Vegetable Risotto

A flavorful and creamy risotto that is full of different vegetables and ideal for a cozy dinner.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables such as bell peppers, mushrooms, zucchini, diced
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Heat the olive oil in a big skillet over medium heat

Add the onion and garlic, and saut until they become soft

Add the Arborio rice and stir; cook for one to two minutes, or until fragrant

Add the white wine and stir continuously while cooking until it is absorbed

After adding the mixed vegetables, add the vegetable broth gradually, half a cup at a time, stirring constantly until the liquid is absorbed

For about 20 to 25 minutes, or until the rice is creamy and tender, keep adding broth and stirring

Add the salt, pepper, and Parmesan cheese and stir

Garnish with fresh parsley and serve hot

Gluten Free Pumpkin Banana Bread

For people following a paleo diet, this gluten-free pumpkin banana bread is the ideal treat. It's tasty, moist, and a fantastic choice for a breakfast or snack.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup pumpkin puree
• 3 eggs
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts optional

Instructions:

Grease a loaf pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Mash the bananas, puree the pumpkin, whisk in the eggs, honey, melted coconut oil, and vanilla extract in a big bowl

Almond flour, coconut flour, baking soda, nutmeg, cinnamon, and salt should all be combined in a different bowl

Mixing until thoroughly combined, gradually add the dry ingredients to the wet ones

If desired, fold in chopped walnuts or pecans

After the loaf pan has been oiled, transfer the batter there and level it out

Bake for 45 to 50 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean

After letting the bread cool in the pan for ten or so minutes, move it to a wire rack to finish cooling

Cut into slices and serve your delicious pumpkin banana bread without gluten

Have fun!

Inside and Out Grilled Cheese Sandwich

Upgrade your classic grilled cheese with a flavorful mix of cheddar, Swiss, and Parmesan cheeses, along with a dash of spices for extra flair. The Inside and Out Grilled Cheese Sandwich is a perfect comfort food indulgence.

Ingredients:

• 2 slices of bread
• 2 tablespoons of butter
• 2 slices of cheddar cheese
• 2 slices of Swiss cheese
• 1/4 cup of grated Parmesan cheese
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of paprika
• Salt and pepper to taste

Instructions:

Heat a skillet or griddle over medium-low heat

Spread butter on one side of each bread slice

Place a slice of cheddar cheese on the unbuttered side of one bread slice

Sprinkle Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper over the cheddar cheese

Top with a slice of Swiss cheese and then the other bread slice, buttered side up

Place the sandwich in the skillet or griddle and cook until the bottom is golden brown, about 3-4 minutes

Carefully flip the sandwich and cook the other side until it's also golden brown and the cheese is melted, about 3-4 minutes more

Remove from heat and let it cool for a minute before slicing

Serve hot and enjoy!

Vermicelli Tofu Noodle Bowl

This Vermicelli Tofu Noodle Bowl is a tasty and healthy salad that has just the right amount of each flavor and texture. It has crispy tofu, fresh vegetables, vermicelli noodles, and a tasty sesame-lime dressing.

Ingredients:

• 8 oz vermicelli noodles
• 1 package 14 oz firm tofu, cubed
• 1 cup shredded carrots
• 1 cucumber, thinly sliced
• 1 red bell pepper, julienned
• 2 cups mixed greens
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons sesame seeds
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the vermicelli noodles

Remove the water and set it aside

To make the dressing, mix the lime juice, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and honey in a small bowl

Add salt and pepper to taste to make the food taste better

Put the pan on medium-high heat and add a little oil

Put in the tofu cubes and cook them all the way through until they are golden brown and crispy

Take it off the heat and set it aside

To put together the vermicelli tofu noodle bowl, put the cooked vermicelli noodles in separate bowls

Add shredded carrot, cucumber, red bell pepper, mixed greens, fresh cilantro leaves, and fresh mint leaves to the noodles

Place the crunchy tofu cubes on top of the vegetables

Add the dressing to the bowl and then top it with the roasted peanuts and sesame seeds

Enjoy the bowl of vermicelli tofu noodles right away!

Cobb Salad

A classic Cobb Salad featuring a delightful combination of fresh greens, eggs, chicken, blue cheese, bacon, tomatoes, and avocado, all dressed in a tangy vinaigrette.

Ingredients:

• 2 cups of mixed salad greens
• 2 boiled eggs, chopped
• 1/2 cup of cooked chicken breast, diced
• 1/4 cup of crumbled blue cheese
• 1/4 cup of diced tomatoes
• 1/4 cup of diced bacon
• 1/4 cup of diced avocado
• 2 tablespoons of red wine vinegar
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

Put the mixed salad greens in the bottom of a large salad bowl

Divide the boiled eggs into small pieces, then add the chicken breast, blue cheese, tomatoes, bacon, and avocado

Arrange them in rows on top of the greens

Mix the red wine vinegar and olive oil in a small bowl with a whisk

Add pepper and salt to taste

Put the dressing on top of the Cobb Salad

Gently toss everything together to mix everything together

Serve right away and enjoy!

Yogurt Plum Coffee Cake

This Yogurt Plum Coffee Cake is a delightful combination of moist cake with the sweet and tangy flavor of fresh plums. Perfect for breakfast or as a dessert with your coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup Greek yogurt
• 1 1/2 cups fresh plums, pitted and sliced

Instructions:

Warm up the oven to 350F 175C and grease a round cake pan that is 9 inches 23 cm in diameter

Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl with a whisk

In a different large bowl, beat the sugar and softened butter together until the mixture is light and fluffy

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

Beginning with the dry ingredients and ending with them, add the Greek yogurt to the wet ingredients one at a time

Don't mix any further than that

Add the sliced plums to the batter slowly

When the cake pan is ready, pour the batter into it and spread it out evenly

Put it in the oven and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean

The cake should cool in the pan for about 10 minutes before being moved to a wire rack to cool all the way down

If you want, you can sprinkle powdered sugar on top after it's cool

Cut it up, serve it, and enjoy!

Cookie Butter Blondies

These cookie butter blondies are a delightful twist on traditional blondies, with the irresistible flavor of cookie butter and pockets of creamy white chocolate chips. They're easy to make and perfect for any occasion, whether it's a casual family treat or a special dessert for guests.

Ingredients:

• 1/2 cup 1 stick unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cookie butter
• 1/2 cup white chocolate chips

Instructions:

Start by heating the oven to 350F 175C

Set aside a 9x9-inch baking pan that has been greased

Melt the butter and mix it with the brown sugar in a bowl until the two are well mixed

Mix the vanilla extract and egg into the mixture and stir until it is smooth

Mix the flour, baking powder, 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

The cookie butter and white chocolate chips should be evenly spread out in the batter after they are added

Spread the batter out evenly in the baking pan that has been prepared

In a hot oven, bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean

Let the blondies cool all the way in the pan before cutting them into pieces and serving them

Winter Tabbouleh with Clementine Thyme Dressing

This Winter Tabbouleh with Clementine Thyme Dressing is a bright and healthy salad that is great for cooler weather. It has all the traditional ingredients for tabbouleh plus clementines that are in season and a dressing made of citrusy thyme that gives it a great flavor boost. The crunch from the pomegranate seeds and toasted almonds makes it a great side dish or light meal for winter get-togethers.

Ingredients:

• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 2 clementines, peeled and segmented
• 1 cup pomegranate seeds
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped red onion
• 1/4 cup chopped toasted almonds
• Salt and pepper to taste
• For the dressing:
• 3 tablespoons olive oil
• 2 tablespoons fresh clementine juice
• 1 teaspoon fresh thyme leaves
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

Place the bulgur wheat in a heatproof bowl and pour the boiling water over it

Cover with a lid or plastic wrap and let it sit for about 20 minutes, or until the bulgur is tender and has absorbed all the water

Fluff the cooked bulgur with a fork and let it cool to room temperature

In a large mixing bowl, combine the cooked bulgur, clementine segments, pomegranate seeds, chopped parsley, chopped mint, chopped red onion, and toasted almonds

In a separate small bowl, whisk together the olive oil, clementine juice, fresh thyme leaves, honey, salt, and pepper to make the dressing

Pour the dressing over the salad ingredients and toss everything together until well combined

Taste and adjust the seasoning with more salt and pepper if needed

Chill the Winter Tabbouleh in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together

Serve the salad cold, garnished with extra clementine segments and fresh mint leaves

Enjoy your Winter Tabbouleh with Clementine Thyme Dressing!

Bobby Deen's Unfried Chicken

Get the crispy goodness of fried chicken without all the extra fat and calories with this version of Bobby Deen's Unfried Chicken that is better for you.

Ingredients:

• 8 skinless, boneless chicken thighs
• 1 cup buttermilk
• 1 cup crushed cornflakes
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Instructions:

Place chicken thighs in a shallow dish and pour buttermilk over them

Cover and refrigerate for at least 1 hour or overnight

Preheat oven to 375F 190C

In a separate shallow dish, mix crushed cornflakes, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper

Remove chicken from buttermilk, allowing excess to drip off

Dredge chicken in cornflake mixture, pressing to adhere

Place chicken on a baking sheet coated with cooking spray

Lightly coat the tops of the chicken with cooking spray

Bake for 25-30 minutes or until chicken is golden brown and cooked through, flipping halfway through cooking