Pakistani Spicy Chickpeas

Pakistani Spicy Chickpeas

Pakistani Spicy Chickpeas
Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds, chili powder and lemon pepper. Served warm, this makes a deliciously fragrant appetizer.

Warm oil and cumin in a large pot over low heat; cook until cumin turns a deeper shade of brown.

Mix well after adding salt, chili powder, lemon, and pepper seasoning.

After adding the tomatoes and letting the juice thicken, add the chickpeas and thoroughly combine.

When the onions are soft, add them and stir in the lemon juice.

Take the dish off the heat, place it in a serving bowl, and serve right away.

Happy Shrimp

Happy Shrimp

Happy Shrimp
This creamy, spicy shrimp dish can be served alone with crusty bread or over angel hair pasta.

Melt the butter in a large skillet over medium-high heat.

Stir in the shrimp garlic and green onions.

Cook and stir until the shrimp are pink on the outside and no longer translucent in the center about 5 minutes.

Set the shrimp aside and pour in the wine cream tomatoes basil and cayenne pepper.

Bring to a simmer then reduce heat to medium-low and simmer until the sauce will coat the back of a spoon about 10 minutes.

Lemon-Black Raspberry Bread

Lemon-Black Raspberry Bread

Lemon-Black Raspberry Bread
Sweet, tart, and perfect for summer, fresh black raspberries and lemon shine in this dessert bread loaf that’s topped with a sugary lemon glaze.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Butter a 9×5-inch loaf pan.

In a bowl, mix the flour, sugar, baking powder, and salt.

Add lemon zest and black raspberries after mixing.

In a different bowl, whisk or use a fork to beat the eggs.

Mix well after adding milk oil and lemon juice.

Add flour mixture and mix just until moistened.

Fill the prepared loaf pan with the liquid.

Cook in the preheated oven for about an hour, or until a toothpick inserted in the centre comes out clean.

In a microwave-safe bowl, combine sugar and lemon juice while the bread bakes.

Heat for 20 seconds at a time in the microwave until the sugar dissolves and the glaze is smooth.

Turkey Carcass Soup

Turkey Carcass Soup

Turkey Carcass Soup
This turkey carcass soup uses every last bit of your roasted turkey. Perfect on winter nights, this hearty soup is loaded with vegetables and barley.

Place turkey carcass into a large soup pot; pour in water and bring to a boil over medium heat.

Reduce heat to a simmer and cook until the remaining meat falls off the bones about 1 hour.

Remove turkey carcass from the pot.

Remove and chop any remaining turkey meat.

Discard carcass.

Strain broth through a fine mesh strainer into a clean soup pot.

Add chopped turkey to the strained broth and bring to a boil.

Reduce heat and stir in tomatoes potatoes carrots onion celery cabbage barley Worcestershire sauce salt parsley basil bay leaf pepper paprika poultry seasoning and thyme.

Simmer until vegetables are tender about 1 more hour.

Remove bay leaf before serving.

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
This white chocolate raspberry cheesecake is decadent and creamy, swirled with raspberry sauce and baked in a chocolate crust. No water bath needed!

Make crust: Mix together cookie crumbs melted butter and sugar in a medium bowl.

Press mixture into the bottom of a 9-inch springform pan.

Make sauce: Combine raspberries water sugar and cornstarch in a saucepan.

Bring to a boil and continue boiling until sauce is thick about 5 minutes.

Strain through a mesh strainer to remove seeds.

Preheat the oven to 325 degrees F (165 degrees C).

Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.

Quick and Easy Chicken and Ham Corn Chowder

Quick and Easy Chicken and Ham Corn Chowder

Quick and Easy Chicken and Ham Corn Chowder
This corn chowder with ham, chicken, and potatoes is really quick and easy to make for a tasty, comforting lunch item.

In a 6-quart Dutch oven or stockpot, heat bacon drippings over medium heat.

In hot bacon drippings, cook and stir ham for 5 minutes, or until it begins to brown slightly.

Cook and stir the chicken and potatoes in the pot for about five minutes, or until the potatoes start to soften.

Garlic powder, onion powder, and thyme powder are used to season the ham mixture.

Fill the pot with the cans of whole kernel corn, cream corn, and chicken broth.

Add milk and mix well.

The potatoes should be completely tender after about 10 minutes of simmering the liquid at a simmering temperature after bringing it to a boil.

Colorado Green Chili (Chile Verde)

Colorado Green Chili (Chile Verde)

Colorado Green Chili (Chile Verde)
Tender chunks of pork are stewed together with roasted green chiles in this classic stew.

In a Dutch oven or sizable pot, heat the olive oil over medium-high heat.

Place the pork into the hot oil after seasoning with salt and pepper to taste.

Cook for about 7 minutes, or until golden brown on all sides.

The pork should be removed and set aside after browning.

Stir in the onion and garlic after lowering the heat to medium.

Cook and stir the onion for about 5 minutes, or until it softens and becomes translucent.

Add the green chiles, chicken broth, diced tomatoes with juice, tomatillo salsa, and pork back to the pot.

Add clove and oregano for seasoning.

Over medium-high heat, bring to a simmer.

Next, lower the heat to medium-low, cover the pan, and simmer for 20 minutes.

Delicious Vegan Hot Chocolate

Delicious Vegan Hot Chocolate

Delicious Vegan Hot Chocolate
Finally, a vegan hot cocoa recipe that actually tastes good! For best results, use plain soy milk.

Combine soy milk sugar cocoa salt vanilla cinnamon and cayenne pepper in a saucepan; bring to a simmer over medium-high heat.

Remove from heat and whisk until frothy.

Serve hot.

Miso Udon Noodles with Spinach and Tofu

Miso Udon Noodles with Spinach and Tofu

Miso Udon Noodles with Spinach and Tofu
Simple to prepare and ready in 25 minutes, this vegetarian miso noodle recipe can be eaten on its own or served as a side.

Bring a large pot of lightly salted water to a boil.

Cook udon in boiling water stirring occasionally until noodles are partially cooked 5 to 7 minutes.

Meanwhile combine butter miso paste sesame oil and honey in a wok over medium heat and cook until sizzling.

Add garlic and saute until fragrant about 1 minute.

Add tofu and cook for about 1 minute.

Drain udon noodles and add to wok with water.

Cook and stir for 3 minutes.

Add spinach and green onions; mix until spinach has wilted.

Stir in soy sauce.

Ladle into two bowls.

Drizzle with Sriracha and sprinkle sesame seeds on top.

Zucchini Breakfast Quesadilla

Zucchini Breakfast Quesadilla

Zucchini Breakfast Quesadilla
This easy recipe for breakfast quesadillas will please the entire family. Scrambled eggs, zucchini, and Cheddar cheese are tucked inside a crispy, warm tortilla.

Heat a 10-inch skillet over medium-high heat.

Add oil then add zucchini scallions black pepper oregano and pepper flakes.

Saut until vegetables are tender 3 to 4 minutes.

Reduce heat to low cover and cook for 2 more minutes.

Meanwhile crack eggs into a bowl.

Add water and whisk until well combined.

Stir in Cheddar cheese and salt.

Add egg mixture to the skillet and increase the heat to medium.

Stir and scramble until eggs are soft-set 3 to 5 minutes.

Remove egg mixture to a plate and wipe the skillet clean with a paper towel.

Spread 1/4 of the egg mixture onto half of each tortilla.

Fold tortillas in half.