Korean-Style Popcorn Chicken

Julie's version of Korean-style popcorn chicken has soft chicken bites covered in a tasty marinade and a crunchy top. It's great as a snack or a meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1/4 cup soy sauce
• 2 tablespoons gochujang Korean chili paste
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• Vegetable oil, for frying
• Sesame seeds and chopped green onions, for garnish

Instructions:

For the marinade, put soy sauce, gochujang, honey, garlic, ginger, and black pepper in a bowl and mix them together

Toss the chicken pieces in the marinade to coat them, then set them aside for 30 minutes

Combine cornstarch and flour in a different bowl

Coat the chicken pieces in the mixture of flour and salt, and then shake off the extra

In a deep pot or skillet, heat the vegetable oil to 350F 175C

It will take about 4 to 5 minutes for each batch of chicken to turn golden brown and be fully cooked

Take the chicken out of the oil and put it on paper towels to drain

Add chopped green onions and sesame seeds to the cooked chicken to make it look nice

Serve hot with the sauce of your choice

Pimento Grilled Cheese

This Pimento Grilled Cheese is a tasty take on the classic grilled cheese sandwich. It has cheddar cheese and pimento cheese spread, which is creamy and tangy. If you want it spicy, you can add some pickled jalapeos.

Ingredients:

• 2 slices of bread
• 2 tablespoons of butter
• 1/2 cup of pimento cheese spread
• 2 slices of cheddar cheese
• 1/4 cup of sliced pickled jalapeos optional

Instructions:

Spread a generous layer of pimento cheese spread on one slice of bread

Place cheddar cheese slices on the other slice of bread

If desired, add sliced pickled jalapeos on top of the cheddar cheese

Press the two slices of bread together to form a sandwich

Spread butter on the outside of the sandwich

Heat a non-stick skillet over medium heat

Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side

Remove from heat and let it cool for a minute before slicing

Serve your delicious Pimento Grilled Cheese hot and enjoy!

No-Bake Triple Berry Pie

Indulge in a delightful gluten-free dessert with this no-bake triple berry pie. Creamy, fruity, and refreshingly sweet, it's the perfect treat for any occasion.

Ingredients:

• 1 gluten-free graham cracker crust
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped cream or whipped topping
• 1 cup strawberries, sliced
• 1/2 cup blueberries
• 1/2 cup raspberries
• Extra berries for topping optional

Instructions:

In a mixing bowl, beat the cream cheese until smooth

Add powdered sugar and vanilla extract, continue beating until well combined

Fold in whipped cream until mixture is smooth and fluffy

Spread the cream cheese mixture evenly into the graham cracker crust

Arrange sliced strawberries, blueberries, and raspberries on top of the cream cheese mixture

Refrigerate for at least 4 hours or until set

Before serving, garnish with extra berries if desired

Slow Cooker Chicken and Vegetable Stew

Chicken and vegetable stew made in a slow cooker is a hearty and comforting meal that doesn't take much work. It's great for busy weeknights or when you just want something easy and tasty for dinner.

Ingredients:

• 4 chicken thighs, bone-in, skin removed
• 2 potatoes, peeled and diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

Place chicken thighs at the bottom of the slow cooker

Layer potatoes, carrots, onion, and garlic on top of the chicken

Pour chicken broth over the vegetables and chicken

Sprinkle dried thyme, rosemary, salt, and pepper over the ingredients

Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and vegetables are tender

Once cooked, remove chicken from the slow cooker and shred using two forks

Return shredded chicken to the slow cooker and stir to combine with the vegetables and broth

Adjust seasoning if necessary

Serve hot and enjoy!

Super Simple Cinnamon Bun Donuts

These super simple cinnamon bun donuts are a quick and delicious treat that will satisfy your sweet tooth in no time. They're made using refrigerated biscuit dough for convenience and topped with a sweet cinnamon-sugar glaze.

Ingredients:

• 1 can refrigerated biscuit dough 8 biscuits
• 1/4 cup butter, melted
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

Set the oven temperature to 175C 350F

Split the biscuits after opening the biscuit dough can

To make each biscuit resemble a donut, make a hole in the middle with your thumb or a small object

After coating both sides of each biscuit with melted butter, arrange them on a baking sheet

Combine the ground cinnamon and granulated sugar in a small bowl

On the baking sheet, scatter the cinnamon-sugar mixture over the biscuits that have been coated in butter

Bake for 10 to 12 minutes, or until the donuts are thoroughly cooked and golden brown, in a preheated oven

Make the glaze while the donuts are baking

Mix the milk, vanilla extract, and powdered sugar in a different bowl and whisk until smooth

When the donuts are done, take them out of the oven and give them a few minutes to cool

Over the warm donuts, drizzle the glaze, letting it run down the sides

Warm up these incredibly easy cinnamon bun donuts and enjoy!

Asian Kale and Tofu Salad

This kale and tofu salad with Asian flavors is tasty and good for you. It has a lot of different tastes and textures, from the soft tofu that has been marinated to the crunchy vegetables and the nutty crunch of the peanuts and sesame seeds. To tie it all together, the dressing adds a nice sweet and savory note.

Ingredients:

• 200g kale, chopped
• 200g firm tofu, cubed
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cucumber, sliced
• 2 tablespoons sesame seeds
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup roasted peanuts, crushed

Instructions:

Put the tofu in a marinade first: Put 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil in a bowl and mix them together

Put in the cubed tofu and let it sit for 15 minutes

Get the dressing ready while the tofu is marinating: Mix 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, 1 minced garlic clove, and 1 teaspoon of grated ginger in a small bowl with a whisk

Put away

Cut the carrot into thin strips, slice the red bell pepper, slice the cucumber, add the sesame seeds, cilantro, and mint, and mix everything together in a large salad bowl

Place the tofu cubes in a skillet and place it over medium-high heat

Put them in the pan and cook for three to four minutes, or until all sides are golden brown

Put the tofu that has been fried into the salad bowl

Pour the dressing over the salad and mix everything together until it's well covered

For extra crunch, sprinkle crushed roasted peanuts on top of the salad

Asian Kale and Tofu Salad is ready to be served right away

The Ultimate BLT Grilled Cheese Sandwich

Experience the ultimate comfort food fusion with this BLT Grilled Cheese Sandwich. Crispy bacon, juicy tomatoes, and melted cheddar cheese sandwiched between golden, buttery bread slices create a flavor explosion you won't forget!

Ingredients:

• 8 slices thick-cut bread
• 12 slices bacon
• 2 large ripe tomatoes, thinly sliced
• 2 cups shredded sharp cheddar cheese
• 4 tablespoons mayonnaise
• 4 tablespoons butter, softened
• Salt and pepper to taste

Instructions:

Preheat a skillet or griddle over medium heat

Cook bacon until crispy, then transfer to a paper towel-lined plate to drain excess grease

Spread butter on one side of each slice of bread

Place buttered side down on the skillet or griddle

Layer shredded cheese evenly on each slice of bread

Top half of the bread slices with cooked bacon, tomato slices, and season with salt and pepper

Place the other slices of bread, buttered side up, on top to form sandwiches

Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side

Serve hot and enjoy!

Gluten-Free Chicken Parmesan Salad

A delicious and satisfying gluten-free twist on the classic Chicken Parmesan, this salad features crispy baked chicken served over a bed of mixed greens and topped with marinara sauce.

Ingredients:

• 2 boneless, skinless chicken breasts, pounded thin
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup marinara sauce check for gluten-free label
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup balsamic vinaigrette
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Grate Parmesan cheese and gluten-free breadcrumbs together in a shallow dish

First, coat each chicken breast with the beaten egg

Then, coat it with the breadcrumb mixture

Line a baking sheet with parchment paper and put the chicken breasts on it

Put it in the oven and bake for 20 to 25 minutes, or until the chicken is fully cooked and the coating is golden brown

While that is going on, mix mixed greens, cherry tomatoes, and sliced red onion with balsamic vinaigrette in a large bowl

Let the chicken cool down a bit after it's done cooking, then cut it into strips

Put some salad on each plate, then add some sliced chicken and marinara sauce on top

Add fresh basil leaves as a garnish, season with salt and pepper to taste, and serve right away

Raw Vegan GF Chocolate Brownies

Indulge guilt-free with these raw vegan gluten-free chocolate brownies! Made with wholesome ingredients, they are perfect for a healthy treat or dessert.

Ingredients:

• 2 cups dates
• 1 cup almonds
• 3/4 cup raw cacao powder
• 1/2 cup walnuts
• 1/4 cup almond butter
• Pinch of sea salt

Instructions:

In a food processor, blend dates until they form a sticky paste

Add almonds, cacao powder, walnuts, almond butter, and sea salt

Blend until mixture forms a dough-like consistency

Line a baking dish with parchment paper

Press the mixture evenly into the dish

Refrigerate for at least 2 hours to firm up

Slice into brownie-sized squares and serve

Curried Egg Salad

A lightened up, paleo-friendly version of classic egg salad with a delightful curry twist. Packed with protein and flavor, it's perfect for a quick and healthy meal.

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 1/4 cup paleo mayonnaise
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste
• Lettuce leaves, for serving

Instructions:

Add the chopped red onion and hard-boiled eggs to a mixing bowl

Blend together the ground turmeric, curry powder, and paleo mayonnaise in a different bowl

Over the eggs and onions, pour the curry-mayo mixture, then gently fold everything together to coat everything evenly

Season with salt and pepper to taste and add the chopped fresh cilantro

Stir once more

Enjoy the curried egg salad served over a bed of lettuce leaves! Optional garnish: For added taste, add a little more curry powder and cilantro

Wine-Infused Beef Stew

Indulge in the rich flavors of this hearty beef stew, infused with the robust essence of red wine. Slow-cooked to perfection, this dish is a comforting and satisfying meal that pairs perfectly with a glass of your favorite red wine.

Ingredients:

• 1 kg beef stew meat, cubed
• 2 cups red wine
• 2 onions, chopped
• 4 carrots, sliced
• 4 potatoes, cubed
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoon flour
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

Instructions:

In a large bowl, combine beef stew meat with flour, salt, and pepper

Heat olive oil in a large pot over medium-high heat

Brown the beef cubes in the pot until evenly seared, then remove and set aside

In the same pot, saut onions and garlic until softened

Return the beef to the pot, then add red wine, beef broth, tomato paste, thyme, and rosemary

Bring the mixture to a simmer, then cover and cook for 1 hour, stirring occasionally

Add carrots and potatoes to the pot, then continue to simmer for another 30 minutes or until vegetables are tender

Season with additional salt and pepper to taste, if needed

Serve hot and enjoy with a glass of red wine!

Giant Sushi Roll

This giant sushi roll is a feast for the eyes and the stomach! Packed with fresh fish, crunchy cucumbers, creamy avocado, and a spicy mayo kick, it's perfect for a mukbang challenge.

Ingredients:

• 10 cups sushi rice
• 5 nori seaweed sheets
• 2 pounds fresh sashimi-grade fish e
• g
• , tuna, salmon
• 2 cucumbers, julienned
• 2 avocados, sliced
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 1 tablespoon sesame seeds
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi, for serving

Instructions:

Follow the directions on the package to make the sushi rice, then let it cool

Put a piece of nori on top of the bamboo sushi mat

Cover the nori with a layer of sushi rice, leaving about an inch of space at the top

Along the bottom edge of the rice, lay out slices of fish, cucumber, and avocado

Using the bamboo mat and light pressure, roll the sushi up tightly

In a bowl, mix Sriracha and mayonnaise

Spread the spicy mayo on the sushi roll, and then top it with sesame seeds

To make more rolls, repeat the process with the rest of the ingredients

A sharp knife can be used to cut the rolls into thick pieces

Soy sauce, pickled ginger, and wasabi should be served with it