Countboozy

Using a Chemex to make coffee is a fun experience that makes a clean, crisp cup of coffee with bright flavors and a smooth finish.

Ingredients: 42g coarsely ground coffee beans. 700g hot water 200F or 93C. Chemex coffee filter.

Instructions: Place the Chemex coffee filter in the Chemex brewer, ensuring the triple-folded side faces the spout. Rinse the filter with hot water to remove any paper taste and warm up the Chemex. Discard the rinse water. Add the coarsely ground coffee to the filter. Start a timer and pour just enough hot water about 100g over the coffee grounds to saturate them evenly. Allow the coffee to bloom for 30 seconds. This helps release trapped gases and enhances flavor extraction. After the bloom, slowly pour the remaining hot water over the coffee grounds in a circular motion, making sure to wet all the grounds evenly. Maintain a consistent pour rate to keep the water level in the Chemex relatively constant. Total brew time should be around 4 minutes. Once the water has filtered through the coffee grounds and into the Chemex, remove the filter and discard it. Pour the freshly brewed Chemex coffee into your favorite mug and enjoy!

Prep Time: 5 minutes

Cook Time: 4 minutes

A delicious and fluffy gluten-free white bread recipe that's perfect for those with dietary restrictions. It's easy to make and tastes just like traditional white bread.

Ingredients: 2 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup tapioca flour. 1 1/2 tsp xanthan gum. 1 1/2 tsp salt. 2 1/4 tsp active dry yeast. 1 1/2 cups warm water 110F. 2 tbsp honey. 3 large eggs. 1/4 cup vegetable oil. 1 tsp apple cider vinegar.

Instructions: Warm water, honey, and active dry yeast should all be mixed together in a small bowl. Leave it alone for five to ten minutes until it foams up. For gluten-free all-purpose flour, almond flour, tapioca flour, xanthan gum, and salt, mix them together in a large bowl with a whisk. Mix the eggs, oil, and apple cider vinegar in a different bowl. Add the foamy yeast mixture and the egg mixture to the dry ingredients. Mix everything together until a sticky dough forms. Place the dough in a 9x5-inch loaf pan that has been greased. Use wet hands to smooth the top of the dough. Let the dough rise in a warm place for 30 to 40 minutes, or until it has doubled in size. Cover the pan with a clean kitchen towel. Turn on your oven and heat it up to 375F 190C. Before you put the bread in the oven, heat it up. Bake it for 35 to 40 minutes, or until it's golden brown and rings when you tap it on the bottom. Take the bread out of the pan and set it on a wire rack to cool down. Then cut it into pieces. Enjoy your gluten-free white bread that you made yourself!

Prep Time: 20 minutes

Cook Time: 40 minutes

There is a lot of flavor in this Pecan Crusted Honey-Mustard Salmon recipe. The honey and pecans add a nice crunch. This dish is delicious and can be used for both everyday dinners and special events.

Ingredients: 4 salmon fillets 6 oz each. 1/4 cup Dijon mustard. 1/4 cup honey. 1 cup finely chopped pecans. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together Dijon mustard and honey. Season salmon fillets with salt and pepper, then brush the honey-mustard mixture onto the top of each fillet. Press chopped pecans onto the honey-mustard coated side of each salmon fillet, ensuring an even coating. Heat olive oil in an oven-safe skillet over medium-high heat. Place salmon fillets, pecan side down, into the skillet and cook for 2-3 minutes until the pecans are toasted. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

With homemade tzatziki sauce on top of these tasty chicken gyros, you can taste the flavors of Greece. Great for a quick and filling meal!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 3 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 4 pita bread rounds. 1 tomato, diced. 1/2 red onion, thinly sliced. 1 cup shredded lettuce. For Tzatziki:. 1 cup Greek yogurt. 1 cucumber, grated and squeezed to remove excess water. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 tablespoon fresh dill, chopped. Salt and pepper to taste.

Instructions: In a bowl, combine olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper. Mix well. Add chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes. While the chicken is marinating, prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper in a bowl. Stir until well combined. Refrigerate until ready to use. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for a few minutes before slicing. Warm pita bread rounds on the grill for about 1 minute per side. To assemble gyros, place sliced chicken, diced tomato, sliced red onion, and shredded lettuce on each pita bread round. Drizzle with tzatziki sauce. Fold the pita bread over the filling and serve immediately.

Prep Time: 45 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of double chocolate and crunchy pecans with these decadent bars. Perfect for satisfying your sweet tooth cravings or impressing guests at any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 3/4 cup unsalted butter, melted. 1 1/2 cups granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1 cup chopped pecans.

Instructions: Preheat the oven to 350F 175C. Grease a 9x13 inch baking pan. In a small bowl, mix together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat together the melted butter and sugar until well combined. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped pecans. Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely in the pan before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Delight your taste buds with these delicious Peaches and Cream Crepes. The tender crepes are filled with sweet, juicy peaches and topped with luscious whipped cream, making them a perfect breakfast or dessert option.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1/2 cup milk. 1/2 cup water. 2 tablespoons melted butter. 1/4 teaspoon salt. 1/2 cup sliced peaches. 1/2 cup whipped cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract.

Instructions: In a blender, combine flour, eggs, milk, water, melted butter, and salt. Blend until the batter is smooth. Let it rest for 30 minutes. Heat a non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of the crepe batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 2 minutes or until the edges start to lift and the crepe is lightly browned on the bottom. Flip the crepe and cook for another 1-2 minutes until the other side is lightly browned. Repeat with the remaining batter. Place sliced peaches in the center of each crepe, fold it in half, and then fold it in half again to create a triangle. Top each crepe with whipped cream, a sprinkle of powdered sugar, and a drizzle of vanilla extract. Serve immediately and enjoy your Peaches and Cream Crepes!

Prep Time: 40 minutes

Cook Time: 15 minutes

A delightful and zesty condiment, fig mostarda jam goes well with a wide range of cheeses and charcuterie items. This flavor profile is distinct and delicious, with a hint of spice from mustard seeds and powder combined with sweet figs.

Ingredients: 2 cups fresh figs, stemmed and quartered. 1 cup sugar. 1/2 cup white wine vinegar. 1/4 cup yellow mustard seeds. 1/4 cup dried mustard powder. 1/4 teaspoon ground cloves. 1/4 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: Put the figs, sugar, and white wine vinegar in a big saucepan and heat it to a medium temperature. Once the sugar has dissolved and the mixture starts to simmer, stir the mixture. Add the salt, cloves, cinnamon, mustard powder, and mustard seeds and turn the heat down to low. Toss to thoroughly mix in all the ingredients. Reduce the heat to low and simmer, stirring occasionally, until the mixture thickens to the consistency of jam, about 30 to 40 minutes. Take it off the stove and give it some time to cool. Spoon the Fig Mostarda Jam into sterile jars, then screw the lid on tightly. Before putting the jam in the refrigerator, let it cool completely. Present it alongside cheeses, cured meats, and crackers on your upcoming charcuterie platter.

Prep Time: 15 minutes

Cook Time: 40 minutes

A delicious and nutritious quinoa vegetable soup that is 21 Day Fix and Clean Eating approved. Packed with wholesome ingredients, this soup is a perfect addition to your healthy meal plan.

Ingredients: 1 cup quinoa, rinsed. 4 cups vegetable broth. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 1 bell pepper, diced. 2 cloves garlic, minced. 1 can 15 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 4 cups spinach, chopped. Juice of 1 lemon.

Instructions: Put quinoa and vegetable broth in a large pot and mix them together. Bring up the temperature. Turn down the heat, cover, and let it cook for 15 minutes. Put in the garlic, onion, carrots, celery, bell pepper, and onion. Let it cook for another 10 minutes. Add the herbs thyme, oregano, salt, and pepper and mix them in. Keep cooking for five more minutes. Put in the lemon juice and chopped spinach. Let the spinach wilt while you cook. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Lemon Poppy Seed Muffins are a tasty treat that can be eaten for breakfast or as a snack. They don't have any refined sugar or gluten. Their base is gluten-free and made with almond flour and coconut flour. Honey or maple syrup is used to make them sweet. They are tasty and good for you because they have a tangy lemon flavor and crunchy poppy seeds.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 cup honey or maple syrup. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. Zest of 2 lemons. Juice of 2 lemons. 2 tablespoons poppy seeds. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt. In another bowl, whisk together eggs, honey or maple syrup, melted coconut oil, almond milk, lemon zest, and lemon juice. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the poppy seeds. Scoop the batter evenly into the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Enjoy your gluten-free and refined sugar-free Lemon Poppy Seed Muffins!

Prep Time: 15 minutes

Cook Time: 20-25

It is a traditional Jamaican dish made with rice, kidney beans, coconut milk, and spices. The dish is flavorful and creamy.

Ingredients: 1 cup dried kidney beans. 2 cups coconut milk. 2 cups water. 2 cloves garlic, minced. 2 green onions, chopped. 1/2 teaspoon dried thyme. 1/2 teaspoon ground allspice. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 scotch bonnet pepper optional. 2 cups long grain white rice.

Instructions: Rinse the kidney beans and let them soak in water overnight. Soak kidney beans in water for a while. Add coconut milk, water, garlic, green onions, thyme, allspice, salt, pepper, and scotch bonnet pepper to a large pot. Bring to a boil, then lower the heat and let it cook for an hour, or until the beans are soft. Cover and let it cook for another 20 to 30 minutes, or until the rice is done and most of the liquid is gone. Take out the scotch bonnet pepper before passing it out.

Prep Time: 10 minutes

Cook Time: 90 minutes

Red lentils, basmati rice, and a mixture of flavorful spices are combined to create this aromatic and reassuring Indian lentil curry rice dish.

Ingredients: 1 cup basmati rice. 1 cup red lentils. 1 onion, finely chopped. 2 tomatoes, chopped. 2 cloves garlic, minced. 1-inch piece ginger, grated. 1 tsp cumin seeds. 1 tsp turmeric powder. 1 tsp coriander powder. 1/2 tsp chili powder. Salt to taste. 2 cups water. 2 tbsp vegetable oil. Fresh cilantro leaves for garnish.

Instructions: Thoroughly rinse the lentils and rice with cold water. In a big pot, warm the oil over medium heat. Sprinkle in the cumin seeds and watch them pop. Add the ginger, garlic, and onions chopped. Saut onions until they become transparent. Cook the chopped tomatoes until they become tender. Add the salt, coriander, chili, and turmeric powders. Mix thoroughly. Fill the pot with the rinsed lentils and rice. Mix well to incorporate the spices. Add the water and heat until it boils. After that, lower the heat to a simmer, cover, and cook the rice and lentils for 15 to 20 minutes, or until the water has been absorbed. When finished, use a fork to fluff the rice and sprinkle some fresh cilantro leaves on top before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Experience a symphony of flavors with Pork Chops glazed in apple butter, nestled on a bed of caramelized onions and accompanied by perfectly cooked Lyonnaise Potatoes. This dish is a celebration of sweet and savory goodness.

Ingredients: 4 pork chops. Salt and black pepper to taste. 2 tablespoons olive oil. 2 large onions, thinly sliced. 4 large potatoes, thinly sliced. 4 tablespoons butter. 1/2 cup apple butter. 1/2 cup chicken broth. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt and black pepper to the pork chops. Warm up the olive oil in a skillet that can go in the oven over medium-high heat. For three to four minutes on each side, or until golden brown, sear the pork chops. Take the pork chops out of the pan and set them aside. Put the sliced onions in the same pan and cook them until they turn caramelized. For now, take out half of the caramelized onions and set them aside. Put the thinly sliced potatoes on top of the onions that are still in the skillet. On top of the potatoes, put the pork chops that have been seared. Melt the butter in a small saucepan. Then add the chicken broth and apple butter and mix them together. Put this on top of the potatoes and pork chops. Place the skillet in an oven that has already been heated up. Bake for 25 to 30 minutes, or until the pork chops are fully cooked and the potatoes are soft. Add the caramelized onions and chopped fresh parsley that you saved to the dish as a garnish. Serve the pork chops hot with apple butter and lyonnaise potatoes, and enjoy the wonderful mix of flavors!

Prep Time: 15 minutes

Cook Time: 40 minutes

These Blueberry Bliss Waffles are a delightful breakfast treat. The combination of fresh blueberries and buttermilk creates a fluffy and flavorful waffle that will surely brighten your morning.

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. 1/4 cup unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 1 cup fresh blueberries.

Instructions: Mix the flour, sugar, baking powder, baking soda, and salt in a bowl with a whisk. Put buttermilk, melted butter, egg, and vanilla extract in a different bowl and mix them together. Mix the wet and dry ingredients together, and then add the blueberries slowly. Warm up your waffle iron and grease it a little. Follow the maker's directions and cook the waffle iron until it's golden brown after pouring the batter on it. Put your favorite toppings on the waffles while they are still hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

A festive and bubbly punch that is great for celebrating the start of the new year with family and friends. The flavor profile of champagne, vodka, and fruit juices mixed together is delicious and will impress your guests.

Ingredients: 1 bottle champagne. 1 cup vodka. 1 cup cranberry juice. 1/2 cup orange liqueur. 1/4 cup fresh lime juice. 1/4 cup simple syrup. Sliced oranges, cranberries, and mint leaves for garnish.

Instructions: In a large pitcher, combine champagne, vodka, cranberry juice, orange liqueur, lime juice, and simple syrup. Stir gently to combine. Refrigerate until chilled. Serve over ice, garnished with sliced oranges, cranberries, and mint leaves.

Prep Time: 10 minutes

Cook Time: 0 minutes