EL MUNDO ES UN TEATRO

This Instant Pot chicken parm spaghetti squash recipe is a keto-friendly twist on the classic Italian dish. Tender chicken cutlets and savory marinara sauce are layered on top of spaghetti squash strands, then topped with gooey melted cheese for a satisfying low-carb meal.

Ingredients: 1 medium spaghetti squash, halved and seeds removed. 2 boneless, skinless chicken breasts, sliced into thin cutlets. 1 cup marinara sauce sugar-free for keto. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Place the trivet in the Instant Pot and add 1 cup of water. Place the spaghetti squash halves on the trivet, cut side up. Season the chicken cutlets with salt, pepper, garlic powder, and dried oregano. Pour marinara sauce over the chicken. Lock the lid and set the Instant Pot to Manual/Pressure Cook for 7 minutes. Once done, quick-release pressure and carefully remove the chicken. Using a fork, shred the cooked spaghetti squash into strands. Top each squash half with shredded chicken, marinara sauce, mozzarella, and Parmesan cheese. Set the Instant Pot to Saute mode and cover with a glass lid or loosely with foil. Allow the cheese to melt for 3-4 minutes. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Turtle cookies are a delightful treat with a soft and chewy chocolate exterior, filled with gooey caramel and crunchy pecans. They're perfect for satisfying your sweet cravings.

Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg, room temperature. 1 teaspoon vanilla extract. 1 cup chopped pecans. 1/2 cup semi-sweet chocolate chips. 14-16 soft caramel candies, cut into small pieces.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, whisk together flour, cocoa powder, and salt. In a separate larger bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped pecans and semi-sweet chocolate chips. Take about 1 tablespoon of cookie dough and flatten it in your palm. Place a small piece of caramel candy in the center and wrap the dough around it, forming a ball. Place the cookies on the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious turtle cookies!

Enjoy the tastes of a traditional Philly cheesesteak in the form of a dip. Thick slices of ribeye steak, caramelized onions, bell peppers, and a mix of cheeses are all mixed into this creamy and cheesy dip. Great for any gathering or game day!

Ingredients: 1 lb thinly sliced ribeye steak. 1 tablespoon olive oil. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 8 oz cream cheese, softened. 1 cup shredded provolone cheese. 1/2 cup shredded mozzarella cheese. 1/4 cup mayonnaise. 1/4 cup sour cream. 1 teaspoon garlic powder. Salt and pepper to taste. Sliced baguette or crackers for serving.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add sliced ribeye steak and cook until browned. Remove from skillet and set aside. In the same skillet, add onions and bell peppers. Cook until softened and slightly caramelized. In a mixing bowl, combine cream cheese, provolone cheese, mozzarella cheese, mayonnaise, sour cream, garlic powder, salt, and pepper. Add cooked steak, onions, and bell peppers to the cheese mixture. Stir until well combined. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for about 20-25 minutes or until the dip is bubbly and golden brown on top. Serve hot with sliced baguette or crackers.

These gluten-free coconut flour donuts are a delicious treat that's perfect for breakfast or dessert. They're fluffy, lightly sweetened with honey or maple syrup, and topped with shredded coconut for extra flavor. Plus, they're easy to make and completely gluten-free!

Ingredients: 1/2 cup coconut flour. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 4 large eggs. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 cup unsweetened applesauce. 1/2 cup shredded coconut optional, for topping.

Instructions: Start by heating the oven to 350F 175C. Use coconut oil to grease a donut pan or a silicone donut mold. Whisk the baking soda, salt, and coconut flour together in a bowl. Put the eggs in a different bowl and beat them. Then add the applesauce, honey or maple syrup, vanilla extract, and melted coconut oil. Mix everything together well. Add the dry ingredients to the wet ones slowly while stirring them together until you get a smooth batter. Fill up each donut hole about three quarters of the way to the top with batter after the pan is ready. The donuts should be baked in a hot oven for 15 to 18 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. The donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. If you want, you can glaze the donuts after they are cool by mixing powdered sugar with a little coconut milk until you get the consistency you want. Spread the glaze on each donut, and if you want, you can top them with shredded coconut. Have fun with your fluffy donuts made with coconut flour and fruit.

Enjoy the rich flavors of a traditional apple pie with the added goodness of salted caramel. This vegan take on a popular dessert is sure to please your taste buds and wow your family and friends. This Vegan Salted Caramel Apple Pie is a must-try treat that's great for any event.

Ingredients: 6 medium-sized apples, peeled, cored, and sliced. 1 tablespoon lemon juice. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut cream. 1/4 teaspoon sea salt. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1 vegan pie crust. 1 tablespoon cornstarch dissolved in 2 tablespoons water. 1 tablespoon vegan butter, melted.

Instructions: Preheat the oven to 375F 190C. In a large bowl, toss the sliced apples with lemon juice to prevent browning. In a saucepan, combine coconut sugar, maple syrup, coconut cream, sea salt, vanilla extract, cinnamon, and nutmeg. Cook over medium heat until the mixture is smooth and caramelized, stirring frequently. Add the cornstarch mixture to the caramel sauce and cook until thickened, about 2 minutes. Pour the caramel sauce over the sliced apples and toss until evenly coated. Transfer the apple mixture into the vegan pie crust. Brush the melted vegan butter over the top of the pie crust. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for at least 30 minutes before serving. Serve warm or at room temperature.

These Valentine Cookies are a delicious treat to give to your loved ones. They're ideal for celebrating the sweetest day of the year, as they're made with a cocoa-infused dough, chocolate chips, nuts, and festive sprinkles.

Ingredients: 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup buttermilk. 1 cup chocolate chips. 1/2 cup assorted chopped nuts. 1/4 cup Valentine's Day themed sprinkles.

Instructions: Preheat the 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 large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry flour mixture and buttermilk to the wet ingredients, alternating between the two. Mix until just combined. Fold in the chocolate chips and chopped nuts. Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each cookie dough mound to slightly flatten. Sprinkle Valentine's Day themed sprinkles over the top of each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

The sweet, spicy, and savory tastes in these Crispy Blackberry Honey Jalapeno Chicken Wings go well together. The wings are dipped in a sweet blackberry honey sauce that has a hint of heat from fresh jalapenos.

Ingredients: 2 lbs chicken wings. 1 cup blackberries. 1/4 cup honey. 2 jalapenos, thinly sliced. 1/2 cup flour. 1/2 tsp salt. 1/2 tsp black pepper. Oil for frying.

Instructions: In a saucepan, heat blackberries and honey over medium heat until berries break down, then strain mixture to remove seeds, creating a smooth sauce. Add thinly sliced jalapenos to the blackberry-honey sauce and simmer for 5 minutes, then set aside. In a bowl, mix flour, salt, and black pepper. Coat chicken wings in the flour mixture. In a deep fryer or large pot, heat oil to 375F 190C. Fry chicken wings in batches until golden brown and crispy, about 10-12 minutes per batch. Drain fried wings on paper towels to remove excess oil. In a large bowl, toss fried wings with the blackberry-honey jalapeno sauce until well coated. Serve hot and enjoy!

Indulge in the rich flavors of coffee and pecans with this delightful parfait featuring layers of Coffee Pecan Pound Cake, whipped cream, pecans, and a decadent coffee syrup drizzle.

Ingredients: 1 slice Coffee Pecan Pound Cake. 1 cup whipped cream. 1/4 cup chopped pecans. 2 tablespoons coffee syrup. 1/4 cup chocolate shavings.

Instructions: Crumble the Coffee Pecan Pound Cake into bite-sized pieces. In a glass or a serving dish, layer the crumbled pound cake. Add a dollop of whipped cream on top of the pound cake layer. Sprinkle a portion of chopped pecans over the whipped cream. Drizzle a tablespoon of coffee syrup over the pecans. Repeat the layering process until the glass or dish is filled. Finish by topping with a final layer of whipped cream and a sprinkle of chocolate shavings. Chill in the refrigerator for at least 30 minutes before serving. Enjoy the delicious Coffee Pecan Pound Cake Parfait!

This Slow Cooker Mongolian Beef recipe delivers tender slices of beef in a rich and savory sauce, perfect for serving over a bed of fluffy rice.

Ingredients: 1.5 lbs flank steak, thinly sliced. 1/2 cup soy sauce. 1/2 cup brown sugar. 1/2 cup water. 3 cloves garlic, minced. 1 tsp fresh ginger, minced. 1/4 tsp red pepper flakes. 2 tbsp cornstarch. 2 tbsp water. Green onions, thinly sliced for garnish. Cooked rice for serving.

Instructions: In a bowl, mix soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes. Place sliced flank steak in the slow cooker. Pour the sauce mixture over the steak and stir to coat evenly. Cover and cook on low for 4-5 hours or until the meat is tender. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the slow cooker, cover, and cook for an additional 30 minutes or until the sauce has thickened. Serve over cooked rice, garnished with sliced green onions.