Instant Pot Lobster and Crab Bisque

Enjoy the rich flavors of the sea with this lobster and crab bisque made in an Instant Pot. With the Instant Pot, you can make it quickly and easily without sacrificing taste. This makes it a great dish for parties or nights in.

Ingredients:

• 2 lobster tails, shells removed and chopped
• 1 lb crab meat
• 4 cups seafood stock
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 tbsp tomato paste
• 2 tbsp brandy
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp paprika
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

Turn on the Instant Pot and select the saut function

Add butter, onion, and garlic

Saut until translucent

Add chopped lobster tails and crab meat

Cook for 2-3 minutes

Sprinkle flour over the mixture and stir well

Pour in seafood stock, heavy cream, tomato paste, brandy, paprika, salt, and pepper

Stir until combined

Close the Instant Pot lid and set the valve to the sealing position

Cook on high pressure for 5 minutes

Once the cooking cycle is complete, allow natural pressure release for 5 minutes, then quick release any remaining pressure

Open the lid carefully and stir the bisque

Serve hot, garnished with chopped parsley

Enjoy

Double Chocolate Chunk Cookies

These Double Chocolate Chunk Cookies are gluten-free and paleo-friendly, so people who have to follow certain diets can enjoy them. They taste great like chocolate and are satisfyingly chewy as well.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chunks or chips

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt

Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients

Mix until well combined

Fold in chocolate chunks or chips until evenly distributed throughout the dough

Using a cookie scoop or spoon, portion out dough onto the prepared baking sheet, leaving space between each cookie

Flatten each cookie slightly with the back of a spoon or your fingers

Bake in the preheated oven for 10-12 minutes, or until the edges are set

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Vegan Garlic Buffalo Brussels Sprouts

A classic vegetable dish gets a spicy makeover in these Vegan Garlic Buffalo Brussels Sprouts. They are a tasty appetizer or side dish when they are roasted to perfection and covered in a tangy buffalo sauce.
perfection,

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup hot sauce such as Franks RedHot
• 2 tablespoons vegan butter
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• Optional: vegan ranch or blue cheese dressing for dipping

Instructions:

Warm the oven up to 425F 220C

Take Brussels sprouts and put them on a baking sheet

Add olive oil, minced garlic, salt, and pepper

Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly crispy

Put vegan butter in a small saucepan and melt it over low heat

Add the maple syrup and hot sauce and stir them in

Cook for one to two minutes, until everything is hot

After roasting the Brussels sprouts, put them in a bowl and add the buffalo sauce

Toss the sprouts so that they are evenly covered

If you want, you can serve it hot with vegan ranch or blue cheese dressing to dip it in

Grain-Free Jam Thumbprint Cookies

People who are sensitive to gluten will love these jam thumbprint cookies that dont have any grains in them. They are made with almond flour and maple syrup for sweetness, making them a tasty treat that everyone can enjoy. For a fruity taste, fill them with your favorite gluten-free jam.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup gluten-free raspberry jam or your preferred flavor

Instructions:

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

Melted coconut oil, maple syrup, vanilla extract, and salt should all be mixed together in a bowl

Mix until you get a dough

Take small pieces of dough and roll them into balls that are 1 inch across

Once the baking sheet is ready, put the balls on it

Put your thumb in the middle of each cookie to make a hole

Put a small spoonful of gluten-free raspberry jam or your favorite jam flavor in each hole

Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until the edges are just beginning to turn golden

Take them out of the oven and let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

Enjoy your tasty grain-free jam thumbprint cookies after they have cooled down

Vegan GF Blondie

This Vegan and Gluten-Free Blondie recipe offers a delightful treat for those with dietary restrictions without compromising on flavor and texture. With wholesome ingredients like chickpea flour and almond flour, paired with the richness of coconut sugar and almond butter, these blondies are sure to satisfy your sweet cravings.

Ingredients:

• 1 cups chickpea flour
• cup almond flour
• 1 cup coconut sugar
• cup melted coconut oil
• cup almond butter
• 1 tsp vanilla extract
• tsp baking powder
• tsp salt
• cup dairy-free chocolate chips

Instructions:

Warm the oven up to 175F 350C

Chickpea flour, almond flour, coconut sugar, melted coconut oil, almond butter, vanilla extract, baking powder, and salt should all be mixed together in a bowl

Mix everything together well

Add the chocolate chips that dont contain dairy

Spread the mix out evenly in an 8x8-inch baking pan that has been greased

There should be golden brown edges and a clean toothpick in the middle after 25 to 30 minutes of baking

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

Serve and have fun

Oven-baked Mushroom Risotto

This mushroom risotto baked in the oven is a tasty and easy way to make creamy risotto without having to stir it all the time. The dish is tasty and satisfying because the oven does the work for you.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup white wine
• 1 pound mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat your oven to 375F 190C

In a large oven-safe skillet, heat the olive oil over medium heat

Add the chopped onion and cook until translucent, about 3-4 minutes

Add the minced garlic and sliced mushrooms to the skillet

Cook for another 5-7 minutes until the mushrooms are tender and browned

Stir in the Arborio rice and cook for 1-2 minutes, allowing it to absorb some of the flavors

Pour in the white wine and cook until most of the liquid has evaporated, stirring occasionally

Add the vegetable broth, butter, salt, and pepper to the skillet

Stir well to combine

Cover the skillet with a lid or foil and transfer it to the preheated oven

Bake for 20-25 minutes or until the rice is tender and the liquid is absorbed

Remove the skillet from the oven, stir in the grated Parmesan cheese, and garnish with fresh parsley

Serve hot and enjoy your oven-baked mushroom risotto

Chicken Enchilada Meatballs

These chicken enchilada meatballs are a tasty take on regular meatballs. They are full of Mexican flavors and are cooked to perfection in a slow cooker.

Ingredients:

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup chopped cilantro
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1 egg
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup enchilada sauce
• 1 cup shredded cheese
• Salt and pepper to taste

Instructions:

Add the breadcrumbs, cilantro, onion, bell pepper, egg, cumin, chili powder, salt, and pepper to a large bowl

Together, mix the ground chicken

Small meatballs should be made from the mixture

Put half of the enchilada sauce in the slow cookers bottom

Set the slow cooker to low and add the meatballs

Cover the meatballs with the rest of the enchilada sauce

Turn the heat down to low, cover, and cook for four to five hours, or until the meatballs are fully cooked

At the end of the cooking time, add the shredded cheese to the meatballs

Serve hot, and if you want, top with more cilantro