Kendyll Romine

Sundried Tomato Chickpea Burgers are vegan and don't contain gluten. They are full of flavor and texture. You can make them quickly and they're great for a filling plant-based meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup sun-dried tomatoes not in oil, chopped. 1/4 cup gluten-free rolled oats. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 1/4 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons olive oil for cooking. Gluten-free burger buns. Lettuce, tomato slices, and vegan mayo for garnish.

Instructions: In a food processor, combine chickpeas, sun-dried tomatoes, rolled oats, fresh parsley, minced garlic, ground cumin, salt, and pepper. Pulse the mixture until it forms a coarse paste, but not too smooth. You want some texture. Form the mixture into burger patties. You should get about 4 patties. Heat olive oil in a skillet over medium heat. Cook the burger patties for about 4-5 minutes on each side, or until they are golden brown and heated through. Toast the gluten-free burger buns in the skillet until they are lightly browned. Assemble the burgers by placing lettuce on the bottom bun, followed by a chickpea patty, tomato slices, and a dollop of vegan mayo. Top with the other half of the bun and serve hot. Enjoy your gluten-free and vegan Sundried Tomato Chickpea Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

A sweet and sour honey mustard glaze goes well with this oven-baked chicken that is called Oven Fried Chicken with Honey Mustard Glaze. It's better for you than regular fried chicken because it doesn't have as much fat or salt. Great for a dinner during the week or a special event!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1/4 cup honey. 2 tablespoons Dijon mustard. 1 tablespoon olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Put breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl. Mix them together. Honey, Dijon mustard, and olive oil should all be mixed together in a different bowl. Cover each chicken breast with the honey mustard mix. Then, coat each breast in the breadcrumb mix and press it down gently to stick. Line a baking sheet with parchment paper and put the chicken breasts on it. Turn the chicken over every 15 minutes for 20 to 25 minutes, or until it's golden brown and cooked all the way through. Serve hot, and if you want, top with chopped parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A simple and delicious teriyaki salmon recipe made with just four ingredients. The sweet and savory flavors of teriyaki sauce and honey complement the rich taste of salmon perfectly.

Ingredients: 4 salmon fillets. 1/2 cup teriyaki sauce. 2 tablespoons honey. 1 tablespoon sesame seeds.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix teriyaki sauce and honey. Place salmon fillets on a baking sheet lined with parchment paper. Brush the teriyaki mixture over the salmon fillets. Sprinkle sesame seeds on top of the salmon. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot, garnished with additional sesame seeds if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Chicken Stroganoff is a comforting and creamy dish featuring tender chicken slices, earthy mushrooms, and a rich sauce made with sour cream and Dijon mustard.

Ingredients: 500g chicken breast, thinly sliced. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 200g mushrooms, sliced. 2 tablespoons all-purpose flour. 1 cup chicken broth. 1 cup sour cream. 2 tablespoons Dijon mustard. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Saut the garlic and onions until they are soft and smell good. Put in the chicken slices and cook them until all sides are browned. When you add the mushrooms, cook them until they give off their water. Add the flour, stir it in, and cook for two minutes. Slowly add the chicken broth while stirring all the time to avoid lumps. Turn the heat down to low and keep cooking until the sauce gets thick. Turn down the heat and add the Dijon mustard and sour cream. Add pepper and salt to taste. Simmer slowly for 5 to 7 minutes, stirring every now and then. Add fresh parsley on top and serve hot over cooked pasta or rice.

Prep Time: 15 minutes

Cook Time: 25 minutes

A classic French Dip Sandwich featuring thinly sliced roast beef, melted provolone cheese, caramelized onions, and a savory dipping au jus sauce, all packed between French rolls.

Ingredients: 1 lb roast beef, thinly sliced. 4 slices provolone cheese. 4 French rolls. 1/4 cup mayonnaise. 1/4 cup Dijon mustard. 2 cups beef broth. 2 tablespoons butter. 1 onion, thinly sliced. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. On one half of each French roll, spread mayonnaise. On the other half, spread Dijon mustard. Spread a thin layer of roast beef and provolone cheese on one half of each roll. Put the sandwiches away. Melt the butter in a pan over medium heat. Add the garlic and onions that have been cut up. It will take about 10 minutes of cooking until the onions are caramelized. Add pepper and salt. Warm up the beef broth in a different pot. After putting together each sandwich, dip it into the warm beef broth so that the bread can soak up some of the broth. After dipping the sandwiches, put them on a baking sheet and bake them in a hot oven for 10 minutes, or until the cheese melts and the bread gets a little crispy. Warm up the French dip sandwiches and serve them with the rest of the beef broth on the side for dipping.

Prep Time: 15 minutes

Cook Time: 20 minutes

These sugar cookies are a classic treat, perfect for any occasion. They have a buttery, melt-in-your-mouth texture with a hint of almond that makes them truly irresistible.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3-4 drops food coloring optional. Sprinkles or colored sugar for decorating.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the flour, baking soda, and baking powder in a small bowl and mix them together. Put away. Mix the butter and sugar in a big bowl until the mixture is smooth. Add the egg, vanilla extract, and almond extract and beat until everything is well mixed. Slowly add the dry ingredients and mix them in until they are just combined. Add a few drops of food coloring and mix until the color is even. Put round tablespoons of dough on baking sheets that have not been greased and roll them into balls. Press down on each ball a little with the sugar-covered bottom of a glass. For eight to ten minutes, or until the edges are golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to wire racks to cool completely. Once it's cool, you can decorate it however you like with colored sugar or sprinkles.

Prep Time: 20 minutes

Cook Time: 10 minutes

This unique pizza recipe combines the sweet and tart flavors of fresh blackberries and strawberries with the creaminess of Brie cheese, all complemented by the aromatic freshness of basil. Grilling the pizza dough adds a delightful crispiness to the crust.

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup pizza sauce. 1 cup fresh blackberries. 1 cup fresh strawberries, sliced. 4-6 fresh basil leaves, torn into pieces. 6 ounces Brie cheese, sliced. 1 tablespoon olive oil. Salt and black pepper to taste.

Instructions: Preheat your grill to medium-high heat about 450F/232C. Roll out the pizza dough on a floured surface to your desired thickness. Brush one side of the dough with olive oil and place it, oiled side down, on the preheated grill grates. Close the grill lid and cook for 2-3 minutes, or until the bottom is golden brown and has grill marks. While the dough is grilling, spread pizza sauce evenly over the top side of the dough. Quickly add the sliced Brie cheese, fresh blackberries, and sliced strawberries over the sauce. Close the grill lid again and cook for an additional 5-7 minutes, or until the cheese is melted, and the fruits are slightly caramelized. Remove the grilled pizza from the grill using a pizza peel or large spatula. Sprinkle torn basil leaves over the top. Season with a pinch of salt and black pepper to taste. Slice the pizza into wedges and serve hot. Enjoy your Grilled Blackberry, Strawberry, Basil and Brie Pizza Crisp!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Guinness cupcakes are rich, chocolatey, and topped with a delightful beer-infused marshmallow meringue. Perfect for St. Patrick's Day or any special occasion!

Ingredients: 1 cup Guinness Stout. 1 cup unsalted butter. 3/4 cup unsweetened cocoa powder. 2 cups all-purpose flour. 2 cups granulated sugar. 1 1/2 teaspoons baking soda. 3/4 teaspoon salt. 2 large eggs. 2/3 cup sour cream. For the Marshmallow Meringue:. 4 large egg whites. 1 cup granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 1/4 teaspoon cream of tartar. 1/2 cup Guinness Stout. 1 teaspoon pure vanilla extract. Pinch of salt. Sprinkles for decoration.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the butter and Guinness in a medium-sized saucepan. Heat them over medium-low heat until the butter melts. Take it off the heat and mix in the cocoa powder with a whisk until it's smooth. Let it cool down a bit. Mix the flour, sugar, baking soda, and salt in a large bowl with a whisk. Mix the eggs and sour cream together in a different bowl by beating them. Slowly pour in the Guinness mixture and mix it in until it's smooth. Slowly add the wet mixture to the dry ones and mix them together until they are just combined. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 17 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down on a wire rack after taking them out of the oven. To make the Marshmallow Meringue, put the egg whites, granulated sugar, corn syrup, water, and cream of tartar in a heat-safe bowl. Put the bowl over a pot of simmering water to make a double boiler. Whisk the mixture all the time until the sugar is gone and it feels warm to the touch. Take the bowl off the heat and put the mixture in a stand mixer with a whisk attachment. For about 5 to 7 minutes, beat on high speed until stiff peaks form. Add the Guinness, vanilla extract, and a pinch of salt one at a time. Keep beating until everything is well mixed and shiny. Using a pastry bag or a spoon, pipe the marshmallow meringue on top of the cupcakes that have already cooled. A kitchen torch can be used to give the meringue a golden color. Add colorful sprinkles to make it look nice. Get your Guinness cupcakes with toasted beer marshmallow meringue ready to be served and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

This Baked Hummus and Spinach Dip is a delightful twist on traditional spinach dip, combining the creamy goodness of hummus with the earthy flavors of spinach and the richness of cheese. It's perfect for parties, gatherings, or just a cozy night in.

Ingredients: 1 cup hummus. 1 cup chopped spinach. 1/2 cup grated mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped sun-dried tomatoes. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. In a mixing bowl, combine hummus, cooked spinach, grated mozzarella cheese, grated Parmesan cheese, chopped sun-dried tomatoes, salt, and pepper. Mix well. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and lightly browned on top. Remove from the oven and let it cool slightly before serving. Serve warm with your favorite dippers like pita chips, tortilla chips, or sliced vegetables.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Salmon Thai Burger combines the succulence of salmon with the vibrant flavors of Thai cuisine. Infused with garlic, ginger, cilantro, and a touch of spice, these burgers are topped with crunchy vegetables, chopped peanuts, and a zesty sweet chili mayo, creating a delightful fusion experience.

Ingredients: 400g salmon fillets, skinless and boneless. 1/4 cup breadcrumbs. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon fish sauce. 1 tablespoon lime juice. 1 tablespoon brown sugar. 1 teaspoon grated ginger. 1/2 teaspoon red chili flakes. 4 burger buns. 1 cup shredded cabbage. 1/2 cup sliced cucumber. 1/4 cup sliced red onion. 1/4 cup chopped peanuts. 1/4 cup mayonnaise. 2 tablespoons sweet chili sauce. 2 tablespoons chopped fresh mint leaves.

Instructions: Salt, garlic, soy sauce, fish sauce, lime juice, brown sugar, ginger, chili flakes, and breadcrumbs should all be put in a food processor and mixed together. Pulse until everything is well mixed but still has some chunks. Make 4 patties of the same size out of the salmon mixture. Set a grill or grill pan over medium-high heat to get it hot. If you want the salmon patties to be fully cooked, grill them for four to five minutes on each side. I grilled the burger buns for one to two minutes, until they got a little golden. Put mayonnaise and sweet chili sauce in a small bowl and mix them together. Spread the sweet chili mayo on the bottom half of each bun before putting the burgers together. Place a grilled salmon patty on top. Then add cucumber slices, red onion, chopped peanuts, and fresh mint leaves. Cover the filling with the top half of the bun. Serve the Salmon Thai Burgers right away, and if you want, you can put extra sweet chili mayo on the side.

Prep Time: 20 minutes

Cook Time: 10 minutes

A Paleo smoothie full of healthy fats, antioxidants, and greens is a great way to start the day. It's a tasty and healthy way to start the day.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 avocado. 1/2 banana. 1/4 cup blueberries. 1 tablespoon almond butter. 1 tablespoon chia seeds. 1 tablespoon flaxseeds. 1 teaspoon honey optional. 1 cup coconut milk.

Instructions: In a blender, put in the blueberries, avocado, banana, chia seeds, flaxseeds, honey if you want, and spinach or kale. Add the coconut milk. Mix until it's creamy and smooth. Pour your healthy Paleo breakfast smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These delicious Chocolate M&M Cookies are ideal for indulging your sweet tooth. Rich cocoa powder, chocolate chips, and vibrant M&Ms candy combine to create cookies that are incredibly delicious and visually appealing.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips. 1/2 cup M&M's candies.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until it's light and fluffy. Beat in the egg and vanilla extract into the butter-sugar mixture until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Stir in the chocolate chips and M&M's candies. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes or until the edges are set but the center is still soft. 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. Enjoy your delicious Chocolate M&M Cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Chicken Chimichangas are delicious and flavorful Tex-Mex treats, perfect for a quick and satisfying meal. They're filled with a zesty chicken and cheese mixture, then fried until crispy and golden brown. Serve them with your favorite toppings like sour cream, guacamole, or salsa for an extra burst of flavor!

Ingredients: 2 cups cooked shredded chicken. 1 cup shredded cheddar cheese. 1/2 cup salsa. 1/4 cup chopped green onions. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/4 teaspoon garlic powder. 8 8-inch flour tortillas. Oil for frying.

Instructions: In a large bowl, combine shredded chicken, cheddar cheese, salsa, green onions, cilantro, cumin, chili powder, and garlic powder. Place a spoonful of the chicken mixture onto each tortilla and fold into a burrito shape. Heat oil in a large skillet over medium-high heat. Carefully place chimichangas seam side down in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Remove chimichangas from oil and place on a paper towel-lined plate to drain excess oil.

Prep Time: 20 minutes

Cook Time: 10 minutes

A delightful and refreshing vegan smoothie featuring the sweet flavors of persimmon and tangerine, blended with creamy almond milk and a hint of vanilla.

Ingredients: 2 ripe persimmons, peeled and chopped. 2 tangerines, peeled and segmented. 1 ripe banana, peeled and sliced. 1 cup almond milk. 1 tablespoon maple syrup optional. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Chopped persimmons, tangerine segments, sliced banana, almond milk, maple syrup if using, and vanilla extract should all be put in a blender. Mix until it's creamy and smooth. You can add ice cubes to make it colder if you want to. If you think it's too sweet, add more maple syrup to taste. Pour into glasses and serve right away. Have fun drinking your cool persimmon and tangerine smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

A warm chicken pot pie with a flaky lattice pastry crust that's filled with juicy chicken, a variety of vegetables, and savory gravy.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1/2 cup diced potatoes. 1/4 cup diced onions. 1/4 cup diced celery. 1/4 cup diced carrots. 1/4 cup butter. 1/4 cup all-purpose flour. 1 1/2 cups chicken broth. 1/2 cup milk. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried rosemary. 1 sheet store-bought puff pastry, thawed.

Instructions: Preheat oven to 400F 200C. In a large skillet, melt butter over medium heat. Add onions, celery, carrots, and potatoes. Cook until vegetables are tender, about 8-10 minutes. Stir in flour and cook for 1 minute. Gradually add chicken broth and milk, stirring constantly until mixture thickens. Add diced chicken, frozen vegetables, salt, pepper, thyme, and rosemary. Stir until combined and heated through. Transfer the chicken mixture into a 9-inch pie dish. Roll out the puff pastry and cut into strips. Create a lattice pattern over the filling. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

This recipe for grilled spicy sweet corn is a great mix of smoky and spicy flavors with the sweetness of corn. This vegan side dish is great for summer barbecues or any other time you want to eat something tasty.

Ingredients: 4 ears of sweet corn, husked. 2 tablespoons olive oil. 2 teaspoons chili powder. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper, to taste. Lime wedges, for serving. Fresh cilantro, for garnish.

Instructions: Warm the grill up to a medium-high level. Olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper should all be mixed together in a small bowl. Use a lot of the spice mixture to brush on each ear of corn. Put the corn on the grill and cook it for 10 to 12 minutes, turning it over every now and then, until it's soft and slightly charred. Take it off the grill and serve right away with fresh cilantro and lime wedges.

Prep Time: 10 minutes

Cook Time: 12 minutes

This Grilled Ciabatta Bread Salad with Spinach, Tomatoes, and Blue Cheese is a perfect blend of textures and flavors. The grilled ciabatta bread adds a crispy and smoky element to the salad, while the fresh spinach, sweet cherry tomatoes, and tangy blue cheese create a delightful combination. Drizzle with balsamic vinaigrette dressing for a refreshing and tasty salad experience.

Ingredients: 4 slices of ciabatta bread. 2 cups fresh spinach leaves. 1 cup cherry tomatoes, halved. 1/2 cup crumbled blue cheese. 2 tablespoons olive oil. Salt and pepper to taste. Balsamic vinaigrette dressing.

Instructions: Preheat grill or grill pan to medium-high heat. Brush both sides of the ciabatta bread slices with olive oil. Grill the bread for 2-3 minutes on each side until nicely toasted with grill marks. Remove from heat and let cool slightly. Tear the grilled ciabatta bread into bite-sized pieces and place them in a large salad bowl. Add the fresh spinach leaves and cherry tomatoes to the bowl with the grilled bread. Drizzle with balsamic vinaigrette dressing and toss gently to coat all the ingredients. Sprinkle crumbled blue cheese on top of the salad. Season with salt and pepper to taste. Serve immediately as a delicious and satisfying salad.

Prep Time: 10 minutes

Cook Time: 6 minutes