#tastebudpleaser

These gluten-free spicy pumpkin seeds nachos are a perfect combination of crunchy, cheesy, and spicy flavors. Roasted pumpkin seeds add a unique twist to traditional nachos, making them a delightful and wholesome snack option. Whether you're hosting a party or simply craving a savory treat, these nachos will satisfy your taste buds.

Ingredients: 2 cups pumpkin seeds, cleaned and dried. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup gluten-free tortilla chips. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream optional. 1/4 cup sliced jalapeos optional.

Instructions: Set the oven temperature to 325F 160C. The cleaned and dehydrated pumpkin seeds should be combined with olive oil, cayenne pepper, cumin, paprika, chili powder, and salt and pepper in a mixing bowl. In order to coat the seeds evenly, toss well. Arrange the spiced pumpkin seeds in a single layer on a baking sheet, and bake for 15 to 20 minutes, or until they are crispy and golden brown. For even roasting, make sure to stir them from time to time. After taking the roasted pumpkin seeds out of the oven, allow them to cool for a little while. Arrange the gluten-free tortilla chips on a platter or on individual plates while the seeds cool. Evenly distribute the shredded cheddar cheese over the tortilla chips. Add the chopped cilantro and diced tomatoes to the cheese-filled chips. For an extra crunch and spicy kick, sprinkle the roasted pumpkin seeds over the nachos after they've cooled a little. Optional: Add sliced jalapeos as a garnish if you like your nachos really spicy. Serve the spicy pumpkin seed nachos right away, with sour cream available for dipping if desired. Savor your tasty and nutritious gluten-free spicy pumpkin seed nachos!

Prep Time: 10 minutes

Cook Time: 20 minutes

Delight your taste buds with the exotic flavors of Hawaiian marinated flank steak. The Clever Carrot brings you a succulent and savory dish infused with soy, pineapple, and sesame notes, creating the perfect harmony of taste. Ideal for a BBQ gathering or a weeknight dinner.

Ingredients: 1.5 lbs flank steak. 1/2 cup soy sauce. 1/4 cup pineapple juice. 3 tbsp brown sugar. 2 tbsp sesame oil. 2 tbsp rice vinegar. 3 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp black pepper. 1/4 cup green onions, chopped for garnish.

Instructions: In a bowl, whisk together soy sauce, pineapple juice, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper to create the marinade. Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight, turning the bag occasionally to ensure even marination. Preheat the grill to medium-high heat. Remove the flank steak from the marinade, allowing excess to drip off, and grill for about 5-7 minutes per side for medium-rare, or longer if desired. Let the steak rest for 10 minutes before slicing it against the grain into thin strips. Garnish with chopped green onions and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

On juicy baby back ribs, the perfect mix of sweet honey and spicy buffalo sauce will make your taste buds dance. At any barbecue, this grilled dish is sure to be a hit with everyone.

Ingredients: 2 racks of baby back ribs. 1 cup honey. 1/2 cup hot sauce preferably buffalo-style. 1/4 cup soy sauce. 2 tablespoons apple cider vinegar. 2 teaspoons garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Mix honey, hot sauce, soy sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. This will make the marinade. Put the rib racks on a large baking sheet and brush them all over with the marinade, making sure both sides are well covered. For better flavor, let them sit in the sauce for at least 30 minutes or put them in the fridge for a few hours. After marinating the ribs, put them on a hot grill and cook them for 30 to 40 minutes, turning them over every so often and basting them with the rest of the marinade until they are cooked all the way through and have a caramelized glaze. After taking the ribs off the grill, let them rest for a few minutes. Then, cut them into individual ribs. If you want, you can top the Honey Buffalo Ribs with extra sauce before serving them hot. Have fun eating your tasty Honey Buffalo Ribs!

Prep Time: 15 minutes

Cook Time: 40 minutes

The smoky grilled pork steaks and the rich mushroom-blue cheese sauce go great together. This BBQ recipe takes grilling to a whole new level by adding a savory and creamy twist that will make your taste buds want more.

Ingredients: 4 pork steaks. 1 cup mushrooms, sliced. 1/2 cup blue cheese, crumbled. 1/2 cup heavy cream. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat the grill to medium-high heat. Season pork steaks with salt and pepper on both sides. Place pork steaks on the grill and cook for 4-5 minutes per side, or until desired doneness is reached. While the pork is grilling, heat olive oil in a pan over medium heat. Add minced garlic and saut until fragrant. Add sliced mushrooms and cook until they release their moisture and become golden brown. Reduce heat to low, pour in heavy cream, and stir in crumbled blue cheese until melted and creamy. Remove pork steaks from the grill and let them rest for a few minutes. Serve pork steaks with a generous spoonful of mushroom-blue cheese sauce on top. Garnish with chopped fresh parsley. Enjoy your delicious BBQ Pork Steaks with Mushroom-Blue Cheese Sauce!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the creamy goodness of Garlic Shrimp Alfredo Pizza. This pizza combines the rich flavors of Alfredo sauce, succulent shrimp, and aromatic garlic, all topped with a blend of cheeses and baked to perfection. It's a delightful twist on traditional pizza that's sure to impress your taste buds!

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup Alfredo sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup cooked and peeled shrimp. 3 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and black pepper to taste. Fresh parsley for garnish.

Instructions: Set your oven to 475F 245C and put a baking sheet or pizza stone inside to heat up. On a lightly floured surface, roll out the pizza dough to the thickness you want. Spread the Alfredo sauce out evenly on the pizza dough, but leave a little space around the edges for the crust. Put half of the mozzarella cheese shreds on top of the Alfredo sauce. Spread the cooked shrimp and minced garlic out evenly on top of the cheese. Add the rest of the mozzarella cheese on top of the garlic and shrimp. To taste, add salt, black pepper, dried oregano, and dried basil. Carefully move the pizza to an oven baking sheet or pizza stone that has already been heated. Put it in the oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. As soon as you take the pizza out of the oven, sprinkle grated Parmesan cheese on top of it. Add fresh parsley on top, cut, and serve hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

This baked brie and cranberry crostini is the perfect holiday appetizer. It goes well with a bold Cabernet Sauvignon. The sweet honey, tangy cranberry sauce, and creamy brie cheese come together to make a symphony of flavors that will please your taste buds and impress your holiday guests.

Ingredients: 1 bottle of Cabernet Sauvignon. 8 ounces of brie cheese. 1 cup of cranberry sauce. 1 baguette, sliced. 1/4 cup of honey. Rosemary sprigs for garnish.

Instructions: Preheat your oven to 350F 175C. Slice the baguette into thin rounds and arrange them on a baking sheet. Slice the brie cheese into thin pieces and place them on top of the baguette slices. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly. Meanwhile, heat the cranberry sauce in a small saucepan over low heat until warmed through. Drizzle honey over the baked brie and baguette slices. Top each slice with a spoonful of warm cranberry sauce. Garnish with rosemary sprigs. Serve immediately with a glass of Cabernet Sauvignon.

Prep Time: 10 minutes

Cook Time: 7 minutes

Indulge in the rich and creamy goodness of this luxurious pasta dish featuring tender portobello mushrooms and velvety mascarpone cheese. It's a perfect balance of flavors and textures that will delight your taste buds with every bite.

Ingredients: 8 oz pasta of your choice. 2 tablespoons olive oil. 4 cloves garlic, minced. 4 large portobello mushrooms, sliced. 1 cup mascarpone cheese. 1/2 cup grated Parmesan cheese. 1/2 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and cook for one minute. Put sliced portobello mushrooms in the pan and cook for 5 to 7 minutes, until they release their water and get soft. Turn down the heat and mix in the mascarpone cheese until it melts and is smooth. Toss the cooked pasta in the creamy sauce after adding it to the pan. Grate some Parmesan cheese and chop up some parsley. Add pepper and salt to taste. If you want, you can serve it hot with extra Parmesan and parsley on top.

Prep Time: 10 minutes

Cook Time: 20 minutes