Lizard Keys

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

This Chicken Pesto Pasta Salad is a delightful combination of tender grilled chicken, al dente pasta, and a vibrant pesto dressing. It's the perfect dish for a refreshing and satisfying meal.

Ingredients: 8 oz 225g pasta penne or rotini. 2 boneless, skinless chicken breasts. 1/4 cup pesto sauce. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup Parmesan cheese, grated. Salt and black pepper to taste. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. To cool it down, drain it and rinse it with cold water. Add salt and black pepper to the chicken breasts. Get a grill or grill pan hot, but not too hot. Apply olive oil to the chicken breasts and cook them on the grill for 6 to 8 minutes on each side, or until they are fully cooked and the middle is no longer pink. Take them off the heat and let them cool down for a few minutes. Then cut them into strips. Put the grilled chicken strips, cherry tomatoes, cucumber, red onion, black olives, and grated Parmesan cheese in a large bowl. Put the pesto sauce and balsamic vinegar in a small bowl and mix them together with a whisk. Add the pesto dressing to the salad and mix everything together until it's well packed. Put the salad in the fridge for at least 30 minutes before you serve it. Add fresh basil leaves just before serving to finish. Chicken Pesto Pasta Salad is ready. Enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

For a quick and comforting meal, this Easy Keto Chicken Soup is great. It's easy to make and takes less than 30 minutes. It's a tasty way to warm up on a cold day. It's a good choice for people on the keto diet because it's high in protein and low in carbs.

Ingredients: 2 cups cooked chicken, shredded or cubed. 4 cups chicken broth. 2 cups cauliflower florets. 1 cup celery, chopped. 1 cup carrots, chopped optional, omit for lower carb. 1/2 cup onion, chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper, to taste. Fresh parsley, for garnish optional.

Instructions: Put the cauliflower florets, celery, carrots if using, onion, garlic, thyme, and rosemary in a large pot. Add the chicken broth. Once the mixture starts to boil, lower the heat and let it cook for 10 to 15 minutes, or until the vegetables are soft. Once the chicken is done, add it to the pot and let it cook for another 5 minutes. Add salt and pepper to taste to the soup. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

The frozen beauty of Arendelle inspired Elsa's Icy Blue Dessert Trifle, a tasty and cool treat. This trifle dessert has layers of delicious blueberries, smooth whipped cream, and moist vanilla cake. It tastes just like Elsa's icy magic.

Ingredients: 2 cups blueberry yogurt. 1 cup whipped cream. 1 cup blueberries. 1 cup vanilla cake, cubed. 1/2 cup blueberry jam. 1/4 cup shredded coconut, toasted. Ice blue food coloring.

Instructions: In a bowl, mix blueberry yogurt and whipped cream until well combined. Layer the bottom of serving glasses with vanilla cake cubes. Spread a thin layer of blueberry jam over the cake. Add a spoonful of the yogurt and whipped cream mixture on top of the jam layer. Sprinkle a handful of blueberries over the yogurt layer. Repeat the layers until the glass is almost full. Finish with a dollop of whipped cream on top. Drizzle additional blueberry jam over the whipped cream for a decorative touch. Sprinkle toasted shredded coconut on top for added texture and flavor. Add a few drops of ice blue food coloring to enhance the icy blue theme. Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Buffalo Chicken Pasta Salad combines the spicy kick of buffalo sauce with the creamy coolness of ranch dressing, creating a flavorful and satisfying dish. Perfect for picnics, potlucks, or easy weeknight dinners.

Ingredients: 1 lb cooked pasta. 2 cups cooked chicken, shredded or diced. 1/2 cup buffalo sauce. 1/2 cup ranch dressing. 1 cup cherry tomatoes, halved. 1/2 cup celery, chopped. 1/4 cup red onion, finely chopped. 1/4 cup blue cheese crumbles. 1/4 cup green onions, chopped.

Instructions: In a large bowl, combine cooked pasta and chicken. Add buffalo sauce and ranch dressing, toss until well coated. Add cherry tomatoes, celery, red onion, blue cheese crumbles, and green onions. Gently toss until everything is evenly distributed. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and healthy keto-friendly dish with roasted asparagus and herb-crusted salmon that is all cooked in one pan for easy cleanup.

Ingredients: 4 salmon fillets. 1 bunch asparagus, trimmed. 2 tbsp olive oil. 2 tbsp fresh parsley, chopped. 2 tbsp fresh dill, chopped. 2 cloves garlic, minced. 1 tsp lemon zest. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together olive oil, parsley, dill, garlic, lemon zest, salt, and pepper. Place salmon fillets and asparagus on a baking sheet lined with parchment paper. Brush the herb mixture over the salmon and asparagus, coating evenly. Bake for 12-15 minutes, or until salmon is cooked through and asparagus is tender. Serve hot, garnished with additional fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

This mac and cheese casserole is perfect for family dinners or potlucks because it is warm and creamy.

Ingredients: 2 cups macaroni pasta. 4 cups shredded cheddar cheese. 2 cups milk. 4 tablespoons butter. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika.

Instructions: Warm the oven up to 175F 350C. As directed on the package, cook the macaroni. Once done, drain it and set it aside. Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture is smooth and bubbly. Add the milk slowly while stirring all the time until the mixture gets thick. Take it off the heat and add 3 cups of shredded cheese. Mix it in until it melts. Add paprika, salt, pepper, and garlic powder to the cheese sauce to make it taste better. Put the cooked macaroni and cheese sauce in a casserole dish that has been greased. On top, sprinkle the last cup of shredded cheese. After the oven is hot, bake for 25 to 30 minutes, or until bubbly and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Slow Cooker Guinness Corned Beef and Cabbage recipe yields tender, flavorful meat with perfectly cooked vegetables, infused with the rich flavors of Guinness beer. It's a comforting and satisfying meal, perfect for St. Patrick's Day or any cozy dinner occasion.

Ingredients: 3 lbs corned beef brisket. 1 onion, sliced. 3 cloves garlic, minced. 3 carrots, chopped. 1 small head cabbage, cut into wedges. 1 bottle 12 oz Guinness beer. 2 cups beef broth. 2 tablespoons brown sugar. 1 teaspoon mustard seeds. 1 teaspoon black pepper. 1 bay leaf.

Instructions: Onion slices, garlic mince, and carrot chunks should be put in the bottom of the slow cooker. Use cold water to rinse the corned beef brisket and paper towels to dry it. It should go on top of the vegetables in the slow cooker. Place the cabbage wedges around the brisket. Beef broth, brown sugar, mustard seeds, black pepper, and bay leaf should all be mixed together in a bowl. Put this on top of the brisket and cabbage. Turn the heat down to low and cover the slow cooker. Cook for 8 to 10 hours, or until the beef is soft. Take the brisket and vegetables out of the slow cooker when they are done cooking. Take a knife and cut the brisket across the grain. Serve it with the cooked vegetables.

Prep Time: 15 minutes

Cook Time: 480 minutes

Maricel E. Presilla's Cuban Avocado, Watercress, and Grilled Pineapple Salad is a bright and refreshing salad that has a lot of different tastes and textures. The avocado is creamy, the watercress is peppery, the pineapple is sweet, and the dressing is sour. It's great for a quick and healthy meal or as a side dish for a Cuban-style feast.

Ingredients: 1 ripe avocado, sliced. 2 cups fresh watercress, trimmed. 1/2 small pineapple, grilled and diced. 1/4 red onion, thinly sliced. 2 tablespoons fresh lime juice. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste. 1/4 cup toasted pine nuts. 1/4 cup crumbled queso fresco cheese. Fresh cilantro leaves for garnish.

Instructions: Warm up the grill over medium-high heat. Take the pineapple and cut it into rounds. Grill each side for two to three minutes, or until it has grill marks and edges that are caramelized. Take it off the grill and cut it up into small pieces that you can easily eat. Fresh watercress, grilled pineapple, avocado slices, and red onion slices should all be put together in a large salad bowl. Put the extra-virgin olive oil, salt, and pepper in a small bowl and mix them together with a whisk. This will make the dressing. Pour the dressing over the salad ingredients and mix them together gently. Toast the pine nuts and break up the queso fresco cheese and sprinkle them on top of the salad. Add some fresh cilantro leaves as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes