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Elevate your burger game with these delicious Grilled Ham and Cheese Burgers topped with a flavorful rosemary mayo. Perfect for a gourmet burger night at home!

Ingredients: 4 burger buns. 1 lb ground beef. 4 slices of ham. 4 slices of cheddar cheese. 1/2 cup mayonnaise. 1 teaspoon fresh rosemary, minced. 1 clove garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Lettuce and tomato slices optional, for garnish.

Instructions: Preheat your grill or stovetop grill pan over medium-high heat. In a small bowl, combine the mayonnaise, minced rosemary, minced garlic, and a pinch of salt. Mix well to make the rosemary mayo. Set aside. Divide the ground beef into 4 equal portions and shape them into burger patties. Season both sides of each patty with salt and pepper. Place the burger patties on the preheated grill and cook for about 4-5 minutes per side for medium-rare or longer to your desired doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and cover the grill to melt the cheese. While the burgers are cooking, brush the burger buns with olive oil and grill them until lightly toasted. Assemble the burgers: Spread a generous amount of the rosemary mayo on the bottom half of each toasted bun. Place a grilled burger patty on top of the mayo, followed by a slice of ham. If desired, add lettuce and tomato slices. Finally, top with the other half of the toasted bun. Serve your Grilled Ham and Cheese Burgers with Rosemary Mayo immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Rosemary Garlic Tortellini Alfredo is a creamy and flavorful pasta dish that is perfect for a cozy dinner. The combination of garlic, rosemary, and Parmesan cheese creates a rich and indulgent sauce that coats the cheese-filled tortellini beautifully.

Ingredients: 1 lb cheese tortellini. 2 tbsp olive oil. 4 cloves garlic, minced. 1 tsp fresh rosemary, chopped. 2 cups heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook tortellini according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped rosemary. Cook until fragrant, about 1-2 minutes. Pour in heavy cream and bring to a simmer. Let it cook for about 5 minutes until slightly thickened. Stir in grated Parmesan cheese until melted and smooth. Add cooked tortellini to the skillet and toss until well coated with the Alfredo sauce. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

This 5 Cheese Lasagna is a delicious, filling, low-carb meal, oozing with layers of cheesy goodness. It's perfect for satisfying cravings without the guilt.

Ingredients: 8 oz. lasagna noodles. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 cup shredded provolone cheese. 1 cup shredded fontina cheese. 2 cups marinara sauce. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the lasagna noodles until they are al dente. Remove the water and set it aside. Put ricotta cheese, garlic that has been minced, dried oregano and basil, salt, and pepper in a bowl. Combine well. Spoon a little marinara sauce into a baking dish. Spread out cooked lasagna noodles on top of the sauce. Put half of the ricotta mixture on top of the noodles. Then, add the mozzarella, Parmesan, provolone, and fontina cheeses. Put down another layer of noodles, marinara sauce, the rest of the ricotta mixture, and the rest of the shredded cheeses. Place the baking dish in a hot oven and bake for 25 minutes with the foil covering it. Once you take off the foil, bake for another 10 minutes or until the cheese is bubbly and golden brown. Wait a few minutes before cutting the lasagna. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

This Crock Pot Beef Noodles recipe is a comforting and hearty meal that's perfect for busy days. Tender beef, savory vegetables, and flavorful broth come together in the slow cooker to create a delicious dish the whole family will love.

Ingredients: 1 lb beef stew meat. 1 onion, chopped. 2 cloves garlic, minced. 2 cups beef broth. 1 cup sliced mushrooms. 1 cup chopped carrots. 1 cup chopped celery. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 8 oz egg noodles. 2 tablespoons cornstarch. 2 tablespoons water. Chopped parsley for garnish.

Instructions: To make beef stew, put beef broth, sliced mushrooms, chopped carrots, chopped celery, dried thyme, dried rosemary, salt, and pepper in a slow cooker. Add the chopped onion and garlic. For 7-8 hours on low or 3-4 hours on high, cover and cook until the beef is soft. Add the egg noodles in the last 30 minutes of cooking and stir them in. Keep cooking until the noodles are soft. To make a slurry, mix cornstarch and water in a small bowl. Add the slurry to the slow cooker and stir it in to make the sauce thicker. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

These spinach and chia pancakes with coconut flour are a nutritious and delicious way to start your day. Packed with the goodness of spinach and chia seeds, they are gluten-free and perfect for a wholesome breakfast or brunch.

Ingredients: 1 cup coconut flour. 2 tablespoons chia seeds. 1 cup spinach leaves, chopped. 2 eggs. 1 cup almond milk. 1 tablespoon honey. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Coconut oil for cooking.

Instructions: Put chopped spinach, eggs, almond milk, honey, baking powder, salt, and black pepper in a bowl. Add the chia seeds and mix them in. Make sure there are no lumps in the mixture by stirring it until it is well mixed. Put a nonstick griddle or skillet over medium-low heat and lightly coat it with coconut oil. Put 1/4 cup of the pancake batter on the hot pan to make pancakes. You might choose to make them big or small. Each pancake should be cooked for two to three minutes on each side, or until they are golden brown and done all the way through. Take the pancakes out of the pan and do it again with the rest of the batter. If the pan needs more coconut oil, do it again. When the spinach chia coconut pancakes are still warm, top them with your favorite things, like yogurt, fresh berries, or honey.

Prep Time: 15 minutes

Cook Time: 20 minutes

It's easy and tastes great with a lot of different main dishes. Here's a gluten-free recipe for sauted mushrooms with garlic. The garlic gives the food more depth of flavor, and the parsley gives it a fresh, herbal note.

Ingredients: 2 tablespoons olive oil. 1 pound mushrooms, sliced. 3 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons chopped fresh parsley optional.

Instructions: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms to the skillet and saut until they start to brown, about 5-7 minutes. Add minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant. Season with salt and pepper to taste. Remove from heat and sprinkle with chopped fresh parsley, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Autumn Spice Popcorn is the perfect blend of sweet and spicy, making it a delicious treat for fall gatherings or cozy nights in.

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons coconut oil. 2 tablespoons maple syrup. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon cloves. Pinch of salt.

Instructions: Heat coconut oil in a large pot over medium heat. Add popcorn kernels, cover, and shake gently until kernels stop popping. In a small saucepan, combine maple syrup, cinnamon, nutmeg, ginger, cloves, and salt. Cook over medium heat, stirring constantly, until mixture thickens slightly. Pour syrup mixture over popped popcorn, stirring gently to coat evenly. Spread popcorn on a baking sheet lined with parchment paper and let cool for 10 minutes before serving.

Prep Time: 5 minutes

Cook Time: 10 minutes

Enjoy the rich and flavorful LongHorn Steakhouse Burger, which has juicy beef, savory Parmesan, crispy bacon, and a tangy Dijon mayo sauce. It's the perfect burger for people who love steakhouses!

Ingredients: 1 lb ground beef 80% lean. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup diced red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 egg. Salt and pepper to taste. 4 hamburger buns. 4 slices of Swiss cheese. 4 lettuce leaves. 4 tomato slices. 4 slices of bacon, cooked crispy. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce.

Instructions: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, diced red onion, minced garlic, chopped fresh parsley, egg, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan to medium-high heat. Grill the burger patties for about 4-5 minutes on each side or until they reach your desired level of doneness. During the last minute of grilling, place a slice of Swiss cheese on each burger patty and let it melt. While the burgers are cooking, mix together the mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl to create a sauce. Toast the hamburger buns on the grill for about 1-2 minutes or until they are lightly browned. Assemble the burgers by spreading the sauce on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by a tomato slice, a burger patty with melted cheese, and a slice of crispy bacon. Top each burger with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Spicy Thai Chicken Thighs are marinated in a flavorful mixture of Thai red curry paste, soy sauce, and other aromatic ingredients, then air-fried to perfection. They are juicy, crispy, and bursting with spicy Thai flavors.

Ingredients: 4 bone-in, skin-on chicken thighs. 2 tablespoons Thai red curry paste. 1 tablespoon soy sauce. 1 tablespoon fish sauce. 1 tablespoon honey. 1 teaspoon grated fresh ginger. 1 teaspoon minced garlic. 1/2 teaspoon crushed red pepper flakes adjust to taste. 1 lime, juiced. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: To make the marinade, put Thai red curry paste, soy sauce, fish sauce, honey, grated ginger, minced garlic, crushed red pepper flakes, lime juice, and vegetable oil in a bowl. Put the chicken thighs in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Put the dish or bag in the fridge for at least 30 minutes, or overnight for the best taste. For 5 minutes, heat your air fryer up to 375F 190C. Take the chicken thighs out of the marinade and put them in the air fryer basket that has already been heated. Let any extra marinade drip off. Flip the chicken thighs over halfway through the 2530 minute air fry time, or until they are cooked all the way through and the skin is crispy. Different models of air fryers have different cooking times, so use a meat thermometer to make sure the meat reaches 165F 74C inside. After the chicken thighs are done, take them out of the air fryer and let them rest for a few minutes. Add fresh cilantro leaves on top and serve hot. Have fun with your Thai chicken thighs.

Prep Time: 35 minutes

Cook Time: 30 minutes

These Blueberry BBQ Chicken Sliders are a perfect combination of sweet, tangy, and savory flavors. The tender chicken coated in blueberry BBQ sauce, paired with fresh blueberries, crunchy cabbage, creamy goat cheese, and fragrant cilantro, all nestled in soft slider buns, makes for a delightful bite-sized sandwich experience.

Ingredients: 1 lb chicken breasts, cooked and shredded. 1 cup blueberry BBQ sauce. 12 slider buns. 1 cup fresh blueberries. 1 cup shredded red cabbage. 1/4 cup crumbled goat cheese. 1/4 cup chopped fresh cilantro.

Instructions: Warm the oven up to 175F 350C. Put the shredded chicken in a bowl and coat it well with the blueberry BBQ sauce. Cut the slider buns in half and put the bottom halves on a baking sheet. Put some BBQ chicken on the bottom of each bun, then top with fresh blueberries, shredded cabbage, goat cheese, and cilantro. Put the top bun on top of each slide. For 10 to 15 minutes, or until the sliders are hot all the way through and the buns are just a little toasted, bake in an oven that has already been heated. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Cherry Parfaits are a great way to cool off. They have sweet cherries, creamy Greek yogurt, crunchy granola, and a touch of honey.

Ingredients: 2 cups cherries, pitted and halved. 1/4 cup sugar. 1 teaspoon lemon juice. 1 cup Greek yogurt. 1/2 cup granola. 1/4 cup honey. Fresh mint leaves for garnish.

Instructions: Put cherries, sugar, and lemon juice in a saucepan and mix them together. Over medium heat, stir the mixture every now and then until the sugar dissolves and the cherries release their juices. This should take about 5 to 7 minutes. Leave it alone until it's cool enough to touch. Put the cherry mixture, Greek yogurt, and granola in serving bowls or glasses. Add honey to the top of each layer. Stack the glasses until they are full, and finish with a dollop of Greek yogurt on top. Add some fresh mint leaves as a garnish. Put it in the fridge for at least an hour before you serve it. Have fun with your tasty Cherry Parfaits!

Prep Time: 15 minutes

Cook Time: 5 minutes

This fresh tomato pasta recipe is easy to make and tastes great. It brings out the flavors of ripe tomatoes. It's great for a busy weeknight dinner or a cozy weekend meal because it only needs a few ingredients and can be made quickly.

Ingredients: 300g pasta. 4 large ripe tomatoes, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish. Grated Parmesan cheese optional.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Set olive oil on medium heat in a large pan. Add the minced garlic and cook for about one minute, until the garlic smells good. It will take about 5 to 7 minutes of cooking after adding the chopped tomatoes until they start to break down. Add pepper and salt to taste. Put the cooked pasta in the pan and mix it all together. This will let the pasta soak up the tomato flavors. If you want, you can serve it hot with fresh basil leaves and grated Parmesan cheese on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the deliciousness of these simple homemade brownies. They're rich and chocolatey, and they're ideal for satisfying your sweet tooth.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chocolate chips or chunks.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a baking pan by greasing it and putting parchment paper inside it. Mix the cocoa powder, salt, and flour together in a bowl using a whisk. Melt the butter and mix it with the sugar in a different bowl until the two are well mixed. To the butter and sugar mix, add the eggs and vanilla extract. Whisk the mixture until it is smooth. Mix the dry flour mixture into the wet mixture little by little until it is just combined. Add the chocolate chunks or chips and mix them in. Spread out the batter in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Take the brownies out of the oven and let them cool in the pan for a while. Once the brownies are cool, use the parchment paper to carefully lift them out of the pan and set them on a wire rack to cool all the way down. Enjoy! Cut it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Crispy fried chicken and fluffy sweet potato waffles go great together, creating a wonderful balance of tastes and textures.

Ingredients: 4 chicken thighs, bone-in, skin-on. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon cayenne pepper. 2 cups sweet potato, cooked and mashed. 1 cup all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1 tablespoon brown sugar. 2 eggs. 1/4 cup melted butter. 1 cup milk. Maple syrup, for serving.

Instructions: Buttermilk and chicken thighs should be mixed together in a large bowl. Put it in the fridge for at least an hour or overnight with the lid on. Put flour, salt, black pepper, paprika, garlic powder, and cayenne pepper in a different bowl and mix them together. Take the chicken out of the buttermilk and let the extra drip off. Coat the chicken in the flour mix, then shake off any extra. Warm up the oil in a big pan over medium-high heat. It should take about 6 to 8 minutes per side to fry the chicken until it is golden brown and fully cooked. Put paper towels down to dry. It's time to make the mashed sweet potatoes smooth. In a different bowl, mix the flour, baking powder, salt, brown sugar, eggs, melted butter, and milk. Warm up a waffle iron and grease it a little. Pour the batter onto the hot waffle iron and cook it as directed by the manufacturer until it is golden and crisp. Donuts with maple syrup and fried chicken should be served.

Prep Time: 60 minutes

Cook Time: 20 minutes

This Smoky Tempeh + Avocado Wrap is a delicious and satisfying vegan meal. The smoky flavor of the tempeh pairs perfectly with creamy avocado and crisp veggies, all wrapped up in a whole wheat tortilla.

Ingredients: 1 package tempeh, sliced. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 teaspoon liquid smoke. 1 avocado, sliced. 4 whole wheat wraps. 1 cup baby spinach leaves. 1/2 red onion, thinly sliced. 1/4 cup vegan mayonnaise. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: In a bowl, whisk together soy sauce, maple syrup, and liquid smoke. Marinate tempeh slices in the mixture for at least 15 minutes. In a skillet over medium heat, cook marinated tempeh slices for 3-4 minutes on each side until golden brown and crispy. In a small bowl, mix vegan mayonnaise and Dijon mustard. Spread the vegan mayonnaise mixture evenly over each wrap. Layer each wrap with baby spinach leaves, sliced avocado, cooked tempeh slices, and thinly sliced red onion. Season with salt and pepper to taste. Roll up the wraps tightly, securing them with toothpicks if needed. Slice the wraps in half and serve immediately.

Prep Time: 20 minutes

Cook Time: 10 minutes

A comforting and creamy soup made with hash brown potatoes, leeks, and cheese, cooked to perfection in a slow cooker.

Ingredients: 1 lb frozen hash brown potatoes. 2 leeks, sliced. 4 cups vegetable broth. 1 cup heavy cream. 1 cup shredded cheddar cheese. 2 cloves garlic, minced. Salt and pepper to taste. Chopped chives for garnish.

Instructions: Put sliced leeks, frozen hash brown potatoes, vegetable broth, minced garlic, salt, and pepper in a slow cooker. If you set the setting to high, it will take 34 hours, but on low, it will take 68 hours. Add heavy cream and cheddar cheese shreds and mix until the cheese melts. Serve hot with chopped chives on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

A delicious take on the traditional fried doughnut are these baked buttermilk doughnuts. They have a lot of flavor and are fluffy and light. They become slightly healthier when baked, but they are still a delicious treat that everyone will enjoy.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2/3 cup buttermilk. 2 large eggs. 2 tbsp unsalted butter, melted. 2 tsp vanilla extract. 1/4 tsp nutmeg. Cooking spray for greasing. For the glaze:. 2 cups powdered sugar. 1/4 cup buttermilk. 1 tsp vanilla extract.

Instructions: Set the oven temperature to 375F 190C. Mix the flour, sugar, baking soda, baking powder, salt, and nutmeg in a big bowl. Mix the eggs, melted butter, buttermilk, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to blend too much. Spray cooking oil in a doughnut pan. Pour the batter into each doughnut mold, filling it to about two-thirds full. Bake for 10 to 12 minutes in a preheated oven, or until the doughnuts are just beginning to turn golden and bounce back when you touch them. Prepare the glaze while the doughnuts are baking. Mix the buttermilk, vanilla extract, and powdered sugar in a bowl until well combined. After letting the baked doughnuts cool for a short while, dip each one in the glaze and allow any excess to fall off. To set, put the coated doughnuts on a wire rack. If desired, top with additional toppings or sprinkles. Your homemade buttermilk doughnuts are ready to be served and enjoyed!

Prep Time: 15 minutes

Cook Time: 12 minutes