Super Easy Kimchi Pancakes with Soy Dipping Sauce

With a tangy soy sauce, these kimchi pancakes are a great mix of crunchy, savory goodness. They are really simple to make and great for a quick and filling vegan meal.

Ingredients:

• 1 cup kimchi, chopped
• 1 cup all-purpose flour
• 1 cup water
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced
• 1 tablespoon vegetable oil for frying
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds optional

Instructions:

Cut up the kimchi and put it in a large bowl

Add the all-purpose flour, water, soy sauce, sesame oil, and sliced green onions

Mix everything together well

In a nonstick skillet over medium heat, heat the vegetable oil

Put a small amount of the kimchi pancake batter into the pan and spread it out into a thin circle

As soon as one side turns golden brown and crispy, move on to the next

Do it again with the rest of the batter, adding more oil to the pan if needed

In a small bowl, mix the soy dipping sauce by adding the rice vinegar, sesame oil, and sesame seeds, if you want to use them

Put the soy sauce on the side and serve the kimchi pancakes hot

Traeger Ribeye Pellet Grill Smoked Ribeye

Indulge in the rich, smoky flavor of Traeger pellet grill smoked ribeye steaks. The perfect blend of seasoning and slow smoking creates a mouthwatering crust on the outside while keeping the inside tender and juicy. Elevate your grilling experience with this easy and flavorful recipe.

Ingredients:

• 2 Ribeye steaks 1
• 5 inches thick
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• Wood pellets preferably hickory or mesquite

Instructions:

Preheat Traeger pellet grill to 225F

Rub each ribeye steak with olive oil on all sides

In a small bowl, mix kosher salt, black pepper, and garlic powder

Season each steak generously with the spice mixture

Place the seasoned ribeye steaks on the preheated Traeger grill grates

Insert a temperature probe into one of the steaks and smoke until the internal temperature reaches your desired doneness 135F for medium-rare, 145F for medium

During the last 5 minutes of smoking, increase the grill temperature to 500F to sear the steaks for a delicious crust

Remove the ribeye steaks from the grill, let them rest for 5 minutes, and then slice against the grain before serving

Baked Ham and Cheese Sandwiches

This baked ham and cheese sandwich is a tasty take on the old favorite. Theyre great for a quick and filling meal.

Ingredients:

• 8 slices of ham
• 8 slices of Swiss cheese
• 1/4 cup Dijon mustard
• 1/4 cup mayonnaise
• 1 tablespoon honey
• 8 slices of sandwich bread
• 2 tablespoons melted butter

Instructions:

Preheat oven to 375F 190C

In a small bowl, mix Dijon mustard, mayonnaise, and honey

Spread the mixture evenly on one side of each slice of bread

Layer 4 slices of bread with ham and Swiss cheese, then top with remaining bread slices

Brush the top of each sandwich with melted butter

Place sandwiches on a baking sheet lined with parchment paper

Bake for 10-12 minutes, or until the cheese is melted and the sandwiches are golden brown

Serve hot and enjoy

Mushroom Risotto with Pinot Noir

Indulge in the rich flavors of creamy mushroom risotto complemented by the velvety notes of Pinot Noir wine. This dish is a perfect harmony of earthy mushrooms, savory Parmesan cheese, and the subtle sweetness of wine.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup sliced mushrooms
• 1/2 cup grated Parmesan cheese
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup Pinot Noir wine
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Keep the broth warm in a saucepan over low heat

Set aside a large skillet and heat the olive oil over medium-low heat in it

Put in the garlic and onions, and cook them until they become clear

Let the mushrooms get soft after you add them

For one to two minutes, until lightly toasted, stir in the Arborio rice

Pour in the Pinot Noir wine and keep stirring until it is all mixed in

Add a ladleful of warm broth to the rice mixture and stir it around a few times to make it soak in

Every few minutes, add more broth until the rice is creamy and still has some bite to it

This should take about twenty to twenty-five minutes

Salt and pepper should be added now

Add fresh parsley on top and serve hot

Chinese Chopped Salad with Crunchy Peanut Dressing

This Chinese Chopped Salad with Crunchy Peanut Dressing is a delicious and refreshing salad that combines a mix of crunchy vegetables with a flavorful peanut dressing. Its a perfect blend of sweet, savory, and nutty flavors, making it a crowd-pleaser for any occasion.

Ingredients:

• 4 cups of shredded Napa cabbage
• 1 cup of shredded red cabbage
• 1 cup of thinly sliced carrots
• 1 cup of chopped red bell pepper
• 1 cup of chopped cucumber
• 1/2 cup of chopped green onions
• 1/2 cup of chopped cilantro
• 1/2 cup of roasted peanuts
• 2 tablespoons of sesame seeds
• 1/4 cup of soy sauce
• 2 tablespoons of rice vinegar
• 2 tablespoons of peanut butter
• 2 tablespoons of honey
• 1 tablespoon of sesame oil
• 1 clove of garlic, minced
• 1 teaspoon of grated ginger
• Salt and pepper to taste

Instructions:

In a large bowl, combine the shredded Napa cabbage, red cabbage, carrots, red bell pepper, cucumber, green onions, and cilantro

In a separate small bowl, whisk together the soy sauce, rice vinegar, peanut butter, honey, sesame oil, minced garlic, and grated ginger until well combined to make the dressing

Pour the dressing over the salad and toss everything together until well coated

Top the salad with roasted peanuts and sesame seeds for added crunch

Season with salt and pepper to taste

Serve immediately and enjoy

Gummy Bear Popsicles

These Gummy Bear Popsicles are a fun treat for the summer that kids will love making and eating.

Ingredients:

• 2 cups gummy bears
• 3 cups fruit juice any flavor

Instructions:

Spread out the gummy bears in the Popsicle molds

Put gummy bears in molds and pour fruit juice over them

Put Popsicle sticks into the molds

Put it in the freezer for at least four hours, or until its solid

Take them out of the molds and eat

Cucumber Chickpea Greek Salad

This refreshing vegan salad combines crisp cucumbers, hearty chickpeas, and classic Greek flavors for a delightful dish. The lemon olive oil dressing adds brightness and tanginess to the salad, making it perfect for a light lunch or side dish.

Ingredients:

• 2 large cucumbers, diced
• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Salt and pepper, to taste

Instructions:

Diced cucumbers, chickpeas, cherry tomatoes, red onion, Kalamata olives, parsley, and mint should all be put in a large bowl together

Add olive oil, lemon juice, lemon zest, salt, and pepper to a small bowl

Use a whisk to mix the ingredients

Add the dressing to the salad and gently toss to mix

Serve right away or put in the fridge until youre ready to serve