A Dirty Butthole

Cavatelli con Ragu' di Maiale is a classic Italian pasta dish featuring tender pork shoulder simmered in a rich tomato-based sauce. This hearty and flavorful meal is perfect for satisfying your pasta cravings.

Ingredients: 300g cavatelli pasta. 400g pork shoulder, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 400g canned tomatoes, crushed. 1/2 cup red wine. 2 tbsp tomato paste. 1/2 cup chicken or beef broth. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the pork shoulder dices and cook until all sides are browned. Put in the minced garlic and chopped onion. Saut until the onions are soft. Add red wine and scrape the pot's bottom to remove the fat. Add the tomato paste, broth, and crushed tomatoes and mix them in. Add pepper and salt. Bring to a simmer, then turn down the heat to low and let it cook for 1.5 to 2 hours, stirring every now and then, until the pork is tender and the sauce has thickened. In the meantime, cook the cavatelli pasta until it is al dente according to the directions on the package. Remove the water and set it aside. In the end, when the ragu is done, add the cooked cavatelli and mix them well with the sauce. Serve hot with fresh parsley on top.

Prep Time: 20 minutes

Cook Time: 120 minutes

A timeless treat, these buttermilk doughnuts are great for breakfast or dessert. They have a delightful hint of nutmeg and are light and fluffy. A tasty and easy recipe for anyone who enjoys doughnuts!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground nutmeg. 1/2 cup buttermilk. 2 large eggs. 2 tbsp melted butter. 1 tsp vanilla extract. Oil for frying. Powdered sugar for dusting.

Instructions: Mix the flour, sugar, baking soda, baking powder, salt, and nutmeg in a bowl. Combine eggs, melted butter, vanilla extract, and buttermilk in a separate bowl. Till a dough forms, combine the wet and dry ingredients. Avoid over-mixing. Roll out the dough to a thickness of 1/2 inch on a floured surface, then use a doughnut cutter or a glass with a smaller cutter for the center hole to cut out doughnuts. In a deep pan, heat the oil to 350F 175C. Fry doughnuts carefully in batches for two to three minutes on each side, or until golden brown. After removing, drain the doughnuts on paper towels. While still warm, dust with powdered sugar. Present and savor!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich and creamy goodness of homemade no-churn coffee ice cream. This easy-to-make recipe requires just a few ingredients and a little bit of patience. The result is a delightful frozen treat with a perfect balance of coffee flavor and sweetness.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1/4 cup instant coffee granules. 1 tablespoon hot water. 1 teaspoon pure vanilla extract.

Instructions: In a small bowl, dissolve instant coffee granules in hot water. Let it cool to room temperature. In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Add the cooled coffee mixture and gently swirl it into the ice cream mixture, creating a marbled effect. Pour the mixture into a lidded container or loaf pan, smoothing the top with a spatula. Cover and freeze for at least 6 hours or until firm. Serve scoops of creamy coffee ice cream and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Shrimp and Pineapple Skewers on a Grill are a quick and easy summer treat. When shrimp and pineapple are marinated and grilled to perfection, they make a dish that will make your mouth water. It's great for a barbecue or a weeknight dinner.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 fresh pineapple, cut into chunks. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, combine olive oil, minced garlic, paprika, cayenne pepper, salt, and pepper to create a marinade. Thread shrimp and pineapple alternately onto the soaked wooden skewers. Brush the skewers with the prepared marinade, ensuring even coating. Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 2-3 minutes per side, or until the shrimp turns pink and slightly charred. Remove the skewers from the grill and let them rest for a minute. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 6-8

Enjoy a taste of the tropics with these Coconut Cloud Cupcakes! Moist and fluffy cupcakes with a coconut flavor. Coconut flakes on top for an extra flavor boost. Great for people who like coconut!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup coconut milk. 1/2 cup shredded coconut. 1/4 cup sour cream. 1/4 cup coconut flakes for topping.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, beginning and ending with the dry mixture. Mix until just combined. Fold in the shredded coconut and sour cream until the batter is smooth. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are cool, sprinkle each with a pinch of coconut flakes for garnish. Enjoy your delicious Coconut Cloud Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

For a keto-friendly breakfast, these simple paleo pancakes are great because they are light and fluffy. They're a tasty way to start the day that won't break your diet because they're made with healthy ingredients like coconut flour and almond flour.

Ingredients: 2 large eggs. 1 ripe banana, mashed. 2 tablespoons almond flour. 1 tablespoon coconut flour. 1/2 teaspoon baking powder. 1/4 teaspoon vanilla extract. Pinch of salt. Coconut oil or butter for cooking.

Instructions: Whisk the eggs and mashed banana together in a bowl until they are well mixed. Besides the salt and baking powder, add the almond flour and coconut flour. As you mix, a smooth batter will form. In a pan over medium heat, melt butter or coconut oil. To make small pancakes, pour pancake batter onto the pan. Each side should cook for two to three minutes, or until golden brown and fully cooked. Warm it up and top it with your favorite things, like nuts, berries, or sugar-free syrup.

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the delightful combination of sweet plums and almond frangipane in this delectable tart. The buttery puff pastry base complements the juicy plums and creamy almond filling perfectly, creating a dessert that's both elegant and irresistible.

Ingredients: 1 sheet of ready-made puff pastry. 6-8 ripe plums, halved and pitted. 100g almond meal. 100g unsalted butter, softened. 100g granulated sugar. 2 eggs. 1 tsp vanilla extract. 2 tbsp apricot jam. Sliced almonds, for garnish.

Instructions: Set the oven to 180C 350F and heat it up. On a lightly floured surface, roll out the puff pastry. Then, put it in a tart pan and cut off any extra pastry. Mix the softened butter and sugar in a bowl until the mixture is light and fluffy. First, add the almond meal and vanilla extract. Then, beat in the eggs one at a time. Mix everything together well. Cover the puff pastry base with the almond mixture and spread it out evenly. Place the cut sides of the plum halves on top of the almond mixture. Place the tart in an oven that has already been heated. Bake for 30 to 35 minutes, or until the pastry is golden and the frangipane is set. In a small saucepan, heat the apricot jam until it runs. Do this while the tart is still warm. For a shiny finish, brush the jam over the plums. Spread sliced almonds on top of the tart to make it look nicer. Let the tart cool down a bit before you serve it. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the refreshing combination of tart black currants and sweet raspberries in this delightful sorbet. It's the perfect treat for a hot summer day!

Ingredients: 3 cups black currants, fresh or frozen. 2 cups raspberries, fresh or frozen. 1 cup granulated sugar. 1 cup water. 2 tablespoons lemon juice.

Instructions: Over medium heat, mix water and sugar in a saucepan. After you stir it to break up the sugar, let it cool to room temperature. Raspberries and black currants should be mixed together until the mixture is smooth. Use a fine mesh sieve to get rid of the seeds in the fruit puree. Mix the sugar syrup that has been cooled with the lemon juice and fruit puree. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of sorbet. Put the sorbet in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm.

Prep Time: 20 minutes

Cook Time: 10 minutes

This Paleo Slow Cooker Chicken Stew is a hearty and delicious dish that's perfect for a comforting Paleo meal. It's packed with tender chicken, nutritious vegetables, and aromatic herbs, all cooked to perfection in a slow cooker.

Ingredients: 2 lbs boneless, skinless chicken thighs. 4 carrots, peeled and chopped. 4 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: In the slow cooker, arrange the chicken thighs at the bottom. Place the diced onion, celery, and chopped carrots over the chicken. Diced tomatoes, chicken broth, dried thyme, dried rosemary, dried oregano, salt, and pepper should all be combined in a different bowl with the minced garlic. Over the chicken and veggies in the slow cooker, pour the tomato mixture. Cook the chicken on low, covered, for 6 to 8 hours, or until it's cooked through. Enjoy your Paleo Slow Cooker Chicken Stew while it's hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

A delightful and nutritious twist to traditional corn muffins, these Black Quinoa Corn Muffins are rich in protein and fiber. The addition of black quinoa adds a nutty flavor and a nutritional boost to this classic treat.

Ingredients: 1 cup black quinoa, rinsed and cooked. 1 cup cornmeal. 1/2 cup whole wheat flour. 1/4 cup coconut sugar. 1 tablespoon baking powder. 1/2 teaspoon sea salt. 1 cup almond milk. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup corn kernels fresh or frozen.

Instructions: Preheat oven to 375F 190C. Grease a muffin tin or line with paper liners. In a large bowl, combine cooked black quinoa, cornmeal, whole wheat flour, coconut sugar, baking powder, and sea salt. In a separate bowl, whisk together almond milk, melted coconut oil, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy these delicious Black Quinoa Corn Muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

Simple and tasty, Easy Ham Snacks are great for quick meals or party snacks. When you roll thinly sliced ham in creamy Dijon mustard and honey-infused cream cheese, you get a delicious treat.

Ingredients: 1 lb cooked ham, thinly sliced. 1 package 8 oz cream cheese, softened. 1/4 cup Dijon mustard. 1 tablespoon honey. Fresh chives, chopped, for garnish.

Instructions: In a bowl, mix together the softened cream cheese, Dijon mustard, and honey until well combined. Lay out the thinly sliced ham slices on a clean surface. Spread a layer of the cream cheese mixture over each ham slice. Roll up each ham slice into a tight roll. Slice the rolled ham into bite-sized pieces. Secure each piece with a toothpick. Garnish the Easy Ham Snacks with chopped fresh chives. Serve and enjoy these easy and delicious ham snacks for a quick meal or at your next party!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in this delightful vegan dessert twist on classic nachos. Crispy tortilla chips are topped with melted dairy-free chocolate, fresh fruits, nuts, coconut, and a sweet maple syrup drizzle.

Ingredients: 1 bag of vegan tortilla chips. 1 cup dairy-free chocolate chips. 1 cup sliced strawberries. 1/2 cup chopped mango. 1/4 cup chopped nuts such as almonds or walnuts. 1/4 cup shredded coconut. 1/4 cup maple syrup.

Instructions: Warm the oven up to 175F 350C. Put the tortilla chips on a baking sheet in a single layer. Add chocolate chips that don't contain dairy to the tortilla chips. Put the cookies in an oven that has already been heated for 5 to 7 minutes, or until the chocolate chips melt. Take it out of the oven and let it cool down a bit. Put strawberry slices, mango chunks, nut chunks, and coconut flakes on top of the nachos. Put maple syrup on top of the nachos. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 5-7

Check out these Salted Peanut Caramel Ice Cream Bars. They have the perfect amount of smooth ice cream, crunchy peanuts, gooey caramel, and rich chocolate. They're the best frozen treat for any event!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup salted peanuts, chopped. 1/2 cup caramel sauce. 1/4 teaspoon sea salt. 1/2 cup chocolate chips or chopped chocolate.

Instructions: In a saucepan, heat heavy cream, milk, and sugar over medium heat until sugar dissolves. Remove from heat and stir in vanilla extract. Let the mixture cool completely. Churn the mixture in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add chopped peanuts, caramel sauce, and sea salt. Transfer the ice cream to a shallow dish, swirling in extra caramel sauce if desired. Sprinkle chocolate chips over the top. Cover with plastic wrap and freeze until firm, about 4-6 hours or overnight. Once frozen, cut into bars and serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Crock Pot Chicken Pot Pie recipe is a comforting and easy-to-make meal that's perfect for busy weeknights. Tender chicken and vegetables simmered in a creamy sauce, topped with flaky crescent rolls.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup frozen mixed vegetables. 1 can 10.5 oz condensed cream of chicken soup. 1 cup chicken broth. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. Salt and pepper, to taste. 1 can 8 oz refrigerated crescent rolls.

Instructions: In the slow cooker, combine diced chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. During the last 30 minutes of cooking, roll out the crescent rolls and place them on top of the chicken mixture in the slow cooker, covering as much of the surface as possible. Cover and continue cooking until crescent rolls are golden brown and cooked through. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 360 minutes

The Spiralized Mediterranean Beet and Feta Skillet Bake is a colorful and tasty dish made with spiralized beets and traditional Mediterranean flavors. It's a recipe that works with keto that's full of healthy ingredients and delicious flavors.

Ingredients: 2 large beets, spiralized. 2 tablespoons olive oil. 1/2 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add spiralized beets, oregano, thyme, garlic powder, salt, and pepper. Cook for 5-7 minutes until beets are slightly softened. Remove skillet from heat and sprinkle cherry tomatoes, black olives, and feta cheese over the beets. Transfer the skillet to the preheated oven and bake for 15-20 minutes until vegetables are tender and cheese is melted. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Apricot Tarts are a delightful treat, perfect for any occasion. The combination of flaky puff pastry, sweet apricot preserves, and fresh apricots creates a mouthwatering dessert that's sure to impress.

Ingredients: 1 sheet of puff pastry. 1 cup apricot preserves. 2 cups fresh apricots, sliced. 2 tablespoons granulated sugar. 1 tablespoon lemon juice. 1 egg, beaten for egg wash. Powdered sugar for dusting.

Instructions: Before you start cooking, heat the oven to 375F 190C. If the puff pastry is frozen, follow the directions on the package to thaw it. You can either cut the puff pastry sheet into squares or circles after rolling it out. Put the circles or squares of pastry on a baking sheet that has been lined with parchment paper. Put the sugar, lemon juice, and apricot preserves in a small bowl and mix them together. Place a small amount of the apricot mixture on top of each square or circle of pastry, making sure to leave some space around the edges. Put the sliced apricots on top of the mixture of apricots. Brush the pastry with beaten egg around the edges to make a golden crust when it's baked. The pastry should be baked in a hot oven for 15 to 20 minutes, or until it puffs up and turns golden brown. Take it out of the oven and let it cool down a bit. Before you serve, sprinkle with powdered sugar.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy this rich and creamy keto chocolate mousse with whipped cream on top. This dessert is made with simple ingredients and has no sugar at all, so you can satisfy your chocolate cravings without going off track with your low-carb diet. It's great as a sweet treat after dinner or as a tasty snack any time of the day.

Ingredients: 1 cup heavy cream, chilled. 2 tablespoons powdered erythritol or sweetener of choice. 1 teaspoon vanilla extract. 3 tablespoons unsweetened cocoa powder. 1/4 cup powdered erythritol or sweetener of choice. 1 teaspoon gelatin powder.

Instructions: Put the cold heavy cream in a bowl and beat it until soft peaks form. Mix in 2 tablespoons of powdered erythritol and vanilla extract with the whipped cream. Keep beating it until it forms stiff peaks. Put away. The unsweetened cocoa powder, 1/4 cup of powdered erythritol, and gelatin powder should all be mixed together well in a different bowl. Mix the cocoa mixture into the whipped cream slowly until it's all mixed in. Pour the mousse into bowls or glasses to serve. Put the mousse in the fridge for at least an hour to set. Once it's set, you can add more whipped cream on top if you want to before serving.

Prep Time: 10 minutes

Cook Time: 1 minutes