Caroline

A flavorful Cajun-inspired rice and sausage dish cooked to perfection in the Instant Pot. This quick and hearty meal is perfect for busy days when you crave a taste of Louisiana cuisine.

Ingredients: 1 lb smoked sausage, sliced. 1 onion, finely chopped. 1 bell pepper, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 1/2 cups long-grain white rice. 1 can 14 oz diced tomatoes, undrained. 1 1/2 cups chicken broth. 1 teaspoon Cajun seasoning. 1/2 teaspoon thyme. 1/2 teaspoon oregano. Salt and pepper to taste. 2 green onions, sliced for garnish.

Instructions: Put the Instant Pot in saut mode and brown the sausage slices for three to four minutes. Chop up the garlic, onion, bell pepper, and celery and add them. Add three more minutes of sauting. Mix in the chicken broth, thyme, oregano, salt, pepper, diced tomatoes with juice, and rice. Combine well. Put the lid on top of the Instant Pot and make sure it's sealed. Then, cook on high pressure for 5 minutes. Let the pressure drop naturally for 5 minutes, and then quickly let go of any extra pressure. Open the lid slowly, use a fork to fluff up the rice, and let it sit for a few minutes to soak up any extra water. Put the sausage and Cajun rice in bowls and top with sliced green onions. Have fun with your quick and filling Instant Pot meal!

Prep Time: 15 minutes

Cook Time: 5 minutes

These sweet Candy Heart Marshmallow Pops are the ideal treat for Valentine's Day. They are simple to make, and you can personalize them for your loved ones by adding vibrant decorations and heartfelt notes.

Ingredients: 12 large marshmallows. 12 lollipop sticks. 1 cup white candy melts or white chocolate chips. Valentine's Day themed sprinkles. Conversation heart candies. Food coloring red or pink. Edible markers red and pink. Cooking oil for thinning candy melts, if needed.

Instructions: Insert a lollipop stick into each marshmallow, making sure it goes halfway through. In a microwave-safe bowl, melt the white candy melts or white chocolate chips according to the package instructions. If the melted candy is too thick, add a small amount of cooking oil and stir until it reaches a smooth consistency. Dip each marshmallow into the melted candy, covering it completely. Allow any excess to drip back into the bowl. While the candy coating is still wet, decorate the marshmallows with Valentine's Day themed sprinkles, conversation heart candies, and drawings using edible markers. You can write messages or draw hearts. Place the decorated marshmallow pops on a parchment paper-lined tray or plate to set. You can place them in the refrigerator for faster setting. Once the candy coating has hardened, your Candy Heart Marshmallow Pops are ready to be enjoyed!

Prep Time: 15 minutes

Cook Time: 5 minutes

This Tom Ka Gai, also known as Thai Chicken Coconut Soup, is a flavorful and comforting soup that's perfect for a keto, gluten-free, and Whole30-compliant diet. Made with chicken broth, coconut milk, tender chicken slices, mushrooms, and aromatic herbs and spices like lemongrass, kaffir lime leaves, and galangal or ginger, this soup is bursting with authentic Thai flavors. It's easy to make and can be served as a satisfying meal on its own or as a starter to your favorite Thai-inspired dishes.

Ingredients: 4 cups chicken broth. 2 cups coconut milk. 2 chicken breasts, thinly sliced. 1 cup mushrooms, sliced. 2 stalks lemongrass, smashed. 4 kaffir lime leaves. 2 inches galangal or ginger, sliced. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon coconut aminos. 1 tablespoon erythritol or preferred low-carb sweetener. 1 teaspoon chili flakes adjust to taste. Fresh cilantro, for garnish. Fresh lime wedges, for serving.

Instructions: In a large pot, bring the chicken broth to a boil. Add the lemongrass, kaffir lime leaves, and galangal or ginger to the pot. Reduce the heat to medium-low and simmer for 10 minutes to infuse the broth with flavors. Add the coconut milk, sliced chicken breasts, mushrooms, fish sauce, lime juice, coconut aminos, erythritol, and chili flakes to the pot. Simmer for another 10-15 minutes, until the chicken is cooked through and the flavors have melded together. Remove the lemongrass, kaffir lime leaves, and galangal slices from the soup. Serve hot, garnished with fresh cilantro and lime wedges. Enjoy this delicious low-carb, gluten-free, and Whole30-compliant Thai Chicken Coconut Soup!

Prep Time: 10 minutes

Cook Time: 25 minutes

Fresh greens, ripe avocado, sweet berries, and a tangy, creamy dressing make up this Berry Avocado Salad with Creamy Raspberry Poppyseed Dressing. It's full of flavors and textures that will please your taste buds and works well as a side dish or a light meal on its own.

Ingredients: 2 cups mixed greens. 1 cup fresh berries strawberries, blueberries, raspberries. 1 ripe avocado, sliced. 1/4 cup chopped red onion. 1/4 cup crumbled feta cheese. 1/4 cup chopped pecans. For the Dressing:. 1/4 cup fresh raspberries. 2 tablespoons Greek yogurt. 1 tablespoon honey. 1 tablespoon olive oil. 1 teaspoon poppy seeds. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, fresh berries, sliced avocado, chopped red onion, crumbled feta cheese, and chopped pecans. In a blender or food processor, blend together the fresh raspberries, Greek yogurt, honey, olive oil, poppy seeds, salt, and pepper until smooth and creamy. Drizzle the creamy raspberry poppyseed dressing over the salad. Gently toss the salad to coat everything in the dressing. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A delightful and tangy citrus smoothie with a hint of vanilla, perfect for a quick breakfast or a refreshing snack.

Ingredients: 2 oranges, peeled and segmented. 1/2 cup milk. 1/2 cup orange juice. 1/4 cup sugar. 1/2 cup ice cubes. 1 tsp vanilla extract.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. Pour into glasses and serve right away. Have a nice, cool Orange Julius Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

A tasty and healthful take on a traditional burger is this sweet potato and bacon turkey burger. The bacon adds a smoky and savory element, and the sweet potato gives the turkey patty a natural sweetness and moisture. Ideal for a flavorful and filling dinner.

Ingredients: 1 lb ground turkey. 1/2 cup cooked and mashed sweet potato. 4 slices bacon, cooked and crumbled. 1/4 cup breadcrumbs. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup shredded cheddar cheese. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and condiments for serving.

Instructions: Ground turkey, mashed sweet potato, crumbled bacon, breadcrumbs, diced onion, diced bell pepper, shredded cheddar cheese, smoked paprika, garlic powder, and salt and pepper should all be combined in a big mixing bowl. Stir everything until thoroughly mixed. Separate the mixture into four equal parts and form each into a burger pattin. Grease your stovetop griddle or grill and preheat it to medium-high heat. The turkey burger patties should be cooked through and have nice grill marks after placing them on the grill or griddle and cooking them for about 45 minutes on each side. If desired, top each patty with a slice of cheese during the final minute of cooking. Under the grill, toast the burger buns for about a minute, until they start to turn golden brown. Place the tomato and lettuce on the bottom bun, then add the turkey pattywith or without melted cheeseand your preferred condiments. Place the remaining bun on top, and proceed to serve it hot. Savor your mouthwatering turkey burger with sweet potatoes and bacon!

Prep Time: 20 minutes

Cook Time: 10 minutes

Stir Fried Chinese Vegetables is a quick and healthy dish that showcases the vibrant flavors of fresh Chinese vegetables. It's a versatile recipe that can be customized with your favorite vegetables and served as a side or a main dish.

Ingredients: 2 cups mixed Chinese vegetables such as bok choy, broccoli, snap peas, and bell peppers. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon sugar. Salt and pepper to taste.

Instructions: Prepare the Chinese vegetables by washing them. If necessary, chop them into bite-sized pieces. In a wok or big skillet, heat the vegetable oil over high heat. Stir-fry the ginger and garlic until fragrant, about 30 seconds, after adding them to the heated oil. To the wok, add the mixed Chinese vegetables. Stir-fry for 34 minutes, or until they begin to soften but maintain their crispness. Combine the sugar, sesame oil, oyster sauce, and soy sauce in a small bowl. Over the stir-fried veggies, pour the sauce mixture and toss to combine. Stir-fry the vegetables for a further two to three minutes, or until they are thoroughly heated and covered in sauce. To taste, add salt and pepper for seasoning. Since soy sauce and oyster sauce are already salty, use salt sparingly. Remove the vegetables from the heat as soon as they are cooked to your preferred doneness. Serve your hot Stir-fried Chinese Vegetables as an appetizer or as a main course over steamed rice.

Prep Time: 15 minutes

Cook Time: 10 minutes

This is a comforting mac 'n cheese that is cooked slowly in a crock pot. It is rich and creamy.

Ingredients: 1 lb elbow macaroni. 4 cups shredded cheddar cheese. 2 cups milk. 1 can 12 oz evaporated milk. 1/2 cup butter, melted. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper.

Instructions: Follow the directions on the box to cook the macaroni. Then, drain it and set it aside. Melt the butter and mix it with the flour in a bowl until the mixture is smooth. This makes a roux. Put half of the cooked macaroni and half of the cheese in the slow cooker. Add more layers with the rest of the macaroni and cheese. Make a roux and pour it over the mac and cheese in the slow cooker. Add the milk, evaporated milk, salt, and pepper to a different bowl and mix them together. Then, pour the milk mixture over the macaroni mixture in the slow cooker. Slow-cook on low for two to three hours, until cheese melts and sauce gets thick. Before serving, stir it up well. Have fun!

Prep Time: 15 minutes

Cook Time: 180 minutes

These Colorful Neapolitan Cupcakes are a fun and vibrant twist on the classic Neapolitan ice cream. With layers of chocolate, strawberry, and vanilla flavors, they are perfect for birthdays and special occasions. The colorful presentation makes them a hit with both kids and adults.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 2 tbsp unsweetened cocoa powder. 1-2 drops red food coloring. 1-2 drops yellow food coloring. 1-2 drops green food coloring. 1-2 drops blue food coloring.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly into three separate bowls. In the first bowl, add the cocoa powder and mix until well combined to create the chocolate batter. In the second bowl, add a few drops of red food coloring and mix until you achieve the desired shade of pink. In the third bowl, repeat the process with yellow, green, and blue food coloring to create three distinct colors. Using a spoon or ice cream scoop, fill each cupcake liner with a layer of each colored batter, one on top of the other, creating a colorful pattern. 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 pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost the cupcakes with your favorite frosting and decorate as desired. Enjoy your colorful Neapolitan cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

A hearty and flavorful oxtail recipe that makes tender meat smothered in a rich, savory sauce. It's cooked to perfection in a pressure cooker.

Ingredients: 3 lbs oxtails. 1 cup all-purpose flour. 2 tbsp vegetable oil. 1 large onion, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 cup beef broth. 1 cup red wine. 1 can 14 oz crushed tomatoes. 2 bay leaves. 1 tsp dried thyme. 1 tsp paprika. Salt and pepper to taste.

Instructions: Cover oxtails with flour and shake off extra. Make the vegetable oil hot in the pressure cooker while it is on saut mode. Brown the oxtails on all sides, then take them out and set them aside. Add the onion, celery, and garlic and cook them until they soften. Crush the tomatoes and add them to the pot. Then add the bay leaves, thyme, paprika, salt, and pepper. After a good stir, put the oxtails back in the pressure cooker. Put the lid back on and set the timer for 35 minutes. Let the pressure drop naturally for 10 minutes, and then release any pressure that is still there by hand. Take the oxtails out of the sauce and strain it. Serve the oxtails with the tasty sauce all over them. Have fun eating your tasty Smothered Oxtails!

Prep Time: 20 minutes

Cook Time: 35 minutes

This cheesy tomato galette recipe is easy and only needs three things to make it taste great. As an appetizer or light meal, it's great.

Ingredients: 1 sheet frozen puff pastry, thawed. 1 cup shredded mozzarella cheese. 2-3 ripe tomatoes, thinly sliced.

Instructions: Get the oven ready by heating it up to 400F 200C. On a baking sheet, roll out puff pastry into a circle. Leave a border around the edge of the pastry and sprinkle shredded mozzarella cheese all over it. Put tomato slices on top of the cheese. Fold the pastry's edges over the tomatoes, making pleats if you need to. Put it in the oven for 25 to 30 minutes, or until the crust is golden brown and the tomatoes get soft. Let it cool down a bit before you serve.

Prep Time: 10 minutes

Cook Time: 25 minutes

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Indulge in the sweet and nutty goodness of Snickers Macarons. These delicate French macarons are filled with a caramel buttercream, chopped peanuts, and chocolate chips to mimic the flavors of your favorite candy bar.

Ingredients: 150g almond flour. 150g powdered sugar. 55g egg whites aged for 24 hours. 150g granulated sugar. 40g water. 30g egg whites. 150g unsalted butter, softened. 75g powdered sugar. 75g caramel sauce. 75g chopped peanuts. 75g chocolate chips. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Prepare a baking sheet with parchment paper or a silicone baking mat. In a food processor, combine almond flour and 150g powdered sugar. Pulse until well combined and set aside. In a saucepan, combine granulated sugar and water. Cook over medium heat until it reaches 118C 244F. While the sugar syrup is cooking, start whipping 55g of egg whites in a clean, dry bowl until soft peaks form. Once the sugar syrup reaches 118C 244F, carefully pour it over the whipped egg whites in a slow, steady stream while continuing to whip at medium speed. Whip until the meringue reaches room temperature. In a separate bowl, mix 30g of egg whites, vanilla extract, and salt until combined. Fold the almond flour mixture into the meringue until the batter becomes smooth and shiny. Add the egg white mixture and gently fold until well combined and the batter has a lava-like consistency. Transfer the batter into a piping bag with a round tip and pipe small macaron shells onto the prepared baking sheet. Let them rest for about 30 minutes to form a skin. Preheat your oven to 150C 300F during this resting time. Bake the macarons for 12-15 minutes until they develop feet and are set. Let them cool completely on the baking sheet. In a mixing bowl, beat the softened butter until creamy. Gradually add 75g powdered sugar, caramel sauce, and continue to beat until well combined. Spread a small amount of caramel buttercream on the flat side of one macaron shell. Sprinkle chopped peanuts and chocolate chips on top, and then sandwich with another shell. Repeat this process for all the macarons. Store Snickers Macarons in an airtight container in the refrigerator for a few hours before serving to allow flavors to meld together. Enjoy your homemade Snickers Macarons!

Prep Time: 45 minutes

Cook Time: 15 minutes

These Banana Spice Waffles are a delightful breakfast treat with a hint of warm spices and the natural sweetness of ripe bananas. Perfect for a cozy morning meal!

Ingredients: 2 ripe bananas, mashed. 1 1/2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 2 large eggs. 1/4 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 1/4 cups milk. 1 tsp vanilla extract.

Instructions: Put the mashed bananas, eggs, melted butter, milk, and vanilla extract in a large bowl. Mix the sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. Watch out not to mix too much; it's okay to have some lumps. Pre-heat your waffle iron and use butter or non-stick cooking spray to lightly coat it. Pour the waffle batter onto a waffle iron that has already been heated. Follow the directions on the waffle iron until the waffles are golden brown and crisp. You can top the hot Banana Spice Waffles with whipped cream, sliced bananas, or maple syrup, if you like. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Soft and chewy granola bars that are perfect for a quick and healthy snack. These no-bake oatmeal raisin granola bars are vegan, gluten-free, and packed with wholesome ingredients.

Ingredients: 2 cups rolled oats. 1 cup raisins. 1/2 cup almond butter. 1/3 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: In a large mixing bowl, combine rolled oats and raisins. In a separate microwave-safe bowl, heat almond butter, honey or maple syrup, and coconut oil until melted about 1 minute. Stir in vanilla extract, ground cinnamon, and salt. Pour the melted mixture over the oats and raisins. Stir until well combined. Press the mixture firmly into a lined 9x9 inch baking pan. Chill in the refrigerator for at least 2 hours, or until firm. Once firm, cut into bars. Store in an airtight container in the refrigerator for up to a week.

Prep Time: 10 minutes

Cook Time: 0 minutes

Instead of deep-frying, these chicken tenders are air-fried until they are crispy. The inside is soft, and the outside is just the right amount of crispy.

Ingredients: 1 lb chicken tenders. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/2 tsp salt. 1/2 tsp pepper. 1/2 tsp paprika. 1/4 cup flour. 2 large eggs.

Instructions: Get the air fryer ready by heating it up to 400F 200C. Put breadcrumbs, Parmesan cheese, salt, pepper, and paprika in a shallow bowl and mix them together. Cover each chicken tender with bread crumbs, then coat it with flour, then beaten eggs. Lay the tenders out in a single layer in the air fryer basket. Flip the food over every 10 to 12 minutes until it is golden brown and crispy. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 12 minutes

Enjoy the perfect combination of fluffy pancakes with the sweet indulgence of Nutella and the tartness of fresh raspberries. These Raspberry Nutella Pancakes are a delightful breakfast treat!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1/2 cup fresh raspberries. Nutella for topping. Maple syrup for drizzling.

Instructions: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay. Gently fold in the fresh raspberries into the pancake batter. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve the pancakes hot, topped with a generous dollop of Nutella, fresh raspberries, and a drizzle of maple syrup.

Prep Time: 10 minutes

Cook Time: 15 minutes

A delightful dessert that combines the earthy sweetness of sweet potatoes with the warm spices of gingersnap cookies, all topped with a fluffy homemade marshmallow fluff. It's the perfect treat for fall or holiday gatherings.

Ingredients: 2 cups sweet potatoes, peeled and diced. 1/4 cup brown sugar. 1/4 cup gingersnap cookies, crushed. 1/4 cup heavy cream. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon vanilla extract. 1/8 teaspoon salt. For Homemade Marshmallow Fluff:. 2 large egg whites. 1/2 cup granulated sugar. 1/4 cup light corn syrup. 1/8 teaspoon cream of tartar. 1/2 teaspoon vanilla extract.

Instructions: In a large pot of water, boil the sweet potatoes for 15 to 20 minutes, or until fork-tender. After draining, allow the sweet potatoes to cool slightly. Process the sweet potatoes, vanilla extract, crushed gingersnap cookies, brown sugar, heavy cream, ground nutmeg, ground cinnamon, ground ginger, and salt in a food processor until smooth and creamy. Prepare the homemade marshmallow fluff in a different bowl: Whisk together the egg whites, light corn syrup, granulated sugar, and cream of tartar in a heatproof bowl. Set the bowl over a saucepan of simmering water and whisk constantly until the mixture turns glossy and fluffy and the sugar dissolves. It should take five to seven minutes. After turning off the heat, mix in the vanilla extract with the marshmallow fluff. Spoon the sweet potato mousse into bowls or glasses for serving. Place a heaping dollop of homemade marshmallow fluff on top of each serving. To get a toasty finish, use a kitchen torch to lightly brown the marshmallow fluff or briefly broil them. Enjoy the delicious Gingersnap Sweet Potato Mousse served with homemade marshmallow fluff right away!

Prep Time: 30 minutes

Cook Time: 20 minutes