Forsaken Vow

Enjoy juicy grilled chicken breasts coated in tangy Alabama white barbecue sauce. This unique twist on traditional barbecue sauce adds a creamy, zesty flavor to the chicken that pairs perfectly with the smoky char from the grill.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1 cup mayonnaise. 1/4 cup apple cider vinegar. 2 tablespoons lemon juice. 1 tablespoon Worcestershire sauce. 1 tablespoon Dijon mustard. 1 clove garlic, minced. 1/2 teaspoon cayenne pepper. 1/2 teaspoon paprika.

Instructions: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. In a bowl, mix together mayonnaise, apple cider vinegar, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, cayenne pepper, and paprika to make the Alabama white BBQ sauce. Grill chicken breasts for 6-7 minutes per side, or until cooked through and juices run clear. During the last few minutes of grilling, brush the chicken with the Alabama white BBQ sauce, allowing it to caramelize slightly. Remove chicken from grill and let it rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Instead of regular tacos, try these cauliflower taco wraps, which are both healthy and tasty. When you roast cauliflower with fresh vegetables and season it just right, you get a meal that tastes great and looks great too. These wraps will be a hit with everyone, whether you use tortillas or lettuce leaves.

Ingredients: 1 head of cauliflower, cut into small florets. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small tortillas or lettuce leaves for low-carb option. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup shredded cheddar cheese optional. Salsa and sour cream for serving.

Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, paprika, salt, and pepper until they are well coated. Spread the seasoned cauliflower on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and slightly crispy. While the cauliflower is roasting, warm the tortillas in the oven for a few minutes or on a skillet until they are soft and pliable. Once the cauliflower is done, assemble your taco wraps by placing a spoonful of roasted cauliflower on each tortilla or lettuce leaf. Top with shredded lettuce, diced tomatoes, red onion, cilantro, and cheese if desired. Drizzle with salsa and sour cream. Fold the tortillas or lettuce leaves over the filling to create your taco wraps. Serve immediately and enjoy your delicious cauliflower taco wraps!

Prep Time: 15 minutes

Cook Time: 25 minutes

These delicious round vlees wraps with balsamic are perfect for a quick and tasty meal. The marinade of balsamico and oregano gives the round steak a wonderful flavor, and the addition of red paprika and red onion gives it some snap and crispness. It's a quick and easy way to enjoy a delicious evening meal!

Ingredients: 300g dun gesneden rundvlees. 4 tortilla wraps. 1 rode paprika, in reepjes gesneden. 1 rode ui, fijngehakt. 2 teentjes knoflook, fijngehakt. 2 eetlepels olijfolie. 2 eetlepels balsamicoazijn. 1 theelepel gedroogde oregano. Zout en peper naar smaak. Verse basilicumblaadjes voor garnering.

Instructions: Meng het rundvlees met de balsamicoazijn, oregano, knoflook, zout en peper in een kom. Laat dit minimaal 15 minuten marineren. Verhit de olijfolie in de Air Fryer op 180C. Bak het gemarineerde rundvlees in de Air Fryer gedurende 5-6 minuten, of tot het mooi bruin en gaar is. Schud het vlees halverwege de kooktijd om voor gelijkmatig garen. Verwarm de tortilla wraps volgens de aanwijzingen op de verpakking in de Air Fryer gedurende ongeveer 1-2 minuten. Leg een tortilla wrap op een bord en verdeel een deel van het gebakken rundvlees, rode paprika en rode ui erover. Garneer met verse basilicumblaadjes en rol de wrap strak op. Herhaal dit met de overige wraps en serveer de rundvlees wraps met balsamico direct. Smakelijk eten!

Prep Time: 20 minutes

Cook Time: 6 minutes

The rich, indulgent taste of chocolate is combined with the smoky, savory goodness of bacon in these Bacon Chocolate Shot Glasses. These edible shot glasses are great as a unique party favor or for serving dessert shots and cocktails.

Ingredients: 12 strips of bacon. 1 cup semisweet chocolate chips. 1/4 cup heavy cream. 1/2 cup dark chocolate chips. 1/4 cup milk chocolate chips. 1/4 cup white chocolate chips. Sprinkles or crushed nuts optional.

Instructions: Set the oven temperature to 375F 190C. Pick up a muffin tin and invert it. To make a mold, wrap aluminum foil around the back of each cup. Place a strip of bacon around the bottom of each muffin cup, and if necessary, fasten it with toothpicks. Make sure the bacon is securely wrapped. After preheating the oven, place the muffin tin inside and bake the bacon for 15 to 20 minutes, or until it crisps up. Take it out of the oven and allow it to cool. Place the heavy cream and semisweet chocolate chips in a bowl that is safe to use in the microwave. Microwave the chocolate for 30 seconds at a time, stirring every 30 seconds, or until it melts completely and becomes smooth. After removing the bacon from the muffin tin molds with care, carefully brush the melted chocolate mixture inside each bacon cup. Ensure that it is evenly coated. For about 15 to 20 minutes, place the bacon cups coated in chocolate in the refrigerator to set. Melt the milk chocolate chips, white chocolate chips, and dark chocolate chips in separate microwave-safe bowls, stirring every 30 seconds, until smooth. Take the bacon cups out of the refrigerator and use your preferred method of layering or swirling the melted chocolate inside each one. Top the chocolate-filled bacon cups with colorful sprinkles or chopped nuts, if preferred. To ensure the chocolate sets completely, place the filled bacon cups back in the refrigerator for an additional 15 to 20 minutes. The bacon chocolate shot glasses can be carefully taken out of the molds and served once the chocolate has hardened. Savor the rich Bacon Chocolate Shot Glasses that you have!

Prep Time: 30 minutes

Cook Time: 20 minutes

These Mediterranean-inspired tofu kebabs are bursting with flavor from a blend of aromatic herbs and spices. They are perfect for grilling and make a delicious addition to any summer barbecue or weeknight meal.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon paprika. 1/2 teaspoon ground cumin. Salt and pepper, to taste. Wooden or metal skewers, soaked in water if wooden.

Instructions: Preheat your grill or grill pan to medium-high heat. In a small bowl, mix together olive oil, minced garlic, oregano, thyme, paprika, cumin, salt, and pepper. Thread tofu cubes, bell peppers, and onion onto skewers, alternating between them. Brush the prepared spice mixture over the tofu and vegetables kebabs, ensuring they are evenly coated. Grill the kebabs for 10-12 minutes, turning occasionally, until tofu is lightly charred and vegetables are tender. Serve hot with your favorite dipping sauce or over a bed of quinoa or couscous. Enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

This traditional recipe for smoked Texas brisket will help you achieve barbecue perfection. A well-balanced combination of savory, sweet, and smoky flavors are imparted by the rub, and slow smoking guarantees a juicy, tender finish. Ideal for parties and festivities!

Ingredients: 1 whole packer-cut brisket 12-14 pounds. 1/4 cup coarse salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. Wood chunks or chips for smoking oak or hickory.

Instructions: Trim excess fat from the brisket, leaving a 1/4-inch layer. Combine salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, covering all sides. Let it sit in the refrigerator for at least 4 hours or overnight. Preheat your smoker to 225F 107C. Use oak or hickory wood for an authentic Texas flavor. Place the brisket on the smoker grates, fat side up. Insert a meat thermometer into the thickest part of the meat. Maintain a steady temperature and smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 203F 95C. Wrap the brisket in butcher paper during the last few hours of smoking to retain moisture. Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Slice against the grain and serve with your favorite barbecue sauce on the side.

Prep Time: 20 minutes

Cook Time: 14*1.5

This homemade caramel syrup is perfect for elevating your coffee drinks at home, adding a rich and indulgent caramel flavor.

Ingredients: 1 cup sugar. 1/4 cup water. 1/2 cup heavy cream. 1/2 teaspoon vanilla extract.

Instructions: Over medium heat, mix sugar and water in a saucepan. Turn up the heat to high and stir until the sugar is gone. Do not stir it while it boils for about 5 to 7 minutes, or until it turns amber. Take it off the heat and slowly pour in the heavy cream while stirring all the time. Add the vanilla extract and mix it in well. Allow it to cool down before putting it in a jar to store. You can keep it in the fridge for up to two weeks.

Prep Time: 5 minutes

Cook Time: 10 minutes

These sticky orange chicken kebabs are bursting with flavor, combining the tangy sweetness of orange juice with savory soy sauce and aromatic garlic and ginger.

Ingredients: 500g chicken breast, cubed. 1/2 cup orange juice. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon olive oil. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix together orange juice, soy sauce, honey, minced garlic, grated ginger, olive oil, salt, and pepper. Add cubed chicken breast to the marinade. Cover and refrigerate for at least 30 minutes. Preheat grill to medium-high heat. Thread marinated chicken onto soaked wooden skewers. Grill chicken kebabs for about 8-10 minutes, turning occasionally, until cooked through and caramelized. Serve hot with your favorite side dishes.

Prep Time: 40 minutes

Cook Time: 10 minutes

This colorful and refreshing drink will take you to a tropical paradise. It's the perfect drink for a summer grill party because the different flavors look like the colors of a beautiful sunset.

Ingredients: 2 oz coconut rum. 2 oz pineapple juice. 1 oz orange juice. 1 oz grenadine. Pineapple wedge and cherry for garnish.

Instructions: Fill a shaker with ice. Pour in coconut rum, pineapple juice, and orange juice. Shake well and strain into a glass filled with ice. Slowly pour grenadine down the side of the glass to create a sunset effect. Garnish with a pineapple wedge and cherry. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Keto Steak Bites are bursting with flavor and are perfect for a quick and satisfying meal. Tender sirloin steak pieces are seasoned and seared to perfection, making them a delightful low-carb option for any occasion.

Ingredients: 1 lb sirloin steak, cut into bite-sized pieces. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. Optional: fresh parsley, chopped, for garnish.

Instructions: Crack the garlic into small pieces and add it to a bowl. Add the paprika, salt, and black pepper. In a bowl, add the steak bites and toss them around until they are well covered. Set the pan on medium-high heat. When the pan is hot, add the steak bites and cook for two to three minutes on each side, or until done to your liking. Take it off the heat and wait one minute. If you want, you can add chopped parsley as a garnish. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 6 minutes

This Tailgating Buffalo Chicken Pasta Salad is a perfect dish for game days or outdoor gatherings. It combines the classic flavors of buffalo chicken with the convenience of pasta salad, making it a crowd-pleasing favorite.

Ingredients: 8 oz pasta, cooked and cooled. 2 cups cooked chicken, shredded or diced. 1/2 cup buffalo sauce. 1/2 cup ranch dressing. 1 cup cherry tomatoes, halved. 1/2 cup diced celery. 1/4 cup diced red onion. 1/4 cup crumbled blue cheese. 2 tablespoons chopped fresh parsley. Salt and pepper to taste.

Instructions: Put the cooked pasta and chicken in a large bowl and mix them together. Toss the salad to coat it evenly with the ranch dressing and buffalo sauce. Cherry tomatoes, celery, red onion, and blue cheese should be added slowly. Add pepper and salt to taste. Before you serve, sprinkle with chopped parsley.

Prep Time: 15 minutes

Cook Time: 10 minutes

A comforting and flavorful homemade tomato basil soup made with fresh ingredients. Perfect for chilly days or when you're craving a cozy meal.

Ingredients: 6 fresh tomatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 2 cups vegetable broth. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, saut until softened. Add diced tomatoes and cook until they start to break down, about 8-10 minutes. Pour in vegetable broth and bring to a simmer. Let the soup simmer for 15-20 minutes to allow flavors to meld. Stir in chopped basil leaves, then remove from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer soup to a blender in batches and blend until smooth. Season with salt and pepper to taste. Serve hot, garnished with additional fresh basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the delicious combination of chocolate chips and cashews with these easy-to-make cookie bars. They are perfect for satisfying your sweet tooth cravings!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 teaspoons pure vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup chopped cashews.

Instructions: Preheat your oven to 350F 175C. Grease a 9x13-inch 23x33 cm baking pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips and chopped cashews. Spread the cookie dough evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares or bars and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Roasted Red Pepper Cheese Dip is creamy, cheesy, and packed with flavor. It's perfect for parties, gatherings, or game day snacking. The roasted red peppers add a delicious smoky sweetness to the dip, while the combination of cream cheese, mozzarella, and Parmesan creates a rich and indulgent texture. Serve it alongside your favorite dippers for a crowd-pleasing appetizer that will disappear in no time!

Ingredients: 1 cup roasted red peppers, drained and chopped. 8 ounces cream cheese, softened. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup mayonnaise. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Warm the oven up to 175F 350C. Put roasted red peppers, cream cheese, mozzarella cheese, Parmesan cheese, mayonnaise, garlic powder, onion powder, salt, and pepper in a bowl. Mix everything together well. Put the mixture in a baking dish and make sure it's spread out evenly. Warm the oven up and put the dip in it. Bake for 20 to 25 minutes, or until it's hot and bubbly. Take it out of the oven and, if you want, sprinkle it with chopped fresh parsley. Warm it up and serve it with your favorite crackers, chips, or vegetables.

Prep Time: 10 minutes

Cook Time: 25 minutes

Experience sushi overload with this delightful assortment of fresh fish, crisp cucumber, and creamy avocado wrapped in seasoned rice and nori seaweed.

Ingredients: 300g sushi rice. 4 sheets nori seaweed. 200g fresh salmon fillet, thinly sliced. 100g fresh tuna fillet, thinly sliced. 1 cucumber, julienned. 1 avocado, thinly sliced. 4 tablespoons rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Follow the directions on the package to cook the sushi rice. Mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt are gone. Pour over the cooked rice and mix it together gently. Allow it to cool a bit. On a bamboo sushi mat, put a piece of nori. Spread a thin layer of seasoned rice over the nori, making sure to leave a little space at the top. Put a strip of avocado, salmon, tuna, and cucumber along the bottom edge of the rice. Roll the sushi tightly away from you on the bamboo mat, pressing gently to seal. Do it again with the rest of the ingredients. With a sharp knife dipped in water to keep it from sticking, cut each roll into six to eight pieces. You can put soy sauce, wasabi, and pickled ginger on top of your sushi.

Prep Time: 30 minutes

Cook Time: 0 minutes

A tasty and refreshing salad with a light lemon maple dressing that brings together the sweetness of strawberries and peaches, the creaminess of avocado, and the freshness of herbs.

Ingredients: 1 cup cooked quinoa, cooled. 1 cup sliced strawberries. 1 cup diced peaches. 1 avocado, diced. 2 tablespoons chopped fresh mint. 2 tablespoons chopped fresh basil. 2 tablespoons lemon juice. 1 tablespoon maple syrup. Salt and pepper, to taste.

Instructions: In a large bowl, combine the quinoa, strawberries, peaches, avocado, mint, and basil. In a small bowl, whisk together the lemon juice, maple syrup, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Vegan Gluten-Free Date Squares are a tasty treat that will satisfy your sweet tooth. They are made with healthy ingredients and are naturally sweet from the dates and nutty from the oats and almond flour.

Ingredients: 2 cups pitted dates. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/4 cup maple syrup. 2 tbsp coconut oil. 1/2 tsp vanilla extract. 1/4 tsp salt.

Instructions: Preheat oven to 350F 175C. In a saucepan, simmer dates with 1/2 cup water until soft and mushy. Mash them into a paste. In a bowl, mix oats, almond flour, maple syrup, coconut oil, vanilla extract, and salt until crumbly. Press half of the oat mixture into the bottom of a parchment-lined baking dish. Spread the date paste evenly over the oat mixture. Crumble the remaining oat mixture over the date layer. Bake for 25-30 minutes or until golden brown. Let it cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes