Ghosty Art Blog

This loaded BBQ chicken sandwich is perfect for the Super Bowl or any game day gathering. Juicy grilled chicken breasts are smothered in tangy BBQ sauce, topped with melted cheddar cheese, crispy bacon, and fresh red onion, all sandwiched between soft buns.

Ingredients: 2 boneless, skinless chicken breasts. 1/2 cup BBQ sauce. 4 slices cheddar cheese. 4 slices bacon, cooked. 1/4 cup red onion, thinly sliced. 2 sandwich buns. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Set the grill or grill pan over medium-high heat to get it hot. Add salt and pepper to the chicken breasts, and then brush them with olive oil. Grill the chicken for about 6 to 7 minutes on each side, or until it's fully cooked. For the last few minutes of cooking, brush it with BBQ sauce. Take the chicken off the grill and give it a minute or two to rest. If you want, you can toast the sandwich buns on the grill. To make the sandwiches, put a grilled chicken breast on each bun and then add bacon slices, cheddar cheese, and red onion slices. Put extra BBQ sauce on the side and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Welsh Rarebit is a savory, cheesy delight that makes for a perfect sandwich filling. It's rich, flavorful, and satisfying, with a hint of tanginess from the mustard and Worcestershire sauce.

Ingredients: 4 slices bread. 200g grated Cheddar cheese. 1 tablespoon butter. 1 tablespoon all-purpose flour. 1 teaspoon mustard powder. 1 teaspoon Worcestershire sauce. 100ml beer or ale. Salt and pepper to taste.

Instructions: Melt the butter in a saucepan over medium-low heat. Mix in the mustard powder and flour, and cook for one to two minutes, until the food smells good. As you whisk in the beer, it will become smooth. Some salt and pepper should be added. Let it cook for two to three minutes, until it gets thick. Take it off the heat and mix in the grated cheese until it melts and is smooth. For a light golden color, toast bread slices. Put a lot of the cheese mixture on each piece of toast. Put the sandwiches together and serve them right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Minnesota classic combines hearty ground beef with the nutty taste of wild rice to make a hot dish that is perfect for any occasion.

Ingredients: 1 lb Minnesota ground beef. 1 cup wild rice, uncooked. 1 onion, chopped. 2 cloves garlic, minced. 1 can cream of mushroom soup. 1 cup beef broth. 1 cup frozen peas. 1 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. Cook wild rice according to package instructions. In a skillet, brown ground beef with chopped onions and minced garlic. Season with salt and pepper. In a large mixing bowl, combine cooked ground beef mixture, cooked wild rice, cream of mushroom soup, beef broth, and frozen peas. Mix well. Transfer mixture to a greased casserole dish. Sprinkle shredded cheddar cheese over the top. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden brown. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

Enjoy the tropical goodness of coconut combined with the sweetness of strawberries in this refreshing and creamy smoothie. It's the perfect way to start your day or as a healthy snack.

Ingredients: 1 cup coconut milk. 1 cup fresh strawberries, hulled. 1 ripe banana. 1 tablespoon honey. 1/2 cup Greek yogurt. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Put everything into a blender. Blend until creamy and smooth. For a frostier texture, feel free to add ice cubes and blend once more. Transfer into glasses and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

These pancakes are the perfect breakfast treat. They're fluffy, tender, and incredibly delicious. Whether you enjoy them plain or with your favorite toppings, they are sure to satisfy your pancake cravings.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl. Put the egg, melted butter, vanilla extract, and buttermilk in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; lumps are fine. Warm up a nonstick griddle or skillet over medium-high heat and add a little butter or oil to coat it. For each pancake, put 1/4 cup of batter on the pan. After about two to three minutes, the top should start to bubble and the edges should look set. After flipping, cook for another one to two minutes, or until golden brown and done all the way through. Top it off with your favorite things, like whipped cream, maple syrup, or fresh berries. Serve it hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

You can bring this Tuna Pasta Salad to cookouts, picnics, BBQ parties, and summer potlucks. It tastes great, is refreshing, and is simple to make ahead of time. Everyone will love this dish, which is made with soft pasta, tasty tuna, and fresh vegetables tossed in a zesty dressing.

Ingredients: 1 lb pasta shells. 2 cans 5 oz each tuna, drained. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/2 cup black olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: As directed on the package, cook the pasta. Once it's done, drain it and run cold water over it to cool it down. Tuna, cherry tomatoes, red onion, black olives, and parsley should all be put in a large bowl together with the cooked pasta. Mix olive oil, lemon juice, garlic, salt, and pepper in a small bowl with a whisk. Put the dressing on top of the pasta salad and toss it around to cover it all. Put it in the fridge for at least 30 minutes with the lid on before serving. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the creamy, fruity delight of these dairy-free and vegan blackberry white chocolate Magnum ice creams. Bursting with the flavor of blackberries and coated in luscious vegan white chocolate, these treats are perfect for satisfying your sweet cravings.

Ingredients: 2 cups frozen blackberries. 1 can 13.5 oz full-fat coconut milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 cup vegan white chocolate chips. 1/4 cup coconut oil. 1/4 cup chopped almonds optional.

Instructions: Put frozen blackberries, coconut milk, maple syrup, and vanilla extract in a blender. Mix until it's smooth. Put the mixture into ice cream molds, leaving some room at the top for the ice cream to rise. Each mold should have ice cream sticks in it. Put it in the freezer for at least four hours, or until it's solid. Melt the white chocolate chips and coconut oil together in 30 second bursts in a bowl that can go in the microwave. Take the ice cream molds out of the freezer and carefully take each one out of its mold. Spread out the ice cream and dip each one into the melted white chocolate mixture. Let any extra chocolate drip off. You can add chopped almonds to the chocolate coating before it sets if you want to. Dip the ice creams and then put them on a tray lined with parchment paper. Put the tray back in the freezer for at least 30 minutes to set. If you don't want to use dairy, you can make your blackberry white chocolate Magnum ice cream without it.

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in the refreshing taste of homemade blueberry ice cream. Bursting with sweet and tangy flavors, this creamy delight is sure to satisfy your dessert cravings.

Ingredients: 2 cups fresh blueberries. 1 cup granulated sugar. 2 cups heavy cream. 1 cup whole milk. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, combine blueberries and sugar over medium heat. Cook until the blueberries burst and release their juices, stirring occasionally, about 5-7 minutes. Remove from heat and let the mixture cool slightly. In a blender, puree the blueberry mixture until smooth. Strain through a fine mesh sieve to remove any solids, then chill in the refrigerator until cold. In a separate bowl, whisk together heavy cream, whole milk, vanilla extract, and salt until well combined. Stir in the chilled blueberry puree into the cream mixture. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions until thick and creamy. Once churned, transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours or overnight. Serve scoops of blueberry ice cream and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Crunchy Thai Cashew Rice Salad is a delightful blend of flavors and textures. It combines the nuttiness of jasmine rice, the crunch of fresh vegetables, and the richness of roasted cashews, all brought together with a savory and slightly sweet Thai-inspired dressing. It's a perfect side dish or a light meal on its own.

Ingredients: 1 cup cooked jasmine rice. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/2 cup chopped cucumber. 1/2 cup red bell pepper, thinly sliced. 1/4 cup fresh cilantro leaves, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted cashews, chopped. 2 tablespoons sesame seeds.

Instructions: In a large bowl, combine the cooked jasmine rice, shredded cabbage, shredded carrots, chopped cucumber, and thinly sliced red bell pepper. In a separate small bowl, prepare the dressing by whisking together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, and 1 tablespoon of sesame oil. Drizzle the dressing over the salad ingredients and toss to coat everything evenly. Sprinkle chopped fresh cilantro leaves, chopped fresh mint leaves, roasted cashews, and sesame seeds on top of the salad. Toss the salad once more to incorporate all the ingredients and distribute the flavors. Serve the Crunchy Thai Cashew Rice Salad immediately, or refrigerate it for a refreshing chilled salad.

Prep Time: 15 minutes

Cook Time: 15 minutes

This coconut flour pizza crust is a gluten-free and low-carb alternative to traditional pizza crusts. It's both delicious and easy to make, making it a great choice for those with dietary restrictions or anyone looking for a healthier pizza option.

Ingredients: 1/2 cup coconut flour. 2 tablespoons psyllium husk powder. 1 teaspoon baking powder. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/4 teaspoon salt. 3 large eggs. 1/4 cup olive oil. 1/4 cup warm water.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, combine the coconut flour, psyllium husk powder, baking powder, garlic powder, dried oregano, and salt. Add the eggs and olive oil to the dry ingredients. Mix until well combined. Slowly add the warm water to the mixture, stirring continuously until a dough forms. If the dough is too dry, you can add a little more water. Place the dough on a parchment paper-lined pizza stone or baking sheet. Using your hands or a rolling pin, flatten and shape the dough into a pizza crust of your desired thickness. Bake the crust in the preheated oven for 12-15 minutes or until it starts to turn golden brown. Remove the crust from the oven and add your favorite pizza toppings. Return the pizza to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and the crust is golden brown. Slice, serve, and enjoy your coconut flour pizza!

Prep Time: 15 minutes

Cook Time: 25 minutes

This recipe for Low-Carb Jerk Chicken is simple to prepare, dairy-free, paleo, and keto-friendly. With spices like allspice, cinnamon, and cayenne pepper, the jerk marinade gives it a ton of flavor. Ideal for an easy and filling dinner!

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 tablespoons coconut aminos. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 tablespoon fresh thyme leaves. 1 teaspoon ground allspice. 1 teaspoon ground cinnamon. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Lime wedges, for serving.

Instructions: In a bowl, mix together olive oil, coconut aminos, garlic, ginger, thyme, allspice, cinnamon, paprika, cayenne pepper, salt, and pepper to make the marinade. Add chicken breasts to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or overnight for best results. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-8 minutes per side, or until cooked through and grill marks appear. Serve hot with lime wedges for squeezing over the chicken.

Prep Time: 40 minutes

Cook Time: 16 minutes

This flavorful and nutritious side dish, cilantro lime cauliflower rice, is a Paleo-friendly take on traditional rice that goes well with your favorite protein. It's full of vibrant, fresh flavors and low in carbohydrates.

Ingredients: 1 medium cauliflower, grated or riced. 1 tablespoon coconut oil. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste.

Instructions: Heat the coconut oil in a large skillet over medium heat. Add the chopped red onion and minced garlic, sauting until they become translucent. Stir in the grated cauliflower and cook for about 5-7 minutes, or until it starts to soften and turn slightly golden. Add the lime juice, chopped cilantro, salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes. Serve hot and enjoy your healthy cilantro lime cauliflower rice!

Prep Time: 15 minutes

Cook Time: 10 minutes

Rich red velvet and rich chocolate ganache come together in these Red Velvet and Chocolate Ganache Brownie Bites to make an irresistible treat. Great for parties or just because you want something sweet!

Ingredients: 1 box red velvet cake mix. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup cocoa powder. 1/2 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1/2 cup powdered sugar.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Put red velvet cake mix, melted butter, eggs, and vanilla extract in a bowl. Mix everything together well. Split the batter in half, making two equal parts. Add cocoa powder to one part and mix it in until it's fully mixed in. Put small amounts of each batter into the mini muffin tin that has been prepared. Switch between the red velvet and chocolate batters as you do this. Put it in the oven and bake for 10 to 12 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownie bites cool all the way in the muffin tin. Put heavy cream in a small saucepan and heat it until it starts to simmer. Pour the hot cream over the chocolate chips in a bowl that can handle heat. After one minute, mix it with a whisk until it's smooth and creamy. Add powdered sugar and mix it in completely with a whisk. Use a piping bag or a spoon to put chocolate ganache on top of each cooled brownie bite. Put the ganache in the fridge for at least 30 minutes to set before you serve it.

Prep Time: 15 minutes

Cook Time: 12 minutes

Indulge in the rich and decadent flavors of this Classic Devil's Food Cake. It's a moist and tender chocolate cake with a velvety cocoa frosting that will satisfy your chocolate cravings.

Ingredients: 1 and 3/4 cups all-purpose flour. 1 and 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 and 1/2 teaspoons baking powder. 1 and 1/2 teaspoons baking soda. 1 teaspoon salt. 2 eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 teaspoons vanilla extract. 1 cup hot water. 1 cup butter, softened. 1 and 1/2 cups powdered sugar. 1/2 cup unsweetened cocoa powder. 1/2 cup heavy cream. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, 3/4 cup cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Mix until well combined. Pour in the hot water and mix until the batter is smooth. The batter will be thin, but that's okay. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, remove the cakes from the pans and let them cool completely on a wire rack. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, 1/2 cup cocoa powder, heavy cream, and 1 teaspoon of vanilla extract. Beat until the frosting is smooth and fluffy. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining frosting. Decorate your Classic Devil's Food Cake as desired. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These adorable heart-shaped sugar cookies will delight your bridal shower guests. They're ideal for expressing love and joy.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. Heart-shaped cookie cutter. Assorted food coloring. Edible glitter optional.

Instructions: Mix flour, baking powder, and salt together in a bowl with a whisk. Mix the butter and sugar in a different bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. Cut the dough into smaller pieces and color them with food coloring if you want to. Put each piece in the fridge for at least an hour after wrapping it in plastic wrap. Set the oven to 350F 175C and heat it up. On a floured surface, roll out the chilled dough and cut it into heart shapes. Put the cookies with the shapes cut out of them on a baking sheet that has parchment paper on it. For 8 to 10 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. For an extra sparkle, you can sprinkle cookies with edible glitter if you want to. Put the cookies away in a container that won't let air in once they are completely cool.

Prep Time: 20 minutes

Cook Time: 10 minutes

This lentil soup is full of healthy vegetables and smoky ham, which makes it a hearty and filling meal. It's great for a cozy night in or a busy day when you want a tasty meal ready to go at home.

Ingredients: 1 cup dried lentils, rinsed. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 2 garlic cloves, minced. 1 cup diced ham. 4 cups chicken or vegetable broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Put everything in a slow cooker except the parsley. Lentils should be soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat. Check the seasoning and make changes if needed. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

This slow cooker recipe for BBQ green beans is tasty and easy. It combines the smoky flavor of barbecue sauce with the crispiness of fresh green beans. It goes well with any meal or as a side dish for a barbecue.

Ingredients: 1 lb fresh green beans, trimmed. 1/2 cup barbecue sauce. 2 tbsp brown sugar. 2 tbsp soy sauce. 1 tbsp olive oil. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: In a small bowl, mix barbecue sauce, brown sugar, soy sauce, olive oil, and minced garlic to create the BBQ sauce. Place trimmed green beans in the slow cooker. Pour the BBQ sauce over the green beans and toss to coat evenly. Season with salt and pepper to taste. Cover the slow cooker and cook on low for 4-6 hours or until green beans are tender but still crisp. Stir occasionally to ensure even coating of the BBQ sauce. Once cooked, serve the BBQ green beans hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes