Maggie Greene

Everybody will want more of these crispy drumsticks because they are so tasty and perfectly crunchy. These fried chicken drumsticks are great for a family dinner or a party snack. Most people will love them!

Ingredients: 6 chicken drumsticks. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 eggs, beaten. 2 tablespoons milk. Oil for frying.

Instructions: In a shallow dish, mix together flour, garlic powder, onion powder, paprika, salt, and black pepper. In another dish, whisk together eggs and milk. Dip each drumstick into the flour mixture, then into the egg mixture, and again into the flour mixture, coating evenly. Heat oil in a deep skillet over medium heat. Carefully place drumsticks into the hot oil and fry until golden brown and cooked through, about 12-15 minutes, turning occasionally for even cooking. Remove drumsticks from oil and place on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the rich and creamy goodness of homemade condensed cream of chicken soup with this easy recipe. Perfect for various dishes, this soup adds a flavorful touch to your homemade recipes.

Ingredients: 1 cup cooked chicken, shredded. 1/4 cup unsalted butter. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon onion powder. 1/4 teaspoon garlic powder. 1 1/2 cups chicken broth. 1 cup whole milk.

Instructions: In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, onion powder, and garlic powder until well combined. Gradually whisk in chicken broth and milk until smooth and thickened. Add shredded chicken and simmer for 5-7 minutes until heated through. Adjust seasoning to taste. Use immediately or store in an airtight container in the refrigerator for later use.

Prep Time: 10 minutes

Cook Time: 15 minutes

Experience the fusion of Japanese and Hawaiian flavors with these delicious nori chip poke bites. Crispy nori chips topped with marinated tuna, creamy avocado, and a spicy mayo drizzle!

Ingredients: 4 sheets nori seaweed. 1 cup sushi rice, cooked. 1/4 cup soy sauce. 2 tablespoons sesame oil. 1 tablespoon rice vinegar. 1 teaspoon sugar. 1/2 teaspoon grated ginger. 1/2 teaspoon minced garlic. 1/2 lb sushi-grade tuna, diced. 1 avocado, diced. 2 green onions, thinly sliced. 1 tablespoon sesame seeds. 1/4 cup mayonnaise. 1 teaspoon Sriracha sauce. 1 tablespoon lime juice.

Instructions: Preheat oven to 275F 135C. Cut each nori sheet into 6 squares. Arrange nori squares on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crispy, then set aside to cool. In a bowl, mix soy sauce, sesame oil, rice vinegar, sugar, ginger, and garlic to make the marinade. Add diced tuna to the marinade and let it sit for 10 minutes. In another bowl, mix mayonnaise, Sriracha sauce, and lime juice to make the spicy mayo. To assemble, place a spoonful of sushi rice on each nori chip. Top with marinated tuna, diced avocado, and sliced green onions. Drizzle with spicy mayo and sprinkle with sesame seeds. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Experience the magic of this flavorful dried fruit and nut curry. It combines the sweetness of dried apricots and figs with the crunchiness of mixed nuts in a creamy coconut-based sauce with aromatic spices. A delightful dish that's perfect for special occasions or anytime you want a unique and exotic curry.

Ingredients: 1 cup dried apricots. 1 cup dried figs. 1 cup mixed nuts almonds, cashews, pistachios. 1 onion, finely chopped. 3 cloves garlic, minced. 1 inch piece of ginger, grated. 2 tablespoons vegetable oil. 1 can 400ml coconut milk. 2 tablespoons curry powder. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder adjust to taste. Salt to taste. Fresh cilantro leaves for garnish.

Instructions: Soak the dried apricots and figs in warm water for 15 minutes, then drain and chop them into bite-sized pieces. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Add the chopped onion and saut until it becomes translucent. Stir in the minced garlic and grated ginger, and cook for another 2 minutes until aromatic. Add the curry powder, coriander powder, turmeric powder, and chili powder. Cook for a minute to toast the spices. Add the chopped dried fruits and mixed nuts to the skillet. Stir well to coat them with the spice mixture. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste. Garnish the Magical Dried Fruit and Nut Curry with fresh cilantro leaves. Serve the curry hot with rice or naan bread.

Prep Time: 20 minutes

Cook Time: 20 minutes

A tasty and simple sheet pan dinner with roasted broccoli and glazed chicken breasts, great for a quick meal during the week.

Ingredients: 4 boneless, skinless chicken breasts. Salt and freshly ground black pepper. 4 cups broccoli florets. 2 tablespoons olive oil. 1/2 cup honey. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. 2 tablespoons sesame seeds.

Instructions: Preheat oven to 400 degrees F 200 degrees C. Season chicken breasts with salt and black pepper on both sides. Place chicken breasts and broccoli florets on a sheet pan. Drizzle olive oil over chicken and broccoli. In a small bowl, mix honey, soy sauce, garlic, and ginger. Brush half of the honey mixture over the chicken breasts. Roast in the preheated oven for 15 minutes. Brush remaining honey mixture over the chicken. Sprinkle sesame seeds over the chicken and broccoli. Return to the oven and roast for an additional 10-15 minutes, or until chicken is cooked through and broccoli is tender. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

A delicious fusion of Mexican flavors and the comfort of Shepherd's pie, this Keto casserole is loaded with ground beef, colorful veggies, and topped with creamy mashed cauliflower and melted cheddar cheese.

Ingredients: 1 lb ground beef. 1 small onion, diced. 2 cloves garlic, minced. 1 cup diced bell peppers. 1 cup diced zucchini. 1 can diced tomatoes, drained. 1 cup shredded cheddar cheese. 1 cup cauliflower florets. 2 tbsp butter. 1/4 cup heavy cream. 1/4 tsp cumin. 1/4 tsp chili powder. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a skillet, cook ground beef, onion, and garlic until beef is browned and onion is translucent. Drain excess fat. Add diced bell peppers, zucchini, and drained diced tomatoes to the skillet. Cook until vegetables are tender. Season with cumin, chili powder, salt, and pepper. In a separate pot, boil cauliflower florets until tender. Drain and mash with butter and heavy cream until smooth. Season with salt and pepper. Transfer the beef and vegetable mixture into a baking dish. Spread mashed cauliflower evenly over the top. Sprinkle shredded cheddar cheese on top of the cauliflower layer. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro before serving, if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Deze geitenkaas bladerdeeghapjes met walnoten en honing zijn een heerlijke combinatie van knapperig bladerdeeg, romige geitenkaas, knapperige walnoten en zoete honing. Ze zijn perfect als hapje bij een borrel of als voorgerecht.

Ingredients: 4 vellen bladerdeeg. 100 g geitenkaas. 50 g walnoten, fijngehakt. 2 eetlepels honing. 1 ei, losgeklopt voor het glazuur. Zout en peper naar smaak.

Instructions: Heat up the air fryer until it reaches 180C. Cut each bladerdeeg into four equal parts. Cover the gingerbread and spread it out over the bladerdeegvierkantjes. Put the finely honed walnuts on top of the geitenkaas. Pour half an ounce of honing over each blade deegvierkant. Add salt and pepper to taste. Please make the bladerdeegvierkantjes diagonal dubbel, so that you get three hoekjes. For a yellow-brown color, cover the top of the hapjes with the ei that has been dropped. Put the hapjes in an air fryer that has already been heated up, and cook them for 8 to 10 minutes, or until they are golden brown and crispy. Take the geitenkaas bladerdeeghapjes out of the air fryer and let them cool down completely before you serve them. Serve the happies hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This hearty and flavorful vegan soup combines the earthy taste of roasted cauliflower with the freshness of basil chickpeas. It's a comforting dish perfect for a cozy night in.

Ingredients: 1 head cauliflower, chopped. 2 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup chopped fresh basil. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Toss chopped cauliflower with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast cauliflower for 25-30 minutes, or until golden brown and tender. In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, saut until softened. Add roasted cauliflower and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes. Meanwhile, in a small bowl, mix chickpeas with chopped basil. Using a blender or immersion blender, blend the soup until smooth. Season with salt and pepper to taste. Serve the soup hot, topped with the basil chickpeas.

Prep Time: 15 minutes

Cook Time: 40 minutes

These homemade, healthy zucchini biscuits are great for people on the keto diet because they are salty and sweet. They are low in calories and taste great because of the Parmesan cheese and zucchini.

Ingredients: 2 cups grated zucchini. 2 cups almond flour. 2 eggs. 1/4 cup grated Parmesan cheese. 2 tablespoons melted butter. 1 teaspoon baking powder. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine grated zucchini, almond flour, eggs, Parmesan cheese, melted butter, baking powder, garlic powder, salt, and pepper. Mix until well combined. Scoop the mixture onto a baking sheet lined with parchment paper, forming biscuits. Bake for 20-25 minutes or until biscuits are golden brown and cooked through. Allow to cool slightly before serving. Enjoy your low-calorie savory zucchini biscuits!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious mix of fresh blueberries and sour lemon zest, surrounded by a buttery crust.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup granulated sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 teaspoon salt. 1/4 cup ice water. 2 cups fresh blueberries. 1/2 cup granulated sugar. 3 tablespoons cornstarch. Zest of 1 lemon. Juice of 1 lemon. 1/4 cup water.

Instructions: In a food processor, pulse together flour, sugar, butter, and salt until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough comes together. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes. Preheat oven to 375F 190C. On a lightly floured surface, roll out dough into a circle and press into a tart pan. In a saucepan, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and water. Cook over medium heat until mixture thickens, stirring constantly. Pour blueberry mixture into tart shell. Bake for 25-30 minutes, or until crust is golden brown. Let cool before serving.

Prep Time: 45 minutes

Cook Time: 30 minutes

#FreshBlueberryTart, #TartObsession, #SweetTreats

A cool and boozy frozen drink with citrus and bourbon flavors that is great for a hot summer day.

Ingredients: 2 cups bourbon. 1 cup orange juice. 1/2 cup lemon juice. 1/2 cup simple syrup. 1/4 cup water. Orange slices for garnish.

Instructions: In a large mixing bowl, combine bourbon, orange juice, lemon juice, simple syrup, and water. Stir well to mix all ingredients thoroughly. Transfer the mixture into a shallow, freezer-safe container. Place the container in the freezer and let it freeze for at least 6 hours or until slushy. Once frozen, scrape the slush mixture with a fork to create a fluffy texture. Scoop the slush into glasses and garnish with orange slices. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A flavorful and hearty Moroccan-inspired lentil soup packed with vegetables and spices.

Ingredients: 1 cup red lentils. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add diced carrot and celery, cook for another 2-3 minutes. Stir in ground cumin, ground coriander, paprika, turmeric, salt, and pepper. Add red lentils, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes or until lentils are tender. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

Upgrade your frozen yogurt experience with this Coffee Froyo 2.0 recipe. It's a delightful blend of Greek yogurt, strong coffee, honey, and chocolate, with a satisfying crunch from crushed coffee beans and roasted nuts. Perfect for coffee lovers and dessert enthusiasts!

Ingredients: 2 cups Greek yogurt. 1/2 cup brewed strong coffee, cooled. 1/4 cup honey. 1 teaspoon vanilla extract. 1/4 cup chocolate chips. 1/4 cup crushed coffee beans. 2 tablespoons chopped roasted nuts e.g., almonds, pecans. Whipped cream optional, for serving. Cocoa powder optional, for garnish.

Instructions: In a mixing bowl, combine the Greek yogurt, cooled brewed coffee, honey, and vanilla extract. Mix until well combined. Fold in the chocolate chips and crushed coffee beans into the yogurt mixture. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. Transfer the coffee froyo to a freezer-safe container and freeze for at least 2 hours or until firm. Before serving, scoop the coffee froyo into serving bowls or cones. Garnish with chopped roasted nuts, whipped cream if desired, and a dusting of cocoa powder. Serve immediately and enjoy your homemade Coffee Froyo 2.0!

Prep Time: 15 minutes

Cook Time: 15 minutes

These bars are hard to resist because they have layers of buttery shortbread, gooey caramel, and rich chocolate.

Ingredients: 1 cup butter. 1/2 cup granulated sugar. 2 cups all-purpose flour. 14 oz caramel candies. 3 tbsp heavy cream. 1 1/2 cups semi-sweet chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a 9x13 inch baking dish. In a mixing bowl, cream together butter and sugar until light and fluffy. Gradually add flour and mix until well combined. Press mixture evenly into the bottom of the prepared baking dish and bake for 20-25 minutes or until lightly golden. In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and melted. Pour melted caramel over the baked shortbread layer, spreading it evenly. In another microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring until smooth. Spread melted chocolate over the caramel layer. Allow the bars to cool completely before cutting into squares.

Prep Time: 20 minutes

Cook Time: 25 minutes

Enjoy the rich and smoky flavor of these smoked carnitas, perfect for tacos or burritos. The citrusy marinade adds a burst of freshness to the succulent pork.

Ingredients: 4 lbs pork shoulder, cut into chunks. 1 cup orange juice. 1/2 cup lime juice. 4 cloves garlic, minced. 2 tsp cumin. 2 tsp oregano. 2 tsp smoked paprika. 1 tsp black pepper. 1 tsp salt. 1/2 cup chopped cilantro. Tortillas and toppings for serving.

Instructions: To make the marinade, mix together orange juice, lime juice, minced garlic, cumin, oregano, smoked paprika, black pepper, and salt. Pour the marinade over the pork chunks in a large bowl or resealable plastic bag. Let it marinate in the fridge for a minimum of two hours, or better yet, overnight. Set the temperature of your smoker to 225F 107C. After removing the pork from the marinade, put it on the rack in the smoker. When the internal temperature of the pork reaches 190F 88C, smoke it for three to four hours, basting it periodically with marinade. After that, take the pork out of the smoker and give it a fifteen-minute rest. Using forks, shred the smoked carnitas; add chopped cilantro; serve in tortillas with your preferred toppings.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Apple Cinnamon Quinoa Breakfast is a hearty and nutritious vegan option perfect for starting your day. The combination of quinoa, apples, cinnamon, nuts, and dried fruit provides a delicious and satisfying breakfast that's packed with protein, fiber, and essential nutrients.

Ingredients: 1 cup quinoa. 2 cups water. 2 apples, diced. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/4 cup chopped nuts such as almonds or walnuts. 1/4 cup raisins or dried cranberries. 1/4 cup almond milk or any plant-based milk.

Instructions: Bring 2 cups of water to a boil in a saucepan. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is cooked and the water is absorbed. Diced apples should be cooked in a different skillet with maple syrup and cinnamon for about 5 to 7 minutes, or until they get soft. Flake the quinoa with a fork after it's done cooking, then add the chopped nuts, raisins, or dried cranberries. Pour the almond milk over the quinoa mixture in bowls and top with extra cinnamon, if you want.

Prep Time: 10 minutes

Cook Time: 20 minutes

In this Butternut Squash & Roasted Garlic Galette, the sweet and nutty taste of butternut squash is mixed with the rich and savory taste of roasted garlic. The whole thing is wrapped in flaky puff pastry. This savory tart is delicious and great for any event.

Ingredients: 1 sheet of frozen puff pastry, thawed. 1 small butternut squash, peeled, seeded, and thinly sliced. 1 head of garlic. 2 tablespoons olive oil. Salt and black pepper to taste. 1 cup shredded mozzarella cheese. 2 tablespoons grated Parmesan cheese. Fresh thyme leaves for garnish.

Instructions: Preheat the oven to 400F 200C. Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes, until cloves are soft and golden. Remove from oven and let cool. Roll out the puff pastry into a circle on a lightly floured surface. Arrange the sliced butternut squash on the puff pastry, leaving a border around the edges. Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Spread the roasted garlic paste over the butternut squash slices. Drizzle olive oil over the butternut squash and roasted garlic. Season with salt and pepper. Sprinkle shredded mozzarella cheese over the top. Fold the edges of the puff pastry over the filling, pleating as needed. Brush the edges of the pastry with olive oil and sprinkle with grated Parmesan cheese. Bake for 25-30 minutes, until the pastry is golden and crisp. Garnish with fresh thyme leaves before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes