Smoky Maple Bourbon Ribs

These tasty smoky maple bourbon ribs will take your grilling to a whole new level. With a smoky kick, the rich flavors of maple syrup and bourbon will make your taste buds want more.

Ingredients:

• 3 racks of baby back ribs
• 1 cup maple syrup
• 1/2 cup bourbon
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

Preheat your grill to medium-high heat

In a bowl, mix together maple syrup, bourbon, soy sauce, minced garlic, smoked paprika, chili powder, cayenne pepper, salt, and pepper to create the marinade

Place the baby back ribs in a large dish and generously brush both sides with the marinade

Let it marinate for at least 1 hour, or preferably overnight for enhanced flavor

Once marinated, grill the ribs for about 20-25 minutes per side, basting with the marinade occasionally, until the internal temperature reaches 145F 63C and the ribs are nicely caramelized

Allow the ribs to rest for a few minutes before slicing between the bones

Serve the smoky maple bourbon ribs hot, and enjoy the perfect blend of sweetness and smokiness!

Paleo Lemon Rosemary Chicken

This Paleo Lemon Rosemary Chicken recipe combines the bright flavors of lemon and fragrant rosemary with tender chicken breasts for a delicious and healthy meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a small bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, and chopped rosemary

Season chicken breasts with salt and pepper, then place them in a baking dish

Pour the lemon rosemary mixture over the chicken breasts, making sure they are evenly coated

Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear

Serve hot and enjoy!

Middle Eastern Balela Bean Salad

Enjoy the flavors of the Middle East with this refreshing and nutritious Balela Bean Salad. Packed with protein and fresh herbs, it's a perfect side dish or light meal.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1 can 15 oz black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste

Instructions:

In a large bowl, combine chickpeas, black beans, cherry tomatoes, red onion, parsley, and mint

In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, salt, and pepper

Pour the dressing over the bean mixture and toss until well combined

Let the salad marinate in the refrigerator for at least 30 minutes to allow flavors to meld

Before serving, adjust salt and pepper to taste, and garnish with additional fresh herbs if desired

Vegan Frosted Sugar Cookie Bars

These Vegan Frosted Sugar Cookie Bars are an easy and tasty treat that can be used for any event. They're creamy on top and soft and chewy inside.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup vegan butter, softened
• 1/2 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup vegan powdered sugar
• 2 tablespoons non-dairy milk
• Food coloring optional
• Sprinkles for decoration optional

Instructions:

Preheat the oven to 350F 175C

Grease a 9x9-inch baking pan

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

Add the applesauce and vanilla extract, and mix until well combined

Sift in the flour, baking powder, and salt

Stir until a soft dough forms

Press the dough evenly into the prepared baking pan

Bake for 20-25 minutes, or until the edges are lightly golden brown

Allow the cookie bars to cool completely in the pan on a wire rack

In a small bowl, whisk together the vegan powdered sugar and non-dairy milk until smooth

Add food coloring if desired

Spread the frosting evenly over the cooled cookie bars

Sprinkle with decorations if using

Allow the frosting to set before slicing into bars

Enjoy your delicious Vegan Frosted Sugar Cookie Bars!

Michelle's Crepe Suzette Cake

Michelle's Crepe Suzette Cake is a delicious dessert made of thin, delicate crepes and an orange liqueur sauce that is both sweet and sour. For special events or when you want to wow your guests with a beautiful and tasty dessert, this is the perfect treat.

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup orange liqueur e
• g
• , Grand Marnier
• Zest of 1 orange
• 2 tablespoons orange juice
• 2 tablespoons unsalted butter for the sauce
• 1/4 cup granulated sugar for the sauce
• 1/4 cup fresh orange juice for the sauce
• 2 tablespoons orange liqueur for the sauce
• Powdered sugar for dusting
• Orange slices and zest for garnish

Instructions:

Put the flour, eggs, milk, water, 1/4 cup of sugar, melted butter, and vanilla extract in a blender

Mix until it's smooth

Set a skillet that doesn't stick on medium heat

Spread some butter around the pan to cover it

Put a quarter cup of the crepe batter in the middle of the pan

Turn the pan around to make the batter spread out evenly and make a thin crepe

Just wait a minute or two until the edges begin to lift and the crepe gets a little brown

Turn the crepe over and cook the other side for an extra one to two minutes

Add a little butter to the pan before each crepe and repeat with the rest of the batter

Put 2 tablespoons of unsalted butter, 1/4 cup of sugar, 1/4 cup of orange juice, and 2 tablespoons of orange liqueur in a small saucepan

Join them together

Stir the sauce around on low heat until the sugar is gone and it gets a little thicker

Cut each crepe in half lengthwise and add them to the pan with the sauce

Soak them for one minute, and then carefully turn them over so that the sauce covers both sides

To serve, put the wet crepes on a platter

If you want, you can drizzle more orange liqueur over the crepes after adding the orange zest

Top with orange slices and zest and dust with powdered sugar

Enjoy Michelle's Crepe Suzette Cake while it's still warm!

Cheesy Crusted Spinach & Mushroom Steak Rolls

These spinach and mushroom steak rolls with a cheesy crust are a delicious keto-friendly dish that is full of flavor. Because they are quick and easy to make, they are great for a filling dinner during the week.

Ingredients:

• 4 thin beef steak slices
• 2 cups spinach leaves
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

Warm the oven up to 190C 375F

Put olive oil in a pan and heat it over medium-low heat

Place the mushrooms and spinach in the pan

Season with salt, pepper, garlic powder, and onion powder

It will take about 5 minutes of cooking until the spinach wilts and the mushrooms are soft

Spread some of the spinach and mushroom mix on each steak slice, and then cover them with shredded mozzarella cheese

Use toothpicks to hold the steak slices together as you roll them up

Put the rolls in a baking dish seam-side down

After the oven is hot, bake the dish for 15 to 20 minutes, or until the steak is done and the cheese is melted and bubbly

Take out the toothpicks before serving

Have fun eating your tasty spinach and mushroom steak rolls with a cheese crust!

Crockpot Balsamic Beef

This Crockpot Balsamic Beef recipe yields tender and flavorful beef infused with the rich tanginess of balsamic vinegar. It's a convenient and delicious meal perfect for busy days.

Ingredients:

• 3 lbs beef chuck roast
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 1/4 cup soy sauce
• 1 tablespoon honey
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons cornstarch optional, for thickening

Instructions:

Place beef chuck roast in the slow cooker

In a mixing bowl, whisk together beef broth, balsamic vinegar, soy sauce, honey, minced garlic, thyme, rosemary, salt, and pepper

Pour the mixture over the beef in the slow cooker

Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender and easily shredded with a fork

Optional: In a small bowl, mix cornstarch with a couple tablespoons of the cooking liquid to create a slurry

Stir the slurry into the slow cooker to thicken the sauce

Serve the balsamic beef over rice or mashed potatoes, garnished with chopped parsley if desired