Mustard Roasted Potatoes

The tangy mustard and fragrant garlic in these mustard-roasted potatoes give them a lot of flavor. They taste great with any meal and make a great side dish.

Ingredients:

• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons whole grain mustard
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

Preheat the oven to 400F 200C

In a bowl, mix together olive oil, whole grain mustard, minced garlic, dried thyme, salt, and black pepper

Add the halved baby potatoes to the bowl and toss until evenly coated with the mustard mixture

Spread the potatoes in a single layer on a baking sheet lined with parchment paper

Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown, stirring halfway through

Once roasted, remove from the oven and garnish with chopped fresh parsley before serving

Jumbo Blueberry Muffins

These jumbo blueberry muffins are incredibly moist and bursting with fresh blueberries. They are easy to make and perfect for a delicious breakfast or snack.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries
• 1 tbsp all-purpose flour for coating blueberries

Instructions:

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

In a medium-sized bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt

Set aside

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream

Begin and end with the dry mixture, mixing until just combined

In a separate small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them

This helps prevent the blueberries from sinking to the bottom of the muffins during baking

Gently fold the coated blueberries into the muffin batter

Divide the batter evenly among the jumbo muffin cups, filling each about 2/3 full

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely

Enjoy your jumbo blueberry muffins!

Slow Cooker Cheesy Scalloped Potatoes With Ham

This slow cooker recipe makes a hearty and comforting meal that pretty much cooks itself. It has tender scalloped potatoes, savory ham, and gooey cheese. On busy days, when you want a tasty home-cooked meal with little work, this is perfect.

Ingredients:

• 6 large potatoes, thinly sliced
• 2 cups diced ham
• 1 onion, thinly sliced
• 2 cups shredded cheddar cheese
• 1 can 10
• 75 oz condensed cream of mushroom soup
• 1 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped fresh parsley for garnish optional

Instructions:

In a bowl, mix together cream of mushroom soup, milk, garlic powder, salt, and pepper

Layer half of the potatoes, ham, onion, and cheese in the slow cooker

Pour half of the soup mixture over the layers

Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top

Cover and cook on low for 6-8 hours or until potatoes are tender and cooked through

Garnish with chopped parsley before serving, if desired

Japanese Curry Nachos

Japanese curry-flavored nachos with a fusion twist. These nachos are a tasty and distinctive snack or appetizer because they are stuffed with cooked rice, curry sauce, chicken, vegetables, and cheese.

Ingredients:

• 2 cups cooked rice
• 1 cup shredded cheddar cheese
• 1/2 cup cooked chicken, diced
• 1/2 cup cooked vegetables carrots, potatoes, and peas, diced
• 1/4 cup Japanese curry sauce store-bought or homemade
• 1/4 cup sour cream
• 1/4 cup diced tomatoes
• 2 tablespoons chopped green onions
• 1 teaspoon vegetable oil
• Salt and pepper to taste

Instructions:

Set the oven temperature to 175C 350F

To make the base layer for your nachos, evenly distribute the cooked rice on a baking sheet

Heat the vegetable oil in a small saucepan over medium heat

Add the veggies and diced chicken

Saut them until they are nicely browned and thoroughly heated

Evenly distribute the Japanese curry sauce by drizzling it over the rice

Over the rice and curry sauce, scatter the sauted chicken and veggies

Evenly distribute the shredded cheddar cheese on top of the mixture

After preheating the oven, place the baking sheet inside and bake for ten to fifteen minutes, or until the cheese is bubbling and melted

After taking the nachos out of the oven, allow them to cool slightly

Pour sour cream, chopped green onions, and diced tomatoes over the nachos

To taste, add salt and pepper for seasoning

While the Japanese curry nachos are still hot, serve them and enjoy!

Grilled Beef Burger

This recipe delivers juicy and flavorful grilled beef burgers, perfect for your BBQ gatherings. The simple seasoning enhances the natural beef flavors, and you can customize the toppings to suit your preferences.

Ingredients:

• 1 lb ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 hamburger buns
• Optional toppings: lettuce, tomato, onion, cheese, pickles, condiments

Instructions:

Preheat grill to medium-high heat

In a mixing bowl, combine ground beef, salt, pepper, garlic powder, and onion powder

Mix well

Divide the beef mixture into 4 equal portions and shape each into a patty

Place the patties on the preheated grill and cook for 4-5 minutes per side, or until desired level of doneness is reached

During the last minute of cooking, toast the hamburger buns on the grill until lightly browned

Assemble the burgers by placing each patty on a bun and adding desired toppings

Serve immediately and enjoy!

Chicken & Mango Tortilla Bowls

These Chicken & Mango Tortilla Bowls are a delightful mix of flavors and textures, combining tender spiced chicken with sweet mango salsa, crispy tortilla strips, creamy avocado, and refreshing lettuce.

Ingredients:

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 mango, diced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup chopped cilantro
• 4 small tortillas, sliced into strips
• 1 cup cooked rice
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions:

In a skillet, heat olive oil over medium heat

Add diced chicken breasts and season with cumin, chili powder, salt, and pepper

Cook until chicken is fully cooked and slightly browned, about 8-10 minutes

In a large bowl, combine diced mango, red bell pepper, red onion, and chopped cilantro

In another skillet, heat some olive oil over medium-high heat

Add tortilla strips and cook until crispy, about 2-3 minutes

Remove from heat and set aside

To assemble the bowls, divide cooked rice among four bowls

Top with cooked chicken, mango salsa, shredded lettuce, crispy tortilla strips, and sliced avocado

Serve with lime wedges for squeezing over the bowls

Enjoy!

Pear Cheddar Tarts With Cornmeal Crust

The sweet and savory flavors in these Pear Cheddar Tarts with a Cornmeal Crust go so well together. The sharp cheddar cheese, ripe pears, and buttery cornmeal crust go well together, making a tasty treat for any occasion.

Ingredients:

• 1 cup all-purpose flour
• cup cornmeal
• teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 3-4 tablespoons ice water
• 1 ripe pear, thinly sliced
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons honey
• 1 tablespoon fresh thyme leaves

Instructions:

Put flour, cornmeal, and salt in a food processor and pulse them together

Add the cold butter and pulse the food until it looks like big crumbs

One tablespoon of ice water at a time should be added until the dough comes together

Put the dough in the fridge for 30 minutes after wrapping it in plastic wrap

Warm the oven up to 190C 375F

Put some flour on a surface and roll out the dough into a big circle

Put the dough on a baking sheet and cut it into smaller circles

Place cheese and slices of pear on top of each circle of dough

Pour honey over the top and top with thyme leaves

To make a rustic tart, fold the dough's edges over the filling

Put it in the oven for 25 to 30 minutes, or until the crust turns golden brown

Enjoy while still warm!

Nacho Cheese Chicken Chowder

A hearty and flavorful chowder with tender chicken, nacho cheese, beans, and corn, perfect for cozy evenings. This slow cooker recipe requires minimal effort and delivers maximum taste.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 can 10
• 75 oz condensed nacho cheese soup
• 1 can 10
• 75 oz condensed cream of chicken soup
• 1 cup chicken broth
• 1 can 15 oz diced tomatoes, undrained
• 1 can 15 oz black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Tortilla chips, shredded cheese, diced avocado, sour cream, and chopped cilantro for serving

Instructions:

In a slow cooker, combine diced chicken, nacho cheese soup, cream of chicken soup, chicken broth, diced tomatoes, black beans, corn, onion, garlic, cumin, and chili powder

Season with salt and pepper to taste

Stir well to combine all ingredients

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and flavors are melded together

Once cooked, taste and adjust seasoning if necessary

Serve hot, garnished with tortilla chips, shredded cheese, diced avocado, sour cream, and chopped cilantro

Cold Cucumber Basil Soup with Peach and Tomato Salsa

A cold cucumber basil soup that is light and refreshing, topped with a bright peach and tomato salsa. This soup is great for hot summer days because it has cool cucumber, fragrant basil, and the sweet and sour flavors of peach and tomato salsa.

Ingredients:

• 2 large cucumbers, peeled and diced
• 1 cup fresh basil leaves
• 1 clove garlic, minced
• 2 cups plain Greek yogurt
• 1/4 cup fresh lime juice
• Salt and pepper to taste
• For Salsa:
• 1 ripe peach, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

In a blender, combine diced cucumbers, basil, garlic, Greek yogurt, and lime juice

Blend until smooth and creamy

Season with salt and pepper to taste

Refrigerate the soup for at least 2 hours to chill

For the salsa, mix diced peach, cherry tomatoes, red onion, olive oil, and balsamic vinegar in a bowl

Season the salsa with salt and pepper

Serve the cold cucumber basil soup in bowls, topped with peach and tomato salsa

Garnish with additional basil leaves if desired

Enjoy this refreshing and flavorful summer soup!

Keto Breakfast Smoothie

Start your day with a delicious and satisfying keto breakfast smoothie. This low-carb, dairy-free drink is packed with healthy fats, protein, and fiber to keep you energized and full until your next meal.

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 cup coconut milk
• 1/4 cup spinach leaves
• 1/4 cup avocado
• 1 scoop keto-friendly protein powder
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• Stevia or erythritol to taste
• Ice cubes optional

Instructions:

Put everything into a blender

Mix until it's creamy and smooth

If needed, add more stevia or erythritol to make it sweeter

If you want it to be colder and thicker, add ice cubes

Put your keto breakfast smoothie in a glass and enjoy!

Gluten-Free Portuguese Prego Rolls

A tasty gluten-free take on the traditional Portuguese prego roll, with thinly sliced beef steak, onions and bell peppers sauted in butter, and a smooth dairy-free sauce.

Ingredients:

• 4 gluten-free rolls
• 1 pound of thinly sliced beef steak
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 red bell pepper, thinly sliced
• 1 onion, thinly sliced
• 4 slices of dairy-free cheese optional
• 4 tablespoons dairy-free mayonnaise
• 4 tablespoons dairy-free yogurt
• 1 tablespoon fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions:

Put garlic that has been minced, olive oil, smoked paprika, salt, and pepper in a bowl

Combine well

Cut the beef steak into thin slices

Put the steak in a ziplock bag

Pour the marinade over the steak

Put the bag closed and put it in the fridge for at least 30 minutes

For better flavor, marinate it overnight

Set the pan on medium-high heat

Put in the beef slices that have been marinated

Cook for two to three minutes on each side, or until they are done the way you like them

Take it out of the pan and set it aside

If you need to, add a little more olive oil to the same skillet and saut the onion and bell pepper slices until they are soft and slightly caramelized

Split the gluten-free rolls in half and lightly toast them while the vegetables are cooking

Add dairy-free yogurt and mayonnaise to a small bowl and mix them together to make a creamy sauce

Spread the creamy sauce on the toasted rolls to put the prego rolls together

On each roll, put a slice of cooked beef and then bell peppers and onions that have been sauted

If you want, you can add a slice of dairy-free cheese

Add some chopped fresh parsley on top, and squeeze some lemon juice on top to make it taste even better

Add more sauce and lemon wedges to the side of the Gluten-Free Portuguese Prego Rolls so that people can dip them

Enjoy this Portuguese sandwich with a gluten-free twist!

Key Lime Green Smoothie

Key Lime Green Smoothie is a tasty mix of fresh spinach, ripe banana, and tangy key lime juice. It's a great way to start the day because it gives you a taste boost and some healthy greens.

Ingredients:

• 1 cup fresh spinach leaves
• 1 ripe banana
• 2 tablespoons key lime juice
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• Ice cubes optional

Instructions:

Add the fresh spinach leaves, ripe banana, key lime juice, Greek yogurt, almond milk, honey, and vanilla extract to a blender

If desired, add a few ice cubes for a colder smoothie

Blend all the ingredients until smooth and creamy

Taste and adjust the sweetness by adding more honey if needed

Pour the Key Lime Green Smoothie into a glass and serve immediately

Enjoy your refreshing and nutritious smoothie!