The Civil War Parlor

A hearty and tasty salad with a smoky chipotle kick, made with grilled steak and shrimp that are perfectly cooked and served on top of a tasty panzanella bread salad.

Ingredients: 1 lb steak, thinly sliced. 1 lb shrimp, peeled and deveined. 2 cups ciabatta bread cubes. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup fresh cilantro leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup olive oil. 2 tablespoons chipotle chili powder. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. In a bowl, combine the sliced steak and shrimp. Drizzle with 2 tablespoons of olive oil and sprinkle with chipotle chili powder, salt, and pepper. Toss to coat evenly. Thread the marinated steak and shrimp onto skewers alternately. Grill the skewers for about 3-4 minutes per side or until the steak is cooked to your desired doneness and the shrimp is pink and opaque. Remove from grill and set aside. In a large mixing bowl, combine the ciabatta bread cubes, cherry tomatoes, cucumber, red onion, basil, and cilantro. In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Season with salt and pepper to taste. Pour the dressing over the bread and vegetable mixture, tossing to combine and allowing the bread to soak up the flavors. Divide the dressed panzanella salad among serving plates. Remove the steak and shrimp from the skewers and arrange them on top of the salad. Sprinkle crumbled feta cheese over the top. Serve immediately, and enjoy your Chipotle Steak and Shrimp Panzanella Salad!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Yellow Lentil Cakes are packed with fresh herbs and spices, making them a flavorful and satisfying keto-friendly meal. Topped with a perfectly poached egg, they're perfect for breakfast, brunch, or any time of day.

Ingredients: 1 cup yellow lentils, soaked overnight. 2 tablespoons chopped fresh herbs such as parsley, cilantro, or dill. 2 cloves garlic, minced. 1/4 teaspoon ground cumin. Salt and pepper, to taste. 2 eggs. 2 cups water. 1 tablespoon vinegar. 1 tablespoon olive oil, for frying.

Instructions: Rinse the soaked lentils under cold water and drain well. In a food processor, combine the lentils, chopped herbs, garlic, cumin, salt, and pepper. Process until smooth. Heat the olive oil in a skillet over medium heat. Scoop about 1/4 cup of the lentil mixture into the skillet and flatten it with a spatula to form a cake. Cook the lentil cakes for 3-4 minutes on each side, or until golden brown and crispy. While the lentil cakes are cooking, poach the eggs: Bring the water and vinegar to a simmer in a separate saucepan. Crack the eggs into the simmering water and cook for 3-4 minutes, until the whites are set but the yolks are still runny. To serve, place a poached egg on top of each lentil cake. Enjoy warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the ultimate comfort food with this tasty and hearty soup. Pepper jack cheese, bacon that smells like smoke, and soft potatoes make for a rich and satisfying dish. This soup will warm you up on even the coldest days. The cheese curds on top add an extra burst of cheesey goodness.

Ingredients: 4 cups chicken broth. 4 medium potatoes, peeled and diced. 1 cup diced pepper jack cheese. 1 cup cooked and crumbled bacon. 1/2 cup diced onion. 1/2 cup diced celery. 1/2 cup diced carrots. 1 cup milk. 1/4 cup all-purpose flour. Salt and pepper to taste. 1 cup cheese curds.

Instructions: Get the chicken broth boiling in a big pot. To this mix, add diced carrots, potatoes, onion, and celery. For about 15 minutes, or until the vegetables are soft, let it simmer. Melt the pepper jack cheese over low heat in a different saucepan. Add milk and flour and stir until smooth and thick. Mix the cheeses together and add the bacon crumbles to the soup pot. Mix things together well. Add pepper and salt to taste. Let the flavors blend for another 5 minutes by simmering. Serve hot with cheese curds on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious and nutritious Paleo, Whole30, and Keto-friendly alternative to traditional fried rice, this Lemongrass Cauliflower Shrimp 'Rice' is bursting with flavor from lemongrass, garlic, and coconut aminos.

Ingredients: 1 head cauliflower, grated into rice-like texture. 1 lb shrimp, peeled and deveined. 2 tablespoons coconut oil. 2 cloves garlic, minced. 2 tablespoons lemongrass, minced. 1 red bell pepper, diced. 1 cup snap peas, chopped. 3 green onions, chopped. 3 tablespoons coconut aminos. 1 tablespoon fish sauce. Salt and pepper to taste. Optional: lime wedges and cilantro for garnish.

Instructions: In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add minced garlic and lemongrass, saut for 1-2 minutes until fragrant. Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove shrimp from skillet and set aside. In the same skillet, add another tablespoon of coconut oil. Add diced bell pepper and snap peas, saut for 2-3 minutes until slightly softened. Add grated cauliflower to the skillet, along with coconut aminos and fish sauce. Stir well to combine. Cook cauliflower 'rice' for 5-6 minutes, stirring occasionally, until tender but not mushy. Add cooked shrimp back to the skillet, along with chopped green onions. Stir to combine and heat through. Season with salt and pepper to taste. Serve hot, garnished with lime wedges and cilantro if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Dr Pepper Brisket Sliders with Dr Pepper BBQ Sauce taste great and are great for parties or game days. These sliders are hard to resist because they have tender beef brisket, smoky flavors from the grill, and sweet and sour Dr. Pepper BBQ sauce.

Ingredients: 1.5 kg beef brisket. 2 cups Dr Pepper divided. 1 cup ketchup. 1/4 cup apple cider vinegar. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Slider buns, for serving. Sliced pickles, for serving.

Instructions: Get your grill or smoker hot, about 225F 110C. Add a lot of salt and pepper to the brisket. I put the brisket on the grill or smoker and cooked it for about 6 hours, or until the internal temperature reached 74F 165C. Put 1 cup of Dr. Pepper, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper in a saucepan. Bring to a simmer over medium-low heat. Cook for 15 to 20 minutes, stirring every now and then, until the sauce gets thick. Bring the brisket to 165F 74C and then take it off the grill or smoker and place it on a large piece of aluminum foil. Cover the brisket with foil and pour 1 cup of Dr. Pepper over it. Put the brisket back in the smoker or grill and cook it for another two to three hours, or until the meat is soft and the internal temperature reaches 200F 93C. Take the brisket off the grill or smoker and let it rest for 30 minutes. Use two forks to shred the brisket while it's resting. Shred the brisket and put it on slider buns. Top with Dr. Pepper BBQ sauce and lettuce slices.

Prep Time: 20 minutes

Cook Time: 420 minutes

These gluten-free sugar cookies are perfect for Christmas festivities, with a delightful taste and texture. They're easy to make and can be decorated according to your holiday theme.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, sugar, and salt. Add softened butter, egg, and vanilla extract. Mix until dough forms. Roll out dough on a surface dusted with coconut flour to prevent sticking. Cut out shapes using cookie cutters and transfer them to the prepared baking sheet. Bake for 10-12 minutes or until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired once completely cooled.

Prep Time: 15 minutes

Cook Time: 10-12

This Margherita pizza is a traditional Italian dish that has a simple but tasty mix of flavors. For a quick and filling meal at home, this is great.

Ingredients: 1 pizza dough ball. 1/2 cup tomato sauce. 1 1/2 cups mozzarella cheese, shredded. 1/2 cup fresh basil leaves. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll the pizza dough into a circle. Put the dough on a baking sheet or pizza stone. Cover the dough with tomato sauce, leaving a small border around the edges. Add some shredded mozzarella cheese on top of the sauce. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take it out of the oven and put fresh basil leaves on top. Put olive oil on the pizza and season it with black pepper and salt. Enjoy your homemade Margherita pizza after you cut it up and serve it!

Prep Time: 15 minutes

Cook Time: 15 minutes

There is so much flavor and texture packed into these grilled Baha tofu tacos with red cabbage slaw. The tofu is marinated in a spicy mixture of spices, perfectly grilled, and served with a crunchy and cool red cabbage slaw on warm corn tortillas. Squeezed fresh lime juice and topped with creamy avocado slices, these tacos will quickly become a new favorite on your taco night rotation.

Ingredients: 1 block extra firm tofu, drained and pressed. 1/4 cup soy sauce. 2 tablespoons olive oil. 1 tablespoon lime juice. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon smoked paprika. 8 small corn tortillas. 1 cup shredded red cabbage. 1/4 cup chopped fresh cilantro. 1 jalapeno, thinly sliced. 1 avocado, sliced. 1 lime, cut into wedges.

Instructions: Slice the pressed tofu very thinly. Mix the soy sauce, olive oil, lime juice, cumin, chili powder, garlic powder, and smoked paprika in a shallow dish. Turn to coat after adding the tofu slices to the marinade. Give it a minimum of half an hour to marinade. Grill at a medium-high temperature. Tofu slices should be lightly charred after 34 minutes of grilling on each side. On the grill, reheat tortillas for approximately 30 seconds on each side. Combine chopped cilantro and shredded red cabbage in a bowl. Warm tortillas should be topped with sliced avocado, jalapeo, red cabbage slaw, grilled tofu slices, and lime juice. Enjoy and serve right away!

Prep Time: 40 minutes

Cook Time: 10 minutes

There is just the right amount of sweet and savory in these Grilled Honey Mustard Chicken Kabobs. The honey mustard marinade gives the soft chicken a great flavor, and the grilled vegetables give it a smoky crunch. Great for a summer party or barbecue!

Ingredients: 1.5 lbs chicken breast, cut into cubes. 1/2 cup honey. 1/4 cup Dijon mustard. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 cup olive oil. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into wedges. Wooden skewers, soaked in water.

Instructions: To make the marinade, put honey, Dijon mustard, soy sauce, chicken, smoked paprika, black pepper, and olive oil in a bowl. Pour half of the marinade over the chicken cubes in a plastic bag that can be closed again. Place the bag in the fridge for at least 30 minutes with the lid on. Warm up the grill over medium-high heat. Using soaked wooden skewers, alternate between adding chicken that has been marinated, red bell pepper, green bell pepper, and red onion. Put the kabobs on a grill that has already been heated up. Cook for 12 to 15 minutes, turning them over every so often and basting them with the marinade you saved, until the chicken is done and has a nice char. If you want, you can top the hot Grilled Honey Mustard Chicken Kabobs with fresh herbs.

Prep Time: 40 minutes

Cook Time: 15 minutes