matt-burnett

[matt-burnett]

A healthy and refreshing salad with quinoa, fresh vegetables, Mediterranean flavors, and a Tzatziki dressing that is thick and creamy. Perfect for a healthy, light meal.

Ingredients: 1 cup quinoa, cooked and cooled. 1 cup cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 cup red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted chickpeas optional for crunch. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked and cooled quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese. Toss in the chopped fresh parsley and mint leaves for added freshness and flavor. If you want some extra crunch, add roasted chickpeas to the salad. Season the salad with salt and pepper to taste. For the Tzatziki dressing, whisk together the following ingredients in a separate bowl: 1/2 cup Greek yogurt 2 tablespoons fresh lemon juice 1 clove garlic, minced 1/2 cucumber, grated and excess liquid squeezed out 1 tablespoon fresh dill, chopped Salt and pepper to taste Drizzle the Tzatziki dressing over the salad and toss everything together until well coated. Serve immediately or refrigerate for a couple of hours to let the flavors meld together. Enjoy your Kitchen Sink Quinoa Salad with Tzatziki Dressing!

Prep Time: 15 minutes

Cook Time: 15 minutes

Harrow Baptist Church

[matt-burnett]

Like PF Chang's famous dish, these vegan mushroom lettuce wraps are a great way to start the day or eat something light. The savory mushroom filling is full of different tastes and textures, and the crisp lettuce leaves go well with it.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 cup mushrooms, finely chopped. 1 cup water chestnuts, chopped. 1/4 cup hoisin sauce. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tsp sesame oil. 1 head iceberg lettuce, leaves separated. 2 green onions, sliced for garnish. 1/4 cup chopped peanuts optional, for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put in the garlic and onion, and cook until the onion is clear. You can add mushrooms, water chestnuts, and bell pepper. Keep cooking until the mushrooms are soft. Soy sauce, rice vinegar, sesame oil, and hoisin sauce should all be mixed in. For another two to three minutes, cook. Take it off the heat and let it cool down a bit. Put the mushroom mix into lettuce leaves. Add chopped peanuts and sliced green onions as a garnish if you like. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Westman Parent

[matt-burnett]

With cheddar cheese, crispy bacon, stout beer, and sriracha sauce on top, this burger is sure to make your mouth water. It has just the right amount of flavors and textures to satisfy your burger cravings.

Ingredients: 1 lb ground beef. 1/4 cup stout beer. 2 tbsp sriracha sauce. 4 slices bacon. 4 hamburger buns. 4 slices cheddar cheese. 1/2 cup barbecue sauce. 1/2 red onion, thinly sliced. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste.

Instructions: Put stout beer, sriracha sauce, and ground beef in a bowl and mix them together. Add pepper and salt. Make 4 burger patties by mixing the ingredients well. Set a grill or grill pan on the stove over medium-high heat. Toast the bacon until it's crispy. Take it off and let it dry on paper towels. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. In the last minute of cooking, cover the grill and put a slice of cheddar cheese on top of each patty. This will melt the cheese. On the grill, toast the buns for one minute, or until they get a little brown. Put the burgers together: Put barbecue sauce on the bottom bun. Then put a tomato slice, a lettuce leaf, a burger patty with cheese that's melted, two bacon slices, and red onion slices on top. Add the last two halves of the bun on top, and serve right away. Have fun with your Stout and Sriracha Bacon BBQ Burger!

Prep Time: 15 minutes

Cook Time: 15 minutes

csc aquatics

[matt-burnett]

This layered banana split protein smoothie is vegan and healthy. It's a great way to start the day or fuel up after a workout. It tastes like a classic banana split in smoothie form, with layers of banana, strawberry, and pineapple chocolate flavors.

Ingredients: 2 ripe bananas, sliced and frozen. 1 cup frozen strawberries. 1/2 cup frozen pineapple chunks. 1/2 cup unsweetened almond milk. 1/4 cup vegan vanilla protein powder. 1 tablespoon cocoa powder. 1/4 cup dairy-free chocolate chips. 1/4 cup chopped walnuts. 1/4 cup coconut flakes.

Instructions: Put frozen bananas, almond milk, and vanilla protein powder in a blender. Blend until the mixture is smooth. In a glass, pour half of the mix. To the rest of the mixture in the blender, add the frozen strawberries and blend until the mixture is smooth. Put this strawberry layer on top of the banana layer in the glass. Cocoa powder and chunks of frozen pineapple should be mixed together until the mixture is smooth. Be careful as you pour this layer of pineapple chocolate over the strawberry layer in the glass. Add dairy-free chocolate chips, chopped walnuts, and coconut flakes on top of the smoothie at the very end. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

AR Tap Shooter

[matt-burnett]

Enjoy a tasty Keto-friendly take on traditional chicken salad sandwiches. These loaded sandwiches are full of flavor and healthy fats. They are made with soft shredded chicken, crunchy vegetables, and creamy guacamole, all wrapped in crisp lettuce leaves.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup mayonnaise. 1/4 cup diced celery. 1/4 cup diced red onion. 1/4 cup diced bell pepper. 2 tablespoons chopped fresh cilantro. 1 tablespoon lime juice. Salt and pepper to taste. 1 ripe avocado. 1 tablespoon lime juice. Salt to taste. Lettuce leaves, for serving. Low-carb bread or lettuce wraps, for serving optional.

Instructions: In a large bowl, combine shredded chicken, mayonnaise, celery, red onion, bell pepper, cilantro, lime juice, salt, and pepper. Mix well until everything is evenly coated. In a separate bowl, mash the avocado with lime juice and salt to make guacamole. To assemble sandwiches, place a lettuce leaf on low-carb bread or lettuce wrap if using. Spoon chicken salad onto the lettuce, then top with a dollop of guacamole. Serve immediately or refrigerate until ready to eat.

Prep Time: 15 minutes

Cook Time: 0 minutes

Hephzibah Art

[matt-burnett]

This recipe combines the salty and crispy goodness of fried halloumi cheese with a zesty lime and caper vinaigrette. It's a perfect addition to your charcuterie board or as an appetizer for any occasion.

Ingredients: 250g halloumi cheese, cut into thick slices. 2 tablespoons olive oil. 1 lime, zest and juice. 2 tablespoons capers, drained and chopped. 1 tablespoon fresh parsley, chopped. Salt and pepper, to taste. Mixed greens, for serving.

Instructions: Heat the olive oil in a pan over medium-high heat. Add the halloumi slices and fry for 2-3 minutes on each side, or until they are golden brown and crispy. While the halloumi is frying, prepare the vinaigrette. In a small bowl, combine the lime zest, lime juice, chopped capers, and fresh parsley. Mix well. Season the vinaigrette with salt and pepper to taste. Once the halloumi slices are cooked, remove them from the pan and place them on a paper towel to drain any excess oil. Serve the fried halloumi cheese on a bed of mixed greens and drizzle the lime and caper vinaigrette over the top. Enjoy your delicious Fried Halloumi Cheese with Lime and Caper Vinaigrette!

Prep Time: 10 minutes

Cook Time: 6 minutes

Nicaragua Escapade

[matt-burnett]

This white bean and cabbage soup with a hint of vanilla is a tasty and comforting vegan dish. This cabbage soup is full of healthy foods, and the vanilla adds a unique sweetness to the traditional recipe.

Ingredients: 1 tbsp olive oil. 1 medium onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 small head cabbage, thinly sliced. 2 cans white beans, drained and rinsed. 1 can diced tomatoes. 1 tsp dried thyme. 1/2 tsp smoked paprika. 1/4 tsp black pepper. 1/2 tsp salt. 1 cup coconut milk. 1 tsp vanilla extract.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. Put in the vegetable broth and raise the heat. Slice the cabbage, add the white beans, dice the tomatoes, thyme, black pepper, and salt. Let the cabbage cook for 20 to 25 minutes, until it's soft. Add the vanilla extract and coconut milk, and stir them in. Simmer for five more minutes. If you need to, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

blackpool fc senior seasider's walking football

[matt-burnett]

This hearty potato salad combines four different types of potatoes with hard-boiled eggs and swede for a delightful and flavorful twist on the classic potato salad. The creamy dressing with Dijon mustard and fresh dill adds a tangy and herby kick to this dish.

Ingredients: 4 medium potatoes, peeled and diced. 2 sweet potatoes, peeled and diced. 2 red potatoes, peeled and diced. 2 Yukon gold potatoes, peeled and diced. 4 hard-boiled eggs, chopped. 1 cup diced swede rutabaga. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1/4 cup chopped fresh dill. Salt and pepper to taste.

Instructions: Boil the four types of potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool. In a large mixing bowl, combine the diced potatoes, chopped hard-boiled eggs, and diced swede. In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and chopped fresh dill. Season with salt and pepper to taste. Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly. Chill the potato salad in the refrigerator for at least 1 hour before serving. Garnish with extra dill before serving if desired. Enjoy your delicious Four-Potato Salad with Egg and Swede!

Prep Time: 20 minutes

Cook Time: 12 minutes

Aharon Bensimon

[matt-burnett]

Enjoy this Nutella and Bacon Stuffed French Toast for the ideal brunch treat. It's hard to resist the combination of crispy bacon and creamy Nutella between fluffy slices of French toast. Add some maple syrup on top for an additional sweet taste.

Ingredients: 4 slices of thick-cut bread. 8 slices of bacon. 4 tablespoons Nutella. 2 large eggs. 1/4 cup milk. 1/4 teaspoon cinnamon. 1/4 teaspoon vanilla extract. 2 tablespoons butter. Maple syrup for serving.

Instructions: Cook until the bacon is crispy, then crumble it after draining it onto paper towels. Toast two slices of bread, spread with Nutella, and top with bacon bits. To assemble sandwiches, place the final two slices of bread on top. Whisk the eggs, milk, vanilla extract, and cinnamon in a shallow bowl. Make sure that every sandwich is coated on both sides by dipping it into the egg mixture. Melt the butter in a skillet over a medium heat. Add the stuffed sandwiches and cook for 2 to 3 minutes on each side, or until golden brown on both sides. Take them out of the skillet and allow them to cool down a little before dividing them into quarters or halves. Enjoy your delectable Nutella and Bacon Stuffed French Toast with a side of maple syrup!

Prep Time: 15 minutes

Cook Time: 10 minutes

myfantasiworld's art animation commissions

[matt-burnett]

These Easy Vegan Bean Quesadillas are packed with flavor and perfect for a quick and satisfying meal. The combination of black beans, corn, and spices creates a delicious filling that pairs perfectly with gooey vegan cheese. Serve them up with your favorite toppings for a crowd-pleasing dish!

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup corn kernels. 1/2 cup diced bell pepper. 1/4 cup chopped red onion. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 large flour tortillas. 1 cup vegan shredded cheese. 1 avocado, sliced. Salsa and vegan sour cream for serving.

Instructions: Use a fork to lightly mash the black beans in a bowl. Put in the red onion, bell pepper, corn, cumin, chili powder, salt, and pepper. Mix well. Put one of the tortillas on a flat surface and cover half of it with a quarter of the bean mixture. On top of the beans, sprinkle vegan cheese. To make a half-moon shape, fold the other half of the tortilla over the filling. Do it again with the rest of the filling and tortillas. Set a skillet that doesn't stick on medium heat. Put a quesadilla in the pan and cook it for two to three minutes on each side, or until it's golden brown and crispy. Do it again with the rest of the quesadillas. Serve each quesadilla hot with salsa, vegan sour cream, and sliced avocado.

Prep Time: 15 minutes

Cook Time: 10 minutes

Mountain Clay

[matt-burnett]

A flavorful and tender slow cooker keto recipe featuring corned beef brisket and cabbage, perfect for a hearty and satisfying meal.

Ingredients: 1 3-4 lb corned beef brisket, with seasoning packet. 1 head green cabbage, cut into wedges. 4 cloves garlic, minced. 1 cup beef broth. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon black pepper. Salt to taste.

Instructions: Place the corned beef brisket in the slow cooker. Add the minced garlic, beef broth, Dijon mustard, apple cider vinegar, black pepper, and the seasoning packet that comes with the corned beef brisket. Cook on low for 7-8 hours or until the meat is tender. About 1 hour before serving, add the cabbage wedges to the slow cooker, arranging them around the brisket. Cook for an additional hour or until the cabbage is tender. Once done, remove the corned beef brisket and cabbage from the slow cooker. Slice the brisket against the grain and serve with the cabbage. Season with salt to taste.

Prep Time: 15 minutes

Cook Time: 8 minutes

bruna kalil othero

[matt-burnett]

A refreshing twist on the classic gin and tonic, this Elderflower Grapefruit G&T features the floral notes of elderflower liqueur combined with the citrusy brightness of fresh grapefruit juice. Perfect for a sunny afternoon or evening cocktail.

Ingredients: 2 oz gin. 1 oz elderflower liqueur. 1/2 oz fresh grapefruit juice. Tonic water, to top. Grapefruit wedge, for garnish. Ice cubes.

Instructions: Fill a glass with ice cubes. Add gin, elderflower liqueur, and fresh grapefruit juice to the glass. Stir gently to combine. Top with tonic water. Garnish with a grapefruit wedge. Serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

del recuerdo a la creación

[matt-burnett]

This pasta dish combines the sweetness of baked butternut squash with the savory richness of Parmesan cheese, creating a flavorful and comforting meal.

Ingredients: 1 butternut squash, peeled, seeded, and cut into cubes. 2 tablespoons olive oil. Salt and pepper to taste. 8 ounces pasta of your choice. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cubed butternut squash on a baking sheet and season it with salt and pepper. Brush it with olive oil. Roast in an oven that has already been heated for 25 to 30 minutes, stirring every 15 minutes, until soft and lightly browned. Follow the directions on the package to cook the pasta until it's al dente while the squash is roasting. Drain the pasta and set it aside. Save 1/4 cup of the pasta water. Put the cooked pasta, roasted butternut squash, and the pasta water you saved in a large skillet. Toss gently over medium-low heat until everything is heated through and well mixed. Grate some Parmesan cheese on top after taking it off the heat. If you want, you can sprinkle chopped fresh parsley on top and serve right away.

Prep Time: 15 minutes

Cook Time: 30 minutes

Mandol Pierre

[matt-burnett]

Indulge in the perfect pumpkin no-bake treat with these delicious pumpkin cheesecake balls. Creamy, spiced, and adorned with a festive touch of orange, these cake pops are a delightful addition to your fall or holiday celebrations.

Ingredients: 2 cups graham cracker crumbs. 1 cup pumpkin puree. 1/2 cup cream cheese, softened. 1/4 cup powdered sugar. 1 teaspoon pumpkin pie spice. 1 cup white chocolate chips, melted. 1/2 cup chopped pecans or walnuts optional. 1/4 cup orange candy melts for decoration.

Instructions: In a large bowl, combine graham cracker crumbs, pumpkin puree, softened cream cheese, powdered sugar, and pumpkin pie spice. Mix until well combined. Fold in melted white chocolate chips and chopped nuts if desired. Chill the mixture in the refrigerator for about 30 minutes to make it easier to handle. Roll the chilled mixture into small balls and place them on a parchment-lined tray. Melt the orange candy melts according to package instructions. Drizzle or dip each pumpkin cheesecake ball into the melted orange candy melts for decoration. Place the decorated balls back on the tray and refrigerate for at least 1 hour until firm. Serve and enjoy these delightful no-bake pumpkin cheesecake balls!

Prep Time: 30 minutes

Cook Time: 0 minutes

st. lawrence invitational showdown

[matt-burnett]

A tasty pasta skillet dish with Mediterranean flavors that includes a rainbow of vegetables, tangy olives, and salty feta cheese, all mixed together with perfectly cooked pasta.

Ingredients: 8 oz pasta penne or farfalle. 2 tbsp olive oil. 3 cloves garlic, minced. 1 onion, chopped. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup cherry tomatoes, halved. 1/2 cup kalamata olives, sliced. 1/4 cup sun-dried tomatoes, chopped. 1 tsp dried oregano. 1/2 tsp dried basil. Salt and pepper to taste. 1/4 cup feta cheese, crumbled. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the chopped onion and minced garlic. Saut until the onions are clear and the garlic smells good. Bell pepper slices, cherry tomatoes, kalamata olives, and sun-dried tomatoes should all be added. For about 5 to 7 minutes, or until the vegetables are soft, cook. Add salt, pepper, dried oregano, and dried basil, and mix them in. Mix the vegetables and pasta together well until the pasta is hot and covered in the vegetable mixture. Take the pan off the heat and add crumbled feta cheese on top of the pasta. Add chopped fresh parsley as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Bonzi Productions

[matt-burnett]

These pretty pink yogurt pops are a healthy treat that kids and adults will both enjoy. They are a guilt-free dessert made with creamy Greek yogurt and sweet strawberries that are great for cooling off on a hot day.

Ingredients: 2 cups of Greek yogurt. 1 cup of fresh strawberries, hulled and sliced. 1/4 cup of honey. 1/2 teaspoon of vanilla extract. A pinch of salt. Popsicle molds and sticks.

Instructions: In a blender, combine the Greek yogurt, fresh strawberries, honey, vanilla extract, and a pinch of salt. Blend until smooth and the mixture turns a pretty pink color. Pour the yogurt mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Freeze for at least 4-6 hours or until the popsicles are completely set. To remove the popsicles from the molds, run them briefly under warm water to loosen. Serve these delightful pink yogurt popsicles on a hot day and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

sign creations

[matt-burnett]

The rich Cabernet Sauvignon in this hearty beef stew makes it the perfect dish to start the new year with a clean slate. The strong flavors of the wine go well with the tender beef and hearty vegetables, making for a comforting and filling meal.

Ingredients: 1 kg beef stew meat, cubed. 2 cups Cabernet Sauvignon. 4 cups beef broth. 2 onions, chopped. 4 carrots, sliced. 4 potatoes, diced. 4 cloves garlic, minced. 2 tablespoons tomato paste. 2 bay leaves. 1 teaspoon thyme. 1 teaspoon rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove from pot and set aside. In the same pot, saut onions and garlic until translucent. Add tomato paste and stir for 1 minute. Pour in Cabernet Sauvignon to deglaze the pot, scraping up any browned bits. Return beef to the pot. Add beef broth, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour. Add carrots and potatoes. Simmer for an additional 30 minutes or until vegetables are tender. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 90 minutes

Bonzi Productions