Creamy Bacon and Tomato Potato Salad

A delicious and creamy potato salad with crispy bacon, juicy cherry tomatoes, and a tangy dressing.

Ingredients:

• 6 medium potatoes, diced
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 green onions, thinly sliced
• Salt and pepper to taste

Instructions:

Boil the diced potatoes in salted water until tender, about 10-12 minutes

Drain and let cool slightly

In a large bowl, combine the cooked and crumbled bacon, halved cherry tomatoes, and thinly sliced green onions

In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth

Add the cooled diced potatoes to the bowl with the bacon, tomatoes, and green onions

Pour the creamy dressing over the potatoes and gently toss until evenly coated

Season with salt and pepper to taste

Refrigerate for at least 1 hour before serving to allow flavors to meld

Garnish with additional sliced green onions, if desired, before serving

Wine Bottle Lamp Recipe

Make a stylish and useful lamp out of an empty wine bottle. This project is great for people who like wine and people who like to make things because it adds a touch of charm to any room.

Ingredients:

• 1 empty wine bottle
• 1 lamp kit with cord and socket
• 1 lampshade
• Decorative elements optional

Instructions:

Clean and dry the wine bottle thoroughly

Insert the lamp kit into the wine bottle according to the kit's instructions

Attach the lampshade to the socket of the lamp kit

Add any decorative elements to personalize the lamp optional

Plug in the lamp and enjoy!

Chicken and Asparagus Teriyaki Stir Fry

Savor a tasty and speedy stir-fry of chicken and asparagus with a rich teriyaki sauce. It's a satisfying and healthful weeknight dinner that's ideal.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into thin strips
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, thinly sliced
• 1/2 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/4 cup sliced green onions
• 1 cup cooked white rice, for serving

Instructions:

In a bowl, marinate the chicken strips in half of the teriyaki sauce for 15 minutes

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat

Add the marinated chicken and stir-fry for 5-6 minutes until cooked through

Remove from the skillet and set aside

In the same skillet, add the remaining oil and saut the garlic and ginger for about 30 seconds, until fragrant

Add the asparagus and red bell pepper to the skillet and stir-fry for 3-4 minutes until slightly tender

Return the cooked chicken to the skillet and pour in the remaining teriyaki sauce

Stir-fry for another 2-3 minutes to heat through and coat everything in the sauce

Sprinkle with sliced green onions and serve hot over cooked white rice

Slow-Cooker Chicken 'Osso Buco'

Slow-Cooker Chicken 'Osso Buco' is a flavorful twist on the classic Osso Buco dish, traditionally made with veal shanks. In this recipe, succulent chicken drumsticks and thighs are slow-cooked with aromatic vegetables and a savory tomato-based sauce, resulting in tender, juicy chicken infused with rich flavors.

Ingredients:

• 4 chicken drumsticks
• 4 chicken thighs
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup dry white wine
• 1 can 14
• 5 ounces diced tomatoes
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 1/4 cup chopped fresh parsley, for garnish

Instructions:

Add salt and pepper to the chicken drumsticks and thighs, and then lightly coat them with flour

Warm up the olive oil in a big pan over medium-high heat

It will take about 34 minutes per side to brown the chicken pieces all over

Add the chicken that has been browned to the slow cooker

Put the garlic, onion, carrots, and celery in the same pan

It will take about 5 minutes of sauting until the vegetables are soft

Add chicken broth and white wine to the pan and scrape up any browned bits on the bottom

To the pan, add tomato paste, thyme, bay leaves, and diced tomatoes

Warm it up and stir it well

Then let it simmer for 5 minutes

Pour the tomato and vegetable mix over the chicken in the slow cooker

Leave the lid on and set the heat to low

Cook for 6 to 8 hours, or until the chicken is soft and fully cooked

Take out the bay leaves and thyme sprigs when it's done

Add chopped parsley on top of the hot chicken Osso Buco to serve

Savory Tapas Pairing with Red Wine

With a variety of savory tapas and a strong red wine, you can enjoy this delightful mix of flavors. This recipe is a simple but classy way to have people over to your corner wet bar.

Ingredients:

• 1 baguette, sliced
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 8 ounces mozzarella cheese, sliced
• Salt and pepper to taste
• 1 bottle of your favorite red wine

Instructions:

Preheat oven to 375F 190C

In a small bowl, mix olive oil and minced garlic

Brush each baguette slice with the garlic-infused olive oil

Place the slices on a baking sheet and bake for 5-7 minutes or until lightly toasted

On each toasted baguette slice, layer a slice of mozzarella cheese, a halved cherry tomato, and a basil leaf

Sprinkle with salt and pepper to taste

Return to the oven and bake for an additional 5 minutes or until the cheese is melted

Serve warm with a bottle of your favorite red wine

Creamy Lemon Tart

Indulge in the creamy and tangy delight of this lemon tart. With a buttery graham cracker crust and a luscious lemon filling, topped with a cloud of whipped cream, this dessert is a refreshing treat for any occasion.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 can 14 ounces sweetened condensed milk
• 3 large egg yolks
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Additional lemon zest for garnish

Instructions:

Preheat oven to 350F 175C

In a bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined

Press the mixture into the bottom and up the sides of a 9-inch tart pan

Bake crust for 10 minutes, then remove from oven and let it cool

In another bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth

Pour the filling into the cooled crust

Bake for 15 minutes until set

Let it cool completely

In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form

Spread whipped cream over the cooled tart

Garnish with additional lemon zest

Refrigerate for at least 2 hours before serving

Slice and enjoy!

Vegan Matcha Lava Flow Smoothie

This vegan matcha lava flow smoothie is a delicious and refreshing treat that combines the earthy taste of matcha with the sweet pineapple and bright strawberry color. It's great for a healthy breakfast or a snack to keep you cool.

Ingredients:

• 1 ripe banana, frozen
• 1 cup coconut milk
• 1 tablespoon maple syrup
• 1 teaspoon matcha powder
• 1/2 cup frozen pineapple chunks
• 1/4 cup frozen strawberries

Instructions:

Put the frozen banana, coconut milk, maple syrup, and matcha powder in a blender

Mix until it's smooth

In a glass, pour half of the matcha smoothie

To the blender, add the frozen pineapple and the other half of the matcha smoothie

Blend until the smoothie is smooth

Add the pineapple matcha smoothie on top of the matcha smoothie that is already in the glass

After cleaning the blender, put the frozen strawberries in it

Mix until it's smooth

Make layers by pouring the strawberry mix on top of the pineapple matcha smoothie

Serve right away and enjoy!

Slow Cooker Apple BBQ Ribs

Indulge in the savory-sweet goodness of Slow Cooker Apple BBQ Ribs. These tender baby back ribs are slow-cooked to perfection in a flavorful apple-infused barbecue sauce, creating a mouthwatering dish that will satisfy your cravings.

Ingredients:

• 2 racks of baby back ribs
• Salt and black pepper to taste
• 1 cup applesauce
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper optional
• Fresh parsley for garnish optional

Instructions:

Remove the membrane from the back of the ribs and season them with salt and black pepper

In a bowl, mix together applesauce, ketchup, apple cider vinegar, honey, Dijon mustard, minced garlic, smoked paprika, cinnamon, onion powder, and cayenne pepper if using

Place the ribs in the slow cooker and pour the apple BBQ sauce over them, making sure they are well-coated

Cover and cook on low for 6-8 hours or until the ribs are tender and cooked through

Optional: Before serving, you can transfer the ribs to a preheated oven and broil for a few minutes for a caramelized finish

Garnish with fresh parsley if desired

Enjoy these Slow Cooker Apple BBQ Ribstender, flavorful, and infused with the deliciousness of apple and barbecue!

Eggplant Kale Tomato Bacon Panini

This Eggplant Kale Tomato Bacon Panini is a great way to combine savory tastes, and the bacon gives it a nice crunch. It's great for a quick and filling meal.

Ingredients:

• 4 slices of eggplant
• 4 slices of kale
• 4 slices of tomato
• 8 slices of bacon
• 8 slices of bread
• 4 slices of cheese optional
• Butter or olive oil for brushing

Instructions:

Set a grill pan or a panini press over medium heat to warm up

After cooking bacon until it's crispy, put it on paper towels to soak up any extra grease

Use butter or olive oil to cover one side of each piece of bread

Put eggplant, kale, tomato, bacon, and cheese if using on the side of half of the bread slices that hasn't been buttered

Add the last few slices of bread on top, making sure the buttered side faces outwards

Toast the bread until it's golden and crispy and melt the cheese, if using

Place the sandwiches on the grill pan or panini press and cook for three to four minutes on each side

Take it off the heat, cut it up if you want, and serve it hot

Leftover Stuffing Waffles

Transform your leftover stuffing into delicious and crispy waffles. These stuffing waffles are a creative and savory way to enjoy your Thanksgiving leftovers. Customize them with cheese or other toppings for a delightful meal.

Ingredients:

• 2 cups leftover stuffing
• 2 large eggs
• 1/4 cup milk
• 1/4 cup grated cheese optional
• Cooking spray or oil for waffle press

Instructions:

Follow the manufacturer's instructions for heating up your waffle press

Whisk the eggs and milk together in a bowl until they are well mixed

Mix the egg and milk together, then add the stuffing that you saved

Grated cheese can be added for extra flavor if you want to

To keep things from sticking, spray cooking spray on the waffle press or use an oil brush

Place a small amount of the stuffing mixture on top of the waffle press and close the lid

Cook the waffle until it's golden brown and crispy

Depending on your waffle press, this could take anywhere from 5 to 7 minutes

Carefully take the waffle with the stuffing out of the press, and do it again with the rest of the mixture

Add your favorite toppings or sauces and serve hot

Quick and Easy Egg Salad Sandwich

This Quick and Easy Egg Salad Sandwich recipe is a delicious and satisfying meal that can be prepared in no time. The creamy egg salad with a hint of Dijon mustard pairs perfectly with the crunch of celery and red onion. Enjoy it as a quick lunch or a light dinner option.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• Salt and pepper to taste
• 4 slices of bread
• Lettuce leaves optional
• Tomato slices optional

Instructions:

In a bowl, combine the chopped hard-boiled eggs, mayonnaise, and Dijon mustard

Add the finely chopped celery and red onion to the egg mixture

Mix until well combined

Season the egg salad with salt and pepper to taste

Adjust seasoning as needed

Toast the slices of bread until they are golden brown

Spread a generous portion of the egg salad onto two of the toasted bread slices

If desired, add lettuce leaves and tomato slices on top of the egg salad

Top with the remaining two slices of toasted bread to create sandwiches

Cut each sandwich in half diagonally and serve

Black Bean Soup

A hearty and spicy soup made with black beans and flavorful spices. This easy slow cooker recipe is perfect for a satisfying meal.

Ingredients:

• 2 cans 15 oz each black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeno pepper, diced optional
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

Put black beans, diced onion, minced garlic, diced bell pepper, diced jalapeno if using, vegetable broth, ground cumin, and chili powder in a slow cooker

Set the timer to low for 6 to 8 hours or high for 3 to 4 hours

Blend the soup until it's smooth with an immersion blender

Add the lime juice and chopped cilantro

Add pepper and salt to taste

Enjoy while hot!