Negro Metal

A creamy and tasty dip made with soft chicken, sun-dried tomatoes, Italian cheeses, and fragrant herbs. This is great for parties, game nights, or any other get-together.

Ingredients: 2 cups cooked chicken, shredded. 8 ounces cream cheese, softened. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup chopped sun-dried tomatoes. 2 cloves garlic, minced. 1 teaspoon Italian seasoning. Salt and pepper to taste. 1/4 cup chopped fresh basil, for garnish.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine cooked chicken, cream cheese, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper. Mix until well combined. Transfer the mixture to a baking dish. Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top. Remove from the oven and let it cool slightly. Garnish with chopped fresh basil before serving. Serve warm with bread, crackers, or vegetable sticks.

Prep Time: 15 minutes

Cook Time: 25 minutes

This low carb cauliflower chicken casserole is a delicious and easy-to-make dish that's perfect for a keto-friendly dinner. It's loaded with flavor from tender cauliflower, juicy chicken, and creamy cheese, making it a satisfying meal for those following a low carb lifestyle.

Ingredients: 1 medium cauliflower, chopped into florets. 2 cups cooked chicken breast, shredded. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 375F 190C. In a large bowl, combine cauliflower florets, shredded chicken, shredded cheddar cheese, heavy cream, minced garlic, dried thyme, paprika, salt, and pepper. Mix well. Transfer the mixture into a greased casserole dish. Bake in the preheated oven for 25-30 minutes, or until the cauliflower is tender and the top is golden brown. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

A keto twist on the traditional Tabbouleh Salad, using cauliflower instead of bulgur wheat. Packed with fresh herbs and vegetables, it's light, refreshing, and perfect for a low-carb diet.

Ingredients: 1 cauliflower head, grated. 1 cup fresh parsley, chopped. 1/2 cup fresh mint leaves, chopped. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 2 tablespoons red onion, finely chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine grated cauliflower, chopped parsley, mint leaves, cherry tomatoes, cucumber, and red onion. In a small bowl, whisk together olive oil and lemon juice to make the dressing. Season with salt and pepper. Pour the dressing over the salad and toss until well combined. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional mint leaves if desired. Enjoy your keto-friendly Tabbouleh Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

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