#deliciouslydifferent

Upgrade your classic mac and cheese with the creamy goodness of ripe avocados and zesty guacamole. This Stovetop Avocado Mac and Cheese with Guacamole is a perfect fusion of comfort food and fresh flavors, making it a delightful dish for any occasion.

Ingredients: 2 cups elbow macaroni. 2 ripe avocados. 1/4 cup fresh cilantro, chopped. 1/4 cup diced red onion. 2 cloves garlic, minced. 2 tablespoons lime juice. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 1/2 cups shredded cheddar cheese. 1/2 cup milk.

Instructions: Cook the elbow macaroni according to package instructions, then drain and set aside. In a blender or food processor, combine the ripe avocados, chopped cilantro, diced red onion, minced garlic, lime juice, cumin, chili powder, salt, and pepper. Blend until smooth and creamy to make the guacamole sauce. In a large saucepan over low heat, combine the shredded cheddar cheese and milk. Stir until the cheese is fully melted and the mixture is smooth. Add the cooked macaroni to the cheese sauce and stir to combine. Finally, fold in the guacamole sauce, ensuring it is well incorporated into the mac and cheese. Serve immediately, garnished with extra cilantro if desired. Enjoy your delicious Stovetop Avocado Mac and Cheese with Guacamole!

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe takes simple roasted potatoes to a whole new level by smashing them and topping them with flavorful tapenade, creating a perfect blend of textures and tastes.

Ingredients: 1 lb small potatoes. 3 tbsp olive oil. Salt to taste. Black pepper to taste. 1/2 cup tapenade store-bought or homemade.

Instructions: Warm the oven up to 425F 220C. Sprinkle 2 tablespoons of olive oil over the potatoes that are on a baking sheet. Add pepper and salt. Put potatoes in an oven that has already been heated for 25 to 30 minutes, or until they are soft and golden brown. Take the potatoes out of the oven and let them cool down a bit. Scramble each potato gently with a fork or potato masher to make it flat without breaking it up all the way. Add the last bit of olive oil to the mashed potatoes. Divide the tapenade evenly among the mashed potatoes and spread it on top of them. Put the baking sheet back in the oven and bake for another 5 to 7 minutes, or until the tapenade is warm all the way through. Warm up the smashed potatoes and tapenade and serve them as a side dish or appetizer.

Prep Time: 10 minutes

Cook Time: 35 minutes

These Cauliflower Crust Mortadella and Cheese Paninis are a tasty and low-carb alternative to regular paninis. They are full of flavor and great for lunch or dinner.

Ingredients: 1 cauliflower head, grated. 2 eggs. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 4 slices mortadella. 4 slices provolone cheese. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon olive oil. 1 clove garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. 4 ciabatta rolls.

Instructions: Preheat your oven to 400F 200C. In a bowl, combine the grated cauliflower, eggs, grated Parmesan cheese, salt, and pepper. Mix well. Line a baking sheet with parchment paper and divide the cauliflower mixture into 4 portions. Flatten each portion to form a cauliflower crust and bake for 20 minutes or until golden brown and crispy. While the cauliflower crusts are baking, make the sauce by mixing together mayonnaise, Dijon mustard, minced garlic, dried oregano, and red pepper flakes in a small bowl. Set aside. Heat olive oil in a skillet over medium heat. Add mortadella slices and cook until slightly crispy, about 2 minutes per side. Assemble the panini by placing a cauliflower crust on the bottom half of each ciabatta roll. Spread a generous amount of the sauce on top of the crust. Layer with provolone cheese and the crispy mortadella slices. Top with the other half of the ciabatta roll. Place the assembled paninis in a panini press or on a heated skillet. Press down gently and cook for about 3-4 minutes on each side, or until the cheese is melted, and the panini is crispy and golden brown. Serve hot, and enjoy your Cauliflower Crust Mortadella and Cheese Panini!

Prep Time: 15 minutes

Cook Time: 30 minutes

A delicious twist on the classic grilled ham and cheese sandwich, elevated with a zesty sriracha-lime aioli.

Ingredients: 8 slices of bread. 8 slices of ham. 8 slices of cheese cheddar or your choice. 1/4 cup mayonnaise. 1 tablespoon sriracha sauce. 1 teaspoon lime juice. 2 tablespoons butter, softened.

Instructions: In a small bowl, mix mayonnaise, sriracha sauce, and lime juice to make the aioli. Spread the aioli mixture on one side of each slice of bread. Layer ham and cheese on four slices of bread, aioli side up, and top with the remaining bread slices, aioli side down, to form sandwiches. Spread butter on the outsides of the sandwiches. Heat a skillet over medium heat. Place sandwiches in the skillet and cook until golden brown and cheese is melted, about 3-4 minutes per side. Remove from heat, slice if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Take your burger game to the next level with this mouthwatering Pimento Cheese and Pork Belly Burger. The creamy pimento cheese spread, crispy pork belly, and perfectly grilled burger patty create a flavor explosion that will leave your taste buds craving for more. Get ready to indulge!

Ingredients: 1 lb ground beef. 4 burger buns. 8 slices of cooked pork belly. 1 cup pimento cheese. 1/4 cup mayonnaise. 1/4 cup diced roasted red peppers. 1/4 cup diced pickled jalapeos. Lettuce leaves. Tomato slices. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the ground beef, then shape it into 4 burger patties. Grill the burger patties for four to five minutes on each side, or until they are done the way you like them. Put the pimento cheese, mayonnaise, diced roasted red peppers, and diced pickled jalapeos in a bowl and mix them together to make the pimento cheese spread. When the burgers are done, put the buns on the grill and toast them for one minute, or until they get a little brown. A lot of the pimento cheese mixture should be spread on the bottom half of each bun. After putting the pimento cheese on top of the lettuce leaf, add the burger patty. Put two pieces of cooked pork belly and a tomato slice on top of each burger. Add the top half of the bun to finish, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

A unique twist on the classic Hawaiian pizza, this version features a sweet potato crust that adds a slightly sweet and savory flavor to the beloved combination of ham, pineapple, and cheese.

Ingredients: 1 medium sweet potato, peeled and grated. 1 cup almond flour. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 teaspoon salt. 1/2 teaspoon garlic powder. 1/2 cup tomato sauce. 1 cup shredded mozzarella cheese. 1/2 cup diced pineapple. 1/2 cup diced ham. 1/4 cup sliced red onion. 1/4 cup sliced black olives. 1/4 cup sliced green bell pepper.

Instructions: Turn on your oven and heat it up to 425F 220C. Grate the sweet potato and mix it with the almond flour, Parmesan cheese, egg, salt, and garlic powder in a large bowl. Mix until you get a dough. To make a thin crust, press the sweet potato dough onto a baking sheet lined with parchment paper. Put the crust in an oven that has already been heated and bake it for 15 to 20 minutes, or until it turns golden brown and a little crispy. After taking the crust out of the oven, cover it with tomato sauce. Add the shreds of mozzarella cheese on top of the sauce. Put sliced red onion, black olives, green bell pepper, diced pineapple, and diced ham on top of the pizza. Put the pizza back in the oven and bake for another 10 to 12 minutes, or until the cheese is browned and bubbly. When you take it out of the oven, let it cool for a minute or two. Then cut it up and serve. Have fun with your tasty Hawaiian pizza with a sweet potato crust!

Prep Time: 20 minutes

Cook Time: 30 minutes

Cherry Bourbon Bacon Crumble is a sweet and savory dessert that combines the smoky goodness of bacon with the tartness of cherries, all elevated by a hint of bourbon. It's a delightful treat that's perfect for special occasions or whenever you're craving a unique dessert.

Ingredients: 1 pound thick-cut bacon. 1 cup fresh or frozen cherries, pitted and halved. 2 tablespoons bourbon. 1/2 cup brown sugar. 1/2 cup rolled oats. 1/4 cup all-purpose flour. 1/4 cup unsalted butter, cold and diced. 1/2 teaspoon ground cinnamon. Vanilla ice cream for serving optional.

Instructions: Grease a baking dish and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Cook the bacon in a skillet over medium-high heat until it crisps up. After taking it out of the skillet, drain it on paper towels. Crumble it into small pieces after it cools. Pour the bourbon into a mixing bowl and add the pitted and halved cherries. Give them roughly ten minutes to soak. Combine the ground cinnamon, brown sugar, rolled oats, all-purpose flour, and chilled diced butter in a separate bowl. To make the mixture crumbly, use your fingers or a pastry cutter. Spoon the crumbled bacon over the soaked cherries in the baking dish that has been greased. Evenly distribute the crumbly mixture over the bacon and cherries. Bake for 25 to 30 minutes in a preheated oven, or until the cherries are bubbling and the topping is golden brown. Before serving, take it out of the oven and allow it to cool slightly. It can be served either room temperature or heated. Serve with a scoop of vanilla ice cream, if desired, for a delightful contrast of textures and flavors.

Prep Time: 20 minutes

Cook Time: 30 minutes

These Spanish Pork Burgers are a delicious twist on the classic burger, featuring flavors of Spain with Manchego cheese, roasted red peppers, and smoky paprika. They're perfect for a summer barbecue or any time you crave a flavorful burger with a Spanish flair.

Ingredients: 1 lb ground pork. 1/4 cup breadcrumbs. 1/4 cup grated Manchego cheese. 1/4 cup chopped roasted red peppers. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 4 burger buns. Lettuce, tomato slices, and mayonnaise for garnish.

Instructions: Put roasted red peppers, parsley, minced garlic, smoked paprika, cayenne pepper, salt, and pepper in a bowl. Add the ground pork and mix it all together. Combine well. Split the mixture in half and shape each half into a burger patty. Set the grill or a pan over medium-high heat to get them hot. The patties should be grilled or cooked for four to five minutes on each side, or until they are fully cooked and reach 160F 71C. You can grill or toast the burger buns until they are lightly browned. Place lettuce on the bottom bun of each burger, then add a pork patty, tomato slices, and a dollop of mayonnaise. Put the other half of the bun on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes