Kale and Roasted Red Kuri Squash Salad

A vibrant and hearty kale salad featuring roasted Red Kuri squash, feta cheese, dried cranberries, and pumpkin seeds. The combination of flavors and textures creates a satisfying and nutritious dish.

Ingredients:

• 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
• 1 small Red Kuri squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup balsamic vinaigrette dressing

Instructions:

Preheat your oven to 400F 200C

Toss the diced Red Kuri squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet

Roast in the preheated oven for about 20-25 minutes or until the squash is tender and slightly caramelized

Set aside to cool

In a large mixing bowl, massage the torn kale leaves with the remaining 1 tablespoon of olive oil until the leaves soften and darken in color, about 3-5 minutes

Add the roasted Red Kuri squash, toasted pumpkin seeds, crumbled feta cheese, and dried cranberries to the bowl with kale

Drizzle the balsamic vinaigrette dressing over the salad and toss everything together to combine

Serve immediately as a nutritious and delicious salad

Leek and Parmesan Muffins

These Leek and Parmesan Muffins are a delightful savory treat. Loaded with caramelized leeks and rich Parmesan cheese, they make a perfect snack or side dish. Plus, they're healthier than traditional muffins thanks to the addition of Greek yogurt.

Ingredients:

• 1 cup chopped leeks
• 1 cup grated Parmesan cheese
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1 cup milk
• 1/4 cup olive oil
• 1/4 cup Greek yogurt
• 1/4 cup fresh parsley, chopped

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Cut the leeks into small pieces and saut them in a little olive oil over medium-low heat until they get soft and slightly caramelized

Take it off the heat and let it cool down

Put the flour, baking powder, salt, and black pepper in a large bowl and mix them together

Whisk the eggs, milk, olive oil, and Greek yogurt together in a different bowl until everything is well mixed

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Do not mix too much

The sauted leeks, grated Parmesan cheese, and chopped parsley should be slowly mixed into the batter

Fill up each muffin pan cup about two thirds of the way to the top with muffin batter

After the oven is hot, bake the muffins for 20 to 25 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean

Take the muffins out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

Have fun with your tasty Leek and Parmesan Muffins!

German Chocolate Macarons

Delicious macarons from France with a twist of German chocolate. These macarons have an almond shell infused with cocoa and a creamy coconut-pecan filling that tastes just like traditional German chocolate cake.

Ingredients:

• 110g almond flour
• 200g powdered sugar
• 100g egg whites aged, room temperature
• 30g granulated sugar
• 1 tsp cocoa powder
• 1/2 tsp instant coffee powder
• 1/4 tsp salt
• For the Filling:
• 50g unsalted butter
• 75g sweetened shredded coconut
• 50g chopped pecans
• 100g condensed milk
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets

Almond flour, sugar powder, cocoa powder, and instant coffee powder should all be combined in a food processor

Pulse until finely chopped and thoroughly mixed

To get rid of any lumps, sift the almond flour mixture into a sizable mixing bowl

Put aside

Beat the room temperature egg whites with a pinch of salt in a different mixing bowl until frothy

Add the granulated sugar gradually while beating

Continue beating until stiff peaks form

Once the batter is smooth and has the consistency of lava, gently fold in three parts of the sifted almond flour mixture into the egg white mixture

Take care not to blend too much

Spoon the macaron batter into a piping bag and insert the round tip into the bag

Leaving space between each, pipe tiny, even circles of batter onto the baking sheets that have been prepared

To release any trapped air, tap the baking sheets on the counter several times

After the macarons have developed a skin and become no longer sticky to the touch, let them rest for about 20 to 30 minutes

Bake for 15 to 18 minutes, or until the macarons are firm to the touch and have risen in the center of the oven

As the macarons cool, get the filling ready

Melt the butter in a saucepan over a low heat

Add condensed milk, chopped pecans, sweetened shredded coconut, vanilla extract, and a dash of salt

Stir until well combined and the mixture thickens

Allow the filling to cool fully

After the macarons cool, arrange them into pairs according to their size and shape

One macaron shell should be lightly layered with another shell after a small amount of the coconut-pecan filling has been piped or spooned onto it

To develop their flavors, let the macarons age in the refrigerator for a full day

Once prepared, serve and savor your German Chocolate Macarons!

Spicy Sausage Lentil Tomato Soup

A hearty and tasty soup made with tangy tomatoes, spicy sausage, and healthy lentils. It's great for a cozy night in or a meal any day of the week.

Ingredients:

• 1 lb spicy sausage, sliced
• 1 cup dried lentils
• 1 can 14
• 5 oz diced tomatoes
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions:

In a skillet, brown the sliced sausage over medium heat until cooked through

Drain excess fat

In a slow cooker, combine the cooked sausage, dried lentils, diced tomatoes, diced onion, diced carrots, diced celery, minced garlic, cumin, paprika, chili powder, salt, pepper, and chicken broth

Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender

Taste and adjust seasoning if needed

Serve hot, garnished with fresh parsley if desired

Pressure Cooker Hot Wings

Enjoy the spicy goodness of hot wings that are easy to make in a pressure cooker. These wings are tasty and soft, and they're great for any event, not just game days.

Ingredients:

• 2 lbs chicken wings
• 1 cup hot sauce
• 1/2 cup unsalted butter
• 1/4 cup apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

Clean and pat dry the chicken wings

In a bowl, mix hot sauce, melted butter, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper to create the marinade

Place the chicken wings in the pressure cooker

Pour the marinade over the wings, ensuring they are well-coated

Close the lid of the pressure cooker and set to high pressure for 10 minutes

Once the cooking time is complete, perform a quick pressure release

Carefully open the lid and transfer the wings to a baking sheet

Broil the wings in the oven for 5 minutes or until they reach the desired crispiness

Serve hot and enjoy!

Curried Quinoa Salad with Lentils and Brown Rice

A flavorful and nutritious salad featuring quinoa, lentils, and brown rice, tossed with a curry-infused dressing. Packed with fresh vegetables, this salad is a satisfying and wholesome meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1/2 cup brown rice
• 1/2 cup dried lentils
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

In a medium saucepan, combine quinoa, brown rice, lentils, and water

Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until water is absorbed and grains are tender

In a large mixing bowl, combine cooked quinoa, brown rice, and lentils with cherry tomatoes, cucumber, red onion, and cilantro

In a small bowl, whisk together olive oil, apple cider vinegar, curry powder, cumin, salt, and pepper

Pour the dressing over the salad and toss to combine

Refrigerate the salad for at least 30 minutes to allow flavors to meld

Serve chilled and enjoy!

Nutella Stuffed Peanut Butter Cookies

Indulge in the heavenly combination of peanut butter and Nutella with these delightful cookies. They are soft, chewy, and the surprise Nutella center adds an extra layer of richness to every bite. Perfect for any occasion!

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup Nutella hazelnut spread
• 1/2 cup powdered sugar for rolling

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Peanut butter, sugar, egg, and vanilla extract should all be mixed together in a bowl

Mix until everything is smooth and well mixed

Take out a tablespoon of the peanut butter dough and press it down with your hand

Spread out the dough and put about 1/2 teaspoon of Nutella in the middle

Making sure there are no gaps, fold the dough over the Nutella and roll it into a ball

Cover the ball evenly with powdered sugar, then put it on the baking sheet that has been prepared

Do it again with the rest of the dough and Nutella

Press down gently on each cookie with a fork to make a crisscross pattern

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Have fun with these tasty Nutella Stuffed Peanut Butter Cookies!

Black Bean Chicken Stir-Fry

A delicious and easy-to-make black bean chicken stir-fry with tender chicken, crisp snow peas, and sweet carrots in a savory black bean sauce.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup snow peas, trimmed
• 1 cup carrots, thinly sliced
• 2 tablespoons black bean sauce
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes optional
• Cooked rice, for serving

Instructions:

In a small bowl, mix together black bean sauce, soy sauce, cornstarch, chicken broth, sugar, and red pepper flakes if using

Set aside

Heat vegetable oil in a large skillet or wok over high heat

Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant

Add chicken pieces to the skillet and stir-fry until they are cooked through and no longer pink, about 4-5 minutes

Remove the cooked chicken from the skillet and set it aside

In the same skillet, add a little more oil if needed, and then add the sliced carrots and snow peas

Stir-fry for about 3-4 minutes until they begin to soften

Return the cooked chicken to the skillet and pour the black bean sauce mixture over everything

Stir-fry for an additional 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables

Serve the Black Bean Chicken Stir-Fry over cooked rice and enjoy!

Double-Chocolate Pancakes

Enjoy a delicious breakfast with these rich double-chocolate pancakes. They're light and fluffy, and they're great for breakfast if you want something sweet.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup chocolate chips
• 1/4 cup mini chocolate chips for garnish
• Maple syrup for serving

Instructions:

Whisk the cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl

Mix the egg, buttermilk, and melted butter together in a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

The chocolate chips should be carefully mixed in

Spread a little butter or cooking spray on a nonstick skillet or griddle and heat it up over medium-low heat

For each pancake, pour 1/4 cup of batter into the pan

Cook until bubbles appear on top, then flip and cook for an additional 1-2 minutes, or until fully cooked

Do it again with the rest of the batter

Add mini chocolate chips and maple syrup to the top of the hot double-chocolate pancakes before serving