STYLErain

[stylerain]

Enjoy the smokey taste of herb potatoes that have been grilled with garlic, rosemary, and thyme. These are great as a side dish for barbecues!

Ingredients: 1.5 lbs baby potatoes, halved. 2 tbsp olive oil. 2 tsp dried rosemary. 2 tsp dried thyme. 1 tsp garlic powder. Salt and black pepper to taste.

Instructions: Preheat the grill to medium-high heat. In a bowl, toss halved baby potatoes with olive oil, dried rosemary, dried thyme, and garlic powder until evenly coated. Season with salt and black pepper to taste. Thread the seasoned potatoes onto skewers or place them in a grill basket. Grill the potatoes for 15-20 minutes, turning occasionally, until they are golden and tender. Remove from the grill and serve hot.

Erica

[stylerain]

This Steak Sandwich with Peppers recipe combines the rich flavor of ribeye steak with the sweetness and crunch of sauted onions and peppers. Melted provolone cheese is then put on top of the whole thing. The sandwich tastes great and fills you up. It's great for lunch or dinner.

Ingredients: 2 ribeye steaks. Salt and black pepper to taste. 2 tablespoons olive oil. 1 onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 4 slices of provolone cheese. 4 hamburger buns.

Instructions: Season the ribeye steaks generously with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness. Remove the steaks from the skillet and let them rest for a few minutes. In the same skillet, add more olive oil if needed. Add the thinly sliced onion and peppers. Saut them until they become tender and slightly caramelized, about 5-7 minutes. While the vegetables are cooking, slice the ribeye steaks into thin strips. Place a slice of provolone cheese on the bottom half of each hamburger bun. Divide the sliced steak evenly among the buns on top of the cheese. Top the steak with the sauted peppers and onions. Place the top half of the buns on the sandwiches. Wrap each sandwich in aluminum foil and place them in a preheated oven at 350F 175C for about 5 minutes, just until the cheese is melted and the sandwiches are warmed through. Unwrap the sandwiches, serve hot, and enjoy!

Owen

[stylerain]

This smoky black bean and jalapeno dip is full of flavor and great for parties or get-togethers. Black beans, spicy jalapenos, and smoked paprika come together to make a dip that is both creamy and savory.

Ingredients: 2 cans 15 oz each black beans, drained and rinsed. 2 jalapeno peppers, seeded and chopped. 3 cloves garlic, minced. 1 small red onion, finely chopped. 1 tsp smoked paprika. 1/2 tsp ground cumin. 1/4 cup lime juice. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. 2 tbsp olive oil. 1/4 cup water.

Instructions: Put black beans, garlic, red onion, smoked paprika, cumin, lime juice, cilantro, salt, pepper, olive oil, and water in a food processor. Scoop out the sides as needed and process until it's smooth and creamy. Check the seasoning and make changes if needed. Put the dip in a bowl to serve, and top it off with more chopped cilantro. You can serve this with vegetable sticks or tortilla chips.

Monty Bridges

[stylerain]

This Healthy Cashew Chicken Stir-Fry is a delicious and nutritious weeknight meal that's packed with flavor and crunchy cashews. It's quick and easy to make, perfect for busy evenings when you want a wholesome dinner on the table in no time.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/4 cup low-sodium soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 cup unsalted cashews. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 tablespoon vegetable oil. 1 teaspoon cornstarch optional, for thickening. Cooked brown rice or quinoa, for serving.

Instructions: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil. Set aside. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry for 4-5 minutes, or until cooked through. Remove from the skillet and set aside. In the same skillet, add a little more oil if needed and stir-fry the garlic, ginger, broccoli, and red bell pepper for 3-4 minutes, or until they begin to soften. Return the cooked chicken to the skillet and pour the sauce over everything. Stir-fry for an additional 2-3 minutes, or until everything is heated through and well-coated with the sauce. If desired, mix the cornstarch with a tablespoon of water to create a slurry and add it to the skillet to thicken the sauce. Stir in the cashews and cook for another minute. Serve the healthy cashew chicken stir-fry over cooked brown rice or quinoa. Enjoy!

Wanderlust Trevor

[stylerain]

This Spicy Vegan Orange Tofu and Peppers recipe combines crispy tofu with vibrant bell peppers in a zesty orange sauce. It's a gluten-free and vegan dish bursting with flavor and perfect for a satisfying meal.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 2 bell peppers, thinly sliced. 3 tablespoons cornstarch. 2 tablespoons oil. 4 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup orange juice. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 2 tablespoons maple syrup. 1 teaspoon sriracha sauce. 1 teaspoon orange zest. Salt to taste. Green onions and sesame seeds for garnish.

Instructions: Coat the tofu cubes with cornstarch by tossing them in a bowl. In a big skillet, heat the oil over medium-high heat. Add the tofu cubes and cook for 5 to 7 minutes, or until golden and crispy. Take out of the skillet and place aside. If necessary, add a little extra oil to the same skillet and saut the ginger and garlic until fragrant. Add the bell peppers and cook for 34 minutes, or until they start to soften slightly. Combine orange juice, soy sauce, rice vinegar, maple syrup, sriracha, and orange zest in a small bowl. Transfer the sauce to the skillet containing the peppers and heat until it simmers. Return the cooked tofu to the skillet and toss it around to coat it in sauce. Simmer for an additional two to three minutes, or until the sauce has slightly thickened and everything is heated through. Add salt to taste to season. Before serving, garnish with sesame seeds and green onions.

Michael Meza

[stylerain]

Honey-infused shortbread cookies are a delectable treat with a subtle sweetness from the honey. They're ideal for special occasions or as a sweet treat.

Ingredients: 1 cup butter, softened. 1/2 cup honey. 2 cups all-purpose flour. 1/4 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. Put the softened butter and honey in a bowl and mix them together until they are well blended. Mix the all-purpose flour and salt into the butter mixture slowly at first, until a soft dough forms. Make a disk out of the dough, cover it with plastic wrap, and put it in the fridge for 30 minutes. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. Cut the cookies into the shapes you want and put them on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. When the cookies are completely cool, you can add more honey to them to make them taste even better. Have fun with your tasty honey shortbread cookies!

Brittany

[stylerain]

This butternut squash soup made in a slow cooker is creamy, warm, and great for cold days. The spices make the dish warmer and give it more depth of flavor. The coconut milk makes it creamier and adds a hint of sweetness.

Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1/2 cup coconut milk. 2 tablespoons maple syrup. 2 tablespoons olive oil.

Instructions: Place the diced butternut squash, chopped onion, minced garlic, vegetable broth, ground cumin, ground cinnamon, and ground nutmeg in the slow cooker. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the squash is tender. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and maple syrup. Adjust seasoning if needed. Serve hot, optionally garnished with a drizzle of coconut milk and a sprinkle of ground cinnamon.

Wendy J

[stylerain]

This recipe combines the bold flavors of blackened tofu with nutritious kale and protein-packed quinoa, creating a satisfying and wholesome vegan meal.

Ingredients: 1 block firm tofu, pressed and cut into cubes. 2 tablespoons olive oil. 1 tablespoon soy sauce. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 4 cups kale, chopped. 2 cloves garlic, minced. 2 cups cooked quinoa. 2 tablespoons lemon juice. Optional: sesame seeds for garnish.

Instructions: To make the marinade, combine the olive oil, soy sauce, paprika, onion, garlic, and cayenne pepper with salt, pepper, and thyme in a small bowl. Apply the marinade to the tofu cubes and let them sit for at least fifteen minutes. A big skillet should be heated to medium-high heat. When the tofu cubes are blackened and crispy, add them and cook for five to seven minutes on each side. Take out of the skillet and place aside. If necessary, add a little extra olive oil to the same skillet. Add the chopped kale and minced garlic. The kale should wilt after about 5 minutes of stir-frying. Combine the cooked quinoa, garlic, and kale in a skillet. Thoroughly mix and warm thoroughly. Pour some lemon juice on top of the quinoa and kale blend. If necessary, add more salt and pepper for seasoning. Over the stir-fried quinoa and kale, place the blackened tofu on a platter. If desired, sprinkle sesame seeds on top. Have fun!

David Latona

[stylerain]

Enjoy the tastes of a classic strawberry shortcake with this tasty martini. Vanilla vodka that is creamy, strawberry liqueur that is sweet, and a little strawberry syrup make this rich cocktail taste like everyone's favorite dessert.

Ingredients: 2 oz vanilla vodka. 1 oz strawberry liqueur. 1 oz heavy cream. 1 tbsp strawberry syrup. Crushed graham crackers, for rimming glass. Fresh strawberry, for garnish.

Instructions: Rim a martini glass with crushed graham crackers. In a shaker, combine vanilla vodka, strawberry liqueur, heavy cream, and strawberry syrup with ice. Shake well and strain into the prepared martini glass. Garnish with a fresh strawberry. Serve and enjoy!

Carson