all things james baldwin

This slow cooker recipe for Iron Bowled Over is hearty and full of flavor. It has tender beef cubes, savory sauce, and crisp broccoli. This dish is easy to make and tastes great. It's perfect for a cozy night in.

Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup brown sugar. 1 tablespoon sesame oil. 3 cloves garlic, minced. 1 teaspoon ground ginger. 1/4 teaspoon crushed red pepper flakes. 2 cups broccoli florets. 2 cups cooked rice, for serving.

Instructions: In a slow cooker, combine beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Add beef cubes to the slow cooker and stir to coat with the sauce mixture. Cover and cook on low for 6-8 hours or until beef is tender. About 30 minutes before serving, add broccoli florets to the slow cooker and stir to combine. Cover and continue cooking until broccoli is tender-crisp. Serve over cooked rice and enjoy!

Vegan natillas that are creamy and comforting, with warm spices and the sweetness of apples. They are great for a snack or dessert. This recipe is good for people who can't eat certain foods because it is both vegan and gluten-free.

Ingredients: 4 cups almond milk. 1/2 cup cornstarch. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 2 medium apples, peeled and diced.

Instructions: In a saucepan, whisk together almond milk and cornstarch until smooth. Add maple syrup, vanilla extract, cinnamon, and nutmeg to the saucepan. Whisk until combined. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly. Meanwhile, saut the diced apples in a separate pan until softened, about 5 minutes. Divide the cooked natillas into serving bowls and top with sauted apples. Chill in the refrigerator for at least 2 hours before serving. Enjoy your delicious vegan and gluten-free apple natillas!

This simple tomato and white bean soup is great for cold days because it's warm and comforting. With protein-rich white beans and tasty tomatoes, this is a healthy meal that you can make quickly with only a few basic ingredients.

Ingredients: 1 can 15 oz diced tomatoes. 1 can 15 oz white beans, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until translucent. Add diced tomatoes, white beans, vegetable broth, dried basil, and dried oregano. Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, stirring occasionally. Once the soup has thickened slightly and flavors have melded, remove from heat. Serve hot, garnished with fresh herbs if desired.

This Vegan Winter Bowl with Creamy Pumpkin Seed Dressing is a perfect cold-weather salad that's both nutritious and flavorful. It combines the earthy flavors of roasted butternut squash, the freshness of mixed winter greens, and the sweetness of pomegranate seeds and cranberries. The creamy pumpkin seed dressing adds a delightful creaminess and nutty flavor to tie it all together. It's a satisfying and healthy meal option for winter.

Ingredients: 4 cups mixed winter greens e.g., kale, spinach, arugula. 1 cup roasted butternut squash, cubed. 1 cup cooked quinoa. 1/2 cup pomegranate seeds. 1/4 cup chopped pecans. 1/4 cup dried cranberries. Creamy Pumpkin Seed Dressing: 1/2 cup pumpkin seeds, 1/4 cup water, 2 tablespoons lemon juice, 1 clove garlic, 1/2 teaspoon maple syrup, salt and pepper to taste.

Instructions: Put cooked quinoa, roasted butternut squash, pomegranate seeds, chopped pecans, and dried cranberries in a large bowl. Set it aside. Put the pumpkin seeds, water, lemon juice, garlic, maple syrup, salt, and pepper in a blender. This will make the Creamy Pumpkin Seed Dressing. Mix until it's creamy and smooth. Pour the Creamy Pumpkin Seed Dressing over the salad and mix everything together well. Serve right away as a warm and tasty vegan winter bowl. Have fun!

This Bacon Brown Sugar Chicken recipe combines the tasty bacon with the sour and sweet brown sugar glaze to make a dish that will make your mouth water. It's perfect for Take-out Tuesday. This dish is simple to make and tastes great!

Ingredients: 4 boneless, skinless chicken breasts. 8 slices bacon. 1/2 cup brown sugar. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Wrap each chicken breast with 2 slices of bacon, securing with toothpicks if needed. In a small bowl, mix brown sugar, soy sauce, minced garlic, dried thyme, salt, and pepper. Place bacon-wrapped chicken breasts in a baking dish. Pour the brown sugar mixture over the chicken, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and bacon is crispy. Remove toothpicks before serving.

This recipe for Perfect Chicken and Dumplings combines tender chicken, hearty vegetables, and fluffy dumplings in a comforting broth.

Ingredients: 1 whole chicken, cut into pieces. 2 cups all-purpose flour. 1 tablespoon baking powder. 1 teaspoon salt. 1 cup milk. 4 cups chicken broth. 2 cups frozen mixed vegetables. 1 onion, chopped. 2 cloves garlic, minced. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Put flour, baking powder, and salt in a bowl and mix them together. Add the milk slowly and mix until dough forms. For the dumplings, roll out the dough on a floured surface and cut it into squares. Melt the butter in a big pot over medium-low heat. Add the garlic and onion and cook until they get soft. Put in the chicken pieces and cook them all over. Put in the chicken broth and raise the heat. Put vegetables and dumplings in the pot. Keep the lid on and cook on low heat for 15 minutes, or until the dumplings are fully cooked. Add pepper and salt to taste. Warm up and serve.

Grilled Stuffed Burritos are a tasty and filling way to eat. They are made with seasoned ground beef, rice, black beans, and melted cheese. These hearty burritos taste smoky and are crispy after being grilled.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 cup shredded cheddar cheese. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 4 large flour tortillas. Cooking spray or oil for grilling.

Instructions: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are tender. Stir in cooked rice, black beans, shredded cheese, chili powder, cumin, salt, and pepper. Mix until well combined and cheese is melted. Place a portion of the beef mixture onto each flour tortilla. Roll up the tortillas, folding in the sides to enclose the filling. Preheat a grill or grill pan over medium-high heat. Lightly spray or brush the surface with oil. Place the stuffed burritos on the grill and cook for 3-4 minutes per side, or until lightly browned and heated through. Remove from the grill and let cool slightly before serving. Optional: Serve with salsa, sour cream, guacamole, or your favorite toppings.

This Antipasto Pasta Salad combines all the flavors of a classic antipasto platter with the addition of fusilli pasta, creating a hearty and satisfying dish. The red wine vinaigrette dressing ties everything together with its tangy and savory notes.

Ingredients: 8 oz fusilli pasta. 1 cup cherry tomatoes, halved. 1/2 cup sliced black olives. 1/2 cup diced salami. 1/2 cup diced provolone cheese. 1/4 cup diced red onion. 1/4 cup chopped fresh basil. 1/4 cup roasted red peppers, chopped. 1/4 cup artichoke hearts, chopped. 1/4 cup pepperoncini peppers, sliced. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. 3 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the fusilli pasta until it is al dente. To cool down, drain and rinse with cold water. The cooked pasta, cherry tomatoes, black olives, salami, provolone cheese, red onion, basil, roasted red peppers, artichoke hearts, and pepperoncini peppers should all be put in a large bowl together. Cut up the garlic, red wine vinegar, Dijon mustard, salt, and pepper, and put them all in a small bowl. Whisk them together to make the dressing. Add the dressing to the pasta salad and mix it all together until it's well covered. Grate some Parmesan cheese on top and toss it around again. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.

Sweet tea popsicles are a cool take on a classic drink that are great for hot summer days. A tasty frozen treat is made by mixing sweet tea with a hint of honey and lemon.

Ingredients: 4 cups brewed sweet tea. 1/4 cup honey. 1 lemon, juiced.

Instructions: The brewed sweet tea, honey, and lemon juice should all be mixed together in a bowl. Mix it around until all the honey is gone. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's solid. To get popsicles out of molds, run warm water around the outside of the molds for a second or two to loosen them up.

Prep Time: 10 minutes

Cook Time: 240 minutes

Indulge in the delightful combination of pistachio pound cake, creamy vanilla yogurt, and whipped cream in this Pistachio Pound Cake Parfait. It's a perfect dessert for any occasion!

Ingredients: 1 Pistachio Pound Cake, sliced. 2 cups Vanilla Yogurt. 1 cup Whipped Cream. 1/2 cup Chopped Pistachios. Honey, for drizzling.

Instructions: Put sliced Pistachio Pound Cake at the bottom of serving glasses. Add a big scoop of vanilla yogurt on top. Put some whipped cream on top of the yogurt. Place small pieces of pistachios on top of the layer of whipped cream. Add more layers until the glass is full, and top with a dollop of whipped cream. Adding honey on top will make it taste even better. Do the same thing again to make more parfaits. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more chopped pistachios as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the smooth and delicious taste of Nutella with this quick and easy fudge recipe. Just what you need to satisfy your sweet tooth in five minutes!

Ingredients: 1 cup Nutella. 1 cup sweetened condensed milk. 2 cups semi-sweet chocolate chips. 1 teaspoon vanilla extract. A pinch of salt. 1/2 cup chopped hazelnuts optional.

Instructions: Line an 8x8 inch 20x20 cm baking pan with parchment paper, leaving some overhang on the sides for easy removal later. In a microwave-safe bowl, combine Nutella, sweetened condensed milk, and semi-sweet chocolate chips. Microwave the mixture in 30-second intervals, stirring after each interval, until everything is fully melted and smooth. This should take about 2-3 minutes in total. Stir in the vanilla extract and a pinch of salt, mixing until well incorporated. If you're using chopped hazelnuts, fold them into the mixture. Pour the fudge mixture into the prepared pan and smooth the top with a spatula. Chill in the refrigerator for at least 2 hours, or until the fudge is set. Once set, lift the fudge out of the pan using the parchment paper overhang and cut it into squares. Serve and enjoy your delicious Five Minute Nutella Fudge!

Prep Time: 3 minutes

Cook Time: 2 minutes

This spicy chili potato recipe is a flavorful and satisfying dish that combines tender potatoes with a kick of spice from chili powder and paprika. It's perfect for a cozy dinner or as a side dish for your favorite Mexican-inspired meal.

Ingredients: 4 large potatoes, peeled and diced. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 can 14 ounces diced tomatoes. 2 teaspoons chili powder. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional.

Instructions: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add diced potatoes, red bell pepper, and green bell pepper. Cook until potatoes are tender, stirring occasionally. Stir in diced tomatoes, chili powder, paprika, cumin, salt, and pepper. Cook for another 5 minutes. Garnish with chopped fresh cilantro if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Chicken Avocado Tacos are a delicious and healthy meal option. Tender chicken strips are paired with creamy avocado slices and topped with a zesty cilantro sauce, all wrapped in warm corn tortillas.

Ingredients: 2 boneless, skinless chicken breasts, sliced into strips. 1 tablespoon olive oil. Salt and pepper to taste. 1 avocado, sliced. 8 small corn tortillas. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1 lime, juiced. 1 clove garlic, minced. 1/4 teaspoon cumin. 1/4 cup water.

Instructions: In a pan, heat the olive oil over medium-high heat. Add salt and pepper to the chicken strips, and then cook them in the pan for 5 to 7 minutes, or until they are fully cooked. Put cilantro, sour cream, lime juice, cumin, minced garlic, and water in a blender. To make the creamy cilantro sauce, blend the ingredients together until the sauce is smooth. You can use a different pan or the microwave to warm up the corn tortillas. Put the tacos together by putting cooked chicken strips, avocado slices, and a drizzle of creamy cilantro sauce on each tortilla. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Paleo Cranberry Orange Gelatin Gummies are a delightful combination of tart cranberry and zesty orange flavors, packed with gut-friendly gelatin. They make for a delicious and healthy snack or dessert option, perfect for those following a Paleo diet or looking for a nutrient-dense treat.

Ingredients: 1 cup cranberry juice unsweetened. 1/2 cup fresh orange juice. 3 tablespoons grass-fed gelatin powder. Zest of 1 orange. Optional: honey or maple syrup to taste for sweetness.

Instructions: In a small saucepan, combine cranberry juice and fresh orange juice over low heat. Sprinkle gelatin powder over the juice mixture while whisking continuously to avoid clumps. Continue whisking until the gelatin is completely dissolved and the mixture is smooth. Remove from heat and stir in orange zest. If desired, add honey or maple syrup to sweeten the mixture, stirring until well combined. Pour the mixture into silicone molds or a shallow dish lined with parchment paper. Refrigerate for at least 2-3 hours, or until the gelatin is set. Once set, remove the gummies from the molds or cut them into bite-sized pieces if using a dish. Store in an airtight container in the refrigerator for up to one week. Enjoy these Paleo-friendly cranberry orange gelatin gummies as a tasty and nutritious treat!

Prep Time: 10 minutes

Cook Time: 5 minutes

Enjoy the tastes of Italy with this hearty pulled pork sandwich on a soft ciabatta roll. It has marinara sauce, mozzarella cheese, and Italian seasonings.

Ingredients: 1 lb pulled pork. 4 ciabatta rolls. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoncini peppers. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh basil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Slice ciabatta rolls in half horizontally and place them on a baking sheet. Spread marinara sauce evenly on each half of the ciabatta rolls. Divide pulled pork equally among the rolls, spreading it over the marinara sauce. Sprinkle shredded mozzarella cheese on top of the pulled pork. Add sliced pepperoncini peppers on each sandwich. Sprinkle grated Parmesan cheese and chopped fresh basil over the top. Season with salt and pepper to taste. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Enjoy the rich and fragrant flavors of Pork Ribs in Mole Verde, a delicious dish with tender ribs covered in a bright and flavorful sauce made of pumpkin seeds and tomatillos.

Ingredients: - 2 lbs pork ribs. - 1 cup pumpkin seeds. - 1 cup fresh cilantro, chopped. - 3 tomatillos, husked and quartered. - 2 poblano peppers, seeded and chopped. - 1 onion, chopped. - 4 cloves garlic, minced. - 1 teaspoon cumin. - 1 teaspoon coriander. - 1/2 teaspoon cinnamon. - Salt and black pepper to taste. - 2 tablespoons vegetable oil. - 2 cups chicken broth. - Fresh cilantro leaves for garnish.

Instructions: Set the oven to 325F 163C before you start cooking. Add salt, black pepper, cumin, coriander, and cinnamon to the pork ribs. Put vegetable oil in a large pot that can go in the oven and heat it over medium-high heat. Make sure all sides of the ribs are brown. Take the ribs out of the meat and set them aside. Put the poblano peppers, onion, garlic, and tomatillos in the same pot. Saut them until they get soft. After you add the pumpkin seeds, keep cooking until they are lightly toasted. Put the mix of vegetables and seeds in a blender. Add fresh cilantro and blend until smooth. If you need to, add chicken broth to get the right sauce consistency. Put the ribs back in the pot after they've been browned and pour the mole verde sauce over them. Place the pot in an oven that has already been heated and cover it. When the ribs are soft, bake them for two and a half to three hours. Add fresh cilantro leaves on top after the food is done cooking. You can put the Pork Ribs in Mole Verde on top of rice or warm tortillas. Pork Ribs in Mole Verde are a rich and flavorful dish that you should try.

Prep Time: 20 minutes

Cook Time: 180 minutes

This Jalapeno Beer Cheese Burger with Beer Candied Bacon is a spicy and savory delight. The jalapeno-infused beef patty is loaded with gooey beer cheese and topped with sweet and salty beer candied bacon. It's a flavor explosion in every bite!

Ingredients: 1 lb ground beef. 1/2 cup grated cheddar cheese. 1/4 cup beer. 2 jalapeno peppers, sliced. 4 strips bacon. 2 tbsp brown sugar. 4 hamburger buns. Lettuce, tomato, and onions for topping. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Put the ground beef, grated cheddar cheese, and sliced jalapeo peppers in a bowl and mix them together. Add salt and pepper to each of the four burger patties that you just made. Put the bacon strips on a different baking sheet. Sprinkle them with brown sugar and then add a little beer. Put the burger patties and bacon strips on a grill that has already been heated up. Cook the burgers until they're done the way you like them, then flip them over halfway through. The bacon should get brown and crispy. While the meat is cooking, toast the hamburger buns on the grill until they're golden and a little crispy. Put lettuce, tomato, and onion on the bottom bun of each burger, then the cooked burger patty on top of that. On top of the burger, put the bacon that has been candied. Add the other half of the bun on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes