Celina Hernandez

This summer salad is light and cool, with cherry tomatoes, cucumbers, red onion, feta cheese, and fresh greens all mixed together in a tasty balsamic vinaigrette dressing.

Ingredients: 2 cups of mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette. Salt and pepper to taste.

Instructions: Wash and rinse the mixed greens, then place them in a large salad bowl. Add the cherry tomatoes, cucumber slices, and red onion to the bowl. Sprinkle crumbled feta cheese over the salad ingredients. Drizzle balsamic vinaigrette dressing evenly over the salad. Season with salt and pepper to taste. Toss everything together gently to combine the ingredients. Serve immediately as a refreshing summer salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

This recipe for Chicken with Artichokes and Mushrooms is both tasty and good for you. It cooks tender chicken breasts with savory mushrooms and tangy artichoke hearts in a flavorful broth. Easy to make and full of flavor, it's a great choice for dinner during the week.

Ingredients: 4 boneless, skinless chicken breasts. 1 can 14 ounces artichoke hearts, drained and quartered. 8 ounces mushrooms, sliced. 2 cloves garlic, minced. 1/4 cup chicken broth. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add salt, pepper, and dried oregano to chicken breasts to make them taste better. Warm up the olive oil in a big pan over medium-high heat. Before you add the chicken breasts, make sure both sides are golden brown. This should take about 5 minutes per side. Take the chicken out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute. After you add the mushrooms, cook for about 5 minutes, or until they dry out and turn golden brown. Add the artichoke hearts cut into quarters and stir them in. Cook for two more minutes. Add the chicken broth and lemon juice, and scrape the pan's bottom to get rid of the bits of food stuck there. Cover the chicken breasts with the mushroom and artichoke mixture when you put them back in the pan. Cover the pan and let it cook on low heat for 10 to 12 minutes, or until the chicken is fully cooked and the internal temperature reaches 165F 75C. Before serving, sprinkle with fresh parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes

This recipe for homemade guacamole goes great with the BEST homemade salsa ever! It tastes great and is creamy and tangy at the same time. It will go over well at any party, whether you serve it as a dip or a topping.

Ingredients: 3 ripe avocados, peeled, pitted, and mashed. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 1 jalapeno pepper, seeded and minced. 2 tomatoes, diced. 1/4 cup chopped fresh cilantro. 1 lime, juiced. Salt and pepper to taste.

Instructions: In a large bowl, combine the mashed avocados, chopped onion, minced garlic, and minced jalapeno pepper. Add the diced tomatoes, chopped cilantro, and lime juice to the bowl. Mix everything together until well combined. Season the guacamole with salt and pepper to taste. Adjust the seasoning as needed. Serve immediately with your favorite tortilla chips or as a topping for tacos, nachos, or burritos. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Crispy Oven-Fried Pork Chops are crunchy without having to deep fry them. The buttermilk marinade and seasoned breadcrumb coating make the dish golden and full of flavor.

Ingredients: 4 bone-in pork chops. 1 cup buttermilk. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and black pepper to taste. Cooking spray.

Instructions: Preheat the oven to 400F 200C. In a shallow dish, soak pork chops in buttermilk for about 15-20 minutes. In another dish, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, dried thyme, salt, and black pepper. Dip each pork chop into the breadcrumb mixture, ensuring an even coating on both sides. Place a wire rack on a baking sheet and lightly coat with cooking spray. Arrange the breaded pork chops on the rack. Bake in the preheated oven for 25-30 minutes or until the pork chops are golden brown and cooked through, with an internal temperature of 145F 63C. Serve the crispy oven-fried pork chops hot, paired with your favorite side dishes.

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in guilt-free chocolatey goodness with these low carb paleo gluten free donuts. Perfect for a satisfying treat without compromising your dietary preferences.

Ingredients: 2/3 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup coconut flour. 1/4 cup powdered erythritol or monk fruit sweetener. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips optional. Coconut oil or cooking spray for greasing the donut pan.

Instructions: Preheat your oven to 350F 175C and grease a donut pan with coconut oil or cooking spray. In a mixing bowl, combine almond flour, cocoa powder, coconut flour, powdered sweetener, baking soda, and salt. In another bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. If desired, fold in sugar-free chocolate chips. Spoon the batter into the donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into a donut comes out clean. Remove the donuts 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. Optional: Melt a small amount of sugar-free chocolate and drizzle it over the cooled donuts for extra flavor and decoration. Enjoy your delicious low carb paleo gluten free chocolate donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

This one-pan meal of Garlic Lemon Chicken with Green Beans and Red Potatoes tastes great and is good for you. The lemon and garlic add a tangy flavor that goes well with the soft chicken breasts. The green beans and red potatoes make the dish fresh and filling. It's a quick and easy meal that you can eat any day of the week.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 lemon, juiced and zested. 1 teaspoon dried oregano. Salt and black pepper to taste. 1 pound fresh green beans, trimmed. 1 pound red potatoes, diced.

Instructions: Get the oven ready by heating it up to 400F 200C. Grapefruit juice, lemon zest, dried oregano, salt, and black pepper should all be mixed together in a small bowl. In a baking dish, put chicken breasts. Cover the chicken all over with the olive oil mixture. Put diced red potatoes and green beans around the chicken in the baking dish. Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the chicken is done and the vegetables are soft. Serve hot, and if you want, top with more lemon slices.

Prep Time: 15 minutes

Cook Time: 30 minutes

The Tipsy Housewife's Mexican Tortilla Roll Ups are a tasty snack or appetizer that everyone will love. They're great for parties and get-togethers. They are rolled up in a soft flour tortilla and filled with a tasty mix of seasoned ground beef, creamy cheese, and a bunch of fresh toppings. It's simple to make and even simpler to eat!

Ingredients: 8 large flour tortillas. 1 pound ground beef. 1 packet taco seasoning mix. 1 cup sour cream. 1 cup cream cheese, softened. 1 cup shredded cheddar cheese. 1 cup salsa. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup sliced black olives. 1/4 cup chopped fresh cilantro. 1/4 cup pickled jalapeo slices optional. Salt and pepper to taste.

Instructions: In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain any excess grease. Add the taco seasoning mix to the cooked ground beef according to package instructions. Set aside to cool. In a mixing bowl, combine sour cream, softened cream cheese, and shredded cheddar cheese. Mix until well blended. Lay out one tortilla and spread a generous portion of the cream cheese mixture evenly over it, leaving a small border around the edges. Spread a layer of the seasoned ground beef over the cream cheese mixture. Add a layer of salsa, shredded lettuce, diced tomatoes, diced red onion, sliced black olives, chopped cilantro, and pickled jalapeo slices if desired. Season with salt and pepper to taste. Carefully roll up the tortilla, starting from one end and tucking in the sides as you go, to form a tight roll. Repeat the process with the remaining tortillas and filling ingredients. Place the rolled tortillas in the refrigerator for at least 30 minutes to firm up. Once chilled, slice each roll into bite-sized pinwheels. Serve the Mexican Tortilla Roll Ups on a platter and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

These delicious pancakes with honing-mosterdsaus can be made quickly and easily in an air fryer. They smell sweet, sharp, and full of flavor. This dish is perfect for a relaxing evening meal!

Ingredients: 4 kippendijen. 2 eetlepels honing. 2 eetlepels mosterd. 1 eetlepel olijfolie. 1 theelepel paprikapoeder. Zout en peper naar smaak.

Instructions: Meng de honing, mosterd, olijfolie, paprikapoeder, zout en peper in een kom om de saus te maken. Marineer de kippendijen in de saus en laat ze minstens 30 minuten in de koelkast rusten. Verwarm de Airfryer voor op 180 graden Celsius. Plaats de gemarineerde kippendijen in de Airfryer-mand en bak ze gedurende 20-25 minuten tot ze goudbruin en gaar zijn. Draai ze halverwege de kooktijd om voor gelijkmatig koken. Serveer de kippendijen met extra saus eroverheen gegoten. Smakelijk eten!

Prep Time: 35 minutes

Cook Time: 25 minutes

Soft and fluffy vegan brown and serve rolls, perfect for any meal or occasion. These rolls are easy to make and can be prepared ahead of time.

Ingredients: 3 cups all-purpose flour. 2 1/4 tsp instant yeast. 1 cup almond milk, warmed. 1/4 cup vegan butter, melted. 2 tbsp maple syrup. 1/2 tsp salt.

Instructions: Mix the flour, yeast, and salt together in a large bowl. Spread out the dry ingredients and add the vegan butter, maple syrup, and warm almond milk. Mix until you get a dough. For five to seven minutes, knead the dough on a floured surface until it is smooth and springy. Cover the dough with a clean towel and set it in a greased bowl. Let it rise in a warm place for an hour, or until it goes double in size. Once the dough has risen, punch it down and cut it into small pieces. Make a ball out of each piece and put them on a baking sheet that has been lined with parchment paper. Place a piece of plastic wrap over the rolls and let them rise again for thirty minutes. Before you start cooking, heat the oven to 375F 190C. Put the rolls in the oven and bake them for 15 to 20 minutes, or until they turn golden brown. Take them out of the oven when they're done and let them cool a bit before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

In the slow cooker, you can make a hearty and filling breakfast casserole with layers of cheesy potatoes, breakfast sausage, gooey cheese, and fluffy eggs.

Ingredients: 1 lb frozen tater tots. 8 oz cooked breakfast sausage. 1 cup shredded cheddar cheese. 6 large eggs. 1/2 cup milk. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: In the bottom of the slow cooker, put half of the frozen tater tots. Spread out the cooked breakfast sausage crumbles on top of the tater tots layer. Put half of the cheddar cheese shreds on top of the sausage layer. Add more layers with the rest of the cheese, sausage, and tater tots. Whisk the eggs, milk, salt, and pepper together in a bowl. Spread the egg mix out evenly over the slow cooker's layers. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the eggs are set. Serve hot, with chopped green onions or salsa on top if you want.

Prep Time: 15 minutes

Cook Time: 240 minutes

Enjoy the warm tastes of fall with this pumpkin spice smoothie. It has just the right amount of pumpkin, warm spices, and sweetness.

Ingredients: 1 cup canned pumpkin puree. 1 ripe banana. 1/2 cup unsweetened almond milk. 1/2 cup Greek yogurt. 2 tablespoons maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Ice cubes.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. When you add the ice cubes, blend again until you get the consistency you want. Pour into a glass, and then add a cinnamon stick on top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Sadaharu Aoki's Tarte Caramel Sale is a rich French tart with a crisp puff pastry shell filled with homemade caramel sauce that has just the right amount of saltiness to make it taste great. Classic French pastry techniques are used to make this beautiful dessert, which is a masterpiece of simplicity and sophistication.

Ingredients: 250g puff pastry dough. 150g sugar. 100g unsalted butter. 150ml heavy cream. 1/2 tsp sea salt flakes.

Instructions: Preheat the oven to 180C 350F. Roll out the puff pastry dough and line a tart pan with it, trimming any excess dough. Prick the bottom of the dough with a fork to prevent it from puffing up during baking. Bake the pastry shell in the preheated oven for about 15-20 minutes, or until golden brown. Remove from oven and let it cool. In a saucepan, melt the sugar over medium heat until it caramelizes and turns amber in color. Once caramelized, add the butter and stir until melted and well combined. Carefully pour in the heavy cream while stirring constantly until the mixture is smooth. Remove the caramel sauce from heat and stir in the sea salt flakes. Pour the caramel sauce into the cooled tart shell, spreading it evenly. Refrigerate the tart for at least 1 hour to allow the caramel to set. Before serving, sprinkle some additional sea salt flakes on top for garnish if desired.

Prep Time: 30 minutes

Cook Time: 20 minutes

Easy Rainbow Sangria is a bright and tasty drink that's great for any event. This sangria is full of different colored fruits, so it looks good as well as tasting good. The bright flavors will wow your guests, and it's easy to make.

Ingredients: 1 bottle white wine. 1 cup pineapple juice. 1 cup orange juice. 1 cup cranberry juice. 1 cup sliced strawberries. 1 cup diced pineapple. 1 cup orange slices. 1 cup blueberries. 1 cup sliced kiwi. 1 cup club soda. Ice cubes.

Instructions: In a large pitcher, combine white wine, pineapple juice, orange juice, and cranberry juice. Add sliced strawberries, diced pineapple, orange slices, blueberries, and sliced kiwi to the pitcher. Refrigerate for at least 2 hours to allow flavors to meld. Before serving, add club soda to the pitcher and stir gently. Serve over ice cubes in glasses, ensuring each glass gets a variety of fruit. Enjoy your refreshing rainbow sangria!

Prep Time: 10 minutes

Cook Time: 0 minutes

Speculoos Gelato is a creamy and indulgent frozen treat with the rich flavor of speculoos cookies. It's perfect for any occasion, whether enjoyed on its own or as a delightful accompaniment to your favorite desserts.

Ingredients: 4 cups whole milk. 1 cup heavy cream. 1 cup granulated sugar. 6 large egg yolks. 1 teaspoon vanilla extract. 1 cup speculoos spread.

Instructions: In a saucepan, heat the milk and heavy cream over medium heat until it simmers, then remove from heat. In a separate bowl, whisk together the sugar and egg yolks until pale and fluffy. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon about 5-7 minutes. Do not let it boil. Remove from heat and stir in the vanilla extract. Transfer the mixture to a bowl and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to manufacturer's instructions. When the gelato is almost done churning, add the speculoos spread in spoonfuls, allowing it to swirl into the gelato. Transfer the gelato to a freezer-safe container and freeze for at least 4 hours to firm up before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

This Tex-Mex soup made in a slow cooker is hearty and tasty, and it's great for busy weeknights. It's a hearty meal that the whole family will enjoy, with ground beef, beans, corn, and tomatoes. After browning the beef, put everything in the slow cooker and let it cook until it's done. Add cheese, cilantro, and your other favorite toppings for a tasty Tex Mex twist!

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 14.5 oz diced tomatoes with green chilies. 1 can 10 oz enchilada sauce. 1 can 14 oz beef broth. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. Optional toppings: sour cream, sliced avocado, tortilla strips.

Instructions: Add onion and garlic to a skillet and brown the ground beef. Do this until the beef is no longer pink. Get rid of extra fat. Move the beef mixture that has been cooked to a slow cooker. You can put corn, black beans, kidney beans, enchilada sauce, beef broth, and taco seasoning in the slow cooker. This will make the food taste better. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred cheddar cheese and chop cilantro and add them before serving. Add pepper and salt to taste. You can serve it hot with extras like sour cream, sliced avocado, and tortilla strips if you want.

Prep Time: 15 minutes

Cook Time: 360 minutes

Savor the rich, creamy goodness of this chocolate tahini smoothie that is suitable for a paleo diet. For those who follow a Paleo diet and enjoy the taste of chocolate and tahini together, this is the ideal treat.

Ingredients: 1 ripe banana. 2 tablespoons tahini. 1 tablespoon cacao powder. 1/2 cup almond milk. 1/2 cup coconut milk. 1 tablespoon honey optional, for sweetness. Ice cubes optional.

Instructions: Peel and slice the ripe banana. In a blender, combine the banana slices, tahini, cacao powder, almond milk, and coconut milk. If you prefer a sweeter smoothie, add honey to taste. Add ice cubes to the blender if you want a colder and thicker consistency. Blend all the ingredients until smooth and creamy. Pour the Chocolate Tahini Smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

A healthy and low-calorie substitute for traditional rice dishes is this Paleo cauliflower rice stir-fry. This filling dish, which is rich in vegetables and flavored with ginger and coconut aminos, works well as part of a scientific weight-management diet.

Ingredients: 1 head cauliflower, grated. 2 tablespoons coconut oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, sliced. 2 carrots, julienned. 1 cup broccoli florets. 2 tablespoons coconut aminos. 1 teaspoon ginger, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Optional: cooked chicken, shrimp, or tofu for protein.

Instructions: In a large skillet set over medium heat, warm the coconut oil. Add the chopped onion and minced garlic, and saut until aromatic. When the cauliflower is soft, add the grated cauliflower to the skillet and stir-fry it for five to seven minutes. Cook the broccoli florets, sliced bell pepper, and julienned carrots for a further three to four minutes. Cook for an additional two minutes after adding the coconut aminos, minced ginger, salt, and black pepper. If you want to include protein, add cooked shrimp, chicken, or tofu to the skillet and stir until thoroughly heated. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes