15-Min Chicken

A quick and tasty chicken recipe that only takes 15 minutes to make. Garlic, paprika, and lemon juice mixed together make a tasty sauce that goes well with soft chicken breasts.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley

Instructions:

Put olive oil in a pan and heat it over medium-high heat

Put in the minced garlic and cook for one minute

Salt and black pepper should be added to chicken breasts

Cook the chicken breasts for 5 to 6 minutes on each side, or until they are golden brown and done

Add the chicken broth and lemon juice, making sure to scrape the pan's bottom to get rid of any browned bits

Simmer the sauce for two to three minutes, or until it gets a little thinner

Add chopped parsley as a garnish before serving

Ultimate Halloween Charcuterie

Create the ultimate Halloween snack board with a variety of cheeses, cured meats, crackers, and spooky additions. This charcuterie board is perfect for a Halloween party and will delight your guests with its delicious and eerie presentation.

Ingredients:

• 2 cups assorted cheeses cheddar, brie, gouda, etc
• 1 cup assorted cured meats prosciutto, salami, chorizo, etc
• 1 cup assorted crackers and breadsticks
• 1/2 cup olives green and black
• 1/2 cup assorted pickles
• 1/2 cup cherry tomatoes
• 1/2 cup grapes
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup fig jam
• 1/4 cup mixed nuts almonds, cashews, etc
• 1/4 cup dried fruits apricots, cranberries, etc
• 2-3 sprigs fresh rosemary
• 2-3 sprigs fresh thyme
• Edible eyeball candies for Halloween fun

Instructions:

Set up a big charcuterie board or platter first

Put honey, Dijon mustard, and fig jam in small bowls or ramekins and set them out on the board

Next, put the different kinds of cheese, cured meats, crackers, and breadsticks on the board in different areas

Spread out the olives, pickles, cherry tomatoes, and grapes on the board to make it more interesting

Sprinkle a mix of nuts and dried fruits on top of the other things

For a holiday touch, add fresh sprigs of rosemary and thyme

For a scary twist, spread eyeball candies out on the board

As a fun and scary Halloween snack, serve your Ultimate Halloween Charcuterie Board

Have fun!

Scalloped Potatoes with Ham

A warm dish made of thinly sliced potatoes, tasty ham, and smooth cheese sauce that is baked to perfection.

Ingredients:

• 4 large potatoes, thinly sliced
• 1 onion, thinly sliced
• 2 cups diced ham
• 2 cups shredded cheddar cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to taste
• 1/4 teaspoon paprika
• Chopped parsley for garnish optional

Instructions:

Preheat oven to 375F 190C

In a saucepan, melt butter over medium heat

Stir in flour until smooth, gradually whisk in milk

Cook and stir until thickened, about 2 minutes

Remove from heat

Layer half of the potatoes, onion, ham, and cheese in a greased 9x13 inch baking dish

Pour half of the milk mixture over the layers

Repeat layers

Season with salt, pepper, and paprika

Cover and bake for 60-75 minutes or until potatoes are tender

Uncover and bake for an additional 10 minutes or until lightly browned

Let it stand for 5-10 minutes before serving

Garnish with parsley if desired

Chinese Potato Salad

A tasty and refreshing Chinese-style salad with soft potatoes mixed with a savory and sour dressing.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 green onions, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1 tablespoon chopped cilantro optional

Instructions:

Boil the potatoes in salted water until tender, about 10-12 minutes

Drain and set aside to cool

Heat vegetable oil in a pan over medium heat

Add minced garlic and grated ginger, cook until fragrant

Add cooked potatoes into the pan, stir fry for 2-3 minutes

Add chopped green onions, soy sauce, rice vinegar, sugar, salt, and black pepper

Stir fry for another 2 minutes

Turn off the heat, drizzle sesame oil over the salad, and toss to combine

Transfer to a serving dish, sprinkle with toasted sesame seeds and chopped cilantro if desired

Serve warm or chilled

Orange Cardamom Doughnuts with Cranberry Glaze

These Orange Cardamom Doughnuts with Cranberry Glaze are a delightful treat that combines the warm, aromatic flavors of cardamom and the zesty brightness of oranges. The cranberry glaze adds a sweet and tangy twist to these fluffy doughnuts, making them perfect for breakfast or dessert.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 1/2 cup buttermilk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1 tsp vanilla extract
• Vegetable oil for frying
• 1 cup cranberries
• 1/2 cup powdered sugar
• 1-2 tbsp milk
• Orange zest for garnish

Instructions:

Mix the flour, sugar, baking soda, baking powder, cardamom, and salt in a mixing bowl

Mix buttermilk, eggs, melted butter, orange zest, orange juice, and vanilla extract in a separate bowl

Mixing until just combined, pour the wet ingredients into the dry ingredients

Avoid over-mixing

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350 degrees Fahrenheit 175 degrees Celsius

Dough spoonfuls should be dropped into the hot oil and cooked for two to three minutes on each side, or until golden brown

blot with paper towels

Cranberries and powdered sugar should be combined in a saucepan

Simmer over medium heat for approximately five minutes, or until cranberries pop and mixture begins to thicken

To get the right glaze consistency, add milk

After dipping each doughnut in the cranberry glaze, let them cool on a wire rack

Zest an orange for garnish

Take pleasure in serving the Orange Cardamom Doughnuts with Cranberry Glaze!

Simple Paleo Reese Cups Cookies

Enjoy these tasty and guilt-free Paleo Reese Cups Cookies! These sweet treats are made with healthy ingredients and are ideal for satisfying your sweet tooth.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup cacao powder
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup paleo-friendly chocolate chips
• 1/4 cup almond butter

Instructions:

Put almond flour, coconut flour, cacao powder, and a pinch of salt in a bowl and mix them together

Simply melt the coconut oil and add the pure maple syrup and vanilla extract

Mix well until a dough comes together

Cut out muffin tins and line them with paper or silicone liners

Put a tablespoon of dough into each mini muffin tin and press it down to make a thin crust

To make the paleo chocolate chips smooth, melt them in small bowls that can go in the microwave for 20 seconds at a time

In each muffin cup, put a small amount of melted chocolate and spread it out to cover the crust

It will take about 10 minutes in the freezer to let the chocolate set

The muffin tin can be taken out of the freezer once the chocolate layer is firm

Put a little almond butter on top of each chocolate layer

Add another layer of the rest of the chocolate on top of the almond butter and spread it out to cover it

Put the muffin tin back in the freezer and let the cups set for another 20 to 30 minutes, until they are completely firm

Take the cups out of the muffin tin when they are done setting and enjoy!

Bean, Artichoke, Spinach, and Cauliflower Burger

There are lots of healthy things in this vegetarian burger, like black beans, cauliflower, spinach, and artichoke hearts. It tastes great and is better for you than regular burgers.

Ingredients:

• 1 can of black beans, drained and rinsed
• 1 cup cooked cauliflower florets
• 1/2 cup cooked spinach, squeezed and chopped
• 1/2 cup cooked artichoke hearts, chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 teaspoon cumin powder
• Salt and pepper to taste
• 1 egg, beaten
• 4 whole wheat burger buns
• Lettuce, tomato slices, and condiments for serving

Instructions:

Black beans, cauliflower, spinach, artichoke hearts, breadcrumbs, Parmesan cheese, red onion, garlic, cumin powder, salt, and pepper should all be put into a food processor

Pulse until everything is well mixed but not pureed

Put the mixture in a bowl and add the egg that has been beaten

Mix until everything is well mixed together

Make burger patties out of the four equal parts of the mixture

Set the grill or skillet on medium heat and add a little oil to it

The burger patties should be cooked for four to five minutes on each side, or until they are hot all the way through and have grill marks

You can grill or toast the whole wheat burger buns

Put lettuce, a bean and veggie patty, tomato slices, and your choice of toppings on the bun to make the burgers

Enjoy your tasty Bean, Artichoke, Spinach, and Cauliflower Burger while it's still hot!

Crispy Zucchini Grilled Cheese with Dijon Horseradish Aioli

Upgrade your grilled cheese game with this crispy zucchini grilled cheese sandwich. The combination of melted cheddar cheese and thinly sliced zucchini, along with the zesty Dijon horseradish aioli, makes this sandwich a flavorful delight.

Ingredients:

• 2 slices of bread
• 1/2 cup shredded cheddar cheese
• 1/2 cup thinly sliced zucchini
• 2 tablespoons butter
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon horseradish sauce
• Salt and pepper to taste

Instructions:

In a small bowl, mix together mayonnaise, Dijon mustard, and horseradish sauce to make the aioli

Set aside

Heat a skillet over medium heat and add 1 tablespoon of butter

Place one slice of bread in the skillet and top with half of the shredded cheddar cheese

Layer the thinly sliced zucchini on top of the cheese

Add the remaining shredded cheddar cheese on top of the zucchini

Place the second slice of bread on top and press down gently

Cook the sandwich for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted

Remove the sandwich from the skillet and let it cool for a minute

Slice the sandwich in half diagonally and serve with the Dijon horseradish aioli for dipping

Season with salt and pepper to taste

Enjoy!

Slow Cooker BBQ Brisket

This Slow Cooker BBQ Brisket is tender, flavorful, and incredibly easy to make. It's perfect for a fuss-free weeknight dinner or a weekend gathering with friends and family.

Ingredients:

• 1 4-5 pound beef brisket
• 1 cup barbecue sauce
• 1/2 cup beef broth
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions:

Season the brisket with salt, pepper, garlic powder, and onion powder

In a bowl, mix together barbecue sauce, beef broth, brown sugar, Worcestershire sauce, Dijon mustard, and smoked paprika

Place the seasoned brisket in the slow cooker

Pour the barbecue sauce mixture over the brisket, ensuring it is evenly coated

Cover and cook on low for 8-10 hours, or until the brisket is tender and easily pulls apart with a fork

Once cooked, remove the brisket from the slow cooker and shred it using two forks

Return the shredded brisket to the slow cooker and mix it with the sauce

Cook for an additional 30 minutes to allow the flavors to meld

Serve the BBQ brisket hot, with additional sauce if desired

BBQ Chicken Pizza Roll Ups - Catherine's Plates

With these BBQ Chicken Pizza Roll Ups, Catherine's Plates adds a tasty new twist to everyday pizza. These are great for a quick and filling snack or starter!

Ingredients:

• 1 pound pizza dough
• 1 cup shredded cooked chicken
• 1/2 cup barbecue sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for brushing
• Additional barbecue sauce for dipping

Instructions:

Turn on your oven and heat it up to 375F 190C

Put some flour on a surface and roll out the pizza dough into a rectangle

Cover the dough with barbecue sauce, leaving a small border around the edges

On top of the barbecue sauce, put chopped chicken, mozzarella cheese, red onion, and cilantro

Salt, pepper, smoked paprika, garlic powder, and onion powder can be used to season the food

Be careful as you roll the pizza dough into a log, starting from one of the long sides

Put the rolls on a baking sheet that has been lined with parchment paper

Cut the log into 1-inch thick slices

For a golden look, brush olive oil on top of the roll-ups

Put the pan in a hot oven and bake the roll-ups for 15 to 20 minutes, or until they are golden brown and the cheese is bubbly

Serve hot with extra barbecue sauce on the side for dipping

Have fun with your tasty BBQ chicken pizza rolls!

Instant Pot Butternut Squash Soup

A creamy and flavorful butternut squash soup made effortlessly in the Instant Pot. The combination of seasonal ingredients and aromatic spices creates a comforting and nourishing dish.

Ingredients:

• 1 medium-sized butternut squash, peeled, seeded, and diced
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 apple, peeled, cored, and diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup coconut milk
• Fresh parsley for garnish

Instructions:

Put the Instant Pot on "Saute" and heat the olive oil

Chop up the garlic, onion, carrots, and celery and add them

Fry until the meat is soft

Apple, cumin, cinnamon, nutmeg, salt, and pepper should all be mixed in

Put in the vegetable broth, set the Instant Pot to "Soup" mode, and close the lid

When it's done, manually let go of the pressure and carefully open the lid

With an immersion blender, blend the soup until it is smooth

Add the coconut milk and taste to see if it needs more seasoning

Serve hot with fresh parsley on top

Have fun with your tasty Instant Pot Butternut Squash Soup!

Paleo Mocha Fudge Muffins

Savor the depth of flavor found in these Paleo Mocha Fudge Muffins. These are a tasty and guilt-free treat for anyone on a Paleo diet because they are made with almond flour and sweetened with either honey or maple syrup.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons coconut flour
• 2 tablespoons finely ground coffee beans
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free chocolate chips optional
• 1/4 cup chopped walnuts optional

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with parchment paper liners

In a mixing bowl, combine the almond flour, cocoa powder, coconut flour, ground coffee, baking soda, and salt

In a separate bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until well combined

If desired, fold in the dairy-free chocolate chips and chopped walnuts

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, enjoy your Paleo Mocha Fudge Muffins! These are perfect for a quick breakfast or a satisfying snack