Northwest Kale Salad with Goat Cheese and Hazelnuts

This Northwest Kale Salad with Goat Cheese and Hazelnuts is a delightful combination of hearty kale, creamy goat cheese, crunchy hazelnuts, and sweet dried cranberries. Tossed in a flavorful balsamic vinaigrette dressing, its a nutritious and delicious salad that captures the flavors of the Pacific Northwest.

Ingredients:

• 4 cups fresh kale, chopped
• 1/2 cup crumbled goat cheese
• 1/2 cup roasted hazelnuts, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

Clean and dry the kale leaves well

Take off the tough stems and cut the leaves into small pieces that you can easily eat

Chopped kale, crumbled goat cheese, roasted hazelnuts, thinly sliced red onion, and dried cranberries should all be put in a large bowl together

Add the honey, salt, pepper, and extra-virgin olive oil to a small bowl and mix them together using a whisk

Pour the dressing over the salad and mix everything together until its well covered

The flavors will blend better if you let the salad sit for a while

The Northwest Kale Salad with Goat Cheese and Hazelnuts is a healthy and refreshing side dish

You can also make it a full meal by adding some grilled chicken

Have fun

Paleo Crock Pot Mexican Chicken Soup with Cheddar Cheese Chips

A comforting and flavorful Paleo crock pot soup with tender chicken and Mexican-inspired spices, served with crispy cheddar cheese chips for a satisfying crunch.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can 14
• 5 oz diced tomatoes
• 1 can 4 oz diced green chilies
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese for chips

Instructions:

Put the chicken breasts inside the slow cooker

Put in the crock pot with the diced onion, minced garlic, diced bell pepper, diced tomatoes, diced green chilies, chicken broth, chili powder, cumin, paprika, oregano, salt, and black pepper

After the chicken is cooked through and tender, cover and cook it on low for 68 hours or on high for 34 hours

Take the chicken out of the crock pot and use two forks to shred it

Add the chicken shreds back to the slow cooker and mix them in with the soup

Set oven temperature to 400F 200C

Use parchment paper to line a baking sheet

On the parchment paper, arrange the shredded cheddar cheese in little piles, leaving space between them

Bake for five to seven minutes in a preheated oven, or until the cheese is melted and the edges are browned

After taking out of the oven, allow the cheese chips to cool for a few minutes until they become crispy

Garnish the hot Mexican chicken soup with chips made of cheddar cheese

Have fun

Grilled Romaine Hearts with Figs, Pear, and Manchego Salad

The smoky grilled lettuce, sweet figs, juicy pear, and rich Manchego cheese in this Grilled Romaine Hearts with Figs, Pear, and Manchego Salad go so well together. There is a burst of flavor from the balsamic vinaigrette that goes over it. Its perfect as a side dish or light appetizer.

Ingredients:

• 2 Romaine lettuce hearts, halved lengthwise
• 6 fresh figs, halved
• 1 ripe pear, thinly sliced
• 1/2 cup Manchego cheese, shaved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Warm up the grill over medium-high heat

Sprinkle salt and pepper on the cut sides of the Romaine lettuce hearts and brush them with olive oil

Put the lettuce halves on the grill with the cut side down

Cook for two to three minutes, or until grill marks show up and the lettuce starts to wilt a bit

Take the grilled lettuce off the grill and put it on a platter to serve

To make the dressing, mix the rest of the olive oil and balsamic vinegar in a small bowl with a whisk

Add pepper and salt to taste

Put the grilled Romaine hearts, figs, and pear slices on a platter to serve

Put the dressing on top of the salad

Add the shaved Manchego cheese on top

Add some fresh basil leaves as a garnish

Serve right away and enjoy

Slow Cooker Cuban Pork - Coco and Ash

Chunks of pork shoulder that have been marinated in a tasty mix of citrus juices, spices, and herbs and then cooked slowly in a slow cooker until they are fall apart when you cut them. With this Slow Cooker Cuban Pork recipe, which is based on the flavors of Cuba, your dinner will taste like a party. Great for a cozy family meal or having people over.

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into chunks
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chopped cilantro
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh mint leaves

Instructions:

In a bowl, mix together orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, and black pepper

Place pork shoulder chunks in the slow cooker

Pour the juice mixture over the pork

Add chopped cilantro, sliced onion, sliced bell pepper, and diced tomatoes to the slow cooker

Cover and cook on low for 8 hours or until the pork is tender

Once cooked, shred the pork using two forks

Serve the shredded pork topped with fresh mint leaves

Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup is the ultimate EASY comfort food. Let your slow cooker do the work, and indulge in a bowl of rich, creamy goodness filled with broccoli and cheddar flavors.

Ingredients:

• 4 cups broccoli florets
• 1 cup shredded carrots
• 1 small onion, finely chopped
• 3 cups shredded sharp cheddar cheese
• 3 cups chicken broth
• 2 cups whole milk
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

In a slow cooker, combine broccoli, carrots, and onion

In a saucepan, melt butter over medium heat

Stir in flour until well combined to create a roux

Gradually whisk in chicken broth and milk until smooth

Bring to a simmer, stirring constantly until the mixture thickens

Pour the creamy mixture over the vegetables in the slow cooker

Add garlic powder, salt, and pepper

Stir well

Cover and cook on low for 4-5 hours or until vegetables are tender

Stir in shredded cheddar cheese until melted and the soup is creamy

Adjust seasoning if needed

Serve hot and enjoy

Squash, Kale, and Barley Salad

The earthy sweetness of roasted squash is mixed with the health benefits of kale and barley in this hearty and tasty Squash, Kale, and Barley Salad. Its the perfect mix of tastes and textures, with crunchy almonds and creamy feta cheese on top.

Ingredients:

• 1 cup diced squash
• 2 cups chopped kale
• 1/2 cup cooked barley
• 1/4 cup toasted almonds
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Preheat your oven to 375F 190C

Toss the diced squash with 1 tablespoon of olive oil, salt, and pepper

Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized

Let it cool

In a large salad bowl, combine the chopped kale, cooked barley, roasted squash, toasted almonds, and crumbled feta cheese

In a small bowl, whisk together 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar

Drizzle this dressing over the salad

Gently toss the salad to combine all the ingredients and coat them with the dressing

Season with additional salt and pepper to taste if needed

Serve the Squash, Kale, and Barley Salad as a nutritious and delicious meal option

Lucky Shamrock Cocktail Shooters Parfait

A delightful and colorful parfait inspired by the Lucky Shamrock Cocktail, featuring layers of vanilla yogurt, granola, fresh kiwi, mango, honey, coconut, chia seeds, and mint leaves.

Ingredients:

• 1 cup vanilla yogurt
• 1/2 cup granola
• 1/2 cup kiwi, diced
• 1/2 cup mango, diced
• 1/4 cup honey
• 2 tablespoons shredded coconut
• 1 tablespoon chia seeds
• 1 tablespoon mint leaves, chopped

Instructions:

In small glasses or shot glasses, layer 2 tablespoons of vanilla yogurt at the bottom

Add 1 tablespoon of granola on top of the yogurt layer

Sprinkle a layer of diced kiwi over the granola

Follow with another layer of vanilla yogurt

Add a layer of diced mango on top of the yogurt

Drizzle a little honey over the mango layer

Sprinkle shredded coconut and chia seeds over the honey layer

Top with another layer of vanilla yogurt

Finish by garnishing with chopped mint leaves on top

Repeat the layering process for each parfait glass

Refrigerate for at least 30 minutes before serving

Serve chilled and enjoy the Lucky Shamrock Cocktail Shooters Parfait

Lemon Seven-Layer Cookies

With layers of buttery dough, tangy lemon curd, sweet coconut, and creamy white chocolate chips, these Lemon Seven-Layer Cookies are a delightful treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup lemon curd
• 1 cup sweetened shredded coconut
• 1 cup white chocolate chips

Instructions:

Set the oven to 350F 175C and heat it up

Clean and grease a 9x9-inch baking pan

Place parchment paper inside the pan

Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy

Mix the flour and salt together in the bowl until a soft dough forms

Make an even layer of two-thirds of the dough in the baking pan that has been prepared

Put the lemon curd on top of the dough

Spread the shredded coconut that has been sweetened out evenly on top of the lemon curd

Make a crumbly topping by sifting the rest of the dough over the coconut layer

Put white chocolate chips on top of the broken up dough

Put it in an oven that is already hot and bake it for 25 to 30 minutes, or until the edges are golden brown

Let the cookies cool all the way in the pan before cutting them into squares

Crispy Pressure Cooker Chicken with Gravy

A delightful and quick pressure cooker recipe for crispy chicken thighs with a rich and savory gravy. Tested and approved by Amy & Jacky.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup chicken broth
• 1/2 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 cup water
• 2 tablespoons cornstarch
• Chopped fresh parsley for garnish

Instructions:

In a bowl, mix together flour, paprika, garlic powder, onion powder, dried thyme, salt, and pepper

Coat each chicken thigh with the flour mixture, shaking off excess

Select Saute function on the pressure cooker and heat vegetable oil

Brown chicken thighs on both sides until golden

Remove and set aside

Deglaze the pot with chicken broth, scraping up any browned bits for flavor

Return chicken thighs to the pot and add 1 cup of water

Seal the pressure cooker and set it to Poultry or high pressure for 15 minutes

Once done, perform a quick pressure release and carefully open the lid

Remove chicken and set aside

In a small bowl, mix cornstarch with a few tablespoons of water to create a slurry

Stir the slurry into the liquid in the pot to create the gravy

Simmer until thickened

Serve the crispy chicken thighs over rice or mashed potatoes, drizzled with the flavorful gravy

Garnish with chopped fresh parsley and enjoy

Double Chocolate Paleo Muffins

Enjoy these guilt-free, gluten-free Double Chocolate Paleo Muffins made with almond flour. These are the ideal treat for chocolate enthusiasts who are on a Paleo diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup coconut sugar
• 1/4 cup unsweetened chocolate chips
• 1/4 cup coconut oil melted
• 3 eggs
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, baking soda, and salt

In another bowl, whisk together the melted coconut oil, eggs, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until well combined

Fold in the unsweetened chocolate chips

Line a muffin tin with muffin liners or grease it with coconut oil

Scoop the muffin batter evenly into the muffin cups

Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean when inserted into a muffin

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

Enjoy your delicious Double Chocolate Paleo Muffins

Chocolate Chip Cookie Dough Fudge Brownies

Rich, fudgy brownies with a layer of rich cookie dough make these chocolate chip cookie dough fudge brownies the best of both worlds. Great for satisfying your sweet tooth

Ingredients:

• 1 box brownie mix
• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup mini chocolate chips

Instructions:

Warm the oven up to 175F 350C

A 9x13-inch baking pan should be greased

Follow the directions on the package to make the brownie mix, then pour it into the pan that has been prepared

Mix the softened butter, white sugar, and brown sugar in a bowl until the mixture is smooth

Mix the milk and vanilla extract into the butter mixture and beat it in well

Adding flour little by little while mixing makes a smooth dough

Add small chocolate chips and mix well

Put dollops of the cookie dough on top of the brownie batter in the pan

Mix the cookie dough and brownie batter together with a knife

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean or with a few wet crumbs on it

Let it cool all the way down before cutting it into squares

Paleo Kung Pao Chicken

This dish is a Whole30 and paleo-friendly take on the classic kung pao chicken. It has tender chicken, a tasty sauce, and crunchy cashews.

Ingredients:

• 4 boneless, skinless chicken breasts, diced
• 2 tablespoons coconut aminos
• 2 tablespoons sesame oil
• 1 tablespoon arrowroot powder
• 1/4 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped green onions
• 1/4 cup chopped cashews
• 1 tablespoon coconut oil

Instructions:

Put arrowroot powder, sesame oil, and coconut aminos in a small bowl and mix them together

Put away

Put coconut oil in a big skillet and heat it over medium-high heat

It will take about 6 to 8 minutes of cooking after adding the diced chicken until it is browned and fully cooked

Put garlic, ginger, and red pepper flakes that have been crushed into the pan

For one minute, cook

Mix the coconut aminos with the chicken broth and pour it in

As the sauce thickens, stir it well and let it cook for two to three minutes

Take it off the heat and add the cashews and chopped green onions

Enjoy while hot

Almond Butter Energy Balls

These almond butter energy balls are a quick and easy way to get protein and healthy fats. They are great for people on the keto diet.

Ingredients:

• 1 cup almond butter
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons chia seeds
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons low-carb sweetener such as erythritol or stevia
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a bowl, mix together almond butter, shredded coconut, chia seeds, cocoa powder, sweetener, vanilla extract, and salt until well combined

Roll the mixture into small balls, about 1 inch in diameter

Place the energy balls on a baking sheet lined with parchment paper

Refrigerate for at least 30 minutes before serving

Korean Miso & Honey Glazed Cod

This Korean-inspired recipe combines the umami richness of white miso paste with the sweetness of honey to create a flavorful glaze for tender cod fillets. Finished with a sprinkle of toasted sesame seeds and green onions, this dish is both delicious and visually appealing.

Ingredients:

• 4 cod fillets
• 3 tablespoons white miso paste
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced

Instructions:

Get the oven ready by heating it up to 400F 200C

There should be honey, soy sauce, sesame oil, rice vinegar, garlic, and ginger in a bowl

Stir these things together

Cover the cod fillets with the miso mixture and put them in a baking dish

Put the pan in a hot oven and bake the cod for 15 to 20 minutes, or until its fully cooked and flaky when you use a fork

While the cod is baking, toast the sesame seeds in a dry skillet over medium-low heat, stirring them every now and then, until they turn golden brown

Put toasted sesame seeds and sliced green onions on top of the cod after its done cooking

LE CROSTATINE SVUOTAFRIGO: BUONE VACANZE Io e Brigante

Crostatine sfiziose realizzate con gli avanzi del frigorifero e arricchite con una variegata selezione di marmellate e frutta fresca. Perfette per un dolce da gustare durante le vacanze

Ingredients:

• 300g di farina
• 150g di burro freddo a dadini
• 100g di zucchero
• 1 uovo
• 150g di marmellata mista a piacere
• Frutta fresca a scelta per decorare

Instructions:

In una ciotola, mescolare la farina con lo zucchero

Aggiungere il burro freddo a dadini e lavorare con le mani fino a ottenere un composto sabbioso

Incorporare luovo e impastare fino a formare una palla compatta

Avvolgere limpasto nella pellicola trasparente e lasciar riposare in frigorifero per 30 minuti

Trascorso il tempo di riposo, stendere limpasto su una superficie infarinata e ricavare dei dischi

Foderare degli stampini per crostatine con i dischi di pasta

Distribuire la marmellata mista sul fondo delle crostatine

Decorare con la frutta fresca a scelta

Infornare a 180C per circa 20-25 minuti o fino a doratura

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus Ranch Hummus

These Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus Ranch Hummus are a delightful combination of flavors and textures. Theyre perfect for a hearty and satisfying meal thats both spicy and creamy.

Ingredients:

• 1 cup chickpeas, canned and drained
• 2 tablespoons BBQ sauce
• 1 cup polenta, cooked and sliced into rounds
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup hummus
• 2 tablespoons ranch dressing
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Fresh parsley, for garnish

Instructions:

Set the oven to 425F 220C and heat it up

Whisk the BBQ sauce into the chickpeas in a bowl until they are well covered

Place them on a baking sheet and roast them for 15 to 20 minutes, stirring every now and then, until they are crispy

Put olive oil in a pan and heat it over medium-high heat while the chickpeas roast

It will take about 34 minutes on each side for the polenta rounds to get crispy and golden brown after you add them

Add pepper and salt

In a different pan, cook the asparagus that has been trimmed in a little olive oil for about 5 to 7 minutes, until they are soft and a little charred

Add pepper and salt

Add ranch dressing to a small bowl and mix hummus with it

Set it aside

Put the paprika, cayenne pepper, garlic powder, and onion powder in a separate small bowl

Start by putting together the bowls by making a base out of crispy polenta rounds

Add BBQ chickpeas that are spicy and sauted asparagus on top

Cover the food with the ranch hummus sauce and sprinkle the spice mix on top

Add fresh parsley on top and serve hot

Paleo Fiesta Salad with Salsa Vinaigrette

This Paleo Fiesta Salad with Salsa Vinaigrette is a vibrant and flavorful dish thats perfect for a healthy and satisfying meal. Packed with fresh vegetables, a homemade salsa vinaigrette, and optional chicken for added protein, its a delightful way to enjoy a Paleo-friendly salad.

Ingredients:

• 2 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup avocado, diced
• 1/4 cup cooked chicken breast, shredded optional
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/4 cup homemade salsa Paleo-friendly
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the mixed salad greens, cherry tomatoes, red bell pepper, green bell pepper, red onion, cilantro, avocado, and cooked chicken breast if using

In a separate bowl, whisk together olive oil, apple cider vinegar, homemade salsa, minced garlic, ground cumin, salt, and pepper to create the vinaigrette

Drizzle the salsa vinaigrette over the salad ingredients in the bowl

Toss the salad gently to ensure even coating of the vinaigrette on all the ingredients

Serve immediately and enjoy your Paleo Fiesta Salad

Dreamy Heart Sushi

A sushi roll made of nori and sushi rice that is filled with fresh tuna, salmon, avocado, and cucumber. This sushi recipe has a wonderful mix of flavors that will take you to a dreamy food paradise.

Ingredients:

• 2 cups sushi rice
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 sheets nori seaweed
• 1 avocado, thinly sliced
• 1/2 cucumber, julienned
• 8 ounces sashimi-grade tuna, thinly sliced
• 8 ounces sashimi-grade salmon, thinly sliced
• Soy sauce, for dipping
• Pickled ginger, for serving
• Wasabi, for serving

Instructions:

Cook sushi rice according to package instructions

In a small saucepan, combine rice vinegar, sugar, and salt

Heat until sugar and salt are dissolved

Fold the vinegar mixture into the cooked rice and let it cool to room temperature

Place a sheet of nori on a bamboo sushi mat

Spread a thin layer of sushi rice over the nori, leaving about 1/2 inch of space at the top

Arrange avocado slices, cucumber, tuna, and salmon on top of the rice

Using the bamboo mat, roll the sushi tightly

Slice the sushi roll into 8 pieces

Repeat with remaining nori and ingredients

Serve sushi with soy sauce, pickled ginger, and wasabi