Regulus Crossing

This Sweet Summer Mimosa is a refreshing and delightful treat, perfect for warm days and outdoor gatherings. The combination of Sutter Home sweet white wine, orange juice, and sparkling water creates a light and fruity beverage that's sure to please.

Ingredients: 1 bottle Sutter Home sweet white wine. 2 cups orange juice. 1 cup sparkling water. Slices of fresh oranges, for garnish. Ice cubes.

Instructions: Put Sutter Home sweet white wine and orange juice in a large pitcher. Add sparkling water and mix. Fill the glasses with ice cubes. Mix the mimosas and pour them over the ice. Add fresh orange slices as a garnish. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Heather's French Press has created these delectable mini chocolate chip cookies. They're perfectly sized for a bite and bursting with rich chocolate flavor.

Ingredients: 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup packed brown sugar. 1 egg. 1 teaspoon vanilla extract. 1 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3/4 cup mini chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and white sugar in a bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. It's okay to add the little chocolate chips. Drop small amounts of dough onto the prepared baking sheet, leaving about 2 inches between each one. You can use a small cookie scoop or a teaspoon for this. After the oven is hot, bake for 8 to 10 minutes, or until the edges are golden brown. 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. Have fun with these tasty little chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Elevate your BBQ game with this flavorful pounded flank steak paired with a vibrant zucchini salsa. The combination of smoky grilled meat and fresh, zesty salsa creates a perfect harmony of tastes that will impress your guests.

Ingredients: 1.5 lbs flank steak. Salt and pepper to taste. 1 tsp smoked paprika. 1 tsp garlic powder. 1/2 cup balsamic vinegar. 1/4 cup olive oil. 2 zucchinis, diced. 1 red onion, finely chopped. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. Juice of 1 lime.

Instructions: Preheat the grill to medium-high heat. Season the flank steak with salt, pepper, smoked paprika, and garlic powder. In a small bowl, whisk together balsamic vinegar and olive oil. Brush the mixture onto the steak. Grill the steak for 4-5 minutes per side for medium-rare, or adjust cooking time to your preference. While the steak is grilling, prepare the salsa. In a mixing bowl, combine diced zucchinis, red onion, cherry tomatoes, cilantro, and lime juice. Toss well. Once the steak is done, remove it from the grill and let it rest for a few minutes before slicing thinly against the grain. Serve the sliced steak with a generous spoonful of zucchini salsa on top. Enjoy your delicious BBQ Pounded Flank Steak with Zucchini Salsa!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Mexican-inspired shredded chicken recipe is perfect for busy days when you want a flavorful meal with minimal effort. The combination of salsa, green chilies, and spices infuses the chicken with delicious Southwestern flavors.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup salsa. 1 can 4 oz diced green chilies. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Put chicken breasts in the crock pot. Chop up green chilies and put them in a bowl. Add cumin, chili powder, garlic powder, onion powder, salt, and pepper. Put the mix on top of the chicken. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred with a fork. To make the sauce go with the chicken, shred it with two forks after it's done cooking. You can put the chicken shreds in tacos, burritos, salads, or any other dish you like.

Prep Time: 10 minutes

Cook Time: 240 minutes

A hot BBQ breakfast hash with crispy potatoes, smoky brisket, and perfectly grilled eggs is a great way to start the week. A delicious mix of flavors that gives you a boost of energy to start the day.

Ingredients: 2 cups diced potatoes. 1 cup diced bell peppers. 1 cup diced onions. 1 cup cooked and shredded brisket. 4 eggs. 1/4 cup BBQ sauce. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Warm up your grill over medium-high heat. Dice the potatoes, bell peppers, and onions and put them in a large bowl. Put olive oil on the vegetables and season them with salt and pepper. Add toss to cover evenly. Put the vegetables in a grill basket and cook on the BBQ for 15 minutes, stirring every now and then, until the potatoes are golden and soft. After adding the shredded brisket to the grill basket, cook for another 5 minutes so the meat can get hot and soak up the smoky flavors. Make four holes in the hash and put an egg in each one. Put the lid back on the BBQ and cook the eggs until they're done the way you like them. Spread the barbecue sauce out evenly over the hash and eggs. Add chopped fresh parsley on top and serve hot. Hope you enjoy your Monday morning BBQ hash!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful and nutritious breakfast bowl that combines the flavors of apple pie with the goodness of quinoa. Perfect for a cozy morning meal.

Ingredients: 1 cup quinoa. 2 cups almond milk. 2 apples, diced. 1/4 cup chopped walnuts. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. Pinch of salt. Greek yogurt optional, for serving.

Instructions: Use cold water to rinse the quinoa. Mix quinoa and almond milk together in a saucepan. Once it starts to boil, lower the heat and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed. Put chopped walnuts, diced apples, maple syrup, cinnamon, nutmeg, and a pinch of salt in a different pan. Saut until the apples are soft and caramelized. Add the cooked quinoa to the apple mixture that has been sauted. Place the quinoa mixture into bowls. If you want, add a dollop of Greek yogurt on top of each one. Add more cinnamon on top and drizzle with maple syrup. Enjoy your Apple Pie Quinoa Breakfast Bowl while it's still warm.

Prep Time: 10 minutes

Cook Time: 20 minutes

This paleo ketchup recipe is better for you than store-bought ketchup because it doesn't have any gluten or refined sugars. It's simple to make and makes your favorite foods taste even better.

Ingredients: 1 cup tomato paste. 1/4 cup apple cider vinegar. 2 tablespoons honey or maple syrup. 1 teaspoon onion powder. 1 teaspoon garlic powder. 1/2 teaspoon mustard powder. 1/4 teaspoon ground cloves. Salt and pepper to taste.

Instructions: Honey or maple syrup, onion powder, garlic powder, mustard powder, and ground cloves should all be mixed together in a small saucepan. Stir the mixture all the time while cooking over low heat until it is well mixed and hot all the way through. Add pepper and salt to taste. Before putting the ketchup in a jar or other container, let it cool down. You can keep it in the fridge for up to two weeks.

Prep Time: 5 minutes

Cook Time: 10 minutes

A refreshing and flavorful pasta salad made with spiralized zucchini instead of traditional pasta, perfect for those following a low-carb lifestyle.

Ingredients: 200g spiralized zucchini. 100g cherry tomatoes, halved. 50g cucumber, diced. 30g feta cheese, crumbled. 2 tablespoons black olives, sliced. 2 tablespoons red onion, finely chopped. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine spiralized zucchini, cherry tomatoes, cucumber, feta cheese, black olives, red onion, and parsley. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Toss everything together until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These eggnog glazed donuts are a delightful holiday treat, perfect for breakfast or dessert. The eggnog adds a rich and festive flavor to the fluffy donuts, and the glaze adds a sweet finish.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground nutmeg. 1/2 cup eggnog. 2 large eggs. 2 tbsp melted butter. 1 tsp vanilla extract. Oil for frying. 1 cup powdered sugar. 2-3 tbsp eggnog. 1/2 tsp ground nutmeg. 1/2 tsp vanilla extract.

Instructions: In a mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg. In a separate bowl, whisk together the eggnog, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Heat the oil in a deep fryer or large pot to 350F 175C. Drop spoonfuls of the donut batter into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the donuts from the oil and drain on paper towels. In a small bowl, whisk together the powdered sugar, eggnog, nutmeg, and vanilla extract to make the glaze. Dip each donut into the glaze, allowing any excess to drip off, and place on a wire rack to set. Serve the eggnog glazed donuts and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Slow Cooker Jalapeno Popper Taquitos are a deliciously spicy and creamy appetizer perfect for parties or game day gatherings. They are easy to make and can be customized to suit your taste preferences. Simply mix the filling, roll them up in tortillas, and let the slow cooker do the rest!

Ingredients: 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup diced jalapenos. 1/4 cup diced green onions. 1 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 20 small flour tortillas. Cooking spray. Optional: salsa, sour cream, for serving.

Instructions: Add the jalapenos, green onions, garlic powder, onion powder, paprika, salt, and black pepper to a bowl and mix them all together. Put a small amount of the mixture on each tortilla, then roll them up tightly to make taquitos. Spray cooking spray on the insert of the slow cooker. Line up the taquitos in the slow cooker so that the seams are facing down. Turn the heat down to low, cover, and cook for three to four hours, or until the edges of the taquitos are golden brown. If you want, you can serve it with salsa and sour cream.

Prep Time: 20 minutes

Cook Time: 180 minutes

This dish, Confetti Chicken Pasta, is both colorful and tasty. It has soft chicken, colorful bell peppers, cherry tomatoes, and a creamy Parmesan sauce. It's an easy and quick meal that works great on busy weeknights.

Ingredients: 8 oz penne pasta. 2 boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. Salt and pepper to taste. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley.

Instructions: Following the directions on the package, cook the pasta, drain it, and set it aside. Add salt and pepper to the diced chicken breasts. Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the chicken until it is browned and fully cooked. Take the chicken out of the pan and set it aside. Put diced bell peppers and cherry tomatoes in the same pan. For three to four minutes, or until slightly softened. Add the minced garlic and cook for one to two more minutes. Heavy cream and chicken broth should be added. Mix everything together, then bring it to a simmer. Put the diced chicken and cooked pasta back into the pan. Mix everything together until it's all covered and hot. On top of the pasta, mix in the grated Parmesan cheese and chopped parsley. Serve hot, and if you want, top with extra parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

In this Keto-friendly recipe, Queso De Freir is fried in butter, which gives it a deliciously crispy outside while keeping the cheese's creamy inside. This dish is quick and easy, and it's great as an appetizer or low-carb snack.

Ingredients: 4 slices Queso De Freir. 2 tablespoons butter.

Instructions: Set the pan on medium heat and melt the butter. In a pan, melt the butter. Add the Queso De Freir slices and cook them for two to three minutes on each side, until they are golden brown. Take it out of the pan and put it on a plate lined with paper towels to drain the extra butter. Enjoy while hot!

Prep Time: 2 minutes

Cook Time: 6 minutes

These French onion beef sliders are a tasty take on the original sliders. They have buttery slider buns with savory beef patties, caramelized onions, and gooey Swiss cheese in the middle. Great as an appetizer at a party or as a hearty snack!

Ingredients: 1 lb ground beef. 1 packet French onion soup mix. 1 cup shredded Swiss cheese. 1/2 cup caramelized onions. 12 slider buns. 1/4 cup melted butter. 1 tablespoon Worcestershire sauce. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Put French onion soup mix, ground beef, Worcestershire sauce, salt, and pepper in a bowl. Make 12 small patties out of the beef mixture that are all the same size. Put the patties in a pan over medium-low heat. Cook them for about 34 minutes on each side, until they are browned and fully cooked. Put the slider buns on a baking sheet after cutting them in half. On the bottom half of each bun, put a beef patty. Sliced Swiss cheese and caramelized onions should be put on top of each patty. Put the top half of the slider buns on top. Melt some butter and brush it on top of the buns. Put the pan in a hot oven and bake for 5 to 7 minutes, or until the cheese melts and the buns are golden. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

These plant-based brownies are a treat that won't make you feel bad because they are made with healthy ingredients and taste great with chocolate. They're a great way to satisfy your sweet tooth while still living a vegan life.

Ingredients: 1 cup mashed ripe banana. 1/4 cup almond butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup oat flour. 1/4 cup vegan chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Prepare a square baking dish by greasing it. Put the mashed banana, almond butter, maple syrup, and vanilla extract in a bowl and mix them together. Salt, baking soda, and cocoa powder should be added. Mix everything together well. Stir in the oat flour until it is just combined. Be careful not to mix too much. Pour the batter into the baking dish that has been set up. Add chocolate chips on top. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

A refreshing and citrusy party punch made with lime sherbet, lemon-lime soda, and limeade concentrate. Perfect for any occasion, especially during hot summer days.

Ingredients: 1 quart lime sherbet. 2 liters lemon-lime soda. 1 can frozen limeade concentrate, thawed. Lime slices for garnish optional.

Instructions: Put lime sherbet in a punch bowl. Add lemon-lime soda to the sherbet and mix it well. Pour in the thawed limeade concentrate and mix it in well. Add lime slices as a garnish if you want. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This creamy mushroom linguine makes you feel like you're in Tuscany with its rich flavors. The spinach and sun-dried tomatoes give the creamy sauce more depth, and the Parmesan cheese makes the dish taste nice. This recipe is great for a cozy weeknight dinner or a special event because it is quick and easy to make.

Ingredients: 8 oz linguine. 2 tbsp olive oil. 8 oz baby bella mushrooms, sliced. 4 cloves garlic, minced. 1 cup sun-dried tomatoes, chopped. 2 cups spinach. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a large pot, cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside. In the same pot, heat olive oil over medium heat. Add sliced mushrooms and cook until golden brown, about 5-7 minutes. Add minced garlic and chopped sun-dried tomatoes to the pot. Cook for another 2 minutes, stirring occasionally. Stir in spinach and cook until wilted. Pour in heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy. Add cooked linguine to the pot and toss until well coated, adding reserved pasta water as needed to reach desired consistency. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy the tasty flavors of carrot cake without feeling bad about it! The muffins in this keto-friendly recipe are moist, tasty, and have a creamy surprise inside. It's great for a low-carb snack or breakfast.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup granulated erythritol. 1 tsp baking powder. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp salt. 3 large eggs. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1 cup grated carrots. 4 oz cream cheese, softened. 2 tbsp powdered erythritol. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with liners. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk together eggs, melted coconut oil, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in grated carrots. In a separate bowl, beat together cream cheese, powdered erythritol, and vanilla extract until smooth. Fill each muffin liner with a spoonful of the muffin batter, then add a dollop of cream cheese mixture on top. Cover the cream cheese filling with more muffin batter until the liners are about 3/4 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these delicious keto carrot cake muffins with cream cheese filling!

Prep Time: 15 minutes

Cook Time: 20 minutes