Sketchy Burger King

Cool off with these refreshing Sweet Tea Ice Pops! Perfect for Make Ahead Mondays, these popsicles are made with sweet tea, honey, and a splash of lemon juice.

Ingredients: 4 cups sweet tea. 1/4 cup honey. 1 lemon, juiced.

Instructions: In a mixing bowl, combine sweet tea, honey, and lemon juice. Stir until honey is dissolved. Pour the mixture into ice pop molds. Insert ice pop sticks and freeze for at least 4 hours or until solid. Once frozen, remove the ice pops from the molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These shrimp and asparagus foil packs are a simple yet elegant way to enjoy a flavorful seafood dish. The shrimp and asparagus are cooked together in a garlic lemon butter sauce, creating a deliciously juicy and tender meal. Perfect for a quick weeknight dinner or a fuss-free meal when entertaining guests.

Ingredients: 1 lb shrimp, peeled and deveined. 1 bunch asparagus, trimmed. 4 cloves garlic, minced. 4 tbsp butter, melted. 2 tbsp fresh lemon juice. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Start by heating the oven to 400F 200C. Melt the butter and add the garlic and lemon juice to a small bowl. Each of the four big pieces of aluminum foil should be about 12x12 inches. Put the asparagus in the middle of each piece of foil and divide it up evenly. Spread the shrimp out evenly on top of the asparagus. Add pepper and salt. The garlic lemon butter sauce should be poured over the shrimp and asparagus. Cover the shrimp and asparagus with the foil's sides, then fold up the ends to make a packet that you can tightly seal. Put the foil packets on a baking sheet and heat the oven to 400F. Bake for 12 to 15 minutes, or until the shrimp are pink and opaque. Be careful when you open the foil packets because they contain steam. Carefully move the food inside to serving plates. Add chopped parsley as a garnish and serve right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Vegan Easter Brunch Hash is packed with colorful veggies and flavors, making it the perfect dish for a festive breakfast or brunch. It's easy to make and customizable with your favorite vegetables.

Ingredients: 2 cups diced potatoes. 1 cup diced bell peppers. 1 cup diced onion. 1 cup sliced mushrooms. 1 cup chopped spinach. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup chopped parsley. 1 avocado, sliced. 1 tablespoon vegan mayo. 1 tablespoon lemon juice. 1 tablespoon maple syrup. 2 tablespoons chopped chives.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until slightly browned and tender, about 10 minutes. Add bell peppers, onions, and mushrooms. Cook until vegetables are tender, about 5 minutes. Stir in smoked paprika, garlic powder, salt, and pepper. Add chopped spinach and cook until wilted. In a small bowl, whisk together vegan mayo, lemon juice, and maple syrup to make a dressing. Serve the hash topped with sliced avocado, chopped parsley, and drizzle with the vegan mayo dressing. Garnish with chopped chives. Enjoy your delicious vegan Easter brunch hash!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Blueberry Cottage Cheese Cheesecake Cookies combine the flavors of a classic cheesecake with the convenience of cookies. The addition of blueberries adds a burst of fruity goodness to each bite.

Ingredients: 1 cup cottage cheese. 1/2 cup blueberries. 1/2 cup sugar. 1/4 cup butter, softened. 1 egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the cottage cheese and blueberries in a blender or food processor and blend them until the mixture is smooth. When the butter and sugar are soft, mix them together in a bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the cottage cheese and blueberries together before adding them to the other ingredients. Mix the flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Place spoonfuls of dough on the baking sheet that has been prepared, leaving a few inches between each one. Make each cookie a little flatter with the back of a spoon. After the oven is hot, bake for 12 to 15 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 sheet before moving them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 15 minutes

The Black Velvet cocktail is a traditional drink for St. Patrick's Day. It combines the rich flavors of Irish stout with the fizz of champagne or sparkling wine to make a fancy and celebratory drink.

Ingredients: 1 bottle of Irish stout beer. 1 bottle of sparkling wine or champagne.

Instructions: Pour half of the Irish stout beer into a pint glass that has been chilled. Add champagne or sparkling wine slowly over the back of a spoon. This will make it float on top of the beer. Serve right away and enjoy responsibly.

Prep Time: 5 minutes

Cook Time: 0 minutes

These Strawberry Shortcake Low Carb Cups are a delicious keto-friendly treat that will satisfy your sweet tooth while helping you stay low on carbs. They are fluffy, moist, and full of fresh strawberries because they are made with almond and coconut flour.

Ingredients: 1 cup almond flour. 2 tbsp coconut flour. 1/4 cup erythritol or preferred low-carb sweetener. 1/2 tsp baking powder. 1/4 tsp salt. 2 tbsp butter, melted. 1 large egg. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1 cup diced strawberries. Whipped cream optional, for topping.

Instructions: Set the oven to 350F 175C and heat it up. Put almond flour, coconut flour, erythritol, baking powder, and salt in a bowl and mix them together. Put in the egg, almond milk, vanilla extract, and melted butter. Mix everything together well. Gently fold in the strawberry dice. Spread the batter out evenly in muffin tins that have been lined with paper liners. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Cool the shortcake cups in the pan for 5 minutes before moving them to a wire rack to cool all the way down. When it's cool, you can add whipped cream on top if you want and serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Ultimate Salad Bowl is a delicious and healthy meal option packed with fresh greens, colorful veggies, and a tasty balsamic vinaigrette dressing. It's the perfect way to satisfy your cravings for a satisfying salad.

Ingredients: 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/2 red onion, thinly sliced. 1/2 cup sliced black olives. 1/4 cup crumbled feta cheese. 1/4 cup sliced almonds. 2 tablespoons balsamic vinaigrette dressing.

Instructions: The mixed greens, cherry tomatoes, cucumber, red onion, and black olives should all be put in a large salad bowl. Crack the feta cheese and add the sliced almonds to the salad. Pour the balsamic vinaigrette dressing on top of the salad. Gently toss the salad to mix all the ingredients together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Adding marinated garbanzo beans, crumbled feta cheese, and a mix of fresh herbs to this cool cucumber and tomato salad makes it even better. This dish goes well with summer meals or as a light and healthy lunch.

Ingredients: 2 cucumbers, thinly sliced. 4 tomatoes, diced. 1 cup canned garbanzo beans, drained and rinsed. 1/2 cup crumbled feta cheese. 1/4 cup fresh herbs such as basil, parsley, and mint, chopped. 3 tablespoons olive oil. 2 tablespoons red wine vinegar. Salt and pepper, to taste.

Instructions: Put the diced tomatoes and sliced cucumbers in a large bowl. Put the rinsed and drained garbanzo beans in the bowl. Melt the red wine vinegar, salt, and pepper in a small bowl. Add the olive oil and whisk them together. Give the salad a gentle toss to coat all the ingredients with the dressing. Put some broken up feta cheese and chopped fresh herbs on top of the salad. Toss the salad one more time to make sure the cheese and herbs are spread out evenly. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

These juicy pork chops with a balsamic glaze will make your taste buds dance. The marinade gives the meat deep flavors that make this dish delicious and great for any event.

Ingredients: 4 bone-in pork chops. 1/4 cup balsamic vinegar. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a small bowl, whisk together balsamic vinegar, soy sauce, honey, minced garlic, dried thyme, salt, and pepper. Place pork chops in a shallow dish and pour half of the balsamic mixture over them. Let marinate for at least 30 minutes. Preheat oven to 400F 200C. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until browned. Pour the remaining balsamic mixture over the chops and transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the pork reaches an internal temperature of 145F 63C. Serve the pork chops with the pan sauce spooned over the top. Garnish with fresh herbs if desired.

Prep Time: 45 minutes

Cook Time: 20 minutes

Indulge in the rich and decadent flavors of Nutella and chocolate with this easy-to-make Nutella Chocolate Torte Tart. A buttery hazelnut crust serves as the perfect base for layers of creamy Nutella and silky chocolate ganache, creating a heavenly dessert that's sure to impress.

Ingredients: 1 cup Nutella. 1 cup ground hazelnuts. 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 cup heavy cream. 1/2 cup semi-sweet chocolate chips. 1 tablespoon powdered sugar. Fresh berries for garnish optional.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine ground hazelnuts, all-purpose flour, melted butter, granulated sugar, and salt. Mix until well combined. Press the mixture into the bottom and up the sides of a tart pan. Bake the crust for 10-12 minutes, or until lightly golden brown. Let it cool completely. Spread Nutella evenly over the cooled crust. In a small saucepan, heat heavy cream until just simmering. Remove from heat and pour over chocolate chips. Let it sit for 2-3 minutes, then stir until smooth. Pour the chocolate ganache over the Nutella layer in the tart crust. Refrigerate the tart for at least 2 hours, or until the ganache is set. Before serving, dust the tart with powdered sugar and garnish with fresh berries if desired.

Prep Time: 20 minutes

Cook Time: 12 minutes

This Vegan Lemon Tart with Coconut Whipped Cream is a delightful and refreshing dessert that's perfect for any occasion. The tangy lemon filling pairs perfectly with the creamy coconut whipped cream, making it a treat for your taste buds.

Ingredients: For the crust:. - 1 1/2 cups almond flour. - 1/4 cup coconut flour. - 1/4 cup melted coconut oil. - 2 tablespoons maple syrup. - Pinch of salt. For the filling:. - 1 can full-fat coconut milk. - 1/2 cup lemon juice. - 1/4 cup maple syrup. - 2 tablespoons cornstarch. - Zest of 1 lemon. - Pinch of turmeric optional, for color. For the coconut whipped cream:. - 1 can full-fat coconut milk, refrigerated overnight. - 1 tablespoon maple syrup. - 1/2 teaspoon vanilla extract.

Instructions: Bring the oven up to 350F 175C and grease a tart pan. Put the salt, melted coconut oil, almond flour, and maple syrup in a bowl and mix them together. This will make the crust. Place the dough into the tart pan that has been prepared. Bake for 10 to 12 minutes, or until the top is lightly golden. Wait for it to cool down. Pour the solid coconut cream from the can into a saucepan over medium-low heat. Add the lemon juice, maple syrup, cornstarch, lemon zest, and turmeric. Whisk the ingredients together until smooth. Once it gets thick, pour it into the crust that has already cooled. Put it in the fridge for at least two hours. Scoop out the solid coconut cream from the cold can to make the whipped cream. Save the liquid for another use. Add the maple syrup and vanilla extract to the coconut cream and whip it until it fluffy. Put a dollop of coconut whipped cream on top of each slice of tart.

Prep Time: 30 minutes

Cook Time: 12 minutes

This is a tasty and comforting keto-friendly take on the classic French chicken chasseur. Tender chicken breasts are cooked in a tasty tomato and mushroom sauce.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1 small onion, diced. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 1 cup chicken broth. 1/2 cup dry white wine optional. 1/4 cup tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 tablespoon chopped fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 to 7 minutes per side for the chicken breasts to turn golden brown after you add them. Take it out of the pan and set it aside. Put minced garlic and diced onion in the same pan. About 3 minutes of cooking will soften the food. It will take about 5 minutes of cooking after adding the sliced mushrooms until they start to brown and give off their juices. Add the chicken broth and white wine, if you're using it. Scrape the bottom of the pan to get rid of any browned bits. Add tomato paste, dried thyme, and dried rosemary and mix well. Turn the heat down to low and let it cook for 5 minutes so the flavors can mix. Put the chicken breasts back in the pan and cover them with sauce. After 10 to 15 minutes, or until the chicken is done and the sauce has thickened, turn off the heat. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the smooth texture and deep flavor of these mashed potatoes that were inspired by Michelin stars. They were made and tested by Amy Jacky. It is easy and quick to cook in the Instant Pot, which makes it a great side dish for any event.

Ingredients: 4 large Yukon Gold potatoes, peeled and diced. 1 cup chicken or vegetable broth. 1/2 cup heavy cream. 1/4 cup unsalted butter. Salt and pepper to taste. Chives for garnish.

Instructions: Place the diced potatoes in the Instant Pot. Pour in the chicken or vegetable broth. Close the lid, set the vent to sealing, and cook on high pressure for 8 minutes. Perform a quick pressure release and open the lid. Drain any excess liquid from the potatoes. Add heavy cream, butter, salt, and pepper to the potatoes. Mash the potatoes until smooth and creamy. Adjust seasoning to taste. Garnish with chopped chives. Serve hot and enjoy your Michelin-Star Inspired Mashed Potatoes!

Prep Time: 15 minutes

Cook Time: 8 minutes

Experience the taste of the Caribbean with this Island Jerk Pork Sandwich recipe. Tender, flavorful pork cooked low and slow in a blend of jerk seasoning, soy sauce, garlic, and pineapple juice. Perfectly paired with the sweetness of pineapple and freshness of lettuce, all packed between a soft sandwich bun.

Ingredients: 2 lbs pork shoulder, trimmed and cut into chunks. 1/4 cup jerk seasoning. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 onion, sliced. 1/4 cup pineapple juice. 8 sandwich buns. Sliced pineapple optional. Lettuce leaves optional.

Instructions: In a bowl, combine jerk seasoning, soy sauce, minced garlic, and pineapple juice. Place pork shoulder chunks in a slow cooker. Pour the seasoning mixture over the pork and add sliced onions. Cover and cook on low for 6-8 hours or until the pork is tender and falls apart easily. Once done, shred the pork using two forks. Toast the sandwich buns if desired. Assemble sandwiches by placing shredded jerk pork on the bottom bun. Top with sliced pineapple and lettuce leaves if using. Cover with the top bun and serve hot. Enjoy your flavorful Island Jerk Pork Sandwich!

Prep Time: 15 minutes

Cook Time: 360 minutes

This smoky chipotle beef chili is a hearty and flavorful dish perfect for warming up on chilly days. It's packed with protein and spices, and the chipotle peppers add a delicious smoky kick.

Ingredients: 2 lbs ground beef. 2 cans 14 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 2 chipotle peppers in adobo sauce, minced. 2 tbsp tomato paste. 2 cups beef broth. 2 tsp ground cumin. 2 tsp smoked paprika. 1 tsp dried oregano. Salt and pepper to taste. Chopped fresh cilantro, for garnish. Sour cream, for serving. Shredded cheddar cheese, for serving.

Instructions: Over medium heat, brown the ground beef in a large pot. Cut up some onion and garlic and add them to the pot. Cook the onion until it's soft and clear. Add black beans, kidney beans, chipotle peppers, tomato paste, beef broth, cumin, smoked paprika, and oregano. Stir everything together. Add pepper and salt to taste. Bring to a simmer, then cook, stirring every now and then, for 30 to 40 minutes. Add chopped cilantro, sour cream, and shredded cheddar cheese on top of the hot dish to serve.

Prep Time: 15 minutes

Cook Time: 45 minutes

Delicious smoked trout with a perfect balance of sweet, savory, and smoky flavors. Ideal for a delightful meal or a gourmet appetizer.

Ingredients: 4 trout fillets. 1/2 cup kosher salt. 1/2 cup brown sugar. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon paprika. 1 teaspoon cayenne pepper.

Instructions: To make the dry rub, combine the kosher salt, brown sugar, black pepper, paprika, onion powder, garlic powder, and cayenne pepper in a bowl. After thoroughly patting the trout fillets dry, liberally apply the dry rub mixture on them. To allow the flavors to seep into the trout, place the coated fillets in a covered dish and chill for at least two hours. Set the smoker to 225F 107C and fill it with the wood chips of your choice to smoke. After positioning the trout fillets onto the smoker racks, smoke them for about two hours, or until the internal temperature reaches 145F 63C. Before serving, take the smoked trout fillets out of the smoker and allow them to rest for a few minutes.

Prep Time: 15 minutes

Cook Time: 120 minutes

Indulge in these nut-free, paleo-friendly zucchini chocolate chip cookies by Freshly Dafna. They're a perfect combination of flavors and textures, and a great way to enjoy zucchini in a sweet treat!

Ingredients: 1 cup grated zucchini, squeezed and drained. 1/2 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup or honey. 1/4 cup dairy-free chocolate chips. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Grate the zucchini and mix it with the melted coconut oil, maple syrup, or honey in a bowl. Then add the vanilla extract and mix it in well. Mix the baking soda, salt, and coconut flour together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add the chocolate chips that don't contain dairy and mix them in. Place spoonfuls of dough on the baking sheet that has been prepared. Use a fork to flatten the dough balls. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. 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 cool all the way down. Enjoy these tasty chocolate chip cookies made with zucchini!

Prep Time: 15 minutes

Cook Time: 15 minutes