Tilva Ro

For hot summer days, these tequila watermelon popsicles are a great way to cool off and have fun. There is a hint of tequila in this frozen dessert, which goes well with the sweet watermelon and sour lime.

Ingredients: 4 cups diced watermelon. 1/4 cup tequila. 2 tablespoons fresh lime juice. 2 tablespoons agave syrup. Zest of 1 lime.

Instructions: Diced watermelon, tequila, lime juice, agave syrup, and lime zest should all be put into a blender. Mix until it's smooth. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's solid. Run warm water over the outside of the molds for a short time to get the popsicles out. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

This recipe provides simple steps to make perfect sushi rice suitable for various sushi recipes. The vinegar mixture adds the necessary flavor and stickiness to the rice, ensuring a delightful sushi experience.

Ingredients: 2 cups sushi rice. 2 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt.

Instructions: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot or rice cooker and cook according to the appliance's instructions. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature before using it for sushi.

Prep Time: 5 minutes

Cook Time: 20 minutes

Pasta, crisp bacon, crisp vegetables, and creamy ranch dressing come together in this delicious pasta salad with bacon and ranch dressing. This side dish is ideal for get-togethers such as picnics and barbecues. It's a crowd-pleaser because the flavors blend together so well.

Ingredients: 8 oz rotini pasta. 1 cup ranch dressing. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 cup cherry tomatoes, halved. 1 cup diced cucumber. 1/2 cup diced red bell pepper. 1/2 cup diced red onion. 1 cup shredded cheddar cheese. 8 slices cooked bacon, crumbled. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Cook the rotini pasta until al dente, following the directions on the package. To cool down, drain and rinse with cold water. Combine sour cream, mayonnaise, and ranch dressing in a sizable mixing bowl. Blend thoroughly to form the dressing. Toss in the cooked and chilled pasta with the dressing. Toss to evenly coat the pasta. To the pasta mixture, add cherry tomatoes, cucumber, red onion, red bell pepper, and shredded cheddar cheese along with the crumbled bacon. Gently stir to incorporate all the components. To taste, add more salt and pepper to the salad. To evenly distribute the seasoning, stir. To allow the flavors to mingle, refrigerate the Bacon Ranch Pasta Salad for at least one hour. If desired, garnish with fresh parsley just before serving. Savor the flavorful Bacon Ranch Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

These vegan refried beans are a savory and satisfying dish, perfect as a side or a main course. They are packed with flavor from aromatic spices like cumin, chili powder, and smoked paprika. Plus, they're easy to make and ready in under 30 minutes!

Ingredients: 2 cans 15 oz each of pinto beans, drained and rinsed. 1 tablespoon olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/4 teaspoon smoked paprika. Salt and pepper to taste. 1/4 cup vegetable broth or water.

Instructions: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 1-2 minutes until fragrant. Add the drained and rinsed pinto beans to the skillet. Mash the beans with a potato masher or fork until desired consistency. Pour in vegetable broth or water to achieve desired thickness. Stir well to combine. Cook the beans for another 5-7 minutes, stirring occasionally, until heated through. Taste and adjust seasoning if necessary. Remove from heat and serve hot. Garnish with chopped cilantro or green onions if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

These gluten-free pizza meatloaf muffins are a tasty take on regular meatloaf. They are full of pizza flavors and healthy vegetables. They're easy to make and filling, so they're great for busy weeknights or meal prepping.

Ingredients: 1 pound ground turkey. 1 cup pizza sauce, divided. 1/2 cup grated zucchini. 1/2 cup grated carrot. 1/2 cup finely chopped onion. 1/4 cup almond flour. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon red pepper flakes. 1/2 cup shredded mozzarella cheese, divided. Fresh basil leaves, for garnish optional.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine ground turkey, 1/2 cup pizza sauce, grated zucchini, grated carrot, chopped onion, almond flour, dried oregano, dried basil, garlic powder, onion powder, red pepper flakes, and 1/4 cup shredded mozzarella cheese. Mix until well combined. Divide the mixture evenly into a 12-cup muffin tin, pressing down gently to compact. Top each muffin with remaining pizza sauce and shredded mozzarella cheese. Bake in the preheated oven for 25-30 minutes, or until meatloaf muffins are cooked through and cheese is melted and bubbly. Garnish with fresh basil leaves, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Squash Prosciutto Toast sandwich has crispy toast slices, mashed squash that tastes sweet, prosciutto that tastes rich and savory, and an egg that feels creamy.

Ingredients: 2 slices bread. 1/2 cup mashed squash. 2 slices prosciutto. 1 egg. Salt and pepper to taste. Olive oil for cooking.

Instructions: Toast the bread slices until golden brown. Spread mashed squash evenly on each toast slice. Layer prosciutto slices on top of the squash. Heat olive oil in a skillet over medium heat. Carefully crack the egg into the skillet and cook until the whites are set but the yolk is still runny, about 3-4 minutes. Slide the fried egg onto one of the toast slices. Season with salt and pepper to taste. Top with the other toast slice to create a sandwich. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

A tasty keto-friendly take on the classic honey walnut shrimp, with juicy shrimp covered in a sweet and savory sauce and crunchy walnuts that don't lose any flavor.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup walnuts. 2 tbsp coconut oil. 2 tbsp soy sauce or tamari for gluten-free. 2 tbsp sugar-free honey substitute e.g., monk fruit or erythritol-based. 1 tsp minced garlic. 1/4 tsp ground ginger. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: In a dry skillet, toast the walnuts over medium heat until fragrant, then set aside. In the same skillet, heat coconut oil over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside. In the same skillet, add soy sauce, sugar-free honey substitute, minced garlic, ground ginger, salt, and pepper. Stir until the sauce thickens slightly, about 1-2 minutes. Return shrimp and toasted walnuts to the skillet, stirring until well coated with the sauce. Serve hot, garnished with chopped green onions.

Prep Time: 15 minutes

Cook Time: 10 minutes

These sesame ginger noodles are easy to make and taste great. They are great for a busy weeknight dinner. They will satisfy your hunger in just 15 minutes because they are full of colorful vegetables and tossed in a savory-sweet sauce.

Ingredients: 200g soba noodles. 2 tablespoons sesame oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 teaspoon sriracha sauce. 1 cup broccoli florets. 1 medium carrot, julienned. 2 green onions, chopped. 1 tablespoon sesame seeds, for garnish.

Instructions: Cook soba noodles according to package instructions. Drain and set aside. In a large skillet, heat sesame oil over medium heat. Add minced garlic and ginger, saut for 1-2 minutes until fragrant. Stir in soy sauce, rice vinegar, maple syrup, and sriracha sauce. Add broccoli florets and julienned carrot, cook for 3-4 minutes until vegetables are tender. Add cooked soba noodles to the skillet, toss well to combine with the sauce and vegetables. Serve hot, garnished with chopped green onions and sesame seeds.

Prep Time: 5 minutes

Cook Time: 10 minutes

The Spicy Carne Asada Tacos are grilled to perfection after being marinated in a tasty beer and spice mix. You can top them with your favorite taco toppings. They are great for making a tasty and filling meal.

Ingredients: 1 lb carne asada beef. 1/2 cup beer. 2 cloves garlic, minced. 1 jalapeo pepper, minced. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup diced onions. 1 cup diced tomatoes. 1 cup shredded lettuce. 1/2 cup grated cheese. Sour cream and salsa for serving.

Instructions: Put the chopped cilantro, lime juice, cumin, chili powder, salt, and pepper in a bowl. Add the minced garlic and jalapeo. This is your sauce. Put the carne asada beef in a shallow dish or a plastic bag that can be closed again, and pour the marinade over it. Close the bag or cover the dish, and put it in the fridge for at least two hours. For the best results, leave it there overnight. Set your grill to medium-high heat and oil the grate so that food doesn't stick. Take the carne asada out of the marinade and cook it on the grill for four to five minutes on each side, or until it's done the way you like it. Warm the corn tortillas on the grill for about 30 seconds on each side while the beef is cooking. After taking the carne asada off the grill, let it rest for a few minutes. Then, cut it into thin slices across the grain. Put some carne asada slices on each warm tortilla. Then add diced onions, diced tomatoes, shredded lettuce, and grated cheese on top of each tortilla. Put sour cream and salsa on the side when you serve your spicy carne asada tacos. Have fun with your homemade tacos with spicy carne asada!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Apple Pie Quinoa Cookies are a gluten-free treat bursting with flavors of apple pie. Made with cooked quinoa, almond flour, applesauce, and warm spices, these cookies are perfect for a cozy snack or dessert.

Ingredients: 1 cup cooked quinoa. 1 cup almond flour. 1/4 cup coconut sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 1/2 cup unsweetened applesauce. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup diced apples.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put cooked quinoa, almond flour, coconut sugar, cinnamon, nutmeg, ginger, and salt in a large bowl. Add the vanilla extract, applesauce, and melted coconut oil and mix well. Add the diced apples and mix them in until they are spread out evenly in the dough. Using a spoon or cookie scoop, drop dough by the tablespoonful onto the baking sheet that has been prepared, leaving about an inch of space between each one. Use the back of a spoon or your fingers to gently press down on each cookie. When the edges are golden brown, it's done baking. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Enjoy these tasty quinoa cookies that taste like apple pie!

Prep Time: 15 minutes

Cook Time: 15 minutes