Mrkristoffva

Grilled BBQ Chicken Pizza from House of Nash Eats has smoky and savory flavors that you will love. The soft chicken, sweet and sour BBQ sauce, and rainbow-colored toppings on this pizza, all grilled to perfection, will make your mouth water.

Ingredients: 1 pizza dough. 1/2 cup BBQ sauce. 1 cup cooked chicken breast, shredded. 1 cup shredded mozzarella cheese. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro leaves, chopped. 1/4 cup corn kernels. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup diced pineapple. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. 1/4 teaspoon dried oregano. 1/4 teaspoon crushed red pepper flakes.

Instructions: Preheat your grill to medium-high heat. Roll out the pizza dough into your desired shape on a floured surface. Place the rolled-out dough on a pizza peel or baking sheet. Brush the dough with BBQ sauce, leaving a small border around the edges for the crust. Evenly distribute the shredded chicken over the BBQ sauce. Sprinkle the mozzarella cheese over the chicken. Add the red onion, cilantro, corn, red bell pepper, green bell pepper, and pineapple evenly over the pizza. In a small bowl, mix together the salt, black pepper, garlic powder, paprika, dried oregano, and crushed red pepper flakes. Sprinkle the spice mixture over the toppings. Carefully transfer the pizza to the preheated grill and cook for 10-12 minutes with the lid closed, or until the crust is golden and the cheese is bubbly. Remove the pizza from the grill using a pizza peel or spatula. Let it cool for a few minutes, then slice and serve hot. Enjoy your delicious Grilled BBQ Chicken Pizza!

Prep Time: 15 minutes

Cook Time: 12 minutes

Deze heerlijke broodmuffins met ei en ontbijtspek zijn een perfecte ontbijttip. Ze zijn snel en gemakkelijk te bereiden in de airfryer en zorgen voor een smakelijke en voedzame start van de dag.

Ingredients: 4 sneetjes ontbijtspek. 4 sneetjes brood bij voorkeur volkoren. 4 eieren. Zout en peper naar smaak. Verse peterselie optioneel, voor garnering.

Instructions: Heat up your air fryer until it's 180 degrees Celsius. Cut the sneetjes' korstjes in half and roll them out on a platter with a deegroller. Cover the holes in a muffin tin with the pancake mix and put it in the air fryer. Let the speech hang a little over the edges. Put one piece of bread in each muffin hole so that the spread covers the edges of the bread. As a rule, there should be one egg on top of each pancake. Make sure the dooier stays in place. Put the meat on a grill and season it with salt and pepper. Arrange the muffin tin in the preheated air fryer. Bake the muffins for 10 to 12 minutes, depending on how you want the meat to be cooked short, medium, or long. Take the muffins out of the air fryer right away and let them cool for a few minutes. If you want to use the verse Peterselie, just garnish it. Serve the muffins warm, and enjoy your breakfast!

Prep Time: 10 minutes

Cook Time: 12 minutes

Enjoy decadent, moist, small-batch chocolate cupcakes that are ideal for sating your sweet tooth without having to prepare a large quantity.

Ingredients: 1/2 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/4 cup buttermilk. 2 tbsp vegetable oil. 1/2 tsp vanilla extract. 1/4 cup boiling water. 1/4 cup semisweet chocolate chips. 1 egg.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with 4 paper cupcake liners. In a mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the boiling water until the batter is smooth. Fold in the semisweet chocolate chips. Divide the batter equally among the 4 cupcake liners. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally frost the cupcakes with your favorite chocolate frosting or enjoy them as they are.

Prep Time: 15 minutes

Cook Time: 15 minutes

With this simple recipe, you can enjoy the rich, smooth taste of decaffeinated coffee. Great for people who want to drink coffee but don't want the caffeine kick.

Ingredients: 1 cup of decaffeinated coffee beans. 2 cups of cold, filtered water. 1 tablespoon of decaffeinated coffee grounds. 2 tablespoons of non-dairy creamer. 1 teaspoon of sugar optional.

Instructions: Grind the decaffeinated coffee beans to a medium-coarse consistency. Boil 2 cups of water and let it cool for about a minute to approximately 200F 93C. Add the coffee grounds to a French press. Pour the hot water over the coffee grounds in the French press. Stir gently, ensuring all grounds are saturated, and place the lid on the French press with the plunger all the way up. Let the coffee steep for 4 minutes. After steeping, press down the plunger slowly. Pour the decaffeinated coffee into your favorite coffee mug. Add non-dairy creamer to taste, and if desired, a teaspoon of sugar. Stir well and enjoy your delicious decaffeinated coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Anytime is a good time to eat these cupcakes. They taste great and are sure to please your family and friends.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/4 cup milk. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 cup cocoa powder. 1/4 cup hot water.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine flour, sugar, butter, milk, egg, and vanilla extract. Mix until smooth. In a separate bowl, mix baking powder, salt, and cocoa powder. Gradually add the dry ingredients to the wet mixture, mixing well. Stir in the hot water until the batter is smooth and well combined. Line a cupcake pan with cupcake liners and fill each liner 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove cupcakes from the oven and allow them to cool completely on a wire rack. Once cooled, frost with your favorite frosting and decorate as desired. Enjoy your delicious Love this Cupcake!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Grilled BBQ Chicken Flatbreads are a perfect combination of smoky barbecue flavors, tender chicken, and fresh vegetables. They make for a quick and tasty meal, ideal for a family barbecue or a casual dinner.

Ingredients: 2 flatbreads. 1 cup cooked chicken breast, shredded. 1/2 cup BBQ sauce. 1/2 cup shredded mozzarella cheese. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup corn kernels. 1/4 cup diced tomatoes. 1/4 cup sliced bell peppers red and green. Salt and pepper to taste. Cooking spray or olive oil for grilling.

Instructions: Warm up the grill over medium-high heat. Put the BBQ sauce and shredded chicken in a bowl and mix them together. Be sure to coat the chicken well. Lay the flatbreads out on a clean surface. Brush olive oil on one side of each flatbread or spray it with cooking spray. Put the flatbreads on the hot grill with the oiled side down. After two to three minutes, the bread should have grill marks and be a little crispy. Turn the flatbreads over so that the side that was grilled is facing up after taking them off the grill. Cover the grilled side of the flatbreads with the BBQ chicken mixture. Put some shreds of mozzarella cheese on top of the BBQ chicken. On top of the cheese, put the corn, red onion, diced tomatoes, and sliced bell peppers. Add pepper and salt to taste. Carefully put the flatbreads back on the grill, cover it, and cook for another three to five minutes, or until the cheese melts and the flatbreads are hot all the way through. Once the BBQ chicken flatbreads are done, take them off the grill, sprinkle them with fresh cilantro, and cut them into serving sizes. Enjoy your tasty Grilled BBQ Chicken Flatbreads while they're still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Savor this flavor-filled, low-carb, and keto-friendly side dish! The crispy bacon on these perfectly cooked Creamy Garlic Parmesan Brussels Sprouts elevates them to a whole new level, as does the creamy sauce. A tasty low-carb or ketogenic way to eat your veggies.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 6 slices of bacon, chopped. 2 cloves garlic, minced. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and black pepper to taste. Fresh parsley for garnish optional.

Instructions: In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. In the same skillet with the bacon drippings, add the minced garlic and saut for about 1 minute until fragrant. Add the trimmed and halved Brussels sprouts to the skillet. Cook them in the bacon and garlic mixture for about 8-10 minutes or until they become tender and slightly caramelized. Pour in the heavy cream and grated Parmesan cheese. Stir to combine, and let the mixture simmer for 2-3 minutes until it thickens and coats the Brussels sprouts. Season with salt and black pepper to taste. Be mindful of the salt as the bacon and Parmesan are already salty. Return the crispy bacon to the skillet and stir it into the creamy Brussels sprouts. Garnish with fresh parsley if desired. Serve hot and enjoy your Creamy Garlic Parmesan Brussels Sprouts with Bacon!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Cocoa Coconut Macaroons are vegan, gluten-free, nut-free, and deliciously frugal. They're perfect for satisfying your sweet cravings without compromising on nutrition.

Ingredients: 2 cups shredded coconut. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. Add the shredded coconut, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt to a large bowl. Mix the ingredients together until they are well mixed. Put parchment paper on the bottom of a baking sheet. Take tablespoon-sized chunks of the mixture and form them into small mounds. Place them on the baking sheet that has been prepared. Put the macaroons in the oven for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool down completely before you serve it. Keep leftovers at room temperature in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 10 minutes

The sweet and savory tastes in this Strawberry Quinoa Salad with Fresh Basil go so well together. A tangy balsamic dressing brings the juicy strawberries, fragrant basil, and nutty quinoa together. This dish is great for a summer party or as a light and healthy meal. When you add feta cheese and toasted almonds, each bite has a great crunch and a creamy texture.

Ingredients: 1 cup quinoa. 2 cups water. 2 cups fresh strawberries, sliced. 1/2 cup fresh basil leaves, torn. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 1/4 cup sliced almonds, toasted. 3 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Use cold water to rinse quinoa well. Bring 2 cups of water to a boil in a medium-sized saucepan. Then add the rinsed quinoa. Turn down the heat, cover, and let it simmer 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 all the way. Cut the strawberries into thin slices, tear up the basil leaves, chop the red onion, add the crumbled feta cheese, and toast the almond slices. Then, put all of this in a large bowl. Put the extra-virgin olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl and mix them together with a whisk. Pour the dressing over the salad and toss it gently to mix everything together. Put the salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more fresh basil leaves and sliced strawberries as a garnish before serving. Have a nice time with your Strawberry Quinoa Salad with Fresh Basil!

Prep Time: 15 minutes

Cook Time: 20 minutes

Instead of burgers, try these Black Bean Sliders with Avocado Mayonnaise. They taste great and are good for you. The black bean patties are very tasty, and the avocado mayo on top makes them even better.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 1/4 cup diced bell pepper. 1 clove garlic, minced. 1/2 tsp cumin. 1/2 tsp chili powder. Salt and pepper to taste. 2 avocados, ripe. 1/4 cup mayonnaise. 1 lime, juiced. Slider buns. Lettuce and tomato slices for garnish.

Instructions: Red onion, bell pepper, minced garlic, cumin, chili powder, salt, and pepper should all be put into a food processor along with black beans. Pulse until nothing is left out. Use your hands to make small patties about the size of sliders and put them on a baking sheet that has been lined with parchment paper. Put in the fridge for 30 minutes to get firm. To make the avocado mayonnaise, mash the avocados and mix them with mayonnaise and lime juice while the patties cool. Add pepper and salt to taste. Get a grill or grill pan hot, but not too hot. The black bean sliders should be cooked for three to four minutes on each side, or until they have grill marks and are hot all the way through. For about one minute, toast the slider buns on the grill. Put together the sliders by putting a black bean patty on top of an avocado mayonnaise-covered bun, then adding lettuce and tomato slices. Right away, serve the Black Bean Sliders with Avocado Mayonnaise. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

A simple and healthy BBQ recipe with grilled zucchini skewers and chicken chunks marinated in balsamic vinegar.

Ingredients: 1.5 lbs chicken breasts, cut into chunks. 3 medium zucchinis, sliced into rounds. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, put olive oil, minced garlic, oregano, salt, and pepper in a bowl and mix them together. Spread the chicken pieces out in the marinade, then cover them and let them sit for at least 30 minutes. Warm up the grill over medium-high heat. Alternate between putting rounds of chicken and zucchini marinated in a sauce on soaked wooden skewers. Put the skewers on a grill that has already been heated up. Cook for 12 to 15 minutes, turning them over a few times, until the chicken is done and the zucchini is soft. Balsamic Chicken and Zucchini Skewers are good for you. Serve them hot and enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes

Enjoy the best meatball sub ever, made with big meatballs, tasty marinara sauce, melted mozzarella cheese, and banana peppers for a kick. If you want meatballs, the Godfather Meatball Sub is the way to go.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 4 large meatballs. 4 sub rolls. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup sliced black olives. 1/4 cup sliced banana peppers. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 375F 190C. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped parsley, egg, salt, and black pepper. Mix until well combined. Form the mixture into four large meatballs and place them on a baking sheet. Bake the meatballs in the preheated oven for 25-30 minutes, or until they are cooked through and browned on the outside. While the meatballs are baking, split the sub rolls and toast them in the oven for a few minutes until they are lightly browned. Once the meatballs are done, heat the marinara sauce in a saucepan over medium heat. Place a meatball in each sub roll, spoon some marinara sauce over each meatball, and sprinkle with mozzarella cheese. Return the assembled subs to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Remove the subs from the oven and garnish with sliced black olives, sliced banana peppers, and fresh basil leaves. Serve hot and enjoy your ultimate Godfather Meatball Sub!

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in the irresistible combination of Caramilk chocolate and creamy fudge with this easy-to-make recipe. It's the perfect treat for chocolate lovers and is sure to be a crowd-pleaser at any occasion.

Ingredients: 3 cups Caramilk chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put parchment paper around the edges of an 8x8 inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off. Put the Caramilk chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. Every 30 seconds, stir the mixture in the microwave until it is smooth and well mixed. It should only take two to three minutes all together. Add the vanilla extract and a pinch of salt, and mix them in until they are completely mixed in. Pour the fudge mixture into the baking pan that has been prepared. Use a spatula to spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets and is firm. When the fudge is set, use the extra parchment paper to lift it out of the pan and set it on a cutting board. Make little squares or rectangles out of the Caramilk fudge. Serve your tasty Caramilk Fudge and enjoy it!

Prep Time: 10 minutes

Cook Time: 5 minutes

A classic New Orleans sandwich featuring crispy fried shrimp stuffed into a soft hoagie roll, garnished with fresh vegetables and a spicy mayo.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup cornmeal. 1 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. Vegetable oil for frying. 4 hoagie rolls. Lettuce, tomato, and pickles for garnish. Mayonnaise and hot sauce for spreading.

Instructions: In a bowl, mix cornmeal, flour, salt, paprika, garlic powder, onion powder, and cayenne pepper. Coat shrimp in the mixture, shaking off excess. Heat vegetable oil in a deep fryer or skillet to 350F 175C. Fry shrimp until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels. Slice hoagie rolls in half and toast if desired. Spread mayonnaise and hot sauce on the rolls. Layer lettuce, tomato, pickles, and fried shrimp on the rolls. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Chicken and Bacon Skewers are a delicious low-carb grilling idea that combines the smoky flavor of bacon with tender, marinated chicken. Perfect for a quick and satisfying meal!

Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch cubes. 8 slices of bacon, cut in half. 1/4 cup olive oil. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper should all be combined in a bowl. To make the marinade, thoroughly mix. Pour the marinade over the chicken cubes in a plastic bag that can be sealed. For optimal flavor, seal the bag and place it in the refrigerator for at least 30 minutes or overnight. Set your grill's temperature to medium-high. After soaking a wooden skewer, thread a half-slice of bacon and a piece of chicken onto it. Continue in this manner, alternating between bacon and chicken, until the skewer is full. Continue skewering the remaining slices of bacon and chicken. After preheating the grill, place the skewers on it and cook, turning occasionally, for about 12 to 15 minutes, or until the bacon is crispy and the chicken is cooked through. If desired, top the hot chicken and bacon skewers with fresh herbs. Savor your delicious, low-carb grilling treat!

Prep Time: 40 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of brownie and white mocha coffee with this delightful trifle. Layers of brownie cubes soaked in white mocha coffee and creamy white chocolate mocha cream make for a decadent dessert that's perfect for any occasion.

Ingredients: 1 cup brewed white mocha coffee. 1 package of brownie mix. 2 cups heavy cream. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1/2 cup white chocolate chips. 1/4 cup cocoa powder. Whipped cream for garnish. Chocolate shavings for garnish.

Instructions: Follow the directions on the box to make the brownie mix, then let it cool completely. Make little cubes out of it. Heavy cream, powdered sugar, and vanilla extract should be whipped together in a bowl until stiff peaks form. You can use a double boiler or the microwave to melt the white chocolate chips. Mix the whipped cream with the melted white chocolate in a gentle way. Place the trifle in glasses or a trifle dish and begin to layer it. Put down a layer of brownie cubes first, then drizzle with brewed white mocha coffee. Finally, add a layer of the white chocolate mocha cream mixture. Do this again and again until the dish or glass is full. Sprinkle cocoa powder on top, and then add whipped cream and chocolate shavings to the sides. Put it in the fridge for at least two hours before you serve it. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 30 minutes

A classic dish that everyone loves is this Slow-Roasted Pulled Pork with Sweet Vinegar Sauce. The pork shoulder is slow-cooked until it's soft and juicy, and then it's shred and mixed with a vinegar sauce that is sour and sweet at the same time. It goes well with rice, tacos, or sandwiches.

Ingredients: 4 lbs pork shoulder, trimmed. 1 cup apple cider vinegar. 1/2 cup brown sugar. 1/4 cup ketchup. 2 tablespoons Worcestershire sauce. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. Hamburger buns, for serving.

Instructions: Put ketchup, Worcestershire sauce, smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper in a small bowl. Mix them all together. Put the pork shoulder in the crock pot. Make sure the pork is evenly covered with the vinegar mixture as you pour it over it. Leave the lid on and set the heat to low. Cook for 8 to 10 hours, or until the pork is soft and can be easily shred with a fork. Take the pork out of the slow cooker when it's done cooking and shred it with two forks. Get rid of any extra fat in the slow cooker's cooking liquid. Put the pork shreds back into the slow cooker and mix them with the cooking liquid. If you want, you can add more sauce to the pulled pork and serve it on hamburger buns.

Prep Time: 15 minutes

Cook Time: 480 minutes