Divayth Isnt Amused

A refreshing and herbaceous twist on the classic Gin and Tonic, perfect for any occasion.

Ingredients: 2 oz Herbal Homestead Gin. 4 oz tonic water. 1/2 oz fresh lime juice. Sprigs of fresh herbs such as rosemary or thyme, for garnish. Ice cubes.

Instructions: Put ice cubes in a glass. Add Herbal Homestead Gin to the ice. Gin and lime juice should be added. Mix everything together slowly. Put sprigs of fresh herbs on top to look nice. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy a creamy and satisfying Keto-friendly dinner with this Chicken Alfredo Zucchini Noodles recipe. It's low-carb, gluten-free, and packed with flavor.

Ingredients: 2 medium zucchinis, spiralized. 2 boneless, skinless chicken breasts, diced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced chicken breasts. Cook until chicken is no longer pink. Add spiralized zucchini noodles to the skillet and cook for 2-3 minutes, until just tender. Reduce heat to low and pour in heavy cream and Parmesan cheese. Stir until sauce thickens. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a taste of the sea with this tasty slow cooker cioppino. It's made with a tomato-based broth and a variety of fresh seafood. This dish looks great and feels good, making it perfect for a night in or a party.

Ingredients: 1 cup dry white wine. 2 14.5-ounce cans diced tomatoes with juices. 1 cup fish stock. 1/2 cup tomato paste. 1 large onion, finely chopped. 3 garlic cloves, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/4 teaspoon red pepper flakes. 1 bay leaf. 1 pound firm white fish fillets, such as halibut or cod, cut into 1-inch pieces. 1/2 pound large shrimp, peeled and deveined. 1/2 pound mussels, scrubbed and debearded. 1/2 pound littleneck clams, scrubbed. 1/2 pound sea scallops. Salt and freshly ground black pepper. Chopped fresh parsley, for garnish. Crusty bread, for serving.

Instructions: In a 6-quart slow cooker, combine the wine, diced tomatoes with their juices, fish stock, tomato paste, onion, garlic, oregano, thyme, red pepper flakes, and bay leaf. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the flavors meld and the onion is tender. Stir in the white fish, shrimp, mussels, clams, and scallops. Season with salt and pepper to taste. Cover and cook on low for an additional 30 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any mussels or clams that do not open. Ladle the cioppino into bowls, garnish with chopped parsley, and serve with crusty bread.

Prep Time: 20 minutes

Cook Time: 6 minutes

Indulge in the heavenly combination of white chocolate and brownie in cookie form! These white chocolate brownie cookies are a delightful treat that's perfect for satisfying your sweet cravings.

Ingredients: 1 cup white chocolate chips. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chopped walnuts or macadamia nuts optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the white chocolate chips and butter in 20-second intervals, stirring after each interval until smooth. Allow to cool slightly. In a mixing bowl, whisk the granulated sugar, eggs, and vanilla extract until well combined. Gradually add the melted white chocolate mixture to the sugar and egg mixture, stirring until smooth and well incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. If using nuts, fold them in at this stage. Spoon the cookie dough onto the prepared baking sheet in small mounds, leaving space between each for spreading. Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden and the centers are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious white chocolate brownie cookies!

Prep Time: 20 minutes

Cook Time: 10-12

These crispy gizzard bites are perfect for snacking or as a party appetizer. The buttermilk marinade tenderizes the gizzards while the seasoned flour coating adds a flavorful crunch.

Ingredients: 500g chicken gizzards, cleaned. 1 cup buttermilk. 1 cup all-purpose flour. 1 tsp paprika. 1 tsp garlic powder. 1/2 tsp salt. 1/2 tsp black pepper. Oil for frying.

Instructions: Place the cleaned chicken gizzards in a bowl and pour the buttermilk over them. Let them marinate for at least 1 hour or overnight in the refrigerator. In a separate bowl, mix the flour, paprika, garlic powder, salt, and black pepper. Heat oil in a deep fryer or heavy-bottomed pot to 350F 180C. Dredge the marinated gizzards in the flour mixture, ensuring they are evenly coated. Fry the gizzards in batches for about 5-6 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels to remove excess oil. Serve hot and enjoy!

Prep Time: 70 minutes

Cook Time: 15 minutes

You can enjoy this Crispy Chicken Sandwich, which has juicy fried chicken thighs with a crispy outside. Fresh vegetables and a tangy sauce go well with it, so everyone loves it!

Ingredients: 4 boneless chicken thighs. 1 cup buttermilk. 1 cup all-purpose flour. 1/2 cup bread crumbs. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 4 burger buns. 4 lettuce leaves. 4 slices of tomato. 4 slices of pickles. Mayonnaise and hot sauce for sauce. Vegetable oil for frying.

Instructions: Place the chicken thighs in a bowl and pour buttermilk over them. Let them soak for 30 minutes to an hour in the refrigerator. In a separate bowl, mix the flour, bread crumbs, paprika, garlic powder, salt, and pepper to create a breading mixture. Heat vegetable oil in a deep skillet or fryer to 350F 175C. Remove the chicken thighs from the buttermilk and coat them thoroughly with the breading mixture. Carefully place the breaded chicken thighs into the hot oil and fry until they are golden brown and crispy, about 6-8 minutes per side. Drain on paper towels. Toast the burger buns in a toaster or on a griddle until lightly browned. Assemble the sandwiches: Spread mayonnaise and hot sauce on the bottom half of each bun. Place a lettuce leaf on top, followed by a crispy chicken thigh, a slice of tomato, and a slice of pickle. Top with the other half of the bun. Serve your Crispy Chicken Sandwiches hot and enjoy!

Prep Time: 60 minutes

Cook Time: 20 minutes

The classic flavors of s'mores are combined with the delight of sandwich cookies dipped in chocolate in these S'more Sandwich Cookies. A delicious treat for get-togethers, parties, or any sweet craving!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup graham cracker crumbs. 1 cup mini chocolate chips. 1 cup mini marshmallows. 8 ounces semi-sweet chocolate, chopped. 1 tablespoon vegetable oil.

Instructions: Warm the oven up to 350F 175C and put parchment paper on two baking sheets. Mix the butter, brown sugar, granulated sugar, and vanilla extract in a large bowl until the mixture is light and fluffy. One egg at a time, beat in until everything is well mixed. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips, marshmallows, and graham cracker crumbs and mix them in well. Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheets that have been prepared. Put the cookies in the oven for 10 to 12 minutes, or until the edges are golden brown. Take them out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool all the way down. In a bowl that can go in the microwave, melt the chopped semisweet chocolate for 20 seconds at a time, stirring after each time, until the chocolate is smooth and melted. Add the vegetable oil and mix it in to make a glossy, smooth chocolate dip. Let any extra chocolate drip off as you dip half of each cookie into the melted chocolate. Put the cookies that have been dipped on a tray that has been lined with parchment paper. Before the chocolate sets, add more graham cracker crumbs and mini marshmallows to the top of each cookie that has been dipped in chocolate. You can put the chocolate in the fridge or at room temperature to set. The cookies are ready to eat once the chocolate has set.

Prep Time: 25 minutes

Cook Time: 12 minutes

This vibrant salad features spiralized sweet potato noodles tossed with a zesty sriracha lime peanut sauce. It's a delightful combination of sweet, spicy, and tangy flavors, complemented by crunchy peanuts and fresh vegetables.

Ingredients: 2 medium sweet potatoes, spiralized into noodles. 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon lime juice. 1 tablespoon sriracha sauce. 2 cloves garlic, minced. 1 tablespoon maple syrup. 1/4 cup water. 1 red bell pepper, thinly sliced. 1 cup shredded cabbage. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts.

Instructions: In a small bowl, whisk together peanut butter, soy sauce, lime juice, sriracha sauce, minced garlic, maple syrup, and water to make the sauce. In a large mixing bowl, combine sweet potato noodles, red bell pepper slices, shredded cabbage, and chopped cilantro. Pour the sauce over the noodle mixture and toss until well coated. Top with chopped peanuts before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty treat, these Raspberry Crumb Muffins have a buttery crumb topping and are filled with sweet raspberries. This is a great snack or breakfast food!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup milk. 1 large egg. 1 tsp vanilla extract. 1 1/2 cups fresh raspberries. For the Crumb Topping:. 1/4 cup granulated sugar. 1/4 cup all-purpose flour. 2 tbsp unsalted butter, melted.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Whisk the flour, sugar, baking powder, and salt together in a bowl. Add the milk, egg, and vanilla extract 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. Do not mix too much. The fresh raspberries should be added slowly. Put the sugar, flour, and melted butter in a small bowl and mix them together until the mixture is crumbly. To make muffins, put about two thirds of the batter into each cup. Cover all of the muffin batter in each cup with the crumb topping. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Enjoy your Raspberry Crumb Muffins that you made yourself!

Prep Time: 15 minutes

Cook Time: 18 minutes

Savor the smooth and velvety goodness of homemade chocolate chip and brown sugar bourbon ice cream, enhanced with a touch of cocoa. Ideal for sating your summertime sweet tooth!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1 cup brown sugar. 1/4 cup bourbon. 1/4 cup cocoa powder. 4 large egg yolks. 1 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: Heat the heavy cream and whole milk in a saucepan over medium heat. Bring to a boil, but only until it starts to steam. Take off the heat. Beat the egg yolks, cocoa powder, and brown sugar together thoroughly in a different bowl. To temper the eggs, slowly pour the heated cream mixture into the egg yolk mixture while whisking continuously. Transfer the mixture back to the saucepan and cook, stirring constantly, over low heat until it thickens enough to coat the spoon's back. Usually, this takes five to seven minutes. Take off the heat and mix in the vanilla extract and bourbon. When the mixture reaches room temperature, cover it and place it in the refrigerator to chill for at least four hours or overnight. Following the manufacturer's instructions, churn the mixture in an ice cream maker after it has cooled. Stir in the chocolate chips just before the ice cream finishes churning. Once the ice cream has reached the consistency you want, transfer it to an airtight container and freeze it for at least two hours. Enjoy your Brown Sugar Bourbon Ice Cream after serving it!

Prep Time: 20 minutes

Cook Time: 15 minutes

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Ingredients: 6 medium potatoes, peeled and thinly sliced. 1 lb ground beef. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1 cup salsa. 1/2 cup sour cream. 1/4 cup chopped green onions. 1/4 cup sliced black olives. 1/4 cup diced tomatoes.

Instructions: Warm the oven up to 190C 375F. In a skillet over medium-low heat, brown ground beef. Then, drain off any extra fat. Follow the directions on the packet to add taco seasoning to the beef. In the bottom of a 9x13-inch baking dish that has been greased, put half of the sliced potatoes. Place the beef that has been seasoned on top of the potatoes. Put half of the cheese shreds on top of the beef. Put the rest of the potatoes on top of the cheese. Cover the layer of potatoes with salsa. Place the dish in the oven and bake for 45 minutes! Take off the foil and top the casserole with the rest of the cheese. Put the dish back in the oven and bake it without the lid on for another 10 to 15 minutes, or until the cheese melts and starts to bubble. Take it out of the oven and let it cool down a bit. When ready to serve, add sour cream, black olives, chopped green onions, and diced tomatoes on top.

Prep Time: 20 minutes

Cook Time: 60 minutes

Indulge in the deliciousness of a Double 50/50 Burger, featuring a blend of ground beef chuck and ground pork belly for a juicy and flavorful patty. Topped with classic fixings and a special sauce, it's a burger lover's dream!

Ingredients: 2 lbs ground beef chuck. 2 lbs ground pork belly. Salt and pepper to taste. 4 hamburger buns. 8 slices of American cheese. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon yellow mustard. 1 cup shredded lettuce. 1 tomato, sliced. 1/2 red onion, thinly sliced. Pickles for garnish.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef chuck and ground pork belly into 8 equal portions, forming them into patties. Season each patty with salt and pepper. Place the patties on the grill and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness. During the last minute of cooking, add 2 slices of American cheese on top of each patty and close the grill lid to melt the cheese. While the patties are cooking, split the hamburger buns and toast them on the grill until they are lightly browned. In a small bowl, mix together mayonnaise, ketchup, and yellow mustard to create a sauce. Assemble the burgers: Spread the sauce on the bottom half of each bun, add a patty with melted cheese, top with shredded lettuce, sliced tomato, and red onion slices. Add pickles for garnish if desired. Place the top half of the bun on top, and your Double 50/50 Burgers are ready to serve!

Prep Time: 20 minutes

Cook Time: 10 minutes

These vegan cauliflower bites are so yummy and surprisingly cheesy without any fake cheese! They make for a delightful snack or appetizer that's sure to please everyone, vegan or not.

Ingredients: 1 medium cauliflower head, cut into florets. 1 cup chickpea flour. 1/2 cup nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon turmeric powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup water. Cooking spray or oil for greasing.

Instructions: First, heat the oven to 400F 200C. Then, use cooking spray or oil to coat a baking sheet. Add the nutritional yeast, garlic powder, onion powder, paprika, turmeric powder, salt, pepper, and water to a large bowl. Use a whisk to mix the ingredients together until the dough is smooth. Coat the cauliflower florets evenly with the batter, then put them on the baking sheet that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until the cauliflower is soft and the topping is golden and crispy. As a tasty vegan snack or starter, serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

These golden fudgesicles don't have any dairy in them. They are rich and creamy, with a hint of warm spices and a golden color from the turmeric.

Ingredients: 1 can 13.5 oz full-fat coconut milk. 1/3 cup maple syrup. 1/4 cup unsweetened cocoa powder. 1 tsp ground turmeric. 1/2 tsp ground cinnamon. Pinch of salt. 1 tsp vanilla extract.

Instructions: In a blender, combine all ingredients and blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours, or until solid. To unmold, run the molds under warm water for a few seconds.

Prep Time: 10 minutes

Cook Time: 240 minutes

You can enjoy all the flavors of a warm turkey pot pie in a soup. This recipe for a slow cooker meal is simple to make and great for a cozy meal.

Ingredients: 1 lb cooked turkey breast, shredded. 4 cups reduced-sodium chicken broth. 2 cups water. 1 cup chopped onion. 1 cup sliced carrots. 1 cup sliced celery. 2 garlic cloves, minced. 1 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup frozen peas. 1/2 cup corn kernels. 1/4 cup all-purpose flour. 1/2 cup skim milk. 1/4 cup chopped fresh parsley.

Instructions: In a slow cooker, combine turkey, chicken broth, water, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper. Cover and cook on low for 6-8 hours or until vegetables are tender. In a small bowl, whisk together flour and milk until smooth. Stir flour mixture into slow cooker. Add peas and corn. Cover and cook on high for an additional 30 minutes or until soup thickens slightly. Stir in parsley before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

The Chicken Tetrazzini Casserole Bowl is a tasty and comforting dish that is great for a cozy family dinner. It has soft chicken, spaghetti that is just al dente, mushroom sauce that is creamy, and a crunchy breadcrumb topping.

Ingredients: 2 cups cooked chicken, shredded. 8 oz spaghetti, cooked and drained. 1 can condensed cream of mushroom soup. 1 cup sour cream. 1 cup grated Parmesan cheese. 1/2 cup chicken broth. 1/2 cup sliced mushrooms. 1/4 cup chopped onion. 1/4 cup chopped red bell pepper. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried parsley. 1/4 teaspoon paprika. 1/4 cup bread crumbs. 2 tablespoons butter, melted.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together cooked chicken, cooked spaghetti, cream of mushroom soup, sour cream, Parmesan cheese, chicken broth, mushrooms, onion, red bell pepper, garlic, salt, black pepper, thyme, parsley, and paprika. Transfer the mixture into a greased casserole bowl. In a small bowl, combine bread crumbs and melted butter. Sprinkle the bread crumb mixture over the top of the casserole. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the ultimate lobster roll featuring succulent chunks of lobster meat mixed with creamy mayonnaise, zesty lemon juice, and fresh chives, all nestled within buttery toasted split-top hot dog buns. It's a delicious taste of coastal luxury!

Ingredients: 1 1/2 lbs cooked lobster meat, chopped. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 tablespoon chopped fresh chives. Salt and pepper to taste. 4 split-top hot dog buns. 2 tablespoons unsalted butter, melted. 1 tablespoon chopped fresh parsley.

Instructions: Chopped lobster meat, mayonnaise, lemon juice, chives, salt, and pepper should all be mixed together well in a large bowl. Butter should be spread on the inside of each split-top hot dog bun. In a pan over medium-low heat, toast the buns for about two to three minutes on each side, until they are golden brown. Put some lobster mixture in the middle of each toasted bun. Add chopped parsley as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes