Amazing Pepper Steak Stir Fry

Pepper Steak Stir Fry has melt in your mouth flank steak with bell pepper in the most amazing sauce.  This is a restaurant quality meal that you can make in less than 30 minutes!

INGREDIENTS

• 2 tbsp olive oil divided
• 1 red bell pepper cut into 1 inch cubes or strips
• 1 green bell pepper cut into 1 inch cubes or strips
• 8 ounce 8 ounce flank steak sliced in strips against the grain
• 3 garlic cloves minced
• 1/4 cup brown sugar packed
• 1/2 cup soy sauce low sodium
• 2 tsp sesame oil
• 1 tsp ground ginger
• 1 tbsp cornstarch

INSTRUCTION

1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil.  Add the bell peppers and cook 1-2 minutes until tender.  Remove and set aside on a plate.
2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.

Full read at https://therecipecritic.com/pepper-steak-recipe/

Baked Pork Tenderloin

This Baked Pork Tenderloin recipe is melt-in-your-mouth-tender and dripping with buttery garlic herb flavor.  It is company pleasing and holiday worthy but family friendly and everyday easy!  It takes less than 60 minutes from start to finish and MOST of that time is hand’s off!  As much as you love this baked pork tenderloin the day off, it makes fantastic leftovers as well!  I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Pork Tenderloin recipe!

INGREDIENTS

• 1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 1/2 lbs. total)
• 1/4 cup kosher salt
• 4 cups warm water
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 cup ice cubes
• 2 tablespoons lemon juice
• 3 tablespoons butter sliced into 6 pads
• Spice Mix
• 1 TBS EACH chili powder, garlic powder
• 1 tsp EACH salt, onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper

HERBS TO ADD LATER:

• 1/2 tsp EACH dried parsley, dried basil, dried oregano, dried thyme
• up close top view of best baked pork tenderloin

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Lay two long pieces of foil on a baking sheet – these will be used to fold up each tenderloin separately.
2. In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes then remove pork from brine, RINSE and and pat very dry. The pork becomes mealy if left in the brine any longer.
3. Whisk together all of the Spice Mix ingredients (not the "Add Later Herbs") in a small bowl. Evenly rub pork all over with spice mix.

Full read at https://carlsbadcravings.com/best-baked-pork-tenderloin/

Cheesy Taco Sticks

These super simple Cheesy Taco Sticks are buttery breadsticks filled with taco meat and lots of cheese! Perfect for snacking or watching the big game!

INGREDIENTS

• 1 lb. ground beef
• 1 packet taco seasoning mix (or homemade taco seasoning)
• 1 tube Pillsbury Pizza Dough
• 5 colby jack and cheddar cheese sticks, halved
• 4 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Lightly coat a large baking sheet with non-stick spray and set aside.
3. Cook the ground beef in a skillet, breaking up with a wooden spoon until fully browned and crumbled. Drain any fat and return skillet to stove top. Mix in the taco seasoning packet (but no water), and stir until fully coated. Remove from heat and let cool to room temperature.

Full read at https://iwashyoudry.com/cheesy-taco-sticks/?m

Keto Lasagna Bowls – BEST Low Carb Lasagna Recipe {Easy 5 Ingredient Meal} No Noddle Lasagna

It’s here – the BEST keto lasagna recipe! Super easy low carb meat lasagna. Yummy and delicious keto lasagna no noodles – you got it NO noodles. With 5 ingredients you can have a quick and easy weeknight dinner that the whole family will love. The ramekins make it a super meal to clean up – you could also use mugs too! I love this low carb recipe with marinara sauce, cheese and meat. These make great meals for the week as you can prep ahead of time or they would also make great party food too. Learn how to make these homemade keto friendly lasagna bowls.

INGREDIENTS

• 1 jar marinara
• 15 ounce package ricotta
• ½ pound Italian sausage
• 4 thick slices of mozzarella
• 2 tablespoons parmesan, shredded
• Optional 1 tablespoon fresh parsley + more for garnish

INSTRUCTION

1. In skillet, brown sausage.
2. Once the sausage is cooked add the marinara to the skillet.
3. In a bowl, mix Parmesan and ricotta together.
4. On a baking sheet place 4 ramekins.

Full read at https://kimspireddiy.com/keto-lasagna-bowls-best-low-carb-lasagna-recipe-easy-5-ingredient-meal-no-noddle-lasagna/

Keto Blueberry Cheesecake

INGREDIENTS

• 200g skinless hazelnuts
• 75g butter
• For the cheesecake:
• 300ml full-fat sour cream
• 600g full-fat cream cheese
• 2 tbsp powdered sweetener - (erythritol)
• 3 large eggs
• 6 large egg yolks
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 400g blueberries
• 1 tsp powdered sweetener - (erythritol)
• 1 tbsp lemon juice

STEPS

1. Pre-heat the oven to 180C. Place the hazelnuts on a baking tray and place into the oven. Bake for 8-10 minutes, until the hazelnuts smell toasted and are golden. Add to a food processor and blitz until a fine crumb is formed—be careful not to over blitz. 
2. Melt the butter over a medium heat until slightly brown and nutty smelling then tip into the food processor and pulse to combine.

Full read at https://www.instagram.com/p/BvTgZ6fgyUp/

Parmesan Tomato Zucchini Bake

Parmesan Tomato Squash Bake is a simple recipe with layered fresh tomatoes, zucchini and summer squash topped with garlic, onion and parmesan cheese!

INGREDIENTS

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 5 medium tomatoes, sliced
• 1/2 cup quality parmesan cheese, shredded
• 1/2 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon Italian spices

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. In a baking dish, arrange zucchini, yellow squash and tomatoes in an alternating pattern (as seen in the photos).

Full read at https://www.nutritionistreviews.com/2016/08/parmesan-tomato-zucchini-bake.html?m=1

Strawberry Oatmeal Bars

Strawberry oatmeal bars are a healthier fruit dessert made with fresh strawberries, whole grain butter crumb topping, and a lightly sweetened vanilla glaze. This healthier oatmeal bars recipe is a favorite, because these delicious treats are easy to make and just 100 calories each!

INGREDIENTS
FOR THE STRAWBERRY BARS:

•  1 cup old-fashioned rolled oats — gluten free if needed
•  3/4 cup white whole wheat flour — or substitute all-purpose flour or 1:1 baking flour to make gluten free
•  1/3 cup light brown sugar
•  1/4 teaspoon ground ginger
•  1/4 teaspoon kosher salt
•  6 tablespoons unsalted butter — melted (or substitute melted coconut oil to make vegan/dairy free)
•  2 cups small-diced strawberries — about 10 ounces, divided
•  1 teaspoon cornstarch
•  1 tablespoon  freshly squeezed lemon juice — from about 1/2 small lemon
•  1 tablespoon granulated sugar — divided

FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR):

•  1/2 cup powdered sugar — sifted
•  1/2 teaspoon pure vanilla extract
•  1 tablespoon milk — any kind you like

INSTRUCTION

1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.

Full read at https://www.wellplated.com/strawberry-oatmeal-bars/

Five Bean Salad Recipe Video

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.

INGREDIENTS

For the Green Beans:

• 1 cup of fresh green beans, rinsed and cut into ½ inch pieces
• Water
• 1 teaspoon salt

For the Salad:

• 1 (15 ounces) can of red kidney beans, drained and rinsed
• 1 (15 ounces) can of chickpeas, drained and rinsed
• 1 (15 ounces) can of black beans, drained and rinsed
• 1 (15 ounces) can of Cannellini beans, drained and rinsed
• 4 stalks of scallions, sliced thinly
• 1 small bell pepper, seeded and chopped
• ½ English cucumber, cut into ½ inch cubes
• ½ cup fresh Italian parsley, chopped

Garlicky Mustard Dressing

• ⅓ cup olive oil
• ⅓ cup lemon juice
• 2 tablespoon Dijon mustard
• 2 tablespoons honey
• 3 cloves of garlic, minced
• 1 teaspoon kosher salt, or more to taste
• ¼ teaspoon black pepper

INSTRUCTION

1. To cook the green beans: Place a bowl with cold water and some ice. Set aside. Heat 3 cups of water and 1 teaspoon salt in a small saucepan. When it comes to a boil, add in the green beans. Cook for 6-7 minutes or until the green beans are cooked to your liking. Using a slotted spoon, transfer the beans into the ice cold water to stop the cooking. Let it sit a few minutes, drain, and set aside.
2. To make the salad: Combine red kidney beans, chickpeas, black beans, Cannellini beans, cooked green beans, scallions, bell pepper, cucumber, and parsley in a bowl. Give it a gentle mix and set aside.
3. To make the dressing: Mix all ingredients in a jar, put the lid on, and shake vigorously until fully mixed.

Full read at https://foolproofliving.com/five-bean-salad/

Crock Pot Thai Chicken Curry

Crock Pot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and naturally paleo + gluten-free dinner. Your family will LOVE it!

INGREDIENTS

• 1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
• 2–4 tablespoons Thai red curry paste (see notes)
• 1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo and Whole30)
• 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
• 1 tablespoon minced ginger
• 2 teaspoons fish sauce (use Whole30 compliant, if needed)
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
• 1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
• 1 medium yellow onion, chopped
• 1–2 chili peppers, if you like extra heat
• 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
• Optional: cilantro, chili peppers, and lime to serve

INSTRUCTIONS

1. Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
2. After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.

Full read at https://www.theendlessmeal.com/crock-pot-thai-chicken-curry/

Cheesy Protein Pasta

This healthy cheesy protein pasta is vegan and gluten free. One serving contains 41 grams of protein, and this recipe serves two. It’s also high in calcium from the sesame seeds and beans. As nutritional yeast contains all nine essential ammo acids, it provides complete plant protein.

The creamy, velvety cheese sauce is also nut free, oil free and grain free. Try this quick and easy vegan cheesy protein pasta today.

INGREDIENTS

• 1 can White beans, 15oz/400g
• 2½ cups / 160g Bean / Lentil Pasta
• 4 tbsp Nutritional yeast
• ½ cup / 120ml Water
• 1 Garlic clove
• 2 tbsp Sesame seeds
• ¼ tsp Turmeric
• 1 tbsp Apple cider vinegar
• ½ tsp Smoked Paprika
• ½ tsp Chopped Basil
• pinch of Salt and Pepper

METHOD

1. Drain the beans and place everything apart from the pasta into a blender and whizz until combined.
2. Cook the pasta as per instructions and drain.
3. Stir in the cheesy bean pasta sauce.

Full read at https://www.nestandglow.com/healthy-recipes/cheesy-vegan-protein-pasta

Creamy Spicy Sun Dried Tomato Pasta

Pasta is one of my absolute favourite things to eat, and when I made this one, I knew I had to share.

It’s pretty much making a quick white sauce, then blending it with sun dried tomatoes which brings a burst a flavour! Adding chilli flakes gives it some heat, so you add up with a very tasty creamy and spicy sun dried tomato sauce.

INGREDIENTS

• 250g uncooked penne pasta
• 1 tbsp + 1/2 tsp extra virgin olive oil
• 4 to 5 garlic gloves, minced (2 tbsp)
• 1 1/2 tbsp cornflour*
• 2 cups unsweetened almond milk
• 1/2 tsp salt + pepper to taste
• 1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
• 1 tbsp nutritional yeast
• 1 onion, diced
• 1 tsp chilli flakes, or to taste
• 1/2 tsp dried oregano
• 2 to 3 big handfuls of rocket or baby spinach

INSTRUCTIONS

1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
2. Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
3. Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.

Full read at https://amylecreations.com/creamy-spicy-sun-dried-tomato-pasta/

Lasagna Soup

This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It’s loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

INGREDIENTS

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 large yellow onion, diced (1 3/4 cups)
• 5 garlic cloves, to taste, minced
• 4 1/2 cups low-sodium chicken broth, then more to thin as desired
• 1 (14.5 oz) can petite diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basiL
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces (6.5 oz)
• 1 1/4 cups (5 oz) shredded mozzarella cheese
• 1/2 cup (2 oz) finely shredded parmesan cheese
• 8 oz ricotta cheese
• 2 Tbsp chopped fresh parsley, plus more for garnish

INSTRUCTION

1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside. 
2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. 
3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.

Full read at https://www.cookingclassy.com/lasagna-soup/

Key West Grilled Chicken

The wonderful part about this recipe is that it doesn’t take long for the meat to marinate, which means it’s a quick delicious throw together meal during the busy work week. It’s a versatile chicken recipe- the flavors of honey and lime are complemented well with a touch of garlic and cilantro. If you happen to have a bit of mango- a tablespoon or two finely minced impart a tropical flavor that can’t be beaten!

You’ll Need:

3 tablespoons soy sauce or Coconut Aminos

2 Tbs. honey

1 tablespoon vegetable oil

Juice of 1 Lime

1 teaspoon minced garlic

1 teaspoon fresh cilantro, finely chopped

2 Tbs. Red Bell Pepper, Finely Chopped

4 boneless chicken breast halves

In a shallow bowl combine soy sauce, honey, vegetable oil, lime juice, garlic, bell pepper and cilantro, mixing well.

For Grilled Breasts:

Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

For Grilled Kebabs (or Skewers)

Cut the chicken into 1-2″ cubes, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.

Full read at https://www.budget101.com/recipes/5806-key-west-grilled-chicken/

Saucy Chipotle Maple Baked Chicken Wings

Juicy, tender Chipotle Maple Baked Chicken Wings are rubbed in a dry spice rub then baked to crisp perfection before being tossed in a Chipotle Maple sauce that will have you licking your fingers and reaching for more!

INGREDIENTS

For the Sauce:

• ¼ cup ketchup
• 3 tablespoons pure maple syrup
• 1 tablespoon unsulfured molasses
• 1 tablespoon cider vinegar
• 2 teaspoons minced chipotle chilies (from a can of chipotles in adobo)
• 2 teaspoons Worcestershire sauce
• ½ teaspoon dry mustard
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder

For the Spice Rub:

• 1 teaspoon sweet Hungarian paprika
• 1 ½ teaspoons packed dark brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1/8 teaspoon chipotle powder
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 lb chicken wings (About 10 mixed pieces)
• 2 teaspoons olive oil

INSTRUCTION

1. Place a wire rack inside of a baking sheet or roasting pan and place pan on the middle rack of your oven. Preheat to 350° with the pan inside.
2. Mix together all dried spices in the Spice Rub in a small bowl. Set aside.
3. Rinse and pat dry chicken wings with a paper towel, and place in a medium bowl.
4. Drizzle chicken with 2 teaspoons olive oil and toss to coat. Sprinkle with 1 tablespoon of the spice mixture (or more) to your preferred coating and toss to coat. I just used my hands. Easy.

Full read at https://americanheritagecooking.com/2014/10/saucy-chipotle-maple-baked-chicken-wings/

Orange Creamsicle Smoothie

This sweet and refreshing orange creamsicle smoothie is perfect for an easy breakfast or afternoon snack! Filled with fruit and yogurt, it’s a healthy and flavorful way to enjoy your favorite frozen creamsicle drink!

INGREDIENTS

• 1 cup orange juice
• 1 frozen banana
• 1 cup frozen mango chunks
• 1/2 cup vanilla yogurt
• 1/2 teaspoon vanilla

INSTRUCTIONS

1. Add all ingredients to a blender, and blend until smooth. Serve immediately.

Full read at https://www.somewhatsimple.com/orange-creamsicle-floats/

Grilled Shrimp with Roasted Garlic-Cilantro Sauce

A quick grilled shrimp recipe with a special Mediterranean sauce. Makes a great appetizer; or serve it for dinner with rice or your a favorite pasta! See the step-by-step tutorial below.

INGREDIENTS

• 1.5 lb uncooked prawns
• Salt and pepper
• Early Harvest or Private Reserve extra virgin olive oil

ROASTED GARLIC-CILANTRO SAUCE:

• 1 small head garlic, top trimmed off
• 1 cup chopped fresh cilantro leaves
• 1 lime, juice of
• 1 tbsp dry white wine
• 3 tbsp olive oil
• 2 tbsp chili sauce like this one

INSTRUCTIONS

1. Preheat your oven to 400 degrees F.
2. Peel, devein and rinse the prawns or your choice of shrimp. Pat dry and season with salt and pepper. Place the prawns in the fridge until ready to grill.
3. Trim the top of the garlic head off, but leave the garlic intact. Drizzle generously with olive oil. Roast the garlic in the 400 degree F-heated oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possible.

Full read at https://www.themediterraneandish.com/grilled-shrimp-recipe-garlic-cilantro-sauce/

Avocado Egg Salad

Avocado Egg Salad Is The BEST Egg Salad Recipe, You Will Love The Avocado Addition. Use Your Hard Boiled Eggs To Make This Delicious Egg Salad Recipe!

INGREDIENTS

•  2 hard boiled eggs chopped
•  2 hard boiled egg whites chopped
•  2 small avocados pitted and peeled
•  1 tablespoon plain Greek yogurt
•  1 tablespoon fresh lemon juice
•  2 tablespoons chopped green onion
•  1/4 teaspoon Dijon mustard
•  Salt and freshly ground black pepper to taste

INSTRUCTION

1. In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.

Full read at https://www.twopeasandtheirpod.com/avocado-egg-salad/

Cleansing Cucumber Lemonade

Cucumber is a natural refresher rich in minerals and powerful anti-inflammatory properties. A couple slices will hydrate your system and help you mellow out. It can be tough to drink enough water daily, especially if you’re not used to drinking a lot of water. Although it’s important to drink eight glasses of water a day, adding cucumber to your beverages is a great way to start the hydration process.

INGREDIENTS

• 1 pound cucumbers, peeled if waxy, unpeeled if organic and not waxy, chopped, 1/2 cup of sliced cucumbers reserved for garnish
• 2 cups fresh squeezed lemon juice (about 15 lemons)
• 8 cups water, divided
• 2/3 cup raw honey
• 12 ice cubes

INSTRUCTION

1. Place chopped cucumbers in the blender with 1 to 2 cups of the water. Strain through a fine mesh sieve into a bowl or into the pitcher, pressing with the back of a ladle to get all of the juice through the sieve. Discard pulp. Add ice on top of cucumber.
2. Heat 1-1/2 cups of the water on a stove top over high heat until steaming, but not boiling. Remove from heat and whisk in honey until dissolved.

Full read at https://skinnyms.com/cleansing-cucumber-lemonade-recipe/

Vegan Risotto with Asparagus & Mushroom

Creamy, luscious risotto – with almost no fat!

INGREDIENTS

• 1 onion diced
• 4-6 cloves garlic minced
• 1 bunch of asparagus woody stalks removed and chopped into 1-2 inch pieces
• 8 oz. mushrooms about 15 or so if you use crimini, roughly chopped
• 1 tsp dried thyme
• 1/2 - 1 tsp salt to taste
• 1/2 cup white wine optional
• 1 cup Arborio rice uncooked
• 3 cups vegetable broth
• 2 cups spinach chopped
• 2 tsp nutritional yeast optional
• 1/4 tsp onion powder optional
• 1-2 tsp lemon juice

INSTRUCTION

1. Heat a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes). Add mushrooms, thyme, salt, and white wine, and heat until mushrooms are softened, another 3-5 minutes or so. Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies). Add vegetable broth 1/2 - 3/4 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more - this takes about 3-5 minutes or so each time.

Full read at https://cleangreensimple.com/recipe/mushroom-asparagus-risotto/

Shrimp Boil Foil Packets

Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up!

INGREDIENTS:

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 pound baby red potatoes, halved
• 2 tablespoons olive oil
• 4 teaspoons cajun seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat a gas or charcoal grill over high heat.
2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.

Full read at https://damndelicious.net/2015/08/26/shrimp-boil-foil-packets/

No Bake Strawberry Lemonade Mini Cheesecakes

No Bake Strawberry Lemonade Mini Cheesecakes are adorably fresh, tart, and fruity and will be the star of any summer cookout!

INGREDIENTS

For the crust:

• 1 sleeve (9 crackers, 140 grams) graham crackers
• 4 tablespoons (57 grams) unsalted butter, melted

For the cheesecake:

• 12 ounces (340 grams) cream cheese, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 3/4 cup heavy cream
• Zest of 1 lemon
• 2 tablespoons lemon juice

For topping:

• 5 ounces (142 grams) strawberries, hulled and chopped
• 1 tablespoon granulated sugar
• 2 teaspoons lemon juice
• Strawberry slices
• Lemon slices

DIRECTION

For the crust:

Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

Full read at https://www.handletheheat.com/no-bake-strawberry-lemonade-mini-cheesecakes/

Sticky Thai Chicken Wings

Sticky Thai Chicken Wings glazed with a sticky sauce infused with authentic Thai flavours you most probably already have on hand in the kitchen!

INGREDIENTS

• 1 1/2 kg (3 pounds) chicken wings/nibbles ((tip removed, drumettes and flats separated))
• 1/2 - 1 tablespoon sea salt flakes ((adjust to your taste))

Glaze:

• 3/4 cup Thai sweet chili sauce
• 4 tablespoons coconut sugar, (or brown sugar)
• 1/4 cup soy sauce
• 4 tablespoons rice wine vinegar ((or white vinegar))
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon minced lemongrass
• 1 tablespoon minced garlic
• 2 teaspoons sesame ((or peanut) oil)

To serve:

• 1/4 cup fresh cilantro, (chopped)
• 2 green onions, (thinly sliced to serve)
• Red chilli flakes
• Generous pinch of salt

INSTRUCTION

1. Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
2. To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
3. Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.

Full read at https://cafedelites.com/sticky-thai-chicken-wings-recipe/