Crispy Polenta Bites

Crispy Polenta Bites are a delightful vegan and gluten-free appetizer or snack. They are crunchy on the outside and creamy on the inside, packed with flavor from nutritional yeast, garlic, and onion powder.

Ingredients:

• 1 cup polenta
• 4 cups water
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1/4 cup vegan parmesan cheese optional
• Cooking spray

Instructions:

Bring water to a boil in a saucepan

Salt, garlic powder, onion powder, and black pepper should be added slowly while whisking

Turn down the heat and keep stirring the polenta until it gets thick, which should take about 15 to 20 minutes

Take it off the heat and, if you want to use it, stir in the nutritional yeast, olive oil, and vegan parmesan cheese

Spread the polenta mixture out evenly on a baking sheet that has been lined with parchment paper, about 1/2 inch thick

For at least two hours or until firm, put it in the fridge

Warm the oven up to 425F 220C

Make squares or triangles out of the cold polenta that are easy to eat

Make sure the polenta bites dont touch each other when you put them on a baking sheet lined with parchment paper

Spray a little cooking spray on top of the polenta bites

If you want it crispy and golden brown, bake it for 25 to 30 minutes and flip it over halfway through

Serve hot with the sauce of your choice

Blueberry Biscuit Muffins

These blueberry biscuit muffins are perfect for those following a keto diet. They are low in carbs and fats, making them a guilt-free treat for breakfast or snacks.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol or preferred keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners or grease with coconut oil

In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt

In a separate bowl, beat the eggs and then mix in almond milk, melted coconut oil, and vanilla extract

Combine the wet and dry ingredients until well incorporated

Gently fold in the blueberries

Divide the batter evenly among the muffin cups

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean

Allow the muffins to cool slightly before serving

Enjoy your delicious low-carb, low-fat blueberry biscuit muffins

Smoked Turkey

This Thanksgiving, wow your guests with a succulent and flavorful smoked turkey. Turkey is a holiday favorite because of its deliciously rich and smoky taste, which is achieved through the combination of spices and slow smoking.

Ingredients:

• 1 whole turkey 12-14 pounds
• 1/2 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup paprika
• 1/4 cup brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 cup melted butter
• Wood chips for smoking hickory or applewood

Instructions:

Rinse the turkey under cold water and pat it dry with paper towels

In a bowl, mix together kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the dry rub

Rub the dry rub all over the turkey, including under the skin and in the cavity

Let it sit in the refrigerator for at least 4 hours or overnight for the flavors to penetrate the meat

Preheat your smoker to 225F 107C and add soaked wood chips for smoke flavor

Brush the turkey with melted butter and place it on the smoker grates

Smoke the turkey for about 30 minutes per pound or until the internal temperature reaches 165F 74C

Baste with butter every hour for a golden crispy skin

Once done, remove the turkey from the smoker, tent it with foil, and let it rest for 20-30 minutes before carving

Quick Plum Wine & Cheese Pairing

Enjoy the delicious taste of homemade plum wine with different kinds of cheese and fresh fruits. This easy and quick pairing is great for having people over or spending a cozy night in.

Ingredients:

• 1 bottle homemade plum wine
• Assorted cheese platter brie, gouda, blue cheese
• Crackers or baguette slices
• Fresh fruit grapes, figs, sliced apples
• Honey or fruit preserves for drizzling

Instructions:

Chill the plum wine in the refrigerator for at least 2 hours before serving

Arrange the assorted cheeses on a platter alongside crackers or baguette slices

Add fresh fruit such as grapes, figs, and sliced apples to the platter for a refreshing contrast

Drizzle honey or fruit preserves over the cheese and fruit for added sweetness

Serve the plum wine alongside the cheese platter and enjoy

Peach Citrus Cooler

If its hot outside, this peach citrus cooler is a great way to cool off. Citrus juices and peach schnapps together make a sweet and sour flavor that is sure to please your taste buds.

Ingredients:

• 2 oz peach schnapps
• 1 oz orange juice
• 1 oz lemon juice
• 1 oz lime juice
• Club soda, to top
• Ice cubes

Instructions:

Fill a shaker with ice cubes

Add peach schnapps, orange juice, lemon juice, and lime juice into the shaker

Shake well until chilled

Strain into a chilled glass filled with ice cubes

Top with club soda

Garnish with a slice of peach or citrus if desired

Serve and enjoy

Orange Beer Chicken

Orange Beer Chicken is a deliciously tangy and flavorful dish that combines the citrusy goodness of oranges with the richness of beer to create a mouthwatering marinade and sauce for juicy chicken breasts.

Ingredients:

• 4 chicken breasts
• 1 cup orange juice
• 1/2 cup beer
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated orange zest
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

In a bowl, mix orange juice, beer, honey, garlic, orange zest, salt, and pepper

Place chicken breasts in a shallow dish and pour the marinade over them

Marinate in the refrigerator for at least 30 minutes

Heat olive oil in a skillet over medium-high heat

Remove chicken from marinade, reserving the marinade

Cook chicken in the skillet until browned on both sides and no longer pink in the center, about 6-8 minutes per side

Pour the reserved marinade into the skillet and bring to a simmer

Cook until the sauce has thickened slightly, about 5 minutes

Serve the chicken with the sauce poured over the top

Chicken Noodle Soup

A classic chicken noodle soup with tender chicken, tasty broth, and healthy vegetables that makes you feel good.

Ingredients:

• 2 cups shredded cooked chicken
• 8 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup egg noodles
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

In a large pot, saut onions and garlic until fragrant

Add carrots, celery, and chicken broth

Bring to a boil

Reduce heat, add shredded chicken, thyme, salt, and pepper

Simmer until vegetables are tender

Add egg noodles and cook until al dente

Serve hot and enjoy