Lorena Gilliland

Indulge in the creamy, spicy goodness of jalapeno poppers with this delicious pulled chicken sandwich. Slow-cooked to perfection, it's a satisfying meal bursting with flavor.

Ingredients: 4 boneless, skinless chicken breasts. 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 4 jalapeno peppers, seeded and diced. 1/2 cup diced onion. 1/2 cup diced bacon. 1 cup chicken broth. 1 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 4 hamburger buns.

Instructions: In a mixing bowl, combine cream cheese, cheddar cheese, diced jalapenos, diced onion, diced bacon, garlic powder, onion powder, salt, and pepper. Spread the cheese mixture over each chicken breast. Place the chicken breasts in the slow cooker. Pour chicken broth over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and tender. Once cooked, shred the chicken using two forks. Toast hamburger buns if desired. Place a generous portion of pulled chicken on each bun. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

These delightful Raspberry Ripple Marshmallows combine the sweet and fluffy goodness of homemade marshmallows with the fruity and tart flavor of fresh raspberries. They make a perfect treat for snacking or adding to hot cocoa.

Ingredients: 3/4 cup raspberry puree. 1/4 cup water. 3 tablespoons gelatin powder. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup powdered sugar for dusting. Pink food coloring optional.

Instructions: Prepare a square 9x9-inch 23x23 cm baking pan by greasing it and dusting with powdered sugar. In a small bowl, mix the raspberry puree and water. Sprinkle gelatin over the mixture and let it sit for 5-10 minutes to bloom. In a saucepan over medium heat, combine granulated sugar, corn syrup, and salt. Stir until the mixture reaches 240F 116C on a candy thermometer. Slowly pour the hot sugar syrup into the bloomed gelatin mixture, stirring continuously until well combined. Using an electric mixer, beat the mixture on high speed for 10-15 minutes until it becomes thick and fluffy. Add vanilla extract and a few drops of pink food coloring if desired and continue to beat for another 2-3 minutes. Pour the marshmallow mixture into the prepared baking pan and smooth the top with a spatula. Drop dots of raspberry puree on top of the marshmallow and swirl with a toothpick to create a ripple effect. Let the marshmallow set at room temperature for at least 4 hours or overnight. Once set, dust a cutting board with powdered sugar and turn the marshmallow out onto it. Cut it into squares using a knife or cookie cutters. Dust the cut marshmallows with more powdered sugar to prevent sticking. Enjoy your homemade Raspberry Ripple Marshmallows!

Prep Time: 30 minutes

Cook Time: 15 minutes

This spicy dip has a mix of vegetables and spices, as well as the smoothness of cream cheese and the sourness of cheddar. The flavors go well together. Let this dip's lovely melody soothe your taste buds while you enjoy a cozy night in or a party with friends.

Ingredients: 1 cup shredded cheddar cheese. 1 cup cream cheese. 1/2 cup sour cream. 1/4 cup chopped green onions. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup diced jalapenos. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Shred cheddar cheese, cream cheese, and sour cream into a mixing bowl and mix them together well. Add chopped green onions, diced red and green bell peppers, diced jalapenos, garlic powder, salt, and pepper. Move the mixture to a dish that can go in the microwave. Put the dip in the microwave and heat it on high for two to three minutes, stirring it every halfway through. You can also bake the dip in an oven that has already been heated to 350F 175C for 20 to 25 minutes, or until the top is bubbly and golden brown. Warm it up and serve it with crackers, tortilla chips, or fresh vegetables.

Prep Time: 10 minutes

Cook Time: 5 minutes

If you're craving something sweet, these simple vegan chocolate chip cookies are just what you need. These treats are soft, chewy, and full of chocolate chips, so both vegans and non-vegans will love them.

Ingredients: 1 cup flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup vegan butter, softened. 1/4 cup brown sugar. 1/4 cup white sugar. 1 teaspoon vanilla extract. 2 tablespoons almond milk. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put flour, baking soda, and salt in a bowl and mix them together. Softened vegan butter, brown sugar, and white sugar should all be mixed together in a different bowl until the mixture is smooth. Mix the butter and almond milk together well after adding the vanilla extract. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. Add vegan chocolate chips and mix well. Put cookie dough on a baking sheet that has been lined with parchment paper, leaving space between each one. When the edges are golden brown, it's done baking. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Grilled Teriyaki Pork Skewers are a delightful addition to your summer menu. The pork tenderloin is marinated in a savory-sweet teriyaki sauce, creating juicy and flavorful skewers that are perfect for grilling. Elevate your summer BBQ with this easy and tasty recipe!

Ingredients: 1.5 pounds pork tenderloin, cut into 1-inch cubes. 1/2 cup soy sauce. 1/4 cup honey. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Wooden skewers, soaked in water.

Instructions: Use a whisk to mix soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a bowl to make the teriyaki marinade. Spread the pork cubes out in a shallow dish or a plastic bag that can be closed again. Pour half of the marinade over the pork. Save the other half to use for basting. Put the pork in the fridge for at least 30 minutes, but up to two hours is better. Warm up the grill over medium-high heat. Use the wet wooden skewers to thread the pork cubes that have been marinated. For about 10 to 12 minutes, or until the pork is fully cooked and has a nice char, turn the skewers over every so often and baste them with the marinade you saved. Serve these tasty Grilled Teriyaki Pork Skewers at your summer parties for a tasty and satisfying time! BBQ

This easy homemade caramel popcorn recipe is perfect for movie nights or snacking anytime. The combination of crunchy popcorn and sweet caramel coating will satisfy your cravings.

Ingredients: 1/2 cup popcorn kernels. 1 cup brown sugar. 1/4 cup unsalted butter. 1/4 cup corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda. 1/2 teaspoon vanilla extract.

Instructions: Set oven temperature to 250F 120C. Grind the popcorn kernels according to your favorite method. Melt the butter, add the corn syrup, brown sugar, and salt to a saucepan over medium heat. As the mixture reaches a boil, stir. Turn down the heat to low and simmer, covered, for four to five minutes. Take off the heat and mix in the vanilla extract and baking soda. Once the popcorn has popped, pour the caramel mixture over it and gently toss to coat evenly. Arrange the coated popcorn onto a parchment paper-lined baking sheet. Bake, stirring every 15 minutes, in a preheated oven for 45 to 60 minutes, or until the caramel coating is set. Take it out of the oven and allow it to cool fully before dividing it into clusters. Savor your tasty caramel popcorn that you made yourself!

Prep Time: 10 minutes

Cook Time: 60 minutes

A quick and easy stir-fry recipe that's perfect for a budget-friendly meal for two. This flavorful dish is packed with chicken and a variety of colorful vegetables, all tossed in a savory sauce.

Ingredients: 2 boneless chicken breasts, thinly sliced. 1 cup broccoli florets. 1 bell pepper, thinly sliced. 1 carrot, julienned. 1/2 cup snow peas, trimmed. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: In a small bowl, mix together soy sauce, oyster sauce, and sesame oil. Set aside. Heat vegetable oil in a large skillet or wok over high heat. Add minced garlic and ginger to the hot oil and stir-fry for 30 seconds. Add thinly sliced chicken and stir-fry until it turns white and is cooked through, about 3-4 minutes. Add broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp. Pour the sauce mixture over the stir-fry and toss everything together for 1-2 minutes. Season with salt and pepper to taste. Serve hot over cooked rice or noodles. Enjoy your delicious homemade stir-fry for two!

Prep Time: 15 minutes

Cook Time: 10 minutes

Chicken that has been brined in pickles goes well with garlic fries that are crispy and a spicy pickle dip.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup dill pickle juice. 1 cup all-purpose flour. 2 eggs. 1 cup breadcrumbs. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 4 large potatoes, cut into fries. 4 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1/2 cup mayonnaise. 2 tablespoons sriracha sauce. 1/4 cup finely chopped dill pickles.

Instructions: Place chicken breasts in a shallow dish and cover with pickle juice. Marinate in the refrigerator for at least 1 hour. Preheat oven to 425F 220C. Line a baking sheet with parchment paper. In three separate shallow dishes, place flour seasoned with paprika, eggs beaten, and breadcrumbs mixed with garlic powder. Remove chicken from pickle juice and pat dry with paper towels. Dredge each chicken breast in flour, then dip in egg, and coat with breadcrumbs. Place breaded chicken breasts on the prepared baking sheet. Season with salt and pepper. Bake for 25-30 minutes or until chicken is cooked through and golden brown. While the chicken is baking, toss potato fries with minced garlic, olive oil, Parmesan cheese, salt, and pepper. Spread evenly on a separate baking sheet lined with parchment paper. Bake fries for 20-25 minutes, flipping halfway through, until golden and crispy. In a small bowl, mix mayonnaise with sriracha sauce and chopped pickles to make the spicy pickle dip. Serve pickle chicken with garlic fries and spicy pickle dip on the side. Enjoy!

Prep Time: 70 minutes

Cook Time: 50 minutes

These Easy Shrimp Spring Rolls are great for any season because they are light and cool. They are delicious as an appetizer or light meal because they are full of fresh vegetables, herbs, and shrimp that is just right.

Ingredients: 12 large shrimp, peeled and deveined. 12 rice paper wrappers. 2 cups cooked vermicelli noodles. 1 cup shredded lettuce. 1 cup shredded carrots. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup chopped peanuts. 1/4 cup hoisin sauce. 1/4 cup peanut sauce. 1 lime, sliced into wedges.

Instructions: Bring a pot of water to a boil. Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove from water and let cool. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until softened. Lay wrapper flat on a clean surface. Arrange a small handful of noodles, lettuce, carrots, cilantro, mint, and chopped peanuts in the center of the wrapper. Place 1 shrimp on top of the filling. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly. Repeat with remaining wrappers and filling. Serve spring rolls with hoisin sauce, peanut sauce, and lime wedges for squeezing. Enjoy!

Prep Time: 20 minutes

Cook Time: 5 minutes

Enjoy the tastes of a Hawaiian pizza in the form of a dip! Diced ham, sweet pineapple, and gooey mozzarella cheese are mixed with classic pizza sauce and fragrant spices to make this tasty dip. It's a great appetizer for any event.

Ingredients: 1 cup diced ham. 1 cup diced pineapple. 1 cup shredded mozzarella cheese. 1 cup pizza sauce. 1/4 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 cup diced black olives. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. 1/4 teaspoon crushed red pepper flakes. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 350F 175C. In a baking dish, spread pizza sauce evenly on the bottom. Layer diced ham, pineapple, green bell pepper, red onion, and black olives over the sauce. Sprinkle shredded mozzarella cheese on top. Sprinkle oregano, garlic powder, crushed red pepper flakes, and black pepper over the cheese. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

This risotto with crispy mushrooms that is baked in the oven is a tasty take on a traditional Italian dish. The oven method makes sure that the risotto is creamy and cooked just right without having to be stirred all the time. The crispy mushrooms give it a great texture and earthy flavor.

Ingredients: 1 1/2 cups Arborio rice. 4 cups vegetable broth. 1/2 cup white wine. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup grated Parmesan cheese. 1/2 cup heavy cream. 8 oz mushrooms, sliced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. In a large ovenproof dish, combine Arborio rice, vegetable broth, white wine, onion, and garlic. Cover the dish tightly with foil and bake for 30-35 minutes or until the liquid is absorbed and the rice is tender. While the risotto is baking, heat olive oil in a skillet over medium-high heat. Add mushrooms and cook until crispy, about 5-7 minutes. Season with salt and pepper. Once the risotto is cooked, remove it from the oven and stir in Parmesan cheese and heavy cream until creamy. Serve the risotto topped with crispy mushrooms and garnish with fresh parsley. Enjoy your delicious oven risotto with crispy mushrooms!

Prep Time: 15 minutes

Cook Time: 40 minutes

A crispy and flavorful Vietnamese twist on classic fried chicken wings, marinated in a fragrant blend of garlic, shallot, fish sauce, and soy sauce, then coated in a light and crispy rice flour and cornstarch coating.

Ingredients: 12 chicken wings. 3 cloves garlic, minced. 1 shallot, minced. 2 tbsp fish sauce. 1 tbsp soy sauce. 1 tbsp sugar. 1/2 tsp black pepper. 1/4 cup rice flour. 1/4 cup cornstarch. Oil for frying. Lime wedges and cilantro for serving.

Instructions: Add the shallot, fish sauce, soy sauce, sugar, and black pepper to a bowl. Cover the chicken wings well with the marinade, then put them in the fridge for an hour. Mix cornstarch and rice flour in a different bowl. As the oil in a deep fryer or skillet gets to 350F 175C, add the food. Put the chicken wings that have been marinated in the flour mixture. It will take about 8 to 10 minutes for each batch of wings to get golden brown and crispy. Put the food to dry on paper towels. Then, serve it hot with cilantro and lime wedges.

Prep Time: 70 minutes

Cook Time: 30 minutes

You can enjoy the classic flavors of a Philly cheesesteak in a quick and easy way with these Slow Cooker Philly Cheesesteak Sandwiches. All day, peppers, onions, and tender beef are cooked in a flavorful broth. Then, they are piled on hoagie rolls, topped with melted provolone cheese, and broiled until they are done.

Ingredients: 2 lbs beef sirloin steak, thinly sliced. 2 green bell peppers, thinly sliced. 1 large onion, thinly sliced. 2 cups beef broth. 1/4 cup Worcestershire sauce. 2 tablespoons soy sauce. 1 teaspoon garlic powder. Salt and pepper to taste. 6 hoagie rolls. 12 slices provolone cheese.

Instructions: Put beef, onions, bell peppers, beef broth, Worcestershire sauce, soy sauce, garlic powder, salt, and pepper in a slow cooker. On low heat, cover and cook for 6 to 8 hours, or until the beef is soft. Warm up the oven's broiler. Cut hoagie rolls in half and line the bottom of a baking dish with them. With a slotted spoon, put some of the beef and vegetable mixture into each roll. Add two slices of provolone cheese to the top of each sandwich. About two to three minutes of broiling in the oven will melt and bubble the cheese. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

These Fingerling Potatoes Roasted with Lemon and Bay are full of flavor and would go well with any meal. When you mix sour lemon, fragrant bay leaves, and roasted garlic, it changes the natural taste of the potatoes. They are also gluten-free and vegan, so people with different dietary needs can enjoy them.

Ingredients: 1 lb fingerling potatoes, halved lengthwise. 2 tbsp olive oil. 2 cloves garlic, minced. 1 lemon, zest and juice. 2 bay leaves. Salt and pepper, to taste. Fresh parsley, for garnish optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Add the peeled fingerling potatoes to a large bowl. Add the minced garlic, lemon zest and juice, bay leaves, salt, and pepper. Toss the potatoes until they are well covered. Sprinkle the potatoes out on a baking sheet that has been lined with parchment paper. Put the potatoes in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them once or twice during the cooking time. Take the bay leaves out before you serve. Add fresh parsley as a garnish if you like. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 30 minutes

In just a few minutes, this Paleo Instant Pot Lemon Garlic Chicken is cooked to perfection and burst with flavor. The flavorful sauce made with the zesty lemon and aromatic garlic goes well with the soft chicken breasts.

Ingredients: 4 boneless, skinless chicken breasts. 4 cloves garlic, minced. 1 lemon, juiced and zested. 1/4 cup chicken broth. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Season chicken breasts with salt, pepper, oregano, and thyme. Set Instant Pot to saut mode and heat olive oil. Sear chicken breasts until golden brown on both sides, about 3 minutes per side. Add minced garlic and cook for another minute. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pot. Cancel saut mode, lock the lid, and set Instant Pot to high pressure for 8 minutes. Once cooking is complete, do a quick release of pressure. Remove chicken from the pot and set aside. Switch Instant Pot back to saut mode and reduce the sauce until slightly thickened, about 5 minutes. Stir in lemon zest and season with additional salt and pepper if needed. Serve chicken topped with lemon garlic sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

The flavors of lemon and thyme combined with seasonal vegetables make for a hearty and filling dinner in this Roasted Lemon-Thyme Chicken with Fall Veggies, an ideal Paleo dish.

Ingredients: 4 bone-in, skin-on chicken thighs. 1 lemon, sliced. 2 tablespoons fresh thyme leaves. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 cups butternut squash, cubed. 2 cups Brussels sprouts, trimmed and halved. 2 cups sweet potatoes, diced. 1 red onion, sliced. 1 tablespoon balsamic vinegar.

Instructions: Preheat your oven to 425F 220C. In a large bowl, combine olive oil, minced garlic, fresh thyme leaves, salt, and black pepper. Place the chicken thighs in the bowl with the olive oil mixture and coat them thoroughly. Arrange the chicken thighs, lemon slices, butternut squash, Brussels sprouts, sweet potatoes, and red onion on a baking sheet lined with parchment paper. Drizzle balsamic vinegar over the veggies and chicken for added flavor. Roast in the preheated oven for 30-35 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Serve hot and enjoy this delicious Paleo meal!

Prep Time: 15 minutes

Cook Time: 35 minutes

This slow cooker recipe is a tasty take on the classic Chicken Parmesan. It uses a flavorful marinara sauce to cover tender chicken and cheesy tortellini. It's a quick and easy meal that's great for busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. 1 jar 24 oz marinara sauce. 1 teaspoon Italian seasoning. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. 1 package 19 oz frozen cheese tortellini. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Fresh basil leaves, for garnish.

Instructions: In the slow cooker's bottom, put chicken breasts. Make a sauce and coat the chicken with it. The sauce should have black pepper, Italian seasoning, and garlic powder on top of it. Set the timer for 34 hours on high or 6-7 hours on low. Cover and cook until the chicken is soft and cooked all the way through. Add the frozen tortellini about 30 minutes before you serve. Keep cooking with the lid on for another 30 minutes on high or an hour on low, or until the tortellini are soft. On top, put mozzarella and Parmesan cheese. Put the lid back on and cook for another 10 to 15 minutes, until the cheese melts and starts to bubble. Add fresh basil leaves on top and serve hot.

Prep Time: 10 minutes

Cook Time: 360 minutes