escaping the absurd

Classic French madeleine cookies with a hint of lemon zest, perfect for a delightful treat with tea or coffee.

Ingredients: 2/3 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. Pinch of salt. Zest of 1 lemon. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup unsalted butter, melted and cooled.

Instructions: Set the oven to 350F 175C and heat it up. Whisk the flour, sugar, baking powder, salt, and lemon zest together in a bowl. Beat the eggs and vanilla extract in a different bowl until they are foamy and light. Mix the dry ingredients into the egg mixture slowly until they are just combined. Mix the butter into the batter until it is smooth. Put the batter in the fridge for at least 30 minutes with the lid on the bowl. Butter and flour a madeleine mold. Fill up each mold about three quarters of the way to the top with batter. Before you put the madeleines in the oven, heat it up. Bake them for 10 to 12 minutes, or until the edges are lightly golden. Take the madeleines out of the oven and let them cool a bit before moving them to a wire rack to cool all the way down. Before you serve, sprinkle with powdered sugar. Have fun with your tasty French madeleines!

Prep Time: 20 minutes

Cook Time: 10-12

Elevate your BBQ experience with this succulent Pomegranate Glazed Salmon. The sweet and tangy glaze adds a burst of flavor to perfectly grilled salmon fillets. A delightful dish that's quick to prepare and sure to impress your guests!

Ingredients: 4 salmon fillets. 1 cup pomegranate juice. 1/4 cup soy sauce. 2 tablespoons honey. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. 1 teaspoon grated ginger. Salt and black pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a bowl, whisk together pomegranate juice, soy sauce, honey, Dijon mustard, garlic, and ginger to make the glaze. Place salmon fillets in a shallow dish and season with salt and black pepper. Pour half of the pomegranate glaze over the salmon fillets, ensuring they are well coated. Marinate for at least 30 minutes. Preheat the grill to medium-high heat. Oil the grates to prevent sticking. Grill the salmon fillets for 4-5 minutes per side or until they reach your desired level of doneness, basting with the remaining glaze during cooking. Once cooked, remove salmon from the grill and transfer to a serving platter. Garnish with chopped fresh parsley and serve immediately. Enjoy your delicious Pomegranate Glazed Salmon!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy these delicious, creamy, and refreshing keto-friendly creamsicles that taste like strawberry and rhubarb. They are a great summer treat that won't make you feel bad.

Ingredients: 1 cup strawberries, chopped. 1 cup rhubarb, chopped. 1/4 cup powdered erythritol. 1 cup coconut cream. 1/4 cup almond milk. 1 teaspoon vanilla extract.

Instructions: Put chopped strawberries, rhubarb, and powdered erythritol in a saucepan. It will take about 10 minutes of cooking over medium heat until the fruits are soft and the mixture gets thick. Wait for it to cool down. Put the cooled fruit mix, coconut cream, almond milk, and vanilla extract in a blender. Mix until it's smooth. Place the mix into popsicle molds. Put a popsicle stick into each mold and freeze for 4 to 6 hours, or until solid. Take the creamsicles out of the molds and enjoy once they are frozen.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Broccoli Salad with Bacon, Raisins, and Cheddar Cheese is a delightful combination of crunchy broccoli, savory bacon, sweet raisins, and creamy cheddar cheese, all brought together with a tangy and slightly sweet dressing. It's a perfect side dish for picnics, barbecues, or any meal.

Ingredients: 4 cups fresh broccoli florets. 1 cup cooked and crumbled bacon. 1/2 cup raisins. 1/2 cup shredded cheddar cheese. 1/4 cup red onion, finely chopped. 1/2 cup mayonnaise. 2 tablespoons apple cider vinegar. 2 tablespoons sugar. Salt and pepper to taste.

Instructions: Fresh broccoli florets, crumbled bacon, raisins, shredded cheddar cheese, and finely chopped red onion should all be combined in a big mixing bowl. Mix the mayonnaise, apple cider vinegar, sugar, salt, and pepper in a different small bowl until thoroughly combined. After adding the dressing mixture to the broccoli salad ingredients, toss everything to ensure that it is all coated. To enable the flavors to combine, cover the bowl and place it in the refrigerator for at least an hour. Just before serving, toss the salad one last time and add more salt and pepper to taste. Enjoy and serve cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

A refreshing and nutritious quinoa salad with a zesty lemon herb dressing. Packed with colorful vegetables and feta cheese, this salad is perfect for a quick and healthy meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff quinoa with a fork and let it cool to room temperature. In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing. Pour the dressing over the quinoa mixture and toss until well combined. Serve immediately or refrigerate for later. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

With the warmth of freshly baked bread mixed with the rich flavors of crisp bacon and cheddar cheese, this Cheddar and Bacon Loaf is a savory delight. It works well as a side dish or appetizer for any gathering.

Ingredients: 1 loaf of bread. 1 cup shredded cheddar cheese. 6-8 slices of cooked bacon, crumbled. 1/2 cup butter, melted. 2 cloves garlic, minced. 1 tablespoon fresh parsley, chopped.

Instructions: Preheat your oven to 350F 175C. Using a sharp knife, make diagonal cuts about 1 inch apart through the top of the loaf of bread, being careful not to cut all the way through to the bottom. Mix the melted butter, minced garlic, and chopped parsley in a bowl. Brush the garlic butter mixture generously between the bread slices. Sprinkle the shredded cheddar cheese and crumbled bacon between the slices, making sure to get them into all the nooks and crannies. Wrap the loaf of bread in aluminum foil and place it on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the bread is toasted. Serve your delicious Cheddar and Bacon Loaf warm, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

With these delectable banana cream cookies, you can indulge in the delightful combination of banana and cream. These soft and chewy cookies are stuffed with mashed bananas, banana chips, and white chocolate chips for a flavor explosion with every bite.

Ingredients: 2 ripe bananas, mashed. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup banana chips, crushed. 1/2 cup white chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the mashed bananas, egg, and vanilla extract to the butter mixture. Mix until well combined. 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 a dough forms. Fold in the crushed banana chips and white chocolate chips. Drop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. 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.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy the smooth, velvety richness of chocolate mousse with the creamy goodness of Greek yogurt and bright, fresh berries on top. This dessert is great for any event!

Ingredients: 1 cup heavy cream. 1/2 cup granulated sugar. 8 ounces bittersweet chocolate, chopped. 3 large egg yolks. 1 teaspoon vanilla extract. 1 cup Greek yogurt. 1 cup fresh berries strawberries, blueberries, raspberries.

Instructions: Over medium heat, stir the heavy cream and sugar in a saucepan until the sugar is dissolved. Take it off the heat and add the chocolate chips. Mix the chocolate until it melts and is smooth. Whisk egg yolks in a different bowl. Whisk the eggs all the time as you slowly add a little of the chocolate mixture to the yolks. Add the egg mix back to the saucepan with the rest of the chocolate mix. Stirring all the time, cook over low heat until it gets a little thicker. Add the vanilla extract and stir it in. Then take it off the heat and let it cool to room temperature. Mix the Greek yogurt and chocolate together in a bowl until everything is well mixed. Spoon the mousse into cups, then put them in the fridge for at least two hours, or until the mousse is set. Put some fresh berries on top of each mousse cup before you serve them. Have fun with your delicious Mousse Cup Parfait!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the rich and creamy goodness of this Chocolate Covered Cherries Fudge. It combines the delightful flavors of chocolate, sweetened condensed milk, maraschino cherries, and optional almonds for a delectable treat.

Ingredients: 2 cups of semi-sweet chocolate chips. 1 can 14 ounces of sweetened condensed milk. 1/4 cup of unsalted butter. 1 teaspoon of vanilla extract. 1 cup of chopped maraschino cherries well-drained. 1/2 cup of chopped almonds optional. A pinch of salt.

Instructions: Press parchment paper into an 8 x 8-inch square baking pan, allowing a small overhang for simple removal. Melt the unsalted butter, sweetened condensed milk, and semi-sweet chocolate chips in a medium saucepan over low heat. Until the mixture is smooth and well combined, stir continuously. After taking the saucepan off of the burner, add the vanilla extract and a small pinch of salt. If desired, mix in the chopped almonds and maraschino cherries. Evenly spread the fudge mixture in the baking pan that has been prepared. Refrigerate the fudge for a minimum of two hours, or until it solidifies and becomes firm. When the fudge is set, remove it from the pan by using the overhanging parchment paper. Transfer to a chopping board and thinly slice into square pieces. Enjoy your delectable Chocolate Covered Cherries Fudge after serving!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious and satisfying sandwich filled with creamy avocado, juicy tomato, and gooey melted cheese, all nestled between slices of hearty whole grain bread.

Ingredients: 2 slices whole grain bread. 1 ripe avocado, sliced. 1 large tomato, sliced. 1/2 cup shredded cheddar cheese. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Set a pan on medium heat to warm it up. Put olive oil on one side of each piece of bread. Put one slice of bread on the pan with the oil side down. Place avocado slices on top of the bread, then tomato slices. Place small pieces of cheddar cheese on top of the tomato slices. Add pepper and salt to taste. Put the second slice of bread on top, oil side up. About 3 to 4 minutes, or until the bottom piece of bread is golden brown and crispy. The sandwich should be cooked for another 34 minutes, or until the other side is golden brown and the cheese melts. Take it off the heat and let it cool for one minute before cutting it. Enjoy while still warm!

Prep Time: 10 minutes

Cook Time: 8 minutes

Indulge in the creamy goodness of keto-friendly Thin Mint Ice Cream, featuring the refreshing taste of peppermint and rich cocoa, all without the guilt of excessive carbs.

Ingredients: 2 cups heavy cream. 1 cup unsweetened almond milk. 1/2 cup powdered erythritol. 1 teaspoon peppermint extract. 1/4 cup unsweetened cocoa powder. 1/4 cup dark chocolate chips sugar-free. 1/4 teaspoon salt. 1/4 teaspoon xanthan gum. 1/4 teaspoon liquid stevia optional. 1/2 teaspoon vanilla extract. 2 tablespoons crushed sugar-free chocolate cookies.

Instructions: In a mixing bowl, combine heavy cream, almond milk, powdered erythritol, peppermint extract, cocoa powder, salt, xanthan gum, and liquid stevia if using. Using a hand mixer or a stand mixer, beat the mixture until it thickens and soft peaks form. Fold in dark chocolate chips and vanilla extract. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. If desired, fold in crushed sugar-free chocolate cookies for added texture and flavor. Transfer the 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: 30 minutes

Indulge in the rich flavors of succulent oven-baked BBQ ribs with a perfect blend of spices and a sticky, caramelized barbecue glaze.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon black pepper. 1 teaspoon salt. 1/2 teaspoon cayenne pepper. 1 cup barbecue sauce.

Instructions: Before you start, heat your oven to 275F 135C. Take the membrane off of the back of the ribs to make them more tender. To make a dry rub, put brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a bowl and mix them together. Cover both sides of the ribs with a lot of the dry rub. Put the ribs on a foil-covered baking sheet so that the meat side is facing up. Put another piece of foil over the ribs and bake them in a hot oven for two to three hours, or until they are soft. Take off the foil and use a brush to cover the ribs evenly with barbecue sauce. After 10 minutes, turn the oven to broil and return the ribs, uncovered. Do this until the sauce turns caramelized. After the ribs are done, let them rest for a few minutes before cutting them up and serving them. Enjoy your tasty BBQ ribs that were baked in the oven!

Prep Time: 15 minutes

Cook Time: 180 minutes

This quick and flavorful vegan chana masala is a staple in Indian cuisine. It's made with simple ingredients and packed with spices for a satisfying dish that can be prepared in no time.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 2 tomatoes, diced. 1 teaspoon cumin seeds. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric powder. 1/2 teaspoon garam masala. 1/4 teaspoon cayenne pepper optional. Salt to taste. 2 tablespoons oil. Fresh cilantro, chopped, for garnish.

Instructions: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add onions, garlic, and ginger. Saut until onions are translucent. Add tomatoes and cook until they break down and become mushy. Stir in ground coriander, ground cumin, turmeric powder, garam masala, cayenne pepper if using, and salt. Cook for 2 minutes. Add chickpeas and stir well to coat them with the spices. Add a splash of water if the mixture is too dry. Cover and cook for 10-15 minutes, stirring occasionally, until flavors meld and chickpeas are heated through. Garnish with fresh cilantro before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

A tasty gluten-free take on traditional potato salad, with soft baby potatoes mixed in a sour Dijon mustard dressing.

Ingredients: 2 lbs baby potatoes, halved or quartered. 1/4 cup gluten-free Dijon mustard. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped green onions.

Instructions: Boil the baby potatoes until fork-tender, then drain and let cool slightly. In a small bowl, whisk together the gluten-free Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and pepper. Place the slightly cooled potatoes in a large mixing bowl. Pour the Dijon mustard dressing over the potatoes and gently toss until evenly coated. Add chopped parsley and green onions to the potato mixture and toss again to combine. Taste and adjust seasoning if needed. Chill the potato salad in the refrigerator for at least 1 hour before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This recipe for stir-fried Chinese chicken with black pepper sauce is quick and simple to make, and you'll love the flavorful, bold flavors. Tender chicken, vibrant bell peppers, and a flavorful black pepper sauce combine to make a delicious dinner that's ideal for hectic weeknights.

Ingredients: 400g boneless chicken breast, sliced into thin strips. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 3 cloves garlic, minced. 1 tablespoon black peppercorns, crushed. 2 tablespoons oyster sauce. 1 tablespoon soy sauce. 1 teaspoon sugar. 1/2 cup chicken broth. 1 tablespoon cornstarch mixed with 2 tablespoons water. Fresh cilantro leaves for garnish optional.

Instructions: In a bowl, combine the sliced chicken with soy sauce and let it marinate for 15 minutes. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until it's cooked through. Remove the chicken from the wok and set it aside. In the same wok, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and crushed black peppercorns. Stir-fry for about 30 seconds until fragrant. Add sliced onions and bell peppers. Stir-fry for 2-3 minutes until they start to soften. Return the cooked chicken to the wok and mix it with the vegetables. Add oyster sauce, sugar, and chicken broth. Stir-fry for another 2-3 minutes until the sauce thickens slightly. Pour in the cornstarch mixture and continue stirring until the sauce thickens to your desired consistency. Serve the Chinese Chicken with Black Pepper Sauce stir-fry hot, garnished with fresh cilantro leaves if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Slow Cooker Mexican Chicken Soup is a hearty and tasty meal that is great for cold days. The soft chicken, black beans, corn, and Mexican spices make this a comforting meal that's simple to make and delight in.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 14.5 oz diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, chopped. 1 jalapeo pepper, diced optional for extra heat. 4 cups chicken broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro, chopped for garnish. Lime wedges for serving. Avocado slices for serving. Tortilla chips for serving.

Instructions: Place chicken breasts in the bottom of the slow cooker. Add black beans, corn, diced tomatoes, onion, garlic, bell pepper, and jalapeo pepper if using on top of the chicken. In a separate bowl, mix together chicken broth, ground cumin, chili powder, paprika, salt, and pepper. Pour this mixture over the ingredients in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and flavors are well blended. Once cooked, remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir well. Serve hot, garnished with chopped cilantro and accompanied by lime wedges, avocado slices, and tortilla chips. Enjoy your flavorful Slow Cooker Mexican Chicken Soup!

Prep Time: 15 minutes

Cook Time: 360 minutes