roam cold highway

[roamcoldhighway]

This Louisiana Chicken Pasta recipe is a copycat version of the Cheesecake Factory favorite, featuring tender Cajun-spiced chicken strips in a creamy Parmesan sauce, served over fettuccine pasta. It's a deliciously indulgent dish that brings the flavors of the Louisiana cuisine to your dinner table!

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon Cajun seasoning. 8 ounces fettuccine pasta. 2 tablespoons olive oil. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Season chicken breasts with Cajun seasoning on both sides. Cook fettuccine pasta according to package instructions until al dente. In a large skillet, heat olive oil over medium-high heat. Add seasoned chicken breasts and cook until browned and cooked through, about 6-7 minutes per side. Remove from skillet and set aside. In the same skillet, add sliced bell peppers and onion. Saut until tender, about 5 minutes. Add minced garlic and cook for an additional 1 minute. Reduce heat to medium-low, pour in heavy cream, and stir to combine. Add grated Parmesan cheese and stir until melted and smooth. Slice cooked chicken breasts into strips and return to the skillet, stirring to coat with sauce. Season with salt and pepper to taste. Serve hot over cooked fettuccine pasta, garnished with fresh parsley.

Dean Whyte

[roamcoldhighway]

Indulge in the deliciousness of an Apple Fritter Cake Parfait, featuring moist apple-infused cake cubes layered with vanilla yogurt and decadent caramel sauce.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup sour cream. 2 cups peeled and finely chopped apples. 1/2 cup chopped walnuts or pecans optional. 1/2 cup packed brown sugar. 1 teaspoon ground cinnamon. 1/4 cup unsalted butter, melted. 2 cups vanilla yogurt. Caramel sauce for drizzling. Whipped cream for topping.

Instructions: Set the oven to 350F 175C and heat it up. A 9x13-inch baking pan should be greased and floured. Mix sugar and softened butter in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking powder, baking soda, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones, mixing in the sour cream every so often. Don't mix any further than that. If you want to use nuts or chopped apples, fold them in. Once the pan is ready, spread half of the batter out in it. Put brown sugar and cinnamon in a small bowl and mix them together. Put half of this mix on top of the batter in the pan. Spread the rest of the batter out gently by dropping spoonfuls on top of the cinnamon-sugar layer. Add the rest of the cinnamon-sugar mix on top. Put melted butter on top of it. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Cool the cake in the pan for 15 minutes, then move it to a wire rack to cool all the way down. Cut the cake into little cubes after it has cooled down. Place the cake cubes and vanilla yogurt in serving glasses or bowls and drizzle caramel sauce between each layer. Sprinkle a little more caramel sauce and whipped cream on top of each parfait. Serve right away and enjoy!

Trevor Wanderlust

[roamcoldhighway]

With this recipe, you can enjoy the ease of overnight oats and the richness of vegan frozen yogurt. That's the perfect breakfast to grab and go. It's tasty and easy to control how much you eat.

Ingredients: 1 cup rolled oats. 1 cup unsweetened almond milk. 1 cup vegan yogurt DIY recipe provided below. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 cup mixed berries fresh or frozen.

Instructions: In a bowl, mix rolled oats, almond milk, vegan yogurt, maple syrup, and vanilla extract until well combined. Divide the mixture into individual serving jars or containers. Top each jar with mixed berries. Cover the jars and refrigerate overnight. In the morning, stir the oats and enjoy cold or warm.

Monty

[roamcoldhighway]

A healthy and tasty dinner that's easy to make on a single sheet pan. Herbs add flavor to succulent chicken breasts, broccoli, and sweet potatoes, which are then roasted to perfection. The honey mustard glaze gives the dish a great sweet and sour taste that makes it a family favorite.

Ingredients: 4 boneless, skinless chicken breasts. 4 cups broccoli florets. 2 medium sweet potatoes, peeled and diced. 3 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and black pepper to taste. 2 tablespoons honey. 2 tablespoons Dijon mustard. 2 tablespoons freshly squeezed lemon juice.

Instructions: Preheat oven to 400F 200C. In a small bowl, whisk together honey, Dijon mustard, and lemon juice. Set aside. On a large baking sheet, arrange chicken breasts, broccoli florets, and diced sweet potatoes. Drizzle olive oil over the chicken, broccoli, and sweet potatoes. Sprinkle with minced garlic, dried thyme, dried rosemary, salt, and black pepper. Brush honey mustard mixture over the chicken breasts. Bake in preheated oven for 25-30 minutes, or until chicken is cooked through and vegetables are tender. Serve hot, garnished with fresh herbs if desired.

Ingrid M

[roamcoldhighway]

This Citrus and Green Tea Detox Smoothie is full of antioxidants and vitamins that will help you start the day and keep your immune system strong. Citrus fruits and green tea together make for a flavor that is both refreshing and energizing, and they also help your body get rid of toxins. A tasty and healthy way to stay hydrated and energized.

Ingredients: 1 green tea bag. 1 cup hot water. 1 orange, peeled and segmented. 1 grapefruit, peeled and segmented. 1 lemon, peeled and segmented. 1 lime, peeled and segmented. 1/2 cup spinach leaves. 1 tablespoon honey. Ice cubes optional.

Instructions: Steep the green tea bag in 1 cup of hot water for 3-5 minutes. Let it cool. Once the green tea is cool, discard the tea bag and transfer the tea to a blender. Add the peeled and segmented orange, grapefruit, lemon, and lime to the blender. Add the spinach leaves and honey to the blender as well. If you prefer a colder smoothie, you can add some ice cubes at this stage. Blend all the ingredients until smooth and creamy. Taste the smoothie and adjust sweetness with more honey if needed. Pour the Citrus and Green Tea Detox Smoothie into a glass and enjoy!

Reagan B

[roamcoldhighway]

These rustic wedding cupcakes are a perfect addition to your special day. With a touch of gold, edible flowers, eucalyptus leaves, and love-themed toppers, they exude elegance and charm.

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 1 cup whole milk. 3 1/2 tsp baking powder. 1 tsp vanilla extract. 1/2 tsp salt. 3 large eggs. Gold edible dust or edible gold leaf. Assorted edible flowers roses, pansies, etc.. Fresh eucalyptus leaves. Love-themed cupcake toppers.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are cool, use a pastry brush to apply gold edible dust or carefully place edible gold leaf on the cupcakes for a touch of elegance. Top each cupcake with assorted edible flowers and a few fresh eucalyptus leaves for a rustic and natural look. Finish by adding love-themed cupcake toppers to each cupcake for a romantic touch. Your rustic wedding cupcakes with gold, flowers, eucalyptus, and love toppers are ready to delight your guests!

Alexis Olsen

[roamcoldhighway]

These vegan lavender lemon scones are light and fragrant, and they would be great for breakfast or afternoon tea. The flowery lavender and sour lemon make a flavor profile that is all its own and is sure to impress.

Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 tablespoon culinary lavender buds. Zest of 1 lemon. 1/2 cup vegan butter, chilled and cubed. 3/4 cup non-dairy milk. 1 tablespoon lemon juice. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 400F 200C and put parchment paper on a baking sheet. Mix the flour, sugar, baking powder, salt, lavender buds, and lemon zest in a large bowl with a whisk. Mix in the vegan butter that has been chilled. You can use your fingers or a pastry cutter to cut the butter into the flour until the mixture looks like big crumbs. Put the non-dairy milk, lemon juice, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. Place the dough on a floured surface and shape it into a circle that is 1 inch thick. Cut the circle into 8 wedges with a knife. After preparing the baking sheet, put the scones on it and bake them for 15 to 18 minutes, or until they are golden brown. Take it out of the oven and let it cool down a bit before you serve it. Have fun!

Hillary B

[roamcoldhighway]

A quick and easy stir-fry packed with protein-rich lentils and colorful mixed vegetables, seasoned with a flavorful soy sauce and maple syrup glaze.

Ingredients: 1 cup cooked lentils. 2 cups mixed vegetables bell peppers, broccoli, carrots, snow peas. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 2 tablespoons water. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger, saut for 1-2 minutes until fragrant. Add mixed vegetables and cook until slightly tender, about 5-7 minutes. Stir in cooked lentils. In a small bowl, mix soy sauce, maple syrup, and water. Pour over the vegetables and lentils mixture. Cook for an additional 2-3 minutes until everything is heated through. Season with salt and pepper to taste. Serve over cooked rice. Enjoy!

Albert S

[roamcoldhighway]

This Sun-Dried Tomato and Basil Pasta is a flavorful and aromatic dish that comes together quickly. The combination of sweet sun-dried tomatoes, fragrant basil, and garlic infused olive oil creates a mouthwatering sauce that coats the pasta perfectly. It's a simple yet satisfying meal that is sure to become a favorite!

Ingredients: 250g pasta. 1/2 cup sun-dried tomatoes, chopped. 1/4 cup fresh basil leaves, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. After you add the chopped sun-dried tomatoes, cook for another two to three minutes. Add the cooked pasta and fresh basil leaves. Add pepper and salt to taste. Add two to three more minutes of cooking to let the flavors blend. Grate some Parmesan cheese on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Arnold McLean

[roamcoldhighway]

Indulge in the rich and creamy goodness of classic chocolate fudge. It's the perfect treat for any occasion.

Ingredients: 2 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: In an 8-inch square baking pan, line it with parchment paper, leaving two sides overhanging to make it easy to take off. Put chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. For one minute, heat on high, then stir until smooth. If you need to, keep microwaving for 15 seconds at a time. Add the salt and vanilla extract and mix well. Put the mix into the pan that has been prepared and spread it out evenly. Put it in the fridge for at least two hours, or until it sets. The parchment paper edges can be used to help you get the fudge out of the pan. Make squares out of it. Have fun with your plain chocolate fudge!

Prep Time: 10 minutes

Cook Time: 5 minutes

Damien

[roamcoldhighway]

This Raspberry Beet Smoothie is not only visually stunning but also packed with antioxidants and nutrients. The sweet-tartness of raspberries combines perfectly with the earthy sweetness of beets, while banana and Greek yogurt add creaminess. It's a refreshing and healthy way to start your day or recharge after a workout.

Ingredients: 1 cup fresh raspberries. 1 small beet, peeled and chopped. 1 banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Add the fresh raspberries, chopped beet, banana, Greek yogurt, almond milk, honey, and vanilla extract to the Vitamix blender. If you prefer a colder smoothie, you can also add a handful of ice cubes. Blend everything on high speed until the mixture is smooth and well combined. This should take about 1-2 minutes. If the smoothie is too thick, you can add a little more almond milk to reach your desired consistency. Pour the Raspberry Beet Smoothie into glasses and serve immediately. Enjoy your nutritious and delicious Raspberry Beet Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Giselle

[roamcoldhighway]

Create an interactive mashed potato bar where guests can customize their mashed potatoes with a variety of toppings.

Ingredients: 5 large potatoes. 1/2 cup milk. 4 tablespoons butter. Salt to taste. Assorted toppings e.g., shredded cheese, bacon bits, chopped chives, sour cream.

Instructions: Peel and chop the potatoes into small chunks. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk and butter to the pot with the potatoes. Mash the potatoes using a potato masher or fork until smooth and creamy. Season with salt to taste. Transfer the mashed potatoes to a serving bowl. Set up a variety of toppings in separate bowls for guests to customize their mashed potato creations. Serve the mashed potatoes hot with the assorted toppings.

Prep Time: 15 minutes

Cook Time: 20 minutes

Roger S

[roamcoldhighway]

[roamcoldhighway]

A vegan and gluten-free twist on the classic Italian dessert, tiramisu. Silken tofu creates a creamy, dairy-free filling, while gluten-free ladyfingers soak up a coffee and optional coffee liqueur mixture. Finished with a dusting of cocoa powder and dark chocolate shavings, this dessert is indulgent and satisfying.

Ingredients: 1 package firm silken tofu. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup brewed coffee. 2 tablespoons coffee liqueur optional. 1 package gluten-free ladyfingers. 1/4 cup cocoa powder. Dark chocolate shavings for garnish.

Instructions: In a blender, combine silken tofu, maple syrup, and vanilla extract. Blend until smooth and creamy. In a shallow dish, mix brewed coffee with coffee liqueur if using. Dip gluten-free ladyfingers into the coffee mixture, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers in the bottom of a serving dish. Spread a layer of the tofu mixture over the soaked ladyfingers. Repeat layers, ending with a layer of the tofu mixture on top. Sift cocoa powder over the top layer of tofu mixture. Cover and refrigerate for at least 2 hours to allow flavors to meld. Before serving, garnish with dark chocolate shavings.

Prep Time: 20 minutes

Cook Time: 0 minutes

Katie Cooks

[roamcoldhighway]

This gluten-free cheesy biscuit bread is a savory delight, perfect for those with gluten sensitivities. It's loaded with cheddar cheese and has a hint of chives for extra flavor. Serve it warm as a side dish or enjoy it as a snack.

Ingredients: 2 cups gluten-free all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1 cup shredded cheddar cheese. 1 cup buttermilk. 2 tablespoons chopped fresh chives optional. 1/4 cup melted butter for brushing. Additional shredded cheese and chives for topping optional.

Instructions: Turn on your oven and heat it up to 425F 220C. A round baking pan or cast-iron skillet should be greased. Whisk the baking powder, baking soda, salt, and gluten-free flour together in a large bowl. Mix the cold butter cubes into the dry ingredients. You can use your fingers or a pastry cutter to cut the butter into the flour mixture until it looks like big crumbs. Add the cheddar cheese shreds and, if using, the chopped chives. Add the buttermilk and mix it in until you get a sticky dough. Place the dough in a baking pan or skillet that has been greased. Use a spatula to spread it out evenly. If you want, you can brush the dough with melted butter and top it with more shredded cheese and chives. Put the bread in an oven that has already been heated up. Bake for 20 to 25 minutes, or until it is golden brown and a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool down a bit before cutting it up and serving. Cheesy biscuit bread that doesn't have gluten? Enjoy it!

Prep Time: 15 minutes

Cook Time: 25 minutes

Raymond L

[roamcoldhighway]

A simple way to give your body what it needs and get your daily dose of greens. This smoothie is full of vitamins, minerals, and antioxidants, which makes it a great way to start the day because it cleans you up and gives you energy.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 cucumber, peeled and sliced. 1/2 green apple, cored and chopped. 1/2 lemon, juiced. 1 tablespoon chia seeds. 1 cup coconut water. Ice cubes optional.

Instructions: In a blender, blend spinach, kale, cucumber, green apple, and lemon juice together. Chia seeds and coconut water should be put into the blender. Mix until it's creamy and smooth. You can add ice cubes if you want and blend again until everything is well mixed. Put the Super Green Cleansing Smoothie in a glass and drink it right away!

Prep Time: 10 minutes

Cook Time: 0 minutes

Brittany

[roamcoldhighway]

Delight in the flavors of strawberry shortcake with these delectable cookies! Fresh strawberries are folded into a buttery cookie dough, creating a delightful treat reminiscent of the classic dessert.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup diced fresh strawberries. 1/2 cup powdered sugar.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make the butter and sugar fluffy by beating them together in a large bowl. Add the egg and vanilla extract and mix them in well. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The diced strawberries should be added slowly. Place dough spoonfuls on the baking sheet that has been prepared, leaving some space between each one. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. If the cookies are still warm, you can sprinkle them with powdered sugar. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

Rebecca