Negro Metal

These gluten-free Mini Banh Mi Wonton Tacos are a fusion twist on classic Vietnamese banh mi flavors, featuring crispy wonton cups filled with savory chicken, crunchy vegetables, and a spicy sriracha mayo.

Ingredients: 24 gluten-free wonton wrappers. 1 lb boneless skinless chicken thighs, thinly sliced. 2 tbsp gluten-free soy sauce. 2 tbsp rice vinegar. 2 tbsp honey. 1 tbsp sesame oil. 1 tsp grated ginger. 1 garlic clove, minced. 1/2 cup shredded carrots. 1/2 cup thinly sliced cucumber. 1/4 cup thinly sliced radishes. 1/4 cup chopped fresh cilantro. 1 jalapeo, thinly sliced optional. 1/4 cup mayonnaise. 1 tbsp sriracha sauce. 1 lime, juiced. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Press wonton wrappers into mini muffin tins to form cups. Bake for 8-10 minutes or until golden and crisp. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. In a skillet over medium heat, cook chicken until browned and cooked through. Pour in the sauce and simmer until thickened. In another bowl, mix together mayonnaise, sriracha, and lime juice. Fill wonton cups with chicken mixture. Top with shredded carrots, cucumber, radishes, cilantro, and jalapeo slices. Drizzle with sriracha mayo. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy the delectable combination of rich dark chocolate cookies and luscious creamy filling. These homemade sandwich cookies are ideal for satiating your sweet tooth.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup dark brown sugar, packed. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 3/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup semisweet chocolate chips. 1/2 cup powdered sugar for rolling.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips. Using a small cookie scoop or spoon, portion the dough and roll it into 1-inch balls. Roll each ball in powdered sugar to coat evenly. Place the coated dough balls on the prepared baking sheets, leaving space between each cookie. Gently flatten each cookie with the back of a spoon or your fingers. Bake for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Once the cookies have cooled, prepare the creamy filling see instructions below. Spread a generous amount of the creamy filling onto the flat side of one cookie and top it with another cookie to make a sandwich. Repeat with the remaining cookies. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

This vanilla protein waffle is quick and easy to make, and it's great for a healthy breakfast or snack after a workout. With lots of protein, this waffle tastes great and tastes like vanilla.

Ingredients: 1/4 cup vanilla protein powder. 1/4 cup almond flour. 1/2 tsp baking powder. 1/4 tsp salt. 1 large egg. 1/4 cup unsweetened almond milk. 1/2 tsp vanilla extract. Cooking spray or oil for greasing.

Instructions: Vanilla protein powder, almond flour, baking powder, and salt should all be mixed together in a bowl. Add the egg, almond milk, and vanilla extract to a different bowl and mix them together using a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Warm up your waffle iron and use cooking spray or oil to lightly coat it. Put the waffle batter on the waffle iron that has already been heated up and close the lid. It's done when it's golden brown and cooked all the way through after 3 to 4 minutes. Remove the waffle from the iron with care, and serve it hot. No need to: You can add your favorite things on top, like Greek yogurt, fresh berries, or a drizzle of honey.

Prep Time: 5 minutes

Cook Time: 5 minutes

This creamy shrimp pasta dish is quick and easy to make, and it's great for a weeknight dinner. It will become a family favorite because the sauce is thick and velvety and the shrimp and pasta are cooked just right.

Ingredients: 12 oz pasta. 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. 2 tbsp chopped fresh parsley.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Mix in the garlic and cook until it smells good. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Turn down the heat and add the heavy cream. Mix in the grated Parmesan cheese until it melts and becomes creamy. Add pepper and salt to taste. Toss the cooked pasta in the skillet with the creamy sauce until it's all covered. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the smoky goodness of these perfectly smoked beef ribs. A mouthwatering blend of spices enhances the natural flavors of the meat, creating a barbecue masterpiece that will leave your taste buds craving more.

Ingredients: 4 lbs beef ribs. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon brown sugar. 1 teaspoon cayenne pepper. Wood chunks or chips for smoking.

Instructions: Use your favorite hardwood to flavor your food and heat your smoker to 250F 120C. Cut off any extra fat from the beef ribs and use paper towels to dry them. Put paprika, garlic powder, onion powder, brown sugar, cayenne pepper, kosher salt, and black pepper in a small bowl. Mix them together to make a dry rub. Cover the beef ribs generously with the dry rub, making sure that it extends to all sides. Place the ribs that have been seasoned on the smoker grate that has already been heated. For smoke, add wood chunks or chips. Smoke the ribs for four to five hours, or until they reach 203F 95C on the inside. When the ribs are done smoking, take them out of the smoker and let them rest for 10 to 15 minutes before cutting them. Enjoy the rich, flavorful taste of the smoked beef ribs after you serve them.

Prep Time: 15 minutes

Cook Time: 300 minutes

Enjoy these healthy and delicious vegan breakfast cookies prepared with quinoa. Packed with nutrients and perfect for meal prep, they come in 6 delightful variations.

Ingredients: 1 cup quinoa, cooked. 2 ripe bananas, mashed. 1/4 cup maple syrup. 1/4 cup almond butter. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1 cup oats. 1/2 cup raisins or dried cranberries. 1/4 cup chia seeds. 1/4 cup shredded coconut.

Instructions: Warm the oven up to 175F 350C. Put mashed bananas, maple syrup, almond butter, vanilla extract, cinnamon, and salt in a large bowl. Add the cooked quinoa. Oats, chia seeds, dried cranberries or raisins should be added. Mix everything together well. Place cookie dough spoonfuls on a baking sheet that has been lined with parchment paper and shape them into cookies. Put it in an oven that is already hot and bake it for 15 to 18 minutes, or until the edges turn golden brown. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 18 minutes

This Beer-Battered Sunchoke Salad is a delightful combination of crispy, beer-battered sunchokes served on a bed of mixed greens, cherry tomatoes, red onion, and goat cheese. The beer batter adds a unique twist to this refreshing salad, making it a perfect appetizer or side dish for any occasion.

Ingredients: 1 cup sunchoke slices. 1 cup all-purpose flour. 1 cup beer preferably lager. 1 tsp salt. 1/2 tsp black pepper. Vegetable oil for frying. 4 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup goat cheese, crumbled. 2 tbsp balsamic vinaigrette dressing.

Instructions: In a bowl, whisk together the flour, beer, salt, and black pepper to make the beer batter. Heat vegetable oil in a deep fryer or a heavy-bottomed pan to 350F 175C. Dip sunchoke slices into the beer batter, allowing excess batter to drip off, then carefully place them in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels. In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and crumbled goat cheese. Drizzle the balsamic vinaigrette dressing over the salad and toss to coat. Arrange the beer-battered sunchoke slices on top of the salad. Serve immediately and enjoy your delicious Beer-Battered Sunchoke Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy homemade sushi rolls using the Lekue Kit Sushi Rice Microwave Steamer Maker. This recipe yields perfectly cooked sushi rice and allows you to customize your fillings for a delicious and satisfying meal.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted fillings e.g., cucumber, avocado, crab sticks, smoked salmon.

Instructions: Run cold water over the sushi rice until the water is clear. Put the washed rice and water into the Lekue Kit Sushi Rice Microwave Steamer Maker. Put the lid back on and heat it on high for 12 minutes, or until the rice is done. Put the rice vinegar, sugar, and salt in a small saucepan. Heat them over low heat until the sugar and salt are gone. Wait for it to cool down. Place the cooked rice on a large plate or a flat surface. Pour the vinegar mixture over the rice slowly, being careful not to mash the rice. Then, gently fold it in. On a sushi rolling mat, put a piece of nori seaweed. Cover the nori with a thin layer of rice, leaving a little space at the top. Place the fillings you want in the middle of the rice in a horizontal line. Use the sushi rolling mat to roll the sushi tightly, putting light pressure on it as you go. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. Serve the sushi rolls with ginger pickle, soy sauce, and wasabi.

Prep Time: 20 minutes

Cook Time: 12 minutes