Emma Goodalls

A creamy and tropical twist on the classic martini, this Coconut Cream Martini is perfect for a refreshing and indulgent cocktail experience.

Ingredients: 2 oz coconut rum. 1 oz coconut cream. 1 oz vanilla vodka. 1/2 oz simple syrup. 1/2 oz lime juice. Shredded coconut for garnish. Lime wedge for garnish.

Instructions: In a shaker, combine coconut rum, coconut cream, vanilla vodka, simple syrup, and lime juice. Add ice to the shaker and shake well until chilled. Strain the mixture into a martini glass. Garnish with shredded coconut and a lime wedge. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

A classic and refreshing wedge salad with a creamy and tangy buttermilk black pepper dressing. It's a perfect side dish for any meal or a light lunch option.

Ingredients: 1 head of iceberg lettuce, cut into 4 wedges. 1 cup cherry tomatoes, halved. 4 strips of crispy bacon, crumbled. 1/2 cup blue cheese crumbles. 1/4 cup red onion, finely chopped. 1/2 cup buttermilk. 1/4 cup mayonnaise. 1 tablespoon white wine vinegar. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/4 teaspoon salt.

Instructions: Place the iceberg lettuce wedges on serving plates. Sprinkle cherry tomatoes, crumbled bacon, blue cheese crumbles, and chopped red onion over the lettuce wedges. In a small bowl, whisk together buttermilk, mayonnaise, white wine vinegar, black pepper, garlic powder, and salt until well combined to make the dressing. Drizzle the buttermilk black pepper dressing over the salad wedges. Serve immediately and enjoy your delicious Wedge Salad with Buttermilk Black Pepper Dressing!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Grilled Vidalia Pickle Chicken recipe offers a tangy and flavorful twist to traditional grilled chicken. The marinade, infused with Vidalia pickle juice and spices, tenderizes the chicken while imparting a unique and delicious flavor. Perfect for a summertime barbecue or a simple weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Vidalia pickle juice. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. Salt and pepper to taste. Sliced Vidalia onions for garnish.

Instructions: In a bowl, mix together the pickle juice, olive oil, minced garlic, paprika, salt, and pepper. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 1 hour, preferably overnight. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and juices run clear. Garnish with sliced Vidalia onions before serving.

Prep Time: 70 minutes

Cook Time: 16 minutes

In this low-carb keto casserole, chicken, bacon, and ranch dressing come together to make a creamy and tasty dish. It's a satisfying meal that fits right in with your ketogenic lifestyle because it's full of vegetables and cheese.

Ingredients: 2 cups cooked chicken, shredded. 1 cup cooked bacon, crumbled. 1 cup cauliflower florets, steamed. 1 cup broccoli florets, steamed. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup ranch dressing. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cooked chicken, bacon, broccoli, cauliflower, sour cream, ranch dressing, Parmesan cheese, minced garlic, salt, and pepper should all be put in a large bowl. Mix well. Put the mixture in a casserole dish that has been greased. After the oven is hot, bake for 25 to 30 minutes, or until the top is bubbly and golden brown. Take it out of the oven and let it cool down for a few minutes before you serve it. If you want, you can add fresh parsley on top and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

This tasty Smashed Avocado Toast with perfectly poached eggs and a hint of spicy harissa will take your breakfast or brunch to the next level. This vegetarian dish tastes great with the creamy guacamole on top of it.

Ingredients: 2 ripe avocados, mashed. 1 lime, juiced. 1/2 small red onion, finely chopped. 1 small tomato, diced. 1/4 cup fresh cilantro, chopped. 1 clove garlic, minced. Salt and pepper to taste. 4 slices of whole-grain bread, toasted. 4 large eggs, poached. 2 teaspoons harissa sauce.

Instructions: Put the mashed avocados and lime juice in a bowl and mix them together. Mix everything together well. Cut up the tomato, red onion, cilantro, and garlic and add them to the avocado. Combine everything. Add salt and pepper to taste in the guacamole. If you need to, change the seasoning. On each piece of toasted whole-grain bread, spread a lot of the guacamole. On each piece of bread, put a poached egg on top of the guacamole. Add half a teaspoon of harissa sauce to every poached egg. Serve your Smashed Avocado Toast with Poached Egg and Harissa right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Israeli Couscous Pesto Salad is both refreshing and tasty. It has the nutty texture of Israeli couscous and the bright flavors of pesto, cherry tomatoes, cucumber, and more. Wonderful as a light and filling meal or as a side dish for your favorite grilled foods.

Ingredients: 1 cup Israeli couscous. 2 cups water. 1/2 cup pesto sauce. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons pine nuts, toasted. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a saucepan, bring 2 cups of water to a boil. A pinch of salt and Israeli couscous should be added. Turn down the heat, cover, and stir. Allow the couscous to cook for 8 to 10 minutes, or until it is soft. Take it off the heat and use a fork to fluff it up. Let the couscous cool down until it's not hot anymore. Put the couscous that has been cooled, cherry tomatoes, cucumber, red onion, black olives, and crumbled feta cheese in a large bowl. Add the pesto sauce to the salad and gently toss to mix everything together. Add pepper and salt to taste. In a dry pan over medium-low heat, toast the pine nuts until they turn golden brown. Then, sprinkle them on top of the salad. Add some fresh basil leaves as a garnish. Put the Israeli Couscous Pesto Salad in the fridge for at least 30 minutes before you serve it. Enjoy it cold!

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty, Paleo-friendly take on the classic French dish Beef Bourguignon, cooked slowly in a crockpot until the meat is just right. Great for a cozy dinner during the week or having people over.

Ingredients: 2 lbs grass-fed beef stew meat. 2 cups sliced mushrooms. 1 cup diced carrots. 1 cup diced onions. 4 cloves garlic, minced. 1 cup beef broth. 1 cup red wine check for gluten-free. 2 tbsp tomato paste. 2 tbsp arrowroot powder. 2 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Put olive oil in a pan and heat it over medium-high heat. Put in the beef stew meat and brown it all over. Put it in the slow cooker. Add onions, garlic, mushrooms, and carrots to the same pan and cook them until they get soft. Put the vegetables that have been sauted into the slow cooker. Put tomato paste, arrowroot powder, thyme, rosemary, salt, and pepper in a small bowl. Add red wine and whisk them together. Add the mix to the slow cooker with the beef and vegetables. On low heat, cover and cook for 6 to 8 hours, or until the beef is soft. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 360 minutes

This vibrant and nutritious quinoa and black bean salad is packed with protein, fiber, and flavor. It's perfect for a quick and healthy meal or as a side dish for gatherings.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. Juice of 1 lime. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: In a medium saucepan, bring the water to a boil. Add quinoa, cover, and reduce heat to low. Simmer for about 15 minutes or until water is absorbed and quinoa is fluffy. In a large mixing bowl, combine cooked quinoa, black beans, corn, bell pepper, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour dressing over the salad and toss to combine. Gently fold in diced avocado. Serve immediately or refrigerate for later.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the rich and creamy goodness of coffee ice cream that you made yourself. This recipe makes a rich frozen treat that coffee lovers will love by combining the strong flavor of instant coffee with the smoothness of heavy cream and milk.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup instant coffee granules. 4 large egg yolks. 1 teaspoon vanilla extract.

Instructions: In a saucepan, combine heavy cream, whole milk, sugar, and instant coffee granules. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar and coffee granules are dissolved. In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Cover and refrigerate until well chilled, preferably overnight. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes