Crockpot Pulled Buffalo Chicken

Tender chicken breasts cooked in buffalo sauce and seasonings until they're fall-apart tender, then topped with melted cheddar cheese for an extra flavor boost.

Ingredients:

• 3 lbs chicken breasts
• 1 cup buffalo sauce
• 1/2 cup chicken broth
• 1/4 cup ranch dressing
• 1/4 cup butter
• 1 cup shredded cheddar cheese

Instructions:

Place chicken breasts in the crockpot

In a bowl, mix together buffalo sauce, chicken broth, ranch dressing, and butter

Pour over chicken

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and can be easily shredded with a fork

Shred chicken using two forks directly in the crockpot

Sprinkle shredded cheddar cheese over the top of the pulled chicken

Cover and cook on low for an additional 15-20 minutes, or until cheese is melted and bubbly

Serve hot as desired

Peanut Butter Brownies

These Peanut Butter Brownies are a delightful combination of rich chocolate and creamy peanut butter, creating a decadent treat that will satisfy any sweet tooth.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips optional

Instructions:

Preheat the oven to 350F 175C

Grease a 9x9 inch baking pan

In a microwave-safe bowl, melt together the peanut butter and unsalted butter until smooth

Stir in the granulated sugar and brown sugar until well combined

Add the eggs and vanilla extract, mixing until incorporated

In a separate bowl, whisk together the flour, cocoa powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

If desired, fold in chocolate chips

Pour the batter into the prepared baking pan and spread it evenly

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs

Allow the brownies to cool completely in the pan before slicing and serving

Raw Vegan Granola & Persimmon Strawberry Smoothie

Indulge in a wholesome and satisfying raw vegan breakfast with this delightful combination of crunchy granola and refreshing smoothie. Packed with nutritious ingredients and bursting with flavor, this recipe is perfect for starting your day on a healthy note.

Ingredients:

• 1 cup rolled oats
• 1/2 cup almonds, chopped
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup shredded coconut
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 2 ripe persimmons, peeled and chopped
• 1 cup strawberries, hulled
• 1 ripe banana
• 1 cup almond milk
• 1 tablespoon chia seeds
• 1 tablespoon agave syrup optional, for extra sweetness

Instructions:

Cut up almonds, sunflower seeds, pumpkin seeds, shredded coconut, melted coconut oil, vanilla extract, ground cinnamon, and a pinch of salt

Put the ingredients in a large bowl and mix them together

Well mix until coated all over

Spread the mixture out evenly on a baking sheet that has been lined with parchment paper

Dry it at 115F 45C for 4 to 6 hours, or until it is crisp

You could also use a dehydrator if you have one

Put the chopped persimmons, strawberries, banana, almond milk, and chia seeds in a blender

Mix until it's creamy and smooth

Feel free to add more agave syrup if you think it needs it

You can put the persimmon strawberry smoothie on top of or on the side of the raw vegan granola

Enjoy the healthy and tasty snack or breakfast!

Paleo Thanksgiving Caramelized Onion and Sausage Stuffing

This Thanksgiving-worthy Paleo stuffing is made with sausage, caramelized onions, and cauliflower rice. It's flavorful and filling. This flavor-filled stuffing is free of gluten.

Ingredients:

• 1 lb Paleo-friendly sausage
• 2 large yellow onions, thinly sliced
• 4 cups cauliflower rice
• 1 cup diced celery
• 1 cup diced carrots
• 1/2 cup chopped fresh parsley
• 2 cloves garlic, minced
• 2 cups chicken or turkey broth
• 2 tsp dried sage
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp ghee or coconut oil for cooking

Instructions:

In a large skillet, cook the Paleo-friendly sausage over medium heat until browned

Break it into small pieces as it cooks

Once done, remove it from the skillet and set aside

In the same skillet, add 2 tablespoons of ghee or coconut oil

Add the thinly sliced onions and cook over medium-low heat, stirring occasionally, until they caramelize and turn golden brown

This may take about 30-40 minutes

While the onions are caramelizing, in a separate pot, steam the cauliflower rice until it's tender but not mushy

Drain any excess moisture and set it aside

Once the onions are caramelized, add the diced celery, carrots, and minced garlic to the skillet

Cook for another 5-7 minutes until the vegetables start to soften

Stir in the dried sage, rosemary, thyme, salt, and pepper into the skillet with the vegetables

Add the cooked sausage and steamed cauliflower rice to the skillet

Mix everything together thoroughly

Pour in the chicken or turkey broth to moisten the stuffing and bring it all together

Cook for an additional 5-7 minutes until everything is heated through and well combined

Remove the skillet from the heat and stir in the chopped fresh parsley

Serve your Paleo Thanksgiving Caramelized Onion and Sausage Stuffing as a delicious and Paleo-friendly side dish for your Thanksgiving feast!

The Best Lobster Noodles Recipe

Indulge in the ultimate seafood delight with these delectable lobster noodles. Juicy lobster meat is stir-fried with flavorful aromatics and tossed with savory noodles in a rich sauce, creating a dish that's both elegant and satisfying.

Ingredients:

• 2 live lobsters, about 1 1/2 pounds each
• 8 ounces fresh Chinese egg noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 1/2 cup chicken stock
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

Bring a large pot of water to a boil

Add lobsters and cook for 8 minutes

Remove lobsters and let cool

Remove meat from shells and chop into bite-sized pieces

Cook noodles according to package instructions

Drain and set aside

Heat vegetable oil in a large pan over medium heat

Add garlic and ginger, cook until fragrant

Add lobster meat to the pan, stir-fry for 1-2 minutes

Pour in chicken stock, oyster sauce, soy sauce, Shaoxing wine, sugar, and sesame oil

Stir well to combine

Add cooked noodles to the pan, toss to coat evenly with the sauce

Cook for an additional 2-3 minutes until heated through

Season with salt and pepper to taste

Garnish with chopped green onions before serving

Marshmallow Fudge

This recipe for Marshmallow Fudge is a great treat for Christmas or any other special event. It's thick, creamy, and full of little marshmallows that make it even better. You can also add nuts if you want them to have more crunch.

Ingredients:

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

Instructions:

Put parchment paper around the edges of an 8x8 inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off later

Put the chocolate chips, sweetened condensed milk, and butter in a medium-sized saucepan and set it over low heat

Mix the ingredients together until they are smooth

After taking the pan off the heat, add the vanilla extract and stir it in

Make sure the mini marshmallows and chopped nuts if using are spread out evenly after you add them

Pour the fudge mix into the baking pan that has been prepared

Use a spatula to smooth the top

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

Use the extra pieces of parchment paper to lift the fudge out of the pan after it has set

Cut it into squares or bars by putting it on a cutting board

Serve your tasty Marshmallow Fudge and enjoy it!

Mediterranean Quinoa Buddha Bowl with Roasted Red Pepper Sauce

A tasty and healthy quinoa salad bowl with a tangy roasted red pepper sauce that is based on the Mediterranean diet. Fresh ingredients and flavors that are packed in.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 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 fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup feta cheese, crumbled
• 1 can chickpeas, drained and rinsed
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lemon

Instructions:

Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan

Bring the quinoa to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the quinoa is cooked

Fluff the quinoa with a fork and let it cool

In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, mint, feta cheese, and chickpeas

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing

Pour the dressing over the salad and toss everything together until well combined

Serve the Mediterranean Quinoa Buddha Bowl with Roasted Red Pepper Sauce immediately or refrigerate for later

Enjoy!