Chicken Kimchi Sushi

Chicken kimchi sushi is a unique way to enjoy sushi at home because it has both tender chicken and spicy kimchi wrapped in seasoned sushi rice.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup kimchi, chopped
• 4 nori seaweed sheets
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi, for serving

Instructions:

Run cold water over the sushi rice until the water is clear

Follow the directions on the package to cook the rice with water in a rice cooker or on the stove

Put rice vinegar, sugar, and salt in a small saucepan and mix them together

Low-level heat until the sugar and salt are gone

Take it off the heat and let it cool down

Put the cooked rice in a big bowl

Pour the vinegar mixture over the rice and mix it in gently

Wait until the rice is cool enough to touch

Put a nori sheet on a sushi mat made of bamboo

Lay a thin layer of rice over the nori with wet hands, making sure to leave a 1-inch border at the top

Cover the rice with shredded chicken and chopped kimchi

Start at the bottom edge of the bamboo mat and roll the sushi tightly

Wet the top edge of the roll with water to seal it

Do it again with the rest of the chicken, rice, kimchi, and nori

With a sharp knife, cut each roll into six to eight pieces

Put soy sauce, pickled ginger, and wasabi on top of the chicken kimchi sushi

Vegan Seafood-less Newburg Casserole

This is a vegan version of the traditional Newburg casserole. It has a creamy sauce, hearty vegetables, and a meat substitute that is baked to perfection for a comforting meal.

Ingredients:

• 1 package vegan seafood substitute such as hearts of palm, tofu, or jackfruit
• 1 cup chopped mushrooms
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup coconut milk
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups cooked pasta of choice
• 2 tablespoons vegan butter
• 2 tablespoons all-purpose flour
• Fresh parsley, for garnish

Instructions:

Preheat oven to 375F 190C

In a skillet, saut the chopped mushrooms, onion, and garlic until softened

Add the vegan seafood substitute and cook for another 2-3 minutes

In a separate saucepan, melt the vegan butter over medium heat

Whisk in the flour to make a roux, cooking for 1-2 minutes until it turns golden brown

Gradually whisk in the vegetable broth and coconut milk until smooth

Stir in the nutritional yeast, soy sauce, lemon juice, paprika, thyme, salt, and pepper

Simmer the sauce until thickened, about 5-7 minutes

Combine the cooked pasta with the vegan seafood mixture and pour into a casserole dish

Pour the sauce over the pasta and seafood mixture, making sure its evenly distributed

Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top

Garnish with fresh parsley before serving

Creamy Coconut Popsicles

These creamy coconut popsicles are a refreshing treat, perfect for a hot summer day. Theyre dairy-free, naturally sweetened, and bursting with coconut flavor.

Ingredients:

• 2 cups coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup shredded coconut optional

Instructions:

In a mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until well combined

If desired, stir in shredded coconut for added texture

Pour the mixture into popsicle molds

Insert popsicle sticks and freeze for at least 4 hours, or until solid

To release the popsicles, briefly run warm water over the molds and gently remove the popsicles

Serve and enjoy

Green Shakshuka with Socca Flatbread, Figs, and Pigs

Green Shakshuka with Socca Flatbread, Figs, and Pigs is a delightful and nutritious breakfast or brunch dish. The vibrant green shakshuka is packed with flavors from fresh herbs and spices, while the Socca flatbread adds a unique and gluten-free twist to the meal. Top it all off with sweet fig slices and optional crispy bacon or prosciutto for a perfect balance of flavors.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 jalapeo pepper, seeded and finely chopped
• 1 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 4 cups fresh spinach leaves, chopped
• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 4 large eggs
• 4-6 fresh figs, sliced
• 4-6 slices of cooked bacon or prosciutto optional
• For Socca Flatbread:
• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

Turn on your oven and heat it up to 375F 190C

Warm the olive oil in a skillet that can go in the oven over medium-low heat

Chop up the garlic, onion, green bell pepper, and jalapeo pepper and add them

For about 5 minutes, or until softened, saut

Add the ground coriander, salt, pepper, and cumin powder

Mix well

Go on and cook for two more minutes

Chop up the parsley, cilantro, and spinach and add them to the pan

Heat the mixture all the way through and let the greens wilt

In the mixture, make four wells

In each well, crack an egg

Add a little salt and pepper to the eggs

Put the skillet in an oven that is already hot and bake for 10 to 12 minutes, or until the egg whites are set but the yolks are still runny

You can make the Socca flatbread while the shakshuka is baking

Mix the chickpea flour, water, olive oil, salt, and pepper in a bowl with a whisk until a smooth batter forms

Put a nonstick skillet on medium-high heat and lightly oil it

Pour some of the Socca batter into the pan and swirl it around to cover the bottom evenly

The flatbread should be cooked all the way through and a little crispy after two to three minutes on each side

Do it again with the rest of the batter

Take the shakshuka out of the oven and, if you want, top it with fresh fig slices and cooked bacon or prosciutto

Put the Socca Flatbread next to the Green Shakshuka and enjoy

Soft and Chewy Oatmeal Scotchies Cookies

Indulge in the delightful combination of chewy oats and sweet butterscotch chips with these soft and chewy oatmeal Scotchies cookies. Perfect for satisfying your sweet tooth

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• 1 1/2 cups butterscotch chips

Instructions:

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

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

Beat in the eggs, one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the oats and butterscotch chips until evenly distributed throughout the dough

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets

Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges

Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy these soft and chewy oatmeal Scotchies cookies

Bison Beer Burgers with Blue Cheese Garlic Spread

Enjoy the strong flavors of bison with a salty Blue Cheese Garlic Spread. These Bison Beer Burgers are a tasty take on the regular burger. Theyre great for a hearty meal with a touch of high-end style.

Ingredients:

• 1 lb ground bison
• 1/4 cup beer your choice
• 1/4 cup breadcrumbs
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1/4 cup crumbled blue cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 4 burger buns
• Lettuce, tomato, and pickles for garnish

Instructions:

Put the breadcrumbs, beer, ground bison, diced onion, diced bell pepper, minced garlic, and blue cheese crumbles in a bowl

If you want, you can add salt and pepper to taste

Mix everything together well

Split the mixture in half and shape each half into a burger patty

Set your grill or griddle on the stove to medium-high heat

To make medium-rare burgers, put the bison patties on the grill or griddle and cook for four to five minutes on each side

Change the cooking time based on how done you want the food to be

Toast the burger buns a little on the grill or in a toaster while the burgers are cooking

After the burgers are done, take them off the heat and let them cool down for a while

On the toasted buns, spread the Blue Cheese Garlic Spread see below for how to do it

Put the lettuce, tomato, pickles, and bison patty on your burgers

Enjoy while hot

Blackberry-Peach Mini Pies

These cute little blackberry-peach pies have a flaky, golden crust and are full of fruity flavor. You can bring them to parties or just eat one as a sweet treat any time of the day.

Ingredients:

• 1 1/2 cups blackberries
• 1 1/2 cups diced peaches
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 refrigerated pie crusts
• 1 egg, beaten for egg wash
• 2 tablespoons turbinado sugar for topping

Instructions:

Warm the oven up to 190C 375F

Blackberries, diced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract should all be mixed together slowly and carefully in a large bowl until everything is well mixed

Using a cookie cutter or a glass, roll out the pie crusts that have been kept in the fridge and cut them into circles

Put the circles in a mini muffin tin and gently press them into the bottom and up the sides

Spread the blackberry-peach mixture out evenly in each pie crust and then fill them with it

Beat the egg and brush it around the edges of the pie crusts

Then, put turbinado sugar on top of each mini pie

After the oven is hot, bake the pie for 20 to 25 minutes, or until the crust is golden brown and the filling is bubbly

Let the mini pies cool for 5 to 10 minutes in the muffin tin before carefully moving them to a wire rack to cool all the way through

If you want, you can serve it warm or at room temperature with a scoop of vanilla ice cream on top