Smoked Mexican Chicken - Cooks Well With Others

Enjoy the bold flavors of Mexico with this smoked chicken recipe. The marinade infuses the meat with a perfect blend of spices, while the smoker adds a rich, smoky taste. Perfect for a delicious meal that cooks well with others!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Wood chips for smoking

Instructions:

To make marinade, combine olive oil, lime juice, smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper in a bowl

Pour the marinade over the chicken thighs and place them in a plastic bag that can be sealed

Refrigerate for a minimum of two hours or overnight after sealing the bag

As directed by the manufacturer, prepare your smoker with wood chips and set the temperature to 225F 107C

After taking the chicken out of the marinade, allow it to sit at room temperature for half an hour

On the smoker rack, arrange the marinated chicken thighs

For a smoky flavor, add wood chips as needed

Smoke the chicken at 225F 107C for two to three hours, or until the internal temperature reaches 165F 74C

When finished, take it out of the smoker and give it a few minutes to rest before serving

Quinoa Veggie Burger Sandwich

Homemade quinoa veggie burger patties filled with black beans, mixed vegetables, and spices are served on whole grain buns with your choice of toppings. This is a tasty and healthy sandwich.

Ingredients:

• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup finely chopped mixed vegetables such as bell peppers, carrots, and onions
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup breadcrumbs
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 whole grain burger buns
• Toppings of choice lettuce, tomato, avocado, etc

Instructions:

In a large bowl, mash the black beans with a fork or potato masher until mostly smooth

Add the cooked quinoa, chopped vegetables, minced garlic, parsley, breadcrumbs, cumin, paprika, salt, and pepper to the bowl with the mashed beans

Mix until well combined

Form the mixture into 4 patties, pressing firmly to ensure they hold together

Heat a non-stick skillet over medium heat and lightly grease with oil or cooking spray

Cook the patties for 4-5 minutes on each side, or until golden brown and heated through

Toast the burger buns if desired

Assemble the sandwiches by placing a quinoa veggie burger patty on each bun and adding your choice of toppings

Serve immediately and enjoy!

Grilled Hash Browns

These grilled hash browns will make your breakfast or brunch more delicious. Perfectly grilled so that the outside is golden brown and crunchy and the inside stays soft. This is a great addition to any BBQ!

Ingredients:

• 4 large potatoes, peeled and grated
• 1/2 cup onion, finely chopped
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil

Instructions:

Preheat the grill to medium-high heat

Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture

In a large bowl, combine the grated potatoes, chopped onion, flour, salt, and black pepper

Mix well

Divide the mixture into equal portions and shape into patties

Brush the grill grates with vegetable oil to prevent sticking

Place the hash brown patties on the grill and cook for 5-7 minutes per side, or until golden brown and crispy

Serve hot and enjoy the delicious grilled hash browns!

Chewy Pumpkin Cookies That Are Not Cakey

These chewy pumpkin cookies are the perfect treat for fall. They have a delightful blend of pumpkin and warm spices, making them a cozy and satisfying snack.

Ingredients:

• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup old-fashioned rolled oats
• 1 cup raisins optional
• 1/2 cup chopped walnuts optional

Instructions:

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

The pumpkin puree, sugar, melted butter, egg, and vanilla extract should all be mixed together well in a large bowl

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

Slowly add the dry ingredients to the wet ones while stirring them together

Add the rolled oats, raisins if using, and chopped walnuts if using

Place spoonfuls of the cookie dough on the baking sheet that has been prepared, leaving space between each cookie

For 12 to 15 minutes, or until the edges are just beginning to turn golden

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

With milk or your favorite hot drink, the chewy pumpkin cookies are great

Lemon Garlic Scallops

These scallops are infused with the bright flavors of lemon and garlic, creating a zesty and aromatic dish that is ready to enjoy in just 15 minutes!

Ingredients:

• 12 large scallops
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

Paper towels can be used to dry the scallops

Olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper should all be mixed together in a bowl

Cover the scallops with the mix

Set the pan on medium-high heat

Put the scallops in the pan and cook them for two to three minutes on each side, until they are golden brown and done

Add chopped parsley as a garnish before serving

October Harvest Pasta

This October Harvest Pasta celebrates the flavors of the autumn season with tender pumpkin, earthy mushrooms, and vibrant spinach. It's a comforting and satisfying dish that's perfect for a cozy evening in.

Ingredients:

• 300g pasta of your choice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup diced pumpkin
• 1 cup sliced mushrooms
• 1 cup baby spinach leaves
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

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

Add the chopped onion and minced garlic

Saut until the onions are clear and the garlic smells good

Toss the diced pumpkin into the pan and cook for about 5 minutes, or until it's just barely soft

When you add the sliced mushrooms, cook them until they give off their water and start to turn brown

Add the cooked pasta and baby spinach leaves

Stir the spinach around until it wilts

Add pepper and salt to taste

Take the pasta off the heat, add the grated Parmesan cheese, and toss everything together

Add fresh basil leaves on top and serve hot

Have fun with your October harvest pasta!

Vanilla Rooibos Peach Ice Cream Floats

Vanilla rooibos tea, creamy peach ice cream, and a hint of peach schnapps make this ice cream float a delicious and refreshing treat.

Ingredients:

• 2 cups vanilla rooibos tea, chilled
• 2 scoops peach ice cream
• 1/4 cup peach schnapps
• Sliced fresh peaches, for garnish optional

Instructions:

Cool down the vanilla rooibos tea and pour it into two glasses

Put some peach ice cream in each glass

Put two tablespoons of peach schnapps into each glass

Mix slowly by stirring

If you want, you can add sliced fresh peaches as a garnish

Use a straw and a spoon to serve right away

Vegan Salted Caramel and Chocolate Swirl Popsicles

Enjoy these creamy, tasty vegan popsicles that are the perfect mix of chocolate and salted caramel. They don't have gluten and are great for summer treats!

Ingredients:

• 1 can 13
• 5 oz coconut milk
• 1/2 cup almond milk
• 1/2 cup pure maple syrup
• 1/4 cup coconut sugar
• 1/4 cup dairy-free chocolate chips
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/4 cup almond butter
• Popsicle molds and sticks

Instructions:

Put coconut milk, almond milk, pure maple syrup, and coconut sugar in a saucepan

Stir the ingredients together over medium heat until they begin to simmer

Leave it on low heat for a moment, then add vanilla extract and 1/4 tsp of sea salt and mix them in

Wait until it's cool enough to touch

To make the chocolate chips smooth, melt them in a different bowl in the microwave or over a double boiler on the stove

Split the mixture of coconut milk that has been cooled into two equal parts

Add unsweetened cocoa powder to one part and mix it well with a whisk

This is the chocolate layer

Mix in the almond butter with a whisk in the other half

This is where your caramel will go

Put your popsicles in the molds and start layering them

First take a spoonful of the chocolate mixture, then take a spoonful of the caramel mixture

Do this again and again until all of the molds are full

To make it look like marble, gently swirl the layers together with a popsicle stick

Put a popsicle stick in each mold and freeze them for at least four hours, or until they are solid

Melt the last few chocolate chips and drizzle them over the tops of the popsicles right before serving

Add a little sea salt on top

We hope you enjoy your vegan chocolate swirl and salted caramel popsicles