Cyarin Draws

Green Chile Macaroni and Cheese is a spicy twist on the classic comfort food. The combination of gooey melted cheese, tender macaroni, and zesty green chilies creates a flavor explosion that will delight your taste buds.

Ingredients: 8 oz elbow macaroni. 2 cups shredded cheddar cheese. 1 cup diced green chilies. 2 tbsp butter. 2 tbsp all-purpose flour. 1 1/2 cups milk. Salt and pepper to taste. 1/4 cup breadcrumbs.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the macaroni. Remove the water and set it aside. Melt the butter in a saucepan over medium-low heat. To make a roux, stir in the flour until it's smooth. Add the milk slowly while whisking the mixture until it gets thick. Stir in the shredded cheese until it melts and becomes smooth. Add the cooked macaroni and diced green chilies. Add pepper and salt. Move the mixture to a baking dish that has been greased. Cover it with breadcrumbs. After the oven is hot, bake it for 25 to 30 minutes, or until the top is bubbly and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Making pizza buns is a fun way to change up regular pizza. You can eat these tasty buns for a quick snack or meal because they are filled with pizza sauce, cheese, and your favorite toppings.

Ingredients: 2 cups all-purpose flour. 1 packet active dry yeast. 1 cup warm water. 1 tablespoon sugar. 1 teaspoon salt. 2 tablespoons olive oil. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoni or toppings of your choice. 1/4 cup grated Parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder.

Instructions: Mix yeast and sugar with warm water in a bowl. Wait five minutes until it foams up. Mix the yeast with the flour, salt, and olive oil. Mix until you get a dough. For 5 minutes, knead the dough on a floured surface until it is smooth and springy. Cover the dough and put it in a greased bowl. Let it rise for an hour, or until it doubles in size. Turn on your oven and heat it up to 375F 190C. Roll out the dough and cut it into 12 equal pieces. Make a ball out of each piece. Make each dough ball flat, then add your choice of toppings, pizza sauce, and mozzarella cheese. To make a bun, fold the dough over the toppings and pinch the edges together to seal them. Put the buns on a baking sheet and top them with garlic powder, oregano, and Parmesan cheese. The buns should be baked in a hot oven for 15 to 20 minutes, or until they turn golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Easy Football Cupcakes are perfect for game day or football-themed parties. They are simple to make and look like mini football fields with footballs on top.

Ingredients: 1 box of chocolate cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. 1 can of chocolate frosting. 1 can of white frosting. Green food coloring. Decorator icing in black or brown. Cupcake liners.

Instructions: Start by heating the oven to 350F 175C. Put the eggs, vegetable oil, water, and chocolate cake mix in a large bowl. Mix everything together well. In a muffin tin, put cupcake liners in each one and fill each one about two thirds of the way to the top with cake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down before you decorate them. Add green food coloring to the white frosting until you get the right shade of green for the football field while the cupcakes cool. Once the cupcakes are cool, use the green frosting to cover each one to make the base of the football field. You can make each cupcake look like a football by drawing football laces on it with black or brown decorator icing. You can also make yard lines or any other football field decorations you want with white frosting. After the frosting cools, your Easy Football Cupcakes are ready to eat.

Prep Time: 15 minutes

Cook Time: 20 minutes

The sweet blueberries and sour lemon in these Blueberry Lemonade Cupcakes go so well together. It's perfect for a cool treat!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup fresh lemon juice. 1 tbsp lemon zest. 1 cup fresh blueberries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the lemon juice, lemon zest, and blueberries gently. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally frost the cupcakes with lemonade-flavored frosting and garnish with additional lemon zest and blueberries. Serve and enjoy your delicious Blueberry Lemonade Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

This vegan mango ice cream is smooth and cool, just what you need on a hot summer day. It's dairy-free and tastes like the tropics because it's made with ripe mangoes and coconut milk.

Ingredients: 3 ripe mangoes, peeled and diced. 1 can 13.5 oz full-fat coconut milk. 1/4 cup maple syrup or agave syrup. 1 tsp vanilla extract. Pinch of salt.

Instructions: In a blender, combine diced mangoes, coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy. Pour the mixture into a shallow dish or ice cream maker. If using a dish, cover and freeze for 4-6 hours, stirring every hour until firm. If using an ice cream maker, follow the manufacturer's instructions. Once frozen, scoop out the ice cream into bowls or cones. Serve immediately or store in an airtight container in the freezer.

Prep Time: 10 minutes

Cook Time: 240 minutes

A rich and creamy vegan tomato soup made with coconut milk for extra creaminess, topped with crispy roasted chickpeas for texture and flavor. It's a comforting and satisfying dish perfect for any time of the year.

Ingredients: 1 can 400g chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 can 400g diced tomatoes. 1 can 400ml coconut milk. 1 cup vegetable broth. 2 tablespoons tomato paste. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Preheat the oven to 200C 400F. In a bowl, toss the chickpeas with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Spread them onto a baking sheet and roast in the preheated oven for 20-25 minutes or until crispy. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and saut until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the diced tomatoes, coconut milk, vegetable broth, tomato paste, dried basil, dried oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally. Once the soup is cooked and flavors melded, use an immersion blender to blend until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. Taste and adjust seasoning if needed. Serve the creamy tomato soup hot, garnished with roasted chickpeas and fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 40 minutes

A hearty and comforting soup made with tender beef, healthy barley, and fragrant vegetables that are cooked slowly in a beef broth.

Ingredients: 1 lb beef stew meat, cubed. 1 onion, diced. 3 carrots, sliced. 3 celery stalks, sliced. 3 cloves garlic, minced. 1 cup pearl barley. 6 cups beef broth. 1 14.5 oz can diced tomatoes. 2 bay leaves. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Place beef, onion, carrots, celery, garlic, barley, diced tomatoes, bay leaves, and thyme into the slow cooker. Pour beef broth over the ingredients. Season with salt and pepper to taste. Cover and cook on low for 8 hours or until beef is tender and barley is cooked through. Once done, remove bay leaves before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

A hearty and comforting pot roast cooked slowly in the crock pot until the meat is tender. The vegetables and beef melt in your mouth, and the gravy is delicious.

Ingredients: 1 3-4 pounds beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 4 carrots, peeled and chopped. 4 potatoes, peeled and chopped. 1 cup beef broth. 2 tablespoons Worcestershire sauce. 1 tablespoon soy sauce. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Season the beef chuck roast with salt, pepper, and dried thyme. Place sliced onions, minced garlic, carrots, and potatoes in the bottom of the crock pot. Place the seasoned beef chuck roast on top of the vegetables. In a bowl, mix beef broth, Worcestershire sauce, and soy sauce. Pour the mixture over the beef and vegetables. Cover and cook on low for 8 hours or on high for 4-5 hours, or until the beef is tender. Once cooked, remove the beef and vegetables from the crock pot. Optional: For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Stir into the liquid in the crock pot and cook on high for an additional 10-15 minutes, or until thickened. Slice the beef and serve with the vegetables and gravy.

Prep Time: 15 minutes

Cook Time: 480 minutes

This hearty and healthy chili tastes great and is full of protein. Black-eyed peas, pumpkin, and Swiss chard all together make a hearty and satisfying meal. It's vegan, doesn't have gluten, and is great for cold days!

Ingredients: 1 cup dried black-eyed peas, soaked overnight and drained. 1 small pumpkin, peeled, seeded, and diced. 1 bunch Swiss chard, stems removed and leaves chopped. 1 onion, chopped. 4 cloves garlic, minced. 1 red bell pepper, chopped. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 2 tablespoons chili powder. 1 tablespoon cumin. 1 teaspoon smoked paprika. Salt and pepper, to taste.

Instructions: In a large pot, heat some oil over medium heat. Add the onion, garlic, and bell pepper. Saut until softened, about 5 minutes. Add the diced pumpkin and cook for another 5 minutes. Stir in the soaked black-eyed peas, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the chili to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the black-eyed peas are tender. Add the chopped Swiss chard leaves to the pot and cook for an additional 5 minutes until wilted. Taste and adjust seasoning if necessary. Serve hot, garnished with your favorite toppings like avocado, cilantro, or vegan sour cream.

Prep Time: 20 minutes

Cook Time: 60 minutes

But these white chicken enchiladas with less fat are still very tasty, even though they are made with lower-fat ingredients. They're rich, creamy, and cheesy, but they don't make you feel bad!

Ingredients: 2 cups shredded cooked chicken breast. 1 cup reduced-fat shredded Monterey Jack cheese. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 8 small whole wheat tortillas. 2 cups reduced-fat sour cream. 1 10.75 ounce can condensed reduced-fat cream of chicken soup. 1/4 cup water. 1 4 ounce can diced green chiles.

Instructions: Preheat oven to 350 degrees F 175 degrees C. In a large bowl, combine chicken, 1/2 cup Monterey Jack cheese, cilantro, green onions, cumin, garlic powder, and onion powder. Divide chicken mixture evenly among tortillas; roll up each tortilla tightly and place seam-side down in a 9x13-inch baking dish. In a medium bowl, mix together sour cream, cream of chicken soup, water, and green chiles. Spread sour cream mixture evenly over enchiladas. Sprinkle remaining Monterey Jack cheese over the top. Bake uncovered in preheated oven until bubbly and lightly browned, about 30 minutes. Garnish with additional cilantro and green onions if desired before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Elevate your grilling game with these Grilled Peach Glazed Pork Chops. The succulent pork chops are infused with a sweet and tangy peach glaze, creating a perfect harmony of flavors that will tantalize your taste buds.

Ingredients: 4 pork chops. 2 ripe peaches, peeled and pureed. 1/4 cup honey. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon fresh thyme leaves. Salt and pepper to taste. Olive oil for brushing.

Instructions: In a bowl, combine peach puree, honey, Dijon mustard, minced garlic, fresh thyme, salt, and pepper. Mix well to create the peach glaze. Season the pork chops with salt and pepper, then brush them with olive oil to prevent sticking on the grill. Preheat the grill to medium-high heat. Grill the pork chops for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last few minutes of grilling, brush the peach glaze onto both sides of the pork chops, allowing it to caramelize. Once the pork chops are cooked through and have a delicious glaze, remove them from the grill. Serve the Grilled Peach Glazed Pork Chops with your favorite sides and enjoy the delightful combination of smoky, sweet, and savory flavors! Perfect for a summer barbecue or any occasion where you want to impress with a tasty grilled dish.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Vegetarian Taco Skillet is a quick and flavorful one-pan meal that's perfect for busy weeknights. Packed with colorful vegetables, protein-rich black beans, and quinoa, it's a healthy and satisfying dinner option. Top it with cheese and fresh cilantro for extra flavor!

Ingredients: 1 cup diced onion. 1 cup diced bell peppers assorted colors. 1 cup corn kernels fresh or frozen. 1 cup black beans canned and drained. 1 cup diced tomatoes canned or fresh. 1 cup cooked quinoa. 1 tablespoon olive oil. 2 cloves garlic, minced. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. Sour cream and salsa for serving.

Instructions: Warm up a big pan with olive oil over medium-low heat. Dice the onions and bell peppers and add them to the pan. Saut for three to four minutes, or until the vegetables start to soften. Add the chili powder, ground cumin, paprika, salt, and pepper, and mix them in well. For another one to two minutes, until it smells good. Put black beans, corn, and diced tomatoes in the pan. Mix it well, and cook for two to three minutes. Add the cooked quinoa and half of the cheddar cheese that has been shred. Put it in the oven and heat it up until the cheese melts. Put the lid on top of the skillet and sprinkle the rest of the cheddar cheese on top. It will take about two minutes for the cheese to melt. Take it off the heat and top it with chopped cilantro. Put the veggie taco skillet out hot and serve it with salsa and sour cream on the side. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Buffalo Chicken Casserole is tasty and filling, and it's perfect for people who are on a THM-S Trim Healthy Mama S or low-carb diet. This casserole is sure to be a hit! It has buffalo sauce, ranch dressing, and cheese, what more could you want

Ingredients: 4 cups cooked shredded chicken. 1/2 cup Frank's RedHot Original Sauce. 1/2 cup ranch dressing. 1 cup shredded cheddar cheese. 1/4 cup crumbled blue cheese. 1/4 cup chopped green onions. 1/4 cup diced celery. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup almond flour.

Instructions: Start by heating the oven to 350F 175C. Put the ranch dressing, cheddar cheese, blue cheese, green onions, celery, garlic powder, salt, and pepper in a large bowl. Add the shredded chicken and mix it all together. Combine well. Put the mixture in a casserole dish that has been greased. Spread out the almond flour on top of the casserole. After the oven is hot, bake for 25 to 30 minutes, or until the top is golden brown and bubbly. Take it out of the oven when it's done and let it cool down a bit before serving. If you want, you can add more green onions or celery as a garnish. Serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

These grilled tofu polenta kabobs are a delightful vegetarian option for summer cookouts or any time you're craving a flavorful and healthy meal. The combination of marinated tofu, creamy polenta, and colorful vegetables creates a satisfying dish that's perfect for sharing with friends and family.

Ingredients: 1 block firm tofu, pressed and cubed. 1 cup polenta, cooked and cooled. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 1 zucchini, sliced into rounds. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, combine the olive oil, balsamic vinegar, garlic, oregano, salt, and pepper in a bowl. Alternately thread bell peppers, onions, zucchini, polenta, and tofu cubes onto the soaked skewers. After assembling the kabobs, transfer them to a shallow dish and cover them completely with marinade. For a minimum of half an hour, marinate. Set the grill's temperature to medium-high. Turn the kabobs once or twice while grilling them for 8 to 10 minutes, or until the vegetables are soft and the tofu has a light char. Serve hot, with extra balsamic drizzle or fresh herb garnish, if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

These simple stuffed pasta shells are a hearty and satisfying meal that's great for busy weeknights. Big pasta shells are filled with a tasty mix of ground beef, three cheeses, and herbs. They are then baked in marinara sauce until they are bubbly and tasty.

Ingredients: 1 box jumbo pasta shells. 1 pound ground beef. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 jar 24 ounces marinara sauce. 2 cups ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley.

Instructions: Preheat the oven to 350F 175C. Cook the pasta shells according to package instructions until al dente. Drain and set aside. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any excess grease. Stir in the dried oregano, dried basil, salt, pepper, and marinara sauce. Simmer for 5 minutes. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, and chopped parsley. Spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking dish. Stuff each cooked pasta shell with the cheese mixture and place them in the baking dish. Pour the remaining meat sauce over the stuffed shells. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

Tender and juicy short ribs of beef braised in a rich red wine sauce. This dish is comforting and filling.

Ingredients: 4 lbs beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 garlic cloves, minced. 2 cups red wine. 2 cups beef broth. 2 sprigs fresh thyme. 2 bay leaves.

Instructions: Preheat the oven to 350F 175C. Season the short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes. Remove and set aside. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute. Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pot. Return the short ribs to the pot. Add thyme and bay leaves. Cover the pot and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone. Serve the short ribs with the braising liquid spooned over the top.

Prep Time: 20 minutes

Cook Time: 180 minutes

Savor the decadent and smooth Chocolate Mousse Browniesa wonderful dessert for anyone who enjoys chocolate. For an added touch of luxury, these brownies are topped with whipped cream and chocolate shavings after being layered with a rich chocolate mousse.

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1/2 cup powdered sugar. 1 teaspoon instant coffee granules. 1 teaspoon vanilla extract. Whipped cream and chocolate shavings for garnish.

Instructions: Preheat your oven to 350F 175C and grease a 9x9 inch baking pan. In a microwave-safe bowl, melt the unsalted butter. Stir in the granulated sugar until well combined. Add the eggs and vanilla extract to the butter-sugar mixture and mix until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the semi-sweet chocolate chips and pour the batter 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 a few moist crumbs. While the brownies are cooling, prepare the chocolate mousse. In a mixing bowl, beat the heavy cream until soft peaks form. Add the powdered sugar, instant coffee granules, and vanilla extract to the whipped cream. Continue to beat until stiff peaks form. Spread the chocolate mousse over the cooled brownies. Refrigerate for at least 2 hours to set the mousse. Before serving, garnish with whipped cream and chocolate shavings. Enjoy your decadent Chocolate Mousse Brownies!

Prep Time: 20 minutes

Cook Time: 30 minutes