Raleigh Flooring

The Rosemary Chicken Burger is a tasty take on the traditional burger. It is made with juicy ground chicken mixed with fragrant rosemary and served on a toasted bun with Swiss cheese, fresh vegetables, and condiments. If you like burgers, this is a great meal for you!

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1 egg. 2 cloves garlic, minced. 1 tsp dried rosemary. Salt and pepper to taste. 4 burger buns. 4 slices of Swiss cheese. Lettuce leaves. Tomato slices. Red onion slices. Mayonnaise. Ketchup.

Instructions: Ground chicken, breadcrumbs, egg, minced garlic, dried rosemary, salt, and pepper should all be mixed together in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Warm up a pan or grill on the stove over medium-high heat. The chicken patties should be cooked through after 5 to 6 minutes on each side. Put a slice of Swiss cheese on top of each patty in the last minute of grilling and let it melt. Put the burger buns on the grill and toast them for one minute, or until they get a little brown. Spread mayonnaise and ketchup on the toasted buns to make the burgers. On the bottom bun, put a lettuce leaf. Then, add a chicken patty with melted cheese, tomato slices, and red onion slices. Put the other half of the bun on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 12 minutes

A delightful combination of fluffy mashed potatoes, fresh herbs, and cheesy goodness baked to perfection.

Ingredients: 4 large potatoes, peeled and cubed. 4 eggs, separated. 1/4 cup chopped fresh parsley. 2 tablespoons chopped fresh chives. 2 tablespoons chopped fresh thyme. 1/2 cup grated Parmesan cheese. 1/4 cup butter. 1/4 cup all-purpose flour. 1 cup milk. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Grease a souffle dish. Boil the potatoes in salted water until tender, then drain and mash them. In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk until thickened. Remove from heat and stir in mashed potatoes, egg yolks, herbs, Parmesan cheese, salt, and pepper. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into potato mixture. Pour mixture into prepared souffle dish and bake for 25-30 minutes or until puffed and golden brown. Serve immediately.

Prep Time: 20 minutes

Cook Time: 30 minutes

This Crock Pot Caramel Apple Dip is a rich and creamy treat that's great for parties or a cozy night in. The slow cooker makes it easy to melt the caramels, and when mixed with cream cheese and powdered sugar, it makes a rich and creamy dip for apple slices.

Ingredients: 1 14 oz bag individually wrapped caramels, unwrapped. 2 tablespoons water. 1 8 oz package cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1/4 cup caramel ice cream topping. 4 medium apples, sliced.

Instructions: Place unwrapped caramels and water in a slow cooker. Cook on Low until melted, stirring occasionally about 1 hour. In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Stir in melted caramel mixture from the slow cooker until well combined. Pour caramel apple dip into a serving dish and drizzle with caramel ice cream topping. Serve with sliced apples for dipping.

Prep Time: 15 minutes

Cook Time: 60 minutes

These Vegan Buffalo Cauliflower Bites are perfect for game day snacking! Crispy cauliflower florets are coated in a spicy buffalo sauce, creating a delicious and satisfying vegan alternative to traditional buffalo wings.

Ingredients: 1 head cauliflower, cut into florets. 1 cup all-purpose flour. 1 cup water. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup buffalo sauce. 2 tablespoons vegan butter, melted. 1 tablespoon maple syrup.

Instructions: Before you start cooking, heat the oven to 450F 230C. Put parchment paper on the bottom of a baking sheet. Mix the flour, water, onion powder, garlic powder, paprika, salt, and black pepper in a bowl using a whisk until the mixture is smooth. Coat each cauliflower floret evenly with batter, then put them on the baking sheet that has been prepared. It should be baked for twenty to twenty-five minutes, or until it is golden brown and crispy. Put buffalo sauce, melted vegan butter, and maple syrup in a different bowl and mix them together. Coat the cauliflower with the buffalo sauce mixture all the way through when it's done. Put the cauliflower back on the baking sheet and bake for 10 more minutes. Hot corn salad with blue cheese or vegan ranch dressing, carrot sticks, and celery as a side dish.

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in a delightful low-carb treat with these Chocolate-Coconut Cups. Packed with healthy fats and minimal carbs, they satisfy your sweet cravings without derailing your keto lifestyle.

Ingredients: 1/2 cup coconut oil. 1/4 cup unsweetened cocoa powder. 2 tablespoons powdered erythritol or preferred keto-friendly sweetener. 1/4 teaspoon vanilla extract. 1/4 cup shredded unsweetened coconut flakes.

Instructions: Melt the coconut oil over low heat in a small saucepan. To make it smooth, take it off the heat and mix in the cocoa powder, powdered erythritol, and vanilla extract with a whisk. Put equal amounts of the mix into cupcake liners or silicone molds. Add coconut flakes that have been shred on top of each cup. Put the cups in the fridge and leave them there for at least 30 minutes, or until they are firm. Take it out of the fridge when it's done setting and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in a guilt-free delight with this probiotic-rich, low-carb black bottom raspberry cheesecake. The almond flour crust perfectly complements the creamy cheesecake layer, while fresh raspberries add a burst of fruity flavor.

Ingredients: 2 cups almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol. 1/2 cup melted butter. 16 oz cream cheese, softened. 1/2 cup plain Greek yogurt. 1/2 cup powdered erythritol. 2 large eggs. 1 tsp vanilla extract. 1 cup fresh raspberries.

Instructions: Preheat the oven to 350F 175C. In a bowl, combine almond flour, cocoa powder, and 1/4 cup powdered erythritol. Mix well. Stir in melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust. In another bowl, beat cream cheese, Greek yogurt, and 1/2 cup powdered erythritol until smooth. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract. Pour half of the cream cheese mixture over the crust. Place raspberries evenly over the cream cheese layer. Cover the raspberries with the remaining cream cheese mixture. Bake for 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside for 1 hour. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

Breakfast that tastes just like carrot cake but in oatmeal form is this Baked Carrot Cake Oatmeal. It is cozy, gluten-free, and vegan. Great for a healthy and comforting start to the day because it's full of good for you foods and warming spices.

Ingredients: 1 cup rolled oats. 1 cup grated carrots. 2 tbsp maple syrup. 1 ripe banana, mashed. 1 1/2 cups almond milk. 1/4 cup chopped walnuts. 1/4 cup raisins. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground nutmeg. Pinch of salt.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine rolled oats, grated carrots, mashed banana, almond milk, maple syrup, chopped walnuts, raisins, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix well. Transfer the mixture into a baking dish lined with parchment paper. Bake in the preheated oven for 35-40 minutes or until the oatmeal is set and the top is golden brown. Once baked, allow it to cool slightly before serving. Serve warm, optionally topped with more maple syrup, chopped walnuts, or fresh fruit. Enjoy your delicious Baked Carrot Cake Oatmeal!

Prep Time: 10 minutes

Cook Time: 40 minutes

These Keto Bacon Biscuits are a savory delight, perfect for those following a low-carb lifestyle. Packed with almond and coconut flour, cheese, and crispy bacon, they're bursting with flavor and are ideal for a satisfying breakfast or snack.

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon garlic powder. 1/4 teaspoon sea salt. 1/4 cup cold unsalted butter, cubed. 1/2 cup shredded cheddar cheese. 6 slices cooked bacon, crumbled. 2 large eggs. 1/4 cup unsweetened almond milk.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix baking powder, garlic powder, sea salt, almond flour, and coconut flour in a large bowl with a whisk. Using a pastry cutter, cut in cold butter until the mixture looks like big crumbs. Add the bacon bits and shredded cheddar cheese. Mix the eggs and almond milk in a different bowl. Mix the egg mix into the dry ingredients and mix them together until a dough forms. Drop spoonfuls of dough onto the baking sheet that has been prepared and shape them into biscuits. Cook for 15 to 18 minutes, or until the top is golden brown. Let the biscuits cool down a bit before you serve them.

Prep Time: 15 minutes

Cook Time: 18 minutes

Veggies and roasted cauliflower are stuffed into a crusty baguette to make this vegetarian take on the classic Banh Mi sandwich. It's great for a quick and filling lunch or dinner.

Ingredients: 2 small baguettes. 1 small head of cauliflower, cut into florets. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 tablespoon sesame oil. 1 tablespoon Sriracha sauce. 1 carrot, julienned. 1 cucumber, thinly sliced. 1/4 cup mayonnaise. 2 tablespoons chopped cilantro. Pickled jalapenos, to taste. Salt and pepper, to taste.

Instructions: Preheat oven to 400F 200C. Toss cauliflower florets with soy sauce, rice vinegar, honey, sesame oil, Sriracha sauce, salt, and pepper. Spread cauliflower on a baking sheet and roast for 20-25 minutes until tender and caramelized. Slice baguettes in half and lightly toast in the oven. Spread mayonnaise on the bottom half of each baguette. Layer roasted cauliflower, julienned carrot, cucumber slices, pickled jalapenos, and chopped cilantro on top of the mayonnaise. Place the top half of the baguette on the fillings to form sandwiches. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

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