Kale, Wild Rice, and Roasted Chicken Salad

This salad is healthy and tasty because it has the earthy tastes of kale and wild rice and the savory tastes of roasted chicken. Since the dried cranberries are sweet and sour and the almonds are crunchy, this salad can be a meal all by itself.

Ingredients:

• 2 cups kale leaves, washed and chopped
• 1 cup cooked wild rice
• 1 cup roasted chicken breast, diced
• 1/4 cup dried cranberries
• 1/4 cup toasted almonds, sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

Diced roasted chicken breast, cooked wild rice, dried cranberries, and toasted almonds

Put all of these ingredients in a large bowl and mix them together

Salt and pepper should be mixed with the honey, balsamic vinegar, olive oil, and pepper in a small bowl

Add the salad ingredients to a large bowl

Then, drizzle the dressing over them

Carefully toss the salad to make sure that the dressing covers all of the ingredients

Serve right away or put in the fridge to enjoy later

Have fun!

Marshmallow Flavoring Oil Marshmallow Recipe

Indulge in the delightful taste of marshmallows infused with Marshmallow Flavoring Oil. These homemade marshmallows are perfect for snacking, hot cocoa, or topping your favorite desserts.

Ingredients:

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 3 tablespoons unflavored gelatin
• 2 teaspoons Marshmallow Flavoring Oil
• 1/4 teaspoon salt
• Powdered sugar for dusting

Instructions:

Place the gelatin and 1/4 cup of cold water in a mixing bowl

Give it ten minutes or so to bloom

Place the corn syrup, granulated sugar, and 1/4 cup water in a saucepan

Stirring constantly, heat over medium-high heat until the sugar dissolves

Put an end to stirring once the sugar has dissolved and place a candy thermometer inside the saucepan

Simmer the syrup until it reaches a temperature of 240F 115C

Microwave the bloomed gelatin for 20 seconds or so, or until it turns liquid, while the syrup is heating

Take care not to heat it too much

As soon as the syrup reaches 240F 115C, turn off the heat source

Pour it slowly into the bloomed gelatin, stirring constantly at a low speed

To the mixture, add a small pinch of salt and the marshmallow flavoring oil

To make it thick and fluffy, turn the mixer up to high and beat for ten to twelve minutes

Dust a square or rectangular pan with powdered sugar and line it with parchment paper

Using a spatula to spread it evenly, pour the marshmallow mixture into the pan that has been prepared

Add a little more powdered sugar on top

To set, leave the marshmallows for at least four hours, or over night, at room temperature

After the marshmallows have set, cut them into the desired shapes with a knife or cookie cutters

To keep them from sticking, dust the cut edges with extra powdered sugar

You can now savor your homemade Marshmallow Flavoring Oil marshmallows! You can store them for up to two weeks in an airtight container

Pressure Cooker Salsa Chicken Burgers

These Pressure Cooker Salsa Chicken Burgers are a quick and flavorful twist on classic chicken burgers. The pressure cooker ensures that the chicken patties stay moist and tender, while the salsa and spices add a zesty kick to every bite.

Ingredients:

• 1 pound ground chicken
• 1/2 cup salsa
• 1/4 cup breadcrumbs
• 1/4 cup grated cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 burger buns
• Lettuce leaves, tomato slices, and additional salsa for garnish

Instructions:

In a mixing bowl, combine ground chicken, salsa, breadcrumbs, grated cheddar cheese, diced red onion, diced red bell pepper, chopped cilantro, chili powder, cumin, salt, and pepper

Mix well until all ingredients are evenly incorporated

Form the mixture into 4 burger patties of equal size

Preheat your pressure cooker on the saut function

Add a little oil to prevent sticking if needed

Place the burger patties in the pressure cooker and sear them for 2-3 minutes on each side until they develop a golden crust

After searing, pour a bit of additional salsa on top of each burger patty

Close the pressure cooker lid and set it to cook on high pressure for 10 minutes

Once the cooking cycle is complete, carefully release the pressure according to the manufacturer's instructions

Open the pressure cooker and remove the burger patties

Toast the burger buns in the pressure cooker for a minute or two until they are lightly browned

Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a burger patty, tomato slices, and extra salsa

Serve the Pressure Cooker Salsa Chicken Burgers with your favorite sides and enjoy!

Cinnamon Roll Doughnuts

These Cinnamon Roll Doughnuts are a delightful fusion of cinnamon rolls and doughnuts. They're soft, fluffy, and packed with cinnamon flavor, making them perfect for breakfast or a sweet treat any time of day.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• For the cinnamon sugar coating:
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions:

Preheat your oven to 350F 175C and grease a doughnut pan

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg

In another bowl, mix buttermilk, egg, melted butter, and vanilla extract

Combine the wet and dry ingredients until just combined

Be careful not to overmix

Spoon the batter into a zip-top bag, cut off the corner, and pipe it into the doughnut pan, filling each cavity about 2/3 full

Bake for 12-15 minutes or until the doughnuts are lightly golden and a toothpick comes out clean when inserted

While the doughnuts are baking, mix the granulated sugar and ground cinnamon for the coating in a shallow bowl

Once the doughnuts are done, let them cool in the pan for a few minutes, then transfer them to a wire rack

While still warm, brush each doughnut with melted butter, then roll them in the cinnamon sugar mixture to coat evenly

Serve warm and enjoy!

Chopped Salad with Steak

A delicious and satisfying salad featuring grilled sirloin steak, fresh vegetables, and tangy feta cheese, drizzled with a flavorful balsamic vinaigrette.

Ingredients:

• 8 oz sirloin steak
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 cups mixed greens
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

Season the sirloin steak with salt and pepper

Heat a grill or grill pan over medium-high heat and cook the steak for about 4-5 minutes per side for medium-rare

Adjust the cooking time to your preference

Remove the steak from the grill and let it rest for a few minutes before slicing it thinly

In a large salad bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese

Add the mixed greens to the bowl and drizzle with olive oil and balsamic vinegar

Toss the salad to combine all the ingredients

Top the salad with the sliced steak and season with additional salt and pepper if needed

Serve the Chopped Salad with Steak immediately, and enjoy!

Instant Pot Mac and Cheese

Creamy and delicious Instant Pot Mac and Cheese ready in just 10 minutes! This quick and easy recipe will become a family favorite.

Ingredients:

• 2 cups elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups milk
• 1/4 cup butter
• 2 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup all-purpose flour

Instructions:

Combine macaroni, milk, butter, Dijon mustard, salt, garlic powder, onion powder, black pepper, cayenne pepper, and flour in the Instant Pot

Close the lid, set the vent to sealing, and cook on high pressure for 4 minutes

Quick release the pressure and open the lid carefully

Stir in the shredded cheddar and Parmesan cheeses until melted and creamy

Let it sit for a couple of minutes to thicken before serving

Pad Ga Prao

Thai Basil Stir-Fry, or Pad Ga Prao, is a well-liked street food dish in Thailand. This is a savory and spicy stir-fry with fragrant holy basil, Thai bird's eye chilies, and ground meat. It's so flavorful and so easy to make!

Ingredients:

• 1 lb ground chicken or pork
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 4-6 Thai bird's eye chilies, chopped adjust to your spice preference
• 1 cup fresh holy basil leaves
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon black soy sauce optional, for color
• Steamed rice, for serving

Instructions:

Heat vegetable oil in a wok or large skillet over high heat

Add minced garlic and chopped Thai chilies

Stir-fry for about 30 seconds until fragrant

Add ground chicken or pork to the wok

Stir-fry until cooked through and browned

Add oyster sauce, soy sauce, fish sauce, sugar, and black soy sauce if using to the wok

Stir-fry for another 2-3 minutes, ensuring the meat is well coated with the sauce

Turn off the heat, and then add the fresh holy basil leaves

Stir until the basil wilts and is mixed into the dish

Serve the Pad Ga Prao hot over steamed rice

Enjoy!