Ingredients:

• 1 lb large shrimp, peeled and deveined
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• 1 cup salsa verde
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• 1/2 cup sour cream
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• 1 cup shredded lettuce
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• 1/2 cup diced tomatoes
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• 1/4 cup chopped fresh cilantro
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• 1/2 cup diced red onion
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• 8 small corn or flour tortillas
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• 1 lime, cut into wedges
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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• 1 teaspoon cumin
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• 1/2 teaspoon chili powder
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Instructions:

Put the shrimp, olive oil, cumin, chili powder, salt, and pepper in a bowl

Toss the shrimp to cover them all

Set a grill pan or skillet over medium-high heat

The shrimp should be cooked for two to three minutes on each side, or until they turn pink and opaque

Take it off the heat

This is the salsa verde crema sauce

In a different bowl, mix the sour cream and salsa verde

To make the tortillas soft, heat them in a dry pan or the microwave

Spread some salsa verde crema sauce on each tortilla before putting the tacos together

A small amount of chopped cilantro, diced red onion, cooked shrimp, and shredded lettuce should be put on top of the sauce

Add lime wedges to the Salsa Verde Shrimp Tacos so that you can squeeze extra juice on top

Enjoy your tasty Salsa Verde Shrimp Tacos that you made yourself!

Ingredients:

• 2 chicken breasts
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• 4 large mushrooms, stems removed
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• 1 cup spinach leaves
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• 1/4 cup grated Parmesan cheese
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• 1/4 cup cream cheese
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• 1 clove garlic, minced
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• 1/4 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1 tablespoon olive oil
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• 1/2 cup chicken broth
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• 1/4 cup heavy cream
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• 1 tablespoon chopped fresh parsley
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Instructions:

Warm the oven up to 190C 375F

Put cream cheese, garlic, salt, and pepper in a bowl and mix in the spinach

Put the mushroom caps in a baking dish and fill each one with the spinach mixture

Make a pocket in each chicken breast and fill them with the rest of the spinach mixture

In a pan, heat the olive oil over medium-high heat

Cook the chicken over high heat until both sides are golden brown

Put the chicken breasts and mushrooms in the baking dish

Pour chicken broth into the same pan and let it simmer for two minutes

During that time, scrape up any browned bits

Mix the heavy cream and parsley together in the pan by stirring them around

Set the chicken and mushrooms on top of the sauce

Put it in an oven that's already hot and bake for 20 to 25 minutes, or until the chicken is fully cooked

Serve hot, and if you want, top with extra parsley

Ingredients:

• 500g potatoes, peeled and cubed
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• 2 tablespoons vegetable oil
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• 1 teaspoon mustard seeds
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• 1 teaspoon cumin seeds
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• 1 onion, finely chopped
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• 2 cloves garlic, minced
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• 1 green chili, finely chopped
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• 1 teaspoon turmeric powder
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• 1 teaspoon ground cumin
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• 1 teaspoon ground coriander
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• 1 teaspoon garam masala
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• Salt to taste
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• Fresh coriander leaves for garnish
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Instructions:

Heat oil in a pan over medium heat

Add mustard seeds and cumin seeds

Cook until they start to splutter

Add chopped onions, minced garlic, and green chili

Saut until onions turn golden brown

Add turmeric powder, ground cumin, ground coriander, and garam masala

Cook for a minute

Add cubed potatoes and salt

Mix well to coat potatoes with spices

Cover and cook on low heat for about 20-25 minutes or until potatoes are tender, stirring occasionally

Garnish with fresh coriander leaves before serving

Ingredients:

• 1 cup chanterelle mushrooms, chopped
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• 2 tbsp olive oil
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• 1 small onion, diced
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• 2 cloves garlic, minced
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• 1 cup vegetable broth
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• 1 tsp thyme, dried
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• Salt and pepper to taste
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• 1 batch vegan pretzel dough store-bought or homemade
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• 1/4 cup baking soda
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• 2 cups water
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• 1 tbsp coarse salt, for topping
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Instructions:

Warm up the olive oil in a big pan over medium-low heat

Put in the minced garlic and diced onion and saut until the onion is soft

When you add the chopped chanterelle mushrooms, cook them until they start to brown and give off their juices

Add the vegetable broth and season with salt, pepper, and thyme

Put the sauce on low heat for 10 minutes or until it gets a little thicker

In the meantime, make the pretzel dough by following the directions on the recipe or the package

Break the dough up into small pieces, and then roll each piece into a dumpling shape

Bring water to a boil in a pot

Put baking soda in

When the water starts to boil, carefully add the pretzel dumplings

Cook for one to two minutes, until they float to the top

With a slotted spoon, take the dumplings out of the pot and put them on a baking sheet that has been lined with parchment paper

Put coarse salt on top of the dumplings and brush the tops with water

Heat the oven to 375F 190C and bake for 15 to 20 minutes, or until golden brown and crispy

Put the warm chanterelle ragout on top of the pretzel dumplings when you serve them

Ingredients:

• 4 boneless, skinless chicken breasts
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• Salt and pepper, to taste
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• 4 slices mozzarella cheese
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• 2 tomatoes, sliced
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• 1/4 cup fresh basil leaves
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• 1/4 cup balsamic glaze
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• 2 tablespoons olive oil
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Instructions:

Preheat oven to 375F 190C

Slice each chicken breast horizontally, being careful not to cut all the way through, creating a pocket

Season inside of each chicken breast with salt and pepper

Stuff each chicken breast with a slice of mozzarella cheese, tomato slices, and fresh basil leaves

Close the pockets by securing with toothpicks if necessary

Heat olive oil in a large oven-safe skillet over medium-high heat

Sear stuffed chicken breasts until golden brown on both sides, about 3-4 minutes per side

Drizzle balsamic glaze over the stuffed chicken breasts

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly

Remove toothpicks before serving

Garnish with additional fresh basil leaves if desired

Serve hot and enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
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• 1 cup sugar-free BBQ sauce
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• 1 cup shredded cheddar cheese
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• 1/2 cup diced bacon
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• 1/4 cup diced green onions
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• 1/4 cup diced red onions
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• 2 cloves garlic, minced
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• Salt and pepper to taste
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• 1 tablespoon olive oil
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Instructions:

Preheat the oven to 375F 190C

In a skillet, heat olive oil over medium heat

Add minced garlic and saut until fragrant

Add cubed chicken to the skillet and cook until browned on all sides

Season with salt and pepper

Transfer the cooked chicken to a mixing bowl

Add sugar-free BBQ sauce, diced bacon, diced green onions, diced red onions, and half of the shredded cheddar cheese

Mix well

Transfer the mixture to a casserole dish and spread it evenly

Top the mixture with the remaining shredded cheddar cheese

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly

Garnish with additional green onions, if desired, before serving

Ingredients:

• 1 1/2 cups all-purpose flour
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• 3/4 cup granulated sugar
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• 1/2 teaspoon salt
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• 2 teaspoons baking powder
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• 1/3 cup vegetable oil
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• 1 egg
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• 1/3 cup milk
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• 1 1/2 cups fresh or frozen blueberries
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• 1 teaspoon vanilla extract
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Instructions:

Preheat your oven to 400F 200C and line a muffin tin with paper liners

In a mixing bowl, combine the flour, sugar, salt, and baking powder

In a separate bowl, whisk together the vegetable oil, egg, and milk

Pour the wet ingredients into the dry ingredients and mix until just combined

Gently fold in the blueberries and vanilla extract

Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full

Bake in the preheated oven for 20-25 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, then transfer them to a wire rack to cool completely

Enjoy your quick and easy blueberry muffins!

Ingredients:

• 4 cups milk
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• 1/2 cup semisweet chocolate chips
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• 1/4 cup caramel sauce
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• 1/4 teaspoon sea salt
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• Whipped cream, for topping
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• Extra caramel sauce, for drizzling
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Instructions:

Over medium heat, steam the milk in a medium saucepan until it doesn't boil

Add the sea salt, caramel sauce, and chocolate chips and mix them in with a whisk until the chocolate melts and the mixture is smooth

Put it in mugs and add whipped cream on top

Add more caramel sauce to the whipped cream and spread it around

Enjoy while hot!

Ingredients:

• 4 boneless, skinless chicken breasts
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• 1 cup buttermilk
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• 2 cups crushed cornflakes
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• 1/2 cup grated Parmesan cheese
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• 1 teaspoon paprika
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• 1/2 teaspoon garlic powder
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• 1/2 teaspoon onion powder
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• Cooking spray
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Instructions:

Place the chicken breasts in a bowl and pour buttermilk over them

Let them marinate for at least 30 minutes or overnight in the refrigerator

In a separate bowl, combine crushed cornflakes, grated Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper

Preheat your air fryer to 375F 190C

Remove each chicken breast from the buttermilk, allowing excess to drip off, and then coat them thoroughly in the cornflake mixture

Spray the air fryer basket with cooking spray to prevent sticking

Place the coated chicken breasts in the preheated air fryer basket in a single layer, making sure they do not touch each other

Spray the top of the chicken breasts with cooking spray for extra crispiness

Air fry the chicken at 375F 190C for 18-20 minutes, flipping them halfway through the cooking time, or until they are golden brown and cooked through

The internal temperature should reach 165F 74C

Remove the flourless crispy fried chicken from the air fryer and let it rest for a few minutes before serving

Enjoy your delicious and crispy southern fried chicken!

Ingredients:

• 6 slices of thick-cut bacon
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• 1 cup granulated sugar
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• 1/4 cup water
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• 2 cups heavy cream
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• 1 cup whole milk
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• 3/4 cup brown sugar
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• 1/2 teaspoon sea salt
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• 6 large egg yolks
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Instructions:

Preheat your oven to 350F 175C

Place the bacon slices on a baking sheet lined with parchment paper

Bake the bacon in the preheated oven for 20-25 minutes, or until it becomes crispy

Remove and let it cool

Once cooled, crumble the bacon into small pieces and set aside

In a saucepan, combine granulated sugar and water

Cook over medium heat, stirring until the sugar dissolves

Increase the heat to high and let the sugar mixture boil without stirring

Cook until it turns into a deep amber color, about 6-8 minutes

Remove the saucepan from the heat and carefully add the heavy cream, stirring constantly until well combined

Be cautious as it may bubble up

Add the whole milk, brown sugar, and sea salt to the caramel mixture

Heat over medium heat until it's warm, but not boiling

Remove from heat and set aside

In a separate bowl, whisk the egg yolks

Slowly pour the warm caramel mixture into the egg yolks, whisking continuously to avoid curdling

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon about 170F or 77C

Strain the custard through a fine-mesh sieve into a bowl to remove any lumps

Let it cool to room temperature

Once cooled, cover the bowl and refrigerate for at least 4 hours or overnight to chill thoroughly

Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions

During the last few minutes of churning, add the crumbled candied bacon to the ice cream mixture

Transfer the ice cream to an airtight container and freeze for a few hours until it's firm

Serve your Salted Caramel and Candied Bacon Ice Cream with an extra sprinkle of candied bacon on top

Enjoy!