Irish Trish

Indulge in the rich and creamy goodness of this decadent chocolate dessert that takes only 6 minutes to make. It's the perfect treat for any chocolate lover!

Ingredients: 1/2 cup of semi-sweet chocolate chips. 1/4 cup of unsalted butter. 1/4 cup of granulated sugar. 1/4 cup of all-purpose flour. 1/4 cup of cocoa powder. 1/4 teaspoon of salt. 1/2 teaspoon of vanilla extract. 1 egg.

Instructions: Melt the butter and chocolate chips in 30-second increments in a microwave-safe bowl, stirring in between, until smooth. Add the sugar and stir until well mixed. Mix in the salt, flour, and cocoa powder just until combined. Add the vanilla extract and stir. Add the egg last and stir until the batter is glossy and smooth. Split the batter between two ramekins or mugs that can be placed in the microwave. For 1.5 to 2 minutes, or until the top is set but the center is still slightly oozy, microwave each mug on high. After a minute of cooling, savor your rich chocolate dessert right out of the mug!

Prep Time: 2 minutes

Cook Time: 4 minutes

Indulge in this decadent Chocolate Peanut Butter Pretzel Tart - a vegan and gluten-free treat that balances sweet, salty, and creamy flavors perfectly. The crunchy pretzel crust provides a delightful contrast to the smooth peanut butter and rich chocolate layers, making it a crowd-pleasing dessert for any occasion.

Ingredients: 1 1/2 cups gluten-free pretzels, crushed. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 cup creamy peanut butter. 1/2 cup coconut milk. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. Crush the pretzels and mix them with 1/4 cup of maple syrup and melted coconut oil in a bowl. Put the mix in the bottom of a tart pan and press it down. After 10 minutes in the oven, let the crust cool down. Over low heat, mix peanut butter, coconut milk, cocoa powder, 1/4 cup maple syrup, vanilla extract, and salt in a saucepan until the mixture is smooth. Spread out the peanut butter mixture on top of the crust that has been cooled. Melt the chocolate chips in the microwave or a double boiler, and then pour them over the tart. Put it in the fridge for at least an hour before you serve it. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This chicken salad in the Southern style with red grapes and pecans is a great dish for any event because it has the perfect balance of sweet and savory flavors. A tasty and refreshing salad is made with soft chicken, juicy grapes, and crunchy pecans all mixed together in a creamy dressing.

Ingredients: 2 cups cooked chicken, shredded. 1 cup red grapes, halved. 1/2 cup pecans, chopped. 1/2 cup mayonnaise. 2 tablespoons Greek yogurt. 1 tablespoon Dijon mustard. 1 tablespoon honey. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: In a large bowl, combine shredded chicken, red grapes, and chopped pecans. In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper. Pour the dressing over the chicken mixture and toss until well coated. Chill in the refrigerator for at least 30 minutes before serving. Serve on lettuce leaves and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy a guilt-free dessert with this mouthwatering paleo chocolate cake. It is the ideal dessert for people on a restricted diet because it is gluten-free, paleo-friendly, and keto-friendly.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 4 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsweetened almond milk. 1/2 cup dark chocolate chips 70% cocoa or higher.

Instructions: Preheat your oven to 350F 175C and grease a 9-inch 23cm round cake pan with coconut oil. In a large mixing bowl, combine almond flour, cocoa powder, coconut flour, baking soda, and salt. In another bowl, whisk together melted coconut oil, honey or maple syrup, eggs, and vanilla extract. Gradually add the wet mixture into the dry mixture and mix until well combined. Stir in unsweetened almond milk to achieve a smooth batter. Fold in the dark chocolate chips into the batter. Pour the batter into the greased cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the cake is cool, you can optionally dust it with cocoa powder or drizzle with melted dark chocolate for extra decadence. Slice, serve, and enjoy your gluten-free, paleo, and keto-friendly chocolate cake!

Prep Time: 15 minutes

Cook Time: 25-30

This Easy Tofu Scramble with Potato Hash is a hearty and flavorful vegan breakfast option. The combination of crumbled tofu with crispy potatoes, onions, and peppers makes for a satisfying meal that's perfect for any time of day.

Ingredients: 1 block tofu, crumbled. 2 potatoes, diced. 1 onion, chopped. 1 bell pepper, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon turmeric powder. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a skillet over medium heat. Add onions, bell peppers, and garlic. Saut until softened. Add diced potatoes to the skillet. Cook until golden brown and crispy. Push the potatoes to one side of the skillet and add crumbled tofu. Sprinkle turmeric, paprika, salt, and pepper over the tofu and potatoes. Mix well. Cook for another 5-7 minutes, stirring occasionally, until tofu is heated through and slightly crispy. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich and creamy flavors of Red Lobster's signature crab alfredo right at home with this easy copycat recipe. Perfectly cooked pasta smothered in a velvety alfredo sauce infused with tender crab meat.

Ingredients: 8 oz fettuccine pasta. 1/2 cup unsalted butter. 1 pint heavy cream. 1 cup grated Parmesan cheese. 8 oz cooked crab meat. 2 cloves garlic, minced. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Add the heavy cream and bring it to a low boil. Add grated Parmesan cheese and stir it in until it melts and the sauce gets a little thicker. To warm the sauce up, add the cooked crab meat and stir it in. Add pepper and salt to taste. Toss the cooked fettuccine in the skillet with the sauce until it is covered all over. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Sausage Pizza Twice Baked Sweet Potatoes offer a delicious Paleo and Whole30-friendly twist on classic pizza flavors. They're loaded with savory sausage, marinara sauce, and plenty of veggies, all nestled inside tender baked sweet potatoes.

Ingredients: 2 medium sweet potatoes. 1/2 lb ground sausage pork or turkey. 1/2 cup marinara sauce sugar-free, Paleo-friendly. 1/2 cup sliced black olives. 1/2 cup diced bell peppers. 1/2 cup sliced mushrooms. 1/2 cup chopped fresh spinach. 1/4 cup diced red onion. 2 cloves garlic, minced. 1/2 tsp dried oregano. 1/2 tsp dried basil. Salt and pepper to taste. Olive oil for cooking.

Instructions: Set the oven temperature to 400F 200C. After cleaning and drying, make multiple fork piercings into the sweet potatoes. Sweet potatoes should be baked for 45 to 50 minutes, or until they are tender, on a baking sheet covered with parchment paper. As the sweet potatoes bake, cook the sausage in a skillet over medium heat, crumbling it as it cooks, until it's browned and cooked through. Combine the sausage with the bell peppers, onions, mushrooms, garlic, and spinach in a skillet. Simmer the veggies for 5 minutes or until they are soft. Add the olives, basil, oregano, marinara sauce, salt, and pepper and stir. Simmer for two or three more minutes. After cooking, let the sweet potatoes cool a little. Cut each sweet potato in half lengthwise, then remove some of the flesh, leaving the edges about 1/4 inch. Gently press down to pack the sausage and vegetable mixture into each half of the sweet potato. Reposition the filled sweet potatoes onto the baking sheet and put it back in the oven. Bake for ten to fifteen more minutes, or until thoroughly heated. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 60 minutes

This Keto Avocado Chicken Salad is a delicious and healthy alternative to store-bought options. Packed with protein and healthy fats, it's perfect for a quick lunch or light dinner. The creamy avocado adds richness while keeping it low-carb and keto-friendly.

Ingredients: 2 cups cooked chicken, diced. 1 ripe avocado, diced. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 2 tablespoons fresh cilantro, chopped. 2 tablespoons mayonnaise. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a bowl, combine diced chicken, avocado, red onion, celery, and cilantro. In a separate small bowl, mix mayonnaise and lime juice until well combined. Pour the mayo-lime mixture over the chicken and avocado mixture. Gently toss to coat everything evenly. Season with salt and pepper to taste. Serve chilled. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This chicken linguine dish is light and tasty, making it perfect for a Weight Watchers meal. This recipe has a great mix of tastes and textures thanks to the cherry tomatoes, spinach, and Parmesan cheese.

Ingredients: 8 oz linguine pasta. 1 lb chicken breast, diced. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup baby spinach. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the linguine. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Dice the chicken breast and add it to the pan with minced garlic. The chicken is done when it's no longer pink. Put in the cherry tomatoes and cook for two to three minutes, until they get a little soft. Add blanched spinach and cooked linguine. Mix the spinach until it softens. Add pepper and salt to taste. Add the grated Parmesan cheese to the linguine and toss it all together. Add fresh basil leaves on top and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

People in the Philippines often serve pancit, a traditional noodle dish, at parties and other events. There are flavors and colors in this dish that show how Chinese and Filipino food can go together.

Ingredients: 250g pancit canton noodles. 2 tablespoons cooking oil. 3 cloves garlic, minced. 1 onion, chopped. 1 carrot, julienned. 1/2 cabbage, shredded. 1/4 cup soy sauce. 1/4 cup oyster sauce. 1 cup chicken broth. Salt and pepper to taste. Green onions for garnish.

Instructions: Warm up the pancit canton noodles and soak them for 10 minutes. Then, drain them. Set cooking oil on medium heat in a large pan. Add garlic and onion and cook until they smell good. Cook the cabbage and carrot until they are just barely soft. Add the soaked noodles, soy sauce, and oyster sauce, and mix them in. Add the chicken broth and let it cook while the noodles are cooking. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions.

Prep Time: 20 minutes

Cook Time: 15 minutes

A tasty and healthy quinoa and vegetable stew that is easy to make in a pressure cooker.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 cup carrots, chopped. 1 cup celery, chopped. 1 cup bell peppers, diced. 1 cup zucchini, sliced. 1 cup onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 4 cups spinach leaves. 2 tablespoons olive oil.

Instructions: In the pressure cooker, saut onions and garlic in olive oil until fragrant. Add carrots, celery, bell peppers, and zucchini, saut for another 3-4 minutes. Stir in quinoa, vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper. Close the pressure cooker lid and cook on high pressure for 10 minutes. Release pressure, open the lid, and stir in spinach until wilted. Adjust seasoning if necessary and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty take on the traditional Philly cheesesteak that uses tender chicken slices instead of beef. The peppers, onions, and gooey melted provolone cheese in this sandwich give it a lot of flavor.

Ingredients: 4 chicken breasts, thinly sliced. 1 green bell pepper, thinly sliced. 1 onion, thinly sliced. 4 slices provolone cheese. 4 hoagie rolls. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. Heat olive oil in a skillet over medium heat. Season chicken slices with salt and pepper, then cook in the skillet until no longer pink, about 5-7 minutes. Add bell pepper and onion slices to the skillet, cook until softened. Slice hoagie rolls in half and place a slice of provolone cheese on the bottom half of each roll. Divide the cooked chicken, peppers, and onions evenly among the rolls. Top with another slice of provolone cheese, then cover with the top halves of the rolls. Wrap sandwiches in foil and place on a baking sheet. Bake in the preheated oven for 10-15 minutes, or until cheese is melted and rolls are heated through.

Prep Time: 15 minutes

Cook Time: 20 minutes

The rich chocolate, creamy peanut butter, and crunchy Rice Krispies cereal in these Peanut Butter Chocolate Rice Krispies Brownies make them a real treat. They're great for satisfying your sweet tooth!

Ingredients: 1 cup peanut butter. 1/2 cup unsalted butter. 2 cups semisweet chocolate chips. 1 cup granulated sugar. 1/2 cup brown sugar. 4 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1 cup all-purpose flour. 2 cups Rice Krispies cereal.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a microwave-safe bowl, combine peanut butter, unsalted butter, and semisweet chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth. In a separate large bowl, whisk together granulated sugar, brown sugar, eggs, vanilla extract, and salt until well combined. Gradually add the melted chocolate mixture into the egg mixture, stirring until smooth. Fold in the all-purpose flour until just combined. Gently stir in the Rice Krispies cereal until evenly distributed. Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Allow the brownies to cool completely in the pan on a wire rack before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

This recipe for Green Tacos is a new and tasty way to make tacos. They are a great treat for taco fans because they are full of green vegetables, herbs, and a creamy salsa.

Ingredients: 1 lb ground beef or ground turkey. 1 cup diced green bell pepper. 1 cup diced onion. 2 cloves garlic, minced. 1 cup fresh spinach leaves. 1/2 cup chopped fresh cilantro. 1/2 cup sour cream. 1/4 cup green salsa. 1 tsp cumin powder. 1 tsp chili powder. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded cheddar cheese. 1 cup sliced green lettuce. 1 avocado, sliced.

Instructions: In a skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat. Add diced green bell pepper, onion, and minced garlic to the skillet. Cook for 5 minutes until vegetables are tender. Stir in fresh spinach, chopped cilantro, sour cream, green salsa, cumin powder, chili powder, salt, and pepper. Cook for an additional 2 minutes until spinach is wilted and all ingredients are well combined. Warm the flour tortillas in a dry skillet or microwave for about 20 seconds. Spoon the green taco mixture onto each tortilla. Top with shredded cheddar cheese, sliced lettuce, and avocado slices. Fold the tortillas in half and serve hot. Enjoy your delicious Green Tacos!

Prep Time: 15 minutes

Cook Time: 20 minutes

Tender and flavorful beef brisket made effortlessly in the Instant Pot. This recipe results in juicy pulled beef that's perfect for sandwiches or pairing with your favorite sides.

Ingredients: 3 lbs beef brisket, trimmed. 1 tablespoon smoked paprika. 1 tablespoon brown sugar. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon cumin. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup beef broth. 1/4 cup apple cider vinegar. 1/4 cup Worcestershire sauce. 1/4 cup tomato paste. 1 onion, sliced.

Instructions: In a small bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, and black pepper. Rub the spice mixture all over the beef brisket. Pour beef broth, apple cider vinegar, Worcestershire sauce, and tomato paste into the Instant Pot. Place sliced onion on the bottom of the pot. Add the seasoned beef brisket on top of the onions. Close and seal the Instant Pot. Cook on high pressure for 60 minutes. Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure. Carefully remove the beef brisket from the Instant Pot and shred using two forks. Serve the shredded beef brisket with your favorite sides or in sandwiches. Enjoy!

Prep Time: 15 minutes

Cook Time: 75 minutes

Enjoy this Vanilla Bean Yogurt Shake, which is creamy and smells great. The honey makes it just the right amount sweet, and the real vanilla bean seeds give it a rich flavor. Perfect for a quick treat that tastes great!

Ingredients: 1 cup vanilla yogurt. 1/2 cup milk. 1/2 teaspoon vanilla extract. 1 vanilla bean pod seeds scraped out. 2 tablespoons honey. 1/2 cup ice cubes. Whipped cream optional, for garnish. Fresh berries optional, for garnish.

Instructions: Place the vanilla yogurt, milk, vanilla extract, scraped vanilla bean seeds, honey, and ice cubes in a blender. Blend until smooth and creamy, about 2-3 minutes. Taste and adjust sweetness if needed by adding more honey. Pour the shake into glasses. If desired, top with a dollop of whipped cream and garnish with fresh berries. Serve immediately and enjoy your delicious Vanilla Bean Yogurt Shake!

Prep Time: 5 minutes

Cook Time: 0 minutes

Een heerlijke hele kip bereid in de airfryer met limoen en kruiden. Deze sappige en smaakvolle kip is een gemakkelijk te maken gerecht dat perfect is voor een doordeweekse avondmaaltijd.

Ingredients: 1 hele kip ongeveer 1,5 kg. 2 limoenen, in plakjes gesneden. 4 teentjes knoflook, fijngehakt. 2 eetlepels olijfolie. 1 theelepel zout. 1/2 theelepel zwarte peper. 1/2 theelepel paprikapoeder. 1/2 theelepel gedroogde tijm. 1/2 theelepel gedroogde oregano.

Instructions: Stap 1: Verwarm de airfryer voor op 180 graden Celsius. Stap 2: Spoel de hele kip van binnen en buiten goed af onder koud stromend water en dep hem droog met keukenpapier. Stap 3: Wrijf de kip aan de buitenkant in met olijfolie en kruid met zout, zwarte peper, paprikapoeder, gedroogde tijm en gedroogde oregano. Zorg ervoor dat de kruiden gelijkmatig over de kip zijn verdeeld. Stap 4: Vul de buikholte van de kip met plakjes limoen en gehakte knoflook. Stap 5: Plaats de gekruide kip in de voorverwarmde airfryermand en bak gedurende 35-40 minuten op 180 graden Celsius. Halverwege de baktijd kun je de kip omdraaien voor gelijkmatig braden. Stap 6: Controleer of de kip gaar is door een vleesthermometer in het dikste deel van de kip te steken. De interne temperatuur moet minimaal 75 graden Celsius zijn. Stap 7: Haal de heerlijke kip uit de aerofryer en laat hem een paar minuten rusten voordat je hem aansnijdt. Stap 8: Serveer de hele kip met limoenplakjes en geniet van dit smakelijke gerecht!

Prep Time: 15 minutes

Cook Time: 40 minutes