Let Noor Shine

Indulge in the ultimate comfort food experience with this Deep Fried Mac and Cheese Burger. Crispy, cheesy, and savory, it's a delightful fusion of two beloved classics - burgers and macaroni and cheese.

Ingredients: 1 pound ground beef. Salt and pepper to taste. 4 hamburger buns. 1 cup macaroni and cheese cooked and chilled. 1 cup all-purpose flour. 2 large eggs beaten. 1 cup breadcrumbs. Vegetable oil for frying. Lettuce leaves. Tomato slices. Sliced red onion. Sliced pickles. Ketchup and mustard for condiments.

Instructions: Add salt and pepper to the ground beef, and then form it into four burger patties. Warm the vegetable oil to 350F 175C in a deep fryer or a large pot. Next, take the chilled macaroni and cheese and form it into four patties that are the same size as theburger patties. Coat each mac and cheese patty with flour, then egg, and finally breadcrumbs, making sure the coating is thick and even. With care, put the mac and cheese patties into the hot oil. Fry for three to four minutes, or until they are golden brown and crispy. Take them out of the oil and let them drain on paper towels. Fry the burger patties in the same oil until they're done the way you like them, which is usually three to four minutes per side for medium-rare. Start by putting a lettuce leaf on the bottom half of each bun. Then add a burger patty, a deep-fried mac and cheese patty, tomato slices, red onion slices, and pickles. Spread mustard and ketchup on the top half of the buns, then put them on top of the burger that has been put together. Serve your Deep Fried Mac and Cheese Burger right away and savor how tasty it is!

Prep Time: 20 minutes

Cook Time: 15 minutes

These savory scones are perfect for a low-carb or keto diet, packed with flavorful ingredients like bacon, sundried tomatoes, and cheddar cheese. They make a delicious breakfast or snack option.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup grated cheddar cheese. 1/4 cup chopped cooked bacon. 2 tablespoons chopped sundried tomatoes. 2 teaspoons baking powder. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 cup unsalted butter, cold and cubed. 2 large eggs. 1/4 cup heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, cheddar cheese, bacon, sundried tomatoes, baking powder, garlic powder, salt, and baking soda into a large bowl. Using a pastry cutter or fork, cut in the cold cubed butter until the mixture looks like big crumbs. Whisk the eggs and heavy cream together in a different bowl. Add the egg mix to the dry ingredients and mix them together just until they are combined. Spread the dough out on a surface that has been lightly floured. Knead it gently a few times until it comes together. Cut the dough into 8 wedges after rolling it into a circle that's about an inch thick. Put the wedges on the baking sheet that has been prepared. The scones are done when they are golden brown and firm to the touch after 20 to 25 minutes in the oven. Let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 25 minutes

Chickpea Pasta Primavera is a quick and healthy meal loaded with colorful vegetables and protein-rich chickpea pasta. It's a perfect dish for busy weeknights when you want something delicious and nutritious on the table in no time.

Ingredients: 8 oz chickpea pasta. 1 cup cherry tomatoes, halved. 1 cup broccoli florets. 1 cup sliced bell peppers. 1/2 cup sliced carrots. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional. Fresh basil leaves for garnish optional.

Instructions: Follow the directions on the package to cook the chickpea pasta until it is al dente. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Put broccoli, carrots, bell peppers, and cherry tomatoes in the pan. Add pepper and salt to taste. It will take about 5 to 7 minutes of sauting until the vegetables are soft but still crisp. Put the cooked chickpea pasta in the pan after the vegetables are done cooking. Toss everything together and heat it all through, which should take about two to three minutes. Take it off the heat and, if you want, sprinkle it with grated Parmesan cheese. Add some fresh basil leaves as a garnish. Serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Pork and Polenta Bake has rich, comforting flavors that you should enjoy. A hearty and satisfying dish is made with layers of tasty ground pork, fragrant herbs, bright vegetables, creamy polenta, and melted cheese.

Ingredients: 1 lb ground pork. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes, undrained. 1 can 8 oz tomato sauce. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and black pepper to taste. 1 cup quick-cooking polenta. 4 cups water. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Fresh basil for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a large skillet, cook the ground pork over medium heat until browned. Drain excess fat. Add chopped onions, minced garlic, and diced bell pepper to the skillet. Cook until the vegetables are softened. Stir in diced tomatoes, tomato sauce, dried oregano, dried basil, salt, and black pepper. Simmer for 10-15 minutes, allowing the flavors to meld. While the pork mixture is simmering, prepare the polenta. In a saucepan, bring 4 cups of water to a boil. Slowly whisk in the quick-cooking polenta and reduce heat to low. Continue whisking until the polenta thickens. Spread the prepared polenta into the bottom of a greased baking dish. Pour the pork and vegetable mixture over the polenta layer, spreading it evenly. Sprinkle shredded mozzarella and grated Parmesan cheese over the top. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown. Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil if desired. Serve the Pork and Polenta Bake hot and enjoy a comforting and flavorful meal!

Prep Time: 20 minutes

Cook Time: 40 minutes

Enjoy the deliciousness of crispy tofu with this easy vegan recipe! Perfect for adding to stir-fries, salads, or enjoying as a snack.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons cornstarch. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. 1/2 teaspoon ground ginger. Salt and pepper to taste. 2 tablespoons vegetable oil.

Instructions: Warm the oven up to 425F 220C. Put garlic powder, smoked paprika, ground ginger, salt, and pepper in a bowl and mix them with a whisk. Add the rice vinegar and mix it in. Toss the tofu cubes in cornstarch until they are well covered. Pour the sauce into a bowl. Add the tofu and gently toss it to coat it. Lay the tofu out on a baking sheet that has been lined with parchment paper. Add a little vegetable oil. Tofu should be crispy and golden brown after 20 to 25 minutes of baking, with a flip every five minutes. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Spicy Beef Fajita Burgers are a tasty take on regular burgers. The flavor of this dish is reminiscent of fajitas thanks to the ground beef, onions, bell peppers, and a mix of spices. Add some sliced jalapenos if you like things a little spicy!

Ingredients: 1 lb ground beef. 1/2 cup diced onions. 1/2 cup diced bell peppers red and green. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. 1/4 tsp cayenne pepper adjust to taste. Salt and pepper to taste. 4 hamburger buns. 1 cup shredded cheddar cheese. 1/2 cup sour cream. Sliced jalapenos optional, for extra heat. Fresh cilantro leaves for garnish.

Instructions: In a large mixing bowl, combine the ground beef, diced onions, diced bell peppers, minced garlic, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop grill pan over medium-high heat. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. While the burgers are cooking, toast the hamburger buns on the grill until they are lightly browned. Assemble the burgers by placing a patty on the bottom half of each bun. Top with shredded cheddar cheese and sliced jalapenos if you want extra heat. Spread sour cream on the top half of each bun and place it on top of the burger. Garnish with fresh cilantro leaves and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

The lime and cilantro in this gluten-free chicken salad give it a lot of fresh flavor. It's great for a snack or light meal that feels good.

Ingredients: 2 cups cooked chicken breast, shredded. 1/4 cup red onion, finely diced. 1/2 cup bell pepper, diced. 1/4 cup cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. 1 clove garlic, minced. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: Shred the chicken and mix it with the red onion, bell pepper, and cilantro in a large bowl. Get a small bowl and mix lime juice, olive oil, garlic, salt, and pepper together with a whisk. Add the dressing to the chicken and toss it around until it's well covered. Put the chicken salad in the fridge for at least 30 minutes so that the flavors can mix. Put the chicken salad on lettuce leaves to serve, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Avocado Coconut Popsicles are a healthy and delicious treat, perfect for hot summer days. Creamy avocado combined with rich coconut milk creates a luscious texture, while a touch of honey or maple syrup adds just the right amount of sweetness. Plus, they're super easy to make!

Ingredients: 1 ripe avocado, peeled and pitted. 1 cup coconut milk. 1/4 cup honey or maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt. 1/4 cup shredded coconut optional, for garnish.

Instructions: In a blender, combine the avocado, coconut milk, honey or maple syrup, vanilla extract, and salt. Blend until smooth. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into the molds and freeze until solid, about 4-6 hours or overnight. Once frozen, run the popsicle molds under warm water for a few seconds to help release the popsicles. If desired, roll the edges of the popsicles in shredded coconut before serving. Enjoy your creamy and refreshing avocado coconut popsicles!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Layered Holiday Kale Berry Salad is a festive and nutritious addition to your holiday table. It features fresh kale, a medley of mixed berries, crunchy pecans, and the delightful sweetness of pomegranate seeds, all brought together with a tangy balsamic vinaigrette dressing.

Ingredients: 4 cups fresh kale, stems removed and chopped. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup pomegranate seeds. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup candied pecans, chopped. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Put the chopped kale at the bottom of a large salad bowl. Put some mixed berries on top of the kale. Along with the berries, put thin slices of red onion and pomegranate seeds on top. Crumbled feta cheese and candied pecans should be put on top. Spread the balsamic vinaigrette dressing on top of the salad. Add pepper and salt to taste. Just before serving, toss the salad to mix all the flavors.

Prep Time: 15 minutes

Cook Time: 0 minutes

A hearty and comforting soup made with soft chicken, tasty wild rice, and fragrant herbs that is easy to cook in the Instant Pot.

Ingredients: 1 cup wild rice blend. 1 pound boneless, skinless chicken breasts, diced. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 4 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 cup heavy cream.

Instructions: Put everything into the Instant Pot except the heavy cream. Put the lid back on and set the valve to seal. Set the pressure to high and cook for 25 minutes. Let the pressure drop naturally for 10 minutes, and then quickly let go of any pressure that's still there. Take off the lid and add the heavy cream while stirring. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy a light and flavorful shrimp scampi dish that's perfect for those following the Weight Watchers program. This recipe combines succulent shrimp with a tangy garlic and lemon sauce, served over whole wheat pasta for a satisfying meal that's both healthy and delicious.

Ingredients: 1 lb shrimp, peeled and deveined. 1 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup low-sodium chicken broth. 1/4 cup white wine. 2 tbsp lemon juice. 1 tsp lemon zest. 1/4 tsp red pepper flakes. Salt and pepper to taste. 2 tbsp fresh parsley, chopped. 8 oz whole wheat spaghetti or linguine, cooked according to package instructions.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side. Remove shrimp from skillet and set aside. In the same skillet, add chicken broth, white wine, lemon juice, lemon zest, and red pepper flakes. Bring the mixture to a simmer and cook for 2-3 minutes, allowing it to reduce slightly. Season with salt and pepper to taste. Add cooked pasta and shrimp back to the skillet, tossing to coat everything in the sauce. Cook for an additional 1-2 minutes until heated through. Sprinkle chopped parsley over the top before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Kafta kabobs are a delicious Middle Eastern dish made with seasoned ground beef grilled to perfection. The addition of tahini sauce adds a creamy and tangy flavor that complements the savory kabobs beautifully.

Ingredients: 1 lb ground beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup chopped parsley. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon ground allspice. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes. 1/2 cup tahini. 1/4 cup lemon juice. 2 tablespoons olive oil. 2 tablespoons water. 1 clove garlic, minced. Salt to taste. Chopped parsley for garnish.

Instructions: Grind cumin, coriander, allspice, salt, and pepper into the ground beef in a large bowl. Add chopped onion, minced garlic, chopped parsley, and mix everything together. Mix everything together well. Make elongated kabobs by shaping the mixture into equal parts and putting them on wooden skewers. Warm the grill up to a medium-high level. The kabobs should be cooked all the way through and nicely browned on all sides for about 8 to 10 minutes, turning them over every so often. To make the tahini sauce, put the tahini, lemon juice, olive oil, water, garlic powder, and salt in a bowl and whisk them together until the sauce is smooth and creamy. Change the seasonings to suit your taste. Put the kafta kabobs on a grill and then drizzle the tahini sauce over them. Top with chopped parsley. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Classic Cobb Salad with Red Wine Lemon Vinaigrette is a tasty and refreshing salad with lots of different tastes and textures. You can eat it for lunch or dinner as a light and healthy option.

Ingredients: 2 cups mixed greens. 2 boiled eggs, chopped. 1/2 cup grilled chicken breast, diced. 1/4 cup crumbled blue cheese. 1/4 cup crispy bacon bits. 1/4 cup cherry tomatoes, halved. 1/4 cup avocado, diced. 1/4 cup red onion, thinly sliced. 1/4 cup cucumber, sliced. 1/4 cup red wine vinegar. 2 tablespoons lemon juice. 1/4 cup olive oil. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put the mixed greens at the bottom of a large salad bowl. On top of the greens, arrange the grilled chicken, blue cheese, bacon bits, cherry tomatoes, avocado, red onion, and cucumber in rows. Whisk red wine vinegar, lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper together in a different bowl to make the vinaigrette dressing. Just before you serve the salad, drizzle it with the dressing. Mix the salad ingredients together gently, and then spread the dressing out so that everything is covered. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Enjoy the traditional dessert Cherries Jubilee, which is easy to make in a crock pot. Cherry sauce is made by slowly cooking cherries with sugar and orange juice. A little vanilla and brandy or cherry liqueur can be added to taste. The sauce is then served over vanilla ice cream that is smooth and creamy.

Ingredients: 4 cups fresh or frozen pitted cherries. 1/2 cup granulated sugar. 1/4 cup orange juice. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1/4 cup brandy or cherry liqueur optional. Vanilla ice cream, for serving.

Instructions: In a slow cooker, combine cherries, sugar, orange juice, and cornstarch. Stir well to combine. Cover and cook on low for 4-6 hours, stirring occasionally, until cherries are soft and mixture is thickened. Stir in vanilla extract and brandy or cherry liqueur, if using, during the last 30 minutes of cooking. Serve warm over vanilla ice cream. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Indulge in these rich and decadent fudgy brownies that are both vegan and gluten-free. Perfect for satisfying your sweet cravings without compromising on dietary preferences!

Ingredients: 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup non-dairy milk. 1/4 teaspoon salt. 1/2 teaspoon baking powder. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Cocoa powder, salt, baking powder, and almond flour should all be mixed together in a bowl. Stir in the non-dairy milk, maple syrup, and melted coconut oil. Mix everything together well. Add vegan chocolate chips and mix well. Put the batter into a baking dish that has been greased or lined. Bake for 25 to 30 minutes, or until the edges are set and a toothpick stuck in the middle comes out with a few wet crumbs on it. Let the brownies cool all the way down before cutting them.

Prep Time: 15 minutes

Cook Time: 25 minutes

A classic Italian pasta dish, Shrimp Spaghetti Aglio e Olio is very easy to make but tastes great. With garlic-infused olive oil, spicy red pepper flakes, soft shrimp, and fresh parsley, you can make a meal that's perfect for any event.

Ingredients: 300g spaghetti. 250g shrimp, peeled and deveined. 4 cloves garlic, thinly sliced. 1/4 cup extra virgin olive oil. 1 teaspoon red pepper flakes. 1/4 cup fresh parsley, chopped. Salt to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Drain the pasta and set it aside, but save some of the water. Warm up the olive oil in a big pan over medium-low heat. Cut up some garlic and add some red pepper flakes. It will take about two minutes of cooking until the garlic is golden brown. Before you serve the shrimp, make sure it's pink and fully cooked. This should take about two to three minutes per side. Put chopped parsley and cooked spaghetti into the pan. Mix it all together, and if the sauce gets too thick, add a splash of the pasta water you saved. Add salt to your liking. Grate some Parmesan cheese on top and serve hot. Have fun with your tasty Shrimp Spaghetti Aglio e Olio!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Sour Cream Old-Fashioned Donuts are a classic treat with a tangy twist. They are crispy on the outside and soft on the inside, with a delightful blend of sour cream, nutmeg, and cinnamon flavors.

Ingredients: 1 cup sour cream. 1 cup granulated sugar. 2 large eggs. 1/4 cup unsalted butter, melted. 4 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/4 tsp ground nutmeg. 1/4 tsp ground cinnamon. 1 tsp vanilla extract. Vegetable oil, for frying.

Instructions: In a mixing bowl, combine sour cream and granulated sugar. Mix until well combined. Add eggs and melted butter to the sour cream mixture. Mix until smooth. In another bowl, whisk together all-purpose flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Stir in vanilla extract. Cover the dough and refrigerate for at least 1 hour. Heat vegetable oil in a deep fryer or large pot to 350F 175C. Roll out the chilled dough on a floured surface to about 1/2-inch thickness. Cut out donut shapes using a donut cutter or a round cookie cutter and a smaller one for the holes. Carefully drop the donuts into the hot oil, a few at a time, and fry until golden brown on both sides, about 2-3 minutes per side. Remove the donuts using a slotted spoon and place them on paper towels to drain excess oil. Allow the donuts to cool slightly before serving. You can dust them with powdered sugar or glaze them if desired. Enjoy your delicious homemade Sour Cream Old-Fashioned Donuts!

Prep Time: 90 minutes

Cook Time: 20 minutes