Oryo Draws

A delectable way to savor summer flavors in the dead of winter is with Fig Newton Butter Jam. This jam, which is made with sugar, dried figs, a little lemon, and vanilla, is the ideal balance of sweetness and sourness. Savor the taste of sunshine all year long by spreading it on your morning toast or using it as a filling for pastries and desserts.

Ingredients: 2 cups dried figs, stems removed. 1 cup water. 1/2 cup granulated sugar. 1/4 cup lemon juice. 1/2 teaspoon vanilla extract.

Instructions: In a medium saucepan, combine dried figs and water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the figs are soft and the liquid has reduced by half. Remove from heat and let it cool slightly. Transfer the fig mixture to a food processor or blender, add granulated sugar, lemon juice, and vanilla extract. Blend until smooth and well combined. Pour the fig mixture back into the saucepan and cook over low heat, stirring frequently, for another 10-15 minutes or until the jam thickens to your desired consistency. Remove from heat and let it cool completely. Once cooled, transfer the Fig Newton Butter Jam into sterilized jars, seal tightly, and refrigerate. Enjoy on toast, in sandwiches, or as a delightful topping for your favorite desserts!

Prep Time: 15 minutes

Cook Time: 35 minutes

These Asian-inspired burgers are packed with flavor. The soy sauce, garlic, and ginger in the burger patties give them a savory kick, while the brown sugar adds a touch of sweetness. Topped with Sriracha mayo for a spicy twist, these burgers are a delicious fusion of Asian and American flavors.

Ingredients: 1 lb ground beef. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 tsp ginger, grated. 2 tbsp brown sugar. 1/2 tsp sesame oil. 1/4 cup green onions, chopped. 4 burger buns. 4 leaves of lettuce. 4 slices of tomato. 4 slices of red onion. 4 slices of cheddar cheese. Sriracha mayo to taste.

Instructions: Put the ground beef, soy sauce, ginger, brown sugar, minced garlic, and sesame oil in a bowl. Mix it well, then shape it into 4 burger patties. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. In the last minute of cooking, cover each patty with a piece of cheddar cheese and place it on top. This will melt the cheese. Toast the burger buns on the grill or in a toaster until they are just barely brown while the burgers are cooking. Spread Sriracha mayo on the bottom half of each bun before putting the burgers together. After putting a lettuce leaf on top, add a burger patty with melted cheese. On top of the patty, put a slice of tomato and a slice of red onion. Then, put the top bun on top of everything to finish the burger. Enjoy your Asian-style burgers while they're still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

These low-carb blueberry scones are a delightful keto-friendly treat, perfect for breakfast or a snack. They're moist, tender, and bursting with juicy blueberries while being low in carbohydrates.

Ingredients: 2 cups almond flour. 1/4 cup granulated erythritol. 1 tsp baking powder. 1/4 tsp salt. 1/4 cup unsalted butter, cold and cubed. 1/4 cup heavy cream. 1 large egg. 1 tsp vanilla extract. 1/2 cup fresh blueberries.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Add erythritol, baking powder, salt, and almond flour to a large bowl. Mix them together. Add cold butter and mix until the mixture looks like big crumbs. Put heavy cream, egg, and vanilla extract in a small bowl and mix them together with a whisk. Add the wet ingredients to the dry ones and mix them together. Fold the blueberries in slowly. Draw a circle of dough on a baking sheet that has been prepared. Cut the circle into 8 wedges. Spread the wedges out a bit on the baking sheet. When the edges are golden brown, it's done baking. Let it cool down before you serve it. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Savor the moist and rich flavor of Guinness brownies. The Guinness stout beer gives these brownies a distinct depth and amplifies the chocolate flavor. Ideal for fans of both beer and chocolate!

Ingredients: 1 cup 2 sticks unsalted butter. 1 cup Guinness stout beer. 1 cup semi-sweet chocolate chips. 2 cups granulated sugar. 3/4 cup cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 4 large eggs. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a 9x9-inch baking pan. In a saucepan over low heat, melt the butter and Guinness together, stirring until smooth. Remove the saucepan from heat and add the chocolate chips. Stir until the chocolate is completely melted and the mixture is well combined. In a separate bowl, whisk together the sugar, cocoa powder, flour, and salt. Add the dry ingredients to the chocolate mixture and mix until just combined. In another bowl, lightly beat the eggs and vanilla extract, then fold them into the batter until fully incorporated. Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the Guinness brownies to cool in the pan before cutting into squares. Serve and enjoy your delicious Guinness brownies!

Prep Time: 20 minutes

Cook Time: 30 minutes

You can eat this tasty and healthy Greek Yogurt Berry Parfait for breakfast or as a dessert. Greek yogurt that is smooth, honey that is sweet, mixed berries, and granola that is crunchy all go well together.

Ingredients: 1 cup Greek yogurt. 1/2 cup mixed berries strawberries, blueberries, raspberries. 2 tablespoons honey. 1/4 cup granola. 1/4 teaspoon vanilla extract. Mint leaves for garnish optional.

Instructions: In a bowl, combine the Greek yogurt and honey. Mix well until smooth. Add the vanilla extract to the yogurt mixture and stir to incorporate. In serving glasses or bowls, start layering your parfait. Begin with a spoonful of the yogurt mixture at the bottom. Add a layer of mixed berries on top of the yogurt. Sprinkle a layer of granola over the berries. Repeat the layers until your glass is filled or as desired, ending with a dollop of the yogurt mixture on top. Garnish with mint leaves if desired. Serve immediately or refrigerate for a refreshing treat later!

Prep Time: 10 minutes

Cook Time: 0 minutes

This gluten-free slow cooker chicken dish is packed with flavors from mushrooms, olives, and artichokes. It's an easy and delicious meal that requires minimal preparation and yields tender, juicy chicken infused with savory goodness.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup sliced mushrooms. 1 cup pitted olives black or green, as preferred. 1 cup canned artichoke hearts, drained and quartered. 1 onion, diced. 3 cloves garlic, minced. 1 cup chicken broth. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Put chicken breasts, mushrooms, olives, artichoke hearts, onion, and garlic in a slow cooker. Add olive oil and chicken broth to the vegetables and chicken. Add salt, pepper, dried oregano, and dried thyme to taste. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve hot, and if you want, top with fresh herbs like parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

This hoisin tofu noodle stir fry is a delicious and satisfying dish packed with flavors and textures. The combination of tender tofu, chewy rice noodles, and crisp vegetables coated in a savory hoisin sauce makes it a perfect meal for any day of the week.

Ingredients: 200g firm tofu, cubed. 200g rice noodles. 2 tablespoons hoisin sauce. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 small onion, thinly sliced. 1 bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 2 green onions, chopped. 1 tablespoon sesame seeds optional.

Instructions: Prepare the rice noodles as directed on the package, then drain and set aside. Combine soy sauce and hoisin sauce in a bowl. Put aside. In a big skillet, heat the vegetable oil over medium-high heat. Tofu cubes should be added and cooked until golden brown all over. Take out of the skillet and place aside. Garlic and sesame oil should be added to the same skillet. Saut until aromatic. Add the broccoli, carrot, bell pepper, and onion. Saut the veggies until they are crisp-tender. Put the tofu back in the skillet. Add the sauce mixture and the cooked noodles. Mix thoroughly to blend. Simmer for a further two to three minutes to let the flavors combine. If desired, garnish with sesame seeds and chopped green onions. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the perfect breakfast burger that combines the savory goodness of sausage and eggs with the sweetness of maple mayo. This burger is a delightful morning treat that will satisfy your taste buds and fuel your day.

Ingredients: 4 breakfast sausage patties. 4 hamburger buns. 4 slices of cheddar cheese. 4 large eggs. 1/4 cup maple syrup. 1/4 cup mayonnaise. 1 tablespoon butter. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop pan over medium-high heat. While the grill or pan is heating, prepare the maple mayo by mixing 1/4 cup of mayonnaise with 1/4 cup of maple syrup in a small bowl. Set aside. Place the breakfast sausage patties on the grill or in the pan and cook for about 4-5 minutes per side, or until they are cooked through and have a nice char. During the last minute of cooking, add a slice of cheddar cheese to each patty and allow it to melt. While the sausages are cooking, melt 1 tablespoon of butter in a separate pan over medium heat. Crack the eggs into the pan and cook them to your desired level of doneness, seasoning with salt and pepper as you like. Toast the hamburger buns on the grill or in a toaster until they are lightly browned. To assemble the breakfast burgers, spread a generous amount of the maple mayo on the bottom half of each bun. Place a sausage patty with melted cheese on top of the mayo. Then, add a cooked egg on top of the sausage patty. Finally, top with the other half of the bun. Serve the breakfast burgers hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo are a perfect blend of savory steak, smoky chorizo, crispy potatoes, and sweet red bell peppers, all served with a zesty roasted red pepper mayo dipping sauce. They are a delightful addition to your barbecue menu!

Ingredients: 1 lb sirloin steak, cut into 1-inch cubes. 1 lb baby potatoes, parboiled and halved. 1/2 lb chorizo sausage, sliced. 1 red bell pepper, cut into chunks. 1/2 cup mayonnaise. 1/4 cup roasted red pepper, chopped. 1 clove garlic, minced. 1 tablespoon olive oil. 1 teaspoon smoked paprika. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Put the roasted red pepper, minced garlic, and a pinch of salt in a bowl and mix them together. To make the red pepper mayo, mix it well. Leave it alone. Warm up the grill over medium-high heat. Put the steak, potatoes, chorizo, and red bell pepper chunks on the wet wooden skewers one after the other to make the flavors stand out. Salt and pepper should be added to the kebabs after the olive oil has been brushed on them. Put the kebabs on the grill and cook for 8 to 10 minutes, turning them over every so often, or until the steak is done the way you like it and the potatoes are golden brown. Serve the Steak, Potato, and Chorizo Kebabs hot with the red pepper mayo on the side so that you can dip or drizzle it on. Have fun with your tasty kebabs that are full of flavor!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Healthy Paleo Blueberry Muffins are made with almond and coconut flour, sweetened with honey, and bursting with fresh blueberries. They're perfect for a nutritious breakfast or snack on the go, and they're gluten-free and dairy-free.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup honey. 3 eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup fresh blueberries.

Instructions: Set oven temperature to 175C 350F. Grease or use paper liners to line a muffin pan. Mix the almond flour, coconut flour, baking soda, and salt in a big bowl. Beat eggs, honey, melted coconut oil, and vanilla extract thoroughly in a separate bowl. Mix the dry ingredients with the wet ones until they are just combined. Fold in blueberries gently. Pour batter into muffin tin, filling each cup to about three-quarters full. Bake for 20 to 25 minutes, or until toothpick inserted into center comes out clean and muffins are golden. After five minutes of cooling in the pan, move the muffins to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 20 minutes

You can freeze these Keto Egg Muffins and use them later. They are easy to grab and go for breakfast or a snack because they are high in protein and low in carbs. Plus, it's easy to make them your own by adding your favorite keto-friendly ingredients.

Ingredients: 10 large eggs. 1/2 cup chopped spinach. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 350F 175C and spray cooking spray into a muffin tin. Use a whisk to mix the eggs, chopped spinach, diced bell peppers, diced onions, shredded cheddar cheese, salt, and pepper in a bowl. Fill up each muffin tin cup about three quarters of the way to the top with the batter. Before you put the egg muffins in the oven, heat it up. Bake them for 20 to 25 minutes, or until the tops are somewhat golden. Wait until the egg muffins are completely cool before putting them in containers or freezer bags that won't let air in. After the egg muffins have cooled, put them on a baking sheet in a single layer. Freeze for one to two hours, then move them to freezer bags to store them for a long time. When you're ready to eat, heat the egg muffins in the microwave for one to two minutes, or until they are warm all the way through.

Prep Time: 10 minutes

Cook Time: 25 minutes

A juicy turkey breast cooked just right in a slow cooker with vegetables and herbs that smell great.

Ingredients: 1 5-6 pound turkey breast, bone-in, thawed if frozen. 2 tablespoons olive oil. 2 teaspoons garlic powder. 2 teaspoons dried thyme. 2 teaspoons dried sage. 2 teaspoons dried rosemary. Salt and pepper to taste. 1 onion, sliced. 2 carrots, chopped. 2 celery stalks, chopped. 1 cup chicken broth.

Instructions: Rub the turkey breast with olive oil and season with garlic powder, thyme, sage, rosemary, salt, and pepper. Place onion, carrots, and celery in the bottom of the slow cooker. Place seasoned turkey breast on top of the vegetables. Pour chicken broth over the turkey. Cover and cook on low for 6-8 hours or until the internal temperature reaches 165F 75C. Remove turkey from slow cooker and let it rest for 10 minutes before slicing. Serve with vegetables and broth from the slow cooker.

Prep Time: 15 minutes

Cook Time: 360 minutes

This recipe combines the refreshing flavors of tzatziki with the earthy and aromatic taste of za'atar pita chips. It's a healthy and flavorful dip option that's perfect for parties or snacking.

Ingredients: 1 cup Greek yogurt. 1 cucumber, grated and squeezed dry. 2 cloves garlic, minced. 1 tablespoon lemon juice. 2 tablespoons fresh dill, chopped. Salt and pepper to taste. 4 whole wheat pita bread. 2 tablespoons olive oil. 1 tablespoon za'atar seasoning.

Instructions: In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill. Mix well. Season the tzatziki with salt and pepper to taste. Refrigerate for at least 30 minutes to let the flavors meld. Preheat the oven to 375F 190C. Cut the pita bread into small triangles. In a small bowl, mix olive oil and za'atar seasoning. Brush the pita triangles with the olive oil and za'atar mixture. Place the pita triangles in a single layer on a baking sheet. Bake for 10-12 minutes, or until crisp and golden brown. Serve the tzatziki with the za'atar pita chips for dipping.

Prep Time: 15 minutes

Cook Time: 12 minutes

This dish is tasty and easy to make. It has the smoky flavor of sausage and the sweetness of sweet potatoes. This dish is great for a cozy dinner or a hearty meal.

Ingredients: 1 pound smoked sausage, sliced. 2 large sweet potatoes, peeled and diced. 1 onion, diced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss sweet potatoes, onion, garlic, olive oil, smoked paprika, thyme, salt, and pepper until evenly coated. Spread the sweet potato mixture onto a baking sheet in a single layer. Arrange sliced smoked sausage on top of the sweet potato mixture. Bake in the preheated oven for 25-30 minutes, or until sweet potatoes are tender and sausage is browned. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

These Lemon Pepper Tofu Cutlets are a tasty and filling vegan protein option because they taste great with both sour and salty peppers.

Ingredients: 1 block firm tofu, pressed and sliced into cutlets. 1/4 cup lemon juice. 2 tbsp olive oil. 2 cloves garlic, minced. 2 tsp lemon zest. 1 tsp black pepper. 1/2 tsp salt. 1/4 tsp dried thyme. 1/4 tsp dried rosemary.

Instructions: Preheat oven to 375F 190C. In a small bowl, whisk together lemon juice, olive oil, garlic, lemon zest, black pepper, salt, thyme, and rosemary. Place tofu cutlets in a shallow dish and pour the marinade over them, ensuring each cutlet is well coated. Let tofu marinate for at least 30 minutes. Transfer tofu cutlets onto a lined baking sheet, reserving excess marinade. Bake tofu for 25-30 minutes, flipping halfway through and basting with reserved marinade. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 30 minutes

Indulge in the irresistible flavors of fall with this gluten-free pumpkin roll. Moist and tender pumpkin cake rolled around a creamy cream cheese filling, this dessert is sure to impress at any gathering.

Ingredients: 3/4 cup gluten-free all-purpose flour. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 teaspoon baking powder. 3 large eggs. 1 cup granulated sugar. 2/3 cup canned pumpkin puree. 1 teaspoon vanilla extract. 8 ounces cream cheese, softened. 1 cup powdered sugar. 6 tablespoons unsalted butter, softened. 1 teaspoon vanilla extract.

Instructions: Before you start cooking, heat the oven to 375F 190C. Prepare a 10x15-inch jelly roll pan by greasing it and lining it with parchment paper. The gluten-free flour, ginger, nutmeg, salt, and baking powder should all be mixed together in a small bowl. For a thick and pale yellow sauce, beat the eggs and sugar together in a large bowl. Now add the pumpkin puree and vanilla extract and mix well. Add the dry ingredients and mix them in until they are fully mixed in. Spread the batter out evenly in the pan that has been prepared. For 13 to 15 minutes, or until a light touch makes the cake spring back. Put powdered sugar on a clean kitchen towel and get it ready while the cake is baking. As soon as the cake is done, flip it over onto the towel that has been prepared. Peel off the parchment paper slowly. Roll the cake and towel into a log shape, beginning at the short end. Place on a wire rack and let cool all the way down. Cream the cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy. Set the filling aside while the cake cools. Slowly unroll the cake after it has cooled, and then spread the cream cheese filling all over the top. Roll the cake up again, but this time don't use the towel. Cover the roll tightly with plastic wrap and put it in the fridge for at least an hour before you serve it. Cut it up and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

Eat a Roast Beef and Stilton Burger and enjoy its rich and savory flavors. A gourmet treat is made when you mix soft roast beef, creamy Stilton cheese, and caramelized onions in a burger.

Ingredients: 1/2 lb ground roast beef. 2 oz Stilton cheese, crumbled. 1/4 cup caramelized onions. 2 burger buns. 2 tbsp mayonnaise. 1 tsp Dijon mustard. Lettuce leaves. Tomato slices. Salt and pepper to taste.

Instructions: Warm up the grill or griddle on the stove to medium-high heat. Add salt and pepper to the ground roast beef. Take the beef and shape it into two burger patties. Put the burger patties on the grill or griddle and cook for 4 to 5 minutes on each side for medium-rare, or until they are done the way you like them. Crumble some Stilton cheese on top of each patty in the last minute of cooking to melt it. On the grill, toast the burger buns until they are just barely golden. Put Dijon mustard and mayonnaise in a small bowl and mix them together. Put some of the mayo and mustard on the bottom half of each bun. After putting a lettuce leaf on top of the mayo-mustard mix, add a tomato slice. Cover the tomato slices with the cooked beef patties and melt the Stilton cheese on top of them. On top of the beef patties, put onions that have been caramelized. Put the other half of the burger bun on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes