Salsa Verde Chicken

This Slow Cooker Salsa Verde Chicken is a simple and tasty dish that works great in a crockpot. This meal has soft chicken, black beans, corn, and a sour salsa verde sauce. It can be eaten on its own, over rice, or in tacos.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup salsa verde
• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 small onion, chopped
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro optional

Instructions:

In the slow cooker's bottom, put chicken breasts

Put salsa verde, black beans, corn, chopped onion, cumin, and garlic powder in a bowl

Mix well

Add the salsa verde to the slow cooker and pour it over the chicken breasts

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

Cover and cook until the chicken is tender and cooked all the way through

When it's done, use two forks to shred the chicken and mix it well with the salsa mixture in the slow cooker

If you need to, add more salt and pepper to taste

If you want, you can serve it hot with fresh cilantro on top

Chocolate Chip Coffee Shortbread Cookies

Indulge in the rich flavors of chocolate and coffee with these delightful shortbread cookies. The subtle hint of coffee perfectly complements the sweetness of mini chocolate chips, creating a treat that's perfect for any occasion.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Instructions:

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

Dissolve the instant coffee granules in the vanilla extract and add it to the butter-sugar mixture

Mix well

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

Gradually add the dry ingredients to the wet ingredients, mixing until a crumbly dough forms

Fold in the mini chocolate chips, distributing them evenly throughout the dough

Turn the dough out onto a lightly floured surface and knead it gently until it comes together

Shape the dough into a log about 2 inches in diameter

Wrap the log in plastic wrap and refrigerate for at least 1 hour

Preheat the oven to 325F 160C and line a baking sheet with parchment paper

Slice the chilled dough log into rounds about 1/4 inch thick and place them on the prepared baking sheet

Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are lightly golden

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once cooled, the chocolate chip coffee shortbread cookies are ready to enjoy!

White Peach Lychee Raspberry Popsicle

These refreshing popsicles combine the delicate sweetness of white peaches with the floral notes of lychee and the tartness of raspberries, all enveloped in creamy coconut milk. Perfect for a hot summer day or any time you crave a cool treat.

Ingredients:

• 2 white peaches, peeled and diced
• 1 cup lychees, peeled and seeded
• 1 cup raspberries
• 1/4 cup sugar
• 1 cup coconut milk

Instructions:

Dice the white peaches, lychees, raspberries, sugar, and coconut milk

Put them all in a blender

Mix until it's smooth

Place the mix into popsicle molds

Place a popsicle stick in each mold

Let it freeze for at least four hours, or until it's solid

To get the popsicles out of the molds, briefly run warm water around the outside of the molds

Serve and have fun!

Asian Fusion Burger

This Asian Fusion Burger combines the flavors of Asia with a classic American burger. The soy sauce, sesame oil, and cilantro in the patty, along with the spicy mayo, create a unique and delicious burger experience.

Ingredients:

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ginger, grated
• 4 burger buns
• 1/2 cup mayonnaise
• 2 tbsp sriracha sauce
• 4 leaves lettuce
• 4 slices tomato
• 4 slices red onion
• 4 slices provolone cheese

Instructions:

Ground beef, breadcrumbs, garlic, soy sauce, sesame oil, and ginger should all be mixed together in a bowl

Combine well

Take the mixture and shape it into 4 burger patties

Warm up your grill or pan on the stove by setting it on medium-high heat

The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them

Heat up the grill and toast the burger buns until they are just barely golden while the burgers are cooking

To make spicy mayo, mix mayonnaise and sriracha sauce in a small bowl

Put a slice of provolone cheese on top of each burger patty after they're done cooking and let it melt a bit

Toast the burger buns and then spread the spicy mayo on them

Put lettuce, a burger patty with melted cheese, tomato slices, and red onion slices on each bun to make the burgers

Your Asian Fusion Burger is ready to eat when it's hot

Holiday Fudge

This holiday fudge is a delightful and festive treat that's perfect for sharing during the holiday season. It's rich, creamy, and can be customized with your favorite nuts and holiday sprinkles.

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup chopped nuts optional
• 1/2 cup holiday sprinkles optional

Instructions:

Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang on the sides to make it easy to take off later

Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave

Stir the mixture every 30 seconds while heating it in the microwave until it is smooth and well mixed

The vanilla extract and salt should be stirred in until they are fully mixed in

You can add the chopped nuts if you want to

Put the fudge mix into the pan that has been prepared and spread it out evenly

If you want to, you can sprinkle holiday sprinkles on top and gently press them into the fudge

Put the fudge in the fridge for at least two hours, or until it sets

When the fudge is set, use the extra parchment paper to lift it out of the pan

To make the fudge, cut it into squares or rectangles

Enjoy your holiday fudge!

Roast New Potato and Pea Salad with Tzatziki

The savory roast new potatoes, sweet peas, sour cherry tomatoes, and tangy Tzatziki sauce come together in this refreshing and tasty salad. On a hot day, it's a great side dish or light meal.

Ingredients:

• 500g new potatoes, halved
• 1 cup fresh or frozen peas
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup feta cheese, crumbled
• For the Tzatziki:
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

Start by heating the oven to 400F 200C

On a baking sheet, mix the new potatoes that have been cut in half with 1 tablespoon of olive oil, salt, and pepper

After the oven is hot, roast them for 25 to 30 minutes, or until they are golden and crispy

Set the Tzatziki aside while the potatoes roast

Grate the cucumber, mince the garlic, add the fresh dill, lemon juice, salt, and pepper to a bowl

Put it in the fridge until you're ready to use it

For 3 to 5 minutes, boil the peas, whether they are fresh or frozen

Then, drain them and set them aside

Put the peas, tomatoes, red onion, and fresh mint leaves in a large salad bowl

The potatoes should be roasted

Add the last tablespoon of olive oil to the salad and gently toss it all together

If you think it needs it, add more salt and pepper

Put crumbled feta cheese and a big dollop of Tzatziki sauce on top of the salad to serve

Have a great time with your tasty Roast New Potato and Pea Salad with Tzatziki!