CaronlineGÇÖs On Broadway

With perfectly grilled tender salmon and bright vegetables, these Teriyaki Salmon Kabobs are a great mix of sweet and savory flavors. The teriyaki marinade gives these kabobs an umami flavor that is hard to resist. They are great for any barbecue or dinner party.

Ingredients: 1 lb salmon fillets, cut into 1-inch cubes. 1/4 cup teriyaki sauce. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. Wooden skewers, soaked in water for 30 minutes.

Instructions: Soy sauce, honey, rice vinegar, minced garlic, and minced ginger should all be mixed together in a bowl with a whisk to make the marinade. Put the salmon cubes in a plastic bag that can be closed again and again, and then pour the marinade over them. Put the bag in the fridge for at least 30 minutes and up to two hours. Warm up the grill over medium-high heat. Put the red bell pepper, green bell pepper, red onion, and salmon that has been marinated on the soaked wooden skewers one after the other. Before cooking the skewers, put them on the grill and cook each side for 4 to 5 minutes, or until the salmon is done and the vegetables are soft and crispy. For extra flavor, brush the skewers with any marinade that is still left over while they are grilling. Serve the salmon kabobs hot with salad or steamed rice. Enjoy your tasty Teriyaki Salmon Kabobs that you made yourself!

Prep Time: 15 minutes

Cook Time: 10 minutes

With flaky puff pastry, these hand pies have the richness of smoked salmon, the creaminess of cream cheese, the freshness of cucumber, and the herbaceous smell of dill.

Ingredients: 1 sheet puff pastry, thawed. 4 ounces smoked salmon. 4 ounces cream cheese. 1/2 cucumber, thinly sliced. 2 tablespoons fresh dill, chopped.

Instructions: Get the oven ready by heating it up to 400F 200C. Cut the puff pastry into 4 squares after rolling it out. Place a small amount of cream cheese on each square and round it off. Put smoked salmon, cucumber slices, and fresh dill on top. For a triangle shape, fold the dough over and crimp the edges with a fork. Put the hand pies on a baking sheet that has parchment paper on it. Put it in the oven for 15 to 20 minutes, or until it turns golden brown and puffs up. You can serve it hot or cold.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in a comforting and gluten-free twist on the classic Tater Tot Casserole. This casserole is creamy, savory, and loaded with flavors that the whole family will love. It's perfect for a cozy weeknight dinner or special occasions when you want a satisfying gluten-free meal.

Ingredients: 1 pound ground beef or ground turkey. 1 small onion, diced. 2 cloves garlic, minced. 1 can 10.75 ounces gluten-free cream of mushroom soup. 1 cup gluten-free sour cream. 1 cup shredded cheddar cheese. 1 package 16 ounces gluten-free frozen tater tots. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Preheat your oven to 350F 175C. In a large skillet, cook the ground beef or ground turkey over medium heat until browned. Drain any excess fat. Add the diced onion and minced garlic to the skillet, and saut for a few minutes until the onion is translucent. Stir in the gluten-free cream of mushroom soup, gluten-free sour cream, and half of the shredded cheddar cheese. Season with salt and pepper to taste. Cook until the mixture is well combined and heated through. Transfer the meat and sauce mixture to a greased 9x13-inch baking dish. Arrange the gluten-free frozen tater tots in a single layer on top of the meat mixture. Sprinkle the remaining shredded cheddar cheese over the tater tots. Bake in the preheated oven for 30-35 minutes or until the casserole is bubbly, and the tater tots are golden brown. Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in the perfect blend of sweet and spicy with this Wisconsin Jalapeno Cheddar Stuffed Cheeseburger. The juicy burger patties are filled with creamy cheddar cheese and spicy jalapenos, and then grilled to perfection. Serve it on a toasted bun with your favorite toppings for a mouthwatering burger experience.

Ingredients: 1.5 pounds ground beef. 4 jalapeno peppers, seeded and finely chopped. 1 cup shredded Wisconsin cheddar cheese. 1/4 cup sweet onion, finely chopped. 2 cloves garlic, minced. 1/4 cup breadcrumbs. 1/4 cup barbecue sauce. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 hamburger buns. Lettuce leaves, tomato slices, and additional barbecue sauce for garnish.

Instructions: Ground beef, chopped jalapeno peppers, shredded Wisconsin cheddar cheese, sweet onion, minced garlic, breadcrumbs, barbecue sauce, salt, and black pepper should all be mixed together in a bowl. Thoroughly mix the ingredients together until they are well blended. Cut the mixture into 8 equal pieces and shape each one into a thin patty. Add an extra 1/4 cup of shredded cheddar cheese to the middle of four of the patties. Place one of the remaining patties on top of each cheese-covered patty. Seal the edges to make stuffed burger patties. Set your grill to medium-high heat and oil the grate so that food doesn't stick. The stuffed cheeseburgers should be cooked on the grill for four to five minutes on each side, or until they are done the way you like them. On the grill, toast the buns for one to two minutes, until they're just slightly browned. Put tomato slices and lettuce leaves on the bottom half of each bun to make the burgers. Spread out some vegetables and then put a cheeseburger patty on top of them. If you want, you can add more barbecue sauce on top. Put the other half of the bun on top. This Wisconsin Jalapeno Cheddar Stuffed Cheeseburger tastes sweet and spicy. Serve it hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

A hearty soup that makes you feel better, full of tender chicken, vegetables, and noodles.

Ingredients: 4 boneless, skinless chicken breasts. 6 cups chicken broth. 3 carrots, sliced. 3 celery stalks, sliced. 1 onion, diced. 3 cloves garlic, minced. 2 cups egg noodles. 2 teaspoons dried thyme. Salt and pepper to taste.

Instructions: Put chicken breasts in the crock pot. Along with the dried thyme, add the chicken broth, carrots, celery, onion, and garlic. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Take the chicken out and use two forks to shred it. Put the chicken shreds back into the slow cooker. After you add the egg noodles, cook on low for another 30 minutes. Add pepper and salt to taste. Warm up and serve.

Prep Time: 15 minutes

Cook Time: 390 minutes

Savor layers of delicious chocolate with this tasty dessert. It's a delicious combination of chocolate chip cookies, cream cheese, chocolate pudding, and whipped topping.

Ingredients: 1 package of chocolate chip cookies. 1/2 cup of unsalted butter, melted. 1 cup of powdered sugar. 8 oz of cream cheese, softened. 1 cup of chocolate chips. 2 cups of whipped topping. 1 box of chocolate instant pudding mix. 2 3/4 cups of milk. 1 cup of chopped pecans or walnuts optional. Chocolate syrup for drizzling optional.

Instructions: In a food processor, crush the chocolate chip cookies until they become fine crumbs. Combine the melted butter and cookie crumbs, then press the mixture into the bottom of a 9x13-inch baking dish to create the cookie crust layer. In a mixing bowl, beat the cream cheese until smooth, then gradually add the powdered sugar and continue to beat until well combined. Spread the cream cheese mixture over the cookie crust layer. Sprinkle half of the chocolate chips over the cream cheese layer. In another mixing bowl, whisk together the chocolate instant pudding mix and milk until it thickens. Pour the pudding mixture over the chocolate chips layer. Spread the whipped topping over the pudding layer. Sprinkle the remaining chocolate chips over the whipped topping. If desired, sprinkle the chopped nuts on top for added crunch. Drizzle with chocolate syrup for extra flavor and decoration. Refrigerate the dessert for at least 4 hours or until it sets. Serve chilled and enjoy your Chocolate Chip Cookie Layered Delight!

Prep Time: 30 minutes

Cook Time: 0 minutes

This garlic butter dipping sauce is the perfect companion for your burgers. It adds a rich and flavorful kick to your grilled creations. Get ready to elevate your burger game with this Cowboy Butter Dipping Sauce!

Ingredients: 1/2 cup unsalted butter, melted. 2 cloves garlic, minced. 1 tablespoon fresh parsley, finely chopped. 1 teaspoon lemon juice. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. Salt and black pepper to taste.

Instructions: Put the butter in a small saucepan and melt it over low heat. After you add the minced garlic, cook for one to two minutes, or until the garlic smells good but doesn't turn brown. Take the pan off the heat and add the basil, lemon juice, paprika, and cayenne pepper. Mix the ingredients together well. To taste, add salt and black pepper to the sauce. Change the seasonings to your liking. Put the Cowboy Butter Dipping Sauce in a small bowl or ramekin for serving. Warm up the sauce and use it to dip your favorite burgers or grilled foods in.

Prep Time: 5 minutes

Cook Time: 5 minutes

A refreshing and flavorful vegan version of Pad Thai, this salad combines rice noodles with crunchy vegetables and a spicy peanut sauce. It's perfect for a light lunch or dinner.

Ingredients: 8 oz rice noodles. 2 cups shredded cabbage. 1 cup shredded carrots. 1 red bell pepper, thinly sliced. 1 cup bean sprouts. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup chopped peanuts. 1/4 cup peanut butter. 3 tbsp soy sauce. 2 tbsp lime juice. 2 tbsp maple syrup. 1 tbsp sriracha sauce. 1 clove garlic, minced. 1 tsp grated ginger. 2 tbsp water. 1 tbsp sesame oil.

Instructions: Follow the directions on the package to cook the rice noodles. Run cold water over the drain and rinse. Shred the cabbage and carrots, add the cooked noodles, red bell pepper, bean sprouts, cilantro, and green onions to a large bowl. Put peanut butter, soy sauce, lime juice, maple syrup, sriracha sauce, garlic, ginger, water, and sesame oil in a small bowl. Mix them together with a whisk. Add the sauce to the bowl of noodles and vegetables. Add more oil until everything is well covered. Before you serve, sprinkle chopped peanuts on top. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Lobster Roll Burger combines the flavors of a classic lobster roll with the convenience of a burger. It's a delicious seafood twist on a traditional favorite, perfect for any seafood lover!

Ingredients: 1 1/2 pounds fresh lobster meat, cooked and chopped. 1/4 cup mayonnaise. 1/4 cup chopped celery. 2 tablespoons chopped fresh parsley. 1 tablespoon lemon juice. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 burger buns. 4 tablespoons butter, melted. Lettuce leaves. Tomato slices. Pickles optional.

Instructions: In a bowl, combine the chopped lobster meat, mayonnaise, celery, parsley, lemon juice, salt, and black pepper. Mix well to create the lobster salad. Preheat a grill or stovetop grill pan over medium-high heat. Brush the inside of each burger bun with melted butter. Place the buns, buttered side down, on the grill and toast until they are lightly browned. Remove the toasted buns from the grill. Assemble the lobster roll burgers by placing a lettuce leaf on the bottom half of each bun, followed by a generous scoop of the lobster salad. Add tomato slices and pickles, if desired. Top with the other half of the toasted bun. Serve immediately and enjoy your delicious Lobster Roll Burger!

Prep Time: 20 minutes

Cook Time: 10 minutes

A refreshing twist on traditional tabbouleh, this vegan avocado tabbouleh is packed with fresh herbs, creamy avocado, and tangy lemon dressing.

Ingredients: 1 cup finely chopped parsley. 1/4 cup finely chopped mint leaves. 1/2 cup finely chopped cherry tomatoes. 1/4 cup finely chopped red onion. 1 ripe avocado, diced. 1/4 cup lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cooked quinoa optional.

Instructions: In a large bowl, combine parsley, mint, cherry tomatoes, red onion, and avocado. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to coat. If using quinoa, add it to the salad and mix well. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the smooth, creamy goodness of coconut milk ice cream with crunchy almonds. This sundae is a delicious tropical treat that can be served at any time.

Ingredients: 2 cans 13.5 oz each coconut milk. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/2 cup shredded coconut. 1/2 cup chopped almonds. Chocolate sauce optional. Maraschino cherries optional.

Instructions: Put maple syrup, vanilla extract, and coconut milk in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. Add the chopped almonds and shredded coconut to the ice cream in the last few minutes of churning. Let them mix in. Once the ice cream is smooth, put it in a container and freeze it for at least 4 hours, or until it is firm. Put the coconut almond ice cream into bowls, and if you want, drizzle with chocolate sauce. Then, add maraschino cherries on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the cool and refreshing flavors of this vegan cucumber raita with mint. It's a perfect accompaniment to spicy dishes or as a dip for crunchy snacks.

Ingredients: 1 large cucumber, grated. 1 cup dairy-free yogurt. 1/4 cup fresh mint leaves, finely chopped. 1/4 teaspoon ground cumin. 1/4 teaspoon ground coriander. Salt, to taste. Black pepper, to taste.

Instructions: In a bowl, combine grated cucumber, dairy-free yogurt, and chopped mint leaves. Add ground cumin, ground coriander, salt, and black pepper. Mix well. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled as a refreshing dip.

Prep Time: 10 minutes

Cook Time: 0 minutes

This is a low-carb version of the traditional Spanish Romesco sauce or dip. It has nutty flavors and smoky undertones, and it goes well with low-carb meals or as a dip.

Ingredients: 1/2 cup almonds. 1/4 cup hazelnuts. 3 tomatoes, roasted. 1 red bell pepper, roasted. 2 cloves garlic. 2 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 tablespoon smoked paprika. 1 teaspoon cayenne pepper optional. Salt and pepper to taste.

Instructions: In a food processor, blend almonds and hazelnuts until finely ground. Add roasted tomatoes, roasted red bell pepper, garlic, olive oil, red wine vinegar, smoked paprika, cayenne pepper if using, salt, and pepper to the nuts in the food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer to a bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy as a dip or sauce with your favorite keto-friendly dishes!

Prep Time: 15 minutes

Cook Time: 15 minutes

People on the paleo, keto, or gluten-free diets will love these pancakes because they are low in carbs. They're light, tasty, and simple to make!

Ingredients: 2 large eggs. 2 tbsp coconut flour. 2 tbsp almond flour. 1/4 tsp baking powder. 1/4 tsp vanilla extract. 1-2 tbsp unsweetened almond milk as needed for consistency. 1 tbsp coconut oil for cooking.

Instructions: In a mixing bowl, whisk together eggs and vanilla extract. Add coconut flour, almond flour, and baking powder. Mix until smooth. Gradually add almond milk until desired pancake batter consistency is achieved. Heat coconut oil in a non-stick skillet over medium heat. Pour small portions of the batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve warm with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Try this recipe for Roasted Sheet Pan Balsamic Pork Tenderloin. It's juicy and full of flavor. A tasty balsamic glaze is used to marinate the pork, making the perfect mix of sweet and savory flavors. It's easy to make and quick enough for any weeknight dinner.

Ingredients: 2 pork tenderloins about 1 lb each. 3 tablespoons balsamic vinegar. 2 tablespoons olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon paprika. Salt and black pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 425F 220C. In a small bowl, whisk together balsamic vinegar, olive oil, soy sauce, honey, minced garlic, thyme, rosemary, paprika, salt, and black pepper to create the marinade. Place the pork tenderloins in a large resealable plastic bag or shallow dish. Pour half of the marinade over the pork, reserving the other half for later. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes or up to 8 hours for more flavor. Line a baking sheet with parchment paper or lightly grease it. Remove the pork from the marinade and place it on the prepared baking sheet. Discard the used marinade. Roast the pork in the preheated oven for about 20-25 minutes or until the internal temperature reaches 145F 63C, basting the pork with the reserved marinade halfway through. Once cooked, remove the pork from the oven and let it rest for a few minutes before slicing. Garnish the sliced pork with chopped fresh parsley and serve with your favorite sides. Enjoy this delicious and easy-to-make Roasted Sheet Pan Balsamic Pork Tenderloin!

Prep Time: 40 minutes

Cook Time: 25 minutes

There is no sugar in these Savoury Pumpkin Seed Butter Muffins, and they taste great. They taste great as a snack or as a side dish with any meal.

Ingredients: 1 cup pumpkin seed butter. 4 large eggs. 1/4 cup coconut flour. 1/4 cup grated Parmesan cheese. 1/2 teaspoon baking powder. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon dried thyme. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 350F 175C and line a muffin tin with liners or grease it. In a mixing bowl, combine pumpkin seed butter and eggs until smooth. Add coconut flour, Parmesan cheese, baking powder, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix until well combined. Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before serving. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Experience the bold and savory flavors of Chinese cuisine with these grilled baby back ribs. The marinade infuses the meat with a perfect blend of soy, hoisin, and aromatic spices, resulting in tender and flavorful ribs that are sure to impress.

Ingredients: 2 racks of baby back ribs. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons honey. 2 tablespoons rice vinegar. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 teaspoon five-spice powder. 1/2 teaspoon black pepper. 2 green onions, sliced for garnish.

Instructions: Preheat your grill to medium-high heat. In a bowl, mix soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, five-spice powder, and black pepper to create the marinade. Place the racks of ribs on a large tray and generously brush both sides with the marinade. Let them marinate for at least 2 hours, or preferably overnight for enhanced flavor. Once marinated, place the ribs on the preheated grill and cook for 20-25 minutes per side, basting with the marinade occasionally, until the ribs are caramelized and cooked through. Remove the ribs from the grill and let them rest for a few minutes before slicing them into individual ribs. Garnish with sliced green onions and serve hot. Enjoy these delicious Chinese-style BBQ ribs with your favorite sides!

Prep Time: 15 minutes

Cook Time: 50 minutes