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Allyson Menzies - Nol­wenn Re­nard - Accidental Player - Toputensili - Kate Tattersfield

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This Instant Pot BBQ Shredded Chicken recipe makes chicken that is tender and juicy, and the sweet and sour flavors of BBQ sauce flavor the chicken. This cheese is great on sandwiches, wraps, rice, or salads.

Ingredients: 2 lbs chicken breasts. 1 cup BBQ sauce. 1/2 cup chicken broth. 1/4 cup brown sugar. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste.

Instructions: Season chicken breasts with salt, pepper, garlic powder, and onion powder. In the Instant Pot, mix BBQ sauce, chicken broth, brown sugar, and Worcestershire sauce. Add seasoned chicken breasts to the Instant Pot. Close the lid and set the Instant Pot to Manual mode for 15 minutes on high pressure. Once the cooking cycle is complete, allow for natural pressure release for 5 minutes, then quick release remaining pressure. Remove chicken breasts from the Instant Pot and shred using two forks. Return shredded chicken to the Instant Pot and mix with the BBQ sauce mixture. Serve hot as a sandwich filling, over rice, or on its own. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Sendai Earthquake Japan

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A refreshing and nutritious twist on traditional tabbouleh, this Quinoa Tabbouleh is packed with protein and vibrant flavors. Perfect as a side dish or a light meal on its own.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup olive oil. 3 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Whisk the quinoa with a fork and set it aside until it's cool. Put cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl. Mix olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl using a whisk. Pour the dressing over the quinoa mixture and toss it around to make sure everything is covered. Put the tabbouleh in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

Caffe Piccolo

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Enjoy the delicious tastes of summer with this gluten-free peach cobbler. It has soft peaches and buttery chestnut biscuits on top. Adding brown butter and chestnut flour to the classic dessert makes it taste rich and nutty.

Ingredients: 4 cups sliced peaches. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1 cup gluten-free all-purpose flour. 1/4 cup almond flour. 1/4 cup chestnut flour. 1/4 cup brown sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup buttermilk.

Instructions: Preheat oven to 375F 190C. In a bowl, toss sliced peaches with granulated sugar, cornstarch, and vanilla extract. Transfer to a baking dish and set aside. In another bowl, whisk together gluten-free all-purpose flour, almond flour, chestnut flour, brown sugar, baking powder, baking soda, and salt. Add cold butter cubes to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs. Pour in buttermilk and stir until just combined. Do not overmix. Drop spoonfuls of biscuit dough over the peaches in the baking dish. Bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling. Serve warm, optionally topped with whipped cream or vanilla ice cream.

Prep Time: 20 minutes

Cook Time: 35 minutes

Matraquilhos Snookers

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This Winter Curry Pilaf with Butternut Squash and Pomegranates is a delightful combination of warm, fragrant spices, sweet butternut squash, and bright pomegranate arils. It's a comforting and festive salad that's perfect for the winter season.

Ingredients: 1 cup basmati rice. 2 cups vegetable broth. 1 small butternut squash, diced. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon curry powder. 1/2 teaspoon ground turmeric. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1/2 cup pomegranate arils. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped roasted almonds.

Instructions: Rinse the basmati rice under cold water until the water runs clear. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and saut until they become translucent. Add the diced butternut squash to the skillet and cook for 5-7 minutes, until it starts to soften. Stir in the curry powder, ground turmeric, and ground cinnamon. Cook for an additional 2 minutes, allowing the spices to toast and become fragrant. Add the drained basmati rice to the skillet and stir to coat it with the spices and vegetables. Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Once the pilaf is cooked, fluff it with a fork and let it sit for a few minutes, covered. Gently fold in the pomegranate arils, chopped cilantro, and chopped mint. Serve the Winter Curry Pilaf in bowls, garnished with roasted almonds. Enjoy your flavorful and colorful winter salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

Valentina Chrysostomou

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This Keto Sheet Pan Dinner with Sausage and Brussels Sprouts is great for busy weeknights. It's an easy, low-carb meal that tastes great and doesn't take much time to clean up. A tasty ketogenic diet meal plan that includes Italian sausage and roasted Brussels sprouts is sure to please your taste buds and keep you on track.

Ingredients: 4 Italian sausage links, sliced. 1 lb Brussels sprouts, halved. 2 tbsp olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 tsp red pepper flakes optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Put sausage slices and Brussels sprouts on a large sheet pan. Add olive oil, minced garlic, salt, pepper, and red pepper flakes, if using. Toss the food until it is evenly covered. Arrange everything on the sheet pan so that it's even. Stirring once or twice during the cooking time, roast in a hot oven for 25 to 30 minutes, or until the sausage is done and the Brussels sprouts are soft and slightly caramelized. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

3dartmodels

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Enjoy the rich and delicious flavors of the Tiramisu Chocolate Mousse Parfait. A divine dessert with layers of smooth mascarpone, chocolate mousse, and coffee-soaked ladyfingers.

Ingredients: 1 1/2 cups heavy cream. 1 cup mascarpone cheese. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup strong brewed coffee, cooled. 2 tablespoons coffee liqueur. 1 cup chocolate mousse. 1 cup ladyfinger crumbs. 1/4 cup dark chocolate shavings.

Instructions: In a mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, combine mascarpone cheese, sugar, and vanilla extract. Mix until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined. In a separate bowl, mix the brewed coffee and coffee liqueur. In serving glasses, layer the ladyfinger crumbs at the bottom. Drizzle the coffee mixture over the ladyfinger layer. Add a layer of the mascarpone and whipped cream mixture. Top with a layer of chocolate mousse. Repeat the layers until the glass is filled, finishing with a layer of chocolate mousse on top. Chill the parfaits in the refrigerator for at least 2 hours. Before serving, sprinkle dark chocolate shavings on top for garnish.

Prep Time: 20 minutes

Cook Time: 0 minutes

Beautiful Body Art

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These Funfetti Baseball Cupcakes are perfect for baseball-themed parties and events. They're colorful, delicious, and feature a fun baseball design that will delight fans of all ages.

Ingredients: 1 box of white cake mix. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of buttermilk. 1 teaspoon of vanilla extract. 1/2 cup of rainbow sprinkles. Red food coloring optional. White frosting. Red icing gel. Round red candies for decoration. Mini marshmallows for baseballs.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, combine the white cake mix, vegetable oil, eggs, buttermilk, and vanilla extract. Mix until smooth. Gently fold in the rainbow sprinkles to the cake batter. If you want, add a few drops of red food coloring to make the cupcakes more baseball-like optional. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack. Once the cupcakes are cool, frost them with white frosting to create the baseball's base. Smooth the frosting out with a knife or offset spatula. Using red icing gel, draw the baseball's stitching on top of each cupcake. Start with a curved line down the center and add two curved lines on each side to create the classic baseball stitching pattern. Place a round red candy in the center of each cupcake as the baseball logo. To make baseballs for decoration, cut mini marshmallows in half and use icing gel to draw the stitching pattern on them. Place these marshmallow baseballs around the cupcakes for added baseball-themed decor. Your Funfetti Baseball Cupcakes are now ready to enjoy!

Prep Time: 20 minutes

Cook Time: 15-18

Sunnyvale Art Gallery

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Elevate your 4th of July celebration with these sweet and tangy Grilled Fruit Skewers. The combination of caramelized pineapple, juicy strawberries, and grilled peaches will add a burst of flavor to your barbecue. Drizzle with a honey-lime glaze for the perfect summer treat!

Ingredients: 1 pineapple, peeled and cubed. 2 cups strawberries, hulled. 2 peaches, pitted and sliced. 1 bunch grapes, washed. 1/4 cup honey. 2 tablespoons fresh lime juice. 1 teaspoon vanilla extract. Wooden skewers, soaked in water.

Instructions: Warm up the grill over medium-high heat. To make the glaze, mix honey, lime juice, and vanilla extract in a small bowl. Using different kinds of fruit to make a colorful mix, thread them onto the wet skewers. Use a brush to cover all of the fruit on the skewers with the honey-lime glaze. Place the skewers on a hot grill and cook for 5 to 7 minutes, turning them over every now and then, until the fruit has grill marks and starts to caramelize a bit. After taking the skewers off the grill, brush them with any extra glaze to make them taste even better. For dessert at your 4th of July barbecue, serve the grilled fruit skewers. They will be cool and tasty.

Prep Time: 15 minutes

Cook Time: 7 minutes

Lymington Open Gardens

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These Quinoa Burrito Bowls taste great and are full of protein and fiber. They make a great vegan meal and are easy to change up by adding your favorite toppings.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup corn kernels. 1 can black beans, drained and rinsed. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper, to taste. 1 avocado, sliced. 1 tomato, diced. 1/4 cup cilantro, chopped. Lime wedges, for serving.

Instructions: Mix quinoa and water in a saucepan. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes, until the water is absorbed and the quinoa is done. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Pepper, corn, black beans, chili powder, cumin, salt, and pepper should all be added. After 5 to 7 minutes, the vegetables should be soft and warm all the way through. Put cooked quinoa in each bowl. Add the vegetable mix, avocado slices, diced tomato, and cilantro on top. You can squeeze lime wedges over the bowls when you serve it. Enjoy your tasty and healthy Quinoa Burrito Bowls!

Prep Time: 15 minutes

Cook Time: 25 minutes

Fairview Baptist Church Mineral Wells

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These spaghetti squash pizza nests are a low-carb, gluten-free, and primal alternative to traditional pizza. They are packed with flavor and make a satisfying meal or snack.

Ingredients: 1 medium spaghetti squash. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/2 cup marinara sauce sugar-free for keto. 1/4 cup mini pepperoni slices. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat oven to 400F 200C. Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon. Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes or until tender. Remove from the oven and let cool slightly. Once cool enough to handle, use a fork to scrape the flesh of the squash into 'noodles' and place them in a mixing bowl. Increase the oven temperature to 450F 230C. Add mozzarella cheese, Parmesan cheese, dried oregano, garlic powder, salt, and pepper to the spaghetti squash 'noodles'. Mix well to combine. Grease a muffin tin with olive oil or cooking spray. Press the spaghetti squash mixture into each muffin cup, forming nests or cups. Bake in the preheated oven for 10 minutes, or until the edges are golden brown and crispy. Remove the nests from the oven and carefully spoon marinara sauce into each nest. Top with mini pepperoni slices. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is bubbly and golden. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes

Alk Site

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Apple brownies are a fun change from regular brownies. They have chunks of fresh apples and a warm cinnamon spice flavor. You can make them for fall gatherings or whenever you want a comforting treat.

Ingredients: 2 cups diced apples. 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1 cup brown sugar. 2 eggs. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a large bowl, mix together melted butter and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine flour, cinnamon, and salt; stir into the butter mixture until just blended. Fold in apples and nuts, if using. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Tony Sandy

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Enjoy the delicate flavors of white chocolate and rose water in this homemade ice cream, which is made even better by the delicious strawberry swirl.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 200g white chocolate, chopped. 3/4 cup granulated sugar. Pinch of salt. 2 teaspoons rose water. 1 teaspoon vanilla extract. 1 cup strawberries, chopped. 2 tablespoons granulated sugar.

Instructions: Over medium heat, mix the cream, milk, sugar, and salt in a saucepan until the sugar melts. Add the chopped white chocolate and mix it in well until it melts. Put the pan back on the stove and add the vanilla extract and rose water. Once the mixture is cool enough to touch, put it in the fridge for at least 4 hours or overnight. Put strawberries and sugar in a small saucepan. Cook over medium heat for about 10 minutes, or until the sugar turns into syrup. Wait for it to cool down. Follow the directions that came with the ice cream maker to churn the chilled ice cream mixture. Spread churned ice cream and strawberry swirl in a container that can go in the freezer. Use a spoon to gently mix the two together. It will take about 4 hours or overnight to freeze until it is firm.

Prep Time: 20 minutes

Cook Time: 20 minutes

Sandee

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Delight in the flavors of fall with these Pumpkin Praline Cookies. A perfect blend of pumpkin spice and nutty praline, these cookies are a seasonal delight that will warm your heart.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 large egg. 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 cup chopped pecans. 1/2 cup praline paste.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the pumpkin puree, sugar, and softened butter until well combined. Beat in the egg until the mixture is smooth and creamy. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the chopped pecans. Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden around the edges. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, spread a small amount of praline paste on the bottom of one cookie and sandwich it with another cookie. Repeat the process until all cookies are paired with praline filling. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

Tora Travels

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You can't say no to the delicious St. Louis-style pizza with its very thin, crispy crust and the unique flavor of Provel cheese. Cheese lovers will love this pizza!

Ingredients: 1 pizza dough ball store-bought or homemade. 1 cup St. Louis style pizza sauce. 2 cups shredded Provel cheese. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes optional. Olive oil for brushing. Cornmeal for dusting.

Instructions: Preheat your oven to 500F 260C and place a pizza stone or baking sheet inside to heat. Roll out the pizza dough into a thin, round crust on a lightly floured surface or parchment paper. Transfer the rolled-out dough to a pizza peel or another baking sheet dusted with cornmeal to prevent sticking. Spread the St. Louis style pizza sauce evenly over the pizza dough, leaving a small border for the crust. Sprinkle the Provel cheese, Parmesan cheese, garlic powder, onion powder, dried oregano, and red pepper flakes if using evenly over the sauce. Brush the exposed crust with a little olive oil to promote browning. Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for about 10-12 minutes, or until the crust is golden brown and crisp, and the cheese is bubbly and slightly browned. Remove the pizza from the oven using a pizza peel or oven mitts. Let it cool for a minute or two before slicing into squares, as is traditional for St. Louis style pizza. Serve hot and enjoy your delicious St. Louis Style Provel Cheese Pizza!

Prep Time: 20 minutes

Cook Time: 10-12

The Voyage Of Odysseus

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This Lemony Lentil Soup is a comforting and nutritious dish that is perfect for a cozy meal. The slow cooker method allows the flavors to meld together beautifully, resulting in a satisfying soup that is bursting with fresh lemony goodness.

Ingredients: 1 cup dried lentils, rinsed. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 4 cups vegetable broth. 1 can 14.5 oz diced tomatoes. 3 cloves garlic, minced. 2 teaspoons dried thyme. 1 teaspoon dried oregano. 1 teaspoon ground cumin. Salt and pepper to taste. Juice of 2 lemons. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Place all ingredients except lemon juice and parsley in a slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils and vegetables are tender. Stir in lemon juice. Serve hot, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes

Rebecca Elia MD

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This Southern-style fried chicken recipe yields perfectly moist, crunchy, and flavorful chicken with a golden-brown crust.

Ingredients: 1 whole chicken, cut into pieces. 2 cups buttermilk. 2 cups all-purpose flour. 1 tablespoon salt. 1 tablespoon black pepper. 1 tablespoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Vegetable oil, for frying.

Instructions: Place chicken pieces in a large bowl and cover with buttermilk. Let it marinate for at least 1 hour, or preferably overnight. In a shallow dish, mix flour, salt, black pepper, paprika, garlic powder, and onion powder. Heat vegetable oil in a large skillet or deep fryer to 350F 175C. Remove chicken from buttermilk, allowing excess to drip off. Dredge chicken pieces in the flour mixture, ensuring they are evenly coated. Carefully place chicken in the hot oil, working in batches if necessary to avoid overcrowding. Fry chicken until golden brown and cooked through, about 15-20 minutes, turning occasionally. Transfer fried chicken to a wire rack or paper towels to drain excess oil. Serve hot and enjoy!

Prep Time: 60 minutes

Cook Time: 20 minutes

Richard Leopold

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These jumbo gingerbread folk cookies are a festive delight! These cookies are perfectly spiced and make a festive treat for the holidays.

Ingredients: 4 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 cup molasses. 2 teaspoons vanilla extract.

Instructions: There is flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Mix them together with a whisk. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. Add the egg, molasses, and vanilla extract and beat until everything is well mixed. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Split the dough in half, making two equal parts. Put each piece of dough in plastic wrap and put them in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on baking sheets. Spread out a piece of dough on a lightly floured surface and roll it out until it's about 1/4 inch thick. Cut out shapes with gingerbread people cookie cutters and carefully move them to the baking sheets that have been prepared. Put it in an oven that has already been heated for 10 to 12 minutes, or until the edges feel a little firm. After baking, let the cookies cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool completely. Roll out, cut, and bake the rest of the dough one more time. After the cookies have cooled completely, you can decorate them with royal icing, candies, or anything else you can think of. Let the frosting harden before putting the cookies in a container that won't let air in.

Prep Time: 30 minutes

Cook Time: 10-12

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