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These Crispy Pan Fried Pork Chops are ready to eat when they get crunchy. After being covered in seasoned flour and breadcrumbs, these pork chops are pan-fried until they are golden brown. The crispy outside and tender meat make for a great combination.

Ingredients: 4 bone-in pork chops. Salt and black pepper, to taste. 1 cup all-purpose flour. 2 teaspoons garlic powder. 1 teaspoon smoked paprika. 2 eggs, beaten. 2 cups breadcrumbs. 1/2 cup vegetable oil, for frying. Fresh parsley, chopped for garnish.

Instructions: On both sides, season the pork chops with salt and black pepper. In a small bowl, mix the smoked paprika, garlic powder, and flour together. Make sure that all of the pork chops are covered in the flour mixture. Next, dip the chops in the beaten eggs, and then cover them with breadcrumbs. Press the breadcrumbs onto the chops to make them stick. Put the vegetable oil in a big skillet and heat it over medium-high heat. Do not remove the pork chops from the hot oil until they are golden brown and crispy. This should take about 4 to 5 minutes per side, or until the internal temperature reaches 145F 63C. Take the pork chops out of the pan and put them on a plate lined with paper towels to soak up any extra oil. Serve these Crispy Pan-Fried Pork Chops hot with chopped fresh parsley on top. With your favorite sides, it makes a tasty and filling meal!

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe combines the nuttiness of hazelnuts, the freshness of basil, and the hearty texture of roasted cauliflower to create a flavorful and satisfying pasta dish. The charred cauliflower adds depth of flavor while the hazelnut pesto brings a rich and aromatic element to the dish. Perfect for a cozy weeknight dinner or a special occasion.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 8 ounces bucatini pasta. 1/2 cup hazelnuts, toasted and skins removed. 2 cups fresh basil leaves. 2 cloves garlic. 1/2 cup grated Parmesan cheese. 1/3 cup extra-virgin olive oil. Juice of 1 lemon.

Instructions: Warm the oven up to 425F 220C. Add salt and pepper to the cauliflower florets and toss them with olive oil. Place on a baking sheet and roast for 25 to 30 minutes, stirring every now and then, until charred and soft. Follow the directions on the package to cook bucatini until it is al dente. Remove the water and set it aside. Put the garlic, basil, Parmesan cheese, olive oil, and lemon juice in a food processor and blend them all together. Pulse until the food is finely chopped and mixed, but there are still some small pieces. Put the cooked pasta, roasted cauliflower, and hazelnut pesto in a large bowl. Toss the pasta until it is well covered. If you want, you can serve it hot with extra Parmesan cheese and basil leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

These baked eggs with spinach and ricotta are a delicious and nutritious breakfast or brunch option. The creamy ricotta and spinach pair perfectly with the baked eggs for a satisfying meal.

Ingredients: 4 large eggs. 2 cups fresh spinach, chopped. 1/2 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1 clove garlic, minced. Salt and pepper to taste. Olive oil for greasing ramekins.

Instructions: Turn on your oven and heat it up to 375F 190C. Put four ramekins aside after greasing them with olive oil. Chop the spinach and put it in a bowl. Add the ricotta cheese, garlic powder, grated Parmesan cheese, salt, and pepper. Mix everything together well. Each of the four ramekins should have an equal amount of the spinach and ricotta mixture. Place a carefully cracked egg on top of the spinach and ricotta in each ramekin. Put the ramekins on a baking sheet and heat the oven to 400F. Bake for 12 to 15 minutes, or until the egg whites are set but the yolks are still a little runny. Take it out of the oven, let it cool for a minute, and then serve it hot. If you want, you can add more grated Parmesan cheese and freshly ground black pepper on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

A delightful treat that combines the gooey goodness of marshmallows with the irresistible flavor of chocolate chip cookie dough. These stuffed marshmallows are perfect for a sweet snack or a fun dessert to share.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1/2 cup mini chocolate chips. 12 large marshmallows. 1 cup chocolate chips, melted.

Instructions: Softened butter, brown sugar, and granulated sugar should all be mixed together in a bowl until the mixture is smooth and creamy. The vanilla extract should be added. Slowly add the flour and salt to the mixture while stirring it all together. It's okay to add the little chocolate chips. Take a big marshmallow and press it down a little. To cover the marshmallow completely, take a small amount of cookie dough and wrap it around it. Do it again with all of the marshmallows. Cover the marshmallows with cookie dough. Place them on a baking sheet. Freeze them for 15 minutes to make them firm. Start by heating the oven to 350F 175C. Place the frozen stuffed marshmallows on a baking sheet lined with parchment paper, leaving space between each one. The cookie dough should be baked in a hot oven for 10 to 12 minutes, or until it turns golden brown. Take them out of the oven and let them cool down for a while. Let the extra chocolate drip off as you dip the bottom of each stuffed marshmallow into the melted chocolate. Put them on a baking sheet lined with parchment paper and decorate the tops with more melted chocolate. Let the chocolate cool down. Serve and enjoy these tasty marshmallows filled with cookie dough!

Prep Time: 30 minutes

Cook Time: 12 minutes

Enjoy the tastes of the tropics with this tasty and healthy Tropical Green Smoothie. It has spinach, tropical fruits, and a hint of ginger. It's a great way to start the day or eat as a snack.

Ingredients: 1 cup frozen pineapple chunks. 1/2 cup frozen mango chunks. 1 ripe banana. 1 cup fresh spinach leaves. 1/2 cup coconut milk. 1/2 cup plain Greek yogurt. 1 tablespoon honey. 1/2 teaspoon grated fresh ginger. Ice cubes optional.

Instructions: In a blender, put the frozen pineapple, mango, banana, spinach, Greek yogurt, honey, coconut milk, and ginger zest. Use a high-speed blender to make the mixture smooth and creamy. Is the smoothie too thick Just add a few ice cubes and blend it again until it's the right consistency for you. If you think it needs more sweetness, add more honey. Put the tropical green smoothie right into glasses and serve it right away. You deserve to enjoy your healthy and refreshing Tropical Green Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in this decadent vegan dessert that combines the rich flavors of chocolate and hazelnut. This nicecream is creamy, luscious, and guilt-free!

Ingredients: 4 ripe bananas, frozen. 1/4 cup cocoa powder. 1/4 cup hazelnut butter. 1/4 cup plant-based milk. 1/4 cup chopped hazelnuts, for garnish.

Instructions: Freeze bananas and then peel and cut them up. In a blender or food processor, mix the hazelnut butter, cocoa powder, banana slices, and plant-based milk. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the ice cream into bowls for serving. Add chopped hazelnuts as a garnish. You can serve it right away or freeze it to make it firmer.

Prep Time: 10 minutes

Cook Time: 0 minutes

Mexican Kidney Bean Fried Rice is a tasty take on the classic dish, made with kidney beans and Mexican seasonings for a filling supper. It's quick and simple to make, which makes it ideal for a tasty lunch or supper on the weeknight.

Ingredients: 2 cups cooked rice. 1 cup kidney beans, drained and rinsed. 1 small onion, chopped. 1 bell pepper, chopped. 2 cloves garlic, minced. 2 tablespoons vegetable oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Chopped cilantro for garnish. Lime wedges for serving.

Instructions: Heat vegetable oil in a large skillet over medium heat. Add chopped onion and bell pepper, saut until softened, about 5 minutes. Add minced garlic, chili powder, and cumin, cook for another minute until fragrant. Stir in cooked rice and kidney beans, mix well to combine. Season with salt and pepper to taste. Cook for an additional 5-7 minutes, stirring occasionally, until heated through and flavors are well combined. Serve hot, garnished with chopped cilantro and lime wedges on the side.

Prep Time: 10 minutes

Cook Time: 15 minutes

There are lots of colorful vegetables and tasty herbs in this healthy slow cooker veggie stew. It's a healthy, hearty meal that you can eat any day of the week.

Ingredients: 1 cup chopped carrots. 1 cup chopped bell peppers assorted colors. 1 cup chopped zucchini. 1 cup chopped celery. 1 cup diced tomatoes. 1 cup vegetable broth. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a slow cooker, combine all chopped vegetables, diced tomatoes, vegetable broth, minced garlic, dried thyme, and dried oregano. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

You can celebrate your loved ones with these Love Stitch Cupcakes. They are decorated with mini chocolate chips and rainbow sprinkles, which make them a fun treat for any event.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup sour cream. 1/4 cup rainbow sprinkles. 1/4 cup mini chocolate chips. 1 batch of your favorite frosting e.g., buttercream. Additional rainbow sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Add half of the dry ingredients to the wet mixture and mix until just combined. Then add the milk and sour cream and mix until smooth. Add the remaining dry ingredients and mix until the batter is well combined. Gently fold in the rainbow sprinkles and mini chocolate chips to the batter. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, frost them with your favorite frosting and decorate with additional rainbow sprinkles. Serve and enjoy your Love Stitch Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes