Lejarraga

This Grilled Snapper with Mango and Shrimp Salsa recipe combines the succulent flavor of grilled snapper with a vibrant mango and shrimp salsa, creating a dish that bursts with tropical flavors and textures. It's perfect for a light and refreshing seafood dinner.

Ingredients: 4 snapper fillets. 2 ripe mangoes, diced. 1 pound shrimp, peeled and deveined. 1 red onion, finely chopped. 1 red bell pepper, diced. 1 jalapeo pepper, seeded and minced. 1/4 cup chopped fresh cilantro. Juice of 2 limes. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Season snapper fillets with salt, pepper, and a drizzle of olive oil. Grill snapper fillets for 4-5 minutes on each side until cooked through. Meanwhile, in a bowl, combine diced mangoes, shrimp, red onion, red bell pepper, jalapeo pepper, cilantro, lime juice, olive oil, salt, and pepper. Mix well. Once snapper fillets are cooked, serve with mango and shrimp salsa on top. Garnish with additional cilantro if desired. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy this rich, low-carb chocolate fondue that you make in the slow cooker. It doesn't have any sugar and is great for meeting your sweet tooth on a keto diet.

Ingredients: 1 cup heavy cream. 8 oz sugar-free dark chocolate, chopped. 2 tbsp unsweetened cocoa powder. 1 tsp vanilla extract. 1/4 tsp salt. Low carb dippers strawberries, raspberries, nuts, etc..

Instructions: Heavy cream, chopped sugar-free dark chocolate, unsweetened cocoa powder, vanilla extract, and salt should all be put into a slow cooker. Cover and cook on low for one to two hours, stirring every now and then until the chocolate melts and the mixture is smooth. To keep the fondue warm, turn down the heat to the warm setting once it's smooth and melted. Put it out and serve it with low-carb dips like nuts, strawberries, raspberries, etc.

Prep Time: 10 minutes

Cook Time: 120 minutes

This Keto Pork Sirloin Tip Roast is a flavorful and tender dish perfect for a low-carb diet. The combination of herbs and spices creates a delicious crust on the outside while keeping the meat juicy and tender on the inside.

Ingredients: 2 lb pork sirloin tip roast. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp dried rosemary. 1 tsp dried thyme. 1 tsp paprika. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Rub the spice mixture evenly over the pork sirloin tip roast. Place the roast on a roasting pan or baking dish. Roast in the preheated oven for about 30-40 minutes or until the internal temperature reaches 145F 63C for medium-rare or 160F 71C for medium. Once cooked, remove from the oven and let it rest for about 10 minutes before slicing. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 40 minutes

These Vietnamese coconut crepes, known as 'Banh Xeo,' are crispy, savory, and filled with a delightful combination of mushrooms, bean sprouts, shrimp, and pork belly. They are a popular street food in Vietnam and make for a perfect appetizer or main course.

Ingredients: 1 cup rice flour. 1/4 cup tapioca starch. 1 cup coconut milk. 1/2 cup water. 1/4 tsp turmeric powder. 1/2 tsp salt. 1/2 cup thinly sliced mushrooms. 1/2 cup bean sprouts. 1/4 cup sliced green onions. 1/4 cup cooked shrimp, chopped. 1/4 cup cooked pork belly, sliced. Vegetable oil for frying.

Instructions: Tapioca starch, coconut milk, water, turmeric powder, and salt should all be mixed together in a bowl. Mix the batter until it's smooth. Take some time to rest. Set a crepe pan or nonstick skillet over medium-high heat. Add a little vegetable oil and swirl the pan to cover it all. Pour some of the batter into the hot pan and swirl it around to make it spread out thinly and evenly. Let it cook for two to three minutes, or until the edges begin to turn golden. Put a handful of chopped shrimp, sliced pork belly, bean sprouts, mushrooms, and green onions on one half of the crepe. Place a lid on top and cook for another two to three minutes, or until the crepe is golden and the fillings are fully cooked. To make a half-moon shape, fold the other half of the crepe over the fillings. Be careful when you use a spatula to seal the crepe. Put the crepe on a plate, cut it into wedges, and serve with sauce for dipping. Do it again with the rest of the batter and fillings. Enjoy your tasty coconut crepes made in the Vietnamese style!

Prep Time: 40 minutes

Cook Time: 20 minutes

These Portobello Fajita Buddha Bowls are loaded with flavor and wholesome ingredients. Roasted portobello mushrooms, bell peppers, and onions are served over a bed of quinoa or brown rice, along with black beans, corn, avocado, and fresh cilantro. It's a satisfying and nutritious vegan meal that's perfect for lunch or dinner.

Ingredients: 4 large portobello mushrooms, stems removed and sliced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 onion, thinly sliced. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 cups cooked quinoa or brown rice. 1 cup canned black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 avocado, sliced. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss sliced portobello mushrooms, bell peppers, and onion with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated. Spread the seasoned vegetables onto a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender and slightly charred. While the vegetables are roasting, prepare quinoa or brown rice according to package instructions. In a small saucepan, heat the black beans and corn kernels until warmed through. To assemble the Buddha bowls, divide cooked quinoa or brown rice among serving bowls. Top with roasted fajita vegetables, black beans, corn, sliced avocado, and fresh cilantro. Serve with lime wedges on the side for squeezing over the bowls before eating.

Prep Time: 15 minutes

Cook Time: 25 minutes

It's full of healthy ingredients and bright colors, and this vegan salad tastes great. You can eat it while looking at too many cute things in one picture.

Ingredients: 2 cups cooked quinoa. 1 cup diced avocado. 1 cup cherry tomatoes, halved. 1/2 cup diced cucumber. 1/4 cup chopped fresh cilantro. 1/4 cup sliced almonds. 2 tablespoons lemon juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Cooked quinoa, diced avocado, cherry tomatoes, diced cucumber, chopped fresh cilantro, and sliced almonds should all be put in a large bowl. Mix lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa mixture and mix it together gently. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

These 3-ingredient homemade thin mints feature the classic chocolate and peppermint flavor combination. They're ridiculously simple to make and ideal for satisfying your sweet tooth.

Ingredients: 1 package of chocolate wafer cookies. 1 cup of semisweet chocolate chips. 1/2 teaspoon of peppermint extract.

Instructions: Put the chocolate chips in a bowl that can go in the microwave. In 30-second increments, stir the chocolate chips in the microwave until they are completely melted and smooth. Add the peppermint extract to the chocolate that has been melted and mix it in well. Each chocolate wafer cookie should be dipped all the way through in the melted chocolate mixture. Lay the cookies on a tray lined with parchment paper. Put the tray in the fridge for about 15 to 20 minutes to let the chocolate set. The cookies are ready to eat when the chocolate coating is firm.

Prep Time: 10 minutes

Cook Time: 5 minutes

These Taco Lime Grilled Shrimp Tacos are a perfect combination of zesty and spicy flavors. The marinated and grilled shrimp are loaded onto warm tortillas with fresh veggies, cheese, and a creamy sour cream drizzle.

Ingredients: 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. Salt and black pepper to taste. Juice of 2 limes. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1/2 cup sour cream. 1/2 cup shredded cheddar cheese. Sliced jalapeos optional, for extra heat.

Instructions: Olive oil, ground cumin, paprika, cayenne pepper, salt, black pepper, and lime juice should all be mixed together in a bowl to make the marinade. Toss the shrimp that has been peeled and deveined in the marinade. Put the shrimp in the fridge for at least 30 minutes to marinate. Set your grill to medium-high heat and lightly oil the grates to keep food from sticking. Put the shrimp on skewers or a grill basket that has been marinated. Grill for two to three minutes on each side, or until the shrimp turn pink and a little charred. The flour tortillas should be warmed on the grill for 20 seconds on each side, or until they are just barely toasty. Shred some lettuce and put it on each tortilla. Then add grilled shrimp, diced tomatoes, diced red onion, and chopped fresh cilantro. Cover in sour cream, top with cheddar cheese shreds, and if you like things spicy, add jalapeo slices. Cut the tortillas in half and serve right away. Have fun with your tasty Taco Lime Grilled Shrimp Tacos!

Prep Time: 30 minutes

Cook Time: 6 minutes

This smoothie is free of gluten, and the blueberries make it taste great. Fresh fruit and oats make it healthy, and it's a great way to start the day or eat as a snack.

Ingredients: 1 cup fresh blueberries. 1 ripe banana, peeled. 1/2 cup gluten-free rolled oats. 1 cup unsweetened almond milk or any other non-dairy milk. 1 tablespoon honey or maple syrup for vegan option. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. Ice cubes optional.

Instructions: Fresh blueberries, a ripe banana, gluten-free rolled oats, almond milk, honey or maple syrup, vanilla extract, and ground cinnamon should all be put in a blender and mixed together. Mix until it's creamy and smooth. You can make it colder by adding ice cubes and blending it again until it is smooth. Pour into glasses and serve right away. Enjoy your tasty blueberry oatmeal smoothie that doesn't have gluten.

Prep Time: 5 minutes

Cook Time: 0 minutes

Aquafaba is used instead of egg whites in this vegan version of Swiss meringue buttercream to make it light and fluffy. Raspberries give the dish a nice fruity taste and a pretty pink color when you add them.

Ingredients: 1 cup aquafaba liquid from canned chickpeas. 1 cup granulated sugar. 1 1/2 cups vegan butter, softened. 1/2 cup raspberry puree strained to remove seeds. 1 tsp vanilla extract.

Instructions: Hand-mix aquafaba in a clean bowl on high speed for about 5 to 7 minutes, or until stiff peaks form. Gradually add the sugar while beating the mixture until it is fully mixed in and has a shiny look and stiff peaks. Soften the vegan butter and mix it with sugar in a different bowl until it is smooth. Mix the aquafaba meringue into the creamed butter slowly until everything is well mixed. Keep beating until it's smooth and creamy after you add the vanilla extract and raspberry puree. You can frost cakes or cupcakes right away, or put it in a container that won't let air in and put it in the fridge for up to a week.

Prep Time: 15 minutes

Cook Time: 0 minutes

With these inspired cookies based on Eva Bakes' cranberry bliss bars, you can indulge in the delightful combination of cranberries, white chocolate, and macadamia nuts.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup packed light brown sugar. 1/3 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup dried cranberries. 1/2 cup white chocolate chips. 1/4 cup chopped macadamia nuts.

Instructions: Preheat the oven to 350F 175C and line a baking pan with parchment paper. In a small bowl, whisk together the flour, baking soda, and salt. In a larger bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the dried cranberries, white chocolate chips, and chopped macadamia nuts. Spread the cookie dough evenly in the prepared baking pan, pressing it down gently. Bake for about 15-18 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool in the pan for a few minutes before transferring to a wire rack to cool completely. Once cooled, you can optionally drizzle melted white chocolate on top for extra decoration. Cut the cookie slab into bars and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

A hearty and nutritious Italian Minestrone Soup packed with vegetables, beans, and pasta. A perfect comfort dish for any day.

Ingredients: 1 cup chopped onion. 2 cloves garlic, minced. 1 cup diced carrots. 1 cup diced celery. 1 zucchini, diced. 1 cup green beans, chopped. 1 can 14 oz diced tomatoes. 1 can 15 oz cannellini beans, drained and rinsed. 1/2 cup small pasta. 6 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and black pepper to taste. 2 cups fresh spinach, chopped. 2 tablespoons olive oil. Grated Parmesan cheese for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add carrots, celery, zucchini, and green beans. Cook for 5 minutes. Stir in diced tomatoes, cannellini beans, oregano, basil, salt, and pepper. Pour in vegetable broth and bring to a boil. Add pasta and simmer until pasta is tender, about 10 minutes. Stir in fresh spinach and cook until wilted. Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the rich flavors of fall with this rich Bailey's Pumpkin Spice Dessert Coffee. The creamy Bailey's Pumpkin Spice Liqueur blends perfectly with freshly brewed coffee, creating a delightful treat that's perfect for any autumn occasion.

Ingredients: 1 shot of Bailey's Pumpkin Spice Liqueur. 1 cup of freshly brewed coffee. Whipped cream. Ground cinnamon for garnish.

Instructions: Make yourself a cup of your favorite coffee. Put one shot of Bailey's Pumpkin Spice Liqueur into a mug. Put fresh brewed coffee in the mug. Add whipped cream on top. Add ground cinnamon on top to make it look nice.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy the irresistible flavors of crispy baked Bang Bang Shrimp with this easy recipe. Tender shrimp coated in a creamy, spicy sauce and crunchy Panko breadcrumbs make for a delightful appetizer or main dish.

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup mayonnaise. 1/4 cup Thai sweet chili sauce. 1 tablespoon honey. 1 tablespoon Sriracha sauce. 1 cup Panko breadcrumbs. 2 tablespoons chopped fresh cilantro. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C and line a baking sheet with parchment paper. In a bowl, mix together mayonnaise, Thai sweet chili sauce, honey, Sriracha sauce, lime juice, salt, and pepper. Add shrimp to the sauce mixture and toss until well coated. In a separate bowl, combine Panko breadcrumbs and chopped cilantro. Coat each shrimp with the breadcrumb mixture, pressing gently to adhere. Place coated shrimp on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until shrimp are cooked through and breadcrumbs are golden brown. Serve hot, garnished with extra cilantro and lime wedges if desired.

Prep Time: 15 minutes

Cook Time: 12 minutes

Savor the ideal blend of cheesy goodness, crispy bacon, and savory hot dogs with a spicy topping. You're going to love these Texas Tommy Hot Dogs wrapped in bacon if you're craving something tasty and filling.

Ingredients: 4 hot dogs. 4 slices of bacon. 4 hot dog buns. 4 slices of cheddar cheese. 1/2 cup of diced onions. 1/2 cup of diced jalapeos. 1/4 cup of ketchup. 1/4 cup of mustard. 1/4 cup of mayonnaise. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Wrap each hot dog with a slice of bacon, securing it with toothpicks. Place the bacon-wrapped hot dogs on the grill and cook for about 8-10 minutes, turning occasionally, until the bacon is crispy and the hot dogs are heated through. While the hot dogs are grilling, toast the hot dog buns on the grill until they are lightly browned. Remove the toothpicks from the bacon-wrapped hot dogs and place a slice of cheddar cheese on each hot dog. Allow it to melt slightly. In a small bowl, mix together the diced onions, diced jalapeos, ketchup, mustard, and mayonnaise to create a flavorful topping. Place each bacon-wrapped hot dog in a toasted bun, add a generous spoonful of the onion and jalapeo topping, and season with salt and pepper to taste. Serve your Bacon-Wrapped Texas Tommy Hot Dogs hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Spiced Pecan Macarons with Caramelized Apple Buttercream are a delightful treat, combining the nutty flavor of pecans with warm spices and the sweet, caramelized goodness of apple buttercream. They make for a perfect fall dessert or anytime indulgence.

Ingredients: 150g almond flour. 150g powdered sugar. 50g finely ground spiced pecans. 3 large egg whites, room temperature. 100g granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/4 teaspoon vanilla extract. For the Caramelized Apple Buttercream:. 2 medium apples, peeled, cored, and diced. 1/4 cup unsalted butter. 1/2 cup granulated sugar. 1/4 cup heavy cream. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets. Blend almond flour, powdered sugar, seasoned pecans, nutmeg, nutcorn, and allspice in a food processor. Process until thoroughly mixed and finely chopped. Move to a sizable bowl. Beat the egg whites with the cream of tartar in a different bowl until soft peaks form. Add the granulated sugar gradually while beating the mixture until stiff, glossy peaks form. Stir in vanilla extract and stir until well combined. To create a smooth, thick batter, fold the egg white mixture into the almond flour mixture. Spoon the batter into a piping bag fitted with a circular tip. Macaron shells are made by piping tiny circles onto the baking sheets that have been prepared. After removing any air bubbles by tapping the baking sheets on the counter, allow the macarons to rest for approximately half an hour or until a skin forms on the top. Bake for 15 to 18 minutes, or until the macarons are set and have feet, in a preheated oven. Take them out of the oven and leave them on the baking sheets to cool completely. Make the Caramelized Apple Buttercream while the macarons are cooling. Melt the butter in a saucepan over medium heat, then add the diced apples. Simmer for ten minutes or so, or until apples are tender and caramelized. To the caramelized apples, add vanilla extract, granulated sugar, heavy cream, cinnamon, nutmeg, allspice, and a dash of salt. Stirring constantly, cook for an additional five minutes or until the mixture thickens and turns into a caramelized apple sauce. Turn off the heat and allow it to cool. After the macarons and caramelized apple sauce have cooled, sandwich two macaron shells together by spreading a generous amount of caramelized apple buttercream between them. Continue until all macaron shells are used. For optimal flavor and texture, let the macarons age in the fridge for a full day before serving. Savor your Caramelized Apple Buttercream with Spiced Pecan Macarons!

Prep Time: 45 minutes

Cook Time: 18 minutes

This gluten-free cherry jam is sweetened with honey and does not contain pectin, making it a perfect option for those with dietary restrictions or preferences. Enjoy the natural sweetness of cherries in this simple and wholesome jam recipe.

Ingredients: 4 cups fresh or frozen cherries, pitted. 1/4 cup honey. 1 tablespoon lemon juice.

Instructions: In a saucepan, combine the cherries, honey, and lemon juice. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the cherries break down and the mixture thickens, about 20-25 minutes. Remove from heat and let cool slightly. Using a blender or immersion blender, blend the jam until smooth, or leave it chunky if desired. Transfer the jam to sterilized jars and let cool completely before sealing. Store in the refrigerator for up to 2 weeks or freeze for longer storage.

Prep Time: 10 minutes

Cook Time: 25 minutes