Southern-Style Greens with Beans

A rich and flavorful Southern dish that combines tender collard greens, smoky ham, and black-eyed peas. Ideal for a cozy dinner at any time of year.

Ingredients:

• 1 bunch collard greens, washed and chopped
• 1 cup dried black-eyed peas, soaked overnight
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 smoked ham hock or 1 cup smoked ham, diced
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon red pepper flakes optional

Instructions:

Warm up the olive oil in a big pot on medium heat

Add the minced garlic and onions, and saut until they become tender

Cook the chopped ham or ham hock until it turns brown

Add chopped collard greens and soaked black-eyed peas

Add the broth and, if preferred, season with salt, pepper, and red pepper flakes

After bringing to a boil, lower the heat, and simmer the peas until they are tender, 45 to 60 minutes

Taste and adjust the seasoning

Savor the flavors of Southern-style greens and beans while they're hot!

Ham and Swiss Quiche

This Ham and Swiss Quiche is a delightful family favorite that combines the savory flavors of ham and Swiss cheese with a rich and creamy egg custard. It's perfect for breakfast, brunch, or a light dinner.

Ingredients:

• 1 9-inch pie crust
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• 4 large eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried thyme
• 1/4 cup chopped fresh parsley

Instructions:

Turn on your oven and heat it up to 375F 190C

Set the pie crust aside in a 9-inch pie dish

Add the eggs, milk, heavy cream, pepper, nutmeg, and dried thyme to a bowl and mix them together using a whisk

Sprinkle the diced ham all over the pie crust

On top of the ham, put the shreds of Swiss cheese

Put the egg mix on top of the cheese and ham

Add chopped fresh parsley on top to make it taste better and change the color

Set the oven to 350F and bake the quiche for 35 to 40 minutes, or until the top is golden brown

Take it out of the oven and let it cool down for a few minutes

Then cut it into pieces and serve

Have fun with your tasty Ham and Swiss Quiche!

Paleo Pa Nang Curry with Coconut Milk Chicken

Indulge in the rich flavors of this Paleo-friendly Pa Nang Curry with tender coconut milk chicken and colorful bell peppers. This dish is both creamy and spicy, making it a satisfying and wholesome Paleo meal option.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can 13
• 5 oz full-fat coconut milk
• 2 tablespoons coconut oil
• 2 tablespoons red curry paste Paleo-friendly
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon fish sauce Paleo-friendly
• 1 teaspoon coconut aminos
• 1 teaspoon honey optional, for sweetness
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

Heat the coconut oil in a big skillet over medium-high heat

Add the grated ginger and minced garlic, and saut for approximately one minute, or until fragrant

Stir-fry the red curry paste for an additional one to two minutes, or until it is thoroughly mixed with the aromatics

When the chicken pieces begin to brown on all sides, add them to the skillet and cook

Add the fish sauce, coconut aminos, coconut milk, and honey if using

In order to blend all the components, stir

When the vegetables are soft and the chicken is cooked through, add the onion and bell pepper slices to the skillet and cook for an additional five to seven minutes

To taste, add salt and pepper for seasoning

Garnish with fresh cilantro leaves and serve hot

Savor your Coconut Milk Chicken with Paleo Pa Nang Curry!

Pretzel Bottomed Reeses Peanut Butter Cup Cookie Pie

A delightful dessert that combines the flavors of pretzels, peanut butter cups, and chocolate chip cookies in a pie form. The pretzel crust adds a salty twist to the classic cookie pie.

Ingredients:

• 1 1/2 cups pretzel crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 20 mini Reeses Peanut Butter Cups, unwrapped

Instructions:

Set the oven to 350F 175C and heat it up

Put pretzel crumbs, 1/4 cup of granulated sugar, and melted butter in a bowl and mix them together

Press the mix into the bottom of a 9-inch pie plate to make the crust

Mix the flour, baking soda, and salt together in a different bowl

Mix together 1/2 cup of softened butter, peanut butter, 1/2 cup of granulated sugar, and brown sugar in a different large bowl until the mixture is smooth and creamy

Add the egg and vanilla extract and mix them in well

Slowly add the dry flour mixture to the wet ingredients and mix just until everything is combined

Add the semisweet chocolate chips and mix them in

Put the cookie dough on top of the pretzel crust in the pie dish and spread it out even

Heat the oven to 350F

Bake for 25 to 30 minutes, or until the edges are golden brown and the middle is set

After taking the cookie pie out of the oven, press the mini Reeses Peanut Butter Cups into the top of it right away

Let the pie cool down all the way before cutting it into pieces and serving it

You can eat it by itself or with ice cream

Have fun!

Crock Pot Chicken & Dressing

A comforting and easy slow cooker recipe that combines tender chicken with savory stuffing and vegetables, resulting in a delicious one-pot meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can condensed cream of chicken soup
• 1 can condensed cream of mushroom soup
• 1 cup chicken broth
• 1 cup diced celery
• 1 cup diced onion
• 1 cup diced carrots
• 1 package 8 oz seasoned stuffing mix
• 1/2 cup melted butter

Instructions:

Place chicken breasts in the bottom of the slow cooker

In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, and chicken broth

Pour over the chicken

Add diced celery, onion, and carrots on top of the chicken and soup mixture

Sprinkle seasoned stuffing mix over the top

Drizzle melted butter evenly over the stuffing mix

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and stuffing is moist

Chicken Tetrazzini Casserole with Cauliflower

This Cauliflower and Chicken Tetrazzini Casserole is a hearty and comforting dish that is great for a cozy family dinner. It has soft spaghetti, cauliflower, shredded rotisserie chicken, and a cheese sauce that is baked until it is golden and bubbly.

Ingredients:

• 8 ounces spaghetti
• 1 head cauliflower, cut into small florets
• 2 cups shredded rotisserie chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Follow the directions on the package to cook the spaghetti

Remove the water and set it aside

Boil salted water in a large pot and blanch the cauliflower for about two minutes, or until it is just barely soft

Remove the water and set it aside

Melt the butter in a big pan over medium-low heat

To make a roux, add the flour and stir it in constantly for one to two minutes

To make it smooth, slowly whisk in the milk and chicken broth

Bring to a simmer and cook for about 5 minutes, or until it gets thick

It's time to add the garlic powder, onion powder, nutmeg, salt, and pepper

Mix the cheeses in until they melt and the sauce is smooth

Toss the cooked spaghetti, cauliflower, and shredded chicken into the sauce slowly to mix them in

Put the mixture in a 9x13-inch baking dish that has been greased

Put it in the oven for 25 to 30 minutes, or until the top is bubbly and golden brown

Add chopped parsley as a garnish before serving

Bourbon Praline Smoked Ham

Experience the perfect blend of smokiness and sweetness with this Bourbon Praline Smoked Ham. The praline glaze, enriched with bourbon, maple syrup, and pecans, adds a delightful twist to the classic smoked ham, making it a show-stopping centerpiece for your barbecue gatherings.

Ingredients:

• 1 whole ham 8-10 pounds
• 1 cup brown sugar
• 1/2 cup Dijon mustard
• 1/4 cup bourbon
• 1/4 cup maple syrup
• 1/4 cup melted butter
• 1 cup chopped pecans
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions:

Preheat your smoker to 225F 107C

Score the ham in a diamond pattern, about 1/4 inch deep

In a bowl, mix brown sugar, Dijon mustard, bourbon, maple syrup, melted butter, pecans, rosemary, smoked paprika, salt, and black pepper to create the praline glaze

Brush the ham with the praline glaze, making sure to get it into the scored areas

Place the ham in the smoker and smoke for 4-5 hours, or until the internal temperature reaches 140F 60C

Every hour, baste the ham with the remaining praline glaze

Once done, remove the ham from the smoker and let it rest for 15 minutes before slicing

Parelcouscous met rode kool en walnoten

An easy and colorful dish with red kool, walnoten, and pearl couscous. The crunchy toppings turn this into a delicious meal that is both tasty and good for you.

Ingredients:

• 200g parelcouscous
• 400g rode kool, fijngesneden
• 100g walnoten, grof gehakt
• 2 eetlepels olijfolie
• 1 ui, gesnipperd
• 2 teentjes knoflook, fijngehakt
• 1 theelepel komijnpoeder
• 1 theelepel korianderpoeder
• Zout en peper naar smaak
• Verse peterselie voor garnering

Instructions:

Follow the directions on the package to make the parachute

Take off and stand up

Arrange the olives in a big pan in the middle of the oven

Put the cut-off ui in front of and behind these until they are clear

Put the finely honed knoflook forward and backward for one minute more

Put the finely ground red coffee to the front and back for 5 to 7 minutes, or until they start to turn brown

Put the chili powder, coriander powder, salt, and pepper on top

Roer went out the door

Mix the couscous and walnuts together with the red chili oil in the pan

Still warm it up for two to three minutes

Take the pan from the fire and gather with verse Peterselie

Warm up the pearl couscous with red wine and walnuts and enjoy this delicious dish!

Butterfinger Cookies

These delectable Butterfinger Cookies are the perfect combination of chewy, rich, and buttery goodness. These cookies, loaded with chopped Butterfinger candy bars and chocolate chips, are a delightful treat for all cookie lovers.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped Butterfinger candy bars
• 1 cup semi-sweet chocolate chips

Instructions:

Set the oven to 350F 175C and heat it up

Put parchment paper on baking sheets

Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy

Adding the eggs one at a time and mixing them in is the next step

Mix the 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

After cutting up the Butterfinger bars, add the semisweet chocolate chips and mix them in

Round tablespoons of dough should be dropped onto the baking sheets that have been prepared, leaving some space between each cookie

After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

After they've cooled, you can eat these rich, chewy Butterfinger cookies!

Vegan Baked Pasta with Roasted Red Peppers and Zucchini

This vegan baked pasta dish is bursting with flavors from roasted red peppers and tender zucchinis. It's creamy, cheesy, and satisfying, making it a perfect comfort food option for vegans and those with gluten sensitivities.

Ingredients:

• 8 oz gluten-free pasta
• 2 large red bell peppers, roasted, peeled, and diced
• 2 medium zucchinis, sliced into rounds
• 2 cups vegan cheese, shredded
• 1 cup dairy-free milk
• 2 tablespoons nutritional yeast
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat the oven to 375F 190C

Cook the gluten-free pasta according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and saut until fragrant

Add sliced zucchinis to the skillet and cook until they are tender and slightly browned

Season with salt and pepper to taste

In a large mixing bowl, combine cooked pasta, roasted red peppers, sauted zucchinis, vegan cheese, dairy-free milk, and nutritional yeast

Mix well to combine

Transfer the pasta mixture into a greased baking dish

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the pasta is heated through

Garnish with fresh basil leaves before serving

Citrus-Tamari Rosemary Maple Tofu Steaks with Warm Satsuma Wedges - Vegan

These Citrus-Tamari Rosemary Maple Tofu Steaks with Warm Satsuma Wedges are a burst of flavor, combining the tanginess of citrus with the sweetness of maple syrup. The rosemary adds a fragrant earthiness to the dish, while the Satsuma wedges provide a warm and refreshing contrast to the hearty tofu steaks.

Ingredients:

• 1 block tofu, pressed and sliced into steaks
• 1/4 cup tamari
• 1/4 cup maple syrup
• Zest and juice of 1 orange
• 1 tablespoon fresh rosemary, chopped
• 4 Satsuma oranges, peeled and sliced into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Combine the tamari, maple syrup, orange zest, orange juice, and rosemary in a shallow dish

For a minimum of half an hour, marinate tofu steaks in the mixture

Set oven temperature to 375F 190C

In a skillet set over medium-high heat, warm the olive oil

After taking the tofu out of the marinade, sear it for two to three minutes on each side, or until it browns

After transferring the tofu steaks to a baking dish, cover them with the leftover marinade

Bake for 15 to 20 minutes, baste with the marinade every so often, or until the tofu is glazed and golden

Meanwhile, preheat another skillet over medium heat for the tofu

When the Satsuma wedges are warm and beginning to caramelize, add them and saut for three to four minutes

Serve warm Satsuma wedges alongside the tofu steaks

To taste, add salt and pepper for seasoning

Cherry Chipotle Salad

This Cherry Chipotle Salad has just the right amount of sweet and spicy. Using a smoky chipotle dressing with crumbled feta cheese and fresh cherries makes a lovely salad that is both colorful and tasty.

Ingredients:

• 2 cups mixed greens
• 1 cup fresh cherries, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/4 cup chopped toasted pecans
• 1/4 cup balsamic vinaigrette dressing
• 1-2 chipotle peppers in adobo sauce, minced adjust to taste
• Salt and pepper to taste

Instructions:

Cut up the red onion, toasted pecans, fresh cherries, and crumbled feta cheese

Put them all in a large salad bowl

The balsamic vinaigrette dressing and minced chipotle peppers should be mixed together in a small bowl in a whisk

You can change how spicy it is by adjusting the amount of chipotle peppers

Pour the chipotle dressing over the salad and gently toss everything together

Add salt and pepper to the salad as needed

You can serve it right away as a cool side dish, or you can make a full meal by adding grilled chicken or shrimp

Take a bite of your Cherry Chipotle Salad!

Vegetable Dumplings - The Simple Seagan

These vegetable dumplings are a delicious and healthy seagan (seafood-vegan) twist on a classic dumpling recipe. Packed with a medley of colorful vegetables and tofu, these dumplings are steamed to perfection and served with a savory dipping sauce. Enjoy these dumplings as a tasty appetizer or a satisfying main course.

Ingredients:

• 2 cups finely chopped mixed vegetables carrots, cabbage, mushrooms, bell peppers
• 1 cup tofu, crumbled
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, finely chopped
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon agave nectar or maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 30 dumpling wrappers
• 2 tablespoons vegetable oil for frying
• 1/4 cup water for steaming

Instructions:

In a large mixing bowl, combine the chopped vegetables, crumbled tofu, minced garlic, minced ginger, and chopped green onions

In a separate small bowl, whisk together soy sauce, sesame oil, rice vinegar, agave nectar or maple syrup, salt, and black pepper to make the dipping sauce

Place a dumpling wrapper on a clean surface and spoon about 1-2 tablespoons of the vegetable-tofu mixture into the center of the wrapper

Dip your finger in water and moisten the edges of the wrapper

Fold the wrapper in half to form a half-moon shape, then press the edges together to seal the dumpling

You can use a fork to create a decorative edge if desired

Repeat the process with the remaining wrappers and filling

To steam the dumplings, heat a large skillet over medium heat

Add 2 tablespoons of vegetable oil and place the dumplings in the skillet, ensuring they are not touching

Pour 1/4 cup of water into the skillet and cover it with a lid

Steam the dumplings for 8-10 minutes, or until the wrappers become translucent and the filling is cooked through

Serve the vegetable dumplings hot with the dipping sauce on the side