Philly Cheese Steak Egg Rolls

These Philly Cheese Steak Egg Rolls are a delicious fusion of the classic Philly cheesesteak and crispy egg rolls. They are filled with thinly sliced ribeye steak, sautéed bell peppers, onions, and provolone cheese, then fried to crispy perfection. Perfect for game day or as a tasty appetizer

Ingredients:

• 1 lb thinly sliced ribeye steak
• 1/2 cup sliced bell peppers any color
• 1/2 cup sliced onions
• 2 cloves garlic, minced
• 1 cup shredded provolone cheese
• 8 egg roll wrappers
• Vegetable oil for frying
• Salt and pepper to taste

Instructions:

Put some vegetable oil in a large skillet and heat it over medium-high heat

Add the sliced ribeye steak and break it up as you cook it until its browned

Cut the onions, bell peppers, and garlic into small pieces and add them to the pan

Cook the steak and vegetables in a pan until the steak is fully cooked

If you want, you can add salt and pepper to taste

Take the pan off the heat and let it cool down a bit

One corner of the egg roll wrapper should face you when you put it on a clean surface

Put some of the steak and vegetable mix in the middle of the wrapper

Add some chopped provolone cheese on top of the mix

Fold the bottom corner of the wrapper up over the filling, then fold the sides in

Roll it up like a burrito, and use a little water to seal the edges

Do this again with the rest of the egg roll wrappers and filling

Set aside a big pot or skillet that is deep

Heat the vegetable oil to 350F 175C

Watch out as you put the egg rolls into the hot oil

Fry them for about two to three minutes on each side, until they are golden brown and crispy

Put the egg rolls on a paper towel-lined plate to drain the extra oil after taking them out of the pan with a slotted spoon

Serve the Philly Cheese Steak Egg Rolls hot with the sauce of your choice

Keto Breakfast Egg Muffins

These Keto Breakfast Egg Muffins are a convenient and delicious way to start your day. Packed with protein and veggies, they are perfect for a quick and satisfying breakfast on the go.

Ingredients:

• 6 eggs
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup diced mushrooms
• 1/4 cup diced spinach
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, whisk together eggs, salt, and pepper

Stir in bell peppers, onions, mushrooms, spinach, and cheese

Grease a muffin tin and pour the mixture evenly into each cup

Bake for 20-25 minutes or until eggs are set

Let cool slightly before serving

Store leftovers in an airtight container in the refrigerator

Mezzetta Spicy Queso Dip

Enjoy the bold flavors of Mezzetta Spicy Peppers combined with creamy cheeses in this irresistible queso dip. Perfect for parties, game days, or any occasion where you want to add a spicy kick to your appetizer spread

Ingredients:

• 1 cup Mezzetta Spicy Peppers diced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup cream cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

Set a pan on medium heat and add the olive oil

Put in the minced garlic and diced red onion, and cook until the onions get soft

Chopped tomatoes, chili powder, cumin, and Mezzetta Spicy Peppers should all be added

For two to three minutes

Turn down the heat and add the sour cream, cream cheese, cheddar, and Monterey Jack cheese

Mix it in until it melts and is smooth

Add pepper and salt to taste

Add chopped cilantro as a garnish

Serve hot with veggies or tortilla chips to dip

Pork Belly & Green Mango Sushi

Wrapped in nori and rice, this sushi has the richness of pork belly, the tangy crunch of green mango, and the flavors of tempura prawns and trout rillette to go with them.

Ingredients:

• 150g pork belly, thinly sliced
• 1 green mango, thinly sliced
• 4 tempura prawns
• 4 slices of trout rillette
• 4 slices of beetroot
• 4 sheets of nori
• 2 cups sushi rice, cooked
• Soy sauce, for dipping
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Lay a sheet of nori on a bamboo sushi mat

Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top

Arrange slices of pork belly and green mango on the rice

Place a tempura prawn, a slice of trout rillette, and a slice of beetroot in the center of the rice

Roll the sushi tightly using the bamboo mat, sealing the edge with water

Slice the sushi roll into 6-8 pieces using a sharp knife

Repeat with remaining ingredients

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

Coconut Lentil Soup with Lemongrass and Ginger

This coconut lentil soup made in a slow cooker has the richness of coconut milk and the fragrant tastes of ginger and lemongrass. This dish is ideal for a cozy meal because it is filling and healthy, full of protein and vegetables.

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can 13
• 5 oz coconut milk
• 2 stalks lemongrass, bruised and chopped
• 2 inches fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, diced
• 1 red bell pepper, chopped
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons lime juice
• Fresh cilantro, for garnish

Instructions:

In a slow cooker, combine red lentils, vegetable broth, coconut milk, lemongrass, ginger, garlic, onion, carrots, red bell pepper, curry powder, turmeric, cumin, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender and flavors are well combined

Stir in lime juice just before serving

Garnish with fresh cilantro and serve hot

Roasted Veggie Galette

This Roasted Veggie Galette is a delightful savory pastry filled with roasted vegetables, cheese, and a flavorful egg mixture. Its perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust
• 2 cups mixed vegetables e
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• , bell peppers, zucchini, tomatoes
• 1 cup shredded mozzarella cheese
• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil

Instructions:

Preheat your oven to 375F 190C

Roll out the pie crust on a baking sheet lined with parchment paper

In a bowl, mix the mixed vegetables with olive oil, salt, pepper, thyme, oregano, and garlic powder

Spread the shredded mozzarella cheese evenly over the pie crust, leaving a border around the edge

Arrange the seasoned mixed vegetables on top of the cheese layer

Fold the edges of the pie crust over the vegetables, creating a rustic galette shape

In a separate bowl, whisk together the eggs and milk until well combined

Pour the egg mixture evenly over the vegetables and crust

Sprinkle the grated Parmesan cheese on top of the galette

Bake in the preheated oven for 30-35 minutes or until the crust is golden and the eggs are set

Remove from the oven and let it cool slightly before slicing

Serve your Roasted Veggie Galette warm and enjoy

Grilled Veggie Kabobs

These Grilled Veggie Kabobs are a delicious and colorful addition to your BBQ. The balsamic marinade adds a flavorful kick to the assortment of vegetables. Perfect for a vegetarian grilling feast

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 1 cup button mushrooms
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

To make a marinade, mix olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper in a bowl with a whisk

On skewers, put the mushrooms, bell pepper, zucchini, red onion, and cherry tomatoes

Brush the vegetable skewers all over with the marinade to make sure they are covered evenly

Warm up the grill over medium-high heat

Turn the kabobs over every so often for 10 to 15 minutes, or until the vegetables are charred and soft

Enjoy while hot