Experience the classic flavors of Brooklyn with this delicious burger recipe. Juicy beef patties topped with melted cheddar, fresh veggies, and a special sauce, all served on a toasted bun.

Ingredients: 1 lb ground beef. ½ tsp salt. ¼ tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. ½ cup lettuce, shredded. ½ cup tomato, sliced. ¼ cup red onion, thinly sliced. ¼ cup pickles. ¼ cup mayonnaise. 1 tbsp ketchup. 1 tbsp mustard.

Instructions: Preheat your grill to medium-high heat. In a bowl, mix the ground beef, salt, and black pepper. Divide it into 4 equal portions and form them into burger patties. Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare, or longer for your desired doneness. During the last minute of cooking, add a slice of cheddar cheese on top of each patty and close the grill lid to melt the cheese. While the burgers are cooking, toast the hamburger buns on the grill until lightly browned. In a small bowl, mix together mayonnaise, ketchup, and mustard to create a special sauce. Assemble the burgers by spreading the special sauce on the toasted buns, adding lettuce, tomato, red onion, pickles, and a cheese-topped patty to each bun. Serve hot with your favorite sides, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Steve

These Croquetesa Burgers are a delicious twist on traditional hamburgers, inspired by classic croquettes. They are packed with flavor from the onions, peppers, and spices, and the addition of breadcrumbs and eggs gives them a unique texture. Perfectly fried to a golden brown, these burgers are sure to be a hit at your next cookout!

Ingredients: 1 ½ pounds ground beef. ½ cup finely chopped onion. ¼ cup finely chopped red bell pepper. ¼ cup finely chopped green bell pepper. 2 cloves garlic, minced. ¼ cup finely chopped fresh parsley. ½ teaspoon salt. ¼ teaspoon black pepper. ¼ teaspoon cumin. ¼ teaspoon paprika. ¼ teaspoon Worcestershire sauce. ½ cup bread crumbs. 2 eggs. Vegetable oil, for frying. 4 hamburger buns. Lettuce, tomato slices, and mayonnaise, for garnish.

Instructions: Cut up the red and green bell peppers, onion, garlic, parsley, salt, black pepper, cumin, paprika, Worcestershire sauce, bread crumbs, and eggs. Put them all in a large bowl. Mix everything together well. Form the mix into 4 burger patties. Put the vegetable oil in a big skillet and heat it over medium-high heat. Fry the burger patties for four to five minutes on each side, or until they’re done the way you like them. In the pan, toast the hamburger buns until they get a little brown. To make the burgers, put a lettuce leaf on the bottom half of each bun and then a burger patty on top of it. Add slices of tomato and mayonnaise on top. Add the top half of the bun to finish. Feel free to serve the Croquetesa Burgers hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Victor Preston

Mediterranean flavors come through in these Slow Cooker Greek Potatoes, which are soft, juicy, and full of lemon and herb goodness. It’s great as a side dish or even as a main dish.

Ingredients: 6 medium potatoes, peeled and cut into wedges. ¼ cup olive oil. 1 lemon, juiced. 3 cloves garlic, minced. 1 teaspoon dried oregano. ½ teaspoon dried thyme. Salt and pepper to taste. ½ cup chicken or vegetable broth. ¼ cup crumbled feta cheese optional. 2 tablespoons chopped fresh parsley for garnish.

Instructions: In a bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Place potato wedges in the slow cooker. Pour the olive oil mixture over the potatoes and toss to coat evenly. Pour chicken or vegetable broth over the potatoes. Cover and cook on low for 6-8 hours or until potatoes are tender. Sprinkle with crumbled feta cheese and chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Karla Garrison

A tasty keto bread with a hint of garlic that’s great for breakfast!

Ingredients: 2 cups shredded mozzarella cheese. 2 ounces cream cheese. 3 large eggs. 1 ½ cups almond flour. 1 tablespoon baking powder. ½ teaspoon garlic powder. ¼ teaspoon salt. 1 tablespoon sesame seeds optional, for topping.

Instructions: Warm the oven up to 375F 190C and put parchment paper on a baking sheet. Put mozzarella cheese and cream cheese in a bowl that can go in the microwave. Stirring every 30 seconds in the microwave until it melts and is smooth. Beat the eggs in a different bowl. Blend the cheeses together and then add the almond flour, baking powder, garlic powder, salt, and pepper. Mix until you get a dough. Make 6 equal pieces of dough and roll them out. Cover the baking sheet with foil and put them on it. You can add sesame seeds to the rolls if you want to. Place in the oven and bake for 18 to 20 minutes, or until the food is golden brown and fully cooked. Let them cool down a bit before you serve them. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Liam

These crispy zucchini chips with Parmesan are a delicious and healthier alternative to traditional potato chips. They make a great snack or side dish!

Ingredients: 2 medium zucchinis, thinly sliced. 1 cup breadcrumbs. ½ cup grated Parmesan cheese. 1 teaspoon garlic powder. ½ teaspoon paprika. Salt and pepper to taste. 2 large eggs, beaten.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Put breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl. First, coat each zucchini slice with the beaten eggs. Then, cover each slice with the breadcrumb mixture and press the crumbs onto the zucchini to stick. Make sure the zucchini slices don’t touch each other when you put them in the air fryer basket. Flip the zucchini chips over every 8 to 10 minutes in the air fryer until they are golden brown and crispy. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 10 minutes

Nicole

This tasty and nourishing stir-fried cabbage tofu with spicy tahini sauce is ideal for a quick and simple weeknight supper. Crispy tofu, crunchy cabbage, and a kick of tahini sauce combine to create a delectable harmony of flavors and textures.

Ingredients: 200g firm tofu, cubed. 2 cups shredded cabbage. 2 tablespoons tahini. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 teaspoon sriracha sauce. 2 cloves garlic, minced. 1 tablespoon sesame oil. 2 tablespoons vegetable oil. Salt and pepper to taste. Sesame seeds for garnish. Green onions for garnish.

Instructions: Press tofu to remove excess water, then cut into cubes. In a small bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup, sriracha sauce, and minced garlic to make the sauce. Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside. In the same skillet, add sesame oil and shredded cabbage. Cook until cabbage is slightly wilted, about 3-4 minutes. Return tofu to the skillet and pour the spicy tahini sauce over the tofu and cabbage mixture. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Serve hot, garnished with sesame seeds and chopped green onions. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Julian K

This refreshing Thai watermelon salad is bursting with flavors of sweet watermelon, aromatic herbs, and a tangy dressing. It’s a perfect balance of sweet, salty, and sour, with a hint of heat from the chili.

Ingredients: 4 cups cubed watermelon. ¼ cup chopped fresh cilantro. ¼ cup chopped fresh mint leaves. ¼ cup chopped red onion. ¼ cup chopped roasted peanuts. 1 red chili, thinly sliced optional. 2 tablespoons lime juice. 2 tablespoons fish sauce make sure it’s gluten-free. 1 tablespoon honey. Salt to taste.

Instructions: Tear up the watermelon and put it in a large bowl. Add the mint, cilantro, red onion, peanuts, and red chili if using. Mix lime juice, fish sauce, honey, and salt in a small bowl with a whisk. Add the dressing to the watermelon and toss it around gently to coat. Serve right away, and if you want, top with extra chopped peanuts and herbs.

Prep Time: 15 minutes

Cook Time: 0 minutes

Jason T

A healthy and tasty vegan quinoa dinner with a mix of colorful vegetables and black beans, spiced with cumin and smoked paprika.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 zucchini, diced. 1 cup cherry tomatoes, halved. 1 can 15 oz black beans, drained and rinsed. 1 teaspoon cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Rinse quinoa under cold water and set aside. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add red bell pepper, zucchini, and cherry tomatoes. Cook until vegetables are tender. Stir in black beans, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes. Add cooked quinoa to the skillet, tossing everything together until well combined and heated through. Serve the quinoa mixture in bowls, garnished with fresh cilantro and lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 25 minutes

Blaine

This Slow Cooker Hot Bean Dip is a crowd-pleasing appetizer that’s perfect for parties or game day gatherings. It’s creamy, cheesy, and packed with flavor, making it irresistible to dip into with crispy tortilla chips.

Ingredients: 1 can 16 ounces refried beans. 1 cup salsa. 1 cup shredded cheddar cheese. ½ cup sour cream. ¼ cup chopped green onions. 1 teaspoon ground cumin. 1 teaspoon chili powder. ½ teaspoon garlic powder. Tortilla chips, for serving.

Instructions: Put salsa, sour cream, chopped green onions, ground cumin, chili powder, and garlic powder in a slow cooker. Add the refried beans and stir them around. Mix everything together well. Cover and cook on low for two to three hours, stirring every now and then, until hot all the way through and the cheese is melted. Once everything is hot, turn the setting to “warm” to serve. Chips and hot bean dip are a great pair. Have fun!

Prep Time: 10 minutes

Cook Time: 180 minutes

Eugene

With the ideal balance of spices, these Thanksgiving Smoked Turkey Legs are a flavor explosion. The meat gains a rich, smoky flavor from the slow smoking process, which makes them a delightful and festive addition to your holiday feast.

Ingredients: 4 turkey legs. ¼ cup olive oil. 2 tablespoons smoked paprika. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon dried thyme. 1 tablespoon dried rosemary. 1 tablespoon black pepper. 1 tablespoon salt. 1 teaspoon cayenne pepper.

Instructions: Set the smoker’s temperature to 225F 107C. To make a spice rub, combine olive oil, salt, cayenne, dried thyme, dried rosemary, garlic powder, onion powder, smoked paprika, and black pepper in a bowl. Make sure to evenly coat the turkey legs with the spice mixture as you rub it on. Turkey legs should be placed on the smoker rack. The turkey legs should be smoked for about three hours, or until the internal temperature reaches 165F 74C. To ensure even cooking, turn the legs every so often. Before serving, take the smoked turkey legs out of the smoker and give them ten minutes to rest.

Prep Time: 15 minutes

Cook Time: 180 minutes

Lilly Fisher