Cocktail Capote

Instead of regular beef burgers, Hugh's Venison Burgers are tasty and low in fat. When you mix venison, mushrooms, and cheddar cheese together, you get a patty that is very tasty and great for grilling. You can serve these burgers at your next barbecue as a new and tasty take on an old favorite.

Ingredients: 1 lb ground venison. 1/4 cup breadcrumbs. 1/4 cup grated onion. 1/4 cup diced mushrooms. 1/4 cup shredded cheddar cheese. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. Lettuce leaves. Tomato slices. Onion rings. Ketchup and mustard optional.

Instructions: In a mixing bowl, combine ground venison, breadcrumbs, grated onion, diced mushrooms, shredded cheddar cheese, egg, salt, and black pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop griddle over medium-high heat. Lightly oil the grill grates or griddle surface to prevent sticking. Grill the venison burgers for about 4-5 minutes per side or until they reach your desired level of doneness. Venison is lean, so be careful not to overcook to keep them juicy. During the last minute of cooking, toast the hamburger buns on the grill until they're lightly browned. Assemble the burgers by placing lettuce leaves on the bottom half of each bun, followed by a venison patty, tomato slices, and onion rings. Add ketchup and mustard if desired. Top with the other half of the bun and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Quick and easy breakfast or snack idea? Try our Peanut Butter & Strawberry Jam Bagel recipe - perfect for busy mornings or on-the-go.

Impress your guests with the juiciest and most flavorful Thanksgiving turkey cooked to perfection in the Instant Pot. The herb-infused butter adds a savory touch, and the accompanying homemade gravy is the perfect finishing touch to your holiday feast.

Ingredients: 1 whole turkey 12-14 pounds, thawed. 1 cup chicken broth. 1 cup water. 1/2 cup unsalted butter, melted. 4 cloves garlic, minced. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. 2 teaspoons dried sage. Salt and black pepper to taste. 1 cup diced onions. 1 cup diced carrots. 1 cup diced celery. 1/2 cup all-purpose flour. 4 cups turkey or chicken broth for gravy.

Instructions: Wet a paper towel and run cold water over the turkey to protect it. Add a lot of salt and black pepper to the turkey. To make herb butter, put melted butter, minced garlic, thyme, rosemary, and sage in a small bowl and mix them together. Spread the herb butter mixture all over the turkey, even inside the skin. Add one cup of chicken broth and one cup of water to the trivet in the Instant Pot. Once the turkey is ready, put it on the trivet inside the Instant Pot. Put little pieces of onion, carrot, and celery around the turkey. Put the lid on top of the Instant Pot and turn the valve to "Sealing." Cook the turkey on high pressure for 6 minutes per pound. After the food is done cooking, let the pressure drop naturally for 15 minutes. Then, carefully release any remaining pressure by hand. Move the turkey carefully to a serving platter and cover it with foil to let it rest. Get the liquid out of the Instant Pot and strain it. Set this aside for the gravy. Melt 1/2 cup of butter over medium heat in a different pan. To make a roux, add 1/2 cup of flour and whisk it in all the time. Whisk in the Instant Pot liquid that has been strained and 4 cups of turkey or chicken broth slowly until the gravy gets thick. Add salt and pepper to taste to the gravy. Serve the turkey with the gravy you made yourself. Have fun with your tasty Instant Pot Turkey and Gravy!

Prep Time: 30 minutes

Cook Time: 80 minutes

Start your day with smoky flavor & creamy richness from this easy Smoked Trout Poached Eggs on Toast recipe, brightened by lemon juice.

Blend of sweet cherries, tart lime, and creamy banana with this nutritious Cherry Limeade Smoothie recipe. Stay healthy and satisfied with every sip.

Vegan kebabs with marinated tofu and colorful vegetables that are grilled to perfection and served with a vegan herb yogurt drizzle that is light and refreshing.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 zucchini, sliced. 1 red onion, cut into wedges. For Marinade:. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons maple syrup. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. For Vegan Herb Yoghurt Drizzle:. 1 cup dairy-free yoghurt. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint, chopped. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a bowl, whisk together all the marinade ingredients. Add tofu cubes to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated tofu, bell peppers, zucchini, and red onion onto skewers, alternating the ingredients. Place the kebabs on the preheated grill and cook for 10-12 minutes, turning occasionally, until they have a nice char. While kebabs are grilling, mix all the Vegan Herb Yoghurt Drizzle ingredients in a separate bowl. Remove kebabs from the grill and serve with a generous drizzle of Vegan Herb Yoghurt. Enjoy your Vegan Grilled Tofu Kebabs with Vegan Herb Yoghurt Drizzle!

Prep Time: 45 minutes

Cook Time: 12 minutes

Make S'mores Sushi takes the delicious tastes of s'mores and adds the fun of making sushi. It's a fun take on the traditional campfire treat that sushi and dessert fans will both love.

Ingredients: 6 sheets of nori seaweed. 2 cups sushi rice, cooked. 6 marshmallows. 6 chocolate bars like Hershey's. 1/2 cup graham cracker crumbs. Chocolate sauce for drizzling.

Instructions: Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice on the nori, leaving a small border at the top. Sprinkle graham cracker crumbs over the rice. Place a marshmallow and a piece of chocolate near the bottom edge of the nori. Roll the sushi tightly using the bamboo mat. Slice the roll into bite-sized pieces. Drizzle with chocolate sauce before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Easy Strawberry Jello Fluff Salad - the perfect picnic side dish.

These vegan bean and corn enchiladas are packed with flavor and make a delicious plant-based meal. They are easy to make and perfect for a cozy dinner.

Ingredients: 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 bell pepper, diced. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup enchilada sauce. 6 small corn tortillas. 1/2 cup vegan cheese, shredded optional. Fresh cilantro, for garnish.

Instructions: Preheat oven to 375F 190C. In a skillet, saut bell pepper, onion, and garlic until softened. Add black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes. Warm the tortillas according to package instructions. Spread a spoonful of enchilada sauce onto each tortilla. Divide the bean and corn mixture evenly among the tortillas, then roll them up and place seam-side down in a baking dish. Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle vegan cheese on top if using. Bake for 20 minutes, or until the enchiladas are heated through and the sauce is bubbly. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Calling all tea lovers. Indulge in the delightful twist of Chai Spiced Macarons - a sweet treat you don't want to miss.

Tackle your hunger with this Ultimate Game Day Sandwich, filled with hearty flavors and cheesy goodness. It's a guaranteed touchdown for your taste buds.

A tasty change from the usual cheeseburger is these BBQ Bacon Gouda Cheeseburgers on Homemade Bagel Buns. The homemade bagel buns give the burger a unique texture and taste, and the smoky bacon, tangy barbecue sauce, and creamy Gouda cheese make for a tasty and filling meal. Great for your next cookout or barbecue!

Ingredients: 1 lb ground beef. 4 bagels homemade or store-bought. 4 slices of Gouda cheese. 8 slices of bacon. 1/2 cup barbecue sauce. 1/4 cup red onion, thinly sliced. 1/4 cup lettuce leaves. 1/4 cup tomato slices. Salt and pepper to taste. Olive oil for cooking.

Instructions: Set your grill or griddle on the stove to medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to both sides. Toast the bacon until it's crispy. Place them on paper towels to drain and set them aside. Brush the bagels with olive oil on the cut sides, and then grill them until they are just barely toasty. Put the burger patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. In the last minute of cooking, cover the grill and put a slice of Gouda cheese on top of each patty. This will melt the cheese. To make the burgers, put a lettuce leaf on the bottom half of each bagel and then a burger patty with Gouda on top of it. Put barbecue sauce on top of the burgers and top them with two bacon slices, red onion slices, and tomato slices. Add the other half of the bagel bun on top. If necessary, use a toothpick to hold it in place, and serve right away.

Prep Time: 20 minutes

Cook Time: 15 minutes

Tastes of summer with this scrumptious avocado veggie wrap.

This air fryer salmon recipe is quick and easy to make. The end result is salmon fillets that are soft, flavorful, and have a crispy outside.

Ingredients: 2 salmon fillets. 1 tablespoon olive oil. 1 teaspoon lemon juice. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Lemon wedges for garnish.

Instructions: Preheat your air fryer to 400F 200C for 5 minutes. In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Brush the salmon fillets with the prepared mixture on both sides. Place the salmon fillets in the air fryer basket, skin-side down. Air fry at 400F 200C for 10-12 minutes or until the salmon is cooked to your desired level of doneness, flipping halfway through. Serve hot, garnished with lemon wedges.

Prep Time: 5 minutes

Cook Time: 12 minutes

These grilled pineapple and paleo teriyaki burgers are a tasty and nutritious take on the traditional burger. The grilled pineapple adds a sweet and tangy element, and the coconut aminos give the dish its teriyaki flavor. Serve them with lettuce leaves folded around them for a light and filling supper.

Ingredients: 1 lb ground beef or ground chicken. 1/4 cup coconut aminos Paleo-friendly soy sauce substitute. 2 cloves garlic, minced. 1 tsp grated ginger. 1 tsp sesame oil optional. 1/2 tsp black pepper. 4 pineapple slices. Lettuce leaves for wrapping optional. Sliced red onion optional. Sliced avocado optional.

Instructions: In a mixing bowl, combine ground meat, coconut aminos, minced garlic, grated ginger, sesame oil if using, and black pepper. Mix the ingredients until well combined. Form the mixture into 4 burger patties. Preheat your grill to medium-high heat. Place the burger patties and pineapple slices on the grill. Cook the patties for about 4-5 minutes per side or until they reach your desired level of doneness. Grill the pineapple slices for 2-3 minutes on each side, until they have grill marks and caramelization. If desired, you can lightly grill the lettuce leaves for a few seconds on each side to add a smoky flavor. Assemble the burgers by placing a lettuce leaf on a plate, followed by the burger patty, grilled pineapple slice, and any optional toppings like sliced red onion or avocado. Serve immediately and enjoy your Paleo Teriyaki Burgers with Grilled Pineapple!

Prep Time: 15 minutes

Cook Time: 10 minutes

Savory pork roast and crispy hashbrowns recipe. The perfect combination of juicy meat and crispy potatoes.