Dormouxe

For a tasty take on the traditional Caprese salad, try these skewers with roasted cherry tomatoes, creamy mozzarella, and fresh basil. It's great for a party or as an appetizer.

Ingredients: 12 cherry tomatoes. 12 fresh mozzarella balls. 12 fresh basil leaves. 2 tablespoons olive oil. Salt and pepper to taste. Balsamic glaze for drizzling.

Instructions: Start by heating the oven to 400F 200C. On each skewer, put a cherry tomato, a mozzarella ball, and a basil leaf. Sprinkle olive oil over the skewers and put them on a baking sheet. Add pepper and salt. Put the dish in an oven that has already been heated for 10 to 12 minutes, or until the cheese starts to melt and the tomatoes begin to burst. Take them out of the oven and let them cool down a bit. Add the balsamic glaze right before serving. Have fun with your roasted tomato caprese skewers!

Prep Time: 15 minutes

Cook Time: 10-12

These Really Good Soft and Chewy Granola Cookies are a delightful treat, combining the wholesome goodness of oats and nuts with the indulgence of chocolate chips. Perfect for satisfying your sweet tooth and providing an energy boost!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned oats. 1 cup chocolate chips. 1 cup chopped nuts e.g., walnuts or pecans.

Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Combine well. 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, chopped nuts, and old-fashioned oats and mix them in until they are spread out evenly in the dough. Place spoonfuls of cookie dough about 2 inches apart on baking sheets that have not been greased. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Once they're cool, you can eat these soft and chewy granola cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Savor these aromatic, scratch-made refried beans with dried pinto beans. A traditional and adaptable side dish for your preferred Mexican dishes.

Ingredients: 2 cups dried pinto beans. 1 onion, finely chopped. 2 cloves garlic, minced. 1 jalapeo, seeded and minced. 1/4 cup vegetable oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt to taste. Water for cooking.

Instructions: After removing any debris, rinse the dried pinto beans under cold water. Put the beans in a big bowl with enough water to cover and soak them for the entire night. After soaking, drain and rinse the beans. The soaked beans, chopped onion, minced garlic, and jalapeo should all be combined in a large pot. Fill the beans with enough water to cover them by about two inches. After bringing the mixture to a boil, lower the heat to a simmer, cover, and let the beans cook for one to two hours, or until they are soft. Vegetable oil should be heated in a skillet over medium heat. To the skillet, add the cooked beans, cumin, chili powder, and salt. Using a potato masher or the back of a spoon, mash the beans until they have the right consistency, stirring from time to time. Simmer for a further 10 to 15 minutes, adding more water as needed. To taste, adjust the salt. Top the warm refried beans with your preferred toppings.

Prep Time: 480 minutes

Cook Time: 30 minutes

This bright and tasty pasta dish has fresh zucchini noodles covered in a creamy green goddess sauce and fried halloumi cheese on top. It's a tasty and refreshing meal that you can eat for lunch or dinner.

Ingredients: 2 large zucchinis, spiralized. 200g halloumi cheese, sliced. 1 avocado, diced. 1 cup fresh spinach leaves. 1/4 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 2 tablespoons lemon juice. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Optional: cherry tomatoes for garnish.

Instructions: Put basil, parsley, lemon juice, olive oil, garlic, salt, and pepper in a food processor and blend them all together. This is how the green goddess sauce is made: blend until smooth. Set a skillet that doesn't stick on medium heat. It will take about two to three minutes on each side for the halloumi slices to turn golden brown after you add them. Take it out of the pan and set it aside. Add the spiralized zucchini noodles to the same pan and cook for two to three minutes, until they are just barely soft. Mix the green goddess sauce with the zucchini noodles in a pan. Toss to cover evenly, and cook for one to two more minutes, until everything is hot. Take it off the heat and add the diced avocado. Place some zucchini pasta on each plate to serve. Put fried halloumi slices on top, and if you want, you can decorate with cherry tomatoes. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delectable twist on the classic grilled cheese sandwich, featuring a creamy spinach and artichoke filling nestled between buttery slices of bread.

Ingredients: 1 cup fresh spinach leaves. 1/2 cup canned artichoke hearts, chopped. 1/4 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 4 slices bread of your choice. 2 tablespoons butter, softened.

Instructions: Put chopped artichoke hearts, spinach, Parmesan cheese, and mozzarella cheese in a bowl. Each piece of bread should have butter on one side. Spread half of the spinach-artichoke mixture on each of the two slices of bread that haven't been buttered. Add another slice of bread on top of each, making sure the buttered side faces outward. Place the pan on medium heat. Put the sandwiches in the pan and cook for three to four minutes on each side, until both sides are golden brown and the cheese melts. Make diagonal cuts in the sandwiches and serve them hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Indulge in the heavenly combination of a flaky puff pastry texture and the classic donut shape with these Keto-friendly Homemade Cronut Puff Pastry Donuts. These treats are low-carb and sugar-free, perfect for satisfying your sweet cravings without guilt.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup cold water. 1 tsp vanilla extract. 1/2 cup sugar-free dark chocolate chips. 2 tbsp coconut oil. 1/4 cup powdered erythritol for dusting.

Instructions: Preheat oven to 350F 175C. In a food processor, pulse together almond flour, coconut flour, powdered erythritol, baking powder, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add cold water and vanilla extract, pulse until dough forms. Roll out dough between two sheets of parchment paper to 1/4 inch thickness. Cut out donut shapes using a donut cutter or two differently sized round cookie cutters. Arrange donuts on a parchment-lined baking sheet. Bake for 12-15 minutes or until golden brown. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals until smooth. Dip the tops of cooled donuts into melted chocolate mixture, allowing excess to drip off. Place dipped donuts on a wire rack to set. Dust cooled donuts with powdered erythritol before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Enjoy turkey breast that is cooked to perfection in the slow cooker and is soft and full of flavor. Plus, find new ways to use your leftovers to make more meals!

Ingredients: 1 turkey breast 4-5 pounds. 1 cup chicken broth. 1 onion, chopped. 4 cloves garlic, minced. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. 2 teaspoons dried sage. Salt and pepper to taste. Leftover vegetables carrots, celery, potatoes, etc.. Leftover gravy optional.

Instructions: Place chopped onions and minced garlic in the bottom of the slow cooker. Rub dried thyme, rosemary, sage, salt, and pepper over the turkey breast and place it on top of the onions and garlic. Pour chicken broth over the turkey breast. Cover and cook on low for 6-7 hours or until the turkey is tender and cooked through. Once cooked, remove the turkey from the slow cooker and let it rest for 10-15 minutes before slicing. Serve the turkey with leftover vegetables and gravy if desired. To use leftovers, shred the turkey and store it in an airtight container in the refrigerator for up to 3 days. Use it in sandwiches, salads, or soups.

Prep Time: 15 minutes

Cook Time: 360 minutes

This roasted garlic eggplant dip is creamy and full of flavor. It's a great vegan and gluten-free snack or appetizer. Putting the eggplant and garlic in the oven brings out their natural sweetness and gives the dip more depth of flavor. You can bring it to parties or eat it as a healthy snack.

Ingredients: 1 large eggplant. 4 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons tahini. 2 tablespoons lemon juice. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Use a fork to make several holes in the eggplant, then put it on a baking sheet that has been lined with parchment paper. After the oven is hot, roast the eggplant for 40 to 45 minutes, or until the skin is charred and the inside is soft. Take the eggplant out of the oven and let it cool down a bit. Cut the eggplant in half, and then take out the flesh. Put the flesh in a bowl, and throw away the skin. To the bowl with the eggplant flesh, add the lemon juice, olive oil, tahini, salt, and pepper. Blend until smooth and creamy with a food processor or an immersion blender. Check the seasonings and make changes if needed. Put the dip in a bowl, top it with fresh parsley, and serve it with your favorite gluten-free crackers or vegetables. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

These no-bake Paleo vegan energy balls are a perfect snack for those following a paleo and vegan diet. Packed with natural sweetness from dates, the richness of almonds, and a hint of cocoa, they are easy to make and require no baking.

Ingredients: 1 cup Medjool dates, pitted. 1 cup raw almonds. 1/4 cup unsweetened shredded coconut. 2 tablespoons cocoa powder. 1 tablespoon almond butter. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Place the pitted dates in a food processor and process until they form a sticky paste. Add the raw almonds, shredded coconut, cocoa powder, almond butter, vanilla extract, and a pinch of salt to the food processor with the date paste. Process all the ingredients until they are well combined and the mixture starts to stick together. Using your hands, roll the mixture into bite-sized balls and place them on a parchment paper-lined tray. Refrigerate the energy balls for about 30 minutes to firm up. Store the no-bake Paleo vegan energy balls in an airtight container in the refrigerator for up to one week. Enjoy as a delicious and nutritious snack!

Prep Time: 15 minutes

Cook Time: 0 minutes

With this loaded chocolate chip pecan cookie brittle, you'll get the perfect combination of chocolate chips, crunchy pecans, and buttery toffee bits. It's a delightful take on traditional cookies that's simple to make and even simpler to eat.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips. 1/2 cup chopped pecans. 1/4 cup toffee bits.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and add the brown sugar, granulated sugar, and vanilla extract to a bowl. Use a whisk to mix the ingredients well. Mix the flour, baking soda, and salt into the stuff that is already wet. Mix until you get a dough. The toffee bits, chocolate chips, and chopped pecans should all be carefully mixed in. Making a thin layer of dough, press the cookie dough evenly onto the baking sheet that has been prepared. Heat the oven to 350F. Bake the cookies for 15 to 18 minutes, or until the edges are golden brown and the center is firm. Take the cookie brittle out of the oven and leave it on the baking sheet for a few minutes to cool down. Move the cookie brittle carefully to a wire rack to cool all the way down. Break up the cookie brittle when it's cool and enjoy!

Prep Time: 15 minutes

Cook Time: 18 minutes

Creamy and decadent, homemade coconut butter is a versatile ingredient that adds richness and flavor to both sweet and savory dishes. Plus, it's gluten-free, making it suitable for those with dietary restrictions.

Ingredients: 4 cups unsweetened shredded coconut flakes.

Instructions: Toast the shredded coconut flakes in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until golden brown and fragrant. Transfer the toasted coconut flakes to a food processor. Process the coconut flakes for about 10-15 minutes, scraping down the sides as needed, until smooth and creamy. This process may take longer depending on the power of your food processor. Store the coconut butter in an airtight container at room temperature for up to 2 weeks or in the refrigerator for longer shelf life.

Prep Time: 20 minutes

Cook Time: 15 minutes

A flavorful and satisfying gluten-free dish featuring tender chicken cooked in a spicy Sriracha sauce, served over fluffy quinoa and colorful bell peppers.

Ingredients: 2 boneless, skinless chicken breasts, diced. 1 cup quinoa, rinsed. 2 cups chicken broth. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1/4 cup Sriracha sauce. 2 tablespoons gluten-free soy sauce. 1 tablespoon honey. 1 tablespoon rice vinegar. Salt and pepper, to taste. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: Bring the chicken broth to a boil in a medium-sized saucepan. Cover, add the quinoa, and turn the heat down to low. Let it cook on low heat for 15 to 20 minutes, or until the quinoa is done and the broth is gone. Take it off the heat and use a fork to fluff it up. Warm up the olive oil in a big pan over medium-high heat. Add the chicken dices and season with pepper and salt. About 6 to 8 minutes, or until browned and fully cooked. Moving the chicken to the side of the pan, add the garlic, red bell pepper, and green bell pepper that has been chopped up. After two to three minutes, the vegetables should be soft. Mix Sriracha sauce, gluten-free soy sauce, honey, and rice vinegar in a small bowl with a whisk. Pour over the vegetables and chicken in the pan. Mix everything together until it's all coated and hot. To serve, put quinoa in different bowls. Add vegetable and chicken with Sriracha sauce on top. Put green onions and sesame seeds on top to make it look nice. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

This recipe for cowboy butter chicken and zucchini noodles has tender grilled chicken, a zesty, flavorful cowboy butter sauce, and healthy zucchini noodles. It makes a tasty and filling meal. It's simple to make and great for a quick dinner during the week or a treat on the weekend.

Ingredients: 4 boneless, skinless chicken breasts. 2 medium zucchinis, spiralized into noodles. 1/2 cup unsalted butter, melted. 3 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1 tablespoon Worcestershire sauce. 1 tablespoon hot sauce. 1 teaspoon dried parsley. 1/2 teaspoon paprika. Salt and black pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Preheat grill to medium-high heat. Season chicken breasts with salt, black pepper, and paprika. Grill chicken breasts for 6-8 minutes per side or until cooked through. Remove from grill and let rest. In a small bowl, mix melted butter, minced garlic, lemon juice, Worcestershire sauce, hot sauce, and dried parsley to make cowboy butter sauce. In a large skillet over medium heat, add zucchini noodles and cook for 2-3 minutes until tender but still crisp. Slice grilled chicken breasts into strips and add to the skillet with zucchini noodles. Pour cowboy butter sauce over chicken and zucchini noodles. Toss to coat evenly. Garnish with fresh chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the deliciousness of homemade maple bars with a sweet maple icing. These bars are a perfect treat for breakfast or dessert.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 teaspoon salt. 1 tablespoon active dry yeast. 1/2 cup warm milk. 2 tablespoons unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. Vegetable oil for frying. 1 cup pure maple syrup. 2 cups powdered sugar. 1/4 cup unsalted butter, melted. 1/4 cup heavy cream. 1 teaspoon vanilla extract.

Instructions: In a large bowl, combine flour, sugar, and salt. In a small bowl, mix warm milk and yeast. Let it sit for 5 minutes until frothy. Add melted butter, eggs, and vanilla extract to the yeast mixture and whisk together. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Knead the dough on a floured surface until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size. Roll out the dough on a floured surface to 1/2-inch thickness and cut into rectangular bars. Heat vegetable oil in a deep fryer or large pot to 375F 190C. Fry the bars until golden brown, about 2-3 minutes per side. Drain on paper towels. In a separate bowl, combine maple syrup, powdered sugar, melted butter, heavy cream, and vanilla extract to make the icing. Dip each maple bar into the maple icing, letting the excess drip off. Place on a wire rack to set. Enjoy your homemade Maple Bars!

Prep Time: 30 minutes

Cook Time: 20 minutes

Enjoy the rich chocolate flavors of this tart, which also has toasted coconut and a hint of sea salt.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup powdered sugar. 1/4 teaspoon salt. 3/4 cup unsalted butter, chilled and cubed. 1 large egg yolk. 1/4 cup cold water. 1 cup semisweet chocolate chips. 1/2 cup heavy cream. 1/2 cup sweetened shredded coconut, toasted. Sea salt flakes, for garnish.

Instructions: In a food processor, pulse together flour, cocoa powder, powdered sugar, and salt. Add chilled butter and pulse until mixture resembles coarse crumbs. Add egg yolk and cold water, pulse until dough comes together. Wrap dough in plastic wrap, refrigerate for 30 minutes. Preheat oven to 375F 190C. Roll out dough on a floured surface to fit a 9-inch tart pan. Press into pan and trim edges. Prick bottom of crust with a fork, then bake for 15-20 minutes, until set. In a small saucepan, heat heavy cream until just simmering. Pour hot cream over chocolate chips in a heatproof bowl, let sit for 2 minutes, then stir until smooth. Pour chocolate mixture into tart shell, spreading evenly. Sprinkle toasted coconut over chocolate filling. Chill tart in the refrigerator until set, about 1 hour. Before serving, sprinkle with sea salt flakes for garnish.

Prep Time: 30 minutes

Cook Time: 20 minutes

This Vegan Instant Pot Sticky Rice with Green Curry Sauce is a quick and flavorful dish perfect for a weeknight dinner. The combination of creamy coconut milk, aromatic green curry paste, and tender vegetables creates a satisfying meal that's both comforting and delicious.

Ingredients: 1 cup jasmine rice. 1 cup coconut milk. 1 cup water. 1 tablespoon green curry paste. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 teaspoon grated ginger. 1 teaspoon minced garlic. 1 cup mixed vegetables such as bell peppers, snap peas, and carrots. Salt, to taste. Fresh cilantro, for garnish optional.

Instructions: The jasmine rice should be rinsed until the water is clear. Rinse the rice and put it in the Instant Pot. Then add the coconut milk, water, green curry paste, soy sauce, maple syrup, ginger, and garlic. Put the lid back on and turn the valve so that it seals. Set the timer for 4 minutes on high pressure. After the cooking cycle is over, let the pressure drop naturally for 10 minutes. Then, quickly let go of any remaining pressure. Take off the lid and add the mixed vegetables. Leave the lid on and let the heat from the pan cook the vegetables for five minutes. Add salt to your liking. If you want, you can top the hot sticky rice and green curry sauce with fresh cilantro.

Prep Time: 10 minutes

Cook Time: 15 minutes

These gluten-free and vegan baked sweet potato and za'atar falafels are a delicious twist on traditional falafels. They are packed with flavor from the sweet potatoes, chickpeas, and aromatic spices, making them a healthy and satisfying meal or snack.

Ingredients: 2 medium sweet potatoes, peeled and cubed. 1 can 15 oz chickpeas, drained and rinsed. 2 cloves garlic, minced. 2 tablespoons fresh parsley, chopped. 2 tablespoons za'atar seasoning. 1 teaspoon ground cumin. 1 teaspoon ground coriander. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. In a pot of boiling water, cook the sweet potato cubes until tender, about 8-10 minutes. Drain and let cool slightly. In a food processor, combine the cooked sweet potato cubes, chickpeas, garlic, parsley, za'atar seasoning, cumin, coriander, salt, and pepper. Pulse until well combined but still slightly chunky. Form the mixture into small falafel-sized balls and place them on a baking sheet lined with parchment paper. Brush the falafels with olive oil and bake in the preheated oven for 25-30 minutes, or until golden brown and crispy. Serve hot with your favorite dipping sauce or in a salad bowl. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes