Cruise Control Tom

This California roll sushi recipe features a delightful combination of creamy avocado, crunchy cucumber, and savory imitation crab sticks, wrapped in seasoned sushi rice and nori.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 sheets nori. 1 avocado, sliced. 1 cucumber, julienned. 8 imitation crab sticks. Soy sauce, for dipping.

Instructions: Run cold water over the sushi rice until the water is clear. In a rice cooker, put rice and water together and cook according to the manufacturer's directions. Put rice vinegar, sugar, and salt in a small saucepan and mix them together. Warm it up until the salt and sugar mix. Allow to cool. Put cooked rice on a big baking sheet and spread it out. Pour the vinegar mixture over the rice and mix it in gently until it's all well mixed. On a bamboo sushi mat, put a piece of nori. Leave an inch of space at the top of the nori and spread a thin layer of rice over it. Put crab sticks, avocado, and cucumber in the middle of the rice. Start at the bottom and roll the sushi tightly around the bamboo mat. To seal the roll, wet the top edge with water. A sharp knife dipped in water can be used to cut the roll into bite-sized pieces. You can dip them in soy sauce.

Prep Time: 30 minutes

Cook Time: 20 minutes

Enjoy the spicy and tangy flavors of classic buffalo wings without gluten or animal products with these Vegan Buffalo Tofu Wings. Perfect for game days or as a tasty snack!

Ingredients: 1 block of extra-firm tofu. 1/2 cup gluten-free all-purpose flour. 1/2 cup gluten-free breadcrumbs. 1/2 cup unsweetened almond milk. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper adjust to taste. Salt and black pepper to taste. 1/2 cup hot buffalo sauce. 2 tbsp vegan butter. 1 tbsp olive oil. Vegan ranch or blue cheese dressing optional, for dipping.

Instructions: Press the tofu: Start by pressing the tofu to remove excess moisture. Slice the tofu into 1/2-inch thick strips or cubes. Prepare the breading station: In one bowl, combine the gluten-free flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. In another bowl, pour the almond milk. In a third bowl, place the gluten-free breadcrumbs. Coat the tofu: Dip each tofu strip or cube into the flour mixture, then dip it into the almond milk, and finally coat it with the gluten-free breadcrumbs. Make sure each piece is well-coated and place them on a baking sheet. Bake the tofu: Preheat your oven to 425F 220C. Drizzle olive oil over the coated tofu pieces. Bake in the oven for 25-30 minutes or until they are crispy and golden brown, flipping halfway through. Make the buffalo sauce: In a saucepan, melt the vegan butter over low heat. Add the hot buffalo sauce and stir until well combined. Remove from heat. Coat the tofu with buffalo sauce: Once the tofu wings are done baking, transfer them to a mixing bowl. Pour the buffalo sauce over the tofu wings and gently toss to coat evenly. Serve: Arrange the coated tofu wings on a serving platter. Serve with vegan ranch or blue cheese dressing for dipping, if desired. Enjoy your Vegan Buffalo Tofu Wings!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in a unique and flavorful twist on classic ice cream with this Peanut Butter Banana Ice Cream infused with the unexpected essence of garlic and zest. Creamy, sweet, and slightly savory, this frozen treat is sure to surprise and delight your taste buds.

Ingredients: 4 ripe bananas, peeled and frozen. 1/2 cup creamy peanut butter. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. 2 cloves garlic, minced. Zest of 1 lemon. Pinch of salt.

Instructions: In a food processor or blender, combine frozen bananas, peanut butter, honey or maple syrup, vanilla extract, minced garlic, lemon zest, and a pinch of salt. Blend until smooth and creamy, scraping down the sides of the processor or blender as needed. Taste and adjust sweetness if necessary by adding more honey or maple syrup. Transfer the mixture into a freezer-safe container and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Serve scoops of peanut butter banana ice cream garnished with additional lemon zest if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

With a tasty mix of garlic and rosemary, these roasted potatoes are crispy on the outside and soft on the inside. It goes well with any meal as a side dish.

Ingredients: 2 lbs Yukon Gold potatoes, washed and diced into 1-inch cubes. 3 tablespoons olive oil. 1 teaspoon kosher salt. 1/2 teaspoon freshly ground black pepper. 2 cloves garlic, minced. 2 tablespoons chopped fresh rosemary leaves.

Instructions: Warm the oven up to 425F 220C. Add diced potatoes to a large bowl. Add olive oil, kosher salt, black pepper, minced garlic, and chopped rosemary. Toss the potatoes so that they are evenly covered. Place potatoes on a baking sheet that has been lined with parchment paper so that they are all at once. After the oven is hot, roast the food for 30 to 35 minutes, stirring every so often, until it is golden brown and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 35 minutes

These Keto crabcakes are made with lump crabmeat and seasonings that are good for Keto diets. The outside is crunchy and the inside is soft. They're great for a low-carb meal that tastes great.

Ingredients: 1 lb lump crabmeat. 1/4 cup almond flour. 2 tbsp mayonnaise. 1 large egg. 2 tsp Dijon mustard. 2 tbsp chopped fresh parsley. 1 tbsp Old Bay seasoning. 1/4 tsp garlic powder. 1/4 tsp onion powder. Salt and pepper to taste. 2 tbsp avocado oil for frying.

Instructions: Mix lump crabmeat, almond flour, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, garlic powder, onion powder, salt, and pepper together slowly in a large bowl. Make patties out of the mixture, making sure they stay together well. In a pan, heat the avocado oil over medium heat. It will take about 4 to 5 minutes per side to cook the crab cakes until they are golden brown and crispy. Take it out of the pan and let it drain on paper towels to get rid of the extra oil. If you want, you can serve it hot with lemon wedges and tartar sauce on the side.

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty beef stew that is cooked slowly in a crock pot and is great for busy days or cozy nights. A tasty broth is made with tender beef, flavorful vegetables, and fragrant herbs.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 2 cups beef broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put beef stew meat, carrots, potatoes, onion, and garlic in a slow cooker. Put in the beef broth and diced tomatoes. Salt and pepper, thyme, and rosemary can be used to season. Make sure to stir everything together well. There should be no leaks. Cook on low for 8 hours or high for 4 hours, until the beef is soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

This recipe is a tasty take on the classic Eggs Benedict. The star of the show are the juicy crab cakes, which are topped with perfectly poached eggs and a tangy wasabi-dill sauce. This brunch dish is both tasty and stylish, and it will wow your guests.

Ingredients: 1 pound lump crabmeat. 1/2 cup breadcrumbs. 1/4 cup mayonnaise. 1 egg. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 4 English muffins, split and toasted. 8 poached eggs. 1 cup hollandaise sauce. 1 tablespoon wasabi paste. 1 tablespoon chopped fresh dill. Lemon wedges for garnish.

Instructions: In a mixing bowl, combine crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, chopped parsley, salt, and pepper. Mix until well combined. Form the mixture into 8 crab cakes and place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to firm them up. While the crab cakes chill, prepare the hollandaise sauce following your preferred recipe or using a store-bought version. Keep it warm. In a small bowl, combine the wasabi paste and chopped dill to make the wasabi dill sauce. Set aside. Heat a skillet over medium-high heat and add a bit of oil. Cook the crab cakes for about 3-4 minutes on each side or until they are golden brown and heated through. To assemble, place a toasted English muffin half on each plate, top with a crab cake, followed by a poached egg. Drizzle hollandaise sauce generously over the eggs and crab cakes. Garnish with a dollop of wasabi dill sauce and a lemon wedge. Serve immediately and enjoy your Crab Cakes Benedict with Wasabi Dill Sauce!

Prep Time: 30 minutes

Cook Time: 15 minutes

This Rainbow Chicken Salad is not only visually stunning but also packed with flavor and nutrition. It features a colorful array of fresh vegetables, tender chicken breast, and tangy feta cheese, all tossed in a simple olive oil and balsamic vinegar dressing. It's perfect for a light and satisfying keto-friendly meal.

Ingredients: 2 cups cooked chicken breast, shredded. 1/2 cup red bell pepper, thinly sliced. 1/2 cup yellow bell pepper, thinly sliced. 1/2 cup orange bell pepper, thinly sliced. 1/2 cup cucumber, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 cups mixed salad greens. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Put the sliced bell peppers, cucumber, cherry tomatoes, red onion, and mixed salad greens in a large bowl. The chicken breast should be cooked. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Pour the dressing over the salad and gently toss it all together. On top of the salad, crumble some feta cheese. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A delightful vegan dish featuring fluffy millet infused with aromatic curry spices and served with a colorful array of sautéed vegetables.

Ingredients: 1 cup millet, rinsed. 2 cups water. 1 tablespoon curry powder. 1 tablespoon nutritional yeast. 1/2 teaspoon turmeric powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 2 cups mixed vegetables e.g., bell peppers, broccoli, carrots. 1 tablespoon olive oil.

Instructions: Put water and millet in a saucepan. Bring up the temperature. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the millet is fluffy and the water is gone. Spice up your food with turmeric, garlic powder, onion powder, salt, and curry powder in a small bowl. Warm up the olive oil in a different pan over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the mixed vegetables. When the millet is done cooking, use a fork to fluff it up and then stir in the spice mix until everything is well mixed. Serve the fluffy curry millet with vegetables that have been sauted on top. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

The unusual addition of Dr Pepper results in a delightful blend of sweetness and smokiness in these Dr Pepper Baked Beans. They are the ideal side dish for any cookout or get-together with family.

Ingredients: 2 cans 15 oz each canned baked beans. 1/2 cup brown sugar, packed. 1/4 cup ketchup. 1/4 cup barbecue sauce. 1/4 cup Dr Pepper. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1/4 teaspoon smoked paprika. 1/4 cup diced bacon optional.

Instructions: Set oven temperature to 175C 350F. Baked beans, brown sugar, ketchup, barbecue sauce, Dr. Pepper, Dijon mustard, onion powder, garlic powder, black pepper, and smoked paprika should all be combined in a big mixing bowl. Blend thoroughly. Add some diced bacon if you want it to taste even better. Spread the mixture evenly in a baking dish after transferring it there. Bake for 25 to 30 minutes in a preheated oven, or until the top is caramelized and the beans are hot and bubbly. Before serving, take it out of the oven and allow it to cool slightly. Savor these delightfully sweet and savory Dr. Pepper Baked Beans alongside your preferred main course!

Prep Time: 15 minutes

Cook Time: 30 minutes

For a quick and tasty breakfast or brunch, these Mini Bacon and Potato Frittatas are great. They are full of diced potatoes, crispy bacon, and melted cheddar cheese, so the whole family is sure to love them!

Ingredients: 6 eggs. 1/4 cup milk. 1 cup cooked potatoes, diced. 1/2 cup cooked bacon, crumbled. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, whisk together eggs, milk, salt, and pepper. Stir in diced potatoes, crumbled bacon, and shredded cheddar cheese. Spray a mini muffin tin with cooking spray. Pour egg mixture into the muffin tin, filling each cup about 3/4 full. Bake for 12-15 minutes or until frittatas are set and golden brown on top. Remove from oven and let cool for a few minutes before serving. Enjoy your Mini Bacon and Potato Frittatas!

Prep Time: 10 minutes

Cook Time: 15 minutes

These gluten-free Christmas cookies are a delightful treat for the holiday season. Made with almond and coconut flour, they are perfect for those with gluten sensitivities. The addition of dairy-free chocolate chips, nuts, and optional orange zest adds a festive twist to these cookies.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup softened coconut oil. 1/2 cup honey or maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips. 1/4 cup chopped nuts e.g., pecans or walnuts. 1 tbsp orange zest optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine almond flour, coconut flour, baking soda, and salt. Add softened coconut oil, honey or maple syrup, and vanilla extract to the dry ingredients. Mix well until a dough forms. Fold in the dairy-free chocolate chips, chopped nuts, and orange zest if using. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten slightly with your palm. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious gluten-free Christmas cookies!

Prep Time: 20 minutes

Cook Time: 10-12

This gluten-free quinoa salad is a refreshing and nutritious dish perfect for a light meal or side dish. Packed with fresh vegetables and herbs, it's a great source of fiber and antioxidants. The zesty lemon garlic dressing adds a burst of flavor to this delightful gluten-free recipe.

Ingredients: 1 cup quinoa. 2 cups water. 1 red bell pepper, diced. 1 cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Run cold water over the quinoa several times to clean it. Bring 2 cups of water to a boil in a saucepan. Then add the rinsed quinoa and stir. Lower the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is soft and the water is gone. When the quinoa is done, take it off the heat and let it cool fully. Put the cooked quinoa, diced red bell pepper, cucumber, cherry tomatoes, red onion, parsley, and mint leaves in a large bowl. Take a different small bowl and mix the olive oil, lemon juice, garlic that has been minced, salt, and pepper. This will make the dressing. Add the dressing to the quinoa salad and mix everything together until it's well mixed. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 20 minutes

These moist and flavorful banana cupcakes are topped with a rich and creamy chocolate icing, creating a heavenly combination of flavors. Perfect for any occasion!

Ingredients: 1 1/2 cups mashed ripe bananas. 2 teaspoons lemon juice. 2 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1/2 cup chocolate chips. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered sugar. 1/4 cup milk. 1/2 teaspoon vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Put mashed bananas and lemon juice in a small bowl. Mix them together and set them aside. Mix the flour, baking soda, baking powder, and salt in a different bowl using a whisk. Mix the softened butter and sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour mixture in with the buttermilk in small amounts until everything is just combined. Bring the mashed banana and chocolate chips together and mix them in. Fill each liner about two thirds of the way to the top with batter in the cupcake tin that has been prepared. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool for 10 minutes in the pan, then move them to a wire rack to cool all the way through. Put cocoa powder and powdered sugar in a bowl and mix them together with a whisk. Whisk the milk and vanilla extract into the cocoa mixture until it is smooth and well mixed. Put chocolate icing on top of each cupcake after it has cooled completely. You can either spread it on or pipe it on. If you want, you can decorate it with extra chocolate chips or banana slices. Have fun with your tasty chocolate-covered banana cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

The crisp cucumbers, sweet red bell pepper, and tangy Asian-style dressing in this Asian Cucumber Salad make for a delicious and refreshing meal. Adding fresh herbs and crunchy peanuts gives the dish a new taste and texture. This is a great side dish or light summer meal.

Ingredients: 2 cucumbers, thinly sliced. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted peanuts, crushed. 1/4 cup rice vinegar. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon honey. 1 teaspoon grated fresh ginger. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced cucumbers, red bell pepper, and red onion. In a small bowl, whisk together the minced garlic, rice vinegar, soy sauce, sesame oil, honey, grated ginger, and red pepper flakes to make the dressing. Pour the dressing over the cucumber mixture and toss to coat evenly. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle the chopped cilantro, mint leaves, and crushed peanuts on top of the salad. Season with salt and pepper to taste. Serve chilled and enjoy your Asian-inspired cucumber salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cajun Lasagna-Creole Contessa combines the flavors of Cajun and Creole cuisines in a comforting and hearty pasta dish. Layers of spicy meat sauce, tender lasagna noodles, and three kinds of cheese come together to create a flavorful and satisfying meal.

Ingredients: 1 lb ground beef. 1 lb Andouille sausage, sliced. 1 onion, chopped. 1 green bell pepper, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 tablespoon Cajun seasoning. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and black pepper to taste. 12 lasagna noodles, cooked al dente. 1 cup shredded mozzarella cheese. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. Fresh parsley, chopped for garnish.

Instructions: Warm the oven up to 190C 375F. Mix ground beef and Andouille sausage in a big pan and cook over medium heat until it turns brown. Get rid of extra fat. Put the garlic, onion, and bell pepper in the pan. Cook the vegetables until they get soft. Add the tomato sauce, thyme, oregano, salt, and pepper, along with the diced tomatoes. Let it cook for 10 minutes. In the bottom of a 9x13-inch baking dish, spread some of the meat sauce out. Place 4 lasagna noodles on top of the sauce, making sure they overlap a bit. Add more meat sauce on top of the noodles, then sprinkle mozzarella, cheddar, and Parmesan cheeses on top of that. Put another layer of ingredients on top of the last one until all of the ingredients are used up. Put foil over the baking dish and bake for 25 minutes. Take the foil off and bake for another 10 minutes, or until the cheese is bubbly and golden brown. Let it cool down a bit, and then add chopped parsley on top before serving.

Prep Time: 30 minutes

Cook Time: 35 minutes

A flavorful blend of spices is used to season this delicious Traeger-grilled venison striploin, creating a smoky and savory dish that is ideal for any outdoor gathering.

Ingredients: 1 venison striploin. 2 tbsp olive oil. 2 tsp salt. 1 tsp black pepper. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp smoked paprika. 1 tsp dried thyme. 1 tsp dried rosemary.

Instructions: Set the Traeger smoker's temperature to 225F 107C. Make sure to evenly coat the venison striploin by rubbing it with olive oil. To make a seasoning blend, combine the salt, black pepper, onion powder, garlic powder, smoked paprika, thyme, and rosemary in a small bowl. Season the venison on all sides liberally with the prepared spice mixture. Once the internal temperature of the venison reaches your preferred doneness, place it on the Traeger grill grate, covered, and smoke it for 60 to 90 minutes. Before slicing, take the venison out of the smoker and give it ten minutes to rest. Serve the smoked venison striploin after slicing it into the desired portions.

Prep Time: 15 minutes

Cook Time: 60-90