lusttforlifeblog

[lusttforlifeblog]

A tasty and filling sandwich with layers of meats, cheese, and fresh vegetables that is great for a meal.

Ingredients: 1 French baguette. 6 slices provolone cheese. 6 slices ham. 6 slices salami. 6 slices pepperoni. 1/2 cup shredded lettuce. 1/2 cup sliced tomatoes. 1/4 cup sliced red onions. 1/4 cup sliced pepperoncini peppers. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Lay the baguette out flat and spread mustard and mayonnaise on both halves. Put provolone cheese, ham, salami, and pepperoni on the bottom half of the baguette. Add shredded lettuce, tomato slices, red onions, and pepperoncini peppers on top. Add pepper and salt. Put the sandwich on top of the top half of the baguette. Aluminum foil should be used to tightly wrap the sandwich. For 15 to 20 minutes, or until the cheese melts and the sandwich is warm all the way through, bake in an oven that has already been heated up. Cut the sandwich into pieces that you want to serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

Megan P

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This Vietnamese Steak Salad is a delightful combination of grilled flank steak, fresh herbs, and crisp vegetables, all drizzled with a zesty and flavorful dressing. It's a perfect balance of textures and flavors, making it a healthy and satisfying meal option.

Ingredients: 1 lb flank steak. 1/4 cup soy sauce. 2 tbsp fish sauce. 2 cloves garlic, minced. 2 tbsp brown sugar. 1/2 tsp red pepper flakes. 8 cups mixed greens. 1 cup fresh herbs cilantro, mint, and Thai basil. 1 cucumber, thinly sliced. 1 carrot, julienned. 1/4 cup roasted peanuts, chopped. 2 tbsp vegetable oil. Juice of 2 limes. Salt and pepper to taste.

Instructions: In a bowl, combine soy sauce, fish sauce, minced garlic, brown sugar, and red pepper flakes to make the marinade. Place the flank steak in a resealable bag and pour half of the marinade over it. Seal the bag and refrigerate for at least 30 minutes. Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing excess to drip off, and grill for about 4-5 minutes per side for medium-rare. Adjust cooking time for desired doneness. Let it rest for a few minutes before slicing thinly. In a large bowl, toss the mixed greens, fresh herbs, cucumber, and carrot together. In a separate small bowl, whisk together the remaining marinade, vegetable oil, lime juice, salt, and pepper to create the dressing. Arrange the sliced steak on top of the salad and drizzle with the dressing. Sprinkle chopped roasted peanuts over the salad. Serve the Vietnamese Steak Salad immediately and enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

Bailey

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This recipe for homemade Spaghetti-Os is a great change from the canned version. It is a nostalgic dish that both kids and adults will love. It is made with simple ingredients and is full of flavor.

Ingredients: 1 cup small pasta like ditalini or small macaroni. 2 cups tomato sauce. 1/2 cup water. 1/4 cup grated Parmesan cheese. 1 tablespoon butter. 1 teaspoon sugar. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Put butter, sugar, garlic powder, onion powder, salt, and pepper in a saucepan. Add tomato sauce and mix well. Over medium-low heat, bring to a boil. Stir the small pasta around in the pan after adding it. Turn down the heat and let it cook, stirring every now and then, for 8 to 10 minutes, or until the pasta is al dente and the sauce has thickened. Take the pan off the heat once the pasta is done and add the grated Parmesan cheese. Stir the cheese in until it is well mixed in. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 15 minutes

Eugene

[lusttforlifeblog]

Enjoy the flavors of Peru with this succulent roast chicken infused with aromatic spices, accompanied by a vibrant green sauce.

Ingredients: 1 whole chicken, about 3-4 lbs, cleaned and patted dry. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1 teaspoon dried oregano. Salt and black pepper to taste. 4 cloves garlic, minced. 1 cup chicken broth. 1/2 cup white wine vinegar. 1/4 cup soy sauce. For Green Sauce:. 1 cup fresh cilantro, chopped. 1/2 cup fresh parsley, chopped. 1 jalapeo pepper, seeded and chopped. 2 cloves garlic. 1/4 cup mayonnaise. 2 tablespoons olive oil. Salt and black pepper to taste.

Instructions: In a small bowl, mix cumin, smoked paprika, dried oregano, salt, black pepper, and minced garlic to create a spice rub. Rub the spice mixture over the whole chicken, ensuring it's well-coated. Select the 'Saute' function on the pressure cooker. Heat olive oil and sear the chicken on all sides until golden brown. Add chicken broth, white wine vinegar, and soy sauce to the pressure cooker. Secure the lid and set the pressure cooker to 'Poultry' or 'Manual' for 25 minutes. Once cooked, allow natural pressure release for 10 minutes, then quick-release any remaining pressure. While the chicken is cooking, prepare the green sauce by blending cilantro, parsley, jalapeo, garlic, mayonnaise, olive oil, salt, and black pepper until smooth. Serve the Peruvian-style roast chicken with the green sauce on the side.

Prep Time: 15 minutes

Cook Time: 35 minutes

Flying with Anne

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Indulge in these moist and fudgy Double Chocolate Avocado Cookies that are surprisingly made with avocado for added richness and health benefits.

Ingredients: 1 ripe avocado, mashed. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the mashed avocado, softened butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, and 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 well combined. Fold in the chocolate chips and chopped nuts if using. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Gently flatten each cookie with the back of the spoon or your fingers. Bake for 10-12 minutes, or until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Double Chocolate Avocado Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Jean

[lusttforlifeblog]

A deliciously creamy and flavorful iced latte with the perfect blend of caramel, pumpkin, and spices, perfect for a refreshing treat on a warm day or as a delightful pick-me-up anytime.

Ingredients: 1 cup cold brew coffee. 1/2 cup milk. 2 tablespoons pumpkin puree. 1 tablespoon caramel sauce. 1/4 teaspoon pumpkin pie spice. 1 tablespoon maple syrup. Ice cubes.

Instructions: In a shaker, combine cold brew coffee, milk, pumpkin puree, caramel sauce, pumpkin pie spice, and maple syrup. Shake well until ingredients are thoroughly mixed. Fill a glass with ice cubes. Pour the mixture over the ice cubes. Garnish with a drizzle of caramel sauce and a sprinkle of pumpkin pie spice, if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Brody

[lusttforlifeblog]

These Low Carb Mock Cornbread Muffins are a keto-friendly alternative to traditional cornbread. They are moist, flavorful, and perfect for those following a low carb or keto lifestyle. Serve them alongside your favorite soups, stews, or salads for a delicious and satisfying meal.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsalted butter, melted. 3 large eggs. 1/4 cup sour cream. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon garlic powder. 1/4 cup shredded cheddar cheese optional.

Instructions: Preheat the oven to 350F 175C. Grease a muffin tin or line with muffin liners. In a mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and garlic powder. Add melted butter, eggs, and sour cream to the dry ingredients. Mix until well combined. Fold in shredded cheddar cheese, if using. Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Shania

[lusttforlifeblog]

This delicious recipe for roast pork with a bacon, apple, and Parmesan stuffing will take it to the next level. The crispy bacon and tender pork work well together to make a flavorful dish that will make you want more.

Ingredients: - 3 lbs pork loin, butterflied. - Salt and black pepper to taste. - 8 slices bacon. - 1 cup breadcrumbs. - 1/2 cup grated Parmesan cheese. - 2 apples, peeled, cored, and diced. - 1/4 cup fresh parsley, chopped. - 3 tablespoons olive oil. - 2 cloves garlic, minced. - 1 tablespoon fresh thyme leaves. - 1 cup chicken broth.

Instructions: Before you start cooking, heat the oven to 375F 190C. Salt and black pepper the pork loin that has been butterfly-shaped. Cook bacon in a pan until it gets crispy. Take the bacon out of the pan and break it up. Put bacon crumbles, breadcrumbs, Parmesan cheese, apple dices, and parsley chops in a bowl. Spread the breadcrumb mixture out on top of the pork loin that has been butterfly-styled. Tightly roll the pork loin and tie it off every 2 inches with kitchen twine. Put olive oil in the same pan and heat it over medium-low heat. Add minced garlic and fresh thyme and cook until the smell is nice. To cook the pork loin, put it in the pan and sear it on all sides until it turns brown. Put the pork loin in a roasting pan and add chicken broth to it. Roast it in a hot oven for about an hour, or until the internal temperature reaches 145F 63C. After 10 minutes, cut the roast into pieces. Serve the bacon, apple, and Parmesan stuffed roast pork with pan juices on the side. Enjoy how great the savory, sweet, and cheesy flavors taste together!

Prep Time: 30 minutes

Cook Time: 60 minutes

Kian Finnegan

[lusttforlifeblog]

Indulge in the rich flavors of this luxurious creamy kabocha truffle pasta, infused with the earthy aroma of truffle oil. Perfect for a cozy dinner or a special occasion, this dish will delight your taste buds and leave you craving for more.

Ingredients: 200g kabocha squash, peeled and diced. 200g pasta of your choice. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 2 tablespoons truffle oil. Salt and pepper to taste. Grated Parmesan cheese for garnish. Fresh parsley, chopped, for garnish.

Instructions: Boil the diced kabocha squash until fork-tender. Drain and set aside. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water. In a skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add the cooked kabocha squash to the skillet and mash it slightly. Pour in the heavy cream and truffle oil. Stir well to combine. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water if needed to reach desired consistency. Serve the creamy kabocha truffle pasta hot, garnished with grated Parmesan cheese and chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

Evan