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Recreate the famous Chili's grilled chicken dish at home with this simple yet flavorful recipe. The marinade, featuring a blend of barbecue sauce, honey, soy sauce, and spices, infuses the chicken with irresistible flavor. Perfect for a weeknight dinner or weekend barbecue!

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup barbecue sauce. 1/4 cup honey. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon ground ginger. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional.

Instructions: BBQ sauce, honey, soy sauce, ground ginger, black pepper, and cayenne pepper if using should all be mixed together in a bowl. Put chicken breasts in a plastic bag that can be closed again and again, and pour the marinade over them. Put the bag in the fridge for at least an hour, or overnight for the best taste. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Cook the chicken on the grill for 6 to 8 minutes on each side, or until it's done and the juices run clear. Once done, take it off the grill and let it rest for a few minutes. Add your favorite sides and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

143 Records

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Een heerlijke burger gemaakt met Turks brood, gekruid gehakt en smeltende cheddarkaas. Een smaakvol en makkelijk gerecht!

Ingredients: 1 Turks brood. 500g gehakt. 1 ui, fijn gesnipperd. 2 teentjes knoflook, geperst. 1 tl komijnpoeder. 1 tl paprikapoeder. Zout en peper naar smaak. 4 plakjes cheddarkaas. IJsbergsla, fijngesneden. Tomaat, in plakjes. Augurken, in plakjes. Mayonaise. Ketchup. Mosterd.

Instructions: Put the oven on 180C and warm it up. Cut the Turkish brood in half horizontally and pull it out. Put some oil in a pan and cook the onions and cabbage until they are crisp. Put the gehakt on the front and back of the rul and go. Put it on the grill with cumin, paprika, lime, and pepper. Place the bottom half of the turkey breast on a baking sheet and cover it with the top half of the cheddar cheese. Place the egg mixture on the bread, add the rest of the bread pieces on top, and cover with the top half of the brood. As soon as the oven is hot enough, bake it all for about 15 minutes, or until the cheese melts and the bread is crisp. Take it out of the oven and quickly punch it. Serve the Gevuld Turks Brood Burger with iceberg lettuce, tomato slices, onions, and pickles of your choice.

Prep Time: 20 minutes

Cook Time: 15 minutes

Marie Chase

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This Southern Slow Cooker Black Eyed Peas and Ham recipe is a comforting and flavorful dish, perfect for any occasion. The slow cooking process allows the flavors to meld together, resulting in a hearty and satisfying meal.

Ingredients: 1 lb dried black-eyed peas. 1 ham hock or ham bone. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. 1 bay leaf.

Instructions: Rinse the black-eyed peas and pick out any debris. Place the peas, ham hock or bone, diced onion, minced garlic, chicken broth, salt, pepper, cayenne pepper, and bay leaf into the slow cooker. Cover and cook on low for 6-8 hours or until the peas are tender. Once cooked, remove the ham hock or bone from the slow cooker and shred any meat. Return the meat to the slow cooker and stir to combine. Taste and adjust seasoning if needed. Serve hot with cornbread or rice.

Prep Time: 15 minutes

Cook Time: 360 minutes

Roy A

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These chocolate almond butter fat bombs are rich, satisfying treats perfect for satisfying cravings while staying in ketosis.

Ingredients: 1/2 cup almond butter. 1/4 cup coconut oil. 2 tablespoons unsweetened cocoa powder. 2 tablespoons powdered erythritol or any keto-friendly sweetener. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a microwave-safe bowl, melt almond butter and coconut oil together until smooth. Stir in cocoa powder, powdered erythritol, vanilla extract, and salt until well combined. Pour the mixture into silicone molds or mini muffin tins lined with paper liners. Place in the freezer for about 30 minutes or until set. Once set, remove from molds and store in an airtight container in the freezer.

Prep Time: 10 minutes

Cook Time: 30 minutes

Toms Recipes

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This Vegan Green Goddess Pasta is bursting with fresh flavors and vibrant colors. The creamy green goddess sauce, made with spinach, basil, parsley, and other wholesome ingredients, coats each strand of pasta beautifully. It's a nutritious and satisfying dish perfect for any occasion.

Ingredients: 8 oz. pasta of choice. 2 cups fresh spinach. 1 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 1/4 cup vegan mayonnaise. 2 cloves garlic, minced. 2 tbsp lemon juice. 2 tbsp nutritional yeast. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Spinach, basil, parsley, garlic, lemon juice, nutritional yeast, olive oil, salt, and pepper should all be mixed together in a blender or food processor. Mix until it's creamy and smooth. Toss the cooked pasta with the green goddess sauce in a large bowl until it is well covered. Serve right away, and if you want, top with more fresh herbs.

Prep Time: 15 minutes

Cook Time: 10 minutes

143Records

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This recipe for Semolina Pizza Dough makes a crust that is crispy and full of flavor, perfect for making your favorite homemade pizzas.

Ingredients: 1 cup semolina flour. 1 cup all-purpose flour. 1 packet 2 1/4 tsp active dry yeast. 1 tsp sugar. 1 tsp salt. 1 cup warm water. 2 tbsp olive oil.

Instructions: Put warm water, sugar, and yeast in a small bowl. Wait five minutes until it foams up. Put semolina flour, all-purpose flour, and salt in a large bowl and mix them together. Add the olive oil and yeast mixture to the flour mix. Mix it together until a dough forms. For 5 to 7 minutes, knead the dough on a floured surface until it is smooth and springy. Fill a bowl with oil with dough. Cover with a damp cloth. Let it rise for an hour. Warm your oven up to 475F 245C and put a pizza stone or an upside-down baking sheet inside. Once the dough has risen, punch it down and then split it in half to make two pizzas. On parchment paper, roll out each piece into a circle or any other shape you want. Add your favorite pizza toppings, then move the parchment paper to the hot baking sheet or pizza stone. Put it in the oven for 10 to 12 minutes, or until the crust is golden and the toppings are rising. Take it out of the oven, cut it up, and enjoy!

Prep Time: 90 minutes

Cook Time: 12 minutes

Raymond

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These Cranberry Pistachio Shortbread Cookies are a delicious holiday treat. The buttery shortbread base is studded with sweet dried cranberries and crunchy pistachios, resulting in a delicious balance of flavors and textures. These cookies are simple to make and would make an excellent homemade gift or addition to your holiday dessert spread.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 cup dried cranberries, chopped. 1/2 cup pistachios, chopped. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. Put in a little salt and vanilla extract. Combine well. Add the all-purpose flour slowly while mixing until a dough forms. The chopped dried cranberries and pistachios should be evenly spread out in the dough after they are added. Make a log out of the dough and cover it with plastic wrap. Put it in the fridge for at least an hour. Set the oven to 350F 175C and heat it up. Cut the chilled dough log into rounds that are 1/4 inch thick, and then put them on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges turn 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. The cookies are ready to eat once they have cooled down.

Prep Time: 20 minutes

Cook Time: 15 minutes

Clarence P

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Enjoy this sweet and savory vegan pasta dish with onions cooked in a balsamic-maple sauce that is just right. There's something comforting and tasty about this meal that's also easy to make.

Ingredients: 8 oz pasta of choice. 2 large onions, thinly sliced. 2 tbsp olive oil. 1/4 cup balsamic vinegar. 1 tbsp maple syrup. 1/4 cup vegetable broth. Salt and pepper to taste. Fresh parsley for garnish.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Valerie

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This tasty tart is a great way to enjoy the deep and bright flavors of purple sweet potatoes. It goes well with a flaky pie crust. The filling is smooth and creamy, with hints of cinnamon and nutmeg. It's a great dessert to share with friends and family at any time.

Ingredients: 1 store-bought pie crust. 2 cups mashed purple sweet potatoes. 3/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup evaporated milk. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. Whipped cream, for serving optional.

Instructions: Preheat the oven to 350F 175C. Place the pie crust in a tart pan, pressing it firmly against the bottom and sides. In a large bowl, mix together the mashed purple sweet potatoes, sugar, melted butter, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt until well combined. Pour the sweet potato mixture into the prepared pie crust. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Allow the tart to cool completely before slicing. Serve slices of the tart with whipped cream, if desired. Enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes

Teagan

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This classic balsamic vinaigrette is a versatile dressing that adds a burst of flavor to any salad. It's easy to make at home and pairs beautifully with fresh greens, vegetables, and even fruit salads.

Ingredients: 1/4 cup balsamic vinegar. 1/2 cup extra virgin olive oil. 1 clove garlic, minced. 1 teaspoon Dijon mustard. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a small bowl, whisk together the balsamic vinegar, minced garlic, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk until the dressing emulsifies and thickens. Taste and adjust the seasoning, adding more salt, pepper, or honey if desired. Refrigerate the dressing for at least 30 minutes before using to allow the flavors to meld. Serve over your favorite salad greens and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Maya Wardle

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This Easy Pasta Salad is a delightful summer dish that's quick to prepare and bursting with fresh flavors. It's perfect for picnics, barbecues, or as a side dish for any meal.

Ingredients: 2 cups cooked pasta. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta cheese, and fresh basil. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste. Drizzle the dressing over the pasta salad and toss to coat all the ingredients evenly. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold and enjoy your refreshing Easy Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Beau S

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This savory and creamy baked egg dish with sweet potatoes and Gorgonzola cheese is a delightful breakfast or brunch option. The sweet potatoes add a hint of sweetness, while the Gorgonzola cheese provides a rich and tangy flavor. It's a perfect combination of textures and tastes that will leave your taste buds satisfied.

Ingredients: 2 sweet potatoes, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 4 large eggs. 1/2 cup crumbled Gorgonzola cheese. Fresh thyme leaves for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. In a baking dish, mix the sweet potatoes that have been cut up with olive oil, salt, and pepper. Put the sweet potatoes in an oven that has already been heated and roast them for about 20 minutes, or until they are soft and a little crispy. When you take the baking dish out of the oven, make four holes in the sweet potatoes for the eggs. Slowly break an egg into each well. Spread the crumbled Gorgonzola cheese out over the eggs and sweet potatoes. Put the baking dish back in the oven and bake for another 10 to 12 minutes, or until the egg whites are set but the yolks are still a little runny. Add some fresh thyme leaves as a garnish. Enjoy your tasty baked eggs with sweet potatoes and Gorgonzola while they're still hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Grant W

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Your choice of protein, veggies, and flavorful seasonings combine to create a delectable and savory Thai fried rice.

Ingredients: 2 cups cooked jasmine rice, cold. 1/2 cup diced chicken breast or tofu your choice. 2 cloves garlic, minced. 1/2 cup diced carrots. 1/2 cup frozen peas. 2 eggs, beaten. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon fish sauce optional. 1 teaspoon sugar. 1/4 cup chopped green onions. 1/4 cup chopped fresh cilantro. Lime wedges for garnish.

Instructions: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and saut for 30 seconds until fragrant. Add diced chicken or tofu and cook until it's no longer pink or until tofu is slightly browned. Push the chicken or tofu to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until fully cooked. Add diced carrots and frozen peas to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender. Add the cold cooked rice to the skillet and break it apart with a spatula. Stir-fry for 2-3 minutes to heat through and mix with the other ingredients. In a small bowl, mix together soy sauce, fish sauce if using, and sugar. Pour this sauce over the fried rice and stir to combine. Add chopped green onions and cilantro to the skillet. Stir-fry for another 1-2 minutes. Remove from heat and garnish with lime wedges. Serve the Thai fried rice in two bowls and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Alice Whitaker

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The rich flavors of chocolate and pumpkin come together in this delicious fall dessert, a Pumpkin Chocolate Texas Sheet Cake. Its moist and decadent texture will satisfy your sweet tooth, making it ideal for gatherings.

Ingredients: 1 cup pumpkin puree. 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 1/2 cup unsalted butter. 1/4 cup vegetable oil. 1/4 cup unsweetened cocoa powder. 1/2 cup buttermilk. 2 eggs. 1 teaspoon vanilla extract. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/2 cup mini chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a large sheet pan approximately 18x13 inches. In a medium-sized saucepan, combine the butter, vegetable oil, water, and cocoa powder. Heat over medium heat, stirring until the mixture is well combined and starts to boil. Remove from heat and set aside to cool slightly. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix the buttermilk, pumpkin puree, eggs, and vanilla extract until well combined. Gradually pour the warm cocoa mixture into the dry ingredients, stirring until smooth. Fold in the pumpkin mixture until the batter is evenly mixed. Pour the batter into the prepared sheet pan and spread it out evenly. Sprinkle mini chocolate chips evenly over the batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, you can prepare the chocolate frosting optional. Remove the cake from the oven and let it cool in the pan for a while before cutting into squares and serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

Lacey F

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Roasted vegetables, quinoa, and a tahini dressing make up this easy and healthy vegetarian dinner. The flavors and textures in these Sheet Pan Buddha Bowls go so well together.

Ingredients: 2 cups broccoli florets. 1 cup cauliflower florets. 1 cup diced sweet potatoes. 1 cup chickpeas canned, drained, and rinsed. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 tablespoon olive oil. Salt and pepper to taste. 2 cups cooked quinoa. 2 cups mixed greens e.g., spinach, kale, arugula. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced cucumber. 1/4 cup sliced red onion. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese optional. 2 tablespoons tahini dressing store-bought or homemade.

Instructions: Preheat your oven to 425F 220C. In a large mixing bowl, combine the broccoli, cauliflower, sweet potatoes, chickpeas, red bell pepper, and yellow bell pepper. Drizzle the olive oil over the vegetables, and season with salt and pepper. Toss to coat evenly. Spread the seasoned vegetables in a single layer on a sheet pan, and roast in the preheated oven for 20-25 minutes or until they are tender and slightly crispy. While the vegetables are roasting, prepare the bowls. Start by dividing the cooked quinoa among two serving bowls. Top the quinoa with the mixed greens, cherry tomatoes, cucumber, red onion, and black olives. Once the roasted vegetables are ready, remove them from the oven and allow them to cool slightly. Divide the roasted vegetables between the two bowls, arranging them on top of the greens. If desired, sprinkle the crumbled feta cheese over the bowls. Drizzle each bowl with 1 tablespoon of tahini dressing. Serve immediately and enjoy your delicious and healthy Sheet Pan Buddha Bowl Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

Kayla Wallace

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Indulge in these delicious Paleo Raw Walnut Brownies that are free of refined sugars and grains. They are a perfect guilt-free treat for chocolate lovers.

Ingredients: 1 cup Medjool dates, pitted. 1 cup raw walnuts. 1/4 cup unsweetened cocoa powder. 1/4 cup shredded coconut. 1/4 cup almond butter. 1 tsp pure vanilla extract. A pinch of sea salt.

Instructions: Place the dates in a food processor and pulse until they form a sticky paste. Add the walnuts, cocoa powder, shredded coconut, almond butter, vanilla extract, and a pinch of sea salt to the food processor with the date paste. Process the mixture until all ingredients are well combined and a sticky dough forms. Line an 8x8 inch 20x20 cm baking dish with parchment paper, leaving some overhang for easy removal. Press the brownie mixture firmly into the baking dish, spreading it out evenly. Place the dish in the refrigerator and let it set for at least 1 hour. Once set, remove the brownies from the dish using the parchment paper overhang and cut them into squares or rectangles. Serve and enjoy your Paleo Raw Walnut Brownies!

Prep Time: 15 minutes

Cook Time: 0 minutes

Vincent G

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These savory potato waffles are a delightful twist on the classic breakfast waffle. Topped with smoked salmon, sour cream, fresh dill, and capers, they make for a gourmet brunch or appetizer option. The combination of crispy potato waffles and the richness of smoked salmon creates a harmonious flavor profile that's sure to impress.

Ingredients: 2 cups grated potatoes. 1/4 cup grated onion. 2 eggs. 1/4 cup all-purpose flour. 1/4 cup grated Parmesan cheese. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 ounces smoked salmon. 1/4 cup sour cream. 1 tablespoon fresh dill, chopped. 1 tablespoon capers. 1 lemon, cut into wedges.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, combine the grated potatoes, grated onion, eggs, all-purpose flour, grated Parmesan cheese, salt, and black pepper. Mix well. Lightly grease the waffle iron with non-stick spray or oil. Scoop a portion of the potato mixture onto the waffle iron and close the lid. Cook until the waffles are golden brown and crispy, about 5-7 minutes depending on your waffle iron. Carefully remove the potato waffles from the iron and place them on a serving plate. Top each waffle with smoked salmon, a dollop of sour cream, chopped fresh dill, and a few capers. Serve the savory potato waffles with lemon wedges on the side for squeezing over the salmon. Enjoy your delicious Savory Potato Waffles With Smoked Salmon!

Prep Time: 15 minutes

Cook Time: 15 minutes

Quintin