Queer Blue Water

For your next party, make a beautiful antipasto and charcuterie platter. This collection of cured meats, cheeses, and sides is great for a cocktail party or as a tasty starter.

Ingredients: 200g prosciutto. 150g salami. 150g chorizo. 150g brie cheese. 150g cheddar cheese. 150g olives. 150g roasted red peppers. 150g artichoke hearts. 150g cherry tomatoes. 150g grapes. 100g mixed nuts. 100g breadsticks. 1/4 cup honey. 1/4 cup whole grain mustard.

Instructions: Arrange a variety of ingredients on a large serving platter, starting with the prosciutto, salami, and chorizo. Place the cheeses in separate sections on the platter. Add olives, roasted red peppers, and artichoke hearts in between the meats and cheeses. Scatter cherry tomatoes and grapes for freshness and color. Arrange breadsticks and mixed nuts in empty spaces on the platter. Drizzle honey and whole grain mustard in small bowls or ramekins for dipping. Serve with cocktail rings for easy picking and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This Spanish Paella Sheet Pan Dinner is a simple but tasty take on the traditional dish. It's easy to clean up because the seafood, spices, and rice are all cooked together on a single sheet pan. It's a great meal for parties or weeknight dinners.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb mussels, cleaned and debearded. 1 lb squid, cleaned and sliced into rings. 1 cup chorizo, sliced. 2 cups Arborio rice. 4 cups chicken broth. 1 onion, diced. 4 cloves garlic, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 tomato, diced. 1 teaspoon saffron threads. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a large bowl, toss shrimp, mussels, squid, and chorizo with olive oil, smoked paprika, salt, and pepper. Spread Arborio rice evenly on a sheet pan. Arrange marinated seafood and chorizo mixture over the rice. In a saucepan, heat olive oil over medium heat. Saut onion and garlic until translucent. Add diced tomatoes, bell peppers, saffron threads, and chicken broth. Bring to a simmer. Pour the broth mixture evenly over the seafood and rice on the sheet pan. Cover the sheet pan tightly with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the rice is cooked and the seafood is done. Remove from the oven and let it sit for 5 minutes before uncovering. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

This Teriyaki Halibut in Parchment recipe by Yesterfood offers a delightful blend of flavors with succulent halibut fillets cooked in a savory-sweet teriyaki sauce alongside colorful mixed vegetables, all steamed to perfection in parchment packets.

Ingredients: 4 halibut fillets 6 ounces each. 1/4 cup soy sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 cup sliced mixed vegetables such as bell peppers, carrots, and snap peas. Salt and pepper to taste. Sesame seeds for garnish. Chopped green onions for garnish.

Instructions: Preheat the oven to 400F 200C. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce. Cut four pieces of parchment paper into large squares. Divide the mixed vegetables among the parchment squares, placing them in the center. Season halibut fillets with salt and pepper, then place one fillet on top of the vegetables on each parchment square. Spoon the teriyaki sauce over each halibut fillet. Fold the parchment paper over the fish and vegetables, then crimp the edges to seal tightly. Place the parchment packets on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the fish is cooked through. Carefully open the parchment packets, garnish with sesame seeds and chopped green onions, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

#YesterfoodRecipe, #Seafood, #SeafoodLovers, #SavorySweet

It's easy to make this paleo mayonnaise at home, and it's great for people on the keto diet. It's smooth, tasty, and doesn't have any extraneous ingredients or preservatives.

Ingredients: 1 large egg. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/2 teaspoon salt. 1 cup avocado oil.

Instructions: Put the egg, Dijon mustard, lemon juice, and salt in a blender or food processor and blend or process them together. For about 20 seconds, blend on low speed. Slowly pour the avocado oil into the blender while it's running until the mixture thickens and emulsifies. Keep blending the mayo until it has the consistency you want. Put the mayo in a jar or other container that won't let air in and put it in the fridge for up to a week.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy scones with clotted cream, a traditional English treat that is now completely vegan! Light and fluffy, these scones go great with a dollop of vegan clotted cream for afternoon tea or any time of the day.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/3 cup vegan butter, chilled and cubed. 3/4 cup almond milk or any other plant-based milk. 1 teaspoon apple cider vinegar. 1 teaspoon vanilla extract. Vegan clotted cream store-bought or homemade.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the almond milk and apple cider vinegar in a small bowl and mix them together. Place in a bowl and let it sit for 5 minutes. Put the flour, sugar, baking powder, and salt in a large bowl and mix them together. Mix the vegan butter that has been chilled into the flour mixture and use your fingers to work it in until it looks like breadcrumbs. Blend the almond milk and vanilla extract together until you get a soft dough. Put the dough on a floured surface and knead it a few times until it is smooth. Use a cookie cutter or the edge of a glass to cut the dough into rounds that are about an inch thick. Spoon the scones out on a baking sheet that has been lined with parchment paper. Bake in a hot oven for 12 to 15 minutes, or until they are lightly golden. After baking, move the scones to a wire rack to cool completely. Put the vegan clotted cream on top of the scones.

Prep Time: 15 minutes

Cook Time: 15 minutes

Creamy Garlic Butter Salmon is a delicious gluten-free dinner option that's both easy to make and incredibly flavorful. The creamy sauce pairs perfectly with the tender, seared salmon fillets, making it a delightful meal for any occasion.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup gluten-free chicken broth. 1/2 cup heavy cream or dairy-free alternative. 2 tablespoons butter or dairy-free margarine. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Add salt, pepper, and dried thyme to the salmon fillets. A skillet that can go in the oven should have olive oil in it. For two to three minutes on each side, sear the salmon fillets until they get a golden crust. Take it out of the pan and set it aside. Add minced garlic to the same pan and cook for one to two minutes, until the garlic smells good. Add the gluten-free chicken broth and bring the whole thing to a slow boil. Allow it to cook for three to four minutes or until it slightly reduces. Add the butter or dairy-free margarine and heavy cream or a dairy-free alternative. After that, cook for another two to three minutes until the sauce gets thicker. Add the salmon fillets that have been seared back to the pan and cover them with some of the creamy garlic butter sauce. Place the skillet in an oven that has already been heated up. Bake for 10 to 12 minutes, or until the salmon is easy to flake with a fork. Before serving, sprinkle with fresh parsley. Hot garlic butter salmon should be served with your choice of gluten-free sides.

Prep Time: 15 minutes

Cook Time: 25 minutes

This refreshing brunch cocktail combines the tartness of grapefruit with the floral sweetness of elderflower, finished off with the effervescence of sparkling wine.

Ingredients: 1 oz vodka. 1 oz grapefruit juice. 1/2 oz elderflower liqueur. 2 oz sparkling wine. Grapefruit twist, for garnish.

Instructions: Put ice in a shaker and add vodka, grapefruit juice, and elderflower liqueur. Make sure to shake it well until it's cold. Pour through a strainer into a cold glass. Add sparkling wine on top. Put a grapefruit twist on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy these rich, fudgy, flourless chocolate brownies that are free of gluten and ideal for chocolate lovers. These brownies are rich and very simple to prepare.

Ingredients: 1 cup 2 sticks unsalted butter. 1 1/2 cups semisweet chocolate chips. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 3 large eggs. 1/2 cup almond meal almond flour. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and grease a 9x9-inch 23x23 cm baking pan. In a microwave-safe bowl, melt the butter and 1 cup of chocolate chips in 30-second intervals, stirring each time until smooth. Stir in the granulated sugar, cocoa powder, and salt into the melted chocolate mixture until well combined. Add the vanilla extract and eggs, one at a time, mixing thoroughly after each addition. Fold in the almond meal almond flour until fully incorporated. If desired, stir in the chopped walnuts and the remaining 1/2 cup of chocolate chips. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. Serve and enjoy your delicious flourless chocolate brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Greek Style Tortellini Salad is delicious. It has soft cheese tortellini, fresh vegetables, Kalamata olives, feta cheese, and a zesty dressing that coats everything. It's quick and easy to make, and the Mediterranean flavors make it great for a potluck or a quick meal.

Ingredients: 1 package 9 ounces cheese tortellini. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Cook the tortellini according to package instructions until al dente. Drain and let cool. In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss everything together until well coated. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a final toss, and garnish with additional parsley if desired. Serve as a delicious and refreshing Greek-style tortellini salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious vegan twist on classic eggplant parmesan, served with pasta for a comforting and satisfying meal.

Ingredients: 2 medium eggplants, sliced into rounds. 1 cup breadcrumbs. 1/4 cup nutritional yeast. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 pound pasta of your choice. 2 cups marinara sauce. 1/2 cup vegan mozzarella cheese, shredded. Fresh basil leaves for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put nutritional yeast, oregano, basil, garlic powder, salt, and pepper in a shallow dish. Mix the ingredients together. Coat both sides of the eggplant slices evenly with the breadcrumb mixture. Line a baking sheet with parchment paper and put the eggplant slices on it. Bake the eggplant for 20 to 25 minutes, or until it's soft and the coating is golden. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. With the heat on medium, warm up the marinara sauce in a saucepan. Take the eggplant slices out of the oven when they're done. Spread out cooked pasta, marinara sauce, baked eggplant slices, and vegan mozzarella cheese in a large skillet. Put the lid on top of the pan and cook on low heat for 5 to 7 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh basil leaves. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Eat Bacon-Wrapped Pork Tenderloin, which is a rich and savory treat. The bacon makes the outside of the tender pork crispy, making a delicious mix of tastes and textures.

Ingredients: 2 lbs pork tenderloin. 12 slices bacon. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and black pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Add salt, black pepper, dried thyme, and paprika to the pork tenderloin. For extra flavor, rub the pork with the minced garlic. Place the bacon slices on a clean surface, making sure they overlap a bit. Put the pork tenderloin that has been seasoned on one end of the bacon slices. Roll the bacon up around the pork, making sure it is tightly wrapped. In a skillet that can go in the oven, heat the olive oil over medium-high heat. The pork tenderloin wrapped in bacon should be seared on all sides until the bacon turns golden brown. Place the skillet in an oven that has already been heated and roast the pork for 20 to 25 minutes, or until it reaches 145F 63C inside. Take it out of the oven and let it cool down for a few minutes before cutting it. Make medallions out of the pork tenderloin that has been wrapped in bacon and serve. As a main dish, the Bacon-Wrapped Pork Tenderloin is juicy and full of flavor. Note: Different foods cook at different rates, so use a meat thermometer to make sure the pork is done the way you like it.

Prep Time: 15 minutes

Cook Time: 25 minutes

This easy and healthy vegan acorn squash soup with carrots is perfect for a cozy fall or winter meal. It's creamy, flavorful, and packed with nutrients.

Ingredients: 1 medium acorn squash, halved and seeded. 1 tablespoon olive oil. 1 onion, chopped. 2 carrots, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Salt and pepper, to taste. Coconut cream, for garnish optional. Pumpkin seeds, for garnish optional.

Instructions: Preheat oven to 400F 200C. Place acorn squash halves, cut side down, on a baking sheet lined with parchment paper. Roast for 45-50 minutes, or until tender. In a large pot, heat olive oil over medium heat. Add onion, carrots, and garlic. Cook until vegetables are softened, about 5-7 minutes. Scoop out the flesh of the roasted acorn squash and add it to the pot with the vegetables. Discard the skins. Add vegetable broth, cumin, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return to the pot. Taste and adjust seasoning, if necessary. Serve hot, garnished with coconut cream and pumpkin seeds, if desired.

Prep Time: 15 minutes

Cook Time: 60 minutes

One of my favorite comfort foods is red beans and rice cooked in a slow cooker with a Cajun twist. In this recipe, beans and sausage are cooked slowly with fragrant spices to make a hearty and flavorful meal.

Ingredients: 1 lb dried red kidney beans, rinsed and soaked overnight. 1 lb smoked sausage, sliced. 1 onion, chopped. 1 green bell pepper, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Cooked rice, for serving. Green onions, chopped, for garnish.

Instructions: Soak beans, add sausage, onion, bell pepper, garlic, chicken broth, thyme, oregano, paprika, cayenne pepper, salt, and pepper. Put everything in a slow cooker. Mix things together well. On low, cook for 810 hours or on high for 45 hours, until the beans are soft. Put it on top of cooked rice and top with chopped green onions.

Prep Time: 20 minutes

Cook Time: 480 minutes

Enjoy the smoky and savory flavors of these delicious BBQ ribs, perfect for your Memorial Day celebration!

Ingredients: 3 lbs beef ribs. 1 cup BBQ sauce. 2 tbsp brown sugar. 1 tbsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper to create a dry rub. Rub the dry mixture evenly over the beef ribs. Place the ribs on the preheated grill and cook for 30 minutes, turning occasionally. Brush the BBQ sauce over the ribs and continue grilling for an additional 15-20 minutes or until the ribs are cooked to your liking. Remove from the grill and let it rest for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

This Paleo Grilled Chicken Salad is a delicious and healthy meal option that adheres to the Paleo diet principles. It's packed with fresh vegetables, lean protein, and a Paleo-friendly dressing, making it a perfect choice for those looking to switch to a Paleo lifestyle.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 4 cups mixed greens e.g., spinach, kale, arugula. 1 cucumber, sliced. 1/2 red onion, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced almonds. 1/4 cup balsamic vinaigrette dressing Paleo-friendly.

Instructions: Preheat your grill to medium-high heat. In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper to create a marinade for the chicken. Coat the chicken breasts with the marinade mixture and let them sit for about 10 minutes. Grill the chicken breasts for approximately 6-8 minutes per side, or until they are cooked through and no longer pink in the center. Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips. In a large bowl, combine the mixed greens, cucumber, red onion, cherry tomatoes, and sliced almonds. Top the salad with the grilled chicken strips and drizzle with balsamic vinaigrette dressing. Toss the salad gently to combine all the ingredients. Serve immediately and enjoy your Paleo Grilled Chicken Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Cream Cheese-Filled Gingerbread Cookies are the ideal holiday treat. The spiced gingerbread cookies are filled with a luscious cream cheese filling that adds tangy sweetness to every bite.

Ingredients: For the cookies:. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 3 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon salt. 1/2 teaspoon baking powder. For the cream cheese filling:. 4 ounces cream cheese, softened. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Mix the molasses and egg into the butter mixture by beating it in well. Mix the flour, ginger, cinnamon, cloves, salt, and baking powder together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Make two halves of the dough. Cover each halves with plastic wrap and put them in the fridge for at least an hour. Start by heating the oven to 350F 175C. Spread out one piece of dough on a floured surface until it is about 1/8-inch thick. Cut cookies into the shapes you want with a cookie cutter and place them on a baking sheet lined with parchment paper. Mix the softened cream cheese, powdered sugar, and vanilla extract in a different bowl until the mixture is smooth. This is how you make the cream cheese filling. In the middle of each cookie on the baking sheet, put a small amount of the cream cheese filling. Take the second piece of dough and roll it out. Then, cut out the same number of cookies as the first batch. Spread the rolled-out dough on top of the cream cheese filling. Carefully press the edges of the cookies together to seal them. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. After the cookies have cooled, you can decorate them or sprinkle them with powdered sugar. Enjoy these tasty gingerbread cookies filled with cream cheese!

Prep Time: 30 minutes

Cook Time: 10 minutes

This Sun-Dried Tomato and Mascarpone Grilled Cheese Sandwich is a delightful twist on the classic grilled cheese. The creamy mascarpone cheese and the savory sun-dried tomatoes create a rich and flavorful filling that pairs perfectly with the gooey mozzarella. It's a quick and easy sandwich to make for a satisfying meal.

Ingredients: 2 slices of sourdough bread. 2 tablespoons mascarpone cheese. 4-6 sun-dried tomatoes, rehydrated and chopped. 2 slices of mozzarella cheese. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Cover one side of each slice of sourdough bread with mascarpone cheese. Cover and chop the sun-dried tomatoes, then put them on a slice of bread with mascarpone. Then put the other slice of bread with the mascarpone on top and add the mozzarella cheese. This makes a sandwich. Put the pan on medium heat and melt one tablespoon of butter in it. It will take about 34 minutes on each side for the bread to turn golden brown and the cheese to melt after you put the sandwich in the pan. If you think the bread isn't crispy enough, add the rest of the butter to the pan. Take the grilled cheese sandwich out of the pan, cut it in half diagonally, and serve it hot. Add pepper and salt to taste.

Prep Time: 10 minutes

Cook Time: 8 minutes