Instructions

1. Boil the eggs for 8-10 minutes, then cool and chop.
2. In a bowl, combine diced cucumber, avocado, mayonnaise, mustard, and lemon juice.
3. Add chopped eggs, season with salt and pepper, and mix gently.
4. Garnish with fresh dill and serve. Enjoy!

Instructions

1. Bake brownies and let them cool completely.
2. Crumble brownies into bite-sized pieces.
3. In a bowl, mix creamy peanut butter and whipped cream until smooth.
4. In a trifle dish, layer brownies, peanut butter mixture, and graham cracker crumbs.
5. Add whipped cream and chocolate chips on top.
6. Chill for at least 2 hours before serving.

Instructions

1. Dip each ravioli into buttermilk, then into breadcrumbs mixed with Parmesan.
2. Heat oil in a skillet over medium heat and fry ravioli until golden brown on each side (about 1-2 minutes per side).
3. Drain on a paper towel-lined plate and serve with marinara sauce.

Instructions

• Prepare your ingredients: Dice the butternut squash into bite-sized cubes and trim the green beans.
• Sauté the squash: Heat the olive oil in a large skillet or wok over medium heat. Add the butternut squash and cook for about 8-10 minutes, stirring occasionally until tender.
• Add the green beans: Stir in the fresh green beans and cook for an additional 5-7 minutes, until the beans are tender but still slightly crisp.
• Season and add garlic: Once the veggies are cooked to your liking, stir in the minced garlic, soy sauce, salt, and pepper. Cook for another minute until the garlic becomes fragrant.
• Garnish: Remove from heat, sprinkle with sesame seeds, and garnish with fresh herbs if desired.
• Serve immediately: Serve warm as a side dish or even as a light main course with your favorite protein.

Instructions

1. Preheat the oven to 180°C (350°F).
2. Prepare the filling:
3. In a skillet, heat the olive oil over medium heat.
4. Add the chopped onion and bell peppers, sauté for 3-4 minutes until softened.
5. Add the garlic, cumin, and smoked paprika, and cook for another minute until fragrant.
6. Stir in the shredded brisket, chili, black beans, and corn. Cook for an additional 3-4 minutes to blend the flavors. Remove from heat and let it cool slightly.
7. Assemble the pie:
8. Roll out the pre-made pie crust and fit it into a pie dish.
9. Pour the brisket, chili, and vegetable mixture into the pie crust, spreading it evenly.
10. Sprinkle half of the shredded cheese over the mixture.
11. Top with cheese:
12. Roll out a second pie crust (optional) to cover the filling, or simply add the remaining shredded cheese directly on top of the filling for a cheesy finish.
13. If using a top crust, cut a few small slits to allow steam to escape.
14. Bake the pie:
15. Place the pie in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
16. Cool and serve:
17. Let the pie cool for about 5 minutes before slicing.
18. Garnish with fresh cilantro or parsley and a dollop of sour cream if desired.

Optional Additions:

• Top with jalapeños for some heat.
• Add a side of guacamole or salsa for extra flavor.

Instructions

1. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and cook until translucent. Stir in the garlic, paprika, and caraway seeds (if using) and cook for another minute.
3. Add the Veggies: Return the beef to the pot, then add the bell pepper, carrots, and potatoes. Stir to combine.
4. Simmer: Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and season with salt and pepper to taste.
5. Serve: Garnish with fresh parsley, if desired, and serve hot with your favorite sides!

Instructions

1. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and cook until translucent. Stir in the garlic, paprika, and caraway seeds (if using) and cook for another minute.
3. Add the Veggies: Return the beef to the pot, then add the bell pepper, carrots, and potatoes. Stir to combine.
4. Simmer: Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and season with salt and pepper to taste.
5. Serve: Garnish with fresh parsley, if desired, and serve hot with your favorite sides!

Instructions

1. Slice the bananas into ½ inch thick rounds.
2. Mix the sugar and cinnamon in a small bowl.
3. Heat the butter (or oil) in a frying pan over medium heat.
4. Add the banana slices to the pan and sprinkle them with the cinnamon-sugar mixture.
5. Cook for 2-3 minutes on each side until they’re golden brown and caramelized.
6. Remove from heat and serve immediately with your favorite toppings!

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the powdered sugar, cocoa powder, and salt.
3. Add in the egg whites and vanilla extract, stirring until combined. The batter will be thick and sticky.
4. Fold in the dark chocolate chips.
5. Using a spoon or cookie scoop, drop batter onto the lined baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the tops are glossy and crackled.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.