John Speight's Papercut News

This Paleo-friendly recipe combines the smoky flavors of bacon and the bold spices of Cajun seasoning with a sweet apricot glaze for a delicious and satisfying dish. It's a perfect combination of savory and sweet that's sure to impress your guests.

Ingredients: 2 pork tenderloins about 1 pound each. 12 slices of bacon. 1/2 cup apricot preserves. 1 tablespoon olive oil. 2 teaspoons Cajun seasoning. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Set the oven temperature to 375F 190C. Combine the apricot preserves, olive oil, Cajun seasoning, onion powder, and garlic powder in a small bowl. Put aside. To taste, add salt and pepper to the pork tenderloins. To make a "bacon blanket," arrange six slices of bacon side by side, slightly overlapping one another. Arrange a single pork tenderloin at the outermost point of the bacon slices, then securely enclose it with the bacon slices. Proceed with the remaining tenderloin. Sear the pork tenderloins wrapped in bacon for approximately two minutes on each side, or until the bacon is lightly browned, in a skillet set over medium-high heat. After transferring the pork tenderloins wrapped in bacon to a baking dish, liberally brush them with the apricot glaze. Bake for 20 to 25 minutes, or until the bacon is crispy and the pork reaches an internal temperature of 145F 63C, in a preheated oven. Take the pork out of the oven and give it some time to rest before slicing. If desired, garnish with fresh parsley. Cut into slices and serve with any leftover apricot glaze as a sauce for dipping.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Lemon Kale Spaghetti recipe is a delightful combination of fresh flavors. The tangy zest of lemon perfectly complements the earthy taste of kale, creating a light and refreshing pasta dish.

Ingredients: 8 oz spaghetti. 4 cups chopped kale. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon zest and juice. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. It will take about 34 minutes of cooking after adding the chopped kale to the pan for it to wilt. Put cooked spaghetti, kale, and garlic into the pan. Throw it all together well. When you add the lemon zest and juice to the pan, toss the pasta so that it is all covered in lemon flavor. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot. Have fun with your tasty Lemon Kale Spaghetti!

Prep Time: 10 minutes

Cook Time: 15 minutes

A hearty and nutritious stew packed with protein, fiber, and vitamins. Perfect for a cozy meal.

Ingredients: 1 cup quinoa. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 bell pepper, diced. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 tsp cumin. 1 tsp paprika. 1 tsp dried thyme. Salt and pepper to taste. 2 cups chopped kale or spinach. 1 can 15 oz chickpeas, drained and rinsed.

Instructions: Put some water or vegetable broth in the Instant Pot and press "Saute." Put in the bell pepper, carrots, celery, onion, and garlic. Put it on for 5 minutes. Add the quinoa, tomato chunks, vegetable broth, cumin, paprika, thyme, salt, and pepper, and mix everything together. Put the lid on top and turn the valve to "Sealing." It will take 5 minutes of high pressure cooking. When you're done, quickly let go of the pressure and carefully open the lid. Add chopped kale or spinach and chickpeas and mix well. After a minute or two, put the lid back on and let it sit until the greens die down. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

This Po'Boy Mac and Cheese Sandwich combines the creamy comfort of mac and cheese with the classic flavors of a Po'Boy sandwich, creating a truly indulgent and satisfying meal.

Ingredients: 1 cup macaroni noodles. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup milk. 2 cups shredded cheddar cheese. Salt and pepper to taste. 2 hoagie rolls. 1 cup shredded lettuce. 1 tomato, sliced. 1/2 cup sliced pickles. Mayonnaise for spreading.

Instructions: Follow the directions on the package to cook the macaroni noodles. Remove the water and set it aside. Melt the butter in a saucepan over medium-low heat. To make a roux, add the flour and stir it in. Cook for one to two minutes. Slowly whisk in the milk until the mixture is smooth and thick. Shred the cheddar cheese and mix it in until it melts and becomes creamy. Add pepper and salt. Mix the cooked macaroni noodles into the cheese sauce until they are well covered. Take it off the heat. On each half of the hoagie roll, spread mayonnaise. Make sure that each roll has an equal amount of the mac and cheese mixture. Add shredded lettuce, tomato slices, and pickle slices on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Celebrate the 4th of July with these delicious and festive Rice Krispie Treats. They are easy to make and perfect for a patriotic party!

Ingredients: 6 cups of Rice Krispies cereal. 4 cups of mini marshmallows. 3 tablespoons of butter. 1/2 cup of red candy melts. 1/2 cup of blue candy melts. 1/2 cup of white candy melts. Red, white, and blue sprinkles.

Instructions: Heat a large saucepan over low heat to melt the butter. When the butter is melted, add the mini marshmallows and stir until they are well combined. After taking the saucepan off of the burner, quickly add the cereal Rice Krispies. Stir the cereal until the marshmallow mixture coats every grain of it. Evenly press and spread the mixture into a 9 x 13-inch baking dish that has been greased. Melt the red, blue, and white candy melts in different microwave-safe bowls as directed on the package. Over the Rice Krispie treats, drizzle the melted candy in a red, white, and blue patriotic pattern. While the candy melts are still wet, sprinkle the red, white, and blue sprinkles over the top of the treats. Before cutting the candies into squares, let them cool and the candy to solidify. Serve and savor your Rice Krispie Treats for the Fourth of July!

Prep Time: 15 minutes

Cook Time: 10 minutes

This amazing recipe for teriyaki baked tofu gives a traditional dish a mouthwateringly flavorful twist. A tasty and filling supper is produced when the tofu is baked to perfection after being marinated in a homemade teriyaki sauce.

Ingredients: 1 block firm tofu, pressed and drained. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons brown sugar. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds and green onions for garnish.

Instructions: Preheat your oven to 375F 190C. Cut the tofu into cubes or slices as desired. In a small saucepan, combine soy sauce, rice vinegar, brown sugar, sesame oil, ginger, and garlic. Heat over medium heat, stirring occasionally, until sugar is dissolved. In a small bowl, mix cornstarch and water to make a slurry. Add the cornstarch slurry to the saucepan and whisk until the sauce thickens, about 2-3 minutes. Remove from heat. Place tofu in a single layer in a baking dish. Pour the teriyaki sauce over the tofu, ensuring each piece is coated. Bake for 25-30 minutes, or until tofu is golden brown and slightly crispy on the edges. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

The Gameday Sliders are great for any sports event or just hanging out with friends. There is a lot of flavor in these mini burgers, so they are sure to please everyone.

Ingredients: 12 slider buns. 1 lb ground beef. 1 cup shredded cheddar cheese. 1/2 cup diced onions. 1/4 cup ketchup. 1/4 cup mayonnaise. 1 tsp mustard. 1 tsp Worcestershire sauce. Salt and pepper to taste. Cooking spray.

Instructions: Preheat grill or stovetop griddle over medium-high heat. Divide the ground beef into 12 equal portions and form them into small patties. Season with salt and pepper. Place the patties on the grill or griddle and cook for about 2-3 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, sprinkle shredded cheddar cheese on each patty and cover with a lid to melt the cheese. While the patties are cooking, toast the slider buns on the grill or in a toaster until they are lightly browned. In a small bowl, mix together diced onions, ketchup, mayonnaise, mustard, and Worcestershire sauce to make the sauce. Assemble the sliders by placing a cooked patty on the bottom half of each bun, adding a dollop of sauce, and then topping with the other half of the bun. Secure each slider with a toothpick to hold them together. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cola Chicken is a sweet and savory dish made with tender chicken breasts cooked in a tasty marinade made with cola. The cola gives the dish a unique depth of flavor, and the soy sauce, ketchup, and spices make a tasty sauce that goes well with the chicken.

Ingredients: 4 chicken breasts. 1 cup cola. 1/2 cup soy sauce. 1/4 cup ketchup. 2 tablespoons brown sugar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/4 teaspoon black pepper. 2 tablespoons vegetable oil.

Instructions: Soy sauce, ketchup, brown sugar, garlic, ginger, and black pepper should all be mixed together in a bowl to make the marinade. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Put the dish or bag in the fridge for at least an hour, or overnight for the best taste. Put vegetable oil in a pan and heat it over medium-high heat. Take the chicken out of the marinade and set the marinade aside. About 5 minutes on each side, brown the chicken on both sides in the pan. Add the marinade that you saved to the pan and bring it to a boil. Turn down the heat and let it simmer for about 10 minutes, or until the chicken is fully cooked and the sauce has thickened. Put chicken on a plate and pour sauce on top of it.

Prep Time: 10 minutes

Cook Time: 20 minutes

When you're busy and want a tasty meal with little work, this Lemon Garlic Dump Chicken recipe is perfect. The lemon juice and garlic smell great together and give the chicken a great flavor that makes it a family favorite. Pre-marinating the chicken ahead of time and then putting it in the crockpot makes dinner easy.

Ingredients: 4 chicken breasts. 1/4 cup olive oil. 1/4 cup lemon juice. 4 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Olive oil, lemon juice, oregano, salt, and black pepper should all be mixed together in a bowl. In a plastic bag that can be closed again or an airtight container, put the chicken breasts. Cover the chicken with the lemon-garlic mix. Close the bag or container and rub the chicken to make sure it's covered evenly. Put it in the fridge for at least two hours or overnight to let it marinate. Put what's in the bag or container into the crockpot when you're ready to cook. The chicken should be cooked all the way through and soft after 6 to 8 hours on low or 3 to 4 hours on high.

Prep Time: 10 minutes

Cook Time: 240 minutes

Kardemummabullar, which are vegan Swedish cardamom buns, are a delicious treat with a lovely scent and a light sweetness. You can eat them for breakfast, brunch, or a cozy snack in the afternoon.

Ingredients: 1 cup non-dairy milk. 2 1/4 tsp active dry yeast. 1/4 cup granulated sugar. 1/3 cup vegan butter, melted. 3 cups all-purpose flour. 1/2 tsp salt. 1 tbsp ground cardamom. 1/4 cup granulated sugar for filling. 1/4 cup vegan butter, softened for filling. 1 tbsp ground cinnamon optional, for filling. 1/4 cup non-dairy milk for brushing. Pearl sugar for topping, optional.

Instructions: Warm the non-dairy milk until lukewarm, then stir in the yeast and 1/4 cup of sugar. Let sit for 5-10 minutes until frothy. In a large mixing bowl, combine the yeast mixture with melted vegan butter, flour, salt, and ground cardamom. Mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size. Preheat the oven to 375F 190C. Line a baking sheet with parchment paper. Punch down the dough and roll it out into a rectangle on a floured surface. Spread softened vegan butter over the dough and sprinkle with 1/4 cup of sugar and cinnamon if using. Roll the dough into a tight log and slice it into 12 equal pieces. Place the rolls on the prepared baking sheet. Cover the rolls with a damp cloth and let them rise for another 30 minutes. Brush the risen rolls with non-dairy milk and sprinkle with pearl sugar if desired. Bake in the preheated oven for 15-20 minutes, or until golden brown. Allow the buns to cool slightly before serving. Enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes