Slow Cooker Brisket

This slow cooker brisket recipe yields tender and flavorful meat that practically falls apart. The combination of spices and sauces creates a rich and savory dish thats perfect for a comforting meal.

Ingredients:

• 1 4-5 pound beef brisket
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup balsamic vinegar
• 1 onion, sliced

Instructions:

In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make a spice rub

Rub the spice rub all over the brisket

Place sliced onion in the bottom of the slow cooker

Place the brisket on top of the onions in the slow cooker

In a separate bowl, mix together beef broth, soy sauce, Worcestershire sauce, and balsamic vinegar

Pour the mixture over the brisket in the slow cooker

Cover and cook on low for 8-10 hours or until the brisket is tender

Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes before slicing

Serve the sliced brisket with the onions and juices from the slow cooker

Vegan Banana Bread French Toast Cupcakes

A tasty change from regular banana bread are these Vegan Banana Bread French Toast Cupcakes. You can eat them for breakfast or as a sweet treat at any time. When you mix ripe bananas, warm spices, and maple syrup, you get a delicious and comforting cupcake that is sure to please.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 4 slices of vegan bread, cubed
• 2 tablespoons ground flaxseed
• 1/4 cup almond flour
• 1 teaspoon baking powder
• 1/4 cup chopped walnuts optional
• Vegan butter or oil for greasing

Instructions:

Preheat oven to 350F 175C

Grease a muffin tin with vegan butter or oil

In a large bowl, mix mashed bananas, almond milk, vanilla extract, maple syrup, and cinnamon until well combined

Add cubed bread slices to the banana mixture and stir until all bread is coated

Let it sit for 10 minutes to allow bread to soak up the liquid

In a separate small bowl, combine ground flaxseed, almond flour, and baking powder

Add this mixture to the banana bread mixture and stir until well combined

If using walnuts, fold them into the batter

Divide the batter evenly among the muffin cups

Bake in the preheated oven for 20-25 minutes, or until the cupcakes are firm to the touch and golden brown

Remove from oven and let cool for a few minutes before transferring the cupcakes to a wire rack to cool completely

Its About Figgin Thyme Fig and Thyme Cocktail

This cocktail is a delightful blend of fig-infused bourbon, thyme-infused honey syrup, and lemon juice, creating a harmonious balance of sweet, herbal, and citrus flavors.

Ingredients:

• 2 oz fig-infused bourbon
• 1/2 oz thyme-infused honey syrup
• 1/2 oz lemon juice
• 1/2 oz fig puree
• Thyme sprig for garnish
• Sliced fig for garnish

Instructions:

In a shaker, combine fig-infused bourbon, thyme-infused honey syrup, lemon juice, and fig puree

Shake well with ice for about 15-20 seconds

Strain the mixture into a chilled cocktail glass

Garnish with a sprig of thyme and a sliced fig

Parmesan Garlic Asparagus

Parmesan Garlic Asparagus is a simple and flavorful side dish that pairs well with a variety of main courses. The roasted asparagus becomes tender with a hint of garlic flavor and a cheesy, savory kick from the Parmesan cheese. Its a perfect addition to any meal

Ingredients:

• 1 bunch of fresh asparagus spears
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

Start by heating the oven to 400F 200C

Clean the asparagus spears and cut off the tough ends

Put the asparagus spears, olive oil, garlic that has been minced, salt, and pepper in a bowl

Toss the asparagus to cover it all

Lay the asparagus spears out in a single layer on a baking sheet

Put the grated Parmesan cheese on top of the asparagus

Put the asparagus in an oven that has already been heated and roast it for 15 to 20 minutes, or until it is soft and the Parmesan cheese is melted and golden brown

Take it out of the oven and serve it hot

Have fun with your tasty Parmesan Garlic Asparagus

Mushroom and Goat Cheese Flatbreads with Balsamic Glaze

These Mushroom and Goat Cheese Flatbreads with Balsamic Glaze are a delicious and elegant alternative to traditional pizza. The combination of earthy mushrooms, creamy goat cheese, and tangy balsamic glaze creates a burst of flavors that will impress your guests.

Ingredients:

• 2 flatbread pizza crusts
• 1 cup sliced mushrooms
• 1 cup crumbled goat cheese
• 1/4 cup balsamic glaze
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh arugula for garnish

Instructions:

Turn on your oven and heat it up to 425F 220C

Put the olive oil in a pan and heat it over medium-low heat

Cut up some garlic and add some sliced mushrooms

It will take about 5 minutes of cooking until the mushrooms are soft and slightly caramelized

Lay the crusts of the bread out on a baking sheet

Spread a little balsamic glaze on top of each crust

Spread the mushrooms that have been sauted out evenly on both flatbreads to use as a base

Put goat cheese crumbles on top of the mushrooms on both flatbreads

On top of the flatbreads, spread out the dried thyme, salt, and pepper

Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the crust is golden and crisp and the cheese is melted

Take it out of the oven and let it cool down a bit before cutting it

Add fresh arugula as a garnish and drizzle with more balsamic glaze if you like

Cut it up and serve it right away

French Lentil Salad

With fresh herbs, cherry tomatoes, feta cheese, and a zesty vinaigrette dressing, this classic French lentil salad is a real treat. This salad is tasty and good for you. You can eat it as a side dish or a light meal.

Ingredients:

• 1 cup green lentils
• 2 1/2 cups water
• 1 bay leaf
• 1/2 red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese

Instructions:

Rinse the lentils under cold water and drain

In a saucepan, combine the lentils, water, and bay leaf

Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender but not mushy

Drain and discard the bay leaf

In a large bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper

Add the cooked lentils and finely chopped red onion to the bowl with the dressing

Toss to combine

Let the lentil salad cool to room temperature, then refrigerate for at least 1 hour to allow flavors to meld

Before serving, stir in fresh parsley, fresh basil, cherry tomatoes, and crumbled feta cheese

Serve the French lentil salad chilled and enjoy

Rainy Day Comfort Soup

A hearty and nutritious soup perfect for rainy days. Packed with vegetables, lentils, and aromatic herbs, this comforting soup will warm your soul and lift your spirits.

Ingredients:

• 1 cup chopped onions
• 1 cup diced carrots
• 1 cup sliced celery
• 2 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 6 cups vegetable broth
• 1 cup lentils, rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups chopped kale
• 1 tablespoon olive oil

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in garlic, onions, carrots, and celery

Cook the vegetables in oil until they are soft

Tomato chunks, vegetable broth, lentils, thyme, rosemary, salt, and pepper should all be added now

Once the soup starts to boil, lower the heat and let it cook on low for 25 to 30 minutes, or until the lentils are done

After you add the chopped kale, cook for 5 more minutes or until the kale is soft

If necessary, change the seasoning

This soup is great for a rainy day because it tastes good when its hot

Fresh Peach Lemonade

Lemonade made with fresh peach puree, lemon juice, and a little sugar. Its fruity and refreshing.

Ingredients:

• 4 fresh peaches, peeled and pitted
• 1 cup lemon juice
• 1/2 cup sugar
• 4 cups water
• Ice cubes
• Fresh mint leaves for garnish optional

Instructions:

Using a blender, blend the fresh peaches until they are smooth

Use a fine mesh sieve to get rid of any pulp in the peach puree

Put the peach puree, lemon juice, sugar, and water in a large pitcher

Mix the sugar in until its gone

Put the lemonade in the fridge until its cold

If you want, you can add fresh mint leaves to the top after serving over ice cubes

Tropical Paradise Smoothie

This Tropical Paradise Smoothie will make you feel like youre in the tropics. Its a creamy and tasty mix of ripe banana, sweet pineapple, and juicy mango, made even better with the richness of coconut milk and Greek yogurt.

Ingredients:

• 1 ripe banana
• 1/2 cup pineapple chunks
• 1/2 cup mango chunks
• 1/2 cup coconut milk
• 1/2 cup Greek yogurt
• 1 tablespoon honey
• 1/2 cup ice cubes

Instructions:

Cut the ripe banana into slices

Put the ice cubes, coconut milk, pineapple chunks, mango chunks, honey, and banana in a blender

Mix it on high speed until its smooth and creamy

Get a pretty glass and pour the smoothie into it

If you want, you can add a cherry or a slice of fresh pineapple as a garnish

Serve right away and enjoy your glass of tropical paradise

Rainy Day Comfort Soup

A hearty and nutritious soup perfect for rainy days. Packed with vegetables, lentils, and aromatic herbs, this comforting soup will warm your soul and lift your spirits.

Ingredients:

• 1 cup chopped onions
• 1 cup diced carrots
• 1 cup sliced celery
• 2 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 6 cups vegetable broth
• 1 cup lentils, rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups chopped kale
• 1 tablespoon olive oil

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in garlic, onions, carrots, and celery

Cook the vegetables in oil until they are soft

Tomato chunks, vegetable broth, lentils, thyme, rosemary, salt, and pepper should all be added now

Once the soup starts to boil, lower the heat and let it cook on low for 25 to 30 minutes, or until the lentils are done

After you add the chopped kale, cook for 5 more minutes or until the kale is soft

If necessary, change the seasoning

This soup is great for a rainy day because it tastes good when its hot

Homemade Teriyaki Chicken Strips

These Teriyaki Chicken Strips from scratch are soft, tasty, and great for any event. Chicken tenders are made with a tasty Asian twist thanks to the sweet and savory teriyaki sauce. These chicken strips are great as an appetizer, a snack, or the main dish. Everyone will love them

Ingredients:

• 1 lb chicken tenders
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons vegetable oil
• Sesame seeds and green onions for garnish optional

Instructions:

In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki marinade

Place chicken tenders in a resealable bag or shallow dish and pour the marinade over them

Let marinate in the refrigerator for at least 30 minutes or up to 4 hours

In a small bowl, mix cornstarch and water to make a slurry for thickening the sauce later

Heat vegetable oil in a skillet over medium-high heat

Remove chicken from marinade, reserving the marinade

Cook chicken tenders in the skillet for about 3-4 minutes on each side, or until cooked through and golden brown

Transfer cooked chicken to a plate and cover to keep warm

In the same skillet, pour the reserved marinade and bring to a simmer

Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes

Return the chicken to the skillet, tossing to coat it in the teriyaki sauce

Garnish with sesame seeds and sliced green onions if desired

Serve hot and enjoy

Tropical Paradise Smoothie

This Tropical Paradise Smoothie will make you feel like youre in the tropics. Its a creamy and tasty mix of ripe banana, sweet pineapple, and juicy mango, made even better with the richness of coconut milk and Greek yogurt.

Ingredients:

• 1 ripe banana
• 1/2 cup pineapple chunks
• 1/2 cup mango chunks
• 1/2 cup coconut milk
• 1/2 cup Greek yogurt
• 1 tablespoon honey
• 1/2 cup ice cubes

Instructions:

Cut the ripe banana into slices

Put the ice cubes, coconut milk, pineapple chunks, mango chunks, honey, and banana in a blender

Mix it on high speed until its smooth and creamy

Get a pretty glass and pour the smoothie into it

If you want, you can add a cherry or a slice of fresh pineapple as a garnish

Serve right away and enjoy your glass of tropical paradise

From Vals Kitchen - Instant Pot Meatball Rice Stew

Vals Kitchen makes a hearty Instant Pot stew with meatballs, rice, and vegetables that is perfectly seasoned and tastes great.

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup rice
• 1 cup carrots, diced
• 1 cup celery, sliced
• 1 cup onion, chopped
• 4 cups beef broth
• 1 can 14 oz diced tomatoes
• 2 tsp Italian seasoning
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper should all be mixed together in a bowl

Roll the meat into balls

Set the Instant Pot to saut mode

Do this to all sides of the meatballs

Take it out and set it aside

Rice, carrots, celery, and onion should all be put in the Instant Pot

Cook for two to three minutes

Mix in the tomato chunks, beef broth, Italian seasoning, and bay leaf

Add pepper and salt to taste

The meatballs should be put back in the Instant Pot

Set the timer for 10 minutes and close the lid

After youre done, let the pressure go away naturally for 5 minutes

Then, quickly let go of any remaining pressure

Take out the bay leaf and add fresh parsley on top of the hot stew to serve

Vegan Banana Bread French Toast Cupcakes

A tasty change from regular banana bread are these Vegan Banana Bread French Toast Cupcakes. You can eat them for breakfast or as a sweet treat at any time. When you mix ripe bananas, warm spices, and maple syrup, you get a delicious and comforting cupcake that is sure to please.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 4 slices of vegan bread, cubed
• 2 tablespoons ground flaxseed
• 1/4 cup almond flour
• 1 teaspoon baking powder
• 1/4 cup chopped walnuts optional
• Vegan butter or oil for greasing

Instructions:

Preheat oven to 350F 175C

Grease a muffin tin with vegan butter or oil

In a large bowl, mix mashed bananas, almond milk, vanilla extract, maple syrup, and cinnamon until well combined

Add cubed bread slices to the banana mixture and stir until all bread is coated

Let it sit for 10 minutes to allow bread to soak up the liquid

In a separate small bowl, combine ground flaxseed, almond flour, and baking powder

Add this mixture to the banana bread mixture and stir until well combined

If using walnuts, fold them into the batter

Divide the batter evenly among the muffin cups

Bake in the preheated oven for 20-25 minutes, or until the cupcakes are firm to the touch and golden brown

Remove from oven and let cool for a few minutes before transferring the cupcakes to a wire rack to cool completely