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This Asparagus, Spinach, and Crisped-Prosciutto Salad is a delightful combination of flavors and textures. Roasted asparagus, fresh spinach, crispy prosciutto, and shaved Parmesan cheese come together in a harmonious blend, all tied together with a tangy balsamic vinaigrette dressing. It's a perfect salad to enjoy on its own or as a side dish for any meal.

Ingredients: 8 spears of asparagus, trimmed. 2 cups fresh spinach leaves. 4 slices of prosciutto. 1/4 cup shaved Parmesan cheese. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Spread the asparagus spears out on a baking sheet. Add some olive oil and salt and pepper to taste. Place in the oven and roast for 10 to 12 minutes, or until soft. Set the skillet on medium heat while the asparagus roasts. Put in the slices of prosciutto and cook for about two to three minutes on each side until they get crispy. Take it out of the pan and break it up into small pieces. Put the roasted asparagus, fresh spinach leaves, and crumbled prosciutto in a large salad bowl. Pour the balsamic vinaigrette dressing over the salad and toss it around to cover everything. Add shaved Parmesan cheese to the salad. If you want, you can add more salt and pepper to taste. As a tasty and healthy starter or side dish, serve the salad right away.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Spicy Avocado Dip is a great thing to have at your Super Bowl party. It's smooth, tangy, and spicy just enough to keep people coming back for more. Add it to tortilla chips or your favorite game day snacks to make them even better.

Ingredients: 3 ripe avocados, peeled, pitted, and mashed. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 jalapeo pepper, seeded and minced. Juice of 2 limes. 1/2 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: Put the mashed avocados, diced red onion, diced tomatoes, chopped cilantro, minced garlic, and minced jalapeo pepper in a large bowl. Add the juice of two limes and mix the ingredients together well. Add cayenne pepper, salt, and pepper to the dip to taste, adjusting the heat and seasoning to your liking. Put it on tortilla chips right away or use it as a topping for tacos, nachos, or grilled meats.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy a fancy breakfast in bed with this dish that has champagne in it. On top of toasted English muffins, smoked salmon and perfectly cooked eggs make for a classy and filling meal.

Ingredients: 1 bottle of champagne. 4 eggs. 4 slices of smoked salmon. 4 English muffins. 1 tablespoon of butter. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Toast the English muffins until golden brown. In a pan, melt the butter over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, seasoning with salt and pepper to taste. Place a slice of smoked salmon on each toasted English muffin half. Top each with a cooked egg. Open the champagne and pour into glasses. Garnish the eggs with fresh chives and serve immediately with champagne.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Asian-inspired quinoa vegetable bowl is a nutritious and flavorful dish that combines quinoa with a medley of colorful vegetables and a delicious homemade Asian sauce. It's a perfect option for a quick and healthy meal.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup broccoli florets. 1 cup sliced bell peppers red, yellow, or green. 1 cup thinly sliced carrots. 1 cup snap peas, trimmed. 1/2 cup sliced scallions. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 1 teaspoon grated ginger. 1 teaspoon minced garlic. Sesame seeds and sliced almonds for garnish optional.

Instructions: Run cold water over the quinoa until the water is clear. Rinse the quinoa and put it and 2 cups of water in a medium saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is soft and the water is absorbed. Take it off the heat and cover it for 5 minutes. Use a fork to fluff it up. Put some oil in a big pan or wok and heat it over medium-high heat. As you add the scallions, carrots, bell peppers, and broccoli, mix them in. Stir-fry the vegetables for five to seven minutes, or until they are soft but still crisp. Soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic should all be mixed together in a small bowl using a whisk. Pour the sauce over the vegetables that have been stir-fried after you add the cooked quinoa. Stir-fry for another two to three minutes, making sure the sauce covers everything well. Take it off the heat and, if you want, add sesame seeds and sliced almonds as a garnish. It can be a full meal or a side dish. You can serve the Asian Quinoa Vegetable Bowl hot or cold.

Prep Time: 15 minutes

Cook Time: 20 minutes

These yogurt-marinated chicken and artichoke skewers are bursting with flavor and perfect for a summer barbecue. The yogurt marinade keeps the chicken juicy and tender while adding a tangy kick, while the herbed dressing adds freshness and vibrancy.

Ingredients: 1 lb chicken breast, cut into chunks. 1 cup plain yogurt. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. 1 can artichoke hearts, drained and halved. 1/4 cup olive oil. 2 tablespoons chopped fresh herbs such as parsley, cilantro, or dill.

Instructions: In a bowl, mix together yogurt, lemon juice, minced garlic, cumin, paprika, salt, and pepper. Add chicken chunks to the marinade, making sure they're well coated. Cover and refrigerate for at least 1 hour, or overnight for best results. Preheat grill to medium-high heat. Thread marinated chicken and artichoke hearts onto skewers, alternating between them. Brush skewers with olive oil and grill for about 8-10 minutes, turning occasionally, until chicken is cooked through and nicely charred. While grilling, mix chopped herbs with olive oil to create the dressing. Serve the skewers hot off the grill, drizzled with the herbed dressing.

Prep Time: 70 minutes

Cook Time: 10 minutes

On cooler days, this Pumpkin Coconut Curry is a great vegan dish to warm you up and make you feel better. When you mix pumpkin, coconut milk, and spices together, you get a rich and flavorful curry that will fill you up.

Ingredients: 1 tbsp coconut oil. 1 onion, finely diced. 2 garlic cloves, minced. 1 tbsp ginger, minced. 2 tsp ground coriander. 1 tsp ground cumin. 1 tsp ground turmeric. 1 tsp ground cinnamon. 1/2 tsp ground cardamom. 1/2 tsp ground cloves. 1/2 tsp ground nutmeg. 1/4 tsp cayenne pepper. 1 small pumpkin, peeled, deseeded, and diced. 400 ml can coconut milk. 240 ml vegetable stock. 200 g green beans, trimmed and halved. 1 red bell pepper, diced. 2 tbsp soy sauce. 1 tbsp maple syrup. Salt and pepper, to taste. Fresh coriander, for garnish.

Instructions: In a big pot, heat the coconut oil over medium-low heat. Put in the onion and cook for about 5 minutes, until it gets soft. Put in the spices, garlic, and ginger. After one minute, the food should smell good. Put in the vegetable stock, coconut milk, and pumpkin. Bring to a low boil, then cook for 15 to 20 minutes, or until the pumpkin is soft. Put in the maple syrup, soy sauce, bell pepper, and green beans. Keep cooking for 5 to 10 minutes more, until the vegetables are soft. Add pepper and salt. Add fresh coriander on top of the rice before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and nutritious lentil soup with a burst of basil flavor. This vegetable-packed soup is perfect for a cozy night in.

Ingredients: 1 cup dried lentils. 4 cups vegetable broth. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 teaspoon dried basil. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. 4 cups water. 2 cups spinach, chopped.

Instructions: Put the lentils aside after running them under cold water. Heat olive oil in a large pot and add the onions, carrots, celery, and garlic. Cook until the vegetables are soft. Put dried lentils, water, tomato chunks, basil, oregano, salt, and pepper in a pot. Bring to a boil, then lower the heat and let it cook for 25 to 30 minutes, or until the lentils are soft. Cook until the spinach wilts after adding the chopped spinach. If necessary, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

A comforting and flavorful casserole combining the spicy kick of buffalo chicken with creamy mac and cheese, perfect for a cozy family dinner or a potluck gathering.

Ingredients: 8 oz macaroni pasta. 2 cups cooked shredded chicken. 1 cup buffalo sauce. 2 cups shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup blue cheese dressing. 1/4 cup chopped green onions. 1/4 cup diced celery. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1/4 cup breadcrumbs. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Cook the macaroni pasta according to package instructions until al dente. Drain and set aside. In a large bowl, combine the cooked shredded chicken with buffalo sauce until evenly coated. In a separate bowl, mix together the shredded cheddar and mozzarella cheese. Grease a casserole dish with butter. Spread half of the cooked macaroni on the bottom of the dish. Layer half of the buffalo chicken over the macaroni, followed by half of the mixed cheese, diced celery, red onion, and green onions. Repeat the layers with the remaining macaroni, buffalo chicken, mixed cheese, diced celery, red onion, and green onions. Drizzle blue cheese dressing over the top layer. Sprinkle chopped cilantro and breadcrumbs evenly over the casserole. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Let it cool for a few minutes before serving. Garnish with additional chopped cilantro if desired.

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy the tasty goodness of ribs that are easy to make and covered in a delicious Buffalo sauce. When baked to perfection and then finished off on the grill, these ribs are a delicious treat for any event.

Ingredients: 2 racks of baby back ribs. 1 cup Buffalo sauce. 1/2 cup barbecue sauce. 1/4 cup soy sauce. 1/4 cup honey. 2 teaspoons garlic powder. Salt and pepper to taste. Chopped fresh cilantro for garnish optional.

Instructions: Preheat your oven to 300F 150C. Remove the membrane from the back of the ribs and season with salt and pepper. In a bowl, mix together Buffalo sauce, barbecue sauce, soy sauce, honey, and garlic powder. Place each rack of ribs on a double layer of aluminum foil. Brush the ribs generously with the Buffalo sauce mixture, reserving some for later. Wrap the ribs tightly in the foil and place them on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours or until the ribs are tender. Preheat your grill to medium-high heat. Carefully unwrap the ribs and transfer them to the preheated grill. Brush with the reserved Buffalo sauce mixture and grill for 10-15 minutes, turning occasionally, until they develop a nice char. Remove the ribs from the grill and let them rest for a few minutes. Slice the ribs between the bones, garnish with chopped cilantro if desired, and serve hot. Enjoy these easy and flavorful Buffalo sauce ribs as a delicious treat at home!

Prep Time: 15 minutes

Cook Time: 180 minutes

Jelly Twinkles are nostalgic Christmas cookies with a buttery base, fruity jelly centers, and powdered sugar on top. These cookies transport you back to your childhood holiday memories.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup fruit jelly your choice of flavor. Powdered sugar, for dusting.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the flour and salt, mixing until a soft dough forms. Divide the dough into small portions and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to make an indentation in the center of each dough ball. Fill each indentation with a small amount of fruit jelly. Bake in the preheated oven for about 10-12 minutes or until the edges of the cookies are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, dust them with powdered sugar. Serve and enjoy these delightful Jelly Twinkles Christmas cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in the delicate sweetness of these homemade macarons with a luscious raspberry cream filling. Perfect for any special occasion or as a delightful treat.

Ingredients: 2/3 cup almond flour. 1 cup confectioners' sugar. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/2 cup fresh raspberries. 1/2 cup heavy cream. 2 tablespoons powdered sugar.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, combine almond flour and confectioners' sugar. Pulse until well combined, then sift the mixture into a bowl. In a separate bowl, beat the egg whites until they form soft peaks. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Add vanilla extract and gently fold it in. Carefully fold the almond flour mixture into the egg white mixture until fully incorporated. Be gentle to maintain the macaron's texture. Transfer the macaron batter into a piping bag with a round tip and pipe small circles onto the prepared baking sheet. Tap the baking sheet on the counter a few times to remove any air bubbles. Let the macarons sit at room temperature for about 30 minutes to develop a skin. Bake in the preheated oven for 15-18 minutes, or until the macarons have formed feet and are set. Remove from the oven and let them cool completely on the baking sheet. While the macarons are cooling, prepare the raspberry cream filling. In a blender, puree the fresh raspberries and strain to remove seeds. Whip the heavy cream with powdered sugar until stiff peaks form, then gently fold in the raspberry puree. Once the macarons are cool, pipe the raspberry cream filling onto the flat side of half the macarons, and sandwich them with the remaining macarons. Chill the macarons in the refrigerator for at least 30 minutes before serving. Enjoy your homemade Raspberries and Cream Macarons!

Prep Time: 45 minutes

Cook Time: 18 minutes

These Shrimp Taco Bites are a tasty and simple appetizer that you can serve at parties or on their own as a light meal. Served in mini tortilla cups or lettuce leaves with a tasty topping of shredded lettuce, diced tomatoes, avocado, sour cream, and cilantro, the shrimp are roasted just right. They taste great and are great for people on a low-carb or ketogenic diet!

Ingredients: 1 pound large shrimp, peeled and deveined. 1 tablespoon olive oil. 1 tablespoon taco seasoning. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup diced avocado. 1/4 cup sour cream. 2 tablespoons chopped fresh cilantro. Juice of 1 lime. Salt and pepper, to taste. Mini tortilla cups or lettuce leaves, for serving.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the shrimp with olive oil and taco seasoning until evenly coated. Place the seasoned shrimp on a baking sheet and roast in the preheated oven for 8-10 minutes, or until the shrimp are pink and cooked through. While the shrimp are cooking, prepare the toppings by combining the shredded lettuce, diced tomatoes, diced red onion, diced avocado, sour cream, chopped cilantro, lime juice, salt, and pepper in a bowl. Once the shrimp are cooked, assemble the taco bites by placing a spoonful of the topping mixture into each mini tortilla cup or lettuce leaf. Top each taco bite with a roasted shrimp. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Old Fashioned Fudge recipe is a classic and indulgent treat. Creamy, chocolatey, and perfectly sweet, it's the ideal homemade gift or dessert for any occasion.

Ingredients: 2 cups granulated sugar. 1/2 cup unsalted butter. 1/2 cup whole milk. 1 teaspoon pure vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Put sugar, butter, and milk in a medium saucepan. Stir the mixture all the time over medium-low heat until it starts to boil. Once it starts to boil, don't stir it until a candy thermometer reads 234F soft-ball stage, which should take about 4 to 5 minutes. Take it off the heat and add the chocolate chips, nuts, and vanilla. Mix the chocolate and other ingredients together until they are smooth. Put the fudge in an 8x8-inch pan that has been greased and smooth the top. It can cool down at room temperature for a few hours, or you can put it in the fridge to cool down faster. Cut it into squares when it's done and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

These crispy chicken cakes made in an air fryer taste great and are better for you than regular fried chicken patties. You can get them with a tangy remoulade sauce that makes every bite taste great. Great as an appetizer or as a main dish!

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped red bell pepper. 1/4 cup finely chopped celery. 1/4 cup mayonnaise. 1 egg. 1 tsp Dijon mustard. 1 tsp Worcestershire sauce. 1/2 tsp paprika. 1/4 tsp cayenne pepper adjust to taste. Salt and pepper to taste. Cooking spray. 1 cup panko breadcrumbs for coating. Remoulade sauce store-bought or homemade. Chopped fresh parsley for garnish.

Instructions: In a mixing bowl, combine ground chicken, 1/2 cup breadcrumbs, finely chopped onion, red bell pepper, celery, mayonnaise, egg, Dijon mustard, Worcestershire sauce, paprika, cayenne pepper, salt, and pepper. Mix until well combined. Form the mixture into small patties, about 2-3 inches in diameter. Coat each patty with panko breadcrumbs, pressing gently to adhere. Preheat your air fryer to 375F 190C. Spray the air fryer basket with cooking spray to prevent sticking. Place the chicken cakes in the air fryer basket in a single layer, making sure they are not touching. You may need to cook in batches if they don't all fit. Air fry the chicken cakes for 10-12 minutes, flipping them halfway through the cooking time, or until they are golden brown and cooked through internal temperature should reach 165F or 74C. Serve the chicken cakes hot with remoulade sauce for dipping. Garnish with chopped fresh parsley. Enjoy your delicious Chicken Cakes with Remoulade Sauce!

Prep Time: 20 minutes

Cook Time: 12 minutes

Enjoy the classic taste of a cheeseburger with all your favorite toppings. Perfect for a summer barbecue or any time you're craving a delicious burger.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. 4 lettuce leaves. 4 slices of tomato. 4 slices of red onion. 4 pickle slices. 4 tbsp ketchup. 4 tbsp mayonnaise. 4 tsp mustard.

Instructions: Preheat your grill or stovetop griddle to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and black pepper. Place the burger patties on the grill or griddle and cook for about 4-5 minutes per side for medium-rare or longer for your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and cover to melt the cheese. While the patties are cooking, toast the hamburger buns on the grill until they're lightly browned. To assemble the burgers, spread ketchup on the bottom half of each bun, followed by mayonnaise and mustard on the top half. Place a lettuce leaf, tomato slice, red onion slice, and pickle on the bottom half of each bun. Once the cheese has melted on the patties, transfer them to the prepared buns. Top each burger with the top half of the bun, and your classic cheeseburgers are ready to serve!

Prep Time: 15 minutes

Cook Time: 10 minutes

You can eat this Avocado Tuna Salad as a salad or as a sandwich filling. It's light and tasty. The avocados and tuna make it creamy, and the lime juice and cilantro add a zesty flavor.

Ingredients: 2 ripe avocados, diced. 1 can 5 oz tuna, drained. 1/4 cup red onion, finely chopped. 1/4 cup cucumber, diced. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a mixing bowl, combine diced avocados, drained tuna, chopped red onion, diced cucumber, and chopped cilantro. Drizzle lime juice and olive oil over the mixture. Season with salt and pepper to taste. Gently toss everything together until well combined. Serve immediately as a refreshing salad or as a filling for sandwiches or wraps.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the guilt-free pleasure of these lighter red velvet coconut trifles filled with a delicious mix of blueberries and cheesecake. Great for a dessert that is both cool and filling.

Ingredients: 1 package of lightened-up red velvet cake mix. 1 cup unsweetened shredded coconut. 1 cup fresh blueberries. 2 cups light cheesecake filling. 1 cup light whipped cream. 1 teaspoon vanilla extract.

Instructions: Prepare the lightened-up red velvet cake according to package instructions. Allow the cake to cool and then crumble it into small pieces. In a bowl, mix the shredded coconut with vanilla extract until well combined. In serving glasses or jars, layer the crumbled red velvet cake, coconut mixture, fresh blueberries, and cheesecake filling. Repeat the layers until the glasses are filled, finishing with a layer of light whipped cream on top. Garnish with additional blueberries and shredded coconut if desired. Chill in the refrigerator for at least 1 hour before serving. Serve chilled and enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes