Yan Bourke

Savory ground beef and perfectly fried eggs nestled within warm tortillas make for an irresistible breakfast taco.

This easy bacon cheese egg casserole is perfect for feeding a crowd at brunch or holiday breakfasts.

This Hawaiian chicken recipe is a breeze to make in the slow cooker. The combination of sweet pineapple, tangy barbecue sauce, and savory soy sauce creates a flavorful dish that's perfect served over rice.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple chunks. 1 red bell pepper, sliced. 1 onion, sliced. 1 cup barbecue sauce. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon ginger, minced. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Place chicken breasts in the bottom of the slow cooker. Add pineapple chunks, red bell pepper slices, and onion slices on top of the chicken. In a small bowl, mix together barbecue sauce, soy sauce, garlic, and ginger. Pour the sauce over the chicken and vegetables. Season with salt and pepper. Cover and cook on low for 2-3 hours, or until chicken is cooked through and tender. Serve over cooked rice.

Prep Time: 10 minutes

Cook Time: 180 minutes

This dish is similar to Taco Bell Chalupa in that it is crispy and tastes great. You can make it at home. You can make these chalupas at home. They are filled with seasoned ground beef, fresh vegetables, and a tasty sour cream topping.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1 teaspoon salt. 1 tablespoon vegetable oil. 2/3 cup water. 1 pound ground beef. 1 packet taco seasoning. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup diced onions. 1/4 cup sliced black olives. Vegetable oil for frying.

Instructions: Put the flour, baking powder, and salt in a bowl and mix them together. Put in two-thirds of a cup of water and one tablespoon of vegetable oil. Mix until you get a dough. After kneading the dough for a few minutes, put a lid on it and let it sit for fifteen minutes. Brown the ground beef in a skillet while the dough rests. Take out any extra oil and add the taco seasoning. Cut the dough into 8 equal pieces, and then roll out each piece into a 6-inch circle. In a deep fryer or large skillet, heat the vegetable oil to 350F 175C. Each circle of dough should be fried for two to three minutes on each side, or until it turns golden brown and puffs up like a chalupa shell. Put paper towels down to dry. To make the chalupas, put some sour cream on each fried shell and then some seasoned ground beef on top of each one. Add black olives, diced tomatoes, shredded cheddar cheese, and shredded lettuce on top. Serve your Taco Bell Chalupas right away and have fun!

Prep Time: 30 minutes

Cook Time: 20 minutes

Step up your sandwich game with this mouthwatering Italian Mortadella Sandwich recipe featuring fresh tomato and lettuce. Trust us, you won't be disappointed.

In these buttery and delicious cookies, enjoy the warm and cozy flavors of chai spices. Ideal for a relaxing afternoon tea or a sweet treat at any time of day.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1 teaspoon chai spice mix cinnamon, cardamom, ginger, cloves. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 tablespoon milk. Additional sugar and chai spice mix for rolling.

Instructions: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and milk to the butter mixture, and mix until well combined. In a separate bowl, whisk together the all-purpose flour, chai spice mix, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Do not overmix. Cover the dough with plastic wrap and refrigerate for about 30 minutes. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, mix some granulated sugar and chai spice mix for rolling the cookie dough. Scoop small portions of the chilled dough and roll them into balls. Roll each dough ball in the sugar and chai spice mixture to coat it evenly. Place the coated dough balls on the prepared baking sheet, leaving some space between each cookie. Use a fork or the bottom of a glass to gently flatten each cookie. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 15 minutes

These smoky vegan carrot dogs are a delicious and healthy alternative to traditional hot dogs. Marinated in a smoky, savory sauce, then grilled to perfection, they are packed with flavor and make for a satisfying meal.

Ingredients: 6 large carrots, peeled and trimmed. 6 whole wheat hot dog buns. 2 tablespoons liquid smoke. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Optional toppings: sauerkraut, diced onions, mustard, ketchup.

Instructions: Spices like smoked paprika, soy sauce, maple syrup, apple cider vinegar, salt, and pepper should all be mixed together in a bowl with a whisk. Peel and cut the carrots into small pieces. Put them in a shallow dish or a ziplock bag. Make sure the carrots are covered evenly with the marinade as you pour it over them. Put the mixture in the fridge for at least an hour, or overnight for the best taste. Set the grill or grill pan over medium-high heat to heat it up. Take the carrots out of the marinade and save the extra marinade to use as a basting sauce. Carrots should be grilled for 8 to 10 minutes, turning them over every so often, until they are soft and lightly charred. For extra flavor, brush the carrots with the marinade you saved every once in a while while they're cooking on the grill. When the carrots are done the way you like them, take them off the grill and let them cool down a bit. For one or two minutes, toast the whole wheat hot dog buns on the grill. Put grilled carrots inside the toasted buns and top with your favorite things.

Prep Time: 10 minutes

Cook Time: 10 minutes

These lamb and chicken skewers are ideal for a summer barbecue or any other time you want a flavorful and simple meal. The marinade, which includes olive oil, lemon juice, garlic, oregano, salt, and black pepper, imparts a delicious Mediterranean flavor to the meat. After marinating, the skewers are grilled to perfection, resulting in juicy and tender meat ideal for serving with your favorite dipping sauce or side dishes.

Instructions: Combine the olive oil, lemon juice, garlic, oregano, salt, and black pepper in a mixing bowl. Add the cubed lamb and chicken to the bowl and toss to coat with the marinade. Refrigerate the bowl for at least 1 hour or overnight, covered with plastic wrap. To avoid burning, soak wooden skewers in water for 30 minutes. Thread the marinated lamb and chicken onto the skewers in alternate directions. Preheat the grill to medium-high. Skewers should be grilled for 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred on the outside. Serve immediately with your preferred dipping sauce or side dishes.

This Toasted Marshmallow Mocha Iced Coffee is a sweet and creamy treat that will keep you cool on a hot day. This coffee is sure to satisfy your sweet tooth with a delicious combination of chocolate and toasted marshmallow syrups.

Instructions: Make 1 cup of coffee and set it aside to cool to room temperature. Combine the cooled coffee, milk, chocolate syrup, and toasted marshmallow syrup in a glass. Stir until thoroughly combined. Fill the glass with ice. Whipped cream and toasted marshmallows on top optional. Enjoy.

Healthy twist on Patatas Bravas.

This chicken salad with Parmesan and tomatoes is a flavorful and filling lunch or dinner dish.

Instructions: Combine the chicken, cherry tomatoes, Parmesan cheese, parsley, and red onion in a large mixing bowl. Whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl. Toss the chicken mixture with the dressing to combine. Serve the chicken salad right away or chill until ready to serve.

Crispy Belgian waffles topped with sweet grapes and decadent chocolate drizzle, perfect for breakfast or brunch.

Blend of flavor with this Easy Bacon Pea Salad with Cheddar Cheese recipe.

Make your own Applebee's Quesadilla Burger at home with this copycat recipe. It's a mouthwatering combination of a juicy burger, melted cheese, and zesty jalapeño mayonnaise, all sandwiched between crispy flour tortillas.

Ingredients: 1 pound ground beef. 1/4 cup mayonnaise. 2 tablespoons minced pickled jalapeos. 1 tablespoon cumin. 1 tablespoon chili powder. 1/2 teaspoon salt. 4 flour tortillas. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 4 lettuce leaves. Vegetable oil for grilling. Sour cream and salsa for serving.

Instructions: Warm the grill up to a medium-high level. Put ground beef, cumin, chili powder, and salt in a bowl and mix them together. Four burger patties should be made from the mixture. Grill the burger patties for four to five minutes on each side, or until they're done the way you like them. In a small bowl, mix the jalapeos and mayonnaise while the burgers are cooking. Put away. Put flour tortillas on the grill and cover each one with a mix of Monterey Jack and cheddar cheese. Put the tortillas on the grill and melt the cheese. After two to three minutes, they should be a little crispy. Put a cooked patty on one of the cheese-covered tortillas to make a burger. Put pieces of tomato, red onion, cilantro, and a lettuce leaf on top. Spread jalapeo mayonnaise on a second tortilla that has been covered in cheese. Place it on top of the burger to make a quesadilla-style sandwich. Do the same thing with the rest of the burgers and tortillas. Add a little vegetable oil to each quesadilla burger that has been put together, and then grill for an extra one to two minutes on each side, or until the tortillas are crispy and the burgers are hot all the way through. Put sour cream and salsa on the side and serve hot. Have fun with your tasty Applebee's Quesadilla Burger!

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe makes crispy tofu covered in a tasty herb and breadcrumb mixture. It's a tasty vegan alternative to traditional dishes with a parmesan crust. Great for a meal that fills you up and is high in protein.

Ingredients: 1 block extra firm tofu, pressed and sliced. 1/2 cup breadcrumbs preferably panko. 1/4 cup nutritional yeast. 2 tablespoons fresh parsley, finely chopped. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Put nutritional yeast, parsley, garlic powder, onion powder, oregano, basil, salt, and pepper in a shallow dish. Mix them all together. Spray some olive oil on each slice of tofu, and then cover both sides with the breadcrumb mix. Spread the tofu slices out on a baking sheet that has been lined with parchment paper. Flip the tofu over halfway through the baking time of 25 to 30 minutes, or until it is golden and crispy. Put it on a salad or serve it hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 30 minutes

These spicy shrimp tostada bites with creamy avocado crema are perfect for any occasion. They're bursting with flavor and are sure to impress your guests!

Ingredients: 1 lb shrimp, peeled and deveined. 1 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp garlic powder. Salt and pepper to taste. 12 tostada rounds. 1 avocado, peeled and pitted. 1/4 cup sour cream. 1/4 cup cilantro leaves. 1 lime, juiced. 1 small jalapeo, seeded and chopped. 1/4 cup diced red onion.

Instructions: Preheat oven to 375F 190C. In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread seasoned shrimp on a baking sheet and bake for 8-10 minutes or until shrimp are cooked through. In a blender, combine avocado, sour cream, cilantro, lime juice, and jalapeo. Blend until smooth and creamy. Spread avocado crema onto each tostada round. Top each with cooked shrimp and diced red onion. Garnish with extra cilantro leaves if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes