Instant Pot Chicken Adobo

On top of rice, this Instant Pot Chicken Adobo is served with soft chicken thighs and onions that have been caramelized.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 2 large onions, sliced
• 1 cup soy sauce
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 teaspoon black peppercorns
• 2 bay leaves

Instructions:

To make the marinade, put soy sauce, white vinegar, brown sugar, black peppercorns, minced garlic, and bay leaves in a bowl

Put the chicken thighs in the Instant Pot and cover them with the marinade

Let it sit for 30 minutes

On top of the chicken thighs in the Instant Pot, put sliced onions

Put the lid on the Instant Pot and set the timer for 15 minutes on high pressure

After the food is done cooking, let the pressure naturally drop for 10 minutes

Then, quickly drop any remaining pressure

Take the onions and chicken thighs out of the Instant Pot and put them on top of rice

No need to: Using the saute function on the Instant Pot to reduce the cooking liquid will make the sauce thicker

Before you serve the chicken and rice, pour the sauce over them

Carrot, Walnut, and Red Lentil Hummus

The earthy flavors of red lentils and walnuts are mixed with the sweetness of grated carrots to make this tasty hummus. This snack is full of protein and tastes great when dipped or spread. It has cumin and smoked paprika in it.

Ingredients:

• 1 cup cooked red lentils
• 1 cup grated carrots
• 1/2 cup walnuts
• 3 cloves garlic
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

In a food processor, combine cooked red lentils, grated carrots, walnuts, garlic, tahini, lemon juice, ground cumin, smoked paprika, salt, and pepper

Process until smooth, scraping down the sides as needed

With the food processor running, slowly drizzle in olive oil until the hummus reaches your desired consistency

Taste and adjust seasoning if needed

Transfer the hummus to a serving bowl

Garnish with a drizzle of olive oil, chopped walnuts, and a sprinkle of smoked paprika

Serve with fresh vegetables, pita bread, or crackers

Saucy Chipotle Maple Baked Chicken Wings GF

These Saucy Chipotle Maple Baked Chicken Wings are a perfect blend of sweet, spicy, and smoky flavors. The maple syrup adds sweetness while the chipotle peppers bring a spicy kick, all complemented by the rich flavor of the baked chicken wings. This gluten-free recipe is easy to prepare and makes for a crowd-pleasing appetizer or main dish.

Ingredients:

• 2 lbs chicken wings
• 1/4 cup maple syrup
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

Preheat oven to 400F 200C

In a bowl, mix together maple syrup, minced chipotle peppers, olive oil, minced garlic, smoked paprika, salt, and pepper

Place chicken wings in a large resealable plastic bag or bowl, pour the marinade over the wings, and toss to coat evenly

Marinate in the refrigerator for at least 30 minutes, or up to 4 hours, for best flavor

Line a baking sheet with parchment paper and arrange the marinated chicken wings in a single layer

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and crispy, flipping halfway through

Once cooked, remove from oven and let rest for a few minutes

Garnish with chopped fresh cilantro before serving

Enjoy these Saucy Chipotle Maple Baked Chicken Wings as a delicious appetizer or main dish!

Savory Beef Skewers

These savory beef skewers are perfect for a barbecue or a quick meal. The marinade infuses the beef with rich flavor, while the vegetables add a colorful and nutritious touch.

Ingredients:

• 500g beef sirloin, cubed
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced

Instructions:

In a bowl, mix soy sauce, olive oil, garlic, brown sugar, paprika, black pepper, and salt to create a marinade

Add beef cubes to the marinade, ensuring they're coated evenly

Let it marinate for at least 30 minutes

Preheat grill to medium-high heat

Thread marinated beef cubes onto skewers, alternating with diced bell peppers and onions

Grill skewers for about 8-10 minutes, turning occasionally, until beef is cooked to desired doneness and vegetables are tender

Serve hot and enjoy!

Guacamole for Avocado Cream Cheese Wontons

This guacamole that you made yourself goes great with your Avocado Cream Cheese Wontons. It's smooth and tasty, and it gives your crispy wontons a nice kick. At your next party, serve this tasty appetizer.

Ingredients:

• 2 ripe avocados
• 1 small onion, finely chopped
• 1-2 cloves garlic, minced
• 1 tomato, diced
• 1 lime, juiced
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

Take the pits out of the avocados and cut them in half

Then, scoop the flesh into a bowl

Use a fork or potato masher to mash the avocados until you get the texture you want some people like it chunky, others like it smooth

Add the chopped tomato, minced garlic, chopped onion, and fresh cilantro

Add salt and pepper to taste, then squeeze the lime juice over the whole thing

Combine well

If you think it needs more lime, salt, or pepper, taste it and add it

For a tasty dipping sauce, serve right away with your Avocado Cream Cheese Wontons

Coconut Crusted Chicken Patties Paleo and Whole30

These Coconut Crusted Chicken Patties are perfect for those following a Paleo or Whole30 diet. They're crispy on the outside, tender on the inside, and packed with delicious flavors. Plus, they're easy to make and great for meal prep!

Ingredients:

• 1 lb ground chicken
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 2 tbsp coconut oil, for cooking

Instructions:

In a mixing bowl, combine ground chicken, shredded coconut, almond flour, garlic powder, onion powder, paprika, salt, and black pepper

Mix well until evenly combined

Form the mixture into small patties, about the size of your palm

Dip each patty into beaten eggs, ensuring it's coated on all sides

Heat coconut oil in a skillet over medium heat

Carefully place the patties into the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through

Once cooked, remove from the skillet and place on a plate lined with paper towels to absorb any excess oil

Serve hot and enjoy!

Crispy Air Fryer Chicken Wings

This easy air fryer recipe makes chicken wings that are tasty and crispy. Great for game day or as a tasty snack!

Ingredients:

• 2 lbs chicken wings
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp onion powder

Instructions:

For 5 minutes, heat your air fryer up to 400F 200C

Coat the chicken wings well with olive oil, salt, black pepper, garlic powder, paprika, and onion powder

Toss them in a large bowl

Make sure there is enough space between the chicken wings in the air fryer basket so that they cook in a single layer

For 25 to 30 minutes, flip the wings over halfway through the cooking time at 400F 200C until they are golden brown and crispy

Serve hot with the sauce of your choice

Gluten-Free Pumpkin Puree

Learn how to make gluten-free pumpkin puree from scratch using fresh pumpkins. This homemade puree is perfect for use in your favorite gluten-free recipes.

Ingredients:

• 2 small sugar pumpkins
• Water

Instructions:

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

Clean the pumpkins well and cut off the tops

Then, cut them in half across the middle

Take each pumpkin half in half and scoop out the seeds and stringy pulp

Put the pumpkin halves on a baking sheet that has been lined with parchment paper, cut side down

Place the pumpkin in an oven that has already been heated

Bake for 45 to 60 minutes, or until the flesh is soft and a fork can easily go through it

Take the pumpkin halves out of the oven and let them cool down for a while

After the pumpkin has cooled, use a spoon to remove the cooked flesh from the skin

Put the pumpkin flesh in a blender or food processor and blend it until it's smooth

You might need to add a little water to get the consistency you want

Now that your pumpkin puree is gluten-free, you can use it in different recipes!

Vegan Homemade Sopes with Black Beans

These vegan sopes with black beans are easy to make and taste great. They're great for any event. The crispy masa harina base with tasty black beans and a bunch of different toppings makes for a great appetizer or main dish that everyone will love.

Ingredients:

• 1 cup masa harina
• 3/4 cup warm water
• 1 cup cooked black beans
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt, to taste
• 1 tablespoon vegetable oil, plus more for frying
• Toppings of choice: salsa, avocado, lettuce, vegan cheese, etc

Instructions:

In a mixing bowl, combine masa harina, warm water, and a pinch of salt

Mix until a soft dough forms

Divide the dough into golf ball-sized portions and roll them into balls

Using your hands, flatten each ball into a thick disk, creating a small well in the center

In a skillet, heat vegetable oil over medium-high heat

Fry the sopes until golden brown and crispy on both sides, about 2-3 minutes per side

Drain on paper towels

In another skillet, heat 1 tablespoon of vegetable oil over medium heat

Add cooked black beans, cumin, chili powder, garlic powder, and salt

Cook for 5 minutes, mashing some of the beans with a fork

To assemble, spoon the seasoned black beans onto each sope and top with your desired toppings such as salsa, avocado, lettuce, and vegan cheese

Serve immediately and enjoy!

Vegan Tomato and Feta Pasta Salad BBQ

A colorful and tasty vegan pasta salad with grilled tomatoes and vegan feta that is great for a BBQ. The grilled tomatoes give this dish a smoky flavor that makes it taste even better.

Ingredients:

• 8 oz fusilli pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup cucumber, diced
• 1/2 cup Kalamata olives, sliced
• 1/2 cup vegan feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the fusilli pasta

Then drain it and let it cool

Cook the pasta and put it in a large bowl

Add the cherry tomatoes, red onion, cucumber, olives, vegan feta, and basil

Mix the olive oil, balsamic vinegar, salt, and pepper in a small bowl with a whisk

Put the dressing on top of the pasta salad and toss it around to cover it all

Put the bowl in the fridge for at least 30 minutes with the lid on top to let the flavors mix

Warm up the grill over medium heat

For grilling, put cherry tomatoes on skewers

To make the tomato skewers a little charred, grill them for two to three minutes, turning them every now and then

Take the pasta salad out of the fridge, add the grilled tomato skewers on top, and serve cold

If you want, you can add more fresh basil as a garnish

Healthier Chocolate Cupcakes with Peanut Butter Frosting

Because they are healthier, these chocolate cupcakes with peanut butter frosting are a treat that you can enjoy without feeling bad about it. They are a tasty and healthy dessert made with whole wheat flour, honey, and Greek yogurt.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut sugar
• 1/4 cup honey
• 1/4 cup unsweetened applesauce
• 1/4 cup plain Greek yogurt
• 1/4 cup unsweetened almond milk
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup dark chocolate chips optional
• 1/4 cup chopped roasted peanuts for garnish

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a mixing bowl, combine the whole wheat flour, cocoa powder, coconut sugar, baking soda, baking powder, and salt

In another bowl, whisk together the honey, unsweetened applesauce, Greek yogurt, almond milk, eggs, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and mix until the batter is smooth

If desired, fold in dark chocolate chips

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

While the cupcakes are cooling, prepare the peanut butter frosting by mixing 1/2 cup of peanut butter with a drizzle of honey until smooth and creamy

Once the cupcakes are completely cool, spread a generous dollop of peanut butter frosting on top of each cupcake

Garnish with chopped roasted peanuts

Serve and enjoy!

Zucchini Parmesan Slider

These Zucchini Parmesan Sliders are a tasty vegetarian take on the traditional slider. They taste great and are great for a quick and easy meal.

Ingredients:

• 1 medium-sized zucchini, grated
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1/4 cup marinara sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Slider buns
• Lettuce leaves and tomato slices for garnish

Instructions:

Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture

In a bowl, combine the grated zucchini, breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper

Mix well

Form the mixture into small slider-sized patties

Heat a skillet over medium heat and add a little oil

Cook the zucchini patties for 2-3 minutes on each side or until they are golden brown and cooked through

In a separate bowl, mix together mayonnaise and marinara sauce to create a sauce for the sliders

Toast the slider buns in the skillet until they are slightly crispy

Spread the marinara-mayo sauce on the bottom half of each bun

Place a zucchini patty on each bun and top with lettuce leaves and tomato slices

Cover with the top half of the bun and secure with a toothpick

Serve your Zucchini Parmesan Sliders and enjoy!

Vegan Ranch Pasta Salad

This vegan ranch pasta salad is a refreshing and flavorful dish perfect for picnics, potlucks, or as a side dish for any meal. It's packed with colorful veggies and tossed in a creamy vegan ranch dressing that adds a delightful tanginess to every bite.

Ingredients:

• 250g pasta preferably rotini or penne
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onions, sliced
• 1/4 cup vegan ranch dressing
• Salt and pepper to taste

Instructions:

Cook pasta according to package instructions until al dente

Drain and rinse with cold water to stop the cooking process

In a large mixing bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, parsley, and green onions

Add vegan ranch dressing to the bowl and toss until everything is evenly coated

Season with salt and pepper to taste

Refrigerate for at least 30 minutes before serving to allow flavors to meld together

Serve chilled and enjoy!

Scandinavian Heart Basket Cookies - Bakers Brigade

Delectable Scandinavian heart basket cookies, ideal for sharing and gifting. These adorable cookies have a tender texture and can be personalized with colorful accents.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• Red food coloring optional
• Powdered sugar, for dusting

Instructions:

In a bowl, whisk together the flour, baking powder, and salt

In a separate bowl, cream the butter and granulated sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms

If using, add a few drops of red food coloring to the dough and mix until desired color is achieved

Divide the dough into two portions, wrap in plastic wrap, and refrigerate for about 30 minutes

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

Roll out one portion of the dough on a floured surface to about 1/4 inch thickness

Using a heart-shaped cookie cutter, cut out heart shapes from the dough

For each heart shape, cut out a smaller heart from the center, leaving a border

Carefully transfer the heart shapes to the prepared baking sheet

Roll out the second portion of the dough and repeat the process of cutting out heart shapes with the center removed

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cooled, dust the tops with powdered sugar

Optional: To create heart baskets, gently heat the edges of the heart shapes and press them together to form a basket shape

Fill the heart baskets with your favorite treats and enjoy!