Kyuusims

In less than an hour, you can make this easy, hearty White Bean Soup. It is a comforting and healthy meal because it is full of good things for you.

Ingredients: 2 cans white beans, drained and rinsed. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 6 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the carrots, onions, and celery. Cook the vegetables in oil until they get soft. Add the minced garlic and cook for one more minute. Add the vegetable broth and boil it. Add the rosemary, thyme, salt, and pepper, and mix them in. Turn down the heat and let it cook slowly for 30 minutes. If you need to, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Transform your corn on the cob into a spicy and flavorful delight with this recipe. The combination of chili powder, smoked paprika, and cayenne pepper adds a kick to the sweet corn, while Parmesan cheese brings a savory twist. Perfect for BBQ gatherings filled with life, love, and good food.

Ingredients: 4 ears of fresh corn, husked. 1/4 cup melted butter. 2 tablespoons olive oil. 2 teaspoons chili powder. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper adjust to taste. 1/2 teaspoon garlic powder. Salt and black pepper to taste. 1/4 cup grated Parmesan cheese. Fresh cilantro, chopped for garnish.

Instructions: Preheat the grill to medium-high heat. In a small bowl, mix melted butter, olive oil, chili powder, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper to create a spicy marinade. Brush the corn generously with the spicy marinade, ensuring even coverage. Place the corn on the preheated grill and cook for 10-12 minutes, turning occasionally until the corn is tender and has a nice char. During the last few minutes of grilling, sprinkle grated Parmesan cheese over the corn and allow it to melt and become slightly crispy. Remove the corn from the grill and place it on a serving platter. Garnish with fresh chopped cilantro. Serve hot and enjoy the spicy grilled corn with Life, Love, and Good Food!

Prep Time: 15 minutes

Cook Time: 12 minutes

A delicious and easy-to-make crock pot beef pot roast that yields tender meat and savory vegetables in a rich broth. Perfect for a comforting and hearty meal.

Ingredients: 1 beef chuck roast 3-4 pounds. 4 medium potatoes, peeled and quartered. 4 carrots, peeled and cut into chunks. 1 onion, sliced. 3 cloves garlic, minced. 1 cup beef broth. 1/2 cup red wine optional. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Add salt and pepper to the beef roast. Season the roast and put it in the crock pot. Place the roast on top of the potatoes, carrots, onion, and garlic. If you want to use red wine, mix tomato paste, thyme, rosemary, and beef broth in a bowl. Mix the broth and water together and pour it over the roast and vegetables in the crock pot. Put the lid on top and set the heat to low. Roast the vegetables and beef for 8 hours, or until the meat is soft. When it's done, take the roast and vegetables out of the oven and let it rest for a while before cutting it. Serve the sliced roast with vegetables and the tasty cooking juices on the side.

Prep Time: 15 minutes

Cook Time: 480 minutes

A delightful dessert combining the flavors of chocolate chip cookies, cookie dough, and creamy vanilla ice cream in a pie form. The chocolate chip cookie crust adds a crunchy texture to complement the smoothness of the ice cream.

Ingredients: 1 1/2 cups crushed chocolate chip cookies. 1/4 cup melted butter. 1/2 cup mini chocolate chips. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/2 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 teaspoon salt. 1/4 cup milk. 1/2 gallon vanilla ice cream. 1/2 cup chocolate chips.

Instructions: Preheat oven to 350F 175C. In a bowl, mix crushed chocolate chip cookies and melted butter. Press mixture into the bottom and up the sides of a 9-inch pie dish. Bake crust for 8-10 minutes, then let it cool completely. In another bowl, beat brown sugar, granulated sugar, and softened butter until creamy. Add vanilla extract, flour, and salt. Mix well. Gradually add milk until the dough reaches a cookie dough consistency. Fold in mini chocolate chips. Spread cookie dough evenly over the cooled crust. Softened the vanilla ice cream until spreadable. Spread softened ice cream over the cookie dough layer. Sprinkle chocolate chips on top. Freeze for at least 4 hours or until firm. Slice and serve chilled. Enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of dulce de leche with this skinny cocktail. Made with vodka, coffee liqueur, almond milk, and sugar-free caramel syrup, it's a guilt-free treat perfect for any occasion.

Ingredients: 1 oz vodka. 1/2 oz coffee liqueur. 2 oz unsweetened almond milk. 1 tsp sugar-free caramel syrup. 1/2 tsp vanilla extract.

Instructions: In a cocktail shaker, combine vodka, coffee liqueur, almond milk, sugar-free caramel syrup, and vanilla extract. Shake well until thoroughly mixed. Strain into a chilled glass filled with ice. Garnish with a drizzle of sugar-free caramel syrup if desired. Serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in a delightful breakfast with these fluffy chocolate chip ricotta pancakes topped with sweet and caramelized bananas. The combination of creamy ricotta cheese, mini chocolate chips, and caramelized bananas is a perfect treat for any morning.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup ricotta cheese. 2 large eggs. 1/2 cup milk. 1 tsp vanilla extract. 1/2 cup mini chocolate chips. 2 ripe bananas, sliced. 2 tbsp butter. 2 tbsp brown sugar. 1/4 tsp cinnamon. Maple syrup for serving.

Instructions: Mix the flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk the eggs, milk, vanilla extract, and ricotta cheese together in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. To make the pancake batter, slowly fold in the mini chocolate chips. Add a little butter or oil to a griddle or nonstick skillet and heat it over medium-low heat. This will keep the food from sticking. On the griddle or skillet, pour 1/4 cup portions of the pancake batter. After about two to three minutes, the top should start to bubble and the edges should look set. The pancakes should be cooked for another two to three minutes, or until they are golden brown and done all the way through. Make the banana caramel while the pancakes are cooking. Melt the butter over medium-high heat in a different pan. Put the cinnamon, brown sugar, and sliced bananas in the pan. Stir the bananas every once in a while for about two to three minutes, or until they are caramelized and slightly softened. Put the bananas that have been caramelized on top of the chocolate chip ricotta pancakes and drizzle with maple syrup. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and filling gluten-free and paleo-friendly bread that is full of healthy nuts and seeds. Great for people who are on a ketogenic diet.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup chia seeds. 1/4 cup pumpkin seeds. 1/4 cup sunflower seeds. 1/4 cup sliced almonds. 1/4 cup walnuts, chopped. 1/4 cup coconut oil, melted. 4 eggs. 1 teaspoon baking powder. 1/2 teaspoon sea salt.

Instructions: Preheat oven to 350F 175C. Grease a loaf pan with coconut oil. In a large bowl, mix together almond flour, coconut flour, ground flaxseed, chia seeds, pumpkin seeds, sunflower seeds, sliced almonds, and chopped walnuts. Add melted coconut oil and eggs to the dry ingredients. Mix until well combined. Stir in baking powder and sea salt. Pour the batter into the greased loaf pan and spread it evenly. Bake for 40-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

A scary and tasty drink that is great for Halloween parties or other scary events.

Ingredients: 1.5 oz vodka. 1 oz raspberry liqueur. 0.5 oz lime juice. 0.25 oz grenadine syrup. Splash of club soda.

Instructions: Shake vodka, raspberry liqueur, lime juice, and grenadine with ice. Strain into a chilled glass filled with ice. Top with a splash of club soda. Garnish with a lime wheel.

Prep Time: 5 minutes

Cook Time: 0 minutes

Steak Fry Bread Tacos are a delicious twist on traditional tacos, featuring thinly sliced beef steak served on crispy fry bread rounds and topped with sautéed vegetables, cheese, and salsa.

Ingredients: 1 lb beef steak, thinly sliced. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup water. Oil for frying. Salt and pepper to taste. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 1 tomato, diced. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese. Salsa and sour cream for topping.

Instructions: Put flour, baking powder, and salt in a bowl and mix them together. Add water little by little and mix until a dough forms. On a floured surface, work the dough into a smooth ball. Form the dough into little balls, then press them out into rounds. Put oil in a pan and heat it over medium-high heat. Once the rounds of dough are golden brown, remove them from the oil and set them aside. Add salt and pepper to the steak slices. Cook steak slices in the same pan until they are done the way you like them, then remove and set aside. Add the onion and bell pepper to the pan and cook them until they are soft. Put steak slices on fry bread rounds to make tacos. Cheese, diced tomato, shredded lettuce, and sauted onions and bell peppers should be added on top. Add salsa and sour cream on top. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

This gluten-free quinoa stuffing tastes great and is better for you than regular stuffing. It'll be a hit at your Thanksgiving table because it's full of healthy quinoa, crunchy vegetables, and sweet cranberries.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 celery stalks, diced. 1 carrot, diced. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/4 cup chopped fresh parsley. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. In a large skillet, heat olive oil over medium heat. Add onion, garlic, celery, and carrot. Saut until vegetables are tender, about 5-7 minutes. Stir in cooked quinoa, dried cranberries, pecans, parsley, thyme, salt, and pepper. Cook for an additional 2-3 minutes, until heated through. Serve warm as a delicious gluten-free stuffing alternative for Thanksgiving!

Prep Time: 10 minutes

Cook Time: 25 minutes

These cookies have a soft and chewy texture and a delicious combination of rich chocolate chips and crunchy nuts. Grandma's Million Dollar Cookies are a time-honored favorite that will make you feel like you've struck gold with each bite.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 cup packed light brown sugar. 1 teaspoon salt. 2 teaspoons pure vanilla extract. 2 large eggs. 2 cups semisweet chocolate chips. 1 cup chopped walnuts or pecans.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix the flour and baking soda. Set aside. In a large bowl, cream together the butter, granulated sugar, brown sugar, and salt until smooth. Beat in the vanilla extract and eggs until the mixture is light and creamy. Gradually add the flour mixture to the wet ingredients, mixing well after each addition. Stir in the chocolate chips and chopped nuts. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake in the preheated oven for about 9-11 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

This dip is great for parties, game nights, or any other get-together because it's creamy and full of tasty things like bacon, cheddar cheese, ranch dressing, and beans. You can't stop eating it, and it's easy to make.

Ingredients: 1 can 15 ounces refried beans. 1 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/2 cup ranch dressing. 1/4 cup chopped green onions. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine refried beans, cheddar cheese, bacon, ranch dressing, green onions, diced tomatoes, sliced black olives, garlic powder, and onion powder. Mix until well combined. Season with salt and pepper to taste. 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 golden brown on top. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional chopped green onions, diced tomatoes, sliced black olives, and crumbled bacon if desired. Serve warm with tortilla chips or crackers.

Prep Time: 10 minutes

Cook Time: 25 minutes

A skillet chocolate chip cookie has rich and comforting flavors. This recipe yields a warm and gooey cookie that is ideal for sharing with friends or eating alone.

Ingredients: 1/2 cup 1 stick unsalted butter, melted. 1/2 cup granulated sugar. 1/4 cup packed brown sugar. 1 teaspoon vanilla extract. 1 large egg. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chocolate chips. Vanilla ice cream for serving, optional.

Instructions: Preheat the oven to 350F 175C. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and smooth. Add the vanilla extract and egg to the butter-sugar mixture. Mix until the egg is fully incorporated. In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips, distributing them evenly throughout the dough. Transfer the cookie dough to a well-seasoned 10-inch cast iron skillet. Press it into an even layer. Bake in the preheated oven for about 20-25 minutes or until the edges are golden brown and the center is set. Remove the skillet from the oven and allow the cookie to cool slightly before serving. Serve slices of the skillet chocolate chip cookie with a scoop of vanilla ice cream if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

You can make these simple chocolate macadamia nut cookies if you are on a keto or low-carb diet. For a tasty treat, they're rich, chocolatey, and full of crunchy macadamia nuts.

Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup erythritol or preferred keto-friendly sweetener. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup melted coconut oil. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chopped macadamia nuts. 1/4 cup sugar-free chocolate chips.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Add melted coconut oil, egg, and vanilla extract to the dry ingredients. Mix until well combined. Fold in chopped macadamia nuts and sugar-free chocolate chips. Line a baking sheet with parchment paper. Using a cookie scoop, scoop dough onto the baking sheet, leaving space between each cookie. Flatten each cookie slightly with the palm of your hand. Bake for 10-12 minutes, or until edges are set. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

This vegan version of the traditional enchilada bake has hearty quinoa, beans, vegetables, and spicy chipotle peppers. It is baked to perfection with dairy-free cheese. This dish is filling and healthy, and it's great for a cozy dinner.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 can 10 ounces enchilada sauce. 2 tablespoons chipotle peppers in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 cup diced tomatoes. 1 cup diced bell peppers. 1 cup diced red onion. 1 cup shredded vegan cheese. Fresh cilantro, for garnish. Avocado slices, for serving.

Instructions: Preheat oven to 375F 190C. In a skillet, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed. Stir in black beans, corn, enchilada sauce, chipotle peppers, cumin, and chili powder. Cook for an additional 5 minutes, allowing flavors to meld. Remove skillet from heat. Stir in diced tomatoes, bell peppers, and red onion. Sprinkle shredded vegan cheese over the top. Transfer the skillet to the oven and bake for 15-20 minutes, until cheese is melted and bubbly. Garnish with fresh cilantro and serve with avocado slices. Enjoy your Vegan Chipotle Enchilada Bake!

Prep Time: 15 minutes

Cook Time: 35 minutes

This keto gluten-free bread is perfect for those following a low-carb lifestyle. It's made with almond flour, coconut flour, and flaxseed, resulting in a deliciously nutty flavor and a moist, fluffy texture. Enjoy it toasted with butter or use it as a base for sandwiches!

Ingredients: 1 cup almond flour. 2 tbsp coconut flour. cup ground flaxseed. tsp baking powder. tsp salt. 4 large eggs. cup unsalted butter, melted. 1 tbsp apple cider vinegar.

Instructions: Preheat your oven to 350F 175C and grease a loaf pan. In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, baking powder, and salt. In another bowl, beat the eggs and mix in melted butter and apple cider vinegar. Add the wet ingredients to the dry ingredients and stir until well combined. Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Prep Time: 10 minutes

Cook Time: 45 minutes

Ukrainian Chicken Schnitzel Otbivnaya is a classic dish featuring tender chicken breasts coated in crispy breadcrumbs, typically served with lemon wedges for a zesty touch. It's a beloved comfort food in Ukraine, perfect for a hearty and satisfying meal.

Ingredients: 4 chicken breasts. 1 cup all-purpose flour. 2 eggs. 1 cup breadcrumbs. Salt and pepper to taste. Vegetable oil for frying. Lemon wedges for serving. Fresh parsley for garnish.

Instructions: Place each chicken breast between two sheets of plastic wrap. Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick. Season the chicken breasts with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in the flour, then dip in the beaten eggs, and coat with breadcrumbs, pressing gently to adhere. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts in the hot oil until golden brown and cooked through, about 4 minutes per side. Transfer the schnitzels to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and garnish with fresh parsley.

Prep Time: 15 minutes

Cook Time: 8 minutes