Garlicky Lemon Cuban Chicken Wings

The flavor of the zesty lemon, spicy garlic, and aromatic spices fills these Garlicky Lemon Cuban Chicken Wings to the brim. Ideal as a main course or appetizer that fits the Paleo diet

Ingredients:

• 2 lbs chicken wings
• 6 cloves garlic, minced
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

In a large bowl, combine minced garlic, olive oil, lemon juice and zest, cumin, paprika, dried oregano, salt, and pepper

Add the chicken wings to the bowl and toss until well coated

Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results

Preheat the oven to 400F 200C

Arrange the marinated chicken wings on a baking sheet lined with parchment paper

Bake in the preheated oven for 25-30 minutes, or until the wings are cooked through and golden brown, flipping halfway through

Garnish with chopped fresh parsley before serving

Thin Burger

You can always count on thin burgers to make you feel good. They are a tasty and satisfying American classic. Its easy and quick to make these burgers, which are great for a weeknight dinner or a barbecue on the weekend.

Ingredients:

• 4 thin beef patties
• 4 hamburger buns
• 4 slices of American cheese
• 1/2 cup chopped onions
• 1/4 cup pickles
• Lettuce leaves
• Ketchup
• Mustard
• Salt and pepper to taste

Instructions:

Preheat your grill or stovetop griddle over medium-high heat

Season the beef patties with salt and pepper on both sides

Place the patties on the grill or griddle and cook for about 2-3 minutes per side for medium-rare to medium doneness

During the last minute of cooking, add a slice of American cheese to each patty and let it melt

While the patties are cooking, lightly toast the hamburger buns on the grill or in a toaster

Assemble the burgers: Place a lettuce leaf on the bottom half of each bun, followed by a thin patty with melted cheese, chopped onions, pickles, ketchup, and mustard

Top with the other half of the bun

Serve hot and enjoy your classic thin burgers

Double Crunch Chicken à LOrange

In Double Crunch Chicken LOrange, tangy orange sauce is mixed with crispy fried chicken to make a new and tasty take on a classic dish.

Ingredients:

• 4 chicken breasts
• 1 cup orange juice
• 1/2 cup orange marmalade
• 1 cup breadcrumbs
• 1/2 cup flour
• 2 eggs
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

Put orange juice and orange marmalade in a bowl and mix them together

Put away

Do not make the chicken breasts too thick or too thin

Add pepper and salt

The flour, beaten eggs, and breadcrumbs should all be put in different bowls

Cover each chicken breast with flour, then egg, and finally bread crumbs

Put vegetable oil in a pan and heat it over medium-high heat

It should take about 5 to 7 minutes per side to fry the chicken until it is golden brown and fully cooked

Take the chicken out of the pan and use paper towels to soak up the extra oil

Pour the orange juice mix into the same pan

For about 5 minutes, cook until it gets thicker

Put the orange sauce on top of the chicken before serving

Vegetable Black Bean Chili

A filling and tasty black bean and vegetable chili, ideal for a cold night. Full of vegetables and protein, its a healthy dish that works well for any meal.

Ingredients:

• 1 cup black beans, soaked and cooked
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels
• 1 can 14 oz diced tomatoes
• 1 can 14 oz tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups vegetable broth

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until fragrant

Add diced bell pepper and zucchini, cook until vegetables are softened

Stir in soaked and cooked black beans, corn kernels, diced tomatoes, and tomato sauce

Season with chili powder, cumin, smoked paprika, salt, and pepper

Mix well

Pour in vegetable broth and bring the chili to a simmer

Cover and let it cook for 25-30 minutes, stirring occasionally

Adjust seasoning if needed and serve hot

Garnish with your favorite toppings like cilantro, avocado, or shredded cheese

Salted Caramel Pretzel Bark Cookies

These Salted Caramel Pretzel Bark Cookies are the perfect combination of sweet and salty. Crispy pretzels are coated in gooey caramel, topped with rich chocolate, and sprinkled with sea salt.

Ingredients:

• 1 cup pretzels, broken into pieces
• 1 cup caramel bits
• 1 cup chocolate chips
• 1/2 teaspoon sea salt

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

Spread the broken pretzel pieces evenly on the parchment paper, creating a single layer

In a microwave-safe bowl, melt the caramel bits according to the package instructions, usually in 20-second intervals, stirring in between, until smooth and melted

Drizzle the melted caramel over the pretzels, ensuring even coverage

Bake the caramel-coated pretzels in the preheated oven for about 5 minutes, just until the caramel starts to bubble and set

Remove the baking sheet from the oven and immediately sprinkle the chocolate chips evenly over the caramel layer

Let the chocolate chips sit for a minute to soften, then use a spatula to gently spread the melted chocolate over the caramel and pretzels, creating a marbled effect

While the chocolate is still soft, sprinkle the sea salt evenly over the bark

Allow the bark to cool and set at room temperature for about 30 minutes, or you can place it in the refrigerator for faster cooling

Once the bark is completely set, break it into bite-sized pieces

Serve and enjoy