Princess Leijon

Cuban empanadas are savory turnovers that are crispy on the outside and filled with ground beef, onions, peppers, and spices. These tasty treats are popular in Cuban food and are great for getting together with family and friends.

Ingredients: 2 cups of all-purpose flour. 1/2 cup of water. 1/2 cup of butter, softened. 1 teaspoon of salt. 1 pound of ground beef. 1 onion, finely chopped. 2 cloves of garlic, minced. 1/2 cup of green bell pepper, diced. 1/2 cup of tomato sauce. 1 teaspoon of cumin powder. 1/2 teaspoon of paprika. Salt and pepper to taste. Vegetable oil for frying.

Instructions: Put the all-purpose flour, water, softened butter, and 1 teaspoon of salt in a bowl. Move the dough around a lot until it's smooth and springy. Put a cloth over it and wait 30 minutes. The ground beef should be cooked in a pan over medium-low heat until it turns brown. Get rid of any extra fat. When the beef is done, add the chopped onion, minced garlic, and diced green bell pepper to the pan. Cook the vegetables in butter until they are soft. Add the salt, pepper, cumin powder, paprika, and tomato sauce and mix well. Let the flavors blend for five more minutes while you cook. Take it off the heat and let it cool down. In a deep fryer or a large, deep pan, heat the vegetable oil to 350F 175C. Cut the dough that has been sitting out into small pieces and roll each one into a 4-inch circle. Put some of the beef mixture in the middle of each circle of dough. To make a half-moon shape, fold the dough over the filling. Use a fork to press the edges together to seal them. Carefully put the empanadas into the hot oil and fry them for three to four minutes on each side, until they are golden brown. Take the empanadas out of the oil and pat them dry on paper towels to get rid of the extra oil. Enjoy your tasty Cuban empanadas while they're still hot!

Prep Time: 30 minutes

Cook Time: 20 minutes

There are floral notes from the St. Germain liqueur, a kick from the vodka, and a refreshing tang from the lemon juice in the Cabaret Cocktail. This drink is sophisticated and classy, and it's great for any event.

Ingredients: 1 1/2 oz St Germain liqueur. 1 oz vodka. 1/2 oz freshly squeezed lemon juice.

Instructions: Put ice cubes in a shaker. Mix in the vodka, St. Germain liqueur, and lemon juice. Make sure to shake it well until it's cold. Pour into a cocktail glass that has been chilled. If you want, you can add a lemon twist as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

An oatless 'oatmeal' that is warm and comforting, made with pumpkin puree and coconut milk, enhanced with pumpkin pie spice and maple syrup for sweetness. Those on a Whole30 or grain-free diet will love this Paleo-friendly recipe.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut milk. 2 tablespoons almond flour. 1 tablespoon maple syrup. 1 teaspoon pumpkin pie spice. 1/4 teaspoon sea salt. 1/4 cup chopped pecans or walnuts optional. 1/4 cup unsweetened shredded coconut optional.

Instructions: In a saucepan over medium heat, combine the pumpkin puree, coconut milk, almond flour, maple syrup, pumpkin pie spice, and sea salt. Cook, stirring occasionally, for about 5 minutes, or until heated through and thickened to your liking. Serve hot, topped with chopped nuts and shredded coconut if desired.

Prep Time: 5 minutes

Cook Time: 5 minutes

A tasty and healthy Tuna Salad Burger with pumpkin seeds and apples, great for a quick and easy meal.

Ingredients: 1 can 5 ounces of canned tuna, drained. 1/4 cup diced apples. 2 tablespoons pumpkin seeds. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon lemon juice. Salt and pepper to taste. Lettuce leaves for serving. Sliced tomatoes for serving. Sliced red onion for serving. Burger buns or lettuce wraps.

Instructions: In a mixing bowl, combine the drained tuna, diced apples, and pumpkin seeds. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. Pour the dressing over the tuna mixture and toss to coat. Season with salt and pepper to taste. To assemble the Tuna Salad Burger, place a lettuce leaf on a burger bun or lettuce wrap. Add a scoop of the tuna salad mixture on top of the lettuce leaf. Top with sliced tomatoes and red onion slices. Finish with another lettuce leaf or bun top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Easy Red Velvet Pancakes are a delightful twist on classic pancakes. They have a rich cocoa flavor with a hint of sweetness and a vibrant red color. Perfect for a special breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 tablespoons unsweetened cocoa powder. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 large egg. 1 cup buttermilk. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1-2 teaspoons red food coloring. Cooking spray or additional butter for cooking. Cream cheese frosting optional. Fresh berries for garnish optional.

Instructions: Mix the cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Put the egg in a different bowl and beat it. Then add the buttermilk, melted butter, vanilla extract, and red food coloring. Mix everything together well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Put a nonstick skillet or griddle over medium-high heat and use cooking spray or butter to lightly coat it. For every pancake, pour 1/4 cup of the batter onto the hot pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Take the pancakes out of the pan and keep them warm. Do it again with the rest of the batter. If you want, you can top the red velvet pancakes with cream cheese frosting and fresh berries. Have fun with your Easy Red Velvet Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

You can eat this Chicken and Cabbage Salad with Light Sesame Vinaigrette for lunch or dinner. It tastes great and is good for you. This dish is satisfying and refreshing because it has crunchy cabbage, tender chicken, and a tasty sesame vinaigrette.

Ingredients: 2 cups shredded cabbage. 1 cup cooked chicken breast, shredded. 1/2 cup carrots, julienned. 1/4 cup red bell pepper, thinly sliced. 2 tablespoons sesame seeds. 2 tablespoons fresh cilantro, chopped. 2 tablespoons green onions, sliced. For the Vinaigrette:. 2 tablespoons sesame oil. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon honey. 1 teaspoon fresh ginger, minced. 1 clove garlic, minced. Salt and pepper, to taste.

Instructions: Shred the cabbage and put it in a large bowl. Add the cooked chicken breast, carrots cut into thin strips, red bell pepper, sesame seeds, cilantro, and green onions. Whisk the honey, minced garlic and ginger, salt, and pepper into the sesame oil, rice vinegar, soy sauce, and honey in a separate bowl. This will make the vinaigrette. Pour the vinaigrette over the salad and toss it around to cover everything. Put the salad in the fridge for at least 30 minutes to let the flavors mix. If you want, you can top the chilled Chicken and Cabbage Salad with Light Sesame Vinaigrette with extra sesame seeds and fresh cilantro.

Prep Time: 15 minutes

Cook Time: 0 minutes

This dish, Cape Malay Chicken Curry, is a fragrant and tasty take on South African food. A rich sauce that goes well with tender chicken is made from a mix of spices and creamy coconut milk.

Ingredients: 500g chicken thighs, diced. 2 onions, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons Cape Malay curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 400ml coconut milk. 2 tomatoes, chopped. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh coriander leaves for garnish.

Instructions: In a big pot, heat the oil over medium-low heat. To make the onions soft, add them and cook. Put in the spices, garlic, and ginger. Wait two minutes until the food smells good. Add the chicken and cook it all the way through. Add the tomatoes and coconut milk. Add pepper and salt. Allow the sauce to thicken and the chicken to be fully cooked for 20 to 25 minutes. Add fresh coriander leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

This crustless cranberry tart is a delightful dessert that balances the tartness of fresh cranberries with a hint of citrus from orange zest. It's simple to make and perfect for holiday gatherings or any time you're craving a sweet and tangy treat.

Ingredients: 2 cups fresh cranberries. 1/2 cup sugar. 1/4 cup orange juice. 1 tablespoon orange zest. 2 eggs. 1/2 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Powdered sugar, for dusting optional.

Instructions: Start by heating the oven to 350F 175C. Prepare a pie or tart pan by greasing it. Put the cranberries, sugar, orange juice, and orange zest in a medium saucepan. Over medium heat, stir the mixture every now and then for about 5 to 7 minutes, or until the cranberries pop and the consistency gets a little thicker. Take it off the heat and let it cool down for a while. Beat the eggs in a different bowl. Add the flour, melted butter, vanilla extract, and salt one cup at a time, mixing well after each addition. Pour the cranberry mix into the tart pan that has been prepared. After that, pour the batter over the cranberries and make sure it covers them all. The top should be golden brown and the middle should be set after 30 to 35 minutes in a hot oven. Take it out of the oven and let it cool down a bit before you serve it. Add powdered sugar on top if you like. Put the slices on a plate and serve them hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

This air fryer chicken recipe produces perfectly crispy chicken breasts without the need for deep frying. The combination of breadcrumbs and Parmesan cheese creates a flavorful and crunchy coating that everyone will love.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried oregano. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your air fryer to 375F 190C. In a shallow bowl, combine breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Dip each chicken breast into the breadcrumb mixture, pressing down to adhere the coating to the chicken. Spray the air fryer basket with cooking spray to prevent sticking. Place the breaded chicken breasts in the air fryer basket in a single layer, making sure they do not touch each other. Cook in the air fryer for 20-25 minutes or until the chicken is golden brown and cooked through. Flip the chicken halfway through cooking to ensure even browning. Serve the crispy air fryer chicken hot with your favorite dipping sauce or sides. Enjoy your delicious and guilt-free crispy chicken!

Prep Time: 10 minutes

Cook Time: 25 minutes

These rice paper rolls are vegan and made with fresh herbs and vegetables. They are a light and healthy way to eat or snack. They're great for a quick lunch, an appetizer, or a dish for a party. The dipping sauce gives the food a great savory-sweet taste.

Ingredients: 10 rice paper wrappers. 2 cups cooked rice noodles. 1 cup shredded carrots. 1 cup thinly sliced cucumber. 1 cup thinly sliced bell peppers. 1 cup fresh cilantro leaves. 1 cup fresh mint leaves. 1 cup shredded lettuce. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 1 tablespoon lime juice. 1 teaspoon grated ginger. 1 teaspoon minced garlic. Warm water for soaking rice paper.

Instructions: Get all of the herbs and vegetables ready, and follow the directions on the package for cooking the rice noodles. To make the dipping sauce, mix the soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, grated ginger, and minced garlic in a small bowl with a whisk. Spread warm water out in a small dish. For a few seconds, dip one rice paper wrapper into the water to make it soft. When the wrapper is soft, lay it flat on a clean surface. Some rice noodles, cucumber, bell peppers, cilantro, mint, and lettuce should be stacked in the middle of the wrapper. Like a burrito, fold the sides of the wrapper over the filling and then roll it up tight. Do it again with the rest of the ingredients. Serve the rice paper rolls with the sauce that you made to dip them in.

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy this vegan mocha coffee that you made at home in a slow cooker. It's rich and creamy. It has just the right amount of coffee and chocolate flavors, and it doesn't contain any dairy.

Ingredients: 4 cups non-dairy milk e.g., almond, soy, oat. 1/2 cup brewed coffee. 1/4 cup cocoa powder. 1/4 cup maple syrup or sweetener of choice. 2 teaspoons instant coffee granules. 1 teaspoon vanilla extract. 1/4 teaspoon cinnamon optional. Pinch of salt.

Instructions: In a slow cooker, combine the non-dairy milk, brewed coffee, cocoa powder, maple syrup, instant coffee granules, vanilla extract, cinnamon if using, and a pinch of salt. Stir well to combine all the ingredients. Set the slow cooker to low heat and let the mixture simmer for 2-3 hours. Make sure to stir occasionally to prevent sticking. After simmering, taste the mocha coffee and adjust sweetness or coffee flavor to your liking by adding more maple syrup or instant coffee granules if needed. Once ready, pour the homemade vegan mocha coffee into mugs or glasses. Serve hot, optionally topped with vegan whipped cream or a dusting of cocoa powder. Enjoy!

Prep Time: 10 minutes

Cook Time: 180 minutes

If you're looking for a tasty, chewy cookie without gluten, these peanut butter chocolate chip cookies are a great choice. They are too good to resist because they have rich chocolate chips and creamy peanut butter.

Ingredients: 1 cup peanut butter. 1 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips ensure gluten-free.

Instructions: Warm the oven up to 175F 350C. Put peanut butter, brown sugar, egg, vanilla extract, baking soda, and salt in a bowl and mix them all together until they are well mixed. Add the chocolate chips and mix them in. Put the dough balls on a baking sheet that has been lined with parchment paper. Use a fork to press down on each ball to make a crisscross pattern. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy a delicious and convenient Chicken Caesar Salad Wrap for a quick and satisfying meal. This wrap combines the classic flavors of a Caesar salad with tender chicken in a portable package.

Ingredients: 2 boneless, skinless chicken breasts, cooked and sliced. 4 large whole wheat tortillas. 1 cup romaine lettuce, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup grated Parmesan cheese. 1/4 cup Caesar salad dressing. Salt and pepper to taste.

Instructions: Lay out the tortillas on a clean surface. Divide the cooked chicken slices evenly among the tortillas. Sprinkle chopped romaine lettuce and halved cherry tomatoes over the chicken on each tortilla. Drizzle Caesar salad dressing and sprinkle Parmesan cheese over the ingredients on each tortilla. Season with salt and pepper to taste. Fold in the sides of each tortilla and roll them up tightly, securing with toothpicks if needed. Slice the wraps in half diagonally for serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Tossed in a tasty balsamic vinaigrette dressing, this fresh garden salad is a great mix of crunchy vegetables and tangy feta cheese.

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

Instructions: You need to wash and cut up all the vegetables. Put the carrots, red bell pepper, red onion, cherry tomatoes, and mixed greens in a large salad bowl. Spread the balsamic vinaigrette dressing on top of the salad. Gently toss everything together to make sure the dressing covers everything. Break up the feta cheese and sprinkle it on top. Add pepper and salt to taste. Serve your fresh garden salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

For Shrove Tuesday, try these thin and tasty crepes that were based on Mary Berry's simple pancake recipe. They're great for both sweet and savory treats!

Ingredients: 125g plain flour. 2 large eggs. 300ml milk. Pinch of salt. 2 tablespoons of melted butter. Additional butter for frying.

Instructions: Add a pinch of salt to the plain flour and sift it into a bowl. In the middle of the flour, make a well and crack in two large eggs. Gradually whisk the eggs into the flour until they are well mixed in. While whisking, slowly add the milk until the batter is smooth. Add the melted butter and mix it in again with the whisk. Put a nonstick frying pan over medium-high heat and add a little butter to coat it. Put a small amount of the crepe batter into the pan and swirl it around to cover the bottom of it evenly. For one to two minutes, or until the edges begin to lift and the crepe is slightly golden on the bottom, cook. When the crepe is golden brown on both sides, flip it over and cook for another minute or two. Take the crepe out of the pan and keep it warm while you do it again with the rest of the batter. You can top your tasty crepes with your favorite things, like Nutella, fresh berries, or lemon and sugar.

Prep Time: 10 minutes

Cook Time: 20 minutes

The earthy tastes of baby potatoes and Brussels sprouts are mixed with the fragrant scent of rosemary and the sour taste of balsamic vinegar in this recipe. This gluten-free side dish is simple but elegant, and it goes well with many different main courses.

Ingredients: 1 lb baby potatoes, halved. 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 2 teaspoons chopped fresh rosemary. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Cut baby potatoes and Brussels sprouts in half and put them in a large bowl. Add olive oil, balsamic vinegar, minced garlic, chopped rosemary, salt, and pepper. Toss the vegetables until they are evenly covered. Place the vegetables on a baking sheet that has been lined with parchment paper so that they are all in one layer. Toss the Brussels sprouts and potatoes every 15 minutes while they roast in a preheated oven for 25 to 30 minutes, or until the potatoes are soft and golden brown and the Brussels sprouts are caramelized. As a tasty gluten-free side dish, serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

These Double Chocolate Zucchini Cookies are a delightful combination of rich cocoa, semi-sweet chocolate chips, and moist grated zucchini, creating a soft and chewy treat. The addition of sea salt on top adds a savory touch that balances out the sweetness.

Ingredients: 1 cup grated zucchini. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 tsp vanilla extract. 1 3/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup semi-sweet chocolate chips. Sea salt, for sprinkling.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter mixture and mix until well combined. Squeeze out any excess moisture from the grated zucchini using a paper towel. Add the grated zucchini to the bowl and mix until evenly distributed in the batter. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the semi-sweet chocolate chips. Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon or your fingers. Sprinkle a pinch of sea salt on top of each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Double Chocolate Zucchini Cookies with a hint of sea salt!

Prep Time: 20 minutes

Cook Time: 12 minutes