Horseradish Deviled Eggs

Horseradish Deviled Eggs are a spicy take on the simple deviled egg. Horseradish gives it a spicy kick, and Dijon mustard and mayonnaise make the filling creamy and tasty. You can serve these deviled eggs at parties, get-togethers, or just as a fun and tasty appetizer.

Ingredients:

• 6 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1 tablespoon prepared horseradish
• 1 teaspoon Dijon mustard
• 1/2 teaspoon white vinegar
• Salt and pepper to taste
• Paprika for garnish
• Fresh chives for garnish

Instructions:

Separate the hard-boiled eggs into halves along their length

Remove the yolks with care and put them in a bowl

Use a fork to mash the egg yolks, then add the horseradish, Dijon mustard, white vinegar, salt, and pepper

Mix everything together well

Make a smooth mound on top of each egg white half by adding the yolk mixture

Add some paprika to the deviled eggs to make them taste better and give them some color

Add some fresh chives as a garnish to make it look nicer and more fresh

Put the deviled eggs in the fridge for at least 30 minutes before you serve them so that the flavors can mix

Horseradish Deviled Eggs are a tasty snack or appetizer that you can serve

Summer Garden Pizza with Chipotle Peach and Bacon Dressing

Enjoy the flavors of summer with this delicious pizza featuring fresh garden vegetables and a zesty chipotle peach and bacon dressing. It's the perfect combination of sweet, spicy, and savory, making it a delightful summer treat!

Ingredients:

• 1 pizza dough store-bought or homemade
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup yellow bell pepper, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup zucchini, thinly sliced
• 1/4 cup fresh basil leaves
• Salt and black pepper to taste
• For Chipotle Peach and Bacon Dressing:
• 2 ripe peaches, peeled, pitted, and diced
• 2 chipotle peppers in adobo sauce, minced
• 3 slices of bacon, cooked and crumbled
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste

Instructions:

Set your oven to 475F 245C before you start cooking

On a floured surface, roll out the pizza dough to the thickness you want

Put the dough on a baking sheet or pizza stone

To make the pizza dough even, spread the tomato sauce over it

Add the mozzarella cheese shreds on top of the sauce

Cut the cherry tomatoes in half and then slice the yellow bell pepper, red onion, and zucchini

Spread them out evenly on top of the cheese

Feel free to add more salt and black pepper to your liking

It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly

Make the Chipotle Peach and Bacon Dressing while the pizza is baking: Dice the peaches, mince the chipotle peppers, crumble the bacon, add the olive oil, honey, apple cider vinegar, salt, and black pepper, and blend or process the ingredients until smooth

Mix everything together until it's smooth

Take the pizza out of the oven when it's done and let it cool down a bit

Spread the Chipotle Peach and Bacon Dressing on top of the pizza

Add some fresh basil leaves as a garnish

Cut your Summer Garden Pizza into pieces and serve it with Chipotle Peach and Bacon Dressing

San Giorgio 2016 Wine Pairing

This recipe pairs succulent duck breasts with the rich and fruity flavors of Lungarotti San Giorgio 2016 wine, creating a luxurious dining experience. The wine's notes of dark berries and spices complement the savory duck perfectly, while the balsamic marinade adds depth and complexity to the dish.

Ingredients:

• 2 duck breasts
• 1 cup Lungarotti San Giorgio 2016 wine
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh rosemary sprigs for garnish

Instructions:

Score the duck breasts' skin in a crisscross pattern, being careful not to cut into the meat

Season the duck breasts with salt, pepper, and minced garlic

In a bowl, mix the Lungarotti San Giorgio 2016 wine and balsamic vinegar

Marinate the duck breasts in the wine and vinegar mixture for at least 30 minutes, turning occasionally

Heat olive oil in a skillet over medium-high heat

Remove the duck breasts from the marinade and pat them dry with paper towels

Sear the duck breasts, skin side down, for about 5-7 minutes until golden brown and crispy

Flip the duck breasts and cook for another 4-5 minutes for medium-rare, or longer to desired doneness

Remove the duck breasts from the skillet and let them rest for a few minutes before slicing

Serve the sliced duck breasts with a drizzle of the remaining marinade and garnish with fresh rosemary sprigs

Smoked Beef Short Ribs

Indulge in the rich flavors of perfectly smoked beef short ribs, seasoned with a savory dry rub. Bradley Smoker enhances the taste, providing a smoky aroma that will make these ribs a BBQ favorite.

Ingredients:

• 4 lbs beef short ribs
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• Wood chips for smoking

Instructions:

Use the wood chips of your choice to heat the Bradley Smoker to 225F 107C

Cut off any extra fat from the short ribs and use paper towels to dry them

Take a bowl and mix together paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper

This will make a dry rub

Spread the dry rub all over the short ribs, making sure to cover all sides

Putting the ribs in the smoker and keeping the temperature steady for 4 to 5 hours is what it takes

Use a meat thermometer to check if the ribs are done

They are done when the internal temperature reaches 203F 95C

Take the ribs out of the smoker when they're done and let them rest for 15 minutes before you serve them

Ricotta Asparagus Pesto Tart

This Ricotta Asparagus Pesto Tart combines the creamy richness of ricotta cheese with the vibrant flavors of pesto and fresh asparagus, all nestled in a flaky puff pastry crust. It's a perfect dish for brunch, lunch, or a light dinner.

Ingredients:

• 1 sheet of puff pastry
• 1 cup ricotta cheese
• 1/2 cup pesto sauce
• 1 bunch asparagus, trimmed
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish optional

Instructions:

Preheat oven to 375F 190C

Roll out puff pastry on a lightly floured surface and transfer to a tart pan, trimming any excess

Spread ricotta cheese evenly over the pastry

Spread pesto sauce over the ricotta

Arrange trimmed asparagus spears on top of the pesto

Sprinkle grated Parmesan cheese over the asparagus

Season with salt and pepper to taste

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the asparagus is tender

Garnish with fresh basil leaves, if desired, before serving

Sesame-Crusted Tofu

This Sesame-Crusted Tofu recipe offers a delightful crunch and savory flavor. It's a perfect dish for both tofu lovers and those looking for a meat-free alternative.

Ingredients:

• 1 block extra firm tofu, pressed and sliced into rectangles
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 3 tablespoons sesame seeds
• 2 tablespoons vegetable oil

Instructions:

Combine the sesame oil, rice vinegar, and soy sauce in a shallow dish

Make sure the tofu slices are evenly coated by dipping them into the mixture

Combine cornstarch and sesame seeds in a different dish

Spread the sesame seed mixture over each slice of tofu

In a skillet, heat the vegetable oil over medium heat

Fry the tofu slices for 34 minutes on each side, or until they are crispy and golden brown

Serve hot over rice or with your preferred dipping sauce

Burmese Eggplant Curry Khayan Thee Hnut

Burmese Eggplant Curry Khayan Thee Hnut is a flavorful and creamy vegan curry made with tender baby eggplants simmered in a rich coconut milk sauce infused with aromatic spices. It's a comforting dish that pairs perfectly with steamed rice or flatbread.

Ingredients:

• 500g baby eggplants, halved lengthwise
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tomatoes, diced
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 400ml coconut milk
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Put oil in a big pan and set it over medium heat

Put in the ginger, garlic, and onions

About 34 minutes, or until the food smells good

Put in the chili powder, cumin, coriander, turmeric, and tomatoes

Stir every now and then for another 5 minutes

Mix in the coconut milk well

Bring to a low boil

Cover and cook for about 15 to 20 minutes, until the eggplants are soft

Add salt to your liking

Add fresh coriander leaves as a garnish before serving

Blueberry Filled Baked Bars

These Blueberry Filled Baked Bars are a delicious treat that can be used for any event. They are made with healthy things like almond flour, oats, and fresh blueberries, and maple syrup is used to make them sweet. These bars are not only tasty, but they are also good for you. They make a great healthy dessert or snack.

Ingredients:

• 2 cups oats
• 1 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup blueberries, fresh or frozen
• 2 tablespoons chia seeds
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Instructions:

Warm the oven up to 175F 350C

Prepare a baking dish by greasing it

Put water and chia seeds in a small bowl

Leave it there for 5 minutes so the chia seeds can gel

Oats, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt should all be mixed together in a large bowl

Mix everything together well

Cover the baking dish with half of the oat mixture

Press it into the bottom to make a crust

Toss the blueberries with the cornstarch and lemon juice in a different bowl until they are well coated

Place the blueberry mix on top of the oat crust

Spread the rest of the oat mixture out over the blueberries

After the oven is hot, bake for 30 to 35 minutes, or until the top is golden brown

Let it cool all the way down before cutting it into bars

Have fun with your tasty Blueberry Filled Baked Bars!

Lightened Up Patatas Bravas Spanish Potatoes

This lightened up version of the classic Spanish dish, Patatas Bravas, features roasted baby potatoes tossed in smoked paprika and garlic, topped with a spicy tomato sauce and creamy Greek yogurt.

Ingredients:

• 1 lb baby potatoes, halved
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt to taste
• 1/4 cup tomato sauce
• 1 tbsp hot sauce
• 2 tbsp Greek yogurt
• 1 tbsp chopped parsley

Instructions:

Get the oven ready by heating it up to 400F 200C

Put baby potatoes halves in a bowl and add olive oil, smoked paprika, garlic powder, and salt

Toss the potatoes until they are evenly covered

Stack the potatoes one on top of the other on a baking sheet

Bake the potatoes for 20 to 25 minutes, or until they are soft and golden brown

Put tomato sauce and hot sauce in a small saucepan and mix them together

Warm up over medium heat

Put the baked potatoes on a plate to serve, and then drizzle them with the spicy tomato sauce

Put some Greek yogurt on top and chopped parsley on top of that

Serve right away and enjoy!

Camo Cupcakes

These Army Military Camo Cupcakes are perfect for themed parties or events. They feature a camo pattern with green, brown, and black colors, and they taste as great as they look!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• Green food coloring
• Brown food coloring
• Black food coloring
• Cupcake liners

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt

Set aside

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, mixing well after each addition

Stir in the vanilla extract

Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients

Mix until just combined

Divide the batter into three equal portions

Add green food coloring to one portion, brown food coloring to another, and black food coloring to the third portion

Mix until you achieve desired camo colors

Scoop spoonfuls of the different colored batters into each cupcake liner, creating a camo pattern

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can frost and decorate your camo cupcakes as desired

Coconut Flour Bread

A delicious and Paleo-friendly substitute for regular bread is this coconut flour bread. It's grain- and gluten-free, making it ideal for Paleo diets.

Ingredients:

• 1/2 cup coconut flour
• 6 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, whisk together the eggs, melted coconut oil, and honey or maple syrup

In a separate bowl, combine the coconut flour, baking powder, and salt

Slowly add the dry ingredients to the wet ingredients, mixing until well combined and a batter forms

Grease a loaf pan with coconut oil and pour the batter into the pan

Bake in the preheated oven for 35-40 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean

Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely

Slice and enjoy!

Vegan Lentil Walnut Burgers with Avocado Ranch

These vegan lentil walnut burgers are packed with flavor and texture, making them a delicious and satisfying meal. The addition of avocado ranch adds creaminess and tanginess, elevating these burgers to the next level. Perfect for a quick and easy dinner that everyone will love!

Ingredients:

• 1 cup cooked lentils
• 1/2 cup walnuts, chopped
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, mashed
• 2 tablespoons vegan mayo
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon chopped fresh dill
• 4 burger buns
• Lettuce, tomato, onion, for topping

Instructions:

In a mixing bowl, combine cooked lentils, chopped walnuts, breadcrumbs, onion, garlic, flaxseed mixture, smoked paprika, cumin, salt, and pepper

Mash the mixture together until well combined

Form the mixture into burger patties

Heat a non-stick skillet over medium heat and cook the patties for about 4-5 minutes on each side, until golden brown and crispy

In a small bowl, mix together mashed avocado, vegan mayo, lemon juice, garlic powder, onion powder, and chopped dill to make the avocado ranch

Toast the burger buns if desired

Spread a generous amount of avocado ranch on the bottom half of each bun

Place a lentil walnut burger patty on top of the avocado ranch

Top with lettuce, tomato, onion, and the top half of the bun

Serve immediately and enjoy!