Stir Fry

An easy and tasty recipe for homemade stir-fry that tastes better than takeout! This stir-fry, with its abundance of vibrant veggies and soft chicken, is an ideal choice for a weeknight meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound boneless chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 cup broccoli florets
• 1 cup snow peas
• 1/2 cup carrots, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon cornstarch dissolved in 2 tablespoons water
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

Heat the vegetable oil in a big skillet or wok over high heat

When the chicken is no longer pink, add the slices and stir-fry

Take out and place aside from the skillet

Add a little more oil to the same skillet, if necessary, and then add the ginger and garlic, minced

Saut until fragrant, about 30 seconds

Add the bell peppers, broccoli, snow peas, carrots, and sliced onions

Stir-fry the vegetables for 34 minutes, or until they begin to soften but maintain their crispness

After cooking, add the cooked chicken back to the skillet and stir in the veggies

Mix the cornstarch mixture, hoisin sauce, oyster sauce, and soy sauce in a small bowl

Give it a good stir, then drizzle it over the veggies and chicken

Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them

To taste, add salt and pepper for seasoning

Pour the hot stir-fry over the cooked rice

Savor your homemade stir-fried Chinese food!

Easy BBQ Chicken Pizza Gluten-Free

It's easy to make this gluten-free BBQ chicken pizza, and it tastes great. It has the right amount of smoky BBQ sauce, soft chicken, and gooey cheese on a crunchy crust. Put your favorite toppings on it, and you'll have a tasty gluten-free pizza night!

Ingredients:

• 1 gluten-free pizza crust
• 1/2 cup BBQ sauce
• 1 cup shredded cooked chicken breast
• 1/2 red onion, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh cilantro leaves
• 1/4 cup pickled jalapeo slices optional
• Olive oil, for brushing
• Salt and pepper, to taste

Instructions:

Preheat your oven to 425F 220C

Place the gluten-free pizza crust on a baking sheet or pizza stone

Brush the crust with a little olive oil and season with salt and pepper

Spread the BBQ sauce evenly over the crust as the base sauce

Sprinkle the shredded mozzarella cheese evenly over the BBQ sauce

Evenly distribute the shredded cooked chicken breast and thinly sliced red onion on top of the cheese

Place the pizza in the preheated oven and bake for about 12-15 minutes, or until the cheese is melted and bubbly, and the crust is crispy and golden brown

Remove the pizza from the oven and let it cool for a few minutes

Top the pizza with fresh cilantro leaves and pickled jalapeo slices if desired

Slice the pizza into wedges, serve, and enjoy!

Mint Chocolate Chip Brownies

Indulge in the refreshing taste of mint chocolate chip ice cream with these decadent brownies. Perfect for satisfying your sweet tooth cravings!

Ingredients:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup mini chocolate chips
• 1/4 cup chopped fresh mint leaves

Instructions:

Warm the oven up to 175F 350C

A 9x9-inch baking pan should be greased and floured

Melt the butter in a bowl that can go in the microwave

Add the eggs, sugar, vanilla extract, and peppermint extract and mix them in well

Add the flour, salt, and cocoa powder and mix just until they are combined

Little chocolate chips and chopped mint leaves should be added

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

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

Let brownies cool all the way down before you frost them

Soft Batch Chocolate Chip Cookies

These Soft Batch Chocolate Chip Cookies are the epitome of comfort and indulgence. They are chewy, buttery, and packed with gooey chocolate chips. Perfect for satisfying your sweet tooth!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions:

Start by heating the oven to 350F 175C

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

Add the eggs one at a time and beat in

Then add the vanilla extract and mix well

Mix the all-purpose flour, baking soda, baking powder, 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

Add the semisweet chocolate chips and mix them in

Drop rounded tablespoons of dough onto baking sheets that have not been greased

Make sure there is enough space between each cookie

For 10 to 12 minutes, or until the edges are just beginning to turn golden

Let the cookies cool for a few minutes on the baking sheet before moving them to wire racks to cool all the way

Have fun with your tasty Soft Batch Chocolate Chip Cookies!

Paleo Lemon Chicken with Roasted Potatoes

A tasty recipe that is Paleo-friendly and calls for roasted potatoes and tender chicken breasts infused with lemon. This dish is full of flavor and ideal for a filling supper.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 medium-sized potatoes, diced
• 3 tablespoons olive oil, divided
• 2 lemons, juiced and zested
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

Preheat the oven to 400F 200C

In a bowl, mix 2 tablespoons of olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and pepper

Place the chicken breasts in a baking dish and pour the lemon mixture over them, ensuring they are evenly coated

Let marinate for 15-30 minutes

In another bowl, toss the diced potatoes with the remaining tablespoon of olive oil, salt, and pepper

Spread the potatoes evenly on a baking sheet lined with parchment paper

Place the marinated chicken breasts on top of the potatoes in the baking dish

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender, flipping the chicken halfway through

Garnish with fresh parsley before serving

Chocolate Chai Frappe

Indulge in the rich, spiced flavors of chai tea and chocolate with this refreshing frappe. Perfect for a cozy evening or a mid-day treat, this beverage offers a delightful blend of sweetness and spice.

Ingredients:

• 1 cup brewed chai tea, chilled
• 1/2 cup milk
• 2 tablespoons chocolate syrup
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 cup ice cubes

Instructions:

In a blender, combine chilled chai tea, milk, chocolate syrup, honey, cinnamon, ginger, cloves, nutmeg, and ice cubes

Blend until smooth and creamy

Pour into glasses and serve immediately

Brazilian Flair Zucchini Slaw

Brazilian Flair Zucchini Slaw is a refreshing and vibrant salad with a tropical twist. The combination of thinly sliced zucchinis, red bell pepper, and a creamy coconut-lime dressing creates a delightful blend of flavors and textures. Topped with crushed roasted peanuts, this slaw is the perfect side dish for your Brazilian-inspired meals or any outdoor barbecue.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1/2 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup roasted peanuts, crushed
• 1/4 cup coconut milk
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the sliced zucchinis, red onion, and red bell pepper

In a separate small bowl, whisk together the coconut milk, lime juice, olive oil, honey, salt, and pepper to create the dressing

Pour the dressing over the vegetables in the large bowl and toss to combine thoroughly

Add the chopped cilantro and parsley to the bowl and gently toss again

Sprinkle the crushed roasted peanuts on top of the slaw for added crunch and flavor

Refrigerate for at least 30 minutes to allow the flavors to meld together

Serve chilled and garnish with extra cilantro if desired

Enjoy your Brazilian Flair Zucchini Slaw!

Mini Chicago Deep Dish Pizzas

Enjoy the delicious taste of Chicago deep dish pizza in a mini size! These mini deep dish pizzas are perfect for parties or a fun family dinner.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup cornmeal
• 1/2 cup warm water
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon active dry yeast
• 1 cup shredded mozzarella cheese
• 1/2 cup canned crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/4 cup sliced pepperoni
• 1/4 cup sliced black olives
• 1/4 cup diced green bell pepper
• 1/4 cup diced onion

Instructions:

In a bowl, combine warm water, sugar, and yeast

Let it sit for 5 minutes until it becomes foamy

Add flour, cornmeal, olive oil, and salt to the yeast mixture

Mix until a dough forms

Knead the dough on a floured surface for about 5 minutes until smooth

Divide the dough into mini pizza crusts and place them in greased muffin tins

In each mini pizza crust, layer mozzarella cheese, crushed tomatoes, oregano, garlic powder, red pepper flakes, pepperoni, black olives, green bell pepper, and onion

Bake at 375F 190C for 20-25 minutes or until the crust is golden and the cheese is bubbly

Remove from the oven and let cool for a few minutes before serving

Fudgy Chocolate Chip Zucchini Brownies with Chocolate Chip Frosting

A delicious treat, these fudgy brownies subtly include zucchini for extra moisture and nutrition. These are the ideal treat for any chocolate enthusiast, topped with a decadent chocolate chip frosting.

Ingredients:

• 1 1/2 cups grated zucchini
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions:

Preheat your oven to 350F 175C and grease a 9x9-inch 23x23 cm baking pan

In a large mixing bowl, combine the grated zucchini, all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, baking soda, and salt

Mix until well combined

Fold in the semi-sweet chocolate chips into the batter

Pour the batter into the prepared baking pan and spread it evenly

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs don't overbake to keep them fudgy

Remove the brownies from the oven and let them cool completely in the pan on a wire rack

While the brownies are cooling, prepare the chocolate chip frosting

For the Chocolate Chip Frosting: Prep Time: 20 minutes