Raleigh Flooring

Buffalo cauliflower bites are spicy, and cashew ranch dressing is creamy. This tasty vegan take on a traditional appetizer is great for parties, game nights, or just as a snack.

Ingredients: 1 medium head cauliflower, cut into florets. 1 cup all-purpose flour. 1 cup almond milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 3/4 cup hot sauce. 2 tablespoons vegan butter, melted. 1 cup raw cashews, soaked in water for at least 4 hours. 1/4 cup water. 2 tablespoons lemon juice. 1 clove garlic. 1 tablespoon fresh dill, chopped. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh chives, chopped. Salt and pepper to taste.

Instructions: Warm the oven up to 450F 230C. There is a batter in the bowl. To make it, whisk together flour, almond milk, garlic powder, onion powder, paprika, salt, and pepper. Make sure all of the cauliflower florets are covered in batter before putting them on a baking sheet that has been lined with parchment paper. Cauliflower should be baked for 20 minutes, flipping it over once, until it is crispy and lightly golden brown. In a different bowl, mix vegan butter and hot sauce. When the cauliflower is done, take it out of the oven and coat it all over with the hot sauce mixture. Put the cauliflower back on the baking sheet and bake for 10 more minutes. Making the cashew ranch dressing will take some time while the cauliflower is baking. Cashews that have been soaked should be mixed with water, lemon juice, garlic, dill, parsley, and chives in a blender. Mix until it's creamy and smooth. If you need to, add more water to get the consistency you want. Add salt and pepper to taste to the dressing. Put the cashew ranch dressing on the side so that you can dip the buffalo cauliflower bites in it.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and flavorful curry made with red lentils, coconut milk, and aromatic spices, cooked to perfection in a slow cooker.

Ingredients: 1 cup red lentils. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 2 cups vegetable broth. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. 1 teaspoon coriander. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Rinse the red lentils under cold water until the water runs clear. In a slow cooker, combine the red lentils, chopped onion, minced garlic, grated ginger, diced tomatoes, coconut milk, vegetable broth, curry powder, turmeric, cumin, coriander, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors have melded together. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Grilled Huli Huli Chicken is a delicious Hawaiian dish featuring tender chicken thighs marinated in a sweet and savory sauce, then grilled to perfection. It's bursting with tropical flavors and makes for a perfect summer barbecue dish.

Ingredients: 6 boneless, skinless chicken thighs. 1 cup pineapple juice. 1/2 cup soy sauce. 1/2 cup brown sugar. 1/4 cup ketchup. 1/4 cup rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. Sesame seeds and sliced green onions for garnish.

Instructions: In a bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, and grated ginger. Mix well. Place chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it's fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken thighs for 6-8 minutes per side, or until fully cooked and juices run clear, basting with extra marinade occasionally. Once cooked, remove chicken from grill and let it rest for a few minutes. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

This recipe for Salty Date Caramel Scotcheroos is a vegan and gluten-free take on an old favorite. They have a layer of rich date caramel with a hint of sea salt and a chocolate-peanut butter coating on top. Just what you need to satisfy your sweet and salty cravings!

Ingredients: 1 cup pitted dates. 1/4 cup almond butter. 1/4 cup coconut oil. 1/4 cup maple syrup. 1/2 teaspoon sea salt. 2 cups crispy rice cereal gluten-free. 1/2 cup vegan chocolate chips. 1/4 cup smooth peanut butter. Sea salt flakes, for garnish.

Instructions: Use a food processor to blend dates, almond butter, coconut oil, maple syrup, and sea salt into a smooth paste that looks like caramel. To make the crispy rice cereal cover evenly, mix the date caramel and cereal in a large bowl. For a smooth top, press the mixture into a baking dish that has been lined with parchment paper. As you go, melt the peanut butter and chocolate chips together in 30 second bursts in a bowl that can go in the microwave. Evenly spread the chocolate mixture on top of the rice cereal. For an extra salty kick, sprinkle sea salt flakes on top. Put it in the fridge for about an hour until it sets. Then cut it into squares and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Hot Strawberry Spinach Salad with Bacon is a delightful combination of savory and sweet flavors. The warm bacon, crispy spinach, and juicy strawberries create a delicious harmony, and the balsamic honey dressing adds a perfect touch of tanginess.

Ingredients: 6 cups fresh baby spinach. 1 pound strawberries, hulled and sliced. 1/2 cup red onion, thinly sliced. 6 slices of bacon, cooked and crumbled. 1/4 cup slivered almonds. 1/4 cup feta cheese crumbles. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the fresh baby spinach, sliced strawberries, and thinly sliced red onion. In a separate skillet, cook the bacon until crispy, then crumble it into small pieces. Add the crumbled bacon, slivered almonds, and feta cheese crumbles to the salad bowl. In a small bowl, whisk together the olive oil, balsamic vinegar, and honey to make the dressing. Drizzle the dressing over the salad and toss to combine. Season the salad with salt and pepper to taste. Serve immediately while still warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe for Italian ice cream makes a cool, fruity treat that is great for hot summer days. You can make a delicious dessert that is packed full of flavor with just a few simple ingredients.

Ingredients: 4 cups fresh fruit strawberries, peaches, or lemons. 1 cup water. 1 cup sugar. 1/4 cup lemon juice if using strawberries or peaches.

Instructions: Clean the fruit and take out any stems or pits to get it ready. Use a blender to blend the fruit until it is smooth. Sugar and water should be mixed in a saucepan. Stir as you bring it to a boil until the sugar is gone. Take the sugar syrup off the heat and let it cool down all the way. In a large bowl, mix the fruit puree, sugar syrup, and lemon juice, if using. Put the mix in a shallow dish and freeze it for an hour. After an hour, scrape the mixture with a fork to get rid of any ice crystals. If you want to make the mixture completely frozen and slushy, put the dish back in the freezer and scrape it again every 30 minutes. Serve the ice cream in cones or cups, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

The Mushroom-and-Swiss Sliders are full of tasty things: juicy beef patties, melted Swiss cheese, sauted mushrooms, and a spicy kick from the fry sauce. Great for a big group or a filling dinner during the week!

Ingredients: 1 lb ground beef. Salt and pepper to taste. 12 slider buns. 12 slices Swiss cheese. 2 cups sliced mushrooms. 2 tablespoons butter. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon Sriracha sauce. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon onion powder. 1/2 teaspoon cayenne pepper. 1/4 cup vegetable oil for frying.

Instructions: Warm up the pan or grill over medium-high heat. Make 12 small patties out of the ground beef that are all the same size. Add pepper and salt. About two to three minutes on each side, or until cooked through, on a grill or in a skillet. Put a slice of Swiss cheese on top of each patty to melt in the last minute of cooking. Warm up the butter in a different pan over medium-low heat while the patties are cooking. Add the sliced mushrooms and cook for 5 to 7 minutes, until they are soft. Take a small bowl and mix together cayenne pepper, garlic powder, paprika, onion powder, Sriracha sauce, and mayonnaise. This will make the spicy fry sauce. Put vegetable oil in a deep skillet and heat it over medium-high heat. Slider buns should be fried for about one to two minutes on each side, until they are golden brown and crispy. Put paper towels down to dry. Put a cooked patty on the bottom half of each bun to make sliders. Add sauted mushrooms and a bit of spicy fry sauce on top. Put the top half of the bun on top. Serve the sliders hot with extra spicy fry sauce on the side. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Savor these delicious Butterfinger Dessert Pancakes, which are ideal as a dessert or sweet breakfast dish. The fluffy pancakes get a delightful crunch and flavor from the crushed Butterfinger candy bars.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 cup crushed Butterfinger candy bars. Whipped cream and more crushed Butterfinger for topping.

Instructions: Mix the flour, sugar, baking soda, baking powder, and salt together in a mixing bowl. Mix the melted butter, egg, and buttermilk in a different bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Mix into the pancake batter the crushed Butterfinger candy bars. Grease a non-stick skillet or griddle with cooking spray or butter and heat it over medium heat. For each pancake, add 1/4 cup of the batter to the skillet. Cook until surface bubbles appear, then turn and continue cooking until golden brown on the other side. Take out of the skillet and leave it warm. Proceed with the leftover batter. Top the Butterfinger Dessert Pancakes with more crushed Butterfinger and whipped cream. Savor your mouthwatering and visually appealing Butterfinger dessert pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Create your own homestyle feast with these crispy Air Fryer Crispy Pork Chops. They're tender on the inside and perfectly crispy on the outside, and they cook up quickly in your air fryer.

Ingredients: 4 pork chops. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 eggs, beaten. Cooking spray.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Put breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and black pepper in a shallow bowl. Mix them together. Dip each pork chop in the eggs that have been beaten, and then cover them all over with the breadcrumb mixture. Put the pork chops in the air fryer basket that has already been heated in a single layer. Depending on how big your air fryer is, you might have to cook them one at a time. Spray the pork chops with cooking spray just a little to help them get crispy. For 12 to 15 minutes, flip the pork chops over halfway through the cooking time at 375F 190C. Cook until golden brown and done all the way through. Good luck with your air fryer pork chops! Serve them hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty patty melt with smoked cheddar cheese, caramelized onions, ground turkey, and whole grain bread. It's great for a hearty meal with lots of flavor.

Ingredients: 200g ground turkey. 100g smoked cheddar cheese, shredded. 2 slices of whole grain bread. 1 small onion, thinly sliced. 2 tablespoons butter. 1 tablespoon olive oil. Salt and pepper to taste. Optional: mustard or mayo for spreading.

Instructions: Make two patties out of the ground turkey that are each the same size. On both sides, season the patties with salt and pepper. In a pan, heat the olive oil over medium-high heat. Put the turkey patties in the pan and cook them for four to five minutes on each side, or until they are done. Take the patties out of the pan and set them aside. Melt 1 tablespoon of butter over medium-low heat in the same pan. Put the sliced onions in the pan and cook for 5 to 7 minutes, until they turn brown. If you want, you can spread mustard or mayo on one side of each slice of bread. Put one piece of bread on a clean surface with the spread side facing down. Put a turkey patty on top of the bread slice, then cover it with half of the shredded smoked cheddar cheese. Place the browned onions on top of the cheese, and then cover the onions with the rest of the cheese. Put the second slice of bread on top of the sandwich, spread side up. Cover the outside of the sandwich with the rest of the butter. Set the sandwich in a clean skillet over medium-low heat. The bread should be cooked for two to three minutes on each side until it turns golden brown and the cheese melts. Take the sandwich out of the pan, cut it in half, and serve it hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a creamy and tasty keto custard that is great for people who are trying to live a low-carb lifestyle. This baked egg custard is easy to make, tastes great, and is rich.

Ingredients: 4 large eggs. 2 cups heavy cream. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 teaspoon vanilla extract. Pinch of salt. Ground nutmeg optional, for garnish.

Instructions: Turn on the oven and heat it up to 325F 160C. Whisk the eggs, heavy cream, erythritol, vanilla extract, and salt together in a bowl until everything is well mixed. Put the mix into a baking dish or individual ramekins. Put the baking dish or ramekins in a bigger baking pan. This makes a water bath. Pour hot water into the bigger pan until it comes halfway up the sides of the ramekins or baking dish. After the oven is hot, bake the custard for 30 to 35 minutes, or until the edges are set but the middle is still a little wobbly. Take it out of the oven and let it cool down. Put it in the fridge for at least an hour before you serve it. If you want, sprinkle ground nutmeg on top before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

These Slice of Pumpkin Spice Cookies are the perfect autumn treat. They are soft, chewy, and packed with warm spices that will delight your taste buds. Feel free to add some nuts or chocolate chips for an extra twist!

Ingredients: 1 cup pumpkin puree. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup chopped walnuts or pecans optional. 1/2 cup raisins or chocolate chips optional.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract. Mix until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chopped nuts or raisins/chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Scoop out about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet and gently press down with your fingers to flatten it slightly. Repeat the previous step with the remaining dough, leaving some space between each cookie. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Slice of Pumpkin Spice Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Wasabi Shrimp and Avocado Rice Crackers are a perfect appetizer or snack with a delightful combination of flavors and textures. The creamy avocado pairs wonderfully with the spicy kick from the wasabi shrimp, all atop crispy rice crackers.

Ingredients: 12 large shrimp, peeled and deveined. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon lime juice. 1 teaspoon wasabi paste. 1 avocado, thinly sliced. 24 rice crackers. 1 tablespoon sesame seeds, toasted. 1 green onion, thinly sliced for garnish.

Instructions: Put soy sauce, sesame oil, lime juice, and wasabi paste in a bowl and mix them together. Combine well. Toss the shrimp around in the bowl to coat them all. For 10 minutes, let it sit. Place the pan on medium heat. Place the shrimp in the pan and cook for two to three minutes on each side, until they are fully cooked. On each rice cracker, put a slice of avocado. Add a cooked shrimp on top. Toast some sesame seeds and add some sliced green onions on top. Serve right away.

Prep Time: 15 minutes

Cook Time: 6 minutes

Indulge in the delightful flavors of this vegan carrot cake topped with a luscious cream cheese frosting. It's moist, spiced, and utterly delicious!

Ingredients: 2 cups grated carrots. 1 1/2 cups all-purpose flour. 1 cup coconut sugar. 1/2 cup unsweetened applesauce. 1/2 cup vegetable oil. 1/4 cup almond milk. 1/4 cup crushed pineapple, drained. 1/4 cup chopped walnuts. 1/4 cup raisins. 2 teaspoons baking powder. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 8 oz vegan cream cheese, softened. 1/4 cup vegan butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9x13 inch baking pan. In a large bowl, combine grated carrots, flour, coconut sugar, applesauce, vegetable oil, almond milk, crushed pineapple, walnuts, raisins, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until well combined. Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely. In a separate bowl, beat vegan cream cheese and vegan butter until smooth and creamy. Add powdered sugar and vanilla extract, and beat until well combined and creamy. Spread the cream cheese frosting over the cooled carrot cake. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These Crunchy Nutmeg Sugar Cookies are a delightful treat with a hint of nutmeg spice. Their satisfying crunch and sweet flavor make them a perfect snack for any occasion.

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground nutmeg. 1 cup unsalted butter, softened. 1 1/4 cups granulated sugar. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on baking sheets. Mix the flour, baking powder, salt, and ground nutmeg together in a bowl using a whisk. Put away. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Take dough balls about the size of a tablespoon and roll them into balls. Take them off the baking sheets and place them on them, leaving some space between each one. Make a crisscross pattern on top of each cookie with a fork as you gently flatten them. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. The cookies will be crunchy and ready to eat once they have cooled down.

Prep Time: 20 minutes

Cook Time: 10 minutes

For peanut butter lovers, these three-ingredient peanut butter cookies are the ideal treat because they are so simple to make. They only need three basic ingredients and are gluten-free.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Put one large egg, granulated sugar, and creamy peanut butter into a mixing bowl. Mix until a dough forms and all the ingredients are well combined. Scoop out tiny portions of the dough with a spoon or your hands, then roll them into balls. Leaving some space between each ball of cookie dough, place the balls on the baking sheet that has been prepared. Flatten each cookie with a fork so that the tops have a crosshatch design. Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown, in a preheated oven. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Your Three Ingredient Peanut Butter Cookies are ready to eat once they have cooled.

Prep Time: 10 minutes

Cook Time: 10 minutes

Grilled Honey Mustard Chicken Skewers are a great dish for a summer BBQ. The marinade gives the meat a sweet and sour taste, and grilling brings out the smokey goodness. It's simple to make and tastes great!

Ingredients: 1.5 lbs chicken breast, cut into cubes. 1/2 cup honey. 1/4 cup Dijon mustard. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon smoked paprika. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix honey, Dijon mustard, soy sauce, minced garlic, smoked paprika, salt, and pepper to create the marinade. Add chicken cubes to the marinade, ensuring they are well-coated. Refrigerate for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated chicken cubes onto soaked wooden skewers. Grill skewers for 10-12 minutes, turning occasionally, until chicken is fully cooked and has a nice char. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 12 minutes