Tim Furey

A hearty and comforting dish made with corn, ham, potatoes, and cheese that is cooked to perfection in a creamy sauce.

Ingredients: 4 cups frozen corn kernels. 2 cups diced cooked ham. 4 cups thinly sliced potatoes. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1 can 10.5 oz condensed cream of celery soup. 1/2 cup chicken broth. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: In a slow cooker, layer half of the corn, ham, potatoes, cheese, and onion. Repeat layers with remaining ingredients. In a small bowl, mix together condensed soup, chicken broth, garlic powder, salt, and pepper. Pour over the layers in the slow cooker. Cover and cook on low for 6-8 hours or until potatoes are tender. Serve hot, garnished with additional shredded cheese if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

An excellent and healthful substitute for fried tofu is this oil-free baked tofu. It's full of flavor from the soy sauce, nutritional yeast, and spices; it's great on salads, stir-fries, or as a high-protein snack on its own.

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons low-sodium soy sauce. 1 tablespoon nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon black pepper. 1/4 teaspoon chili powder optional.

Instructions: Set the oven temperature to 375F 190C. Soy sauce, nutritional yeast, smoked paprika, onion, garlic, and black pepper if using should all be combined in a bowl. To ensure even coating, add the cubed tofu to the bowl and gently toss. Tofu cubes should be placed on a baking sheet covered with silicone baking mats or parchment paper. Bake the tofu for 25 to 30 minutes, rotating it halfway through, or until it becomes golden brown and crisp. Serve hot in a stir-fry or with your preferred dipping sauce!

Prep Time: 10 minutes

Cook Time: 30 minutes

A refreshing and indulgent parfait featuring the flavors of key lime pie and cheesecake, layered with graham cracker crust and topped with whipped cream.

Ingredients: 1 package key lime pie filling mix. 1 cup graham cracker crumbs. 1/2 cup unsalted butter, melted. 2 cups cream cheese, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup heavy cream. 1/4 cup key lime juice. Zest of 2 key limes. 1 cup whipped cream. Fresh key lime slices for garnish.

Instructions: Follow the directions on the package to make the key lime pie filling. Let it cool down. To make the crust, mix graham cracker crumbs and melted butter in a bowl. Spread the crust out in the bottom of each serving glass or bowl. Beat cream cheese until it's smooth in a different bowl. Keep mixing after you add the powdered sugar and vanilla extract. Whip the heavy cream in a different bowl until stiff peaks form. It should be mixed into the cream cheese. Mix the key lime juice and zest into the cream cheese. Mix everything together well. Place the graham cracker crust in the glasses and then add the key lime cheesecake mixture on top of it. Put some whipped cream on top of each layer. Add more layers until the glasses are full, and top it all off with whipped cream. Put the parfaits in the fridge for at least two hours so they can set. Put fresh key lime slices on top before serving. Have fun with your tasty Key Lime Cheesecake Trifle Parfait!

Prep Time: 30 minutes

Cook Time: 0 minutes

With this no-churn ice cream recipe, you can enjoy the cool flavors of a classic key lime pie. It's a delicious frozen treat that's creamy, sour, and full of citrusy goodness. It's perfect for any event.

Ingredients: 1 can 14 ounces sweetened condensed milk. 1/2 cup key lime juice freshly squeezed. 1 tablespoon key lime zest. 2 cups heavy cream. 1/2 cup graham cracker crumbs. 1/4 cup sweetened condensed milk for swirls. 1/4 cup graham cracker crumbs for topping.

Instructions: In a large bowl, mix together the sweetened condensed milk, key lime juice, and key lime zest until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the key lime mixture until fully incorporated. Sprinkle graham cracker crumbs into the mixture and gently fold until evenly distributed. Pour half of the ice cream mixture into a loaf pan. Drizzle half of the sweetened condensed milk over the top and swirl with a knife. Repeat with the remaining ice cream mixture and sweetened condensed milk. Sprinkle additional graham cracker crumbs on top. Cover the pan with plastic wrap and freeze for at least 6 hours or until firm. Once frozen, scoop and serve chilled. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Achieve perfection with The Best Grilled Pork Tenderloin. Marinated in a flavorful blend of soy sauce, Dijon mustard, honey, and herbs, this succulent pork tenderloin is grilled to perfection, resulting in a mouthwatering main dish that's perfect for any occasion.

Ingredients: 2 pork tenderloins about 1.5 lbs each. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons Dijon mustard. 2 tablespoons honey. 4 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and black pepper to taste.

Instructions: Add honey, garlic powder, soy sauce, olive oil, Dijon mustard, paprika, salt, and black pepper to a bowl. Use a whisk to mix the ingredients together. This is your sauce. Put the pork tenderloins in a shallow dish or a plastic bag that can be closed again. Making sure the pork is well covered, pour half of the marinade over it. Save the rest of the marinade to use as a basting sauce. Put the dish or bag in the fridge for at least two hours, or overnight for the best flavor. Warm up the grill over medium-high heat. Take the pork out of the marinade and let the extra run off. Throw away the used marinade. Turn the pork tenderloins over every so often and baste them with the marinade you saved. Grill for about 15 to 20 minutes, or until the internal temperature reaches 145F 63C. After taking the pork off the grill, let it rest for 5 minutes before cutting it. Cut and serve. Main Dish:

A delicious tart with the bright flavors of peas and the rich, creamy texture of Robiola cheese, all wrapped up in a buttery pie crust.

Ingredients: 1 store-bought pie crust. 1 cup peas, fresh or frozen. 150g Robiola cheese, crumbled. 4 eggs. 1/2 cup milk. 1/2 cup heavy cream. Salt and pepper to taste. A pinch of nutmeg. Fresh thyme leaves for garnish.

Instructions: Warm the oven up to 190C 375F. Blind bake the pie crust as directed on the package until it turns a light golden color. Remove from the oven and let it cool. The peas should be cooked for two to three minutes in salted water that is boiling. Remove the water and set it aside. Add the eggs, milk, heavy cream, salt, pepper, and nutmeg to a bowl and mix them together using a whisk. Spread the peas and Robiola cheese crumbles out on the bottom of the pie crust that has been baked. Put the egg mix on top of the cheese and peas. Place the quiche tart in an oven that has already been heated. Bake for 25 to 30 minutes, or until the filling is set and the top is just a little golden. Take it out of the oven and let it cool down a bit before cutting it. Before serving, sprinkle with fresh thyme leaves.

Prep Time: 15 minutes

Cook Time: 30 minutes

#vegetarianeats, #PeaRobiola, #seasonalingredients

These turkey and spinach burgers taste great and are better for you than regular beef burgers. It tastes fresh and salty at the same time, thanks to the spinach and Parmesan cheese. Great for a quick and healthy meal!

Ingredients: 1 lb ground turkey. 2 cups fresh spinach, chopped. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup diced red onion.

Instructions: In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, grated Parmesan cheese, and diced red onion. Mix the ingredients until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or stovetop pan over medium-high heat. Cook the turkey and spinach burgers for about 5-6 minutes per side, or until they are cooked through and have a golden-brown crust. Serve the burgers on buns with your favorite toppings and condiments.

Prep Time: 15 minutes

Cook Time: 12 minutes

Enjoy the rich taste of chocolate and cherries together in this delicious chocolate cherry tart. A rich dark chocolate ganache fills a buttery cocoa crust, and fresh cherries decorate the top. It's a delicious treat for any event.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup unsalted butter, cold and diced. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 large egg yolk. 2 tablespoons ice water. 1 cup dark chocolate chips. 1/2 cup heavy cream. 1 cup fresh cherries, pitted and halved. 2 tablespoons cherry jam or preserves. Powdered sugar, for dusting optional.

Instructions: In a food processor, pulse together flour, cocoa powder, butter, sugar, and salt until mixture resembles coarse crumbs. Add egg yolk and ice water, and pulse until dough comes together. Press dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. Preheat oven to 375F 190C. Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess, and prick bottom with a fork. Line tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for an additional 10 minutes, or until crust is set. In a small saucepan, heat heavy cream until it begins to simmer. Place chocolate chips in a heatproof bowl and pour hot cream over them. Let sit for 2-3 minutes, then stir until smooth and melted. Pour chocolate ganache into tart shell and spread evenly. Arrange cherry halves on top of ganache. Heat cherry jam in a small saucepan until melted, then brush over cherries. Chill tart in the refrigerator for at least 1 hour to set. Before serving, dust with powdered sugar if desired. Slice and enjoy!

Prep Time: 45 minutes

Cook Time: 25 minutes

#cherrylove, #chocolatecherries, #desserttime

This recipe is good for people on the keto diet because it uses oven-poached salmon, bright cherry tomatoes, and healthy broccoli. It's Paleo-friendly, gluten-free, and dairy-free, so it can be used for any meal and is still healthy.

Ingredients: 4 salmon fillets. 1 pint cherry tomatoes, halved. 2 cups broccoli florets. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh lemon slices for serving. Fresh parsley for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Salmon fillets, cherry tomatoes, and broccoli florets should all be put in a baking dish. Add olive oil to the broccoli, tomatoes, and salmon. Add salt, pepper, and minced garlic all over the top. Place the baking dish in the oven and cover it with foil. Bake for 20 to 25 minutes, or until the salmon is fully cooked and flaky. Take it out of the oven when it's done and serve it with fresh lemon slices and parsley on top. Enjoy your tasty salmon cooked in the oven with broccoli and cherry tomatoes!

Prep Time: 10 minutes

Cook Time: 25 minutes