plasmafruit tree

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A comforting and flavorful white chicken chili cooked slowly in a crockpot, perfect for a cozy meal.

Ingredients: 1 lb chicken breasts, diced. 2 cans white beans, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 can diced green chilies. 4 cups chicken broth. 1 tsp cumin. 1/2 tsp oregano. 1/4 tsp cayenne pepper. Salt and pepper to taste. 1 cup frozen corn kernels. 1/4 cup chopped fresh cilantro. Juice of 1 lime. 1/2 cup sour cream. 1/2 cup shredded Monterey Jack cheese.

Instructions: In a slow cooker, combine diced chicken, white beans, chopped onion, minced garlic, diced green chilies, chicken broth, cumin, oregano, cayenne pepper, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors are blended. About 30 minutes before serving, stir in frozen corn kernels, chopped cilantro, and lime juice. Serve hot, garnished with a dollop of sour cream and shredded Monterey Jack cheese.

Elise Dixon

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These Festive Christmas Cookies are not only delicious but also a joy to make. The combination of red and green dough twisted together into candy cane shapes brings the holiday spirit to your table. Decorate them with Christmas sprinkles for an extra festive touch!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. Red and green food coloring. Assorted Christmas sprinkles.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Divide the dough into two equal portions. Color one portion with red food coloring and the other with green food coloring. Wrap each colored dough in plastic wrap and refrigerate for 30 minutes. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Take small portions of each colored dough and gently roll them into ropes of equal length. Twist one red and one green rope together and form into a candy cane shape. Place the candy cane cookies on the prepared baking sheet and decorate with Christmas sprinkles. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful Christmas cookies with your loved ones!

Bianca Baker

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There's a tasty and spicy twist on a classic burger in this Lamb Merguez Sausage Patty Burger. Putting ground lamb and merguez sausage together makes a juicy, flavorful patty that's great for burger fans who like a little heat.

Ingredients: 1 lb ground lamb. 1/4 lb merguez sausage, removed from casing. 1/4 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. Red onion slices. Harissa mayo 1/4 cup mayo mixed with 1-2 tbsp harissa sauce.

Instructions: In a bowl, combine the ground lamb, merguez sausage, breadcrumbs, chopped onion, minced garlic, ground cumin, ground coriander, smoked paprika, salt, and pepper. Mix until all ingredients are well combined. Form the mixture into four equal-sized patties. Preheat your grill or stovetop pan over medium-high heat. Place the lamb merguez patties on the grill or pan and cook for about 4-5 minutes per side or until they reach your desired level of doneness. Toast the burger buns on the grill or in a toaster until they're lightly browned. Spread a generous amount of harissa mayo on the bottom half of each bun. Place a lamb merguez patty on top of the mayo, followed by lettuce, tomato slices, and red onion slices. Top with the other half of the burger bun and serve hot. Enjoy your spicy and flavorful Lamb Merguez Sausage Patty Burger!

Winnie Reeve

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Delicious and flavorful grilled Greek ribs with a blend of Mediterranean spices. Perfect for a summer barbecue or any occasion when you crave tasty and aromatic pork ribs.

Ingredients: 3 lbs pork ribs. 1/4 cup olive oil. 2 tablespoons Greek seasoning. 1 tablespoon dried oregano. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon dried thyme. 1 tablespoon dried rosemary. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a small bowl, mix together the Greek seasoning, dried oregano, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper. Rub the pork ribs with olive oil, ensuring they are well-coated. Sprinkle the spice mixture over the ribs, massaging it into the meat to ensure even coverage. Place the ribs on the preheated grill and cook for about 20-25 minutes per side or until the internal temperature reaches 145F 63C for medium doneness. Remove the grilled Greek ribs from the heat and let them rest for a few minutes before slicing. Serve with your favorite sides and enjoy these flavorful Grilled Greek Ribs!

Veronica D

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This vegan Chinese scallion pancake is just as crispy and tasty as the real thing, but it doesn't contain any animal products. You can eat this simple but tasty dish as a snack or as part of a meal.

Ingredients: 2 cups all-purpose flour. 3/4 cup warm water. 2 tablespoons sesame oil. 1/2 teaspoon salt. 1 cup finely chopped scallions green onions.

Instructions: Put the all-purpose flour and salt in a bowl and mix them together. As you stir, slowly add warm water until a dough forms. For about 5 minutes, knead the dough on a floured surface until it gets smooth and springy. Make 4 equal pieces of dough and roll each one into a ball. Make a thin circle out of each dough ball. Spread sesame oil on top of each circle and then sprinkle chopped scallions all over the top. Make a tight cylinder out of each circle and then coil it into a round dough ball. Use a rolling pin to make each dough ball into the shape of a pancake. Put a nonstick pan on medium heat and add a little oil. Each pancake should be cooked for two to three minutes on each side, or until it is golden brown and crispy. Serve hot with the sauce of your choice.

Valerie Gould

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Enjoy the delicious taste of fresh basil pesto pasta with a crisp and refreshing Pinot Grigio wine. This dish is simple but classy, and it's great for a night in or having people over. The herbaceous notes in the basil pesto go well with the light and fruity tastes of the Pinot Grigio, making for a great meal.

Ingredients: 8 oz. pasta linguine or spaghetti. 2 cups fresh basil leaves. 2 cloves garlic. 1/4 cup pine nuts. 1/2 cup grated Parmesan cheese. 1/2 cup extra virgin olive oil. Salt and pepper to taste. Pinch of red pepper flakes optional. 1 bottle Pinot Grigio wine.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put basil, garlic, pine nuts, Parmesan cheese, salt, and pepper in a food processor and blend them together. Pulse until the food is very small. Slowly add the olive oil to the food processor while it's running until the pesto is smooth. For extra heat, you can add a pinch of red pepper flakes. Toss the cooked pasta with the pesto in a large bowl until it is evenly covered. With the basil pesto pasta, pour a cold glass of Pinot Grigio wine. Have fun!

Monica

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In this Chinese stir fry noodle recipe, soft noodles, bright vegetables, and tasty tofu are all mixed together in a tasty sauce. It's easy to make and tastes great, like something from Asia.

Ingredients: 300g Chinese noodles. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 small onion, thinly sliced. 1 red bell pepper, julienned. 1 carrot, julienned. 100g snow peas, trimmed. 150g firm tofu, diced. 3 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 teaspoon sugar. 1/4 teaspoon black pepper. 2 green onions, sliced for garnish. Sesame seeds, for garnish.

Instructions: Follow the directions on the package to cook the Chinese noodles. Remove the water and set it aside. Put vegetable oil in a big pan or wok and heat it over medium-high heat. Cut up some garlic and onion and add them. For one to two minutes, until fragrant, stir-fry. Put in the carrot, snow peas, and bell pepper. Stir-fry for another two to three minutes, or until the vegetables are crisp and soft. Move the vegetables to one side of the pan and fill the empty space with diced tofu. When done, add a little brown color. Mix the tofu and vegetables together. Sugar, black pepper, sesame oil, and soy sauce should all be mixed together in a small bowl. Pour over the tofu and vegetable mix. Put the cooked noodles in the pan. Toss everything together until it's all well mixed and hot. Before serving, top with sliced green onions and sesame seeds.

Tiffany Spencer

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This Meatball Sub Casserole is a delicious twist on the classic meatball sub sandwich. It's made with savory beef meatballs, marinara sauce, and gooey melted cheese, all baked together in a flaky crescent roll crust.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped parsley. 1 egg. 1 tsp garlic powder. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1 can refrigerated crescent rolls.

Instructions: Before you start cooking, heat the oven to 375F 190C. Ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, salt, and black pepper should all be mixed together in a bowl. Mix everything together well. Form the mixture into meatballs that are about 1 inch across. In a pan over medium-low heat, cook the meatballs for 8 to 10 minutes, or until they are browned on all sides. Now, take the crescent roll dough out of the package and press it into the bottom of a 9x13-inch baking dish that has been greased to make a crust. Add marinara sauce to the crescent roll crust and spread it out. Put the meatballs on top of the marinara sauce after they are done cooking. Add some shredded mozzarella cheese on top of the meatballs. Put it in an oven that has already been heated and bake for 15 to 20 minutes, or until the cheese melts and bubbles. Take it out of the oven and let it cool down a bit before you serve it. Cut it up into squares and serve it hot.

Maria Chase