Brett Jordan

Garlic and carrots are added to this colorful and tasty soup that has purple cauliflower and sweet potatoes together. This velvety, nutrient-dense soup is both soothing and beautiful to look at.

Ingredients: 1 medium purple cauliflower, chopped. 2 medium sweet potatoes, peeled and diced. 3 cloves garlic, minced. 2 large carrots, sliced. 1 onion, chopped. 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon turmeric. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Saut the garlic and onions until they smell good. Carrots, cauliflower, and sweet potatoes should be added. Bring it to a boil. Add the turmeric, salt, and pepper and mix them in. Add the vegetable broth and bring it to a boil. Then lower the heat and let it simmer for a while until the vegetables are soft. Pour the soup into a blender and blend it until it is smooth. Add the coconut milk and stir it in. Simmer for five more minutes. Make the seasonings taste better. Serve hot, and if you want, top with fresh herbs.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Beginner's Pork Stir-Fry is a simple and tasty recipe that's perfect for those new to cooking. With basic ingredients and easy steps, it's a great introduction to the world of home-cooked meals.

Ingredients: 1 lb pork tenderloin, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 green onions, sliced. Cooked rice, for serving.

Instructions: Soy sauce, oyster sauce, and cornstarch should all be mixed together in a bowl with sliced pork. Give it 15 minutes to soak up the flavors. In a pan or wok, heat the vegetable oil over medium-high heat. Stir-fry the pork that has been marinated until it is browned and fully cooked. Take it out of the pan and set it aside. If you need to, add a little more oil to the same pan. Bell pepper, broccoli, garlic, and ginger should be stir-fried until they are soft but still crisp. Add the green onions to the pan with the cooked pork and toss everything together until everything is well mixed and hot. Put the cooked rice on top of the pork stir-fry. Enjoy this tasty and easy pork stir-fry that's great for beginners!

Prep Time: 20 minutes

Cook Time: 15 minutes

Beat the summer heat with these refreshing homemade popsicles made with your favorite fruit juice. Customize with honey, sugar, or fresh fruit for a delightful treat.

Ingredients: 2 cups fruit juice any flavor. 1/4 cup honey or sugar optional. 1/2 cup chopped fresh fruit optional.

Instructions: In a mixing bowl, combine fruit juice and honey/sugar if using. Stir until well combined. If adding chopped fresh fruit, distribute evenly into popsicle molds. Pour the fruit juice mixture into popsicle molds over the chopped fruit, if using. Insert popsicle sticks into the molds. Place the molds in the freezer and freeze until solid, about 4-6 hours or overnight. Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds. Enjoy your homemade popsicles!

Prep Time: 10 minutes

Cook Time: 240 minutes

This is a tasty recipe for flatbread pizza with a zesty tomato salad, crispy chorizo, and creamy queso fresco. Great for a quick and filling meal!

Ingredients: 4 flatbreads. 8 oz chorizo sausage, thinly sliced. 1 cup queso fresco, crumbled. 2 cups cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Place the flatbreads on a baking sheet and bake for 5 minutes to crisp them up slightly. In a skillet over medium heat, cook the chorizo slices until they are browned and crispy, about 4-5 minutes per side. Remove from heat and drain on paper towels. In a mixing bowl, combine the halved cherry tomatoes, chopped red onion, cilantro, lime juice, olive oil, and season with salt and pepper. Toss to combine and set aside. Take the crispy flatbreads out of the oven and top them with the cooked chorizo slices and crumbled queso fresco. Return the topped flatbreads to the oven and bake for an additional 3-4 minutes, or until the cheese starts to melt. Remove from the oven, top with the tomato salad mixture, and serve immediately. Enjoy your Chorizo Flatbreads with Queso Fresco and Tomato Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Slow Cooker Pulled Pork Stuffed Sweet Potato recipe is the perfect combination of tender, flavorful pork and sweet, creamy sweet potatoes. It's a comforting and satisfying meal that's easy to make with minimal effort.

Ingredients: 4 large sweet potatoes. 1.5 lbs pork shoulder, trimmed of excess fat. 1 cup BBQ sauce. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 tsp paprika. 1 tsp cumin. Salt and pepper to taste. Optional toppings: shredded cheese, chopped green onions, sour cream.

Instructions: Use a fork to poke holes in the sweet potatoes all over. Put sweet potatoes in the crock pot. Spices like paprika, cumin, salt, and pepper should be mixed together in a different bowl with BBQ sauce. Cover the pork shoulder with the BBQ sauce mix and set it on top of the slow-cooked sweet potatoes. Once the pork is soft enough to fall apart, cook it on low for 8 to 10 hours or high for 4 to 5 hours. Take the pork out of the slow cooker and use two forks to shred it. Use a fork to fluff up the inside of each sweet potato after cutting them in half lengthwise. Put pulled pork and any other toppings you want on top of each sweet potato. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

These Banana Cupcakes with Peanut Butter Frosting are the perfect blend of sweet and nutty. The moist banana cupcakes pair beautifully with the creamy peanut butter frosting, making them a delightful treat for any occasion.

Ingredients: 2 ripe bananas, mashed. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup milk. 1/2 cup creamy peanut butter. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 2-3 tablespoons milk. 1/2 teaspoon vanilla extract. Chopped peanuts optional, for garnish.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, cream together the 1/2 cup of softened butter and granulated sugar until light and fluffy. Beat in the mashed bananas, eggs, and 1 teaspoon of vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, alternating with 1/2 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Fill each cupcake liner 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. In a separate bowl, beat together 1/2 cup of creamy peanut butter and 1/4 cup of softened butter until smooth. Gradually add in 2 cups of powdered sugar, 2-3 tablespoons of milk, and 1/2 teaspoon of vanilla extract, beating until the frosting is creamy and well combined. Once the cupcakes are completely cooled, frost them with the peanut butter frosting. You can use a piping bag for a decorative touch. Optional: Garnish with chopped peanuts for added texture and flavor. Enjoy your delicious Banana Cupcakes with Peanut Butter Frosting!

Prep Time: 20 minutes

Cook Time: 18-20

Instead of regular brownies, these gluten-free black bean brownies are a better choice for you. Because they have black beans, they are moist and fudgy. Plus, they don't have gluten, so people with dietary restrictions can eat them.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 3 large eggs. 1/4 cup cocoa powder. 1/2 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup gluten-free chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Preheat your oven to 350F 175C and grease an 8x8 inch 20x20 cm baking pan. In a food processor or blender, combine the black beans, eggs, cocoa powder, honey or maple syrup, melted coconut oil, vanilla extract, baking powder, and salt. Blend until the mixture is smooth and all ingredients are well combined. Fold in the gluten-free chocolate chips and chopped nuts if using into the brownie batter. Pour the brownie batter into the greased baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool in the pan for about 10 minutes before cutting them into squares. Serve and enjoy your delicious gluten-free black bean brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

These waffles with green onions and ginger are a tasty take on a classic breakfast food. The ginger gives it a nice zing, and the green onions give it a mild oniony taste. They are spicy because of the red pepper flakes that are added.

Ingredients: 2 cups all-purpose flour. 1 tablespoon sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1/4 cup finely chopped green onions. 2 tablespoons grated fresh ginger. 1/4 teaspoon red pepper flakes adjust to taste. Non-stick cooking spray.

Instructions: Follow the directions that came with your waffle iron to get it hot. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Beat the eggs in a different bowl, then add the milk and vegetable oil and mix well. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the red pepper flakes, grated ginger, and chopped green onions slowly. Spray nonstick cooking spray on the waffle iron to make it a little less stick. Put the right amount of batter on the waffle iron that has already been heated up and then close the lid. Follow the directions on your waffle iron to cook the waffles until they are golden brown and crisp. This should take about 3 to 5 minutes. Take the waffles out of the iron carefully, and serve them right away. Kick back and enjoy your Ginger and Green Onion Waffles with a Zip!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Oven Roasted Corn Cocktail perfectly complements the flavors of the roasted corn video, offering a refreshing and slightly spicy twist with hints of sweetness from the agave syrup.

Ingredients: 2 oz. tequila. 1 oz. lime juice. 1 oz. agave syrup. 2-3 slices jalapeno for garnish. 2-3 slices lime for garnish. Salt for rimming.

Instructions: Put salt around the edge of a glass. Put ice in a shaker and add the tequila, lime juice, and agave syrup. Shake it well, then strain it into the glass that has been set up over fresh ice. Put slices of jalapeo and lime on top to look nice. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Homemade sauerkraut is a simple and delicious way to incorporate probiotics into your diet. This Paleo-friendly recipe requires only two ingredients and a bit of patience as the cabbage ferments to tangy perfection.

Ingredients: 1 medium-sized cabbage head, shredded. 2 tablespoons sea salt.

Instructions: Shredded cabbage and sea salt should be combined in a big bowl. Using clean hands, massage the cabbage mixture for five to ten minutes, or until its liquid begins to release. Pour the liquid and cabbage into a sterile, clean glass jar. Gently press down with a wooden spoon to eliminate any air pockets and cover the cabbage with its own juices. To stop mold from growing, cover the jar with a fresh cloth or lid and make sure the cabbage is completely submerged in liquid. Depending on your preference, leave the jar out of direct sunlight and at room temperature for one to two weeks. Every few days, check on the sauerkraut and press down to keep the cabbage submerged. After the fermentation reaches your desired consistency, cover the jar and keep it chilled in the fridge. In the refrigerator, the sauerkraut will continue to slowly ferment, gaining flavor over time.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Grilled Watermelon and Halloumi Salad is a delightful combination of sweet and savory flavors. The grilled watermelon adds a smoky sweetness, while the halloumi cheese brings a salty, creamy contrast. The arugula and fresh mint add a refreshing touch, and the balsamic vinaigrette ties it all together.

Ingredients: 4 thick slices of watermelon. 8 ounces halloumi cheese, sliced. 2 cups arugula. 1/4 cup fresh mint leaves. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. Salt and pepper, to taste.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the watermelon and halloumi cheese slices after brushing them with olive oil. Lay the watermelon slices out on the grill. Cook for two to three minutes on each side, or until grill marks appear. You can grill the halloumi cheese slices for about one to two minutes on each side while the watermelon is cooking. This will give them grill marks and a light brown color. Take the halloumi and watermelon off the grill and let them cool down a bit. To serve, put the grilled watermelon on a platter with arugula and fresh mint leaves. Cut the watermelon into bite-sized pieces. Add olive oil and balsamic vinegar to the salad. On top of the salad, put the grilled halloumi slices. Add salt and pepper to taste at the end. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

This Cheesy Kielbasa Pasta Casserole is a comforting dinner dish that serves two. It combines hearty kielbasa sausage with tender pasta, savory marinara sauce, and a blend of gooey cheeses, all baked to perfection.

Ingredients: 8 oz pasta such as penne or rotini. 1 lb kielbasa sausage, sliced. 1 small onion, diced. 1 red bell pepper, diced. 2 cloves garlic, minced. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the sliced kielbasa sausage and cook for about 5 minutes, until it gets a light brown color. Cut up the onion, bell pepper, and garlic and add them to the pan. For about 5 minutes, cook until the vegetables are soft. Add the cooked pasta and marinara sauce and mix well. Add pepper and salt to taste. Combine well. Put the pasta mixture in a 9x13-inch baking dish that has been greased. Shredded cheddar cheese, mozzarella cheese, and Parmesan cheese should be put on top of the pasta. Place the baking dish in a hot oven and cover it with aluminum foil. Bake for 20 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble. If you want, you can add fresh parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the delightful taste of chocolate chip cookie dough with this frosting recipe. It's perfect for topping your favorite cupcakes for a sweet treat!

Ingredients: 1/2 cup unsalted butter, softened. 1/2 cup brown sugar, packed. 1 cup all-purpose flour. 1/4 cup milk. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup mini chocolate chips.

Instructions: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the flour, milk, vanilla extract, and salt. Mix until well combined and smooth. Fold in the mini chocolate chips into the frosting mixture. Refrigerate the frosting for about 30 minutes to firm it up. Once chilled, pipe or spread the chocolate chip cookie dough frosting onto your cupcakes.

Prep Time: 15 minutes

Cook Time: 0 minutes

This gluten-free zucchini almond cake is delicious, moist, and great for any event. Grated zucchini gives it moisture and texture, and almond flour gives it a great nutty taste. This cake is a great treat for people who are sensitive to gluten because it has sliced almonds on top to make it extra crunchy.

Ingredients: 2 cups grated zucchini. 1 cup almond flour. 1/2 cup gluten-free all-purpose flour. 1/2 cup coconut sugar. 1/4 cup almond milk. 3 eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup sliced almonds, for topping.

Instructions: Preheat the oven to 350F 175C. Grease and flour a 9-inch cake pan. In a large bowl, combine grated zucchini, almond flour, gluten-free all-purpose flour, coconut sugar, almond milk, eggs, melted coconut oil, vanilla extract, baking powder, baking soda, cinnamon, and salt. Mix until well combined. Pour the batter into the prepared cake pan. Smooth the top with a spatula. Sprinkle sliced almonds evenly over the top of the batter. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

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Ingredients: 2 boneless, skinless chicken breasts. 6 cups mixed salad greens. 1 cup fresh cherries, pitted and halved. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. Grill chicken breasts for 6-8 minutes per side, or until cooked through. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the vinaigrette. In a large bowl, toss mixed salad greens and cherries. Slice grilled chicken and arrange on top of the salad. Drizzle the cherry-balsamic vinaigrette over the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These blackout brownies are the best chocolate treat you can ever have. They're rich, fudgy, and full of chocolate chips, so they're perfect for when you want something sweet.

Ingredients: 1 cup unsalted butter. 1 cup granulated sugar. 1 cup brown sugar. 1 cup unsweetened cocoa powder. 4 large eggs. 2 teaspoons vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup chopped walnuts optional.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking pan. In a microwave-safe bowl, melt the butter. Stir in the granulated sugar, brown sugar, and cocoa powder until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Fold in the flour and salt until just combined. Stir in the chocolate chips and walnuts if using. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the ultimate movie night snack with this homemade butter popcorn recipe. It's easy to make and irresistibly delicious, perfect for enjoying while watching your favorite films.

Ingredients: 1/3 cup popcorn kernels. 3 tablespoons unsalted butter. 1/4 teaspoon salt, or to taste. 1 tablespoon vegetable oil.

Instructions: Heat the vegetable oil in a large pot over medium-high heat. Place the kernels of popcorn into the pot and secure with a lid. To guarantee uniform popping after the kernels begin to pop, gently shake the pot from time to time. Take the pot off the burner when the popping slows down and leave it there for a minute to allow any more kernels to pop. In a small saucepan, melt the butter over low heat, being cautious not to burn it. Evenly distribute the melted butter as you pour it over the popcorn. After sprinkling the popcorn with salt, gently toss to coat. Enjoy your homemade butter popcorn in the style of a movie immediately after serving!

Prep Time: 5 minutes

Cook Time: 5 minutes