Grilled Pork Chops with Smokin Sauce

Juicy grilled pork chops with a flavorful smokin sauce that adds a perfect blend of sweetness, smokiness, and heat. A must-try recipe for BBQ enthusiasts

Ingredients:

• 4 pork chops
• 1 cup BBQ sauce
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• Fresh parsley for garnish optional

Instructions:

Preheat the grill to medium-high heat

In a small bowl, mix together BBQ sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create the smokin sauce

Brush both sides of the pork chops with olive oil and season with salt and black pepper

Place the pork chops on the preheated grill and cook for 4-5 minutes per side, or until they reach your desired level of doneness

During the last 2 minutes of grilling, generously brush the smokin sauce on both sides of the pork chops

Remove the pork chops from the grill and let them rest for a few minutes

Garnish with fresh parsley if desired and serve with additional smokin sauce on the side

Enjoy your delicious Grilled Pork Chops with Smokin Sauce

Caramel Peanut Butter Cookie Cups

With these irresistible caramel peanut butter cookie cups, you can indulge in the perfect combination of peanut butter, caramel, and cookie goodness. A tasty treat for any occasion

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1/2 cup caramel sauce
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped peanuts
• 1/4 cup chocolate chips

Instructions:

Preheat the oven to 350F 175C

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

Add the creamy peanut butter and vanilla extract to the butter-sugar mixture

Mix until well combined

Gradually add the all-purpose flour and salt to the mixture

Mix until a dough forms

Divide the dough into 24 equal portions and roll each portion into a ball

Place each dough ball into the cups of a mini muffin tin, pressing down to create a cup shape

Bake in the preheated oven for about 10-12 minutes or until the cookie cups are lightly golden around the edges

Remove the cookie cups from the oven and use a small spoon or your thumb to gently press down the center of each cup to create a well

Allow the cookie cups to cool in the muffin tin for a few minutes, then carefully remove them and place them on a wire rack to cool completely

Once the cookie cups are cooled, fill each well with a small spoonful of caramel sauce

Sprinkle chopped peanuts and chocolate chips over the caramel-filled cookie cups

Drizzle a little extra caramel sauce and melted chocolate over the tops for extra decadence

Allow the caramel and chocolate to set before serving

Serve and enjoy these delicious caramel peanut butter cookie cups

Melt in Your Mouth Braised Pork Belly

Melt in Your Mouth Braised Pork Belly has a lot of great flavors. This recipe from Taste of Home makes pork belly that is tender and juicy, with a crispy skin, and its cooked in a savory and fragrant liquid.

Ingredients:

• 2 lbs pork belly, skin-on
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup Shaoxing wine
• 1/4 cup sugar
• 2 cups chicken broth
• 2 star anise
• 2-3 dried red chilies
• 1 cinnamon stick
• 4 slices ginger
• 2 green onions, sliced for garnish

Instructions:

Preheat the oven to 325F 163C

Score the pork belly skin with a sharp knife

Season the pork belly with salt and pepper

In an oven-safe pot, heat vegetable oil over medium-high heat

Sear the pork belly, skin side down, until golden brown

Remove and set aside

In the same pot, saut sliced onion and minced garlic until fragrant

Add soy sauce, Shaoxing wine, sugar, chicken broth, star anise, dried red chilies, cinnamon stick, and ginger

Stir to combine

Return the seared pork belly to the pot, ensuring the skin is above the liquid

Bring the liquid to a simmer

Cover the pot and transfer it to the preheated oven

Braise for 2

5 to 3 hours or until the pork is tender and the skin is crispy

Remove from the oven and let it rest for a few minutes

Slice the pork belly into serving portions

Garnish with sliced green onions and serve this Melt in Your Mouth Braised Pork Belly over rice or your favorite side

Enjoy the rich and flavorful experience of this classic pork belly dish

Paleo Lemon Herb Roasted Chicken

The flavor of fresh herbs and citrus abound in this Paleo Lemon Herb Roasted Chicken. Its an easy and tasty main course that fits well with a Paleo diet.

Ingredients:

• 1 whole chicken about 4-5 pounds, giblets removed
• 2 lemons, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

Preheat oven to 400F 200C

In a small bowl, mix together minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and pepper to make a herb paste

Place the chicken in a roasting pan

Rub the herb paste all over the chicken, including under the skin

Stuff the cavity of the chicken with lemon slices

Roast the chicken in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 165F 75C and the skin is golden brown and crispy

Remove the chicken from the oven and let it rest for 10 minutes before carving

Serve the roasted chicken with your favorite Paleo side dishes

Char Kway Teow

Char Kway Teow is a popular Malaysian street food made with stir-fried rice noodles, prawns, Chinese sausage, and other flavorful ingredients. Its a delicious and satisfying dish that captures the essence of Malaysian cuisine.

Ingredients:

• 150g rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 50g prawns, peeled and deveined
• 50g Chinese sausage, sliced
• 1 egg
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp chili paste
• 1/2 cup bean sprouts
• 2 stalks green onions, chopped
• Salt and pepper to taste

Instructions:

Put rice noodles in hot water for 10 minutes and then drain them

Put oil from the vegetable pan or wok on medium-high heat

Chop up some garlic and add it

Stir-fry for 30 seconds

While the sausage is cooking, add the prawns and cook until the prawns turn pink

Move some of the food to one side of the wok, then crack an egg into the empty spot and scramble it

Soy sauce, dark soy sauce, and chili paste should be added after the rice noodles have been drained

Cook for two to three minutes

Stir-fry for one more minute after adding the green onions and bean sprouts

Add pepper and salt to taste

Enjoy while hot

Grilled Salmon Kabobs

These grilled salmon kabobs are a perfect combination of tender salmon and flavorful vegetables, infused with a zesty marinade. Theyre easy to make and are sure to be a hit at your next barbecue or dinner party.

Ingredients:

• 1 lb salmon fillet, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Bamboo skewers, soaked in water for 30 minutes

Instructions:

In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper

Thread salmon cubes, red bell pepper chunks, yellow bell pepper chunks, and red onion chunks onto the soaked bamboo skewers, alternating ingredients

Brush the skewers with the prepared marinade, making sure to coat them evenly

Preheat the grill to medium-high heat

Place the skewers on the grill and cook for about 4-5 minutes per side, or until the salmon is cooked through and the vegetables are tender and slightly charred

Remove the skewers from the grill and serve immediately

Enjoy your delicious grilled salmon kabobs

10-Minute Shrimp Scampi

When youre in a hurry during the week and want to make a tasty seafood dish quickly, this shrimp scampi recipe is perfect. With just a few simple ingredients and little time, you can make tasty shrimp covered in a garlicky butter sauce.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup white wine
• 2 tablespoons fresh lemon juice
• Salt to taste
• Black pepper to taste
• 2 tablespoons chopped fresh parsley
• Cooked pasta, for serving

Instructions:

Melt the butter in a big pan over medium-low heat

Add the red pepper flakes and minced garlic

Saut for one to two minutes, until the garlic smells good

Turn the heat up to medium-high and add the shrimp

Cook for two to three minutes, until the shrimp start to turn pink

Add the lemon juice and white wine, and then season with salt and black pepper

Stir well, and cook for two more minutes, or until shrimp are done and sauce is almost gone

Take it off the heat, add the chopped parsley, and mix everything together

Put it on top of hot cooked pasta

Have fun

Air Fryer Stuffed Potatoes

These Air Fryer Stuffed Potatoes are a crispy and cheesy delight. They make a perfect side dish or even a satisfying main course.

Ingredients:

• 4 large baking potatoes
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh chives
• Salt and pepper to taste
• Cooking spray

Instructions:

Get your air fryer ready by heating it up to 380F 190C

Clean the potatoes well and poke them several times with a fork

Add salt and pepper to each potato and rub it with a little olive oil

Make sure the potatoes dont touch when you put them in the hot air fryer basket

Turn the potatoes over once or twice during the cooking time of 35 to 40 minutes, or until they are soft and the skin is crispy

In a bowl, mix the sour cream, cheddar cheese, and chives while the potatoes are cooking

Add pepper and salt

Take the potatoes out of the air fryer when theyre done

Slit the top of each potato and use a fork to fluff up the inside

Put some of the sour cream and cheese mix into each potato

Put the stuffed potatoes back in the air fryer and cook for another 5 minutes, or until the cheese melts and starts to bubble

Serve hot, and if you want, top with extra chives

Basil Mint Chocolate Chip Ice Cream Brooklyn Supper

This basil mint chocolate chip ice cream from Brooklyn Supper is a fun and different take on a classic flavor mix. The fresh mint and basil give the creamy base a light herbal note, and the dark chocolate chips add rich, decadent flavor bursts.

Ingredients:

• 2 cups fresh basil leaves
• 1 cup fresh mint leaves
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup chocolate chips preferably dark chocolate

Instructions:

In a saucepan, combine the heavy cream, whole milk, basil, and mint leaves

Heat over medium heat until it just begins to simmer

Remove from heat and let steep for 30 minutes

Strain the infused cream mixture into a clean saucepan, pressing on the leaves to extract all the flavor

In a separate bowl, whisk together the egg yolks and sugar until pale and creamy

Slowly pour the warm infused cream into the egg mixture, whisking constantly to temper the eggs

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon about 5-7 minutes

Do not let it boil

Remove from heat and stir in the vanilla extract

Let cool to room temperature, then cover and refrigerate until chilled at least 4 hours or overnight

Once chilled, churn the mixture in an ice cream maker according to manufacturers instructions

During the last few minutes of churning, add the chocolate chips

Transfer the churned ice cream to a freezer-safe container and freeze until firm about 4 hours or overnight

Serve and enjoy

Grilled Radishes with Radish Greens Chimichurri

Grilled radishes with a vibrant and flavorful radish greens chimichurri sauce make for a delicious and unique vegan dish. The peppery radishes are perfectly complemented by the herbaceous and tangy chimichurri, creating a dish that is both visually stunning and bursting with flavor.

Ingredients:

• 1 bunch radishes, with greens attached
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil

Instructions:

Warm the grill up to a medium-high level

Wash and cut radishes, but leave some of the stems whole

Rash with 1 tablespoon of olive oil, salt, and pepper in a bowl

Turning the radishes every so often, grill them for 5 to 7 minutes, until they are lightly charred and soft

In the meantime, make the chimichurri: Put the garlic, parsley, cilantro, oregano, red wine vinegar, and the rest of the olive oil in a food processor

Pulse until everything is well mixed but still has some chunks

Take the radishes off the grill and put them on a platter to serve

Put chimichurri sauce on top of the radishes

Serve right away and enjoy

Lemon Butter Cookies

Lemon Butter Cookies are a tasty treat with a tangy lemon flavor. The soft and buttery texture of these cookies melts in your mouth.

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar for dusting

Instructions:

Preheat the oven to 350F 175C

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

Mix in the lemon zest, lemon juice, and vanilla extract

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt

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

Scoop spoonfuls of cookie dough and roll them into balls

Place them on a baking sheet lined with parchment paper

Use a fork or the bottom of a glass to gently flatten each cookie ball

Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cool, dust them with powdered sugar for an extra touch of sweetness

Enjoy these amazing lemon butter cookies