Goat and Butternut Squash Stew
This well-seasoned stew of goat and butternut squash is a great cold-weather dish and may bring a new favorite protein to your dinner table.

In a bowl, combine the cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chilli powder.

Add about 1/4 teaspoon each of salt and pepper to the goat shank.

In a sizable Dutch oven, heat coconut oil until it is melted and shimmering.

Cook goat shank in hot oil for 2 to 3 minutes on each side, or until it is as thoroughly browned as you can manage.

Remove the shank from the skillet, reserving the oil.

Fluffy Canadian Pancakes
Separating the eggs and folding the whipped whites into the batter creates a fluffy pancake that will melt in your mouth.

Flour and baking powder should be combined in a medium bowl.

Milk and egg yolk should be thoroughly mixed in.

Beat the egg whites in a sizable glass or metal mixing bowl until stiff peaks form.

Fold in 1/3 of the whites, followed by the remaining whites, quickly, until no streaks are visible.

Over medium-high heat, preheat a skillet or griddle that has been lightly oiled.

For each pancake, pour or scoop about 1/4 cup of batter onto the griddle.

Pancakes should be cooked until golden brown on both sides.

Spiced Lamb Pizza
On this unusual pizza with deliciously spiced lamb and a mixture of red onion, cilantro, and lemon juice, there is no need for cheese.

Set the oven to 500 degrees Fahrenheit (260 degrees C).

In a bowl, combine the onion, cilantro, and lemon juice; reserve.

Add flour to a baking sheet.

Over medium heat, warm 1 tablespoon of olive oil in a skillet.

Cook the lamb in a hot skillet while stirring frequently for 5 to 6 minutes, or until it is mostly cooked through.

Stretch the dough until it forms an oval shape on the prepared baking sheet while the lamb cooks.

If it shrinks, give it a minute to rest before stretching it once more.

Bake dough in the centre of a preheated oven for 5 to 7 minutes, or until it is puffy and mostly cooked.

Simple Air Fryer Brussels Sprouts
Air fryer Brussels sprouts come out crispy on the outsides, tender on the insides, and delicious all the way through! Plus you’ll use only a little oil.

Preheat an air fryer to 390 degrees F (200 degrees C) for 15 minutes.

While the air fryer is preheating trim Brussels sprouts.

Place in a bowl with olive oil garlic powder salt and pepper in a bowl and mix well.

Spread sprouts evenly in the air fryer basket.

Cook in the preheated air fryer for 15 minutes shaking the basket halfway through the cycle.

Roasted Sweet Potato Mango Salad
Mangoes, avocado, cilantro, and habanero peppers add a spicy kick to this cool roasted sweet potato salad.

Set oven to 400 degrees Fahrenheit (200 degrees C).

On a baking sheet, spread out the sweet potatoes; use cooking spray to coat; season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

About 20 minutes into the roasting process, the potatoes should be soft.

Place potatoes on a plate and cool completely in the refrigerator.

Stir together in a bowl the lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon of black pepper.

Set aside for at least five minutes.

In a sizable bowl, combine chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper.

Toss the potato mixture with the dressing to coat.

Grilled Chicken Salad Sandwich
Whether you use leftover chicken from an earlier meal, or you make the chicken specifically for this dish, you’ll be pleased with the combination of celery, dried cranberries, cashews, spices, and mayonnaise for a quick and delicious sandwich option.

Whisk together 1 cup of mayonnaise pepper garlic powder and celery salt until combined.

Combine the chicken celery cranberries and cashews in a large bowl.

Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.

Awesome Honey Pecan Pork Chops
A glaze of warm honey and pecans makes thin and tender pork loin cutlets extra yummy. Be careful not to overcook the pork or the sauce. A light touch is the key.

In a shallow dish mix together flour salt and pepper.

Dredge pork cutlets in the flour mixture.

In a large skillet melt butter over medium-high heat.

Add chops and brown both sides.

Transfer to a warm plate.

Cheese Soup III
Vegetarian and low in fat, this soup is made with fat free American cheese, skim milk and vegetables in a broth seasoned with hot pepper sauce.

Combine the broth, potatoes, onions, carrots, and celery in a medium saucepan over high heat.

Bring to a boil, then turn down the heat.

Potatoes should be tender after about 15 minutes of simmering under cover.

Use a potato masher to lightly mash.

Cook over low heat, stirring occasionally, until cheese melts, then add American cheese, milk, and hot sauce.

To taste, add salt and pepper.

If desired, garnish with fresh parsley and hot sauce.

Leslie’s Ham Lentil Soup
When a ham bone from a previous meal is simmered with lentils and vegetables, it gets a second chance to become a hearty lentil ham bone soup in less than an hour.

In a stock pot, bring the water and chicken bouillon granules to a boil while stirring to dissolve the bouillon.

Boiling broth with the ham bone added, turn heat to medium-low, and stir in lentils.

For about 10 minutes, simmer lentils until they start to soften.

Lentils and vegetables should be tender after 10 to 20 minutes of simmering in broth after adding celery, carrots, green bell pepper, onion, marjoram, and bay leaf.

Remove ham bone from soup and turn off the heat.

Cube the ham after removing the bone.

Return the meat to the soup and remove the bone.

Maker’s Mark Old Fashioned
Straightforward and timeless, this Maker’s Mark old-fashioned cocktail never goes out of style: a simple mix of bourbon, bitters, and sugar.

Muddle sugar bitters orange cherry and water in an old-fashioned glass.

Remove the orange rind and fill the glass 3/4 full of ice.

Add Maker’s Mark Bourbon and stir.