Sandwich Filling
This sandwich of seasoned ground beef topped with melted cheese makes a fantastic hearty meal that’s quick, easy, and delicious.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Ground beef should be thoroughly browned after about 10 minutes of cooking and stirring; fat should be drained.

Organize the cooked beef in a big bowl.

incorporate tomato sauce black olives and onion pistachio fungi Chipotle cheese and cheddar both black pepper and salt.

Spread sandwich filling to the edges on hamburger bun bottoms.

The sandwich’s filling should be about 1/2″ thick in the middle.

Bake in the preheated oven for 5 to 10 minutes, or until the edges begin to bubble.

Cook for an additional 3 minutes or until thoroughly heated after switching the oven to broil.

Creole Cornbread Stuffing
In this savory stuffing recipe, homemade buttermilk cornbread is seasoned with chile peppers, Creole spices, bell pepper, onions, and parsley.

Preheat the oven to 375 degrees F (190 degrees C).

Butter a 13×9-inch pan.

Combine flour cornmeal baking powder 1 teaspoon salt and sugar and mix well.

Whisk together 5 eggs 6 tablespoons melted butter and buttermilk.

Add egg mixture to flour ingredients mixing just until incorporated.

Pour into the prepared pan.

Bake in the preheated oven until top is browned and a toothpick comes out clean about 55 minutes.

Allow to cool completely.

To make the stuffing: In a small bowl combine 2 tablespoons salt with white pepper black pepper cayenne pepper onion powder oregano thyme basil and bay leaves; set aside.

In another bowl combine minced onions green onions parsley red peppers chili peppers and garlic.

Jo’s Hawaiian Chicken Burgers
Hawaiian-inspired flavor from ginger, teriyaki, and pineapple can be found in each bite of these juicy ground chicken burgers–your taste buds will say, “Mahalo!”

Heat oil in a small skillet over medium heat.

Add red onion garlic and ginger; saute until onion has softened and turned translucent about 5 minutes.

Set aside to cool.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Combine chicken panko teriyaki sauce salt and pepper in a large bowl.

Add cooled onion and mix gently with your hands until fully incorporated.

Create 4 burger patties.

The Best Butter Mochi
Mochiko flour, coconut milk, and butter are used to make this crowd-pleasing Hawaiian-style mochi, which is sweet, sticky, and chewy.

Set oven to 375 degrees Fahrenheit (190 degrees C).

Make a 9×13-inch pan greased.

In a big bowl, combine cinnamon, baking powder, and mochiko sugar.

In a small bowl, combine the vanilla extract and the eggs.

Combine the mochiko mixture with the eggs.

Mix well after adding evaporated milk and coconut milk.

To make the batter smooth, fold in the melted butter.

Add batter to the pan after greasing it.

To settle the batter, tap the pan firmly on a flat surface.

Bake for about 50 minutes in a preheated oven, or until the top is golden brown.

Allow to cool for about 30 minutes before slicing

Chaffles with Almond Flour
This recipe makes two cheesy waffles that are ideal for a low-carb breakfast or sandwich using almond flour, an egg, and mozzarella.

Whisk egg almond flour and baking powder together in a bowl.

Stir in mozzarella cheese; set batter aside.

Preheat a waffle iron according to the manufacturer’s instructions.

Spray both sides of the preheated waffle iron with cooking spray.

Pour 1/2 of the batter onto the waffle iron and spread it out from the center with a spoon.

Close the waffle maker and cook until chaffle reaches your desired doneness about 3 minutes.

Carefully lift chaffle out of the waffle iron and repeat with remaining batter.

Allow chaffles to cool and crisp up about 2 to 3 minutes.

Mediterranean-Inspired 5-Bean Salad
Olives, fresh rosemary, and a honey-sweetened Greek salad dressing add Mediterranean flair to this tasty 5-bean salad.

Drain all beans and transfer to a large bowl.

Add celery onion bell peppers olives parsley and rosemary.

Mix Greek salad dressing and 1 tablespoon honey together.

Taste and continue to add more honey as desired.

Pour on salad and mix until evenly distributed.

Season with salt and pepper.

Cover and refrigerate for 2 to 3 hours before serving.

Vegan Breakfast Hash with Smashed Potatoes and Tofu
With this protein-rich vegan hash, no one will miss the eggs! For a tasty and colorful breakfast, combine mashed potatoes with a veggie-tofu saute.

Place potatoes into a large pot and cover with salted water; bring to a boil.

Reduce heat to medium-low and simmer until tender about 10 minutes.

Drain in a colander.

Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan.

Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula.

Sear potatoes on each side until crispy about 3 minutes.

Season with pepper and transfer to a large bowl.

Easy Glazed Carrots
This easy recipe for glazed carrots will teach you how to prepare canned carrots. Carrots glazed in butter, brown sugar, and orange marmalade and heated in the microwave make an easy kid’s snack or side dish.

Put the carrots, butter, brown sugar, and orange marmalade in a bowl that can go in the microwave.

Wrap some plastic wrap loosely around the bowl.

Stir after three minutes of cooking on high in the microwave.

Continue cooking the carrots on high in 30-second bursts, stirring after each burst, if the butter and marmalade haven’t completely melted.

Low-Carb Paleo and Dairy-Free Coconut Dirty Chai Latte for Two
Love Chai tea but not the carbs or the dairy in it? Try this wonderful Paleo and low-carb version with coconut milk, lightly sweetened with honey and shredded coconut.

Combine chai tea coconut milk espresso powder and cinnamon in a blender; blend until smooth.

Pour into 2 mugs; drizzle with honey and sprinkle with shredded coconut.

Kulich (Russian Panettone)
Kulich is a sweet yeast bread, similar to panettone, that is studded with candied fruit, rum-soaked raisins, and chopped almonds.

Combine golden raisins and rum in a small bowl and let soak.

Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup milk in a bowl.

Let stand until yeast softens and begins to form a creamy foam about 10 minutes.

Mix remaining 1 cup milk and 1 cup flour together in a bowl.

Add yeast mixture and stir well.

Cover and let stand in a warm place for 30 minutes.

Beat 5 egg whites and salt in a glass metal or ceramic bowl until stiff peaks form.