Loveeeee Junkrat

Chile Con Carne Enchiladas are a delicious and spicy Mexican-inspired dish featuring ground beef cooked with onions, garlic, tomatoes, black beans, and green chilies, wrapped in corn tortillas, smothered in enchilada sauce, and topped with melted cheese.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz black beans, drained and rinsed. 1 can 4 oz diced green chilies. 2 tbsp chili powder. 1 tsp ground cumin. Salt and pepper to taste. 12 corn tortillas. 2 cups shredded cheddar cheese. 1 cup enchilada sauce. Fresh cilantro, for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender. Drain excess fat. Stir in diced tomatoes, black beans, diced green chilies, chili powder, ground cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally. In a separate skillet, heat each corn tortilla for a few seconds on each side until warm and pliable. Spoon a portion of the beef mixture onto each tortilla, then sprinkle with shredded cheese. Roll up the tortillas and place seam-side down in a greased baking dish. Pour enchilada sauce evenly over the top of the enchiladas, then sprinkle with remaining shredded cheese. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Garnish with fresh cilantro if desired before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

Enjoy these crispy and delicious chicken tenders made in the air fryer. They are a healthier alternative to traditional fried chicken tenders.

Ingredients: 1 pound chicken tenders. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 eggs. Cooking spray.

Instructions: Put grated Parmesan cheese, garlic powder, paprika, salt, and black pepper in a bowl and mix them together. Beat the eggs in a different bowl. After dipping each chicken tender in the beaten eggs, cover it with the breadcrumb mixture and press it down gently to make sure it sticks. Lay the chicken tenders out in a single layer in the air fryer basket. Use a little cooking spray on them. Once the chicken tenders are golden brown and cooked all the way through, flip them over and air fry at 375F 190C for 12 to 15 minutes. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of braised pork loin with aromatic herbs and vegetables. Slow-cooked to perfection, this dish is a savory delight that will impress your guests or make for a comforting family meal.

Ingredients: 2 lbs pork loin. Salt and black pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 2 carrots, peeled and sliced. 3 cloves garlic, minced. 1 cup chicken broth. 1/2 cup dry white wine. 2 sprigs fresh rosemary. 2 sprigs fresh thyme. 1 bay leaf.

Instructions: Preheat your oven to 325F 163C. Season the pork loin with salt and black pepper to taste. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Brown the pork loin on all sides until golden brown. Remove and set aside. In the same pot, add chopped onion, sliced carrots, and minced garlic. Cook until vegetables are softened. Pour in chicken broth and white wine, scraping the bottom of the pot to release any browned bits. Add the browned pork loin back to the pot. Nestle rosemary, thyme, and bay leaf around the pork. Cover the pot and transfer it to the preheated oven. Braise the pork loin for about 1.5 to 2 hours or until the internal temperature reaches 145F 63C. Once done, remove the pot from the oven and let it rest for a few minutes. Slice the pork loin, spoon some of the braising liquid and vegetables over the top, and serve. Enjoy this tender and flavorful braised pork loin!

Prep Time: 20 minutes

Cook Time: 120 minutes

A delightful twist on classic s'mores, these Chocolate Covered Strawberry S'mores combine the sweetness of marshmallows, the rich flavor of chocolate, and the freshness of strawberries for a decadent treat.

Ingredients: 4 large marshmallows. 8 fresh strawberries. 4 graham crackers. 4 squares of milk chocolate. 4 wooden skewers.

Instructions: Each wooden skewer should have two strawberries threaded onto it, with extra room left over for handling. Over an open flame, toast the marshmallows until the insides are incredibly gooey and golden brown. Graham crackers should be broken in half to make eight squares. Put a milk chocolate square on four halves of graham crackers. Gently thread a toasted marshmallow onto every strawberry skewer and position it over the graham cracker coated in chocolate. To make a sandwich, place another square of graham cracker on top of each marshmallow. Press gently so that the chocolate melts and forms a gooey filling from the marshmallow's heat. Enjoy your Chocolate Covered Strawberry S'mores right away after serving!

Prep Time: 10 minutes

Cook Time: 5 minutes

This Garlic Bacon Chicken in the Crock Pot is a tasty and comforting meal that is simple to make. Garlic, bacon, and chicken that has been slow-cooked to perfection make a tasty meal for any event.

Ingredients: 4 chicken breasts. 8 slices bacon, chopped. 4 cloves garlic, minced. 1 onion, sliced. 1 cup chicken broth. 1/2 cup heavy cream. 1 tsp dried thyme. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp chopped fresh parsley, for garnish.

Instructions: In a skillet, cook chopped bacon until crispy. Remove and drain on paper towels. Season chicken breasts with salt and pepper. In the same skillet, sear chicken until browned on both sides. Place chicken breasts in the slow cooker. Add garlic, onion, cooked bacon, chicken broth, and thyme to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken from the slow cooker and keep warm. Stir in heavy cream into the slow cooker juices. Cook on high for an additional 15 minutes until sauce thickens. Serve chicken topped with sauce and garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes

A hearty and flavorful Paleo twist on traditional Vietnamese beef stew, made with grass-fed beef, coconut milk, and aromatic spices. This stew is packed with protein and healthy fats, making it a satisfying and nourishing meal.

Ingredients: 2 lbs grass-fed beef stew meat. 2 tbsp coconut oil. 1 onion, chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 3 cups beef broth. 1 cup coconut milk. 2 carrots, sliced. 2 sweet potatoes, peeled and cubed. 2 tbsp fish sauce. 1 tbsp coconut aminos. 1 tbsp apple cider vinegar. 1 cinnamon stick. 2 star anise. Salt and pepper to taste. Chopped cilantro and green onions for garnish.

Instructions: Coconut oil should be heated over medium-high heat in a large pot. Add the ginger, garlic, and onions. Saut until aromatic. Brown the beef stew meat from all sides. Pour in coconut milk and beef broth. Add the star anise, cinnamon stick, apple cider vinegar, coconut aminos, carrots, and sweet potatoes. To taste, add salt and pepper for seasoning. After bringing to a simmer, turn down the heat. Cook, covered, stirring occasionally, for two hours. Remove the star anise and cinnamon stick after the beef is tender and the veggies are fully cooked. Garnish with chopped green onions and cilantro and serve hot.

Prep Time: 20 minutes

Cook Time: 120 minutes

This kale slaw doesn't have any gluten and is full of healthy nutrients. This is a great side dish for any meal or a quick lunch by itself. A dish that tastes great and fills you up is made with crunchy kale, colorful vegetables, and sweet cranberries.

Ingredients: 1 bunch kale, stems removed and thinly sliced. 1/4 cup red cabbage, thinly sliced. 1 carrot, grated. 1/4 cup red onion, thinly sliced. 1/4 cup toasted sunflower seeds. 1/4 cup dried cranberries. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put kale, red cabbage, carrot, red onion, sunflower seeds, and cranberries in a large bowl. Add honey, Dijon mustard, salt, and pepper to a small bowl and mix them together with a whisk. Add the dressing to the kale and toss it around until it's well covered. Before you serve the slaw, let it sit for about 10 minutes so the flavors can mix.

Prep Time: 15 minutes

Cook Time: 0 minutes

A vegan twist on the classic Korean kimbap, filled with colorful veggies and tofu, perfect for a nutritious and satisfying meal.

Ingredients: 5 sheets nori seaweed. 2 cups cooked short-grain rice, seasoned with rice vinegar and sugar. 1 cup julienned carrots. 1 cup julienned cucumber. 1 cup julienned tofu, pan-fried with soy sauce. 1 cup blanched spinach. 1 tablespoon sesame oil. Salt, to taste.

Instructions: Put a nori sheet on a sushi mat made of bamboo. Cover the nori with a layer of seasoned rice, leaving a small edge at the top. Spread out the spinach, cucumber, carrots, and tofu in a circle in the middle of the rice. Put a little bit of salt and sesame oil on top of the fillings. Use the bamboo mat to roll the kimbap up tight, and use a little water to seal the edge. Do it again with the rest of the ingredients. Cut the rolls into small pieces that are easy to eat. Put it out and dip it in soy sauce or your favorite sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

Smoked salmon shooters are a classy and tasty appetizer that are great for any event. The smoky richness of the salmon goes well with the creamy texture of the cheese mixture. Each bite is a delightful explosion of flavors.

Ingredients: 200g smoked salmon slices. 1/2 cup cream cheese. 2 tablespoons chopped chives. 1 lemon, juiced. Salt and pepper to taste. Crackers or breadsticks for serving.

Instructions: In a bowl, mix cream cheese, chopped chives, lemon juice, salt, and pepper until well combined. Cut smoked salmon slices into small pieces. Fill shot glasses halfway with the cream cheese mixture. Top each shot glass with a piece of smoked salmon. Garnish with additional chives or lemon zest if desired. Serve with crackers or breadsticks.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the rich flavors of a maple cardamom latte in the form of a smoothie. This creamy and aromatic smoothie is the perfect way to start your day or enjoy as an afternoon pick-me-up.

Ingredients: 1 cup brewed coffee, cooled. 1/2 cup almond milk. 2 tablespoons pure maple syrup. 1/4 teaspoon ground cardamom. 1 banana. 1 tablespoon almond butter. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: In a blender, combine the cooled brewed coffee, almond milk, pure maple syrup, ground cardamom, banana, almond butter, vanilla extract, and ice cubes. Blend until smooth and creamy, about 1-2 minutes. Pour into a glass and garnish with a sprinkle of ground cardamom, if desired. Enjoy your Maple Cardamom Latte Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

These vegan hot chocolate bombs are a delightful treat for the holiday season or any chilly day. They're made with dairy-free chocolate, cocoa powder, dairy-free milk, and vegan marshmallows, making them a comforting and indulgent drink that everyone can enjoy.

Ingredients: 1 1/2 cups dairy-free chocolate chips. 3 tablespoons cocoa powder. 2 tablespoons powdered sugar. 1/2 cup dairy-free milk. 1/4 cup dairy-free mini marshmallows. 1/4 cup crushed candy canes.

Instructions: Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth. Spoon about 1 tablespoon of melted chocolate into the bottom and sides of a silicone dome mold, spreading evenly to coat. Chill the mold in the refrigerator for about 15 minutes, or until the chocolate has set. In a small bowl, whisk together cocoa powder and powdered sugar. Set aside. Carefully remove the chocolate shells from the mold and fill half of them with 1 teaspoon of the cocoa mixture, a few mini marshmallows, and a sprinkle of crushed candy canes. Heat a plate in the microwave for about 1 minute, or until warm. Press the rim of an empty chocolate shell onto the warm plate to slightly melt the edge. Quickly place the melted edge onto a filled shell to seal the bomb. Repeat with remaining shells until all bombs are sealed. To serve, place a bomb in a mug and pour hot dairy-free milk over it, stirring until the bomb is completely melted and mixed into the milk.

Prep Time: 30 minutes

Cook Time: 5 minutes

This recipe takes simple roasted potatoes to a whole new level by smashing them and topping them with flavorful tapenade, creating a perfect blend of textures and tastes.

Ingredients: 1 lb small potatoes. 3 tbsp olive oil. Salt to taste. Black pepper to taste. 1/2 cup tapenade store-bought or homemade.

Instructions: Warm the oven up to 425F 220C. Sprinkle 2 tablespoons of olive oil over the potatoes that are on a baking sheet. Add pepper and salt. Put potatoes in an oven that has already been heated for 25 to 30 minutes, or until they are soft and golden brown. Take the potatoes out of the oven and let them cool down a bit. Scramble each potato gently with a fork or potato masher to make it flat without breaking it up all the way. Add the last bit of olive oil to the mashed potatoes. Divide the tapenade evenly among the mashed potatoes and spread it on top of them. Put the baking sheet back in the oven and bake for another 5 to 7 minutes, or until the tapenade is warm all the way through. Warm up the smashed potatoes and tapenade and serve them as a side dish or appetizer.

Prep Time: 10 minutes

Cook Time: 35 minutes

Spice up your movie night with this zesty Fiesta Popcorn! Bursting with flavors of chili, cumin, and jalapeños, this cheesy popcorn is a crowd-pleaser.

Ingredients: 1/2 cup popcorn kernels. 3 tablespoons vegetable oil. 1/4 cup unsalted butter, melted. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt, to taste. 1 cup shredded cheddar cheese. 1/2 cup chopped fresh cilantro. 1/4 cup finely chopped red onion. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup diced jalapeos.

Instructions: Pop the popcorn kernels using your preferred method. In a small bowl, mix together chili powder, cumin, paprika, cayenne pepper, and a pinch of salt. In a large mixing bowl, drizzle melted butter over the popped popcorn and toss to coat evenly. Sprinkle the spice mixture over the popcorn and toss again to ensure even coating. Add shredded cheddar cheese, chopped cilantro, red onion, diced tomatoes, black olives, and diced jalapeos to the popcorn. Toss gently to combine. Serve immediately and enjoy the Fiesta Popcorn!

Prep Time: 10 minutes

Cook Time: 5 minutes

For pumpkin lovers of all ages, this delicious chocolatey treat with a hint of pumpkin spice is ideal. This dessert is incredibly simple to prepare and is sure to become a family favorite.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup semisweet chocolate chips. 1/2 cup chopped walnuts optional. Whipped cream for topping optional. Pumpkin spice for garnish optional.

Instructions: Set the oven temperature to 175C 350F. Coat a 9 x 13-inch baking dish with oil and flour. Combine the pumpkin puree, eggs, brown sugar, vegetable oil, granulated sugar, and vanilla extract in a large mixing bowl. Blend until thoroughly blended. Mix the flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and cocoa powder in a different bowl. Add the dry ingredients to the pumpkin mixture gradually, stirring until a smooth batter is achieved. Add the chopped walnuts and semisweet chocolate chips if using and fold to combine. Evenly distribute the batter after pouring it into the baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Take it out of the oven and give it ten minutes or so to cool in the dish. Slice into squares and warm through. For added delight, top it with whipped cream and a dash of pumpkin spice! Savor your Chocolate Delight with Pumpkin!

Prep Time: 15 minutes

Cook Time: 35 minutes

A delicious and nutritious vegan bowl featuring crispy pan-fried tofu infused with zesty orange and ginger flavors, served over a bed of quinoa or rice and topped with fresh vegetables and a creamy yogurt tahini sauce.

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons orange juice. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 teaspoon grated ginger. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. 2 cups cooked quinoa or rice. 1 cup shredded cabbage. 1 carrot, julienned. 1/4 cup sliced green onions. 1/4 cup chopped cilantro. 1/4 cup sesame seeds.

Instructions: Grate ginger, soy sauce, maple syrup, and orange juice into a bowl. Put the tofu cubes in the sauce and wait 15 minutes. Once the tofu cubes are ready, sprinkle cornstarch over them and toss to coat. In a pan, heat the vegetable oil over medium heat. Put the tofu cubes in the pan and cook them for 5 to 7 minutes, until they are crispy on all sides. Put cooked quinoa or rice, shredded cabbage, julienned carrot, and pan-fried tofu in serving bowls. Add sesame seeds, chopped cilantro, and thin slices of green onion on top. Pour yogurt tahini sauce on top. For a separate recipe, see here. You can also use vegan yogurt mixed with tahini from the store. Have fun with your Orange Ginger Tofu Bowl!

Prep Time: 20 minutes

Cook Time: 10 minutes

These raw hemp chocolate bites are a delicious and guilt-free treat. They are free from dairy, gluten, grains, nuts, and refined sugar, making them suitable for various dietary restrictions. The combination of raw cacao powder, coconut oil, and hemp seeds provides a rich chocolate flavor with added nutritional benefits.

Ingredients: 1/2 cup coconut oil. 1/4 cup raw cacao powder. 1/4 cup maple syrup. 2 tablespoons hemp seeds. 2 tablespoons shredded coconut. Pinch of sea salt. 1/2 teaspoon vanilla extract.

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Prep Time: 15 minutes

Cook Time: 0 minutes

These savory spinach and mushroom crepes are a delightful dinner option. The tender crepes are filled with a flavorful mixture of sautéed spinach and mushrooms, and they are topped with melted Gruyere cheese. Perfect for a satisfying meal!

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 2 tablespoons butter, melted. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1 cup fresh spinach, chopped. 1 cup mushrooms, sliced. 1/2 cup grated Gruyere cheese. 1 tablespoon olive oil. 1 clove garlic, minced.

Instructions: In a blender, combine the flour, milk, eggs, melted butter, salt, and black pepper. Blend until smooth. Let the batter rest for 15 minutes. While the batter is resting, heat olive oil in a skillet over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add chopped spinach and sliced mushrooms to the skillet. Cook for 3-4 minutes until they are tender and most of the moisture has evaporated. Remove from heat and set aside. Heat a non-stick skillet over medium-high heat. Lightly grease with butter or oil. Pour 1/4 cup of the crepe batter into the hot skillet, swirling it to evenly coat the bottom. Cook for about 2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes until the other side is golden brown. Remove from the skillet and repeat with the remaining batter. To assemble, place a spoonful of the spinach and mushroom mixture in the center of each crepe. Sprinkle grated Gruyere cheese over the filling. Fold the crepe in half, then in half again to form a triangle. Repeat with all the crepes. Serve the savory spinach and mushroom crepes hot. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes