lynseygrosfield

Take pleasure in a colorful and healthful take on classic hummus with this recipe for Simple Spinach Hummus. Fresh spinach not only gives the dish a beautiful green hue, but it also increases its nutritional value. Ideal for spreading or dipping over your preferred snacks!

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 2 cups fresh spinach leaves. 3 cloves garlic, minced. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons water adjust for desired consistency.

Instructions: In a food processor, combine chickpeas, fresh spinach, minced garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend the ingredients until smooth, scraping down the sides of the bowl as needed. If the hummus is too thick, add water gradually and blend until you reach your desired consistency. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice if needed. Transfer the spinach hummus to a serving bowl, drizzle with a little extra olive oil, and garnish with additional fresh spinach leaves if desired. Serve with pita bread, fresh vegetables, or use as a dip or spread for your favorite snacks.

Prep Time: 15 minutes

Cook Time: 0 minutes

Slow-cooked short ribs in a savory BBQ sauce that are tender and full of flavor. A hearty and tasty meal.

Ingredients: 3 lbs beef short ribs. Salt and pepper to taste. 1 cup BBQ sauce. 1/2 cup beef broth. 1/4 cup brown sugar. 3 cloves garlic, minced. 1 tablespoon Dijon mustard. 1 teaspoon smoked paprika. 1/2 teaspoon onion powder. 1/2 teaspoon cayenne pepper. 1 tablespoon vegetable oil. Chopped fresh parsley for garnish.

Instructions: Season short ribs with salt and pepper. In a large skillet, heat vegetable oil over medium-high heat. Brown short ribs on all sides, then transfer to slow cooker. In a bowl, mix BBQ sauce, beef broth, brown sugar, garlic, Dijon mustard, smoked paprika, onion powder, and cayenne pepper. Pour the sauce mixture over the short ribs in the slow cooker. Cover and cook on low for 6-8 hours or until ribs are tender and cooked through. Once done, transfer ribs to a serving platter. Skim excess fat from the sauce and pour it over the ribs. Garnish with chopped fresh parsley. Serve over mashed potatoes or your favorite side.

Prep Time: 20 minutes

Cook Time: 360 minutes

These Pecan Ball Cookies are a delicious treat for pecan lovers and are ideal for the holiday season. These cookies are irresistible because of their buttery and nutty flavors, as well as their double coating of powdered sugar.

Ingredients: 2 cups pecans, finely chopped. 1 cup unsalted butter, softened. 1/4 cup granulated sugar. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 cup powdered sugar, for rolling.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy. Gradually add the chopped pecans, flour, and salt to the butter mixture. Mix until well combined. Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-18 minutes, or until the cookies are set and slightly golden. Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheet. While the cookies are still slightly warm, roll them in powdered sugar until they are evenly coated. Place them on a wire rack to cool completely. Once the cookies are completely cool, roll them in powdered sugar again for a second coating. Store the Pecan Ball Cookies in an airtight container to keep them fresh.

Prep Time: 20 minutes

Cook Time: 15 minutes

These lettuce wraps are vegan and full of fresh flavors. They are great for summertime. They are light, filling, and ready in no time! They are made with protein-rich quinoa and tofu, crunchy vegetables, and a tasty dressing.

Ingredients: 1 cup cooked quinoa. 1 cup diced firm tofu. 1 cup diced bell peppers. 1 cup shredded carrots. 1/2 cup chopped scallions. 1/4 cup chopped cilantro. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon minced ginger. 1 teaspoon minced garlic. 8 large lettuce leaves such as butter or romaine. Sriracha sauce optional, for serving.

Instructions: In a large bowl, combine cooked quinoa, diced tofu, bell peppers, shredded carrots, chopped scallions, and chopped cilantro. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced ginger, and minced garlic. Pour the dressing over the quinoa mixture and toss until well combined. Place a spoonful of the quinoa mixture onto each lettuce leaf. Serve immediately, with Sriracha sauce on the side if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

A delightful fusion of classic Caesar salad flavors with the addition of tender chicken and hearty penne pasta.

Ingredients: 8 oz penne pasta. 2 cups cooked chicken breast, diced. 1 cup cherry tomatoes, halved. 1/2 cup grated Parmesan cheese. 1/4 cup Caesar dressing. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 clove garlic, minced. Salt and pepper to taste. 2 cups romaine lettuce, chopped.

Instructions: Follow the directions on the package to cook the penne pasta. After draining, set it aside to cool. Put cooked chicken breast, cherry tomatoes, Parmesan cheese, and romaine lettuce in a large bowl. Mix the lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl with a whisk. Place the salad ingredients in a bowl. Add the dressing and toss to coat everything. When the penne pasta is cool, add it to the salad and toss it again until everything is well mixed. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

These mini pistachio cupcakes are a tasty treat that tastes slightly nutty. You can make them for parties, celebrations, or just because you want a sweet and nutty treat.

Ingredients: 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 teaspoon vanilla extract. 1/4 teaspoon almond extract. 1 1/2 cups all-purpose flour. 2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup milk. 1/2 cup shelled pistachios, finely chopped. Green food coloring optional. For the frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup pistachio pudding mix. 2-3 tablespoons milk. Green food coloring optional. Additional chopped pistachios for garnish.

Instructions: Preheat your oven to 350F 175C and line a mini cupcake pan with paper liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the finely chopped pistachios and green food coloring if desired until evenly distributed. Fill each mini cupcake liner about 2/3 full with the cupcake batter. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and pistachio pudding mix, alternating with milk, until you reach your desired frosting consistency. Add green food coloring if desired for a pistachio-green color. Pipe or spread the frosting onto the cooled cupcakes and garnish with additional chopped pistachios. Enjoy your delicious mini pistachio cupcakes!

Prep Time: 20 minutes

Cook Time: 15 minutes

To satisfy your cravings for pumpkin spice, try these delicious and nutritious Paleo Pumpkin Spice Donuts. They are suitable for a paleo lifestyle because they are made with coconut flour and sweetened with maple syrup; they are also free of grains, dairy, and refined sugar.

Ingredients: 1 cup pumpkin puree. 3 eggs. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup coconut flour. 1 teaspoon baking soda. 1 tablespoon pumpkin pie spice. Pinch of salt. 1/4 cup shredded coconut unsweetened, for topping optional.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a donut pan with coconut oil. Mix the eggs, melted coconut oil, maple syrup, vanilla extract, and pumpkin puree thoroughly in a big bowl. To the wet ingredients, add the coconut flour, baking soda, pumpkin pie spice, and salt. Blend until thickened and smooth. Pour the batter into each of the donut pan's cavities, filling them about 3/4 of the way. A toothpick inserted into the center of the donuts should come out clean after 18 to 20 minutes of baking in a preheated oven. Take out of the oven and allow to cool in the pan for a few minutes, then move to a wire rack to finish cooling. Before serving, top the donuts with shredded coconut if you'd like.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy homemade pecan praline ice cream that is rich and creamy, with crunchy bits of caramelized pecans. On a hot summer day, this rich treat is just what you need to satisfy your sweet tooth.

Ingredients: 1 cup pecans, chopped. 1/2 cup brown sugar. 2 tablespoons butter. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a skillet, toast pecans over medium heat until fragrant, about 5 minutes. Add brown sugar and butter to the skillet, stirring until melted and bubbly. Spread the pecan mixture onto a parchment-lined baking sheet and let cool completely. Once cooled, break into small pieces. In a mixing bowl, whisk together heavy cream, milk, granulated sugar, vanilla extract, and salt until sugar is dissolved. Churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the pecan praline pieces and continue churning until evenly distributed. Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 30 minutes

This Tomato Quinoa Salad is a refreshing and nutritious dish that's perfect for a light meal or side dish. Packed with fresh vegetables, herbs, and tangy feta cheese, it's a great addition to any summer menu.

Ingredients: 1 cup quinoa. 2 cups water. 2 cups cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it cool. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, and feta cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with extra mint leaves, if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes