Matthew Burger Art

This easy baked tilapia recipe is perfect for busy weeknights. With simple ingredients and minimal prep, you can have a delicious and healthy seafood dinner on the table in no time.

Ingredients: 4 tilapia fillets. 1 lemon, sliced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Preheat oven to 400F 200C. Place tilapia fillets on a baking sheet lined with parchment paper or aluminum foil. Drizzle olive oil over the fillets, then sprinkle with garlic powder, paprika, salt, and pepper. Rub the seasonings evenly over the fish. Arrange lemon slices on top of the fillets. Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. Garnish with fresh chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Thighs and drumsticks of chicken marinated in a spicy peri-peri sauce and then baked until they are cooked through. This recipe is great for a quick and easy dinner during the week.

Ingredients: 4 chicken thighs. 4 chicken drumsticks. 1/4 cup peri peri sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: In a bowl, mix peri peri sauce, olive oil, minced garlic, paprika, cayenne pepper, salt, and pepper. Add chicken thighs and drumsticks to the bowl, making sure they are well coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results. Preheat oven to 400F 200C. Place marinated chicken on a baking tray lined with parchment paper. Bake in the preheated oven for 35-40 minutes, or until chicken is cooked through and juices run clear, turning once halfway through cooking. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 40 minutes

A comforting and flavorful soup featuring delicate wontons filled with savory pork, served in a spicy chili-infused broth.

Ingredients: 24 wonton wrappers. 200g ground pork. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 tablespoon chopped green onions. 4 cups chicken broth. 2 tablespoons chili oil. 1 teaspoon chili flakes. 1 tablespoon rice vinegar. 1 tablespoon soy sauce.

Instructions: Put garlic, green onions, soy sauce, sesame oil, and ground pork in a bowl. Put a spoonful of filling on top of each wonton wrapper and fold them in the way the package tells you to. Put wontons in a steamer and cook them for 8 to 10 minutes, until they are fully cooked. Heat up chili oil, chili flakes, rice vinegar, soy sauce, and chicken broth in a pot. Put steamed wontons in bowls and cover them with hot broth. If you want, you can add more chopped green onions as a garnish. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 15 minutes

This Harvest Cobb Broccoli Salad is a delightful combination of fresh broccoli, tender chicken, crispy bacon, sweet apples, and tangy blue cheese, all tossed in a creamy yogurt dressing. It's a perfect dish for a healthy and satisfying meal.

Ingredients: 4 cups broccoli florets. 1 cup cooked and diced chicken breast. 1/2 cup crumbled bacon. 1/2 cup diced apple. 1/2 cup diced red onion. 1/2 cup dried cranberries. 1/2 cup crumbled blue cheese. 1/4 cup chopped pecans. 1/4 cup Greek yogurt. 2 tablespoons mayonnaise. 1 tablespoon apple cider vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the broccoli florets, cooked chicken, crumbled bacon, diced apple, diced red onion, dried cranberries, crumbled blue cheese, and chopped pecans. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and toss until everything is well coated. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the Harvest Cobb Broccoli Salad as a delicious and nutritious side dish or a light meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These gluten-free oatmeal honey muffins are moist, hearty, and perfectly sweetened with natural ingredients. They make for a nutritious and satisfying breakfast or snack option.

Ingredients: 2 cups gluten-free oat flour. 1/2 cup rolled oats. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 cup melted coconut oil. 1/2 cup unsweetened applesauce. 1/2 cup almond milk. 1/3 cup maple syrup or agave nectar. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 1/2 cup chopped nuts or dried fruit optional.

Instructions: Preheat oven to 350F 175C. Grease or line a muffin tin. In a large bowl, mix together oat flour, rolled oats, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together melted coconut oil, applesauce, almond milk, maple syrup or agave nectar, honey or additional maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in chopped nuts or dried fruit if using. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delightful combination of vodka, raspberry liqueur, and cranberry juice with a hint of lime, garnished with fresh berries for a burst of flavor.

Ingredients: 2 oz vodka. 1 oz raspberry liqueur. 1 oz cranberry juice. 1/2 oz lime juice. Fresh berries for garnish.

Instructions: Put ice in a shaker. Cranberry juice, vodka, and lime juice should all be put into the shaker. Make sure to shake it well until it's cold. Pour into a cocktail glass that has been chilled. Add some fresh berries as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

These smoky chipotle BBQ chicken skewers are a perfect addition to your summer grilling repertoire. The marinade infuses the chicken with a bold, smoky flavor, making it a crowd-pleaser for any BBQ gathering.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1 teaspoon chipotle powder. Salt and black pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, cumin, smoked paprika, chipotle powder, salt, and black pepper to create the marinade. Place the chicken pieces in a resealable plastic bag or shallow dish and pour half of the marinade over them. Ensure the chicken is well-coated, then refrigerate for at least 1 hour or overnight for better flavor. Preheat the grill to medium-high heat. Thread marinated chicken pieces onto the soaked skewers, leaving space between each piece. Brush the skewers with the remaining marinade. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Serve the smoky chipotle BBQ chicken skewers hot, garnished with fresh cilantro or lime wedges if desired.

Prep Time: 70 minutes

Cook Time: 12 minutes

Enjoy the rich and chocolatey goodness of these quinoa brownies made in a slow cooker. Adding quinoa to brownies makes them healthier and more delicious, making them a great treat for any event.

Ingredients: 1 cup quinoa, rinsed and drained. 1/2 cup unsweetened cocoa powder. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 2 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Put quinoa, cocoa powder, coconut oil, maple syrup, eggs, vanilla extract, baking powder, and salt in a bowl. Add the chocolate chips and mix them in. Put the mixture in the slow cooker and make sure it's spread out evenly. Leave the lid on and turn the heat to low. Cook for two to three hours, or until the edges are set but the middle is still a little messy. Before you serve the brownies, turn off the slow cooker and let them cool for 15 to 20 minutes. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 180 minutes

A warm and nourishing soup with homemade dumplings that can be prepared in just 15 minutes. Perfect for a quick and comforting meal.

Ingredients: 1 cup of all-purpose flour. 1/2 cup of water. 1/2 teaspoon of salt. 1/2 cup of ground pork. 2 tablespoons of finely chopped scallions. 1 clove of garlic, minced. 1/2 teaspoon of ginger, minced. 4 cups of chicken or vegetable broth. 1 tablespoon of soy sauce. 1/2 cup of sliced mushrooms. 1/2 cup of baby spinach leaves. Salt and pepper to taste.

Instructions: In a mixing bowl, combine the all-purpose flour and salt. Slowly add water while stirring until a dough forms. Knead the dough for a few minutes until it becomes smooth. Roll the dough into a thin sheet and cut it into small squares or circles for dumplings. In another bowl, mix the ground pork, scallions, garlic, ginger, salt, and pepper to make the dumpling filling. Place a small amount of the filling in the center of each dumpling wrapper and fold it in half, sealing the edges. In a large pot, bring the chicken or vegetable broth to a boil. Add soy sauce, sliced mushrooms, and dumplings to the boiling broth. Reduce heat to a simmer and cook for about 5-7 minutes until the dumplings are cooked through. Add baby spinach leaves and simmer for an additional 2 minutes until wilted. Season the soup with salt and pepper to taste. Serve hot and enjoy your quick dumpling soup!

Prep Time: 10 minutes

Cook Time: 5 minutes

These Zucchini Cream Cheese Muffins are a delightful combination of moist zucchini and creamy cream cheese, with a hint of warm spices. Perfect for breakfast or a snack!

Ingredients: 1 cup grated zucchini. 4 ounces cream cheese, softened. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground allspice. 1/2 cup chopped walnuts optional.

Instructions: Start by heating the oven to 350F 175C. For muffins, line the tin with paper liners or grease it well. Grate the zucchini and mix it with softened cream cheese, melted butter, and granulated sugar in a bowl. Mix everything together well. Mix the eggs and vanilla extract into the cake mix and stir it until it's smooth. Mix the salt, cinnamon, nutmeg, cloves, allspice, baking powder, and baking soda in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. If you want, you can add the chopped walnuts now. Spread the muffin batter out evenly in the muffin cups that have been prepared. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. After taking the muffins out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. Have fun with your tasty zucchini cream cheese muffins!

Prep Time: 20 minutes

Cook Time: 20 minutes

This gluten-free recipe showcases the versatility of avocado oil in roasting vegetables, enhancing their natural flavors while providing healthy fats.

Ingredients: 1 lb mixed vegetables such as carrots, bell peppers, zucchini, broccoli. 2 tbsp avocado oil. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put vegetables on a baking sheet and cut them up into small pieces. Spread the avocado oil out on the vegetables and toss them around to cover them all. Add pepper and salt to taste. Put the vegetables in an oven that has already been heated and roast them for 20 to 25 minutes, stirring them every so often, until they are soft and slightly caramelized. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

A quick and easy meatloaf recipe cooked to perfection in the Instant Pot, with a tangy glaze that adds a delightful flavor. Perfect for a hassle-free and delicious dinner!

Ingredients: 1.5 lbs ground beef. 1 cup breadcrumbs. 1/2 cup milk. 1/4 cup ketchup. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 eggs, beaten. 1 teaspoon Worcestershire sauce. 1/2 teaspoon salt. 1/4 teaspoon black pepper. For Glaze:. 1/4 cup ketchup. 2 tablespoons brown sugar. 1 tablespoon Dijon mustard.

Instructions: In a large bowl, combine ground beef, breadcrumbs, milk, ketchup, chopped onion, minced garlic, beaten eggs, Worcestershire sauce, salt, and black pepper. Mix well. Shape the mixture into a loaf shape that fits into your Instant Pot. In a small bowl, mix together ketchup, brown sugar, and Dijon mustard to create the glaze. Spread half of the glaze over the meatloaf. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the meatloaf onto the trivet. Close the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 25 minutes, followed by a natural pressure release for 10 minutes. Carefully open the lid and spread the remaining glaze over the meatloaf. Using oven mitts, carefully lift the meatloaf out of the Instant Pot and let it rest for a few minutes before slicing. Serve slices of meatloaf with your favorite sides. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Enjoy the tropical flavors of pineapple and coconut in this smooth and cool ice cream recipe based on PF Chang's. On a hot summer day or any other time you want a taste of paradise, this is the perfect treat.

Ingredients: 2 cans 13.5 oz each coconut milk. 1 cup pineapple chunks fresh or canned. 1/2 cup sugar. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup shredded coconut optional, for garnish.

Instructions: Put pineapple chunks, coconut milk, sugar, vanilla extract, and salt in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Move the ice cream that has been churned to a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. If you want, you can sprinkle shredded coconut on top before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Tailgate Chili in a Slow Cooker is great for parties on game day or cozy nights at home. It's sure to please everyone because it's full of hearty foods and strong flavors.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 6 oz tomato paste. 2 cups beef broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped green onions.

Instructions: In a skillet, brown ground beef over medium heat, breaking it apart with a spoon. Drain excess fat. Add chopped onion, minced garlic, and diced bell pepper to the skillet. Cook until vegetables are softened. Transfer the cooked beef and vegetables to a slow cooker. Add kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until flavors are well blended and chili has thickened to desired consistency. Serve hot, topped with shredded cheese, sour cream, and chopped green onions if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Chicken Caesar Burger with Parmesan Crisps is a delicious twist on the classic Caesar salad, combining the flavors of a juicy chicken burger with the crispy goodness of Parmesan crisps. It's a satisfying and flavorful burger that's perfect for a quick and tasty meal.

Ingredients: 1 lb ground chicken. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 cup breadcrumbs. 1/4 cup Caesar salad dressing. Salt and pepper to taste. 4 hamburger buns. 1 cup shredded romaine lettuce. 1/4 cup grated Parmesan cheese for crisps. 1/4 cup shredded Parmesan cheese for crisps. 1 teaspoon olive oil for crisps. 1/4 cup Caesar salad dressing for topping. Sliced tomatoes optional. Sliced red onion optional.

Instructions: Put the ground chicken, 1/4 cup of grated Parmesan cheese, minced garlic, breadcrumbs, 1/4 cup of Caesar salad dressing, salt, and pepper in a bowl. Mix everything together well. Make 4 patties of the same size out of the chicken mixture. Warm up your grill or pan on the stove by setting it on medium-high heat. They should be cooked on a grill or stove for 5 to 6 minutes on each side, or until they are done and have a nice char. Be sure to make the Parmesan crisps while the chicken patties are cooking. Start by heating the oven to 400F 200C. Put parchment paper on the bottom of a baking sheet. Put 1/4 cup of grated Parmesan cheese, 1/4 cup of shredded Parmesan cheese, and olive oil in a bowl. Combine well. Spread out thin circles of the Parmesan mixture by dropping spoonfuls of it onto the baking sheet that has been prepared. Heat the oven and put the crisps in it. Bake for 5 to 7 minutes, or until they are golden and crispy. Take them out of the oven and let them cool down. Spread Caesar salad dressing on the bottom half of each hamburger bun before putting the burgers together. Put a chicken patty on top of the sauce. If you want, you can add shredded romaine lettuce, sliced tomatoes, and sliced red onion to the top of the chicken patty. On top of the lettuce, put a Parmesan crisp. Then, put the top half of the bun on top of that. Enjoy your Chicken Caesar Burger with Parmesan Crisps right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

This black bean quinoa soup with vegetables and spices is hearty and healthy, and it's great for a comforting meal.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, peeled and sliced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and garlic and cook until the smell is nice. Put in the carrot and red bell pepper. Cook until the vegetables get soft. Put in the corn, black beans, cumin, chili powder, salt, and pepper. Stir in the quinoa. Add the vegetable broth and boil the soup. Turn down the heat, cover, and let it simmer for 20 to 25 minutes, or until the vegetables are soft and the quinoa is cooked. If necessary, change the seasoning. Add fresh cilantro and lime wedges on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This cabbage soup doesn't have any points, so it's great for people on the Weight Watchers plan. It's a filling and healthy meal that's full of vegetables and flavor.

Ingredients: 1 head cabbage, shredded. 2 carrots, diced. 2 stalks celery, diced. 1 onion, diced. 4 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 8 cups low-sodium vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: In a large pot, saut onions and garlic until fragrant. Add carrots and celery, cook until slightly softened. Stir in cabbage, diced tomatoes, vegetable broth, oregano, basil, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes