Zucchini Fritters with Poached Eggs

With these crispy zucchini fritters and perfectly poached eggs on top, you can have breakfast for dinner. You can taste the goodness of zucchini, breadcrumbs, and Parmesan cheese in this meal, along with the richness of runny poached eggs.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 eggs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 large eggs
• 2 tablespoons white vinegar
• Fresh parsley for garnish

Instructions:

Place the grated zucchinis in a clean kitchen towel and squeeze out as much moisture as possible

In a mixing bowl, combine the squeezed zucchinis, breadcrumbs, Parmesan cheese, minced garlic, 2 eggs, salt, and pepper

Mix well until a sticky mixture forms

Heat olive oil in a large skillet over medium heat

Take a portion of the zucchini mixture and form it into a patty

Repeat to make 4 patties

Carefully place the patties in the hot skillet and cook for about 3-4 minutes on each side, or until they are golden brown and crispy

Remove from the skillet and set aside

In a separate shallow pan, fill it with water and add the white vinegar

Bring the water to a gentle simmer

Crack the 4 large eggs, one at a time, into a small bowl or ramekin, and gently slide them into the simmering water

Poach the eggs for about 3-4 minutes for a runny yolk, or longer for a firmer yolk

Carefully remove the poached eggs with a slotted spoon and place them on top of the zucchini fritters

Garnish with fresh parsley and season with additional salt and pepper if desired

Serve the Zucchini Fritters with Poached Eggs hot and enjoy!

Cabbage, Potato, and Sausage Soup

A hearty and flavorful soup featuring the delightful combination of cabbage, potatoes, and sausage. Perfect for a comforting meal on chilly days.

Ingredients:

• 1/2 head of cabbage, shredded
• 3 potatoes, diced
• 1 lb sausage, sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 can 14 oz diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

When you add the onions and garlic, saut them until they smell good and become clear

Put in the sausage slices and cook until they turn brown

Add the cabbage shreds and diced potatoes and stir

Cook for 5 minutes

Add chicken broth, tomato slices with juice, paprika, salt, and pepper

Once the soup starts to boil, lower the heat and let it cook for 20 to 25 minutes, or until the potatoes are soft

If you need to, change the seasoning

Enjoy while hot!

Banana-Pecan Caramel Tart

Indulge in the rich flavors of bananas, pecans, and caramel with this delectable tart. Perfect for any occasion, this dessert combines the sweetness of ripe bananas with the nutty crunch of pecans, all topped with a luscious caramel sauce.

Ingredients:

• 1 store-bought pie crust
• 3 ripe bananas, sliced
• 1 cup pecans, chopped
• 1 cup brown sugar
• 1/2 cup heavy cream
• 1/4 cup butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat the oven to 350F 175C

Press the pie crust into a tart pan, trimming any excess

Arrange the sliced bananas evenly over the crust and sprinkle with chopped pecans

In a saucepan over medium heat, melt the butter, then add brown sugar, heavy cream, vanilla extract, and salt

Stir until the mixture is smooth and bubbly, about 5 minutes

Pour the caramel sauce over the bananas and pecans

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the caramel is bubbling

Let the tart cool before serving

Enjoy!

Squash Prosciutto Toast

This Squash Prosciutto Toast sandwich has crispy toast slices, mashed squash that tastes sweet, prosciutto that tastes rich and savory, and an egg that feels creamy.

Ingredients:

• 2 slices bread
• 1/2 cup mashed squash
• 2 slices prosciutto
• 1 egg
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

Toast the bread slices until golden brown

Spread mashed squash evenly on each toast slice

Layer prosciutto slices on top of the squash

Heat olive oil in a skillet over medium heat

Carefully crack the egg into the skillet and cook until the whites are set but the yolk is still runny, about 3-4 minutes

Slide the fried egg onto one of the toast slices

Season with salt and pepper to taste

Top with the other toast slice to create a sandwich

Serve hot and enjoy!

Peanut Butter Chocolate Thumb Print Cookies

These Peanut Butter Chocolate Thumb Print Cookies combine rich peanut butter cookies with luscious chocolate. The thumbprint in the center provides a perfect spot for melted chocolate, making them a favorite treat for both kids and adults.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips or chunks

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Put the peanut butter, sugar, egg, and vanilla extract in a bowl and mix them together

Mix everything together well

Mix in the salt, baking powder, and flour with the peanut butter

Mix the dough until it holds together

As you prepare the baking sheet, roll the dough into 1-inch balls and place them on it

Make a hole in the middle of each cookie with your thumb or the back of a spoon

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, leave them on the baking sheet to cool for a while

Put chocolate chips or chunks in each hole while the cookies are still warm

Let the cookies cool all the way down so the chocolate can set

Have fun with these tasty Peanut Butter Chocolate Thumb Print Cookies!

BBQ Chicken Kabobs with Bacon and Pineapple

BBQ chicken kabobs that taste great with bacon and pineapple for a sweet and sour twist. Great for your next barbecue party!

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into chunks
• 1 lb bacon, cut into 1-inch pieces
• 2 cups pineapple chunks
• 1/2 cup barbecue sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

Add olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to a bowl

Mix in the barbecue sauce

To make the marinade, mix it well

Pour half of the marinade over the chicken chunks in a plastic bag that can be closed again

Put the chicken in the fridge for at least 30 minutes with the bag closed so that the flavors can mix

Warm up the grill over medium-high heat

Using skewers that have been soaked in water, alternate between adding chicken that has been marinated, bacon pieces, and pineapple chunks to make a balanced mix

Before putting the skewers on a hot grill, brush them with the rest of the marinade

Turn the kabobs over every so often for 12 to 15 minutes, or until the chicken is cooked through and the bacon is golden

If you want, you can add more barbecue sauce to the chicken kabobs before serving them hot

Crockpot Bulgogi Jackfruit

This Crockpot Bulgogi Jackfruit recipe offers a vegan twist on the classic Korean dish. Jackfruit, with its meaty texture, absorbs the flavors of the marinade beautifully, resulting in a savory and satisfying dish perfect for any occasion.

Ingredients:

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce or tamari
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang Korean chili paste
• 1 teaspoon grated ginger
• 1/2 teaspoon black pepper
• Sesame seeds and sliced green onions for garnish

Instructions:

To make the sauce, put soy sauce, maple syrup, sesame oil, rice vinegar, gochujang, ginger, and black pepper in a bowl and mix them together

Put the rinsed and drained jackfruit in the crockpot

Then, add the garlic and onions that have been cut into slices

Make sure the jackfruit and onions are well covered with the marinade by pouring it over them

The jackfruit should be soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat

Shred the jackfruit with two forks to make it look like pulled meat after it's done cooking

Add sesame seeds and sliced green onions to the top of the bulgogi jackfruit when you serve it over rice or in lettuce wraps