Robyn Cunty

Indulge in French fries, perfectly toasted bread, and crispy fried eggs at this delightful local cafe.

Warm up your weeknight with this delicious Vegan Pinto Bean Stew with Collard Greens - a nutritious and comforting meal for all to enjoy.

These Chocolate Spiderweb Cookies are perfect for Halloween or any spooky occasion. The rich chocolate flavor and intricate spiderweb design make them a delicious and eye-catching treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup powdered sugar for dusting. 1/4 cup black decorating gel.

Instructions: Beat the softened butter and granulated sugar in a big bowl until they are light and fluffy. Blend the egg and vanilla essence until thoroughly blended. Mix the flour, baking powder, cocoa powder, and salt in a different bowl. Mixing until a dough forms, gradually add the dry ingredients to the wet ones. Shape each half of the dough into a disk after dividing it in half. Refrigerate them for at least an hour after wrapping them in plastic wrap. Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. On a surface dusted with flour, roll out one of the dough disks to a thickness of about 1/4 inch. Cut out cookies with a round cookie cutter, then arrange them on the baking sheet that has been preheated. Bake until the edges are set, 10 to 12 minutes. After a few minutes of cooling on the baking sheet, move them to a wire rack to finish cooling. Dust the cookies with powdered sugar to resemble a spiderweb once they have cooled. Pipe concentric circles on top of the powdered sugar using the black decorating gel. Next, create a spiderweb pattern by dragging lines outward from the center using a toothpick or skewer. Continue using the leftover dough, then savor your Chocolate Spiderweb Cookies!

Prep Time: 30 minutes

Cook Time: 10 minutes

Enjoy authentic Vietnamese Pho flavors with ease using your Instant Pot for weeknight meals.

This Fettuccine with Bacon and Red Peppers recipe is a flavorful and quick weeknight meal. The combination of bacon and red peppers gives this dish a smoky and slightly sweet flavor that complements the Parmesan cheese perfectly.

Instructions: Cook the fettuccine according to the package directions. Cook diced bacon in a large skillet over medium heat until crisp. Remove the bacon from the skillet with a slotted spoon and set aside. Add sliced red bell pepper and minced garlic to the same skillet. Cook for 3-4 minutes, or until the pepper has softened slightly. Combine the cooked fettuccine with the red pepper and garlic in a skillet. Combine the reserved bacon, Parmesan cheese, and olive oil in a mixing bowl. To combine all of the ingredients, toss them together. Season to taste with salt and black pepper. Serve immediately.

Otto's Naturals Cassava Flour is used to make these AIP Grain Free Shortbread Cookies, which are a delicious Paleo dessert. These cookies are ideal for individuals adhering to the Autoimmune Protocol AIP or seeking gluten-free, grain-free options.

Ingredients: 2 cups Otto's Naturals Cassava Flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp sea salt.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the Otto's Naturals Cassava Flour and sea salt. In a separate bowl, mix together the melted coconut oil, maple syrup, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Roll the dough into a log shape and wrap it in parchment paper or plastic wrap. Chill in the refrigerator for 30 minutes to firm it up. Once chilled, slice the dough into rounds or shape into cookies using cookie cutters. Place the cookies on a lined baking sheet. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your AIP Grain Free Shortbread Cookies as a delicious Paleo treat!

Prep Time: 15 minutes

Cook Time: 15 minutes

This toasted cheese bagel with ham, chives and eggs is a filling breakfast or brunch option. The salty gammon and savoury chives complement the creamy scrambled eggs and melted cheddar cheese perfectly.

Instructions: Toaster or broil the bagel slices until lightly browned. Spread the shredded cheese over the gammon slice on one half of the bagel. In a small mixing bowl, combine the eggs, chives, salt, and pepper. Melt butter in a small nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are set but still moist. Sandwich the scrambled eggs between the two halves of the bagel. Serve right away.

Grilled Goddess Portobello Burgers are a tasty and healthy way to eat a burger. Marinated just right, grilled until smoky and delicious, and then piled high with fresh vegetables and a zesty Goddess sauce made with Greek yogurt. This recipe will satisfy your burger cravings whether you're a vegetarian or just want to try something different without meat.

Ingredients: 4 large Portobello mushroom caps. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and black pepper to taste. 4 whole wheat burger buns. 1 cup baby spinach leaves. 1 large tomato, sliced. 1/2 red onion, thinly sliced. 4 slices Swiss cheese optional. 1/4 cup Greek yogurt. 1 tablespoon fresh lemon juice. 1 tablespoon chopped fresh dill. 1 teaspoon honey. 1 teaspoon lemon zest. Hashtags:

Indulge in the ultimate chocolate treat with this decadent layered brownie bar featuring chocolate chip cookie dough, Oreos, and fudgy brownie mix.

Ingredients: 1 package chocolate chip cookie dough. 16 Oreo cookies. 1 box brownie mix. Ingredients required for brownie mix as per box instructions.

Instructions: Preheat oven to 350F 175C. Press chocolate chip cookie dough into the bottom of a greased 9x13 inch baking dish to form a base layer. Layer Oreos evenly over the cookie dough. Prepare brownie mix according to package instructions. Pour brownie batter over the Oreo layer, making sure it covers evenly. Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before slicing into bars.

Prep Time: 15 minutes

Cook Time: 35 minutes

These Mexican Ground Beef Tacos are a quick and easy weeknight dinner option. These tacos are sure to please the whole family, thanks to a flavorful beef filling and fresh toppings.

Instructions: In a large skillet over medium-high heat, heat the olive oil. Cook until the onion and garlic are softened, about 2-3 minutes. Cook until the ground beef is browned and crumbled, about 5-7 minutes. Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Stir in the water to combine. Cook for another 2-3 minutes. Warm tortillas on a griddle or in a dry skillet. To assemble the tacos, spoon some of the beef mixture onto each tortilla and top with shredded lettuce, cheddar cheese, and cilantro. Before serving, squeeze a wedge of lime over each taco.

This quick pineapple teriyaki chicken marinade delivers juicy, flavorful results perfect for summer grilling.

Persian Saffron Chicken Zereshk Polo Ba Morgh is a traditional Persian dish that combines fragrant rice, tart barberries, and aromatic chicken infused with saffron. It's a delicious fusion of savory and sweet flavors that will take your palate to the center of Iran.

Ingredients: 2 cups basmati rice. 4 chicken thighs, bone-in and skin-on. 2 tablespoons olive oil. 1 large onion, finely chopped. 1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water. 1 cup dried barberries zereshk. 1/4 cup sugar. 1/4 cup slivered almonds. 1/4 teaspoon ground cinnamon. Salt and pepper to taste.

Instructions: Rinse the basmati rice in cold water until the water runs clear. Drain and set aside. In a large pot, bring 6 cups of water to a boil. Add the drained rice and cook until it's parboiled partially cooked, about 6-7 minutes. Drain and set aside. In a separate large skillet, heat the olive oil over medium-high heat. Add the chopped onion and saut until it becomes translucent, about 5 minutes. Add the chicken thighs to the skillet and sear them on both sides until they turn golden brown, about 5 minutes per side. Pour the dissolved saffron over the chicken and add 1/2 cup of water. Cover and let the chicken simmer for about 20-25 minutes, or until it's cooked through and tender. Remove the chicken from the skillet and set aside. In the same skillet, add the dried barberries and sugar. Cook for 2-3 minutes until the sugar melts and the barberries plump up. Remove from heat. In a separate small skillet, toast the slivered almonds over medium heat until they turn golden brown, about 2-3 minutes. Remove from heat and set aside. Layer the parboiled rice in the large pot, alternating with the saffron-infused chicken pieces and the barberry mixture. Sprinkle ground cinnamon, salt, and pepper between the layers. Cover the pot with a tight-fitting lid and cook over low heat for 30-35 minutes, allowing the flavors to meld and the rice to fully cook and steam. Once the dish is ready, gently fluff the rice with a fork, ensuring it's fully cooked and the flavors are well mixed. Top with the toasted almonds. Serve the Persian Saffron Chicken Zereshk Polo Ba Morgh hot and enjoy!

Prep Time: 30 minutes

Cook Time: 60 minutes

This burger has a New England twist on it called the New Englandah Burgah. It has a toasted bun with a juicy beef patty, sharp cheddar cheese, fresh vegetables, and a tangy special sauce on top of it. It's the perfect food for any time you need to feel better.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices of sharp cheddar cheese. 1/2 cup mayonnaise. 1/4 cup ketchup. 1/4 cup sweet pickle relish. 1 tablespoon yellow mustard. 1 onion, thinly sliced. 4 leaves of iceberg lettuce. 4 slices of ripe tomato. Salt and pepper to taste.

Instructions: Set your grill or griddle on the stove to medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. Put the burger patties on a hot grill or griddle and cook for four to five minutes on each side for medium-rare, or longer if you like them more done. To melt the cheese, add a slice to each patty in the last minute of cooking and cover. Heat up the grill and toast the burger buns until they are just barely golden while the burgers are cooking. Take a small bowl and mix the ketchup, sweet pickle relish, yellow mustard, and mayonnaise together. This will make the burger sauce. Spread a lot of the sauce on the bottom half of each bun before putting the burgers together. On top of the sauce, put a lettuce leaf and a tomato slice. Toast the onion slices and put them on top of the tomato slice. Then add the cooked cheeseburger patty. Put the other half of the toasted bun on top of the burger. Thanks for reading! Enjoy your hot New Englandah Burgah!

Prep Time: 15 minutes

Cook Time: 10 minutes

Delicious flavors of these Asian-inspired homemade salmon burgers with wasabi mayo. A fusion of fresh salmon, green onions, and Asian spices that will tantalize your taste buds.

A tasty and healthy salad with tangy dressing, roasted asparagus, and hearty wheat berries.

Ingredients: 1 cup wheat berries, rinsed and drained. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 2 tablespoons olive oil, divided. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped red onion. 1/4 cup chopped walnuts. 1/4 cup crumbled feta cheese. 2 tablespoons lemon juice. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the asparagus in a bowl and add 1 tablespoon of olive oil, salt, and pepper. Toss the asparagus to coat it. Place the asparagus on a baking sheet and roast it for 15 to 20 minutes, or until it's soft. Bring 3 cups of water to a boil in a medium-sized saucepan. Turn down the heat and add the wheat berries. For 50 to 60 minutes, or until tender, cover and simmer. When the wheat berries are done, drain off any extra water and let them cool down a bit. Put the cooked wheat berries, roasted asparagus, chopped parsley, red onion, walnuts, and feta cheese in a large bowl. The last tablespoon of olive oil, lemon juice, balsamic vinegar, and Dijon mustard should all be mixed together in a small bowl of whisks. Add the dressing to the salad and mix it all together. To taste, add more salt and pepper to the food. Serve hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 60 minutes

This Peach Pie Smoothie is a tasty vegan and gluten-free treat that tastes like a warm peach pie. It has the flavors of fresh peaches, warming spices, and creamy almond milk.

Ingredients: 2 ripe peaches, peeled and sliced. 1 ripe banana, frozen. 1/2 cup rolled oats gluten-free if needed. 1 cup almond milk. 1 tablespoon maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. Ice cubes optional.

Instructions: Put the frozen banana, rolled oats, maple syrup, cinnamon, nutmeg, and vanilla extract in a blender. Slice the peaches and add them to the blender. On high, blend until it's smooth and creamy. You can make the smoothie colder by adding ice cubes. Pour into glasses and serve right away. Have fun drinking your cool Peach Pie Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

This recipe features crispy coconut-coated cauliflower served with a zesty and spicy chili-mango sauce. The combination of crunchy cauliflower and flavorful sauce makes for a delightful vegan dish that is perfect as an appetizer or main course.

Ingredients: 1 medium cauliflower, cut into florets. 1 cup coconut milk. 1 cup shredded coconut. 1 cup breadcrumbs use gluten-free breadcrumbs for GF option. 1 tablespoon cornstarch. Salt and pepper to taste. Oil for frying. 1 ripe mango, peeled and diced. 2 red chilies, chopped. 2 tablespoons maple syrup. 2 tablespoons lime juice. 1 tablespoon soy sauce. 1 teaspoon grated ginger. 1 clove garlic, minced.

Instructions: Preheat oven to 400F 200C. In a bowl, mix coconut milk with cornstarch until smooth. Season with salt and pepper. Dip cauliflower florets into the coconut milk mixture, then coat with shredded coconut and breadcrumbs. Place coated cauliflower on a baking sheet lined with parchment paper. Drizzle with oil. Bake for 25-30 minutes until crispy and golden brown. While cauliflower is baking, prepare the sauce. In a blender, combine diced mango, chopped chilies, maple syrup, lime juice, soy sauce, grated ginger, and minced garlic. Blend until smooth. Transfer the sauce to a small saucepan and simmer over low heat for 5-10 minutes until slightly thickened. Once cauliflower is crispy, remove from oven and serve with the spicy chili-mango sauce. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes