The Ghost of Her

[theghostofher]

A tasty and easy stir-fry dish with colorful bell peppers, crisp broccoli, and succulent shrimp all tossed in a delicious teriyaki sauce. Ideal for a dinner on a weeknight!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 cups broccoli florets. 1/2 cup sliced bell peppers red, green, or yellow. 1/4 cup sliced carrots. 1/4 cup sliced green onions. 2 cloves garlic, minced. 1/4 cup teriyaki sauce. 2 tablespoons vegetable oil. 1 teaspoon sesame oil. 1 tablespoon cornstarch. Salt and pepper to taste.

Instructions: In a small bowl, mix the teriyaki sauce, sesame oil, and cornstarch to create a marinade. Place the peeled and deveined shrimp in a zip-top bag and pour half of the marinade over them. Seal the bag and marinate the shrimp in the refrigerator for 15-20 minutes. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the marinated shrimp to the skillet and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil and heat it up. Add the sliced carrots and broccoli florets and stir-fry for 3-4 minutes until they start to become tender but still crisp. Add the sliced bell peppers and continue to stir-fry for another 2 minutes. Return the cooked shrimp to the skillet along with the sliced green onions. Pour the remaining marinade over the ingredients in the skillet and stir-fry for an additional 2-3 minutes until everything is well coated and heated through. Season with salt and pepper to taste. Serve the Teriyaki Shrimp Broccoli Stir Fry hot, garnished with extra green onions if desired.

Marilyn Hanson

[theghostofher]

This easy cola chicken recipe combines the sweetness of cola with savory flavors to create a tender and flavorful dish. Perfect for a busy day when you want a delicious meal with minimal effort.

Ingredients: 4 skinless, boneless chicken breast halves. 1 cup cola-flavored carbonated beverage. 1 cup ketchup. 1/4 cup soy sauce. 1/4 cup Worcestershire sauce. 1 tablespoon garlic powder. Salt and pepper to taste.

Instructions: Put cola, ketchup, soy sauce, Worcestershire sauce, garlic powder, salt, and pepper in a bowl and mix them together. Set a slow cooker on low and add chicken breasts. Pour the cola mix over the chicken. Let the chicken cook on low for 6 to 8 hours or high for 3 to 4 hours, until it is soft and fully cooked. If you want, you can serve it hot and top it with chopped parsley or sesame seeds.

Noah Burke

[theghostofher]

With our Smashed Burger Hero, you can have the best smashed burger ever. This burger is so big that you won't forget it. It has crispy edges, melty cheese, and a great sauce.

Ingredients: 2 lbs ground beef 80/20 blend. Salt and pepper to taste. 4 large burger buns. 8 slices American cheese. 1/2 cup diced onions. 1/2 cup pickles. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 cup yellow mustard. Lettuce leaves for garnish. Tomato slices for garnish.

Instructions: Set a griddle or cast-iron skillet on high heat to get it ready. Cut the ground beef into 8 equal pieces and roll each one into a ball. Right after putting a beef ball on a hot griddle, use a spatula to smash it into a thin patty. Add pepper and salt. Do it again with the rest of the beef balls. While cooking, make sure the patties get browned and the edges get crispy. Turn them over. On each patty, put a slice of American cheese and let it melt. On the griddle, toast the burger buns until they get a little brown. To make the sauce, mix the mayonnaise, ketchup, and mustard in a small bowl. Spread sauce on the bottom bun of each burger, then add a lettuce leaf, a tomato slice, two smashed patties with cheese, diced onions, and pickles. Put the other half of the bun on top. Serve right away and enjoy!

Krista Mullen

[theghostofher]

These French fries are elevated with the freshness of herbs and the kick of Sri-Rancha sauce, making them a flavorful twist on a classic favorite.

Ingredients: 4 large russet potatoes, scrubbed and rinsed. 1/4 cup fresh parsley, finely chopped. 1/4 cup fresh chives, finely chopped. 1/4 cup fresh dill, finely chopped. Sea salt, to taste. 1 cup mayonnaise. 2 tablespoons sriracha sauce.

Instructions: Before you start cooking, heat the oven to 450F 230C. Make strips of potatoes that are about 1/4 inch thick. Put the potato strips in a big bowl of cold water. Soak them for 30 minutes to get rid of any extra starch. Use paper towels to dry the potato strips after draining them. Toss the potato strips in olive oil so that they are all covered. Place the potato strips on a baking sheet that has been lined with parchment paper so that they are all in one layer. Flip the food over every 25 to 30 minutes while it's baking until it's golden brown and crispy. Put the mayonnaise and sriracha sauce in a small bowl and mix them together. This will make Sri-Rancha dipping sauce. When the fries are done, add the chopped parsley, chives, and dill and toss them with the sea salt. It should be served hot with Sri-Rancha dipping sauce on the side.

Holly Abbott

[theghostofher]

For a quick meal, this Lighter Chinese Chicken Salad is both healthy and tasty. It has lots of fresh vegetables, lean protein, and a tasty dressing that you make yourself. This is a great lunch or light dinner!

Ingredients: 2 cups shredded cabbage. 1 cup shredded carrots. 1 cup sliced cucumber. 1/2 cup cooked chicken breast, shredded. 1/4 cup chopped cilantro. 2 tablespoons sliced almonds. 2 tablespoons chopped green onions. 2 tablespoons low-sodium soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 teaspoon honey. 1/2 teaspoon grated fresh ginger. 1/4 teaspoon crushed red pepper flakes. Salt and pepper to taste.

Instructions: Shred the cabbage, carrots, cucumber, chicken, cilantro, almonds, and green onions and put them all in a large bowl. Add the honey, soy sauce, rice vinegar, sesame oil, grated ginger, crushed red pepper flakes, salt, and pepper to a small bowl. Use a whisk to mix the ingredients. Add the salad ingredients to a large bowl. Then, drizzle the dressing over them. Add everything to the salad and toss it around until the dressing is gone. Lighter Chinese Chicken Salad is ready to eat right away.

Kaleb Stone

[theghostofher]

With this Buttermilk Chicken recipe, you can make chicken breasts that are tender, flavorful, and have a crispy outside. If you marinate the chicken in buttermilk, the meat will be juicy and tasty.

Ingredients: 4 chicken breasts. 2 cups buttermilk. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. Vegetable oil for frying.

Instructions: In a bowl, mix buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken breasts to the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight. In another bowl, mix flour with additional salt and pepper to taste. Remove chicken from the buttermilk marinade, allowing excess to drip off. Coat chicken breasts in the seasoned flour mixture, shaking off any excess. Heat vegetable oil in a skillet over medium-high heat. Fry chicken breasts in the hot oil until golden brown and cooked through, about 5-6 minutes per side. Once cooked, transfer chicken to a paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Abby Maxwell

[theghostofher]

These vegan sweet potatoes make for a delightful dessert option, combining the natural sweetness of sweet potatoes with maple syrup and warm spices. They are simple to prepare and perfect for satisfying your sweet cravings in a healthier way.

Ingredients: 4 medium sweet potatoes, peeled and diced. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/4 cup chopped pecans or walnuts optional.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss diced sweet potatoes with maple syrup, melted coconut oil, cinnamon, nutmeg, and salt until evenly coated. Spread sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until sweet potatoes are tender and caramelized, stirring halfway through. If using, sprinkle chopped pecans or walnuts over the sweet potatoes during the last 10 minutes of roasting. Once done, remove from the oven and let cool slightly before serving. Enjoy as a delicious vegan dessert!

Eugene

[theghostofher]

These vegan dinner rolls only need seven ingredients and are light and fluffy. They're great for any event. These tasty rolls are easy to make and go great with your favorite meals. All you need are a few simple ingredients. They'll be loved by both vegans and non-vegans whether you serve them with soup, salad, or a hearty stew.

Ingredients: 1 cup non-dairy milk. 2 tablespoons vegan butter. 2 tablespoons maple syrup. 1 packet 2 1/4 teaspoons active dry yeast. 3 cups all-purpose flour. 1/2 teaspoon salt. Additional vegan butter for brushing optional.

Instructions: In a small saucepan, heat the non-dairy milk, vegan butter, and maple syrup over low heat until the butter is melted. Remove from heat and let it cool until it's warm but not hot. In a large mixing bowl, dissolve the yeast in the warm milk mixture. Let it sit for about 5 minutes until it becomes frothy. Add the flour and salt to the yeast mixture. Stir until a dough forms. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a greased baking sheet, leaving a little space between each roll. Cover the rolls with a clean towel and let them rise again for about 30 minutes. Preheat the oven to 375F 190C. Bake the rolls in the preheated oven for 15-20 minutes or until they're golden brown on top. Optional: Brush the warm rolls with additional melted vegan butter for extra flavor and shine. Serve warm and enjoy!

Bryson M

[theghostofher]

A delicious twist on traditional pasta, this Pepperoni Pizza-Baked Gnocchi combines the flavors of pepperoni pizza with pillowy potato gnocchi. It's a quick and easy dish that the whole family will love!

Ingredients: 1 package 16 ounces potato gnocchi. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup grated Parmesan cheese. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 teaspoon garlic powder.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cook the gnocchi as directed on the package, then let them drain well. Put half of the marinara sauce on the bottom of a baking dish. On top of the sauce, put half of the cooked gnocchi. Half of the mozzarella cheese should be put on top of the gnocchi. Put black olives and half of the pepperoni slices on top. Add the rest of the ingredients and repeat the layers. Add dried oregano, dried basil, and garlic powder on top of the Parmesan cheese. Bake for twenty to twenty-five minutes, or until the cheese melts and bubbles. Enjoy while hot!

Bradley R

[theghostofher]

For a tasty twist on a classic burger, these burgers are made with ground short rib beef and Italian sausage. Putting in Parmesan cheese, garlic, and fresh parsley gives the burger extra flavor that will satisfy your burger cravings.

Ingredients: 1 lb ground short rib beef. 1/2 lb Italian sausage mild or hot, your choice. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/4 cup fresh parsley, chopped. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and your favorite burger toppings.

Instructions: In a large mixing bowl, combine the ground short rib beef and Italian sausage. Add the finely chopped onion, minced garlic, breadcrumbs, grated Parmesan cheese, egg, and chopped parsley to the bowl. Season with salt and pepper to taste. Mix all the ingredients together until well combined, but do not overmix, as this can make the burgers tough. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan to medium-high heat. Place the burger patties on the grill or pan and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness. While the burgers are cooking, toast the hamburger buns on the grill or in a toaster until they are lightly browned. Once the burgers are done, remove them from the heat and let them rest for a few minutes. Assemble your burgers by placing each patty on a toasted bun and adding your choice of lettuce, tomato, and other toppings. Serve your Best Ground Short Rib Burgers with Italian Sausage hot and enjoy!

Jade B

[theghostofher]

Indulge in the irresistible flavors of smoked pork belly burnt ends with this easy recipe. The sweet and savory glaze adds the perfect finishing touch to these tender and smoky bites.

Ingredients: 5 lbs pork belly, cubed. 1/4 cup your favorite BBQ rub. 1/2 cup brown sugar. 1/2 cup honey. 1/2 cup BBQ sauce. 1/4 cup apple juice. 2 tbsp unsalted butter.

Instructions: Preheat your smoker to 250F 121C. Rub the pork belly cubes with BBQ rub, ensuring they are evenly coated. Place the seasoned pork belly cubes on the smoker grates. Smoke for 3 hours, maintaining a consistent temperature. While smoking, mix brown sugar, honey, BBQ sauce, apple juice, and butter in a bowl to create a glaze. After 3 hours, transfer the smoked pork belly cubes to a foil pan and pour the glaze over them. Cover the pan with foil and return it to the smoker for an additional 2 hours. Remove the foil, stir the cubes gently, and smoke for an additional 30 minutes or until the cubes are caramelized and tender. Take the burnt ends off the smoker and let them rest for a few minutes before serving. Serve and enjoy your delicious and easy smoked pork belly burnt ends!

Christine

[theghostofher]

A refreshing and nutritious salad inspired by Mediterranean flavors, featuring chickpeas, tomatoes, cucumber, olives, and feta cheese.

Ingredients: 2 cups canned chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley in a large bowl. Put the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl and mix them together with a whisk. Pour the dressing over the salad and toss it around to make sure everything is covered. Put the salad in the fridge for at least 30 minutes so that the flavors can mix. Serve cold, and if you want, top with more parsley. Enjoy your chickpea salad from the Mediterranean!

Harley R

[theghostofher]

This tangy BBQ pulled pork is a summer favorite, perfect for picnics, potlucks, or any gathering. The slow cooker does all the work, leaving you with tender, flavorful pork that's sure to impress.

Ingredients: 3 lbs pork shoulder, trimmed. 1 cup BBQ sauce. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: In a bowl, mix BBQ sauce, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Place pork shoulder in the slow cooker and pour the sauce mixture over it. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until pork is tender and falls apart easily. Remove pork from slow cooker and shred using two forks. Return shredded pork to the slow cooker and mix well with the sauce. Serve on buns or over rice, garnished with your favorite toppings.

Theresa Cook

[theghostofher]

A savory and satisfying stir-fry dish featuring Shanghai noodles, tender beef or chicken, and a medley of fresh vegetables in a flavorful sauce.

Ingredients: 8 oz Shanghai noodles. 2 tablespoons vegetable oil. 1/2 lb thinly sliced beef or chicken. 2 cloves garlic, minced. 1-inch piece of ginger, minced. 1 red bell pepper, thinly sliced. 1 cup sliced mushrooms. 1 cup broccoli florets. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon sugar. Salt and pepper to taste. Green onions for garnish.

Instructions: As directed on the package, cook the Shanghai noodles until they are al dente. After draining, set aside. Heat one tablespoon of vegetable oil in a big skillet or wok over high heat. Stir-fry the chicken or beef slices until they are thoroughly cooked. Take out and place aside from the skillet. Add the final tablespoon of vegetable oil to the same skillet. Stir-fry the ginger and garlic until fragrant, about 30 seconds. Add the broccoli, mushrooms, and sliced red bell pepper. Stir-fry the veggies for two to three minutes, or until they begin to soften. Put the cooked chicken or beef back in the skillet. When the Shanghai noodles are done, add them and combine everything. Combine the soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper in a small bowl. Pour the sauce over the noodles and stir-fry for an additional 2-3 minutes until everything is well coated and heated through. Garnish with chopped green onions and serve hot. Savor your mouthwatering stir-fried Shanghai noodles!

Calvin

[theghostofher]

You can enjoy these raw chocolate hazelnut bites without worrying about gluten or being vegan. They are a tasty and healthy treat. For people who can't eat certain foods, they're a great snack or dessert.

Ingredients: 1 cup hazelnuts. 1 cup dates, pitted. 3 tablespoons raw cacao powder. 1 tablespoon coconut oil. Pinch of sea salt.

Instructions: Use a food processor to grind hazelnuts into a fine powder. Cocoa powder, sea salt, dates, and coconut oil should all be added. Mix until the dough starts to stick together. Take small amounts of the mixture and roll them into balls that are easy to eat. Before you serve, put the hazelnut bites in the fridge for about 30 minutes to firm up. Have fun!

Ellen D

[theghostofher]

Experience the bold and savory flavors of Korean cuisine in these delightful tacos. Tender marinated beef, a refreshing Asian pear mango slaw, and a spicy-sweet Gochujang Crema come together to create a fusion of tastes and textures that will leave your taste buds dancing.

Ingredients: 1 lb thinly sliced beef ribeye or sirloin. 1/2 cup soy sauce. 1/4 cup brown sugar. 3 cloves garlic, minced. 1 small onion, finely chopped. 1 Asian pear, grated. 1 tsp ginger, minced. 2 tbsp sesame oil. 1 tbsp sesame seeds. 1/4 tsp black pepper. 8 small tortillas corn or flour. 1 cup shredded green cabbage. 1 cup thinly sliced mango. 2 green onions, thinly sliced. 2 tbsp fresh cilantro, chopped. 1/4 cup mayonnaise. 2 tbsp gochujang Korean red pepper paste. 1 tbsp lime juice. 1 tsp honey. Salt to taste.

Instructions: To make the marinade, put soy sauce, brown sugar, chopped onion, grated Asian pear, minced ginger, sesame oil, sesame seeds, and black pepper in a bowl. Put the beef slices in the marinade and let them sit for at least 30 minutes, or better yet, overnight in the fridge. Making the Asian Pear Mango Slaw will take some time while the beef is marinating. Shred the green cabbage and put it in a bowl. Add the sliced mango, green onions, and chopped cilantro. Mix by tossing. Add the mayonnaise, gochujang, lime juice, honey, and a pinch of salt to another bowl. Mix them together to make the Gochujang Crema. You can change how spicy and sweet it is to your liking. Set a grill or a pan on high heat. The beef slices should be grilled for two to three minutes on each side, or until they are done the way you like them. Do this for about 20 seconds on each side on the grill or in a pan. Next, put a few slices of grilled beef on each tortilla and then a lot of Asian Pear Mango Slaw on top of each one. Pour the Gochujang Crema on top. Serve your Beef Bulgogi Korean Tacos with Asian Pear Mango Slaw and Gochujang Crema right away and enjoy them!

Max

[theghostofher]

For breakfast in the fall, these Fall Spice Crepes are a great choice. They taste like pumpkin and are filled with warm spices, making them the perfect comfort food for cool fall mornings.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon cloves. 1/4 teaspoon ginger. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract. 1/2 cup pumpkin puree. 1/4 cup chopped pecans optional. Whipped cream for topping. Maple syrup for drizzling.

Instructions: In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, cloves, ginger, and salt. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth. Stir in the pumpkin puree until well incorporated. Heat a non-stick skillet or crepe pan over medium-high heat and lightly grease it with butter or oil. Pour 1/4 cup of the crepe batter into the hot skillet, swirling it to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes until the other side is golden brown as well. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve the crepes warm, topped with chopped pecans if using, whipped cream, and a drizzle of maple syrup.

Ashlee