businesscraftsmanship

[businesscraftsmanship]

This Southern twist on traditional carbonara incorporates the flavors of collard greens and country ham, offering a delicious and comforting pasta dish. The creamy sauce made from eggs and Parmesan cheese coats the pasta beautifully, while the crispy ham and hearty collard greens add depth and texture to every bite.

Ingredients: 8 oz spaghetti or pasta of choice. 4 slices country ham, diced. 2 cups collard greens, chopped. 4 large eggs. 1 cup grated Parmesan cheese. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. It will take about 34 minutes of cooking after adding the diced country ham until it is crispy. Add the minced garlic to the pan and cook for another minute or two, until the garlic smells good. Put chopped collard greens into the pan and cook for 5 to 7 minutes, until they wilt. Add eggs, grated Parmesan cheese, salt, and pepper to a bowl and mix them together and whisk them. When the collard greens start to wilt, add the cooked pasta to the pan with the ham and greens. Sprinkle to mix. Take the pan off the heat and quickly add the egg and cheese mixture. Make sure the pasta is evenly covered. If the sauce is too thick, add the pasta water slowly until you get the consistency you want. Put the pan back on low heat and keep stirring the sauce for about one to two minutes, or until it gets a little thicker. Watch out not to break the eggs. Take it off the heat and add some chopped fresh parsley on top before serving.

Rebecca Gellars

[businesscraftsmanship]

This baked gnocchi dish is a comforting and flavorful meal that's easy to prepare. The gnocchi is baked with juicy cherry tomatoes, creamy mozzarella, and aromatic garlic, resulting in a satisfying dish bursting with Italian flavors.

Ingredients: 1 package store-bought gnocchi. 2 cups cherry tomatoes, halved. 1 cup fresh mozzarella, diced. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Preheat the oven to 375F 190C. In a baking dish, combine the halved cherry tomatoes, diced mozzarella, minced garlic, and olive oil. Season with salt and pepper. Add the gnocchi to the baking dish and toss everything together until well combined. Bake in the preheated oven for 25-30 minutes, or until the tomatoes are soft and the mozzarella is melted and bubbly. Remove from the oven and garnish with fresh basil leaves before serving.

Heather Adam

[businesscraftsmanship]

These deep fried zoodles are a delicious and crunchy keto-friendly snack or side dish. Made with spiralized zucchini coated in a seasoned almond flour mixture, they're crispy on the outside and tender on the inside. Perfect for satisfying your cravings while staying low-carb!

Ingredients: 2 medium zucchinis. 1/2 cup almond flour. 2 tablespoons grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. 2 eggs. Salt and pepper to taste. Avocado oil for frying.

Instructions: Using a spiralizer, spiralize the zucchinis into zoodles. In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, and paprika. Mix well. In another shallow bowl, beat the eggs with a fork. Dip the zoodles into the beaten eggs, then coat them with the almond flour mixture, shaking off any excess. Heat avocado oil in a deep fryer or large skillet over medium-high heat. Carefully add the coated zoodles to the hot oil in batches, making sure not to overcrowd the pan. Fry the zoodles for 2-3 minutes, or until golden brown and crispy. Using a slotted spoon, transfer the fried zoodles to a paper towel-lined plate to drain any excess oil. Season with salt and pepper to taste. Serve the deep fried zoodles immediately as a delicious and crunchy keto-friendly snack or side dish! Enjoy these crispy zoodles as a tasty alternative to traditional pasta.

Sidney F

[businesscraftsmanship]

With a zesty balsamic dressing, this Gluten-Free Grilled Halloumi Salad is a great mix of crispy grilled halloumi cheese and fresh vegetables. It's a tasty and healthy choice for people who are sensitive to gluten or just want a tasty salad.

Ingredients: 250g halloumi cheese, sliced. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat your grill or grill pan to medium-high heat. In a small bowl, mix the olive oil, balsamic vinegar, dried oregano, salt, and pepper to create the salad dressing. Brush both sides of the halloumi slices with a little olive oil to prevent sticking to the grill. Grill the halloumi slices for 2-3 minutes per side, or until grill marks appear and the cheese is softened. While the halloumi is grilling, prepare your salad greens, cherry tomatoes, cucumber, red onion, and Kalamata olives in a large salad bowl. Once the halloumi is done, remove it from the grill and let it cool for a minute. Cut the grilled halloumi into bite-sized pieces and add it to the salad bowl. Pour the prepared salad dressing over the salad and toss gently to combine. Serve the gluten-free grilled halloumi salad immediately and enjoy!

Sean S

[businesscraftsmanship]

The rich flavors of peanut butter chips and the creamy goodness of Nutella come together in these delicious Nutella-Swirled Peanut Butter Chip Blondies. They are simple to prepare and ideal for sating your sweet tooth.

Ingredients: 1 cup 2 sticks unsalted butter, melted. 2 cups light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup peanut butter chips. 1/2 cup Nutella hazelnut chocolate spread.

Instructions: Set the oven temperature to 175C 350F. Line a 9 x 13-inch 23 x 33 cm baking pan with parchment paper, allowing overhang on sides for ease of removal. Grease pan. Melt the butter and mix in the brown sugar in a big bowl. Mix thoroughly until fully incorporated. Combine the sugar and butter mixture with the eggs and vanilla extract. Blend until a creamy, smooth consistency is achieved. Stirring until just combined, gradually add the flour and salt to the wet ingredients. Take care not to blend too much. Make sure the peanut butter chips are mixed evenly throughout the batter by folding them in. Transfer the blondie mixture into the baking pan that has been ready and level it out. Dollop of Nutella onto the blondie batter in spoonfuls. To create a marbled effect, mix the Nutella into the batter using a knife or skewer. For 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, bake in the preheated oven. After taking the blondies out of the oven, let them cool fully in the pan on a wire rack. After the blondies cool, remove them from the pan by using the overhanging parchment paper. After putting them on a cutting board, cut them into bars or squares. These delectable peanut butter chip blondies with a Nutella swirl are ready to be served.

Gary Avila

[businesscraftsmanship]

This vegan version of Jim Lahey's famous whole wheat 18-hour bread incorporates the flavors of chili and tonka bean for a unique twist. The long fermentation time develops complex flavors and a chewy texture, while the chili and tonka add warmth and depth to each bite.

Ingredients: 3 cups whole wheat flour. 1 1/4 cups lukewarm water. 1/2 teaspoon active dry yeast. 1 teaspoon salt. 1/4 teaspoon chili powder. 1/4 teaspoon ground tonka bean.

Instructions: In a large mixing bowl, combine whole wheat flour, water, yeast, salt, chili powder, and ground tonka bean. Mix until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours. After the resting period, preheat your oven to 450F 230C. Place a Dutch oven or baking dish with a lid into the preheated oven for 30 minutes. Meanwhile, transfer the dough onto a well-floured surface and shape it into a ball. Carefully remove the hot Dutch oven from the oven and place the dough ball inside. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Once baked, let the bread cool on a wire rack before slicing and serving.

Cooper

[businesscraftsmanship]

You can make a tasty and tender rotisserie-style turkey breast in your slow cooker. This recipe is great for a Sunday dinner because it requires little work but makes a delicious meal.

Ingredients: 1 turkey breast about 3 pounds. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Rub the turkey breast with olive oil. In a small bowl, mix together garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Rub the spice mixture all over the turkey breast. Place the turkey breast in the slow cooker. Cover and cook on low for 6-8 hours or until the turkey is cooked through and tender. Once cooked, let the turkey rest for a few minutes before slicing.

Seth

[businesscraftsmanship]

These cauliflower wings are a tasty keto-friendly take on traditional buffalo wings. They are crispy, spicy, and great for a party or as a snack.

Ingredients: 1 head cauliflower, cut into florets. 1/2 cup almond flour. 1/2 cup unsweetened almond milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1/2 cup buffalo sauce. 2 tablespoons melted butter or ghee. Optional: ranch or blue cheese dressing for dipping.

Instructions: Warm the oven up to 450F 230C and put parchment paper on a baking sheet. To make a batter, mix almond flour, almond milk, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl with a whisk. Make sure all the cauliflower florets are covered in batter, then put them on the baking sheet that has been prepared. Put the cauliflower in the oven and bake for 20 to 25 minutes, or until it is crispy and golden brown. Melt butter or ghee and mix it with buffalo sauce in a different bowl. When the cauliflower is done, take it out of the oven and coat it all over with the buffalo sauce mix. Put the cauliflower back on the baking sheet and bake for another 5 to 10 minutes so the sauce can soak in. If you want, you can serve it hot with ranch or blue cheese dressing to dip it in.

Landon