Luxatile

A quick and delicious one-pot meal with tender chicken, flavorful rice, and veggies, all cooked to perfection in the Instant Pot.

Ingredients: 1.5 lbs boneless, skinless chicken thighs. 1 cup long-grain white rice. 1 cup chicken broth. 1 cup diced carrots. 1 cup frozen peas. 1 onion, diced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Season chicken thighs with thyme, paprika, salt, and pepper. Set Instant Pot to saut mode and heat olive oil. Sear chicken thighs until browned on both sides. Add diced onions and garlic, saut until softened. Add rice, chicken broth, carrots, and peas to the pot. Place the seared chicken on top. Close the lid, set Instant Pot to manual mode for 10 minutes at high pressure. Once done, quick-release pressure and open the lid. Fluff the rice, mix in the chicken and vegetables. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the ultimate chocolatey goodness with these gluten-free ooey gooey fudge brownies. They're rich, moist, and absolutely irresistible!

Ingredients: 1 cup gluten-free all-purpose flour. 1 cup granulated sugar. 3/4 cup unsweetened cocoa powder. 1/2 cup melted butter or dairy-free alternative. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1/2 cup chocolate chips optional, but recommended for extra gooeyness.

Instructions: Preheat your oven to 350F 175C and grease or line an 8x8 inch baking pan. In a large mixing bowl, combine the gluten-free flour, sugar, cocoa powder, melted butter, eggs, vanilla extract, and salt. Mix until well combined. Fold in the chocolate chips if using. Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool in the pan for at least 10 minutes before slicing and serving. Enjoy your gluten-free ooey gooey fudge brownies!

Prep Time: 10 minutes

Cook Time: 25 minutes

A delightful Fall Quinoa Salad with Roasted Butternut Squash and Golden Berries is a perfect blend of sweet and savory flavors. The roasted butternut squash adds a comforting warmth, while the golden berries bring a burst of tanginess. Topped with fresh herbs, feta cheese, and a maple-Dijon dressing, this salad is a celebration of autumn's bounty.

Ingredients: 1 cup quinoa. 2 cups water. 1 small butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup golden berries. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup crumbled feta cheese. 1/4 cup toasted pumpkin seeds. For the dressing:. 3 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Run cold water over the quinoa and drain it. Add the water to the quinoa in a saucepan. Slowly raise the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the water is absorbed. Take it off the heat and let it cool down. Spice up the butternut squash cubes with salt and pepper while the quinoa cooks. Place them on a baking sheet. Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly caramelized. Wait for them to cool down. The cooked quinoa, roasted butternut squash, golden berries, chopped parsley, chopped mint, crumbled feta cheese, and toasted pumpkin seeds should all be put in a large bowl together. Put the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a different small bowl. Mix them together with a whisk to make the dressing. Pour the dressing over the salad and gently toss everything together. You can serve the fall quinoa salad right away or put it in the fridge to eat later. You can eat it hot or cold. If you want, you can add more fresh mint leaves on top before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

These No-Bake Blueberry Lemon Cheesecake Bars are a delightful blend of tangy lemon, sweet blueberries, and creamy cheesecake, all on a buttery graham cracker crust. They're perfect for any occasion and sure to impress!

Ingredients: 2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 16 oz cream cheese, softened. 1 cup powdered sugar. 1 tsp vanilla extract. 1 tbsp lemon zest. 1/4 cup lemon juice. 1 cup blueberries. 1 cup heavy cream. 1/4 cup granulated sugar.

Instructions: In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9x13 inch baking pan to form the crust. In another bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, lemon zest, and lemon juice. Mix until creamy. Spread the cream cheese mixture evenly over the crust. In a saucepan, heat blueberries over medium heat until they start to release their juices, about 5 minutes. Mash them slightly with a fork and let cool. Spread the cooled blueberries over the cream cheese layer. In a separate bowl, whip heavy cream and granulated sugar until stiff peaks form. Spread the whipped cream over the blueberry layer. Refrigerate for at least 4 hours or until set. Once set, slice into bars and serve chilled.

Prep Time: 20 minutes

Cook Time: 0 minutes

These Gluten-Free Baked Parmesan Crisps are a tasty and crunchy snack that is great for people who can't eat gluten. There are no gluten in these crisps, and they taste great thanks to a mix of savory herbs and the rich taste of Parmesan cheese.

Ingredients: 1 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. 1 tablespoon fresh parsley, finely chopped optional.

Instructions: Warm your oven up to 375F 190C and put parchment paper on a baking sheet. Put the grated Parmesan cheese, garlic powder, dried oregano, dried basil, black pepper, and red pepper flakes if you want in a bowl. Drop tablespoons of the mixture onto the baking sheet that has been prepared, leaving space between each one so that the mixture can spread. Use the back of a spoon to make a thin, even circle out of each mound. The crisps should be baked in a hot oven for 7 to 10 minutes, or until they are golden brown and bubbling. Take them out of the oven and let them cool on the baking sheet for one minute so they can get firm. Carefully move the Parmesan crisps to a wire rack to cool down and get crispy using a spatula. If you want, you can sprinkle with chopped fresh parsley. As a snack or starter, serve your gluten-free Baked Parmesan Crisps and enjoy them!

Prep Time: 10 minutes

Cook Time: 10 minutes

These Peanut Blossoms Chocolate Chip Cookies are a delightful twist on the classic Peanut Blossoms, adding the goodness of creamy peanut butter and chocolate chips to create a perfect combination of flavors.

Ingredients: 1 cup unsalted butter, softened. 1 cup creamy peanut butter. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/4 cup granulated sugar for rolling. 48 milk chocolate Hershey's Kisses, unwrapped.

Instructions: Before you start cooking, heat the oven to 375F 190C. Melt the butter and mix it with the peanut butter, white sugar, and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. Make 1-inch balls out of the dough. Cover all of the balls with granulated sugar as you roll them in it. Place the dough balls, two inches apart, on baking sheets that have not been greased. Put it in an oven that is already hot and bake for 8 to 10 minutes, or until the edges are just barely golden. As soon as you take the cookies out of the oven, press a Hershey's Kiss into the middle of each one. After baking, let the cookies cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty Peanut Blossoms Chocolate Chip Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

This hearty and flavorful red lentil soup is made in the Instant Pot with fragrant spices and finished with a dollop of creamy yogurt and a sprinkle of fresh mint for a cool touch.

Ingredients: 1 cup red lentils. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, chopped. 1 celery stalk, chopped. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1/2 cup plain yogurt. 2 tablespoons fresh mint leaves, chopped. 1 tablespoon olive oil.

Instructions: Run cold water over the red lentils and let them drain well. Put the Instant Pot in "saut" mode and heat the olive oil. Cut up the celery, onion, carrot, and garlic and add them. For about 5 minutes, or until softened, saut. Add chili powder, coriander powder, smoked chili powder, salt, and pepper and mix well. Put vegetable broth and red lentils in the Instant Pot. For 10 minutes, put the Instant Pot on high pressure with the lid closed. Let the pressure release naturally for 5 minutes after the cooking time is up, then do a quick release. Be careful when you open the lid and add the plain yogurt. Serve the soup hot with fresh mint leaves on top. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Mixed Berry Tart is a perfectly delicious treat to share or enjoy for yourself! With a buttery crust and a sweet-tart berry filling, it's sure to please any palate.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 2 tablespoons ice water. 2 cups mixed berries such as raspberries, blueberries, and strawberries. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 1 egg, beaten for egg wash.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse together flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Drizzle in ice water and pulse until dough comes together. Press dough into a tart pan, covering the bottom and sides. Prick bottom with a fork. In a bowl, toss mixed berries with sugar, cornstarch, lemon juice, and lemon zest. Pour berry mixture into the tart shell. Brush the edges of the tart with beaten egg. Bake for 30-35 minutes or until crust is golden and berries are bubbly. Allow tart to cool before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

Hasselback Chicken with Spinach Cream Cheese Dip and Bacon is a delicious twist on traditional chicken breast. The hasselback technique creates pockets for stuffing, allowing the creamy spinach and cheese mixture to infuse every bite. Wrapping the chicken in bacon adds smoky flavor and a crispy texture. It's a perfect dish for a hearty and satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices bacon. 4 oz cream cheese. 1 cup spinach, chopped. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Slice each chicken breast horizontally, being careful not to cut all the way through, creating a pocket for stuffing. In a bowl, mix together cream cheese, spinach, mozzarella, Parmesan, and minced garlic until well combined. Stuff each chicken breast with the spinach cream cheese mixture. Wrap each stuffed chicken breast with 2 slices of bacon, securing with toothpicks if needed. Place the bacon-wrapped chicken breasts on a baking sheet lined with parchment paper. Drizzle olive oil over the chicken breasts and season with salt and pepper. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy. Once cooked, remove toothpicks and serve hot with additional spinach cream cheese dip on the side.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Chocolate Carrot Cake Banana Bread is a healthy and scrumptious Easter breakfast treat. It combines the goodness of ripe bananas, carrots, and dark chocolate chips, making it a delightful way to start your day.

Ingredients: 2 ripe bananas, mashed. 1/4 cup unsweetened applesauce. 1/4 cup honey or maple syrup. 1/4 cup plain Greek yogurt. 2 large eggs. 1 teaspoon vanilla extract. 1 cup whole wheat flour. 1/2 cup almond flour. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup grated carrots. 1/2 cup dark chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Oil and dust a loaf pan. Mashes the bananas and adds the applesauce, Greek yogurt, eggs, vanilla extract, honey or maple syrup, and yogurt to a mixing bowl. Blend thoroughly. Mix the whole wheat flour, almond flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and salt in a different bowl. Stirring until just combined, gradually add the dry ingredients to the wet ones. Stir in the dark chocolate chips and the grated carrots. After the loaf pan is ready, pour the batter into it and spread it evenly. When a toothpick inserted into the center comes out clean, bake for 50 to 60 minutes. Take it out of the oven and allow it to cool in the pan for ten minutes, then move it to a wire rack to finish cooling. Slice and savor your delectable Banana Bread with Chocolate Carrot Cake after it has cooled.

Prep Time: 15 minutes

Cook Time: 50 minutes

The Croque-Monsieur is a classic French sandwich featuring layers of ham and cheese, topped with a creamy béchamel sauce. This recipe elevates the traditional Croque-Monsieur with the perfect balance of flavors and textures, resulting in a decadent and satisfying meal.

Ingredients: 8 slices of good quality white bread. 8 slices of ham. 200g Gruyre cheese, grated. 4 tbsp Dijon mustard. 4 tbsp unsalted butter. 4 tbsp all-purpose flour. 2 cups whole milk. Salt and pepper to taste. Pinch of nutmeg.

Instructions: Preheat oven to 375F 190C. Spread Dijon mustard on 4 slices of bread, then layer each with 2 slices of ham and a handful of grated Gruyre cheese. Top with the remaining bread slices to form sandwiches. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened, about 5 minutes. Season sauce with salt, pepper, and nutmeg. Pour sauce evenly over each sandwich, then sprinkle with more grated Gruyre cheese. Transfer sandwiches to a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the cheese is bubbly and golden brown. Serve hot, optionally with a side salad or pickles.

Prep Time: 15 minutes

Cook Time: 20 minutes

Because they have hash browns, sausage, eggs, and cheese all in one cup, these Cheesy Sausage Egg and Hash Brown Cups are a tasty and easy way to start the day. They're great for a quick breakfast on the go or as an addition to brunch.

Ingredients: 1 cup frozen hash browns, thawed. 1 cup shredded cheddar cheese. 1/2 cup cooked sausage crumbles. 4 large eggs. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Thawed hash browns, half of the shredded cheddar cheese, and cooked sausage crumbles should all be put in a bowl together. Spread the batter out evenly in 4 muffin tins that have been greased. Press the mixture down to make a base that looks like crust. Be careful not to break the yolk when you crack an egg into each hash brown cup. Pour the rest of the cheddar cheese into each cup and top with it. Add salt and pepper to taste. Place in an oven that has already been heated and bake for 15 to 20 minutes, or until the egg whites are set and the yolks are still a little runny or until they're done the way you like them. If you want, you can add chopped fresh parsley as a garnish. Before taking the Hash Brown and Cheesy Sausage Egg Cups out of the muffin tin, let them cool a bit. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

On St. Patrick's Day, try a tasty new take on the classic burger. Because it's filled with creamy Irish cheddar cheese, this Irish Cheddar Juicy Lucy is a great holiday treat. For your St. Patrick's Day party, this juicy and cheesy treat is perfect.

Ingredients: 1 1/2 pounds ground beef. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 4 ounces Irish cheddar cheese, cut into 4 cubes. 4 hamburger buns. Lettuce leaves. Tomato slices. Pickles. Ketchup. Mustard.

Instructions: Put the ground beef, salt, pepper, garlic powder, and onion powder in a bowl. Combine well. The beef that has been seasoned should be split into 4 equal parts and shaped into thin patties. In the middle of each patty, put a cube of Irish cheddar cheese. Carefully wrap the meat around the cheese, making sure there are no gaps. Set your grill or skillet on the stove to medium-high heat to get it ready. The burgers should be cooked for four to five minutes on each side, or until they're done the way you like them and the cheese melts inside. Fry or grill the hamburger buns for a few seconds on each side while the burgers are cooking. Put lettuce and tomato slices on the bottom bun of each burger to make it. Stack the vegetables and then add the cooked Juicy Lucy burger on top of them. You can choose between ketchup and mustard to put on top. Finish the burger by putting the top bun on top of it. Your Irish Cheddar Juicy Lucy St. Patrick's Day Burger is ready to eat! Keep it hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

These burgers are a Kentucky-style take on the traditional Hot Brown sandwich. They're great for any event, not just watching the Derby. Burgers made of grilled beef that are juicy and topped with bacon, cheddar, tomatoes, turkey, and a smooth Parmesan sauce.

Ingredients: 1 lb ground beef. 4 hamburger buns. 8 slices of bacon. 2 cups shredded cheddar cheese. 1 cup sliced tomatoes. 1/2 cup diced cooked turkey. 1/4 cup grated Parmesan cheese. 1/4 cup heavy cream. 2 tablespoons unsalted butter. 1 tablespoon all-purpose flour. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Cut the ground beef into 4 patties and sprinkle salt and pepper on top of each one. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. In a separate pan, cook the bacon until it's crispy while the burgers are cooking. Set the butter in a small saucepan and melt it over medium-low heat. To make a roux, stir in the flour and cook for one to two minutes, until it's lightly browned. Slowly add the heavy cream while whisking the mixture so that it gets thicker. Add the Dijon mustard and grated Parmesan cheese and mix them in well. Take it off the heat. When the burgers are almost done, top each one with two bacon slices and a handful of cheddar cheese shreds. Put the lid back on the grill to melt the cheese. For a minute or two, toast the hamburger buns on the grill until they are just barely golden. Put a burger patty on the bottom half of each bun to put the burgers together. Add diced turkey and tomato slices on top. Spread the Parmesan sauce over the toppings, and then put the top half of the bun on top of them. Your Kentucky Hot Brown Burgers will taste great when they're hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Loaded Vegan Baked Potato Soup is a hearty and warming dish that is great for cold days. It's creamy and tasty, and it has all the classic toppings you love, but it's made vegan!

Ingredients: 4 large russet potatoes, peeled and diced. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 1/4 cup all-purpose flour. 1 teaspoon dried thyme. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Toppings: sliced green onions, vegan bacon bits, vegan cheese, vegan sour cream.

Instructions: In a large pot, saut onion and garlic until softened. Add diced potatoes, vegetable broth, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender. In a separate bowl, whisk together almond milk, nutritional yeast, and flour until smooth. Gradually pour the almond milk mixture into the soup, stirring constantly. Cook until the soup thickens. Using an immersion blender, blend the soup until smooth and creamy. Season with salt and pepper to taste. Serve hot, topped with sliced green onions, vegan bacon bits, vegan cheese, and vegan sour cream.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Keto Avocado Egg Salad is a creamy and flavorful dish that's perfect for staying in ketosis and losing weight. Avocados provide healthy fats, while eggs offer protein, making it a satisfying and nutritious meal option.

Ingredients: 2 ripe avocados, peeled and diced. 4 hard-boiled eggs, diced. 2 tablespoons mayonnaise. 1 tablespoon lemon juice. 1/4 teaspoon garlic powder. Salt and pepper to taste. Fresh chives or parsley for garnish optional.

Instructions: Dice the avocados and hard-boiled eggs and put them in a bowl. Lemon juice, garlic powder, salt, and pepper should be added. Mix everything together well. Taste and add more or less seasoning as needed. If you want, you can add fresh chives or parsley as a garnish. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Fried Curried Chicken Noodles stir-fry is a flavorful and satisfying dish that combines tender chicken, colorful bell peppers, and aromatic curry powder with savory egg noodles. It's quick and easy to make, perfect for a weeknight dinner.

Ingredients: 2 boneless chicken breasts, thinly sliced. 200g egg noodles. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 3 cloves garlic, minced. 2 tablespoons vegetable oil. 2 tablespoons curry powder. 1/4 cup soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sugar. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Follow the directions on the package to cook the egg noodles. After draining, set aside. Heat the vegetable oil in a big pan or wok over medium-high heat. Stir-fry the chicken slices until they are cooked through and have a slight browning. Take out of the pan and place aside. If necessary, add a little extra oil to the same pan and saut the minced garlic until it becomes fragrant. Add the bell peppers and onion slices. Stir-fry until soft and beginning to caramelize. Add the curry powder to the pan with the cooked chicken once again. Stir-fry the chicken for a few minutes, making sure the curry powder coats it thoroughly. Add the sugar, oyster sauce, and soy sauce. After giving it one last stir, simmer it for a few more minutes. Toss everything together in the pan after adding the cooked egg noodles. Cook the noodles for a further two to three minutes to fully heat them. To taste, add salt and pepper for seasoning. Garnish the hot fried curried chicken noodles with freshly chopped cilantro. Savor the flavor of your homemade stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes