Meet the Dreamer

[simplykalamari]

These hot honey baked ham and Swiss sliders are perfect for any occasion, from game day gatherings to family dinners. The combination of sweet honey, savory ham, and gooey Swiss cheese sandwiched between soft Hawaiian rolls makes for a deliciously comforting treat.

Ingredients: 12 Hawaiian rolls. 1 lb hot honey baked ham, thinly sliced. 12 slices Swiss cheese. 1/2 cup butter, melted. 2 tbsp honey. 1 tbsp Dijon mustard. 1 tsp Worcestershire sauce. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp black pepper. 1/4 tsp salt. 1 tbsp poppy seeds.

Instructions: Preheat oven to 350F 175C. Slice Hawaiian rolls in half horizontally and place bottom half in a baking dish. Layer hot honey baked ham evenly over the rolls, followed by Swiss cheese slices. Place the top half of the rolls over the cheese. In a bowl, mix melted butter, honey, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, black pepper, salt, and poppy seeds. Brush the butter mixture generously over the tops of the rolls. Cover the baking dish with foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes or until the tops are golden brown and cheese is melted. Slice into individual sliders, serve hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Damian B

[simplykalamari]

A spicy and filling pasta salad that tastes like a taco. It has black beans, corn, fresh vegetables, chili lime-seasoned beef, and a tangy dressing.

Ingredients: 1 lb pasta. 1 lb ground beef. 1 packet taco seasoning. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 red bell pepper, diced. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 cup cherry tomatoes, halved. 1 avocado, diced. 1/2 cup shredded cheddar cheese. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon chili powder. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. Over medium-low heat, brown the ground beef in a pan. Remove any extra fat, then add taco seasoning and cook as directed on the package. Put black beans, corn, bell pepper, red onion, cilantro, cherry tomatoes, avocado, cheddar cheese, and seasoned ground beef in a large bowl. Mix chili powder, lime juice, olive oil, salt, and pepper in a small bowl with a whisk. Spread it out on top of the pasta salad and mix it all together. Put it in the fridge for at least 30 minutes to let the flavors mix. Add lime wedges to the top and serve cold.

Prep Time: 20 minutes

Cook Time: 20 minutes

Tara

[simplykalamari]

Indulge in the ultimate popcorn experience with this sweet and salty caramel corn drizzled with decadent white and dark chocolate. It's a perfect treat for movie nights, parties, or any occasion!

Ingredients: 1/2 cup popcorn kernels. 1 cup granulated sugar. 1/4 cup unsalted butter. 1/4 cup light corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda. 1/2 cup white chocolate chips. 1/2 cup dark chocolate chips.

Instructions: Preheat oven to 250F 120C. Pop popcorn kernels using your preferred method and place in a large mixing bowl. In a saucepan over medium heat, melt butter, then stir in sugar, corn syrup, and salt. Bring mixture to a boil, stirring constantly, and let it boil without stirring for 4-5 minutes, or until it reaches a golden brown color. Remove from heat and quickly stir in baking soda until mixture becomes foamy. Pour caramel over popcorn, stirring to coat evenly. Spread popcorn onto a baking sheet lined with parchment paper and bake for 45-60 minutes, stirring every 15 minutes, until caramel is set. Let caramel corn cool completely on the baking sheet. Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle melted white chocolate over the caramel corn. Repeat the melting process with dark chocolate chips and drizzle over the caramel corn in a decorative pattern. Allow chocolate to set before serving or storing in an airtight container. Enjoy the delicious sweet and salty crunch of this caramel corn with a delightful chocolatey twist!

Prep Time: 15 minutes

Cook Time: 60 minutes

Megan

[simplykalamari]

A delicious and easy-to-make vegetable stir fry that's perfect for a quick and healthy meal. Customize it with your favorite vegetables and enjoy a flavorful dish in no time.

Ingredients: 2 cups mixed vegetables bell peppers, broccoli, carrots, snap peas. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 1/4 cup water. 1 teaspoon sesame oil. Salt and pepper to taste.

Instructions: Chop the mixed vegetables into small pieces for preparation. To make the sauce, combine the oyster sauce, cornstarch, water, and sesame oil in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the chopped ginger and garlic in the heated oil for about 30 seconds, or until aromatic. When the mixed vegetables are slightly tender but still crisp, add them to the skillet and stir-fry for three to four minutes. After adding the sauce to the vegetables, stir-fry them for a further two to three minutes, or until the sauce thickens and covers them. To taste, add salt and pepper for seasoning. Serve hot vegetable stir-fry over noodles or cooked rice. Savor your nutritious and speedy stir-fried vegetables!

Prep Time: 15 minutes

Cook Time: 10 minutes

Bobby Chase

[simplykalamari]

This creamy and spicy soup is great for a cozy night in with buffalo sauce and roasted cauliflower.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 1 onion, diced. 2 carrots, peeled and diced. 2 celery stalks, diced. 4 cloves garlic, minced. 4 cups vegetable broth. 1 cup buffalo sauce. 1 teaspoon smoked paprika. 1 teaspoon onion powder. 1 teaspoon garlic powder. 1/2 cup nutritional yeast. Salt and pepper, to taste. 1 cup unsweetened almond milk. Chopped green onions and vegan blue cheese for garnish.

Instructions: Preheat the oven to 400F 200C. Toss cauliflower florets with olive oil and spread on a baking sheet. Roast for 25-30 minutes, or until golden brown. In a large pot, saut onion, carrots, and celery in olive oil until softened. Add garlic, smoked paprika, onion powder, and garlic powder. Stir for 1-2 minutes. Pour in vegetable broth, buffalo sauce, and roasted cauliflower. Bring to a simmer. Stir in nutritional yeast, salt, and pepper. Let it simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth. Stir in almond milk and adjust seasoning if needed. Serve hot, garnished with chopped green onions and vegan blue cheese. Enjoy the spicy goodness of Buffalo Cauliflower Soup!

Prep Time: 20 minutes

Cook Time: 40 minutes

Evan S

[simplykalamari]

These Soft Pumpkin Cookies with Cinnamon Buttercream Frosting are a delightful treat that perfectly captures the flavors of fall. The soft and pillowy pumpkin cookies pair wonderfully with the creamy and spiced cinnamon buttercream frosting. They are a must-have for any autumn gathering or as a sweet indulgence on a cozy day.

Ingredients: 1 cup pumpkin puree. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. Cinnamon Buttercream Frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 2 tablespoons milk.

Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a large mixing bowl, cream together the pumpkin puree, granulated sugar, and softened butter until smooth. Add the egg and vanilla extract to the bowl, and continue mixing until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the Cinnamon Buttercream Frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, vanilla extract, ground cinnamon, and milk to the bowl. Continue beating until the frosting is smooth and fluffy. Once the cookies are completely cooled, spread a generous amount of the Cinnamon Buttercream Frosting on top of each cookie. Optional: Sprinkle additional ground cinnamon on top of the frosting for extra flavor and decoration. Enjoy your delicious Soft Pumpkin Cookies with Cinnamon Buttercream Frosting!

Prep Time: 20 minutes

Cook Time: 12 minutes

Veronica

[simplykalamari]

This Air Fryer Tomato Tarte Tatin is a tasty take on the traditional French dessert. When caramelized tomatoes and flaky puff pastry come together, they make a dish that tastes great and looks beautiful. It's great for a quick and impressive side dish or appetizer.

Ingredients: 4-5 ripe tomatoes, sliced. 1 sheet of puff pastry. 1/2 cup granulated sugar. 2 tablespoons unsalted butter. 1 teaspoon balsamic vinegar. Salt and pepper, to taste. Fresh basil leaves, for garnish.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Set the pan on medium heat and melt the butter. Mix the sugar and balsamic vinegar together while stirring until the sugar is gone and the mixture starts to turn into a caramel. Toss the tomato slices in the caramelized sugar mixture and cook for two to three minutes, flipping them over once or twice to coat them. Add pepper and salt. Put the caramelized tomatoes in the bottom of a dish that can go in your air fryer basket and is safe to use with one. Put the puff pastry sheet on top of the tomatoes and fold the edges in around them. Toast the puff pastry in the air for 12 to 15 minutes, or until it turns golden brown and puffs up. The tomato tarte tatin should be cooked at 375F 190C. Use oven mitts or tongs to carefully take the dish out of the air fryer so you don't burn yourself. Let it cool for a few minutes, then put a serving platter on top of the dish and flip it over to get the tarte tatin out. Slice it up and serve it warm with fresh basil leaves on top. Have fun with your tasty Air Fryer Tomato Tarte Tatin!

Prep Time: 15 minutes

Cook Time: 15 minutes

Annie L

[simplykalamari]

A rich and flavorful soup inspired by Brazilian cuisine, featuring tender shrimp in a creamy coconut broth with aromatic spices.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 2 tomatoes, diced. 4 cups fish or vegetable broth. 1 can coconut milk. 2 tablespoons tomato paste. 1 tablespoon paprika. 1 tablespoon cumin. Salt and pepper to taste. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the bell pepper, onion, and garlic. For about 5 minutes, or until softened, saut. Paprika, cumin, tomatoes, and tomato paste should all be added. Bring it to a boil again. Add the broth and cook until it's almost gone. After you add the coconut milk, let it cook for 10 minutes. It will take about 35 minutes of cooking after adding the shrimp until they are pink and opaque. Add pepper and salt to taste. Serve hot with lime wedges and chopped cilantro on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Debra O

[simplykalamari]

This easy recipe will give you perfectly crispy roast potatoes. If you parboil the potatoes before roasting them, the inside will stay fluffy, and the high oven temperature will make the outside crispy.

Ingredients: 4 large potatoes, peeled and cut into chunks. 3 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Preheat oven to 200C 400F. Place potato chunks in a large pot of cold salted water. Bring to a boil and cook for 5 minutes. Drain well. Transfer drained potatoes to a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread potatoes out in a single layer on the baking tray. Roast in the preheated oven for 40-45 minutes, turning halfway through, until golden brown and crispy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 45 minutes

Elena Cole

[simplykalamari]

Rich and creamy pasta salad made with ripe avocados, fresh vegetables, and a tangy garlic and lemon dressing. It's great for a quick and healthy meal!

Ingredients: 2 cups cooked pasta. 2 ripe avocados, diced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup cucumber, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. 1/4 cup extra virgin olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Diced avocados, cherry tomatoes, red onion, cucumber, cilantro, black olives, and crumbled feta cheese should all be put in a large bowl together. Take a different small bowl and mix the olive oil, lemon juice, garlic that has been minced, salt, and pepper. This will make the dressing. After adding the dressing to the salad, gently toss it to cover all the ingredients. Put the avocado pasta salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can serve it cold and top it with extra cilantro and feta cheese. Have fun with your cool Avocado Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Keith

[simplykalamari]

You can enjoy the classic flavors of tiramisu in a cool treat with these Tiramisu Ice Pops. A tasty dessert on a stick is made with mascarpone cheese, rich coffee and cocoa, sweetened condensed milk, and a hint of vanilla. Crushed ladyfinger cookies are sprinkled on top.

Ingredients: 1 cup brewed coffee, chilled. 1/2 cup heavy cream. 1/2 cup mascarpone cheese. 1/4 cup sweetened condensed milk. 1 tablespoon cocoa powder. 1 tablespoon powdered sugar. 1 teaspoon vanilla extract. 4-6 ladyfinger cookies, crushed.

Instructions: Chilled coffee, heavy cream, mascarpone cheese, sweetened condensed milk, cocoa powder, powdered sugar, and vanilla extract should all be mixed together in a bowl. Mix until everything is smooth and well mixed. Fill up each ice pop mold about three quarters of the way to the top with the mixture. Place a few crushed ladyfinger cookies in each mold and gently press them into the mixture. Put ice pop sticks into the molds and freeze them for at least four hours, or until they are solid. In order to get the tiramisu ice pops out of the molds after they have frozen, run them under warm water for a short time. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Leonard G

[simplykalamari]

A delightful cocktail blending the richness of red wine with the crispness of gin and the tartness of lemon, finished with a refreshing fizz.

Ingredients: 2 oz red wine. 1 oz gin. 0.5 oz lemon juice. 0.5 oz simple syrup. Splash of club soda. Lemon twist, for garnish.

Instructions: Put ice in a shaker. Gin, simple syrup, red wine, and lemon juice should be added. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled glass. Add a splash of club soda on top. Put a lemon twist on top. Enjoy in a smart way!

Prep Time: 5 minutes

Cook Time: 0 minutes

Gia Waters

[simplykalamari]

Enjoy the smooth, creamy vegan butter pecan ice cream. This tasty dairy-free treat has the richness of coconut milk and the sweet crunch of pecans that have been caramelized.

Ingredients: 2 cans full-fat coconut milk. 1/2 cup maple syrup. 1/2 cup chopped pecans. 1/4 cup vegan butter. 1/4 cup brown sugar. 1 tsp vanilla extract. Pinch of salt.

Instructions: Chill the cans of coconut milk in the refrigerator overnight. In a skillet, melt vegan butter over medium heat. Add chopped pecans and brown sugar to the skillet. Stir until pecans are caramelized, about 5 minutes. Remove from heat and let cool. Open the chilled coconut milk cans and scoop out the thick cream into a bowl, leaving the liquid behind. Whisk the coconut cream until smooth. Add maple syrup, vanilla extract, and a pinch of salt. Mix well. Fold in the caramelized pecans. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Markus F

[simplykalamari]

This Low Carb Instant Pot Italian Beef Roast is a tasty meal idea that is good for people on the keto diet. The beef is cooked just right in a sauce that smells great and is full of flavor. This dish is simple and tasty, and it's great for busy weeknights or special events.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1/4 cup balsamic vinegar. 1/4 cup soy sauce or tamari for gluten-free. 1 tablespoon Worcestershire sauce. 4 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon dried thyme. 1/2 teaspoon onion powder. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: On all sides, season the chuck roast with salt and pepper. Put the Instant Pot in saut mode and add the olive oil. When it's hot, sear the roast for three to four minutes on each side until it's browned. Put beef broth, balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, dried oregano, basil, thyme, onion powder, and red pepper flakes in a bowl. Combine well. Pour the sauce mix over the Instant Pot roast that has been browned. Lock the Instant Pot's lid and set it to "manual" or "high pressure" for an hour. After the cooking time is up, let the pressure drop naturally for 10 minutes and then do a quick pressure release. Carefully remove the lid and move the roast to a cutting board. Before cutting it, let it rest for a few minutes. Pour the Instant Pot cooking juices over the sliced beef roast when you're ready to serve. Add fresh herbs like parsley or thyme as a garnish if you want to. Have fun with your low-carb Instant Pot Italian beef roast!

Prep Time: 10 minutes

Cook Time: 60 minutes

Janice M

[simplykalamari]

Australian Folded Eggs, which are also called "the down under way to scramble eggs," are a simple but tasty breakfast dish that you can make your own by adding the ingredients you like best. When the eggs are folded in half, the inside becomes creamy and fluffy. You can make it taste better by adding cheese, herbs, ham or bacon.

Ingredients: 4 large eggs. 2 tablespoons butter. Salt and pepper to taste. 2 slices of ham or bacon optional. Grated cheese optional. Chopped fresh herbs such as parsley or chives, optional.

Instructions: Crack the eggs into a bowl and whisk them lightly with a fork or whisk. Heat a non-stick skillet over medium-low heat and add 1 tablespoon of butter. If using ham or bacon, add it to the skillet and cook until crispy. Remove and set aside. Pour the beaten eggs into the skillet and let them cook undisturbed for a minute or two until the edges start to set. Using a spatula, gently fold the eggs in half, creating a semi-circle shape. Continue to cook for another minute or until they are almost set but still slightly runny on top. If desired, sprinkle grated cheese on one half of the folded eggs and then fold the other half over to cover the cheese. Season with salt and pepper to taste and sprinkle with chopped fresh herbs if using. Remove from heat and slide the folded eggs onto a plate. Serve immediately, garnished with the crispy ham or bacon if desired. Enjoy your Australian Folded Eggs!

Prep Time: 5 minutes

Cook Time: 5 minutes

Maya W

[simplykalamari]

A refreshing cocktail that combines the exotic flavors of dragon fruit-infused vodka with the sweetness of melon liqueur, balanced by the herbal notes of rosemary syrup and the tartness of lime juice. Perfect for cooling down on a hot day.

Ingredients: 2 oz Dragon fruit-infused vodka. 1 oz Melon liqueur. 1/2 oz Rosemary syrup. 1/2 oz Lime juice. Melon balls and rosemary sprigs for garnish. Ice cubes.

Instructions: In a shaker, combine dragon fruit-infused vodka, melon liqueur, rosemary syrup, and lime juice. Add ice cubes to the shaker. Shake well until chilled. Strain the mixture into a chilled glass filled with ice. Garnish with melon balls and rosemary sprigs. Serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Jean S

[simplykalamari]

A delicious Paleo recipe that combines the savory tastes of balsamic vinegar and rosemary with the naturally sweet flesh of ripe peaches is Grilled Peaches with Rosemary and Balsamic. It's a tasty and nutritious summertime treat that's just right.

Ingredients: 4 ripe peaches, halved and pitted. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil. 2 sprigs fresh rosemary, chopped. Sea salt to taste. Black pepper to taste.

Instructions: Set your grill's temperature to medium-high. To make a marinade, combine the olive oil and balsamic vinegar in a small bowl. After applying the marinade to the sliced peach halves, season with black pepper, sea salt, and chopped rosemary. After preheating the grill, place the peach halves cut-side down on it. Grill for two to three minutes, or until the peaches start to get grill marks and become slightly soft. After turning the peaches over, grill them for a further two to three minutes, or until they are soft and caramelized. After taking the grilled peaches off of the heat, pour the leftover balsamic marinade over them. Serve right away as a tasty side dish or dessert that fits the Paleo diet.

Prep Time: 10 minutes

Cook Time: 6 minutes

Paige