Lizard Keys

Enjoy the bold flavors of Chinese cuisine with these grilled spare ribs marinated in a savory blend of soy sauce, hoisin, honey, and aromatic spices. Perfect for a barbecue feast with a hint of Asian flair!

Ingredients: 2 lbs spare ribs. 1/4 cup soy sauce. 2 tbsp hoisin sauce. 2 tbsp honey. 2 tbsp rice vinegar. 1 tbsp sesame oil. 2 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp five-spice powder. Salt and pepper to taste. Green onions and sesame seeds for garnish.

Instructions: Preheat the grill to medium-high heat. In a bowl, mix soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, five-spice powder, salt, and pepper to create the marinade. Place spare ribs in a large resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or preferably overnight. Remove the spare ribs from the marinade and let them come to room temperature. Grill the spare ribs for about 20-25 minutes, turning occasionally, until cooked through and caramelized. Garnish with chopped green onions and sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

A rich and creamy creamed corn recipe that doesn't use dairy that is easy to make in the Instant Pot.

Ingredients: 4 cups frozen corn kernels. 1 cup coconut milk. 1/2 cup vegetable broth. 2 tablespoons dairy-free margarine. 2 tablespoons all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Set Instant Pot to saut mode and melt margarine. Add flour and whisk continuously for 1-2 minutes to create a roux. Pour in coconut milk and vegetable broth, stirring constantly to avoid lumps. Add frozen corn, garlic powder, onion powder, salt, and pepper. Mix well. Secure the Instant Pot lid, set to manual high pressure for 3 minutes. After cooking, perform a quick pressure release and carefully open the lid. Stir the creamed corn and let it sit for a few minutes to thicken. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 3 minutes

Stay cool and refreshed with this cucumber and mint-infused smoothie.

Ingredients: 1 cucumber, peeled and chopped. 1/2 cup Greek yogurt. 1/4 cup fresh mint leaves. 1 tablespoon lemon juice. 1/2 teaspoon honey. 1/2 cup ice cubes.

Instructions: In a blender, mix all the ingredients together. Blend until it's smooth and cool. Pour into glasses and top with mint and cucumber slices. Enjoy the cool and refreshing Cucumber Cooler!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Whole Wheat Sugar Free Oatmeal Muffins are a healthy and tasty breakfast or snack option. They are sweetened with honey or maple syrup and packed with the goodness of whole wheat flour and oats. Perfect for a guilt-free treat!

Ingredients: 1 1/2 cups whole wheat flour. 1 cup rolled oats. 1/4 cup unsweetened applesauce. 1/4 cup honey or maple syrup. 1/4 cup Greek yogurt. 1/4 cup milk any type. 2 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp salt. 1/2 cup raisins or dried cranberries optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. Add the Greek yogurt, milk, eggs, honey or maple syrup, and applesauce to a different bowl. Use a whisk to mix the ingredients well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. You can add the raisins or dried cranberries if you want to. Fill up about two thirds of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. After taking the muffins out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. Have fun with your tasty Whole Wheat Sugar-Free Oatmeal Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Lemon and herb salmon burgers that are paleo-friendly are packed with flavor. When you mix fresh herbs, tangy lemon, and soft salmon, you get a delicious and healthy burger option.

Ingredients: 1 lb salmon fillet, skin removed, and finely chopped. 1/4 cup almond flour. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1 tablespoon fresh dill, chopped. 1 tablespoon fresh parsley, chopped. 1/2 teaspoon lemon zest. Salt and pepper to taste. 1 egg, beaten. 1 tablespoon coconut oil for cooking. Lettuce leaves for serving. Sliced tomatoes for serving. Sliced red onion for serving. Sliced avocado for serving.

Instructions: In a large bowl, combine the chopped salmon, almond flour, minced garlic, lemon juice, dill, parsley, lemon zest, salt, and pepper. Mix in the beaten egg to bind the ingredients together. Divide the mixture into 4 equal portions and shape them into burger patties. Heat coconut oil in a skillet over medium-high heat. Cook the salmon burgers for about 3-4 minutes per side, or until they are cooked through and have a golden crust. Serve the salmon burgers on lettuce leaves with sliced tomatoes, red onion, and avocado. Enjoy your paleo-friendly Lemon and Herb Salmon Burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

These vegan stuffed artichokes are a great way to make a hearty meal because they have a lot of different tastes and textures. The sun-dried tomatoes, olives, and breadcrumbs make a savory filling that goes well with the soft artichoke leaves.

Ingredients: 4 large artichokes. 1 cup breadcrumbs. 1/4 cup chopped parsley. 2 cloves garlic, minced. 1/4 cup chopped sun-dried tomatoes. 1/4 cup chopped olives. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Prepare the artichokes by trimming off the stems and removing any tough outer leaves. Using scissors, trim the pointed tips off the remaining leaves. In a bowl, mix together breadcrumbs, parsley, garlic, sun-dried tomatoes, olives, nutritional yeast, olive oil, salt, and pepper. Open up the leaves of each artichoke slightly and stuff the breadcrumb mixture between the leaves. Place the stuffed artichokes in a steamer basket over boiling water. Cover and steam for about 45-60 minutes, or until the leaves are tender and easily pull away from the base. Serve hot with lemon wedges for squeezing over the top.

Prep Time: 20 minutes

Cook Time: 60 minutes

Bok Choy If you want a tasty and filling low-carb alternative to regular pasta, try Parmesan spaghetti squash. Toss roasted spaghetti squash with olive oil that has garlic in it and top with grated Parmesan cheese for a tasty and healthy meal. It's simple to make and great for a quick dinner during the week or as a side dish for any event.

Ingredients: 1 medium spaghetti squash. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Salt and pepper, to taste. Chopped fresh parsley, for garnish.

Instructions: Preheat your oven to 400F 200C. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and easily pierced with a fork. While the squash is roasting, heat the remaining olive oil in a small skillet over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Once the squash is done, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh of the squash into spaghetti-like strands. Transfer the spaghetti squash strands to a serving dish. Drizzle the garlic-infused olive oil over the squash strands and toss to coat. Sprinkle grated Parmesan cheese over the top of the squash. Garnish with chopped fresh parsley before serving. Enjoy your flavorful and low-carb garlic Parmesan spaghetti squash!

Prep Time: 10 minutes

Cook Time: 40 minutes

These Pretty in Pink Buttercream Cups are a delightful gluten-free, no-bake treat that's perfect for satisfying your sweet cravings. They feature a buttery graham cracker crust topped with creamy pink buttercream and colorful sprinkles.

Ingredients: 1 1/2 cups gluten-free graham cracker crumbs. 1/4 cup melted butter or dairy-free alternative. 1 cup powdered sugar. 1/2 cup unsalted butter or dairy-free alternative, softened. 1/2 teaspoon pure vanilla extract. 1-2 tablespoons milk or dairy-free alternative. A few drops of pink food coloring gluten-free. Sprinkles for decoration gluten-free.

Instructions: Put the gluten-free graham cracker crumbs and melted butter in a bowl and mix them together. Make sure the crumbs are covered in butter all over. You can line a muffin tin with cupcake liners. Spread the crumbs out evenly in the cupcake liners, and then press them down hard to make the crust. Put the softened butter in a different bowl and beat it until it's smooth. After you add the powdered sugar, keep beating until everything is well mixed. One tablespoon of milk and the vanilla extract should be added. Mix it well by beating it until it's smooth and creamy. If you need to, add one more tablespoon of milk to get the consistency you want. It will look pretty pink after you add a few drops of pink food coloring and mix it in. Fill up each cupcake liner about three quarters of the way to the top with pink buttercream and sprinkle graham cracker crust on top. Choose any gluten-free sprinkles you want to use to decorate. Put the muffin tin in the fridge for at least an hour to let the Pretty in Pink Buttercream Cups set. Take the muffin tin cups out of the oven when they are set and serve. Have fun!

Prep Time: 20 minutes

Cook Time: 0 minutes

The fresh flavors of nectarines can be preserved quickly and easily with this freezer jam recipe. It's great as a sweet condiment for different dishes or as a spread for toast or yogurt.

Ingredients: 4 cups of fresh nectarines, peeled and diced. 1 1/2 cups of granulated sugar. 2 tablespoons of lemon juice. 1 packet 1.75 oz fruit pectin. 1/4 cup of water.

Instructions: In a large bowl, combine the diced nectarines and lemon juice. Mix well. In a separate small bowl, mix the fruit pectin and water. Stir until dissolved. Pour the pectin mixture into the nectarines and stir thoroughly. Gradually add the granulated sugar to the nectarine mixture, stirring continuously until the sugar is completely dissolved. Let the mixture sit for 10-15 minutes, allowing it to thicken. Pour the nectarine freezer jam into clean, airtight containers or glass jars, leaving some space at the top for expansion during freezing. Seal the containers or jars with lids and let them sit at room temperature for 24 hours to set. After 24 hours, transfer the jam to the freezer and store it for up to 1 year. When ready to use, remove from the freezer and let it thaw in the refrigerator for a few hours before serving. Enjoy your delicious homemade nectarine freezer jam!

Prep Time: 20 minutes

Cook Time: 0 minutes

A salmon burger with flavors from a California Roll. This burger is one of a kind and tastes great thanks to the fresh salmon, creamy avocado, and hint of wasabi.

Ingredients: 1 lb fresh salmon fillet. 1/4 cup mayonnaise. 2 tbsp soy sauce. 1 tsp wasabi paste. 1/2 cup panko breadcrumbs. 2 green onions, chopped. 1/2 avocado, sliced. 4 sesame seed burger buns. Lettuce leaves. Sliced cucumber. Sliced radishes. Pickled ginger.

Instructions: Put the salmon fillet into a food processor with some small pieces. Put the salmon in a food processor and add mayonnaise, soy sauce, wasabi paste, panko breadcrumbs, and chopped green onions. Do not over-process the mixture; pulse it until it is well mixed. You need to keep some of the texture. Make 4 burger patties out of the salmon mixture, then put them in the fridge for 30 minutes to set. Warm up a grill or frying pan over medium-high heat and oil it a little. Cook the salmon burgers on a grill or in a pan for four to five minutes on each side, or until they are done all the way through and have a nice crust. For a minute or two, toast the sesame seed burger buns on the grill until they get a little brown. First, put a lettuce leaf on top of the bottom half of each bun and spread a little extra mayo on it. Put in a salmon burger patty, cucumber, radishes, pickled ginger, and slices of avocado. Add the other half of the bun on top, and if you need to, use a toothpick to hold it in place. You can put extra soy sauce or wasabi mayo on the side to go with your California Roll Salmon Burgers. Enjoy your tasty salmon burger that you made yourself with a California Roll twist!

Prep Time: 20 minutes

Cook Time: 10 minutes

This slow cooker pulled meat recipe is versatile and perfect for beef, pork, or lamb. It's incredibly easy to make and yields tender, flavorful meat that can be used in various dishes.

Ingredients: 3-4 lbs beef, pork, or lamb shoulder or similar cut. 1 onion, chopped. 4 cloves garlic, minced. 1 cup beef, chicken, or vegetable broth. 1/2 cup BBQ sauce. 2 tbsp Worcestershire sauce. 1 tbsp brown sugar. 1 tsp smoked paprika. 1/2 tsp cumin. Salt and pepper to taste.

Instructions: Trim excess fat from the meat and cut into large chunks. Place the chopped onion and minced garlic in the bottom of the slow cooker. Add the meat on top of the onions and garlic. In a separate bowl, mix together the broth, BBQ sauce, Worcestershire sauce, brown sugar, smoked paprika, cumin, salt, and pepper. Pour the mixture over the meat in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily falls apart. Once cooked, remove the meat from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and mix it with the cooking juices. Serve the pulled meat on buns, tacos, or over rice, and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

Indulge in the warmth and charm of a modern farmhouse built-in kitchen coffee bar with this delightful farmhouse coffee recipe. The combination of freshly brewed coffee, warm heavy cream, and a hint of cinnamon sugar will transport you to a cozy farmhouse morning.

Ingredients: 1 cup of freshly ground coffee beans. 4 cups of filtered water. 1/4 cup of heavy cream. 2 tablespoons of brown sugar. 1/2 teaspoon of cinnamon powder. Whipped cream and cinnamon sticks for garnish optional.

Instructions: Start by brewing a pot of coffee using the freshly ground coffee beans and filtered water. Use your preferred coffee maker or method. While the coffee is brewing, in a small saucepan, warm the heavy cream over low heat. Be careful not to let it boil. Remove it from heat once it's warm. In a separate bowl, mix the brown sugar and cinnamon powder together to create a cinnamon sugar mixture. Once the coffee is ready, pour it into your favorite farmhouse coffee mug. Add the warm heavy cream to the coffee and stir well to combine. Sprinkle a pinch of the cinnamon sugar mixture on top of the coffee. If desired, garnish with a dollop of whipped cream and a cinnamon stick. Serve hot and enjoy your cozy farmhouse coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

This Slow Cooker Orange Chicken has all the flavors of your favorite takeout dish but is better for you and cleaner. Orange sauce that is both sour and sweet and cooked with tender chicken. This dish is great for a cozy night in.

Ingredients: 4 boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup orange juice. 1/2 cup low-sodium soy sauce. 1/4 cup honey. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds and sliced green onions for garnish optional.

Instructions: In a slow cooker, combine orange juice, soy sauce, honey, garlic, and ginger. Add chicken pieces and toss to coat. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender. In a small bowl, mix cornstarch and water until smooth to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce. Serve over rice or quinoa, garnished with sesame seeds and green onions if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Instant Pot Carnitas that are tender and tasty, with just the right amount of spice. One quick and easy way to enjoy this traditional Mexican dish is to cook it under pressure.

Ingredients: 3 lbs pork shoulder, cut into chunks. 1 onion, finely chopped. 4 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon oregano. 1 teaspoon chili powder. 1 teaspoon smoked paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup orange juice. 1/4 cup lime juice. 2 bay leaves.

Instructions: Combine pork, onion, garlic, cumin, oregano, chili powder, smoked paprika, salt, and black pepper in Instant Pot. Pour in orange juice and lime juice. Add bay leaves. Seal Instant Pot and set to High Pressure for 35 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then quick release remaining pressure. Preheat oven broiler while waiting for pressure release. Transfer pork to a baking sheet and shred with two forks. Spread shredded pork in an even layer on the baking sheet. Broil for 5-7 minutes or until edges are crispy. Serve carnitas in tacos, burritos, or bowls. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

On cold fall days, this hearty beef stew is a great choice. It has tender beef, tasty vegetables, and fragrant herbs that have all been cooked together in a rich broth.

Ingredients: 2 lbs beef stew meat. 4 carrots, chopped. 4 potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 cup beef broth. 1 can diced tomatoes. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put beef stew meat, carrots, potatoes, onion, and garlic in a slow cooker. Beef broth, tomato paste, thyme, rosemary, salt, and pepper should all be mixed together in a bowl. Add the mix to the slow cooker with the beef and vegetables. For 8 hours on low or 4 hours on high, cover and cook until the beef is soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

This Banana Bread Crepe Cake with Butterscotch is a delightful dessert that combines the flavors of banana bread with the elegance of crepes. It's perfect for special occasions or whenever you're craving a sweet treat.

Ingredients: 2 ripe bananas, mashed. 3/4 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon ground cinnamon. 2 large eggs. 1 cup buttermilk. 1 teaspoon vanilla extract. 3 tablespoons unsalted butter, melted. 1/4 cup chopped walnuts optional. Butterscotch sauce for drizzling. Whipped cream for garnish. Sliced bananas for decoration.

Instructions: Mash the bananas and mix them with the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and ground cinnamon in a bowl. Combine well. Put the eggs in a different bowl and whisk them. Then add the buttermilk, vanilla extract, and melted butter. Mix everything together well. Slowly add the wet ingredients to the dry ones and mix them together until the batter is smooth. If you want, you can add the chopped walnuts now. Toast or crepe pan that doesn't stick should be heated over medium heat. Cover the surface with a little butter. Add a little crepe batter to the pan and swirl it around to make a thin, even layer. When the bottom is golden brown and the edges start to lift, it's done cooking. Change the crepe over and cook the other side for an extra minute or two. Do it again with the rest of the batter. Leave all the crepes to cool down after they are done cooking. To make the crepe cake, put one crepe on a plate, drizzle it with butterscotch sauce, and top it with whipped cream. Do the same thing with the rest of the crepes, stacking them on top of each other. Add more butterscotch sauce and sliced bananas to the top of the crepe cake to make it look nice. Put the crepe cake in the fridge for at least an hour before you serve it so that it can set. Cut your Banana Bread Crepe Cake with Butterscotch into pieces and serve them. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

These veggie kabobs that are grilled and vegan are a great addition to any summer barbecue. They are full of flavorful, colorful vegetables that are good for you. The marinade gives the meat a savory depth that goes well with the char from the grill. You can eat these kabobs as a main dish or with your favorite vegan sides.

Ingredients: 1 large zucchini, sliced. 1 large yellow squash, sliced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 red onion, diced. 8 oz mushrooms, whole. 1/4 cup olive oil. 2 cloves garlic, minced. 2 tbsp balsamic vinegar. 1 tbsp soy sauce. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Mix olive oil, garlic, balsamic vinegar, soy sauce, oregano, salt, and pepper in a small bowl with a whisk. Put different kinds of vegetables on skewers and thread them together. The marinade mixture should be brushed on the skewered vegetables. Put the kabobs on the grill and cook them for 8 to 10 minutes, turning them over every so often, until the vegetables are soft and slightly charred. Take it off the grill and serve it hot.

Prep Time: 15 minutes

Cook Time: 10 minutes