Mediterranean Cucumber Salad by Donna Hay

Donna Hays Mediterranean Cucumber Salad is a bright and refreshing dish that tastes like it came from the Mediterranean. It has crunchy cucumbers, juicy cherry tomatoes, salty Kalamata olives, and creamy feta cheese. It has a dressing made of olive oil and red wine vinegar. This dish is great for a summer barbecue or a quick and healthy lunch.

Ingredients:

• 3 large cucumbers, thinly sliced
• 1 red onion, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

In a large bowl, combine the sliced cucumbers, red onion, cherry tomatoes, Kalamata olives, and crumbled feta cheese

In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper

Pour the dressing over the salad and toss to combine, ensuring all ingredients are evenly coated with the dressing

Sprinkle the chopped fresh parsley on top as a garnish

Refrigerate for at least 30 minutes before serving to allow the flavors to meld together

Serve chilled and enjoy

Korean BBQ Jackfruit Sandwich

This Korean BBQ jackfruit sandwich is a tasty vegan take on a traditional BBQ sandwich. The jackfruit is cooked in a tasty Korean BBQ sauce that gives it a sweet and savory flavor that goes well with the crunchy vegetables and soft bun.

Ingredients:

• 2 cans young green jackfruit, drained and rinsed
• 1 cup Korean BBQ sauce
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ginger powder
• 4 hamburger buns
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• Vegan mayonnaise optional

Instructions:

In a bowl, mix Korean BBQ sauce, sesame oil, soy sauce, garlic powder, onion powder, and ginger powder

Shred the jackfruit using your hands or a fork to create a pulled pork-like texture

Add the shredded jackfruit to the BBQ sauce mixture and let it marinate for at least 30 minutes

Heat a skillet over medium heat and add the marinated jackfruit

Cook for 8-10 minutes, stirring occasionally, until heated through and slightly caramelized

Toast the hamburger buns in the skillet or toaster

Assemble the sandwiches by layering the BBQ jackfruit, shredded cabbage, shredded carrots, and chopped green onions on the bottom half of each bun

Optionally, spread vegan mayonnaise on the top half of the bun before placing it on top of the sandwich

Serve immediately and enjoy

Spiced Eggnog Cookies with Eggnog Glaze - Will Cook For Smiles

With these Spiced Eggnog Cookies, you can indulge in the festive flavors of the holiday season. These cookies are topped with a creamy eggnog glaze that adds an extra layer of flavor and are made with rich eggnog and a blend of warm spices. Ideal for holiday parties or cozy get-togethers.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 2 large eggs
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• For the Eggnog Glaze:
• 2 cups powdered sugar
• 1/4 cup eggnog
• 1/2 teaspoon vanilla extract
• Pinch of ground nutmeg

Instructions:

Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy

One egg at a time, beat in the eggnog, vanilla extract, and eggs, making sure to mix well after each addition

Mix the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves together in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Do not mix too much

Put the dough in the fridge for at least an hour with the lid on

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

Take dough balls about the size of a tablespoon and roll them into balls

Dont put them all on the baking sheets at once; leave some space between each one

With the back of a glass or your fingers, make each dough ball a little flatter

After the oven is hot, bake for 8 to 10 minutes, or until the edges are golden

After baking, let the cookies cool for a few minutes on the baking sheets

Then, move them to a wire rack to cool completely

To make the eggnog glaze, put the powdered sugar, eggnog, vanilla extract, and a pinch of nutmeg in a bowl and mix them smooth with a whisk

Once the cookies are cool enough to touch, drizzle the eggnog glaze over each one

Wait for the glaze to set up before you serve

With eggnog or your favorite warm drink, these Spiced Eggnog Cookies are a great treat

BBQ Ranch Sweet Potato Pizza

This BBQ Ranch Sweet Potato Pizza is a delightful combination of flavors. The sweetness of mashed sweet potatoes pairs perfectly with the smoky BBQ sauce, and the ranch dressing adds a creamy finish. With crispy bacon and fresh cilantro, this flavorful flatbread rocks

Ingredients:

• 1 pizza crust
• 1 cup BBQ sauce
• 1 cup cooked and mashed sweet potatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup red onion, thinly sliced
• 1/2 cup cooked and crumbled bacon
• 1/4 cup ranch dressing
• 1/4 cup fresh cilantro leaves, chopped
• Salt and pepper to taste

Instructions:

Start by heating the oven up to 450F 232C

On a baking sheet, roll out the pizza crust

Cover the crust with the mashed sweet potatoes

Put BBQ sauce on top of the sweet potatoes

Add some shreds of mozzarella cheese on top of the BBQ sauce

On top, put thinly sliced red onion and bacon bits

Add pepper and salt to taste

After the oven is hot, bake it for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly

Take the pizza out of the oven and cover it with ranch dressing

As an extra touch, sprinkle fresh cilantro leaves on top

Cut it up and serve it hot

Have fun

Instant Pot Pork Roast with Vegetables and Gravy

A succulent Instant Pot pork roast surrounded by tender vegetables and drizzled with savory gravy. This easy pressure cooker recipe is perfect for a delicious and comforting family meal.

Ingredients:

• 3 lbs pork roast
• 1 lb baby potatoes, halved
• 3 large carrots, chopped
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp all-purpose flour for gravy

Instructions:

Season the pork roast with salt, pepper, thyme, and rosemary

Turn on the Instant Pot to saut mode

Add olive oil and sear the pork roast on all sides until browned

Remove the roast and set it aside

In the same pot, saut onions and garlic until softened

Add potatoes and carrots, and saut for an additional 3 minutes

Place the seared pork roast on top of the vegetables

Pour in the chicken broth

Close the Instant Pot lid, set to high pressure, and cook for 60 minutes

Allow natural pressure release for 10 minutes, then manually release the remaining pressure

Remove the pork roast and vegetables

Let the roast rest before slicing

For the gravy, mix flour with a little water to create a slurry

Set Instant Pot to saut mode and whisk the slurry into the cooking liquid until thickened

Serve the sliced pork roast and vegetables with the delicious gravy on the side

Enjoy this savory and hearty Instant Pot pork roast with vegetables and flavorful gravy

Gluten-Free Chinese Egg Fried Rice

Enjoy this delicious gluten-free version of traditional Chinese egg fried rice, packed with flavor and easy to prepare. Its perfect for those with gluten sensitivities or dietary restrictions.

Ingredients:

• 3 cups cooked gluten-free rice
• 3 eggs, beaten
• 1 cup mixed vegetables carrots, peas, corn
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

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

Add the minced garlic and cook for about one minute, until the garlic smells good

Scramble the eggs in the pan after beating them until they are fully cooked

Mix in the vegetables, and cook for about 34 minutes, until they are soft

When you add the cooked rice to the pan, break up any clumps and stir everything together

Add the gluten-free soy sauce to the rice and mix it well to make sure its spread out evenly

Add pepper and salt to taste

Stir the rice often for another two to three minutes, or until its fully heated through

Before serving, sprinkle with chopped green onions

Zucchini Pasta Salad with Sun-dried Tomatoes and Mozzarella

The bright flavors of sun-dried tomatoes, fresh mozzarella, and fragrant basil make this zucchini pasta salad a light and tasty meal. You can eat it for lunch or as a side dish with any other meal.

Ingredients:

• 3 medium zucchinis, spiralized
• 1 cup sun-dried tomatoes, chopped
• 1 cup fresh mozzarella balls, halved
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

In a large bowl, combine the spiralized zucchinis, chopped sun-dried tomatoes, and halved mozzarella balls

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, chopped basil leaves, salt, and pepper

Pour the dressing over the zucchini mixture and toss until well combined

Cover and refrigerate for at least 30 minutes to allow flavors to meld

Serve chilled, garnished with additional basil leaves if desired

Quinoa Parfait

A delicious and nutritious quinoa parfait featuring layers of cooked quinoa, mixed berries, Greek yogurt, granola, and nuts. Perfect for a wholesome breakfast or a satisfying dessert.

Ingredients:

• 1 cup quinoa
• 2 cups almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup mixed berries strawberries, blueberries, raspberries
• 1/2 cup granola
• 1/4 cup chopped nuts almonds, walnuts
• Greek yogurt for layering

Instructions:

Use cold water to rinse the quinoa

Mix quinoa and almond milk together in a saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed

Add the vanilla extract and maple syrup and mix well

Wait for it to cool down

Start layering in bowls or glasses by adding a spoonful of cooked quinoa

Put down a layer of mixed berries, then a layer of Greek yogurt

Do this again and again until the glass is full

Add granola and chopped nuts on top

If you want, drizzle with more maple syrup

Serve right away and enjoy

Sweet & Spicy Beer Chicken Wings

These chicken wings are the perfect blend of sweet and spicy, making them an ideal companion for a cold beer. Theyre easy to make and packed with flavor, sure to be a hit at any gathering or game night.

Ingredients:

• 1
• 5 lbs chicken wings
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp sriracha sauce
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish

Instructions:

Preheat oven to 400F 200C

In a bowl, mix soy sauce, honey, sriracha sauce, garlic, and ginger

Season chicken wings with salt and pepper

Toss chicken wings in the sauce until well coated

Arrange wings on a baking sheet lined with parchment paper

Bake for 25-30 minutes, flipping halfway through, until wings are crispy and cooked through

Garnish with sesame seeds and chopped green onions before serving

Lemon Donuts

With a zesty twist, these lemon donuts are a delightful treat. For those who love lemon, they are fluffy, tangy, and ideal. A further taste explosion is provided by the sweet lemon glaze.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1 large egg
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon

Instructions:

Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Mix the flour, sugar, baking soda, baking powder, and salt in a mixing bowl

Melted butter, buttermilk, egg, lemon zest, lemon juice, and vanilla extract should all be combined in a different bowl

Mixing until just combined, pour the wet ingredients into the dry ingredients

Pour the batter into each of the donut pans cavities, filling them about two thirds of the way

Bake the donuts for 10 to 12 minutes, or until they bounce back when lightly touched

While the donuts cool, prepare the glaze by blending powdered sugar, lemon juice, and zest until a smooth consistency is achieved

After dipping each donut into the glaze and letting the excess fall off, arrange them to cool on a wire rack

Enjoy your delicious lemon donuts after serving