each steak, sprinkle a lot of salt and pepper. Add a little olive oil to each steak to keep them from sticking. Grill or pan-sear the prime beef steaks for four to five minutes on each side for medium-rare, or until done to your liking. Do the same thing again with the dry-aged and grass-fed steaks. Take the steaks off the heat after they're done cooking and let them rest for 5 minutes. Cut each steak against the grain into thin slices. Put the slices on a platter and write the name of each type of beef on it. Serve right away and enjoy the taste test!

Prep Time: 10 minutes

Cook Time: 20 minutes

Tommy S

[nccu]

Enjoy the rich, smoky flavor of these BBQ ribs, perfectly seasoned and slow-cooked to perfection in a smoker. A true delight for barbecue enthusiasts!

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup BBQ sauce.

Instructions: Remove the membrane from the back of the ribs. In a bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the dry rub generously over both sides of the ribs. Preheat the smoker to 225F 107C. Place the ribs in the smoker and smoke for 3 hours. After 3 hours, baste the ribs with BBQ sauce and continue smoking for an additional 30 minutes. Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve with extra BBQ sauce on the side.

Prep Time: 15 minutes

Cook Time: 210 minutes

Eugene Short

[nccu]

Smoked trout, crisp vegetables, and a zesty dressing come together in this salad to make it both refreshing and healthy.

Ingredients: 200g smoked trout fillet. 2 cups mixed salad greens. 1/4 cup cherry tomatoes, halved. 1/4 cup sliced cucumber. 2 tablespoons sliced red onion. 2 tablespoons chopped fresh dill. 2 tablespoons extra virgin olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and fresh dill. Break the smoked trout fillet into bite-sized pieces and add to the salad mixture. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Toss gently until everything is evenly coated. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Nicole

[nccu]

A classic lunchtime favorite, these chicken salad sandwiches have soft shredded chicken mixed with creamy mayo, crunchy celery, tangy red onion, and fresh parsley. Any day of the week, you can eat them for lunch on your favorite bread with crisp lettuce.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup mayonnaise. 1/4 cup chopped celery. 1/4 cup chopped red onion. 2 tablespoons chopped fresh parsley. 1 tablespoon lemon juice. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 slices bread of your choice. Lettuce leaves, for serving.

Instructions: In a large bowl, combine shredded chicken, mayonnaise, celery, red onion, parsley, lemon juice, garlic powder, salt, and pepper. Mix until well combined and evenly coated. Toast bread slices lightly if desired. Place lettuce leaves on four bread slices. Top with generous amounts of chicken salad mixture. Cover with remaining bread slices to form sandwiches. Slice sandwiches in half if desired and serve immediately.

Prep Time: 15 minutes

Cook Time: 0 minutes

Anthony

[nccu]

This Instant Pot Sesame Chicken is a delicious and Paleo-friendly take on a classic Asian-inspired dish. It's Whole30 compliant and gluten-free, making it a healthy and flavorful choice for dinner. The Instant Pot makes it quick and easy to prepare, perfect for busy weeknights.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1/4 cup coconut aminos. 2 tablespoons sesame oil. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1/4 cup chicken broth. 1 tablespoon arrowroot powder. 1 tablespoon honey optional, omit for Whole30. 1/4 teaspoon red pepper flakes adjust to taste. Salt and black pepper to taste. 2 tablespoons toasted sesame seeds. Sliced green onions for garnish.

Instructions: Combine the coconut aminos, sesame oil, grated ginger, minced garlic, arrowroot powder, honey if desired, red pepper flakes, salt, and black pepper in a small bowl. Cut up the chicken and add it to the Instant Pot. After adding the sauce to the Instant Pot, stir the chicken to ensure it is well coated. Close the Instant Pot and pressurize it for five minutes at high pressure using the Manual/Pressure Cook setting. After the cooking cycle is finished, quickly release the pressure. Stir the chicken after opening the Instant Pot. Use the saut function and simmer the sauce for a few minutes while stirring frequently if it still needs to thicken. Over the sesame chicken, scatter the toasted sesame seeds. Garnish the Instant Pot Sesame Chicken with sliced green onions and serve it with cauliflower rice or your preferred Paleo side dish. Savor your Instant Pot Sesame Chicken that is gluten-free, Whole30, and Paleo!

Prep Time: 15 minutes

Cook Time: 5 minutes

Karen Wiggins

[nccu]

This creamy tomato basil soup is the perfect winter comfort food. It's rich, velvety, and bursting with the flavors of ripe tomatoes and fresh basil. The Instant Pot makes it quick and easy to prepare, so you can enjoy a soul-warming bowl of soup in no time.

Ingredients: 1 can 28 oz crushed tomatoes. 1 onion, diced. 2 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 cup heavy cream. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. Salt and pepper to taste. Croutons and grated Parmesan cheese for garnish.

Instructions: Set your Instant Pot to saut mode and heat the olive oil. Add diced onions and minced garlic, saut until they become translucent. Add crushed tomatoes, chicken or vegetable broth, and season with salt and pepper. Close the Instant Pot lid, seal the vent, and set to manual high pressure for 5 minutes. Once done, perform a quick release of pressure. Open the lid, and using an immersion blender, puree the soup until smooth. Stir in the heavy cream and fresh basil leaves. Serve hot, garnished with croutons and grated Parmesan cheese. Enjoy!

[nccu]

Indulge in the delightful combination of ripe bananas and rich chocolate with these Banana Chocolate Swirl Cupcakes. Perfect for any occasion!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 2 ripe bananas, mashed. 2 eggs. 1/2 cup sour cream. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup cocoa powder. 1/4 cup semi-sweet chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. You can line a cupcake pan with paper liners. Melt the butter and mix it with the brown sugar and white sugar in a bowl until the mixture is light and fluffy. Add the eggs one at a time and beat well. Then add the mashed bananas and vanilla extract and mix well. Mix the flour, baking soda, and salt together in a different bowl. Adding the dry ingredients slowly to the banana mixture while mixing in the sour cream every so often. Don't mix any further than that. Take the batter and split it evenly between two bowls. Add the cocoa powder to one bowl and mix it in until it's well mixed. Add the semisweet chocolate chips to the other bowl and mix them in. Put a spoonful of banana batter into each cupcake liner, then a spoonful of chocolate batter, making a swirl. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool for 10 minutes in the pan before moving them to a wire rack to cool all the way down. After the cupcakes have cooled, you can frost them with your favorite frosting or just eat them plain.

[nccu]

A delicious and savory stir-fry filling for Chinese bao buns, featuring crispy tofu and a medley of fresh vegetables, all tossed in a flavorful sauce. This vegan dish is perfect for a quick and satisfying meal.

Ingredients: 1 cup diced tofu. 2 cups mixed vegetables bell peppers, broccoli, carrots. 1 tablespoon vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. 1/2 teaspoon sriracha sauce adjust to taste. Salt and pepper to taste. Fresh cilantro for garnish. 4 Chinese bao buns store-bought or homemade.

Instructions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, and stir-fry for 1-2 minutes until fragrant. Add diced tofu to the skillet and cook until it becomes golden and slightly crispy, about 5-7 minutes. Add the mixed vegetables and stir-fry for another 5-7 minutes until they are tender but still crisp. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, sriracha sauce, salt, and pepper. Pour the sauce over the tofu and vegetable mixture, and stir-fry for an additional 2-3 minutes until everything is well coated and heated through. Split the Chinese bao buns in half and warm them in the oven or a steamer. To assemble, place a generous scoop of the stir-fried tofu and vegetable mixture inside each warm bao bun. Garnish with fresh cilantro leaves. Serve hot and enjoy your Vegan Chinese Bao Buns Stir-Fry!

[nccu]

Enjoy these delicious blueberry oat pancakes, inspired by Movita Beaucoup's recipe. They're fluffy, flavorful, and perfect for a delightful breakfast or brunch.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/4 cups buttermilk. 1/4 cup milk. 1 large egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1 cup fresh blueberries. Butter or oil for cooking.

Instructions: Pulse the rolled oats in a blender until they are very small. Ground oats, all-purpose flour, sugar, baking powder, baking soda, and salt should all be mixed together in a bowl. Buttermilk, milk, egg, melted butter, and vanilla extract should all be mixed together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; lumps are fine. The fresh blueberries should be added slowly. Put the griddle or skillet on medium heat and add butter or oil to coat it. For every pancake, put 1/4 cup of pancake batter on the griddle. Fry until the top starts to bubble and the edges begin to set. Then turn it over and cook until both sides are golden brown. Put on top of your favorite hot foods.

[nccu]

From the crunchy vegetables to the smooth peanut butter dressing, this gluten-free Thai noodle salad is full of new tastes and textures. This dish is filling and colorful, and it's great for a light lunch or dinner.

Ingredients: 8 oz rice noodles. 1 red bell pepper, thinly sliced. 1 cucumber, julienned. 2 carrots, julienned. 1/2 cup shredded purple cabbage. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup chopped peanuts. 1/4 cup creamy peanut butter. 2 tbsp gluten-free soy sauce. 2 tbsp lime juice. 2 tbsp rice vinegar. 2 tbsp honey or maple syrup. 1 tbsp sesame oil. 1 clove garlic, minced. 1 tsp grated ginger. 1/4 tsp red pepper flakes optional. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the rice noodles. Afterward, rinse them under cold water and drain them. Place cooked rice noodles, bell pepper slices, cucumber and carrot strips, shredded cabbage, chopped cilantro, and green onions in a large bowl. Combine peanut butter, rice vinegar, honey or maple syrup, lime juice, red pepper flakes if using, and gluten-free soy sauce in a small bowl. Use a whisk to mix the ingredients well. If you need to, thin with water to get the consistency you want. Add the peanut butter dressing to the noodle salad and mix it all together. Add chopped peanuts as a garnish and serve right away, or put it in the fridge until you're ready to serve.

[nccu]

Learn to make delicious sushi at home with this recipe for both nigiri and gunkanmaki styles. Perfect for sushi enthusiasts looking to expand their culinary skills!

Ingredients: 300g sushi rice. 400ml water. 50ml rice vinegar. 20g sugar. 5g salt. 200g fresh raw fish e.g., salmon, tuna. Wasabi paste. Soy sauce. Nori seaweed sheets. 50g fish roe e.g., tobiko. Sushi toppings e.g., avocado slices, cucumber sticks.

Instructions: Run cold water over the sushi rice until the water is clear. Put the rinsed rice and water into a rice cooker. Follow the directions that come with the rice cooker. Melt the sugar, salt, and rice vinegar in a small saucepan over low heat. Wait for it to cool down. Move the rice to a big bowl after it's done cooking. Slowly add the vinegar mixture while folding the rice in a soft way to cover every grain. Wait until it's cool enough to touch. Cut the raw, fresh fish into thin strips. Small amounts of sushi rice should be shaped into long, thin balls for nigiri. On top of each pile of rice, put a fish strip. You can put a small amount of wasabi between the rice and fish if you want to. Take the nori seaweed and cut it into thin strips. Leave the top of the strip open as you wrap it around a pile of rice. Put fish roe or other sushi toppings in the hole. Nigiri and gunkanmaki should be served with soy sauce and extra wasabi. Have fun with your homemade sushi!

[nccu]

This low-carb Middle Eastern Chicken Salad is tasty and healthy. It has tender chicken, fresh vegetables, and flavorful herbs, all topped with a creamy tahini dressing. This healthy salad has all the flavors of the Mediterranean.

Ingredients: 2 boneless, skinless chicken breasts. 2 tbsp olive oil. 1 tsp ground cumin. 1 tsp ground coriander. Salt and pepper to taste. 4 cups mixed salad greens. 1 cucumber, diced. 1 red bell pepper, sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted. 1/4 cup tahini dressing.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the ground cumin, ground coriander, salt, and pepper in a small bowl. Mix them together to make a marinade. Brush both sides of the chicken breasts with the marinade after putting them in a baking dish. The chicken should be cooked all the way through after 25 to 30 minutes in a hot oven. After it's done, let it cool for a few minutes and then cut it into thin strips. Put the mixed greens, diced cucumber, sliced red bell pepper, thinly sliced red onion, chopped parsley, and chopped mint leaves in a large salad bowl. Put the cheese crumbles, sliced chicken, and Kalamata olives on top of the salad. Put the tahini dressing on top of the salad. Gentle toss everything together to coat the food with the dressing and mix the ingredients. Feel free to serve the Low-Carb Middle Eastern Chicken Salad right away and enjoy!

[nccu]

These keto breadsticks are a delicious low-carb alternative to traditional breadsticks. With a cheesy and savory flavor, they are perfect for snacking or as a side dish for your favorite keto meals.

Ingredients: 1 1/2 cups almond flour. 2 cups shredded mozzarella cheese. 2 tablespoons cream cheese. 1 teaspoon baking powder. 1 teaspoon Italian seasoning. 1/2 teaspoon garlic powder. 1/4 cup grated Parmesan cheese. 2 eggs. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave in 30-second intervals until melted and smooth. In a separate bowl, mix almond flour, baking powder, Italian seasoning, garlic powder, and grated Parmesan cheese. Add eggs to the dry ingredients and mix well. Pour melted cheese mixture into the dry ingredients. Stir until a dough forms. Divide the dough into 8 equal parts and roll each part into a breadstick shape. Place the breadsticks on a lined baking sheet. Bake for 15-20 minutes, or until golden brown and firm to the touch. Serve warm and enjoy!