Itomonet

This recipe combines the rich flavors of maple-glazed salmon with the nutty taste of quinoa. Dried cranberries and pecans add sweetness and crunch to the dish. It's a tasty and healthy meal that's great for any event.

Ingredients: 4 salmon fillets. 1/4 cup maple syrup. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 cup quinoa. 2 cups water or broth. 1/2 cup dried cranberries. 1/2 cup pecans, chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix maple syrup and soy sauce. Place salmon fillets on a lined baking sheet and brush them with the maple syrup mixture. Season with salt and pepper, then bake for 12-15 minutes or until salmon is cooked through. Meanwhile, rinse quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. In a large bowl, combine cooked quinoa, dried cranberries, pecans, parsley, olive oil, and balsamic vinegar. Toss gently to combine. Serve maple glazed salmon over cranberry pecan quinoa salad. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in these delightful Vegan Coconut Macaroons that are not only gluten-free but also cruelty-free. Perfect for coconut lovers!

Ingredients: 2 cups shredded coconut. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1/4 cup dairy-free chocolate chips optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Shred the coconut, add the almond flour, coconut sugar, and salt to a large bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract in a different bowl. Add the dry ingredients to the wet mixture and mix them together well. You can add dairy-free chocolate chips if you want to. Shape the dough into small balls with your hands or a cookie scoop, and then put them on the baking sheet that has been prepared. The macaroons should be baked in a hot oven for 12 to 15 minutes, or until the edges are golden brown. For a few minutes, let the macaroons cool on the baking sheet. Then, move them to a wire rack to cool completely. Once they are cool, put these tasty vegan coconut macaroons in a container that won't let air in. Take a bite of your gluten-free and vegan coconut macaroons.

Prep Time: 15 minutes

Cook Time: 15 minutes

A refreshing and zesty party-size version of the classic mojito cocktail, perfect for gatherings and celebrations.

Ingredients: 2 cups white rum. 1 cup fresh lime juice. 1 cup simple syrup. 2 cups club soda. 1 bunch fresh mint leaves. Ice cubes.

Instructions: In a large pitcher, muddle mint leaves with lime juice and simple syrup. Add white rum and stir well. Fill the pitcher with ice cubes. Top off with club soda and stir gently to combine. Serve in tall glasses filled with ice, garnished with mint leaves and lime slices.

Prep Time: 10 minutes

Cook Time: 0 minutes

Jamaican food inspired Rasta Pasta with Jerk Chicken, a tasty and colorful dish. Spiced jerk seasoning is mixed with tender chicken, colorful bell peppers, onions, and a creamy coconut milk sauce. This dish is delicious and full of Caribbean flavors. It's served over al dente penne pasta and topped with fresh cilantro.

Ingredients: 2 boneless, skinless chicken breasts, diced. 3 tablespoons jerk seasoning. 8 ounces penne pasta. 1 tablespoon olive oil. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 small red onion, sliced. 3 cloves garlic, minced. 1 cup coconut milk. 1 cup chicken broth. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Dice the chicken and mix it with jerk seasoning in a bowl until it is well covered. Put it somewhere else to soak for at least 15 minutes. Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-high heat. Cook the chicken until it is browned and fully cooked, about 5 to 6 minutes. Take the chicken out of the pan and set it aside. Put sliced onion and bell peppers in the same pan. For about 4 to 5 minutes, cook until soft. Add the minced garlic to the pan and cook for another one to two minutes, until the garlic smells good. Add the chicken broth and coconut milk. Set the heat to low and cook for two to three minutes. The cooked pasta, grated Parmesan cheese, and cooked chicken should all be mixed in. Add pepper and salt to taste. Cook for another two to three minutes, until everything is hot and the sauce gets a little thicker. Before serving, sprinkle with fresh cilantro leaves.

Prep Time: 20 minutes

Cook Time: 20 minutes

This refreshing salad features a zesty carrot ginger dressing that adds a burst of flavor to your greens and veggies. It's a perfect blend of sweet and savory with a hint of ginger spice.

Ingredients: 2 medium carrots, peeled and chopped. 1/4 cup chopped onion. 1/4 cup rice vinegar. 2 tablespoons soy sauce. 1 tablespoon fresh ginger, grated. 1 tablespoon honey. 2 tablespoons sesame oil. 1/4 cup vegetable oil. Salt and pepper to taste. Mixed salad greens. Cherry tomatoes. Cucumber slices. Avocado slices. Toasted sesame seeds for garnish.

Instructions: In a blender, combine the chopped carrots, chopped onion, rice vinegar, soy sauce, grated ginger, honey, sesame oil, and vegetable oil. Blend until the dressing is smooth and creamy. Season the dressing with salt and pepper to taste. In a large salad bowl, arrange the mixed salad greens, cherry tomatoes, cucumber slices, and avocado slices. Drizzle the carrot ginger dressing over the salad. Sprinkle toasted sesame seeds on top for garnish. Toss the salad gently to coat the ingredients with the dressing. Serve immediately and enjoy your delicious Carrot Ginger Dressing Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Make a patriotic cheese board with red, white, and blue foods to celebrate the Fourth of July. This charcuterie board is perfect for your Independence Day party because it looks great and tastes great.

Ingredients: 8 oz of blue cheese. 8 oz of white cheddar cheese. 8 oz of brie cheese. 4 oz of prosciutto. 4 oz of salami. 1 cup of fresh strawberries. 1 cup of fresh blueberries. 1/2 cup of raspberries. 1/2 cup of blackberries. 1/4 cup of honey. 1/4 cup of whole grain mustard. 1/2 cup of assorted crackers. 1/2 cup of pretzel crisps. 1/2 cup of mini baguette slices.

Instructions: Put the brie cheese, blue cheese, and white cheddar cheese on a cheese board in a way that looks good. Put the slices of prosciutto and salami on the board with the cheeses and roll them up. For a splash of color, put fresh blueberries, raspberries, blackberries, and strawberries on the cheese board. Set out two small bowls of honey and whole grain mustard on the board so that people can dip their bread in them. Add more crackers, pretzel crisps, and mini baguette slices to the board to fill in any empty spots. The Red, White, and Blue Fourth of July Cheese Board is a tasty and patriotic appetizer that you can serve at your party.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Keto Chicken Avocado Salad is a refreshing and satisfying dish, perfect for those looking to shed pounds quickly on a ketogenic diet. Packed with protein and healthy fats, it's a flavorful meal that will keep you feeling full and energized.

Ingredients: 2 cups cooked chicken breast, diced. 1 ripe avocado, diced. 1/4 cup diced red onion. 1/4 cup diced cucumber. 2 tablespoons chopped fresh cilantro. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine diced chicken, avocado, red onion, cucumber, and cilantro. Drizzle lime juice and olive oil over the salad. Season with salt and pepper, then toss gently to combine.

Prep Time: 15 minutes

Cook Time: 0 minutes

Tender beef short ribs slow-cooked with carrots and a rich garlic tomato gravy, perfect for a comforting and flavorful meal.

Ingredients: 4 lbs beef short ribs. 1 lb carrots, peeled and cut into chunks. 4 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup beef broth. 1/2 cup red wine. 2 tablespoons tomato paste. 2 tablespoons Worcestershire sauce. 2 teaspoons dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Season short ribs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown short ribs on all sides, then transfer to slow cooker. Add carrots and minced garlic to the slow cooker. In a bowl, mix together diced tomatoes, beef broth, red wine, tomato paste, Worcestershire sauce, and dried thyme. Pour the tomato mixture over the short ribs and carrots in the slow cooker. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the meat is tender and falling off the bones. Once cooked, remove the short ribs and carrots from the slow cooker and set aside. Skim off any excess fat from the sauce in the slow cooker. Pour the sauce into a saucepan and bring to a simmer over medium heat. Simmer for about 10 minutes, or until the sauce thickens slightly. Serve the short ribs and carrots with the tomato gravy spooned over the top. Enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

Mexican and Tex-Mex flavors come together in these Steak Fajita Quesadilla Tacos, which have tender slices of marinated flank steak and sauted fajita vegetables. The quesadillas are great for any event because they are crispy on the outside and filled with gooey, melted cheese.

Ingredients: 1 pound flank steak, thinly sliced. 1 bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 4 large flour tortillas. 2 cups shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup salsa. 1/4 cup fresh cilantro, chopped. 2 tablespoons vegetable oil.

Instructions: Put 1 tablespoon of vegetable oil in a large skillet and heat it over medium-high heat. After you add the flank steak slices, cook for three to four minutes or until they turn brown. Take it out of the pan and set it aside. If you need to, add one more tablespoon of vegetable oil to the same pan. Put in the onion and bell pepper slices. They will start to get soft after 3 to 4 minutes of cooking. Spices like chili powder, cumin, paprika, salt, and pepper should be added. Give it a good stir, and cook for two more minutes. Add the cooked steak back to the pan and stir it in with the vegetables. Add two more minutes to heat everything up. In a clean pan over medium-low heat, put a big flour tortilla. Lay out half of the tortilla and cover it with 1/2 cup of shredded cheddar cheese. Put some of the steak and fajita vegetable mix on top of the cheese. To make a half-moon shape, fold the tortilla in half. Use a spatula to gently press down on the top to seal. The tortilla should be cooked for two to three minutes on each side until it turns golden brown and the cheese melts. Do it again with the rest of the tortillas and filling. Serve the quesadillas with sour cream, salsa, and chopped cilantro after cutting them into wedges. Have fun with your tasty Steak Fajita Quesadilla Tacos!

Prep Time: 20 minutes

Cook Time: 20 minutes

Zucchini Carpaccio Salad is a bright and refreshing Italian dish. Zucchini slices are tossed in a tangy vinaigrette and topped with basil, cherry tomatoes, pine nuts, and Parmesan. It goes well with any meal as an appetizer or side dish.

Ingredients: 2 medium zucchinis, thinly sliced. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and freshly ground black pepper to taste. 1/4 cup shaved Parmesan cheese. 1/4 cup toasted pine nuts. 1/4 cup fresh basil leaves, torn. 1/4 cup cherry tomatoes, halved.

Instructions: Put the zucchini slices that have been thinly sliced on a serving platter. Mix the olive oil, lemon juice, garlic powder, salt, and black pepper in a small bowl using a whisk. Spread the dressing on top of the zucchini slices. The zucchinis should have an even layer of shaved Parmesan cheese and toasted pine nuts on top of them. Add cherry tomato halves and torn basil leaves on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Celebrate with these adorable and delicious patriotic cookie pops! These marbled red, white, and blue cookies are coated in white chocolate and festive sprinkles, making them perfect for any patriotic occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Red and blue food coloring. 1/2 cup white chocolate chips. Patriotic-themed sprinkles. 10 lollipop sticks.

Instructions: Mix the softened butter and sugar in a bowl until the mixture is smooth. Add the vanilla extract and mix it in well. Mix in the flour and salt slowly until a dough forms. Split the dough into three equal pieces. Color one part with red food coloring and another with blue food coloring. The third part should not be colored. For about 30 minutes, put each color of dough in the fridge while it's wrapped in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll out a small amount of each color of dough into a thin rope that is the same length all the way around. Carefully twist the ropes together to make them look like marble, and then roll them up into a single rope. You can make cookie pops out of the rope that has been marbled. Put a lollipop stick in the middle of each cookie pop and put them on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. 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. Put the white chocolate chips in the microwave and melt them in 20-second bursts, stirring every time, until the chocolate is smooth and melted. Let the extra white chocolate drip off of each cookie pop as you dip it in it. Cover the chocolate-covered cookies with sprinkles that have a patriotic theme. Put the cookie pops on a baking sheet lined with parchment paper. Quickly chill the tray in the fridge to set the chocolate. Your American flag cookie pops are ready to eat once the chocolate has set.

Prep Time: 45 minutes

Cook Time: 12 minutes

This Quick Ranch Cheddar Chicken recipe is a flavorful and easy dish perfect for busy weeknights. With a creamy ranch dressing coating and a cheesy topping, it's sure to become a family favorite.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup ranch dressing. 1 cup shredded cheddar cheese. 1/4 cup breadcrumbs. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put garlic powder, salt, and pepper in a bowl and mix them together. Cover every chicken breast with the ranch mix. Cover the chicken breasts and put them in a baking dish. Spread the shredded cheddar cheese out over the chicken breasts in a thin layer. Add breadcrumbs on top. Place in the oven and bake for 25 to 30 minutes, or until the chicken is fully cooked and the cheese melts and bubbles. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

String Bean Chicken Stir-Fry is a quick and flavorful dish that combines tender chicken strips with crunchy string beans in a savory sauce. It's perfect for a busy weeknight dinner.

Ingredients: 1 lb chicken breast, sliced into thin strips. 1 lb string beans, trimmed and cut into bite-sized pieces. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon cornstarch. 1/2 teaspoon sugar. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: In a small bowl, mix soy sauce, oyster sauce, cornstarch, and sugar to create a sauce. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. Stir-fry the chicken strips for three to four minutes, or until they are cooked through. Take out and place aside. If necessary, add one more tablespoon of oil to the same pan. Add the grated ginger and minced garlic. Stir-fry for 30 seconds to release the aroma. When the string beans are crisp-tender and have a hint of char, add them to the pan and stir-fry for 5 to 6 minutes. Place the cooked chicken back in the pan and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. To taste, add salt and pepper for seasoning. Serve hot with noodles or rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty vegan version of the classic French dish, Vegan Beef Bourguignon Slow Cooker is rich in flavor, with tender vegan beef strips, earthy mushrooms, and sweet carrots, all simmered in a savory red wine and vegetable broth sauce.

Ingredients: 1 lb vegan beef strips. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 3 carrots, peeled and sliced. 1 lb mushrooms, sliced. 1 cup vegetable broth. 1 cup red wine. 2 tbsp tomato paste. 1 tsp thyme. 1 tsp rosemary. Salt and pepper, to taste. 2 tbsp cornstarch. 2 tbsp water. Fresh parsley, chopped, for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Add the mushrooms, carrots, and vegan beef strips. Cook until the mushrooms are browned. Put the mixture in a slow cooker. Add tomato paste, thyme, rosemary, salt, and pepper to a small bowl. Then add vegetable broth and mix them together. Add the mix to the slow cooker with the vegan beef and vegetables. Put the lid on top and set the heat to low. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Add the cornstarch mix to the slow cooker and stir it in. Keep the lid on and cook on high for another 30 minutes, or until the sauce gets thicker. Serve hot with fresh parsley on top.

Prep Time: 20 minutes

Cook Time: 360 minutes

Any day of the week, you can make this Ultimate Instant Pot Beef Stew. It's hearty and comforting. With the Instant Pot, the beef is soft and flavorful in a lot less time than with a regular stew recipe.

Ingredients: 2 lbs beef stew meat, cubed. 1 onion, chopped. 3 carrots, sliced. 3 potatoes, cubed. 2 cloves garlic, minced. 4 cups beef broth. 1/4 cup tomato paste. 2 tablespoons Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Season beef with salt and pepper. Turn Instant Pot to saut mode and heat olive oil. Add beef and brown on all sides. Remove beef and set aside. Add onions and garlic to the pot, saut until translucent. Stir in tomato paste, thyme, and rosemary, cook for 1 minute. Add Worcestershire sauce and beef broth, deglaze the pot. Return beef to the pot along with carrots and potatoes. Close lid, set Instant Pot to stew/meat setting, and cook for 35 minutes. Once done, let pressure release naturally for 10 minutes, then manually release any remaining pressure. Adjust seasoning if necessary and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

With fragrant spices like saffron and smoked paprika, Classic Spanish Seafood Paella Spiced is a tasty take on the traditional paella. This dish has different kinds of seafood, like shrimp, mussels, and calamari, along with colorful vegetables and fragrant rice. It's a hearty and filling meal.

Ingredients: 2 cups bomba or Arborio rice. 4 cups chicken broth. 1 onion, chopped. 4 cloves garlic, minced. 1 red bell pepper, diced. 1 tomato, diced. 1 teaspoon smoked paprika. 1 pinch saffron threads. 1 teaspoon cayenne pepper. 1/2 cup frozen peas. 1/2 cup white wine. 1 pound mixed seafood shrimp, mussels, calamari. 1/4 cup olive oil. Salt and pepper to taste. Lemon wedges, for serving. Fresh parsley, chopped, for garnish.

Instructions: Warm up the olive oil in a big pan or paella pan over medium-low heat. Put in the minced garlic, chopped onion, and diced bell pepper. Cook until it gets soft. Cilantro, saffron threads, diced tomato, and cayenne pepper should all be mixed in. Go on and cook for two more minutes. When you add the rice to the pan, stir it around to cover it with the vegetables. Add the white wine and stir constantly while cooking until it evaporates. Adding chicken broth little by little while stirring every now and then will help the rice get almost soft. Spread the mixed seafood and frozen peas out evenly in the pan. Add pepper and salt to taste. Put the lid on the pan and let it cook on low heat for 5 to 7 minutes, or until the seafood is done and the rice is soft. Add chopped parsley on top, and serve hot with lemon wedges on the side.

Prep Time: 20 minutes

Cook Time: 35 minutes

Fruit Pizza is a delightful dessert that combines the sweetness of sugar cookie crust, creamy cream cheese frosting, and colorful fresh fruits. It's perfect for gatherings and a sweet treat for any occasion.

Ingredients: 1 pre-made sugar cookie dough. 8 oz cream cheese. 1/2 cup powdered sugar. 1 tsp vanilla extract. Assorted fruits e.g., strawberries, kiwi, blueberries, pineapple. 1/4 cup apricot jam. 2 tbsp water.

Instructions: Warm the oven up to 175F 350C. For the crust, press the sugar cookie dough into a pizza pan that has been greased. It should be baked for 12 to 15 minutes, or until it turns golden brown. Allow it to totally cool down. Put powdered sugar, vanilla extract, and cream cheese in a bowl and mix them together until the mixture is smooth. After the cookie crust has cooled, spread the cream cheese mixture out evenly on top of it. Put the different kinds of fruit on top of the cream cheese mixture. Put apricot jam and water in a small saucepan and heat them over low heat until the jam melts. Use this glaze to cover the fruits. Put the fruit pizza in the fridge for about an hour before you serve it. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes