Broccoli Bacon and Cheese Soup

A creamy and savory soup with the perfect combination of broccoli, bacon, and cheddar cheese. It's a comforting and flavorful dish that will warm you up on a chilly day.

Ingredients:

• 4 slices of bacon, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups chicken broth
• 1 cup grated cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

Cook the chopped bacon in a big pot over medium heat until it's crispy

The bacon fat remains in the pot after the bacon is removed and set aside

Add minced garlic and chopped onions to the pot containing the bacon fat

Simmer onions until they become fragrant and transparent

Add the broccoli florets and cook, stirring, for a few minutes so the flavors can seep in

Add the chicken broth and heat until it boils

For about 15 to 20 minutes, or until the broccoli is tender, reduce heat and simmer

Puree the soup with an immersion blender until it's smooth

In case you do not possess an immersion blender, you can move the soup into a blender in small portions and process it until it becomes smooth, then put it back into the pot

Add the heavy cream and grated cheddar cheese, stirring to combine and let the cheese melt and thicken the soup

To taste, add salt and pepper for seasoning

Because the bacon and cheese can add saltiness, use caution when adding salt

Serve the soup hot, topped with chopped green onions and crispy bacon bits

Savor your mouthwatering soup of broccoli, bacon, and cheese!

Chicken Taco Melts with Sriracha

These Chicken Taco Melts with Sriracha are a perfect combination of spicy and cheesy goodness. Ground chicken, sautéed with onions and bell peppers, seasoned with cumin and chili powder, is piled onto flour tortillas, topped with cheddar cheese, and broiled to perfection. The finishing touch is a drizzle of spicy sriracha cream sauce. These taco melts are quick to make and packed with flavor!

Ingredients:

• 1 lb ground chicken
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons sriracha sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small flour tortillas
• 2 tablespoons olive oil

Instructions:

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

Add chopped onions and diced red bell pepper to the skillet and saut until they soften, about 5 minutes

Add ground chicken to the skillet and cook, breaking it up with a spatula, until it's browned and cooked through

Stir in ground cumin, chili powder, garlic powder, salt, and pepper

Cook for an additional 2 minutes, allowing the spices to meld with the chicken mixture

Preheat your oven's broiler on high

Place the flour tortillas on a baking sheet in a single layer

Evenly distribute the chicken mixture over each tortilla

Sprinkle shredded cheddar cheese over the chicken mixture on each tortilla

Place the baking sheet under the broiler and cook until the cheese is melted and bubbly, about 2-3 minutes

Watch closely to prevent burning

In a small bowl, mix sour cream and sriracha sauce to create a spicy sriracha cream sauce

Remove the taco melts from the broiler and drizzle each with the spicy sriracha cream sauce

Serve your chicken taco melts hot, garnished with your choice of toppings like chopped cilantro, diced tomatoes, or sliced jalapeos

Enjoy your delicious and spicy Chicken Taco Melts with Sriracha!

Kiwi Coconut Chia Popsicles

These Kiwi Coconut Chia Popsicles are a delicious and healthy frozen treat perfect for hot summer days. Packed with fresh kiwi, creamy coconut milk, and nutritious chia seeds, they are a refreshing snack or dessert option.

Ingredients:

• 2 kiwis, peeled and sliced
• 1 cup coconut milk
• 2 tablespoons chia seeds
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

In a blender, combine kiwis, coconut milk, honey or maple syrup, and vanilla extract

Blend until smooth

Stir in chia seeds and let the mixture sit for 5-10 minutes to allow the chia seeds to expand

Pour the mixture into popsicle molds

Insert popsicle sticks and freeze for at least 4 hours or until firm

To remove popsicles from molds, run them under warm water for a few seconds and gently pull them out

Enjoy your refreshing Kiwi Coconut Chia Popsicles!

Thai-Style Salmon Chowder

A comforting and flavorful chowder with a Thai twist, featuring tender chunks of salmon in a creamy coconut broth infused with aromatic herbs and spices.

Ingredients:

• 1 lb salmon fillet, cut into chunks
• 1 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 4 cups chicken or seafood broth
• 1 can 14 oz coconut milk
• 1 cup corn kernels
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup sliced mushrooms
• 2 tbsp fish sauce
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

Put coconut oil in a big pot and heat it over medium-low heat

Garlic, red bell pepper, ginger, and onion should all be added

About 34 minutes, or until the food smells good

Add the red curry paste and cook for one more minute

Coconut milk, corn, potatoes, carrots, mushrooms, and chicken or seafood broth should all be added

Bring to a simmer and cook for about 15 minutes, or until the vegetables are soft

Fish sauce and chunks of salmon should be added

Keep cooking for about 5 minutes, or until the salmon is fully cooked

Add the lime juice and season with salt and pepper to taste

Add fresh cilantro leaves on top and serve hot

Have fun!

Simple Sushi Roll

This easy sushi roll recipe is great for both new and experienced sushi eaters. Add your favorite fillings to make it your own and enjoy a tasty homemade sushi experience.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Nori seaweed sheets
• Assorted fillings e
• g
• , cucumber, avocado, smoked salmon
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi, for serving

Instructions:

Run cold water over the sushi rice until the water is clear

Put the rinsed rice and water in a medium saucepan

Once it starts to boil, turn down the heat, cover, and let it cook for 20 minutes

Mix the sugar, salt, and rice vinegar in a small saucepan

Warm it over medium-low heat until the sugar and salt are gone

Take it off the heat

Put the cooked rice in a large bowl, and then slowly mix in the vinegar mixture until everything is well mixed

Wait until the rice is cool enough to eat

Lay a nori sheet on a bamboo sushi mat so that the shiny side is facing down

Leave a 1-inch border at the top of the nori and spread a thin layer of rice over it

Line up the fillings you want along the bottom edge of the rice

With the bamboo mat, roll the sushi up tight and away from you, making sure the edges are sealed

With a sharp knife, cut the sushi roll into small pieces that are easy to eat

Soy sauce, pickled ginger, and wasabi should be served with it

Thai Chicken with Cashews

This Thai-inspired chicken dish with cashews is a delightful blend of savory and nutty flavors. The sesame oil adds a delicious nuttiness to the dish while complementing the other flavors perfectly.

Ingredients:

• 500g chicken breast, sliced
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup roasted cashews
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/2 teaspoon chili flakes
• Fresh cilantro leaves for garnish

Instructions:

Soy sauce should be mixed with chicken slices in a bowl for 20 minutes

Set a pan on medium heat and add the sesame oil

Mix in the minced garlic until it smells good

Put chicken that has been marinated in the pan and cook it until it turns brown

Put in the roasted cashews and sliced bell pepper

Cook for another two to three minutes

Put fish sauce, lime juice, chili flakes, and brown sugar in a small bowl

Spoon the mix over the chicken and toss it around to coat it well

After that, cook for another two to three minutes until the sauce gets thicker

Before serving, sprinkle with fresh cilantro leaves

Taco-Style Cabbage Skillet

This Taco-Style Cabbage Skillet is a delicious and easy-to-make alternative to traditional tacos. It's packed with flavor and perfect for a quick weeknight dinner.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small cabbage, shredded
• 1 can 14 oz diced tomatoes
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Tortilla chips for serving

Instructions:

Warm up the ground beef in a big pan over medium-high heat until it turns brown

Use a spatula to break it up while it's cooking

Put the minced garlic and diced onion into the pan

Keep cooking for two to three minutes more, until the onion turns clear

Add the cabbage shreds and stir

Cook for five minutes, or until the cabbage starts to wilt

Put the diced tomatoes and their juice in the pan

Then add the chili powder, ground cumin, paprika, salt, and pepper

Mix things together well

Turn down the heat to medium-low, cover the pan, and let it cook for 15 to 20 minutes, until the cabbage is soft and the flavors have mixed

Add the shredded cheddar cheese to the top of the pan and put the lid back on

Add two to three more minutes of cooking time, or until the cheese melts and bubbles

Take it off the heat and top it with chopped fresh cilantro

Enjoy the taco-style cabbage skillet with tortilla chips to scoop it up

Moroccan Carrot and Quinoa Salad

A tasty and refreshing Moroccan-style salad made with quinoa, grated carrots, fresh herbs, raisins, and almonds. It is dressed with a vinaigrette made with cumin and coriander.

Ingredients:

• 1 cup quinoa, rinsed and cooked
• 4 large carrots, grated
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 cup raisins
• 1/4 cup chopped almonds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste

Instructions:

In a large bowl, combine cooked quinoa, grated carrots, cilantro, mint, raisins, and almonds

In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, salt, and pepper

Pour the dressing over the quinoa mixture and toss until well combined

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

Serve chilled and enjoy!

Homemade Chocolate Peanut Butter Cups

These homemade chocolate peanut butter cups are the ideal way to indulge in the perfect combination of rich chocolate and creamy peanut butter. With just five basic ingredients, they are incredibly simple to make!

Ingredients:

• 1 cup semisweet chocolate chips
• 1/4 cup creamy peanut butter
• 2 tablespoons powdered sugar
• 1 tablespoon unsalted butter
• 1/4 teaspoon vanilla extract

Instructions:

Use twelve paper or silicone cupcake liners to line a muffin tin

Melt the semisweet chocolate chips in 30-second increments in a microwave-safe bowl, stirring in between, until completely melted and smooth

In order to coat the bottom of each cupcake liner uniformly, spoon a tiny bit of melted chocolate into the bottom of each liner

To set, freeze for ten minutes

Meanwhile, thoroughly combine the unsalted butter, powdered sugar, vanilla extract, and creamy peanut butter in a separate bowl

After taking the muffin tin out of the freezer, fill each liner with a small amount of the peanut butter mixture and top it with the hardened chocolate

Pour the remaining melted chocolate over the peanut butter filling, making sure to cover the entire peanut butter mixture and create a smooth top

Re-freeze the muffin pan for approximately 20 minutes, or until the chocolate has solidified

After the homemade chocolate peanut butter cups are set, take them out of the liners and enjoy! Any leftovers should be refrigerated in an airtight container