Frasers Bogus Journey

The perfectly grilled steak, creamy coleslaw, and tangy tomato chili relish in this steak sandwich make it a real treat. All of the flavors come together in one bite!

Ingredients: 2 boneless steak fillets about 8 ounces each. 4 burger buns. 1 cup coleslaw mix cabbage and carrots. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 cup cherry tomatoes, halved. 2-3 red chili peppers, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and black pepper to taste.

Instructions: Season the steak fillets with salt and black pepper on both sides. Preheat a grill or skillet over high heat and brush with olive oil. Grill the steaks for about 4-5 minutes per side for medium-rare or longer if you prefer them more well-done. Remove from heat and let them rest for a few minutes. In a small bowl, mix the mayonnaise and Dijon mustard to create the sauce for the coleslaw. In another bowl, combine the coleslaw mix with the prepared sauce. Toss until well-coated. In a separate pan, heat a bit of olive oil over medium heat. Add minced garlic and chopped chili peppers, saut for a minute or until fragrant. Add the halved cherry tomatoes and cook for an additional 2-3 minutes, allowing them to soften. Assemble the sandwiches by placing a steak fillet on the bottom half of each burger bun. Top with a generous portion of coleslaw and spoonfuls of the tomato chili relish. Close the sandwiches with the top bun halves, and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy these crispy vegan falafels, packed with chickpeas, fresh herbs, and spices. Perfect for a quick and satisfying meal!

Ingredients: 2 cups cooked chickpeas. 1 small onion, chopped. 3 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons flour such as chickpea flour or all-purpose flour. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 2 tablespoons olive oil for frying.

Instructions: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, salt, black pepper, and cayenne pepper if using. Pulse until mixture is well combined but still slightly chunky. Transfer mixture to a bowl and refrigerate for 30 minutes to firm up. After chilling, shape the mixture into small balls or patties. Heat olive oil in a skillet over medium heat. Fry the falafel balls or patties in batches until golden brown and crispy, about 4-5 minutes per side. Once cooked, remove falafel from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sauce or in a pita with veggies.

Prep Time: 15 minutes

Cook Time: 10 minutes

It is a traditional comfort food made with grated potatoes, sour cream, and cheese that is baked until the top is golden and crispy. With the addition of chives and garlic powder, this recipe takes things in a new direction, making for a delicious side dish.

Ingredients: 4 large russet potatoes, peeled and grated. 1 cup sour cream. 1 cup shredded sharp cheddar cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped chives. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Place grated potatoes in a clean kitchen towel and squeeze out excess moisture. In a large bowl, combine grated potatoes, sour cream, cheddar cheese, Parmesan cheese, chives, garlic powder, salt, and pepper. Mix until well combined. Transfer the mixture to a greased baking dish. Spread it out evenly and press down gently. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and crispy. Remove from oven and let it cool slightly before serving.

Prep Time: 20 minutes

Cook Time: 50 minutes

A delightful creamless corn soup infused with the bright flavors of lime crema and basil. Perfect for a quick and comforting meal.

Ingredients: 4 cups corn kernels. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup heavy cream optional. Salt and pepper to taste. 1 lime, zest and juice. 1/4 cup sour cream. 2 tablespoons chopped fresh basil.

Instructions: In a large pot, saut onion and garlic until soft. Add corn kernels and vegetable broth, bring to a boil, then simmer for 20 minutes. Blend the soup until smooth using a blender or immersion blender. Season with salt, pepper, lime zest, and juice. In a small bowl, mix sour cream with lime juice. Serve the soup hot, topped with a dollop of lime crema and a sprinkle of fresh basil.

Prep Time: 10 minutes

Cook Time: 20 minutes

A delicious and satisfying keto-friendly broccoli and cheese dish with crispy bacon for added flavor. This low-carb recipe is perfect for those following a ketogenic diet or looking for a flavorful side dish.

Ingredients: 4 cups broccoli florets. 8 slices bacon. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Cook the bacon in a skillet over medium-high heat until crispy. Remove and crumble it. In the same skillet, discard most of the bacon fat, leaving about 1-2 tablespoons in the pan. Add the broccoli florets to the skillet and saut for 5-7 minutes until they start to become tender. Pour in the heavy cream, add garlic powder, salt, and pepper. Stir well. Simmer the mixture for a few minutes until the cream thickens slightly. Transfer the creamy broccoli mixture to a baking dish and sprinkle the crumbled bacon on top. Sprinkle the shredded cheddar cheese evenly over the bacon and broccoli. Bake in the preheated oven for about 15-20 minutes or until the cheese is bubbly and golden brown. Remove from the oven, let it cool for a few minutes, and serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

This paleo-friendly recipe combines the richness of salmon with the fragrant flavors of rosemary and orange zest, creating a delightful dish packed with nutrients and flavor.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 tablespoons fresh rosemary, chopped. 1 tablespoon orange zest. Salt to taste. Black pepper to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix olive oil, rosemary, and orange zest. Place salmon fillets on a baking sheet lined with parchment paper. Brush the rosemary-orange mixture over the salmon fillets. Season with salt and black pepper. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Smoky grilled corn, crunchy Brussels sprouts, and bright vegetables tossed in a sweet and sour dressing make this Grilled Corn & Brussels Sprouts Salad a real treat. It's a great side dish for any summer party or barbecue.

Ingredients: 4 ears of corn, husked. 2 cups Brussels sprouts, shredded. 1 red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, until lightly charred, about 8-10 minutes. Remove corn from grill and let cool slightly. Once cooled, cut the kernels off the cobs and place in a large mixing bowl. Add shredded Brussels sprouts, diced red bell pepper, chopped red onion, and chopped cilantro to the bowl with the corn kernels. In a small bowl, whisk together olive oil, balsamic vinegar, and maple syrup to make the dressing. Pour the dressing over the salad ingredients and toss to coat evenly. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

With these classic chocolate chip cookies, you'll get the perfect combination of buttery dough and rich chocolate chips. They're crispy on the outside, soft on the inside, and delicious.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cream the softened butter, white sugar, brown sugar, and vanilla extract together in a large bowl until the mixture is fluffy and light. One egg at a time, beat in until everything is well mixed. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the semisweet chocolate chips and mix them in. Place spoonfuls of cookie dough on baking sheets that have not been greased, leaving space between each cookie. After the oven is hot, bake for 9 to 11 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Enjoy your tasty chocolate chip cookies that you made yourself!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the delightful combination of cornbread and waffles with these easy-to-make Cornbread Waffles. They're perfect for breakfast, brunch, or even as a side dish for dinner. The waffle iron adds a unique texture to classic cornbread, making them both delicious and fun.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup milk. 2 large eggs. 1/4 cup unsalted butter, melted. 1/4 cup vegetable oil.

Instructions: Follow the directions that came with your waffle iron to get it hot. Mix the cornmeal, all-purpose flour, sugar, baking powder, and salt together in a large bowl. Mix the milk, eggs, melted butter, and vegetable oil in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Grease the waffle iron with a little vegetable oil or non-stick cooking spray. Use the right amount of cornbread waffle batter for your waffle iron size when you pour it onto a hot waffle iron. Close the waffle iron and cook the waffles for about 4 to 5 minutes, or until they are golden brown and crisp. This time will depend on your waffle iron. Take the waffles out of the iron carefully, and serve them hot. If you want a sweet twist, serve with butter and maple syrup. If you want a savory twist, serve with chili or savory toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

These crock pot beef ribs in the Southern style are very tender and full of flavor. The ribs get very tender while soaking up all the great flavors of the sauce during the slow cooking process.

Ingredients: 3 lbs beef ribs. 1 cup barbecue sauce. 1/4 cup brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt.

Instructions: In a bowl, mix together barbecue sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Place beef ribs in the slow cooker. Pour the sauce mixture over the ribs, ensuring they are evenly coated. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the ribs are tender and fully cooked. Once cooked, remove the ribs from the slow cooker and serve hot. Optional: You can thicken the sauce by transferring it to a saucepan and simmering over medium heat until it reaches your desired consistency. Serve the thickened sauce alongside the ribs.

Prep Time: 10 minutes

Cook Time: 300 minutes

This peanut butter fudge recipe is easy to follow and only needs two ingredients. It's an easy and quick treat for people who love peanut butter!

Ingredients: 1 cup peanut butter. 1 can 16 oz vanilla frosting.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off. Put the peanut butter and vanilla frosting in a bowl that can go in the microwave. For one to two minutes on high, stir the mixture every 30 seconds until it is smooth and well mixed. Pour the mixture into the pan that has been prepared. Use a spatula to spread it out evenly. Put the fudge in the fridge for two to three hours, or until it sets. Using the extra parchment paper to help you, take it out of the pan and cut it into squares. Enjoy your tasty peanut butter fudge made with only two ingredients!

Prep Time: 10 minutes

Cook Time: 5 minutes

For a tasty twist on regular pizza, try Pizza Waffle Fries. All of your favorite pizza toppings are put on crispy waffle fries and baked until they are golden brown. Everyone will love this quick and easy snack or starter!

Ingredients: 1 bag of frozen waffle fries. 1 cup shredded mozzarella cheese. 1/2 cup pizza sauce. 1/4 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup sliced green bell pepper. 1/4 cup sliced red onion. 1/4 cup sliced mushrooms. 1/4 cup sliced cherry tomatoes. 1/4 cup grated Parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Place the frozen waffle fries on a baking sheet so that they are all in one layer. Warm the oven up and put the waffle fries in it. Bake them for 15 to 20 minutes, or until they are golden brown and crispy. As soon as you take the waffle fries out of the oven, cover them with shredded mozzarella cheese. Spread the pizza sauce out evenly by dropping dollops of it on top of the cheese. On top of the pizza sauce, put the black olives, green bell pepper, red onion, mushrooms, and cherry tomatoes that have been sliced. On top of the toppings, mix together the grated Parmesan cheese, dried oregano, and garlic powder. Add pepper and salt to taste. Put the baking sheet back in the oven and bake for another 10 to 12 minutes, or until the toppings are hot and the cheese is melted and bubbling. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your tasty Pizza Waffle Fries!

Prep Time: 10 minutes

Cook Time: 25 minutes

These oil-free peanut butter and dark chocolate chunk oat bars are a delicious vegan treat that is perfect for satisfying your sweet cravings. They are made with wholesome ingredients and are easy to prepare.

Ingredients: 2 ripe bananas, mashed. 1 cup rolled oats. 1/2 cup natural peanut butter. 1/4 cup maple syrup. 1/4 cup chopped dark chocolate chunks.

Instructions: Set the oven to 350F 175C and heat it up. Put rolled oats, peanut butter, maple syrup, and mashed bananas in a bowl. Mix everything together well. Mix in the dark chocolate chunks that have been chopped up. Spread the mix out evenly in a baking dish with a lid. Put it in the oven and bake for 20 to 25 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool down completely before you cut it into bars.

Prep Time: 10 minutes

Cook Time: 20 minutes

A healthy smoothie that tastes great and is good for you. Strawberries and bananas make it sweet.

Ingredients: 1 cup frozen strawberries. 1 ripe banana. 1/2 cup plain yogurt. 1/2 cup milk. 1 tablespoon honey optional.

Instructions: Peel and slice the banana. Add all ingredients to a blender. Blend until smooth and creamy. Taste and add honey if desired for extra sweetness. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Cucumber and Tomato Salad is great for summer because it is bright and fresh. It has the crunch of cucumbers, the juicyness of tomatoes, the brightness of herbs, and a sour dressing. You can add some creamy feta cheese if you want to make the flavor better.

Ingredients: 2 cucumbers, sliced. 4 tomatoes, diced. 1/2 red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley leaves, chopped. 1/4 cup olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste. 1/2 cup feta cheese, crumbled optional.

Instructions: In a large bowl, combine the sliced cucumbers, diced tomatoes, and thinly sliced red onion. Add the chopped fresh basil and parsley leaves to the bowl. In a small bowl, whisk together the olive oil and red wine vinegar to make the dressing. Drizzle the dressing over the salad and toss everything together gently to coat the vegetables. Season the salad with salt and pepper to taste. If desired, sprinkle crumbled feta cheese on top of the salad. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the cucumber and tomato salad as a refreshing side dish or a light summer meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Black-eyed peas, tomatoes, and kale come together in this hearty and flavorful vegan dish to make a tasty and healthy meal. It's great for a cozy dinner and doesn't have any gluten.

Ingredients: 2 cups dried black-eyed peas, soaked overnight. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 bunch kale, stems removed and leaves chopped. 4 cups vegetable broth. 2 teaspoons smoked paprika. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Set the olive oil in a big pot over medium-low heat. It will take about 5 minutes of cooking after adding the chopped onion and minced garlic. Add the cumin, chili powder, and smoked paprika. Mix them in, and cook for another minute or two to toast the spices. Put in the pot the black-eyed peas that have been soaked and drained. Also add the diced tomatoes and vegetable broth. Bring up the temperature. Turn down the heat, cover, and let the black-eyed peas simmer for 30 to 35 minutes, or until they are soft. Add the chopped kale and stir it in. Cook for another 5 minutes, or until the kale wilts and gets soft. Add pepper and salt to taste. Vegan Black Eyed Peas with Tomatoes and Kale are great when they are hot.

Prep Time: 15 minutes

Cook Time: 40 minutes

This vegan dish is tasty and filling. It has creamy garlic pasta and spicy roasted Cajun cauliflower. Great for a cozy dinner during the week or a special event.

Ingredients: 200g pasta of choice. 1 small head cauliflower, cut into florets. 2 tablespoons olive oil. 2 teaspoons Cajun seasoning. 4 cloves garlic, minced. 1 cup unsweetened almond milk. 2 tablespoons all-purpose flour. 1/4 cup nutritional yeast. 1 teaspoon Dijon mustard. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Season cauliflower florets with Cajun seasoning and olive oil. Spread them out on a baking sheet. Roast the cauliflower for 20 to 25 minutes, or until it's soft and slightly browned. While the cauliflower is roasting, follow the directions on the package to cook the pasta. Remove the water and set it aside. Put 1 tablespoon of olive oil in a different saucepan and heat it over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. After you add the flour, cook for one more minute. Add the almond milk slowly while whisking all the time to avoid lumps. Add the Dijon mustard and nutritional yeast and mix well. Take about 5 minutes to cook until the sauce gets thick. Add pepper and salt to taste. Mix the cooked pasta with the sauce by tossing it around. Add roasted Cajun cauliflower florets on top of the garlic pasta to serve. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes