Ingredients:

• 1 lb chicken tenders


• 1/2 cup almond flour


• 1/4 cup grated parmesan cheese


• 1 tsp garlic powder


• 1 tsp paprika


• 1/2 tsp salt


• 1/4 tsp black pepper


• 1/4 cup unsalted butter


• 1/2 cup hot sauce such as Frank's RedHot


• 1 tbsp apple cider vinegar

Instructions:

Get the oven ready by heating it up to 400F 200C

Put almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper in a shallow bowl

Mix them together

Spread the almond flour mixture out on a plate and coat each chicken tender evenly

Line a baking sheet with parchment paper and put the chicken tenders on it

Put the chicken in the oven for 20 to 25 minutes, or until it's fully cooked and golden brown

Melt the butter in a saucepan over medium-low heat

Add the apple cider vinegar and hot sauce and stir

Let it cook for two to three minutes

After the chicken tenders are done cooking, coat them all the way through with buffalo sauce

Enjoy while hot!

Ingredients:

• 4 slices of good quality sourdough bread


• 8 ounces Gruyere cheese, grated


• 4 ounces sharp cheddar cheese, grated


• 4 tablespoons unsalted butter, softened


• 2 tablespoons mayonnaise


• 1 tablespoon Dijon mustard


• 1 teaspoon Worcestershire sauce

Instructions:

Preheat a skillet or griddle over medium heat

In a small bowl, mix together the mayonnaise, Dijon mustard, and Worcestershire sauce

Spread the softened butter on one side of each slice of bread

Place two slices of bread, buttered side down, on the skillet or griddle

Layer each slice with a mixture of Gruyere and cheddar cheese

Spread the mayonnaise mixture on the other two slices of bread and place them on top of the cheese, buttered side up

Cook until the bottom is golden brown and the cheese begins to melt, about 3-4 minutes

Carefully flip the sandwiches and continue cooking until the other side is golden brown and the cheese is completely melted, about 3-4 minutes more

Remove from the skillet or griddle and let cool for a minute before serving

Slice the sandwiches diagonally and serve hot

Ingredients:

• 200g prosciutto


• 150g salami


• 150g chorizo


• 150g brie cheese


• 150g camembert cheese


• 100g olives


• 100g grapes


• 100g cherry tomatoes


• 1/4 cup honey


• 1/4 cup Dijon mustard


• Crusty baguette slices

Instructions:

Set out a platter with prosciutto, salami, and chorizo

On the platter, put wedges of brie and camembert cheese

To make it more interesting, add cherry tomatoes, olives, and grapes

Put honey and Dijon mustard in a small bowl and mix them together to make a side sauce

Serve with slices of crusty baguette to spread the cheese on and dip in the sauce

Ingredients:

• 1 cup granulated sugar


• 6 tablespoons unsalted butter


• 1/2 cup heavy cream


• 1 teaspoon sea salt


• 2 cups whole milk


• 1 cup heavy cream


• 3/4 cup granulated sugar


• 1 tablespoon vanilla extract


• 1 1/2 cups crushed chocolate chip cookies

Instructions:

Put 1 cup of granulated sugar in a saucepan and melt it over medium-low heat until it turns amber

Add 6 tablespoons of unsalted butter and mix it in well until it melts

While stirring all the time, slowly add 1/2 cup of heavy cream

Mix in a teaspoon of sea salt and keep mixing until the mixture is smooth

Take it off the heat and let it cool down

Put 2 cups of whole milk, 1 cup of heavy cream, and 3/4 cup of granulated sugar in a different saucepan

Stir the mixture every so often while heating it over medium-low heat until it starts to steam

After taking it off the heat, add 1 tablespoon of vanilla extract and mix it in

Wait for it to cool down

Follow the manufacturer's instructions for how to churn the cooled milk mixture in an ice cream maker

Add the cooled caramel sauce and crushed cookies in the last few minutes of churning

Give them a chance to mix well

Once the ice cream is smooth, put it in a container and freeze it for at least 4 hours, or until it is firm

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces


• 1 cup breadcrumbs


• 1/4 cup grated Parmesan cheese


• 1 teaspoon garlic powder


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 1/4 cup honey


• 1/4 cup Dijon mustard


• Cooking spray or olive oil

Instructions:

Preheat oven to 400F 200C

In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper

In another bowl, combine honey and Dijon mustard to make the honey mustard sauce

Dip chicken pieces into the honey mustard sauce, then coat them evenly with the breadcrumb mixture

Place coated chicken pieces on a baking sheet lined with parchment paper or greased with cooking spray or olive oil

Bake for 15-20 minutes or until chicken is cooked through and golden brown, flipping halfway through

Serve hot with extra honey mustard sauce for dipping

Ingredients:

• 2 cups almond flour


• 1/2 cup pumpkin puree


• 1/2 cup erythritol or preferred keto-friendly sweetener


• 3 eggs


• 1/4 cup coconut oil, melted


• 1 teaspoon baking powder


• 1 teaspoon pumpkin pie spice


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon salt

Instructions:

Set the oven to 350F 175C and heat it up

You can use coconut oil to grease or line a loaf pan

Add the erythritol, baking powder, pumpkin pie spice, and salt to a large bowl and mix them together

In a different bowl, mix the eggs, pumpkin puree, melted coconut oil, and vanilla extract with a whisk

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

Put the batter into the loaf pan that has been prepared

Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean

Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it

Cut and serve

Have fun with your low-carb pumpkin bread!

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into chunks


• 1 onion, diced


• 4 cloves garlic, minced


• 1 teaspoon cumin


• 1 teaspoon oregano


• 1 teaspoon chili powder


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 1/2 cup orange juice


• 2 tablespoons lime juice


• 1/4 cup chopped cilantro optional

Instructions:

Place pork, onion, garlic, cumin, oregano, chili powder, salt, and black pepper in a slow cooker

Pour orange juice and lime juice over the pork mixture

Cover and cook on low for 8 hours or on high for 4 hours, until pork is tender and easily shreddable

Once cooked, remove pork from slow cooker and shred using two forks

Optional: Heat a large skillet over medium-high heat

Add shredded pork and cook until edges are crispy, about 5 minutes

Serve carnitas in tacos, burritos, or over rice, garnished with chopped cilantro if desired

Ingredients:

• 1 lb ground beef


• 1 onion, diced


• 1 bell pepper, diced


• 2 cloves garlic, minced


• 1 can 15 oz black beans, drained and rinsed


• 1 can 15 oz pinto beans, drained and rinsed


• 1 can 15 oz corn, drained


• 1 can 14


• 5 oz diced tomatoes


• 1 can 10 oz diced tomatoes with green chilies


• 1 packet taco seasoning


• 4 cups beef broth


• Salt and pepper to taste


• 1 cup shredded cheddar cheese for garnish


• 1/2 cup chopped fresh cilantro for garnish


• Sour cream for garnish


• Tortilla chips for serving

Instructions:

Set the Instant Pot to "Saute" mode and add the ground beef, diced onions, bell pepper, and garlic

Brown the ground beef

If you need to, drain the extra fat after the beef is browned and the vegetables are soft

It's time to season the Instant Pot

Add black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and so on

Add the beef broth, season with pepper and salt, and stir everything together

Put the lid back on the Instant Pot and turn the valve to "Sealing

" Then, choose "Manual" or "Pressure Cook" mode and wait 10 minutes

Do a quick pressure release after the cooking cycle is over

Remove the lid, stir the soup, and taste to see if the seasoning needs to be changed

As a side dish, serve the taco soup hot with tortilla chips and shredded cheddar cheese, chopped cilantro, and sour cream

Have fun with your Easy Instant Pot Taco Soup!

Ingredients:

• 2 oz bourbon whiskey


• 1/2 oz simple syrup


• 8-10 fresh mint leaves


• Crushed ice

Instructions:

In a julep cup or glass, muddle mint leaves and simple syrup

Fill the cup with crushed ice

Add bourbon whiskey

Stir gently until the cup frosts

Garnish with a mint sprig

Serve immediately

Ingredients:

• 1 cup of strong black coffee


• 2 tablespoons of condensed milk


• 2 egg yolks


• 2 tablespoons of sugar


• 1/4 cup of hot water


• Ice cubes optional

Instructions:

Brew a cup of strong black coffee and let it cool slightly

In a separate bowl, whisk together the egg yolks and sugar until creamy and pale yellow

Slowly add the condensed milk to the egg yolk mixture while continuing to whisk

In a heatproof glass, pour the hot water to create a base layer

Pour the freshly brewed coffee over the hot water layer

Carefully spoon the egg yolk mixture on top of the coffee, creating a frothy layer

If desired, add ice cubes to make it an iced version

Serve and enjoy your Vietnamese Cappuccino Egg Coffee!