Laura Spicer Art

The flavors of a classic Caprese salad are combined with tender chicken breasts in this Caprese Stuffed Balsamic Chicken recipe, making a tasty and filling dish. The crunchy walnuts and gooey mozzarella cheese taste great with the sour balsamic vinegar.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup cherry tomatoes, halved. 4 slices fresh mozzarella cheese. 1/4 cup fresh basil leaves, chopped. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Cut a pocket into the side of each chicken breast with a sharp knife. Chop up some basil and put it in a small bowl. Add some olive oil, salt, and pepper. Put a slice of mozzarella cheese and the tomato and basil mixture inside each chicken breast. If you need to, you can use toothpicks to keep the pockets closed. Put chicken breasts that have been stuffed in a baking dish. Pour balsamic vinegar over the chicken breasts that have been stuffed. It should be baked in a hot oven for 25 to 30 minutes, or until the chicken is done and the cheese is melted and bubbly. Serve hot, and if you want, top with more basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Red Velvet Crinkle Cookies are simply divine! They have a rich cocoa flavor with a hint of tanginess, thanks to the red food coloring. The crinkled exterior and soft interior make them a perfect treat for any occasion.

Ingredients: 2 cups all-purpose flour. 1/3 cup unsweetened cocoa powder. 1 1/2 teaspoons baking powder. 1/4 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 1/4 cups granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 cup powdered sugar.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar until creamy and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours. Place the powdered sugar in a small bowl. Roll the chilled cookie dough into 1-inch balls, then coat each ball generously with powdered sugar. Arrange the coated cookie dough balls on the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the cookies have crinkled and set around the edges. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy these divine Red Velvet Crinkle Cookies!

Prep Time: 30 minutes

Cook Time: 10 minutes

A classic cocktail with a perfect balance of herbal, citrus, and sweet flavors.

Ingredients: 3/4 oz gin. 3/4 oz green chartreuse. 3/4 oz maraschino liqueur. 3/4 oz fresh lime juice.

Instructions: Shake all ingredients with ice. Strain into a chilled cocktail glass.

Prep Time: 5 minutes

Cook Time: 0 minutes

It's easy to make yogurt at home, and you can control the taste and quality. With this recipe, you can make homemade yogurt that is creamy and tasty.

Ingredients: 4 cups of milk. 2 tablespoons of plain yogurt with live active cultures.

Instructions: Put the milk in a saucepan and heat it over medium-low heat until it reaches 180F 82C. Take the milk off the heat and let it cool down to about 43F 110C. Putting the saucepan in a bath of cold water will help it cool down faster. As soon as the milk reaches the right temperature, mix a little of it with plain yogurt in a different bowl to get the cultures going. Add the yogurt mixture to the rest of the milk and stir it well. To keep it warm, put the lid on the pot and wrap it in a clean towel or blanket. Put it somewhere warm and draft-free. Leave the yogurt alone for 6 to 8 hours, or until it gets thick enough for you. It will get more sour as it sits for longer. Put the yogurt in the fridge for at least 4 hours to cool down and get firm. Now your home-made yogurt is ready to be eaten plain or with any of your favorite fruits and toppings.

Prep Time: 10 minutes

Cook Time: 480 minutes

Enjoy the deep flavors of bourbon and organic ingredients in these rich brownies. Adding flaky sea salt makes them a great treat for any occasion because it pairs well with the sweetness.

Ingredients: 1 cup organic valley butter. 1 cup organic sugar. 1 cup organic brown sugar. 4 large organic eggs. 1 teaspoon organic vanilla extract. 1/2 cup bourbon. 3/4 cup organic cocoa powder. 1 cup organic all-purpose flour. 1/2 teaspoon sea salt. Flaky sea salt, for topping.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. Melt the butter over medium-low heat in a saucepan. Take it off the heat and mix in the sugars until they are well mixed in. Add the eggs one at a time and beat well. Then add the vanilla extract and bourbon and mix well. Put the cocoa powder, flour, and sea salt in a different bowl and mix them together using a sieve. Slowly add to the wet ingredients and mix until everything is just combined. Spread the batter out evenly in the pan that has been prepared. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. While it's still warm, sprinkle with flaky sea salt. Let it cool down before you cut it into squares.

Prep Time: 20 minutes

Cook Time: 30 minutes

Vegan Sausage Birra is a hearty and flavorful slow-cooked dish made with vegan sausages, vegetables, and aromatic spices. It's perfect for a cozy dinner and easy to prepare in a Crock-Pot.

Ingredients: 1 package vegan sausages. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can diced tomatoes. 1 cup vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Saut until softened, about 5 minutes. Add vegan sausages to the skillet and cook until browned. Transfer sauted mixture to a Crock-Pot. Add diced tomatoes, vegetable broth, oregano, basil, smoked paprika, salt, and pepper to the Crock-Pot. Stir well. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

This Stuffed Portobello Mushroom Burger is a delicious vegetarian option that's perfect for grilling season. Juicy portobello mushrooms are filled with a flavorful breadcrumb mixture, grilled to perfection, and topped with gooey mozzarella cheese. Serve on toasted buns with your favorite burger toppings for a satisfying meal!

Ingredients: 2 large portobello mushrooms. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. Salt and pepper to taste. 2 slices mozzarella cheese. 2 hamburger buns. Lettuce leaves, tomato slices, and any desired toppings for serving.

Instructions: Preheat grill to medium-high heat. Remove stems from portobello mushrooms and gently scrape out the gills using a spoon. In a small bowl, mix breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper. Stuff the breadcrumb mixture into the mushroom caps. Grill mushrooms over indirect heat for about 8-10 minutes per side, until tender. During the last few minutes of grilling, place a slice of mozzarella cheese on each mushroom cap and allow it to melt. Toast hamburger buns on the grill if desired. Assemble burgers by placing grilled portobello mushrooms on the bottom half of each bun. Top with lettuce leaves, tomato slices, and any desired toppings. Cover with the top half of the bun and serve immediately.

Prep Time: 15 minutes

Cook Time: 20 minutes

These chicken enchiladas made in the slow cooker are creamy, cheesy, and full of flavor. They will quickly become a family favorite. They're simple to make and great for a cozy dinner during the week.

Ingredients: 2 cups shredded cooked chicken. 1 can 10 oz red enchilada sauce. 1 cup sour cream. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1 can 4 oz diced green chilies. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 8 flour tortillas 8 inches.

Instructions: In a bowl, combine shredded chicken, 1/2 cup enchilada sauce, sour cream, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, green chilies, cumin, garlic powder, salt, and black pepper. Spread 1/4 cup enchilada sauce in the bottom of a slow cooker. Divide chicken mixture evenly among tortillas; roll up and place seam side down over sauce in slow cooker. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until heated through and cheese is melted and bubbly.

Prep Time: 15 minutes

Cook Time: 240 minutes

These no-bake butterscotch pretzel bars are a delightful combination of sweet and salty flavors, with the crunch of pretzels and the richness of butterscotch. They are easy to make and perfect for satisfying your sweet tooth without turning on the oven.

Ingredients: 2 cups butterscotch chips. 1 cup creamy peanut butter. 3 cups pretzel twists, coarsely chopped. 1 1/2 cups mini marshmallows.

Instructions: Put parchment paper around the edges of a 9x13-inch baking pan, leaving some extra to hang over the sides. Put butterscotch chips and peanut butter in a large bowl that can go in the microwave. For 30 seconds at a time, stir the mixture every 30 seconds until it is completely melted and smooth. When the mixture is melted, add the marshmallows and pretzel pieces. Mix until the coating is even. Put the mix into the baking pan that has been prepared. Press it firmly into an even layer with your hands or a spatula. Put it in the fridge for at least two hours, or until it sets. When the bars are set, use the extra parchment paper to lift them out of the pan. Cut it up into bars or squares. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the refreshing taste of a watermelon margarita in popsicle form! These frozen treats are perfect for cooling off on a hot summer day or serving at your next backyard party.

Ingredients: 4 cups diced watermelon. 1/4 cup fresh lime juice. 1/4 cup tequila. 2 tablespoons triple sec. 2 tablespoons simple syrup optional, adjust to taste. Salt or Tajn optional, for rimming.

Instructions: Using a blender, blend the watermelon cubes until they are smooth. Put the tequila, triple sec, lime juice, and simple syrup if using into the blender. Blend until everything is well mixed. If you think the mixture is too sweet, add more simple syrup to make it less sweet. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Place popsicle sticks inside the molds. It needs to be frozen for at least 4 hours or until it is solid. If you want, you can sprinkle salt or Tajn around the edges of the popsicles before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

These Paleo Banana Chip Muffins are a delicious and healthy treat. They are gluten-free, dairy-free, and free of refined sugars, making them a perfect choice for a paleo-friendly diet. The combination of ripe bananas and dark chocolate chips adds natural sweetness to these moist and flavorful muffins.

Ingredients: 3 ripe bananas, mashed. 3 eggs. 1/4 cup almond butter. 1/4 cup coconut oil, melted. 1/4 cup honey. 1 tsp vanilla extract. 1/2 cup coconut flour. 1/4 cup almond flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dark chocolate chips Paleo-friendly.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mash the bananas and add the eggs, almond butter, honey, melted coconut oil, and vanilla extract to a large bowl. Mix everything together well. Mix the almond flour, baking powder, baking soda, and salt in a different bowl using a whisk. Add the dry ingredients to the wet ones one at a time and mix them together until you get a smooth batter. The dark chocolate chips should be added slowly. Fill up each muffin tin cup three quarters of the way to the top with batter. After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Have fun with your Paleo banana chip muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Gluten-Free Hearty Turkey Chili is packed with flavor and perfect for a cozy meal. It's easy to make and loaded with nutritious ingredients like lean ground turkey, beans, and veggies. Plus, it's gluten-free, making it suitable for those with dietary restrictions.

Ingredients: 1 lb ground turkey. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 6 oz tomato paste. 2 cups gluten-free chicken broth. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper, to taste. 1 tablespoon olive oil. Optional toppings: avocado, cilantro, shredded cheese, lime wedges.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Peel and chop the onion and bell pepper into small pieces. About 5 minutes of cooking will soften the food. In a pot, add ground turkey. Break it up with a spoon as you cook it until it turns brown. Chicken broth, chili powder, cumin, paprika, salt, and pepper should all be stirred in. Bring the chili to a low boil, then stir it every now and then for 20 to 25 minutes. Add kidney beans and black beans that have been drained and rinsed to the pot. Add 10 more minutes of cooking time. Check the seasoning and make changes if needed. Serve hot with avocado, cilantro, shredded cheese, and lime wedges on top if you want.

Prep Time: 15 minutes

Cook Time: 35 minutes

Garlic Concertina Potatoes, also known as Hasselback Potatoes, are a delightful side dish that pairs well with any meal. The thin slices and garlic infusion make these potatoes crispy on the outside and tender on the inside, with a burst of garlicky flavor in every bite.

Ingredients: 4 medium-sized potatoes. 4 cloves of garlic, thinly sliced. 3 tablespoons olive oil. Salt to taste. Freshly ground black pepper to taste. 2 tablespoons grated Parmesan cheese. 1 tablespoon chopped fresh parsley.

Instructions: Preheat the oven to 200C 400F. Scrub the potatoes thoroughly and pat them dry. Slice each potato thinly, leaving about 1/4 inch intact at the bottom to hold the slices together. Insert slices of garlic between the potato slices. Place the potatoes on a baking sheet lined with parchment paper. Drizzle olive oil over the potatoes and season generously with salt and pepper. Bake in the preheated oven for 45-50 minutes, or until the potatoes are crispy and golden brown on the edges. Sprinkle Parmesan cheese over the potatoes during the last 10 minutes of baking. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

Style of Cantonese Zongzi Rice Dumplings are a traditional Chinese treat made with bamboo leaves, glutinous rice, and different kinds of fillings. People often eat them during the Dragon Boat Festival, but they taste great any time of the year.

Ingredients: 1 1/2 cups glutinous rice. 1/2 cup regular long-grain rice. 1/2 cup split mung beans. 1/4 cup dried shiitake mushrooms, soaked and chopped. 1/4 cup dried shrimp, soaked. 1/4 cup Chinese sausage, diced. 1/4 cup dried chestnuts, soaked and peeled. 1/4 cup dried lotus seeds, soaked and peeled. 2 tablespoons dried scallops, soaked. 2 tablespoons dried goji berries. 2 tablespoons dried red dates, pitted and chopped. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon vegetable oil. 1 teaspoon salt. 1/2 teaspoon sugar. 1/4 teaspoon white pepper. Bamboo leaves, soaked and cleaned. Cooking twine.

Instructions: Soak glutinous rice and regular rice separately for at least 4 hours or overnight. Rinse and drain the soaked rice. In a wok, heat vegetable oil and stir-fry Chinese sausage, dried shrimp, dried scallops, dried mushrooms, and dried chestnuts for a few minutes. Add soaked mung beans, dried lotus seeds, dried goji berries, and dried red dates. Stir-fry for another 2 minutes. Add soy sauce, oyster sauce, salt, sugar, and white pepper to the wok. Mix well and remove from heat. Lay out bamboo leaves and use them to create a cone shape with a small opening at the top. Fill the cone with a spoonful of glutinous rice, a spoonful of regular rice, and a spoonful of the filling mixture. Cover the top with more glutinous rice and fold the bamboo leaves over to encase the filling. Secure with cooking twine. Repeat this process to make more dumplings. Steam the dumplings in a large steamer for 2.5 to 3 hours until the rice is fully cooked and sticky. Serve the Cantonese-Style Zongzi Rice Dumplings hot, and enjoy!

Prep Time: 240 minutes

Cook Time: 180 minutes

This easy peanut butter fudge recipe can be made in just 10 minutes and is great for satisfying your sweet tooth. It tastes like peanut butter and is thick and creamy.

Ingredients: 1 cup creamy peanut butter. 1 cup unsalted butter. 4 cups confectioners' sugar. 1 teaspoon vanilla extract. A pinch of salt.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off. Put the peanut butter and unsalted butter in a bowl that can go in the microwave. For two minutes, stir the mixture every 30 seconds in the microwave until it is smooth and well mixed. Add the vanilla extract and a little salt, and mix well. Add the confectioners' sugar slowly, stirring after each cup, until the mixture gets thick and fudgy. Spread the peanut butter fudge mixture out evenly in the baking pan that has been prepared. Put the fudge in the fridge for about two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan and cut it into squares. Serve your Easy Peanut Butter Fudge and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy this delicious milkshake as you indulge in the rich and creamy goodness of Sea Salt Vanilla Fudge Chunk Ice Cream. Your taste buds will love the combination of sweet and salty flavors!

Ingredients: 2 cups Sea Salt Vanilla Fudge Chunk Ice Cream. 1 cup whole milk. 1/4 cup chocolate fudge sauce. Whipped cream for topping. Sea salt for garnish. Chocolate shavings for garnish.

Instructions: In a blender, combine Sea Salt Vanilla Fudge Chunk Ice Cream, whole milk, and chocolate fudge sauce. Blend until smooth and creamy. Pour the milkshake into a glass. Top with whipped cream. Sprinkle a pinch of sea salt and chocolate shavings on top. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These black bean and quinoa burgers are not only delicious but also loaded with plant-based protein and flavor.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1/2 cup diced red bell pepper. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 tsp cumin powder. 1/2 tsp chili powder. Salt and pepper to taste. 4 whole wheat burger buns. Avocado slices, red onion rings, and vegan sriracha mayo for topping.

Instructions: In a large bowl, mash the black beans with a fork until mostly smooth. Add cooked quinoa, red bell pepper, cilantro, garlic, cumin, chili powder, salt, and pepper. Mix until well combined. Form the mixture into 4 patties. Heat a skillet over medium heat and cook the patties for 4-5 minutes on each side or until crispy and heated through. Toast the burger buns. Assemble the burgers with avocado slices, red onion rings, and vegan sriracha mayo. Enjoy this protein-packed vegan burger!

Prep Time: 20 minutes

Cook Time: 10 minutes