Spicy Nom Noms

This Mexican Black Bean Pizza is a delicious fusion of Mexican and Italian flavors. The black beans, red bell pepper, and spices give it a zesty kick, while the cheese and pizza crust make it a comforting and satisfying meal.

Ingredients: 1 pizza dough. 1/2 cup black beans, drained and rinsed. 1/2 cup tomato sauce. 1 cup shredded Mexican blend cheese. 1/2 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/2 cup corn kernels canned or frozen. 1/4 cup sliced black olives. 1/2 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Start by heating the oven up to 450F 230C. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a baking sheet or pizza stone. Put tomato sauce all over the dough, leaving a little space around the edges for the crust. Put half of the cheese shreds on top of the sauce. Cover the cheese with black beans, red bell pepper, red onion, corn, and black olives. Put chili powder, cumin, paprika, salt, and pepper in a small bowl and mix them together. Add this spice mix on top of the toppings. Add the rest of the cheese on top of everything. Place the pizza in an oven that has already been heated up. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Take it out of the oven and wait one minute for it to cool down. Before serving, sprinkle with fresh cilantro leaves. Enjoy your Mexican Black Bean Pizza after you cut it up!

Prep Time: 15 minutes

Cook Time: 15 minutes

Oklahoma Fried Onion Burgers are a delightful twist on the classic hamburger. The caramelized fried onions add a sweet and savory crunch to the juicy beef patty, making it a mouthwatering treat.

Ingredients: 1 pound ground beef. 1 large onion, thinly sliced. Salt and pepper to taste. 4 hamburger buns. 4 slices American cheese. Mustard, ketchup, and pickles for garnish. Vegetable oil for frying onions.

Instructions: Divide the ground beef into 4 equal portions and shape them into burger patties. Season the patties with salt and pepper on both sides. Heat a skillet or griddle over medium-high heat and add a little vegetable oil. Add the thinly sliced onions to the hot skillet and cook until they become soft and golden brown, about 5-7 minutes. Remove and set aside. In the same skillet, add more vegetable oil if needed and place the burger patties on it. Cook the patties for about 3-4 minutes per side for medium-rare or longer for your desired level of doneness. During the last minute of cooking, place a slice of American cheese on each patty and cover with a lid to melt the cheese. Toast the hamburger buns on the griddle until they are lightly browned. Assemble the burgers by placing the cheesy patty on the bottom half of each bun. Top the patties with a generous portion of fried onions and garnish with mustard, ketchup, and pickles. Place the top half of the bun on the garnishes to complete the burger. Serve your delicious Oklahoma Fried Onion Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

In every bite, these oatmeal coconut almond chocolate chunk cookies combine the nutty flavor of almonds, the tropical sweetness of coconut, and the rich decadence of dark chocolate chunks. The addition of rolled oats imparts a chewy texture and a hearty flavor, making them the ideal snack or dessert for any occasion.

Ingredients: 1 cup rolled oats. 1 cup shredded coconut. 1/2 cup sliced almonds. 1/2 cup dark chocolate chunks. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Roll the oats, add the coconut shreds, almond slices, and dark chocolate chunks to a bowl, and mix them together. In a different large bowl, cream the softened butter, white sugar, and brown sugar together until the mixture is fluffy and light. Mix the egg and vanilla extract into the butter and sugar until everything is well mixed together. Mix the all-purpose flour, baking soda, and salt together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Mix the oatmeal, coconut, almonds, and chocolate chunks together and then fold them into the cookie dough. Using a cookie scoop or tablespoon, drop round pieces of dough onto the baking sheet that has been prepared. Press down gently on each cookie to make them a little flatter. Put it in the oven for 10 to 12 minutes, or until the edges turn brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. With a glass of milk or your favorite hot drink, these oatmeal chocolate chunk cookies are truly delicious.

Prep Time: 20 minutes

Cook Time: 12 minutes

This quick Mexican brown rice is a healthy side dish that goes well with any meal. With protein-rich black beans, sweet corn, and tangy salsa, it's a great vegan dish to add to your collection.

Ingredients: 1 cup brown rice. 2 cups vegetable broth. 1 can 15 ounces black beans, drained and rinsed. 1 cup frozen corn kernels. 1 cup salsa. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Brown rice and vegetable broth should be mixed together in a saucepan. Bring up the temperature. Turn down the heat, cover, and let it simmer for about 40 minutes, or until the rice is done and the liquid is gone. Chili powder, cumin, black beans, and corn should all be mixed in. Add another 5 to 10 minutes of cooking, until everything is hot and the flavors are mixed. Add pepper and salt to taste. If you want, add fresh cilantro as a garnish before serving.

Prep Time: 5 minutes

Cook Time: 50 minutes

A moist and tasty vegan pumpkin bread bundt cake that's great for fall or any other time of the year.

Ingredients: 1 3/4 cups gluten-free flour blend. 1 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 2 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp ginger. 1/4 tsp cloves. 1/4 tsp allspice. 1/2 cup coconut sugar. 1/2 cup maple syrup. 1/2 cup unsweetened applesauce. 1/2 cup almond milk. 1 cup canned pumpkin puree. 1/2 cup chopped walnuts optional.

Instructions: Preheat the oven to 350F 175C and grease a bundt pan. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another bowl, mix the coconut sugar, maple syrup, applesauce, almond milk, and pumpkin puree. Combine the wet and dry ingredients, then fold in the walnuts. Pour the batter into the greased bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 50 minutes

Cherry brownies are a fun take on regular brownies. The cherry pie filling gives them a burst of fruity flavor.

Ingredients: 1 box brownie mix. 1/2 cup cherry pie filling. 1/4 cup chopped nuts optional. 1/4 cup chocolate chips optional.

Instructions: Warm the oven up to 350F 175C and grease a baking dish. Follow the directions on the brownie mix package to make it. Add the cherry pie filling and any nuts or chocolate chips you want to use. Spread out the batter in the baking dish that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Wait until it's cool to cut it into bars. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

This flavorful Tofu Fried Rice is a delicious and satisfying plant-based meal. It's packed with protein from the tofu and loaded with veggies for a nutritious dish that's perfect for lunch or dinner.

Ingredients: 300g firm tofu, pressed and cubed. 3 cups cooked rice, preferably day-old. 2 tablespoons sesame oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 cup mixed vegetables carrots, peas, bell peppers, etc.. 3 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 teaspoon ginger, minced. 2 green onions, sliced. Salt and pepper to taste.

Instructions: One tablespoon of sesame oil should be heated on medium-high heat in a big skillet. After adding the tofu cubes, cook for 5 to 7 minutes, or until golden brown on all sides. Take out and place aside from the skillet. Add the last tablespoon of sesame oil to the same skillet. Add the chopped onion, garlic, and ginger, and cook for two to three minutes, or until fragrant. Add the mixed vegetables and stir. Cook for 34 minutes, or until the vegetables begin to soften. After cooking, add the rice to the skillet and stir it into the vegetables. Add the rice vinegar and soy sauce, then toss everything until thoroughly coated. Add the cooked tofu cubes and green onions and fold gently. To taste, add salt and pepper for seasoning. Cook for a further two to three minutes, stirring now and then. Take off the heat and serve warm. If desired, garnish with additional green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

Using your air fryer, you can make a tasty and simple breakfast sandwich. Between two toasted English muffins, this sandwich has crispy bacon, an egg that is just right, and gooey cheese.

Ingredients: 2 slices of bacon. 2 eggs. 2 slices of cheese. 2 English muffins, split and toasted. Salt and pepper to taste. Butter or cooking spray for the air fryer basket.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Put the bacon slices in the basket of the air fryer. Flip the bacon over every five minutes for five minutes or until it is crispy. Take it off and let it dry on paper towels. Crack an egg into a small bowl and set it aside while the bacon cooks. Sprinkle with pepper and salt, and beat just a little. Grease the air fryer basket with cooking spray or butter. In the basket, put an egg ring made of metal or a mold made of silicone. Set the egg ring or mold aside and beat the egg. At 350F 175C, cook for 4 to 5 minutes, or until the egg white is set but the yolk is still smooth. Do the same thing with the second egg. Put a slice of cheese on the bottom half of each toasted English muffin to make the sandwich. Add two bacon strips and a cooked egg on top. Put the other half of the English muffin on top to make a sandwich. Put the sandwich back in the air fryer basket and cook at 350F 175C for another two to three minutes to melt the cheese and toast the muffin. After taking the sandwich out of the air fryer, let it cool for a minute before eating. Serve hot, and if you want, top with your favorite breakfast sauces or condiments, like ketchup or hot sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

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