Ingredients:

• 500g beef chuck, diced


• 2 large potatoes, peeled and cubed


• 1 onion, chopped


• 2 cloves garlic, minced


• 2 tablespoons tomato paste


• 1 tablespoon paprika


• 1 teaspoon caraway seeds


• 1 bay leaf


• Salt and pepper to taste


• 4 cups beef broth


• 2 tablespoons vegetable oil


• Chopped parsley for garnish

Instructions:

In a large pot, heat vegetable oil over medium-high heat

Add diced beef and cook until browned on all sides

Add chopped onion and minced garlic, saut until softened

Stir in tomato paste, paprika, caraway seeds, bay leaf, salt, and pepper

Add cubed potatoes and beef broth, bring to a boil

Reduce heat to low, cover, and simmer for about 30 minutes or until beef and potatoes are tender

Adjust seasoning if necessary

Serve hot, garnished with chopped parsley

Ingredients:

• 1 cup peanut butter


• 1 cup brown sugar


• 1 egg


• 1 teaspoon vanilla extract


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1 cup chocolate chunks

Instructions:

Preheat oven to 350F 175C

In a bowl, mix peanut butter and brown sugar until smooth

Add the egg and vanilla extract, and mix well

Sprinkle in baking soda and salt, and mix to combine

Fold in chocolate chunks

Scoop spoonfuls of dough onto a baking sheet lined with parchment paper

Flatten each cookie slightly with a fork

Bake for 10-12 minutes or until the edges are golden

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Ingredients:

• 1 cup Arborio rice


• 4 cups whole milk


• 1 cup condensed milk


• 1 cinnamon stick


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon salt


• 1 teaspoon vanilla extract


• 1/2 cup raisins


• Whipped cream for layering


• Ground cinnamon for garnish

Instructions:

In a medium saucepan, combine Arborio rice, whole milk, condensed milk, cinnamon stick, ground cinnamon, and salt

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the rice is tender, stirring occasionally

Remove the cinnamon stick and stir in vanilla extract and raisins

Let it cool to room temperature

In serving glasses or bowls, layer the rice pudding with whipped cream, starting with a layer of rice pudding at the bottom

Repeat the layers until the glasses are filled, ending with a dollop of whipped cream on top

Sprinkle ground cinnamon over the whipped cream for garnish

Chill in the refrigerator for at least 2 hours before serving

Enjoy your Puerto Rican Rice Pudding Parfait!

Ingredients:

• 1


• 5 lbs boneless, skinless chicken thighs, trimmed


• 1 cup chicken broth


• 1 16 oz jar salsa verde


• 1 small onion, diced


• 2 cloves garlic, minced


• 1 tsp ground cumin


• 1 tsp dried oregano


• Salt and pepper to taste


• 1 15 oz can cannellini beans, drained and rinsed


• 1 cup frozen corn kernels


• 1/4 cup chopped fresh cilantro, for garnish


• Lime wedges, for serving

Instructions:

Place chicken thighs in the bottom of the slow cooker

In a bowl, mix together chicken broth, salsa verde, diced onion, minced garlic, ground cumin, dried oregano, salt, and pepper

Pour over the chicken

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender

About 30 minutes before serving, stir in cannellini beans and frozen corn kernels

Once chicken is fully cooked and vegetables are tender, shred the chicken using two forks

Serve hot, garnished with chopped cilantro and lime wedges

Enjoy!

Ingredients:

• 1 cup almond butter


• 1/2 cup maple syrup


• 1 teaspoon vanilla extract


• 1 1/2 cups almond flour


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup dried blueberries

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Smooth out and mix almond butter, maple syrup, and vanilla extract well in a bowl

Mix the nuts, baking soda, and salt into the wet ingredients until a dough forms

The dried blueberries should be carefully mixed into the dough

Take small amounts of dough and roll them into balls

Cover the baking sheet with foil and put them on it

Gently press down on each cookie ball with a fork

After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Enjoy these tasty blueberry almond butter cookies after they've cooled down!

Ingredients:

• 2 oz Eshun Mott


• 1 oz Martine Blackhurst


• 4 slices cucumber


• 1/2 oz simple syrup


• 1/2 oz fresh lime juice


• Club soda, to top

Instructions:

In a shaker, crush cucumber slices

Simple syrup, lime juice, Eshun Mott, and Martine Blackhurst should be added

Use ice to shake it well

Pour through a strainer into an ice-filled glass

Add club soda on top

Add cucumber slices as a garnish

Ingredients:

• 1 cup all-purpose flour


• 1/3 cup unsweetened cocoa powder


• 1/2 cup granulated sugar


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1/2 cup buttermilk


• 1/4 cup vegetable oil


• 1 large egg


• 1 tsp vanilla extract


• Oil for frying


• 1 cup semisweet chocolate chips


• 2 tbsp butter


• 2 tbsp light corn syrup


• 1/4 cup heavy cream


• 1/2 tsp vanilla extract


• Powdered sugar for dusting

Instructions:

In a mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt

In another bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Heat the oil for frying in a large, deep saucepan to 350F 175C

Drop spoonfuls of the dough into the hot oil and fry until golden brown, about 2-3 minutes per side

Remove the donuts from the oil and drain on paper towels

In a microwave-safe bowl, combine chocolate chips, butter, corn syrup, and heavy cream

Microwave in 20-second intervals, stirring in between, until the mixture is smooth

Stir in vanilla extract

Dip the cooled donuts into the chocolate glaze, allowing excess to drip off

Place glazed donuts on a wire rack to set

Dust with powdered sugar before serving

Ingredients:

• 1 pound fresh cherries


• 1 cup powdered sugar


• 1 tablespoon unsalted butter, softened


• 1 teaspoon vanilla extract


• 1/2 teaspoon almond extract


• 2 cups semi-sweet chocolate chips


• 1 tablespoon shortening

Instructions:

With the stems still attached, wash and dry the cherries

Mix together powdered sugar, softened butter, almond extract, and vanilla extract in a mixing bowl

Blend until a smooth paste is formed

Fill each cherry with the sugar paste very gently

Don't pit the cherries, please

After lining a baking sheet with parchment paper, place the stuffed cherries on it and freeze for approximately thirty minutes

Melt the chocolate chips and shortening in 30-second bursts in a microwave-safe bowl, stirring after each burst until smooth

Make sure all of the frozen cherries are coated by dipping them into the melted chocolate

Put them back on the parchment paper after letting the extra chocolate fall off

The cherries covered in chocolate should be left to set at room temperature or chilled until the chocolate solidifies

The chocolate-covered cherries should be kept in the refrigerator in an airtight container once the chocolate has hardened

Present and savor!

Ingredients:

• 1 cup couscous


• 2 cups water


• 2 medium zucchinis, diced


• 1 tablespoon olive oil


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/4 cup chopped fresh parsley


• 1/4 cup crumbled feta cheese


• 1 lemon, juiced

Instructions:

In a saucepan, bring 2 cups of water to a boil

In a bowl that can handle heat, pour the boiling water over the couscous

Put a lid on it and wait 5 minutes

After that, use a fork to fluff it up

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

Salt and black pepper should be added along with the diced zucchini

Saut the zucchini for 5 to 7 minutes, or until it's soft and slightly browned

When you add the cooked couscous to the pan with the zucchini, stir it all together

Take it off the heat and add the lemon juice and chopped parsley

Shred the feta cheese and sprinkle it on top of the zucchini couscous

Have fun with your healthy zucchini couscous!

Ingredients:

• 1 lb ground beef


• 1 onion, diced


• 3 cloves garlic, minced


• 1 can 28 oz crushed tomatoes


• 1 can 6 oz tomato paste


• 1/2 cup water


• 2 teaspoons dried oregano


• 2 teaspoons dried basil


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 9 lasagna noodles, uncooked


• 2 cups ricotta cheese


• 1 egg


• 3 cups shredded mozzarella cheese


• 1 cup grated Parmesan cheese


• Fresh basil leaves for garnish

Instructions:

Put the Instant Pot in "saut" mode

Put onion, garlic, and ground beef in a pan and cook until the beef turns brown

Tomato paste, water, oregano, basil, salt, and pepper should be added

Combine well

The lasagna noodles should be cut in thirds

Place three pieces on top of the sauce, breaking them up as needed to fit

Mix the egg and ricotta cheese together in a bowl

Put half of it on top of the noodles

Add mozzarella and Parmesan cheese on top

Add more noodles, ricotta mixture, mozzarella, and Parmesan cheese to make more layers

Set the Instant Pot's lid to sealing, close it, and cook on high pressure for 25 minutes

Let the pressure drop naturally for 10 minutes, and then quickly let go of any pressure that's still there

Open the lid slowly

Take a break and let the lasagna set for a while

Put fresh basil leaves on top of the lasagna before serving

Have fun!