Lewd Boots

On a cold day, this chili with ground beef, beans, and spices is thick and hearty.

Ingredients: 2 lbs ground beef. 1 onion, diced. 3 cloves garlic, minced. 2 cans kidney beans, drained and rinsed. 2 cans diced tomatoes. 1 can tomato sauce. 2 tbsp chili powder. 1 tsp cumin. 1/2 tsp cayenne pepper optional. Salt and pepper to taste. Shredded cheese, diced onions, sour cream for serving, optional.

Instructions: Cook the ground beef, onion, and garlic in a skillet until the beef is browned and the onion is soft. Put the mix in the slow cooker. Spice up your slow cooker with chili powder, cumin, salt, pepper, diced tomatoes, tomato sauce, and cayenne pepper, if you're using it. Cover, stir well, and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add toppings like sour cream, diced onions, and shredded cheese if you want.

Prep Time: 15 minutes

Cook Time: 360 minutes

The red velvet cake gets a colorful makeover in these Blue Velvet Cupcakes. They're soft and moist, and they're great for any event.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/4 cup unsweetened cocoa powder. 1/4 cup blue gel food coloring. 1/2 cup unsalted butter, softened. 2 large eggs. 1 cup buttermilk. 2 teaspoons vanilla extract. 1 teaspoon white vinegar. 1/2 teaspoon almond extract. 1/2 cup sour cream. 1/2 teaspoon instant coffee granules optional. Sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder. In a separate bowl, combine blue food coloring and buttermilk until well mixed. In another bowl, beat butter and eggs until creamy. Add the vanilla extract, almond extract, and white vinegar, mixing until smooth. Slowly add the dry ingredients to the wet ingredients in batches, alternating with the blue buttermilk mixture. Begin and end with the dry ingredients, mixing until just combined. If desired, dissolve instant coffee granules in 2 tablespoons of hot water and add it to the batter. Mix until well incorporated. Fold in the sour cream until the batter is smooth and blue in color. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost the cupcakes with your favorite frosting and decorate with colorful sprinkles. Serve and enjoy your delightful Blue Velvet Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

A rich and decadent dip with the flavors of crisp bacon, cheddar cheese, and black beans. Ideal for game day or parties!

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/4 cup diced green onions. 1/4 teaspoon garlic powder. 1/4 teaspoon cumin. Salt and pepper to taste. Tortilla chips for serving.

Instructions: Preheat oven to 350F 175C. In a food processor, combine black beans, cheddar cheese, bacon, sour cream, mayonnaise, green onions, garlic powder, cumin, salt, and pepper. Blend until smooth and well combined. 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 hot and bubbly, and the top is lightly browned. Remove from the oven and let it cool slightly before serving. Serve the cheesy bacon black bean dip with tortilla chips. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Raspberry-Basil Italian Cream Soda is a tasty and refreshing drink that's great for any event. When you mix sweet raspberries, fragrant basil, and smooth whipped cream, you get a delicious treat for your senses. It's simple to make and will wow your guests!

Ingredients: 1 cup fresh raspberries. 1/4 cup fresh basil leaves. 1/2 cup granulated sugar. 1/2 cup water. 1 liter club soda or sparkling water. 1/2 cup heavy cream. Ice cubes.

Instructions: Put basil, sugar, raspberries, and water in a small saucepan. Over medium heat, bring the mixture to a simmer. Stir it every now and then for about 5 minutes, or until the sugar is gone and the raspberries are soft. To cool down, take it off the heat and let it sit where it is. Press the mixture through a fine mesh sieve to get out as much liquid as you can. Throw away solids. Put ice cubes in glasses that will be served. About two to three tablespoons of the raspberry-basil syrup should be put in each glass. Add club soda or sparkling water to the top of each glass, but don't fill it all the way to the top. Whip the heavy cream in a different bowl until soft peaks form. Put a small amount of whipped cream in each glass. Put a fresh raspberry and a small basil leaf on top to look nice. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

These savory corn pancakes are a tasty change from regular pancakes. They are a filling breakfast or brunch choice because they are full of corn kernels and green onions. They are also vegan!

Ingredients: 1 cup cornmeal. 1/2 cup all-purpose flour. 2 tsp baking powder. 1/2 tsp salt. 1 cup non-dairy milk. 1 cup corn kernels fresh or frozen. 1/4 cup finely chopped green onions. 2 tbsp nutritional yeast. 2 tbsp olive oil.

Instructions: In a large bowl, mix together cornmeal, flour, baking powder, and salt. Stir in non-dairy milk until smooth. Fold in corn kernels, green onions, and nutritional yeast. Heat olive oil in a skillet over medium heat. Pour batter onto the skillet to form pancakes. Cook for 3-4 minutes on each side, or until golden brown. Serve warm with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy a healthy and flavorful salad with a creamy nutritional yeast dressing that adds a cheesy, umami flavor to your greens and veggies.

Ingredients: 1/4 cup nutritional yeast. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons water. 1 clove garlic, minced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 cups mixed salad greens. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup sliced almonds. 1/4 cup shredded carrots. 1/4 cup sliced radishes.

Instructions: Nut butter, water, lemon juice, minced garlic, salt, and black pepper should all be mixed together in a small bowl with a whisk until the mixture is smooth. Mixed salad greens, cherry tomatoes, cucumber, red onion, sliced almonds, shredded carrots, and sliced radishes should all be put in a large salad bowl. Spread the creamy nutritional yeast dressing on top of the salad, then toss it around to cover everything evenly. Serve right away as a tasty and healthy salad.

Prep Time: 10 minutes

Cook Time: 0 minutes

A nutritious and hearty breakfast option, this Slow Cooker Quinoa Oatmeal combines the goodness of quinoa, steel-cut oats, and flavorful spices with the convenience of a slow cooker. Perfect for busy mornings or when you want a warm and comforting breakfast ready when you wake up.

Ingredients: 1 cup quinoa, rinsed. 1 cup steel-cut oats. 4 cups almond milk. 2 apples, peeled and diced. 1/2 cup raisins. 1/4 cup maple syrup. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon salt. 2 cups water.

Instructions: In a slow cooker, combine quinoa, steel-cut oats, almond milk, apples, raisins, maple syrup, cinnamon, nutmeg, and salt. Add water and stir well to combine all ingredients. Cover the slow cooker and cook on low heat for 6-8 hours or until the quinoa and oats are tender. Stir the mixture occasionally during cooking to prevent sticking and ensure even cooking. Once cooked, spoon the quinoa oatmeal into bowls and garnish with additional maple syrup, nuts, or fresh fruit if desired. Serve warm and enjoy the wholesome goodness of this slow-cooked quinoa oatmeal!

Prep Time: 15 minutes

Cook Time: 360 minutes

These pumpkin cookies with frosting are soft, moist, and full of warm fall spices. They are great for fall parties or cozy nights at home because they have a creamy vanilla frosting on top.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 2 cups whole wheat flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup powdered sugar. 2 tablespoons non-dairy milk. 1/2 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, mix together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the cookies are set and slightly golden around the edges. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. To make the frosting, whisk together powdered sugar, non-dairy milk, and vanilla extract until smooth. Once the cookies are completely cooled, spread frosting over the tops of the cookies using a knife or offset spatula. Allow the frosting to set before serving. Enjoy your delicious vegan frosted pumpkin cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

The sweet blueberries and hearty cornmeal in these vegan blueberry corn muffins go so well together. They're simple to make and taste great for breakfast or a snack.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/2 cup cane sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup fresh blueberries.

Instructions: Preheat oven to 375F 190C. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix almond milk, melted coconut oil, and vanilla extract. Pour wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries. Spoon batter into lined muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

A flavorful and easy-to-make chicken dish cooked in a slow cooker with ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 1 packet au jus gravy mix. 1/2 cup butter. 8 pepperoncini peppers.

Instructions: Place chicken breasts in the bottom of the slow cooker. Sprinkle ranch seasoning mix and au jus gravy mix over the chicken. Place butter on top of the chicken. Add pepperoncini peppers on top. Cover and cook on low for 6-8 hours or high for 4 hours, until chicken is cooked through and tender. Shred chicken with two forks and serve with the cooking juices.

Prep Time: 10 minutes

Cook Time: 240-480

This is a hearty and tasty soup that has the richness of cheese and the salty goodness of ham and potatoes. Great for getting rid of leftover ham!

Ingredients: 1 cup diced ham. 2 cups potatoes, peeled and diced. 1/2 cup onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup milk. 1/2 cup heavy cream. 2 cups shredded cheddar cheese. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, saut onions and garlic until translucent. Add diced ham and cook until lightly browned. Stir in potatoes and chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender. Add milk, heavy cream, and shredded cheddar cheese. Stir until cheese is melted and the soup is creamy. Season with salt and pepper to taste. Simmer for an additional 10 minutes, allowing flavors to meld. Serve hot, garnished with chopped chives.

Prep Time: 15 minutes

Cook Time: 30 minutes

A quick and delicious Instant Pot recipe for Chicken Adobo and Rice, with savory and tangy flavors. Perfect for a busy weeknight dinner.

Ingredients: 2 lbs chicken thighs, bone-in, skin-on. 1 cup white rice, rinsed. 1/2 cup soy sauce. 1/4 cup vinegar. 1/4 cup brown sugar. 1 onion, sliced. 4 cloves garlic, minced. 1 bay leaf. 1 teaspoon black peppercorns. 1/2 cup water. Green onions and sesame seeds for garnish.

Instructions: Put chicken thighs in the Instant Pot. Mix the garlic, vinegar, brown sugar, and soy sauce in a bowl. Then, pour the sauce over the chicken. Put in the black pepper, bay leaf, and onions. Put water around the chicken. Start the timer for 10 minutes and close the lid of the Instant Pot. After you're done, let the pressure drop naturally for 10 minutes and then quickly release it. Take the chicken out and set it aside. Put the chicken on top of the rice after rinsing it and stirring it in. Make sure the lid is shut and set the pressure to high for 5 minutes. Let the pressure drop naturally for 10 minutes, and then quickly let it go. Cook the chicken and put it on top of the rice. Add green onions and sesame seeds on top of the chicken.

Prep Time: 15 minutes

Cook Time: 25 minutes

With the warm tastes of chai spice and maple syrup, these bliss balls are a sweet and nutty treat that you will love.

Ingredients: 1 cup almonds. 1 cup dates, pitted. 1/4 cup maple syrup. 1/4 cup almond butter. 1 tsp vanilla extract. 1 tsp chai spice mix. Pinch of salt. 1/2 cup shredded coconut, for coating.

Instructions: Use a food processor to grind almonds into a fine powder. Salt, dates, maple syrup, almond butter, vanilla extract, and chai spice mix should all be added. Mix until the dough starts to stick together. Add the shredded coconut and roll the balls in it to cover them. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 0 minutes

There are only 230 calories in a serving of this Easy Fajita Stuffed Chicken recipe, so it's both tasty and good for you. The fajita seasoning and melted mozzarella cheese give it a lot of flavor, making it a great meal for any event.

Ingredients: 4 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add bell pepper, onion, and garlic. Cook until softened, about 5 minutes. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes. Slice a pocket into each chicken breast. Stuff each chicken breast with the fajita mixture and mozzarella cheese. Secure the pockets with toothpicks if needed. Place stuffed chicken breasts in a baking dish. Bake for 25-30 minutes or until chicken is cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Lemon-Basil Chicken Rotini is a delicious pasta dish that is full of fresh lemon and basil flavors. It has tender chicken slices and rotini pasta that is just right. You can make it any day of the week and it will be quick and easy.

Ingredients: 2 chicken breasts, sliced. 1 lemon, juiced and zested. 1/4 cup fresh basil leaves, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 250g rotini pasta. Grated Parmesan cheese for serving.

Instructions: In a bowl, mix lemon juice, lemon zest, chopped basil, minced garlic, olive oil, salt, and pepper. Add sliced chicken breasts to the bowl and coat them evenly with the marinade. Let it marinate for 30 minutes. Cook rotini pasta according to package instructions until al dente. Drain and set aside. In a skillet, heat olive oil over medium heat. Add the marinated chicken and cook until golden brown and cooked through, about 6-8 minutes. Add the cooked rotini pasta to the skillet with the chicken. Toss everything together until well combined. Serve hot, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes

Enjoy the vibrant flavors and textures of this delicious snow peas and lotus root stir-fry. The combination of crunchy lotus root and tender snow peas, coated in a savory sauce, makes for a delightful side dish or main course.

Ingredients: 200g snow peas, trimmed. 200g lotus root, thinly sliced. 2 cloves garlic, minced. 1 tbsp vegetable oil. 1 tsp sesame oil. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1/2 tsp sugar. Salt and pepper to taste.

Instructions: Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and saut for 30 seconds until fragrant. Add lotus root slices and stir-fry for 2-3 minutes until they begin to soften. Add snow peas and continue stir-frying for another 2-3 minutes until both the lotus root and snow peas are tender-crisp. In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper. Pour the sauce mixture over the vegetables in the wok and toss to coat evenly. Cook for an additional 1-2 minutes. Remove from heat and serve hot. Garnish with sesame seeds or sliced green onions if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the delicious flavors of fall with this smooth pumpkin ice cream that has a hint of spice from the glac ginger. Great for satisfying your sweet tooth with a holiday twist!

Ingredients: 1 cup canned pumpkin puree. 1 can 14 oz sweetened condensed milk. 2 cups heavy cream. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 cup finely chopped glac ginger.

Instructions: In a large bowl, combine pumpkin puree and sweetened condensed milk. Add vanilla extract, cinnamon, nutmeg, and ginger. Mix well. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until well combined. Fold in the chopped glac ginger. Pour the mixture into a freezer-safe container and smooth the top with a spatula. Cover and freeze for at least 6 hours or until firm. Serve scoops of pumpkin and glac ginger ice cream, garnished with extra glac ginger if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes