the fifty new logos project

[thefiftynewlogosproject]

Indulge in the creamy richness of this garlic herb spread. Made with wholesome cashews and aromatic herbs, it's perfect for spreading on your favorite snacks or incorporating into your recipes. Plus, it's vegan!

Ingredients: 1 cup raw cashews, soaked for 4-6 hours. 3 cloves garlic. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh chives, chopped. 1 teaspoon dried oregano. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. Water, as needed.

Instructions: The cashews should be drained and rinsed. Cashews, garlic, nutritional yeast, lemon juice, parsley, chives, oregano, sea salt, and black pepper should all be put into a food processor. Blend until smooth, adding water little by little until you get the consistency you want. Check the seasonings and make changes if needed. Put the spread in a container and put it in the fridge for at least 30 minutes before you serve it. Spread it on crackers, toast, or sandwiches.

Shannon D

[thefiftynewlogosproject]

This Paleo Grilled Octopus recipe combines tender octopus with zesty flavors of garlic, lemon, and oregano. Perfect for a paleo-friendly seafood dish bursting with Mediterranean-inspired tastes.

Ingredients: 1 large octopus, cleaned and tentacles separated. 4 cloves garlic, minced. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and black pepper to taste.

Instructions: In a bowl, mix together minced garlic, olive oil, lemon juice, dried oregano, salt, and black pepper. Place the cleaned octopus and tentacles in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld. Preheat grill to medium-high heat. Remove octopus from marinade and shake off excess. Place octopus on the grill and cook for 4-5 minutes per side, until charred and tender. Remove from grill and let rest for a few minutes before serving. Serve hot, garnished with additional lemon wedges if desired.

Jeffrey F

[thefiftynewlogosproject]

This Keto Cheese Ball is a delicious and creamy appetizer that's perfect for low-carb and ketogenic diets. It's packed with cheesy flavor and crunchy pecans, making it a crowd-pleaser for any occasion.

Ingredients: 2 cups shredded cheddar cheese. 8 oz cream cheese, softened. 1/2 cup chopped pecans. 2 tbsp chopped chives. 1 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste.

Instructions: Shred cheddar cheese and soften cream cheese together in a bowl. Mix the cheeses together well. Grate some chives and add them along with the chopped pecans. Season with salt and pepper. Spread out evenly by mixing. Roll the mixture into a ball, and then cover it with plastic wrap. Put the cheese ball in the fridge for at least an hour to make it firm. If you want, you can coat the chilled cheese ball with more chopped pecans before serving. It goes well with crackers or sliced vegetables that are low in carbs.

Kale

[thefiftynewlogosproject]

The Bourbon Burger is a tasty and unique take on a regular hamburger. Adding bourbon and barbecue sauce makes it taste rich and smokey, which is sure to please your taste buds.

Ingredients: 1 lb ground beef. 1/4 cup bourbon. 1/4 cup barbecue sauce. 1/4 cup chopped onions. 1/4 cup shredded cheddar cheese. 4 hamburger buns. Lettuce leaves. Tomato slices. Pickles. Salt and pepper to taste.

Instructions: In a mixing bowl, combine ground beef, bourbon, and chopped onions. Season with salt and pepper and mix well. Shape the mixture into four burger patties. Preheat the grill to medium-high heat and oil the grates. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of grilling, top each patty with shredded cheddar cheese and allow it to melt. Toast the hamburger buns on the grill until lightly browned. Spread barbecue sauce on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by a burger patty with melted cheese. Add a slice of tomato and pickles on top of the burger. Complete with the top half of the bun and secure with a toothpick if needed. Serve your Bourbon Burgers hot and enjoy!

Lorena M

[thefiftynewlogosproject]

This hearty and tasty soup is a great way to use up Easter ham that you have left over. Perfect for a cozy meal that the crockpot does almost all the work for you!

Ingredients: 2 cups diced leftover ham. 3 carrots, sliced. 3 celery stalks, sliced. 1 onion, diced. 4 cups chicken broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon garlic powder. Salt and pepper to taste. 1 cup uncooked pasta such as shells or macaroni. 2 cups fresh spinach. Grated Parmesan cheese for topping optional.

Instructions: Diced ham, carrots, celery, onion, chicken broth, diced tomatoes, thyme, rosemary, garlic powder, salt, and pepper should all be put in a crockpot. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. In the last 30 minutes of cooking, add the spinach and pasta that hasn't been cooked. Give it a good stir, then let it cook until it's soft. If you want, you can sprinkle grated Parmesan cheese on top of the hot dish.

Ellen Delgado

[thefiftynewlogosproject]

With these delightful truffles, savor the rich and decadent flavor of red velvet. Ideal for gatherings or sweet tooth cravings!

Ingredients: 1 box red velvet cake mix. 1 cup cream cheese, softened. 1 cup white chocolate chips, melted. 1 cup powdered sugar. 1 teaspoon vanilla extract. 1/2 cup sprinkles optional.

Instructions: As directed on the package, bake the red velvet cake. After the cake cools completely, transfer it to a large bowl and crumble it into fine crumbs. To the bowl, add vanilla extract, powdered sugar, melted white chocolate chips, and softened cream cheese. Blend until thoroughly blended. Roll the mixture into tiny truffle-sized balls and arrange them on a baking sheet that has been lined. Roll the truffles in sprinkles if you'd like to add some extra flair. To make the truffles firmer, chill them in the fridge for at least one or two hours. Present these delectable red velvet truffles and savor them!

Cody G

[thefiftynewlogosproject]

This Easy Corn and Avocado Salad is a colorful and tasty side dish that's great for summer parties and grilling. Every bite of this salad is a blast of flavor from the fresh corn, creamy avocado, and tangy lime dressing.

Ingredients: 2 cups of fresh corn kernels. 1 ripe avocado, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup cherry tomatoes, halved. 1/4 cup red bell pepper, diced. 1/4 cup black beans, drained and rinsed. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 teaspoon chili powder optional. 1/4 teaspoon cumin powder optional.

Instructions: In a large mixing bowl, combine the fresh corn kernels, diced avocado, finely chopped red onion, chopped cilantro, halved cherry tomatoes, diced red bell pepper, and drained black beans. In a small bowl, whisk together the lime juice and olive oil to make the dressing. You can add the optional chili powder and cumin powder for extra flavor if desired. Pour the dressing over the salad and gently toss to combine all the ingredients. Season the salad with salt and pepper to taste. Adjust the seasoning according to your preference. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve the Easy Corn and Avocado Salad as a refreshing side dish. Enjoy!

Agatha P

[thefiftynewlogosproject]

With a crispy outside and a fluffy inside, these Honey Butter Smashed Potatoes are a great mix of sweet and savory flavors.

Ingredients: 6 medium potatoes. 1/4 cup honey. 1/4 cup melted butter. Salt to taste. Chopped parsley for garnish.

Instructions: Boil the potatoes until they are soft, then drain them. Warm the oven up to 425F 220C. Use a fork or masher to break up each potato on a baking sheet. Spread honey and melted butter on top of the mashed potatoes. Add salt to your liking. After the oven is hot, bake for 15 to 20 minutes, or until golden and crispy. Add chopped parsley as a garnish before serving.

Jason Trevino

[thefiftynewlogosproject]

Indulge in the creamy richness of coconut milk infused with the earthy goodness of matcha powder. This vegan latte is the perfect warming drink, offering a comforting blend of flavors that will satisfy your cravings.

Ingredients: 1 cup coconut milk. 1 tsp matcha powder. 1-2 tbsp maple syrup or sweetener of choice. 1/2 tsp vanilla extract. Pinch of cinnamon optional. Pinch of salt.

Instructions: In a small saucepan, heat the coconut milk over medium heat until hot but not boiling. In a separate bowl, whisk together matcha powder and a splash of hot coconut milk until smooth. Add the matcha mixture, maple syrup, vanilla extract, cinnamon if using, and salt to the saucepan with the remaining hot coconut milk. Whisk until well combined and frothy. Pour into a mug and serve hot.

Prep Time: 5 minutes

Cook Time: 5 minutes

Nicholas

[thefiftynewlogosproject]

A zesty and satisfying vegan dish featuring roasted Brussels sprouts and linguine tossed in a lemony sauce.

Ingredients: 8 oz Brussels sprouts, trimmed and halved. 8 oz linguine pasta. 2 tbsp olive oil. 2 cloves garlic, minced. 1 lemon, zested and juiced. Salt and pepper, to taste. 2 tbsp nutritional yeast optional. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 400F 200C. Toss Brussels sprouts with 1 tablespoon of olive oil, minced garlic, lemon zest, salt, and pepper on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until Brussels sprouts are tender and slightly browned. Meanwhile, cook linguine according to package instructions until al dente. Drain and set aside. In a large skillet, heat the remaining olive oil over medium heat. Add cooked linguine to the skillet along with roasted Brussels sprouts. Drizzle lemon juice over the linguine and Brussels sprouts mixture. Toss until well combined and heated through. Sprinkle with nutritional yeast, if using, and garnish with chopped parsley. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Megan Proctor

[thefiftynewlogosproject]

This Sun-Kissed Iced Tea is a delicious mix of different flavors. Black tea, orange juice, and pineapple juice mixed together make this drink taste cool and refreshing. Honey and ginger add a hint of sweetness and warmth. It's a great drink for a sunny day or a meeting to talk about different cultures.

Ingredients: 2 cups brewed black tea, chilled. 1/4 cup orange juice. 1/4 cup pineapple juice. 2 tablespoons honey. 1/4 teaspoon grated ginger. Ice cubes. Orange slices, for garnish. Mint leaves, for garnish.

Instructions: Put cold black tea, orange juice, pineapple juice, honey, and grated ginger in a pitcher. Mix it well until the honey is gone. Put ice cubes in glasses that will be served. Pour the tea mix that you've already made over the ice in each glass. Put mint leaves and orange slices on top. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 5 minutes

Emmett Travis

[thefiftynewlogosproject]

These Crock Pot Chicken Ranch Tacos are incredibly flavorful and easy to make. The combination of ranch seasoning with tender chicken creates a delicious filling for tacos. With minimal prep time, this recipe is perfect for busy days when you want a satisfying meal waiting for you at home.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 1 cup chicken broth. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 1/4 cup diced tomatoes. 8 small flour tortillas. Optional toppings: shredded cheese, avocado slices, salsa, lettuce.

Instructions: In a slow cooker, place chicken breasts at the bottom. Sprinkle ranch seasoning mix over the chicken. Pour chicken broth over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through. Once chicken is cooked, shred it using two forks. Stir in sour cream, cilantro, green onions, and diced tomatoes. Cover and cook for an additional 15-30 minutes on low. Warm tortillas according to package instructions. Serve chicken mixture in warmed tortillas with optional toppings. Enjoy!

Prep Time: 10 minutes

Cook Time: 360 minutes

Macie D

[thefiftynewlogosproject]

These meatballs made with Italian herbs are tasty, tender, and great for a cozy family dinner. They are baked until golden and then topped with marinara sauce and melted mozzarella cheese. They are made with ground beef, herbs, and cheese.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 egg, beaten. 2 tablespoons fresh parsley, chopped. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup marinara sauce. 1/2 cup shredded mozzarella cheese.

Instructions: Preheat oven to 400F 200C. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, garlic, egg, parsley, oregano, basil, salt, and black pepper. Mix until well combined. Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until meatballs are cooked through and browned. Remove meatballs from the oven and pour marinara sauce over them. Sprinkle shredded mozzarella cheese on top. Return the meatballs to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Francis

[thefiftynewlogosproject]

These Peanut Chicken Power Bowls are a delicious and nutritious meal packed with protein, vegetables, and a flavorful peanut sauce. They are easy to make and perfect for a quick weeknight dinner.

Ingredients: 1 cup couscous. 2 cups water. 2 boneless, skinless chicken breasts. 1/2 cup peanut butter. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 clove garlic, minced. 1/2 teaspoon ginger, grated. 1 cup broccoli florets. 1 cup red bell pepper, sliced. 1 cup carrots, julienned. 1/4 cup green onions, chopped. 1/4 cup roasted peanuts, chopped. Salt and pepper, to taste.

Instructions: In a medium saucepan, bring 2 cups of water to a boil. Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Season the chicken breasts with salt and pepper. In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make the peanut sauce. Heat a grill or grill pan over medium-high heat. Grill the chicken breasts for about 6-7 minutes per side, or until fully cooked. Remove from the grill and let them rest for a few minutes before slicing them into strips. Steam the broccoli florets, red bell pepper slices, and julienned carrots until they are tender-crisp, about 3-4 minutes. To assemble the power bowls, divide the cooked couscous among four bowls. Top with sliced grilled chicken, steamed vegetables, and chopped green onions. Drizzle the peanut sauce over the top of each bowl and garnish with chopped roasted peanuts. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

John Huron

[thefiftynewlogosproject]

With its juicy shrimp, tangy feta cheese, and fragrant herbs, this Baked Greek Shrimp with Feta recipe is a wonderful mix of tastes. It's a low-carb and keto-friendly dish that will fill you up.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 3 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp dried thyme. 1/4 tsp red pepper flakes. 1 cup cherry tomatoes, halved. 1/2 cup crumbled feta cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat the oven to 400F 200C. In a baking dish, combine shrimp, olive oil, garlic, oregano, thyme, red pepper flakes, cherry tomatoes, and half of the feta cheese. Season with salt and pepper. Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and cooked through. Sprinkle the remaining feta cheese over the shrimp and broil for an additional 2-3 minutes until the feta is slightly browned. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Damian B

[thefiftynewlogosproject]

Indulge in the irresistible combination of rich cocoa, cool peppermint, and delightful cookie crunch with these Spot-on Thin Mint Flavor, Great Chew Cookies.

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1 cup semisweet chocolate chips. 1/2 cup crushed thin mint cookies.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate larger bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and peppermint extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Fold in the semisweet chocolate chips and crushed thin mint cookies. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes, or until the cookies are set around the edges but still slightly soft in the center. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

Harley Reeves

[thefiftynewlogosproject]

Enjoy these modern safari-themed cookies inspired by Isaiah Park. They're a delightful blend of chocolate chips and buttery goodness, perfect for any occasion.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1/4 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, and salt together in a bowl using a whisk. Melt the butter and mix it with the brown sugar and white sugar in a separate large bowl until the mixture is smooth and creamy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the chocolate chips and mix them in. Place rounded tablespoons of cookie dough about 2 inches apart on the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 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.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ashlee D