Spying on Dad

This tasty Mile High Fresh Strawberry Pie lets you enjoy the freshness of ripe strawberries. There is just the right amount of sweet and sour in this pie, and the flaky crust and delicious whipped cream make it even better. A summer treat that will make your desserts taste even better!

Ingredients: 1 1/2 lbs fresh strawberries, hulled and halved. 1 cup granulated sugar. 1/4 cup cornstarch. 1/4 teaspoon salt. 1/2 cup water. 1 tablespoon lemon juice. 1 pre-baked pie crust. 1 cup heavy cream, whipped. Fresh mint leaves for garnish.

Instructions: Put sugar, cornstarch, and salt in a medium saucepan and mix them together. Add water and lemon juice slowly and stir until smooth. Stir the mixture all the time over medium-low heat until it gets thick and boils. Take it off the heat and let it cool down for a while. Place half of the fresh strawberries in the pie crust that has already been baked. Place half of the cooked sugar mix on top of the strawberries. Add more layers with the rest of the strawberries and sugar mixture. Put the pie in the fridge for at least two hours, or until it's set. Add whipped cream to the top of the pie and fresh mint leaves before serving.

Prep Time: 30 minutes

Cook Time: 10 minutes

This Haloumi Burger With Miso Carrot Salad is a tasty and filling vegetarian burger choice. Grilled haloumi cheese goes well with a miso-dressed carrot salad that is tangy and full of flavor. Every bite is a pleasure because it has a great mix of textures and tastes.

Ingredients: 4 haloumi slices. 4 burger buns. 2 cups shredded carrot. 2 tablespoons white miso paste. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 1 tablespoon honey. 1 teaspoon grated ginger. 1 clove garlic, minced. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. Lettuce leaves for garnish. Sliced cucumber for garnish.

Instructions: Preheat your grill or barbecue to medium-high heat. In a small bowl, whisk together the white miso paste, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and a pinch of pepper to make the dressing for the carrot salad. Set aside. Place the shredded carrot in a large mixing bowl and pour the dressing over it. Toss well to coat the carrots with the dressing. Allow it to marinate for about 10 minutes, stirring occasionally. Grill the haloumi slices for about 2-3 minutes on each side, or until they are golden and have grill marks. Remove from the grill and set aside. Cut the burger buns in half and lightly toast them on the grill for a minute or two, until they are slightly crispy. To assemble the burgers, place a lettuce leaf on the bottom half of each bun. Top with a grilled haloumi slice, followed by a generous portion of the miso carrot salad. Garnish the burgers with chopped fresh cilantro and sliced cucumber. Season with a pinch of salt and pepper if desired. Place the top half of the burger buns on each burger to complete the assembly. Serve your Haloumi Burger With Miso Carrot Salad immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 6 minutes

A hearty and flavorful vegan take on classic bolognese sauce, made with lentils and mushrooms for a satisfying meal. It's packed with protein, fiber, and delicious Italian flavors.

Ingredients: 1 cup dried brown lentils. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 8 oz mushrooms, finely chopped. 1 can 14 oz crushed tomatoes. 1 tablespoon tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. Cooked pasta of choice, for serving. Fresh basil leaves, for garnish optional.

Instructions: Rinse the lentils and cook according to package instructions until tender. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until translucent. Add carrots and celery, cook for 5 minutes until slightly softened. Add chopped mushrooms and cook until they release their moisture and start to brown. Stir in crushed tomatoes, tomato paste, oregano, basil, thyme, salt, and pepper. Simmer for 15 minutes. Add cooked lentils to the sauce, stir well and cook for another 5 minutes to allow flavors to meld. Serve over cooked pasta, garnish with fresh basil leaves if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Paleo Chicken al Mattone is a delicious and healthy twist on the classic Italian dish. 'Al Mattone' means 'under a brick' in Italian, referring to the technique of flattening the chicken with a heavy object while grilling. This technique ensures even cooking and results in juicy, flavorful chicken with crispy skin.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and black pepper to taste. 1 lemon, thinly sliced. Fresh parsley for garnish.

Instructions: Turn the heat up to medium-high on a grill or grill pan. After placing each chicken breast between two plastic wrap sheets, pound it until it is evenly thick, about 1/2 inch thick. Combine olive oil, minced garlic, dried thyme, dried oregano, salt, and black pepper in a small bowl. Coat the chicken breasts on both sides with the olive oil mixture. Put a slice of lemon over each chicken breast. Lay the chicken breasts on the grill and use the 'al Mattone' technique to flatten each one by placing a heavy object, like a cast-iron skillet or a brick wrapped in foil, on top of each breast. The chicken should be cooked through and nicely charred after 6 to 8 minutes on each side of the grill. Before serving, take the chicken off the grill and give it a few minutes to rest. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

Red Velvet Whoopie Pies are a delicious and eye-catching dessert. These soft, cake-like cookies are sandwiched with a luscious cream cheese filling, making them the ideal treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 cup buttermilk. 1 teaspoon white vinegar. 1 teaspoon baking powder. Cream cheese filling:. 8 oz cream cheese, softened. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Mix flour, cocoa powder, baking soda, and salt in a bowl with a whisk. Put away. Put 1/2 cup of softened butter and sugar in a different bowl and mix them together until they are creamy. Put the egg, vanilla extract, and red food coloring in the bowl. Mix everything together well. Put buttermilk, white vinegar, and baking powder in a small bowl and mix them together. The mix will bubble up. Add the dry ingredients and buttermilk mixture to the butter mixture one at a time, beginning with the dry ingredients and ending with them. Mix the batter well until it's smooth. Place tablespoon-sized balls of batter, two inches apart, on the baking sheets that have been prepared. Put the cookies in the oven for 10 to 12 minutes, or until they are set. After a few minutes on the baking sheets, move them to a wire rack to cool all the way down. Melt 8 ounces of cream cheese and mix it with 1/2 cup of softened butter, powdered sugar, and vanilla extract until it's smooth and creamy. Spread a lot of the cream cheese filling on the flat side of one cookie after it has cooled completely. Then, put another cookie on top of it to make a whoopie pie sandwich. Do it again with the rest of the cookies and filling. Serve and enjoy these Red Velvet Whoopie Pies that are so pretty!

Prep Time: 20 minutes

Cook Time: 10-12

This dish has soft chicken breasts with a tasty bacon mushroom cream sauce, all on top of hearty wild rice. This meal is perfect for any event because it's comforting and filling.

Ingredients: 4 boneless, skinless chicken breasts. 6 slices bacon, chopped. 8 oz mushrooms, sliced. 1 cup heavy cream. 2 cloves garlic, minced. 1 teaspoon thyme. Salt and pepper to taste. 2 cups cooked wild rice. 2 tablespoons olive oil.

Instructions: Season chicken breasts with salt, pepper, and thyme. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add chopped bacon and cook until crispy. Remove bacon from skillet and set aside, leaving the bacon grease in the skillet. Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown. Add minced garlic to the skillet and cook for another minute. Pour in heavy cream and stir to combine. Bring the mixture to a simmer and let it cook until slightly thickened, about 5 minutes. Return the chicken breasts to the skillet, along with the cooked bacon, and let them simmer in the sauce for a couple of minutes. Serve the chicken breasts and sauce over cooked wild rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Vanilla Fudge recipe is incredibly creamy and loaded with the sweet, classic flavor of vanilla. It's the perfect treat for any occasion and makes a delightful homemade gift.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Stir in the vanilla extract and salt. Pour the mixture into the prepared baking pan and spread it evenly. Let it cool at room temperature for about 2 hours, or until set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into bite-sized pieces. Enjoy your delicious Vanilla Fudge!

Prep Time: 10 minutes

Cook Time: 5 minutes

These bacon-wrapped avocado eggs are a delicious and keto-friendly breakfast option. The creaminess of the avocado pairs perfectly with the richness of the eggs and the savory flavor of the bacon. It's a satisfying low-carb meal that will keep you energized throughout the day.

Ingredients: 2 large avocados, halved and pitted. 4 eggs. 4 slices of bacon. Salt and pepper, to taste. Fresh chives, chopped, for garnish.

Instructions: Preheat the oven to 400F 200C. Using a spoon, scoop out some avocado flesh to make space for the eggs. Crack one egg into each avocado half. Season with salt and pepper. Wrap each avocado half with a slice of bacon, securing it around the middle. Place the bacon-wrapped avocado eggs on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the bacon is crispy and the eggs are cooked to your desired doneness. Garnish with chopped chives before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This grilled white fish recipe is a simple yet flavorful way to enjoy fresh seafood. The lemon herb butter adds a burst of citrusy freshness and enhances the natural taste of the fish. Perfect for a quick and delicious meal any day of the week!

Ingredients: 4 white fish fillets such as cod, halibut, or tilapia. 4 tablespoons unsalted butter, softened. 2 tablespoons chopped fresh parsley. 2 cloves garlic, minced. 1 lemon, zest and juice. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. In a small bowl, combine the softened butter, chopped parsley, minced garlic, lemon zest, and juice. Mix until well combined. Season the fish fillets with salt and pepper on both sides. Place the fish fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. During the last minute of grilling, spread the lemon herb butter over the fish fillets, allowing it to melt and infuse the fish with flavor. Once cooked, remove the fish from the grill and serve immediately with additional lemon wedges if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Enjoy delicious gluten-free waffles that are crispy on the outside and fluffy on the inside. Perfect for a gluten-free breakfast treat!

Ingredients: 1 cup gluten-free flour blend. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup almond milk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: In a bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the egg and then add almond milk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth. Preheat your waffle iron and lightly grease it with cooking spray or oil. Pour the waffle batter onto the preheated waffle iron and cook according to the manufacturer's instructions until golden brown and crisp. Serve the gluten-free waffles warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Prep Time: 10 minutes

Cook Time: 5 minutes

A filling and tasty vegetarian enchilada bake with quinoa, black beans, and a rainbow of colorful veggies covered in cheese and enchilada sauce.

Ingredients: 1 cup quinoa, rinsed. 2 cups black beans, cooked and drained. 1 cup corn kernels, frozen or fresh. 1 cup red bell pepper, diced. 1 cup onion, finely chopped. 2 cloves garlic, minced. 1 can 15 oz enchilada sauce. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 cups shredded Mexican blend cheese. 1/4 cup fresh cilantro, chopped for garnish.

Instructions: Set the oven's temperature to 375F 190C. Cook the quinoa in a medium saucepan as directed on the package. Put aside. Cooked quinoa, black beans, corn, red bell pepper, onion, and garlic should all be combined in a big mixing bowl. Stir in smoked paprika, chili powder, ground cumin, enchilada sauce, and salt and pepper. Toss to combine well. Spread the mixture evenly in a baking dish that has been greased. When the cheese is melted and bubbling, sprinkle it on top and bake in the preheated oven for 25 to 30 minutes. Before serving, take it out of the oven and allow it to cool for a few minutes. Add some chopped cilantro as a garnish and serve hot. Savor the delicious Quinoa and Black Bean Enchilada Bake!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the comforting flavors of baked ziti, a classic Italian-American dish. This hearty pasta bake features ziti pasta coated in a savory tomato sauce, mixed with Italian sausage, and topped with a gooey layer of melted cheese.

Ingredients: 1 pound ziti pasta. 1 pound Italian sausage, casings removed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 28 ounces crushed tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 375F 190C. Cook the ziti pasta according to package instructions until al dente. Drain and set aside. In a large skillet, cook the Italian sausage over medium heat until browned. Add the chopped onion and minced garlic, cooking until softened. Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes. Combine the cooked pasta and sauce in a large baking pan. Mix well. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

A rich and aromatic coffee preparation deeply rooted in Turkish culture.

Ingredients: 2 tablespoons finely ground Turkish coffee. 1/3 cup cold water. 1-2 teaspoons sugar optional.

Instructions: In a special Turkish coffee pot called a cezve, mix coffee, cold water, and sugar, if you want. After a good stir, put it on low heat and don't stir it again. Take it off the heat when the foam starts to form and rise. Put everything, even the foam, into small cups and wait a moment for it to settle. Feel free to drink and enjoy this traditional, strong treat!

Prep Time: 5 minutes

Cook Time: 5 minutes

Sam The Cooking Guy's Italian Sausage Burger is a delicious twist on a classic burger. The grilled Italian sausage pairs perfectly with the melted mozzarella, tangy marinara sauce, and zesty pepperoncini peppers. It's a flavor-packed burger that will satisfy your cravings for Italian flavors.

Ingredients: 4 Italian sausage links. 4 hamburger buns. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoncini peppers. 1/4 cup fresh basil leaves. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. The Italian sausage links should be cooked all the way through after about 15 minutes of turning them over every so often. Split the hamburger buns in half and toast them on the grill until they are lightly browned while the sausages are cooking. Warm up the marinara sauce in a small saucepan over medium-low heat. When the sausages are done, cut them in half lengthwise to make a butterfly shape. Then, grill them for two more minutes to get some char. Cover the grill for one minute and put a slice of mozzarella cheese on the bottom half of each bun. This will melt the cheese. Put a grilled sausage on top of the cheese that has melted. Then add a spoonful of warm marinara sauce, pepperoncini peppers that have been sliced, fresh basil leaves, and garlic that has been minced. Add pepper and salt to taste. Put the other half of the bun on top to make a sandwich. Your Italian Sausage Burger is ready to eat right away.

Prep Time: 15 minutes

Cook Time: 20 minutes

A tropical and refreshing vegan cocktail that looks like the ocean is full of sharks because of its bright blue color. Great for gatherings and parties.

Ingredients: 2 oz blue curaao. 1 oz coconut cream. 1 oz pineapple juice. 1 oz lemon juice. 1 oz agave syrup. 1 cup ice cubes. Splash of soda water. Blueberries for garnish. Pineapple wedge for garnish.

Instructions: In a blender, combine blue curaao, coconut cream, pineapple juice, lemon juice, agave syrup, and ice cubes. Blend until smooth. Pour the mixture into a glass. Top with a splash of soda water. Garnish with blueberries and a pineapple wedge. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

A comforting and creamy chicken noodle soup cooked slowly in a crockpot, perfect for a cozy meal on a cold day.

Ingredients: 1 lb chicken breasts, diced. 8 cups chicken broth. 3 carrots, sliced. 3 celery stalks, sliced. 1 onion, diced. 3 garlic cloves, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp black pepper. Salt to taste. 2 cups uncooked egg noodles. 1 cup heavy cream. 2 tbsp cornstarch. 2 tbsp water.

Instructions: Diced chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, black pepper, and salt should all be put in a slow cooker. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is done and the vegetables are soft. Add the uncooked egg noodles to the slow cooker about 30 minutes before you are ready to serve. Heavy cream, cornstarch, and water should be mixed together in a small bowl until the mixture is smooth. Add the cream mix to the slow cooker soup and stir it in. Put the lid back on and cook on high for another 30 minutes, until the noodles are done and the soup has thickened. Check the seasoning and make changes if needed. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 360 minutes

You can indulge your morning chocolate craving guilt-free with these 5-minute paleo vegan chocolate chip muffins. They are made without dairy or gluten and are naturally sweetened.

Ingredients: 1/2 cup almond flour. 2 tablespoons coconut flour. 1/4 cup mashed ripe banana. 2 tablespoons maple syrup. 1/4 cup almond milk. 1/2 teaspoon vanilla extract. 1/4 teaspoon baking soda. Pinch of salt. 2 tablespoons dairy-free chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, mashed banana, maple syrup, almond milk, vanilla extract, baking soda, and a pinch of salt. Mix until well combined. Fold in the dairy-free chocolate chips into the muffin batter. Divide the batter evenly into a muffin tin lined with paper liners or greased silicone muffin cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool slightly before serving. Enjoy your quick and delicious paleo vegan chocolate chip breakfast muffins!

Prep Time: 5 minutes

Cook Time: 20 minutes