Arroz Doce

A quick and delicious Instant Pot Pinto Beans recipe that requires no pre-soaking. Perfect for a restaurant-style side dish or a hearty vegetarian main course.

Ingredients: 2 cups dried pinto beans. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeno, diced optional. 1 teaspoon cumin powder. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/2 teaspoon oregano. 4 cups vegetable broth. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Rinse the pinto beans under cold water and drain. Place the beans in the Instant Pot along with chopped onion, minced garlic, diced jalapeno if using, cumin powder, chili powder, paprika, and oregano. Pour vegetable broth over the ingredients in the Instant Pot. Add salt and pepper to taste. Close the Instant Pot lid, set the valve to 'sealing,' and cook on high pressure for 45 minutes. Allow natural pressure release for 15 minutes, then carefully release any remaining pressure manually. Open the lid and stir the beans. Adjust salt and pepper if needed. Serve the Instant Pot Pinto Beans hot, garnished with fresh cilantro. Enjoy your restaurant-style pinto beans!

Prep Time: 10 minutes

Cook Time: 45 minutes

Enjoy the delicious mix of sweet potatoes, maple syrup, and toasted pecans in this smooth and creamy ice cream.

Ingredients: 2 cups heavy cream. 1 cup milk. 3/4 cup sweet potato pure. 3/4 cup maple syrup. 1/2 cup chopped pecans, toasted. 1/4 tsp salt. 1/4 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp vanilla extract.

Instructions: In a large mixing bowl, combine heavy cream, milk, sweet potato pure, maple syrup, salt, cinnamon, nutmeg, and vanilla extract. Mix until well combined. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pecans and continue churning until evenly distributed. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy a keto and vegan-friendly twist on classic pasta with this zucchini noodle recipe topped with flavorful pesto. Zucchini noodles provide a low-carb alternative to traditional pasta, while homemade pesto adds a burst of fresh, herbaceous flavor. This dish is perfect for a light and nutritious meal that's ready in minutes!

Ingredients: 4 medium zucchinis, spiralized. 1 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 2 tablespoons nutritional yeast. 1/4 cup olive oil. 1 tablespoon lemon juice. Salt and pepper, to taste.

Instructions: In a food processor, combine basil leaves, pine nuts, garlic, and nutritional yeast. Pulse until coarsely chopped. With the food processor running, slowly add olive oil and lemon juice until smooth. Season with salt and pepper to taste. In a large skillet, heat a drizzle of olive oil over medium heat. Add zucchini noodles and saut for 2-3 minutes until just tender. Remove zucchini noodles from heat and toss with pesto until evenly coated. Serve immediately, garnished with extra basil leaves and pine nuts if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy these Easy Chocolate Sea Salt Caramels for the ideal balance of sweetness and saltiness. These little candies are a wonderful way to indulge in chocolate cravings and also make thoughtful presents for loved ones.

Ingredients: 1 cup granulated sugar. 1/2 cup unsalted butter. 1/2 cup light corn syrup. 1/2 cup sweetened condensed milk. 1/2 teaspoon sea salt. 1 teaspoon vanilla extract. 8 ounces semi-sweet chocolate, chopped. 1/2 teaspoon sea salt flakes for topping.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium saucepan over medium heat, melt the butter and granulated sugar, stirring constantly until it turns a deep amber color about 5-7 minutes. Add the corn syrup, sweetened condensed milk, and 1/2 teaspoon of sea salt to the saucepan. Stir continuously and cook for another 5-7 minutes until the mixture thickens and reaches 245F 118C on a candy thermometer. Remove the saucepan from heat and stir in the vanilla extract. Pour the caramel mixture into the prepared baking pan and let it cool for about 2 hours at room temperature. Once the caramel has set, lift it out of the pan using the parchment paper overhang and place it on a cutting board. Cut the caramel into small squares or rectangles. Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each caramel square into the melted chocolate, allowing any excess to drip off, and place them on a parchment-lined tray. Sprinkle a pinch of sea salt flakes on top of each chocolate-coated caramel for that delightful sea salt finish. Let the chocolate set at room temperature or in the refrigerator for about 30 minutes. Once the chocolate has hardened, your Easy Chocolate Sea Salt Caramels are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This is a quick and easy chicken chop suey recipe that is full of tasty vegetables and meaty flavors. Great for dinner during the week!

Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 onion, thinly sliced. 2 carrots, thinly sliced. 1 bell pepper, thinly sliced. 1 cup snow peas. 1 cup bean sprouts. 1/4 cup soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon sugar. 1/4 teaspoon black pepper. 2 cups cooked rice, for serving.

Instructions: Put vegetable oil in a big pan or wok and heat it over medium-high heat. Add the minced garlic and sliced onion and cook until the onion is soft and smells good. Cook the chicken breasts until they are browned and fully cooked. Slice the carrots, bell pepper, snow peas, and bean sprouts and add them to the pan. Stir-fry for a few minutes, until the vegetables are soft but still crisp. Sugar, black pepper, sesame oil, and soy sauce should all be mixed together in a small bowl. Add the sauce to the chicken and vegetables, and then toss them to coat them all evenly. Keep cooking for two to three minutes more, until everything is hot and the sauce is all over it. Serve hot on top of rice that has been cooked.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Italian marinated party shrimp are perfect for any gathering. The blend of Italian seasoning, olive oil, and broiling gives the shrimp a burst of flavor and a tantalizing aroma.

Ingredients: 1 lb party shrimp, peeled and deveined. 2 tablespoons Italian seasoning. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Put olive oil, salt, pepper, and Italian seasoning in a bowl and mix them together. Toss the shrimp in the bowl with the marinade until they are well covered. Put it in the fridge for at least 30 minutes with the lid on. Set the broiler to high heat. Put shrimp that has been marinated on a broiler pan. Broil the shrimp for 4 to 5 minutes, flipping them over halfway through, until they turn pink and a little charred. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 5 minutes

A delicious and low-carb twist on a classic brunch favorite. These egg and bacon quesadillas are quick to make and perfect for a satisfying meal.

Ingredients: 2 large low-carb tortillas. 4 slices of bacon. 4 large eggs. 1/2 cup shredded cheddar cheese. 1/4 cup diced bell peppers. 1/4 cup diced onions. Salt and pepper to taste. Cooking spray or butter for greasing.

Instructions: Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Crumble the bacon into small pieces. In the same skillet, saut the diced bell peppers and onions until they are softened, about 3-4 minutes. Remove them from the skillet and set aside. Whisk the eggs in a bowl and season with salt and pepper to taste. Heat a clean skillet over medium-low heat and lightly grease it with cooking spray or butter. Place one low-carb tortilla in the skillet. Sprinkle half of the shredded cheddar cheese evenly over the tortilla. Pour half of the whisked eggs over the cheese and let them cook for a minute or two until they start to set. Sprinkle half of the crumbled bacon, sauted bell peppers, and onions over the eggs. Place the second tortilla on top and press down gently to seal the quesadilla. Flip the quesadilla carefully with a spatula and cook for another 2-3 minutes until the cheese is melted, and the tortilla is golden brown. Remove from the skillet and repeat the process with the remaining ingredients to make a second quesadilla. Slice the quesadillas into wedges and serve hot. Enjoy your low carb egg and bacon quesadilla!

Prep Time: 15 minutes

Cook Time: 15 minutes

These adorable Easter Bunny Cupcakes are perfect for adding a touch of whimsy to your holiday celebration. Kids and adults alike will love these sweet treats, and they make a great addition to any Easter dessert table.

Ingredients: 1 box of your favorite cupcake mix. Eggs, oil, and water as per cupcake mix instructions. 1 batch of buttercream frosting. Food coloring pink, blue, or any Easter pastel colors. Mini marshmallows. Mini chocolate chips. Pink jelly beans. Black decorating gel. Candy eyes.

Instructions: Here are the steps you need to follow to make the cupcake batter. Put paper liners in a cupcake pan and fill each one two thirds of the way to the top with batter. Follow the directions on the cupcake mix to bake them, then let them cool completely. While the cupcakes cool, put the buttercream frosting into several bowls and color each one with a pastel color. You can use a piping bag or a spatula to frost each cupcake with the color frosting of your choice. Cut small marshmallows in half diagonally and cover the sticky side with pink sanding sugar to make bunny ears. To make the bunny ears, put two halves of a marshmallow on top of each cupcake. Put candy eyes on it and a pink jelly bean for the nose. To make the mouth, use small chocolate chips. Finally, use black craft gel to add details to the bunny's mouth and whiskers. Now your cute Easter Bunny Cupcakes are ready to eat. Just let the frosting set.

Prep Time: 30 minutes

Cook Time: 20 minutes

Perfectly balanced flavors create a savory and sweet baked bean casserole that's perfect for a cozy family meal or potluck.

Ingredients: 2 cans 28 oz each of baked beans. 1/2 cup brown sugar. 1/4 cup ketchup. 1 tablespoon Dijon mustard. 1 small onion, finely chopped. 4 slices of bacon, cooked and crumbled. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine baked beans, brown sugar, ketchup, Dijon mustard, chopped onion, crumbled bacon, black pepper, garlic powder, and onion powder. Mix well. Transfer the mixture to a greased casserole dish. Bake in the preheated oven for 30-40 minutes or until the casserole is hot and bubbly. Remove from the oven and let it cool for a few minutes before serving. Serve the baked bean casserole hot, garnished with additional bacon if desired. Enjoy your delicious Baked Bean Casserole!

Prep Time: 15 minutes

Cook Time: 40 minutes

It's cute, and these little gingerbread house mug toppers are vegan-friendly too! They look cute when added to holiday drinks or desserts.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/4 cup vegan butter, softened. 1/4 cup brown sugar. 2 tablespoons molasses. 1 tablespoon non-dairy milk. Vegan icing or frosting, for decoration.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In another bowl, cream together the vegan butter and brown sugar until light and fluffy. Add the molasses and non-dairy milk to the creamed mixture and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Roll out the dough on a floured surface to about 1/4 inch thickness. Using mini gingerbread house cookie cutters or templates, cut out the shapes for your mini houses. Carefully transfer the cut-out shapes to the prepared baking sheet. Bake for 8-10 minutes, or until the edges are lightly browned. Allow the gingerbread pieces to cool completely before assembling. Decorate the cooled gingerbread pieces with vegan icing or frosting, using it as 'glue' to assemble the mini houses. Place the assembled gingerbread houses on the rim of your mugs for an adorable decoration!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Thai salmon burgers are a fusion of flavors, combining the freshness of salmon with the bold and spicy notes of Thai cuisine. The coriander slaw adds a refreshing crunch and a hint of herbiness to every bite. Perfect for a quick and delicious meal!

Ingredients: 1 lb fresh salmon fillets, skinless and boneless. 2 cloves garlic, minced. 1 thumb-sized piece of ginger, grated. 2 tablespoons Thai red curry paste. 1 tablespoon fish sauce. 1 tablespoon lime juice. 1/2 cup breadcrumbs. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste. 4 burger buns. 1 cup shredded cabbage. 1/4 cup fresh coriander leaves. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. 1 teaspoon honey. 1 teaspoon lime juice.

Instructions: Cut the salmon fillets into chunks and place them in a food processor. Add minced garlic, grated ginger, Thai red curry paste, fish sauce, lime juice, breadcrumbs, and fresh cilantro to the food processor. Pulse the mixture until it forms a coarse paste. Do not overprocess; you want some texture. Season the salmon mixture with salt and pepper to taste. Divide the mixture into 4 portions and shape them into burger patties. Heat a grill or a skillet over medium-high heat and lightly oil it to prevent sticking. Cook the salmon burgers for about 4-5 minutes per side or until they are cooked through and have a nice crust. While the burgers are cooking, prepare the coriander slaw. In a bowl, combine shredded cabbage and fresh coriander leaves. In a separate small bowl, mix mayonnaise, Sriracha sauce, honey, and lime juice to make the dressing for the slaw. Toss the cabbage and coriander mixture with the dressing until well coated. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble the Thai salmon burgers by placing a patty on the bottom half of each bun and topping with a generous amount of coriander slaw. Place the top bun on the slaw and serve immediately. Enjoy your flavorful Thai salmon burgers with coriander slaw!

Prep Time: 20 minutes

Cook Time: 10 minutes

Elevate your cake pop game with these elegant lace-patterned treats. Perfect for weddings, bridal showers, or any sophisticated occasion.

Ingredients: 1 box of your favorite cake mix. 1/2 cup butter, melted. 3 large eggs. 1 cup milk. 1 teaspoon vanilla extract. 1 cup powdered sugar. 1 package candy melts white or pastel colors. Edible lace sheets. Lollipop sticks.

Instructions: As directed on the package, bake the cake. After the cake has cooled fully, crumble it into a sizable bowl. To the crumbled cake, add melted butter, eggs, milk, and vanilla extract. Blend until thoroughly blended. Create tiny cake balls and arrange them on a baking sheet with liners. As directed on the package, melt the candy melts. Insert the lollipop sticks into the cake balls after dipping them into the melted candy melts. Make sure every cake pop is completely covered by dipping it into the melted candy melts. Let extra run off. To create a lace pattern, carefully apply edible lace sheets to the coated cake pops. Cut off any extra lace. To set, return the decorated cake pops to the baking sheet that has been lined. A few drops of water combined with powdered sugar will make a thick icing. If necessary, use it to fasten the lace to the cake pops. Before serving, let the cake pops completely solidify. To expedite the process, place them in the refrigerator.

Prep Time: 30 minutes

Cook Time: 20 minutes

Coffee from Vietnam that is served cold, with a hint of espresso. Strong coffee and sweet condensed milk taste great together, and when served over ice, it's a great treat.

Ingredients: 2 shots of Espresso. 2 tablespoons of Sweetened Condensed Milk. Ice cubes.

Instructions: Brew 2 shots of espresso using your espresso machine. While the espresso is still hot, pour it over a glass filled with ice cubes. Add 2 tablespoons of sweetened condensed milk to the espresso. Stir the coffee and condensed milk until well combined and the ice starts to melt. Taste and adjust the sweetness by adding more condensed milk if desired. Once well-mixed and sufficiently chilled, serve your Vietnamese iced coffee immediately. Enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Create a delightful chocolate shell for your ice cream with just two ingredients. This DIY Chocolate Magic Shell hardens quickly, adding a satisfying crunch to your frozen treat.

Ingredients: 1 cup of semi-sweet chocolate chips. 2 tablespoons of coconut oil.

Instructions: Mix the coconut oil and semi-sweet chocolate chips in a microwave-safe bowl. Cook, stirring, in 20-second bursts in the microwave until the mixture is smooth and fully melted. Take care not to get too hot. Give the chocolate mixture a few minutes to cool slightly. Pour the chocolate sauce over your preferred ice cream once it has cooled. It will harden into a magical shell in a matter of seconds, as you will notice! Savor your ice cream with a homemade chocolate magic shell. That's how easy it is!

Prep Time: 5 minutes

Cook Time: 2 minutes

In these no-bake cookie balls, enjoy the refreshing flavors of key lime! These Key Lime Lara-Balls are a delectable treat packed with cashews, coconut, and a zesty kick of lime.

Ingredients: 1 cup raw cashews. 1 cup pitted dates. Zest of 2 key limes. 2 tbsp key lime juice. 1/2 cup shredded coconut. 1/4 cup almond flour. Pinch of salt.

Instructions: In a food processor, pulse cashews until finely ground. Add pitted dates, key lime zest, key lime juice, shredded coconut, almond flour, and a pinch of salt. Process until the mixture comes together and forms a dough-like consistency. Scoop out small portions and roll into bite-sized balls. Place the balls on a parchment-lined tray and refrigerate for 30 minutes to firm up.

Prep Time: 15 minutes

Cook Time: 0 minutes

A vegan twist on the classic French Dip Sandwich featuring savory marinated portobello mushrooms served on toasted hoagie rolls with melted vegan cheese and a flavorful dipping sauce.

Ingredients: 4 large portobello mushrooms, stems removed. 1 cup vegetable broth. 2 tablespoons soy sauce. 1 tablespoon balsamic vinegar. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. 4 vegan hoagie rolls. 1 cup vegan cheese shreds. 4 tablespoons vegan butter. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Soy sauce, garlic powder, onion powder, dried thyme, and vegetable broth should all be mixed together in a small bowl with a whisk to make the marinade. Pour the sauce over the portobello mushrooms that have been put in a shallow dish. Flip them over halfway through the 15 to 20 minutes of marinating. After the mushrooms have been marinated, put them on a baking sheet that has been lined with parchment paper. Add pepper and salt to taste. After the oven is hot, put the mushrooms in it and bake for 20 to 25 minutes, or until they are soft. Flip them over halfway through. Put the hoagie rolls in the oven while you spread vegan butter on each side of each half. Toast them in the oven for 5 to 7 minutes after putting them on a baking sheet. Take the mushrooms out of the oven and cut them into thin slices when they are done. Put a lot of sliced mushrooms on one half of each hoagie roll before putting the sandwiches together. Add shreds of vegan cheese on top of the mushrooms. Use the rest of the marinade to cover the other half of each hoagie roll. If you want to dip the sandwiches, put the rest of the marinade on the side and serve them hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

These honey chicken skewers are a perfect blend of sweet and savory, making them a crowd-pleaser for any barbecue. The marinade infuses the chicken with rich flavors, while the honey adds a delightful sweetness. Quick to prepare and even quicker to disappear from the plate!

Ingredients: 500g boneless, skinless chicken thighs, cut into chunks. 1/4 cup soy sauce. 1/4 cup honey. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Mix soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and pepper in a bowl. This will make the marinade. Put the chicken chunks in a shallow dish or a plastic bag that can be closed again. Make sure that every piece of chicken is covered with half of the marinade. Save the rest of the marinade to use as a basting sauce. Put the dish or bag in the fridge for at least 30 minutes with the lid on to let the chicken marinate. Warm up the grill over medium-high heat. Put chicken chunks that have been marinated on the wet wooden skewers, making sure there is space between each one. Place the skewers on a hot grill and cook for 12 to 15 minutes, turning them over and basting them with the marinade you saved, until the chicken is done and has a nice char. If you want, you can top the hot honey chicken skewers with chopped green onions or sesame seeds. Enjoy your easy and tasty chicken skewers made with honey!

Prep Time: 40 minutes

Cook Time: 15 minutes