Maggie Greene

Indulge in a delicious Keto-friendly meal with these Garlic Butter Mushroom Stuffed Chicken breasts. Tender chicken filled with savory mushrooms, garlic, and Parmesan cheese, this dish is bursting with flavor while keeping your carb count low.

Ingredients: 4 chicken breasts. 2 cups mushrooms, chopped. 4 cloves garlic, minced. 4 tablespoons butter. 1 teaspoon thyme. Salt and pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Warm the oven up to 190C 375F. Melt 2 tablespoons of butter over medium-low heat in a pan. Put in the garlic and cook it until it smells good. Put in the mushrooms and thyme. Cook until the mushrooms get soft. Add pepper and salt. Cut a hole in the middle of each chicken breast. Each chicken breast should be stuffed with the mushroom mix. Put salt and pepper on the outside of the chicken breasts. Melt the rest of the butter in the same pan. On both sides, sear each chicken breast until it's golden brown. Put the chicken breasts in a baking dish. Grate some Parmesan cheese on top of each chicken breast. Put it in an oven that's already hot and bake for 25 to 30 minutes, or until the chicken is fully cooked. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

A hearty and flavorful beef stew cooked to perfection in your Instant Pot. The combination of tender beef and aromatic herbs will leave your taste buds delighted.

Ingredients: 2 lbs beef stew meat, cubed. 1 cup carrots, sliced. 1 cup potatoes, diced. 1 cup onions, chopped. 2 cloves garlic, minced. 2 cups beef broth. 1 can 14 oz diced tomatoes. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp vegetable oil.

Instructions: Add salt and pepper to the beef. Put the Instant Pot in saut mode and heat the oil. Cook the beef cubes in groups and set them aside. Put the garlic and onions in the pot and saut them until they get soft. To deglaze, add beef broth and scrape the bottom of the pan. Put in the tomatoes, thyme, rosemary, carrots, potatoes, and beef. Put the lid on the Instant Pot and power it up to high pressure. Cook for 30 minutes. Let the pressure drop naturally for 10 minutes, and then quickly. If necessary, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

With these delightful cookies from Blahnik Baker, you can indulge in the perfect combination of butterscotch and chocolate. Soft, chewy, and flavorful!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed butterscotch chips. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, 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 just combined. Add the semisweet and butterscotch chocolate chips and mix them in. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with these tasty Chocolate Chip Butterscotch Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

This hearty beef stew is infused with the rich flavors of red wine, making it a comforting and elegant dish perfect for chilly evenings. The wine adds depth and complexity to the stew, complementing the tender beef and hearty vegetables.

Ingredients: 1 lb beef stew meat. 2 cups red wine such as Merlot or Cabernet Sauvignon. 2 cups beef broth. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, sliced. 2 potatoes, diced. 1 cup mushrooms, sliced. 2 tbsp tomato paste. 2 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a large bowl, marinate the beef stew meat in 1 cup of red wine for at least 30 minutes. In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add marinated beef to the pot and brown on all sides. Stir in tomato paste, remaining red wine, beef broth, carrots, potatoes, mushrooms, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered for 2 hours, stirring occasionally. Uncover and simmer for an additional 30 minutes or until the stew thickens and the meat is tender. Serve hot, garnished with fresh herbs if desired.

Prep Time: 20 minutes

Cook Time: 150 minutes

A delightful blueberry cheesecake tart featuring a creamy cheesecake layer topped with fresh blueberries and a glossy blueberry glaze, all nestled in a flaky pre-made tart crust.

Ingredients: 1 9-inch pre-made tart crust. 8 oz cream cheese, softened. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1 cup fresh blueberries. 1/4 cup blueberry preserves. 1 tbsp water.

Instructions: Preheat oven to 350F 175C. Place the pre-made tart crust in a tart pan and bake according to package instructions until golden brown. In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and continue beating until well combined. Spread the cream cheese mixture evenly over the cooled tart crust. In a small saucepan, combine blueberry preserves and water. Heat over low heat until melted and smooth, stirring occasionally. Arrange fresh blueberries over the cream cheese layer in the tart crust. Brush the melted blueberry preserves over the fresh blueberries. Chill the tart in the refrigerator for at least 1 hour before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe for Crockpot Chicken and Rice has soft chicken, fluffy rice, and a tasty sauce made with spices, honey, and soy sauce. This meal is great for busy weeknights because it has both sweet and savory parts.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup long grain white rice, uncooked. 1 cup chicken broth. 1 cup water. 1/2 cup honey. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/4 teaspoon crushed red pepper flakes. 1/4 teaspoon black pepper. 1 cup frozen peas. 2 tablespoons cornstarch. 2 tablespoons water. Green onions, sliced, for garnish.

Instructions: In the slow cooker's bottom, put chicken breasts. Add water, honey, soy sauce, garlic, basil, oregano, red pepper flakes, and black pepper to a bowl. You can also add chicken broth. Cover the chicken with the mixture. Turn the heat down to low, cover, and cook for 6 hours, or until the chicken is fully cooked. Remove the chicken from the crock pot and use forks to shred it. Put the chicken shreds back into the slow cooker. Add frozen peas and rice that hasn't been cooked. Put the lid on top and cook on high for another 30 minutes to an hour, or until the rice is soft and cooked. Put water and cornstarch in a small bowl and mix them together to make a slurry. To thicken the sauce, stir the slurry into the slow cooker. Add sliced green onions on top and serve hot.

Prep Time: 15 minutes

Cook Time: 6 hours 30 minutes to 7 hours 30 minutes

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