Easy Chipotle Cheddar Beef Chili

Ingredients

For the Chowder:

• -4 medium sweet potatoes, peeled and diced
• -1 tablespoon olive oil
• -1 medium onion, finely chopped
• -2 garlic cloves, minced
• -1 red bell pepper, diced
• -1 cup corn kernels (fresh, canned, or frozen)
• -1-2 chipotle peppers in adobo sauce, minced (adjust for spice level)
• -1 teaspoon smoked paprika
• -1 teaspoon ground cumin
• -4 cups vegetable broth (or chicken broth)
• -1 cup heavy cream (or coconut milk for a dairy-free option)
• -Salt and pepper to taste

For the Toppings (Optional):

• -1 cup shredded sharp cheddar cheese
• -Crumbled bacon
• -Chopped fresh cilantro
• -Sliced green onions
• -Tortilla strips or croutons

Instructions

1.Cook the Beef and Vegetables:

1. Heat olive oil in a large pot over medium heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
3. Stir in the onion, bell pepper, and garlic. Sauté for about 5 minutes, until softened.

2.Season and Combine:

1. Add the chili powder, cumin, smoked paprika, oregano, and minced chipotle peppers. Stir to coat the beef and vegetables with spices.
2. Pour in the diced tomatoes, black beans, kidney beans, and broth. Mix well.

3.Simmer the Chili:

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.

4.Finish and Serve:

Taste the chili and adjust seasoning with salt and pepper as needed.

Ladle into bowls and top with shredded cheddar cheese, green onions, sour cream, or your favorite toppings.

Enjoy !

Ingredients:

•  250 grams of flour
•  100 grams of butter
•  2 eggs
•  120 ml of milk
•  200 grams of sugar
•  1/2 tablespoons yeast
•  1/2 tablespoons vanilla syrup

 Preparation:

We will turn on the oven and we will put it between 180º and 200º degrees while we prepare the cupcake(s), this will help it to warm up.

Next we are going to mix the flour with the yeast in a bowl, we will sift it, and in turn, we will pour sugar and butter into another bowl and we will beat it until we obtain a homogeneous mixture.

kitchen utensilsThen add the eggs and beat until well mixed with the sugar and butter.

Once mixed, we will pour half of the flour mixture and the vanilla syrup and continue beating, a while later, we will pour 1/2 of the milk and beat again, finally we will pour the rest of the flour and milk.

We will pour the mixture into containers for cupcakes, without filling them to the top and we will put it in the oven for about 30 minutes, the oven turned on at the temperature that we initially set.

To know if we already have the cupcakes ready, we will only have to use a toothpick, for example, I have inserted it into the cupcakes, if when it is removed it does not come out with remains of the cupcakes, it will mean that they are ready to eat.

Creamy Spinach Gnocchi

Ingredients:

• 1 lb (450g) potato gnocchi (store-bought or homemade)

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 cup (240ml) heavy cream

• 1/2 cup (120ml) chicken or vegetable broth

• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon crushed red pepper flakes (optional)

• 2 cups fresh baby spinach

• 1/2 cup grated Parmesan cheese, plus extra for garnish

• Salt and freshly cracked black pepper, to taste

Instructions:

1. Cook the Gnocchi:

o Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions (typically 2-3 minutes until they float). Reserve 1/2 cup of the cooking water, then drain and set aside.

2. Sauté Garlic:

o In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

3. Make the Sauce:

o Pour in the heavy cream and broth. Stir in the Italian seasoning and crushed red pepper flakes (if using). Bring the mixture to a gentle simmer, cooking for 3-4 minutes until slightly thickened.

4. Add Spinach and Cheese:

o Add the spinach to the skillet and cook until wilted (about 2 minutes). Stir in the Parmesan cheese until melted and incorporated. Season the sauce with salt and black pepper to taste.

5. Combine with Gnocchi:

o Add the cooked gnocchi to the skillet, tossing gently to coat in the creamy sauce. If the sauce is too thick, stir in a bit of the reserved cooking water until it reaches your desired consistency.

6. Serve:

o Divide the gnocchi into bowls and garnish with extra Parmesan cheese and freshly cracked black pepper.

Creamy, no-churn ice cream that tastes just like carrot cake with a hint of spice!
 Ingredients:
Shredded carrots: 1 cup
Unsalted butter: 2 tbsp
Brown sugar: ⅓ cup
Ground cinnamon: 1½ tsp
Ground ginger: ½ tsp
Ground cloves: ¼ tsp
Ground nutmeg: ½ tsp
Cream cheese: 5 oz
Sweetened condensed milk: 1 can (14 oz)
Vanilla extract: 1 tsp
Heavy whipping cream: 2 cups
Toasted pecans (optional): ½ cup
Crushed golden Oreos: 6
 Directions:
Cook Carrot Mixture: Sauté carrots, sugar, and spices until soft.
Mix Cream Cheese: Combine cream cheese and condensed milk, then add vanilla.
Whip Cream: Whisk heavy cream to medium-stiff peaks.
Combine: Fold carrot mixture, pecans, and Oreos into the whipped cream mixture.
Freeze: Transfer to a loaf pan, cover, and freeze for at least 9 hours.

No-Bake Chocolate Walnut Slice

Ingredients

For the Base:

• 120g (4.2 oz) walnuts, chopped
• 400g (14 oz) cookies, crushed
• 120g (0.6 cup) sugar
• 2g (0.5 tsp) vanilla sugar
• 60g (0.5 cup) cocoa powder
• 250ml (1.25 cups) milk
• 150g (5.3 oz) butter

For the Top Layer:

• 20g (0.7 oz) walnuts, chopped
• 100g (3.5 oz) milk or dark chocolate, chopped
• 100ml (0.5 cup) cream (33%-35% fat content)

Directions

Prepare the Base:

1. Crush the cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. Transfer to a large mixing bowl.
2. Add 120g of chopped walnuts to the bowl and mix.
3. In a saucepan, heat milk, sugar, and vanilla sugar over medium heat until the sugar dissolves.
4. Stir in the cocoa powder and mix until the mixture thickens.
5. Add butter to the mixture and stir until fully melted and combined.
6. Pour the chocolate mixture over the cookie and walnut mixture. Mix thoroughly
7. Press the mixture firmly into a baking pan lined with parchment paper, smoothing it into an even layer.

Prepare the Top Layer:

1. Sprinkle the remaining 20g of chopped walnuts evenly over the base layer.
2. Heat cream in a saucepan over medium heat until it begins to simmer. Remove from heat.
3. Stir in the chopped chocolate until the mixture is smooth and glossy.
4. Pour the chocolate mixture over the base layer, spreading it evenly with a spatula.

Chill and Serve:

1. Refrigerate the slice for at least 30 minutes or until set.
2. Slice into portions and serve chilled.

 Ingredients
 Smoothie Base:

2 cups frozen mango chunks 
1 medium frozen banana 
1 teaspoon honey 
1/3 cup milk or orange juice (or a blend of both) 
 Toppings:

Banana slices 
Fresh berries 
Nuts 
Shredded coconut 
 Instructions
Blend it Up: Add all the base ingredients (mango, banana, honey, and liquid) into a high-powered blender or food processor. Pulse to break up the frozen chunks, then blend until you achieve a smooth, thick consistency. If needed, add a bit more liquid to help it blend.

Assemble: Pour the smooth mixture into small bowls. Top with your preferred combination of banana slices, fresh berries, nuts, and shredded coconut.

Enjoy: Grab a spoon and savor your delicious and nutritious mango smoothie bowl! 

Banana and Cheese Puff Pastry with Dark Chocolate Dip

Ingredients:

For the Puff Pastry:

• 500 g puff pastry
• 2 bananas, sliced
• 50 g cheese, grated (cream cheese or a mild cheese of your choice)
• Sugar, to taste
• Cinnamon, to taste
• Butter (for greasing)

For the Dark Chocolate Dip:

• 100 g dark chocolate, chopped
• 20 ml milk (for melting)

Directions:

Prepare the Puff Pastry:

1. Preheat your oven to 180°C (350°F).
2. Roll out the puff pastry on a lightly floured surface.
3. Cut the pastry into rectangles or squares based on your preference.

Prepare the Filling:

1. Place a slice of banana on each puff pastry piece.
2. Sprinkle with sugar and cinnamon to taste.
3. Add a small amount of grated cheese on top of the banana slices.

Assemble the Pastries:

1. Fold the pastry over the banana and cheese filling to create a pocket or roll it into a pinwheel shape.
2. Brush the edges with melted butter to seal them.

Bake:

1. Place the pastries on a baking sheet lined with parchment paper.
2. Bake for 15-20 minutes or until golden and crispy.

Prepare the Chocolate Dip:

In a heatproof bowl, melt the dark chocolate and milk together. You can do this in the microwave in 20-second intervals or on a stovetop using a double boiler.

Serve:

Once the pastries are baked and slightly cooled, serve them with the warm chocolate dip.

Ingredients:

1 bottle (750ml) of white wine
1 cup pineapple juice
1 cup coconut milk
1/2 cup orange liqueur
1/4 cup lime juice
1/4 cup granulated sugar
1 pineapple, cut into chunks
1 cup coconut flakes
Instructions:

In a large pitcher, combine the white wine, pineapple juice, coconut milk, orange liqueur, lime juice, and sugar. Stir until the sugar dissolves.
Add the pineapple chunks and coconut flakes.
Refrigerate for at least 2 hours, or overnight, to allow the flavors to blend.
Serve chilled over ice and enjoy!
Optional: For a more tropical twist, add a splash of rum to the pitcher.

Tip: Garnish with additional pineapple chunks and coconut flakes for a festive touch