Ingredients:

• 4 chicken breasts


• Salt and pepper to taste


• 8 slices bacon, chopped


• 2 cups mushrooms, sliced


• 2 cloves garlic, minced


• 1 cup chicken broth


• 1 cup heavy cream


• 1 teaspoon thyme


• 1/2 cup grated Parmesan cheese


• Fresh parsley for garnish

Instructions:

Add salt and pepper to the chicken breasts

Cook chopped bacon in a pan until it gets crispy

Take it out and set it aside

Leave the bacon fat in the pan

Put the chicken breasts in the pan and cook them on both sides until they are brown

Take it out and set it aside

Put minced garlic and sliced mushrooms in the same pan

Keep cooking until the mushrooms turn golden brown

Add heavy cream, thyme, and chicken broth

Use a stir to mix

Put the chicken breasts back in the pan

It will take about 10 minutes of simmering until the chicken is done and the sauce is thick

Add grated Parmesan cheese and mix it in until it melts and is well mixed in

Before you serve, sprinkle crispy bacon and fresh parsley on top

Ingredients:

• 4 eggs


• 8 asparagus spears


• 1/4 cup grated Parmesan cheese


• Salt and pepper to taste


• 2 tablespoons olive oil

Instructions:

Cut the asparagus spears into 1-inch pieces and cut off the tough ends

In a nonstick skillet over medium-low heat, heat 1 tablespoon of olive oil

Put in the asparagus pieces and cook for three to four minutes, until they are soft but still crisp

Add pepper and salt to taste

Add the eggs and Parmesan cheese to a bowl and mix them together using a whisk

Put the egg mixture in the pan and heat the rest of the olive oil

For two to three minutes, or until the edges begin to set, cook the omelette

Place the asparagus that has been sauted on one half of the omelette

On top of the asparagus, fold the other half of the omelette over it

For another two to three minutes, cook until the omelette is set all the way through and has a light golden color

Put the omelette on a plate, cut it into wedges, and serve it hot

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced


• 1 red bell pepper, thinly sliced


• 1 yellow bell pepper, thinly sliced


• 1 green bell pepper, thinly sliced


• 1 small onion, thinly sliced


• 2 cloves garlic, minced


• 1-inch piece of ginger, minced


• 1/4 cup soy sauce


• 2 tablespoons oyster sauce


• 2 tablespoons vegetable oil


• 1 teaspoon sesame oil


• 1 tablespoon cornstarch


• Salt and pepper to taste


• Cooked rice for serving

Instructions:

In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and cornstarch to create a sauce

Set aside

Heat vegetable oil in a large skillet or wok over high heat

Add the sliced chicken and stir-fry for 3-4 minutes or until it's no longer pink

Remove from the skillet and set aside

In the same skillet, add a bit more oil if needed, then add the minced garlic and ginger

Stir-fry for about 30 seconds until fragrant

Add the sliced onions and bell peppers to the skillet

Stir-fry for 2-3 minutes until they start to soften but are still crisp

Return the cooked chicken to the skillet and pour the prepared sauce over the ingredients

Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables

Season with salt and pepper to taste

Serve the chicken stir-fry over cooked rice and enjoy!

Ingredients:

• 2 oz gin


• 1 oz fresh lemon juice


• 0


• 5 oz simple syrup


• 3-4 fresh basil leaves


• Club soda

Instructions:

Mix the basil leaves gently in a short glass

Simple syrup, gin, and lemon juice should be added

Put ice in the glass

Add club soda on top

Mix everything together slowly

Add a leaf of basil as a garnish

Ingredients:

• 1 lb ground beef


• 1/2 lb Italian sausage


• 1/2 cup breadcrumbs


• 1/4 cup grated Parmesan cheese


• 1/4 cup chopped fresh basil


• 1/4 cup chopped sun-dried tomatoes


• 1/4 cup chopped red onion


• 2 cloves garlic, minced


• Salt and pepper to taste


• 4 burger buns


• 4 slices provolone cheese


• 1/4 cup arugula


• 1/4 cup roasted red pepper strips


• 1/4 cup sliced black olives


• 1/4 cup pesto sauce

Instructions:

Put breadcrumbs, Parmesan cheese, basil, sun-dried tomatoes, red onion, garlic, salt, and pepper in a large bowl

Add the ground beef and Italian sausage

Combine well

Take the mixture and shape it into 4 burger patties

Warm up the grill over 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

In the last minute of cooking, cover the grill and put a slice of provolone cheese on top of each patty

This will melt the cheese

On the grill, toast the burger buns until they are just barely golden

Spread pesto sauce on the bottom half of each bun before putting the burgers together

Spread some pesto sauce on top of the burger

Add sliced black olives, arugula, and roasted red pepper strips on top

Serve right away by putting the top half of the bun on top of the toppings

Ingredients:

• 4 salmon fillets


• 1/2 cup shredded unsweetened coconut


• 1/4 cup almond flour


• 2 tablespoons coconut oil


• Salt and pepper to taste


• Lemon wedges for serving

Instructions:

Combine almond flour and shredded coconut in a shallow dish

Use salt and pepper to season the salmon fillets

Apply the coconut-almond mixture to each fillet and gently press to bind

In a skillet over medium heat, preheat the coconut oil

Salmon fillets should be pan-fried for 34 minutes on each side, or until they are cooked through and crispy

Serve hot with wedges of lemon

Ingredients:

• 1 rack baby back ribs


• 1 cup BBQ sauce


• 1/4 cup brown sugar

Instructions:

Cut the rack of ribs into individual pieces

In a bowl, mix BBQ sauce and brown sugar

Place ribs in the slow cooker, pour sauce mixture over them

Cook on low for 6-8 hours or on high for 3-4 hours, until tender

Once done, remove ribs from slow cooker and brush with additional BBQ sauce if desired

Ingredients:

• 2 cups mixed berries such as strawberries, blueberries, raspberries


• 1/4 cup honey or maple syrup


• 1 cup Greek yogurt or coconut yogurt for dairy-free option


• 1 teaspoon vanilla extract

Instructions:

In a blender, combine the mixed berries and honey/maple syrup

Blend until smooth

In a separate bowl, mix together the Greek yogurt and vanilla extract

Layer the berry mixture and yogurt mixture into popsicle molds, alternating between the two

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until fully set

To remove popsicles from molds, run under warm water for a few seconds

Ingredients:

• 1 cup rolled oats


• 1 cup all-purpose flour


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, softened


• 1/2 cup granulated sugar


• 1/2 cup packed brown sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1 cup chocolate chips

Instructions:

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

Mix the oats, flour, baking soda, and salt together in a bowl using a whisk

Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is smooth

Add the egg and vanilla extract and mix them in well

Slowly add the dry ingredients to the wet ones, mixing only until everything is combined

Add the chocolate chips and mix them in

Using a spoon or cookie scoop, place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared

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

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 down

With milk or your favorite hot drink, these chocolate chip oat cookies are a great treat

Ingredients:

• 2 cups almond flour


• 2 cups powdered sugar


• 3 large egg whites


• 1/4 cup granulated sugar


• Food coloring optional


• Buttercream filling flavor of your choice

Instructions:

Preheat your oven to 300F 150C

In a food processor, pulse the almond flour and powdered sugar until well combined

Sift the mixture into a large bowl to remove any lumps

In a separate bowl, whisk the egg whites until they become foamy

Gradually add granulated sugar and continue whisking until stiff peaks form

Gently fold the almond flour and powdered sugar mixture into the egg whites until the batter is smooth and shiny

Add food coloring if desired

Transfer the batter to a piping bag with a round tip

Pipe small circles onto a baking sheet lined with parchment paper

Tap the baking sheet on the counter to remove any air bubbles

Let the macarons sit at room temperature for about 30 minutes to form a skin

Bake in the preheated oven for 15-18 minutes, or until the macarons have risen and have firm shells

Remove from the oven and let them cool completely

Once cooled, pair up the macarons by size and spread a layer of buttercream filling on one side

Sandwich with another macaron shell to create a cookie sandwich

Enjoy your homemade macarons!