Gluten-Free Sriracha Lime Beer Corn Fritters

The sweet corn, sour lime, and spicy Sriracha in these gluten-free Sriracha Lime Beer Corn Fritters make for a great snack or appetizer. They taste great, are crispy on the outside and soft on the inside.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup Sriracha sauce
• 1/4 cup lime juice
• 1/4 cup gluten-free beer
• 2 cups fresh or frozen corn kernels
• 2 green onions, finely chopped
• 2 tablespoons chopped cilantro
• 2 cloves garlic, minced
• Oil for frying

Instructions:

Put the baking powder, salt, black pepper, and gluten-free flour in a bowl and mix them together

Stir in the gluten-free beer, lime juice, and Sriracha sauce

Mix everything together well

Add the corn kernels, green onions, cilantro, and garlic that has been minced

Put oil in a pan and heat it over medium-high heat

Drop spoonfuls of the batter into the hot oil and use the back of the spoon to flatten them a bit

It will take about two to three minutes on each side to get golden brown

Get the fritters out of the oil and put them on paper towels to drain

Serve hot with the sauce of your choice

Caramel Pecan Carrot Cupcakes

The sweet caramel, crunchy pecans, and moist carrot cake in these Caramel Pecan Carrot Cupcakes make them a treat. They are a great treat any time of the year, and the caramel drizzle on top makes them even tastier.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups grated carrots
• 1/2 cup chopped pecans
• 1/4 cup caramel sauce
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with paper liners

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, ginger

In another bowl, beat together the sugar, vegetable oil, and eggs until well combined

Slowly add the dry ingredient mixture to the wet ingredients, mixing until just combined

Stir in the grated carrots, chopped pecans, caramel sauce, buttermilk, and vanilla extract

Scoop the cupcake batter into the lined cupcake tin, filling each liner about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally drizzle more caramel sauce on top and garnish with pecans for extra flavor and decoration

Serve and enjoy your delicious Caramel Pecan Carrot Cupcakes!

Vegan Minestrone Soup

Vegan minestrone soup that is quick and full of vegetables, beans, and pasta. Great for a quick and easy meal that will warm you up in 30 minutes!

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can 15 oz diced tomatoes
• 4 cups vegetable broth
• 1 can 15 oz cannellini beans, drained and rinsed
• 1 cup small pasta such as ditalini or elbow
• 2 cups spinach leaves
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and cook until translucent, about 3 minutes

Add minced garlic and cook for another 30 seconds

Stir in diced carrots, celery, and zucchini

Cook for 5 minutes, stirring occasionally

Add diced tomatoes with juices and vegetable broth

Bring to a simmer

Once simmering, add cannellini beans and pasta

Cook for 10-12 minutes or until pasta is tender

Stir in spinach leaves and let them wilt, about 1-2 minutes

Season with dried basil, dried oregano, salt, and pepper to taste

Serve hot and enjoy!

Gourmet Coffee Blend

Give this gourmet coffee blend to someone you love or to yourself. It's a great gift under $100 because it has both arabica and robusta beans in it, along with a delicious chocolate twist.

Ingredients:

• 1/2 cup of freshly ground arabica coffee beans
• 1/2 cup of freshly ground robusta coffee beans
• 2 tablespoons of dark chocolate chips
• 1/4 cup of heavy cream
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• Whipped cream for topping
• Chocolate shavings for garnish

Instructions:

In a bowl, mix the arabica and robusta coffee grounds together

Make the heavy cream warm over low heat in a different saucepan

Do not boil it

To make a rich chocolate sauce, add the chocolate chips to the warm cream and stir them together until they melt

Add the chocolate sauce to the coffee grounds and mix them well

Add the ground cinnamon and vanilla extract and mix well

Use your favorite way to brew the coffee blend, like a French press or a pour-over

Put the coffee that has been brewed into mugs or cups

Add chocolate shavings to the top of each serving and cover it with whipped cream

Enjoy while hot!

Dulce de Leche & Salted Peanut Ice Cream

Enjoy homemade ice cream that tastes rich and creamy with the rich flavors of dulce de leche and the satisfying crunch of salted peanuts.

Ingredients:

• 2 cups dulce de leche
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup salted peanuts, chopped

Instructions:

Put heavy cream, whole milk, and dulce de leche in a bowl and mix them together

Mix well until everything is smooth and well mixed

Put the mixture into an ice cream maker and churn it as directed by the maker's maker

Chop up some salted peanuts and add them in the last few minutes of moving

Once the ice cream is smooth and creamy, put it in a container that can go in the freezer

Put it in the freezer for at least four hours, or until it gets hard

Enjoy Dulce de Leche and Salted Peanut Ice Cream!

Easy Strawberry Frozen Yogurt

Strawberry no-churn frozen yogurt is a tasty and refreshing treat that only needs a few simple ingredients. It's smooth, sour, and full of sweet strawberry flavor. It's great for hot summer days!

Ingredients:

• 3 cups frozen strawberries
• 2 cups Greek yogurt
• 1/2 cup honey
• 1 teaspoon vanilla extract

Instructions:

You can use a blender or food processor to mix frozen strawberries, Greek yogurt, honey, and vanilla extract

To make it smooth and creamy, scrape down the sides of the bowl as needed

Put the mixture in a container that can go in the freezer

Put it in the freezer for at least 4 hours, or until it gets firm

Put the strawberry frozen yogurt in bowls or cones after it's frozen and enjoy!

Slow Cooker Salsa Verde Beef Tacos

These Slow Cooker Salsa Verde Beef Tacos are incredibly flavorful and easy to make. Let your slow cooker do the work for tender, flavorful beef that's perfect for filling your tacos. Top with your favorite toppings and enjoy!

Ingredients:

• 2 pounds beef chuck roast, cut into chunks
• 1 cup salsa verde
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 12 small corn or flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheese optional
• Sour cream and lime wedges for serving

Instructions:

In a slow cooker, combine the beef chunks, salsa verde, chopped onion, minced garlic, ground cumin, chili powder, salt, and black pepper

Stir everything together until the beef is well coated with the salsa mixture

Cover the slow cooker and cook on low for 6-8 hours or until the beef is tender and can be easily shredded with a fork

Once the beef is ready, use two forks to shred it right in the slow cooker, mixing it with the cooking juices for extra flavor

Stir in the chopped cilantro and let it cook for an additional 15 minutes to infuse the flavors

Warm the tortillas according to the package instructions

To assemble the tacos, place a generous portion of the salsa verde beef on each tortilla

Top with shredded lettuce, diced tomatoes, and shredded cheese if desired

Serve with sour cream and lime wedges on the side

Enjoy your delicious Slow Cooker Salsa Verde Beef Tacos!

Sweet Potato, Apple, and Avocado Salad

This Sweet Potato, Apple, and Avocado Salad is a delicious and healthy paleo, gluten-free, and vegan dish that combines the flavors of roasted sweet potatoes, crisp apples, creamy avocado, and a tangy dressing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 apples, thinly sliced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup for vegan
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Toss the sweet potato cubes with 1 tablespoon of olive oil and season with salt and pepper

Spread them on a baking sheet and roast for 20-25 minutes or until tender and slightly crispy

Let them cool

In a large bowl, combine the roasted sweet potatoes, sliced apples, diced avocado, chopped red onion, and cilantro

In a separate small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, honey or maple syrup, and a pinch of salt and pepper

Drizzle the dressing over the salad and gently toss to combine

Serve immediately or refrigerate for later

Enjoy!

Vegan Monster Candy Bark

This Vegan Monster Candy Bark is a spooky and delicious Halloween treat that's perfect for parties or snacking. It's made with vegan white chocolate, colorful candy eyeballs, candy corn, and mini pretzels for a sweet and salty flavor combination. With its festive appearance and easy preparation, it's sure to be a hit with kids and adults alike!

Ingredients:

• 2 cups vegan white chocolate chips
• 1/4 cup vegan candy eyeballs
• 1/4 cup vegan candy corn
• 1/4 cup vegan mini pretzels, broken into pieces
• 2 tbsp vegan chocolate chips, melted for decorating

Instructions:

Put parchment paper on the bottom of a baking sheet

To melt the vegan white chocolate chips in a bowl that can go in the microwave, do it in 30-second increments and stir each time until the mixture is smooth

Using a spatula, spread the melted chocolate out evenly on the baking sheet that has been prepared

Quickly sprinkle the broken pretzels, vegan candy eyes, and candy corn over the melted chocolate

Press the candies down a little to help them stick

To make the candy bark look nicer, drizzle the melted vegan chocolate chips over it

For about 30 minutes, or until the chocolate is set, put the baking sheet in the fridge

When it's done, break up the bark and have fun!

Savory Chicken Skewers with Red Wine Reduction

These savory chicken skewers are elevated with a rich red wine reduction sauce, making them a perfect pairing for a glass of your favorite red wine. The sweet and tangy flavors of the balsamic vinegar and honey complement the tender chicken, creating a delicious dish that's perfect for entertaining or a cozy night in.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 cup red wine
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Wooden skewers, soaked in water

Instructions:

Red wine, balsamic vinegar, honey, minced garlic, and dried thyme should all be put together in a small saucepan

Over medium-low heat, bring the mixture to a simmer

Let it cook down by half, stirring every now and then

It should take around 15 to 20 minutes

Once it's almost gone, take it off the heat and let it cool down a bit

Add salt and pepper to the chicken cubes, and then put them on the wet wooden skewers

Set a grill or grill pan over medium-high heat to get it hot

Make a sauce out of red wine and brush it on the skewers

For 8 to 10 minutes, flip the skewers every so often until the chicken is cooked all the way through and has a nice char

The chicken skewers should be served hot, with extra red wine reduction sauce on the side for dipping

Enjoy with a glass of the red wine that's still left!

Peach and Cherry Watercress Salad

This Peach and Cherry Watercress Salad is a delightful combination of sweet peaches, juicy cherries, and the peppery crunch of fresh watercress. The creamy goat cheese and crunchy pecans add a wonderful contrast in textures, and the balsamic vinaigrette dressing ties it all together for a refreshing and tasty salad.

Ingredients:

• 2 cups fresh watercress leaves
• 2 ripe peaches, sliced
• 1 cup fresh cherries, pitted and halved
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinaigrette dressing

Instructions:

Wash and dry the watercress leaves thoroughly

In a large bowl, combine the watercress, sliced peaches, and halved cherries

Sprinkle crumbled goat cheese and chopped pecans on top of the salad

Drizzle balsamic vinaigrette dressing over the salad ingredients

Gently toss the salad to combine all the ingredients evenly

Serve immediately and enjoy!

Best Italian Wedding Soup

This Best Italian Wedding Soup is a crowd-pleaser with savory meatballs, tender pasta, and fresh spinach in a flavorful chicken broth. It's a perfect comfort dish for any occasion!

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 cup acini di pepe pasta
• 4 cups fresh spinach, chopped
• Salt and pepper to taste

Instructions:

In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, and beaten egg

Form small meatballs and set aside

In a large pot, saut chopped onion and minced garlic until softened

Add chicken broth to the pot and bring to a simmer

Gently drop meatballs into the simmering broth and cook for 10 minutes

Stir in acini di pepe pasta and cook according to package instructions

Add chopped spinach and cook until wilted

Season with salt and pepper to taste

Serve hot, garnished with additional Parmesan cheese and parsley if desired