Keto Cauliflower Fried Rice

Enjoy the flavors of your favorite fried rice dish without the carbs! This keto-friendly version swaps out rice for cauliflower while keeping all the delicious flavors intact. Packed with veggies and protein, it's a satisfying meal that's quick and easy to make.

Ingredients:

• 1 small head cauliflower, grated
• 2 tbsp olive oil
• 1/2 cup diced bell peppers
• 1/2 cup diced carrots
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1/2 cup chopped tofu
• 2 eggs, beaten
• Salt and pepper to taste
• Green onions for garnish

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Dice the carrots, onion, and bell pepper

Cook until just barely soft

Cut up some garlic and add it

Cook for one more minute

Move the vegetables to the side of the pan and add the eggs that have been beaten

Cook the eggs until they are done

Mix in the cauliflower gratin and chopped tofu

Let it cook for 5 to 7 minutes, or until the cauliflower is soft

Put soy sauce on top of the food and mix it well

Add pepper and salt to taste

Before serving, sprinkle with chopped green onions

Slow Cooker Dal Makhani

A flavorful and creamy Indian dal dish cooked slowly in a crockpot, perfect for a comforting meal.

Ingredients:

• 1 cup black lentils
• 1/4 cup kidney beans
• 1 onion, chopped
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon powder
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt to taste
• Fresh cilantro for garnish

Instructions:

Rinse black lentils and kidney beans, then soak in water overnight

In the slow cooker, add soaked lentils, kidney beans, chopped onion, tomatoes, garlic, ginger, green chilies, cumin seeds, garam masala, turmeric powder, paprika, cinnamon powder, and salt

Add enough water to cover all ingredients by about an inch

Cook on low for 8 hours or until lentils and beans are tender

Once cooked, stir in heavy cream and butter until well combined

Garnish with fresh cilantro before serving

Serve hot with rice or naan bread

Instant Pot Beef & Bean Chili

This Instant Pot beef and bean chili is hearty and tasty, and it's great for nights in. It has crunchy beans, tasty ground beef, and fragrant spices. All of these are cooked to perfection in the Instant Pot for a quick and easy meal.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can 15 oz diced tomatoes
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz black beans, drained and rinsed
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

Put the Instant Pot on "Saute" and add the ground beef

Cook until it turns brown

Put in the minced garlic, chopped onion, and diced bell pepper

Cook for an extra two to three minutes

Mixed beans, kidney beans, black beans, beef broth, chili powder, cumin, paprika, salt, and pepper should all be added

Use a stir to mix

Put the Instant Pot in "Manual" mode for 10 minutes and then close the lid

After the cooking cycle is over, let the pressure drop naturally for 10 minutes and then quickly release any pressure that is still there

Open the lid slowly and stir the chili

Add your favorite toppings, like shredded cheese, sour cream, or chopped cilantro, and serve hot

Salt and Vinegar Zucchini Chips

Instead of potato chips, try these Salt and Vinegar Zucchini Chips. They taste great and are good for you. They taste great, are crispy, and are great for parties or as a snack any time of the day. They also work with ketones!
Instructions: Before you start cooking, heat the oven to 225F (110C). Put olive oil, apple cider vinegar, sea salt, black pepper, and garlic powder in a large bowl and mix them together. Toss the zucchini slices in the bowl until they are well covered. Place the zucchini slices on a baking sheet that has been lined with parchment paper so that they are all flat. After the oven is hot, bake the chips for about an hour and a half to two hours, or until they are golden brown and crisp. Take it out of the oven and let it cool down before you serve it.&

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions:

Air Fryer Southwestern Corn

With this tasty air fryer corn recipe, you can taste the flavors of the Southwest. It has a mix of spices on it, is charred just right, and has salty Parmesan cheese on top. This side dish is great for your next meal!

Ingredients:

• 4 ears of fresh corn on the cob
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh cilantro leaves for garnish

Instructions:

Preheat your air fryer to 400F 200C

Peel back the husks of the corn, but leave them attached at the base

Remove the silk from the corn and discard

In a small bowl, mix together the olive oil, chili powder, cumin, paprika, salt, and pepper

Brush the seasoned oil mixture evenly over each ear of corn

Wrap the corn husks back over the corn to cover it

Place the corn in the air fryer basket and cook for 10-12 minutes, turning halfway through the cooking time, or until the corn is tender and slightly charred

Remove the corn from the air fryer, carefully unwrap the husks, and sprinkle each ear with grated Parmesan cheese while it's still hot

Garnish with fresh cilantro leaves and serve hot

Cherry Tomato, Garlic, and Basil Baked Salmon in Foil

The flavors in this Cherry Tomato, Garlic, and Basil Baked Salmon in Foil recipe go so well together. The salmon cooks slowly in foil packets, which keeps it moist and full of flavor. The cherry tomatoes, garlic, and basil give it a bright flavor. This dish is simple but classy, and it's great for any event.

Ingredients:

• 4 salmon fillets
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices lemon, for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put a salmon fillet on a piece of foil that is big enough to fold over and seal

Cut up some garlic, put some torn basil leaves in a bowl, and add some olive oil

Add pepper and salt

Spread the tomato mixture out evenly on each piece of salmon

To make packets, fold the foil over the salmon and seal it tightly

Put the foil packets on a baking sheet and heat the oven to 400F

Bake the salmon for 15 to 20 minutes, or until it's fully cooked and flaky when pierced with a fork

When you're ready to serve, carefully open the foil packets and add a slice of lemon to each salmon fillet

Double Chocolate Chunk Cookies with Sea Salt

Enjoy the rich, chocolatey flavor of these double chocolate chunk cookies with a hint of sea salt. These cookies have a soft center, slightly crisp edges, and a delicious combination of sweet and salty flavors.

Ingredients:

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chunks
• 1/2 cup dark chocolate chunks
• Sea salt flakes, for sprinkling

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs, one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the semisweet and dark chocolate chunks

Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie

Gently press a few extra chocolate chunks onto the tops of the dough mounds

Sprinkle a pinch of sea salt flakes over each cookie for a delightful contrast of flavors

Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers are still soft

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Best-Ever Smoked Brisket

Elevate your barbecue game with this Best-Ever Smoked Brisket recipe. The perfect blend of spices in the rub creates a flavorful crust, while slow smoking imparts a tender and smoky essence. Ideal for a delicious, memorable barbecue experience.

Ingredients:

• 1 whole beef brisket 12-15 pounds
• 1/4 cup kosher salt
• 1/4 cup black pepper, freshly ground
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon cayenne pepper
• Wood chunks hickory or oak for smoking

Instructions:

Leave about 1/4 inch of fat on the brisket after trimming it out

To make the rub, put the kosher salt, black pepper, paprika, brown sugar, onion, garlic, chili, and cayenne powder in a bowl

Spread the spice mixture evenly and generously over the whole surface of the brisket

For the flavors to seep in, let the brisket sit at room temperature for one to two hours

Set your smoker to indirect heat at 225F 107C, then add the wood chunks for flavor and smoke

With the fat side facing up, place the brisket on the smoker grates

Smoke it for about one and a half hours per pound, or until the internal temperature reaches 195203F 9095C

Before slicing, cover the brisket with aluminum foil or butcher paper and allow it to rest for at least an hour

Slice the succulent slices of smoked brisket against the grain and serve

South Shore Bar-Style Pizza

This recipe recreates the classic South Shore Bar-Style Pizza, known for its thin, crispy crust, and delicious toppings. Perfect for a taste of Massachusetts right at home!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 packet 2 1/4 tsp active dry yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 2/3 cup warm water
• 1/4 cup olive oil
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sliced pepperoni
• 1/2 cup sliced green bell peppers
• 1/2 cup sliced red onions

Instructions:

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

Let it sit for 5-10 minutes until foamy

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

Stir until it forms a dough

Knead the dough for 5-7 minutes until smooth

Let it rise in a greased bowl for 1-2 hours

Preheat your oven to 475F 245C and place a pizza stone or baking sheet inside

Divide the dough in half and roll each half into a 10-inch circle

Spread pizza sauce over each dough circle and sprinkle with mozzarella cheese and Parmesan cheese

Add pepperoni, green bell peppers, and red onions on top

Bake the pizzas on the preheated stone or sheet for 12-15 minutes until the crust is golden and cheese is bubbly

Slice, serve, and enjoy your South Shore Bar-Style Pizza!

Slow Cooker Beefy French Onion Soup

This Beefy French Onion Soup in the Slow Cooker is a hearty and warming dish that is great for cold days. A rich beef broth, caramelized onions, and flavorful herbs cook together to make a soup that is full of depth and flavor. This is an old recipe that will become a favorite. It's topped with crusty French bread and gooey Gruyere cheese.

Ingredients:

• 4 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 8 cups beef broth
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 8 slices of French bread, toasted
• 2 cups shredded Gruyere cheese

Instructions:

Put butter and olive oil in a pan and heat them over medium-low heat

It will take about 20 to 25 minutes of cooking after adding the onions until they turn caramelized

To the pan, add minced garlic and cook for two more minutes

Put the garlic and onions that have been caramelized in a slow cooker

On top of the bay leaf, add the beef broth, red wine, Worcestershire sauce, and dried thyme

Add pepper and salt

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

Before you serve, take out the bay leaf

To serve, pour the soup into bowls that can go in the oven

Shred some Gruyere cheese and put a slice of toasted French bread on top of each bowl

Put the bowls under the broiler for two to three minutes, or until the cheese melts and bubbles

Enjoy while hot!

North African Spiced Vegan Spaghetti Squash Casserole

This North African Spiced Vegan Spaghetti Squash Casserole is a flavorful and hearty plant-based dish. The combination of spices, beans, and roasted spaghetti squash creates a satisfying and nutritious meal. It's perfect for those seeking a delicious vegan casserole with a North African twist.

Ingredients:

• 1 large spaghetti squash, halved and seeds removed
• 1 can 15 oz chickpeas, drained and rinsed
• 1 can 15 oz black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 cup diced bell peppers mixed colors
• 1 cup diced red onion
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 2 cups tomato sauce
• 1 cup vegetable broth
• 1 cup vegan cheese, shredded

Instructions:

Preheat oven to 400F 200C

Place the spaghetti squash halves on a baking sheet, cut side up

Drizzle with olive oil, season with salt and pepper, and roast for 40-45 minutes or until tender

In a large skillet, heat olive oil over medium heat

Add garlic, red onion, and bell peppers

Saut until softened

Add chickpeas, black beans, diced tomatoes, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper

Cook for 5 minutes

Stir in tomato sauce and vegetable broth

Simmer for an additional 10 minutes

Using a fork, shred the roasted spaghetti squash into strands

Add the squash strands to the skillet and mix well

Stir in lemon juice, fresh cilantro, and parsley

Transfer the mixture to a baking dish

Top with vegan cheese

Bake in the oven for 20 minutes or until the cheese is melted and bubbly

Remove from the oven and let it cool slightly before serving

Slow Cooker Au Gratin Potatoes

These au gratin potatoes made in a slow cooker are creamy and cheesy. They go well with any meal. They're simple to make and taste great because the flavors blend so well when cooked slowly.

Ingredients:

• 6 medium potatoes, thinly sliced
• 1 onion, thinly sliced
• 3 cups shredded Cheddar cheese
• 1 can 10
• 75 ounces condensed cream of mushroom soup
• 1 cup milk
• 1/4 cup butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions:

Put a little oil in the slow cooker

Spread out half of the onions and potatoes in the slow cooker

Add half of the Cheddar cheese shreds on top

Add more layers

Put milk, melted butter, garlic powder, salt, and pepper in a medium bowl

Add the cream of mushroom soup and mix it all together

Spread the mixture out evenly over the layers of potatoes

Put the lid on top and cook on low for 8 hours or high for 4 hours, until the cheese melts and the potatoes are soft

Enjoy while hot!