Emmortals Resources

If you like burgers, these Portobello Mushroom Burgers with Chimichurri Guacamole are a tasty and filling vegetarian option. The burger is made with chimichurri guacamole, which is a spicy and creamy sauce that goes well with the grilled Portobello mushrooms. Great for a meal without meat or a barbecue with friends!

Ingredients: 4 large Portobello mushrooms, stems removed. 1/4 cup olive oil. Salt and pepper to taste. 4 burger buns. 1 cup arugula leaves. 1 large tomato, sliced. 1 red onion, thinly sliced. 1/2 cup feta cheese, crumbled. 1/2 cup sour cream. 2 ripe avocados, peeled and pitted. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh oregano, chopped. 1/4 cup red wine vinegar. 1/2 cup extra-virgin olive oil. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Brush both sides of the Portobello mushrooms with olive oil and season with salt and pepper. Place the mushrooms on the grill and cook for about 5-6 minutes per side, or until they are tender and have grill marks. While the mushrooms are grilling, split the burger buns and lightly toast them on the grill until they are slightly crispy. In a bowl, mash the avocados and add minced garlic, chopped cilantro, chopped parsley, chopped oregano, red wine vinegar, and extra-virgin olive oil. Mix well to make the chimichurri guacamole. Season with salt and pepper to taste. To assemble the burgers, spread a generous amount of chimichurri guacamole on the bottom half of each bun. Place a grilled Portobello mushroom on top of the guacamole. Add a handful of arugula leaves on top of the mushroom. Place a slice of tomato and some red onion slices on the arugula. Sprinkle crumbled feta cheese on top of the vegetables. Spread a dollop of sour cream on the top half of the bun and place it on top of the burger to complete the assembly. Serve the Portobello Mushroom Burgers with Chimichurri Guacamole immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

Vegetarian Disco Fries are a tasty and fun take on the classic loaded fries. These crispy potato fries are topped with fresh vegetables, melted cheddar cheese, and sour cream. They're great for a party or as a tasty snack.

Ingredients: 4 large potatoes, washed and cut into fries. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon onion powder. Salt and pepper, to taste. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh parsley. 1/4 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup sliced black olives. 1/4 cup sour cream. 1/4 cup chopped green onions.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss the potato fries with olive oil, garlic powder, paprika, onion powder, salt, and pepper until evenly coated. Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until fries are crispy and golden brown, flipping halfway through. Remove fries from the oven and sprinkle shredded cheddar cheese over the top. Return to the oven and bake for an additional 2-3 minutes, or until cheese is melted and bubbly. Once done, transfer the fries to a serving platter. Top the cheesy fries with chopped parsley, diced tomatoes, diced red onion, sliced black olives, dollops of sour cream, and chopped green onions. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This crispy air fryer fried chicken recipe is the best comfort food ever. Making it is simple, and the end result is soft on the inside and crispy on the outside.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Cooking spray.

Instructions: Put the chicken breasts in a bowl and cover them with buttermilk. For the best results, let them sit for at least 30 minutes or overnight. Salt, black pepper, paprika, garlic powder, and onion powder should all be mixed together in a different bowl. Get your air fryer ready by heating it up to 375F 190C. Take each chicken breast out of the buttermilk and let the extra liquid drip off. Then, coat each breast evenly with the seasoned flour mixture. Coat the chicken breasts with cooking spray, then put them in the air fryer basket. Add a little more cooking spray to the chicken's top. The chicken should be air-fried at 375F 190C for 20 to 25 minutes, turning it over every so often, until it's golden brown and the internal temperature reaches 165F 74C. Enjoy your hot air fryer fried chicken!

Prep Time: 35 minutes

Cook Time: 25 minutes

These delicious cookies combine the rich flavors of brown butter with sweet chocolate chips.

Ingredients: 1 cup unsalted butter. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips.

Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper. In a saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly. In a large mixing bowl, combine the brown sugar and granulated sugar. Pour the brown butter over the sugars and mix until well combined. Add the eggs and vanilla extract to the butter-sugar mixture. Mix thoroughly. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Scoop spoonfuls of cookie dough onto the prepared baking sheet, leaving space between them. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious brown butter chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Enjoy these homemade soft pretzels that are easy to make and perfect for snacking or as a party treat. They're soft on the inside with a delightful crust and a hint of saltiness.

Ingredients: 1 1/2 cups warm water 110-115F. 1 packet 2 1/4 teaspoons active dry yeast. 1 teaspoon salt. 1 tablespoon granulated sugar. 4 cups all-purpose flour. Non-stick cooking spray. 10 cups water. 2/3 cup baking soda. 1 egg yolk. Pretzel salt or coarse sea salt.

Instructions: Mix yeast and warm water in a bowl. Wait five minutes and then stir it. Mix the yeast with the sugar and salt, then stir it to make it dissolve. Add the flour little by little and mix it in until the dough forms. For about 5 minutes, knead the dough on a floured surface until it gets smooth and springy. Wrap the dough in a towel, grease a bowl, and set it aside for an hour. It will double in size during that time. Warm your oven up to 450F 232C and put parchment paper on a baking sheet. Add the baking soda to the 10 cups of water that has been boiled. Bring the heat down to a simmer. Cut the dough into 8 equal pieces, and then roll each one into a rope. Take a rope and roll it into a pretzel shape. Then, dip each one into the boiling water and baking soda mixture for 30 seconds. Use a slotted spoon to take it out. Lay the pretzels out on the baking sheet that has been prepared. Take a small bowl and add the egg yolk and 1 tablespoon of water. Whisk them together and then brush them on the pretzels. On top of each pretzel, sprinkle coarse sea salt or pretzel salt. It should be baked for 12 to 14 minutes, or until it turns golden brown. Let the pretzels cool down a bit before you serve them.

Prep Time: 90 minutes

Cook Time: 12-14

It's even better than pumpkin pie to eat these Greek yogurt pumpkin pie bars. They're easy to make, taste great, and are creamy. It's perfect for any fall party or dessert treat.

Ingredients: 1 cup Greek yogurt. 1 cup pumpkin puree. 1/2 cup brown sugar. 2 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon ginger. 1/4 teaspoon cloves. 1/4 teaspoon salt. 1/2 cup flour. 1/4 cup chopped pecans optional. Cooking spray or butter for greasing.

Instructions: Preheat your oven to 350F 175C. Grease a 9x9 inch baking dish with cooking spray or butter. In a large bowl, mix together Greek yogurt, pumpkin puree, brown sugar, eggs, vanilla extract, spices, salt, and flour until well combined. Pour the mixture into the prepared baking dish and spread it out evenly. If desired, sprinkle chopped pecans on top for added crunch. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely before cutting into bars. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Stovetop percolator coffee is a classic method for brewing a strong and flavorful cup of coffee. It's perfect for those who enjoy the ritual of making coffee on the stove.

Ingredients: 1/4 cup coarsely ground coffee beans. Water. Percolator coffee pot.

Instructions: Fill the percolator's bottom chamber with water up to the fill line. Place the coarsely ground coffee beans into the coffee basket. Assemble the percolator, ensuring it's tightly sealed. Put the percolator on the stovetop over medium heat. Wait for the coffee to start percolating. You'll see and hear it bubbling up through the glass knob on the lid. Let it percolate for about 5-10 minutes, depending on your desired strength. Remove from heat and let it cool slightly before serving. Pour into your favorite coffee mug and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

These rich and gooey double chocolate pudding cookies are a must-try. They're soft on the inside and slightly crispy on the outside, and they're loaded with semisweet and white chocolate chips. An extra layer of flavor and tenderness is added with a dash of instant chocolate pudding mix.

Ingredients: 1 cup butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1 package 3.9 oz instant chocolate pudding mix. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup white chocolate chips. 1/2 cup chopped walnuts or pecans optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until the mixture is light and fluffy. Mix in the chocolate pudding mix right away by beating it in well. Add the eggs one at a time and then the vanilla extract. 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 white chocolate chips, semisweet chocolate chips, and chopped nuts if using and mix well. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but 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 sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty double chocolate pudding cookies after they've cooled down!

Prep Time: 20 minutes

Cook Time: 10-12

This recipe, which puts a flavorful blend of soy sauce and chili sauce together with tender chicken and mixed vegetables, is a delectable and spicy take on traditional fried rice.

Ingredients: 2 cups cooked rice. 1 cup cooked chicken, diced. 1/2 cup mixed vegetables carrots, peas, corn. 2 eggs, beaten. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon chili sauce. 1 tablespoon sesame oil. Salt and pepper to taste. 2 green onions, chopped for garnish.

Instructions: In a large skillet or wok, heat sesame oil over medium-high heat. Add minced garlic and cook for 1 minute until fragrant. Push garlic to the side and add beaten eggs. Scramble until cooked through. Add diced chicken and mixed vegetables. Stir-fry for 2-3 minutes until heated through. Add cooked rice to the skillet, breaking up any clumps. Drizzle soy sauce and chili sauce over the rice. Stir well to combine with the other ingredients. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until everything is heated through. Garnish with chopped green onions before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

A hearty and flavorful soup featuring the rich taste of roasted cauliflower and chickpeas, spiced with cumin and smoked paprika. This vegan and gluten-free soup is perfect for a comforting meal.

Ingredients: 1 medium cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon cumin powder. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 teaspoon dried thyme. 1/2 teaspoon red pepper flakes optional. 1/4 cup fresh cilantro, chopped for garnish.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss cauliflower florets and chickpeas with olive oil, cumin powder, smoked paprika, garlic powder, salt, and pepper. Spread the cauliflower and chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, stirring halfway through. In a large pot, saut chopped onion and minced garlic until softened. Add roasted cauliflower and chickpeas to the pot, along with vegetable broth, diced tomatoes, dried thyme, and red pepper flakes. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches, blending until smooth, and then return to the pot. Season with additional salt and pepper to taste. Serve the soup hot, garnished with fresh cilantro. Enjoy your delicious Roasted Cauliflower and Chickpea Soup!

Prep Time: 15 minutes

Cook Time: 40 minutes

This Honey Mustard Chicken recipe is a perfect combination of sweet and tangy flavors that are sure to please your taste buds. It's easy to prepare and requires simple ingredients, making it an ideal weeknight dinner option.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup Dijon mustard. 1/4 cup honey. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together Dijon mustard, honey, olive oil, minced garlic, salt, and pepper. Place chicken breasts in a baking dish and pour the honey mustard mixture over them, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through, flipping halfway through and basting with the sauce. Once cooked, garnish with fresh parsley if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Enjoy the tastes of fall with these low-carb pumpkin pie cheesecake jars that don't need to be baked. They're creamy, tasty, and great for satisfying your sweet tooth while staying on the keto diet.

Ingredients: 1 cup almond flour. 2 tbsp powdered erythritol. 4 tbsp butter, melted. 8 oz cream cheese, softened. 1/2 cup pumpkin puree. 1/4 cup powdered erythritol. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/2 cup heavy cream. Whipped cream and cinnamon for topping.

Instructions: Melted butter, 2 tablespoons of powdered erythritol, and almond flour should all be mixed together well in a bowl. Put the mix in the bottom of serving jars and press it down. Cream cheese should be beat in a different bowl until it's smooth. Pumpkin puree, vanilla extract, and pumpkin pie spice should all be added. Mix until it's smooth. Heavy cream should be whipped in a different bowl until stiff peaks form. Fold the whipped cream into the pumpkin mixture slowly until it's all mixed in. Spread the pumpkin cheesecake mix on top of the jars' almond flour crust. Put it in the fridge for at least two hours, or until it sets. Add whipped cream and a sprinkle of cinnamon, then serve. Have fun!

Prep Time: 20 minutes

Cook Time: 0 minutes

This Honey Baked Chicken II is a tasty take on traditional baked chicken. It is glazed with a sweet and savory honey-soy sauce mixture that has garlic and ginger flavors added to it.

Ingredients: 6 chicken thighs. 1/2 cup honey. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon olive oil. 1/2 teaspoon black pepper. Sesame seeds for garnish. Green onions, chopped for garnish.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together honey, soy sauce, minced garlic, grated ginger, olive oil, and black pepper. Place chicken thighs in a baking dish and pour the honey mixture over them, ensuring they are evenly coated. Bake in the preheated oven for 30-35 minutes, or until chicken is cooked through, basting occasionally with the sauce. Once cooked, remove from oven and sprinkle sesame seeds and chopped green onions over the chicken. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 35 minutes

In ice cream form, you can enjoy the rich and creamy goodness of golden milk. The flavors of turmeric, cinnamon, ginger, and honey come together in this delicious treat to make a truly satisfying dessert.

Ingredients: 2 cups coconut milk. 1 cup heavy cream. 1/2 cup honey. 1 tablespoon turmeric powder. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground black pepper. Pinch of salt.

Instructions: Over medium-low heat, mix coconut milk, heavy cream, and honey in a saucepan. Mix everything together and let it warm up. Spice it up with salt, black pepper, cinnamon, ginger, and turmeric powder. Whisk the mixture until all of the spices are mixed in. Take the mix off the heat and let it cool down to room temperature. Put the mixture in an ice cream maker and churn it according to the directions on the machine until it is thick and creamy. Move the ice cream to a container and freeze it for at least 4 hours, or until it's firm. Enjoy some golden milk ice cream!

Prep Time: 15 minutes

Cook Time: 20 minutes

These zucchini muffins made with whole wheat are the perfect mix of healthy ingredients and delicious flavors. Adding almond butter not only makes it taste better, but it also gives it healthy fats and protein. These muffins are moist, healthy, and really tasty. They're a great way to sneak in some veggies.

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup almond butter. 1/2 cup honey. 2 eggs. 1 cup grated zucchini. 1/2 cup unsweetened applesauce. 1/2 cup Greek yogurt. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 cup chopped almonds optional, for topping.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the almond butter, honey, and eggs. Mix until well combined. Add the grated zucchini, applesauce, Greek yogurt, and vanilla extract to the bowl. Mix until the ingredients are fully incorporated. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a thick muffin batter forms. Line a muffin tin with paper liners or grease it with cooking spray. Spoon the muffin batter into the cups, filling each about 2/3 full. If desired, sprinkle chopped almonds on top of each muffin for added texture. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious and healthy Whole Wheat Zucchini Muffins with Almond Butter!

Prep Time: 15 minutes

Cook Time: 20 minutes

Red snapper, spicy peppers, and savory aromatics give this traditional Korean spicy fish stew its strong flavors. On a cold day, this dish is just what you need to warm up.

Ingredients: 1 lb red snapper fillets. 4 cups water. 1 onion, sliced. 2 green onions, chopped. 4 cloves garlic, minced. 2 tablespoons gochugaru Korean red pepper flakes. 2 tablespoons gochujang Korean red pepper paste. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon fish sauce. 1 zucchini, sliced. 1 daikon radish, sliced. 1/2 cup kimchi. Salt and pepper to taste.

Instructions: Bring water to a boil in a big pot. Gochugaru, gochujang, soy sauce, sesame oil, green onions, and fish sauce should all be added. Mix well. Turn down the heat to medium, and let it cook for 10 minutes. Kumeji, kimchi, zucchini, and daikon radish should all be added to the pot. Let it cook on low heat for another 10 to 15 minutes, or until the fish is done and the vegetables are soft. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Simple Roasted Red Potatoes are a tasty side dish that goes well with many different kinds of food. They're very simple to make and taste great.

Ingredients: 1.5 lbs red potatoes, quartered. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss quartered red potatoes with olive oil, garlic powder, dried rosemary, salt, and pepper until evenly coated. Spread the seasoned potatoes onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until potatoes are tender and golden brown, stirring halfway through cooking time for even browning. Remove from oven and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes