Maretabuniketa

This Quinoa-Crusted Chicken recipe offers a healthy twist on a classic dish by using quinoa as a crust. It's packed with protein and nutrients, making it a wholesome and delicious meal.

Ingredients: 2 boneless, skinless chicken breasts. 1/2 cup cooked quinoa. 2 tablespoons grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 egg, beaten. Cooking spray or olive oil.

Instructions: Turn on the oven and heat it up to 400F 200C. Cook the quinoa and put it in a shallow dish. Add the Parmesan cheese, paprika, garlic powder, salt, and pepper. First, coat each chicken breast in the beaten egg. Then, cover it with the quinoa mixture and press it down gently to stick. Spray cooking spray or brush olive oil on a baking sheet and put the chicken breasts on it. When the chicken is done and the crust is golden brown, it's ready to be baked. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

This easy microwave roast chicken recipe allows you to enjoy a flavorful and juicy bird without heating up your oven. Perfect for when you're short on time or don't want to use the oven!

Ingredients: 1 whole chicken about 3-4 pounds. 2 tablespoons olive oil. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 lemon, halved. Fresh herbs such as rosemary or thyme, for garnish optional.

Instructions: Take the giblets out of the chicken and dry them off with paper towels. Put olive oil, salt, pepper, garlic powder, and paprika in a small bowl. Mix them together to make a spice rub. Spread the spice mix out on the chicken so that it is covered all over. Put the chicken on a plate or dish that can go in the microwave with the breast side down. Place the lemon halves inside the chicken and squeeze the juices over it. Make a small hole in the plastic wrap that can go in the microwave and loosely cover the chicken. This will let the steam escape. Turn the chicken over every 8 to 10 minutes while it's cooking on high for 8 to 10 minutes per pound, or until the thickest part of the thigh reaches 165F 75C. Wait 5 to 10 minutes before cutting the chicken into pieces. If you want, add fresh herbs as a garnish and serve.

Prep Time: 10 minutes

Cook Time: 25 minutes

This Crockpot Pulled Pork recipe is incredibly easy to make and yields tender, flavorful pork perfect for sandwiches, tacos, or simply on its own. Let the slow cooker do all the work while you enjoy the delicious aroma wafting through your kitchen!

Ingredients: 3 lbs pork shoulder, trimmed. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup chicken broth. 1/2 cup apple cider vinegar. 1/4 cup brown sugar. 2 tbsp tomato paste. 1 tbsp Worcestershire sauce. 1 tbsp smoked paprika. 1 tsp cumin. 1 tsp salt. 1/2 tsp black pepper.

Instructions: Put the pork shoulder in the crock pot. Add the garlic and onion on top. Put tomato paste, Worcestershire sauce, smoked paprika, cumin, salt, and black pepper in a bowl. Add chicken broth and mix them all together. Put the mix on top of the pork. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the pork is very soft. When it's done, use two forks to shred the pork. Add your favorite barbecue sauce or coleslaw on top and serve on buns or over rice.

Prep Time: 15 minutes

Cook Time: 480 minutes

Elevate your bologna game with this smoked bologna recipe. A flavorful rub and slow smoking give the humble bologna a delicious smoky twist.

Ingredients: 1 bologna log about 2 pounds. 1/4 cup yellow mustard. 1/4 cup apple cider vinegar. 1/4 cup light brown sugar. 2 tablespoons smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon black pepper. 1 teaspoon cayenne pepper. Wood chips for smoking hickory or applewood.

Instructions: Preheat your smoker to 225F 107C. Remove the plastic casing from the bologna log and pat it dry with paper towels. In a bowl, whisk together mustard, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper to make the rub. Apply the rub generously all over the bologna log, making sure to coat it evenly. Place the bologna log on the smoker grate and add wood chips for smoking. Smoke the bologna at 225F 107C for 2-3 hours or until it reaches an internal temperature of 160F 71C. Once smoked, let it rest for 10 minutes before slicing. Slice and serve the smoked bologna on sandwiches or as desired.

Prep Time: 15 minutes

Cook Time: 180 minutes

A classic Chicken Marsala recipe elevated with the addition of fresh herbs, creating a flavorful and comforting dish.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 8 ounces mushrooms, sliced. 2 cloves garlic, minced. 1 cup Marsala wine. 1 cup chicken broth. 1/4 cup chopped fresh parsley. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 cup heavy cream.

Instructions: Salt and pepper the chicken breasts, then coat them in flour and shake off the extra. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 5 minutes per side for the chicken to get brown on both sides after you add it. Take the chicken out of the pan and set it aside. Put garlic and mushrooms in the same pan. It will take about 5 minutes of cooking until the mushrooms are soft and browned. Add the chicken broth and Marsala wine, making sure to scrape up any browned bits on the bottom of the pan. Bring to a low boil. Put the chicken back in the pan and cook it slowly for about 10 minutes, or until it's fully cooked. And heavy cream. Add the parsley, thyme, oregano, and mix well. Let it cook for five more minutes. Put chicken on a plate and pour sauce on top of it.

Prep Time: 15 minutes

Cook Time: 25 minutes

For toddlers, this Banana Berry Milkshake is a tasty and healthy treat. Rich in fiber, probiotics from the yogurt, and vitamins, it makes a great after-school snack or breakfast choice.

Ingredients: 1 ripe banana. 1/2 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup yogurt plain or flavored. 1/2 cup milk whole or almond milk. 1 tablespoon honey optional.

Instructions: Peel and slice the banana. Combine the banana, mixed berries, yogurt, milk, and honey if using in a blender. Blend until smooth and creamy. Pour the milkshake into a toddler-friendly cup or glass. Serve chilled and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

This No Bake Almond Joy Roll is a delicious and easy-to-make dessert that combines the flavors of Almond Joy candy bars with wholesome ingredients. It's a perfect treat for chocolate and coconut lovers.

Ingredients: 2 cups shredded coconut. 1 cup almond meal. 1/2 cup cocoa powder. 1/2 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond butter. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/4 cup chopped almonds. 1/4 cup chopped unsweetened dried cherries optional. 1/4 cup chopped dark chocolate optional.

Instructions: Almond meal, cocoa powder, and shredded coconut should all be combined in a big mixing bowl. To the dry ingredients, add almond butter, melted coconut oil, honey or maple syrup, and vanilla extract. Blend until thoroughly blended. Add chopped dark chocolate if using, chopped almonds, chopped chocolate chips, and dried cherries if using. Transfer the mixture onto a parchment paper-lined sheet and roll or log into a roughly 12-inch-long log. Refrigerate the mixture for at least two hours, or until it becomes firm, after wrapping it in parchment paper. Take the roll out of the refrigerator once it has set, then cut it into bite-sized pieces. Enjoy your No Bake Almond Joy Roll after serving!

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the delightful flavors of pineapple and coconut with this easy-to-make tart. Perfect for the season of baking, this tropical-inspired treat will transport you to a sunny paradise with every bite.

Ingredients: 1 pre-made tart crust. 1 cup crushed pineapple, drained. 1 cup shredded coconut. 1/2 cup granulated sugar. 3 eggs. 1 teaspoon vanilla extract. 1/4 cup melted butter. 1/4 cup all-purpose flour. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine crushed pineapple, shredded coconut, sugar, eggs, vanilla extract, melted butter, flour, and salt. Mix until well combined. Pour the mixture into the pre-made tart crust, spreading it out evenly. Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let it cool before serving. Optional: Garnish with additional shredded coconut or whipped cream before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

These Halloween Marshmallow Pops are a fun and easy treat to make for your Halloween celebrations. They are colorful, festive, and perfect for kids and adults alike.

Ingredients: 12 marshmallows. 12 wooden skewers. 1 cup white chocolate chips. Assorted Halloween sprinkles. Orange and black food coloring gel. 1 tablespoon vegetable oil.

Instructions: Insert a wooden skewer into each marshmallow, leaving enough space at the bottom for holding. In a microwave-safe bowl, combine white chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring each time until the chocolate is smooth and fully melted. Divide the melted white chocolate into two smaller bowls. Add a few drops of orange food coloring gel to one bowl and black food coloring gel to the other. Mix well until you achieve the desired Halloween colors. Dip each marshmallow into the colored chocolate, coating it evenly. Allow any excess chocolate to drip off. Immediately sprinkle Halloween sprinkles over the coated marshmallow pops while the chocolate is still wet. You can get creative with your decorations! Place the marshmallow pops on a parchment paper-lined tray and let them cool and harden for about 30 minutes at room temperature or in the refrigerator. Once the chocolate has set, your Halloween Marshmallow Pops are ready to enjoy! Serve them at your Halloween party or give them out as spooky treats.

Prep Time: 15 minutes

Cook Time: 5 minutes

This Asian BBQ Chicken recipe has a hint of spice as well as sweet, savory, and sour flavors. The marinade gives the chicken a delicious Asian flavor, which makes it great for grilling and serving with your favorite sides.

Ingredients: 4 chicken thighs. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 teaspoon Chinese five-spice powder. 1/4 teaspoon red pepper flakes optional. Sesame seeds and chopped green onions for garnish.

Instructions: Add garlic, ginger, soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes to a bowl. You can also add honey and hoisin sauce. Put chicken thighs in a ziplock bag and cover them with the marinade. Put the bag closed and put it in the fridge for at least an hour, or better yet, overnight. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Close the grill lid and cook the chicken thighs for 6 to 8 minutes on each side, or until they are fully cooked. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 10 minutes

Cook Time: 15 minutes

These gluten-free muesli energy bites don't need to be baked and are full of healthy things like oats, almond butter, and dried fruits. They're great for a quick pick-me-up or a healthy snack on the go.

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup vegan chocolate chips. 1/4 cup dried cranberries. 1/4 cup chopped almonds. 1/4 cup shredded coconut. 1 tablespoon chia seeds. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put all the ingredients in a large bowl and mix them together. Mix until everything is well mixed and the mixture holds together. Roll the mixture into small balls that are easy to eat. Line a baking sheet with parchment paper and put the balls on it. Put it in the fridge for at least 30 minutes to set. Once it's set, put it in a container that won't let air in and put it in the fridge.

Prep Time: 15 minutes

Cook Time: 0 minutes

The sweet and savory flavors in pineapple baked chicken go well together. With the pineapple, the chicken gets a tropical twist, and the marinade gives it a sour taste. This dish is simple and tasty, and it's great for dinner during the week or when you have guests over.

Ingredients: 4 chicken breasts. 1 cup pineapple chunks. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Salt and pepper to taste. 2 tablespoons chopped cilantro optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put soy sauce, honey, garlic, and ginger in a bowl and mix them together. Salt and pepper the chicken breasts before putting them in a baking dish. Cover the chicken all over with the soy sauce mixture. Put pineapple chunks around the chicken in the baking dish. Bake in an oven that has already been heated for 25 to 30 minutes, or until the chicken is fully cooked. Use the sauce to baste the chicken every 15 minutes. Before you serve it, take it out of the oven and let it cool down for a while. If you want, you can add chopped cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

The flavors of grilled zucchini, creamy hummus, and fresh vegetables come together in this tasty and healthful wrap: the Grilled Zucchini Hummus Wrap. It's ideal for a light dinner or a fast lunch.

Ingredients: 2 medium zucchinis, sliced lengthwise. 2 tablespoons olive oil. Salt and black pepper, to taste. 1 cup hummus. 4 whole wheat tortillas. 1 cup baby spinach leaves. 1/2 red onion, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese optional. Fresh parsley leaves for garnish optional.

Instructions: Set your grill or grill pan on medium-high heat to get it ready to use. Add salt and black pepper to the zucchini slices after brushing them with olive oil. Grill the zucchini slices for two to three minutes on each side, or until they are soft and have grill marks. Take it off the heat and set it aside. To get the whole wheat tortillas soft, heat them briefly in a dry skillet or the microwave. Give each tortilla a lot of hummus spread on it. Putting the grilled zucchini slices, baby spinach, red onion, and cherry tomatoes on top of the hummus makes it look nice. If you want, you can top it with crumbled feta cheese. For extra color and flavor, sprinkle with fresh parsley leaves. To make a wrap, fold the sides of the tortilla in and roll it up tight. Cut each wrap in half across the middle, and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Salmon Scrambled Egg Rolls are a delightful fusion of flavors. Tender flakes of salmon are combined with fluffy scrambled eggs, wrapped in delicate rice paper with crisp lettuce, and served with a tangy soy-based dipping sauce.

Ingredients: 4 ounces cooked salmon fillet, flaked. 4 large eggs, beaten. 2 tablespoons chopped chives. Salt and pepper to taste. 4 large lettuce leaves. 4 rice paper wrappers. 1/4 cup soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon honey. Sriracha sauce optional.

Instructions: Put the flaked salmon, beaten eggs, chopped chives, salt, and pepper in a bowl. The egg mix should be added to a nonstick skillet that is hot over medium heat. While cooking, stir the eggs every now and then until they are fully cooked. Take it off the heat and let it cool down a bit. Mix the dipping sauce together with honey, soy sauce, sesame oil, rice vinegar, and Sriracha sauce if you're using it. For a few seconds, dip each rice paper wrapper into warm water to make it soft. Each wrapper should have a lettuce leaf on it. Place some of the scrambled salmon and eggs on each lettuce leaf. Fold the sides of the wrapper over the filling, and then roll it up tightly to cover it all. Put the egg rolls out with the sauce to go with them. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Grilled Turmeric Chicken is a flavorful and healthy dish that brings together the bold flavors of turmeric and garlic with tender chicken breasts. The marinade infuses the chicken with a vibrant yellow color and delicious taste, perfect for a quick and satisfying meal.

Ingredients: 4 chicken breasts. 2 tablespoons turmeric powder. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Put garlic powder, olive oil, salt, and black pepper in a bowl and mix them together. Put the chicken breasts in the bowl and use the turmeric mixture to cover them all over. Put the meat in the fridge with the lid on for at least 30 minutes to marinate. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Close the grill lid and cook the chicken breasts for 6 to 8 minutes on each side, or until they are fully cooked. After taking it off the grill, let it rest for a few minutes.

Prep Time: 35 minutes

Cook Time: 16 minutes

Delightful vegan sweet rolls bursting with tangy lemon and juicy raspberries, topped with a creamy lemon mascarpone frosting. Perfect for a cozy brunch or a sweet treat any time of the day!

Ingredients: 2 1/4 cups all-purpose flour. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp instant yeast. 1/2 tsp salt. 3/4 cup almond milk, warmed. 1/4 cup vegan butter, melted. Zest of 1 lemon. 1 cup frozen raspberries, thawed and drained. 1/4 cup brown sugar. 1 tsp cinnamon. 1/2 cup vegan mascarpone cheese. 2 tbsp lemon juice. 1/2 cup powdered sugar.

Instructions: Mix the flour, sugar, yeast, and salt in a large bowl. Put in vegan butter that has been melted, warmed almond milk, and lemon zest. Mix until a dough starts to form. For about 5 to 7 minutes, knead the dough on a floured surface until it is smooth and springy. It should take about an hour for the dough to double in size after being put in a greased bowl and covered. Let it rise in a warm place. Spread the dough out on a floured surface and press it down. Cover the dough with vegan mascarpone cheese, making sure to leave a border around the edges. Put raspberries that have been thawed on top of the mascarpone cheese. Then add brown sugar and cinnamon. Roll the dough into a log shape starting from one long edge. Cut into 12 pieces. In a greased baking dish, put the slices. Cover the dish and let the bread rise again for 30 minutes. Warm the oven up to 175F 350C. Put the rolls in the oven for 25 to 30 minutes, or until they turn golden brown. Add the vegan mascarpone cheese, lemon juice, and powdered sugar to a bowl and whisk them together until smooth. While the rolls are baking, make the lemon mascarpone frosting. When the rolls are done, let them cool a bit before adding the lemon mascarpone frosting. Enjoy while still warm!

Prep Time: 30 minutes

Cook Time: 30 minutes

Crazy Crust Pizza is a tasty and different take on regular pizza. It's easy to make the crazy crust, which makes a tasty, crispy base for your favorite toppings.

Ingredients: 1 1/2 cups all-purpose flour. 1 tablespoon sugar. 1 teaspoon salt. 2 teaspoons active dry yeast. 2/3 cup warm water. 2 tablespoons olive oil. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. Your favorite pizza toppings e.g., pepperoni, bell peppers, onions. 1/2 teaspoon dried oregano. 1/4 teaspoon garlic powder.

Instructions: Mix flour, sugar, and salt together in a bowl. Mix yeast with warm water in a different bowl. Let it sit for 5 minutes until it foams up. Olive oil should be added to the yeast mix. Add the wet mixture to the dry ingredients slowly and knead them together until a soft dough forms. In a warm place, cover the dough and let it rise for an hour. Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Spread the dough out on a baking sheet or pizza stone that has been greased. Cover the dough with pizza sauce, leaving a little space around the edges for the crust. Cover the sauce with a thin layer of mozzarella cheese. Add the things you like on your pizza. On top, mix dried oregano and garlic powder. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and browned. Cut it up and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes