Smardalek

A tasty gourmet burger with toasted sourdough buns and juicy beef patties topped with ripe pears and blue cheese.

Ingredients: 2 sourdough burger buns. 1 ripe pear, thinly sliced. 4 oz blue cheese, crumbled. 1 lb ground beef. Salt and pepper to taste. 2 tbsp olive oil. 1/4 cup arugula leaves. 2 tbsp balsamic glaze.

Instructions: Preheat grill or stovetop pan over medium-high heat. Divide the ground beef into 2 equal portions and shape them into burger patties. Season with salt and pepper. Brush olive oil on the burger patties and grill them for about 4-5 minutes per side or until cooked to your desired level of doneness. While burgers are cooking, toast the sourdough buns until lightly browned. Assemble the burgers: Place a handful of arugula leaves on the bottom half of each bun, followed by a burger patty, pear slices, and crumbled blue cheese. Drizzle balsamic glaze over the top half of the buns and place them on the assembled burgers. Serve your Sourdough Pear & Blue Cheese Burger hot, with your favorite side dishes. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the rich and luxurious flavors of chocolate and caramel combined with the classic charm of a Manhattan cocktail. This delightful concoction is perfect for a special evening treat.

Ingredients: 1 oz chocolate liqueur. 1 oz bourbon. 1/2 oz caramel syrup. 1 maraschino cherry. 1 slice of orange peel. Ice cubes.

Instructions: Fill a cocktail shaker with ice cubes. Pour in the chocolate liqueur and bourbon. Add the caramel syrup to the shaker. Shake well until the mixture is chilled. Strain the cocktail into a chilled martini glass. Garnish with a maraschino cherry and a slice of orange peel. Serve and enjoy your Chocolate Caramel Manhattan!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Grilled Thai Spice Chicken Sliders are a flavorful twist on classic sliders. The Thai red curry paste and a blend of aromatic spices add a unique kick to your burger experience. Perfect for a quick meal or a party appetizer.

Ingredients: 1 pound ground chicken. 1/4 cup breadcrumbs. 2 tablespoons Thai red curry paste. 1 tablespoon fish sauce. 1 tablespoon soy sauce. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon brown sugar. Slider buns. Lettuce leaves. Sliced cucumber. Sliced red onion. Fresh cilantro leaves. Sriracha mayo optional.

Instructions: Ground chicken, breadcrumbs, Thai red curry paste, fish sauce, soy sauce, minced garlic, ginger, and brown sugar should all be mixed together in a bowl. Mix the ingredients together well, then use your hands to make small patties about the size of sliders. Set your grill to medium-high heat and oil the grate so that food doesn't stick. They should be cooked all the way through and have nice grill marks after about 4 to 5 minutes on each side. For about one minute, grill the slider buns until they get a little brown on the outside. Put a lettuce leaf on the bottom bun and then a chicken patty on top of it to make a slider. If you want, you can add sliced cucumber, red onion, fresh cilantro leaves, and Sriracha mayo on top. Add the top bun and use a toothpick to hold it in place. Enjoy your Grilled Thai Spice Chicken Sliders while they're still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

With these delectable cookies, you can indulge in the perfect combination of rich chocolate and sweet cherries. They're soft, chewy, and full of flavor!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup dried cherries.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips and dried cherries should be carefully mixed in. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set and the middle is still a little soft. 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. Have fun with your tasty Chocolate Cherry Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in this luxurious keto-friendly appetizer featuring succulent lobster tails topped with tangy homemade lemon mayo. Perfect for low-carb enthusiasts and seafood lovers alike!

Ingredients: 2 lobster tails. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 1 clove garlic, minced. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Cut the top of each lobster tail shell lengthwise with kitchen shears. Pull the shell open slowly, making sure to keep it attached at the bottom. With care, lift the lobster meat off the shell and put it on top of it. Add lemon juice, lemon zest, minced garlic, salt, and pepper to a small bowl and mix them together. Mix the lemon mayo and spread it out evenly on top of the lobster meat. Put the lobster tails on a baking sheet that has parchment paper on it. After the oven is hot, bake the dish for 12 to 15 minutes, or until the lobster meat is clear and cooked all the way through. If you want, you can add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Juicy ribeye steaks are topped with a rich and flavorful garlic shallot compound butter in this keto-friendly recipe. This dish is easy to make and tastes great. It's also great for people on a low-carb diet.

Ingredients: 2 Ribeye steaks about 1 inch thick. 4 tablespoons unsalted butter, softened. 2 cloves garlic, minced. 1 shallot, finely chopped. Salt and black pepper to taste. Fresh parsley, chopped for garnish.

Instructions: In a small bowl, mix together softened butter, minced garlic, and chopped shallot. Season ribeye steaks generously with salt and pepper on both sides. Preheat grill or skillet over medium-high heat. Place ribeye steaks on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or to your desired level of doneness. Once cooked, remove steaks from heat and let rest for a few minutes. Top each ribeye steak with a generous dollop of garlic shallot compound butter while still hot, allowing it to melt over the steak. Garnish with chopped fresh parsley before serving. Enjoy your flavorful keto-friendly ribeye steaks with garlic shallot compound butter!

Prep Time: 10 minutes

Cook Time: 10 minutes

A rich chocolate cake that doesn't contain gluten that's great for birthdays or any other special event. This cake is moist and tastes great with chocolate. It will please everyone, even those who can't eat certain foods.

Ingredients: 2 cups gluten-free all-purpose flour. 1 cup granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 teaspoons baking powder. 1 1/2 teaspoons baking soda. 1 teaspoon salt. 2 large eggs. 1 cup almond milk. 1/2 cup vegetable oil. 2 teaspoons pure vanilla extract. 1 cup boiling water.

Instructions: Preheat oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, almond milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water batter will be thin. Pour evenly into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Prep Time: 15 minutes

Cook Time: 35 minutes

A creamy and hearty potato soup made effortlessly in the Instant Pot. Perfect for a quick and comforting family meal.

Ingredients: 6 cups potatoes, peeled and diced. 1 cup onion, chopped. 1 cup celery, chopped. 1 cup carrots, chopped. 4 cups chicken broth. 1 teaspoon garlic powder. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 2 cups milk. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 3 tablespoons all-purpose flour. 3 tablespoons butter.

Instructions: Place potatoes, onion, celery, carrots, chicken broth, garlic powder, thyme, black pepper, and salt in the Instant Pot. Close the lid and set the Instant Pot to manual high pressure for 8 minutes. Once cooking is complete, perform a quick release of pressure. In a separate saucepan, melt butter over medium heat. Add flour and stir to form a roux. Gradually whisk in milk until the mixture thickens. Add the milk mixture, shredded cheddar cheese, and sour cream to the Instant Pot. Stir until well combined. Serve hot, garnished with additional shredded cheese and chopped green onions if desired.

Prep Time: 15 minutes

Cook Time: 8 minutes

These red velvet cupcakes are vegan and taste great. They are moist, fluffy, and sweet with a hint of cocoa. With vegan cream cheese frosting on top, they're a delicious treat for any event.

Ingredients: 1 cup non-dairy milk. 1 teaspoon apple cider vinegar. 1 1/4 cups all-purpose flour. 1 cup granulated sugar. 2 tablespoons cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/3 cup vegetable oil. 1 tablespoon red food coloring. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract. Vegan cream cheese frosting.

Instructions: Put the oven on 350F 175C and line a cupcake tin with paper liners. Put the soy milk and apple cider vinegar in a small bowl and mix them together. Let it sit for a while so the milk can separate. Mix the cocoa powder, baking powder, baking soda, and salt with a whisk in a large bowl. Mix the curdled milk with the vegetable oil, red food coloring, vanilla extract, almond extract, and the rest of the dry ingredients. Mix until it's smooth. Use about two thirds of the batter to fill up each cupcake liner. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down before adding the vegan cream cheese frosting.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the delicious flavors of homemade BBQ chicken pizza with a crispy crust, tangy BBQ sauce, tender shredded chicken, and a cheesy finish. Customize it with your favorite toppings for a perfect homemade pizza night!

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup BBQ sauce. 1 1/2 cups cooked chicken breast, shredded. 1 cup shredded mozzarella cheese. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro leaves, chopped. 1/4 cup corn kernels optional. 1/4 cup sliced black olives optional. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Place the dough that has been rolled out on a pizza stone or a baking sheet that has been lined with parchment paper. Put the BBQ sauce on the pizza dough and spread it out evenly. Leave a little space around the edges for the crust. Put half of the mozzarella cheese shreds on top of the BBQ sauce. Spread the chicken shreds out evenly on top of the cheese. Toss the red onions with the chicken after cutting them into thin slices. Cover the pizza with the rest of the mozzarella cheese. You can top it with corn kernels and sliced black olives if you want to. Feel free to add more salt and pepper to your liking. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take the pizza out of the oven and give it a minute to cool down. Cut up some cilantro leaves and sprinkle them on top of the hot pizza. Cut the BBQ chicken pizza into pieces, serve, and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

These cute and tasty shark cupcakes will make a splash at your next party. These cupcakes are a fun and tasty treat that will make everyone sing "duh-nu…duh-nu…duh-nu!" They are great for events with an ocean theme or for shark fans.

Ingredients: 1 box of chocolate cake mix. 1 cup of water. 1/2 cup of vegetable oil. 3 large eggs. Blue food coloring. White fondant. Black food coloring. Toothpick. Shark fin cupcake toppers optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth. Add a few drops of blue food coloring to the cake batter and stir until you achieve a desired ocean-blue color. Fill each cupcake liner about two-thirds full with the blue cake batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. Roll out the white fondant and cut out shark fin shapes using a shark fin-shaped cookie cutter or a template. Using black food coloring, paint some menacing eyes on each shark fin with a toothpick. Once the cupcakes are completely cooled, gently press a shark fin fondant topper into the center of each cupcake. You can also add shark fin cupcake toppers for extra decoration if desired. Serve your shark cupcakes and watch them disappear into the deep blue sea of delight!

Prep Time: 20 minutes

Cook Time: 18-20

The dish is tasty and easy to make because the chicken is cooked slowly with lemon and garlic, which make it bright and fragrant.

Ingredients: 4 chicken breasts. 2 lemons, sliced. 4 cloves garlic, minced. 1/4 cup olive oil. 1 tablespoon dried oregano. Salt and pepper to taste.

Instructions: Place chicken breasts in the slow cooker. Top with lemon slices and minced garlic. Drizzle olive oil over the chicken. Sprinkle with dried oregano, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

Deck the halls without the wheat with these delicious gluten-free Christmas treats. These almond shortbread sandwich cookies with raspberry jam are a delightful addition to your holiday celebrations.

Ingredients: 2 cups gluten-free flour blend. 1/2 cup almond flour. 1/2 cup powdered sugar. 1/2 cup unsalted butter, cold and cubed. 1 egg. 1 tsp vanilla extract. 1/2 tsp almond extract. 1/4 tsp salt. 1/4 cup raspberry jam gluten-free. 1/4 cup powdered sugar for dusting. 1/4 cup sliced almonds optional, for decoration.

Instructions: In a food processor, combine the gluten-free flour blend, almond flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg, vanilla extract, and almond extract. Add the egg mixture to the food processor and pulse until the dough comes together. Turn the dough out onto a floured surface and knead it a few times to bring it together. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Roll out the chilled dough to 1/4 inch thickness on a floured surface. Using a star-shaped cookie cutter, cut out cookies and place them on the prepared baking sheet. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are cool, spread a small amount of raspberry jam on half of the cookies and top them with the remaining cookies to create sandwich cookies. Dust the tops of the sandwich cookies with powdered sugar and decorate with sliced almonds if desired. Enjoy your gluten-free Christmas treats!

Prep Time: 30 minutes

Cook Time: 12 minutes

Indulge in the ultimate chocolate lover's dream with this decadent chocolate trifle. Layers of moist chocolate cake, creamy chocolate pudding, whipped cream, and delightful toppings come together to create a dessert that will leave everyone amazed.

Ingredients: 1 box of chocolate cake mix. 1 package of chocolate instant pudding mix. 2 cups of cold milk. 1 cup of heavy cream. 1/4 cup of powdered sugar. 1 teaspoon of vanilla extract. 1 cup of chocolate chips. 1/2 cup of caramel sauce. 1/2 cup of crushed toffee bits. 1/2 cup of sliced strawberries. 1/2 cup of whipped cream.

Instructions: Bake the chocolate cake according to package instructions and let it cool completely. Prepare the chocolate pudding by whisking the instant pudding mix with cold milk until it thickens. Refrigerate until ready to use. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside. Once the cake has cooled, cut it into small cubes. In a trifle dish or a large glass bowl, start layering the trifle. Begin with a layer of chocolate cake cubes, followed by a layer of chocolate pudding, a sprinkle of chocolate chips, and a drizzle of caramel sauce. Repeat the layers until you've used all the cake, pudding, and toppings. Finish the trifle with a generous layer of whipped cream, sliced strawberries, and crushed toffee bits. Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld together. Serve chilled and garnish with additional strawberries and whipped cream if desired.

Prep Time: 30 minutes

Cook Time: 25 minutes

Alimento Sushi Fondo de Pantalla is a delightful sushi roll featuring fresh salmon, tuna, cucumber, and avocado wrapped in seasoned sushi rice and nori seaweed. It's a perfect balance of flavors and textures, ideal for sushi enthusiasts looking for a satisfying meal.

Ingredients: 300g sushi rice. 400ml water. 60ml rice vinegar. 30g sugar. 8 sheets nori seaweed. 200g fresh salmon fillet, sliced. 200g fresh tuna fillet, sliced. 1 cucumber, julienned. 1 avocado, sliced. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker and cook according to manufacturer's instructions. In a small saucepan, heat rice vinegar and sugar until sugar dissolves. Set aside to cool. Once rice is cooked, transfer to a large bowl. Gently fold in the vinegar mixture until well combined. Allow rice to cool to room temperature. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border along the top edge. Arrange slices of salmon, tuna, cucumber, and avocado in a line across the center of the rice. Using the bamboo mat, tightly roll the sushi away from you, pressing gently to seal the edge. Slice the sushi roll into 8 pieces using a sharp knife dipped in water to prevent sticking. Repeat with remaining ingredients. Serve sushi with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 20 minutes

This cheddar chive zucchini bread is gluten-free and tastes great. This bread is full of flavor from the vegan cheddar cheese, fresh chives, and grated zucchini. It's great as a snack or as a side dish. It's soft and moist, and it's great for sharing with family and friends.

Ingredients: 2 cups grated zucchini. 1 1/2 cups gluten-free flour blend. 1/2 cup nutritional yeast. 1/2 cup vegan cheddar cheese, shredded. 1/4 cup chopped fresh chives. 1/4 cup unsweetened almond milk. 1/4 cup olive oil. 2 tablespoons ground flaxseed + 6 tablespoons water flaxseed egg replacer. 1 tablespoon apple cider vinegar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat the oven to 350F 175C. Grease a loaf pan with olive oil or line with parchment paper. In a small bowl, mix the ground flaxseed and water. Let it sit for 5 minutes to thicken, creating a flaxseed egg replacer. In a large mixing bowl, combine the grated zucchini, gluten-free flour blend, nutritional yeast, vegan cheddar cheese, chopped chives, almond milk, olive oil, apple cider vinegar, baking powder, baking soda, salt, black pepper, and the prepared flaxseed egg replacer. Stir until well combined. Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Slice and serve warm, or store leftovers in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 50 minutes

This Paleo avocado chicken salad is a delicious and nutritious meal that's perfect for lunch or dinner. Packed with protein from the chicken and healthy fats from the avocado, it's satisfying and flavorful.

Ingredients: 2 cooked chicken breasts, diced. 2 ripe avocados, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: Diced chicken, diced avocado, chopped red onion, and chopped cilantro should all be combined in a big bowl. Add the lime juice to the mixture and mix it together gently. To taste, add salt and pepper for seasoning. Serve right away or store in the fridge for later.

Prep Time: 15 minutes

Cook Time: 0 minutes