Peanut butter cookies are an all time favorite! The are crunchy and absolutely divine. They are also very easy to make. Here is what you are going to need for these:

Makes about 40 cookies

½ cup unsalted butter – room temperature
½ cup sugar + more for rolling the cookies in
½ cup brown sugar
½ cup creamy peanut butter
½ tsp. vanilla extract
1 large egg – room temperature
1 ¼ cup flour
¾ tsp. baking soda
¼ tsp. salt
½ cup roasted, salted peanuts

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicon liners. Place about ½ a cup of sugar on a plate.
Mix the dry ingredients in a bowl and set aside.
Place butter in a mixing bowl. Add sugars and cream until smooth. Add the peanut butter, vanilla and egg. Beat until you have a smooth, fully incorporated cream. Add the dry ingredients and mix until you have uniform dough. Do not over mix the dough. Add the peanuts and mix in.
Form small balls with the dough and roll them in the sugar. Place the sugar coated balls on the baking sheet and gently press down on them with a fork. Turn the cookie and press down in the other direction.
Bake the cookies for about 9 minutes – until the borders start to brown. Let them cool down on the sheet for about 1 minute and transfer them to a cooling rack. Enjoy!

2 cookies – CALORIES 167.04; FAT 10.03 grs (sat 3.99; mono 3.77; poly 1.71); PROTEIN 3.78 grs ; FIBER 0.93 grs; CARBS 16.78 grs; CHOLESTEROL 21.51 mg; IRON 0.61 mg; SODIUM 122.56 mg; CALCIUM 11.95 mg

Print the Peanut Butter Cookies Recipe Here

This salad is full of bold and delicious flavors. Although, typically, the chips are added to the salad, I do not like that they get soggy. Therefore, I serve the chips on the sides so everyone can mix it as they please. Here is what you need for this:

Serves eight

FOR THE BEEF:
2 pounds ground beef
4 TBS olive oil
2 medium white onions – chopped
4 garlic cloves – minced
1 TBS ground cumin
1 TBS dry oregano
1 tsp. paprika
1 tsp. cayenne
3 large tomatoes – peeled and finely chopped
½ cup chopped cilantro
½ cup water
1 tsp. salt
1 tsp. black pepper

Heat a large skillet with 2 TBS olive oil. Add the beef and allow it to brown. Season it with salt and pepper. Once it is browned, drain the meat. Wipe down the skillet and add some more oil. Add the onions and cook for a few minutes, stirring occasionally. Add the garlic and cook for a couple of minutes until fragrant.
Return the meat to the pan and mix. Add the cumin, oregano, paprika and cayenne. Mix well. Add the tomatoes and cilantro. Add the water and mix well. Cook for 10 to 15 minutes and set aside.

FOR THE CORN SALSA:
1 medium white onion – finely chopped
1 – 15oz. can yellow corn kernels – drained
2 tomatoes – peeled and finely chopped
4 radishes – finely chopped
¼ cup chopped cilantro
1 small cucumber – seeded and chopped
1 small chili pepper – seeded, membrane removed and minced (opt)
½ lime – juiced
1 tsp. salt

Place all but the lime and salt in a bowl. Add the lime juice and season with salt. Mix well and set aside.

ASSEMBLING THE SALAD:
1 large iceberg lettuce – finely sliced
1 cup creamy cilantro dressing
½ cup grated cheddar cheese
½ cup sliced ripe olives
Tortilla Chips

Place some lettuce in a plate. Top with some of the beef. Top the beef with some corn salsa. Drizzle some creamy cilantro dressing on the corn. Top with some cheddar cheese and olives.
Arrange some tortilla chips on the sides of the salad. Garnish with chopped cilantro and serve. Enjoy!

Salad with 12 tortilla chips no dressing – CALORIES 651.33; FAT 37.78 grs (sat 11.57; mono 18.09; poly 4.82); PROTEIN 36.85 grs ; FIBER 5.82 grs; CARBS 43.31 grs; CHOLESTEROL 107.20 mg; IRON 5.3 mg; SODIUM 1330.21 mg; CALCIUM 225.97 mg

2 TBS dressing – CALORIES 53.88; FAT 4.98 grs (sat 1.06; mono 1.43; poly 1.92); PROTEIN 0.28 grs ; FIBER 0.10 grs; CARBS 1.52 grs; CHOLESTEROL 6.87 mg; IRON 0.14 mg; SODIUM 241.69 mg; CALCIUM 13.14 mg

Print the Creamy Cilantro Dressing Recipe Here

Print the Creamy Cilantro Dressing Recipe Here

This salad dressing is great with any salad but goes especially well with Tex-Mex styles. I will use it for a tortilla chip salad but you can use it with whatever you want. Here is what you need for this:

Makes about 2 cups

¾ cup mayonnaise
½ cup sour cream
1 tsp. honey
1 tsp. minced onion
1 tsp. minced garlic
½ TBS lime juice
¼ cup chopped cilantro
1 tsp. salt
1 tsp. black pepper
1 tsp. ground cumin
½ TBS cider vinegar

Place all ingredients in a bowl. Whisk until creamy. This will keep in the fridge for 4 days.
Serve in your favorite salad and enjoy!

2 TBS dressing – CALORIES 53.88; FAT 4.98 grs (sat 1.06; mono 1.43; poly 1.92); PROTEIN 0.28 grs ; FIBER 0.10 grs; CARBS 1.52 grs; CHOLESTEROL 6.87 mg; IRON 0.14 mg; SODIUM 241.69 mg; CALCIUM 13.14 mg

Print the Creamy Cilantro Dressing Recipe Here

Serves eight
2 cups peeled, seeded and diced papaya
1 large mango – peeled and diced
3 small tangerines – segmented, seeded and halved
2 bananas – sliced
1 green apple – cored and chopped
1 red apple – cored and chopped
3 large tangerines – juiced.

Place the papaya, mango and tangerines in a bowl. Add the tangerine juice. Add the banana and apples and toss to coat well with the juice. You need citrus, passion fruit or pineapple juice to keep the banana and apples from oxidizing. If you want you can sweeten the juice. Serve and enjoy!

You can make this with melon, watermelon, oranges, kiwi, peaches. pineapple, pears, berries or anything you want!

CALORIES 120.20; FAT 0.61 grs (sat 0.11; mono 0.11; poly 0.11); 1.33 grs ; FIBER 3.04 grs; CARBS 29.80 grs; CHOLESTEROL 0.00 mg; IRON 0.4 mg; SODIUM 5.48 mg; CALCIUM 36.01 mg

Print the Fruit Salad Recipe Here

Kidney beans are loaded with protein, folate, iron, phosphorous, copper and manganese. It is also low in fat, cholesterol and sodium. Kidney beans are a fantastic source of dietary fiber. This stew is nice and spicy. I served it with brown rice and a fresh onion and tomato salsa. Here is what you need to do for this:

Serves eight

1 pound dry kidney beans
2 TBS olive oil + 1 tsp. for the cumin
1 large white onion – chopped
5 garlic cloves – minced
1 small bell pepper – finely chopped
1 chili pepper – minced (optional)
2 large tomatoes – peeled and chopped
1 TBS ground cumin
1 TBS oregano
1 TBS tomato paste
4 cups of the cooking liquid
½ red onion – finely sliced
1 large tomato – peeled and finely chopped
½ a lime – squeezed
3 tsp. salt
2 tsp. black pepper

Rinse the beans thoroughly and place in a bowl. Cover with water and soak overnight. The next day, remove the beans from the soaking liquid and place in a pot. Cover with fresh water and cook until tender.

Add 2 TBS olive oil to a pot and heat. Add the onion and cook for about 6 minutes. Add the garlic and mix. Cook for about 2 minutes until fragrant. Add the bell pepper and chili pepper. Mix well and cook for about 4 more minutes. Add the tomatoes. Make a well in the middle and add the cumin. Add the 2 tsp. oil and mix well. Cook for about ½ a minute and mix. Add the oregano and tomato paste. Mix well.

Add the cooked beans plus 4 cups of their liquid to the cooked onions. Mix well. Add 2 tsp. salt and 2 tsp. balck pepper (or more to taste). Mix well and bring pot to a simmer. Cook for about 1 hour and serve.

While the beans are cooking place the red onions and tomato in a bowl. Add the lime juice and remaining salt (or more to taste). Mix well and set aside.
Serve the cooked beans with rice. Garnish with the onion and tomato salsa. Enjoy!

CALORIES 265.74; FAT 4.47 grs (sat 0.60; mono 2.91; poly 0.58); PROTEIN 15.42 grs ; FIBER 16.33 grs; CARBS 43.43 grs; CHOLESTEROL 0.00mg; IRON 6.11 mg; SODIUM 907.95 mg; CALCIUM 153.42 mg

Print the Kidney Bean Stew Recipe Here

Here’s a fantastic dessert for Valentine’s Day or anytime of the year. This recipe does include raw eggs which can cause some people to get sick. If you have a problem with raw eggs this is not a recipe for you. Here is what you need for this:

Serves six
¾ cup bittersweet chocolate – finely chopped
2 tablespoons unsalted butter
½ tsp. almond extract
1 cup cold heavy cream
3 large eggs – separated
Pinch salt
1 tablespoon sugar

Beat the cream until it forms soft peaks – do not overbeat it. Refrigerate it.
Place the egg whites in a bowl and add a pinch of salt. Beat them until starting to stiffen. Add the sugar and beat until soft peaks are formed.
Place the chocolate, butter and almond extract in a bowl over boiling water. Melt the chocolate – stirring constantly. Turn off the heat and remove the bowl from over the pan. The chocolate needs to cool down a bit but should not get cold. Test a little bit on the inside of your wrist. When it is warm – and no longer hot – you are ready to add the egg yolks.
Whisk in the egg yolks into the chocolate. Gently fold in 1/3 of the whipped cream. Fold in half of the beaten egg whites. Carefully incorporate the ingredients. A rubber spatula is your best bet.
Add the remaining egg whites and the cream. Fold softly until all of the ingredients are well mixed.
Divide the mousse into six ramekins or dessert glasses. Cover and refrigerate for at least 4 hours.

FOR THE GARNISH:
¼ cup cold whipping cream
1 TBS sugar
Dark chocolate shavings
Curled orange peels – optional

Whip the cream until starting to stiffen. Add the sugar. Whip until stiff peaks form. Refrigerate.
When you are ready to serve the mousse, place a doll up of whipped cream on top of each one. Garnish with chocolate shavings and orange peel. Serve and enjoy!

Chocolate mousse no topping – CALORIES 342.26; FAT 29.89 grs (sat 17.67; mono 9.19; poly 1.38); PROTEIN 5.56 grs ; FIBER 2.3 grs; CARBS 19.10 grs; CHOLESTEROL 153.62 mg; IRON 2.43 mg; SODIUM 74.72 mg; CALCIUM 54.07 mg

Print the Chocolate Mousse Recipe Here

These little sliders are super easy to make and absolutely fantastic! You can use rotisserie chicken for these or simply cook your own chicken. I used one whole chicken breast which I boiled and shredded for this. Depending on the size of your bread and the quantity you add to it you can get up to 10 sliders from this. I also used my homemade bbq sauce with apple juice for these. You can use your favorite store-bought kind if you prefer. This is what you need for these:

8 sliders

1 whole cooked – skinless, boneless chicken breast – about 1.5 pounds
1 chipotle pepper in adobo – chopped
1 cup bbq sauce + more for prepping sandwiches
1/8th cup water
8 small slices cheese of choice
8 small burger buns
8 tomato slices
8 small lettuce leaves
1 TBS olive oil

Heat oven to 350 degrees.

Add the oil to a large skillet. Heat it and add the chicken. Add the chipotle and bbq sauce. Mix well. Add the water and cook – on very low heat – for about 15 minutes.

Cut the buns in half and place on a baking sheet. Spoon chicken on the bottom part of the roll. Top with the cheese and place in oven. Leave it in oven for about 5 to 6 minutes – until cheese is melted.

Remove from oven and add some more bbq sauce on top bun. Top the chicken with a tomato slice and lettuce leaf. Cover with remaining bun and serve. Enjoy!

1/8th of bbq chicken – no bread or condiments – CALORIES 133.90; FAT 1.15 grs (sat 0.10; mono 0.15; poly 0.07); PROTEIN 23.39 grs ; FIBER 0.00 grs; CARBS 6.58 grs; CHOLESTEROL 60.00 mg; IRON 0.81 mg; SODIUM 248.47 mg; CALCIUM 1.19 mg

Print the BBQ Chipotle Chicken Sliders Recipe Here

The combination of sweet squash and corn with the spicy red curry paste makes this dish a winner. Add the freshness of cucumber and you are all set. This is easy to make but you will need red curry paste. You will find it in Asian grocery stores or in the Asian aisle of your grocery store. Here is what you are going to need for this:

Serves six

2 cups diced squash of your choice
2 TBS oil – canola, vegetable, peanut or coconut
2 scallions – chopped
4 garlic cloves
½ TBS grated fresh ginger
1 pound flank steak – finely sliced
1 red bell pepper – sliced
1 TBS red curry paste*
1 cup thawed corn kernels
½ cup thinly sliced seeded and peeled cucumber
14.5 oz. unsweetened coconut milk
1 ½ tsp. salt
1 tsp. black pepper
Asian basil or basil leaves – optional

Place the squash in a wok or large skillet with some water. Cook it for about 15 minutes until almost cooked through. Remove from water and set aside. Discard the water.

Heat the wok or skillet. Add oil. Add the scallions, garlic and ginger. Cook for about 2 minutes, stirring frequently. Add the beef. Cook for about 4 to 5 minutes, stirring often. Add the bell peppers and cook for 4 to 5 more minutes.

Move the meat to the sides and for a well. Add the curry paste and allow cooking for about 2 minutes. Mix well.

Return the squash to the pan. Add the corn kernels and cucumber. Mix well. Add the coconut milk and mix. Add the salt and pepper and stir to mix. Bring curry to a simmer and cook for about 10 minutes. Turn off the heat and add the basil if using. Serve with white rice and enjoy!

Beef Curry no Rice – CALORIES 389.11; FAT 29.45 grs (sat 20.00; mono 3.9; poly 0.68); PROTEIN 19.87 grs ; FIBER 1.69 grs; CARBS 12.37 grs; CHOLESTEROL 35.25 mg; IRON 2.95 mg; SODIUM 811.29 mg; CALCIUM 38.02 mg

Print the Beef Curry Recipe Here

Chicken wings are the ultimate appetizer! You will find a few different recipes for these on this site. These particular ones are first beer brined, then rubbed in spices and deep fried. They are very, very good! You can use store bought blue cheese dressing for this. However, home made dressing makes a great difference. Here is what you are going to need for these:

2 pounds chicken wings
1 – 12 oz. bottle beer
1 TBS brown sugar
1 TBS coarse salt
½ TBS paprika
½ TBS garlic powder
½ TBS onion powder
½ tsp. black pepper
4 TBS butter
¼ cup red hot sauce
Oil for frying

• Cut the end tips of the wings and save them for chicken stock. Separate the drumette from the flat part of the wing. Rinse and place in a bowl.
• In a separate bowl, whisk together the beer, salt and brown sugar. Pour over the wings and brine for about 30 minutes.
• Mix the paprika, garlic power, onion powder and black pepper.
• Drain the wings and pat dry thoroughly with paper towels.
• Add the paprika mix and toss to coat evenly. Set aside.
• Melt the butter in a small pan. Add the hot sauce. Bring to a simmer, turn off heat and set aside.
• Heat a large skillet with about 3 inches of oil. Heat until 375 degrees. Add the chicken drumettes and fry until browned and cooked through – about 13 minutes. Remove from oil and drain on paper towels. Fry the rest of the chicken.
• Heat the butter sauce. Place the wings into a bowl. Add the sauce and toss to coat well.
• Serve immediately with celery and blue cheese dressing. Enjoy!

Print the Buffalo Wings Recipe Here

We have many recipes for chili on this site. This one is more of the ‘original’ chili if you want. It consists mainly of meat – has very little beans – and has quite a bit of sauce. It is spicy enough to leave a bite but not too much so as to make you sweat! Serve it with shredded Cheddar cheese, corn bread and sour cream on the side if you wish. This is what you are going to need for this:

1 pound ground beef
1 pound ground pork
1 large onion – chopped
¾ cup chopped bell pepper
2 TBS minced garlic
2 large green chilies – seeded and chopped
28 oz. chopped tomatoes
1 TBS tomato paste
2 TBS + 1 tsp. chili powder
3 cups chicken stock
2 – 8 oz. cans kidney beans – drained
Salt & Pepper/ Oil

• Heat a large skillet with some oil. Add the meats and brown. Drain the excess fat and set aside.
• Wipe skillet and add a little more oil. Add the onion, bell pepper, garlic and chilies. Cook for about 5 minutes until vegetables are softened and translucent. Add the tomatoes, tomato paste and 2 TBS chili powder. Mix well. Add 2 cups chicken stock and stir well. Cover skillet with aluminum foil and simmer for 1 hour – stirring occasionally.
• Add the beans to the meat and the remaining chicken stock and 1 tsp. chili powder. Mix well. Cover and simmer for another 30 minutes.
• Serve as is or with shredded cheese, corn bread or sour cream on the side.
• Enjoy!

Print the Super Bowl Chili Recipe Here

Other chili recipes:
Black Eyed Pea Chipotle Chili
Vegetarian Stagg Chili
Butternut Corn Black Bean Chili
Slow Cooker White Chicken Chili
Vegetarian Black Bean Chipotle Chili
Left Over Brisket Chili
Spicy Beef Chili
Chili con Carne