Carolyn Schuk

This vegan dish combines the earthy flavors of roasted Brussels sprouts and sweet butternut squash with the crunch of pecans and the tartness of cranberries, all enhanced by a hint of cinnamon. Ingredients: 1 lb Brussels sprouts, trimmed and halved 1 small butternut squash, peeled, seeded, and cubed 1/2 cup pecans 1/2 cup dried cranberries 2 tablespoons olive oil 1 teaspoon ground cinnamon Salt and pepper to taste Instructions: Turn on the oven and heat it up to 400F 200C Put butternut squash and Brussels sprouts in a large bowl Add olive oil, cinnamon, salt, and pepper Toss the vegetables until they are well covered Place the vegetables in a single layer on a baking sheet Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them every so often, until they are soft and slightly caramelized Just before the end of the

These Keto Avocado Stuffed Eggs are a great way to start a party. They are easy to make, look classy, and are full of good fats. Deviled eggs taste great with the creamy avocado filling instead of mayonnaise. Ingredients: 6 large eggs 1 ripe avocado 2 tbsp mayonnaise 1 tbsp lemon juice Salt and pepper to taste Fresh chives for garnish Instructions: While the eggs are still hot, peel them when they are cool Cut the eggs in half down the middle and take out the yolks Mash the avocado and add the mayonnaise, lemon juice, salt, and pepper to a bowl Place a half of an egg white in the middle of each avocado half Add some chopped fresh chives as a garnish Chill until you're ready to serve

This recipe is good for people on the keto diet because it uses pan-seared chicken breasts that are tender and juicy and are flavored with fresh parsley and thyme. It's a simple but tasty dish that's great for a low-carb dinner. Instructions: On both sides, salt and pepper the chicken breasts. Put olive oil in a big skillet and heat it over medium-high heat. Mix in the garlic and cook for one minute, until the garlic smells good. Sear the chicken breasts for 6 to 7 minutes on each side, until they are golden brown and fully cooked. In the last minute of cooking, sprinkle chopped parsley and thyme on top of the chicken. If you want, you can serve it hot with extra parsley and thyme on top.& Ingredients: 4 boneless, skinless chicken breasts 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons fresh parsley, chopped 1 tablespoon fresh thyme leaves Salt and pepper to taste Instructio

The fragrant taste of Earl Grey tea permeates these delicate macarons, which are stuffed with a decadent Earl Grey buttercream. Ideal for those who enjoy tea and macarons equally! Ingredients: 100g almond flour 100g powdered sugar 2 Earl Grey tea bags 100g granulated sugar 75g egg whites aged, at room temperature 1/4 tsp cream of tartar Purple food coloring optional Buttercream filling: 100g unsalted butter softened 200g powdered sugar 1 Earl Grey tea bag Instructions: Set the oven temperature to 300F 150C Use parchment paper to line a baking sheet In a bowl, sift together powdered sugar and almond flour Tea leaves should be added to the almond-sugar mixture after the Earl Grey tea bags have been cut open Beat the egg whites in a different bowl until foamy, then add the cream of tartar and beat until soft peaks form When stiff peaks form, beat the egg whi

These delightful candy apples with a marshmallow twist are inspired by Snow White's classic treat. They're a sweet and whimsical addition to any fairytale-themed party or a fun treat for kids and adults alike. Ingredients: 6 apples, washed and dried 2 cups granulated sugar 1/2 cup water 1/2 cup corn syrup 1/4 teaspoon red food coloring optional 1/4 teaspoon cinnamon optional 6 marshmallows 6 wooden skewers Instructions: Leave enough space on each apple for the skewer to be held in place while dipping Put the sugar, water, and corn syrup in a saucepan Stirring constantly, cook over medium heat until the sugar dissolves If desired, add cinnamon and red food coloring to the mixture Cook, uncovered, until a candy thermometer registers 300F 150C, stirring occasionally After taking the mixture off the heat, give it a minute or two to cool down Coat every apple

This Kale Salad with Stewed Tomatoes and White Beans is a delicious and nutritious dish that's perfect for a light meal or a side salad. The stewed tomatoes add a burst of flavor, while the white beans provide protein and fiber. It's a healthy and satisfying option for any occasion. Ingredients: 6 cups kale leaves, washed, stemmed, and torn into bite-sized pieces 1 can 15 oz white beans, drained and rinsed 1 can 14 5 oz diced stewed tomatoes 1/4 cup red onion, finely chopped 2 cloves garlic, minced 2 tablespoons olive oil 1 tablespoon red wine vinegar Salt and black pepper to taste 1/4 cup grated Parmesan cheese optional Croutons for garnish optional Instructions: Put the kale, white beans, and chopped red onion in a large salad bowl Set the olive oil in a saucepan and heat it over medium-low heat When you add the minced garlic, cook for about 30 seconds or u