Red Onion & Feta Tarts - Errens Kitchen

These savory tarts from Errens Kitchen combine the sweetness of caramelized red onions with the tanginess of feta cheese, all nestled atop flaky puff pastry. They make for a delicious appetizer or light meal.

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 tablespoons olive oil
• 2 red onions, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese, crumbled
• 1 tablespoon chopped fresh thyme leaves
• 1 egg, beaten for egg wash

Instructions:

Preheat the oven to 400F 200C

Roll out the puff pastry on a lightly floured surface and cut into squares or circles depending on preference

Place the pastry squares/circles onto a baking sheet lined with parchment paper

In a skillet, heat the olive oil over medium heat

Add the sliced red onions and cook until softened, about 8-10 minutes

Sprinkle the sugar over the onions and continue cooking until caramelized, about 5 minutes

Season the onions with salt and black pepper, then remove from heat and let cool slightly

Divide the caramelized onions among the pastry squares/circles, leaving a border around the edges

Top each tart with crumbled feta cheese and chopped thyme leaves

Brush the edges of the pastry with beaten egg to create a golden crust

Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown

Serve warm or at room temperature, optionally garnished with additional thyme leaves

Enjoy these delightful Red Onion & Feta Tarts from Errens Kitchen

Honey Mustard Chicken, Avocado Bacon Salad

This Honey Mustard Chicken, Avocado, and Bacon Salad is a tasty and filling keto meal. It tastes great and is full of protein and healthy fats, so its great for lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 avocado, sliced
• 4 slices bacon, cooked and crumbled
• 4 cups mixed salad greens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

Season the chicken breasts with salt and pepper

Heat a grill or grill pan over medium-high heat

Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center

Remove from the grill and let rest for 5 minutes before slicing

In a small bowl, whisk together the honey, Dijon mustard, olive oil, and apple cider vinegar to make the honey mustard dressing

In a large salad bowl, combine the mixed greens, cherry tomatoes, sliced red onion, avocado slices, and crumbled bacon

Top the salad with the sliced chicken breasts and crumbled feta cheese

Drizzle the honey mustard dressing over the salad, tossing gently to coat

Serve immediately and enjoy

Chicken Ranch Burger

Its really simple to make these Chicken Ranch Burgers, and they taste great and are juicy. The tasty Parmesan cheese, breadcrumbs, and ranch dressing are mixed with ground chicken, and then it is grilled until its done. For a tasty take on the classic burger, put them on toasted buns and top them with your favorite things.

Ingredients:

• 500g ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup ranch dressing
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce leaves, tomato slices, and red onion slices for topping

Instructions:

In a bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, ranch dressing, garlic powder, onion powder, salt, and pepper until well combined

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

Preheat a grill or grill pan over medium-high heat

Grill the chicken burger patties for about 5-6 minutes on each side, or until cooked through

Toast the hamburger buns on the grill for a minute until lightly browned

Assemble the burgers by placing lettuce leaves on the bottom bun, followed by a chicken patty, tomato slices, red onion slices, and the top bun

Serve the Chicken Ranch Burgers hot with extra ranch dressing if desired

Skinny Pumpkin Spice Latte

Enjoy the tastes of fall with this Skinny Pumpkin Spice Latte. This is a healthy way to enjoy the cozy taste of pumpkin pie spice in your morning coffee.

Ingredients:

• 1 cup brewed coffee
• 1/2 cup unsweetened almond milk
• 2 tablespoons canned pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1 packet of stevia or sweetener of choice
• Whipped cream optional
• Cinnamon for garnish optional

Instructions:

Add the pumpkin puree, pumpkin pie spice, and vanilla extract to a small saucepan

Set it over medium-low heat

Stir until everything is well mixed and warm, but dont let it boil

Make yourself a cup of your favorite coffee

Put the coffee that has been brewed into a mug, and then add the stevia or another sweetener of your choice

Mix the pumpkin spice mix with the coffee by stirring it in

If you want, you can add whipped cream and cinnamon on top

Have fun with your skinny pumpkin spice latte

Chinese Corn Soup with Chicken

A comforting Chinese corn soup with tender chicken, sweet creamed corn, and a delightful mix of vegetables. Perfect for a quick and heartwarming meal.

Ingredients:

• 1 cup shredded cooked chicken
• 1 cup canned creamed corn
• 4 cups chicken broth
• 1/2 cup diced carrots
• 1/2 cup diced green onions
• 2 beaten eggs
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

In a pot, bring chicken broth to a boil

Add diced carrots and simmer until tender

Stir in shredded chicken, creamed corn, and diced green onions

In a slow, steady stream, pour beaten eggs into the soup while stirring gently

Season with soy sauce, sesame oil, salt, and pepper

Simmer for an additional 5 minutes until the soup thickens slightly

Serve hot and garnish with additional green onions if desired

Chambord Margarita

A delightful twist on the classic margarita, the Chambord Margarita adds a fruity and elegant flavor with the inclusion of Chambord liqueur.

Ingredients:

• 2 oz tequila
• 1 oz Chambord liqueur
• 1 oz fresh lime juice
• 1/2 oz simple syrup
• Ice cubes
• Lime wedge, for garnish

Instructions:

Fill a shaker with ice cubes

Add tequila, Chambord liqueur, lime juice, and simple syrup to the shaker

Shake well until chilled

Strain the mixture into a margarita glass filled with ice

Garnish with a lime wedge

Serve and enjoy

Fresh Strawberry Mint Lemonade

This Fresh Strawberry Mint Lemonade is a delightful and refreshing drink perfect for hot summer days. Made with fresh strawberries, mint leaves, and tangy lemon juice, its a burst of fruity flavor with a hint of minty freshness. Sweetened with agave syrup or maple syrup, this vegan beverage is both delicious and guilt-free.

Ingredients:

• 1 cup fresh strawberries, hulled and sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh lemon juice
• 1/4 cup agave syrup or maple syrup
• 4 cups cold water
• Ice cubes, for serving
• Fresh mint sprigs, for garnish
• Sliced strawberries, for garnish
• Lemon slices, for garnish

Instructions:

In a blender, combine the fresh strawberries, mint leaves, lemon juice, and agave syrup

Blend until smooth

Strain the mixture through a fine mesh sieve to remove any seeds or pulp

In a pitcher, mix the strained strawberry mint mixture with cold water

Stir well to combine

Serve the strawberry mint lemonade over ice cubes

Garnish each glass with fresh mint sprigs, sliced strawberries, and lemon slices

Enjoy your refreshing vegan strawberry mint lemonade

Chocolate Nut Marshmallow Dip

Indulge in the delightful combination of rich chocolate, crunchy nuts, and fluffy marshmallows with this easy-to-make dip. Perfect for parties or as a sweet treat after a meal

Ingredients:

• 1 cup chocolate chips
• 1/2 cup chopped nuts such as almonds or walnuts
• 1 cup mini marshmallows
• 1/4 cup heavy cream

Instructions:

In a bowl that can go in the microwave, melt the chocolate chips and heavy cream together

Stir the mixture every 30 seconds until it is smooth and creamy

Once its melted, add the chopped nuts and mix them in well

Add the mini marshmallows slowly and carefully

Place the dip in a bowl for serving

Serve right away with your favorite things that you can dip, like cookies, fruit, or pretzels

Gluten-Free Peanut Butter Granola with Chocolate Chunks

Treat yourself to the best gluten-free peanut butter granola with chunks of rich dark chocolate. Its not only tasty, but this recipe also makes a healthy snack. Its simple to make and great for people who cant have gluten.

Ingredients:

• 2 cups gluten-free rolled oats
• 1/2 cup creamy peanut butter
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup chopped dark chocolate or dairy-free chocolate chunks
• 1/4 cup unsweetened shredded coconut
• 1/4 cup sliced almonds
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 325F 163C and line a baking sheet with parchment paper

In a microwave-safe bowl, combine the peanut butter, honey or maple syrup, and coconut oil

Microwave for 30 seconds or until the mixture is smooth

Stir in the vanilla extract

In a large mixing bowl, combine the gluten-free rolled oats, shredded coconut, sliced almonds, and salt

Pour the peanut butter mixture over the dry ingredients and stir until everything is well coated

Spread the mixture evenly onto the prepared baking sheet

Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the granola is golden brown and fragrant

Remove the granola from the oven and let it cool on the baking sheet

It will continue to crisp up as it cools

Once the granola is completely cool, stir in the chopped dark chocolate or chocolate chunks

Store your gluten-free peanut butter granola in an airtight container and enjoy it as a snack or with your favorite dairy-free yogurt or milk

Sweet Potato Fry Nachos

A delicious take on classic nachos are these Sweet Potato Fry Nachos. Add cheese, black beans, fresh vegetables, and your preferred toppings to crispy sweet potato fries. Ideal for a novel appetizer or as a snack.

Ingredients:

• 2 large sweet potatoes, peeled and sliced into thin fries
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions
• 1/4 cup sliced black olives
• 1/4 cup sour cream
• 1/4 cup guacamole
• 1/4 cup salsa

Instructions:

Set the oven temperature to 425F 220C

Toss the sweet potato fries with olive oil, cumin, paprika, salt, and pepper in a big bowl until well coated

Arrange the spiced sweet potato fries on a baking sheet so they are not crowded in a single layer

Fries should be baked in a preheated oven for 20 to 25 minutes, rotating them halfway through, or until they are crispy and golden brown

While still hot, take the sweet potato fries out of the oven and top with the shredded cheddar cheese

Let the cheese liquefy from the fries leftover heat

Add sliced green onions, diced tomatoes, black olives, and black beans to the cheese-topped sweet potato fries

Top your sweet potato fry nachos with salsa, guacamole, and sour cream dollops

Savor your mouthwatering Nachos with Sweet Potato Fry

Baked Buffalo Chickpea and Artichoke Vegan Taquitos

These Baked Buffalo Chickpea and Artichoke Vegan Taquitos are a delicious twist on traditional taquitos. Packed with flavor from buffalo sauce, creamy vegan cheese, and hearty chickpeas, they make for a satisfying appetizer or main dish.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can artichoke hearts, drained and chopped
• 1/4 cup buffalo sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup vegan cream cheese
• 1/4 cup vegan shredded cheese
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• Vegan ranch dressing for dipping

Instructions:

Warm the oven up to 190C 375F

Put chopped artichoke hearts, chickpeas, buffalo sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl

Mix well to cover everything

Place the chickpea and artichoke mix on a baking sheet that has been lined with parchment paper

Put it in the oven and stir it once after 20 minutes

Take the baking sheet out of the oven and let the mixture cool down a bit

To make them soft, heat the corn tortillas in the microwave or on a skillet

Put a small amount of vegan cream cheese on each tortilla, and then add a spoonful of the baked chickpea and artichoke mixture on top of each one

Place vegan cheese shreds, chopped green onions, and chopped cilantro on top of the filling

Line a baking sheet with parchment paper and roll the tortillas up tight

Place the seam-side down on the sheet

The taquitos should be baked in a hot oven for 15 to 20 minutes, or until they are golden brown

Serve hot with vegan ranch dressing on the side to dip