Anneke Necro

A delicious Chickpea Shawarma Dip with creamy tahini-yogurt sauce, crisp roasted chickpeas, and a cool parsley tomato salad. Ideal as a tasty and nutritious appetizer or snack.

Ingredients: 2 cans chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon smoked paprika. 1/2 teaspoon ground turmeric. Salt and black pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup fresh parsley, chopped. 1/4 cup red onion, finely chopped. 1 clove garlic, minced. Juice of 1 lemon. 1/4 cup tahini. 2 tablespoons Greek yogurt. 1 tablespoon extra virgin olive oil. Pita bread or vegetable sticks for serving.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the drained chickpeas with olive oil, cumin, coriander, smoked paprika, turmeric, salt, and black pepper until well coated. Spread the seasoned chickpeas on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until crispy, shaking the pan halfway through for even cooking. While the chickpeas are roasting, prepare the parsley tomato salad by combining cherry tomatoes, chopped parsley, red onion, garlic, and lemon juice in a bowl. Toss well and set aside. In a small bowl, mix tahini, Greek yogurt, and extra virgin olive oil to create the dip sauce. Once the chickpeas are crispy, remove them from the oven and let them cool slightly. To serve, place the roasted chickpeas in a bowl, surround with the parsley tomato salad, and drizzle the tahini-yogurt sauce on top. Serve the Chickpea Shawarma Dip with pita bread or vegetable sticks for dipping. Enjoy the delicious flavors of shawarma in this unique chickpea dip!

Prep Time: 15 minutes

Cook Time: 25 minutes

Bacon Cheddar Ranch Potato Salad is a creamy and savory potato salad with the perfect combination of flavors. It's a great side dish for picnics, barbecues, or any occasion.

Ingredients: 4 cups diced potatoes. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup ranch dressing. 1 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Boil the diced potatoes until fork-tender, about 10-12 minutes. Drain and let them cool. In a large mixing bowl, combine mayonnaise, sour cream, and ranch dressing. Mix until well blended. Add the cooled diced potatoes, shredded cheddar cheese, crumbled bacon, and chopped green onions to the dressing mixture. Mix gently to combine. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled, garnished with extra bacon and green onions if desired.

Prep Time: 15 minutes

Cook Time: 12 minutes

Enjoy the tastes of Florida with this tasty burger made with fresh pineapple and a hint of heat from pickled jalapeos. Every bite tastes like sunshine!

Ingredients: 1 lb ground beef. 1/2 cup chopped fresh pineapple. 1/4 cup diced red onion. 1/4 cup sliced pickled jalapeos. 4 slices of cheddar cheese. 4 hamburger buns. Lettuce leaves. Tomato slices. Mayonnaise. Ketchup. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop griddle to medium-high heat. In a mixing bowl, combine the ground beef, chopped pineapple, diced red onion, and pickled jalapeos. Season with salt and pepper, and mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Place the burger patties on the grill or griddle and cook for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, top each burger with a slice of cheddar cheese and cover to melt the cheese. While the burgers are cooking, lightly toast the hamburger buns on the grill or in a toaster. Assemble your burgers by placing lettuce leaves and tomato slices on the bottom half of each bun. Add a cooked burger patty with melted cheese on top of the veggies. Spread mayonnaise and ketchup on the top half of the buns, then place them on top of the burger patties to complete the burgers. Serve your Florida's Sunshine Burgers hot and enjoy the tropical flavors!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Vegan Reuben with Mandolined Portobello is a unique take on the traditional Reuben sandwich. Instead of corned beef, it has marinated and baked portobello mushrooms. Savory mushrooms, tangy sauerkraut, and creamy vegan Swiss cheese all work together to make a tasty and filling meal.

Ingredients: 1 large portobello mushroom, mandolined thinly. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1/2 teaspoon smoked paprika. 1/4 teaspoon garlic powder. Salt and pepper to taste. 4 slices vegan rye bread. 1/4 cup vegan Russian dressing. 1/2 cup sauerkraut, drained. 4 slices vegan Swiss cheese.

Instructions: Warm the oven up to 190C 375F. Put olive oil, balsamic vinegar, garlic powder, salt, and pepper in a bowl and mix them together. Add the sliced portobello and toss them around until they are covered. Place the thin slices of portobello on a baking sheet that has been lined with parchment paper. Bake for 15 to 20 minutes, or until soft and a little crispy. Toast the rye bread slices while the portobello slices are baking. Toast some rye bread and spread vegan Russian dressing on each slice. Put baked portobello slices, sauerkraut, and vegan Swiss cheese on top of each slice. After putting the sandwiches back together, bake them for another 5 to 7 minutes, or until the cheese melts. Take the sandwiches out of the oven, cut them in half, and serve them hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

The sweet potatoes, bacon, and spinach in this tasty breakfast scramble make it a hearty and healthy meal. What a great way to start the day!

Ingredients: 2 medium sweet potatoes, peeled and diced. 4 slices of bacon, chopped. 4 large eggs. 2 cups fresh spinach, chopped. Salt and pepper, to taste. Cooking oil for frying.

Instructions: Heat a large skillet over medium-high heat and add a little cooking oil. Add the chopped bacon to the skillet and cook until crispy. Remove the bacon and set it aside, leaving the bacon grease in the skillet. In the same skillet with the bacon grease, add the diced sweet potatoes. Cook, stirring occasionally, until they are tender and slightly crispy, about 10-12 minutes. While the sweet potatoes are cooking, beat the eggs in a bowl and season with salt and pepper. Once the sweet potatoes are cooked, add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Pour the beaten eggs into the skillet with the sweet potatoes and spinach. Stir everything together and cook until the eggs are scrambled and cooked to your desired doneness. Sprinkle the crispy bacon back into the skillet and stir to combine. Remove from heat and serve hot. Enjoy your Sweet Potato, Bacon, and Spinach Breakfast Scramble!

Prep Time: 15 minutes

Cook Time: 20 minutes

An almond cake from Galicia, Spain, called Tarta de Santiago, is a traditional treat. People love it because it tastes like almonds and is soft. This recipe makes a delicious tart that's just like the original. It's great for any event.

Ingredients: 250g almond flour. 250g sugar. 4 large eggs. Zest of 1 lemon. Powdered sugar, for dusting.

Instructions: Set the oven to 180C 350F and heat it up. Mix the eggs and sugar in a big bowl until the eggs are light and fluffy. Add the almond flour and lemon zest and mix them in well. Put the mix into a 9-inch tart pan that has been greased. Place in the oven and bake for 40 to 45 minutes, or until set and golden brown. Before you sprinkle powdered sugar on top, let it cool all the way down. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 45 minutes

The flavors and textures in this Grilled Kale Salad with Beets, Figs, and Ricotta go so well together. The grilled kale tastes great with the earthy beets, sweet figs, and smooth ricotta cheese. This salad is easy to make and tastes great. You can eat it for lunch or as a side dish for dinner.

Ingredients: 4 cups kale leaves, washed and chopped. 2 medium beets, roasted and sliced. 6-8 fresh figs, quartered. 1/2 cup ricotta cheese. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste. 1/4 cup chopped walnuts optional. 1 tablespoon honey optional.

Instructions: Preheat your grill to medium-high heat. In a large bowl, toss the kale leaves with olive oil, balsamic vinegar, salt, and pepper. Place the dressed kale on the grill and cook for 2-3 minutes on each side until it's slightly charred but still crisp. Remove the grilled kale from the grill and let it cool slightly. Arrange the grilled kale on a serving platter. Top the kale with sliced roasted beets and quartered fresh figs. Dot the salad with spoonfuls of ricotta cheese. If desired, sprinkle chopped walnuts over the salad for added crunch and drizzle honey for sweetness. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

Elevate your burger game with these decadent Lobster BLTs. Grilled lobster tails, crispy bacon, fresh lettuce, and juicy tomato slices are all brought together with a sweet and smoky mayo spread. It's a mouthwatering combination of flavors and textures that will make your taste buds sing.

Ingredients: 4 lobster tails. 4 burger buns. 8 slices of bacon. 4 lettuce leaves. 4 slices of tomato. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 teaspoon smoked paprika. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Prepare the lobster tails by splitting them in half lengthwise and removing the meat from the shells. Season the lobster meat with salt and pepper. Cook the lobster tails on the grill for about 4-5 minutes per side, or until they are opaque and slightly charred. Remove from heat and set aside. While the lobster is cooking, fry the bacon slices until they are crispy. Drain on paper towels. In a small bowl, whisk together the mayonnaise, ketchup, smoked paprika, and honey to make the sweet and smoky mayo. Toast the burger buns on the grill for a minute or two until they are lightly browned. To assemble the burgers, spread a generous amount of sweet and smoky mayo on the bottom half of each bun. Place a lettuce leaf on top of the mayo, followed by a slice of tomato. Place a lobster tail on top of the tomato, and then add two slices of crispy bacon. Top with the other half of the bun, and secure the burger with a toothpick if needed. Serve the Lobster BLTs with extra sweet and smoky mayo on the side for dipping. Enjoy your delicious Lobster BLTs with Sweet and Smoky Mayo!

Prep Time: 20 minutes

Cook Time: 15 minutes

This slow-cooked Paleo chicken stew is flavorful and filling. Ideal for hectic days when you want to arrive home to a nutritious meal.

Ingredients: 2 lbs boneless, skinless chicken thighs. 1 cup carrots, chopped. 1 cup celery, chopped. 1 cup onion, chopped. 2 cloves garlic, minced. 1 cup sweet potatoes, diced. 1 cup mushrooms, sliced. 1 can 14 oz diced tomatoes. 2 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In your slow cooker, arrange the chicken thighs at the bottom. Top the chicken with chopped carrots, celery, onion, garlic, sweet potatoes, and mushrooms. Cover the vegetables with the chopped tomatoes and chicken broth. Add salt, pepper, dried thyme, and dried rosemary to the mixture. Mix everything together with a gentle stir. Once the chicken is cooked through and tender, cover the slow cooker and cook on low for 6 to 8 hours. Enjoy your Paleo Slow Cooker Chicken Stew while it's hot!

Prep Time: 15 minutes

Cook Time: 6-8

When you mix the creamy coconut yogurt with the sweet peaches in these easy and vegan coconut yogurt peach parfaits, you get a delicious treat. This is a great quick breakfast or healthy dessert.

Ingredients: 2 cups of coconut yogurt. 4 ripe peaches, peeled and diced. 1/2 cup of granola. 2 tablespoons of maple syrup. 1/4 cup of shredded coconut. Fresh mint leaves for garnish.

Instructions: In a bowl, mix the diced peaches with 2 tablespoons of maple syrup. Let them sit for 10 minutes to macerate. In serving glasses or bowls, start layering the parfait. Begin with a spoonful of coconut yogurt at the bottom. Add a layer of macerated peaches on top of the yogurt. Sprinkle some granola over the peaches for added crunch. Repeat the layers until the glasses are filled, finishing with a dollop of coconut yogurt on top. Garnish each parfait with a sprinkle of shredded coconut and a fresh mint leaf. Serve immediately and enjoy your vegan coconut yogurt peach parfaits!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the delightful combination of sweet cherries, crunchy walnuts, and the creamy tanginess of goat milk in this luxurious ice cream.

Ingredients: 2 cups cherries, pitted and halved. 1/2 cup walnuts, chopped. 1 cup goat milk. 1 cup heavy cream. 1/2 cup sugar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put heavy cream, sugar, vanilla extract, and a pinch of salt in a saucepan. Add the goat milk and mix them together. On medium heat, stir the sugar until it melts. Leave it alone until it's cool enough to touch. Put half of the cherries into a blender and add the rest of the mixture. Mix until it's smooth. Cut up the rest of the cherries and add them to the mixture with the chopped walnuts. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. Move the ice cream to a container and freeze it for a few hours, until it gets firm. Enjoy cherry walnut goat ice cream by the scoop.

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the rich and decadent flavors of these Heart of Darkness Brownies from Karen's Kitchen Stories. Perfect for chocolate lovers seeking a deep cocoa experience!

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 1 cup cocoa powder. 4 large eggs. 1 teaspoon vanilla extract. 1 1/3 cups all-purpose flour. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a microwave-safe bowl, melt the butter. Stir in sugar and cocoa until well combined. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour and salt; gradually stir into the chocolate mixture. Fold in the chocolate chips. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until the brownies begin to pull away from the edges of the pan. Allow brownies to cool before cutting into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ginger Peach Sangria is a fruity and refreshing drink that is great for summer parties. Making a delicious base with white wine, peach schnapps, and brandy is easy. Adding fresh peaches, ginger, and citrus fruits gives the sangria bright, zesty flavors. It tastes sweet from the honey, and the fizzy club soda makes it fizz up and cool you down.

Ingredients: 1 bottle white wine. 1/2 cup peach schnapps. 1/4 cup brandy. 2 peaches, sliced. 1 inch ginger, thinly sliced. 1/4 cup honey. 1 lemon, thinly sliced. 1 orange, thinly sliced. 2 cups club soda. Ice cubes.

Instructions: In a large pitcher, combine white wine, peach schnapps, brandy, sliced peaches, ginger, honey, lemon slices, and orange slices. Refrigerate for at least 1 hour to let the flavors meld. Before serving, stir in club soda and add ice cubes. Serve chilled in glasses, garnished with additional peach slices or mint leaves if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in this Paleo-friendly frozen custard made with creamy coconut milk, almond milk, and honey for sweetness. It's a delightful treat that satisfies your dessert cravings without straying from your Paleo lifestyle.

Ingredients: 6 large egg yolks. 1/4 cup honey. 1 can 13.5 oz full-fat coconut milk. 1/2 cup unsweetened almond milk. 2 tsp vanilla extract. Pinch of salt.

Instructions: Whisk the egg yolks and honey in a medium saucepan over medium heat until thoroughly blended. Pour in the almond and coconut milks gradually while whisking constantly. Simmer the mixture, stirring constantly, for 8 to 10 minutes, or until it thickens and coats the back of a spoon. Keep it from boiling. Take off the heat and mix in the salt and vanilla extract. To get rid of any lumps, strain the custard into a bowl using a fine mesh sieve. To stop a skin from forming, cover the bowl with plastic wrap and press it directly onto the custard's surface. The custard should be chilled for at least four hours or overnight in the refrigerator. After the custard has cooled, pour it into an ice cream maker and process it in accordance with the manufacturer's directions until it becomes soft-serve consistency, which should take 20 to 25 minutes. After churning, transfer the custard to a freezer-safe container and freeze for a further two to three hours, or until it solidifies. Go ahead and enjoy the Paleo Creamy Dreamy Frozen Custard!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the flavors of pesto and gooey mozzarella cheese stuffed inside juicy chicken breasts for a delightful meal.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup pesto sauce. 4 slices mozzarella cheese. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Cut a pocket in each chicken breast by cutting across the thickest part of the breast with a sharp knife. Add salt and pepper to the chicken breasts. Put two tablespoons of pesto sauce in each chicken breast pocket. On top of the pesto sauce, put a slice of mozzarella cheese in each pocket. If you need to, you can use toothpicks to keep the pockets closed so the filling doesn't leak out. Put the chicken breasts that have been stuffed in a baking dish. Bake in an oven that is already hot for 25 to 30 minutes, or until the cheese melts and the chicken is done. After taking the chicken out of the oven, let it rest for a few minutes. Serve hot, and if you want, top with more pesto sauce.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Chinese BBQ Pork Char Siu Dumplings are a delightful combination of savory and sweet flavors, with tender pieces of Char Siu pork wrapped in a soft and chewy dumpling skin. Perfect for dim sum or as a tasty snack!

Ingredients: 1 cup of Chinese BBQ pork Char Siu, finely chopped. 2 cups of all-purpose flour. 3/4 cup of water. 1/2 teaspoon of salt. 1 tablespoon of vegetable oil. 1 tablespoon of soy sauce. 1 teaspoon of sesame oil. 1/2 teaspoon of sugar. 1/4 teaspoon of white pepper. 1/4 teaspoon of ginger, minced. 1/4 teaspoon of garlic, minced. 1/4 cup of green onions, chopped. 1/4 cup of water chestnuts, finely chopped.

Instructions: In a mixing bowl, combine the all-purpose flour and water to form a dough. Knead the dough for about 5 minutes until smooth, then cover and let it rest for 30 minutes. In another bowl, mix the Chinese BBQ pork, soy sauce, sesame oil, sugar, white pepper, ginger, garlic, green onions, and water chestnuts to make the filling. Divide the dough into small portions and roll them into thin circles, about 3 inches in diameter. Place a spoonful of the Char Siu filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then pinch the edges to seal the dumplings. Repeat the process until all the dough and filling are used up. In a steamer, arrange the dumplings on parchment paper and steam them for about 15-20 minutes or until cooked through. Serve the Chinese BBQ Pork Char Siu Dumplings hot with soy sauce or your favorite dipping sauce.

Prep Time: 45 minutes

Cook Time: 20 minutes

S'more Bites are a delightful bite-sized version of the classic campfire treat, perfect for snacking or parties. They combine the flavors of marshmallows, graham crackers, and chocolate in a convenient, easy-to-eat form.

Ingredients: 1 cup of mini marshmallows. 1 cup of crushed graham crackers. 1/2 cup of semisweet chocolate chips. 2 tablespoons of unsalted butter.

Instructions: The two tablespoons of unsalted butter should be melted in 20-second increments in a microwave-safe bowl. Melt the butter and thoroughly mix in the crushed graham crackers. Using a mini muffin tin, press the graham cracker mixture to create tiny cups. In each graham cracker cup, add a couple of mini marshmallows and a small pinch of semisweet chocolate chips. Preheat the oven to 350F/175C. Bake the marshmallows for approximately 5 to 7 minutes, or until they are golden brown. After taking the S'more Bites out of the oven, allow them to cool for a little while. The S'more Bites should be carefully taken out of the muffin tin and allowed to cool fully on a wire rack. For an added flavor boost, pour some melted chocolate over the top of each S'more Bite after it has cooled. Enjoy your delectable S'more Bites after serving!

Prep Time: 15 minutes

Cook Time: 7 minutes