Mexican Quinoa Stuffed Sweet Potatoes

These BBQ-grilled Mexican Quinoa Stuffed Sweet Potatoes are a flavorful and nutritious dish, combining the sweetness of roasted sweet potatoes with a zesty quinoa and veggie filling. Perfect for a hearty and satisfying barbecue meal

Ingredients:

• 4 medium-sized sweet potatoes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup cherry tomatoes, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Sour cream or Greek yogurt for serving optional

Instructions:

Preheat your BBQ grill to medium-high heat

Wash and scrub sweet potatoes, then pierce them with a fork

Microwave for 8-10 minutes until tender or bake in the BBQ for approximately 45-50 minutes, turning occasionally

In a saucepan, combine quinoa and vegetable broth

Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and quinoa is cooked

In a large bowl, mix cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, olive oil, cumin, chili powder, garlic powder, salt, and pepper

Cut a slit in the cooked sweet potatoes and fluff the insides with a fork

Stuff each sweet potato with the quinoa mixture

Place the stuffed sweet potatoes on the preheated grill for about 5-7 minutes or until they get a nice char

Alternatively, you can use a BBQ-safe tray or foil

Remove from the grill and top with sliced avocado

Squeeze lime wedges over the top

Serve hot, optionally garnished with additional cilantro and a dollop of sour cream or Greek yogurt

Enjoy your delicious Mexican Quinoa Stuffed Sweet Potatoes

Strawberry-Coconut Popsicles

These Strawberry-Coconut Popsicles are a delightful blend of fresh strawberries and creamy coconut milk, sweetened with honey or maple syrup and a hint of vanilla. Theyre perfect for cooling down on a hot day or enjoying as a sweet treat anytime.

Ingredients:

• 2 cups fresh strawberries, hulled
• 1 can 13
• 5 oz coconut milk
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Put strawberries, coconut milk, honey or maple syrup, vanilla extract, and salt in a blender

Mix everything together until its smooth

Put the mix into popsicle molds

Place popsicle sticks inside the molds

Put it in the freezer for at least 4 hours, or until its completely frozen

Just run the molds under warm water for a second to get the popsicles out of the molds after they are frozen

Take the popsicles out of the molds carefully

You can serve them right away or put them in the freezer for later

Creamy Vegan Cauliflower Broccoli Bake

This creamy vegan cauliflower and broccoli bake is a great way to spend a cozy evening with family or friends. The soft cauliflower and broccoli florets are covered in a creamy sauce made from cashews blended with seasonings. Its a very satisfying dish.

Ingredients:

• 1 head cauliflower, chopped into florets
• 1 head broccoli, chopped into florets
• 1 cup raw cashews, soaked in water for 4 hours or overnight
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• Fresh parsley, chopped, for garnish

Instructions:

Preheat the oven to 375F 190C

In a large pot of boiling water, blanch the cauliflower and broccoli florets for 3-4 minutes, then drain and set aside

In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, Dijon mustard, onion powder, salt, and pepper

Blend until smooth and creamy

In a large mixing bowl, toss the blanched cauliflower and broccoli with the creamy sauce until evenly coated

Transfer the mixture to a baking dish and spread it out evenly

Sprinkle breadcrumbs over the top of the mixture

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the vegetables are tender

Garnish with fresh parsley before serving

Pork Burger

With a mix of spices, cheddar cheese, fresh vegetables, and a toasted bun, these juicy pork burgers are a treat to eat. A tasty new take on the classic hamburger

Ingredients:

• 1 lb ground pork
• 1/4 cup breadcrumbs
• 1/4 cup grated onion
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 hamburger buns
• 4 slices cheddar cheese
• Lettuce leaves
• Sliced tomatoes
• Sliced red onion
• Ketchup and mustard optional
• Cooking oil for grilling

Instructions:

In a bowl, combine ground pork, breadcrumbs, grated onion, minced garlic, salt, and black pepper

Mix well

Divide the mixture into 4 equal portions and shape them into burger patties

Preheat your grill or stovetop griddle over medium-high heat

Brush with cooking oil to prevent sticking

Place the pork patties on the grill and cook for about 5-7 minutes on each side or until fully cooked

During the last minute of cooking, add a slice of cheddar cheese on each patty and let it melt

Toast the hamburger buns on the grill until lightly browned

Assemble your pork burgers by placing lettuce leaves and sliced tomatoes on the bottom bun

Top with the cooked pork patty with melted cheese

Add sliced red onion and your choice of ketchup and mustard if desired

Finish by placing the top bun on the burger

Serve hot and enjoy your delicious pork burger

Mini Dark Chocolate Smores Scones

These delightful Mini Dark Chocolate Smores Scones combine the rich flavors of dark chocolate, marshmallows, and graham crackers to create a delightful twist on traditional scones. They are the ideal snack or treat for anyone who enjoys chocolate

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup mini dark chocolate chips
• 1/2 cup mini marshmallows
• 1/4 cup graham cracker crumbs
• 1/2 cup buttermilk
• 1 tsp vanilla extract

Instructions:

Turn the oven on to 400 degrees Fahrenheit 200 degrees Celsius and place parchment paper on a baking sheet

Mix the flour, baking powder, granulated sugar, cocoa powder, and salt in a mixing bowl

Using a pastry cutter or your fingertips, add the cold cubed butter to the dry ingredients and work it into the mixture until it resembles coarse crumbs

Add the mini marshmallows, graham cracker crumbs, and dark chocolate chips; stir

Combine the vanilla extract and buttermilk in a different bowl

After adding the buttermilk mixture to the dry ingredients, stir just until incorporated

Take care not to blend too much

After transferring the dough to a surface dusted with flour, give it a few gentle kneads to bring it together

Form the dough into a circle about 1 inch thick by patting it out

Cut the dough into small scones with a round cutter or a glass, then arrange them on the baking sheet that has been prepared

The scones should be firm to the touch and have a hint of color around the edges after 12 to 15 minutes of baking in a preheated oven

Take them out of the oven and place them on a wire rack to cool

Enjoy your little dark chocolate Smores scones after serving them

Big Bob Gibsons Chicken with White Barbecue Sauce

Experience the iconic flavor of Big Bob Gibsons Chicken with White Barbecue Sauce. The combination of smoky grilled chicken and the tangy, creamy white barbecue sauce creates a mouthwatering culinary delight.

Ingredients:

• 4 bone-in, skin-on chicken quarters
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared horseradish
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions:

Warm the grill up to a medium-high level

Salt, black pepper, garlic powder, onion powder, and smoked paprika should all be used to season the chicken quarters

Place the chicken on the grill skin-side down for 5 to 7 minutes

Then flip it over and cook for another 5 to 7 minutes, or until the internal temperature reaches 165F 74C

You can make the white barbecue sauce by whisking together horseradish, sugar, salt, black pepper, and cayenne pepper in a bowl with apple cider vinegar

During the last two to three minutes of cooking, brush the white barbecue sauce on the chicken that has been grilled

After taking the chicken off the grill, let it rest for a few minutes

Put extra white barbecue sauce on the side to go with the grilled chicken

We hope you enjoy your Big Bob Gibsons Chicken with White Barbecue Sauce

Tabbouleh Hummus

Tabbouleh Hummus is a delightful fusion of creamy hummus and fresh tabbouleh salad. Its a healthy and flavorful Mediterranean dip thats perfect for parties or as a snack. The hummus provides a creamy base, while the tabbouleh adds a burst of freshness and crunch.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice about 2 lemons
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 2 tomatoes, diced
• 1 cucumber, diced
• 1/4 cup finely chopped red onion
• 1/4 cup bulgur wheat, cooked and cooled
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper to taste

Instructions:

In a food processor, combine chickpeas, lemon juice, tahini, minced garlic, cumin, salt, and black pepper

Blend until smooth and creamy, scraping down the sides as needed

In a separate bowl, combine chopped parsley, mint, diced tomatoes, diced cucumber, chopped red onion, and cooked bulgur wheat

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper

Pour this dressing over the tabbouleh mixture and toss to combine

To serve, spread the hummus in a large shallow bowl, creating a well in the center

Fill the well with the prepared tabbouleh mixture

Drizzle extra olive oil over the top and garnish with additional chopped mint and parsley

Serve with pita bread or fresh vegetables for dipping