Phomarciam

There are juicy beef patties, rich Gruyere cheese, sweet caramelized onions, and a zesty special sauce in the Southern Belle Gruyere Burger. It has a bit of Southern comfort and a bit of class.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices of Gruyere cheese. 1/2 cup caramelized onions. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 cup baby spinach leaves. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Place the burger patties on the hot grill or griddle and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of Gruyere cheese on top of each patty and allow it to melt. While the burgers are cooking, split the burger buns and toast them on the grill until lightly browned. In a small bowl, mix the mayonnaise and Dijon mustard to create a special sauce. To assemble the burgers, spread the special sauce on the bottom half of each toasted bun. Place a Gruyere-topped burger patty on each bun bottom. Top the burgers with caramelized onions and a handful of baby spinach leaves. Finally, place the top half of the toasted bun on the spinach leaves to complete the burgers. Serve your Southern Belle Gruyere Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Mushroom Wellington Dumplings are a delightful vegan twist on the classic Mushroom Wellington roast. They are filled with savory mushroom and onion stuffing, enclosed in flaky puff pastry, and baked to golden perfection. Perfect for a delicious appetizer or side dish for any occasion.

Ingredients: 1 cup finely chopped mushrooms. 1/2 cup finely chopped onions. 2 cloves garlic, minced. 1 tablespoon olive oil. 1/2 cup breadcrumbs. 1/4 cup vegan puff pastry. Salt and pepper to taste. Vegan egg wash optional, for brushing.

Instructions: Set the olive oil in a pan and heat it over medium-low heat. It will take about three to four minutes of cooking after adding the chopped onions and minced garlic. After you add the chopped mushrooms, cook for about 5 to 6 minutes, or until they give off their water and get soft. To taste, add salt and pepper to the mushroom mix. Add the breadcrumbs and stir them in. Cook for another two to three minutes, or until the mixture is dry and well mixed. Take the mushroom mix off the heat and let it cool all the way down. Turn on your oven and heat it up to 375F 190C. On a floured surface, roll out the vegan puff pastry and cut it into squares or rectangles, as you like. On each square or rectangle of pastry, put a spoonful of the cooled mushroom mixture. To make a dumpling, fold the dough over the filling and press the edges together with a fork to seal them. If you want the dumplings to look golden, you can brush the tops with vegan egg wash. Put the dumplings on a baking sheet that has been lined with parchment paper. Bake them in a hot oven for 15 to 20 minutes, or until they are golden brown and crispy. Make sure to serve your Mushroom Wellington Dumplings hot and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

These Gluten Free Asian Turkey Burger Sliders are a delicious and healthier alternative to traditional burgers. Packed with Asian flavors like soy sauce and ginger, these sliders are perfect for a quick and tasty meal. Plus, they're gluten-free, making them suitable for those with dietary restrictions.

Ingredients: 1 pound ground turkey. 1/4 cup gluten-free soy sauce. 1/4 cup finely chopped green onions. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1/4 cup gluten-free breadcrumbs. 1 egg. 1 tablespoon sesame oil. 1 teaspoon sesame seeds. Salt and pepper to taste. Gluten-free slider buns. Sliced cucumbers, lettuce, and mayonnaise for garnish.

Instructions: In a large mixing bowl, combine ground turkey, gluten-free soy sauce, green onions, minced garlic, grated ginger, gluten-free breadcrumbs, egg, sesame oil, sesame seeds, salt, and pepper. Mix the ingredients until well combined. Divide the turkey mixture into small portions and shape them into slider-sized patties. Preheat a grill or skillet over medium-high heat and grease it with a little oil to prevent sticking. Grill or cook the turkey burger sliders for about 3-4 minutes on each side or until they are fully cooked and have a nice browned exterior. While the sliders are cooking, lightly toast the gluten-free slider buns on the grill or in a toaster. Once the sliders are cooked, assemble the burgers by placing a slider patty on the bottom half of each bun. Top with sliced cucumbers, lettuce, and a dollop of mayonnaise, then place the top half of the bun on top. Serve the Gluten Free Asian Turkey Burger Sliders hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This California Avocado Chicken with Guacamole is a flavorful and healthy dish that combines grilled chicken with creamy, homemade guacamole. It's perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients: 2 boneless, skinless chicken breasts. 2 ripe California avocados, peeled, pitted, and mashed. 1/4 cup diced red onion. 1/4 cup diced tomato. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 lime, juiced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 2 tablespoons olive oil. 1/4 cup sour cream optional. Tortilla chips for serving.

Instructions: Preheat your grill or stovetop grill pan to medium-high heat. Brush the chicken breasts with olive oil and season them with salt, black pepper, and cayenne pepper if using. Grill the chicken for about 6-8 minutes per side or until fully cooked and no longer pink in the center. The internal temperature should reach 165F 74C. While the chicken is cooking, prepare the guacamole. In a mixing bowl, combine the mashed avocados, diced red onion, diced tomato, chopped cilantro, minced garlic, lime juice, salt, and black pepper. Mix well to combine all the ingredients. Once the chicken is done, remove it from the grill and let it rest for a few minutes. Slice the cooked chicken breasts into thin strips. To serve, spread a generous portion of the guacamole on each plate, top with sliced chicken, and garnish with a dollop of sour cream if desired. Serve the California Avocado Chicken with tortilla chips on the side for scooping up the delicious guacamole. Enjoy your California Avocado Chicken with Guacamole!

Prep Time: 15 minutes

Cook Time: 15 minutes

With this canning-friendly blackberry jam recipe, you can savor the tart and sweet taste of blackberries all year long. It tastes fantastic as a topping for your favorite foods, on toast, or in desserts.

Ingredients: 4 cups blackberries. 4 cups granulated sugar. 1/4 cup lemon juice. 1 packet pectin.

Instructions: Wash and sterilize canning jars and lids. In a large pot, combine blackberries, lemon juice, and pectin. Cook on medium-high heat, stirring constantly until the mixture comes to a boil. Once boiling, add the granulated sugar and continue stirring. Cook for about 10-15 minutes until the jam thickens and reaches the desired consistency. Remove from heat and skim off any foam from the surface of the jam. Ladle the hot jam into the sterilized canning jars, leaving 1/4-inch headspace. Wipe the jar rims clean, place lids on the jars, and screw on the bands until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Carefully remove the jars from the water bath and let them cool on a clean, dry towel. Check the lids for a proper seal by pressing the center; it should not pop back. Label and store the sealed jars in a cool, dark place. Enjoy your homemade blackberry jam!

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the creamy goodness of homemade ice cream infused with real vanilla bean and studded with chocolate chips. This classic treat is perfect for capturing sweet moments and creating lasting memories.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 vanilla bean, split lengthwise and seeds scraped out. 4 large egg yolks. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: In a saucepan, heat the heavy cream, whole milk, sugar, and vanilla bean seeds and pod over medium heat until it just begins to simmer, stirring occasionally. In a separate bowl, whisk the egg yolks and salt until well combined. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining cream mixture, stirring constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl, discarding the vanilla bean pod. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. During the last minute of churning, add the chocolate chips to evenly distribute them throughout the ice cream. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours until firm. Serve scoops of the ice cream in cones or bowls and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy this rich cheesy bacon dip to celebrate the release of the Jack Ryan DVD! This dip has a hint of onion and garlic, as well as bacon, which makes it tasty. It's great for parties or a cozy night in.

Ingredients: 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1 cup cooked and crumbled bacon. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup chopped green onions. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/4 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. Put all the ingredients in a bowl and mix them together until they are well mixed. Put the mixture in a baking dish and make sure it's spread out evenly. Warm the oven up and put the dip in it. Bake for 20 to 25 minutes, or until the top is bubbly and golden brown. Serve hot with crackers or chips of your choice.

Prep Time: 10 minutes

Cook Time: 25 minutes

This hearty and comforting beef stew is perfect for a cozy night in. The slow cooker helps to tenderize the beef and allows the flavors to meld together beautifully.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 3 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups beef broth. 1/4 cup tomato paste. 1 teaspoon thyme. 1 teaspoon rosemary. Salt and pepper to taste.

Instructions: Place beef stew meat, potatoes, carrots, onion, and garlic in the slow cooker. In a separate bowl, mix beef broth, tomato paste, thyme, rosemary, salt, and pepper. Pour the mixture over the ingredients in the slow cooker. Stir to combine. Cover and cook on low for 8 hours or high for 4 hours, until beef and vegetables are tender.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Georgian-inspired chicken recipe combines tender chicken breasts with a flavorful marinade of sour cream and aromatic spices. It's a delicious and easy-to-make dish that's perfect for a satisfying meal.

Ingredients: 4 chicken breasts, boneless and skinless. 1 cup sour cream. 2 cloves garlic, minced. 1 tablespoon paprika. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. Chopped fresh parsley for garnish.

Instructions: In a bowl, mix sour cream, minced garlic, paprika, coriander, cumin, cayenne pepper, salt, and pepper. Add chicken breasts to the mixture, ensuring they're well coated. Marinate in the refrigerator for at least 30 minutes. Heat olive oil in a skillet over medium-high heat. Add marinated chicken breasts and cook for about 6-7 minutes on each side, or until they're cooked through and golden brown. Serve hot, garnished with chopped fresh parsley.

Prep Time: 40 minutes

Cook Time: 15 minutes

This creamy pumpkin soup will make you feel like you're in the fall. The recipe from The Olive and The Sea Food Blog combines the richness of coconut milk with the warmth of cinnamon and nutmeg to make a smooth soup that is great for cold nights.

Ingredients: 1 small pumpkin, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 2 cups vegetable broth. 1 cup coconut milk. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onion turns clear. Spices like cinnamon, nutmeg, salt, and pepper should be added along with the diced pumpkin and vegetable broth. Bring to a boil, then lower the heat and let it cook for 20 minutes, or until the pumpkin is soft. Take it off the heat and let it cool down a bit. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Put the soup back in the pot and heat it up if needed. Check the seasoning and make changes if needed. Add a drizzle of coconut milk and a sprinkle of cinnamon on top of the hot dish to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful fusion of the classic French Martini with the effervescence of champagne, bringing a fruity and elegant twist to your cocktail experience.

Ingredients: 1 oz Raspberry Liqueur. 1 oz Vodka. 1/2 oz Pineapple Juice. Chilled Champagne.

Instructions: In a shaker, combine raspberry liqueur, vodka, and pineapple juice with ice. Shake well until chilled. Strain mixture into a champagne flute. Top up with chilled champagne. Gently stir to combine. Garnish with a raspberry or pineapple slice if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Crockpot BBQ Chicken Burger is a tasty and simple sandwich that's great for a barbecue on the weekend or during the week. The chicken that was slow-cooked is soft and full of flavor, and the pickles and cheddar cheese make a classic BBQ sandwich taste even better.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup BBQ sauce. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/4 cup diced pickles. 1/4 cup shredded cheddar cheese. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp paprika. Salt and pepper to taste. 4 hamburger buns.

Instructions: In a crock pot, put the chicken breasts. Dice the onion and bell pepper and put them in a bowl. Add the BBQ sauce, garlic powder, onion powder, paprika, salt, and pepper. Add the BBQ sauce mix to the crockpot and pour it over the chicken. Leave the lid on and set the heat to low. Cook for 4 to 6 hours, or until the chicken is soft and can be easily shred with a fork. Use two forks to shred the cooked chicken in the crockpot. Add the diced pickles and shredded cheddar cheese and mix them in. For another 10 to 15 minutes, or until the cheese melts and the pickles are warm all the way through, continue cooking. Put the hamburger buns on a griddle or in a toaster to toast them. Place some of the BBQ chicken mixture on the bottom half of each bun. Put the other half of the bun on top and serve hot.

Prep Time: 15 minutes

Cook Time: 4-6 hours

Flavorful marinade infuses tender, succulent smoked pork tenderloin, bringing out the ideal harmony of sweetness and smokiness.

Ingredients: 2 pork tenderloins. 1/4 cup olive oil. 2 tablespoons Dijon mustard. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon black pepper. 1 teaspoon onion powder. 1 teaspoon cayenne pepper. Wood chips for smoking.

Instructions: Combine olive oil, Dijon mustard, soy sauce, honey, minced garlic, smoked paprika, black pepper, onion powder, and cayenne pepper to make the marinade. Place pork tenderloins in a resealable plastic bag and pour half of the marinade over them. Seal the bag and marinate in the refrigerator for at least 2 hours or overnight. Preheat your smoker to 225F 107C and add wood chips for smoking. Remove pork tenderloins from the marinade and discard the marinade. Place the tenderloins on the smoker grates and smoke for approximately 1.5 to 2 hours or until the internal temperature reaches 145F 63C. Let the smoked pork tenderloin rest for 10 minutes before slicing. Slice and serve the smoked pork tenderloin with the remaining marinade as a dipping sauce.

Prep Time: 15 minutes

Cook Time: 120 minutes

These Cilantro Lime Shrimp Quinoa Bowls are a delicious and healthy meal option. Packed with protein, fiber, and vibrant flavors, they make a perfect lunch or dinner.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 lb shrimp, peeled and deveined. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Juice of 2 limes. 1/2 cup fresh cilantro, chopped. 2 cups cherry tomatoes, halved. 1 avocado, sliced. 1/4 cup red onion, finely chopped. Greek yogurt for garnish.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a large skillet, heat olive oil over medium-high heat. Add shrimp, garlic, cumin, chili powder, salt, and pepper. Cook for 3-4 minutes or until shrimp is pink and cooked through. Drizzle lime juice over the shrimp and stir in fresh cilantro. Assemble the bowls by dividing cooked quinoa among serving dishes. Top with shrimp mixture, cherry tomatoes, avocado slices, and red onion. Garnish with additional cilantro and a dollop of Greek yogurt. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Savor the delicious sweetness of these cake pops, appropriate for any celebration. They are sure to please a crowd with their crunchy chocolate shell and soft cake interior.

Ingredients: 1 box cake mix any flavor. 1/2 cup unsalted butter, softened. 1/2 cup milk. 2 large eggs. 1 teaspoon vanilla extract. 2 cups chocolate chips for melting. 1 tablespoon vegetable oil. Assorted sprinkles or toppings.

Instructions: Preheat the oven to 350F 175C and grease a cake pop pan. In a large bowl, combine the cake mix, softened butter, milk, eggs, and vanilla extract. Mix until well combined. Spoon the batter into the cake pop pan, filling each cavity almost to the top. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cake pops to cool completely. In a microwave-safe bowl, melt the chocolate chips with vegetable oil in 30-second intervals, stirring until smooth. Carefully dip each cake pop into the melted chocolate, allowing any excess to drip off. Add sprinkles or toppings immediately. Place the decorated cake pops on a parchment-lined tray to set the chocolate. Repeat the dipping process for all cake pops and let them cool until the chocolate hardens. Serve and enjoy your delicious cake pops!

Prep Time: 20 minutes

Cook Time: 20 minutes

A delightfully crunchy and addictive snack made of popcorn combined with salty pretzels and sweet caramel.

Ingredients: 1/2 cup popcorn kernels. 1 cup pretzels, broken into pieces. 1/2 cup unsalted butter. 1 cup brown sugar. 1/4 cup corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda. 1 teaspoon vanilla extract.

Instructions: Set oven temperature to 250F 120C. Use your favorite method to pop the popcorn kernels and transfer them to a large mixing bowl. Mix in the pretzel pieces. Melt butter in a saucepan over a medium heat. Add salt, corn syrup, and brown sugar and stir. Bring to a boil while stirring all the time. Boil for four minutes without stirring. Take off the heat and whisk in the vanilla extract and baking soda. There will be bubbles in the mixture. Spoon caramel mixture over pretzels and popcorn; stir to coat evenly. Transfer mixture to a parchment paper-lined baking sheet. Bake for 45 minutes in a preheated oven, stirring every 15 minutes. Take out of the oven and allow to cool down fully. Divide into groups and savor!

Prep Time: 10 minutes

Cook Time: 45 minutes

There's something for everyone in this Mexican Cheese Corn Dip. The sweet corn goes well with the salty cheese and spices. You can serve this tasty and easy-to-make dip at parties, game nights, or any other time you want to wow your guests.

Ingredients: 1 cup canned corn kernels. 1 cup shredded Mexican cheese blend. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup chopped green onions. 1/4 cup diced red bell pepper. 1/4 cup chopped cilantro. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Put all the ingredients in a bowl and mix them together. Save some cheese for topping. Put the mixture in a baking dish and make sure it's spread out evenly. Add the cheese that you saved on top. After the oven is hot, bake the dip for 20 to 25 minutes, or until it bubbles and the cheese melts and turns golden brown. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can add more chopped cilantro and green onions as a garnish. Warm it up and serve with tortilla chips or sliced crusty bread.

Prep Time: 15 minutes

Cook Time: 25 minutes