Roasted Fingerling and Asparagus Potato Salad

A delicious potato salad with feta cheese on top, roasted fingerling potatoes, and soft asparagus tossed in a zesty lemon herb dressing.

Ingredients:

• 1 lb fingerling potatoes, halved lengthwise
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 2 tbsp red wine vinegar
• 1/4 cup crumbled feta cheese

Instructions:

Preheat the oven to 400F 200C

Toss the halved fingerling potatoes and asparagus pieces with olive oil, salt, and pepper on a baking sheet

Roast in the preheated oven for 20-25 minutes, or until potatoes are tender and lightly browned

In a small bowl, whisk together lemon juice, red wine vinegar, parsley, and dill to make the dressing

Transfer the roasted potatoes and asparagus to a large bowl

Drizzle the dressing over the vegetables and toss gently to coat

Sprinkle crumbled feta cheese over the salad before serving

The Best Thick and Chewy Homestyle Chocolate Chip Cookies

Thick, chewy, and delicious homestyle chocolate chip cookies are the ultimate comfort food. These cookies are the ideal combination of buttery goodness and rich chocolate chips.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put parchment paper on baking sheets

Mix the flour and baking soda together in a medium-sized bowl

Put away

Make the butter, granulated sugar, light brown sugar, and salt fluffy by beating them together in a large bowl

One at a time, add the eggs and vanilla extract and beat until everything is well mixed

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the chocolate chips and mix them in

Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheets that have been prepared

Leave some space between each cookie

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down

Potato Adai

This South Indian crepe is called Potato Adai. It is made with a mix of rice and lentils, and grated potatoes and spices make it taste even better. It tastes great and is good for you for breakfast or a snack.

Ingredients:

• 1 cup rice
• 1/2 cup split Bengal gram chana dal
• 1/4 cup split black gram urad dal
• 1/4 cup yellow split peas toor dal
• 2-3 medium-sized potatoes, peeled and grated
• 1-2 green chilies, chopped
• 1-inch piece of ginger, grated
• A handful of fresh cilantro leaves, chopped
• 1/2 teaspoon asafoetida hing
• 1/2 teaspoon cumin seeds
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

Wash and soak the rice, split Bengal gram, split black gram, and yellow split peas in water for 3-4 hours

Drain the water and grind the soaked ingredients into a coarse batter, adding water as needed

The batter should be thicker than dosa batter

Transfer the batter to a mixing bowl and add grated potatoes, chopped green chilies, grated ginger, chopped cilantro leaves, asafoetida, cumin seeds, and salt

Mix everything well

Heat a griddle or non-stick pan and grease it with a little oil

Pour a ladleful of the batter onto the hot griddle and spread it into a thin circle like a dosa

Drizzle a few drops of oil around the adai and cook it on medium heat until it turns golden brown and crisp on both sides

Repeat the process for the remaining batter to make more adai

Serve hot Potato Adai with coconut chutney or tomato chutney

Smoked Juicy Lucy Burger

These smoked Juicy Lucy burgers are a flavorful twist on a classic favorite. The smoky infusion from your Traeger grill adds an extra layer of deliciousness to the cheesy, juicy center. Get ready for a burger experience like no other!

Ingredients:

• 1 1/2 pounds ground beef
• 4 slices of cheddar cheese
• 1/2 cup diced onions
• 1/4 cup diced pickled jalapeos
• Salt and pepper to taste
• 4 hamburger buns
• Your favorite burger condiments e
• g
• , ketchup, mustard, mayo
• Wood pellets for smoking e
• g
• , hickory or mesquite

Instructions:

Set up your Traeger grill for indirect grilling or smoking and heat it up to 375F 190C

Put the ground beef, diced onions, diced jalapeos, salt, and pepper in a bowl

Do a thorough mix

Cut the meat mixture into 8 equal pieces, and then press each piece into a thin patty

In the middle of four of the patties, put a slice of cheddar cheese

Place one of the remaining patties on top of each cheese-covered patty

Seal the edges to surround the cheese

There will be 4 stuffed patties for you

Place the stuffed patties on the Traeger grill grate that has already been heated

Smoke them for 20 to 30 minutes, or until they are done the way you like them

Flip them over once during cooking

While the burgers are smoking, put the hamburger buns on the grill and toast them for a minute or two

Take the burgers off the grill when they're done and let them rest for a while

Put your burgers together by putting a smoked Juicy Lucy patty on a bun and topping it with your favorite burger toppings

Enjoy your tasty Traeger Grilled Stuffed Burgers Smoked Juicy Lucy while it's still hot!

Amazing Shaved Brussels Sprout Salad

This Amazing Shaved Brussels Sprout Salad is a delightful combination of crunchy Brussels sprouts, sweet dried cranberries, nutty toasted pecans, and savory Parmesan cheese. Tossed in a zesty honey-lemon dressing, it's a perfect balance of flavors and textures. This salad is not only delicious but also a nutritious addition to any meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/4 cup grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

Shaved Brussels sprouts, dried cranberries, toasted pecans, and grated Parmesan cheese should all be put together in a large bowl

Gather the honey, lemon juice, and olive oil in a small bowl

Use a whisk to mix them together

Pour the dressing over the salad and toss it around to cover everything evenly

Add salt and pepper to the salad as needed

Allow the salad to sit for ten minutes so that the flavors can mix

The Amazing Shaved Brussels Sprout Salad can be a healthy starter or a side dish

Omg! Slow Cooker Triple Chocolate Brownies with Pecans

Indulge in the ultimate slow cooker brownie experience with this decadent triple chocolate delight, infused with crunchy pecans for added texture.

Ingredients:

• 1 box chocolate cake mix
• 1/2 cup melted butter
• 1/4 cup milk
• 2 eggs
• 1 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup chopped pecans

Instructions:

Melt the butter and add it to a bowl

Then add the milk and eggs and mix them well

Add chopped pecans, semisweet chocolate chips, and white chocolate chips, and mix everything together

Put the batter into a slow cooker that has been greased

For 3 to 4 hours, or until the edges are set and the middle is still a little gooey, cover and cook on low heat

If you want, you can serve it warm with vanilla ice cream

Vegan Enchilada Noodles

This vegan enchilada noodle dish has all the flavors of a traditional enchilada and the comfort of noodles. It's an easy and quick meal that works great on busy weeknights.

Ingredients:

• 8 oz 225g dried noodles of choice
• 1 can 15 oz/425g black beans, drained and rinsed
• 1 cup 240ml enchilada sauce
• 1 cup 240ml corn kernels fresh, canned, or frozen
• 1 cup 240ml diced tomatoes
• 1 cup 240ml diced bell peppers assorted colors
• 1/2 cup 120ml diced red onion
• 2 cloves garlic, minced
• 1 tbsp 15ml olive oil
• 1 tsp 5ml ground cumin
• 1 tsp 5ml chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish optional

Instructions:

Cook noodles according to package instructions

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and diced red onion

Saut until fragrant and onions are translucent

Add diced bell peppers and corn kernels to the skillet

Cook until vegetables are tender

Stir in black beans, diced tomatoes, enchilada sauce, ground cumin, and chili powder

Season with salt and pepper to taste

Add cooked noodles to the skillet, tossing until well combined and heated through

Serve hot, garnished with fresh cilantro if desired

BBQ Foil Packets Pin

A quick and easy BBQ foil packet recipe with a perfect blend of chicken and colorful vegetables, infused with flavorful barbecue sauce. Ideal for a hassle-free and tasty outdoor grilling experience.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup baby potatoes, halved
• 1 cup baby carrots
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup barbecue sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Warm up the grill over medium-high heat

The chicken breasts, baby carrots, broccoli florets, and red bell pepper should all be put in a large bowl together

Add the olive oil and toss the ingredients to coat them all evenly

Put salt, pepper, garlic powder, onion powder, and onion powder on top of the food

Toss it again to make sure everything is well seasoned

Separate the mixture into four equal parts, and place one in the middle of a square piece of heavy-duty aluminum foil

Pour barbecue sauce over each serving, making sure to cover all the food

To make foil packets that are tightly packed, fold the foil over the ingredients and seal the edges

After the grill is hot, put the foil packets on it and cook for 20 to 25 minutes, or until the chicken is done and the vegetables are soft

Turn the packets over halfway through cooking

Carefully open the foil packets, add fresh parsley on top, and serve hot

Have fun with your tasty BBQ Foil Packets Pin!

Guilt-Free Chocolate Waffles

Indulge in delicious chocolate waffles without the guilt. These waffles are made with wholesome ingredients and are perfect for a healthy breakfast or brunch.

Ingredients:

• 1 cup oat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 ripe bananas
• 1/4 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips optional

Instructions:

Mix cocoa powder, almond flour, baking powder, salt, and oat flour in a bowl

Put the ripe bananas in a different bowl and mash them until they are smooth

Mix the mashed bananas well with the applesauce, maple syrup, and vanilla extract

Add the dry ingredients to the wet mixture and mix them together well

You can add dark chocolate chips if you want to

Warm up your waffle iron and use cooking spray to lightly coat it

Put the waffle batter on a waffle iron that has already been heated up and cook it according to the directions on the waffle iron

Take the waffles out of the iron when they're done cooking and serve them hot

Add fresh berries, maple syrup, or your other favorite sugar-free toppings on top

Have fun with your chocolate waffles without feeling bad!

Cactus Parfait

Crunchy granola, creamy vanilla yogurt, and a touch of honey make up this tasty and healthy dessert that tastes like exotic cactus fruit.

Ingredients:

• 1 cup diced cactus fruit
• 1 cup vanilla yogurt
• 1/2 cup granola
• 2 tablespoons honey
• Fresh mint leaves for garnish

Instructions:

Put diced cactus fruit at the bottom of serving glasses or bowls

On top of the cactus, put a round of vanilla yogurt

Spread the granola out evenly on top of the yogurt

Add honey to the granola to make it sweet

Add more layers until the glass is full, and then drizzle honey on top to finish

Add some fresh mint leaves on top to finish

Put it in the fridge for at least 30 minutes before you serve it

Have fun with your cool Cactus Parfait!

Spicy Aglio e Olio Pasta

A classic Italian dish, this spicy aglio e olio pasta is made with simple but tasty ingredients like olive oil, garlic, and red pepper flakes. It's easy to make and great for a quick dinner during the week.

Ingredients:

• 250g pasta
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• 1/4 cup grated parmesan cheese

Instructions:

Cook pasta according to package instructions until al dente

In a large skillet, heat olive oil over medium heat

Add minced garlic and red pepper flakes to the skillet, saut until garlic is fragrant but not browned, about 1 minute

Add cooked pasta to the skillet, toss to coat in the garlic-infused oil

Remove from heat, sprinkle with chopped parsley and grated parmesan cheese

Toss once more to combine evenly

Serve hot, garnished with extra parmesan and parsley if desired

Citrus Salmon with Fennel, Citrus, and Mint Slaw

This Citrus Salmon with Fennel, Citrus, and Mint Slaw is a refreshing and vibrant seafood dish. The salmon is baked to perfection with a citrusy glaze, while the crunchy fennel slaw adds a burst of flavor and texture. It's a perfect balance of sweet, tangy, and savory flavors, making it an ideal dish for any occasion.

Ingredients:

• 4 salmon fillets
• 2 oranges, zested and juiced
• 2 lemons, zested and juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 fennel bulb, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup red onion, thinly sliced
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard

Instructions:

Preheat oven to 375F 190C

In a bowl, whisk together orange zest, lemon zest, 1 tablespoon orange juice, 1 tablespoon lemon juice, and olive oil

Season with salt and pepper

Place salmon fillets on a baking sheet lined with parchment paper

Brush the citrus mixture over the fillets

Bake salmon in the preheated oven for 12-15 minutes, or until cooked through and flakes easily with a fork

In a separate bowl, combine fennel, mint, red onion, honey, white wine vinegar, Dijon mustard, remaining orange juice, and lemon juice

Toss to coat evenly

Serve the baked salmon with the fennel citrus slaw on the side

Garnish with additional mint leaves if desired

Enjoy!

Keto Stained Glass Cookies

During the holidays, enjoy these tasty keto stained glass cookies! Because they don't have any carbs or gluten, they are great for people on a ketogenic diet. The melted candies look like stained glass, which makes them a fun addition to any holiday table.

Ingredients:

• 2 cups almond flour
• 1/3 cup powdered erythritol
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• Low-carb hard candies such as sugar-free Jolly Ranchers

Instructions:

Preheat the oven to 325F 160C

Line a baking sheet with parchment paper

In a large bowl, mix together almond flour, powdered erythritol, and salt

Add melted butter, egg, and vanilla extract

Mix until a dough forms

Divide the dough into equal portions and roll them into balls

Place them on the prepared baking sheet and flatten slightly

Use a small cookie cutter to cut out the centers of each cookie, creating a window

Crush the low-carb hard candies into small pieces and fill the center of each cookie with the crushed candies, spreading them evenly

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the candies are melted and bubbly

Allow the cookies to cool completely on the baking sheet before removing them

The melted candies will harden as they cool, creating a 'stained glass' effect

Sheet Pan BBQ Chicken and Potatoes

This Sheet Pan BBQ Chicken and Potatoes recipe is a convenient and delicious meal that's perfect for busy weeknights. The chicken is coated in a flavorful barbecue sauce and roasted alongside seasoned diced potatoes for a complete and satisfying dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 medium potatoes, diced
• 1 cup barbecue sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Olive oil, garlic powder, onion powder, paprika, salt, and pepper should all be mixed together in a large bowl

Put the chicken breasts in the bowl and use the sauce mixture to cover them all over

On a big sheet pan, put diced potatoes

Add some olive oil and salt and pepper to taste

Toss to cover

Put the chicken breasts and potatoes on the sheet pan

Place in an oven that has already been heated and bake for 25 to 30 minutes, or until the potatoes are soft and the chicken is cooked through

Flip the chicken over halfway through cooking

Before serving, sprinkle with fresh parsley