Spicy Nom Noms

This vegetarian butternut squash pasta sauce is creamy, flavorful, and perfect for a cozy dinner. The sweetness of the butternut squash pairs beautifully with aromatic herbs and nutty pine nuts, creating a comforting sauce that coats the pasta beautifully.

Ingredients: 1 small butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 onion, finely chopped. 1 teaspoon dried thyme. 1 teaspoon dried sage. Salt and pepper to taste. 1 cup vegetable broth. 1/4 cup heavy cream or plant-based cream for vegan option. 1/4 cup grated Parmesan cheese optional, omit for vegan option. 1/4 cup pine nuts, toasted. 12 ounces pasta of your choice such as spaghetti or fettuccine.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, saut until softened, about 5 minutes. Add cubed butternut squash, dried thyme, dried sage, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Pour in vegetable broth, cover, and simmer until squash is tender, about 15-20 minutes. While the sauce is simmering, cook pasta according to package instructions until al dente. Drain and set aside. Once the squash is tender, transfer the mixture to a blender or food processor. Blend until smooth. Return the blended mixture to the skillet. Stir in heavy cream and grated Parmesan cheese if using. Cook for an additional 2-3 minutes until heated through. Taste and adjust seasoning if necessary. Serve the sauce over cooked pasta, garnished with toasted pine nuts and additional Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Juicy chicken breasts stuffed with flavorful spinach and melted mozzarella cheese, this dish is a delightful combination of textures and tastes.

Ingredients: 2 large chicken breasts. 2 cups fresh spinach leaves. 1/2 cup shredded mozzarella cheese. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat oven to 375F 190C. Butterfly each chicken breast, creating a pocket for stuffing. In a skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add spinach to the skillet and cook until wilted. Remove from heat and let cool slightly. Stuff each chicken breast with equal amounts of cooked spinach and shredded mozzarella cheese. Season stuffed chicken breasts with salt and pepper. Heat a clean skillet over medium-high heat. Add stuffed chicken breasts and sear for 2-3 minutes on each side, until golden brown. Transfer seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until chicken is cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This low carb egg and sausage bake is a satisfying dish suitable for any time of the day. It's packed with protein and flavor, making it perfect for a keto-friendly meal.

Ingredients: 8 large eggs. 1/2 cup heavy cream. 1/2 cup grated cheddar cheese. 8 ounces ground sausage, cooked and crumbled. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon olive oil.

Instructions: Set the oven to 350F 175C and heat it up. Use olive oil to grease a 9x9-inch baking dish. Add eggs, heavy cream, garlic powder, salt, and black pepper to a bowl and whisk them together. Grate cheddar cheese over top and add cooked ground sausage, diced onions, and diced bell peppers. Put the mix into the baking dish that has been prepared. It should be baked for 25 to 30 minutes, or until the middle is set and the edges are golden brown. Wait a few minutes before cutting it up and serving it. Have fun with your low-carb sausage and egg bake!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Meyer Limoncello cookies are a zesty and delightful treat that's perfect for sharing. The subtle citrus flavor from Meyer lemon zest and the aromatic touch of Meyer Limoncello make these cookies a unique and memorable indulgence.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 tablespoons Meyer Limoncello. 2 teaspoons Meyer lemon zest. 1 teaspoon vanilla extract. 2 large eggs. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. Powdered sugar, for dusting.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the Meyer Limoncello, Meyer lemon zest, vanilla extract, and eggs. Mix well until combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 2 hours or until firm. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled dough logs into rounds about 1/4-inch thick and place them on the prepared baking sheet. Bake for 10-12 minutes or until the edges of the cookies are lightly golden. 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. Once the cookies are completely cool, dust them with powdered sugar. Serve and enjoy these delightful Meyer Limoncello cookies!

Prep Time: 20 minutes

Cook Time: 10-12

These Baked Mustard, Ham, and Cheese Sliders are a tasty and simple snack or appetizer. They're great for gatherings, game days, or a quick meal with the family. They taste amazing because they have ham, Swiss cheese, and a tangy mustard glaze on them.

Ingredients: 12 slider buns. 12 slices of ham. 12 slices of Swiss cheese. 1/4 cup melted butter. 2 tablespoons Dijon mustard. 1 tablespoon honey. 1 tablespoon poppy seeds. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder.

Instructions: Preheat your oven to 350F 175C. Slice the slider buns in half horizontally and place the bottom halves in a baking dish. Layer each bottom bun with a slice of ham and a slice of Swiss cheese. Place the top bun halves on top of the ham and cheese to create sandwiches. In a small bowl, mix together the melted butter, Dijon mustard, honey, poppy seeds, Worcestershire sauce, and garlic powder. Brush the buttery mustard mixture over the tops of the sliders. Cover the baking dish with aluminum foil and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the sliders are heated through. Remove from the oven, uncover, and serve immediately. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Every bite of these Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Cream is full of great tastes. The cilantro and lime marinated grilled shrimp goes well with the crunchy, fresh slaw. A creamy and slightly spicy jalapeno cream sauce goes on top of everything. This is a delicious taco recipe that can be used for any event.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste. 8 small tortillas corn or flour. 1 cup corn kernels fresh or frozen. 1 cup red cabbage, thinly sliced. 1/2 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup mayonnaise. 2 roasted jalapenos, seeds removed and minced. 1/4 cup sour cream. 1 teaspoon honey. 1/2 teaspoon cumin. 1/2 teaspoon smoked paprika.

Instructions: In a bowl, combine the shrimp, olive oil, minced garlic, chopped cilantro, lime juice, salt, and pepper. Let marinate for 15-30 minutes. While the shrimp is marinating, preheat your grill or skillet over medium-high heat. Grill the shrimp for 2-3 minutes per side until they turn pink and slightly charred. Remove from heat and set aside. In a separate bowl, combine the sliced red cabbage, red onion, chopped cilantro, and corn kernels. Toss with a little lime juice and salt to taste. In another bowl, make the roasted jalapeno cream by mixing together the minced roasted jalapenos, mayonnaise, sour cream, honey, cumin, and smoked paprika. Adjust the spiciness and sweetness to your liking. Warm the tortillas on the grill or in a skillet for about 30 seconds on each side. To assemble the tacos, spoon some of the roasted corn slaw onto each tortilla, top with the grilled shrimp, and drizzle with the roasted jalapeno cream sauce. Serve your Cilantro Lime Shrimp Tacos immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This beef burger is a classic that will always be a favorite. It's juicy and tasty, and it's great for a barbecue in the backyard or a dinner during the week. Add your favorite toppings to make it your own!

Ingredients: 1 pound ground beef. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 hamburger buns. 4 slices of cheese optional. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup. Mustard. Pickles.

Instructions: Set your grill or griddle on the stove to medium-high heat. Put the ground beef, salt, and pepper in a bowl and mix them together. Be careful not to overwork the meat when you mix it. Make 4 burger patties out of the meat mixture that are all the same size. Put the burger patties on the grill or griddle and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done. If you want to use cheese, put a slice on top of each patty in the last minute it's cooking. You can grill or toast the hamburger buns until they are lightly browned. Starting with the bottom bun, put a lettuce leaf on it. Then, add a cooked patty, with or without cheese. Put on sliced onions and tomatoes, and then add ketchup, mustard, and pickles if you like. Stack the toppings on top of the bottom bun, and your classic beef burger is ready to eat.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Summer Squash Casserole with Tomatoes and Mozzarella is a flavorful and comforting keto-friendly dish perfect for summer. Thinly sliced summer squash and tomatoes are seasoned with garlic, olive oil, and herbs, then topped with melty mozzarella cheese. Baked until golden and bubbly, this casserole is packed with flavor and makes a delicious side dish or vegetarian main course. It's easy to make, low-carb, and bursting with the fresh flavors of summer!

Ingredients: 2 medium summer squash, thinly sliced. 2 tomatoes, thinly sliced. 1 cup shredded mozzarella cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper, to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cut the summer squash and tomatoes into thin slices. Put them in a large bowl. Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper. Put the squash and tomato mix in a baking dish that has been greased. Spread the mozzarella cheese shreds out evenly on top of the tomatoes and squash. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the squash is soft and the cheese is melted and bubbling. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can sprinkle this tasty and cheesy summer squash casserole with fresh herbs.

Prep Time: 15 minutes

Cook Time: 25 minutes

This sushi comes from a small farm town and is made with fresh seafood and vegetables. It tastes great because it combines traditional sushi with a more rustic touch.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/2 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted vegetables cucumber, avocado, carrot. Assorted seafood salmon, tuna, shrimp. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange the vegetables and seafood in the center of the rice. Using the bamboo mat, roll the sushi tightly, starting from the bottom. Slice the sushi roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 20 minutes

A delicious and easy-to-make Hawaiian chicken recipe perfect for a busy day. The combination of pineapple, barbecue sauce, soy sauce, and honey creates a sweet and savory flavor that will please the whole family.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple chunks. 1/2 cup barbecue sauce. 1/4 cup soy sauce. 1/4 cup honey.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix together pineapple chunks, barbecue sauce, soy sauce, and honey. Pour the mixture over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and tender. Serve chicken with sauce spooned over the top. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

These homemade veggie dogs are a delicious and healthy alternative to store-bought versions. They are packed with flavor from spices and nutritional yeast.

Ingredients: 1 cup vital wheat gluten. 1/4 cup nutritional yeast. 2 tablespoons chickpea flour. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon ground mustard. 1/2 teaspoon ground coriander. 1/2 teaspoon ground black pepper. 1/4 teaspoon ground allspice. 1 cup vegetable broth. 2 tablespoons soy sauce or tamari. 2 teaspoons liquid smoke.

Instructions: In a large bowl, combine the vital wheat gluten, nutritional yeast, chickpea flour, smoked paprika, garlic powder, onion powder, ground mustard, ground coriander, black pepper, and allspice. In a separate bowl, whisk together the vegetable broth, soy sauce or tamari, and liquid smoke. Pour the wet ingredients into the dry ingredients and stir until well combined. The mixture will be sticky. Divide the dough into 8 equal pieces and shape each piece into a hot dog shape. Wrap each hot dog in aluminum foil, twisting the ends to seal. Steam the hot dogs for 40 minutes, adding more water to the steamer as needed. Once steamed, unwrap the hot dogs and let them cool slightly before serving. Serve on buns with your favorite toppings.

Prep Time: 15 minutes

Cook Time: 40 minutes

With healthy ingredients like farro, fresh vegetables, and herbs, this Mediterranean Farro Salad is both refreshing and good for you. A dressing of sour olive oil and red wine vinegar goes well with it. It's a great light lunch or side dish.

Ingredients: 1 cup farro, cooked and cooled. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/2 cup Kalamata olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: The cooked farro, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint should all be put together in a large bowl. Add the garlic, salt, and pepper to a small bowl and mix the olive oil, red wine vinegar, and pepper with a whisk. Add the dressing to the salad and mix it all together until it's well covered. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This delightful twist on the traditional campfire treat is these S'mores Cookies. Enriched with chocolate chips, graham cracker crumbs, and luscious marshmallows, these cookies perfectly encapsulate the taste of classic s'mores in a portable package.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 teaspoon pure vanilla extract. 2 cups all-purpose flour. 1 cup graham cracker crumbs. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 1/2 cups chocolate chips. 1 1/2 cups mini marshmallows. 1/2 cup chopped milk chocolate or chocolate chunks.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips, mini marshmallows, and chopped milk chocolate. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are set. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious S'mores Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

This Vegan Lemon Blueberry Cake is light, fluffy, and bursting with fresh flavors. It's perfect for any occasion, from birthdays to afternoon tea.

Ingredients: 2 cups all-purpose flour. 1 cup sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup non-dairy milk such as almond or soy milk. 1/2 cup vegetable oil. 1/4 cup fresh lemon juice. 2 teaspoons lemon zest. 1 teaspoon vanilla extract. 1 cup fresh or frozen blueberries, plus extra for topping.

Instructions: Set the oven to 350F 175C and heat it up. A 9-inch round cake pan should be greased and floured. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Don't use milk. Instead, use vegetable oil, lemon juice, lemon zest, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the blueberries slowly and carefully. Pour the batter into the cake pan that has been ready, and make the top smooth. Add some more blueberries on top of the dish. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool for 10 minutes in the pan. After that, move to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 35 minutes

Whole wheat flour and pure maple syrup are used to make these healthy maple pecan waffles. They're great for a healthy brunch or breakfast, and they don't have any butter or refined sugar in them.

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup chopped pecans. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 large eggs. 1 1/2 cups almond milk. 1/4 cup pure maple syrup. 2 tbsp coconut oil. 1 tsp vanilla extract. Cooking spray for waffle iron.

Instructions: Put the whole wheat flour, chopped pecans, baking powder, baking soda, and salt in a large bowl. You will need to whisk the eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Warm up your waffle iron and use cooking spray to lightly coat it. Pour the waffle batter onto a waffle iron that has already been heated. Follow the manufacturer's instructions for cooking time, which is usually between 4 and 5 minutes, or until the waffles are golden brown and crisp. Warm up the maple pecan waffles and serve them with extra maple syrup and chopped pecans on top. Enjoy your healthy and tasty maple pecan waffles!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the comforting flavors of banana bread in a refreshing smoothie form!

Ingredients: 1 ripe banana. 1/2 cup rolled oats. 1/2 cup plain Greek yogurt. 1/2 cup milk. 1 tablespoon honey. 1/2 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract. Ice cubes optional.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. You can make the smoothie colder by adding ice cubes. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

These delicious Coffee Cupcakes with Espresso Frosting are a great way to enjoy the rich flavors of coffee and chocolate. Great for people who like coffee!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup strong brewed coffee, cooled. 1/2 cup buttermilk. For Espresso Frosting:. 1/2 cup unsalted butter, softened. 2 cups confectioners' sugar. 2 tbsp espresso or strong coffee, cooled. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another 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. Alternate adding the dry ingredients mixture and the brewed coffee to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Finally, stir in the buttermilk until the batter is smooth. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. For the Espresso Frosting, beat the softened butter until creamy. Gradually add in the confectioners' sugar and continue to beat until well combined. Mix in the espresso or strong coffee and vanilla extract until the frosting is smooth and fluffy. Once the cupcakes are completely cool, pipe or spread the Espresso Frosting onto each cupcake. Optional: Dust the cupcakes with cocoa powder or garnish with a coffee bean for decoration. Enjoy your Coffee Cupcakes with Espresso Frosting!

Prep Time: 20 minutes

Cook Time: 18 minutes