These gluten-free green tea cupcakes with matcha cream cheese frosting are a delightful treat for any occasion. The earthy flavor of matcha combined with the tanginess of cream cheese creates a perfect balance of flavors.

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons matcha green tea powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 2 large eggs. 1/2 cup plain Greek yogurt. 1 teaspoon vanilla extract. For Matcha Cream Cheese Frosting:. 8 oz cream cheese, softened. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 tablespoon matcha green tea powder. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the gluten-free flour, matcha powder, baking powder, baking soda, and salt. 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 Greek yogurt and vanilla extract. Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting. For the Matcha Cream Cheese Frosting, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, matcha powder, and vanilla extract, beating until well combined and smooth. Frost the cooled cupcakes with the matcha cream cheese frosting. Optional: sprinkle extra matcha powder on top for garnish. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Superfood Smoothie Recipe - packed with spinach, berries, banana, Greek yogurt, and almond milk.

A bright and refreshing strawberry lemonade recipe that is very simple to make and tastes great. This fruity drink is great for hot summer days or any time you need something cool to quench your thirst.

Ingredients: 1 cup fresh strawberries, hulled and halved. 1/2 cup freshly squeezed lemon juice. 1/3 cup granulated sugar. 2 cups cold water. Ice cubes. Lemon slices and fresh strawberries, for garnish.

Instructions: In a blender, combine strawberries, lemon juice, and sugar. Blend until smooth. Strain the mixture through a fine mesh sieve into a pitcher to remove seeds and pulp. Add cold water to the pitcher and stir well to combine. Serve over ice cubes in glasses, garnished with lemon slices and fresh strawberries.

Prep Time: 10 minutes

Cook Time: 0 minutes

The Chicken Pesto Sandwich recipe from Damn Delicious has grilled chicken, basil pesto, melted mozzarella, and fresh tomato slices between two pieces of crispy bread. it tastes great. It's an easy and quick meal that you can eat for lunch or dinner.

Ingredients: 2 boneless, skinless chicken breasts. Salt and freshly ground black pepper, to taste. 1/4 cup basil pesto. 4 slices mozzarella cheese. 4 slices tomato. 4 slices sandwich bread. 2 tablespoons unsalted butter, at room temperature.

Instructions: Warm the grill up to a medium-high level. Add salt and pepper to the chicken breasts. Chicken should be cooked all the way through after being grilled for 6 to 7 minutes on each side. Put a slice of mozzarella cheese on top of each chicken breast in the last two minutes of cooking. On one side of every slice of bread, spread basil pesto. Put grilled chicken breasts, tomato slices, and the rest of the mozzarella slices on top of two slices of bread. Put the rest of the bread slices on top, pesto side down. Put butter on the outside of every sandwich. Place the pan on medium heat. Put the sandwiches in the pan and cook them for three to four minutes on each side, or until they are golden brown and the cheese melts. Cut the sandwiches in half and serve them right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the rich and tasty Swedish meatballs that are very easy to make in an Instant Pot. With a creamy and savory sauce and the right amount of ground beef and pork, this recipe makes a dish that is truly Damn Delicious.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 cup breadcrumbs. 1/3 cup chopped parsley. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 1/2 cup milk. 2 large eggs. Salt and pepper to taste. 1/4 tsp nutmeg. 1/4 tsp allspice. 1/4 cup all-purpose flour. 3 cups beef broth. 1/2 cup heavy cream. 2 tbsp unsalted butter. 1 tbsp soy sauce. 1 tbsp Worcestershire sauce. Chopped fresh parsley for garnish.

Instructions: In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, chopped parsley, chopped onion, minced garlic, milk, eggs, salt, pepper, nutmeg, and allspice. Mix until well combined. Shape the mixture into meatballs, about 1 inch in diameter. Set Instant Pot to saut mode and brown the meatballs on all sides. Remove and set aside. In the same pot, melt butter and stir in flour to make a roux. Gradually whisk in beef broth, heavy cream, soy sauce, and Worcestershire sauce until smooth. Add the browned meatballs back to the pot, ensuring they are covered with the sauce. Close the Instant Pot lid, set to high pressure, and cook for 8 minutes. Once done, perform a quick release and carefully open the lid. Serve the Swedish meatballs over mashed potatoes or egg noodles, garnished with chopped fresh parsley.

Prep Time: 20 minutes

Cook Time: 8 minutes

A delicious dish with Korean influences, Kimchi Fried Rice is quick and simple to prepare. This recipe for fried rice is too good to resist because it combines savory soy sauce, fragrant garlic, and spicy kimchi. Add a fried egg on top for a full meal.

Ingredients: 2 cups cooked rice, preferably day-old. 1 cup kimchi, chopped. 1/2 cup kimchi juice. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1/2 cup diced onion. 1/2 cup diced carrot. 1/2 cup frozen peas. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1/2 teaspoon sugar. 1/4 teaspoon black pepper. 2 green onions, chopped. 2 fried eggs optional, for topping. Sesame seeds optional, for garnish.

Instructions: Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and diced onion. Saut until fragrant and onions become translucent. Stir in chopped kimchi, diced carrot, and frozen peas. Cook for about 3-4 minutes, until the vegetables start to soften. Add cooked rice to the skillet and break it apart with a spatula. Stir-fry for 2-3 minutes to heat the rice through. In a small bowl, mix together soy sauce, sesame oil, sugar, and black pepper. Pour the sauce over the rice mixture and stir-fry for another 2-3 minutes. Pour in the kimchi juice and continue to stir-fry for an additional 2 minutes, ensuring the rice is well-coated and heated through. Remove the skillet from heat and stir in chopped green onions. If desired, fry two eggs sunny-side up in a separate pan. Serve the Kimchi Fried Rice hot, topped with fried eggs if using and garnished with sesame seeds. Enjoy your Damn Delicious Kimchi Fried Rice!

Prep Time: 15 minutes

Cook Time: 15 minutes

With this Instant Pot Korean Beef recipe, you can enjoy the strong and savory flavors of Korean food. The marinated flank steak is pressure-cooked until it's perfectly done, making a quick and tasty dish that will make your mouth water. It's great for a weeknight dinner or any time you want a Korean taste!

Ingredients: 1.5 lbs flank steak, thinly sliced. 1/2 cup low sodium soy sauce. 1/4 cup brown sugar, packed. 1/4 cup rice wine vinegar. 1/4 cup gochujang Korean red pepper paste. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1/2 cup beef broth. 2 green onions, thinly sliced. 1 tablespoon sesame seeds, for garnish. Cooked white rice, for serving.

Instructions: To make the marinade, mix the soy sauce, brown sugar, rice wine vinegar, gochujang, garlic, ginger, and sesame oil in a bowl with a whisk. Cover the flank steak with slices and put it in the Instant Pot. Then, pour the marinade over it. Toss the beef to cover it all. It will taste better after being in the fridge for a few hours or at least 30 minutes. Set the Instant Pot to "Saut" mode. For two to three minutes, brown the beef slices that have been marinated in the vegetable oil. Pour in the beef broth and scrape the bottom of the pot to get rid of any brown bits. Put the Instant Pot lid on tight, turn it on to "Manual" or "Pressure Cook," and cook for 8 minutes on high pressure. Do a quick release of pressure when the cooking cycle is over. Be careful as you open the lid. Change the mode back to "Saut" and let the sauce cook for another two to three minutes so it can get a little thicker. Put the Korean beef on top of cooked white rice and sprinkle green onions and sesame seeds on top of that.

Prep Time: 40 minutes

Cook Time: 8 minutes

You can enjoy the rich flavors of shrimp scampi with the creamy goodness of dip. This is a great song for parties or nights in with a good book.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 3 cloves garlic, minced. 1/4 tsp red pepper flakes. Kosher salt and freshly ground black pepper, to taste. 1/2 cup unsalted butter. 8 oz cream cheese, softened. 1/4 cup sour cream. 1/4 cup mayonnaise. 3/4 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 tbsp chopped fresh parsley leaves. 1 tbsp freshly squeezed lemon juice. 1/2 tsp Worcestershire sauce. 1/4 cup panko breadcrumbs.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium high heat. Add shrimp, garlic, and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside. In a separate skillet, melt butter over medium heat. Stir in cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, parsley, lemon juice, and Worcestershire sauce until combined and creamy. Fold in cooked shrimp mixture until well combined. Transfer mixture into a baking dish. Sprinkle panko breadcrumbs over the top. Place into oven and bake until bubbly and golden, about 18-20 minutes. Serve hot, garnished with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes