Matt Burnett

A timeless favorite, the BLT sandwich features crispy bacon, fresh lettuce, and ripe tomato slices between two slices of toasted bread, making it a classic choice for any meal.

Ingredients: 6 slices bacon. 2 slices bread. 1 tomato, sliced. 2 leaves lettuce. Mayonnaise.

Instructions: After cooking bacon until it's crispy, put it on paper towels to drain. Toast pieces of bread until they turn golden brown. On one side of each piece of bread, spread mayonnaise. On one piece of bread, arrange tomato slices, lettuce, and bacon. Put the other piece of bread on top to make a sandwich. Serve after cutting in half.

Prep Time: 10 minutes

Cook Time: 10 minutes

A creamy and satisfying one-pot meal that replaces traditional pasta with zucchini noodles for a low-carb, keto-friendly twist on classic chicken Alfredo.

Ingredients: 2 medium zucchinis, spiralized. 2 chicken breasts, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant. Add sliced chicken breasts to the skillet and cook until browned and cooked through. Remove chicken from the skillet and set aside. In the same skillet, add heavy cream and Parmesan cheese, stirring until the cheese has melted and the sauce has thickened. Season with salt and pepper to taste. Add spiralized zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until zucchini noodles are tender but still crisp. Return the cooked chicken to the skillet and toss to combine with the zucchini noodles and sauce. Remove from heat and garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Kale Salad with Vegan Coconut Bacon is a delightful combination of fresh, hearty kale, colorful vegetables, and crispy coconut bacon. It's a vegan and gluten-free salad that's packed with flavor and nutrition, making it a perfect addition to any meal or a satisfying standalone dish.

Ingredients: 4 cups of chopped kale leaves. 1 cup of shredded carrots. 1/2 cup of cherry tomatoes, halved. 1/4 cup of red onion, thinly sliced. 1/4 cup of toasted pumpkin seeds. 1/4 cup of dried cranberries. For the Vegan Coconut Bacon:. 1 cup of unsweetened coconut flakes. 2 tablespoons of tamari or soy sauce. 1 tablespoon of maple syrup. 1/2 teaspoon of smoked paprika. 1/4 teaspoon of garlic powder. 1/4 teaspoon of liquid smoke optional. For the Dressing:. 3 tablespoons of olive oil. 2 tablespoons of apple cider vinegar. 1 tablespoon of maple syrup. 1 clove of garlic, minced. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. In a bowl, combine the tamari or soy sauce, maple syrup, smoked paprika, garlic powder, and liquid smoke if using for the Vegan Coconut Bacon. Add the coconut flakes to the bowl and toss until well coated. Spread them evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes or until the coconut bacon is crispy and browned, stirring occasionally to prevent burning. Remove from the oven and let it cool. In a large salad bowl, combine the chopped kale, shredded carrots, cherry tomatoes, red onion, toasted pumpkin seeds, and dried cranberries. In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, minced garlic, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to coat the ingredients evenly. Sprinkle the cooled Vegan Coconut Bacon on top of the salad just before serving. Serve the Kale Salad with Vegan Coconut Bacon and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the rich and savory flavors of homemade Char Siu Barbecued Pork. This classic Chinese dish features succulent pork slices marinated in a flavorful blend of hoisin, soy sauce, honey, and aromatic spices, then grilled or roasted to perfection.

Ingredients: 1 lb pork shoulder, thinly sliced. 3 tablespoons hoisin sauce. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon oyster sauce. 1 tablespoon Chinese rice wine or dry sherry. 1 teaspoon Chinese five-spice powder. 1 teaspoon sesame oil. 3 cloves garlic, minced. 1 tablespoon grated ginger. 2 tablespoons brown sugar. Red food coloring optional, for traditional color. Sliced green onions and sesame seeds for garnish.

Instructions: Whisk together hoisin sauce, soy sauce, honey, oyster sauce, rice wine, Chinese five-spice powder, sesame oil, ginger, garlic, and brown sugar in a bowl. You can make traditional char siu color by adding a few drops of red food coloring. Put the pork shoulder that has been thinly sliced in a large plastic bag that can be closed again or in a shallow dish. Pour the marinade over the pork. Cover the dish or seal the bag after making sure the pork is well coated. For the best flavor, let it sit in the fridge for at least four hours or overnight. Set the oven or grill to medium-high heat. If you're using a grill, put the pork slices that have been marinated on skewers. For even cooking in the oven, put the pork on a wire rack that is set over a baking sheet. For about 15 to 20 minutes, grill or roast the pork, turning it over every so often and basting it with the rest of the marinade until it is caramelized and cooked all the way through. Take it out of the oven or grill when it's done and let it rest for a few minutes. Place the char siu on a plate and cut it into small pieces. Add green onions and sesame seeds on top of the meat. Char Siu BBQ Pork tastes great served over steamed rice or noodles. Enjoy the real flavors of char siu that you make yourself!

Prep Time: 240 minutes

Cook Time: 20 minutes

If you add ripe tomatoes and the perfect amount of cheddar and mozzarella cheese, you'll have the best grilled cheese sandwich ever. If you want grilled cheese, this recipe will make it happen!

Ingredients: 2 slices of bread. 2 tablespoons butter. 2 slices of cheddar cheese. 2 slices of mozzarella cheese. 2 slices of ripe tomatoes. 1/2 teaspoon garlic powder. 1/2 teaspoon dried basil. Salt and pepper to taste.

Instructions: Each piece of bread should have butter on one side. On the side of one slice of bread that hasn't been buttered, put a slice of cheddar cheese. Add a piece of mozzarella cheese on top of the cheddar cheese. Spread tomato slices on top of the mozzarella cheese. Salt and pepper the tomatoes, and then sprinkle them with garlic powder and dried basil. Cover with the second piece of bread, butter side up. Set a skillet that doesn't stick on medium heat. It will take about 34 minutes per side for the bread to turn golden brown and the cheese to melt after you put the sandwich in the pan. While it's cooking, use a spatula to gently press the sandwich to help the cheese melt and the ingredients mix. After taking it out of the pan, let it cool for a minute. Then cut it up and serve it hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

There is a delicious burger recipe with beer cheese sauce on top of juicy beef patties, beer-battered onion rings, and cheese fries. Great for a meal that fills you up and gives you a little something extra.

Ingredients: 1 lb ground beef. 1/2 cup beer cheese sauce. 4 burger buns. 1 onion, sliced into rings. 1 cup all-purpose flour. 1 cup beer for batter. 2 cups frozen french fries. 1 cup shredded cheddar cheese. Salt and pepper to taste. Oil for frying.

Instructions: Preheat your grill or stovetop grill pan to medium-high heat. Season the ground beef with salt and pepper, then shape it into four burger patties. 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, heat oil in a deep frying pan or deep fryer to 350F 175C. In a bowl, combine the all-purpose flour and beer to make the batter for the onion rings. Dip the onion rings into the batter, allowing any excess to drip off, and then fry them until golden brown and crispy. Drain on paper towels. Cook the frozen french fries according to the package instructions, then sprinkle them with shredded cheddar cheese and return to the oven until the cheese melts. Toast the burger buns on the grill for a minute or two until they're lightly browned. Assemble the burgers by spreading beer cheese sauce on the bottom bun, placing the cooked burger patty on top, and adding a few crispy onion rings. Top with the other bun half. Serve the beer cheese burgers with the cheesy fries and remaining onion rings on the side. Enjoy your delicious Beer Cheese Burgers with Onion Rings and Cheese Fries Five Marigolds!

Prep Time: 20 minutes

Cook Time: 20 minutes

This Vegan Spicy Thai Peanut Ramen is a tasty and filling dish made with fresh vegetables, spicy sriracha, creamy peanut sauce, and soft ramen noodles. It's great for cozy nights in or when you want a meal that's both comforting and new.

Ingredients: 4 cups vegetable broth. 2 packs ramen noodles discard seasoning packets. 1/2 cup creamy peanut butter. 1/4 cup soy sauce. 2 tablespoons sriracha sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. 1 cup thinly sliced bell peppers. 1 cup sliced mushrooms. 1 cup shredded carrots. 1 cup chopped green onions. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts for garnish. Lime wedges for garnish.

Instructions: In a large pot, bring vegetable broth to a boil. Add ramen noodles and cook according to package instructions. Drain and set aside. In a mixing bowl, whisk together peanut butter, soy sauce, sriracha sauce, sesame oil, rice vinegar, maple syrup, minced garlic, and grated ginger until well combined. In the same pot used for cooking noodles, heat the sauce mixture over medium heat. Add bell peppers, mushrooms, and carrots. Cook until vegetables are tender. Return cooked noodles to the pot. Toss with the vegetable and sauce mixture until well coated. Serve hot, garnished with chopped green onions, cilantro, chopped peanuts, and lime wedges.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Grilled Corn Avocado Salad is a perfect blend of smoky grilled corn, creamy avocado, and fresh vegetables, all tossed in a zesty lime dressing. It's easy to make, healthy, and bursting with flavor. A great choice for a quick and delicious salad.

Ingredients: 2 ears of fresh corn, husked. 1 ripe avocado, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Brush corn with olive oil and season with salt and pepper. Grill corn for about 10-12 minutes, turning occasionally, until charred and tender. Remove corn from the grill and let it cool slightly. Using a sharp knife, cut the grilled corn kernels from the cob. In a large bowl, combine the grilled corn, diced avocado, halved cherry tomatoes, chopped red onion, and chopped cilantro. In a small bowl, whisk together olive oil, lime juice, salt, and pepper to make the dressing. Drizzle the dressing over the salad and gently toss to combine. Serve immediately as a side dish or a light and healthy meal. Enjoy your delicious Grilled Corn Avocado Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes