Terry's Two Cents

Try the flavors of chicken spiedies that have been marinated in a burger! The chicken skewers are marinated just right, grilled until they're charred and tasty, and then served on toasted buns with a tangy garlic sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup olive oil. 1/4 cup red wine vinegar. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 tbsp lemon juice. 1/4 tsp salt. 1/4 tsp black pepper. Lettuce leaves. Sliced tomatoes. Sliced red onion.

Instructions: For the marinade, put olive oil, red wine vinegar, oregano, basil, salt, and black pepper in a bowl and mix them together. Put the chicken breasts in a plastic bag that can be closed again and again. Place the chicken in the bag, add the marinade, and seal it up. Put it in the fridge for at least two hours, or overnight for the best results. Warm up the grill over medium-high heat. Arrange the chicken that has been marinated on skewers. Grill for 5 to 7 minutes on each side, or until the chicken is fully cooked and has a nice char. First, split the burger buns in half. Then, toast them on the grill until they are just barely brown. Put mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. This is how you make garlic sauce. Spread a lot of garlic sauce on the toasted bun halves before putting the burgers together. On the bottom bun, put a lettuce leaf. Then, add a grilled chicken skewer, tomato slices, and red onion slices. Spread the other half of the bun on top of the burger, and then serve it.

Prep Time: 20 minutes

Cook Time: 15 minutes

Sweet and sticky pomegranate chicken is a delightful fusion of flavors, combining the tangy sweetness of pomegranate with savory soy sauce and honey. This dish is easy to make yet impressively flavorful, perfect for a special dinner or weeknight meal.

Ingredients: 4 chicken breasts. 1 cup pomegranate juice. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tbsp olive oil. Salt and pepper, to taste. Pomegranate arils and chopped green onions for garnish.

Instructions: Soy sauce, honey, garlic, and ginger should all be mixed together in a bowl with a whisk to make the marinade. Salt and pepper the chicken breasts, then put them in a shallow dish or a plastic bag that can be closed again. Cover the chicken with the marinade by pouring it over it. For the best flavor, let it sit in the fridge for at least 30 minutes or up to overnight. In a pan, heat the olive oil over medium-high heat. Take the chicken out of the marinade and set aside the extra marinade. To make the chicken golden brown on the outside and fully cooked, cook each side for 6 to 8 minutes. Pour the marinade you saved into a small saucepan while the chicken is cooking. Bring to a boil, then lower the heat and let it cook for 10 to 15 minutes, until the sauce gets thick. Use the thickened pomegranate sauce to brush on the chicken after it's done cooking. Before serving, top with chopped green onions and pomegranate arils.

Prep Time: 40 minutes

Cook Time: 15 minutes

Lavender Honey Macarons are a delicate and floral treat. These macarons have a subtle lavender flavor with a sweet honey filling, making them a perfect combination of elegance and sweetness.

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites, room temperature. 1/4 cup granulated sugar. 1/2 teaspoon dried lavender buds, finely ground. 1/4 teaspoon lavender extract. 2 tablespoons honey. Purple food coloring optional. Lavender honey for filling.

Instructions: Line a baking sheet with silicone baking mats or parchment paper. In a sizable mixing bowl, sift together almond flour and powdered sugar. Beat the egg whites in a different bowl until foamy, then gradually add the granulated sugar and beat until stiff, glossy peaks form. To the egg white mixture, add the ground lavender buds, lavender extract, and honey. Gently fold in until well combined. If desired, add purple food coloring. Till a smooth, thick batter is achieved, carefully fold the almond flour and powdered sugar mixture into the egg white mixture. Take care not to deflate the batter. Pour the batter into a piping bag that has a round tip on it. Pipe tiny circles, about an inch apart, onto the baking sheet that has been prepared. For the macarons to form a skin, let them sit at room temperature for 20 to 30 minutes. While the macarons are resting, preheat your oven to 300 degrees Fahrenheit 150 degrees Celsius. The macarons should be baked for 15 to 18 minutes in a preheated oven, or until their shells are firm and crisp and they have risen. Take them out of the oven and leave them on the baking sheet to cool completely. After the macarons have cooled, carefully take them off of the baking mat or parchment paper. Sort the macaron shells into pairs based on size, then place a lavender honey filling between them. To let the flavors meld, refrigerate the lavender honey macarons in an airtight container for a minimum of 24 hours. Enjoy your delicious Lavender Honey Macarons chilled!

Prep Time: 45 minutes

Cook Time: 15 minutes

A comforting Southern dish made with softly shred chicken, crumbled cornbread, and savory herbs that are baked until they are golden brown.

Ingredients: 2 cups cooked chicken, shredded. 4 cups crumbled cornbread. 1 cup diced onion. 1 cup diced celery. 1 cup chicken broth. 1/2 cup melted butter. 2 eggs, beaten. 1 teaspoon dried sage. 1/2 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine shredded chicken and crumbled cornbread. In a skillet, saut onion and celery until softened. Add sauted vegetables to the chicken and cornbread mixture. In a separate bowl, mix together chicken broth, melted butter, beaten eggs, sage, thyme, salt, and pepper. Pour the broth mixture over the chicken and cornbread mixture, stirring until well combined. Transfer the mixture to a greased baking dish. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the dressing is set. Serve hot as a side dish or main course.

Prep Time: 20 minutes

Cook Time: 40 minutes

Indulge in the savory flavors of a classic meatlovers pizza without sacrificing your keto lifestyle. This keto-friendly version features a crispy almond flour crust topped with gooey cheese, savory meats, and zesty tomato sauce.

Ingredients: 1 cup shredded mozzarella cheese. 1/4 cup almond flour. 1 tablespoon cream cheese. 1 egg. 1/2 teaspoon Italian seasoning. 1/4 cup sugar-free pizza sauce. 1/4 cup shredded cooked chicken. 2 slices cooked bacon, chopped. 2 slices pepperoni. 1/4 cup shredded cheddar cheese.

Instructions: Preheat oven to 400F 200C. In a microwave-safe bowl, melt mozzarella and cream cheese together for 45-60 seconds, or until melted. Stir in almond flour, egg, and Italian seasoning until dough forms. Press dough onto a parchment-lined baking sheet into a circle, about 1/4 inch thick. Bake crust for 10-12 minutes until slightly golden. Spread pizza sauce over crust, leaving a small border. Top with shredded chicken, chopped bacon, pepperoni, and shredded cheddar cheese. Return to oven and bake for an additional 8-10 minutes until cheese is melted and bubbly. Slice and serve hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich, fudgy goodness of these brownies with a delightful surprise of thin mint cookies in every bite! Perfect for satisfying your chocolate cravings.

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/2 cup chopped thin mint cookies.

Instructions: Warm the oven up to 175F 350C. A 9-inch square baking pan should be greased and floured. Put the butter in a medium-sized saucepan and melt it over low heat. Take it off the heat and mix in the vanilla extract, sugar, and eggs until everything is well mixed. It will be smooth after adding the flour, salt, baking powder, and cocoa powder. Mix in the chopped thin mint cookies until they are spread out evenly. Spread out the batter in the baking pan that has been prepared. Bake in an oven that has already been heated for 20 to 25 minutes, or until a toothpick stuck in the middle comes out with moist crumbs on it do not bake for too long. Before cutting the brownies into squares, let them cool all the way in the pan on a wire rack.

Prep Time: 15 minutes

Cook Time: 25 minutes

Tender beef steaks served with a peppercorn sauce that is creamy and full of flavor. Great for a special dinner or having people over.

Ingredients: 2 tbsp whole black peppercorns. 4 6-ounce beef tenderloin steaks. 2 tbsp olive oil. 2 shallots, finely chopped. 1 cup beef broth. 1/2 cup heavy cream. 2 tbsp brandy. Salt to taste.

Instructions: Use a mortar and pestle or a spice grinder to crush the peppercorns. On both sides of the steaks, sprinkle salt. Warm the olive oil in a big pan over medium-high heat. When you add the steaks, cook until they're done the way you like them about 4 to 5 minutes per side for medium-rare. Take the steaks out of the pan and set them somewhere to rest. Put the shallots in the same pan and cook them for about two minutes, until they get soft. Use brandy to clear out the pan and scrape up any browned bits on the bottom. Turn the heat down to low and add the beef broth and crushed peppercorns. For about 5 to 7 minutes, cook until the sauce is cut in half. Add the heavy cream and stir it in. Cook for another two to three minutes, until the sauce gets solid. Add salt to the sauce as needed. You can serve the steaks with the peppercorn sauce on top of them.

Prep Time: 10 minutes

Cook Time: 20 minutes

This 20-minute vegan roasted red pepper pasta is a quick, flavorful, and nutritious dinner option. Creamy roasted red pepper sauce coats whole grain spaghetti for a satisfying meal that's packed with plant-based goodness. It's perfect for busy weeknights when you need a delicious meal on the table fast!

Ingredients: 8 oz 225g whole grain spaghetti. 2 large red bell peppers, roasted. 1/2 cup raw cashews, soaked for 2 hours. 2 cloves garlic. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Put soaked cashews, garlic, nutritional yeast, lemon juice, smoked paprika, salt, and pepper in a blender. Blend until smooth. Mix until it's creamy and smooth. Warm up the olive oil in a big pan over medium-low heat. After adding the red pepper sauce, cook for two to three minutes, stirring every now and then. To make sure the sauce covers all of the cooked spaghetti, add it to the pan and toss it around. Add two to three more minutes of cooking time until everything is hot. Add fresh basil leaves on top and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

There's nothing better than a cozy night in with this Easy Beef & Bean Chili. Easy to make and doesn't take much time, this recipe is great for busy weeknights.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup beef broth. 2 tablespoons chili powder. 1 teaspoon cumin. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped green onions.

Instructions: Over medium heat, brown the ground beef in a large pot. Put in the minced garlic and chopped onion. Cook until the onion turns clear. Black beans, diced tomatoes, beef broth, chili powder, and cumin should all be added and mixed in. Bring it to a simmer, then stir it every now and then for 20 to 25 minutes. Add pepper and salt to taste. Serve hot with extra toppings if you want.

Prep Time: 10 minutes

Cook Time: 30 minutes