Easy Feta Hummus

The tangy flavor of feta cheese is combined with the creamy texture of traditional hummus in this recipe for Easy Feta Hummus. This is a tasty and healthy dip that works well as a side dish, snack, or for gatherings.

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed
• 1/4 cup crumbled feta cheese
• 3 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons water or more as needed
• Fresh parsley and olive oil for garnish

Instructions:

Place chickpeas, feta cheese, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper in a food processor

Blend until smooth, scraping down the sides as needed

Add water as needed to achieve your desired consistency

More water makes it smoother

Taste and adjust seasoning if necessary

Transfer the hummus to a serving bowl

Drizzle with olive oil and garnish with fresh parsley

Serve with pita bread, fresh vegetables, or as a dip for your favorite snacks

Grilled Shrimp Tostadas

These Grilled Shrimp Tostadas are a healthy and delicious twist on traditional tostadas. They're perfect for a quick weeknight dinner or a weekend cookout.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tostadas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup non-fat Greek yogurt
• 1 lime, cut into wedges

Instructions:

In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper

Add shrimp and toss to coat

Preheat grill to medium-high heat and grill shrimp for 2-3 minutes per side or until they turn pink and opaque

In a separate bowl, mix shredded lettuce, diced tomatoes, diced red onion, and chopped cilantro to make the salsa

To assemble the tostadas, place a spoonful of the salsa mixture onto each tostada shell

Top with grilled shrimp, a dollop of non-fat Greek yogurt, and a squeeze of fresh lime juice

Serve immediately and enjoy!

Strawberry Cream Puffs Donuts

These Strawberry Cream Puffs Donuts are a delightful twist on classic cream puffs. They are fried to perfection, filled with a luscious strawberry cream, and make for a perfect treat for any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 1 cup water
• 4 large eggs
• 1/4 teaspoon salt
• 1/2 cup diced strawberries
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Vegetable oil for frying

Instructions:

In a saucepan, combine water, butter, and salt

Heat over medium-high heat until the mixture comes to a boil

Reduce the heat to low, and add the flour all at once

Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan

Remove from heat and let it cool slightly

Add eggs one at a time, beating well after each addition, until the dough is smooth and shiny

Fold in the diced strawberries into the dough

Heat vegetable oil in a deep pan or deep fryer to 350F 175C

Drop spoonfuls of the dough into the hot oil and fry until golden brown and puffed up, turning them occasionally for even cooking

This should take about 3-4 minutes per batch

Remove the donuts from the oil and drain on paper towels

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form

Slice the cooled donuts in half horizontally and fill them with a generous dollop of the strawberry cream mixture

Serve immediately and enjoy your delicious Strawberry Cream Puffs Donuts!

Slow Cooker Crab Rangoon Dip

Indulge in the creamy, savory goodness of Crab Rangoon Dip made effortlessly in your slow cooker. This dip is perfect for parties, game nights, or simply satisfying your cravings for delicious appetizers.

Ingredients:

• 8 oz cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 cup shredded mozzarella cheese
• 1 cup shredded imitation crab meat
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions:

Put cream cheese, mayonnaise, sour cream, mozzarella cheese, fake crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, black pepper, and pepper in a slow cooker

Mix everything together well

Cover and cook on low heat for two to three hours, stirring every now and then, until the cheeses are melted and the dip is hot

Change the setting on the slow cooker to "warm" to keep the dip warm until it's time to serve

You can dip it in wonton chips, tortilla chips, or vegetable sticks and serve it hot

Have fun!

Creamy Chicken Pesto Pasta

Indulge in this creamy and flavorful chicken pesto pasta dish that is quick and easy to make. Perfect for a satisfying weeknight dinner or entertaining guests.

Ingredients:

• 250g pasta
• 2 chicken breasts, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup pesto sauce
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Follow the directions on the package to cook the pasta

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

For about one minute, until the garlic smells good, add the minced garlic

Dice the chicken breasts and add them to the pan

Add pepper and salt

As soon as the chicken stops being pink and starts to brown, cook for another 5 to 7 minutes

Turn down the heat

Add the pesto sauce and heavy cream and mix well

Simmer for two to three minutes, or until the sauce is hot all the way through and has thickened a bit

When you add the cooked pasta to the pan, toss it around so that all of the creamy pesto sauce covers it

Add the grated Parmesan cheese to the pasta and mix it in slowly until the cheese melts and mixes with the sauce

Take it off the heat

Add some fresh basil leaves as a garnish

Enjoy while hot!

Vegan Stuffed Potato Skins

These vegan stuffed potato skins are loaded with flavorful ingredients like black beans, corn, bell peppers, and tomatoes, making them a satisfying and delicious meal. Perfect for a cozy dinner or a party appetizer!

Ingredients:

• 6 medium-sized russet potatoes
• 1 cup cooked black beans
• 1 cup corn kernels
• 1/2 cup diced bell peppers
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Guacamole, for serving optional
• Vegan sour cream, for serving optional

Instructions:

Preheat the oven to 400F 200C

Scrub the potatoes and pierce them several times with a fork

Place them on a baking sheet and bake for about 45-60 minutes or until tender

While the potatoes are baking, prepare the filling

In a skillet, heat olive oil over medium heat

Add bell peppers and corn, saut for 3-4 minutes

Add black beans, diced tomatoes, cumin, chili powder, salt, and pepper

Cook for another 5 minutes until heated through

Once the potatoes are done, let them cool slightly

Slice them in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato on the skin

Mix the scooped potato flesh with the prepared filling mixture and chopped cilantro

Stuff the mixture back into the potato skins

Place the stuffed potato skins back onto the baking sheet and bake for another 10-15 minutes until heated through

Serve hot with guacamole and vegan sour cream if desired

Enjoy!

Steak Sandwich with Peppers

This Steak Sandwich with Peppers recipe combines the rich flavor of ribeye steak with the sweetness and crunch of sauted onions and peppers. Melted provolone cheese is then put on top of the whole thing. The sandwich tastes great and fills you up. It's great for lunch or dinner.

Ingredients:

• 2 ribeye steaks
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 slices of provolone cheese
• 4 hamburger buns

Instructions:

Season the ribeye steaks generously with salt and black pepper on both sides

Heat olive oil in a skillet over medium-high heat

Add the steaks and cook for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness

Remove the steaks from the skillet and let them rest for a few minutes

In the same skillet, add more olive oil if needed

Add the thinly sliced onion and peppers

Saut them until they become tender and slightly caramelized, about 5-7 minutes

While the vegetables are cooking, slice the ribeye steaks into thin strips

Place a slice of provolone cheese on the bottom half of each hamburger bun

Divide the sliced steak evenly among the buns on top of the cheese

Top the steak with the sauted peppers and onions

Place the top half of the buns on the sandwiches

Wrap each sandwich in aluminum foil and place them in a preheated oven at 350F 175C for about 5 minutes, just until the cheese is melted and the sandwiches are warmed through

Unwrap the sandwiches, serve hot, and enjoy!

Vegan Tofu Stir Fry with Tahini Sauce

A tasty vegan stir-fry of tofu, broccoli, bell peppers of different colors, and a creamy tahini sauce. This dish is easy to make and full of healthy protein and vegetables, so it's a great choice for a meal.

Ingredients:

• 1 block tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 2 tablespoons tahini
• 2 tablespoons water
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• Salt and pepper, to taste
• Cooked rice, for serving

Instructions:

In a bowl, toss cubed tofu with soy sauce, sesame oil, and cornstarch until coated

Heat olive oil in a large skillet over medium heat

Add tofu and cook until golden brown, about 5 minutes

Remove tofu from skillet and set aside

In the same skillet, add onion and garlic

Saut until fragrant

Add bell peppers and broccoli to the skillet

Cook until vegetables are tender-crisp

Meanwhile, in a small bowl, whisk together tahini, water, maple syrup, rice vinegar, ginger, salt, and pepper to make the sauce

Return tofu to the skillet and pour the tahini sauce over the tofu and vegetables

Stir until everything is coated in the sauce

Serve the tofu stir fry over cooked rice

Enjoy!

Hot & Cheesy Artichoke Dip

Enjoy this hot and cheesy artichoke dip while it's still gooey. With its creamy texture and delicious mix of flavors, it's the perfect starter for any party.

Ingredients:

• 1 can 14 oz artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise

Instructions:

Warm the oven up to 175F 350C

Chop up artichoke hearts and put them in a bowl with mozzarella cheese, Parmesan cheese, and mayonnaise

Put the mixture in a baking dish

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

Warm it up and serve it with chips, crackers, or sliced baguette

Marinated Hot Pork: Carne Adovada Tacos - Going My Wayz

These Carne Adovada Tacos are packed with flavor and heat. The marinated pork, infused with a New Mexico chili paste, is grilled to perfection and then wrapped in warm corn tortillas. Customize with your favorite toppings for a delicious and spicy taco experience.

Ingredients:

• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 4 dried New Mexico chilies, stemmed and seeded
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper adjust to taste
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil
• 12 small corn tortillas
• Toppings of your choice e
• g
• , diced onions, cilantro, lime wedges, shredded cheese, sour cream

Instructions:

In a large bowl, combine the diced pork, minced garlic, dried oregano, ground cumin, salt, black pepper, and cayenne pepper

In a separate bowl, soak the dried New Mexico chilies in hot water for 15-20 minutes until they soften

Drain and discard the water

In a blender, blend the softened chilies with apple cider vinegar until you have a smooth paste

Pour the chili paste over the marinating pork, ensuring it's well coated

Cover and refrigerate for at least 4 hours or overnight for best results

Preheat your grill or barbecue to medium-high heat

Thread the marinated pork onto skewers or place them in a grill basket

Grill the pork cubes for about 10-15 minutes, turning occasionally, until they are nicely charred and cooked through

While the pork is grilling, warm the corn tortillas on the grill for about 30 seconds per side until they are pliable and have some grill marks

Once the pork is done, remove it from the grill and let it rest for a few minutes before slicing or shredding it

To assemble your tacos, place a generous portion of the grilled pork on each warm tortilla

Add your favorite toppings, such as diced onions, cilantro, shredded cheese, and a squeeze of lime

Serve your Marinated Hot Pork Carne Adovada Tacos immediately and enjoy!

Peanut Butter Marshmallow Cookies

Indulge in the perfect combination of peanut butter and marshmallow with these delightful cookies. They're soft, chewy, and utterly irresistible!

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions:

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

In a mixing bowl, combine peanut butter, sugar, egg, and vanilla extract

Mix until smooth

Add baking soda and a pinch of salt to the mixture

Stir to incorporate

Gently fold in the mini marshmallows and semi-sweet chocolate chips

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart

Flatten each dough ball slightly with a fork, creating a crisscross pattern

Bake in the preheated oven for about 10-12 minutes or until the edges are golden

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once cooled, enjoy these deliciously gooey peanut butter marshmallow cookies!