Watson Warrior

This Lebanese cucumber and tomato salad is a classic Middle Eastern dish that bursts with fresh flavors and vibrant colors. It's the perfect accompaniment to grilled meats or as a healthy and refreshing snack on its own.

Ingredients: 2 cucumbers, diced. 4 tomatoes, diced. 1/2 red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. Salt and pepper to taste.

Instructions: Put the diced tomatoes and cucumbers in a large salad bowl. Cut the red onion into thin slices and add them to the bowl along with the chopped fresh parsley and mint leaves. Take a different small bowl and mix the extra-virgin olive oil and fresh lemon juice with a whisk. Pour the dressing over the salad and toss it gently to cover everything. Add salt and pepper to the salad as needed. Put the salad in the fridge for about 30 minutes before you serve it so that the flavors can mix. You can eat the Lebanese cucumber and tomato salad as an appetizer or as a cool side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Broccoli Cheese Quiche Tart has a flaky pie crust and a rich and creamy egg custard inside. The broccoli and cheddar cheese make it very tasty. You can eat it for breakfast, brunch, or a light dinner.

Ingredients: 1 pie crust. 1 cup chopped broccoli florets. 1 cup shredded cheddar cheese. 4 eggs. 1 cup milk. Salt and pepper to taste. 1/2 teaspoon garlic powder.

Instructions: Preheat oven to 375F 190C. Press the pie crust into a tart pan, trimming any excess dough. Spread chopped broccoli and shredded cheddar cheese evenly over the crust. In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour the egg mixture over the broccoli and cheese. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown. Allow the tart to cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

Indulge in these rich and creamy raw vegan chocolate magnums. Made with wholesome ingredients, these decadent treats are perfect for satisfying your sweet cravings guilt-free.

Ingredients: 1 cup soaked cashews. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/4 cup cacao powder. 1 tsp vanilla extract. Pinch of salt. 200g dark chocolate, melted. 1/4 cup crushed nuts or shredded coconut for coating.

Instructions: Blend soaked cashews, coconut cream, maple syrup, cacao powder, vanilla extract, and salt until smooth. Pour the mixture into popsicle molds and insert sticks. Freeze until solid, about 4-6 hours. Once frozen, remove the popsicles from the molds. Dip each popsicle into melted dark chocolate, coating evenly. Sprinkle crushed nuts or shredded coconut over the chocolate coating before it sets. Place coated popsicles back in the freezer to set the chocolate coating. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This recipe for instant mac and cheese in a mug is great for a quick and filling meal. Easy-to-find ingredients let you make this creamy and cheesy dish in just a few minutes.

Ingredients: 1/2 cup macaroni pasta. 1/2 cup water. 1/4 cup milk. 1/2 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: In a microwave-safe mug, add macaroni pasta and water. Microwave on high for 2 minutes, then stir. Repeat microwaving and stirring in 1-minute intervals until pasta is cooked and water is absorbed about 2-3 minutes total. Stir in milk, shredded cheddar cheese, salt, and pepper. Microwave for another 30 seconds or until cheese is melted and sauce is creamy. Let it cool for a minute before enjoying.

Prep Time: 1 minutes

Cook Time: 5 minutes

A quick and tasty Instant Pot Shrimp Scampi with a sauce made with garlic and lemon, served over linguine pasta.

Ingredients: 1 lb large shrimp, peeled and deveined. 3 tbsp unsalted butter. 3 tbsp olive oil. 4 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup white wine. 1/4 cup fresh lemon juice. 1 tsp lemon zest. 1/2 tsp red pepper flakes. Salt and black pepper to taste. 1/4 cup fresh parsley, chopped. 8 oz linguine pasta, cooked.

Instructions: Press 'Saute' on Instant Pot, melt butter and olive oil. Add minced garlic and saut for 1-2 minutes until fragrant. Add shrimp, cook for 2 minutes until pink, then remove and set aside. Pour in chicken broth, white wine, lemon juice, lemon zest, and red pepper flakes. Stir and deglaze the pot. Turn off 'Saute' mode. Add shrimp back to the pot and season with salt and black pepper. Seal the Instant Pot, set to 'Manual' for 1 minute on high pressure. Perform a quick pressure release and open the lid. Stir in fresh parsley and serve over cooked linguine pasta.

Prep Time: 15 minutes

Cook Time: 10 minutes

The Caprese Quinoa Bake is a tasty and healthy take on the traditional Caprese salad. The healthy dish has quinoa, cherry tomatoes that are still juicy, mozzarella cheese that is smooth, and basil that smells great. The balsamic glaze gives it a tangy sweetness that makes the meal tasty and filling.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups cherry tomatoes, halved. 1 1/2 cups fresh mozzarella balls, halved. 1/2 cup fresh basil leaves, chopped. 3 cloves garlic, minced. 1/4 cup balsamic glaze. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a medium saucepan, cook quinoa according to package instructions. In a large bowl, combine cooked quinoa, cherry tomatoes, mozzarella, basil, and minced garlic. Drizzle olive oil and balsamic glaze over the mixture. Season with salt and pepper to taste. Toss until well combined. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes or until the cheese is melted, and the top is golden brown. Remove from the oven, let it cool for a few minutes, and then serve warm. Garnish with additional fresh basil and a drizzle of balsamic glaze if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

These chicken croquettes are great as a snack or an appetizer because they are tasty and crispy. Really tasty and simple to make.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 1/4 cup finely chopped parsley. 1/4 cup mayonnaise. 1 egg, beaten. 1/2 teaspoon garlic powder. Salt and pepper to taste. Oil for frying.

Instructions: Put breadcrumbs, Parmesan cheese, onion, parsley, mayonnaise, beaten egg, garlic powder, salt, and pepper in a large bowl. Mix the ingredients together. Mix everything together well. Take the mixture and shape it into small patties or croquettes. Put oil in a pan and heat it over medium-low heat. It should take about three to four minutes on each side to fry the croquettes until they are golden brown and crispy. Take it out of the pan and put it on paper towels to drain. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Bunless BBQ GuacBurgers are perfect for a keto-friendly cookout! Juicy ground beef patties are seasoned with sugar-free barbecue sauce and grilled to perfection. They're then topped with creamy guacamole, diced tomatoes, and red onions, all nestled between crisp lettuce leaves. It's a flavorful and satisfying burger experience without the bun!

Ingredients: 1 lb ground beef. 1/4 cup sugar-free barbecue sauce. 1 avocado, mashed. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 2 tbsp chopped cilantro. 1 tsp lime juice. Salt and pepper, to taste. Lettuce leaves, for serving.

Instructions: Put the sugar-free barbecue sauce and ground beef in a bowl and mix them together until they are well mixed. Make patties out of the mixture that are the size you want. Set a grill or grill pan over medium heat to get it hot. For every side, cook the patties for four to five minutes, or until they're done the way you like them. You can make the guacamole topping while the patties are cooking. Also, in a different bowl, mix the diced red onion, diced tomatoes, chopped cilantro, lime juice, salt, and pepper. After the patties are done, take them off the grill and let them cool down for a while. Put a lettuce leaf on a plate before you start putting the burgers together. Put a cooked beef patty and a big spoonful of guacamole on top. Serve these tasty Bunless BBQ GuacBurgers right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Enjoy a gluten-free version of Cheesecake Factory's famous chicken dish with a crispy breadcrumb coating, tangy marinara sauce, and melted mozzarella cheese. It's a comforting and satisfying meal perfect for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup gluten-free breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. 1 tablespoon olive oil. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the gluten-free breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and black pepper in a shallow dish. Mix them together. First, coat each chicken breast in beaten eggs. Then, cover it with the breadcrumb mixture and press it down gently to stick. In a large oven-safe skillet, heat the olive oil over medium-high heat. The chicken breasts should be golden brown on both sides after you add them. This should take about 34 minutes per side. Put marinara sauce on top of the chicken breasts, and then add crushed mozzarella cheese on top of that. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the chicken is fully cooked and the cheese is melted and bubbling. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan breakfast eggs recipe offers a satisfying alternative to traditional scrambled eggs, using tofu as the base. With the addition of nutritional yeast and spices, it's flavorful and nutritious, perfect for a hearty breakfast.

Ingredients: 1 block firm tofu. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 1/2 teaspoon turmeric powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh chives, chopped for garnish. Tomatoes, sliced for garnish.

Instructions: Press the tofu to remove excess water: Wrap tofu in paper towels and place a heavy object on top for 15-20 minutes. In a bowl, crumble the pressed tofu with your hands to resemble scrambled eggs. In a skillet, heat olive oil over medium heat. Add the crumbled tofu to the skillet and cook for 2-3 minutes. Add nutritional yeast, turmeric powder, garlic powder, onion powder, salt, and pepper. Stir well to combine. Continue cooking for another 5-7 minutes, until the tofu is heated through and slightly browned. Serve hot, garnished with fresh chives and sliced tomatoes.

Prep Time: 10 minutes

Cook Time: 10 minutes

It's easy to make these Air Fryer Pickle Juice Chicken Drumsticks that taste great and are juicy. Marinating the chicken in pickle juice makes it tangier and softer, and air-frying it makes the outside crispy without using too much oil. This dish is great for a quick dinner during the week or as a tasty starter at a party.

Ingredients: 8 chicken drumsticks. 1 cup pickle juice. 1/2 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/2 teaspoon black pepper. Cooking spray.

Instructions: Put chicken drumsticks in a large bowl and cover them with pickle juice. Put them in the fridge for at least one hour. Get the air fryer ready by heating it up to 375F 190C. Add flour, garlic powder, paprika, salt, and black pepper to a shallow dish. Mix them together. Take the chicken drumsticks out of the pickle juice and shake off any extra. Then, coat them in the flour mixture and shake off any extra flour. Use cooking spray on the air fryer basket. Make sure the chicken drumsticks don't touch each other as you put them in the air fryer basket. To cook the chicken in the air fryer, flip it over every 25 to 30 minutes until it's golden brown and done all the way through. Enjoy while hot!

Prep Time: 70 minutes

Cook Time: 30 minutes

With these thick and chewy cookies, you can indulge in the perfect combination of rich peanut butter and chocolate. They're a tasty treat for peanut butter and chocolate fans!

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup brown sugar, packed. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. To make the peanut butter, softened butter, brown sugar, and granulated sugar smooth and well mixed, put them all in a large bowl and cream them together. One egg at a time, making sure to mix well after each addition. Add the vanilla extract and mix well. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips should be carefully mixed in. Drop dough onto the baking sheet that has been prepared, leaving some space between each cookie. You can use a cookie scoop or a spoon to do this. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden and the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. After they've cooled down, you can eat these chewy peanut butter chocolate chip cookies.

Prep Time: 20 minutes

Cook Time: 10-12

This healthy mushroom soup is a comforting and flavorful dish that's perfect for any occasion. Made with wholesome ingredients like mushrooms, onions, garlic, and herbs, it's packed with nutrients and low in carbs, making it keto-friendly. The addition of almond milk adds creaminess without the need for heavy cream, while nutritional yeast adds a savory, cheesy flavor. This soup is easy to make and can be enjoyed as a satisfying meal or a nourishing appetizer.

Ingredients: 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 lb mushrooms, sliced any variety. 4 cups vegetable broth. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper, to taste. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast optional, for added flavor. Fresh parsley, for garnish.

Instructions: Set the olive oil in a big pot over medium-low heat. It will take about 34 minutes of cooking after adding the minced garlic and diced onion. After you add the sliced mushrooms to the pot, cook for about 5 to 6 minutes, or until they dry out and begin to brown. Add the dried thyme and rosemary, salt, and pepper, and stir them in. Slowly heat the ingredients together and let them cook for 10 to 15 minutes so the flavors can mix. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Mix the unsweetened almond milk and nutritional yeast into the soup after putting it back in the pot. Add 5 more minutes of cooking and keep going until everything is hot. Taste it and add more salt and pepper if you think it needs it. Enjoy this tasty and healthy mushroom soup while it's still hot and topped with fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

These crab dip stuffed mushrooms are a delightful combination of creamy crab dip and earthy mushrooms. Perfect for parties or gatherings, they are easy to make and always a hit!

Ingredients: 8 oz lump crabmeat, drained. 8 oz cream cheese, softened. 1/4 cup mayonnaise. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tsp Worcestershire sauce. 1/2 tsp hot sauce. Salt and pepper to taste. 24 large mushrooms, stems removed and caps cleaned.

Instructions: Warm the oven up to 190C 375F. Put crabmeat, cream cheese, mayonnaise, Parmesan cheese, garlic, Worcestershire sauce, hot sauce, salt, and pepper in a bowl. Mix everything together well. Put a little more than half of the crab dip mixture into each mushroom cap. The stuffed mushrooms should be put on a baking sheet. Put it in an oven that has already been heated up and bake for 18 to 20 minutes, or until the filling is golden and bubbly and the mushrooms are soft. If you want, you can serve it hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Green Chile Pimento Beef Sliders taste great and are great for any event. When you mix spicy green chilies, sweet pimentos, and savory beef, you get a slider that will make your mouth water.

Ingredients: 1 pound ground beef. 1/2 cup diced green chilies. 1/4 cup diced pimentos. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Slider buns. Sliced cheese of your choice. Lettuce leaves. Tomato slices. Mayonnaise or your favorite condiments.

Instructions: Put diced green chilies, diced pimentos, garlic powder, onion powder, salt, and pepper in a bowl. Mix the ground beef in the bowl until everything is well mixed. Make small patties about the size of sliders out of the mixture. Set the grill or skillet over medium heat. Cook the patties for three to four minutes on each side, or until they are done the way you like them. For one minute, or until they are lightly golden, toast the slider buns on the grill or in a pan. To make the sliders, put a cooked patty on the bottom half of each bun. Then, add lettuce, tomato, a slice of cheese, and your favorite toppings. Put the top half of the bun on top and use a toothpick to hold it in place if you need to. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Fire-roasted tomatoes and fresh basil are used to make this creamy and flavorful bisque, which is great for a cozy meal.

Ingredients: 2 cans fire-roasted tomatoes. 1 onion, chopped. 3 cloves garlic, minced. 2 cups vegetable broth. 1 cup heavy cream. 1/2 cup fresh basil leaves, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Stir in fire-roasted tomatoes and vegetable broth, bring to a simmer. Use an immersion blender to blend the soup until smooth. Stir in heavy cream and chopped basil, season with salt and pepper. Simmer for another 5 minutes, then serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

A refreshing and delightful summer drink featuring the natural sweetness of cold pressed watermelon juice, fizzy soda water, and creamy vanilla ice cream.

Ingredients: 1 cup cold pressed watermelon juice. 1/2 cup soda water. 2 scoops vanilla ice cream.

Instructions: In a tall glass, pour the cold pressed watermelon juice. Add soda water to the glass. Gently place two scoops of vanilla ice cream on top. Serve immediately with a straw and spoon.

Prep Time: 5 minutes

Cook Time: 0 minutes