BS Randome

A flavorful and keto-friendly alternative to traditional rice, this cilantro lime cauliflower rice is quick and easy to prepare. It's packed with fresh flavors and pairs perfectly with a variety of dishes.

Ingredients: 1 head cauliflower, grated. 2 tablespoons olive oil. 1/4 cup chopped cilantro. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the grated cauliflower to the pan and cook, stirring every now and then, for 5 to 7 minutes, until the cauliflower is soft. Add the lime juice and chopped cilantro, and then add salt and pepper to taste. After another two to three minutes of cooking, take the food off the heat. If you don't want to eat rice, serve this dish hot instead.

Prep Time: 10 minutes

Cook Time: 10 minutes

Pumpkin Pie Shooters are a delicious mix of fall flavors that taste like a traditional pumpkin pie. You can get a taste of fall in one shot with these mini cocktails, which are great for parties or get-togethers.

Ingredients: 1 oz pumpkin liqueur. 1 oz vanilla vodka. 1/2 oz cinnamon schnapps. 1/2 oz heavy cream. Whipped cream, for garnish. Ground cinnamon, for garnish.

Instructions: Put pumpkin liqueur, vanilla vodka, cinnamon schnapps, and heavy cream in a shaker. Make sure to shake it well until it's cold. Fill shot glasses with the strained mixture. Add some whipped cream on top. To finish, sprinkle with ground cinnamon.

Prep Time: 5 minutes

Cook Time: 0 minutes

The dish Szechuan Chicken comes from the province of Szechuan in China. It is spicy and tastes great. In a tasty sauce, tender chicken is stir-fried with garlic, ginger, dried chilies, and Szechuan peppercorns.

Ingredients: 500g chicken breast, diced. 2 tbsp soy sauce. 1 tbsp Shaoxing wine. 1 tbsp cornstarch. 1 tsp sesame oil. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1-inch piece ginger, minced. 2-3 dried red chilies, chopped. 1/2 tsp Szechuan peppercorns. 2 green onions, sliced. 1 bell pepper, sliced. 1/4 cup chicken broth. 1 tbsp hoisin sauce. 1 tbsp oyster sauce. 1 tsp sugar. 1 tsp chili paste optional.

Instructions: Put soy sauce, Shaoxing wine, cornstarch, and sesame oil in a bowl and mix them together. Toss the chicken in the sauce to coat it, then set it aside for 15 minutes. In a wok, heat the vegetable oil over high heat. Fry the garlic, ginger, dried chilies, and Szechuan peppercorns for 30 seconds in a hot pan. Once the chicken is ready, add it to the wok and stir-fry until it turns brown. For extra heat, add chili paste, chicken broth, hoisin sauce, oyster sauce, sugar, and green onions. Mix well. Turn down the heat to medium and let it cook for five to seven minutes, until the chicken is done and the sauce thickens. Hot rice should be served with it.

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the ultimate comfort food fusion with this Macaroni and Cheese Pizza! Creamy macaroni and cheese meets the crispy crust of a pizza for a deliciously satisfying meal.

Ingredients: 1 pizza dough. 1 cup macaroni noodles, cooked. 1 cup cheddar cheese, shredded. 1/2 cup mozzarella cheese, shredded. 1/4 cup Parmesan cheese, grated. 1/4 cup milk. 2 tablespoons butter. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon paprika. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 teaspoon red pepper flakes optional. 1/4 cup marinara sauce. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a lightly floured surface to your desired thickness. In a saucepan, melt the butter over medium heat. Add the cooked macaroni noodles and stir to coat. Stir in the milk, cheddar cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, garlic powder, onion powder, paprika, dried oregano, dried basil, and red pepper flakes if desired. Continue to cook and stir until the cheese is melted and the mixture is creamy. Spread marinara sauce evenly over the pizza dough. Spread the macaroni and cheese mixture over the marinara sauce. Bake in the preheated oven for about 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a minute. Garnish with fresh basil leaves, slice, and serve hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the delightful flavors of Meyer lemon and creamy ricotta with these light and fluffy crepes. Topped with candied almonds for a sweet crunch, they make a perfect breakfast or brunch treat.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 cup whole milk. 2 tablespoons unsalted butter, melted. 1 tablespoon sugar. 1/2 teaspoon salt. Zest of 2 Meyer lemons. 1 cup ricotta cheese. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/2 cup sliced almonds. 1/4 cup granulated sugar. 1/4 cup water. Meyer lemon wedges for garnish. Fresh mint leaves for garnish.

Instructions: The flour, eggs, milk, melted butter, sugar, salt, and Meyer lemon zest should all be mixed together in a blender. Use a blender to make the batter smooth. Take some time to rest. Add the powdered sugar, vanilla extract, and ricotta cheese to a small bowl. Mix them together. Put away. Place the sliced almonds, granulated sugar, and water in a saucepan. Stir the almonds often while cooking over medium heat until the sugar turns into caramel and covers them. Take the almonds off the heat and spread them out on parchment paper to cool. Put a nonstick skillet over medium-high heat and use cooking spray or butter to lightly coat it. Add 1/4 cup of the crepe batter to the hot pan and swirl it around to make it spread out evenly. For about two minutes, or until the edges begin to come away, cook. To make the other side, flip the crepe over and cook for another one to two minutes, until it's just barely golden. Do it again with the rest of the batter. Put a small amount of the ricotta mixture on each crepe, then fold them in half and then again to make a triangle. Sprinkle powdered sugar and candied almonds on top of the crepes. Add Meyer lemon wedges and fresh mint leaves for decoration. Have your Meyer Lemon Ricotta Crepes right away and enjoy them!

Prep Time: 30 minutes

Cook Time: 20 minutes

The blueberries, orange zest, and sweetness of the agave syrup in these cupcakes go well together, and the crushed pistachios on top make them extra satisfying. Great for brunch or any other sweet event!

Ingredients: 1 cup all-purpose flour. 1/2 cup almond flour. 1/2 cup blueberries. 1/4 cup agave syrup. 1/4 cup orange juice. 1/4 cup unsalted butter, softened. 1/4 cup plain yogurt. 1 egg. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup crushed pistachios. 1 tsp orange zest. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. In another bowl, whisk together the softened butter and agave syrup until well combined. Add the egg and continue to whisk until the mixture is creamy and smooth. Stir in the plain yogurt, orange juice, orange zest, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms. Gently fold in the blueberries and crushed pistachios. Divide the batter evenly among the cupcake liners in the muffin tin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally drizzle some agave syrup on top and sprinkle extra crushed pistachios for garnish. Enjoy your delightful Blueberry Orange Brunch Cake Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Upgrade your sandwich game by ditching the traditional hamburger bun for skillet-cooked crescent rolls. This recipe combines crispy bacon, creamy avocado, juicy tomato, and melted cheddar cheese for a delightful flavor explosion.

Ingredients: 1 can refrigerated crescent roll dough. 4 slices cooked bacon. 4 slices cheddar cheese. 1 avocado, sliced. 1 tomato, sliced. 1/4 cup shredded lettuce. Mayonnaise or preferred sandwich spread. Salt and pepper to taste.

Instructions: Heat a skillet over medium heat. Separate crescent roll dough into triangles. Place a slice of cheese on each triangle, followed by bacon, avocado, tomato, and lettuce. Season with salt and pepper. Fold the corners of each triangle toward the center, creating a pocket around the fillings. Place the filled crescents in the skillet and cook for 2-3 minutes on each side, until golden brown and cooked through. Serve hot with mayonnaise or preferred sandwich spread.

Prep Time: 15 minutes

Cook Time: 10 minutes

Iced Bulletproof Coffee is a healthy drink that is good for people on the keto diet and low carb diet. It gives you energy and healthy fats. It's great for hot days or to wake you up in the morning while you're still in ketosis.

Ingredients: 1 cup brewed coffee. 2 tablespoons unsalted grass-fed butter. 1 tablespoon coconut oil or MCT oil. 1 teaspoon erythritol or stevia optional, for sweetness. 1/4 teaspoon vanilla extract optional. Ice cubes.

Instructions: Put your favorite coffee on ice and wait for it to cool down. Coffee that has been brewed, unsalted grass-fed butter, coconut oil or MCT oil, erythritol or stevia if using, and vanilla extract if using should all be put into a blender. For about 20 to 30 seconds, blend on high until the mixture is foamy and well mixed. Boil water and put ice cubes in a glass. Then, pour the coffee mixture over the ice. Mix your Iced Bulletproof Coffee well, then enjoy it! You can change the taste and sweetness to your liking by adding more or less vanilla extract, erythritol, or stevia.

Prep Time: 5 minutes

Cook Time: 0 minutes

The Best Chicken and Dumplings recipe has tender chicken, hearty vegetables, and fluffy dumplings all in a broth that tastes great.

Ingredients: 1 whole chicken, cut into pieces. 2 cups all-purpose flour. 2 teaspoons baking powder. 1 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 cup milk. 4 cups chicken broth. 2 cups water. 2 carrots, diced. 2 celery stalks, diced. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: In a large bowl, mix together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until a dough forms. Roll out dough on a floured surface and cut into dumplings. In a large pot, combine chicken broth, water, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper. Add chicken pieces to the pot and bring to a boil. Reduce heat and simmer for 30 minutes or until chicken is cooked through. Drop dumplings into the pot and simmer for an additional 15-20 minutes, until dumplings are cooked through and tender. Discard bay leaf and serve hot.

Prep Time: 20 minutes

Cook Time: 50 minutes

These tofu-topped vegan fish sticks are a tasty and cruelty-free take on the classic fish stick. These have a crispy exterior, a soft interior, and are ideal for dipping into your preferred sauce.

Ingredients: 1 block extra firm tofu, pressed and drained. 1 cup breadcrumbs preferably panko. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 1/4 cup all-purpose flour. 1/2 cup non-dairy milk. 2 tablespoons lemon juice. 2 tablespoons vegetable oil.

Instructions: Set the oven to 400 degrees Fahrenheit 200 degrees Celsius and place parchment paper on a baking sheet. Cut tofu into sticks that are half an inch thick. Combine breadcrumbs, nutritional yeast, onion and garlic powders, paprika, salt, and pepper in a shallow bowl. To make a batter, combine flour, nondairy milk, and lemon juice in a separate shallow bowl. Each tofu stick should be dipped in batter, then covered with the breadcrumb mixture and gently pressed to stick. Sticks of coated tofu should be placed on the ready baking sheet. Apply vegetable oil with a mist or drizzle. Bake for 20 to 25 minutes, rotating the pan halfway through, or until crisp and golden. Warm up and pair with your preferred dipping sauce.

Prep Time: 15 minutes

Cook Time: 25 minutes

Catalina Chicken is a delicious dish made with grilled chicken breasts that have been marinated in a tangy and sweet Catalina dressing. It has just the right amount of each flavor to really impress your taste buds!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Catalina salad dressing. 1/4 cup soy sauce. 2 tablespoons brown sugar. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon paprika.

Instructions: In a bowl, mix together Catalina dressing, soy sauce, brown sugar, garlic powder, onion powder, black pepper, and paprika. Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 24 hours. Preheat the grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-7 minutes on each side, or until cooked through and juices run clear. Serve hot, garnished with fresh parsley if desired.

Prep Time: 35 minutes

Cook Time: 15 minutes

Enjoy the delicious flavor of these perfectly baked chocolate chip cookies, which have a soft and chewy texture on the inside and a slightly crispy exterior.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and mix them in. Place tablespoonfuls of dough on baking sheets that have not been greased. After the oven is hot, bake for 9 to 11 minutes, or until the edges are 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. Enjoy your chocolate chip cookies that turned out great!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Baked Buffalo Tofu Bites are a vegan twist on a classic favorite. They are crispy, flavorful, and perfect for snacking or as a party appetizer. Plus, they're baked, not fried, making them a healthier alternative.

Ingredients: 1 block extra-firm tofu, pressed and drained. 1/2 cup buffalo sauce. 2 tablespoons olive oil. 1 tablespoon soy sauce. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper optional. Salt and pepper to taste. Cooking spray or parchment paper.

Instructions: Preheat your oven to 400F 200C. Cut the tofu into bite-sized cubes and place them in a large bowl. In a separate bowl, whisk together the buffalo sauce, olive oil, soy sauce, garlic powder, onion powder, smoked paprika, cayenne pepper if using, salt, and pepper. Pour the sauce over the tofu cubes and gently toss until all the tofu is coated. Arrange the tofu cubes on a baking sheet lined with parchment paper or sprayed with cooking spray, making sure they are evenly spaced. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden brown. Once baked, remove from the oven and let cool slightly before serving. Serve hot with your favorite dipping sauce or alongside celery and carrot sticks. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Fresh vegetables like kohlrabi, snap peas, carrots, and purple cabbage are mixed with jade pearl rice to make this colorful Spring Veggie Bowl. It's a healthy and tasty meal that comes with a creamy coconut tahini sauce and peanuts and cilantro on top.

Ingredients: 1 cup jade pearl rice. 2 kohlrabi, peeled and thinly sliced. 1 cup snap peas, trimmed. 1 cup shredded carrots. 1/2 cup shredded purple cabbage. 1/4 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. 1/4 cup coconut milk. 2 tablespoons tahini. 1 tablespoon soy sauce. 1 tablespoon lime juice. 1 tablespoon maple syrup. 1 clove garlic, minced. 1 teaspoon grated ginger. Salt and pepper to taste. 2 tablespoons sesame seeds, for garnish.

Instructions: Follow the directions on the package to cook jade pearl rice. Mix coconut milk, tahini, soy sauce, lime juice, maple syrup, garlic, ginger, salt, and pepper in a small bowl with a whisk. This makes the coconut tahini sauce. Put away. Set a big pan on medium heat and add some oil to it. For about three to four minutes, or until the kohlrabi is just barely tender, add the slices. Put the snap peas in the pan and cook them for another two to three minutes, until they are bright green and just a little soft. Give cooked rice to each bowl to serve. Add cooked kohlrabi, snap peas, lettuce, cabbage, carrots, and cilantro leaves on top. Put the coconut tahini sauce on top of the bowls. Add chopped peanuts and sesame seeds on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This bowl of roasted cauliflower, tomato, and chickpeas is a hearty and filling vegan meal that is full of flavor and good for you. After roasting the vegetables, mix them with quinoa or rice to make a balanced and filling dish.

Ingredients: 1 head cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 2 cups cherry tomatoes, halved. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper, to taste. 2 cups cooked quinoa or rice, for serving. Fresh parsley or cilantro, for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Put cauliflower florets, chickpeas, and cherry tomatoes in a large bowl and mix them together. Add smoked paprika, garlic powder, salt, and pepper to the mix, then drizzle olive oil over it. Toss until everything is covered. Place the mixture in a single layer on a baking sheet. Put the cauliflower in an oven that has already been heated and roast it for 25 to 30 minutes, stirring it every so often, until it is soft and golden brown. While the vegetables are roasting, follow the directions on the package to make the quinoa or rice. When the food is done, take the baking sheet out of the oven. Put the cooked quinoa or rice into bowls, and then add the roasted cauliflower, tomato, and chickpea mix on top of each one. Add fresh cilantro or parsley as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Oreo-stuffed Cookies and Cream Cookies are a mouthwatering treat that combines the goodness of classic chocolate chip cookies with the irresistible taste of Oreo cookies. They are easy to make and so delicious that you won't be able to resist having more than one!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup crushed Oreo cookies about 10 cookies. 1 cup white chocolate chips. 1 cup coarsely chopped Oreo cookies about 10 cookies.

Instructions: Preheat your oven to 350F 175C and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed Oreo cookies and white chocolate chips. Take about 2 tablespoons of cookie dough and flatten it in your palm. Place a chopped Oreo cookie in the center and wrap the dough around it, forming a ball. Repeat with the remaining dough and cookies. Arrange the cookie dough balls on the prepared baking sheets, leaving enough space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful Oreo-stuffed Cookies and Cream Cookies with a glass of cold milk!

Prep Time: 20 minutes

Cook Time: 12 minutes

With this simple slow cooker recipe, you can make a tasty Ropa Vieja. A hearty and satisfying dish for a Sunday dinner is made by simmering tender flank steak with onions, peppers, and a savory tomato sauce. It's also only 4 Weight Watchers Points Plus!

Ingredients: 2 lbs flank steak. 1 onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1/2 cup beef broth. 1/4 cup tomato paste. 1 tbsp apple cider vinegar. 1 tsp ground cumin. 1 tsp dried oregano. 1/2 tsp smoked paprika. Salt and pepper to taste. 2 tbsp chopped fresh cilantro, for garnish.

Instructions: Put the flank steak at the bottom of the slow cooker. Put red bell pepper, green bell pepper, sliced onions, and minced garlic on top of the steak. Put tomato paste, apple cider vinegar, cumin, oregano, smoked paprika, salt, and pepper in a separate bowl. Add the diced tomatoes and mix them all together. Place the vegetables and steak in a slow cooker. Add the tomato mixture and stir it around. If you cook on low for 8 hours or high for 4 to 5 hours, the steak should be soft enough to shred with a fork. Take the steak out of the slow cooker when it's done cooking and shred it with two forks. Put the meat back in the slow cooker and mix it well with the vegetables and sauce. Serve hot with chopped cilantro on top. Have fun!

Prep Time: 15 minutes

Cook Time: 300 minutes