Chubby Lemon Science

A refreshing twist on the classic Pimm's Cup, this cocktail features the summery flavors of basil and plum, perfectly complemented by the spicy kick of ginger beer.

Ingredients: 2 oz Pimm's No. 1. 1 oz plum syrup. 0.75 oz fresh lemon juice. 3-4 fresh basil leaves. Ginger beer, to top. Plum slices and basil sprig, for garnish.

Instructions: Mix basil leaves, plum syrup, and lemon juice in a shaker. Fill up with ice and add Pimm's No. 1. Make sure to shake it well, then strain it into an ice-filled glass. Add some ginger beer on top. Put a basil sprig and some plum slices on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Vietnamese crepes called banh cuon are thin and tasty. They are filled with a tasty mix of ground pork, shrimp, and mushrooms. This recipe is a treasured family tradition that has been passed down from generation to generation. Making it with your beloved grandmother makes it even more special.

Ingredients: 1 cup rice flour. 1/4 cup tapioca flour. 1/2 cup water. 1 cup ground pork. 1/2 cup shrimp, chopped. 2 cloves garlic, minced. 2 tablespoons fish sauce. 1 tablespoon vegetable oil. 1/2 cup mushrooms, finely diced. 1/4 cup green onions, chopped. 1/4 cup cilantro, chopped. 1/4 cup bean sprouts. Soy sauce for dipping.

Instructions: In a bowl, mix rice flour, tapioca flour, and water to make a thin batter. Heat a non-stick skillet over medium heat and brush it with a little oil. Pour a thin layer of the batter into the skillet, swirling it to coat the bottom evenly. Cook for a minute or until it sets, then remove the delicate crepe and set aside. In a pan, saut garlic and ground pork until browned. Add shrimp and cook until they turn pink. Stir in fish sauce and mushrooms, cooking until mushrooms soften. Remove from heat. Place a spoonful of the pork-shrimp mixture onto each crepe, sprinkle with green onions and cilantro. Roll up the crepe and serve hot, garnished with bean sprouts. Repeat for all crepes. Serve Banh Cuon with soy sauce for dipping. Enjoy this delicious Vietnamese crepe with your grandma!

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy the tasty mix of honey, salted chocolate caramel, creamy peanut butter, ripe bananas, and honey between slices of a delicious sourdough knot.

Ingredients: 1 Salted Chocolate Caramel Knot from Artisan Sourdough Made Simple. 2 tablespoons creamy peanut butter. 1 banana, sliced. 1 tablespoon honey. 1 tablespoon chopped peanuts.

Instructions: Slice the Salted Chocolate Caramel Knot horizontally. Spread peanut butter evenly on both cut sides of the knot. Layer sliced banana on one side of the knot. Drizzle honey over the banana slices. Sprinkle chopped peanuts over the honey-drizzled banana. Place the other half of the knot on top to form a sandwich. Enjoy immediately!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Slow Cooker Smoky Irish Lamb Stew is a hearty and comforting dish perfect for chilly days. The combination of tender lamb, potatoes, carrots, and smoky flavors creates a delicious meal that's easy to prepare and sure to please.

Ingredients: 2 lbs lamb shoulder, trimmed and cubed. 3 large potatoes, peeled and diced. 3 carrots, peeled and sliced. 1 onion, diced. 3 cloves garlic, minced. 2 cups beef broth. 1 cup Guinness beer. 2 tablespoons tomato paste. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons all-purpose flour.

Instructions: In a skillet, heat olive oil over medium-high heat. Season lamb with salt, pepper, and coat with flour. Brown lamb in the skillet for about 4-5 minutes, then transfer to the slow cooker. Add onions and garlic to the skillet, cook until softened, then transfer to the slow cooker. Add potatoes and carrots to the slow cooker. In a bowl, mix beef broth, Guinness beer, tomato paste, smoked paprika, and thyme. Pour the mixture into the slow cooker. Cover and cook on low for 7-8 hours or until lamb is tender. Season with additional salt and pepper if needed before serving.

Prep Time: 20 minutes

Cook Time: 480 minutes

In this recipe for homemade ice cream, sweet apricots, fragrant rosemary, and smooth mascarpone cheese all go well together. It has just the right amount of each flavor for a cool treat on a hot day.

Ingredients: 2 cups apricots, pitted and chopped. 1 tablespoon fresh rosemary, finely chopped. 1 cup mascarpone cheese. 1 cup heavy cream. 1/2 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Put chopped apricots, rosemary, and sugar in a saucepan. For about 10 minutes, stir the mixture every now and then over medium heat until the apricots are soft and the sugar is gone. Take it off the heat and let it cool down a bit. You can use a blender to blend the apricot mixture until it is smooth. Mascarpone cheese, heavy cream, vanilla extract, and apricot puree should all be mixed together in a bowl. Mix everything together well. After putting the mixture into an ice cream maker, follow the maker's directions for churning it until it becomes creamy. Move the ice cream to a container and freeze it for at least 4 hours, or until it's firm. Get some apricot rosemary mascarpone ice cream out for everyone to enjoy.

Prep Time: 20 minutes

Cook Time: 10 minutes

A tasty and healthy dish made with roasted butternut squash filled with a tasty quinoa mixture, dried cranberries, and crunchy pistachios. Great for a holiday meal or as a healthy, comforting dinner option.

Ingredients: 1 medium-sized butternut squash. 1 cup quinoa. 2 cups vegetable broth. 1/2 cup dried cranberries. 1/2 cup shelled pistachios. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat your oven to 375F 190C. Cut the butternut squash in half lengthwise and remove the seeds and membranes. Place the squash halves on a baking sheet, cut side up. Drizzle 1 tablespoon of olive oil over the squash halves, season with salt and pepper, and roast in the preheated oven for 45-50 minutes or until the squash is tender and easily pierced with a fork. While the squash is roasting, rinse the quinoa under cold water and drain. In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and saut for 3-4 minutes or until softened. Add the minced garlic, dried thyme, and dried rosemary to the saucepan. Saut for an additional minute until fragrant. Stir in the rinsed quinoa and saut for another 2 minutes to toast the quinoa slightly. Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff the cooked quinoa with a fork and stir in the dried cranberries and shelled pistachios. Season with salt and pepper to taste. Once the butternut squash is done roasting, remove it from the oven and let it cool slightly. Fill the roasted squash halves with the quinoa stuffing mixture. Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes to heat the stuffing through. Garnish with fresh parsley, if desired, and serve hot. Enjoy your Quinoa Stuffed Butternut Squash with Cranberries and Pistachios!

Prep Time: 20 minutes

Cook Time: 70 minutes

These Cranberry Orange Pancake Muffins are a delightful twist on traditional pancakes. They are perfect for breakfast or as a tasty snack. The combination of sweet cranberries and zesty orange makes them a flavorful treat.

Ingredients: 1 cup all-purpose flour. 1/4 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup orange juice. 2 tbsp melted butter. 1 large egg. 1/2 cup dried cranberries. Zest of 1 orange.

Instructions: Warm your oven up to 375F 190C and grease or line a muffin tin with paper liners. Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the orange juice, melted butter, buttermilk, and egg to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The orange zest and dried cranberries should be carefully mixed in. The pancake batter should be about two thirds of the way up each muffin cup. The muffins 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. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Get your Cranberry Orange Pancake Muffins while they are still warm or let them cool down. Have fun!

Prep Time: 15 minutes

Cook Time: 18 minutes

A quick and flavorful Arroz con Pollo made effortlessly in a pressure cooker. Perfect for a busy weeknight dinner!

Ingredients: 2 lbs chicken thighs, bone-in and skin-on. 2 cups white rice, rinsed. 1 onion, finely chopped. 1 bell pepper, diced. 2 tomatoes, chopped. 4 cloves garlic, minced. 1 cup frozen peas. 1 cup chicken broth. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon saffron threads. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Season chicken thighs with salt, pepper, cumin, and paprika. Set pressure cooker to saut mode, add olive oil, and brown chicken on both sides. Remove and set aside. Saut onions, bell pepper, and garlic until softened. Stir in rice, tomatoes, saffron, and chicken broth. Place browned chicken on top. Close the lid and set pressure cooker to high pressure for 8 minutes. Quick release pressure, stir in frozen peas, and let sit for 5 minutes with the lid on. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

Elevate your breakfast with this delicious and nutritious Mocha Latte Breakfast Quinoa. Packed with the goodness of quinoa, cocoa, and coffee, it's a delightful way to start your day with a boost of energy and flavor.

Ingredients: 1 cup quinoa. 2 cups milk dairy or plant-based. 2 tablespoons cocoa powder. 2 tablespoons instant coffee granules. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/4 cup chopped nuts e.g., almonds or walnuts. 1/4 cup dark chocolate chips. Fresh berries for garnish.

Instructions: Rinse the quinoa under cold water. In a saucepan, combine quinoa, milk, cocoa powder, instant coffee, maple syrup, and vanilla extract. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Stir in chopped nuts and dark chocolate chips. Divide into serving bowls and garnish with fresh berries. Drizzle with additional maple syrup if desired. Serve warm and enjoy your Mocha Latte Breakfast Quinoa!

Prep Time: 10 minutes

Cook Time: 20 minutes

Heat up happy hour with this spicy twist on a classic margarita. The jalapeno-infused tequila adds a kick that's sure to impress your guests.

Ingredients: 2 oz jalapeno-infused tequila. 1 oz triple sec. 1 oz fresh lime juice. 1/2 oz agave syrup. Sliced jalapeno for garnish. Salt for rimming the glass.

Instructions: Put salt around the edge of a glass. Put ice in a shaker and add tequila with jalapeos, triple sec, lime juice, and agave syrup. Shake it well, then strain it into an ice-filled glass that you've already set up. On top, put a slice of jalapeo.

Prep Time: 5 minutes

Cook Time: 0 minutes

A wholesome and flavorful quinoa pilaf with a mix of colorful vegetables, cooked to perfection in the Instant Pot.

Ingredients: 1 cup quinoa, rinsed. 1 1/2 cups vegetable broth. 1 cup mixed vegetables carrots, peas, bell peppers. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon cumin powder. 1/2 teaspoon turmeric powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: On the Instant Pot, press "Saute" and heat the olive oil. Put in the chopped garlic and onion, and cook until golden brown. Add the mixed vegetables, cumin powder, and turmeric powder, and mix them in. Do this for two minutes. Add the quinoa and cook for another one to two minutes. Add the vegetable broth and season with salt and pepper. Make sure the food is well mixed. Turn the Instant Pot on "Manual" and close the lid. Set the timer for one minute of high pressure. Let the pressure naturally drop for 5 minutes after the cooking is done, then quickly drop any remaining pressure. Use a fork to fluff up the quinoa. Add fresh cilantro on top and serve hot. Have a tasty and healthy Quinoa and Vegetable Pilaf!

Prep Time: 10 minutes

Cook Time: 15 minutes

Vegan pumpkin scones that are filled with warm spices and glazed with a sweet syrup. Great for a cozy breakfast or a snack in the afternoon.

Ingredients: 2 cups all-purpose flour. 1/3 cup brown sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup vegan butter, cold and cubed. 1/2 cup canned pumpkin puree. 1/4 cup coconut milk. 1 teaspoon vanilla extract. 1/3 cup chopped walnuts optional. For glaze: 1 cup powdered sugar, 2-3 tablespoons coconut milk, 1/2 teaspoon vanilla extract.

Instructions: Get the oven ready by heating it up to 400F 200C. Put flour, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl and mix them all together. Using a pastry cutter or fork, cut in the vegan butter until the mixture looks like big crumbs. Mix pumpkin puree, coconut milk, and vanilla extract in a different bowl using a whisk. Mix the wet and dry ingredients together until they are just mixed. If you want to, fold in chopped walnuts. Place the dough on a floured surface and work it together slowly until it comes together. Make a circle out of the dough that is about an inch thick. Cut it into 8 wedges. Put the wedges on a baking sheet that has parchment paper on it. Once you put a toothpick in the middle of one of the scones and pull it out clean, the scones are done. Set the scones on a wire rack to cool down. Powdered sugar, coconut milk, and vanilla extract should be mixed together until the glaze is smooth. Pour the glaze over the scones that have been cooled. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

A refreshing and colorful pasta salad featuring the delightful combination of tender broccoli, juicy blueberries, crunchy walnuts, tangy feta cheese, and a zesty lemon buttermilk dressing. Perfect for picnics, potlucks, or as a side dish for any meal!

Ingredients: 8 oz pasta. 2 cups broccoli florets. 1 cup blueberries. 1/2 cup chopped walnuts. 1/4 cup chopped red onion. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 1/4 cup lemon juice. 1/2 cup buttermilk. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: As directed on the package, cook the pasta. Once it's done, drain it and run cold water over it to cool it down. Boil broccoli florets for one to two minutes, then move them to ice water to stop the cooking. Remove the water and set it aside. Put broccoli that has been blanched, blueberries, walnuts, red onion, feta cheese, and parsley in a large bowl. To make the dressing, mix the lemon juice, buttermilk, olive oil, honey, salt, and pepper in a different bowl using a whisk. Add the dressing to the pasta salad and gently toss to cover everything. Put it in the fridge for at least 30 minutes before you serve it. If you want, add more parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

A bright and refreshing drink with a spicy kick from the jalapeo. It's great for dancing the night away with a mariachi mash in your hand.

Ingredients: 1.5 oz tequila. 0.5 oz lime juice. 0.5 oz agave syrup. 4-6 fresh mint leaves. 2 slices jalapeo. Splash of club soda.

Instructions: In a shaker, muddle mint leaves and jalapeo slices. Add tequila, lime juice, and agave syrup to the shaker. Fill the shaker with ice and shake well. Strain the mixture into a glass filled with ice. Top with a splash of club soda. Garnish with a lime wedge and a sprig of mint.

Prep Time: 5 minutes

Cook Time: 0 minutes

Have this Strawberry Banana Smoothie to start your day or as a snack. It tastes great and is good for you. Strawberry, banana, and Greek yogurt make it very healthy. It's also a great source of fiber, protein, and vitamins.

Ingredients: 1 cup strawberries, frozen. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup milk any type. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: In a blender, mix the frozen strawberries, banana that is ripe, Greek yogurt, milk, honey, and vanilla extract. At this point, you can add a few ice cubes if you want the smoothie to be thicker. Mix everything together until it's all smooth and creamy. If the mix is too thick, you can add more milk until it's the right consistency. If you think the smoothie is too sweet, add more honey to make it less sweet. Put the strawberry banana smoothie right into glasses and serve it right away. You can add banana or strawberry slices as a garnish if you want. Have fun drinking your healthy and refreshing strawberry banana smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

These vegan apple cider donuts with mulled cider are a delicious treat that tastes just like fall. Apple flavor is concentrated by the less apple cider, and warm spices like cinnamon, nutmeg, and cloves make the donuts feel cozy. As a sweet treat or dessert, enjoy them!

Ingredients: 1 cup apple cider. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 1 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. Prepare a donut pan by greasing it. Over medium heat, slowly reduce the apple cider in a small saucepan until it measures only 1/4 cup. This should take about 10 minutes. Leave to cool. You will need a large bowl to mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt through a whisk. Cut down the apple cider and mix it with applesauce, vegetable oil, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Put the batter in a piping bag or a ziplock bag with a cut-off corner. Fill up each donut hole about two thirds of the way to the top with batter using a pipe. Put it in the oven and bake for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. Let the donuts cool for a few minutes in the pan, then move them to a wire rack to cool all the way through. If you want, you can sprinkle it with powdered sugar or a cinnamon-sugar mix before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

With healthy ingredients, this Paleo Coconut Cream Pie is a delectable and decadent treat. It is ideal for people who follow a paleo lifestyle because it is free of dairy, gluten, and refined sugar.

Ingredients: 2 cups unsweetened shredded coconut. 1 cup coconut milk. 1/4 cup coconut oil. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 3 eggs. 1/4 cup arrowroot powder. 1/4 tsp salt.

Instructions: Preheat oven to 350F 175C. In a food processor, pulse shredded coconut until finely ground. In a saucepan, combine coconut milk, coconut oil, honey/maple syrup, and vanilla extract. Heat gently until coconut oil is melted. In a bowl, whisk eggs. Slowly pour the warm coconut mixture into the eggs, whisking constantly. Add arrowroot powder and salt to the mixture, whisk until smooth. Stir in the ground coconut. Pour the mixture into a pie dish and bake for 25-30 minutes, or until the center is set and the edges are golden brown. Let cool before serving. Optionally, top with additional shredded coconut or whipped coconut cream. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes