huguesjohnson

[huguesjohnson]

This slow cooker recipe for sausage and peppers is incredibly flavorful and requires minimal effort. The sausage simmers in a rich tomato sauce along with sweet bell peppers, onions, and aromatic herbs, creating a hearty and satisfying dish.

Ingredients: 1 lb Italian sausage links. 2 bell peppers, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Optional: 1/4 teaspoon red pepper flakes for heat.

Instructions: Place Italian sausage links in the bottom of the slow cooker. Layer sliced bell peppers, onion, and minced garlic over the sausage. Pour diced tomatoes over the vegetables. Sprinkle dried oregano, dried basil, salt, and pepper and red pepper flakes, if using over the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until sausage is cooked through and vegetables are tender. Serve hot, optionally with crusty bread or over cooked pasta.

Harold

[huguesjohnson]

Indulge in a creamy and satisfying Keto-friendly chicken Alfredo made effortlessly in the Instant Pot. Tender chicken breasts are cooked in a rich Alfredo sauce, perfect for a comforting low-carb meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup chicken broth. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon Italian seasoning. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon butter. 1/4 cup chopped fresh parsley optional, for garnish. Zucchini noodles or shirataki noodles optional, for serving.

Instructions: Season chicken breasts with salt, pepper, and Italian seasoning. Set Instant Pot to 'Saut' mode and add olive oil and butter. Sear chicken breasts on both sides until golden brown, then remove from Instant Pot. Add minced garlic to the pot and saut for 1 minute. Pour in chicken broth and scrape any browned bits from the bottom of the pot. Return chicken breasts to the pot and pour heavy cream over them. Close the Instant Pot lid and set to 'Manual' or 'Pressure Cook' mode for 8 minutes. Once cooking is complete, allow for a natural pressure release for 5 minutes, then manually release any remaining pressure. Open the lid and stir in grated Parmesan cheese until melted and sauce is creamy. Serve chicken and sauce over zucchini noodles or shirataki noodles, if desired. Garnish with chopped fresh parsley before serving.

Heather

[huguesjohnson]

These Asian Style Burgers are a fusion of flavors that will take your taste buds on a culinary journey. The juicy beef patties are infused with soy sauce, hoisin sauce, and aromatic spices, while the coleslaw mix and Sriracha mayo add a refreshing kick. It's a burger experience like no other!

Ingredients: 1 lb ground beef. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon sesame oil. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. 4 hamburger buns. 1 cup coleslaw mix cabbage and carrots. 2 green onions, chopped. Sriracha mayonnaise for topping. Sliced cucumbers for garnish. Lettuce leaves for serving.

Instructions: Ground beef, soy sauce, hoisin sauce, sesame oil, minced garlic, ginger, and red pepper flakes should all be mixed together in a bowl. Combine well. Four burger patties should be made from the beef mixture. Warm up your grill or grill pan on the stove by setting it on medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Before you start cooking the burgers, toast the buns on the grill until they are just barely brown. Put the coleslaw mix and chopped green onions in a different bowl and mix them together. Put Sriracha mayonnaise on the burger buns that have been toasted. After putting a lettuce leaf on the bottom half of each bun, put a burger patty on top of it. Put the coleslaw mix and sliced cucumbers on top of the burger patties. To put the burgers together, put the top half of the bun on each one. If you want, you can serve the Asian Style Burgers with extra Sriracha mayonnaise to dip them in. Enjoy your tasty burgers with an Asian twist!

Gary A

[huguesjohnson]

This California Rainbow Veggie Sub has a lot of healthy, colorful vegetables, avocado, and a goddess dressing that tastes great. Adding crispy BBQ kale chips to this sandwich takes it to a whole new level by giving it a satisfying crunch and a smoky flavor.

Ingredients: 1 large French baguette. 1 ripe avocado, sliced. 1 medium carrot, julienned. 1/2 red bell pepper, thinly sliced. 1/2 yellow bell pepper, thinly sliced. 1/2 cucumber, thinly sliced. 1/4 red cabbage, shredded. 1 cup mixed greens. 1/4 cup goddess dressing. 1 bunch kale, stems removed and torn into pieces. 2 tablespoons olive oil. 1 tablespoon barbecue seasoning. Salt to taste.

Instructions: Set the oven to 350F 175C and heat it up. Toss the kale pieces in a bowl with salt, barbecue seasoning, and olive oil until they are well covered. Place a single layer of kale pieces on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the kale chips for 10 to 15 minutes, or until they are crispy. Keep an eye on them often to make sure they don't burn. Spread goddess dressing on both sides of the baguette and bake the kale chips at the same time. Put sliced bell peppers, sliced cucumbers, shredded red cabbage, julienned carrots, and mixed greens on one side of the baguette. Remove the kale chips from the oven and let them cool down a bit. Add a lot of kale chips on top of the vegetables that have been layered. Use the other half of the baguette to close the sandwich. Cut the sandwich into pieces that you want to eat and serve right away.

Bernard Crosby

[huguesjohnson]

These delightful cupcakes are inspired by Disney's famous Dole Whip treat. They have a tropical pineapple flavor that will transport you to the happiest place on earth!

Ingredients: 1 box of white cake mix. 1 cup of pineapple juice. 1/3 cup of vegetable oil. 3 large eggs. 1 teaspoon of vanilla extract. 1 cup of crushed pineapple canned, drained. 1/2 cup of unsalted butter room temperature. 4 cups of powdered sugar. 1/4 cup of pineapple juice for frosting. Yellow food coloring optional. Maraschino cherries for garnish optional.

Instructions: Warm your oven up to 350 ?F 175?C and put paper liners in a cupcake tin. Put the white cake mix, eggs, vegetable oil, and vanilla extract in a mixing bowl. Add 1 cup of pineapple juice. Mix everything together well. Add the crushed pineapple to the cake batter and mix it in well. The batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. You can make the frosting while the cupcakes are baking. In a different bowl, beat the unsalted butter until it is smooth. Mix the frosting until it is smooth and fluffy after adding the powdered sugar and 1/4 cup of pineapple juice one cup at a time. If you want a bright color, you can add yellow food coloring. When the cupcakes are completely cool, frost them with the pineapple buttercream. If you want to make each cupcake look like a Disney Dole Whip, you can add a maraschino cherry on top of each one. Serve your Disney-themed Dole Whip cupcakes and enjoy them!

Gabriel

[huguesjohnson]

Enjoy this simple recipe that makes the ideal combination of chocolatey brownies and crisp Oreo cookies. A delightful treat for anyone who enjoys chocolate!

Ingredients: 1 box of brownie mix. 2 eggs. 1/4 cup vegetable oil. 1/4 cup water. 1 cup crushed Oreo cookies. 1/2 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a baking pan. In a mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Mix until smooth. Fold in the crushed Oreo cookies and chocolate chips into the brownie batter. Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and allow the brownies to cool in the pan for about 10 minutes. Cut into squares, serve, and enjoy your delicious Oreo brownies!

Whitney

[huguesjohnson]

These Easy Homemade Black Bean Burgers taste great and are better for you than regular burgers. They are tasty and full of protein, so both meat eaters and vegetarians can enjoy them.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup corn kernels. 1/4 cup chopped fresh cilantro. 1 tsp cumin. 1/2 tsp chili powder. Salt and pepper to taste. 1/4 cup breadcrumbs for coating. 4 burger buns. Lettuce, tomato, and other toppings of your choice.

Instructions: In a bowl, mash the black beans with a fork or potato masher. Add the diced onion, bell pepper, corn, cilantro, cumin, chili powder, salt, and pepper to the mashed black beans. Mix well. Stir in 1/2 cup of breadcrumbs until the mixture holds together. Divide the mixture into 4 equal portions and shape them into burger patties. Coat each patty with additional breadcrumbs. Heat a skillet or grill pan over medium heat and lightly grease it with cooking spray or oil. Cook the black bean burger patties for about 4-5 minutes on each side, or until they are heated through and have a crispy exterior. Toast the burger buns in the skillet for a minute or until they are lightly browned. Assemble your black bean burgers with lettuce, tomato, and any other toppings you prefer. Serve hot and enjoy!

Bobby Matthews

[huguesjohnson]

Indulge in the rich and decadent flavors of Coca-Cola Cake. This moist and delicious cake is infused with the iconic soda and topped with a luscious cocoa and Coca-Cola frosting. It's a perfect treat for any chocolate lover!

Ingredients: 1 cup Coca-Cola. 1/2 cup buttermilk. 1 cup unsalted butter. 1/4 cup cocoa powder. 2 cups all-purpose flour. 2 cups granulated sugar. 1/2 teaspoon baking soda. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups mini marshmallows optional. For the frosting:. 1/2 cup unsalted butter. 1/4 cup cocoa powder. 6 tablespoons Coca-Cola. 4 cups powdered sugar. 1 teaspoon vanilla extract. 1 cup chopped pecans optional.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9x13-inch baking pan. In a saucepan, bring 1 cup of Coca-Cola, 1/2 cup of buttermilk, and 1 cup of unsalted butter to a boil. Remove from heat and whisk in 1/4 cup of cocoa powder. In a large mixing bowl, combine 2 cups of all-purpose flour and 2 cups of granulated sugar. Pour the Coca-Cola mixture over the dry ingredients and mix well. Add 1/2 teaspoon of baking soda, 2 large eggs, and 1 teaspoon of vanilla extract, and mix until the batter is smooth. If desired, fold in 1 1/2 cups of mini marshmallows into the batter. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting. In a saucepan, melt 1/2 cup of unsalted butter. Stir in 1/4 cup of cocoa powder and 6 tablespoons of Coca-Cola. Remove from heat and whisk in 4 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth. If desired, stir in 1 cup of chopped pecans into the frosting. Once the cake is done baking, remove it from the oven and immediately pour the frosting over the hot cake. Spread it evenly. Allow the cake to cool and the frosting to set before serving. Enjoy!

Allen