cheer heaven

[cheerheaven]

Indulge in the rich flavors of wild game with these juicy burgers paired with crispy double-fried French fries. This recipe, inspired by Steve Rinella and MeatEater TV, combines the goodness of wild game meat with classic burger fixings.

Ingredients: 1 lb ground wild game meat e.g., venison, elk, or bison. 1/4 lb pork fatback, finely chopped. 1/4 cup breadcrumbs. 1/4 cup minced onion. 1 egg. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheese your choice. 4 lettuce leaves. 4 tomato slices. 4 slices of bacon, cooked crisp. Mayonnaise and ketchup for condiments. Vegetable oil for frying. 4 large russet potatoes, cut into fries. Ice water for soaking. Salt for seasoning.

Instructions: Put chopped pork fatback, breadcrumbs, minced onion, egg, salt, and pepper in a bowl. Then add the ground wild game meat. Combine well. Make 4 burger patties out of the meat mixture, then put them in the fridge for 30 minutes to set. Set your grill or griddle on the stove to medium-high heat. 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, put a slice of cheese on top of each patty. In a deep fryer or large pot, heat vegetable oil to 325F 163C while the burgers are cooking. Carefully add the cut potatoes to the hot oil in batches. Fry for three to four minutes, until they are golden but not fully cooked. Use a slotted spoon to take them out and let them drain on paper towels. Raise the temperature of the oil to 190F 375C. Adding the fries back to the hot oil in batches and cooking for another two to three minutes, or until they are golden brown and crispy. After you drain, add salt to taste. On a grill or griddle, toast the hamburger buns until they are just barely golden. Spread mayonnaise and ketchup on the bottom bun of each wild game burger before putting them together. Put on a lettuce leaf, a tomato slice, bacon, the burger with cheese on top, and the top bun. French fries that have been fried twice should be served with the burgers. Have fun with your tasty Wild Game Burgers and French Fries that have been fried twice.

Emmett Travis

[cheerheaven]

These Paleo coconut macaroons are a delightful gluten-free treat made with simple ingredients like shredded coconut, maple syrup, and coconut flour. They're perfect for satisfying your sweet tooth while sticking to your Paleo lifestyle.

Ingredients: 4 cups unsweetened shredded coconut. 3/4 cup maple syrup. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt.

Instructions: Preheat your oven to 325F 160C and line a baking sheet with parchment paper. In a large mixing bowl, combine the shredded coconut, maple syrup, coconut flour, melted coconut oil, vanilla extract, and sea salt. Mix well until all ingredients are fully combined. Using a cookie scoop or your hands, form the mixture into small balls and place them onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown on the outside. Remove 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. Once cooled, enjoy these delicious Paleo coconut macaroons!

Brock Roth

[cheerheaven]

This Kale Power Salad is a nutritious and delicious meal packed with vibrant vegetables, quinoa, and a flavorful Garlic Honey Sesame Dressing. It's a perfect choice for a wholesome and satisfying lunch or dinner.

Ingredients: 4 cups kale, chopped. 1 cup quinoa, cooked and cooled. 1/2 cup carrots, shredded. 1/2 cup red cabbage, thinly sliced. 1/4 cup red bell pepper, diced. 1/4 cup cucumber, diced. 1/4 cup edamame, cooked and shelled. 2 tablespoons sesame seeds. 1/4 cup almonds, sliced. 1/4 cup feta cheese, crumbled.

Instructions: Boil the quinoa and put it in a large salad bowl. Add the shredded carrots, thinly sliced red cabbage, diced red bell pepper, diced cucumber, and cooked edamame. Warm the sesame seeds in a small, dry pan over medium-low heat until they turn golden brown. Take it off the heat and set it aside. Get a small bowl and mix 3 tablespoons of olive oil, 2 tablespoons of honey, 2 cloves of minced garlic, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. This will make the dressing. Pour the dressing over the salad and mix everything together until it's well covered. Toast the sesame seeds, slice the almonds, and sprinkle crumbled feta cheese on top of the salad. Serve right away or put in the fridge to eat later. Have fun with your healthy Kale Power Salad!

Bailey

[cheerheaven]

A comforting and hearty soup featuring creamy textures, tender chicken, and the nutty flavor of wild rice. Perfect for a cozy family dinner.

Ingredients: 1 cup cooked shredded chicken. 1/2 cup wild rice, cooked. 1/2 cup carrots, diced. 1/2 cup celery, diced. 1/4 cup onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup milk. 1/3 cup all-purpose flour. 1/4 cup butter. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup heavy cream. Fresh parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add onions, garlic, carrots, and celery. Cook until vegetables are tender. Stir in flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in chicken broth, ensuring no lumps. Add cooked chicken, wild rice, thyme, salt, and pepper. Simmer for 15-20 minutes. In a separate saucepan, heat milk until warm. Gradually add warmed milk to the soup. Stir in heavy cream and cook for an additional 5-7 minutes. Adjust seasoning if needed. Garnish with fresh parsley before serving.

Cooking Katie

[cheerheaven]

This Easy Baked Ranch Pork Tenderloin and Gravy will make dinner a breeze. The ranch seasoning makes it taste different, and the oven does most of the work. Soft, juicy, and full of tasty salty goodness!

Ingredients: 2 pork tenderloins. 1 packet ranch seasoning mix. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and black pepper to taste. 2 tablespoons olive oil. 1 cup chicken broth. 2 tablespoons all-purpose flour. Fresh parsley for garnish optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Put garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl and mix them together. Make sure the pork tenderloins are well covered by the spice mixture that you rub it on. Warm up the olive oil in a skillet that can go in the oven over medium-high heat. Grill the pork tenderloins for two to three minutes on each side, or until they are browned. Place the skillet in an oven that has already been heated and bake for 20 to 25 minutes, or until the internal temperature reaches 145F 63C. Put the pork on a cutting board to rest after taking it out of the pan. Mix flour and chicken broth in the same pan over medium-low heat. This will make the gravy. Cut the pork into thin slices and serve it with the tasty ranch-flavored gravy. Add fresh parsley as a garnish if you like. Enjoy this Ranch Pork Tenderloin and Gravy that's easy to bake! Ranch pork tenderloin is an easy and tasty dinner.

Erica

[cheerheaven]

Roasted vegetables, protein-rich quinoa, and a creamy tahini garlic dressing make this vegan salad tasty and good for you. It's great for a light dinner or lunch.

Ingredients: 1 cup quinoa, rinsed. 2 cups water or vegetable broth. 2 cups mixed vegetables such as bell peppers, zucchini, cherry tomatoes. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons water. 2 tablespoons chopped fresh parsley or cilantro. 2 tablespoons toasted sesame seeds optional.

Instructions: Preheat the oven to 400F 200C. In a saucepan, bring water or vegetable broth to a boil. Add quinoa, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork. Meanwhile, spread mixed vegetables on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven for 20-25 minutes or until vegetables are tender and slightly browned. In a small bowl, whisk together tahini, minced garlic, lemon juice, and water until smooth. Season with salt to taste. In a large mixing bowl, combine cooked quinoa, roasted vegetables, chopped parsley or cilantro, and toasted sesame seeds if using. Drizzle with tahini garlic dressing and toss gently to coat. Serve the salad warm or chilled. Enjoy!

Eddie M

[cheerheaven]

Some of the most hearty foods in Italy are pasta, beans, and vegetables. It tastes great, makes you feel good, and is great for a cozy meal.

Ingredients: 1 cup small pasta such as ditalini or elbow macaroni. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 can 14 ounces diced tomatoes. 4 cups vegetable broth. 1 can 15 ounces cannellini beans, drained and rinsed. 1 can 15 ounces red kidney beans, drained and rinsed. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Freshly grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put olive oil in a big pot and heat it over medium-low heat. Put in the diced onion and cook for about 5 minutes, until the onion turns clear. Dice the carrots and celery and add the minced garlic. Keep cooking for 5 minutes more, until the vegetables get soft. Add the vegetable broth, cannellini beans, red kidney beans, dried oregano, and dried basil, and mix them all in. Turn the heat down to low and let it cook for 15 to 20 minutes. Add pepper and salt to taste. Put the cooked pasta in the pot and mix it all together. Allow to cook for five more minutes. Serve hot with freshly grated Parmesan cheese on top.

Tanya A

[cheerheaven]

This Fruity Quinoa Salad is a delightful combination of nutty quinoa, sweet and juicy fruits, fresh herbs, and a tangy honey-lemon dressing. It's a perfect side dish for a summer barbecue or a light and healthy meal on its own.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup diced mango. 1 cup diced strawberries. 1/2 cup blueberries. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped red onion. 1/4 cup chopped almonds. 1/4 cup crumbled feta cheese. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 tablespoons honey. Salt and pepper to taste.

Instructions: Use cold water and a fine-mesh strainer to wash the quinoa well. Put the quinoa and 2 cups of water in a saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is soft and the water is absorbed. Take the quinoa off the heat and let it cool down to room temperature. Put the cooled quinoa, diced mango, strawberries, blueberries, chopped mint leaves, chopped red onion, chopped almonds, and crumbled feta cheese in a large bowl. Melt the honey, salt, and pepper in a small bowl, and then whisk them together with the olive oil. Spread the dressing out on the salad and gently toss it to cover all the ingredients. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can top the fruity quinoa salad with extra mint leaves before serving it cold.

Fly with Anne

[cheerheaven]

Create the best burger ever with this recipe! These juicy and flavorful burgers are perfect for grilling season or any time you're craving a mouthwatering burger.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup diced onions. 1/4 cup diced pickles. 1/4 cup ketchup. 1/4 cup mayonnaise. 1 tsp Worcestershire sauce. 1 tsp garlic powder. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. Cheese slices optional.

Instructions: Put ground beef, breadcrumbs, diced onions, diced pickles, Worcestershire sauce, garlic powder, salt, and pepper in a bowl. Mix everything together well. Split the mixture in half and shape each half into a burger patty. Warm up a pan or grill on the stove over medium-high heat. For medium-rare, cook the burger patties for about 4 to 5 minutes on each side. You can change the cooking time to get the level of doneness you want. You can add cheese slices to the patties to melt on top during the last few minutes of cooking if you want to. Mix ketchup and mayonnaise to make a special sauce while the burgers are cooking. Toast the burger buns just a bit on the grill or in a toaster. Spread the special sauce on the bottom half of each bun before putting the burgers together. On top of the sauce, put a lettuce leaf and a tomato slice. Put a cooked burger patty on each bun. If you want, add more special sauce on top of each one. Put the other half of the burger bun on top, and serve it hot. Enjoy your tasty home-cooked burgers!

Maria C