Black Eyed Pea Quinoa Salad

Black-eyed peas, cherry tomatoes, cucumber, and feta cheese are added to a tasty and healthy quinoa salad. Just the thing to celebrate the New Year with a tasty burst!

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 can 15 oz black-eyed peas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

In a medium saucepan, combine quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff the quinoa with a fork and let it cool to room temperature

In a large bowl, combine cooked quinoa, black-eyed peas, cherry tomatoes, cucumber, red onion, parsley, and feta cheese

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper

Pour the dressing over the quinoa mixture and toss to combine, ensuring everything is well coated

Chill the salad in the refrigerator for at least 30 minutes before serving

Serve chilled and enjoy!

Vegan One-Pot Lentil Stew

On nights when you don't feel like cooking, this hearty vegan lentil stew is just what you need. It's a healthy one-pot meal that will fill you up and warm you up from the inside out. It's full of protein, fiber, and vegetables.

Ingredients:

• 1 cup dry green lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 cups chopped spinach or kale

Instructions:

In a large pot, saut onion, carrots, celery, and garlic until softened

Add lentils, diced tomatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot

Stir well

Bring the mixture to a boil, then reduce heat and let simmer for 20-25 minutes, or until lentils are tender

Stir in chopped spinach or kale and cook for an additional 5 minutes until wilted

Adjust seasoning if necessary, then serve hot

Filipino Pork Barbecue Kabobs

These Filipino Pork Barbecue Kabobs are a delicious and flavorful twist on the classic Filipino BBQ. The marinade combines the sweet and savory flavors of soy sauce, banana ketchup, and calamansi juice, creating tender and juicy pork skewers with a delightful charred finish.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 cup soy sauce
• 1/2 cup banana ketchup
• 1/2 cup brown sugar
• 1/4 cup calamansi juice or lemon juice
• 6 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks
• Wooden skewers, soaked in water for 30 minutes

Instructions:

In a bowl, combine soy sauce, banana ketchup, brown sugar, calamansi juice, minced garlic, black pepper, and salt to create the marinade

Place the pork cubes in a resealable plastic bag or a shallow dish and pour the marinade over them

Make sure the pork is well-coated

Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for best results

Preheat your grill to medium-high heat

Thread the marinated pork cubes onto the soaked wooden skewers, alternating with chunks of red bell pepper, green bell pepper, and onion

Grill the skewers, turning occasionally and basting with the remaining marinade, until the pork is cooked through and has a nice char, about 10-15 minutes

Serve the Filipino Pork Barbecue Kabobs hot with steamed rice and your favorite dipping sauce

Sparkling Nectarine Mint Lemonade

A refreshing and vibrant lemonade infused with the sweet essence of nectarines and the refreshing taste of mint, topped with sparkling water for an effervescent touch.

Ingredients:

• 3 nectarines, sliced
• 1/2 cup fresh mint leaves
• 1 cup fresh lemon juice
• 1/2 cup simple syrup
• 2 cups sparkling water
• Ice cubes

Instructions:

Mix the nectarines and mint leaves together in a pitcher

Mix the simple syrup and lemon juice well in the pitcher

Put ice cubes in the pitcher

Add the sparkling water to the ice and mix it in slowly

Serve right away, and if you want, top with more mint leaves and nectarine slices

Deluxe Charcuterie Platter

Put together a tasty charcuterie platter with different kinds of meats, cheeses, and sides that go well with them. This charcuterie board is great for parties and gets a lot of compliments.

Ingredients:

• 150g Prosciutto
• 150g Salami
• 150g Chorizo
• 100g Brie cheese
• 100g Manchego cheese
• 100g Gouda cheese
• 1/2 cup Green olives
• 1/2 cup Kalamata olives
• 1/2 cup Mixed nuts
• 1/2 cup Grapes
• 1/4 cup Fig jam
• 1/4 cup Honey
• 1 French baguette
• Fresh rosemary sprigs

Instructions:

Put the Chorizo, Salami, and Prosciutto on a large platter to serve

Put the Brie, Manchego, and Gouda cheeses on the platter and cut them up into small pieces

Spread the grapes, mixed nuts, green olives, and Kalamata olives out evenly on the platter

Put the honey and fig jam in small bowls and set them on the platter

Cut the French baguette into slices and add them to the other ingredients

Add some fresh rosemary sprigs to the platter to make it look nice and add some flavor

Enjoy the fancy charcuterie platter!

Lemon Pepper Pork Chop

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Instructions: Preheat the grill, stove top, or oven based on your preference. Season pork chops with salt, black pepper, garlic powder, onion powder, dried thyme, and paprika. In a bowl, mix together the zest and juice of one lemon with olive oil. Brush the lemon and oil mixture over the seasoned pork chops, ensuring they are well coated. For the stove top: Heat a skillet over medium-high heat. Cook pork chops for 4-5 minutes per side or until cooked through. For the grill: Grill pork chops over medium heat for 4-5 minutes per side or until they reach your desired level of doneness. For the oven: Preheat the oven to 375F (190C). Place pork chops on a baking sheet and bake for 20-25 minutes or until cooked through. Garnish with fresh parsley and serve these Lemon Pepper Pork Chops with your favorite sides. Enjoy the zesty flavors!

Ingredients:

• 4 pork chops
• Salt and black pepper to taste
• 1 lemon, zest and juice
• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp paprika
• Fresh parsley for garnish

Instructions:

Fluffy Birthday Cake Muffins

These Fluffy Birthday Cake Muffins are a delightful treat that tastes just like birthday cake! They are perfect for celebrating special occasions or simply satisfying your cake cravings in muffin form.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1/2 cup whole milk
• 2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup rainbow sprinkles

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the eggs one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the flour, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture

Mix until just combined

Gently fold in the rainbow sprinkles to distribute them evenly throughout the batter

Divide the batter evenly among the 12 muffin cups

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can decorate with additional sprinkles if desired

Enjoy your fluffy birthday cake muffins!