Chinese Steamed Egg

Chinese Steamed Egg, also known as Zheng Shui Dàn in Chinese, is a delicate and silky smooth custard-like dish. Its a popular comfort food in China, loved for its simplicity and comforting flavor.

Ingredients:

• 3 large eggs
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon sesame oil
• 1 green onion, finely chopped
• 1/2 teaspoon light soy sauce optional

Instructions:

Crack the eggs into a mixing bowl and gently whisk them

Add 1/2 cup of water and continue to whisk until well combined

Strain the egg mixture through a fine sieve into a heatproof bowl or individual serving bowls to remove any lumps

Season the egg mixture with 1/2 teaspoon of salt and 1/2 teaspoon of sesame oil

Stir to mix well

Place a steaming rack into a wok or steamer, and fill it with water

Bring the water to a boil

Carefully place the bowl with the egg mixture on the steaming rack, cover, and steam over medium-high heat for about 8-10 minutes, or until the eggs are just set

Garnish the steamed egg with finely chopped green onions and, if desired, a drizzle of light soy sauce

Serve hot and enjoy

Baked Potato Soup with Bacon, Green Onion and Cheddar

This baked potato soup is comforting and tastes great. It has crispy bacon, fresh green onions, and creamy cheddar cheese. Great for a warm meal on a cold day.

Ingredients:

• 4 large potatoes, baked and diced
• 8 slices of bacon, cooked and crumbled
• 1/2 cup green onions, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• Salt and pepper to taste

Instructions:

In a large pot, melt butter over medium heat

Stir in the flour to create a roux, cooking for 2-3 minutes until lightly browned

Gradually whisk in the chicken broth and milk, ensuring no lumps form

Add diced baked potatoes, bacon, and green onions to the pot

Bring to a simmer

Reduce heat and let it simmer for 15-20 minutes until the soup thickens

Stir in cheddar cheese and sour cream until melted and well combined

Season with salt and pepper to taste

Serve hot, garnished with additional bacon, green onions, and a sprinkle of cheddar cheese

Blackberry Cabernet Cupcakes

Enjoy the deep, fruity tastes of blackberries and Cabernet Sauvignon wine with these tasty cupcakes. You can make them for important events or whenever you want a sweet treat with a touch of class.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup blackberry preserves
• 1/4 cup Cabernet Sauvignon wine
• 1/4 cup sour cream
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 cup fresh blackberries for garnish
• Powdered sugar for dusting, optional

Instructions:

Preheat your oven to 350F 175C

Line a muffin tin with cupcake liners

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the egg and vanilla extract to the butter-sugar mixture, and mix until well combined

Stir in the blackberry preserves and Cabernet Sauvignon wine

Gradually add the dry flour mixture to the wet ingredients, mixing until just combined

Finally, fold in the sour cream until the batter is smooth

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely

Once the cupcakes are cool, top each one with a fresh blackberry and dust with powdered sugar if desired

Serve and enjoy these delightful Blackberry Cabernet Cupcakes

Buffalo Sweet Potato Burgers with Blue Cheese Slaw

These Buffalo Sweet Potato Burgers are a delicious and Paleo-friendly twist on the classic burger. The grated sweet potatoes add a unique flavor and texture, while the buffalo meat brings a spicy kick. The creamy blue cheese slaw balances out the heat with its tangy goodness. Perfect for a satisfying and healthy Paleo meal.

Ingredients:

• 1 lb ground buffalo meat
• 2 medium sweet potatoes, grated
• 1/2 cup almond flour
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and black pepper to taste
• 1/4 cup olive oil
• 1/2 cup shredded cabbage
• 1/4 cup blue cheese crumbles
• 2 tbsp paleo mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey optional
• Lettuce leaves for serving

Instructions:

In a large mixing bowl, combine the ground buffalo meat, grated sweet potatoes, almond flour, green onions, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper

Mix well until all ingredients are evenly incorporated

Form the mixture into burger patties of your desired size

Heat olive oil in a skillet over medium-high heat

Once hot, add the burger patties and cook for about 4-5 minutes per side or until they reach your preferred level of doneness

While the burgers are cooking, prepare the blue cheese slaw

In a separate bowl, combine the shredded cabbage, blue cheese crumbles, paleo mayonnaise, apple cider vinegar, and honey if using

Mix until the slaw is well coated with the dressing

Serve the buffalo sweet potato burgers on lettuce leaves and top with a generous portion of the blue cheese slaw

Enjoy your Paleo Buffalo Sweet Potato Burgers with Blue Cheese Slaw

Chicken Crepe Riviera

Chicken Crepe Riviera is a delicious dish made with soft chicken, Swiss cheese, and a mix of colorful vegetables wrapped in thin crepes. With sour cream and fresh parsley on top, its a tasty treat that you wont be able to say no to.

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 cups milk
• 2 eggs
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked chicken, shredded
• 1/2 cup grated Swiss cheese
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh spinach
• 1/4 cup sliced black olives
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup sour cream
• 2 tablespoons fresh chopped parsley

Instructions:

Put the flour, milk, eggs, melted butter, salt, and black pepper in a blender

Mix until its smooth

Warm up a nonstick pan over medium-high heat

Add a little butter or cooking spray to make it smooth

Spread out the bottom of the pan by swirling 1/4 cup of the crepe batter around it

After one to two minutes of cooking, the edges will start to lift and the bottom will get a little brown

Then turn it over and cook for another minute or two on the other side

Do this again with the rest of the batter to make 8 crepes in total

Diced tomatoes, chopped spinach, sliced black olives, diced red bell pepper, and diced red onion should all be put in a bowl together with the shredded chicken

Combine well

Put a big spoonful of the chicken mixture in the middle of each crepe

Then, fold the sides over to cover the filling

In a baking dish, put the filled crepes

Preheat the oven to 350F 175C and bake for 10 to 15 minutes, or until the crepes are hot all the way through and the cheese is melted

Put sour cream and chopped fresh parsley on top of the hot chicken crepes to serve

Have fun with your tasty Chicken Crepe Riviera

Vegan Eggless Breakfast Burrito

A hearty and flavorful breakfast burrito filled with quinoa, black beans, vegetables, and spices. Perfect for a satisfying and nutritious vegan breakfast

Ingredients:

• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup diced bell peppers any color
• 1 cup diced tomatoes
• 1 cup chopped spinach
• 1/2 cup diced onion
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 large flour tortillas
• Salsa and avocado for serving

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Add the diced onion and cook until it turns clear

Add the bell peppers and cook them until they get a little softer

Add the cooked quinoa, black beans, diced tomatoes, chopped spinach, cumin, smoked paprika, salt, and pepper

Mix everything together

Add two to three more minutes and cook until everything is hot

Use a separate pan or the microwave to warm up the tortillas

Put some of the filling in the middle of each tortilla as you divide them up

Turn each tortilla over and fold the edges in

Then, roll them up tightly to make burritos

Put salsa and avocado on the side

Enjoy your vegan breakfast burritos that dont have eggs

Rainbow Roll Sushi

The Rainbow Roll Sushi is a bright and tasty sushi roll that is full of fresh vegetables and sashimi-grade fish in different colors. Both your eyes and your taste buds will love it. Its great for impressing guests or enjoying as a special treat.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/3 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 sheets nori seaweed
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 1/2 red bell pepper, julienned
• 1/2 orange bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 4 ounces sashimi-grade tuna, thinly sliced
• 4 ounces sashimi-grade salmon, thinly sliced
• Soy sauce, for dipping
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Rinse the sushi rice under cold water until the water runs clear

Combine rice and water in a rice cooker and cook according to manufacturers instructions

In a small saucepan, combine rice vinegar, sugar, and salt

Heat over low heat until sugar and salt are dissolved

Remove from heat and let cool

Transfer cooked rice to a large bowl and gently fold in the vinegar mixture until well combined

Let cool to room temperature

Place a sheet of nori on a bamboo sushi mat

With wet hands, spread a thin layer of rice over the nori, leaving about 1-inch of the nori uncovered at the top edge

Arrange avocado slices, cucumber, and bell pepper strips in a line across the center of the rice

Place slices of tuna and salmon on top of the vegetables

Using the bamboo mat, roll the sushi tightly, starting from the bottom edge

Press firmly to seal the roll

Slice the roll into 8 pieces using a sharp knife

Serve the sushi with soy sauce, wasabi, and pickled ginger