Vanilla Yellow Plum Jam

The warm, fragrant taste of vanilla is combined with the sweetness of ripe yellow plums in this recipe for Vanilla Yellow Plum Jam. This is a delicious jam that tastes great on toast, in yogurt, or as a garnish for baked goods.

Ingredients:

• 4 cups of yellow plums, pitted and chopped
• 2 cups of granulated sugar
• 1 vanilla bean, split and seeds scraped
• 1/4 cup of lemon juice

Instructions:

In a large bowl, combine the sugar, scraped vanilla bean seeds, and chopped yellow plums

Give it an hour to sit so the flavors can combine and the plums can release their juices

Once an hour has passed, move the mixture to a large pot with a heavy bottom and mix in the lemon juice and split vanilla bean

Over medium-high heat, bring the mixture to a boil while stirring often

After the jam reaches a boiling point, lower the heat to medium and simmer it for 20 to 25 minutes, or until the thickness and consistency are as desired

Make sure to stir from time to time to avoid sticking and burning

As the jam is cooking, sterilize your canning jars and lids for ten minutes in boiling water

Lay them out on a fresh towel to air dry

Take the pot off of the burner and throw away the vanilla bean pod once the jam reaches the desired consistency

Leaving approximately 1/4-inch of headspace, carefully ladle the hot jam into the canning jars that have been prepared

After giving the jar rims a thorough cleaning, replace the sterile lids and bands

To make sure the sealed jars are properly sealed, process them in a boiling water bath for ten minutes

Ensure that the jars are submerged in at least one inch of water

After taking the jars out of the water bath, place them on a cooling rack or fresh towel to cool

Press the center of each lid to verify the seals once the jars have cooled

Should it fail to pop back, the jar is airtight

Use any unsealed jars within a few weeks of storing them in the refrigerator

Jars that have been properly sealed can be kept for up to a year in a cool, dark location

Gluten-Free Spinach and Goat Cheese Tart

The flavors in this gluten-free spinach and goat cheese tart go so well together. If you can't have gluten but still want a savory tart, this is the perfect dish for you. The sauted spinach and creamy goat cheese go very well together on a gluten-free crust. Everyone loves this tart, whether it's for brunch, lunch, or a light dinner.

Ingredients:

• 1 gluten-free pie crust
• 2 cups fresh spinach, chopped
• 4 ounces goat cheese, crumbled
• 3 large eggs
• 1 cup milk or dairy-free alternative
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 cup grated Parmesan cheese optional
• 1 tablespoon olive oil

Instructions:

Preheat your oven to 350F 175C

Heat the olive oil in a pan over medium heat

Add the chopped spinach and saut for 2-3 minutes until wilted

Remove from heat and set aside

In a bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined

Place the gluten-free pie crust in a tart pan or pie dish

Spread the sauted spinach evenly over the crust

Sprinkle crumbled goat cheese on top of the spinach

Pour the egg mixture over the spinach and goat cheese

If desired, sprinkle grated Parmesan cheese on top

Bake in the preheated oven for 25-30 minutes or until the tart is set and the edges are golden brown

Remove from the oven and let it cool slightly before slicing

Serve your gluten-free spinach and goat cheese tart warm or at room temperature

Enjoy your delicious and healthy tart!

Unforgettable Chicken Casserole

Without a doubt, this chicken casserole will become a family favorite. It's hearty and comforting. It's great for any event because it's creamy and cheesy and has a crunchy topping.

Ingredients:

• 4 cups cooked chicken, shredded
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup crushed crackers
• 1/4 cup melted butter
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Warm the oven up to 175F 350C

Scoop out the chicken, add the cream of chicken soup, sour cream, cheddar cheese, garlic powder, salt, and pepper

Then mix it all together in a big bowl

Put the mix into a baking dish that has been greased

Put the broken crackers and melted butter in a different bowl

Spread out the cracker mixture on top of the chicken mixture

After the oven is hot, bake for 25 to 30 minutes, or until the top is bubbly and golden brown

Enjoy while hot!

Spring Pesto Minestrone Soup

A delightful and vibrant minestrone soup perfect for spring, featuring a medley of fresh vegetables, cannellini beans, orzo pasta, and a flavorful pesto twist.

Ingredients:

• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup zucchini, diced
• 1 cup green beans, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup orzo pasta
• 4 cups vegetable broth
• 2 cups water
• 1 can 15 oz cannellini beans, drained and rinsed
• 1/2 cup fresh peas
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup pesto sauce
• Grated Parmesan cheese for serving

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in garlic, carrots, and celery

Saut the vegetables until they get a little softer

Add the cherry tomatoes, green beans, and zucchini and mix them in

For an extra 5 minutes, cook

Put in the orzo pasta, cannellini beans, peas, oregano, basil, salt, and pepper

Once the soup starts to boil, lower the heat and let it cook on low for 15 to 20 minutes, or until the pasta is done and the vegetables are soft

Add the pesto sauce and stir it in

Cook for another two to three minutes

If necessary, change the seasoning

Grate some Parmesan cheese on top and serve hot

Have fun with your Spring Pesto Minestrone Soup!

Grilled Salmon with Lemon Herb Butter

This grilled salmon recipe is bursting with fresh flavors from the lemon herb butter. It's quick and easy to prepare, making it perfect for a weeknight dinner or weekend barbecue.

Ingredients:

• 4 salmon fillets
• Salt and pepper to taste
• 4 tablespoons unsalted butter, softened
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 2 cloves garlic, minced

Instructions:

Warm the grill up to a medium-high level

Use salt and pepper to season the salmon fillets with

Frozen butter, parsley, dill, lemon zest, lemon juice, and minced garlic should all be mixed together in a small bowl

Grill the salmon fillets for four to five minutes on each side, or until the fish is flaky when you use a fork

In the last few minutes of grilling, put a small amount of lemon herb butter on top of each salmon fillet

Take the salmon off the grill as soon as the butter melts and it's fully cooked

Mac N Cheese Pancakes a13 Waffles

These Mac N Cheese Pancakes a13 Waffles are a fun take on regular waffles. They are tasty and filling. This crispy waffle tastes great for breakfast or brunch because it has the tastes of mac and cheese, bacon, and green onions all in one.

Ingredients:

• 1 cup macaroni and cheese
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced cooked bacon
• 1/4 cup chopped green onions
• 1/4 tsp baking powder
• Salt and pepper to taste
• Cooking spray or oil for waffle iron

Instructions:

Preheat your waffle iron according to the manufacturer's instructions

In a mixing bowl, combine the macaroni and cheese, all-purpose flour, milk, egg, shredded cheddar cheese, diced cooked bacon, chopped green onions, baking powder, salt, and pepper

Mix until well combined

Lightly grease the waffle iron with cooking spray or oil to prevent sticking

Pour the macaroni and cheese pancake batter onto the preheated waffle iron, spreading it evenly

Close the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crispy

Carefully remove the Mac N Cheese Pancakes a13 waffles from the iron and serve them hot

Enjoy your delicious Mac N Cheese Pancakes a13 Waffles!

Paleo Gingerbread Muffins

These Paleo Gingerbread Muffins are a perfect treat for the holiday season or anytime you crave the warm, spicy flavors of gingerbread. They are grain-free, gluten-free, and made with wholesome ingredients.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened applesauce
• 1/4 cup molasses
• 1/4 cup coconut oil, melted
• 3 eggs
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup chopped crystallized ginger optional, for extra flavor

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Put baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt in a large bowl

Mix the flours together

With a whisk, mix the eggs, molasses, applesauce that hasn't been sweetened, and melted coconut oil in a different bowl

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

If you want to use it, fold in the chopped crystallized ginger

Fill up each muffin cup about two thirds of the way to the top with muffin batter

After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your simple, healthy, and tasty Paleo gingerbread muffins!