Eliza Stark

This low carb patty melt is a delicious keto-friendly twist on the classic diner favorite. Made with ground beef, Swiss cheese, and caramelized onions sandwiched between slices of low-carb bread, it's a satisfying meal that's perfect for anyone following a ketogenic diet.

Ingredients: 1 lb ground beef. 1/4 cup diced onions. 4 slices of Swiss cheese. 4 slices of low-carb bread. 2 tbsp butter. Salt and pepper to taste.

Instructions: Make 4 patties out of the ground beef that are all the same size. Add salt and pepper to the patties. Cook the patties in a skillet over medium-low heat for three to four minutes on each side, or until they are done the way you like them. Take it out of the pan and set it aside. Put 1 tablespoon of butter in the same pan and add the diced onions. Cook them until they turn caramelized. On each patty, put one slice of Swiss cheese. Each low-carb bread slice should have one side brushed with butter. Place a patty with melted cheese and a spoonful of caramelized onions on the side of one of the bread slices that isn't buttered. Then, place the other slice of bread on top, buttered side facing outwards. Put the sandwiches back in the pan and grill them for two to three minutes on each side, until they are golden brown and the cheese melts. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Een smakelijk gerecht van malse kippendijen bereid in de Air Fryer en geserveerd met een romige champignonsaus. Dit gerecht is snel en eenvoudig te maken en zit boordevol smaak.

Ingredients: 4 kippendijen. 250 g champignons, in plakjes gesneden. 1 ui, fijngehakt. 2 teentjes knoflook, fijngehakt. 200 ml slagroom. 50 ml kippenbouillon. 2 el olijfolie. 1 tl gedroogde tijm. Zout en peper naar smaak.

Instructions: Get the air fryer hot enough 180C. Spice up the kippendijen with salt, pepper, and ground cumin. Put the rolled-up kippendijen in the air fryer and sprinkle with one teaspoon of olive oil. Bake the kippendijen for 20 to 25 minutes, or until they turn brown and are ready to go. While the cookies are baking, melt one tablespoon of olive oil in a pan over medium heat. Draw the finely hacked upper and lower legs forward and backward until they are white and light brown. Bring the champignons to the front and back until they are white and brown. Put the chicken broth in the pan and let it simmer until the broth is reduced. Place the sausage on top of the slagroom and roast it until it turns brown and is well seasoned. Put the mushroom caps on the grill with salt and pepper. Serve the baked kippendijen with the rooster champignon butter on top. Enjoy your wonderful mealtime!

Prep Time: 15 minutes

Cook Time: 25 minutes

This indulgent pasta dish features tender chicken breasts smothered in a creamy mustard mascarpone marsala sauce, served over perfectly cooked pasta. It's a decadent yet simple meal that's sure to impress!

Ingredients: 4 boneless, skinless chicken breasts. Salt and freshly ground black pepper. 2 tablespoons olive oil. 1/4 cup chopped shallots. 1/2 cup Marsala wine. 1 cup chicken broth. 1/2 cup mascarpone cheese. 2 tablespoons Dijon mustard. 1 pound cooked pasta such as penne or fettuccine. Chopped fresh parsley, for garnish.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add chopped shallots and cook until softened, about 2 minutes. Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer until slightly reduced, about 5 minutes. Stir in mascarpone cheese and Dijon mustard until well combined and sauce is smooth. Return cooked chicken breasts to the skillet, spooning sauce over them. Simmer for an additional 2-3 minutes to heat through. Serve the chicken and sauce over cooked pasta, garnished with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

These cool popsicles are a great way to cool off in the summer because they taste like a mix of sweet blueberries and spicy ginger.

Ingredients: 2 cups blueberries. 1/4 cup honey. 1 tablespoon freshly grated ginger. 1 cup coconut milk.

Instructions: In a blender, combine blueberries, honey, and grated ginger. Blend until smooth. Add coconut milk to the blender and blend again until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until completely set. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This flavorful and texture-packed vegan version of the traditional chicken salad is sure to please. Tofu serves as a substantial and high-protein foundation, with the addition of rich vegan mayonnaise and zesty Dijon mustard for complexity. This filling dish gets brightness and freshness from crunchy celery and onion and fresh parsley.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1/4 cup vegan mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/4 cup celery, finely chopped. 1/4 cup red onion, finely chopped. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the cubed tofu, vegan mayonnaise, Dijon mustard, and lemon juice. Mix well to coat the tofu evenly. Add the chopped celery, red onion, and parsley to the bowl. Stir until all ingredients are well combined. Season the salad with salt and pepper to taste. Adjust seasoning if necessary. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the rich flavors of mocha and Irish cream with this creamy and decadent homemade ice cream.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup cocoa powder. 2 tablespoons instant espresso powder. Pinch of salt. 1/4 cup Irish cream liqueur. 1 teaspoon vanilla extract.

Instructions: In a saucepan, combine heavy cream, milk, sugar, cocoa powder, espresso powder, and salt. Heat the mixture over medium heat, stirring constantly until it starts to steam but not boil. Remove from heat and let it cool slightly. Stir in Irish cream liqueur and vanilla extract. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to a container and freeze for at least 4 hours until firm.

Prep Time: 15 minutes

Cook Time: 25 minutes

This soup made in a slow cooker is a hearty and comforting way to use up leftover ham. This soup is great for cold days because the vegetables are soft and the broth is creamy.

Ingredients: 2 cups diced leftover ham. 4 potatoes, peeled and diced. 3 carrots, sliced. 1 onion, diced. 4 cups chicken broth. 1 cup water. 1 teaspoon dried thyme. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 cup frozen peas. 1 cup milk. 2 tablespoons cornstarch.

Instructions: In a slow cooker, combine diced ham, potatoes, carrots, onion, chicken broth, water, thyme, garlic powder, salt, and pepper. Cover and cook on low for 6-8 hours or until vegetables are tender. During the last 30 minutes of cooking, stir in frozen peas. In a small bowl, mix milk and cornstarch until smooth. Stir milk mixture into the slow cooker. Cover and cook for an additional 30 minutes or until soup has thickened. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

It's a tasty and healthy change from regular pasta dishes to make this creamy avocado pasta with garlic scape pesto. When you mix creamy avocado with bright pesto, you get a tasty and filling meal.

Ingredients: 2 ripe avocados. 2 cloves garlic. 1/4 cup pine nuts. 1 cup fresh basil leaves. 1/4 cup grated Parmesan cheese. 3 tablespoons olive oil. Salt and pepper to taste. 12 oz pasta of your choice. 1/4 cup reserved pasta cooking water. Juice of 1 lemon.

Instructions: Cook the pasta according to package instructions until al dente. Drain, reserving 1/4 cup of the cooking water. While the pasta is cooking, prepare the garlic scape pesto. In a food processor, combine the garlic, pine nuts, basil, Parmesan cheese, and olive oil. Process until smooth. Season with salt and pepper to taste. Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor. Add the lemon juice to the avocados and blend until smooth and creamy. In a large mixing bowl, combine the cooked pasta, avocado sauce, and garlic scape pesto. Toss to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta cooking water to reach your desired consistency. Serve the creamy avocado pasta with additional grated Parmesan cheese and a drizzle of olive oil, if desired. Enjoy your creamy avocado pasta with garlic scape pesto!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Spicy Chicken Thighs are packed with flavor and heat, making them a perfect dish for spice lovers. The combination of spices, honey, soy sauce, and hot sauce creates a deliciously bold and tangy glaze that coats the chicken thighs beautifully.

Ingredients: 6 chicken thighs, bone-in, skin-on. 2 tablespoons olive oil. 2 teaspoons paprika. 1 teaspoon cayenne pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 tablespoon honey. 1 tablespoon soy sauce. 1 tablespoon hot sauce.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together olive oil, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture over the chicken thighs, ensuring they are evenly coated. Place the chicken thighs on a baking sheet lined with parchment paper. In another small bowl, whisk together honey, soy sauce, and hot sauce. Brush the honey mixture over the chicken thighs. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and juices run clear. Remove from the oven and let rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

Shrimp tacos with chimichurri sauce are a tasty mix of Argentinean and Mexican flavors. The sour and herbaceous chimichurri sauce goes well with the juicy shrimp, making for a light and filling meal.

Ingredients: 1 lb shrimp, peeled and deveined. 1/4 cup chimichurri sauce. 8 small flour tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onions. 1 avocado, sliced. Lime wedges, for serving.

Instructions: Marinate shrimp in chimichurri sauce for 30 minutes. Heat a skillet over medium heat, add marinated shrimp, and cook until pink and opaque, about 2-3 minutes per side. Warm tortillas on a dry skillet or in the microwave. Assemble tacos by placing shrimp on tortillas, then topping with lettuce, tomatoes, onions, and avocado slices. Serve with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy these luscious truffles and all of the rich, gooey goodness that is chocolate and coconut combined. Ideal for giving in to your sweet tooth!

Ingredients: 1 package chocolate cake mix. 1 cup shredded coconut. 1/2 cup sweetened condensed milk. 1/4 cup unsweetened cocoa powder. 1/4 cup melted butter. 1 teaspoon vanilla extract. 1 cup chocolate chips for coating. 1/2 cup shredded coconut for coating.

Instructions: Grease a baking dish and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the chocolate cake mix, shredded coconut, melted butter, sweetened condensed milk, cocoa powder, and vanilla extract in a big bowl. Blend until thoroughly blended. Form the mixture into tiny truffle-sized balls and arrange them on the baking dish that has been preheated. The truffles should bake for 10 to 12 minutes in a preheated oven, or until set but still oozy in the middle. Take them out of the oven and allow them to cool fully. In a bowl that is safe to use in the microwave, melt the chocolate chips in 30-second increments, stirring after each to ensure smoothness. After completely covering each truffle with melted chocolate, roll it in shredded coconut to finish coating. After arranging the coated truffles on a tray covered with parchment paper, refrigerate them for a minimum of half an hour. Serve the luscious chocolate coconut truffles after they have set.

Prep Time: 20 minutes

Cook Time: 10-12

This Peruvian Seafood Stew with Cilantro Broth is a delightful fusion of flavors, combining the richness of coconut milk with the freshness of cilantro and the savory goodness of assorted seafood. It's a comforting and satisfying dish that brings the vibrant tastes of Peru to your table.

Ingredients: 1 lb assorted seafood shrimp, squid, fish fillets, mussels, etc.. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, chopped. 2 tomatoes, diced. 1 cup fish or vegetable broth. 1 cup coconut milk. 1 bunch cilantro, chopped. 1 tablespoon cumin. 1 tablespoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Slice the bell pepper, onion, and garlic and add them. For about 5 minutes, or until softened, saut. It's time to add the diced tomatoes, cumin, and paprika. Go on and cook for two more minutes. Add coconut milk and fish or vegetable broth. Bring to a low boil. Add different kinds of seafood to the pot. Based on the type of seafood used, cook for about 5 to 7 minutes, or until the seafood is fully cooked. Add pepper and salt to taste. Add the chopped cilantro and cook for one more minute. If you want, you can add more cilantro to the top of the Peruvian seafood stew before serving it hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

These waffle churros with chocolate sauce are a fun twist on a classic dessert. Crispy waffles coated in cinnamon sugar are served with a rich and indulgent chocolate sauce for dipping. It's a delightful treat that will satisfy your sweet tooth!

Ingredients: 2 cups all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 1/2 cups milk. 1/3 cup vegetable oil. 1 teaspoon vanilla extract. 1/2 cup granulated sugar for coating. 1 teaspoon ground cinnamon for coating. 1 cup chocolate chips. 1/2 cup heavy cream. 1/4 teaspoon vanilla extract.

Instructions: Put the all-purpose flour, baking powder, salt, and 2 tablespoons of granulated sugar in a large bowl. Add the eggs, milk, vegetable oil, and 1 teaspoon of 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. Be careful not to mix the batter too much; it may have some lumps in it. Follow the directions on the package to heat up your waffle iron and lightly coat it with cooking spray or oil. Set the waffle iron to high heat and pour the batter into it. Cook until the waffles are golden brown and crisp. Put 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon in a shallow dish and mix them together while the waffles are cooking. Combine well. When the waffles are done, take them out of the waffle iron and coat them all over with the cinnamon sugar mix right away. Put the chocolate chips in a bowl that can handle heat for the chocolate sauce. Put the heavy cream in a small saucepan and heat it over medium-low heat until it starts to simmer. After you pour the hot cream over the chocolate chips, wait one minute. Mix the cream and chocolate together until they are smooth and shiny. Put in 1/4 teaspoon of vanilla extract and mix it in well. Warm chocolate sauce should be drizzled over the waffle churros so that people can dip them in it. Have fun with your chocolate sauce and waffle churros!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the freshness of salmon and creaminess of avocado in this classic sushi roll. Perfect for sushi lovers craving a delicious and satisfying bite.

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1/2 lb fresh salmon fillet, thinly sliced. 1 ripe avocado, sliced. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. On a sushi rolling mat, put a sheet of nori. Cover the nori with a thin layer of sushi rice, leaving about half an inch of space at the top. In the middle of the rice, put slices of salmon and avocado. Using the mat, roll the sushi tightly while putting light pressure on it. Cut the roll into bite-sized pieces with a sharp knife after you're done rolling it. Do it again with the rest of the ingredients and nori sheets. With the salmon avocado rolls, you should put soy sauce, wasabi, and pickled ginger on the table.

Prep Time: 20 minutes

Cook Time: 0 minutes

These black bean and quinoa burgers are not only delicious but also loaded with plant-based protein and flavor.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1/2 cup diced red bell pepper. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 tsp cumin powder. 1/2 tsp chili powder. Salt and pepper to taste. 4 whole wheat burger buns. Avocado slices, red onion rings, and vegan sriracha mayo for topping.

Instructions: In a large bowl, mash the black beans with a fork until mostly smooth. Add cooked quinoa, red bell pepper, cilantro, garlic, cumin, chili powder, salt, and pepper. Mix until well combined. Form the mixture into 4 patties. Heat a skillet over medium heat and cook the patties for 4-5 minutes on each side or until crispy and heated through. Toast the burger buns. Assemble the burgers with avocado slices, red onion rings, and vegan sriracha mayo. Enjoy this protein-packed vegan burger!

Prep Time: 20 minutes

Cook Time: 10 minutes

These vegan french fries are the ultimate crispy and flavorful snack or side dish. They are oven-baked to perfection with a blend of spices, resulting in a deliciously addictive treat that everyone will love.

Ingredients: 4 large potatoes, peeled and cut into fries. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Before you start cooking, heat the oven to 450F 230C. Add the french fries to a large bowl and mix in the olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Make sure the fries are covered evenly. Spread the fries out in a single layer on a baking sheet that has been lined with parchment paper. Flip the fries over every 15 minutes or so for 30 to 35 minutes, or until they are golden brown and crispy. Take it out of the oven and serve it hot.

Prep Time: 10 minutes

Cook Time: 35 minutes

Creamy coconut milk ice cream swirled with tangy raspberry sauce, creating a delightful balance of flavors. This dairy-free and vegan-friendly treat is perfect for satisfying your sweet cravings on a hot day.

Ingredients: 1 can 14 oz full-fat coconut milk. 1/3 cup maple syrup or agave nectar. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 cup raspberries fresh or frozen. 1-2 tbsp maple syrup or agave nectar. Pinch of salt.

Instructions: Melted coconut oil, vanilla extract, maple syrup or agave nectar, and coconut milk should all be put into a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Mix raspberries, maple syrup or agave nectar, and a pinch of salt in a blender until smooth while the ice cream is making. You can use a fine-mesh sieve to get rid of the seeds if you want to. When the ice cream is almost done, add the raspberry sauce and use a spoon to slowly swirl it. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it.

Prep Time: 10 minutes

Cook Time: 20 minutes