Ask The Mane Six

These Beer & Sweet Honey BBQ Sauce Chicken Skewers are a perfect combination of tender chicken, the smokiness of beer, and the sweetness of honey BBQ sauce. Great for grilling season or any occasion!

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. 1 cup beer your choice of type. 1/2 cup sweet honey BBQ sauce. 1/4 cup honey. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. Wooden skewers, soaked in water for 30 minutes.

Instructions: Put the honey, olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl. Add the beer and mix them together. To make the marinade, mix it well. Put the chicken pieces in a shallow dish or a plastic bag that can be closed again. Cover the chicken with the marinade by pouring it over it. Close the bag or cover the dish, and put it in the fridge for at least two hours. For the best results, leave it there overnight. Warm up the grill over medium-high heat. Put the chicken pieces that have been marinated on the wet wooden skewers, making sure there is some space between each one. The chicken skewers should be cooked through and have a nice char on the outside for about 10 to 12 minutes, turning them over and basting them with the rest of the marinade. Warm up the Beer & Sweet Honey BBQ Sauce Chicken Skewers and serve them with your favorite sides or dipping sauces. Enjoy your tasty chicken skewers that you made yourself with a beer twist!

Prep Time: 15 minutes

Cook Time: 12 minutes

These lamb chops that have been pan-seared are a quick and tasty keto-friendly meal idea. Adding garlic and rosemary to the tender lamb meat makes it taste better.

Ingredients: 4 lamb chops. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon rosemary, chopped. Salt and pepper to taste.

Instructions: Season lamb chops generously with salt and pepper on both sides. In a skillet, heat olive oil over medium-high heat. Add minced garlic and chopped rosemary to the skillet, saut for 1 minute. Place lamb chops in the skillet and sear for 3-4 minutes on each side for medium-rare, or adjust cooking time to desired doneness. Remove lamb chops from skillet and let rest for a few minutes before serving.

Prep Time: 5 minutes

Cook Time: 10 minutes

Savor these rich, chewy, and bursting with chocolate chips, almonds, and mini marshmallows Rocky Road Fudge Cookies. They are a delicious treat for anyone who enjoys chocolate!

Ingredients: 1 1/2 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 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup chopped walnuts or pecans. 1/2 cup mini marshmallows.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Stir in the chocolate chips, chopped nuts, and mini marshmallows to make a rocky road cookie dough. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Rocky Road Fudge Cookies!

Prep Time: 15 minutes

Cook Time: 10-12

These homemade mint chocolate chip cookies are the perfect combination of minty freshness and rich chocolate. A delectable treat for any occasion!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon mint extract. 2 cups all-purpose flour. 1 teaspoon baking soda. teaspoon salt. 1 cups chocolate chips. cup chopped nuts optional. Green food coloring optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the butter, granulated sugar, and brown sugar to a large bowl. Mix them together until the cookies are smooth. Add the eggs one at a time while beating. After each egg, add the mint extract and a few drops of green food coloring, if you want. Mix the flour, baking soda, and salt together in a different bowl. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. If you want to use them, add the chopped nuts and chocolate chips in last. Drop rounded tablespoons of dough onto baking sheets that have not been greased. Put it in the oven for 9 to 11 minutes, or until the edges turn golden brown. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty mint chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

This creamy orzo pasta dish combines the savory flavors of crispy bacon with the subtle sweetness of fava beans. The creamy sauce coats each bite of pasta, making it a comforting and satisfying meal.

Ingredients: 200g orzo pasta. 100g bacon, diced. 1 cup fava beans, shelled. 2 cloves garlic, minced. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Cook orzo pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced bacon and cook until crispy. Add minced garlic to the skillet and cook until fragrant, about 1 minute. Stir in cooked orzo pasta and fava beans, then pour in heavy cream. Add grated Parmesan cheese, salt, and pepper. Stir well until the sauce thickens and coats the pasta evenly. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Keto Chicken Burgers with Tomato Butter are a delicious low-carb alternative to traditional burgers. The juicy chicken patties are seasoned to perfection and topped with a rich and flavorful tomato butter sauce.

Ingredients: 1 lb ground chicken. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup chopped green onions. 1 clove garlic, minced. Salt and pepper to taste. 4 large lettuce leaves for bun. 1/2 cup tomato butter see instructions. 4 slices of bacon, cooked crispy.

Instructions: Ground chicken, almond flour, Parmesan cheese, chopped parsley, chopped green onions, minced garlic, salt, and pepper should all be mixed together in a bowl. Take the mixture and shape it into 4 burger patties. Set a skillet or grill over medium-high heat to get them hot. The chicken burgers should be cooked for 5 to 6 minutes on each side, or until they reach 165F 74C on the inside. Make the tomato butter while the burgers are cooking. Melt 1/2 cup of unsalted butter over low heat in a small saucepan. Stir in 1/4 cup of tomato paste until everything is well mixed. Add pepper and salt to taste. Put the keto chicken burgers together after the burgers are done cooking. Put one burger on a big leaf of lettuce and top it with a slice of crispy bacon and a lot of tomato butter. You can enjoy your keto chicken burgers with tomato butter while they are still hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Green Chile Chicken Pasta is a creamy and flavorful dish that combines tender chicken, spicy green chiles, and melted cheese for a satisfying meal. Perfect for a quick weeknight dinner or a cozy weekend indulgence!

Ingredients: 8 oz pasta. 2 boneless, skinless chicken breasts, diced. 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 can 4 oz diced green chiles. 1 cup heavy cream. 1 cup shredded Monterey Jack cheese. Salt and pepper, to taste. Chopped fresh cilantro, for garnish.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the diced chicken until the chicken is no longer pink. Put minced garlic and chopped onion into the pan with the chicken. It will take about 34 minutes of cooking until the onion is soft and clear. Add the diced green chiles and stir them in. Cook for two more minutes. Turn down the heat. Add the Monterey Jack cheese shreds and heavy cream. Mix the sauce and cheese together until the sauce is smooth. Add pepper and salt to taste. Toss the cooked pasta in the pan with the sauce until it's all covered. Before serving, sprinkle with chopped fresh cilantro.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the tastes of Italy with these hearty and tasty Italian beef sandwiches. Pepperoncini peppers and Italian herbs are used to season this slow-cooked beef chuck roast, which is served on toasted Italian rolls. It's a delicious and filling meal!

Ingredients: 3 lbs beef chuck roast, thinly sliced. 1 cup beef broth. 1 cup sliced pepperoncini peppers. 1/4 cup Italian seasoning. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp red pepper flakes. Salt and black pepper to taste. 8 Italian sandwich rolls, split. Provolone cheese slices optional.

Instructions: Add sliced pepperoncini peppers, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper to a slow cooker. Then add the beef chuck roast. Cover and set the heat to low. Cook for 6 to 8 hours, or until the beef is soft and can be shred with a fork. Take the beef out of the slow cooker and use two forks to shred it. Put the shredded beef back into the slow cooker and stir it in with the cooking juices. Warm up the broiler in the oven. Put the Italian roll sandwiches on a baking sheet after opening them. You can put slices of provolone cheese on the bottom half of each roll if you want to. Put the baking sheet under the broiler and melt the cheese. Then, lightly toast the rolls. Take the baking sheet out of the oven and put a lot of the shredded beef mixture on top of each roll. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Delicious spinach and ground beef stuffed shells make for a comforting and satisfying meal. The combination of tender pasta, savory beef, and nutritious spinach, all smothered in marinara sauce and cheese, creates a mouthwatering dish that's perfect for any occasion.

Ingredients: 12 large pasta shells. 1 lb ground beef. 1 cup chopped spinach. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 egg. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste. 2 cups marinara sauce.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the pasta shells until they are al dente. Remove the water and set it aside. Cook the ground beef in a pan over medium-low heat until it turns brown. Get rid of extra fat. Boil the ground beef and chop it up. Add the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper to a large bowl. Mix the beef and spinach together and put some in each cooked pasta shell. Put a little marinara sauce in the bottom of a baking dish. Put the stuffed shells in the baking dish. Cover the shells with the rest of the marinara sauce. Put foil over the dish and bake for 25 minutes. Take off the foil and add more mozzarella cheese on top. Leave the lid off and bake for another 5 to 10 minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 35 minutes

With meatballs, spaghetti, marinara sauce, and gooey cheese, this dish tastes great and makes you feel good.

Ingredients: 1 lb ground beef. 1/2 cup bread crumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped parsley. 1 egg, beaten. Salt and pepper to taste. 8 oz spaghetti. 2 cups marinara sauce. 2 cups shredded mozzarella cheese.

Instructions: Warm the oven up to 190C 375F. Bread crumbs, egg, salt, and pepper should be mixed with ground beef in a bowl. Make meatballs out of the mixture. Follow the directions on the package to cook the spaghetti, then drain it. Put marinara sauce in a baking dish and spread it out evenly. The meatballs should be put on top of the sauce. On top of the meatballs, put cooked spaghetti. Add shredded mozzarella cheese on top. It should be baked for 25 to 30 minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

This zesty lemon drop cocktail is a refreshing blend of vodka, fresh lemon juice, and triple sec, with a touch of sweetness from simple syrup. Perfect for a sunny day or a lively gathering with friends.

Ingredients: 2 oz vodka. 1 oz fresh lemon juice. 1/2 oz triple sec. 1/2 oz simple syrup. Lemon twist, for garnish.

Instructions: Put vodka, fresh lemon juice, triple sec, and simple syrup in a shaker. Put in ice and shake it well. Pour into a martini glass that has been chilled. Put a lemon twist on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

A hearty and tasty soup made in a slow cooker with mushrooms, Italian sausage, tortellini, and a creamy tomato broth.

Ingredients: 1 lb Italian sausage, crumbled. 1 onion, diced. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 4 cups chicken broth. 1 can 28 oz crushed tomatoes. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes. Salt and pepper to taste. 1 package 9 oz refrigerated tortellini. 2 cups spinach, chopped. 1/2 cup grated Parmesan cheese. 2 cups heavy cream.

Instructions: Over medium-low heat, brown the Italian sausage in a pan until it's fully cooked. Get rid of extra fat. In a slow cooker, add the chopped onion, minced garlic, sliced mushrooms, chicken broth, crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Add the ingredients to the slow cooker and mix them together. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the vegetables are soft. Put the tortellini that has been frozen, chopped spinach, grated Parmesan cheese, and heavy cream in the slow cooker about 30 minutes before you want to serve it. Use a stir to mix. Cover the pan and cook for another 30 minutes. This will give the tortellini more time to cook and the flavors to blend. After the tortellini is fully cooked, check the seasoning of the soup and make any necessary changes. If you want, you can top the hot soup with more Parmesan cheese before serving.

Prep Time: 20 minutes

Cook Time: 8 hours

It's easy to make, tastes great, and is perfect for a keto-friendly meal. This soup is healthy, filling, and low in carbs and calories. It's made with simple things like celery, onion, garlic, and vegetable broth. Enjoy how smooth it feels and how refreshing it tastes!

Ingredients: 1 bunch celery, chopped. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 tablespoon olive oil. Salt and pepper, to taste. Fresh parsley, for garnish.

Instructions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic to the pot and saut until softened, about 3-4 minutes. Add the chopped celery to the pot and cook for another 5 minutes, stirring occasionally. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the celery is tender. Use an immersion blender to blend the soup until smooth, or transfer it to a blender and blend in batches until smooth. Season with salt and pepper, to taste. Serve the soup hot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 30 minutes

Filipino food like this Gluten-Free Slow Cooker Chicken Adobo is tasty and simple to make. A tasty sauce made of gluten-free soy sauce, apple cider vinegar, honey, garlic, and peppercorns is used to cook the chicken thighs slowly over low heat.

Ingredients: 3 lbs bone-in, skin-on chicken thighs. 1/2 cup gluten-free soy sauce. 1/2 cup apple cider vinegar. 1/4 cup honey. 4 cloves garlic, minced. 1 teaspoon whole peppercorns. 2 bay leaves.

Instructions: Cook chicken thighs on low for a long time. Soy sauce, apple cider vinegar, honey, minced garlic, and peppercorns should all be mixed together in a bowl. Cover the chicken thighs with the sauce. Put bay leaves in the slow cooker. Set the timer for 34 hours on high or 68 hours on low. The chicken should be soft and cooked all the way through. Warm it up and serve it with rice or cauliflower rice. You can add chopped green onions or cilantro as a garnish if you want to.

Prep Time: 15 minutes

Cook Time: 240 minutes

A fragrant and tasty pasta dish with juicy shrimp cooked in a rich tomato sauce made with red wine, garlic, and herbs, and served over linguine.

Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 1 cup red wine. 1 can 14 oz diced tomatoes. 1/2 cup chicken broth. 1/4 cup tomato paste. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side. Remove shrimp from skillet and set aside. Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the pan. Stir in diced tomatoes, chicken broth, tomato paste, and dried oregano. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly. Return the cooked shrimp to the skillet and toss to coat in the sauce. Season with salt and pepper to taste. Add the cooked linguine to the skillet and toss until evenly coated with the sauce. Serve the garlic shrimp pasta in red wine tomato sauce hot, garnished with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

It's easy to make this quick and hearty white chicken chili in a pressure cooker. It tastes great and is ready in no time!

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 2 cans 15 oz each white beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 tsp ground cumin. 1/2 tsp dried oregano. 1/2 tsp ground coriander. 1/4 tsp cayenne pepper. 4 cups chicken broth. 1 cup frozen corn kernels. 1/2 cup sour cream. Salt and pepper to taste. 2 tbsp olive oil. Chopped fresh cilantro for garnish. Shredded Monterey Jack cheese for topping.

Instructions: Set the pressure cooker to 'Saut' mode and heat olive oil. Add diced chicken and cook until browned on all sides. Add chopped onion and minced garlic, saut until softened. Stir in cumin, oregano, coriander, and cayenne pepper. Pour in chicken broth, add white beans, diced green chilies, and corn. Secure the pressure cooker lid and set to 'Manual' mode for 10 minutes. Once cooking is complete, perform a quick pressure release. Stir in sour cream and season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and shredded cheese.

Prep Time: 15 minutes

Cook Time: 15 minutes

Caramel Butter Pecan Cake Batter Dip is a decadent and crowd-pleasing dessert dip that combines the rich flavors of caramel, chocolate, and pecans with the creamy goodness of cake batter. It's perfect for parties, gatherings, or simply satisfying your sweet tooth cravings.

Ingredients: 1 cup of chocolate chips. 1/2 cup of caramel sauce. 1/2 cup of chopped pecans. 1/2 cup of cream cheese. 1/2 cup of powdered sugar. 1/2 cup of heavy cream. 1 teaspoon of vanilla extract.

Instructions: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. In a separate bowl, beat the cream cheese and powdered sugar together until creamy and smooth. Add the melted chocolate, caramel sauce, chopped pecans, and vanilla extract to the cream cheese mixture. Mix until well combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate-caramel mixture until fully incorporated. Refrigerate the dip for at least 30 minutes to allow it to firm up. Serve with your favorite dippers, such as pretzels, graham crackers, or fruit slices. Enjoy your indulgent Caramel Butter Pecan Cake Batter Dip!

Prep Time: 15 minutes

Cook Time: 0 minutes