Velma

This is a quick and tasty Instant Pot recipe for Asian-style chicken and broccoli that is cooked until tender. It goes well with fluffy white rice.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 lb fresh broccoli florets. 1 cup low-sodium chicken broth. 1/2 cup soy sauce. 1/3 cup oyster sauce. 3 tablespoons hoisin sauce. 2 tablespoons cornstarch. 2 tablespoons sesame oil. 1 tablespoon vegetable oil. 4 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes optional. 2 cups cooked white rice, for serving.

Instructions: In the Instant Pot, press "Saute" and add the oil. Put in the chicken pieces and cook until all sides are browned. Grate the ginger and add the red pepper flakes if you are using them. Saut for one to two minutes. Soy sauce, oyster sauce, hoisin sauce, and cornstarch should all be mixed together in a bowl until the sauce is smooth. Add the sauce to the Instant Pot and pour it over the chicken. Put the broccoli florets on top without stirring them. Set the Instant Pot lid to "Sealing" and cook for 5 minutes at high pressure on "Manual" or "Pressure Cook." Do a quick pressure release after the cooking is done. Add sesame oil and stir the contents. Then, let it sit for a few minutes to thicken the sauce. Put the chicken and broccoli from the Instant Pot on top of cooked white rice. If you want, you can add sesame seeds or green onions as a garnish.

Prep Time: 15 minutes

Cook Time: 5 minutes

A refreshing and fruity cocktail featuring the delightful combination of strawberries, gin, and fizzy club soda.

Ingredients: 2 oz gin. 4-5 fresh strawberries. 1/2 oz simple syrup. 1/2 oz lemon juice. Club soda.

Instructions: In a shaker, muddle the strawberries with simple syrup and lemon juice. Add gin and fill the shaker with ice. Shake well until chilled. Strain into a glass filled with ice. Top with club soda. Garnish with a strawberry slice. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These oven fries are a healthier alternative to deep-fried fries because they are crispy. For extra flavor, garlic, paprika, and onion powder are used to season them.

Ingredients: 4 large russet potatoes, scrubbed and dried. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon onion powder. Salt, to taste. Black pepper, to taste.

Instructions: Preheat oven to 425F 220C. Cut potatoes into thin fries, about 1/4-inch thick. In a large bowl, toss fries with olive oil, garlic powder, paprika, onion powder, salt, and black pepper until evenly coated. Spread fries in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 30-35 minutes, flipping halfway through, until fries are golden and crispy. Remove from oven and serve immediately.

Prep Time: 10 minutes

Cook Time: 35 minutes

This soup is hearty and full of flavor. It has the classic taste of Chicken Marsala and the earthy goodness of wild rice and mushrooms. Great for people who like mushrooms!

Ingredients: 1 lb chicken breast, diced. 1 cup wild rice, uncooked. 8 oz mushrooms, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup Marsala wine. 2 cups milk. 1/2 cup all-purpose flour. 1/4 cup butter. 1 tsp dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add diced chicken and cook until browned. Remove and set aside. In the same pot, saut onions, garlic, and mushrooms until tender. Stir in flour to create a roux, cooking for 2 minutes. Slowly whisk in Marsala wine, then chicken broth, ensuring no lumps. Add wild rice, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in cooked chicken and milk, simmering for an additional 15 minutes until rice is tender and soup thickens. Adjust seasoning to taste. Serve hot, garnished with fresh parsley. Enjoy the rich flavors of Chicken Marsala Wild Rice Soup!

Prep Time: 20 minutes

Cook Time: 45 minutes

Enjoy the wonderful taste of creamy avocado and sweet oranges in this delicious smoothie. You can eat it to start the day or as a snack to cool down.

Ingredients: 1 ripe avocado. 2 oranges, peeled and segmented. 1/2 cup Greek yogurt. 1/2 cup almond milk. 2 tablespoons honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Cut the avocado in half, remove the pit, and scoop the flesh into a blender. Add the peeled and segmented oranges to the blender. Add the Greek yogurt, almond milk, honey, and vanilla extract to the blender as well. If you prefer a colder smoothie, you can also add a handful of ice cubes at this stage. Blend all the ingredients until smooth and creamy. Taste the smoothie and adjust the sweetness with more honey if needed. Pour the creamy orange avocado smoothie into glasses and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

A quick and delicious Instant Pot recipe for Chicken Teriyaki Bowls, featuring tender chicken in a flavorful teriyaki sauce with crisp vegetables, served over white rice.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, diced. 1 cup low-sodium soy sauce. 1/2 cup honey. 1/4 cup rice vinegar. 1/4 cup water. 2 cloves garlic, minced. 1 tsp ginger, grated. 1 tbsp cornstarch. 2 tbsp water. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 cup carrots, julienned. 2 cups cooked white rice. Sesame seeds and green onions for garnish.

Instructions: Put water, garlic, ginger, soy sauce, and rice vinegar in a bowl. And mix them all together. Put the chicken pieces in the Instant Pot and pour the sauce over them. Place the lid on top and seal the valve. Cook for 8 minutes on high pressure. Quickly let go of the chicken and take it out of the pot. To make a slurry, mix cornstarch and water in a small bowl. Add it to the pot's sauce and mix it in. Carrots, broccoli, and bell pepper should be added to the pot. Put the lid back on and set the timer for 0 minutes. After the quick release, add the cooked chicken back to the pot and stir it around to coat it with the sauce. Put the cooked chicken and vegetables on top of the white rice. Put green onions and sesame seeds on top. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the bright flavors of lemon and herbs that have been mixed into soft chicken breasts. It is very simple to make this dish, and it is full of deliciousness.

Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, juiced and zested. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, salt, and pepper. Place chicken breasts in a baking dish and pour the marinade over them, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

These gluten-free strawberry pavlovas with balsamic are a delightful dessert option that's perfect for a special occasion or any time you crave a sweet treat. The crispy meringue nests are filled with fresh strawberries, a hint of balsamic reduction, and creamy whipped topping.

Ingredients: 4 large egg whites, at room temperature. 1 cup granulated sugar. 1 teaspoon white vinegar. 1 teaspoon cornstarch. 1 teaspoon pure vanilla extract. 1 cup fresh strawberries, sliced. 2 tablespoons balsamic reduction. Whipped cream or dairy-free alternative for serving. Fresh mint leaves for garnish.

Instructions: Warm your oven up to 300F 150C and put parchment paper on a baking sheet. Beat the egg whites in a clean, dry bowl until they get stiff peaks. Slowly add the granulated sugar while beating the egg whites. Keep doing this until the egg whites get glossy and the sugar is fully mixed in. Add the white vinegar, cornstarch, and vanilla extract slowly and mix them in well. Place 4 separate pavlova nests out of the meringue mixture on the baking sheet that has been prepared. Make a hole in the middle of each nest to hold the toppings. Take the pavlovas out of the oven and heat it up. Bake them for about an hour, or until the outside is golden and the inside is soft. After taking them out of the oven, let them cool down all the way. Take the pavlovas out of the oven and put them on serving plates once they are cool. Place strawberry slices on top of each pavlova, drizzle with balsamic reduction, and add a dollop of whipped cream or a dairy-free alternative. Add fresh mint leaves as a garnish and serve right away.

Prep Time: 20 minutes

Cook Time: 60 minutes

This Blueberry-Caprese Salad is a delightful twist on the classic Caprese salad. The addition of fresh blueberries adds a burst of sweetness and color to this refreshing dish. Perfect for a summer gathering or as a light and healthy side dish.

Ingredients: 2 cups fresh blueberries. 2 cups cherry tomatoes, halved. 8 oz fresh mozzarella cheese, cubed. 1/4 cup fresh basil leaves, torn. 2 tbsp extra-virgin olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the fresh blueberries, halved cherry tomatoes, cubed fresh mozzarella, and torn basil leaves. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Drizzle the dressing over the salad. Season the salad with salt and pepper to taste. Gently toss everything together to combine. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A fun holiday treat are these homemade peppermint crunch marshmallows. The peppermint candies give them a satisfying crunch along with a fluffy, minty flavor. Ideal for holiday gift-giving, hot cocoa, and snacking!

Ingredients: 3/4 cup cold water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1/2 teaspoon peppermint extract. 1/2 cup crushed peppermint candies. Powdered sugar, for dusting.

Instructions: Mix the gelatin with half a cup of cold water in a mixing bowl. Give it ten minutes to bloom. Add the corn syrup, granulated sugar, and salt to a saucepan with the remaining 1/4 cup of cold water over medium heat. After the sugar dissolves, stir. Remove the sugar mixture from the heat source as soon as the candy thermometer registers 240F 115C. The hot sugar syrup should be added to the gelatin mixture gradually while continuing to beat at a low speed. Turn the mixer up to high and beat until the mixture triples in volume and becomes fluffy, 10 to 12 minutes. Incorporate the peppermint extract by beating for an extra minute. Add the crushed peppermint candy and fold in quickly. Pour the marshmallow mixture into a square baking dish that has been lined with parchment paper and dusted with powdered sugar. Refine the surface using a spatula. After adding more powdered sugar to the top, leave it for at least four hours, or overnight. After it has set, take the marshmallow block out of the dish and cut it into squares or create interesting shapes with cookie cutters. To keep them from sticking, dust each marshmallow with extra powdered sugar. You can now savor your peppermint crunch marshmallows! Keep enclosed in a sealed container. Optional: For a festive touch, top with extra crushed peppermint candies.

Prep Time: 30 minutes

Cook Time: 15 minutes

With these award-winning cookies from The BakerMama, you can indulge in the perfect combination of crunchy popcorn, gooey chocolate chips, and colorful candy-coated chocolates.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups popped popcorn. 1 cup mini chocolate chips. 1 cup candy-coated chocolates.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on baking sheets. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. 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. Add the popped popcorn, mini chocolate chips, and candy-coated chocolates slowly. Place spoonfuls of cookie dough on the baking sheets that have been prepared, making sure there is enough space between each cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Have fun with these tasty popcorn candy cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

These adorable mini ice cream sandwiches on sticks are perfect for parties or as a fun treat. They are easy to make and customizable with your favorite ice cream flavors and cookies.

Ingredients: 1 pint ice cream, any flavor. 1 cup crushed cookies or graham crackers. 20 small cookies or biscuits, for sandwiching. 20 wooden popsicle sticks.

Instructions: Let the ice cream soften a bit after taking it out of the freezer. Put the graham crackers or cookies that have been broken up in a shallow dish. Take little scoops of softened ice cream and roll them into balls. Crumble the cookies or graham crackers and coat each ice cream ball with them. For each ice cream ball, put two small cookies or biscuits between them. Put a wooden popsicle stick in the middle of each ice cream ball that is sandwiched. Put the ice cream sandwiches on sticks on a baking sheet that has been lined with parchment paper. Put the sandwiches in the freezer for at least an hour, or until they are solid. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Tigernut Flour Pancakes are a Paleo-friendly and gluten-free breakfast option. Tigernut flour adds a nutty flavor and a boost of nutrition to your morning pancakes.

Ingredients: 1 cup tigernut flour. 2 tablespoons coconut flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. Pinch of salt. 2 eggs. 1/4 cup coconut milk. 1 tablespoon honey optional. 1 teaspoon vanilla extract. Coconut oil or ghee for cooking.

Instructions: Tigernut flour, coconut flour, baking soda, cinnamon, and a small amount of salt should all be combined in a mixing bowl. Beat the eggs, coconut milk, vanilla extract, and honey if using in a different bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Grease a skillet or griddle with ghee or coconut oil and heat it over medium heat. For each pancake, add 1/4 cup of batter to the skillet. Cook until surface bubbles appear, then turn and continue cooking until golden brown on the other side. Garnish with your preferred Paleo-friendly garnishes, such as almond butter drizzled over, sliced bananas, or fresh berries. Savor the delectable Pancakes with Tigernut Flour!

Prep Time: 10 minutes

Cook Time: 15 minutes

This easy vegan banana bread is made in just one bowl, making it a quick and simple treat to bake. It's moist, tender, and perfect for using up ripe bananas. Add walnuts or chocolate chips for extra flavor and texture!

Ingredients: 3 ripe bananas, mashed. 1/3 cup melted coconut oil or neutral oil. 1/2 cup maple syrup or agave nectar. 1/4 cup plant-based milk. 1 teaspoon vanilla extract. 1 teaspoon baking soda. Pinch of salt. 1 1/2 cups all-purpose flour. 1/2 cup chopped walnuts or vegan chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Grease a 9x5-inch loaf pan or line it with parchment paper. In a large bowl, mash the bananas. Add the melted coconut oil and maple syrup, and mix well. Stir in the plant-based milk, vanilla extract, baking soda, and salt. Add the flour and mix until just combined. Fold in the walnuts or chocolate chips, if using. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 50-60

This White Pizza Dip is a creamy, cheesy delight perfect for parties or game nights. It's packed with the flavors of a classic white pizza, making it an irresistible appetizer.

Ingredients: 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon crushed red pepper flakes. Salt and black pepper to taste. 1/4 cup chopped fresh parsley, for garnish.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, mayonnaise, minced garlic, oregano, basil, red pepper flakes, salt, and black pepper. Transfer the mixture to an oven-safe dish. Bake in the preheated oven for 20-25 minutes or until the dip is hot and bubbly. Garnish with chopped parsley before serving. Serve hot with breadsticks, crackers, or sliced baguette.

Prep Time: 10 minutes

Cook Time: 25 minutes

A delightful chocolate treat, these Minion Moon Pies are loaded with chocolate and gooey marshmallow. They're ideal for themed parties or as a fun snack for both kids and adults because of their adorable Minion faces!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 cup whole milk. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/4 teaspoon baking soda. 1 egg yolk. Marshmallow cream or marshmallow fluff. Chocolate chips or chocolate chunks. Yellow food coloring.

Instructions: In a large bowl, combine the all-purpose flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda. Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs. In a separate bowl, whisk together the milk, vanilla extract, and egg yolk. Pour the wet mixture into the dry ingredients and stir until a dough forms. If needed, add a little more flour to prevent sticking. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Preheat your oven to 350F 175C. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out circles from the dough. You'll need two circles for each moon pie. Place half of the dough circles on a baking sheet lined with parchment paper. Add a small amount of marshmallow cream and some chocolate chips or chunks to the center of each dough circle. Place a second dough circle on top of each filled one and press the edges together to seal. Bake in the preheated oven for 10-12 minutes or until the moon pies are set. Remove from the oven and let them cool completely. Mix a few drops of yellow food coloring with a small amount of marshmallow cream to create the minion's faces, and use this to decorate the moon pies.

Prep Time: 45 minutes

Cook Time: 10-12

The perfect deli sandwich with thinly sliced pastrami, Swiss cheese, sauerkraut, and Russian dressing, all grilled between two slices of rye bread.

Ingredients: 8 slices rye bread. 1 lb thinly sliced pastrami. 8 slices Swiss cheese. 1 cup sauerkraut, drained. 1/4 cup Russian dressing. Butter for spreading.

Instructions: Preheat a griddle or skillet over medium heat. Spread butter on one side of each slice of rye bread. Place buttered side down on the griddle. Layer pastrami on four slices of bread, followed by Swiss cheese and sauerkraut. Spread Russian dressing on the remaining four slices of bread and place them on top of the sandwich fillings, dressing side down. Cook until the bread is toasted and the cheese is melted, about 3-4 minutes per side. Remove from heat and slice each sandwich in half. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 8 minutes