Slow Cooker Chicken Fajitas

Clean bird Fajitas made inside the gradual cooker! nonetheless all of the delicious flavors of traditional fajitas without all of the more trouble! Simply unload the entirety into the crockpot and permit it simmer to smooth properly seasoned perfection.

For nearly five years these sluggish Cooker hen Fajitas had been one of the maximum famous recipes on my blog. Due to the fact we all love an easy scrumptious recipe don’t we? that is real life and we are busy humans.

Slow Cooker Chicken Fajitas
Slow Cooker Chicken Fajitas

With this simplified recipe you get to bypass marinating, and also you also get to pass sauteing greens and bird in batches (and therefor tending to it). alternatively right here, the crockpot does maximum of the work.

And now not best that, cooking it in the slow cooker permits lots of time to for the flavors to meld together and definitely soak into the fowl and greens, plus it'll go away you with flawlessly gentle fowl on every occasion.

It’s a delicious family pleasant recipe and it makes masses so you will be lucky enough to have left overs for lunch the following day!

Slow Cooker Chicken Fajitas


  • 2 lbs boneless skinless chicken breast halves
  • 1 (14.5 oz) can petite diced tomatoes with green chilies
  • 3 bell peppers (preferrably 1 red, 1 yellow and 1 green) cored and sliced
  • 1 large yellow onion, halved and sliced
  • 4 cloves garlic, minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey

For serving :

  • 12 6-inch flour tortillas
  • Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)


  1. Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
  2. In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
  3. Cover and cook on HIGH heat about 2 1/2 - 3 hours or low heat 4 - 6 hours, until chicken has cooked through and veggies are tender.
  4. Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. 
  5. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.

Crispy Honey Garlic Chicken

Inside the mood for sweet, crunchy, moist, garlicky, delicious fowl? Then this Crispy Honey Garlic chicken is the only recipe you will ever need to satisfy your chook cravings.

No longer that I’m creating a recipe and that I pass over that part, however that I will upload candy to meat. (additionally, it rhymes, so that’s just amusing.) I’m usually approximately the spices, the sauces, the rubs, but neglect that honey (or maple syrup or brown sugar) simply provides that ideal sweetness to a lot of ingredients.

Crispy Honey Garlic Chicken
Crispy Honey Garlic Chicken

It’s mainly accurate on meats to caramelize the outside and supply it that pleasant crust. Plus, who can withstand a piece of candy blended with a chunk of crunch, plus all the goodness of garlic?

The primary issue I did whilst making this chicken dish became to make the sauce. You want to make the sauce first so that once the hen is performed, you could pour the finished sauce throughout it, coating every nook and cranny — sort of like how they make chicken wings at sports activities bars (besides, of direction, way better).

Crispy Honey Garlic Chicken


  • 2 large boneless skinless chicken breasts cut in half lengthwise and pounded to an even thickness to make four cutlets
  • 2 large eggs, beaten + 1 tablespoon water
  • 1 cup flour
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika regular is fine if you don't have smoked
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup vegetable oil

honey garlic sauce :

  • 1/2 cup honey
  • 2 teaspoons minced garlic
  • 2 tabespoons soy sauce
  • 1 tablespoon corn starch + 3 tablespoons cold water


  1. In a medium sauce pan, bring honey, soy sauce, and garlic to a boil. Stir corn starch into the cold water, then whisk into boiling honey sauce until thickened. Remove from heat and set aside.
  2. In a wide, shallow dish together the flour, cayenne pepper, paprika, salt, pepper, and garlic powder. In a second shallow dish whisk together eggs and 1 tablespoon water. Dredge the chicken in the egg wash, then in the flour mixture, tossing to coat all sides of the chicken.
  3. Pour oil in a large skillet and bring to temperature over medium heat. Cook chicken in the oil , 4-5 minutes on each side, until crispy on the outside and cooked through in the middle.
  4. Toss chicken in the honey garlic sauce, coating all sides very well. Serve immediately.

Barbecue Tofu Sandwiches With Pineapple Relish

These crowd attractive barbeque tofu sandwiches with pineapple relish and avocado make a delicious meal. They are perfect for summer season picnics, BBQs, or comfy dinners.

A sweet and smoky barbecue sauce, slathered over thin slices of tofu that have been fried until chewy. Paired with a zingy pineapple savor, only a little bit highly spiced.

Barbecue Tofu Sandwiches With Pineapple Relish
Barbecue Tofu Sandwiches With Pineapple Relish

Sandwiched among two slices of toasted sourdough bread, one slice generously crowned with mashed avocado, and the alternative slathered with vegan mayonnaise.

Warm sauce is optionally available (until you ask Omar), but first rate every body who likes their sandwiches to lean highly spiced. Tthose clean sandwiches are filled with flavor and could be on repeat around here!

In case you’re gluten unfastened and making those, as you may think you’ll need to use gluten free bread or buns. But also check that your ketchup and worcestershire sauce is licensed gluten loose!

Barbecue Tofu Sandwiches With Pineapple Relish


  • 2 tsp oil, divided
  • 1 1/2 cups diced pineapple
  • 1/2 cup minced shallot or red onion
  • 1/4 cup minced red bell pepper
  • 1 jalapeño or serrano, minced
  • 2 cloves garlic, minced
  • 1 tsp minced ginger
  • zest from 1 lime
  • 1 tbsp fresh lime juice (from 1 lime)
  • 2 tbsp minced cilantro
  • 1/2 tsp salt
  • freshly ground black pepper to taste


  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tsp vegan Worcestershire sauce
  • 1/2 tsp hot sauce
  • 2 tsp ground mustard
  • 1 tsp smoked paprika
  • 1 tsp granulated onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • black pepper to taste


  • 1 lb super firm or extra firm tofu
  • oil to cook tofu
  • avocado
  • vegan mayonnaise
  • bread or sandwich buns

Make the pineapple relish:

  1. Heat 1 teaspoon oil in a large skillet over medium heat and fry the pineapple until it's lightly charred, about 5 minutes. Remove from the pan and cool slightly before dicing.
  2. Heat the second teaspoon of oil and add the shallot, bell pepper, hot pepper, garlic, and ginger. Sauté for 3-5 minutes, or until soft.
  3. Combine the diced pineapple, the cooked shallot mixture, the zest from one lime, lime juice, cilantro, and salt and pepper. Taste and adjust seasoning as desired. Set aside or put in fridge until ready to use.

Make the barbecue sauce:

  1. Whisk together all of the ingredients in a small saucepan. Bring to a simmer, partially cover, then lower the heat and let simmer for 5-10 minutes to let the flavors meld.

Make the barbecue glazed tofu:

  1. If using extra firm tofu, wrap the tofu in a lint free towel and place something heavy on top of the tofu to press out the excess water for about 20 minutes. Skip this step if using super firm tofu. Thinly slice the tofu.
  2. Heat a fry pan or griddle over medium heat and spray or drizzle a little oil into the pan and working in batches fry the tofu in a single layer for a couple of minutes on each side, or until golden. Repeat until all tofu has been fried adding a little bit of oil between each batch. Then, brush a layer of barbecue sauce over each side of the fried tofu slices and cook for 1 minute on each side, repeating until all tofu has been glazed and seared.

Assemble the sandwiches:

  1. Brush the outside of the slices of bread with a bit of olive oil, or the inside if using a sandwich roll. Place oiled side down on a hot skillet and let toast until golden in spots.
  2. Spread vegan mayo on the inside of one piece of bread (or the bottom half of the bun), then layer barbecue glazed tofu, adding more barbecue sauce to with them. Top with pineapple relish, then spread mashed avocado on the other slice of bread (or top half of the bun) and close up the sandwich.

Homemade Salt River Bars

Those Salt River Bars and i've been well familiar with every other for an extended at the same time as, however until recently I should handiest revel in them after I went to one in every of my favorite eating places, Liberty marketplace, in Downtown Gilbert. Locals, you know how delicious these Salt River Bars are, proper?

A Salt River Bar is essentially  layers of caramel in between three layers of membership Crackers. The topping is a thick blanket of chocolate, butterscotch and peanut butter. Maldon sea salt is the crown jewel. Sweet, salty, chewy, creamy, chocolatey perfection.

Homemade Salt River Bars
Homemade Salt River Bars

Maldon sea salt is an English salt regarded for its pure, smooth salty taste with out bitterness. It's far gentle and flakey, and while it is able to be used in cooking, it is often used as a finishing salt. It makes the entirety flavor greater flavorful, without being overly salty.

And on top of all that, these Salt River Bars surely aren’t too difficult to make. especially when you have a kiddo reachable that will help you lay out all of the crackers. The caramel comes collectively fast with simply 4 elements.

Homemade Salt River Bars


  • 4 tablespoons butter
  • 8 ounces lump crabmeat
  • 6 ounces crabmeat
  • 1 tablespoons dry bread crumbs
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 large egg
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon ground dry mustard


  1. Prepare a 9 by 13 inch pan by lining it with parchment paper, leaving the two long edges a bit long so that it can be used to remove the bars from the pan later.  Spray the parchment and sides of the pan with nonstick spray.
  2. Cover the bottom of the pan with the first layer of crackers on top of the parchment.  Cut the crackers to fit as needed.  I used five rows of six crackers, which covered my pan perfectly.
  3. In a medium sized heavy bottomed pan, melt butter, brown sugar, graham cracker crumbs, and heavy cream together over medium heat, stirring constantly.  
  4. Bring the mixture to a boil, continuing to stir, and boil for 7 minutes.
  5. Pour half of the caramel mixture over the crackers, spreading it evenly to the edges of the pan.  Working quickly, add another layer of crackers over the caramel.
  6. Pour the rest of the caramel over the second layer of crackers, and then add a final layer of crackers.
  7. Refrigerate the pan to chill and set the caramel layers while you make the chocolate topping.
  8. To make the chocolate topping, add milk chocolate chips, butterscotch chips, and peanut butter to a microwave safe bowl.  Heat for 30-45 seconds, then stir.  Microwave the chocolate in 15 second intervals, stirring in between until smooth. Pour the chocolate topping over the final layer of crackers, spreading it evenly to the edges.   Sprinkle sea salt over the chocolate layer to taste.  I used about 1 teaspoon. 
  9. Chill for 1-2 hours before using a sharp knife to cut into bars.  Sometimes I like to use the parchment paper edges to lift the whole thing out of the pan to make cutting easier.

Easy Apple Squares (Cake Bars)

Smooth apple squares are made with cinnamon and brown sugar. Those scrumptious cake bars are very moist, thanks to the vegetable oil and the apparent Greek yogurt.

The apple squares are high-quality smooth and quick to prepare on a busy weeknight! If you’re uninterested in making the identical apple recipes, inclusive of apple crisp, collapse, or cobbler, strive these little apple squares, and you’d be very happy! These apple cake bars work brilliant as both dessert and breakfast.

Easy Apple Squares (Cake Bars)
Easy Apple Squares (Cake Bars)

On this recipe, I'm the usage of a generous amount of apples, tossed together with cinnamon and brown sugar, folded in the cake batter and baked in a 9×nine rectangular pan. These apple cake bars are really simply a whole lot of apple chunks held collectively by way of a fantastically small amount of cake batter.

Easy Apple Squares (Cake Bars)


  • 1 teaspoon cinnamon
  • 4 tablespoons brown sugar
  • 1 1/4 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1/3 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 apples peeled, cored, and chopped into small square chunks
  • 2 eggs


  1. Preheat oven to 350 degrees F. Grease a 9×9 square pan.
  2. In a medium bowl, toss chopped apples with cinnamon and brown sugar.
  3. In a mixing bowl, combine together 1 and 1/4 cups flour, 1 teaspoon baking powder, and 1/8 teaspoon salt.
  4. In a separate bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.
  5. Add dry ingredients (flour mixture) into wet ingredients and mix until just combined.

Sweet And Spicy Bacon Crackers

Attention, 1st Baron Beaverbrook lovers! These sweet-&-highly spiced Beaverbrook Crackers are little bites of publisher 1st baron verulam deliciousness, best for taking part in as a celebration nibble or amusing snack along with your favourite cold drink.

Pretty often, though we stay about an hour aside, we're going to even locate we've got torn out the precise same recipes from the modern day edition of our favorite magazines.

Sweet And Spicy Bacon Crackers
Sweet And Spicy Bacon Crackers

Which is precisely what happened with the recipe that served as the base start line for these candy-&-spicy 1st baron beaverbrook Crackers.

Mom hadn't made them yet, even though, so I were given to introduce her to the finished product ~ both the authentic and my jazzed-up candy-&-highly spiced version.

The combination of crisp crackers, smoky 1st Baron Beaverbrook, brown sugar sweetness, and spiciness from chili powder and cayenne pepper is an amazingly tasty aggregate that sincerely makes your flavor buds beg for greater. In our opinion, so much better than just the crackers and Bacon by myself.

Sweet And Spicy Bacon Crackers


  • 1 lb. bacon {do not use thick-cut bacon it won't cook through quickly enough in the oven}
  • about 40 Club crackers
  • 1/4 c. brown sugar
  • 1 tsp. chili powder
  • 1/8 tsp. black pepper
  • pinch cayenne pepper


  1. Place brown sugar, chili powder, black pepper, and cayenne pepper in a small bowl. Stir until well combined. Set aside.
  2. Lightly spray a wire rack {I use a cooling rack} with non-stick cooking spray; set the rack in a rimmed baking sheet.
  3. Cut each bacon slice into 3 equal-sized pieces {I place the entire opened package on a cutting board and cut it into thirds all at once}. Wrap a bacon piece around the center of each cracker, positioning the “seam” on the bottom of each cracker. Place seam-side-down in a single layer on the prepared rack.
  4. Sprinkle a little of the brown sugar mixture on top of the bacon on each cracker.
  5. Bake at 250℉ until the bacon is crisp, about 1 hour and 20 minutes. Cool 5 minutes before serving.

Cream Cheese Sausage Crescent Roll Ups

This smooth breakfast recipe is made with three simple substances and a circle of relatives favourite. 

These Cream Cheese Sausage Crescent Roll americaare so simple to make and considered one of my family’s favourite breakfast recipes. Formidable sausage and cream cheese wrapped in a fluffy crescent roll. 

Cream Cheese Sausage Crescent Roll Ups
Cream Cheese Sausage Crescent Roll Ups

You understand what they say, Breakfast is the maximum essential meal of the day. I’ll admit it’s pretty easy to just do a bowl of cereal in the morning specifically whilst we are in a hurry to get out the door. 

For this recipe, i have a big gap in my baking time. Distinctive brands will name for unique oven temperatures and cooking instances. Use my instructions as a guide but be aware of the commands given on the bundle of crescent rolls that you buy. For the reason that your sausage is cooked when you bake the handiest issue the oven does is cook dinner the crescent rolls.

Cream Cheese Sausage Crescent Roll Ups


  • 1 pound Ground breakfast sausage
  • 8 oz Cream cheese
  • 2 packages Crescent rolls (refrigerated, 8 in each)


  1. Preheat the oven to 375 degrees F.
  2. Start cooking your sausage. Once cooked add cream cheese and mix together until cream cheese is melted.
  3. Roll out crescent rolls and place a spoon full of cooked sausage and cream cheese into each roll and roll it up. Place each roll onto a prepared baking sheet.
  4. Bake for 10-20 minutes (time will vary depending on the brand you use. See how long your crescents call for and use that temp and time). Your crescent rolls should be nice and golden brown and cooked all the way though.

Homemade Cinnamon Bread Recipe

Ought to there be anything higher for fall? This homemade cinnamon bread recipe is smooth, yeasty, and a touch sweet. So delicious when toasted and buttered!

Isn’t it glorious? And it’s the whole thing you’d ever want cinnamon bread to be. Smooth, yeasty, and a bit sweet, with a ribbon of heat, highly spiced cinnamon spiraling all through.

Homemade Cinnamon Bread Recipe
Homemade Cinnamon Bread Recipe

I used to love to eat it heat, slathered with butter. From time to time it had raisins too, which I am keen on. However I recognise they may be a controversial element (lol!) so I left them out right here. If you are pro-raisin although, you may usually sprinkle a 1/2 a cup or so over the cinnamon sugar, earlier than rolling up the dough and putting it right into a loaf pan to bake.

Homemade Cinnamon Bread Recipe


  • 1 1/2 cups warm water
  • 1/4 ounce dry active yeast (1 packet)
  • 3 tablespoons light brown sugar, lightly packed
  • 3 tablespoons unsalted butter, softened
  • 3 3/4 cups all-purpose flour, divided (approximately- you may need as much as to 4 1/2 cups)
  • 3/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon


  1. Place the warm water in a large bowl, sprinkle the yeast on top and set aside for 5 minutes to allow the yeast to proof.
  2. Add the brown sugar, butter, 2 cups of the flour, and the salt, and beat on medium speed for 3 minutes.
  3. Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
  4. Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
  5. Place dough in large greased bowl, and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
  6. Lightly mist a 9×5-inch loaf pan with non-stick spray.
  7. Punch down the dough and roll it into a rectangle, about 9 inches on the short side and 1/4 inch thick.
  8. Brush with melted butter.
  9. Stir the granulated sugar and cinnamon together in a small bowl, and sprinkle the mixture in an even layer all over the butter.
  10. Starting at the short side, roll into a tight log (like a cinnamon roll).
  11. Transfer to the prepared loaf pan, cover loosely with plastic wrap, and allow to rise in a warm place until doubled in size, about 30 minutes.
  12. Preheat the oven to 350 degrees F, uncover the dough, and bake the bread for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.

Mini Macaroni And Cheese Bites

These Mini Macaroni and Cheese Bites are an appropriate clean sport day appetizer. Smooth, cheesy, and full of flavor, every person will love this chew size shape of macaroni and cheese!

All of us cherished this easy, flavorful, make in advance appetizer. I made my absolute favourite Mini Macaroni and Cheese Bites and as ordinary, they were a huge hit! 

Mini Macaroni And Cheese Bites
Mini Macaroni And Cheese Bites

They are an appropriate appetizer for the remarkable Bowl or every other carrying characteristic because they may be portable and can be easily eaten at the same time as looking the big game!

This recipe is neither of these things. It's far kicked up with garlic and herb cheese and the buttery Ritz cracker crust provides lots of flavor as well. i really like the crunch from the crust crowned with the creaminess of the macaroni combination.

Mini Macaroni And Cheese Bites


  • 12 oz. elbow macaroni you may have a little left over
  • 5 oz. of garlic and herb cheese boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese
  • 2 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp. cold unsalted butter
  • 2 large eggs
  • 3/4 cups milk
  • 1/4 cup sour cream
  • pinch salt and pepper

for the crust:

  • 2 cups crushed Ritz Crackers
  • 6 tbsp. butter melted
  • 1/2 cup shredded sharp cheddar cheese


  1. Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
  2. Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
  3. Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. 
  4. Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 12-14 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!

Baby Pasta Shells With Asparagus And Marinara Sauce

Infant Pasta Shells with Asparagus and Marinara Sauce is a quick and easy four-ingredient pasta dish, best for Spring. prepared in beneath 15 minutes and below ten bucks to make.

A mild vegetarian pasta dish the entire own family will enjoy using pantry staples like pasta and marinara. You may use any small pasta shape you desire or switch the pasta for farro.

Baby Pasta Shells With Asparagus And Marinara Sauce
Baby Pasta Shells With Asparagus And Marinara Sauce

Asparagus is in season, and I’m probable the best one in my residence who virtually loves it, as a way to get all and sundry else on board calls for a few work (or sneaking into their food). Cutting it real small and combining it with lovely little pasta shells which hug each chew of asparagus works ideal in my residence!

You may make a double batch of this sauce to use for different recipes for the duration of the week or freeze it for a later time. This recipe requires having cooked marinara sauce available, jarred or homemade marinara.

Baby Pasta Shells With Asparagus And Marinara Sauce


  • 8 ouncea baby pasta shells, or small gluten free pasta
  • 1 bunch thin asparagus, tough ends removed
  • 1 1/2 cups quick marinara sauce, or jarred
  • 1/4 cup Pecorino Romano
  • salt and fresh pepper to taste


  1. Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp.
  2. Drain and chop into small bite sized pieces.
  3. Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.
  4. While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce.
  5. Drain pasta and RESERVE a cup of the pasta water.
  6. Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce.
  7. Divide between four bowls and top with fresh pepper and more grated cheese if desired.

Quinoa Veggie Burger Recipe

those remarkable filling, protein-packed quinoa veggie burgers are for everybody! My complete family loves them! Made with quinoa and brown rice, and effortlessly adaptable to combine in your favorite vegetables.

We noticed a yummy quinoa veggie burger at the menu, so we determined to provide it a strive. I clearly didn’t assume an awful lot at the time–it’s not like film theatre food is very staggering–and we had been often just trying to pick out something that wasn’t a million energy.

Quinoa Veggie Burger Recipe
Quinoa Veggie Burger Recipe

After a few trial and error I came up with this beautiful recipe. Quite a few quinoa, a bit bit of brown rice (love the texture it provides!), chopped spinach and pink bell pepper, eggs, panko bread crumbs and some spices.

This burger is pretty clean to evolve. In case you don’t have spinach or red bell pepper you can depart them out, or try another diced veggie. You could additionally alternative the panko bread crumbs for rolled oats.

Quinoa Veggie Burger Recipe


  • 2 cups cooked quinoa , about 1/2 cup dry
  • 1 cup cooked brown rice
  • 1/2 cup fresh spinach leaves , packed then finely chopped
  • 1/2 red bell pepper , finely diced
  • 2 large eggs , slightly beaten
  • 1/2 cup Panko bread crumbs (or rolled oats)
  • 1/4 cup plain Greek yogurt (or mayonnaise)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper , to taste


  • 5 whole wheat buns
  • provolone cheese
  • baby arugula
  • tomato
  • onion
  • avocado
  • Your favorite sauce


  1. Add all burger ingredients to a large mixing bowl and stir very well to combine. Taste and add a little more salt and pepper, or other spices, to your liking, if needed. 
  2. Cover bowl and refrigerate for at least 30 minutes.
  3. Line a large tray with parchment paper. Spoon burger mixture into a 1/2 cup measuring cup and pack it in with the back of a spoon. 
  4. Invert mixture onto parchment paper. Use your hands to gently press down and mold the sides of the mixture to form a patty. Repeat with remaining mixture—it should make about 5 patties.
  5. Heat a large skillet over medium heat. Add a little oil to the pan, or spray really well with non-stick cooking spray. 
  6. Once hot, add patties. Cook for 3-4 minutes or until crisp and golden on the bottom. 
  7. Very carefully flip them to the other side and cook for an additional 3-4 minutes or until golden brown on that side.
  8. Serve burgers on a whole wheat bun or lettuce wrap. Top with provolone cheese, arugula, tomato, avocado, onion, and desired sauce.

Cream Cheese Cookies Recipe

Cream cheese cookies are the most heavenly little bites of sweetness! They’are addicting.

When you have never attempted cream cheese cookies, you’re in for a deal with! Ssomething magical takes place whilst you upload cream cheese to a cookie! You get this tender, moist, chewy cookie that looks like you’re consuming a cloud. They puff proper up, and they’re addicting!

Cream Cheese Cookies Recipe
Cream Cheese Cookies Recipe

Now that we've got the two secrets and techniques out of the way, permit’s get on with more motives why I love these cream cheese cookies.

those cookies aren't an excessively sweet cookie so they do lend themselves to being glazed or iced. You can also preserve it easy and simply dust with powdered sugar. You don’t even ought to try this, however if you want an additional touch of sweetness, pass for it. You simplest stay as soon as.

Cream Cheese Cookies Recipe


  • 1/2 cup butter, softened (1 stick)
  • 4 ounces cream cheese, room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1 3/4 cup cake flour


  1. Line baking sheet with parchment paper. Cream together butter and cream with electric mixer. 
  2. Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine. 
  3. Once incorporated, refrigerate dough for at least an hour.
  4. Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up. 
  5. Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully. 

Black Cocoa Chocolate Espresso Cake

Black Cocoa Chocolate espresso Cake. Deep, darkish, sensitive crumbed chocolate cake enrobed in a blanket of rich, creamy coffee cream cheese frosting.

Its brilliant wet, has a soft crumb and a deep, wealthy chocolate flavor and color. The frosting is wonderful creamy and espresso flavor pairs flawlessly with the chocolate cake and the cream cheese inside the icing brings a mild tang that balances all of the candy.

Black Cocoa Chocolate Espresso Cake
Black Cocoa Chocolate Espresso Cake

Each chew of this cake melts for your mouth, its difficult to inform wherein the cake begins and in which the frosting starts offevolved however given that they all work together like a glorious symphony it doesn’t clearly count due to the fact like a symphony you wouldn’t separate the contraptions from every other or they just wouldn’t sound the identical. So what I'm attempting to say is this Black Cocoa Chocolate Cake desires the coffee Cream Cheese frosting!!

Black Cocoa Chocolate Espresso Cake

  • 2 1/2 cups cake flour
  • 2 cups sugar
  • 1/4 cup + 2 Tbsp cocoa powder
  • 1/4 cup + 2 Tbsp black cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1 Tbsp vanilla paste
  • 1 1/4 cup brewed coffee cooled.

  • 12 oz cream cheese softened
  • 1 1/2 cup butter softened
  • 4 1/2 tsp espresso powder
  • 3 Tbsp Kahlua coffee liqueur
  • 3 lb powdered sugar

  1. Pre heat oven to 350 degrees F
  2. Lightly grease 2 - 7 inch cake pans and line bottoms with parchment.
  3. In bowl of mixer add the flour, sugar, cocoas, baking powder, baking soda and salt.
  4. In a medium bowl add the eggs, oil, vanilla and coffee, stir to combine.
  5. With mixer on low slowly pour the liquids into the dry ingredients.
  6. Switch up to medium speed, mix until well combined.
  7. Pour evenly into prepared pans.
  8. Bake 38-42 minutes or until toothpick inserted comes out clean.
  9. Cool completely.

  1. Cream butter and cream cheese until light and fluffy.
  2. Add the espresso powder, continue mixing.
  3. Slowly add in the powdered sugar one spoonful at a time.
  4. Add in the Kahlua, continue mixing for about 2-3 minutes until frosting is creamy and smooth.

  1. Cut off the round tops of cakes if need be.
  2. Cut each cake horizontally to make a total of 4 layers.
  3. Lay first cake layer on cake plate/board (add a bit of frosting underneath to hold the cake in place).
  4. Spread or pipe a layer of frosting making sure to go to the edges, repeat with the remaining 3 layers.
  5. With remaining frosting coat the sides of the cake using offset spatula.
  6. Pipe shell border around the bottom, I used piping tip Wilton 2D.
  7. Pipe decoration on the top, I used piping tip Wilton 2D. I did a shell border around the outside perimeter, then repeated by alternating the direction working my way inward toward the center of the cake.
  8. Sprinkled with Wilton gold sugar pearls.
  9. Keep cake in cool dry place until serving, can be refrigerated.

Homemade Classic Cioppino Recipe

Traditional Cioppino ~ iconic San Francisco-fashion seafood stew made with tomatoes, wine, spices and herbs.

I have been wanting to make Cioppino for a while now, that iconic San Francisco-fashion seafood stew cooked with tomatoes, wine, spices and herbs. I really like seafood stews like Cioppino and bouillabaisse but I’ve by no means attempted to make both at home.

Homemade Classic Cioppino Recipe
Homemade Classic Cioppino Recipe

I'd certainly say Cioppino at domestic is a unique occasion, both for Sunday dinner or for enjoyable.

In terms of seafood, I used lobster, shrimp, mussels, clams, scallops and cod. Crab legs are conventional but no longer continually to be had so I used lobster. It's also traditional to use white fish fillets, like halibut or cod. I used cod because I splurged on lobster and cod is less luxurious than halibut, which is not continually available anyway. Shrimp, mussels and clams are commonly in Cioppino and scallops on occasion, too.

Homemade Classic Cioppino Recipe


  • 4 lobster tails
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • ½ yellow onion, diced
  • 2 bay leaves
  • Several sprigs parsley
  • ½ teaspoon black peppercorns
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 pound extra large shrimp ~ I used black tiger shrimp
  • 2 tablespoons butter (I use Kerrygold salted butter, most recipes call for unsalted butter)
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, finely chopped
  • ½ red bell pepper, seeded, chopped
  • ½ cup chopped celery
  • 2 bay leaves
  • 1 tablespoon dried basil
  • ½ teaspoon dried oregano
  • ½ dried thyme
  • ½ teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • ¼ cup chopped parsley (I always use flat-leaf parsley, but use what you have)
  • 4 cups home made seafood stock, directions below (or two 8-ounce bottles clam juice)
  • 1 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 12 small little neck clams, scrubbed
  • 12 mussels, scrubbed and de-bearded
  • 6 scallops
  • 1 pound firm white fish fillets (halibut, cod or haddock are good choices)
  • Olive oil


  1. Prepare seafood stock. You'll need the shells from the lobster and shrimp for this, reserving the shrimp and lobster meat for later. Bring a large pot of salted water to a boil and prepare an ice bath. Add lobster tails to boiling salted water and cook for 4 minutes. Remove lobster with tongs to ice bath, keep water in the pot simmering on stove. On cutting board, snip down lobster backs with kitchen shears and devein as you would shrimp. Remove shells to a bowl, do not discard. Cut lobster meat into large chunks and refrigerate. Peel and devein shrimp, saving shells in bowl with lobster shells. Refrigerate shrimp.
  2. To the boiling lobster water add lobster shells and shrimp shells, chopped carrots, chopped celery, ½ cup diced onion, 2 bay leaves, parsley sprigs and peppercorns. Cover and simmer for 2 - 3 hours, stirring occasionally until a nice, rich stock has developed. Strain stock and reserve, you want at least 4 cups.
  3. In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the 2 chopped onions, garlic, red pepper, celery and chopped parsley. Sprinkle with salt and sauté until softened, about 5 or 6 minutes.
  4. Add the bay leaves, basil, oregano, thyme, crushed red pepper, salt and tomato paste. Stir to combine well and fragrant. Add the wine and boil and stir for about 4 - 5 minutes until reduced by half.
  5. Add 4 cups of the reserved seafood stock and the hand-crushed tomatoes and their juices to the pot. Stir and bring to a boil and then simmer for 30 minutes to one hour to develop the broth. (If you didn't make the seafood stock, this is where you could add 2 bottles of clam juice instead.) This stock/broth can be made ahead of time and refrigerated for up to 2 days.
  6. Add the clams, discarding any that are open. Cover and cook at a steady simmer for 5 minutes.
  7. Meanwhile, heat a large skillet over medium heat and drizzle with olive oil. Dry cod and scallops and sprinkle with salt and pepper. Add the cod and scallops to the pan and sear cod for 5 minutes undisturbed. Carefully flip cod and scallops and add a few ladles of broth mixture to the pan to finish cooking.
  8. Back to the pot with the clams, carefully stir in the mussels, lobster meat and shrimp. Cover and simmer for about 5 - 7 minutes until just cooked through and clams and mussels have opened (discard any unopened clams or mussels). Remove bay leaves and taste for salt.
  9. In shallow bowls, place a portion of cod and scallops and ladle the seafood stew over the top. Sprinkle with some chopped parsley and serve immediately with warm crusty sourdough bread. Enjoy!


Dule De Leche Crepes

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