syreni sims

This Grilled Lemon Herb Chicken is bursting with fresh flavors and perfect for a gluten-free, protein-packed meal. The zesty marinade infuses the chicken with brightness and tenderness, making it a favorite for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, juiced and zested. 2 teaspoons fresh thyme leaves. Salt and pepper to taste.

Instructions: Add lemon juice, lemon zest, thyme leaves, salt, and pepper to a bowl. Add the minced garlic and mix them together. Make sure the chicken breasts are well covered when you add them to the marinade. Let it sit for at least 30 minutes, or overnight for the best taste. Warm the grill up to a medium-high level. Cook chicken breasts on the grill for 6 to 8 minutes on each side, or until they are done and the juices run clear. Once done, take it off the grill and let it rest for a few minutes.

Try these Grilled Coconut & Pineapple Sweet Chili Shrimp for a taste of the tropics. Shrimp cooked to perfection and served with a delicious sauce made of coconut, pineapple, and sweet chili.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup coconut milk. 1 cup fresh pineapple chunks. 1/2 cup sweet chili sauce. 2 tablespoons soy sauce. 2 tablespoons minced ginger. 2 cloves garlic, minced. 1 tablespoon lime juice. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, put the coconut milk, ginger, garlic, lime juice, sweet chili sauce, soy sauce, salt, and pepper in a bowl. Transfer two thirds of the marinade to a shallow dish or resealable bag with shrimp. For basting, set aside the remaining marinade. Shrimp should be marinated for at least 30 minutes, with periodic turnings, in the refrigerator. Set your smoker's temperature to 175C 350F. Place marinated shrimp and pineapple chunks on the soaked skewers in succession. Skewers should be placed on the smoker grates and cooked for 10 to 12 minutes, turning and basting halfway through with the marinade that was set aside. When shrimp become opaque and pink, they are done. Take care not to cook too much. Garnish the hot Grilled Coconut & Pineapple Sweet Chili Shrimp with lime wedges and chopped cilantro.

This quick and easy chickpea and vegetable stir-fry is a perfect vegan dinner option. It's loaded with protein from chickpeas and packed with colorful vegetables, making it both nutritious and delicious. The sweet and savory sauce brings everything together for a flavorful meal.

Ingredients: 1 can chickpeas, drained and rinsed. 2 cups mixed vegetables bell peppers, broccoli, carrots. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1/4 cup water. Cooked rice or quinoa, for serving. Sesame seeds, for garnish.

Instructions: Put soy sauce, maple syrup, sesame oil, cornstarch, and water in a small bowl. Mix them together to make the sauce. Put a little oil in a pan and heat it over medium heat. Grate the ginger and mince the garlic. Saut for one minute. Put in the mixed vegetables and cook for 5 to 7 minutes, until they start to get a little soft. Add the chickpeas and sauce to the pan and mix everything together well. Add two to three more minutes of cooking and keep going until the sauce gets thick and covers the chickpeas and vegetables. Put the stir-fry on top of cooked quinoa or rice and sprinkle sesame seeds on top. Have fun!

These Curried Chickpea Tacos are a delicious and satisfying vegan meal that's also gluten-free. The chickpeas are cooked in a flavorful curry sauce and served in warm corn tortillas with a variety of fresh toppings.

Ingredients: 2 cans 15 ounces each chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 teaspoons curry powder. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 1 cup canned diced tomatoes. 1/2 cup vegetable broth. 8 gluten-free corn tortillas. Toppings: shredded lettuce, diced tomatoes, diced avocado, dairy-free yogurt or sour cream, chopped cilantro, lime wedges.

Instructions: Put the olive oil in a big pan and heat it over medium-low heat. Add the diced onion and cook for about 5 minutes, until the onion turns clear. Curry powder, cumin, coriander, paprika, cayenne pepper, salt, and pepper should all be added now. After two more minutes, the food should smell good. Mix in the tomato chunks and vegetable broth. Bring it to a simmer and let it cook for five minutes so the flavors can mix. After you add the chickpeas, let the sauce simmer for another 10 to 15 minutes, or until the chickpeas are warm and the sauce has thickened. The gluten-free corn tortillas can be warmed in a dry skillet or the microwave according to the directions on the package while the chickpea mixture is simmering. Spread some of the curried chickpea mixture on each tortilla. Then, add some diced tomatoes, avocado, dairy-free yogurt or sour cream, chopped cilantro, and a squeeze of lime juice on top. Cut the tortillas in half and serve right away.

These Dark Chocolate Cranberry Walnut Cookies are a delightful combination of rich dark chocolate, tart cranberries, and crunchy walnuts. They are the perfect treat for any occasion!

Ingredients: 1 cup dark chocolate chips. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1/2 cup brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup dried cranberries. 1 cup chopped walnuts.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips, dried cranberries, and chopped walnuts. Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake the cookies in the preheated oven for 10-12 minutes or until the edges 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. Enjoy these delicious Dark Chocolate Cranberry Walnut Cookies!

Fresh tomatoes, onions, jalapenos, cilantro, and a splash of lime juice make this dip cool and zesty. Great for scooping up with crunchy tortilla chips or putting on top of tacos and grilled meats.

Ingredients: 2 ripe tomatoes, diced. 1/2 onion, finely chopped. 1 jalapeno pepper, seeded and minced. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. Salt and pepper to taste. Tortilla chips for serving.

Instructions: In a bowl, combine diced tomatoes, chopped onion, minced jalapeno pepper, and chopped cilantro. Squeeze lime juice over the mixture and stir well to combine. Season with salt and pepper to taste, adjusting as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with tortilla chips for dipping.

Enjoy this rich ice cream cake with the delicious mix of caramel, gingerbread, and creamy vanilla ice cream. Great for special events or just because you want something sweet!

Ingredients: 2 pints vanilla ice cream. 1 cup crushed gingerbread cookies. 1/2 cup caramel sauce. 1/4 cup chopped pecans. 1/4 cup melted butter.

Instructions: Take the vanilla ice cream out of the freezer and let it soften for a few minutes. In a bowl, mix crushed gingerbread cookies with melted butter. Press the gingerbread mixture firmly into the bottom of a springform pan to form the crust. Spread softened vanilla ice cream over the gingerbread crust. Drizzle caramel sauce over the ice cream layer. Sprinkle chopped pecans on top. Cover the pan with plastic wrap and freeze for at least 4 hours or until firm. Once frozen, remove from the freezer, slice, and serve.

A classic Cuban dish featuring flavorful black beans served over fluffy rice, seasoned with aromatic spices.

Ingredients: 1 cup black beans dry. 2 cups water. 1 onion, chopped. 2 cloves garlic, minced. 1 green bell pepper, diced. 1 tomato, diced. 1 teaspoon cumin. 1 teaspoon oregano. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. Salt and pepper to taste. 2 cups cooked rice. 2 tablespoons chopped cilantro for garnish.

Instructions: Rinse the black beans and soak them overnight in water. In a large pot, combine the soaked black beans with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender. In a separate pan, saut the onion, garlic, and green pepper until softened. Add the sauted vegetables to the pot of cooked black beans, along with the diced tomato, cumin, oregano, paprika, and cayenne pepper if using. Stir well to combine. Simmer the mixture for an additional 15-20 minutes, until flavors are well combined and the mixture thickens slightly. Season with salt and pepper to taste. Serve the black beans over cooked rice, garnished with chopped cilantro. Enjoy your Cuban-style black beans and rice!