Instant Pot Cheesesteak Sloppy Joes

A quick and delicious twist on the classic sloppy joes, these Instant Pot Cheesesteak Sloppy Joes are loaded with savory flavors and gooey melted provolone cheese.

Ingredients:

• 1 lb ground beef
• 1 onion, finely chopped
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup beef broth
• 1/4 cup Worcestershire sauce
• 2 tbsp ketchup
• 1 tsp mustard
• Salt and pepper to taste
• 4 hoagie rolls
• 1 cup shredded provolone cheese

Instructions:

Put the Instant Pot in saut mode and brown the ground beef until it's fully cooked

Chunk up some onion, slice some bell pepper, mince some garlic, and add some mushrooms

Cook the vegetables in oil until they are soft

Put Worcestershire sauce, ketchup, mustard, and beef broth in the pot

Add pepper and salt to taste

Put the Instant Pot's lid on tight and set it to Manual mode with high pressure for 5 minutes

Do a quick release of pressure when the cooking cycle is over

You can toast hoagie rolls in the oven or toaster after cutting them in half

Put the Cheesesteak Sloppy Joe mix on top of the rolls that have been toasted

Put some shredded provolone cheese on top of each sandwich

Put the sandwiches under the broiler for one minute, or until the cheese melts and starts to bubble

Enjoy while hot!

Paleo Homemade Tagalong Cookies - Jay's Baking Me Crazy

With this delectable homemade recipe from Jay's Baking Me Crazy, you can indulge in the traditional flavors of Tagalong cookies without sacrificing your Paleo lifestyle. The base of these cookies is made of nutty almond flour, and then creamy almond butter and a rich dark chocolate drizzle are added.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup creamy almond butter
• 1/4 cup dark chocolate chips

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Melted coconut oil, almond flour, coconut flour, salt, vanilla extract, and maple syrup should all be combined in a mixing bowl

Mix thoroughly to form a dough

Roll small portions of the dough into balls and then press them into the shape of disks

Put them on the baking sheet that has been prepared

Make an indentation in the middle of each cookie with your thumb or the back of a spoon

Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven

After baking, take the cookies out of the oven and allow them to cool fully

After the cookies cool, press creamy almond butter into each indentation

The dark chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring in between each interval, until smooth

Melt the chocolate and drizzle it over the cookies, or dip each cookie's bottom into the chocolate

Reposition the cookies on the parchment paper to give the chocolate time to solidify

Your Paleo Homemade Tagalong Cookies are ready to eat once the chocolate has hardened

Spaghetti with Rock Shrimp, Tomato, and Basil at Perla NYC

This tasty pasta dish from Perla NYC has perfectly cooked spaghetti, sweet cherry tomatoes, and fragrant basil. The rock shrimp are very juicy and the tomatoes are sweet.

Ingredients:

• 8 oz spaghetti
• 1 lb rock shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

Follow the directions on the package to cook the spaghetti until it is al dente

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

It will take about two to three minutes of cooking after adding the rock shrimp to the pan for them to turn pink and opaque

After you add the cherry tomatoes, cook for another two to three minutes, until they start to get soft

Add the cooked spaghetti and basil that has been chopped

Add pepper and salt to taste

Mix things together well

Take it off the heat and serve right away with grated Parmesan cheese on top

Enjoy your tasty Spaghetti with Rock Shrimp, Tomato, and Basil, which was inspired by Perla NYC!

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!