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 Ingredients

 - 1 pound of spaghetti noodles  

 - 1 1/2 cups of cherry tomatoes  

 - 1 cucumber  

 - 2 zucchinis  

 - 1 red bell pepper  

 - 1 green bell pepper  

 


 Directions

 1. Begin by cooking the spaghetti noodles according to the instructions on the package, then allow them to cool.  

 2. In a large bowl, mix together the cooled spaghetti, cherry tomatoes, cucumber, zucchini, red bell pepper, and green bell pepper.  

 3. Toss everything together until it's well combined.  

 4. You can serve this salad chilled or at room temperature, whichever you prefer.

California Spaghetti Salad

 


Ingredients

2 1/2 pounds chicken (drumsticks, thighs, or a mix)

1 lime or lemon (for washing chicken)

2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon all-purpose seasoning

1 tablespoon soy sauce

2 tablespoons vegetable oil

1 medium onion, sliced

1 bell pepper (any color), sliced

3 cloves garlic, minced

2 medium carrots, sliced

3 scallions, chopped

1 sprig of thyme

1 scotch bonnet pepper (whole or sliced, optional for spice)

1 tablespoon ketchup

1 teaspoon browning sauce

1 cup chicken stock or water

Directions

Prepare the Chicken:

Wash the chicken pieces with lime or lemon and water, then pat dry.

Season the chicken with salt, black pepper, paprika, all-purpose seasoning, and soy sauce.

Let it marinate for at least 1 hour (or overnight for best results).

Brown the Chicken:

Heat vegetable oil in a large skillet over medium heat.

Brown the chicken pieces on all sides until golden. Remove from the skillet and set aside.

Sauté the Vegetables:

In the same skillet, sauté the onion, bell pepper, garlic, carrots, and scallions until softened.

Build the Flavor:

Add thyme, scotch bonnet pepper, ketchup, and browning sauce to the skillet. Stir well to combine.

Pour in the chicken stock or water and bring to a simmer.

Simmer the Stew:

Return the browned chicken to the skillet, ensuring the pieces are nestled into the sauce.

Cover and let simmer for 30–35 minutes, or until the chicken is fully cooked and tender.

Final Touches & Serving:

Taste and adjust seasoning as needed.

Serve hot with rice, fried dumplings, or your favorite sides.

 

Jamaican Brown Stew Chicken

 


 

Ingredients:

For the Chicken:

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

For the Creamy Garlic Sauce:

1/2 cup mayonnaise

1/4 cup sour cream

2 cloves garlic, minced

1 tablespoon chopped parsley

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions:

Prep the Chicken: In a bowl, combine chicken cubes, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.

Grill the Chicken: Grill the chicken cubes over medium heat for 2-3 minutes per side, or until cooked through.

Make the Creamy Garlic Sauce: In a small bowl, whisk together mayonnaise, sour cream, garlic, parsley, lemon juice, salt, and pepper.

Serve: Arrange grilled chicken bites on a platter and drizzle with Creamy Garlic Sauce.

Tips & Tweaks:

Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the chicken marinade.

Make it a meal: Serve chicken bites with a side of rice, pasta, or vegetables.

Garnish with fresh parsley or chives.

Grilled Chicken Bites with Creamy Garlic Sauce

 



Ingredients:


For the Salmon Bites:


1 1/2 pounds salmon fillets (skin removed, cut into bite-sized pieces)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for extra heat)

For the Bang Bang Sauce:


1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

1 tablespoon sriracha sauce (adjust for preferred heat level)

1 tablespoon honey

1 tablespoon lime juice (freshly squeezed)

Optional Garnish:


Fresh parsley or cilantro, chopped

Green onions, sliced

Sesame seeds

Directions:


Step 1: Prep the Salmon


Pat the salmon fillets dry with paper towels to ensure a crispy texture. Remove any skin and cut the salmon into 1-inch bite-sized cubes.

Place the salmon pieces in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).

Toss gently to coat the salmon evenly with the seasoning.

Step 2: Make the Bang Bang Sauce


In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.

Taste and adjust the sauce—add more sriracha for heat or honey for sweetness. Set aside.

Step 3: Cook the Salmon


Heat a large non-stick skillet over medium-high heat and add a small amount of olive oil to prevent sticking.

Once the oil is hot, add the salmon pieces in a single layer, making sure not to overcrowd the pan. Work in batches if needed.

Sear the salmon for 2-3 minutes per side, gently turning to brown all sides. Cook until the salmon is golden and crispy on the outside, tender and flaky inside.

Transfer cooked salmon bites to a plate lined with paper towels to absorb excess oil.

Step 4: Coat in Bang Bang Sauce


Choose your serving style:

Drizzle it: Place the salmon bites on a serving platter and drizzle the sauce over them.

Toss it: Add the salmon bites to a bowl, pour the sauce over, and gently toss to coat.

Step 5: Garnish and Serve


Garnish the salmon bites with chopped parsley, green onions, or sesame seeds for extra flavor and color.

Serve immediately to enjoy their crispy texture and vibrant flavors.

Crispy Bang Bang Salmon Bites



 


 Ingredients

 - 2 cups cooked chicken, shredded

 - 1 cup frozen mixed vegetables

 - 1/3 cup butter

 - 1/3 cup all-purpose flour

 - 1/2 teaspoon salt

 - 1/4 teaspoon black pepper

 - 1 3/4 cups chicken broth

 - 2/3 cup milk

 - 1 package refrigerated pie crusts (or homemade crust)

 - 1 egg (for egg wash, optional)

 


 Directions

 1. Start by preheating your oven to 425°F (220°C).

 2. In a saucepan, melt the butter over medium heat. Add the flour, salt, and pepper, stirring until the mixture is smooth. Slowly pour in the chicken broth and milk, cooking and stirring regularly until your sauce thickens.

 3. Add the cooked chicken and mixed vegetables to the sauce, giving it a good stir to combine everything well.

 4. Take one of the pie crusts and roll it out into a pie dish. Pour the chicken mixture right into this crust.

 5. Take the second pie crust, roll it out, and place it over the filling. Seal the two crusts together and cut a few slits in the top crust to let steam escape during baking.

 6. If you’d like a glossy finish, brush the top with a beaten egg.

 7. Place your pie in the oven and let it bake for 30-35 minutes, until the crust turns a beautiful golden brown. Once done, let it cool for a few minutes before slicing and serving. Enjoy your homemade chicken pot pie!

Chicken Pot Pie

 


 


Ingredients:

4 to 6 medium Russet potatoes

1 pound lean ground beef

1 packet (1 ounce) taco seasoning

½ cup water

1 cup shredded cheddar cheese

½ cup sour cream (optional)

¼ cup chopped green onions

½ cup diced tomatoes

¼ cup sliced black olives (optional)

Directions:

Bake the Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, and bake directly on the oven rack for 45-50 minutes, or until tender. Alternatively, microwave them for 8-10 minutes, flipping halfway through.


Cook the Beef: While the potatoes are baking, heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess grease.


Season the Meat: Stir in the taco seasoning and ½ cup of water. Simmer for 5 minutes, stirring occasionally, until the mixture thickens. Remove from heat.


Assemble the Taco Potatoes: Once the potatoes are cooked, slice them open and fluff the insides with a fork. Spoon the seasoned taco beef over each potato.


Add Toppings: Sprinkle shredded cheddar cheese on top and let it melt. Add sour cream, diced tomatoes, green onions, and black olives as desired.



 

Taco Potatoes

 



Old-Fashioned Potato & Bacon Soup 🥔


Ingredients

4 diced russet potatoes

6 slices chopped bacon

1 diced onion

3 minced garlic cloves

4 cups broth

1 cup heavy cream (or milk)

Salt, pepper, thyme to taste

Green onions & cheddar for garnish


Instructions

1️⃣ Cook Bacon: Crispy bacon in pot, set aside.

2️⃣ Sauté Veggies: Cook onion & garlic in bacon drippings.

3️⃣ Add Potatoes & Broth: Simmer until tender.

4️⃣ Blend: Blend until smooth or keep chunky.

5️⃣ Add Cream & Season: Stir in cream, salt & pepper.

6️⃣ Serve: Top with bacon, green onions, cheese. Enjoy!



Potato & Bacon Soup

 



   

Ingredients

    1 small cabbage chopped

    1 lb ground beef

    1 can diced tomatoes 15oz

    1 cup onions chopped

    2 garlic cloves minced

    1 tablespoon bouillon powder

    ½ teaspoon cumin

    ¼ teaspoon cayenne pepper

    ½ teaspoon smoked paprika

    salt to taste

Instructions

    Place ground beef in a large pan or large cast-iron skillet on medium heat.

    Break up the ground beef with a wooden spoon, and cook till the meat is browned.

    Move the ground meat to one side and add the chopped onions and garlic.

    When it's done, pour in the diced tomatoes and the rest of the spices.

    Bring to a boil and simmer for 5 minutes on medium-high heat.

    Taste for salt and adjust.

    Add the chopped cabbage, stir, and cook with the pot covered till


Cabbage and Ground Beef


 


Ingredients


 


1 medium head of cauliflower, cut into florets


3 tablespoons olive oil


1 teaspoon garlic powder


1/2 teaspoon smoked paprika (optional, for extra flavor)


1/2 teaspoon onion powder


1/2 teaspoon dried oregano


1/2 teaspoon salt


1/4 teaspoon black pepper


1/4 cup grated Parmesan cheese (optional, for extra crispiness)


Optional garnish: fresh parsley, lemon wedges, or a drizzle of your favorite sauce


Preparation


1. Prepare the Cauliflower


Preheat your oven to 425°F (220°C).


Wash and dry the cauliflower florets thoroughly. This ensures they crisp up properly while roasting.


2. Season the Cauliflower


In a large bowl, toss the cauliflower florets with olive oil.


Sprinkle with garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and Parmesan cheese (if using). Mix well to ensure the florets are evenly coated.


3. Roast the Cauliflower


 


Spread the seasoned cauliflower evenly on a baking sheet lined with parchment paper. Make sure the florets are in a single layer to allow even roasting.


Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the florets are golden brown and crispy on the edges.


4. Serve


Remove from the oven and transfer the crispy cauliflower to a serving platter.


Garnish with fresh parsley, a squeeze of lemon juice, or your favorite dipping sauce for added flavor.

Crispy Roasted Cauliflower

 


 


Ingredients:


For the Chicken:


1 1/2 pounds boneless, skinless chicken thighs

1/4 cup olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

For the Tzatziki Sauce:


1 cup Greek yogurt

1/2 cucumber, grated

2 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon olive oil

Salt and pepper to taste

For the Gyros:


4 pita breads

1 small red onion, thinly sliced

1 tomato, chopped

1/4 cup fresh parsley, chopped

Directions:


Marinate the Chicken:


In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes.

Cook the Chicken:


Preheat a grill or skillet over medium heat. Cook the chicken thighs for 5-7 minutes per side until fully cooked. Let the chicken rest, then slice into strips.

Make the Tzatziki Sauce:


In a bowl, mix together Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and pepper.

Assemble the Gyros:


Warm the pita breads and spread each with tzatziki sauce.

Add the sliced chicken, red onion, tomato, and parsley. Roll up and serve immediately.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes


Kcal: 500 kcal | Servings: 4 servings

Greek Chicken Gyros with Cucumber Tzatziki

 


Ingredients 

2 sheets  puff pastry, thawed

2 cups fresh spinach, chopped

1 cup ricotta  cheese

1/2 cup grated Parmesan cheese

1 egg, beaten (for egg wash)

1 tsp garlic powder

Salt and pepper to taste

1 tbsp olive oil



INSTRUCTIONS:




Preheat Oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Filling:


Roll out the puff pastry sheets on a lightly floured surface.

Cut each sheet into 4 squares (you should have 8 squares total).



Place a spoonful of the spinach and cheese mixture in the center of each square.

Fold the pastry over to form a rectangle or triangle and press the edges with a fork to seal.

Transfer the pastries to the prepared baking sheet.

Apply Egg Wash:

Brush the tops of the pastries with the beaten egg for a golden finish.

Bake:


Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.

Spinach Stuffed Pastry

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