Neil Kohney's The Other End

These Cheddar Jalapeno Chicken Burgers are a spicy twist on the classic chicken burger. Packed with flavor from cheddar cheese and jalapeno peppers, they are perfect for those who love a bit of heat in their burgers. Serve them with your favorite toppings and enjoy a mouthwatering meal.

Ingredients: 1 lb ground chicken. 1/2 cup grated cheddar cheese. 1/4 cup diced jalapeno peppers. 1/4 cup breadcrumbs. 1/4 cup chopped cilantro. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Mayonnaise. Ketchup.

Instructions: Ground chicken, grated cheddar cheese, diced jalapeo peppers, breadcrumbs, chopped cilantro, garlic powder, onion powder, salt, and pepper should all be mixed together in a bowl. Mix everything together well. Split the mixture in half and shape each half into a burger patty. Set a skillet or grill over medium-high heat to get them hot. Use oil to grease the grill or skillet so that food doesn't stick. Put the chicken burger patties on the grill or in a skillet. Cook for 5 to 6 minutes on each side, or until they are done and have nice grill marks. Fry or grill the hamburger buns for a few seconds on each side while the burgers are cooking. Spread mayonnaise and ketchup on the bottom halves of the toasted buns to make the burgers. The cooked chicken burger patties should go on top of the lettuce leaves, then the sauces. On top of the patties, put slices of tomato and red onion. Add the top halves of the buns to the burgers that have been put together. Warm it up and serve it with your favorite sides. Have fun with your tasty Cheddar Jalapeno Chicken Burgers!

Prep Time: 15 minutes

Cook Time: 12 minutes

Enjoy the delicious combination of sweet and savory Asian flavors in this sticky wings stirfry. Perfectly caramelized chicken wings and fresh vegetables coated in a flavorful sauce make for a satisfying meal.

Ingredients: 1 lb chicken wings. 2 tablespoons soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon honey. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1/2 teaspoon red pepper flakes. 1 cup broccoli florets. 1 cup bell pepper strips assorted colors. 1 cup snap peas. 2 tablespoons vegetable oil. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a bowl, combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes. Mix well to make the sauce. Place the chicken wings in a zip-top bag and pour half of the sauce over them. Seal the bag and marinate in the refrigerator for at least 30 minutes. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken wings and stir-fry until they are cooked through and caramelized, about 8-10 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add another tablespoon of vegetable oil. Stir-fry the broccoli florets, bell pepper strips, and snap peas until they are tender-crisp, about 4-5 minutes. Return the cooked chicken wings to the skillet and pour the remaining sauce over the chicken and vegetables. Stir-fry for an additional 2-3 minutes until everything is well coated and heated through. Season with salt and pepper to taste. Serve the Asian Sticky Wings Stirfry over cooked rice. Garnish with sesame seeds and chopped green onions if desired.

Prep Time: 45 minutes

Cook Time: 20 minutes

Baked Maple Dijon Bacon is a sweet and savory treat that's perfect for bacon lovers. The combination of maple syrup, Dijon mustard, and brown sugar creates a sticky glaze that caramelizes on the bacon, making it irresistibly delicious.

Ingredients: 12 slices of thick-cut bacon. 1/4 cup pure maple syrup. 2 tablespoons Dijon mustard. 2 tablespoons brown sugar. 1/4 teaspoon black pepper.

Instructions: Set an oven temperature of 400F 200C and cover a baking sheet with foil. Combine the brown sugar, black pepper, Dijon mustard, and maple syrup in a small bowl. Making sure they don't overlap, arrange the bacon slices on the baking sheet that has been prepared. Make sure to generously brush each bacon slice with the maple Dijon mixture. Bake for 15 to 20 minutes, or until the bacon is crispy and caramelized, in a preheated oven. To ensure even cooking, you might need to turn the baking sheet halfway through. Before serving, take the bacon out of the oven and place it on a wire rack to cool slightly. Serve your Baked Maple Dijon Bacon as a side dish or as a delectable appetizer. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

Compared to store-bought crackers, these paleo cheese crackers are both delicious and healthful. They are also free of gluten. These are incredibly flavorful and ideal for snacking or serving with dips because they are made with almond flour and nutritional yeast.

Ingredients: 2 cups almond flour. 1 cup nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon sea salt. 1/4 cup coconut oil, melted. 2 tablespoons water.

Instructions: Set oven temperature to 175C 350F. Almond flour, nutritional yeast, onion powder, garlic powder, and sea salt should all be combined in a big bowl. To the dry ingredients, add water and melted coconut oil. Stir to form a dough. Roll out the dough to a thickness of about 1/8 inch between two sheets of parchment paper. The rolled-out dough should be placed onto a baking sheet after removing the top parchment paper sheet. Cut the dough into small squares that resemble cheese crackers using a pizza cutter or knife. Bake for 12 to 15 minutes, or until the edges are golden brown, in a preheated oven. Before serving, take out of the oven and allow it cool completely. As they cool, the crackers will get more solid. For up to a week, store in an airtight container.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Pumpkin Pecan Baked Brie Dip is a warm and creamy appetizer perfect for fall gatherings. The rich flavors of pumpkin, pecans, and warm spices complement the gooey melted brie cheese, making it a delightful dip for crackers or bread slices.

Ingredients: 1 wheel of brie cheese. 1/2 cup canned pumpkin puree. 1/4 cup chopped pecans. 2 tablespoons brown sugar. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon ground ginger. 1 tablespoon maple syrup.

Instructions: Preheat the oven to 350F 175C. Slice the top rind off the brie wheel. In a bowl, mix together pumpkin puree, chopped pecans, brown sugar, cinnamon, nutmeg, ground ginger, and maple syrup. Spread the pumpkin mixture over the exposed surface of the brie wheel. Place the brie wheel on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the brie is soft and gooey. Serve immediately with crackers, sliced baguette, or apple slices.

Prep Time: 10 minutes

Cook Time: 15 minutes

A flavorful and spicy vegan curry made with tender potatoes cooked in aromatic spices, perfect for a hearty meal.

Ingredients: 4 potatoes, peeled and diced. 1 onion, finely chopped. 2 tomatoes, diced. 3 cloves garlic, minced. 1-inch ginger, grated. 1 green chili, chopped. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. 1/2 teaspoon garam masala. Salt to taste. 2 tablespoons oil. Fresh cilantro leaves for garnish.

Instructions: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onion, garlic, ginger, and green chili. Saut until onions are translucent. Add diced tomatoes and cook until they soften. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well. Add diced potatoes and stir to coat them with the spice mixture. Cover and cook for about 15-20 minutes or until potatoes are tender, stirring occasionally. Once potatoes are cooked, sprinkle garam masala and mix gently. Garnish with fresh cilantro leaves. Serve hot with rice or bread.

Prep Time: 15 minutes

Cook Time: 25 minutes

A quick and easy way to use the Instant Pot to cook quinoa just right. This fluffy quinoa can be used in a lot of different ways and goes well with any meal.

Ingredients: 1 cup quinoa. 2 cups water. 1 tablespoon olive oil. 1/2 teaspoon salt.

Instructions: Rinse the quinoa under cold water. In the Instant Pot, combine quinoa, water, olive oil, and salt. Close the lid, set the vent to sealing, and cook on high pressure for 1 minute. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Fluff the quinoa with a fork and let it sit for a few minutes before serving.

Prep Time: 5 minutes

Cook Time: 1 minutes

This rich vegan cheesecake is a great dessert for a romantic Valentine's Day. A sweet cherry swirl and a creamy cashew filling make for a delicious treat that will wow your loved one. It's also quick and easy to make, which gives you more time to spend with each other.

Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/4 cup lemon juice. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup fresh or frozen cherries, pitted. 1/4 cup almond flour. 2 tablespoons coconut oil, melted. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Drain soaked cashews and rinse well. In a food processor, blend cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt until smooth and creamy. This may take a few minutes. Pour the mixture into a prepared pan and smooth out the top. In a blender, blend cherries, almond flour, coconut oil, maple syrup, vanilla extract, and a pinch of salt until well combined and smooth. Pour the cherry mixture over the cashew layer and spread evenly. Using a toothpick or knife, gently swirl the cherry mixture into the cashew layer to create a marbled effect. Place the cheesecake in the freezer for at least 2 hours to set. Once set, remove from the freezer and let it sit at room temperature for a few minutes before slicing. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

These fluffy vegan berry pancakes are perfect for Mother's Day brunch. Bursting with juicy berries and drizzled with maple syrup, they're a delightful treat for any mom!

Ingredients: 1 cup flour. 1 tablespoon sugar. 2 teaspoons baking powder. 1/4 teaspoon salt. 1 cup non-dairy milk. 2 tablespoons coconut oil melted. 1 teaspoon vanilla extract. 1 cup mixed berries fresh or frozen.

Instructions: In a mixing bowl, combine flour, sugar, baking powder, and salt. Add non-dairy milk, melted coconut oil, and vanilla extract. Mix until smooth. Gently fold in mixed berries. Heat a non-stick pan over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter. Serve warm with maple syrup and extra berries if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Antipasto Pasta Salad is a delightful blend of Italian flavors, featuring pasta tossed with a medley of fresh vegetables, cheeses, meats, and a zesty vinaigrette dressing. Perfect for picnics, potlucks, or as a refreshing side dish!

Ingredients: 8 oz fusilli pasta. 1 cup cherry tomatoes, halved. 1 cup mozzarella balls, halved. 1/2 cup sliced black olives. 1/2 cup sliced salami. 1/4 cup sliced pepperoncini peppers. 1/4 cup chopped fresh basil. 1/4 cup diced red onion. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and black pepper to taste.

Instructions: Cook fusilli pasta according to package instructions until al dente. Drain and rinse with cold water. In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella balls, black olives, salami, pepperoncini peppers, basil, red onion, and Parmesan cheese. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper. Pour the dressing over the pasta salad and toss until evenly coated. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled and enjoy!

This Lentil Veggie Chili is hearty and tasty, and it's full of healthy things like pumpkin, peanut butter, lentils, and vegetables. This vegan dish is filling and great for cold nights or get-togethers.

Ingredients: 1 cup dried lentils. 1 can 15 oz pumpkin puree. 1 can 15 oz diced tomatoes. 1 onion, diced. 2 cloves garlic, minced. 2 cups vegetable broth. 1 bell pepper, diced. 1 zucchini, diced. 1 carrot, diced. 1/4 cup peanut butter. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Add the onion and garlic to a large pot and cook them until the onion is clear. You can also add diced carrot, zucchini, and bell pepper. Make sure the vegetables are soft. Add squash puree, tomato chunks, vegetable broth, lentils, peanut butter, chili powder, cumin, paprika, salt, and pepper. Mix everything together. Bring to a boil, then lower the heat and let it simmer for 25 to 30 minutes, or until the lentils are soft and the chili is the thickness you want. If you need to, change the seasoning. Enjoy while hot!

This Loaded Baked Potato Pizza combines the flavors of a classic loaded baked potato with the deliciousness of pizza. Creamy mashed potatoes, melted cheddar cheese, crispy bacon bits, and a dollop of sour cream make this pizza a satisfying and comforting meal.

Ingredients: 1 pizza dough. 2 cups mashed potatoes. 1 cup shredded cheddar cheese. 1/2 cup cooked bacon bits. 1/4 cup sour cream. 2 tablespoons chopped green onions. 1 tablespoon olive oil. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat your oven to 450F 230C. Roll out the pizza dough into your desired shape and thickness on a floured surface. Transfer the pizza dough to a baking sheet or pizza stone. Brush the olive oil over the pizza dough and sprinkle with garlic powder. Spread the mashed potatoes evenly over the dough, leaving a border for the crust. Sprinkle the shredded cheddar cheese and bacon bits over the mashed potatoes. Season with salt and pepper to taste. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven and drizzle sour cream over the top. Garnish with chopped green onions. Slice and serve hot.

A vegan Kimchijeon is a Korean pancake with kimchi and a few other simple ingredients. The outside is crunchy and the inside is chewy. It tastes spicy and sour all at the same time.

Ingredients: 1 cup kimchi, finely chopped. 1 cup all-purpose flour. 3/4 cup water. 2 tablespoons flaxseed meal. 2 tablespoons sesame oil. 2 green onions, thinly sliced. 1 tablespoon soy sauce. 1 tablespoon gochugaru Korean red pepper flakes. 1 teaspoon sugar. 1/2 teaspoon salt. Vegetable oil for frying.

Instructions: In a bowl, mix together the flaxseed meal and water. Let it sit for a few minutes to thicken, creating a flax egg. In a large mixing bowl, combine the chopped kimchi, all-purpose flour, flaxseed mixture, sesame oil, green onions, soy sauce, gochugaru, sugar, and salt. Mix well until a batter forms. Heat a non-stick skillet over medium heat and add a little vegetable oil to coat the bottom. Pour a ladleful of the kimchi batter into the skillet, spreading it out into a round shape. Cook for 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil to the skillet as needed. Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve hot with a dipping sauce of your choice.

Norwegian Potato Lefse is a traditional Norwegian flatbread made with riced potatoes. It's a versatile and delicious treat that can be enjoyed with sweet or savory toppings.

Ingredients: 4 cups of riced potatoes. 1/4 cup of unsalted butter. 1/4 cup of heavy cream. 1 tablespoon of sugar. 1 teaspoon of salt. 2 cups of all-purpose flour. Additional flour for rolling. Optional toppings: butter, sugar, cinnamon, or jam.

Instructions: After you boil and peel the potatoes, mix them with rice while they are still hot. To the mashed potatoes, add butter, heavy cream, sugar, and salt. Mix well until everything is smooth and creamy. Mix the flour into the potatoes slowly while kneading the mixture. Do this until you have a soft dough. Cut the dough into pieces about the size of golf balls. Using extra flour to keep it from sticking, roll each piece into a thin, round flatbread. On a hot griddle or skillet, cook each flatbread for about one to two minutes on each side, until it is browned and just a little crispy. Put the lefse on a clean kitchen towel and stack them on top of each other to keep them warm and soft. You can add butter, sugar, cinnamon, or jam, among other things, to taste.

With this Best Tofu Tikka Masala, savor the depth of Indian flavors. Perfect to serve over rice or with naan, marinated tofu simmers in a creamy, aromatic sauce.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1 cup plain yogurt or dairy-free alternative. 2 tablespoons lemon juice. 2 teaspoons ground cumin. 2 teaspoons paprika. 1 teaspoon ground turmeric. 1 teaspoon garam masala. 1 teaspoon ground coriander. 1/2 teaspoon ground cinnamon. 1/2 teaspoon cayenne pepper. Salt, to taste. 1 tablespoon olive oil. 1 large onion, diced. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 can 14 oz crushed tomatoes. 1 cup vegetable broth. 1/2 cup coconut cream. Fresh cilantro, for garnish. Cooked rice or naan, for serving.

Instructions: Yogurt, lemon juice, coriander, cumin, paprika, turmeric, garam masala, cinnamon, cayenne pepper, and salt should all be combined in a bowl. Make sure the tofu is well coated with marinade before adding it cubed. For optimal effects, marinate it for at least 30 minutes or overnight. In a big skillet over medium heat, warm up the olive oil. Cook the chopped onion until it becomes transparent. Add the grated ginger and minced garlic, and cook for an additional minute, or until fragrant. Add the vegetable broth and crushed tomatoes and stir. Heat through to a simmer. Put the marinated tofu in the skillet with the marinade. Simmer for 15 to 20 minutes, or until the tofu absorbs flavors and the sauce thickens. After adding the coconut cream, simmer for an additional five minutes. Serve hot with naan or cooked rice and garnish with fresh cilantro. Have fun!

A tasty and healthier substitute for classic fried pastries are these Paleo almond-filled pastries. Paleo enthusiasts will love these because they are fried to a golden perfection and filled with a sweet almond mixture.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 2 tablespoons honey optional. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup almond butter. 1/4 cup finely chopped almonds. 1/4 cup unsweetened shredded coconut. 1/4 teaspoon cinnamon. Coconut oil for frying.

Instructions: In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, honey if using, vanilla extract, and salt. Mix until a dough forms. Divide the dough into small portions and roll each portion into a ball. Place the balls on a parchment-lined tray and flatten them into small circles about 1/4 inch thick. In a separate bowl, mix almond butter, chopped almonds, shredded coconut, and cinnamon to create the filling. Place a spoonful of the almond filling onto half of the dough circles, leaving some space around the edges. Fold the other half of the dough circle over the filling to create a half-moon shape. Seal the edges by pressing them with a fork. Heat coconut oil in a skillet over medium-high heat for frying. Carefully place the pastries in the hot oil and fry until they are golden brown on both sides, about 2-3 minutes per side. Remove the pastries from the oil and place them on a paper towel-lined plate to drain excess oil. Let them cool slightly before serving. Enjoy your Paleo Almond-Filled Pastries!