7inchallah

This Five Bean Chilli is a hearty and flavorful vegan comfort food. Packed with protein and fiber from a variety of beans, it's warm, spicy, and satisfying, perfect for cozy evenings or gatherings with friends.

Ingredients: 1 can black beans, drained and rinsed. 1 can kidney beans, drained and rinsed. 1 can pinto beans, drained and rinsed. 1 can cannellini beans, drained and rinsed. 1 can chickpeas, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 jalapeno pepper, minced. 1 can diced tomatoes. 2 tablespoons tomato paste. 2 cups vegetable broth. 2 tablespoons chili powder. 1 tablespoon cumin. 1 teaspoon paprika. 1 teaspoon oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, and peppers. Cook until softened, about 5 minutes. Stir in chili powder, cumin, paprika, and oregano. Cook for 1 minute. Add diced tomatoes, tomato paste, vegetable broth, and drained beans. Stir to combine. Bring to a simmer and let cook for 20-25 minutes, stirring occasionally. Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings such as avocado, cilantro, or vegan sour cream.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the cozy flavors of chestnut praline with this delicious copycat Starbucks chestnut praline latte. Perfect for a chilly day or a comforting treat anytime.

Ingredients: 1 shot espresso. 1/2 cup milk. 2 tablespoons chestnut praline syrup. Whipped cream for topping. Caramel sauce for garnish. Crushed chestnuts for garnish.

Instructions: Brew a shot of espresso. In a saucepan, heat the milk until hot but not boiling. Stir in the chestnut praline syrup until well combined. Pour the hot milk mixture over the espresso shot in a mug. Top with whipped cream. Drizzle caramel sauce over the whipped cream. Sprinkle crushed chestnuts on top for garnish. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

It's bright and tasty, and perfect for summer: Cilantro Lime Chicken Salad with Mango Avocado Salsa. A zesty cilantro lime marinade is used to coat the tender grilled chicken. It is then served on a bed of mixed greens with a cool mango avocado salsa. You can add feta cheese and sliced almonds on top if you want to add more texture and flavor. This salad is great for a keto-friendly meal because it is light, refreshing, and full of healthy foods.

Ingredients: For the Cilantro Lime Chicken:. 4 boneless, skinless chicken breasts. 2 limes, juiced. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. Salt and pepper to taste. For the Mango Avocado Salsa:. 1 ripe mango, diced. 1 avocado, diced. 1/4 cup red onion, finely chopped. 1 jalapeo, seeded and minced. 2 tablespoons fresh cilantro, chopped. 1 lime, juiced. Salt and pepper to taste. For the Salad:. 6 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced red onion. 1/4 cup crumbled feta cheese optional. 1/4 cup sliced almonds optional.

Instructions: For the Cilantro Lime Chicken: In a bowl, combine the lime juice, olive oil, minced garlic, chopped cilantro, salt, and pepper. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Heat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from heat and let rest for 5 minutes before slicing. For the Mango Avocado Salsa: In a medium bowl, combine the diced mango, diced avocado, chopped red onion, minced jalapeo, chopped cilantro, lime juice, salt, and pepper. Stir gently to combine. For the Salad: In a large bowl, toss together the mixed greens, cherry tomatoes, and sliced red onion. Divide the salad mixture among serving plates. Top each salad with sliced grilled chicken breast. Spoon the mango avocado salsa over the chicken. If desired, sprinkle with crumbled feta cheese and sliced almonds. Serve immediately and enjoy this delicious and refreshing salad!

Prep Time: 30 minutes

Cook Time: 15 minutes

These Crockpot Maple Dijon Pork Chops are tender, juicy, and bursting with flavor. The combination of sweet maple syrup and tangy Dijon mustard creates a delicious glaze that perfectly complements the savory pork chops. Slow cooking allows the flavors to meld together, resulting in a satisfying and comforting dish.

Ingredients: 4 pork chops. 1/4 cup maple syrup. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. Salt and pepper, to taste.

Instructions: In a small bowl, mix together maple syrup, Dijon mustard, minced garlic, dried thyme, salt, and pepper. Place pork chops in the slow cooker. Pour maple Dijon mixture over the pork chops, ensuring they are evenly coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until pork is tender and cooked through. Serve hot, garnished with chopped parsley if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

This Loaded Guacamole is a party favorite that's packed with flavor and textures. Creamy avocado, zesty lime, and fresh veggies are topped with cheese, bacon, and sour cream for the ultimate dip!

Ingredients: 4 ripe avocados, peeled, pitted, and mashed. 1/2 red onion, finely diced. 2 cloves garlic, minced. 1 jalapeo, seeds and ribs removed, minced. 2 tomatoes, diced. 1/4 cup fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1 cup cooked and crumbled bacon. 1/2 cup diced red bell pepper. 1/2 cup sliced black olives. 1/2 cup sour cream. 1/4 cup sliced green onions. Tortilla chips for serving.

Instructions: Mash the avocados and add the diced red onion, minced garlic, minced jalapeo, diced tomatoes, chopped cilantro, and lime juice. Mix everything together in a large bowl. Add salt and pepper to taste in the guacamole. Make sure to mix the ingredients together well. Move the guacamole to a dish or platter for serving. Spread the cheddar cheese shreds out evenly on top of the guacamole. Break up the bacon and put it on top of the cheese. Then add the diced red bell pepper and black olives. Add the sour cream to the guacamole that has been loaded up, and then top it with sliced green onions. Serve right away with tortilla chips to dip.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the rich and smoky flavors of bourbon and brown sugar with this mouthwatering smoked pulled pork. Perfectly seasoned and slow-cooked to perfection, this recipe is a barbecue delight that will have everyone asking for seconds.

Ingredients: 1 8-10 lb pork butt. 1/2 cup brown sugar. 1/4 cup kosher salt. 1/4 cup paprika. 2 tbsp black pepper. 2 tbsp garlic powder. 2 tbsp onion powder. 1 tbsp cayenne pepper. 1/4 cup bourbon. 1/4 cup apple cider vinegar. 1/4 cup yellow mustard. Wood chunks or chips for smoking hickory or applewood. Buns for serving.

Instructions: To make the rub, mix together the salt, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and brown sugar. Cover all sides of the pork butt with the mixture and rub it on well. The pork should be put in the fridge for at least 4 hours, but ideally overnight. You can use chunks or chips of wood to heat your smoker up to 225F 107C. To make mop sauce, mix bourbon, apple cider vinegar, and yellow mustard in a small bowl. The pork butt should be put on the smoker and left there for about 1.5 hours per pound, or until the internal temperature reaches 195205F 9096C. Before you smoke the pork, cover it with sauce and baste it with it every hour. Put the pork away from the fire and let it rest for 30 minutes. Using two forks, shred the pork and cut off any extra fat. Put the pulled pork on buns and eat!

Prep Time: 30 minutes

Cook Time: 12 hours

This Easy Swiss Mushroom Chicken recipe has soft chicken breasts, a creamy mushroom sauce, and gooey Swiss cheese that melts. It's a delicious and comforting meal that you can make any night of the week.

Ingredients: 4 chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup sliced mushrooms. 1 cup shredded Swiss cheese. 1/2 cup chicken broth. 1/4 cup heavy cream. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 tablespoon butter.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 4 to 5 minutes per side for the chicken breasts to get brown on both sides after you add them. Take it out of the pan and set it aside. Melt the butter in the same pan and cook the garlic and mushrooms for about 5 minutes, until they are soft. Heavy cream, chicken broth, and dried thyme should all be stirred in. Bring to a simmer and cook for two to three minutes, until it gets a little thicker. Put the chicken breasts back in the pan and cover them with mushroom sauce. Add shreds of Swiss cheese to the chicken. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is fully cooked and the cheese is melted and bubbling. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 30 minutes

A gluten-free version of clam chowder that is creamy and warm, great for a cozy meal on a cold day.

Ingredients: 6 slices bacon, chopped. 1 large onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon dried oregano. 4 cups gluten-free chicken broth. 1 cup water. 1 1/2 pounds potatoes, peeled and diced. 3 6.5 ounce cans minced clams, undrained. 1 cup half-and-half. Salt and pepper to taste. 2 tablespoons gluten-free all-purpose flour. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Cook bacon in a pan until it gets crispy. Take it off and let it dry on paper towels. Add the onion and garlic to the same pan and cook them until they get soft. Put the bacon, onion, and garlic that have been cooked into a slow cooker. Then put in the chicken broth, water, potatoes, clams that haven't been drained, and oregano. Use a stir to mix. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Add the half-and-half and stir. Add a little water to a small bowl and mix gluten-free flour until it's smooth. Add to the chowder and mix. Put the lid on top and cook on high for another 20 to 30 minutes, or until the sauce thickens. Add pepper and salt to taste. Serve hot with chopped parsley on top.

Prep Time: 20 minutes

Cook Time: 6 minutes