Coconut Rainbow Popsicles Pluot Vanilla Layer

These Coconut Rainbow Popsicles with Pluot Vanilla Layer are a refreshing and colorful treat perfect for hot summer days. The combination of creamy coconut and sweet pluot creates a delightful flavor contrast, while the shredded coconut adds texture. Enjoy these homemade popsicles as a cool and satisfying dessert for kids and adults alike!

Ingredients:

• 3 pluots, pitted and diced
• 1/4 cup sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1/4 cup sweetened condensed milk
• 1/4 cup shredded coconut

Instructions:

Diced pluots, sugar, and water should all be put in a small saucepan

For about 5 to 7 minutes, or until the pluots are soft, cook on medium heat

Take it off the heat and let it cool down

After the pluot mixture has cooled, blend it until it is smooth

Put away

Vanilla extract, coconut milk, sweetened condensed milk, and shredded coconut should all be mixed together in a different bowl

Fill each popsicle mold about three quarters of the way to the top with the coconut mixture

For about 30 minutes, or until just barely set, freeze

Cover the coconut layer with a layer of the pluot mixture

Fill each mold about two thirds of the way to the top

Keep it frozen for another half hour

Fill each mold all the way to the top with the rest of the coconut mixture

Put in the popsicle sticks and freeze for at least 4 hours or overnight, until they are completely set

Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries

Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries is a delightful and easy-to-make dish that combines the flavors of tender pork with sweet and savory roasted vegetables. Perfect for a wholesome and satisfying meal!

Ingredients:

• - 1 pork tenderloin about 1 lb
• - 2 cups baby carrots, halved lengthwise
• - 1 can 15 oz chickpeas, drained and rinsed
• - 1/2 cup dried cranberries
• - 2 tablespoons olive oil
• - 2 tablespoons balsamic vinegar
• - 1 tablespoon honey
• - 1 teaspoon dried thyme
• - 1 teaspoon smoked paprika
• - Salt and black pepper, to taste
• - Fresh parsley, chopped for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Salt, black pepper, honey, dried thyme, balsamic vinegar, and olive oil should all be mixed together in a small bowl with a whisk to make a marinade

Put the pork tenderloin in a shallow dish or a bag with a zip-top lid

Pour half of the marinade over the meat

Set it aside for at least 15 minutes to soak

Put some olive oil in a large skillet that can go in the oven and heat it over medium-high heat

Add the pork tenderloin that has been marinated and sear it all over until it is brown

Put the chickpeas, dried cranberries, and baby carrots around the pork tenderloin in the pan

Pour the rest of the marinade over the cranberries, chickpeas, and carrots

Place the skillet in an oven that has already been heated and roast the pork for 20 to 25 minutes, or until it reaches 145F 63C inside

Take the pork out of the oven and let it rest for a few minutes

Then cut it into slices

Pan-roast pork tenderloin should be served on a bed of chickpeas, cranberries, and carrots

Add fresh chopped parsley as a garnish

Enjoy this colorful and tasty dish!

Quinoa and Black Bean Stuffed Peppers

Colorful bell peppers filled with a tasty mix of quinoa, black beans, and spices, and then melted cheese on top.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 cup shredded cheddar cheese

Instructions:

Warm the oven up to 190C 375F

Cook the quinoa and put it in a bowl

Add the black beans, corn, salsa, cumin, and chili powder

Fill each half of the pepper with the quinoa mix

Add cheese shreds on top

It should be baked for 25 to 30 minutes, or until the cheese melts and the peppers get soft

Coconut Jicama Porridge

This Coconut Jicama Porridge is a Paleo-friendly alternative to traditional oatmeal. It's made with shredded jicama, coconut milk, and flavorful spices, offering a creamy and satisfying breakfast option.

Ingredients:

• 1 cup shredded jicama
• 1/2 cup coconut milk
• 2 tbsp shredded coconut
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp salt
• Optional toppings: berries, nuts, seeds

Instructions:

Combine the shredded jicama, shredded coconut, chia seeds, vanilla extract, cinnamon, nutmeg, and coconut milk in a bowl

To allow the chia seeds to thicken the mixture, let it sit for at least half an hour, or cover and refrigerate overnight

When ready to serve, reheat porridge in a saucepan over low heat, stirring from time to time until heated through

Spoon the porridge into bowls, and if you'd like, garnish with nuts, seeds, and berries

Have fun!

Perfect Coffee Shop Drink

With this tasty and flexible coffee recipe, you can make your own coffee shop right in your own home. Whether you like your coffee sweet or with a hint of flavor, this drink will satisfy your wish.

Ingredients:

• 1 shot of espresso
• 8 ounces of steamed milk
• 1 tablespoon of flavored syrup e
• g
• , vanilla, caramel
• Whipped cream optional
• Chocolate shavings optional

Instructions:

Brew a shot of espresso using your preferred method

Steam 8 ounces of milk until it's hot but not boiling

Froth it for a creamy texture

Pour the espresso shot into a coffee mug

Add the flavored syrup of your choice and stir well

Gently pour the steamed milk into the mug, holding back the foam with a spoon to allow the milk to flow first

Top with a dollop of whipped cream and a sprinkle of chocolate shavings if desired

Enjoy your perfect coffee shop drink!

Beer Steak Chili

This hearty and flavorful beer steak chili is perfect for gameday gatherings or cozy nights in. The combination of tender beef, aromatic spices, and a splash of beer creates a rich and satisfying dish that will please any crowd.

Ingredients:

• 2 lbs beef sirloin steak, diced
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeno pepper, diced optional
• 1 can 14
• 5 oz diced tomatoes
• 1 can 15 oz tomato sauce
• 1 can 12 oz beer
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz black beans, drained and rinsed

Instructions:

In a large pot, heat olive oil over medium-high heat

Add diced beef and cook until browned, about 5-7 minutes

Add diced onion, minced garlic, bell pepper, and jalapeno pepper if using

Cook until vegetables are softened, about 5 minutes

Stir in diced tomatoes, tomato sauce, beer, chili powder, cumin, paprika, oregano, salt, and pepper

Bring chili to a simmer, then reduce heat to low and let it cook for about 1 hour, stirring occasionally

Add kidney beans and black beans, and continue to cook for an additional 30 minutes

Taste and adjust seasoning if necessary

Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, diced onions, or fresh cilantro

Pressure Cooker Chicken and Rice

Using the Instant Pot 10-inch Tempered Glass Lid, this is a quick and tasty one-pot meal with perfectly cooked rice and juicy chicken thighs.

Ingredients:

• 1 cup rice
• 1
• 5 lbs chicken thighs, bone-in and skin-on
• 1 cup chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

Add thyme, salt, pepper, and paprika to the chicken thighs

Put the Instant Pot on "Saute" and heat the olive oil

Put in the chicken thighs and sear them on both sides until they are golden brown

Take it out and set it aside

Put the onions and garlic in the same pot and cook them until they get soft

Toss in the rice and wait one to two minutes

Add chicken broth and scrape up any browned bits in the pot to deglaze it

On top of the rice, put the chicken thighs that have been seared

Put the lid back on the Instant Pot and set it to "Pressure Cook

" Wait 8 minutes

When you're done, quickly let go of the pressure

Open the lid slowly, fluff up the rice, and then put the chicken on top

If you want, add fresh herbs as a garnish