Lost And Found In Prague

This Smoked Sausage Pasta Bake is a tasty and comforting dish that's great for busy weeknights. It has savory smoked sausage, tender pasta, and gooey cheese. It's easy to make and only needs a few simple ingredients.

Ingredients: 12 oz smoked sausage, sliced. 8 oz penne pasta. 1 can 14.5 oz diced tomatoes. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup diced onion. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp Italian seasoning. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. Cook penne pasta according to package instructions until al dente, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add sliced smoked sausage and cook until browned. Add diced onion and minced garlic to the skillet. Cook until onion is translucent and garlic is fragrant. Stir in diced tomatoes with juices and Italian seasoning. Simmer for 5 minutes. Add cooked penne pasta to the skillet and toss to combine with the sausage mixture. Transfer the mixture to a greased baking dish. Sprinkle shredded mozzarella and grated Parmesan cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the refreshing and sophisticated flavors of champagne, raspberries, and grapefruit in these delightful popsicles. Perfect for hot summer days or any special occasion.

Ingredients: 1 cup champagne. 1 cup fresh raspberries. 1/2 cup grapefruit juice. 1/4 cup honey.

Instructions: In a blender, combine champagne, raspberries, grapefruit juice, and honey. Blend until smooth. Pour mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

In this comforting soup, earthy mushrooms and crispy lamb slices bring out the full flavors.

Ingredients: 500g mushrooms, sliced. 1 onion, diced. 2 cloves garlic, minced. 1 liter vegetable broth. 200g lamb, thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until translucent. Add mushrooms, cook until they release their juices. Pour in vegetable broth, bring to a simmer. Season with salt and pepper to taste. Meanwhile, in a separate pan, heat olive oil over medium-high heat. Add thinly sliced lamb, cook until crispy and golden brown. Once the soup is ready, ladle into bowls. Top each bowl with crispy lamb slices. Garnish with fresh parsley. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This refreshing avocado salad is low in net carbs, making it perfect for those following a keto diet. Avocado provides healthy fats while the mixed greens and veggies offer essential nutrients.

Ingredients: 2 ripe avocados, sliced. 2 cups mixed salad greens. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, sliced. 2 tbsp olive oil. 1 tbsp lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine the mixed salad greens, cherry tomatoes, and cucumber slices. Add the sliced avocados on top. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Drizzle the dressing over the salad. Toss gently to coat all ingredients evenly. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

The Insanity Burger is as crazy as its name sounds, with a crazy mix of meats and flavors. You should eat this burger if you like spicy food and lots of treats.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 lb ground bacon. 1/2 cup breadcrumbs. 1/4 cup grated cheddar cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped jalapeos. 1/4 cup diced onions. 2 cloves garlic, minced. 1 egg. Salt and pepper to taste. 4 brioche burger buns. 4 slices cheddar cheese. 4 leaves lettuce. 4 slices tomato. 4 slices red onion. 4 slices bacon, cooked. 4 tbsp mayonnaise. 4 tbsp ketchup. 1 tbsp hot sauce optional. 1 tbsp vegetable oil.

Instructions: Put ground beef, ground pork, ground bacon, breadcrumbs, cheddar cheese, Parmesan cheese, jalapeos, onions, minced garlic, salt, and pepper in a large bowl. Also add the egg. Combine well. Split the mixture in half and shape each half into a burger patty. Brush vegetable oil on a grill or grill pan and heat it up over medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Add a slice of cheddar cheese to top of each patty in the last minute of cooking. Toast the brioche buns on the grill until they are lightly browned while the patties are cooking. Spread mayonnaise on the bottom half of each bun, then ketchup and hot sauce if you want it, to make the Insanity Burger. Put a lettuce leaf on top of the sauce, then a burger patty with cheese that has melted on top of that. This is the top half of the brioche bun. Next, add a slice of tomato, a slice of red onion, a slice of bacon. You should serve the Insanity Burger hot and enjoy it!

Prep Time: 20 minutes

Cook Time: 10 minutes

Shrimp on the grill Vietnamese Spring Rolls are a light and tasty meal made with grilled shrimp, crunchy vegetables, and herbs all wrapped in thin rice paper. You can eat these rolls as a light and healthy meal or as a cool appetizer.

Ingredients: 12 large shrimp, peeled and deveined. 12 rice paper wrappers. 2 cups vermicelli noodles, cooked. 1 cup shredded lettuce. 1 cup bean sprouts. 1 carrot, julienned. 1 cucumber, julienned. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup chopped peanuts. Lime wedges, for serving. Fish sauce or hoisin sauce, for dipping.

Instructions: Warm the grill up to a medium-high level. First, salt and pepper the shrimp. Then, grill them for two to three minutes on each side, or until they are fully cooked. Put away. Put warm water in a shallow dish. For a few seconds, dip one rice paper wrapper into the water to make it soft. Then, lay it flat on a clean surface. Put a few vermicelli noodles in the middle of the wrapper. Then add lettuce, bean sprouts, carrot, cucumber, mint, cilantro, and peanuts that have been chopped. Place a shrimp that has been grilled on top of the filling. Fold the sides of the wrapper over the filling, and then roll it up tight from the bottom to cover everything. Do it again with the rest of the ingredients. Fish sauce or hoisin sauce can be used to dip the spring rolls. Serve them with lime wedges.

Prep Time: 20 minutes

Cook Time: 6 minutes

These Paleo and Autoimmune Protocol AIP compliant coconut date squares are a delectable and healthful treat. They provide a sweet and filling snack because they are made with natural ingredients like coconut and dates.

Ingredients: 2 cups pitted dates. 1 cup unsweetened shredded coconut. 1/2 cup coconut oil, melted. 1/4 cup coconut flour. 1/4 teaspoon sea salt.

Instructions: Preheat oven to 350F 175C. In a food processor, blend dates, shredded coconut, melted coconut oil, coconut flour, and sea salt until a sticky dough forms. Press the dough evenly into a lined baking dish. Bake for 15-20 minutes, until the edges are golden brown. Allow to cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 20 minutes

For people who can't eat certain foods, these crispy quinoa cakes are a great side dish. They are a great addition to any meal because they are tasty and crunchy.

Ingredients: 2 cups cooked quinoa. 1/2 cup gluten-free breadcrumbs. 1/4 cup grated zucchini. 1/4 cup finely chopped red bell pepper. 2 green onions, thinly sliced. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup grated Parmesan cheese make sure it's gluten-free. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 large eggs. 2 tablespoons olive oil, for frying.

Instructions: In a large mixing bowl, combine the cooked quinoa, gluten-free breadcrumbs, grated zucchini, chopped red bell pepper, sliced green onions, minced garlic, fresh parsley, grated Parmesan cheese, salt, and black pepper. In a separate bowl, whisk the eggs and then add them to the quinoa mixture. Stir until everything is well combined. Heat olive oil in a large skillet over medium heat. Form the quinoa mixture into patties, about 1/4 cup of mixture for each patty. Place the patties in the heated skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Remove the quinoa cakes from the skillet and place them on a paper towel-lined plate to remove excess oil. Serve the gluten-free crispy quinoa cakes as a delicious side dish for lunch or dinner. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

When it's hot outside, these watermelon ice cream slices are a great treat. They're simple to make no churning needed and taste great with fruit.

Ingredients: 4 cups seedless watermelon, cubed. 1 cup sweetened condensed milk. 1 cup heavy cream. 1 tablespoon fresh lime juice. 1/2 teaspoon vanilla extract.

Instructions: In a blender, puree the watermelon until smooth. In a large bowl, combine the watermelon puree, sweetened condensed milk, lime juice, and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the watermelon mixture until well combined. Pour the mixture into a loaf pan lined with plastic wrap. Cover with plastic wrap and freeze until firm, about 6 hours or overnight. To serve, remove from the loaf pan and slice into desired portions.

Prep Time: 15 minutes

Cook Time: 0 minutes