Aesthetic Organization

Indulge in the savory goodness of mushroom and ramp-filled crepes, oozing with melted Gruyere cheese. These crepes are a delightful way to savor the flavors of the Big Apple.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 teaspoon salt. 1/4 cup chopped ramps. 1 cup sliced mushrooms. 2 tablespoons butter. 1/2 cup shredded Gruyere cheese. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Whisk the flour, milk, eggs, and 1/4 teaspoon of salt together in a bowl until you have a smooth batter for crepes. Put a nonstick skillet over medium-high heat and add 1/2 tablespoon of butter. Add a ladleful of crepe batter and swirl it around to cover the bottom of the pan evenly once the butter is melted. For one to two minutes, or until the edges begin to lift, cook. While the top of the crepe is still a little wet, add some chopped ramps and sliced mushrooms. Add one to two more minutes of cooking and wait until the crepe is set and the bottom is lightly golden. Spread some grated Gruyere cheese on one half of the crepe, then fold the other half over to make a half-moon shape. A spatula can be used to gently press down on the top to seal the filling inside. The crepe should be cooked for one more minute, or until the cheese melts and it turns golden brown. After taking the crepe out of the pan, do it again with the rest of the batter and filling. Taste the crepes and add salt and pepper to suit your needs. Before serving, top them with fresh chives. Have fun with your tasty Mushroom and Ramp Crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty gluten-free dish with brightly colored asparagus and succulent garlic shrimp served over zucchini noodles. This tasty and light meal is a great alternative to traditional pasta dishes for people who want to eat something healthy and without gluten.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 4 medium zucchinis, spiralized into noodles. 3 cloves garlic, minced. 2 tablespoons olive oil. 1/2 teaspoon red pepper flakes optional, for some heat. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. 1 lemon, zested and juiced. Gluten-free cooking spray.

Instructions: In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and red pepper flakes if using and saut for 1-2 minutes until fragrant. Add the asparagus pieces to the skillet and saut for about 4-5 minutes until they start to become tender. Push the asparagus to the side of the skillet and add the shrimp. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Season with salt and pepper to taste. Remove the shrimp and asparagus from the skillet and set them aside. In the same skillet, add the zucchini noodles and cook for 2-3 minutes until they just start to soften. Be careful not to overcook them as they should remain slightly crunchy. Return the cooked shrimp and asparagus to the skillet with the zucchini noodles. Add lemon zest and juice, then toss everything together to combine. Sprinkle with fresh parsley and cook for an additional 1-2 minutes until heated through. Serve immediately and enjoy your gluten-free Garlic Shrimp and Asparagus over Zucchini Noodle Pasta!

Prep Time: 15 minutes

Cook Time: 15 minutes

These refreshing popsicles combine the sweetness of watermelon and strawberries with a hint of mint for a delightful summer treat.

Ingredients: 2 cups watermelon chunks. 1 cup fresh strawberries, hulled and halved. 1/4 cup fresh mint leaves. 1-2 tablespoons honey or agave syrup optional.

Instructions: In a blender, combine watermelon chunks, strawberries, mint leaves, and honey/agave syrup if using. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. To remove popsicles from molds, run under warm water for a few seconds.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the richness of chocolate and the sweetness of cherries with this delightful Valentine's Chocolate Cherry Brownie Trifle. Layers of brownie cubes, chocolate syrup, whipped cream, and fresh cherries create a heavenly dessert perfect for celebrating love.

Ingredients: 1 package of brownie mix. 1/2 cup of chocolate syrup. 2 cups of whipped cream. 1 cup of cherries, pitted and halved. 1 cup of chocolate shavings.

Instructions: Follow the directions on the box to make the brownie mix, and then bake it in a rectangular pan. Before cutting the brownies into small cubes, let them cool all the way down. Start by putting the brownie cubes in the bottom of serving glasses or a trifle dish. Put chocolate syrup on top of the brownie layer. Put some whipped cream on top of the syrup and brownies. Add cherry halves on top of the whipped cream. Put more layers on top of each other until the glasses or trifle dish are full. Finish with a layer of whipped cream. For decoration, put chocolate shavings on top of the cake. Put the trifle in the fridge for at least two hours before you serve it. Enjoy! Serve cold.

Prep Time: 30 minutes

Cook Time: 25 minutes

A refreshing and flavorful Italian Pasta Salad that combines the goodness of pasta with fresh vegetables, mozzarella, and a zesty dressing. Perfect for picnics, potlucks, or a light meal.

Ingredients: 8 oz rotini pasta. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh mozzarella cheese, cubed. 1/4 cup fresh basil leaves, chopped. 2 tbsp olive oil. 2 tbsp balsamic vinegar. 1 tsp Italian seasoning. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions, then rinse with cold water and drain. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella cheese, and fresh basil. In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Drizzle the dressing over the salad and toss to combine, ensuring all ingredients are coated evenly. Refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the heavenly combination of glazed doughnuts, vanilla pudding, mixed berries, and chocolate sauce in this delicious trifle parfait. It's a delightful treat that combines the best of doughnuts with the elegance of a trifle.

Ingredients: 6 glazed doughnuts, chopped. 2 cups vanilla pudding. 1 cup whipped cream. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup chocolate sauce. 1/4 cup chopped nuts optional.

Instructions: In a trifle dish, layer half of the chopped glazed doughnuts at the bottom. Spread half of the vanilla pudding over the doughnut layer. Add a layer of mixed berries on top of the pudding. Drizzle half of the chocolate sauce over the berries. Repeat the layers using the remaining chopped doughnuts, vanilla pudding, mixed berries, and chocolate sauce. Top the trifle with a generous layer of whipped cream. Sprinkle chopped nuts on top for added crunch and flavor optional. Refrigerate for at least 2 hours before serving to allow flavors to meld. Serve chilled and enjoy the delightful doughnut trifle parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

This recipe combines the sweetness of peach preserves with tangy BBQ sauce for tender, flavorful pork sliders. Topped with a refreshing apple cole slaw, these sliders are perfect for gatherings or a delicious weeknight dinner.

Ingredients: 1 lb pork loin, trimmed and cubed. 1 cup peach preserves. 1/4 cup BBQ sauce. 1 tsp garlic powder. 1/2 tsp salt. 1/4 tsp black pepper. 12 slider buns. 2 cups shredded cabbage. 1 apple, thinly sliced. 1/4 cup mayonnaise. 1 tbsp apple cider vinegar. 1 tsp honey. Salt and pepper to taste.

Instructions: Cut up the pork loin and put it in a slow cooker with peach preserves, BBQ sauce, garlic powder, salt, and black pepper. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the pork is soft and can be shred with a fork. To make apple cole slaw, put apple slices, peeled cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper in a bowl. If you want to, toast the slider buns. Put apple cole slaw on top of slider buns with shredded peach pork BBQ.

Prep Time: 15 minutes

Cook Time: 360 minutes

The idea for these Samoa Cupcakes came from the classic Girl Scout cookie. They have a chocolate cupcake that is moist inside and filled with caramel. There is toasted coconut, chocolate chips, and pecans on top, and a delicious caramel sauce drizzles over everything. A delicious treat for any event!

Ingredients: 1 box chocolate cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup buttermilk. 1 teaspoon pure vanilla extract. 1 cup sweetened shredded coconut. 1/2 cup caramel sauce. 1/2 cup semi-sweet chocolate chips. 1/2 cup chopped toasted pecans. 1/4 cup unsalted butter. 1/2 cup brown sugar. 1/4 cup heavy cream. 1/2 teaspoon pure vanilla extract. 1/4 teaspoon salt.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Put the chocolate cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract in a large bowl. Mix everything together well. Use two thirds of the cupcake liner to fill it up with cake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Do this while the cupcakes are baking: toast the sweetened coconut flakes over medium-low heat in a dry skillet until they turn golden brown. Put away. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. While the cupcakes are still cool, use a knife to make a small hole in the middle of each one. Put some caramel sauce in each well, and then top it with chopped toasted pecans, toasted coconut, and semisweet chocolate chips. Melt the unsalted butter over low heat in a small saucepan. Add the heavy cream, 1/2 teaspoon of vanilla extract, and a pinch of salt, and mix them in. Take the mixture off the heat and let it cool for a few minutes after cooking until it gets a little thicker. Spread the caramel sauce on top of the cupcakes and let it drip down the sides. Set the caramel aside for a few minutes before you serve it. Have fun with your tasty Samoa Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

This Vegan Pesto Guacamole is quick and easy to make. It has the creamy texture of ripe avocados and the bright flavors of pesto and lime juice. You can dip tortilla chips in it or spread it on sandwiches and wraps. You can add your favorite toppings to make it taste even better.

Ingredients: 2 ripe avocados. 1/4 cup vegan pesto sauce. 1 tablespoon lime juice. Salt and pepper to taste. Optional: diced tomatoes, red onion, or cilantro for garnish.

Instructions: Cut the avocados in half and remove the pits. Scoop the avocado flesh into a bowl and mash with a fork until desired consistency. Add the vegan pesto sauce and lime juice to the mashed avocado. Season with salt and pepper to taste, and mix until well combined. Garnish with diced tomatoes, red onion, or cilantro if desired. Serve immediately with tortilla chips or use as a spread for sandwiches and wraps.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the ultimate chocolate chip cookies that are the perfect combination of softness and chewiness. These cookies are stuffed with rich chocolate chips and can be topped with nuts for an added crunch.

Ingredients: 1 cup butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips. 1 cup chopped nuts optional.

Instructions: Preheat your oven to 375F 190C. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing well. Stir in the chocolate chips and chopped nuts, if using. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake in the preheated oven for about 9-11 minutes, or until the cookies are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Try this unique take on the creamy goodness of Alfredo sauce by adding it to a rice dish. A guilt-free but filling dinner option is this Skinny Parmesan Mozzarella Alfredo Rice, which is a lighter take on the traditional Alfredo sauce.

Ingredients: 1 cup rice. 2 cups water. 1 tablespoon olive oil. 1/2 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 1/4 cup low-fat milk. 2 cloves garlic, minced. 1 tablespoon flour. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a pot, bring 2 cups of water to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is cooked and water is absorbed. In a separate skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Sprinkle flour over the garlic and whisk until combined. Gradually pour in milk, whisking constantly until smooth and thickened. Reduce heat to low and stir in Parmesan and mozzarella cheeses until melted and creamy. Season with salt and pepper to taste. Combine the cooked rice with the Alfredo sauce, stirring until well coated. Serve hot, garnished with fresh parsley if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

Savor the ideal fusion of velvety cheesecake filling and rich chocolate cookies. For lovers of cheesecake and chocolate alike, these cookies are a delightful treat.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 4 ounces cream cheese, softened. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Sift the flour, baking soda, cocoa powder, and salt in a mixing bowl. Put aside. Beat the softened butter, brown sugar, and granulated sugar in a separate bowl until the mixture is light and fluffy. Beat the butter-sugar mixture thoroughly after adding the egg and vanilla extract. When a soft dough forms, gradually combine the dry ingredients with the wet ones and stir. Add the semisweet chocolate chips and stir. To make the cheesecake filling, place a separate bowl and beat together the cream cheese, powdered sugar, and vanilla extract until they become smooth and creamy. Using a tablespoon, scoop out and flatten the chocolate cookie dough with your hand. Form a ball out of the cookie dough by enclosing a small spoonful of the cheesecake filling in the center. Continue with every cookie. The filled cookie dough balls should be spread apart on the baking sheet that has been prepared. For 10 to 12 minutes, or until the cookies are set but still soft in the center, bake them in a preheated oven. Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely. Enjoy these delicious Cheesecake Stuffed Double Chocolate Cookies after they've cooled!

Prep Time: 20 minutes

Cook Time: 12 minutes

These Buttermilk Fried Chicken Fingers are crispy on the outside, tender on the inside, and bursting with flavor. They make for a delicious appetizer, snack, or even a main course. The buttermilk marinade ensures the chicken stays juicy, while the seasoned flour coating adds the perfect amount of crunch.

Ingredients: 1 lb chicken tenders. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. Oil for frying.

Instructions: Put chicken tenders in a bowl and cover them with buttermilk. In the fridge, let it sit for at least 30 minutes, or even overnight. Fill a small dish with water and mix the flour, garlic powder, paprika, salt, and black pepper together. Put oil in a pan and heat it over medium-high heat. Make sure that all of the chicken tenders that have been marinated are covered evenly in the flour mixture. With care, add the chicken tenders to the hot oil and fry for three to four minutes on each side, until they are golden brown and fully cooked. After the chicken fingers are done cooking, put them on a plate lined with paper towels to drain any extra oil. Serve hot with the sauce of your choice.

Prep Time: 40 minutes

Cook Time: 10 minutes

Enjoy this smooth and sweet vegan date caramel sauce without feeling bad about it. It tastes great when drizzled over desserts, mixed into smoothies, or spread on toast.

Ingredients: 1 cup Medjool dates, pitted. 1/4 cup almond milk. 1 tablespoon almond butter. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put the dates with the pits out in warm water for 10 minutes to make them soft. Put the dates in a blender or food processor after draining them. Together with a pinch of salt, add the almond milk and almond butter. To make it smooth and creamy, scrape down the sides of the bowl as needed. To get the right consistency, add more almond milk a tablespoon at a time if the caramel is too thick. Put the caramel sauce in a jar or other container. You can keep it in the fridge for up to a week.

Prep Time: 15 minutes

Cook Time: 0 minutes

This gluten-free cauliflower mixed salad is bursting with fresh flavors and vibrant colors. Roasted cauliflower adds a hearty texture to the crisp vegetables, while a tangy lemon dressing ties everything together.

Ingredients: 1 head cauliflower, chopped into florets. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 bell pepper, diced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Place cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast cauliflower in the preheated oven for 20-25 minutes, or until tender and slightly browned. In a large bowl, combine roasted cauliflower, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Drizzle lemon juice over the salad and toss to combine. Season with additional salt and pepper if needed. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

For a quick dinner, this Lemon Pepper Chicken recipe cooked in the Actifry is tasty and good for you. The spicy herbs and lemon juice make this dish smell amazing. It's simple to make and great for any day of the week.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 teaspoons lemon zest. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/2 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon paprika.

Instructions: For the marinade, put the black pepper, garlic powder, onion powder, salt, dried oregano, thyme, rosemary, and paprika in a small bowl and mix them together. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Cover or seal the bag and put it in the fridge for at least 30 minutes. For the best flavor, let it sit overnight. Follow the directions that came with your Actifry to heat it up. Take the chicken breasts that have been marinated out of the bag or dish and put them in the Actifry basket. In the oven, cook the chicken for 20 to 25 minutes, or until it is golden brown and cooked all the way through. The cooking time may be different for different sized chicken breasts and for each Actifry model. The lemon pepper chicken is ready to be served. Take it out of the Actifry and let it rest for a few minutes. If you want, you can add more lemon zest and black pepper as a garnish. Enjoy your tasty Lemon Pepper Chicken while it's still hot!

Prep Time: 35 minutes

Cook Time: 25 minutes

This frosted brownie walnut fudge doesn't need to be baked, so you can enjoy the rich flavors of chocolate and walnuts. Being paleo, low-carb, and vegan makes it a treat that you can enjoy without feeling bad about it.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup chopped walnuts. 1/2 cup dairy-free chocolate chips. 1/4 cup coconut cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Blend almond flour, cocoa powder, coconut flour, maple syrup, melted coconut oil, chopped walnuts, vanilla extract, and a pinch of salt together in a bowl. Mix until everything is well mixed and a thick dough forms. Spread the dough out evenly in a square baking dish that has been lined with parchment paper. Melt dairy-free chocolate chips in a small saucepan over low heat while stirring all the time. Put in the coconut cream and stir until it's smooth. Spread the chocolate mixture out evenly on top of the brownie layer after you pour it on. If you want, you can add more chopped walnuts on top. Put in the fridge for at least two hours, or until it gets firm. Cut it into squares and serve after it's set.

Prep Time: 15 minutes

Cook Time: 0 minutes