So Called United States

A comforting and hearty white chicken chili made effortlessly in a crock pot, perfect for a cozy weeknight dinner or entertaining a crowd.

Ingredients: 1 lb chicken breast, diced. 2 cans white beans, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 can diced green chilies. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon oregano. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 cup frozen corn kernels. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 2 tablespoons lime juice.

Instructions: In a crock pot, combine chicken, white beans, onion, garlic, green chilies, chicken broth, cumin, oregano, chili powder, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors are melded. Stir in corn, sour cream, cilantro, and lime juice. Cook for an additional 30 minutes. Serve hot, garnished with additional cilantro and a lime wedge if desired.

Prep Time: 15 minutes

Cook Time: 6 minutes

These vegan grilled onigiri are soft on the inside and crispy on the outside. They have a tasty Japanese-style BBQ glaze that makes the flavors stronger. Great as a snack or starter!

Ingredients: 2 cups cooked sushi rice. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 tablespoon tomato paste. 1 teaspoon garlic powder. 1 teaspoon ginger powder. 1 tablespoon sesame oil. 4 sheets nori seaweed, cut into strips optional.

Instructions: Mix tomato paste, soy sauce, maple syrup, rice vinegar, and ginger powder in a small bowl to make the BBQ glaze. Cut the cooked sushi rice into 8 equal pieces and shape each one into a triangle. Spread sesame oil all over each triangle. Start by setting the pan or grill on medium heat. For 3 to 4 minutes on each side, grill each triangle until it's crispy and has grill marks. Brush the BBQ glaze on each triangle that has been grilled, and cook for one more minute on each side until the sugars are caramelized. You can add a strip of nori seaweed to each triangle before serving if you want to.

Prep Time: 15 minutes

Cook Time: 15 minutes

A healthy and refreshing salad with orzo pasta, fresh spinach, and many colorful vegetables mixed together in a sour dressing.

Ingredients: 1 cup orzo pasta. 2 cups fresh spinach, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup kalamata olives, sliced. 1/4 cup roasted red peppers, chopped. 1/4 cup cucumber, diced. 1/4 cup vegan feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Cook orzo pasta according to package instructions, then drain and rinse with cold water. In a large bowl, combine cooked orzo pasta, chopped spinach, cherry tomatoes, red onion, kalamata olives, roasted red peppers, cucumber, vegan feta cheese, and fresh basil. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt, and pepper. Pour the dressing over the salad ingredients and toss until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional fresh basil before serving, if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Keto Watercress Leeks Potato Soup is great for people on the ketogenic diet because it is creamy and full of flavor. Cauliflower is used instead of potatoes to make it lower in carbs while still making a rich and satisfying soup.

Ingredients: 2 cups watercress, chopped. 2 leeks, sliced. 1 small cauliflower, chopped. 4 cups chicken broth. 1 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add leeks and saut until softened, about 5 minutes. Add cauliflower and chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes or until cauliflower is tender. Stir in watercress and cook for an additional 5 minutes. Using an immersion blender, blend the soup until smooth. Stir in heavy cream and season with salt and pepper. Simmer for another 5 minutes, then serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

This warm cumin roasted carrot, red onion, and lentil salad is a flavorful and nutritious dish perfect for lunch or dinner. The earthy flavors of roasted carrots and cumin complement the nuttiness of lentils, while the fresh greens add a burst of freshness. Tossed in a tangy balsamic dressing, this salad is sure to satisfy both vegans and non-vegans alike.

Ingredients: 4 large carrots, peeled and sliced into sticks. 1 red onion, thinly sliced. 1 cup green or brown lentils, rinsed. 2 tbsp olive oil. 1 tsp ground cumin. Salt and black pepper to taste. 2 tbsp balsamic vinegar. 2 cups baby spinach or mixed salad leaves. 1/4 cup fresh parsley, chopped.

Instructions: Start by heating the oven up to 400F 200C. Add olive oil, ground cumin, salt, and black pepper to a large bowl. Add the carrots and red onion and toss them around until they are well covered. Spread the onion and carrots that have been seasoned on a baking sheet. Roast in a hot oven for 20 to 25 minutes, stirring every so often, until the vegetables are soft and slightly caramelized. In the meantime, cook the lentils according to the directions on the package until they are soft but not mushy. Take out any extra water and set it aside. Salt and pepper should be mixed with 1 tablespoon of olive oil, balsamic vinegar, and whisked together in a small bowl. Put the roasted carrots and onion, cooked lentils, baby spinach or mixed salad leaves, and chopped parsley in a large bowl. Add the balsamic dressing to the salad and gently toss it all together. Warm it up and serve it as a main dish or a hearty side.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the crunch without the carbs with Easy Keto Shake Bake Pork Chops. Coated in a flavorful almond flour mixture, these pork chops are baked to perfection for a delicious and satisfying low-carb dinner. #KetoDinner #PorkChops #LowCarb

Ingredients: 4 bone-in pork chops. 1 cup almond flour. 1/4 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 large eggs, beaten.

Instructions: Preheat the oven to 375F 190C. In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Dip each pork chop into the beaten eggs, ensuring they are fully coated. Coat the pork chops with the almond flour mixture, pressing the coating onto the chops to adhere. Place the coated pork chops on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the pork chops are golden brown and cooked through. Serve the Easy Keto Shake Bake Pork Chops hot and enjoy! A delicious low-carb option for a satisfying meal. #KetoDinner #PorkChops #LowCarb

Prep Time: 15 minutes

Cook Time: 30 minutes

#KetoDinner, #LowCarb, #PorkChops

This classic Beef Bourguignon recipe goes well with the rich flavors of Chateau Gruaud Larose. With beef that is slowly cooked in a rich sauce made with bold red wine, this dish is sure to impress.

Ingredients: 1 bottle Chateau Gruaud Larose red wine. 2 lbs beef chuck, cut into chunks. 4 slices bacon, chopped. 2 onions, chopped. 3 carrots, chopped. 3 cloves garlic, minced. 2 cups beef broth. 2 tbsp tomato paste. 1 tsp thyme. 1 bay leaf. Salt and pepper to taste. 2 tbsp olive oil. 2 tbsp all-purpose flour. Chopped fresh parsley for garnish.

Instructions: In a large Dutch oven, heat olive oil over medium-high heat. Add bacon and cook until crispy, then remove and set aside. Season beef chunks with salt and pepper, then add to the Dutch oven and brown on all sides. Remove and set aside. Add onions, carrots, and garlic to the Dutch oven, cooking until softened. Stir in flour and tomato paste, cooking for another minute. Pour in Chateau Gruaud Larose wine and beef broth, scraping up any browned bits from the bottom of the pot. Return bacon and beef to the pot, along with thyme and bay leaf. Cover and simmer over low heat for 2-3 hours, until beef is tender. Remove bay leaf and adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped fresh parsley. Pairs wonderfully with a glass of Chateau Gruaud Larose red wine.

Prep Time: 20 minutes

Cook Time: 180 minutes

Enjoy these muffins, which are rich and double chocolate, and find a fun peanut butter surprise inside. Great for people who like chocolate!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1/2 cup unsalted butter, melted. 1/2 cup whole milk. 1 tsp vanilla extract. 1/2 cup creamy peanut butter. 1/2 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, melted butter, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Scoop a spoonful of batter into each muffin cup, filling them about one-third full. Place a teaspoon of peanut butter in the center of each muffin cup, then top with more batter until the cups are about two-thirds full. Sprinkle chocolate chips on top of each muffin. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffins comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Peanut Butter Filled Double Chocolate Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes