YMDC NYC

These Scrumptuous Peach Streusel Muffins are a delightful combination of tender muffin filled with juicy peaches and topped with a sweet, crumbly streusel. Perfect for breakfast or as a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 2/3 cup buttermilk. 1 large egg. 1 tsp vanilla extract. 1 1/2 cups fresh or canned peaches, diced. 1/2 cup chopped pecans optional. For Streusel Topping:. 1/4 cup all-purpose flour. 1/4 cup granulated sugar. 2 tbsp unsalted butter, cold. 1/4 tsp ground cinnamon.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Mix the sugar, baking powder, baking soda, and salt in a bowl with a whisk. Melt the butter and add the buttermilk, egg, and vanilla extract to a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the diced peaches and chopped pecans if using slowly. Fill each muffin cup about two thirds of the way to the top with muffin batter. On top of the streusel, mix the flour, sugar, and ground cinnamon together in a small bowl. Add the cold butter and mix it in until the dough looks like big crumbs. Put some streusel on top of each muffin. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Scrumptious Peach Streusel Muffins are ready for you to enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

German Borscht is a hearty and flavorful soup made with beets, carrots, potatoes, and onions. It's a comforting dish that warms you up on a cold day and packs a punch of nutrients from the vegetables.

Ingredients: 500g beets, peeled and grated. 2 carrots, peeled and grated. 1 onion, finely chopped. 2 potatoes, peeled and diced. 1 tablespoon vegetable oil. 1 liter vegetable broth. 2 bay leaves. 1 tablespoon apple cider vinegar. Salt and pepper to taste. Sour cream and fresh dill for garnish.

Instructions: Put vegetable oil in a large pot and heat it over medium-low heat. Put in the chopped onion and cook it until it turns clear. Grate in the beets, carrots, and potatoes. Mix well. Add the vegetable broth and bay leaves. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the vegetables are soft. Add the apple cider vinegar and season with salt and pepper to taste. Take out the bay leaves. Add a dollop of sour cream and fresh dill on top of the hot dish to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Honey Glazed Salmon recipe features succulent seared salmon fillets coated in a sweet and savory honey glaze. It's a quick and easy dish perfect for a delicious weeknight dinner or a special occasion.

Ingredients: 4 salmon fillets. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons honey. 2 tablespoons soy sauce. 1 tablespoon lemon juice. 2 cloves garlic, minced. 1 teaspoon grated ginger. Sesame seeds for garnish optional. Fresh chopped parsley for garnish optional.

Instructions: Season salmon fillets with salt and pepper. In a small bowl, mix together honey, soy sauce, lemon juice, minced garlic, and grated ginger. Heat olive oil in a large skillet over medium-high heat. Place salmon fillets in the skillet, skin side down, and cook for 4-5 minutes until golden brown. Flip the salmon fillets and pour the honey glaze over them. Cook for another 4-5 minutes or until the salmon is cooked through and the glaze has thickened. Garnish with sesame seeds and fresh chopped parsley, if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the richness of a hearty Tuscan soup while staying low-carb with this Instant Pot Keto Tuscan Soup. Packed with Italian sausage, cauliflower, and kale, it's a comforting dish perfect for those chilly evenings.

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 medium cauliflower, chopped into florets. 4 cups chicken broth. 1 cup heavy cream. 1 cup kale, chopped. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 1 tsp dried oregano. 1/2 tsp red pepper flakes optional.

Instructions: Set Instant Pot to 'Saut' mode and cook the Italian sausage until browned. Break it into crumbles as it cooks. Add chopped onion and garlic to the sausage and saut until onions are translucent. Add cauliflower florets, chicken broth, heavy cream, oregano, and red pepper flakes if using. Cancel 'Saut' mode, close the Instant Pot lid, and set to 'Soup' mode for 5 minutes. Once done, perform a quick pressure release and carefully open the lid. Stir in chopped kale and grated Parmesan cheese until the kale wilts and the cheese is melted. Season with salt and pepper to taste. Serve the Keto Tuscan Soup hot, garnished with additional Parmesan if desired. Enjoy this low-carb, hearty Tuscan soup that's rich in flavor and perfect for a keto lifestyle!

Prep Time: 15 minutes

Cook Time: 20 minutes

A comforting and hearty meal of tender chicken, vegetables, and fluffy dumplings cooked to perfection in a slow cooker.

Ingredients: 4 boneless, skinless chicken breasts. 2 cans 10.5 oz condensed cream of chicken soup. 1 onion, finely diced. 1 cup chicken broth. 2 cups frozen mixed vegetables. 1 tsp garlic powder. 1 tsp dried thyme. Salt and pepper to taste. 1 can 8 count refrigerated biscuits, cut into quarters.

Instructions: Put chicken breasts, cream of chicken soup, diced onion, chicken broth, mixed vegetables, garlic powder, dried thyme, salt, and pepper in a slow cooker. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Take the chicken out of the slow cooker about 30 minutes before serving and shred it with two forks. Put the chicken shreds back into the slow cooker. Put biscuits that have been cut into quarters into the slow cooker and gently push them into the liquid mixture. Put the lid on top and cook on high for another 30 to 45 minutes, or until the biscuits are fluffy and cooked all the way through. Mix the biscuits, chicken, and vegetables together slowly by stirring. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Experience the flavors of West Virginia in this unique burger inspired by the classic West Virginia hot dog. Juicy beef patties are topped with grilled hot dogs, chili sauce, coleslaw, onions, and mustard, all served on a toasted bun.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 beef hot dogs. 1 cup chili sauce. 1 cup coleslaw. 1/2 cup chopped onions. 1/4 cup yellow mustard. 4 slices American cheese. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into four burger patties that are all the same size. Add salt and pepper to each patty. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Add a slice of American cheese to each patty and let it melt in the last minute of cooking. Grill the hot dogs for about 4 to 5 minutes, or until they are hot all the way through and have grill marks. On the grill, toast the hamburger buns until they get a little brown. For the West Virginia Style Hot Dog Burgers, start by putting a grilled burger patty on the bottom half of each bun. Add a hot dog that has been grilled on top. Put chili sauce, coleslaw, chopped onions, and yellow mustard on top of the hot dog. Put the top half of the bun on top of the toppings to finish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

These healthy chipotle chicken sweet potato skins are loaded with flavor and make for a delicious and satisfying meal or appetizer. They're packed with protein, fiber, and vitamins, making them a nutritious choice for any occasion.

Ingredients: 4 medium sweet potatoes. 1 cup cooked shredded chicken breast. 1/4 cup chopped red onion. 1/4 cup diced bell peppers. 1/4 cup corn kernels. 1/4 cup black beans. 1/4 cup shredded cheddar cheese. 1 tablespoon olive oil. 1 teaspoon chipotle powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Clean the sweet potatoes and use a fork to make several holes in them. On a baking sheet, put the sweet potatoes. Bake for 45 to 50 minutes, or until they are soft. Get the filling ready while the sweet potatoes are baking. Put olive oil in a pan and heat it over medium-low heat. Put in the diced bell peppers and chopped red onion. Cook until the vegetables get soft. Chicken shreds, corn kernels, black beans, chipotle powder, garlic powder, salt, and pepper should all be added. Cook until everything is hot. Let the sweet potatoes cool down a bit after they're done. To make a well, cut them in half lengthwise and scoop out some of the flesh. Put some of the chicken and vegetable mix inside each sweet potato skin. Shred cheddar cheese on top of each filled sweet potato skin. Back the filled sweet potato skins into the oven and bake for another 10 minutes, or until the cheese melts and bubbles. Add fresh cilantro as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

Enjoy the spicy kick of buffalo tofu complemented by the freshness of spinach and sweetness of roasted red peppers, all wrapped up in a wholesome whole wheat tortilla. This vegan wrap is perfect for a quick and satisfying lunch or dinner option.

Ingredients: 1 block extra-firm tofu, pressed and drained. 1/4 cup hot sauce. 2 tablespoons melted vegan butter. 1/4 cup all-purpose flour. 1/4 cup cornstarch. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 4 large whole wheat tortillas. 1 cup fresh spinach leaves. 1/2 cup roasted red pepper strips. Vegan ranch or blue cheese dressing optional, for serving.

Instructions: Preheat oven to 400F 200C. Cut pressed tofu into thin strips or cubes. In a bowl, mix hot sauce and melted vegan butter. In another bowl, combine flour, cornstarch, garlic powder, onion powder, salt, and pepper. Coat tofu pieces in the hot sauce mixture, then dredge in the flour mixture until evenly coated. Place coated tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is crispy and golden brown. To assemble wraps, lay out tortillas and evenly distribute spinach leaves, roasted red pepper strips, and crispy buffalo tofu. Drizzle with vegan ranch or blue cheese dressing if desired. Roll up the wraps tightly, tucking in the sides as you go. Slice each wrap in half and serve.

Prep Time: 15 minutes

Cook Time: 30 minutes

This tasty and creamy guacamole topping will make your toast even better. It's great for breakfast or a quick snack, and every bite is a flavor explosion from the ripe avocados, fresh vegetables, and tangy lime juice.

Ingredients: 2 ripe avocados. 1/4 cup diced red onion. 1/4 cup diced tomato. 2 tablespoons chopped fresh cilantro. 1 clove garlic, minced. 1 lime, juiced. Salt and pepper to taste. 4 slices of your favorite bread, toasted.

Instructions: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork or potato masher until smooth but slightly chunky. Add the diced red onion, diced tomato, chopped cilantro, minced garlic, and lime juice to the mashed avocado. Stir everything together until well combined. Season the guacamole with salt and pepper to taste. Adjust the seasoning as needed. Spread a generous amount of the guacamole onto each slice of toasted bread. Serve immediately, garnished with extra cilantro or lime wedges if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

With a combination of savory ground beef, sweet and tangy barbecue sauce, and the rich flavor of pinto beans, these cowboy beans are a hearty and flavorful dish. They simmer to perfection in an oven or slow cooker, making them the perfect comfort food for any situation.

Ingredients: 1 lb dried pinto beans, soaked overnight. 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1/2 cup barbecue sauce. 1/4 cup ketchup. 1/4 cup brown sugar. 2 tablespoons mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon chili powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 4 cups beef broth. 1 bay leaf.

Instructions: Brown the ground beef over medium heat in a skillet. Cook the minced garlic and chopped onions together until the onions become transparent. Spoon the beef mixture into a Dutch oven or slow cooker. Stir in the pinto beans that have been soaked, chili powder, black pepper, salt, bay leaf, brown sugar, mustard, and Worcestershire sauce. Add the beef broth and thoroughly mix. If you're using a slow cooker, cook for eight hours on low heat. Cover and bake, if using an oven, at 300F 150C for three to four hours, checking and stirring from time to time. Remove the bay leaf and serve hot after the beans are soft and the flavors have combined. Adding shredded cheese or chopped green onions as a garnish is optional. Savor the delicious Cowboy Beans!

Prep Time: 20 minutes

Cook Time: 240 minutes

A vibrant and nutritious soup featuring the fresh flavors of spring ramps, radishes, and spinach.

Ingredients: 1 bunch ramps, chopped. 1 cup radishes, sliced. 2 cups spinach leaves. 4 cups vegetable broth. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Heat olive oil in a pot over medium heat. Add chopped ramps and sliced radishes, saut until softened, about 5 minutes. Add spinach leaves and saut until wilted. Pour in vegetable broth, season with salt and pepper. Bring to a simmer and cook for 15 minutes. Blend the soup until smooth using an immersion blender or regular blender. Adjust seasoning if necessary. Serve hot, garnished with additional ramps or radish slices if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

These vegan mushroom rolls are delicious and can be eaten as a snack or as an appetizer. It's sure to impress with its tasty mushroom filling wrapped in flaky puff pastry.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 250g mushrooms, finely chopped. 1/2 tsp dried thyme. Salt and pepper to taste. 2 sheets vegan puff pastry. 1 tbsp soy milk, for brushing.

Instructions: Preheat oven to 200C 390F. Heat olive oil in a pan over medium heat. Add onion and garlic, saut until softened. Add mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and moisture evaporates. Roll out puff pastry sheets. Cut each sheet into 4 squares. Divide mushroom mixture among the squares. Roll up each square to form a roll. Place rolls on a baking tray lined with parchment paper. Brush the tops of the rolls with soy milk. Bake in the preheated oven for 15-20 minutes or until golden brown. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Chipotle Black Bean Burgers are a flavorful and protein-packed vegetarian option. The smokiness from the chipotle peppers adds a spicy kick, while the black beans provide a hearty texture. Customize with your favorite toppings for a satisfying and wholesome burger experience.

Ingredients: 2 cans 15 oz each black beans, drained and rinsed. 1 cup breadcrumbs. 1/2 cup finely chopped red onion. 1/4 cup chopped fresh cilantro. 2 tablespoons adobo sauce from canned chipotle peppers. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 egg, beaten. 4 whole wheat burger buns. Optional toppings: lettuce, tomato, avocado, and chipotle mayo.

Instructions: In a large bowl, mash black beans with a fork or potato masher. Add breadcrumbs, red onion, cilantro, adobo sauce, cumin, garlic powder, salt, black pepper, and beaten egg to the mashed black beans. Mix until well combined. Divide the mixture into 4 equal portions and shape each portion into a patty. Preheat a grill or grill pan over medium heat. Cook the black bean patties for 4-5 minutes per side, or until they are heated through and have grill marks. Toast the whole wheat burger buns on the grill for 1-2 minutes. Assemble the burgers by placing each black bean patty on a bun and topping with lettuce, tomato, avocado, and chipotle mayo if desired. Serve immediately and enjoy your delicious Chipotle Black Bean Burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Avocados add creaminess to this Greek-style quinoa salad, which is both healthy and refreshing. This salad is great for a light and healthy meal because it is full of colorful vegetables, feta cheese, and a tangy dressing.

Ingredients: 1 cup quinoa. 2 cups water. 1 cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/2 cup Kalamata olives, sliced. 1/2 cup crumbled feta cheese. 2 ripe avocados, diced. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff quinoa with a fork and let it cool. In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, red onion, olives, feta cheese, and diced avocados. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Add some spice to your grill with these Grilled Cajun Shrimp Skewers. The perfect mix of spices and the smoke from the grill make this dish taste amazing and is quick and easy to make.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 2 teaspoons Cajun seasoning. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. 1 tablespoon fresh lemon juice. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: The marinade is made by mixing olive oil, garlic powder, smoked paprika, cayenne pepper, and lemon juice in a bowl. Make sure the shrimp are well covered when you add them to the marinade. Put it in the fridge for at least 30 minutes to soak up the flavors. Warm up the grill over medium-high heat. Put shrimp that has been marinated on the soaked skewers, and if you want, you can alternate with lemon slices. Add salt and pepper to the skewers. Heat the grill and put the skewers on it. Cook for two to three minutes on each side, or until the shrimp are opaque and grill marks show up. Take it off the grill and serve right away. Have fun with your tasty Grilled Cajun Shrimp Skewers!

Prep Time: 40 minutes

Cook Time: 6 minutes

A classic and comforting chicken pot pie recipe made easy with simple ingredients and a flaky pie crust. Perfect for a cozy family dinner.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1 can 10.5 ounces condensed cream of chicken soup. 1 cup chicken broth. 1/2 teaspoon dried thyme. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. 1 refrigerated pie crust.

Instructions: Warm the oven up to 190C 375F. Place cooked chicken, frozen mixed vegetables, chicken broth, thyme, garlic powder, and black pepper in a large bowl. Add the condensed cream of chicken soup and mix well. Put the mixture into a pie plate. Place the pie crust on top of the filling after rolling it out. If there is extra crust, cut it off and crimp the edges to seal. Make holes in the top crust to let the steam out. If you want the crust to be golden brown and the filling to bubble, bake it for 30 to 35 minutes. Before you serve it, let it cool down for a while.

Prep Time: 15 minutes

Cook Time: 35 minutes

Enjoy these tasty gluten-free apple cider honey caramels, which have rich apple cider and honey flavors mixed in with creamy coconut caramel. If you want something sweet but don't want gluten, these treats are perfect for you.

Ingredients: 4 cups apple cider. 1 cup honey. 1 cup coconut cream. 1/4 cup coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt.

Instructions: Over medium-high heat, bring the apple cider to a boil in a large saucepan. Keep boiling it for about 30 to 40 minutes, stirring every now and then, until it reduces to about 1/2 cup. To the apple cider that has been boiled down, add honey, coconut cream, and coconut oil. Mix things together well. Stir the mixture often while cooking over medium heat for another 30 to 40 minutes, or until a candy thermometer reads 245F 118C. Stir in the sea salt and vanilla extract after taking the pan off the heat. Put the caramel mix into a baking dish lined with parchment paper or into candy molds. It will take about two to three hours of cooling at room temperature for it to set. Cut the caramel into squares or other shapes after it has set. Wrap each caramel in its own piece of wax paper or parchment paper.

Prep Time: 15 minutes

Cook Time: 80 minutes