Not Exactly Sober

These succulent red wine braised short ribs are a luxurious treat that perfectly complements your best bottles of red wine. Slow-cooked to tender perfection in a rich and flavorful sauce, this dish is sure to impress even the most discerning palate.

Ingredients: 4 lbs beef short ribs. 2 cups red wine use your best bottle. 2 cups beef broth. 2 onions, chopped. 4 cloves garlic, minced. 2 carrots, chopped. 2 stalks celery, chopped. 2 sprigs fresh thyme. 2 bay leaves. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Warm the oven up to 325F 160C. Add a lot of salt and pepper to the short ribs. A big pot that can go in the oven should have olive oil in it. For about three minutes on each side, sear the short ribs on all sides until they are browned. Take it out and set it aside. Saut the carrots, celery, onions, and garlic in the same pot for about 5 minutes, or until the vegetables are soft. Add red wine to the pot and scrape up any browned food on the bottom. Put the short ribs back in the pot after adding the beef broth, thyme, and bay leaves. Place the dish in the oven and cover it. Let the meat cook for three to four hours, or until it is soft and falls off the bone. Remove the short ribs from the sauce and skim off any extra fat. Pour the sauce that has been boiled down over the short ribs when you serve them.

Prep Time: 20 minutes

Cook Time: 240 minutes

This vibrant and nutritious quinoa salad is packed with the goodness of hemp seeds, offering a rich source of plant-based protein and essential fatty acids. Perfect for a light lunch or a refreshing side dish.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup diced cucumber. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup hemp seeds. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Rinse the quinoa well with cold water and let it drain well. Bring 2 cups of water to a boil in a saucepan. Turn down the heat, add the quinoa, cover, and simmer for 15 minutes, or until the quinoa is soft and the water is absorbed. Take it off the heat and let it cool down. Put cooked quinoa, cucumber, tomatoes, red onion, parsley, and hemp seeds in a large bowl. To make the dressing, mix the lemon juice, salt, pepper, olive oil, and olive oil in a small bowl with a whisk. Add the dressing to the salad and gently toss to mix. Serve right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the flavors of Thailand in these delicious turkey burgers with a kick of Thai red curry paste and the added crunch of crispy kale. Perfect for a unique and satisfying burger experience!

Ingredients: 1 lb ground turkey. 1/4 cup breadcrumbs. 2 cloves garlic, minced. 2 green onions, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tbsp Thai red curry paste. 1 tbsp fish sauce. 1 tsp brown sugar. 1/2 tsp grated ginger. 1 egg. Salt and pepper to taste. 4 kale leaves, stems removed. 2 tbsp vegetable oil. 4 burger buns. Lettuce, tomato, and mayonnaise for garnish.

Instructions: Ground turkey, breadcrumbs, minced garlic, chopped green onions, chopped cilantro, Thai red curry paste, fish sauce, brown sugar, grated ginger, and one egg should all be put in a bowl. Add pepper and salt to taste. Cut the turkey mixture into four equal parts and shape each one into a burger patty. Brush vegetable oil on a grill or grill pan and heat it over medium-high heat so that food doesn't stick. As long as the turkey burgers are cooked all the way through and have nice grill marks, they are done. Check to see if the temperature inside reaches 74F 165C. To make the kale leaves crispy, brush them with vegetable oil and put them on the grill for one to two minutes on each side, or until they get a little charred. On the grill, toast the burger buns for about one minute, until they get a little brown. Put a lettuce leaf on the bottom bun of your Thai turkey burgers. Then add the grilled turkey patty, a crispy kale leaf, tomato slices, and a dollop of mayonnaise. Put the other half of the burger bun on top, and serve it hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

Sweet scallops, tender linguine, crunchy asparagus, and buttery breadcrumbs come together in this delicious pasta dish.

Ingredients: 8 oz linguine pasta. 1 lb fresh scallops. 1 bunch asparagus, trimmed. 1/2 cup breadcrumbs. 4 tbsp butter. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Cook linguine according to package instructions until al dente. Drain and set aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add breadcrumbs and toast until golden brown. Remove from skillet and set aside. In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add scallops to the skillet and cook for 2-3 minutes on each side until golden brown and cooked through. Season with salt and pepper. Remove scallops from skillet and set aside. In the same skillet, add remaining tablespoon of olive oil. Add trimmed asparagus spears and cook for 4-5 minutes until tender-crisp. Return cooked linguine to the skillet. Add remaining butter and grated Parmesan cheese. Toss everything together until well combined and heated through. Serve the linguine topped with cooked scallops, asparagus, and toasted breadcrumbs. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Take your burger game to the next level with this indulgent creation featuring steak patties, chicken fried bacon, and a rich Dijon gravy. It's a flavor explosion that's worth every calorie!

Ingredients: 4 steak burger patties. 8 slices of bacon. 2 boneless, skinless chicken breasts. 1 cup all-purpose flour. 2 eggs. 1 cup breadcrumbs. 1/2 cup milk. Salt and pepper to taste. 1/4 cup vegetable oil. 1/4 cup butter. 2 tablespoons Dijon mustard. 2 cups beef broth. 4 hamburger buns. Lettuce, tomato, and onion for garnish.

Instructions: Season the steak burger patties with salt and pepper. In a shallow dish, combine flour with a pinch of salt and pepper. In another dish, whisk eggs and milk together. Dip each chicken breast in the flour mixture, then in the egg mixture, and finally in breadcrumbs. Ensure they are well coated. Heat vegetable oil in a skillet over medium-high heat. Fry the chicken breasts until golden brown and cooked through. Remove and drain on paper towels. In the same skillet, add bacon slices and cook until crispy. Remove and drain on paper towels. In a saucepan, melt butter over medium heat. Stir in Dijon mustard and cook for a minute. Gradually whisk in beef broth, and bring to a simmer. Cook until the gravy thickens. Grill the burger patties to your preferred doneness. Assemble the burger: Place a lettuce leaf on the bottom bun, followed by a steak burger patty. Top with a chicken fried bacon slice, and drizzle with Dijon gravy. Add tomato and onion slices if desired. Place the top bun and secure with a toothpick. Serve immediately and enjoy your Trashed-Up Steak Burger!

Prep Time: 20 minutes

Cook Time: 30 minutes

The flavors in this Lemon Garlic Pasta with Fresh Veggies go so well together. With the sour lemon, salty garlic, and bright vegetables, this pasta dish is light and perfect for any event.

Ingredients: 8 oz pasta. 2 tbsp olive oil. 4 cloves garlic, minced. 1 zucchini, sliced. 1 yellow squash, sliced. 1 cup cherry tomatoes, halved. 1/2 cup fresh spinach leaves. 1 lemon, zest and juice. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add zucchini and yellow squash slices to the skillet. Cook until slightly tender, about 5 minutes. Stir in cherry tomatoes, spinach leaves, lemon zest, and lemon juice. Cook for another 2-3 minutes until spinach wilts and tomatoes soften. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until well combined with the vegetable mixture. Serve hot, garnished with grated Parmesan cheese. Enjoy your Lemon Garlic Pasta with Fresh Veggies!

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the delightful combination of crepes and peppermint meltaways with this easy-to-follow recipe. These crepes are perfect for a festive breakfast or dessert.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1/2 cup milk. 1/2 cup water. 1/4 teaspoon salt. 2 tablespoons sugar. 2 tablespoons unsalted butter, melted. 1/2 teaspoon peppermint extract. 1/2 cup crushed peppermint candies. Whipped cream for topping. Additional crushed peppermint candies for garnish.

Instructions: In a mixing bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs and then add the milk and water. Mix well. Slowly pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. Stir in the melted butter and peppermint extract until the batter is smooth. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour a small amount of batter into the skillet and swirl it around to create a thin crepe. Cook for about 1-2 minutes until the edges start to lift and the crepe is lightly browned on the bottom. Flip the crepe and cook for another 1-2 minutes until the other side is also lightly browned. Remove the crepe from the skillet and sprinkle crushed peppermint candies over it while it's still warm. Fold the crepe into quarters and top with whipped cream and additional crushed peppermint candies. Repeat the process with the remaining batter. Serve the Peppermint Meltaways Crepes warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious and easy-to-make chicken Parmesan cooked in a slow cooker, resulting in tender and flavorful chicken with melted cheese and marinara sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup marinara sauce. 1/2 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 1/4 cup breadcrumbs. 1 teaspoon Italian seasoning. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Season chicken breasts with salt, pepper, and Italian seasoning. Pour marinara sauce into the bottom of the slow cooker. Place seasoned chicken breasts on top of the sauce. Sprinkle Parmesan cheese over the chicken. Cover and cook on low for 4-6 hours or high for 2-3 hours, until chicken is cooked through. About 15 minutes before serving, sprinkle mozzarella cheese and breadcrumbs over the chicken. Cover and let cheese melt. Serve hot, garnished with fresh basil leaves if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

Elevate your breakfast with these savory Bacon Wrapped Avocado Eggs. A keto-friendly delight that combines the goodness of eggs, avocados, and crispy bacon! #BaconEggs #KetoBreakfast

Ingredients: 4 large eggs. 2 avocados, halved and pitted. 8 slices bacon. Salt and pepper to taste. Chopped chives for garnish.

Instructions: Preheat your oven to 400F 200C. Carefully scoop out some flesh from each avocado half to create a larger well for the eggs. Place each avocado half in a baking dish to keep them stable. Crack an egg into each avocado half. Season with salt and pepper. Wrap each avocado half with 2 slices of bacon, ensuring the bacon covers the avocado and holds the egg in place. Bake in the preheated oven for 15-20 minutes or until the bacon is crispy and the eggs are cooked to your liking. Garnish with chopped chives and serve these delightful Bacon Wrapped Avocado Eggs! #BaconEggs #KetoBreakfast

Prep Time: 10 minutes

Cook Time: 20 minutes

#ketobreakfast, #healthybreakfast, #eggsandavocado, #crispybacon

As a vegan version of traditional mashed turnips, these are made with brown butter, vegan bacon bits, and the creamy texture of turnips.

Ingredients: 4 large turnips, peeled and cubed. 1/4 cup vegan butter. 2 tablespoons olive oil. 1/4 cup vegan bacon bits. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot of salted water, boil the cubed turnips for about 15 to 20 minutes, or until they are soft. Take the turnips out of the pot and put them back in it. While the butter is still hot, mash the turnips until they are smooth. Put olive oil in a different pan and heat it over medium-low heat. Put vegan bacon bits in the pan and cook for three to four minutes, until they are crispy. Take it off the heat and set it aside. In the same pan, melt the vegan butter. It will take about two to three minutes for it to start to turn brown. Add the brown butter to the mashed turnips and mix them together. Add pepper and salt to taste. Place the mashed turnips in a serving bowl. Top with chopped chives and crispy vegan bacon bits. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

It tastes great because it has fresh, crisp vegetables, tangy feta cheese, and a flavorful balsamic vinaigrette dressing. You can make it as a quick and healthy meal or as a side dish for any event.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Clean and dry the mixed greens well. Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Spread the balsamic vinaigrette dressing on top of the salad. Throw the salad around gently to make sure that the dressing covers all of the ingredients. Add the crumbled feta cheese on top of the salad. Add pepper and salt to taste. Serve right away as a light meal or a healthy, refreshing side dish. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

A cool and refreshing yogurt-based condiment called coriander and mint raita goes well with spicy Indian meals. While the yogurt cools your palate, the fresh coriander and mint combine to add a burst of flavor and a hint of spice.

Ingredients: 1 cup plain yogurt. 1/2 cup fresh coriander leaves, finely chopped. 1/4 cup fresh mint leaves, finely chopped. 1/2 teaspoon cumin powder. 1/2 teaspoon salt adjust to taste. 1/4 teaspoon black pepper. 1/4 teaspoon red chili powder optional. 1/4 teaspoon roasted cumin seeds for garnish. 1/4 teaspoon fresh lemon juice.

Instructions: Whisk the yogurt until it becomes creamy and smooth in a mixing bowl. Add the mint and coriander leaves, chopped finely, to the yogurt. Add salt, black pepper, cumin powder, and red chili powder if using for seasoning. Toss to thoroughly mix in all the ingredients. Finally, stir the raita and squeeze in some fresh lemon juice. Before serving, let the raita cool in the fridge for approximately half an hour. Right before serving, sprinkle some roasted cumin seeds on top. Serve cold as a cool accompaniment to your preferred Indian meal.

Prep Time: 10 minutes

Cook Time: 0 minutes

A delicious and easy slow cooker recipe featuring tender chicken breasts cooked in a sweet and savory honey sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup honey. 1/4 cup soy sauce. 1/4 cup ketchup. 2 cloves garlic, minced. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: Put chicken breasts in the crock pot. Put honey, soy sauce, ketchup, and minced garlic in a bowl and mix them together. Cover the chicken with the sauce. Put the lid on top and set the heat to low. Cook for four to five hours, or until the chicken is tender and cooked all the way through. Using two forks, shred the chicken after taking it out of the slow cooker. To make a slurry, mix cornstarch and water in a small bowl. Add to the slow cooker's sauce and stir well. Cook on high for 10 to 15 minutes, or until the sauce gets thick. Put the chicken back in the slow cooker and toss it around to coat it with the sauce. Put it on top of rice or noodles and sprinkle with chopped green onions and sesame seeds.

Prep Time: 10 minutes

Cook Time: 240 minutes

A tasty and simple one-pot recipe that is suitable for a Paleo diet that combines tender chicken with the robust tastes of black pepper and creamy coconut milk. Ideal for a filling dinner.

Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 2 tablespoons coconut oil. 1 onion, chopped. 4 cloves garlic, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 tablespoon black peppercorns, crushed. 1 teaspoon sea salt. 1 can 14 oz coconut milk. 2 tablespoons coconut aminos. 2 teaspoons arrowroot powder optional, for thickening. Fresh cilantro leaves, for garnish.

Instructions: Heat the coconut oil in a big skillet or one-pot pan over medium-high heat. Add the minced garlic and chopped onion. Saute the onions for two to three minutes, or until they are fragrant and transparent. Add the chicken pieces and cook for 5 to 7 minutes, or until they begin to brown. Add the sea salt, crushed black peppercorns, and sliced yellow and red bell peppers. Simmer for a further three to four minutes. Add coconut aminos and coconut milk. After bringing the mixture to a simmer, cook it for ten to twelve minutes, or until the chicken is tender and the sauce has thickened. To achieve a thicker sauce, make a slurry out of the arrowroot powder and water, then stir it into the pan. Simmer for two more minutes to make the sauce thicker. Serve hot, garnished with fresh cilantro leaves. Cheers to your Black Pepper Chicken in a Paleo One-Pot!

Prep Time: 15 minutes

Cook Time: 25 minutes

These protein-packed tofu oatmeal pancakes are a nutritious twist on classic pancakes. Silken tofu adds creaminess and a protein boost, while rolled oats provide fiber and texture. Combined with ripe bananas and warm spices, they make a delicious and satisfying breakfast or brunch option.

Ingredients: 1 cup silken tofu. 1 cup rolled oats. 2 ripe bananas, mashed. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp salt. 1/4 cup almond milk. Cooking spray or oil for frying.

Instructions: Blend together silken tofu, almond milk, mashed bananas, rolled oats, vanilla extract, baking powder, cinnamon, and salt in a blender. Blend until a smooth batter is formed. Grease or cook spray a nonstick skillet and heat it over medium heat. To make the desired size pancakes, pour pancake batter onto the skillet. Fry until surface bubbles appear, then turn and continue cooking until both sides are golden brown. Continue with the remaining batter, adjusting the skillet's oil level as necessary. Top with your preferred toppings and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

These Shredded Beef Sandwiches in the Crockpot are easy and taste great. As the beef cooks slowly in a savory barbecue sauce, it gets tender and full of flavor. Great for a filling dinner or a dish that everyone at the party will love.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1/2 cup barbecue sauce. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 onion, sliced. 3 cloves garlic, minced. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp paprika. 1/2 tsp chili powder. 8 hamburger buns. Sliced pickles optional.

Instructions: Place beef roast in the crockpot. In a bowl, mix together beef broth, barbecue sauce, brown sugar, apple cider vinegar, onion, garlic, salt, pepper, paprika, and chili powder. Pour the sauce mixture over the beef in the crockpot. Cover and cook on low for 8-10 hours or until the beef is tender and shreds easily with a fork. Shred the beef in the crockpot using two forks and mix it with the sauce. Serve the shredded beef on hamburger buns, topped with sliced pickles if desired.

Prep Time: 15 minutes

Cook Time: 480 minutes

This Savory Teriyaki Chicken Burger is a mix of different tastes, with the sweet teriyaki sauce and the salty ground chicken. It's a tasty burger with toppings from around the world, like Swiss cheese, pineapple, and red onion.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup finely chopped green onions. 2 cloves garlic, minced. 1/4 cup teriyaki sauce. 1 teaspoon grated ginger. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Sliced pineapple rings. Sliced red onion. Sliced Swiss cheese. Mayonnaise for topping. Sesame seeds for garnish.

Instructions: Ground chicken, breadcrumbs, green onions, minced garlic, teriyaki sauce, grated ginger, salt, and pepper should all be mixed together in a bowl. Combine well. Four burger patties should be made from the chicken mixture. Warm up your grill or grill pan on the stove by setting it on medium-high heat. Use oil to grease to keep things from sticking. They should be grilled for 5 to 6 minutes on each side, or until the chicken is cooked all the way through and the middle is no longer pink. Add a slice of Swiss cheese to each patty and let it melt in the last minute of grilling. On the grill, toast the burger buns until they get a little brown. Spread mayonnaise on the bottom half of each bun before putting the burgers together. Put a lettuce leaf on top, then a chicken patty with cheese that has melted on top of that. Place a pineapple slice and a red onion slice on top of the chicken patty. Put the top half of the bun on top of the stack to finish. Add sesame seeds on top to make it look nice. Serve your tasty teriyaki chicken burger right away and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes