Philis Dunphy

A salad that is great for people on the keto diet because it is cool and filling. This salad is tasty and good for you because it is full of healthy fats, fiber, and nutrients.

Ingredients: 2 cups mixed greens. 1/2 avocado, sliced. 1/4 cup cherry tomatoes, halved. 2 tbsp sliced almonds. 2 tbsp crumbled feta cheese. 2 tbsp olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine mixed greens, avocado slices, cherry tomatoes, sliced almonds, and crumbled feta cheese. Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste. Toss the salad gently until all ingredients are well combined. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Crab Noodles recipe combines the mild flavors of crab meat with the freshness of bok choy and the warmth of ginger-infused broth. The dish is served on a bed of warm rice noodles.

Ingredients: 200g rice noodles. 2 tbsp butter. 1 tbsp ginger, minced. 4 cups broth seafood or vegetable. 2 heads bok choy, chopped. 2 scallions, thinly sliced. 200g crab meat.

Instructions: Cook rice noodles according to package instructions. Drain and set aside. In a large skillet, melt butter over medium heat. Add minced ginger and saut for 1-2 minutes until fragrant. Pour in broth and bring to a simmer. Add chopped bok choy and scallions, cook for 2-3 minutes until bok choy is tender. Gently stir in crab meat and cooked rice noodles, heat through for 1-2 minutes. Serve hot, garnished with additional scallions if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

These BBQ Lentil Sweet Potato Burgers taste great and are great for your next barbecue. They're filling, hearty, and vegan-friendly!

Ingredients: 1 cup cooked lentils. 1 medium sweet potato, baked and mashed. 1/4 cup breadcrumbs. 1/4 cup BBQ sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 4 whole wheat burger buns. Toppings of choice: lettuce, tomato, onion, avocado.

Instructions: In a mixing bowl, combine cooked lentils, mashed sweet potato, breadcrumbs, BBQ sauce, garlic powder, onion powder, salt, and pepper. Form the mixture into four burger patties. Preheat a grill or grill pan over medium heat. Place the burger patties on the grill and cook for about 5-6 minutes on each side, or until grill marks appear and the burgers are heated through. Toast the burger buns on the grill for about 1-2 minutes. Assemble the burgers by placing the patties on the buns and adding your desired toppings. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Homemade pomegranate jelly is a delightful treat that captures the sweet and tangy flavors of fresh pomegranates. This easy recipe yields a vibrant and flavorful jelly that can be enjoyed on toast, as a glaze for meats, or as a condiment with cheese.

Ingredients: 4 cups pomegranate juice. 1/4 cup lemon juice. 1 package 1.75 oz fruit pectin. 5 cups granulated sugar.

Instructions: Sterilize canning jars and lids in boiling water before using them. Pomegranate juice, lemon juice, and fruit pectin should all be combined in a big pot. Mix thoroughly. Stirring continuously, bring the mixture to a boil over high heat. When it begins to boil, quickly add the powdered sugar and give it a good stir. Bring the mixture back to a rolling boil and let it cook for another one to two minutes, or until the jelly thickens to the right consistency. After turning off the heat, remove the pot and skim any froth from the jelly's surface. Leaving about 1/4 inch of headspace, ladle the hot jelly into the sterilized canning jars. After giving the jar rims a thorough wipe, replace the lids and bands. To guarantee correct sealing, process the sealed jars in a boiling water bath for ten minutes. After taking the jars out of the water bath, place them on a fresh towel or cooling rack to finish cooling. After cooling, press on the lids to verify the seals. When pressed, they shouldn't flex or pop. Put the dates on the jars and keep them for up to a year in a dark, cool place.

Prep Time: 20 minutes

Cook Time: 15 minutes

These Chicken, Cranberry, Pecan Salad Wraps are a delicious and satisfying meal option. Step 2 involves preparing the salad filling and assembling the wraps with crepes.

Ingredients: 2 cups cooked chicken, diced. 1/2 cup dried cranberries. 1/2 cup pecans, chopped. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 1 tablespoon Dijon mustard. Salt and pepper, to taste. 4 large crepes.

Instructions: In a large mixing bowl, combine the diced chicken, dried cranberries, and chopped pecans. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper until well combined. Pour the dressing mixture over the chicken, cranberries, and pecans. Toss everything together until the salad is evenly coated with the dressing. Lay out one large crepe on a clean surface. Spoon a generous portion of the chicken, cranberry, and pecan salad onto the center of the crepe. Fold in the sides of the crepe, and then roll it up tightly from the bottom, creating a wrap. Repeat this process for the remaining crepes and salad mixture. Serve immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Savor the ideal balance of sweetness and saltiness by making this simple salted caramel popcorn. Perfect for any occasion or movie nights!

Ingredients: 1/2 cup popcorn kernels. 1/2 cup unsalted butter. 1 cup brown sugar. 1/4 cup light corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda.

Instructions: Set oven temperature to 250F 120C. After popping the popcorn kernels according to your preference, move them to a sizable mixing bowl and take out any unpopped kernels. Melt butter in a saucepan over a medium heat. Add salt, corn syrup, and brown sugar and stir. Bring to a boil while stirring all the time. Boil for four minutes without stirring. Take off the heat and whisk in the baking soda right away. After adding the caramel mixture to the popcorn, toss to coat evenly. Spoon popcorn onto a parchment paper-lined baking sheet. Bake for 45 minutes in a preheated oven, stirring every 15 minutes. Take out of the oven and allow it cool fully before dividing into clusters. Have fun!

Prep Time: 10 minutes

Cook Time: 45 minutes

Indulge in the ideal blend of rich cocoa flavors and white chocolate sweetness. A chocolate lover's dream, these double chocolate sugar cookies with white chocolate buttercream.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup white chocolate chips. For the White Chocolate Buttercream:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract. 1/4 cup heavy cream. 1/2 cup white chocolate, melted and cooled.

Instructions: Make the butter and sugar fluffy by beating them together in a large bowl. Adding the eggs one at a time and mixing them in is the next step. Mix the cocoa powder, baking powder, salt, and flour in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The white and semisweet chocolate chips should be carefully mixed in. Put the dough in the fridge for at least an hour with the lid on. Warm the oven up to 350F 175C and put parchment paper on baking sheets. Take small amounts of dough and roll them into balls. Place on the baking sheets that have been prepared and slightly flatten. It should be baked for 10 to 12 minutes, or until the edges are set. It's possible that the cookies aren't quite done in the middle. After baking, let the cookies cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool completely. Cream the butter until it's smooth and creamy for the white chocolate buttercream. Add the powdered sugar slowly and mix it in until it's well mixed in. First, add the heavy cream and vanilla extract. Then, beat in the melted white chocolate until the frosting is light and fluffy. Put the white chocolate buttercream on the cookies after they are completely cool. You can either spread it on or pipe it on. Add some more white chocolate chips on top to make it look nicer. Before you serve, let the buttercream set. Have fun with these tasty double chocolate sugar cookies and white chocolate buttercream!

Prep Time: 20 minutes

Cook Time: 12 minutes

Transform your leftover ham into a hearty and flavorful soup with the convenience of a crockpot. This recipe is perfect for busy days when you want a delicious homemade meal without the fuss.

Ingredients: 2 cups leftover ham, diced. 1 onion, finely chopped. 3 carrots, sliced. 3 celery stalks, chopped. 4 potatoes, peeled and diced. 1 cup frozen peas. 1 cup corn kernels. 4 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste. 1/2 cup heavy cream. Chopped fresh parsley for garnish.

Instructions: Garlic, onion, carrots, celery, potatoes, peas, corn, and any leftover ham should all be put in the crockpot. Salt, pepper, dried thyme, dried rosemary, and bay leaf should all be added. Use a stir to mix. For 6 to 8 hours, or until the vegetables are soft, cover and cook on low heat. Add the heavy cream and stir it in before serving. Let it heat through for another 15 minutes. Throw away the bay leaf and, if needed, change the seasoning. Serve hot with fresh parsley chopped on top. Have fun with your easy and tasty leftover ham soup!

Prep Time: 15 minutes

Cook Time: 360 minutes

A flavorful and aromatic basil chicken and coconut curry made in the pressure cooker for a quick and delicious meal.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into chunks. 1 can 14 oz coconut milk. 1 large onion, thinly sliced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 cup cherry tomatoes, halved. 2 tablespoons red curry paste. 1 tablespoon fish sauce. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 cup fresh basil leaves, torn. Salt and pepper to taste.

Instructions: Add salt and pepper to the chicken chunks. Red curry paste, fish sauce, soy sauce, brown sugar, turmeric, and cumin should all be put into the pressure cooker together. Combine well. Go ahead and put the chicken, onion, garlic, red bell pepper, and cherry tomatoes in the pressure cooker. Add the ingredients and stir to cover them with the curry mix. Put the pressure cooker on high pressure for 10 minutes and make sure the lid is on tight. When the time is up, carefully open the lid and let the pressure out of the pot by hand. Add fresh basil leaves and taste to see if it needs more salt or pepper. You can put the chicken and coconut curry with basil on top of cooked rice or noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Vegan Spicy Black Bean Quinoa Burgers are packed with flavor and protein. They have a perfect blend of spices and a creamy sriracha mayo that adds a spicy kick. A delicious and satisfying plant-based burger option.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup cooked quinoa. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 2 cloves garlic, minced. 1/4 cup chopped cilantro. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp cayenne pepper adjust to taste. Salt and pepper to taste. 1/4 cup vegan mayonnaise. 1 tbsp sriracha sauce. 4 whole wheat burger buns. Lettuce, tomato, and avocado slices for toppings.

Instructions: Put red onion, garlic, cilantro, cumin, chili powder, cayenne pepper, salt, and pepper in a food processor. Add the black beans and pulse until everything is well mixed. Pulse the ingredients together until they are mostly smooth but still have some chunks. Make burger patties out of the four equal parts of the mixture. Set the grill or skillet over medium-high heat and add a little oil to it. The burger patties should be cooked for four to five minutes on each side, or until they are hot all the way through and have grill marks. It's time to make the spicy mayo. In a small bowl, mix vegan mayonnaise and sriracha sauce together. You can grill or toast the whole wheat burger buns until they are just barely browned. Spread spicy mayo on the bottom bun, then put a lettuce leaf on top. Add the cooked black bean quinoa patty, and finally, add tomato and avocado slices on top. Put the top bun on top of the assembled ingredients to finish. You can pair the Vegan Spicy Black Bean Quinoa Burgers with any side dish you like. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious and hearty Paleo-friendly beef stew, infused with the rich flavors of red wine, bacon, and aromatic herbs. Perfect for a cozy and nutritious meal.

Ingredients: 2 lbs grass-fed beef stew meat, cubed. 4 slices bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 1 cup mushrooms, sliced. 2 cups red wine Paleo-friendly. 1 cup beef broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and black pepper to taste. 2 tbsp arrowroot flour optional, for thickening. Fresh parsley, for garnish.

Instructions: In a large skillet, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside. In the same skillet with the bacon fat, add the cubed beef. Sear the beef on all sides until browned. Remove the beef and set it aside. In the same skillet, add the diced onion, minced garlic, carrots, celery, and mushrooms. Saut until the vegetables are softened. Return the cooked beef and crispy bacon to the skillet. Pour in the red wine and beef broth. Add dried thyme and rosemary. Season with salt and black pepper. Cover the skillet and simmer on low heat for 2-3 hours, or until the beef is tender and the flavors meld together. If you desire a thicker stew, mix 2 tablespoons of arrowroot flour with a small amount of cold water to create a slurry. Stir the slurry into the stew and cook for an additional 10 minutes to thicken. Serve the Paleo Beef Burgundy Stew hot, garnished with fresh parsley. Enjoy your hearty and flavorful Paleo meal!

Prep Time: 20 minutes

Cook Time: 180 minutes

A delicious treat that combines the sweetness of semisweet chocolate chips with the rich flavor of cocoa is called chocolate chip biscotti. These crisp biscotti are ideal for dipping into your preferred steaming liquid.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs and vanilla extract to the butter-sugar mixture, and beat until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the semisweet chocolate chips. Divide the dough in half and shape each half into a log, about 12 inches long, on the prepared baking sheet. Bake for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325F 160C. Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices. Lay the biscotti slices flat on the baking sheet and bake for an additional 15-20 minutes, flipping them halfway through, until they are crisp and dry. Allow the Chocolate Chip Biscotti to cool completely on a wire rack before serving. Enjoy your delicious homemade biscotti with a cup of coffee or tea!

Prep Time: 20 minutes

Cook Time: 50 minutes

Serve Southwestern Corn Chowder, a hearty soup made with corn, spices, and other savory foods. It tastes great. Ideal for cozy nights or getting together.

Ingredients: 1 cup diced onion. 1 cup diced red bell pepper. 2 cloves garlic, minced. 3 cups frozen corn kernels. 4 cups vegetable broth. 1 can 14 oz diced tomatoes with green chilies. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1/2 cup diced green onions. 1/4 cup chopped fresh cilantro. 1 cup diced cooked potatoes. 1 cup diced cooked chicken optional. 1 cup milk. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Dice the onion, red bell pepper, and garlic. Cook the vegetables in oil until they are soft. Tomato dices with green chilies, ground cumin, chili powder, and smoked paprika should all be mixed in. Add the vegetable broth and boil the whole thing. Turn down the heat and let it cook for 15 minutes. When you're done, add the cooked chicken and diced potatoes. Let it cook for another 10 minutes. Add the chopped cilantro, green onions, and milk and mix well. Add 5 more minutes of cooking and keep going until everything is hot. Add pepper and salt to taste. If you want, you can serve it hot with extra cilantro and green onions on top.

Prep Time: 15 minutes

Cook Time: 35 minutes

Tender slow-cooked beef, seasoned to perfection, served on crusty French rolls with melted provolone cheese, and a savory dipping sauce made from the cooking juices. These Slow Cooker French Dip Sandwiches are a comforting and satisfying meal for any occasion.

Ingredients: 3 pounds beef chuck roast. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 2 cloves garlic, minced. 1 tablespoon Italian seasoning. 1/2 teaspoon black pepper. 6 French rolls. 12 slices provolone cheese.

Instructions: Place beef chuck roast in slow cooker. In a mixing bowl, combine beef broth, soy sauce, Worcestershire sauce, minced garlic, Italian seasoning, and black pepper. Pour mixture over beef in the slow cooker. Cover and cook on low for 8 hours, or until beef is tender and easily falls apart. Remove beef from slow cooker and shred with forks. Strain liquid from slow cooker and set aside for dipping sauce. Slice French rolls in half and place a layer of provolone cheese on one side of each roll. Pile shredded beef onto the other side of each roll. Broil sandwiches in oven until cheese is melted and bubbly. Serve sandwiches with reserved cooking liquid for dipping.

Prep Time: 15 minutes

Cook Time: 480 minutes

You can satisfy your sweet tooth with these tasty brownie squares that are full of the nutty flavor of cashews and rich chocolate chips.

Ingredients: 1 cup cashews. 1 cup chocolate chips. 1/2 cup butter. 1 cup sugar. 2 eggs. 1 tsp vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 tsp salt.

Instructions: Warm the oven up to 175F 350C. A baking pan should be greased and floured. Pulse cashews in a blender until they are very small. Put the chocolate chips and butter in a saucepan. Set it over low heat and stir it around until it's smooth. Take it off the heat. Take an egg, sugar, and vanilla extract and mix them in a bowl until the mixture is smooth. Mix the chocolate mixture well after adding it to the bowl. Toss in the flour, cocoa powder, salt, and ground cashews until everything is just mixed together. Spread out the batter in the baking pan that has been prepared. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. Let it cool down before you cut it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

This is a tasty and healthy burger recipe that combines the tastes of avocado and juicy ground chicken. Great for a quick and filling meal.

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh cilantro. 1 clove garlic, minced. 1/2 teaspoon cumin. Salt and pepper to taste. 2 ripe avocados. 4 hamburger buns. Lettuce leaves. Tomato slices. Mayonnaise. Sriracha sauce optional.

Instructions: In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, red onion, cilantro, minced garlic, cumin, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop skillet over medium-high heat. Cook the chicken patties for about 5-6 minutes per side, or until they are cooked through and have a nice golden brown crust. While the patties are cooking, slice the avocados and prepare the burger buns with lettuce leaves and tomato slices. Once the chicken patties are cooked, place them on the prepared buns. Top each patty with avocado slices and a drizzle of mayonnaise. Add Sriracha sauce if you like it spicy. Serve your Chicken Avocado Burgers hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Savor the deliciously creamy and rich baked chocolate cheesecake paired with a lovely cherry coulis. Fresh cherries' sweet-tart taste perfectly complements the velvety cheesecake in this rich dessert. Unquestionably popular for any event!

Ingredients: 1 1/2 cups of chocolate cookie crumbs. 1/4 cup of melted butter. 3 8 oz packages of cream cheese, softened. 1 cup of granulated sugar. 3 eggs. 1 teaspoon of vanilla extract. 1 cup of semi-sweet chocolate chips. 1/4 cup of heavy cream. 1 cup of fresh cherries, pitted and halved. 1/4 cup of cherry preserves. 2 tablespoons of powdered sugar.

Instructions: Preheat your oven to 325F 160C. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture firmly into the bottom of a greased 9-inch springform pan to create the crust. In another mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Melt the semi-sweet chocolate chips and heavy cream together, then fold it into the cream cheese mixture. Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight. In a small saucepan, combine the fresh cherries, cherry preserves, and powdered sugar. Cook over low heat until the cherries soften and the sauce thickens. Remove the cherry coulis from heat and let it cool. Once the cheesecake has chilled, remove it from the springform pan and drizzle the cherry coulis over the top. Slice and serve your delicious Baked Chocolate Cheesecake with Cherry Coulis! Enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes