Clockwork Beasts FM

These Mexican Pizza Pockets are a quick and tasty way to eat or snack. They're made with pizza dough, refried beans, salsa, cheese, and vegetables, and then they're baked until they're golden brown. Great as an appetizer at a party or for a family dinner!

Ingredients: 1 package of refrigerated pizza dough. 1/2 cup of refried beans. 1/2 cup of salsa. 1 cup of shredded cheddar cheese. 1/2 cup of diced bell peppers. 1/2 cup of diced onions. 1/4 cup of sliced black olives. 1/4 cup of chopped cilantro. 1 teaspoon of chili powder. 1/2 teaspoon of cumin. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Get some flour and roll out the pizza dough. Then, cut it into 6 squares that are all the same size. Put a small amount of refried beans on each square, making sure to leave some space around the edges. Spread salsa, cheese shreds, diced bell peppers, onions, black olives, and cilantro on top of the beans. Add salt, pepper, chili powder, and cumin to the toppings. To make a triangle, fold each square in half and press the edges together with a fork. Spread the pockets out on a baking sheet. Bake for 15 to 20 minutes, or until they turn golden brown. Take them out of the oven and let them cool down for a few minutes. Have fun with your tasty Mexican Pizza Pockets!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Buffalo Wing Burgers with Blue Cheese Slaw are a delicious twist on classic burgers. The spicy kick from the hot sauce in the patties pairs perfectly with the creamy and tangy blue cheese slaw, creating a flavor explosion in every bite.

Ingredients: 1 lb ground beef. 1/4 cup hot sauce. 1/4 cup breadcrumbs. 1/4 cup blue cheese crumbles. 1/2 cup shredded cabbage. 1/4 cup mayonnaise. 2 tbsp sour cream. 1 tbsp apple cider vinegar. 1 tsp Worcestershire sauce. Salt and pepper to taste. 4 hamburger buns.

Instructions: Put breadcrumbs, salt, pepper, ground beef, and hot sauce in a bowl. Make 4 patties out of it. Warm the grill up to a medium-high level. For patties to be done the way you like them, grill them for 4 to 5 minutes on each side. Shred the cabbage and mix it with mayonnaise, sour cream, apple cider vinegar, Worcestershire sauce, and blue cheese crumbles in a different bowl. This will make slaw. On the grill, toast the buns for one to two minutes. Put a patty on each bun and top with blue cheese slaw to make a burger. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Maklouba is a traditional Jordanian dish that translates to 'upside-down' in Arabic. This flavorful rice dish is layered with vegetables and chicken, then flipped upside-down when served.

Ingredients: 2 cups basmati rice. 2 large eggplants, sliced. 2 large potatoes, sliced. 2 large tomatoes, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 lb chicken thighs, bone-in. 1 tsp cumin. 1 tsp paprika. 1/2 tsp turmeric. Salt and pepper to taste. 4 cups chicken broth. 1/4 cup olive oil.

Instructions: Set oven temperature to 375F 190C. Heat the olive oil in a big skillet over medium heat. Cook the chicken thighs until they are golden brown on both sides. Take out of the skillet and place aside. Add the potatoes and sliced eggplants to the same skillet. Saut until just beginning to brown. Take out of the skillet and place aside. Add the garlic and onion to the same skillet. Simmer until tender. Sliced tomatoes should be added and cooked until their juices are released. Over the vegetables, add paprika, turmeric, cumin, salt, and pepper. Mix everything together. Place half of the cooked vegetables in the bottom of a large pot. Add the browned chicken thighs on top. Evenly cover the chicken with rice. Evenly distribute the chicken broth over the rice by pouring it on top. Add the remaining cooked veggies on top. After covering, raise the pot to a boil. After the water boils, lower the heat to a simmer and cook the rice for 20 to 25 minutes, or until the chicken is soft. After cooking, take it off the heat and allow it to rest for five minutes before turning it out onto a platter to serve. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 50 minutes

Greek yogurt is used instead of mayonnaise in this skinny version of bang bang shrimp to make it lighter and more keto-friendly. The shrimp is covered in a spicy yogurt sauce and a crunchy coating of almond flour and coconut. The dish tastes great when it's crispy.

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup Greek yogurt. 2 tbsp hot sauce. 1 tbsp honey or low-carb sweetener for keto. 2 cloves garlic, minced. 1/4 cup almond flour. 1/4 cup unsweetened shredded coconut. 1/4 tsp salt. 1/4 tsp black pepper. 1 tbsp olive oil. Lime wedges, for serving. Chopped fresh parsley, for garnish.

Instructions: Put Greek yogurt, hot sauce, honey or a low-carb sweetener, and minced garlic in a bowl. This is how you make the sauce. Add the shredded coconut, salt, and black pepper to another bowl and mix them together. Put a shrimp in the yogurt sauce and then cover it with the almond flour mix. Set a pan on medium heat and add the olive oil. For two to three minutes on each side, cook the shrimp in the pan until they are golden brown and done. Serve hot with wedges of lime and chopped fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

This BLT Burger with Garlic Mayo is a tasty take on the original BLT sandwich. It has juicy beef patties, crispy bacon, fresh lettuce, ripe tomatoes, and a garlicky mayo on top of it all.

Ingredients: 1 lb ground beef. 4 burger buns. 8 slices bacon. 4 leaves lettuce. 2 tomatoes, sliced. 1/2 cup mayonnaise. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: In a bowl, mix together mayonnaise and minced garlic to make garlic mayo. Set aside. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Preheat grill or skillet over medium-high heat. Cook the burger patties for about 4-5 minutes on each side, or until desired level of doneness is reached. While the patties are cooking, fry the bacon slices until crispy. Drain on paper towels. Toast the burger buns on the grill or in a toaster until lightly golden. Spread the garlic mayo on the bottom half of each toasted bun. Place a cooked burger patty on top of the mayo, followed by 2 slices of bacon, a leaf of lettuce, and a couple of tomato slices. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

With sauted bell peppers, mushrooms, zucchini, and red onion, this vegetable grilled cheese is a tasty take on the classic sandwich. It's great for a quick and filling meal.

Ingredients: 4 slices of whole wheat bread. 4 slices of cheddar cheese. 1/2 cup sliced bell peppers red, green, or yellow. 1/2 cup sliced mushrooms. 1/2 cup sliced zucchini. 1/4 cup sliced red onion. 2 tablespoons olive oil. Salt and pepper to taste. Butter for grilling.

Instructions: Heat the olive oil in a skillet over medium heat. Add the sliced bell peppers, mushrooms, zucchini, and red onion to the skillet. Season with salt and pepper. Saute until the vegetables are tender, about 5-7 minutes. Spread butter on one side of each slice of bread. Place a slice of cheddar cheese on the unbuttered side of two bread slices. Divide the sauted vegetables between the two cheese-topped slices of bread. Top with the remaining slices of bread, buttered side out. Heat a clean skillet or griddle over medium heat. Place the sandwiches on the hot skillet and grill until the bread is golden brown and the cheese is melted, about 2-3 minutes per side. Remove from the skillet, let cool for a minute, and then slice in half. Serve hot and enjoy your delicious vegetable grilled cheese!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Superfood Salad is packed with nutritious ingredients like quinoa, kale, cabbage, carrots, almonds, and avocado, making it a delicious and satisfying meal. The dressing adds a tangy sweetness that complements the flavors of the salad perfectly.

Ingredients: 2 cups cooked quinoa. 1 cup chopped kale. 1 cup shredded purple cabbage. 1 cup shredded carrots. 1/2 cup chopped almonds. 1/4 cup dried cranberries. 1 avocado, diced. 1/4 cup chopped fresh parsley. For dressing: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, salt and pepper to taste.

Instructions: In a large bowl, combine cooked quinoa, kale, purple cabbage, carrots, almonds, dried cranberries, avocado, and parsley. In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately or refrigerate for later. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Keto Chicken Avocado Salad is a delicious and nutritious meal perfect for a post-workout refuel. Packed with protein, healthy fats, and refreshing flavors, it's a satisfying option to support your fitness goals while following a ketogenic diet.

Ingredients: 2 cups cooked chicken, shredded. 2 avocados, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Shred the chicken and put it in a large bowl. Add the diced avocado, cherry tomatoes, red onion, and cilantro. Mix the olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the chicken and avocado mix and gently toss to mix. Place the salad on a bed of lettuce. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

This amazing crispy battered halibut recipe creates perfectly golden and crunchy fillets without using beer or soda in the batter. The secret to the crispiness lies in the sparkling water and breadcrumb coating, resulting in a delightful seafood dish that's sure to impress.

Ingredients: 4 halibut fillets 6-8 ounces each. 1 cup all-purpose flour. 1/4 cup cornstarch. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup cold sparkling water. 2 cups breadcrumbs. 2 eggs, beaten. 1/2 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/2 teaspoon garlic powder. Oil for frying.

Instructions: Pat halibut fillets dry with paper towels. In a bowl, mix together flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in sparkling water until the batter is smooth. Place breadcrumbs in a separate shallow dish. Dip each halibut fillet into the batter, then coat with breadcrumbs, pressing gently to adhere. Heat oil in a deep skillet or fryer to 350F 175C. Fry the halibut fillets in batches for 4-5 minutes, or until golden brown and cooked through. Remove from oil and drain on paper towels. In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, and garlic powder to make the dipping sauce. Serve the crispy battered halibut hot with the dipping sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

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Transform simple cupcake wrappers into adorable ice cream cones for a delightful treat!

Ingredients: 10 cupcake wrappers. 2 cups vanilla ice cream. 1/2 cup chocolate chips. 1/4 cup chopped nuts optional. Sprinkles for decoration.

Instructions: Put a square of parchment paper inside each cupcake wrapper, leaving some extra to hang over the sides. Put a lot of vanilla ice cream in each wrapper and gently press it down to make a cone shape. Put chocolate chips and chopped nuts on top of the ice cream. Carefully cover the ice cream with the extra parchment paper by folding it over it three times. Fridge the cones for at least an hour, or until the ice cream is hard. After the cones are firm, take off the parchment paper and decorate them with sprinkles.

Prep Time: 15 minutes

Cook Time: 60 minutes

Indulge in the rich, decadent flavors of this gluten-free Flourless Belgian Chocolate Cake. It's a perfect dessert for chocolate lovers and those with gluten sensitivities. The almond flour adds a delightful nutty touch, and you can optionally include cocoa nibs for a satisfying crunch.

Ingredients: 1 cup 2 sticks unsalted butter. 8 oz high-quality dark chocolate 70% cocoa, chopped. 1 1/4 cups granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1 teaspoon pure vanilla extract. 4 large eggs. 1/2 cup almond flour. 1/2 cup cocoa nibs optional, for added texture and flavor.

Instructions: Preheat your oven to 350F 175C. Grease a 9-inch 23 cm round cake pan and line the bottom with parchment paper. In a microwave-safe bowl, melt the butter and chopped dark chocolate together in 30-second increments, stirring after each, until smooth and well combined. Allow it to cool slightly. In a separate bowl, whisk together the granulated sugar, unsweetened cocoa powder, and salt. Add the vanilla extract to the melted chocolate and butter mixture, stirring to combine. Slowly add the sugar-cocoa mixture to the chocolate mixture, mixing until smooth. Add the eggs one at a time, beating well after each addition. Fold in the almond flour until fully incorporated. If using cocoa nibs, fold them in as well. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until the cake is set and a toothpick inserted into the center comes out with a few moist crumbs. Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with cocoa powder or powdered sugar if desired. Slice and serve. Enjoy your delicious flourless Belgian chocolate cake!

Prep Time: 20 minutes

Cook Time: 35 minutes

The rich chocolate, gooey marshmallows, crunchy nuts, and sweet graham crackers in these Rocky Road Chocolate Bars make them a treat. They are simple to make and taste great when you're craving something sweet.

Ingredients: 2 cups semi-sweet chocolate chips. 1/2 cup unsalted butter. 1 cup sweetened condensed milk. 1 teaspoon vanilla extract. 2 cups mini marshmallows. 1 cup chopped nuts e.g., almonds or walnuts. 1 cup crushed graham crackers. 1/2 cup mini chocolate chips optional, for extra chocolate.

Instructions: Put parchment paper around the edges of a 9x9-inch 23x23 cm baking pan, leaving an overhang to make it easy to take off. Put the semi-sweet chocolate chips and unsalted butter in a bowl that can go in the microwave. When you put it in the microwave, stir it every 30 seconds until it's completely melted and smooth. Add the sweetened condensed milk and vanilla extract to the chocolate mixture and mix them in well. You can add mini marshmallows, chopped nuts, crushed graham crackers, and mini chocolate chips if you want. Mix the ingredients together until they are all spread out evenly. Once the baking pan is ready, pour the mixture into it and use a spatula to spread it out evenly. Put the mixture in the fridge for at least two hours, or until it sets. Once it's set, use the extra parchment paper to lift the rocky road mix out of the pan. Cut it into bars or squares by putting it on a cutting board. Enjoy the Rocky Road Chocolate Bars you made yourself!

Prep Time: 15 minutes

Cook Time: 0 minutes