Peach Chicken Sliders

These Peach Chicken Sliders are a delightful combination of sweet and savory. The juicy ground chicken is mixed with diced fresh peaches and a hint of barbecue sauce, creating a mouthwatering flavor. Perfect for summer gatherings or anytime you want a tasty slider!

Ingredients:

• 1 lb ground chicken
• 1/2 cup diced fresh peaches
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1/4 cup barbecue sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Slider buns
• Lettuce leaves
• Sliced red onion optional
• Sliced fresh peaches optional
• Extra barbecue sauce optional

Instructions:

In a mixing bowl, combine ground chicken, diced peaches, breadcrumbs, grated Parmesan cheese, chopped onion, barbecue sauce, salt, and black pepper

Form the mixture into small slider-sized patties

Heat olive oil in a skillet over medium-high heat

Cook the chicken sliders for about 4-5 minutes per side or until they are cooked through and have a golden crust

Slice the slider buns in half and lightly toast them

Assemble the sliders by placing a lettuce leaf on the bottom bun, followed by a chicken patty

Top with optional sliced red onion and fresh peach slices

Drizzle with extra barbecue sauce if desired, and place the top bun on the slider

Serve the Peach Chicken Sliders while hot

Slow Cooker Garlic Chicken with Couscous

This garlic chicken with couscous in the slow cooker is a tasty and simple meal that's great for a busy weeknight. The chicken slowly cooks with garlic and herbs, which give it a delicious flavor. The couscous makes the dish hearty and filling. It doesn't take long to make a healthy meal that you can share with your family.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup chicken broth
• 1 cup couscous
• 2 tablespoons chopped fresh parsley

Instructions:

In a slow cooker, place chicken breasts

Sprinkle minced garlic, oregano, thyme, paprika, salt, and pepper over the chicken

Pour chicken broth over the chicken

Cover and cook on low for 6-8 hours, or high for 3-4 hours, until chicken is cooked through and tender

About 30 minutes before serving, prepare couscous according to package instructions

Serve chicken over cooked couscous, garnished with chopped parsley

Peanut Butter Ball Chocolate Cupcakes

Enjoy these delicious Peanut Butter Ball Chocolate Cupcakes, which are the ideal balance of chocolate and peanut butter. Every cupcake has a surprise peanut butter ball inside, smooth peanut butter buttercream on top, and rich chocolate ganache on top.

Ingredients:

• 1 box chocolate cake mix
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 2 cups heavy cream
• 1/2 cup powdered sugar for buttercream
• 1/2 cup creamy peanut butter for buttercream
• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy cream for ganache
• 1/4 cup chopped peanuts optional, for garnish
• Cupcake liners

Instructions:

Set your oven's temperature to the recommended setting on the box of cake mix

Prepare the chocolate cake mix as directed on the package

Use cupcake liners to line a cupcake pan

Pour batter into each cupcake liner until it reaches about two thirds full

Combine 1/4 cup softened unsalted butter, 1/2 cup powdered sugar, and 1/2 cup creamy peanut butter in a separate bowl and stir until well combined

Using the mixture, roll small balls of peanut butter and put one in the middle of each cupcake

As directed on the package, bake the cupcakes for 18 to 20 minutes in a preheated oven

Use a toothpick to test for doneness; it should insert cleanly into the cake rather than sticking out like a peanut butter ball

Make the peanut butter buttercream while the cupcakes are cooling

Beat two cups heavy cream in a mixing bowl until stiff peaks form

To the whipped cream, add 1/2 cup of powdered sugar and 1/2 cup of creamy peanut butter

Beat until the buttercream is well-combined and smooth

After the cupcakes cool completely, use a piping bag fitted with your favorite tip to pipe the peanut butter buttercream onto each cupcake

One-fourth cup heavy cream should be heated in a small saucepan until it starts to simmer

Pour it over one cup of semi-sweet chocolate chips after removing from the heat

To make ganache, stir the chocolate until it's smooth and fully melted

Each cupcake should have its top dipped in chocolate ganache, letting some drips fall over the sides

Optional: For added texture and flavor, top the ganache with chopped peanuts while it's still wet

The cupcakes are ready to be eaten after they have had a few minutes to set

Cheers to the Weekend: Chocolate Almond Tres Leches Cupcakes

Indulge in the rich flavors of chocolate and almonds with a twist on the classic tres leches cake. These moist and decadent cupcakes are soaked in a three-milk mixture and topped with a luscious chocolate drizzle.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/4 cup almonds, finely chopped
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• Whipped cream and sliced almonds for garnish

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl using a whisk

Put the eggs, buttermilk, vegetable oil, and vanilla extract in the bowl

Mix everything together well

Add the chopped almonds and mix well

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

The tres leches mixture should be ready while the cupcakes are baking

Put the evaporated milk, sweetened condensed milk, and heavy cream in a different bowl

Let the cupcakes cool in the muffin tin for a few minutes before moving them to a wire rack to cool all the way through

Poke holes in the cupcakes all over with a fork or toothpick

Spread the tres leches mixture out on top of the cupcakes and let it soak in

Use a double boiler or the microwave to melt the semisweet chocolate chips

Then, drizzle the chocolate over the cupcakes

Put the cupcakes in the fridge for at least two hours or overnight to let the flavors mix

Add some sliced almonds and a dollop of whipped cream to the top before serving

Have fun with your tasty Chocolate Almond Tres Leches Cupcakes!

Leek, Mushroom, and Prosciutto Pizza

This pizza with leeks, mushrooms, and prosciutto has all the right flavors together. It's hard to stop eating when the sweet leeks, earthy mushrooms, and salty prosciutto are all together.

Ingredients:

• 1 pizza dough
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced leeks
• 1/2 cup sliced mushrooms
• 4 slices prosciutto
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat your oven to 475F 245C

Roll out the pizza dough on a floured surface to your desired thickness

Transfer the dough to a pizza stone or baking sheet

Spread the pizza sauce evenly over the dough, leaving a border for the crust

Sprinkle the shredded mozzarella cheese over the sauce

Evenly distribute the sliced leeks and mushrooms over the cheese

Tear the prosciutto into smaller pieces and scatter them on top of the pizza

Drizzle olive oil over the pizza and season with salt and pepper to taste

Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned

Remove the pizza from the oven and let it cool for a minute

Garnish with fresh basil leaves, slice, and serve hot

Enjoy your delicious Leek, Mushroom, and Prosciutto Pizza!

Lime Cilantro Chicken and Black Beans with Rice Salad

A refreshing and zesty salad featuring tender chicken, black beans, and rice, all tossed in a tangy lime-cumin dressing. Perfect for a light and healthy meal.

Ingredients:

• 1 cup cooked chicken breast, diced
• 1 cup cooked black beans, drained and rinsed
• 1 cup cooked white rice
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Lettuce or mixed greens for serving

Instructions:

In a large bowl, combine the diced chicken, black beans, cooked white rice, and chopped cilantro

In a separate small bowl, whisk together the fresh lime juice, olive oil, ground cumin, salt, and pepper

Pour the lime-cumin dressing over the chicken and bean mixture, and toss to coat evenly

Refrigerate the salad for at least 30 minutes to allow the flavors to meld

Serve the Lime Cilantro Chicken and Black Beans with Rice Salad on a bed of lettuce or mixed greens

Optional: Garnish with additional cilantro and lime wedges before serving

Enjoy your refreshing and zesty salad!

Carrot & Red Lentil Indian-Style Soup

This Indian-style soup is hearty and tasty, just what you need for a cozy meal. You can get a lot of fiber and protein from carrots and red lentils together. The spices make it feel warmer, which makes it a comforting dish.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 4 large carrots, chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can 14 oz coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

In a large pot, heat the coconut oil over medium heat

Add the onion and cook until softened, about 5 minutes

Stir in the garlic, ginger, turmeric, cumin, coriander, and cayenne pepper

Cook for another minute, until fragrant

Add the carrots, red lentils, vegetable broth, and coconut milk

Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils and carrots are tender

Using an immersion blender, blend the soup until smooth

Season with salt and pepper to taste

Serve the soup hot, garnished with fresh cilantro and lime wedges