Laura Spicer Art

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

Barley risotto with mushrooms is a hearty, flavorful dish that doesn't have any meat in it. It's a great choice for comfort food because the barley is creamy and the mushrooms and cheese are earthy and tasty. It's simple to make and great for dinner during the week or for a special event.

Ingredients: 1 cup pearl barley. 2 cups vegetable broth. 1 cup sliced mushrooms such as cremini or shiitake. 1/2 cup diced onion. 2 cloves garlic, minced. 1/2 cup dry white wine. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Set the olive oil over medium heat in a large saucepan. Add the garlic and onion that have been cut up. It will take about three minutes of cooking until the onion turns clear. It will take about 5 minutes of cooking after adding the mushrooms that have been sliced. Add the pearl barley and stir it in. Cook for two more minutes, so it can get a little toasty. Add the dry white wine and stir it in until the barley soaks up most of it. Add the vegetable broth slowly, one cup at a time, stirring often and waiting for the first cup to be absorbed before adding the next. It'll take about half an hour. If you want to make it taste better, add salt and pepper to taste after you mix in the grated Parmesan cheese. Take it off the heat and add some fresh parsley on top. Serve hot as a main dish or side dish without meat!

Prep Time: 15 minutes

Cook Time: 40 minutes

This Blood Orange & Thyme Margarita combines the citrusy sweetness of blood oranges with the herbal notes of fresh thyme, resulting in a refreshing and sophisticated cocktail. It's perfect for entertaining or simply unwinding after a long day.

Ingredients: 2 oz tequila. 1 oz triple sec. 1 oz fresh blood orange juice. 1/2 oz fresh lime juice. 1/2 oz simple syrup. 2-3 sprigs fresh thyme. Ice cubes. Salt for rimming, optional.

Instructions: Mix the fresh thyme, lime juice, and simple syrup in a shaker. Blood orange juice, triple sec, and tequila should all be put into the shaker. Put ice cubes in the shaker and shake it very hard for 15 to 20 seconds. It should be strained into a glass with a salty edge that is full of ice. If you want, you can add a sprig of thyme and a slice of blood orange as a garnish. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

This Watermelon Fudge recipe from Something Swanky combines the sweetness of white chocolate with the refreshing flavor of watermelon Jello powder. It's a fun and colorful treat that's perfect for summertime or whenever you want to satisfy your sweet tooth with a fruity twist.

Ingredients: 3 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1/2 cup watermelon Jello powder. 1/2 cup mini chocolate chips. Green food coloring optional.

Instructions: Cover an 8x8-inch 20x20 cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off. Put the white chocolate chips, sweetened condensed milk, and unsalted butter in a bowl that can go in the microwave. To make the mixture smooth and fully melted, microwave it for 30 seconds at a time and stir it after each one. Add the watermelon Jello powder and mix it in until the fudge turns pink and tastes like watermelon. You can make it look like watermelon by adding a few drops of green food coloring. Add the mini chocolate chips and mix them in so they are spread out evenly. Pour the fudge mix into the baking pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Put it on a board for cutting. You can cut the fudge into squares or any other shape you like. Serve your tasty watermelon fudge and enjoy it!

Prep Time: 15 minutes

Cook Time: 2 minutes

Herbed Potatoes Anna is a delightful and elegant side dish perfect for any holiday gathering. Layers of thinly sliced potatoes are brushed with a flavorful herb-infused butter, resulting in a crispy and savory potato masterpiece.

Ingredients: 4 large russet potatoes, peeled and thinly sliced. 1/4 cup unsalted butter, melted. 2 cloves garlic, minced. 2 tablespoons fresh thyme leaves, chopped. 2 tablespoons fresh rosemary leaves, chopped. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Add the minced garlic, chopped thyme, and rosemary to a small bowl and mix them together. Put a layer of thinly sliced potatoes in a baking dish or skillet that can go in the oven that has been greased. Use the herb-infused butter mixture to cover the potatoes, and then add salt and pepper to taste. Layer and brush the potatoes again and again until all of them are used up. Add one more layer of potatoes on top to finish. Place the pan or dish in a preheated oven and cover it with aluminum foil. Bake for 30 minutes. Take off the foil and bake the potatoes for another 30 to 40 minutes, or until the tops are golden brown and crispy. After taking the potatoes out of the oven, let them cool for a few minutes. Then, carefully flip them over onto a serving platter so the crispy side is on top. If you want, add more fresh herbs as a garnish. As a tasty holiday side dish, serve hot!

Prep Time: 20 minutes

Cook Time: 70 minutes

The sour lemon filling and buttery crust in these Lemon Bars go so well together. They're simple to make and great for any event, like a summer picnic or a cozy winter dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup powdered sugar. 2 large eggs. 1 cup granulated sugar. 2 tablespoons all-purpose flour. 1/4 teaspoon baking powder. 1/4 cup fresh lemon juice. 1 tablespoon lemon zest.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine 1 cup flour, softened butter, and powdered sugar. Press into the bottom of an ungreased 8-inch square baking dish. Bake crust in preheated oven for 20 minutes. In another bowl, whisk together eggs, granulated sugar, 2 tablespoons flour, and baking powder until well combined. Stir in lemon juice and lemon zest. Pour lemon mixture over the baked crust. Return to oven and bake for an additional 25 minutes, or until set. Allow to cool in the pan on a wire rack. Once cooled, dust with additional powdered sugar if desired. Cut into squares and serve.

Prep Time: 15 minutes

Cook Time: 45 minutes

Indulge in the rich flavors of pan-seared scallops served over creamy prosciutto polenta. This dish combines the delicate sweetness of scallops with the savory richness of prosciutto and Parmesan cheese, creating a luxurious seafood experience.

Ingredients: 12 large sea scallops. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup yellow cornmeal. 4 cups chicken or vegetable broth. 4 slices prosciutto, chopped. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley.

Instructions: Use salt and pepper to season the scallops. In a pan, heat the olive oil over medium-high heat. Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through. Take it out of the pan and set it aside. Set broth on low heat in a different pot. Slowly add the cornmeal while whisking and stirring all the time to avoid lumps. Add the chopped prosciutto to the polenta mixture and keep cooking, stirring often, until it gets thicker. Mix in the butter and Parmesan cheese until they melt and are fully mixed in. Add minced garlic to the same pan that was used for the scallops and cook until it smells good. Put scallops on top of prosciutto polenta and sprinkle chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mermelada de cava, or Cava jam, is a delightful and unique jam made with sparkling wine. It has a sweet and slightly tangy flavor with the refreshing essence of lemon. This jam is perfect for special occasions or as a gourmet gift for friends and family.

Ingredients: 750ml of cava. 500g of sugar. 1 lemon, zest and juice.

Instructions: Transfer the cava into a big saucepan with a thick bottom. To the cava, add the sugar, lemon juice, and zest. Heat the mixture to medium-high, stirring constantly, and bring it to a boil. After it comes to a boil, lower the heat to a simmer and let it cook for 45 to 60 minutes, or until the jam thickens to the consistency you want. Stir from time to time. Pour the jam into sterilized jars and seal them tightly while the jam is still hot. When storing the jars in a cool, dark location, let them cool to room temperature. Savor your homemade Cava jam as a condiment for different dishes, on toast, or with cheese.

Prep Time: 10 minutes

Cook Time: 60 minutes

Make your own creamy and nutritious quinoa milk at home. This dairy-free alternative is easy to prepare and can be customized with your favorite sweetener and flavorings.

Ingredients: 1 cup quinoa, rinsed. 4 cups water. 2 tablespoons sweetener of choice maple syrup, agave, etc.. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Rinse quinoa thoroughly under cold water. In a blender, combine quinoa and water. Blend on high for 2 minutes until well combined. Strain the mixture through a nut milk bag or fine mesh sieve into a bowl. Return the liquid to the blender and add sweetener, vanilla extract, and a pinch of salt. Blend again until smooth and well mixed. Transfer the quinoa milk to a storage container and refrigerate. Shake well before using. Enjoy as a dairy-free alternative in coffee, cereal, or recipes.

Prep Time: 10 minutes

Cook Time: 5 minutes

Hot smoking is a fantastic way to infuse salmon with a rich, smoky flavor. This recipe combines a flavorful marinade with the gentle heat of the smoker to create succulent and aromatic smoked salmon.

Ingredients: 2 lbs salmon fillets. 1/4 cup brown sugar. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon lemon zest.

Instructions: In a bowl, mix brown sugar, soy sauce, olive oil, minced garlic, black pepper, paprika, thyme, and lemon zest to create the marinade. Place salmon fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, allowing the flavors to meld. Preheat your smoker to 225F 110C and add your preferred smoking wood chips. Remove salmon from the marinade and place them skin side down on the smoker rack. Smoke salmon for approximately 1.5 to 2 hours, or until the internal temperature reaches 145F 63C and the fish flakes easily with a fork. Once smoked, remove the salmon from the smoker and let it rest for a few minutes before serving. Enjoy your delicious hot smoked salmon!

Prep Time: 70 minutes

Cook Time: 120 minutes

These green beans with crispy bacon and Parmesan cheese are so addictive that they'll disappear from your plate in no time. Perfect as a side dish for any meal!

Ingredients: 1 lb fresh green beans, trimmed. 4 slices bacon, chopped. 1/2 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove bacon and set it aside, leaving the bacon grease in the skillet. Add finely chopped onion to the skillet with bacon grease. Saut until the onion becomes translucent. Add minced garlic to the skillet and saut for an additional 30 seconds, until fragrant. Add the trimmed green beans to the skillet and saut for 5-7 minutes, or until they are tender-crisp and slightly charred. Season the green beans with salt and pepper to taste. Return the cooked bacon to the skillet and toss everything together. Sprinkle grated Parmesan cheese over the green beans and bacon, and toss again until the cheese melts and coats the beans. Serve your addictive Crack Green Beans with Bacon hot as a delicious side dish!

Prep Time: 10 minutes

Cook Time: 15 minutes

Celebrate Cinco de Mayo with this classic margarita recipe, balancing the tartness of lime with the sweetness of agave syrup and the kick of tequila.

Ingredients: 2 oz tequila. 1 oz triple sec. 1 oz lime juice. 1/2 oz agave syrup. Salt for rimming optional. Ice cubes.

Instructions: Rim the glass with salt optional. In a shaker, combine tequila, triple sec, lime juice, and agave syrup. Add ice cubes to the shaker. Shake well until chilled. Strain the mixture into the rimmed glass filled with ice. Garnish with a lime wedge optional.

Prep Time: 5 minutes

Cook Time: 0 minutes