Chloe Pannatier

Pour over coffee is a popular way to make coffee that produces a clean and flavorful cup. You can extract the best flavors and aromas from coffee grounds by slowly pouring hot water over them.

Instructions: Boil water in a kettle and set aside for 1 minute to cool. Fill the dripper with hot water and insert the paper filter. Remove the coffee grounds from the filter and discard the rinsing water. Pour just enough water to wet the coffee grounds, then let it bloom for 30 seconds. Pour the remaining water in a circular motion, making sure to wet all of the coffee grounds. The entire procedure should take no more than 2-3 minutes. Remove the dripper and discard the used grounds once the coffee has fully dripped. Fill your favourite mug with coffee and enjoy.

A healthier take on a classic comfort food, this chicken pot pie has been made with less fat and salt. It has tender chicken, bright vegetables, and a creamy sauce that will satisfy your hunger without adding extra calories.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup carrots, diced. 1 cup celery, diced. 1 cup onion, diced. 1 cup frozen peas. 2 cloves garlic, minced. 3 tbsp olive oil. 3 tbsp all-purpose flour. 2 cups low-sodium chicken broth. 1 cup unsweetened almond milk. 1 tsp dried thyme. Salt and pepper to taste. 1 store-bought pie crust, thawed.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add chicken and cook until no longer pink. Remove chicken from skillet and set aside. In the same skillet, add carrots, celery, onion, and garlic. Cook until vegetables are tender, about 5-7 minutes. Stir in flour and cook for 1-2 minutes. Gradually add chicken broth and almond milk, stirring constantly until mixture thickens. Add peas, cooked chicken, dried thyme, salt, and pepper. Stir until well combined. Pour chicken mixture into a 9-inch pie dish. Unroll pie crust and place it over the chicken mixture, trimming any excess dough. Cut a few slits in the crust to allow steam to escape. Bake for 30-35 minutes, or until crust is golden brown and filling is bubbling. Let cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

Chicken & Bacon Salad recipe. Packed with tender chicken, crispy bacon, and fresh vegetables, it's the perfect choice for a quick and satisfying meal.

Enjoy the ideal harmony of sweet and salty flavors in this recipe for homemade popcorn. Enjoy this delectable snack anytime you're craving something sweet or during movie nights. It's simple to prepare and incredibly satisfying to eat.

Ingredients: 1/4 cup popcorn kernels. 2 tablespoons vegetable oil. 2 tablespoons unsalted butter. 2 tablespoons granulated sugar. 1/2 teaspoon salt.

Instructions: Heat vegetable oil in a large pot over medium-high heat. Add popcorn kernels, cover with a lid, and shake the pot occasionally until popping slows down, about 3-5 minutes. Remove from heat and transfer popcorn to a large bowl. In a small saucepan, melt butter over medium heat. Stir in sugar and salt until dissolved and mixture is bubbly, about 2 minutes. Pour butter mixture over popcorn and toss until evenly coated. Spread popcorn onto a baking sheet lined with parchment paper to cool and set for about 5 minutes. Enjoy your homemade sweet and salty popcorn!

Prep Time: 5 minutes

Cook Time: 10 minutes

A flavorful and nutritious Spanish-inspired quinoa dish made effortlessly in the Instant Pot. Packed with veggies, beans, and aromatic spices, it's a quick and satisfying meal.

Ingredients: 1 cup quinoa, rinsed. 1 3/4 cups vegetable broth. 1 can 15 oz diced tomatoes, undrained. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 bell pepper, diced. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 tablespoon olive oil. Fresh cilantro for garnish.

Instructions: To heat the olive oil, press the "Saute" button on the Instant Pot. Put in the bell pepper, onions, and garlic. Fry until the meat is soft. Add the smoked paprika, cumin, and chili powder and mix them in. Just a minute or two. Add the vegetable broth and scrape the pot's bottom to get rid of any food that is stuck. Spice it up with salt and pepper, black beans, corn, and tomato slices. Mix well. Seal the valve and close the lid of the Instant Pot. Cook on high pressure for one minute. After you're done, let the pressure drop naturally for 5 minutes and then release the rest of the pressure by hand. Open the lid and use a fork to fluff up the quinoa mix. Serve hot with fresh cilantro on top. Have fun with your Instant Pot Spanish Quinoa!

Prep Time: 15 minutes

Cook Time: 1 minutes

Pair lean, tasty, and juicy turkey burgers with fresh bruschetta. For a lighter option, serve "naked" without a bun.

Have these soft, sweet, gluten-free, dairy-free cinnamon rolls. They are just plain delicious. These rolls are made with healthy ingredients and have a creamy dairy-free glaze on top. They are great for breakfast or dessert.

Ingredients: 2 cups gluten-free all-purpose flour. 1/4 cup almond flour. 1/4 cup tapioca starch. 1 packet instant yeast. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup dairy-free milk such as almond or coconut. 1/4 cup dairy-free butter, melted. 1 teaspoon vanilla extract. 1/4 cup unsweetened applesauce. 1 tablespoon ground cinnamon. 1/4 cup brown sugar. 1/4 cup dairy-free cream cheese, softened. 1/2 cup powdered sugar. 1-2 tablespoons dairy-free milk. 1/2 teaspoon vanilla extract.

Instructions: In a large mixing bowl, combine gluten-free all-purpose flour, almond flour, tapioca starch, instant yeast, granulated sugar, and salt. Add dairy-free milk, melted dairy-free butter, vanilla extract, and applesauce to the dry ingredients. Mix until a dough forms. Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size. Preheat the oven to 350F 175C and grease a baking dish. Roll out the dough into a rectangle about 1/4 inch thick. In a small bowl, mix together ground cinnamon and brown sugar. Spread dairy-free cream cheese over the dough, then sprinkle cinnamon sugar mixture evenly on top. Starting from one long edge, tightly roll up the dough into a log. Cut into 1-inch slices and place them in the prepared baking dish. Bake for 25-30 minutes, or until golden brown. In a small bowl, whisk together powdered sugar, dairy-free milk, and vanilla extract to make the glaze. Drizzle the glaze over warm cinnamon rolls before serving.

Prep Time: 30 minutes

Cook Time: 30 minutes

Classic hummus recipe, a creamy and flavorful dip that's perfect for snacking.

Indulge your chocolate cravings with these moist, fluffy cupcakes topped with decadent dark chocolate icing.

Fall-off-the-bone tender smoked pork spare ribs seasoned with savory dry rub, coated in sweet and tangy BBQ sauce.

A delightful blend of creamy ice cream with the sweetness of ripe peaches and the crunch of crumbled plain jane cookies.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 2 ripe peaches, peeled and diced. 1/2 cup crumbled plain jane cookies or graham crackers.

Instructions: Heavy cream, milk, sugar, salt, and vanilla extract should all be mixed together in a bowl. Use a whisk to break up the sugar. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Add the peaches and cookies that have been broken up during the last 5 minutes of churning. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Crispy goodness of golden brown pork parmigiana with this homemade recipe that's sure to satisfy your comfort food cravings.

This homemade strawberry chia jam is a tasty and nutritious way to enjoy fresh strawberries. Chia seeds add omega-3 fatty acids and fiber, while honey and lemon juice add a touch of sweetness and tartness.

Instructions: Combine the strawberries, chia seeds, honey, and lemon juice in a small saucepan. Cook, stirring occasionally, over medium heat until the mixture comes to a boil. Reduce the heat to low and continue to cook, stirring occasionally, for 15 minutes, or until the mixture thickens and the strawberries have broken down. Remove the pan from the heat and set aside to cool. Allow the jam to cool to room temperature in a jar or other container. Cover the container and place the jam in the refrigerator for at least 2 hours, or until chilled and set. Use the strawberry chia jam as a spread on toast, muffins, or scones, or as a topping for yogurt or ice cream.

Crispy vegan zucchini fritters are a flavorful, nutritious snack or quick meal made with simple ingredients.

This hot chilli peppers and olive oil sauce is ideal for adding heat and flavor to any dish. It's great as a dipping sauce or to drizzle over your favourite foods.

Instructions: Warm the olive oil in a saucepan over medium heat. Cook for 5-10 minutes, stirring occasionally, with the chilli peppers, garlic, and salt. Remove from the heat and set aside to cool to room temperature. Blend the mixture in a blender until it is smooth. Refrigerate in an airtight container for up to one month.

Celebrate the holiday season with these Candy Coated Christmas Corn Puffs, featuring a delightful mix of popcorn, garden seeds, and a sweet honey coating. Perfect for sharing and spreading the joy!

Ingredients: 10 cups popcorn, popped. 1 cup garden seeds sunflower, pumpkin, etc.. 1 cup honey. 1 cup granulated sugar. 1/2 cup unsalted butter. 1/2 teaspoon salt. 1/2 teaspoon vanilla extract. 1/4 teaspoon baking soda. Assorted Christmas-themed sprinkles.

Instructions: Set an oven temperature of 250F 120C and place parchment paper on a large baking sheet. Combine garden seeds and popped popcorn in a sizable mixing bowl. Put aside. Heat a saucepan with butter, honey, sugar, and salt over medium heat. Stir the mixture constantly until it comes to a boil. After it boils, let it cook for four to five minutes, stirring occasionally, until it turns golden brown. Take off the heat. Add baking soda and vanilla extract and stir. Be careful, the mixture will bubble. Over the popcorn and garden seeds, drizzle the heated caramel. To ensure even coating, thoroughly mix. Forming an even layer, spread the coated mixture onto the baking sheet that has been prepared. For an even coating, bake in the preheated oven for 45 to 60 minutes, stirring every 15 minutes. Take out of the oven and immediately cover the warm corn puffs with festive sprinkles. To bind, lightly press. Before dividing the Candy Coated Christmas Corn Puffs into clusters, let them cool completely. Savor the festive treat after storing in an airtight container!

Prep Time: 15 minutes

Cook Time: 60 minutes