ears of the beholder

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These Caesar White Bean Burgers are a tasty vegetarian take on a regular burger. They taste like Caesar salad because they have Parmesan cheese, garlic, and fresh herbs in them. It's great for a summer barbecue or a quick dinner during the week.

Ingredients: 1 can 15 ounces white beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh basil. 1/4 cup chopped sun-dried tomatoes. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup Caesar dressing. 1 egg. 4 burger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Sliced cucumber.

Instructions: Put the breadcrumbs, garlic, parsley, basil, sun-dried tomatoes, salt, and black pepper in a food processor and blend them all together. Pulse until everything is well mixed but still has some chunks. Put the salad in a bowl and add the egg and Caesar dressing. Mix until everything is mixed in evenly. Cut the mixture into four equal parts and use your hands to form them into burger patties. Get a grill or grill pan hot, but not too hot. Place the patties on the grill and brush them with oil. Cook for four to five minutes on each side, or until they are nicely charred and hot all the way through. For a minute or two, toast the burger buns on the grill 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 cucumber, tomato, and red onion slices on top. If you want, add more Caesar dressing on top. Put the top bun on top and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Evan S

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This recipe for crispy coconut crusted chicken is delicious and Paleo-friendly, making it a great choice for a nutritious dinner. It's flavorful and free of gluten.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup shredded coconut. 1/2 cup almond flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. 2 tablespoons coconut oil.

Instructions: In a bowl, combine shredded coconut, almond flour, garlic powder, paprika, salt, and black pepper. Dip each chicken breast into the beaten eggs, then coat with the coconut mixture, pressing it onto the chicken to adhere. Heat coconut oil in a skillet over medium-high heat. Place coated chicken breasts in the skillet and cook for 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and let them rest for a few minutes before serving. Serve hot and enjoy your Paleo Coconut-Crusted Chicken!

Prep Time: 15 minutes

Cook Time: 10 minutes

Gabe

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This Fire-Roasted Fall Pasta is a great meal for busy moms who want something warm and quick. This pasta is a great mix of flavors that will please the whole family. The fire-roasted tomatoes add heat, and the butternut squash adds sweetness.

Ingredients: 8 oz pasta. 1 cup fire-roasted tomatoes. 1 cup butternut squash, diced. 1/2 cup diced onion. 2 cloves garlic, minced. 2 tbsp olive oil. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves 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. Put in the diced onion and cook for three to four minutes, until it gets soft. Put butternut squash dices and minced garlic into the pan. Stirring every now and then, cook until the squash is soft, about 8 to 10 minutes. Add the cooked pasta and fire-roasted tomatoes and mix them in. Add two to three more minutes of cooking time until everything is hot. Add pepper and salt to taste. Put grated Parmesan cheese on top of the pasta. Before serving, sprinkle with fresh basil leaves. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Bailey

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With the sweet molasses and sour vinegar in this slow cooker beef roast recipe, you get a dish that is both tasty and tender.

Ingredients: 3 lbs beef roast. 1/2 cup molasses. 1/4 cup apple cider vinegar. 2 tbsp soy sauce. 1 onion, sliced. 3 cloves garlic, minced. 1 tsp ground ginger. 1/2 tsp black pepper. 1/4 tsp red pepper flakes. 1/4 cup beef broth. 2 tbsp cornstarch. 2 tbsp water. Salt to taste.

Instructions: Add ginger, black pepper, red pepper flakes, vinegar, and soy sauce to a bowl. Mix them together. In the bottom of the slow cooker, put garlic and onions that have been sliced. Put the beef roast on top of the onions and garlic after seasoning it with salt. Add the molasses mixture to the beef roast and pour it on top. Cover the roast with beef broth. There should be no leaks. Cook on low for 8 hours or high for 4 hours, until the beef is soft. Take the beef out of the slow cooker when it's done cooking and let it rest. To make a slurry, mix cornstarch and water in a small bowl. I added the slurry to the slow cooker juices and mixed them together to make the sauce thicker. Cut the beef roast into pieces and serve it with the sauce that has thickened.

Prep Time: 15 minutes

Cook Time: 240 minutes

Hailey

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The flavors of chocolate, peanut butter, and salty pretzels come together in these rich brownies to make the ultimate treat.

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3/4 cup cocoa powder. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 cup creamy peanut butter. 1 cup chocolate covered pretzels, chopped.

Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased. Melt the butter in a bowl that can go in the microwave. Melt the butter and add the sugar to a large mixing bowl. Add eggs and vanilla extract and beat again. Add the flour, salt, and cocoa powder and mix them in well. Once the baking pan is ready, spread half of the brownie batter into it. Put peanut butter on the batter in spoonfuls and use a spatula to spread it out gently. Top the peanut butter layer with chopped pretzels that have been covered in chocolate. Cover with the rest of the brownie batter and make the top smooth. If you stick a toothpick into the middle and it comes out with a few moist crumbs, it's done. Let it cool all the way down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ashlee M

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A traditional recipe for roast chicken with pan gravy that makes a hearty meal.

Ingredients: 1 whole chicken about 4-5 pounds. 2 tablespoons olive oil. Salt and pepper to taste. 1 onion, quartered. 2 carrots, chopped. 2 celery stalks, chopped. 4 cloves garlic, smashed. 2 sprigs fresh rosemary. 2 sprigs fresh thyme. 2 cups chicken broth. 2 tablespoons all-purpose flour.

Instructions: Preheat oven to 425F 220C. Rinse the chicken inside and out, then pat dry with paper towels. Rub the chicken with olive oil, then season generously with salt and pepper. Stuff the cavity with onion, carrots, celery, garlic, rosemary, and thyme. Place the chicken breast-side up on a roasting pan. Roast for about 1 hour and 15 minutes, or until the juices run clear and the internal temperature reaches 165F 75C when tested with a meat thermometer. Remove the chicken from the oven and transfer to a cutting board. Let it rest for 10-15 minutes before carving. While the chicken rests, prepare the gravy. Strain the drippings from the roasting pan into a saucepan, discarding solids. Place the saucepan over medium heat and whisk in flour until smooth. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in chicken broth until the gravy is smooth and thickened to your desired consistency. Season with salt and pepper to taste. Serve the roast chicken with pan gravy on the side.

Prep Time: 20 minutes

Cook Time: 75 minutes

Shania

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A vegan twist on the classic Arroz con Pollo, this dish features tender seitan and vegetables cooked with rice and flavorful spices. It's a hearty and satisfying meal that's perfect for a weeknight dinner or special occasion.

Ingredients: 1 1/2 cups long-grain white rice. 3 cups vegetable broth. 1 tablespoon olive oil. 1 onion, chopped. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 3 garlic cloves, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. 1/4 teaspoon ground turmeric. 1/4 teaspoon saffron threads, crushed. 1 bay leaf. 1 cup canned diced tomatoes, drained. 1 cup frozen peas. 1 cup sliced seitan. Salt and black pepper, to taste. Fresh cilantro, chopped, for garnish.

Instructions: In a medium bowl, soak the rice in hot water for 10 minutes. Drain and rinse. In a large skillet or paella pan, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic. Saute until softened, about 5 minutes. Add the cumin, coriander, paprika, turmeric, saffron, and bay leaf. Stir to combine. Add the rice and cook for 2 minutes, stirring constantly. Add the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until rice is tender. Stir in the peas and seitan. Cook for an additional 5 minutes, or until heated through. Season with salt and black pepper, to taste. Garnish with chopped cilantro before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Dean W

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Beef Satay with Peanut Sauce is a tasty dish made with tender beef skewers that have been marinated and served with a creamy peanut sauce that has a hint of spice. You can grill it or make it quickly for a filling meal.

Ingredients: 1 lb beef sirloin, thinly sliced into strips. 1/4 cup soy sauce. 2 tablespoons brown sugar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon vegetable oil. Bamboo skewers, soaked in water for 30 minutes. For Peanut Sauce:. 1/2 cup peanut butter. 1/4 cup coconut milk. 2 tablespoons soy sauce. 2 tablespoons lime juice. 2 teaspoons brown sugar. 1/2 teaspoon red pepper flakes adjust to taste. Chopped peanuts and fresh cilantro for garnish.

Instructions: Put brown sugar, minced garlic, grated ginger, soy sauce, and vegetable oil in a bowl. Combine well. To make satay sticks, thread the beef strips onto the wet bamboo skewers. Pour the sauce over the satay sticks that have been in a shallow dish. Be sure that all of the beef is covered. Put it in the fridge for at least 30 minutes or overnight to marinate. Set the peanut sauce aside while you prepare the beef. Put peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and red pepper flakes in a small saucepan. Stir the sauce around on low heat until it's smooth and hot all the way through. Take it off the heat and set it aside. Warm up your grill or grill pan over medium-high heat. To keep food from sticking, oil the grill grates. Grill the beef satay sticks for two to three minutes on each side, or until they are done the way you like them. You can dip the beef satay sticks in the peanut sauce that you serve with them. Put chopped peanuts and fresh cilantro on top. Have fun with your tasty Beef Satay with Peanut Sauce!

Prep Time: 45 minutes

Cook Time: 6 minutes

Maya

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Enjoy these Mint Chocolate Chip Christmas Cupcakes as a treat this holiday season. With a cool mint flavor and tiny chocolate chips all over them, these are the perfect holiday dessert for your Christmas celebrations.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. 1/2 cup mini chocolate chips. 1/2 cup chopped fresh mint leaves. Green food coloring optional. Mint extract optional. Vanilla frosting. Green sprinkles. Red and white striped candy canes for decoration.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Whisk the flour, baking powder, and salt together in a bowl. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. One egg at a time, making sure to mix well after each addition. Add the vanilla extract and mix well. Add the dry ingredients to the wet ones slowly, mixing in the milk every so often, until the batter is smooth. Cut up the mint leaves and add them to the chocolate chips. If you want a stronger mint flavor and color, you can add green food coloring and mint extract. Fill each liner about two thirds of the way to the top with cupcake batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. After the cupcakes are completely cool, cover them in vanilla frosting and sprinkle green sugar on top. Crush some candy canes with red and white stripes and sprinkle the pieces on top of the frosted cupcakes to finish off the Christmas theme. Enjoy your Mint Chocolate Chip Christmas Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

Gary

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A flavorful and healthy soup featuring spiralized zucchini noodles in a spicy broth with vegetables.

Ingredients: 2 zucchinis, spiralized. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: In a big pot, heat the olive oil over medium-low heat. Dice the red bell pepper, onion, and garlic. For about 5 minutes, or until softened, saut. Add the chili powder, cumin, and paprika and stir them in. Cook for one more minute until the food smells good. Diced tomatoes, vegetable broth, and spiralized zucchini noodles should all be added. Bring to a low boil. After 10 minutes, the zucchini noodles should be soft. Add pepper and salt to taste. Serve hot with chopped fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Bentley Hale

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These Paleo Turkey Patties are a delicious and healthy alternative to traditional burgers. They are made with lean ground turkey and seasoned with aromatic herbs and spices. Perfect for a Paleo-friendly meal!

Ingredients: 1 lb ground turkey. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 teaspoon dried thyme. 1/4 teaspoon dried rosemary. 1 egg, beaten. 2 tablespoons coconut oil, for cooking.

Instructions: Ground turkey, finely chopped onion, minced garlic, salt, black pepper, paprika, dried thyme, and dried rosemary should all be combined in a big bowl. When the mixture is well combined, add the beaten egg and stir. After dividing the mixture into equal parts, form each into a patton. With a skillet over medium-high heat, preheat the coconut oil. The turkey patties should be cooked through and have a nice golden brown crust after about 4-5 minutes of cooking on each side in the skillet. Warm up some Paleo turkey patties and pair them with your preferred Paleo side dishes.

Prep Time: 15 minutes

Cook Time: 10 minutes

Vanessa Newton

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For Memorial Day, try this tasty barbecue recipe for beef ribs that are coated in a tasty dry rub and smothered in rich barbecue sauce. Great for a fun outdoor gathering!

Ingredients: 3 lbs beef ribs. 2 cups barbecue sauce. 1/4 cup brown sugar. 2 tbsp paprika. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tsp cayenne pepper. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper to create a dry rub. Rub the dry rub evenly over the beef ribs, ensuring they are well-coated. Place the ribs on the preheated grill and cook for 20 minutes, turning occasionally. Brush the barbecue sauce over the ribs and continue grilling for an additional 15-20 minutes, or until the ribs are cooked to your desired doneness. Remove from the grill and let them rest for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

Damian

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Chef Salad is a modern take on the old-school classic. It combines fresh greens, vegetables, protein, and tangy vinaigrette dressing for a satisfying and nutritious meal.

Ingredients: 2 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup black olives, pitted. 1/4 cup feta cheese, crumbled. 1/4 cup cooked chicken breast, diced. 2 hard-boiled eggs, sliced. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Put the mixed greens at the bottom of a large salad bowl. On top of the greens, put the cucumber, red onion, black olives, feta cheese, and cherry tomatoes. On top of the salad, put the diced chicken breast and sliced hard-boiled eggs. Spread the balsamic vinaigrette dressing on top of the salad. Gently toss the salad to mix all the ingredients together. Serve your modern Chef Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

Damian

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This Father's Day Crab Boil is a festive way to celebrate with a seafood feast. The combination of fresh crabs, smoked sausage, corn, and potatoes seasoned with Old Bay creates a flavorful and memorable meal for your Crab Feast Party. Enjoy the communal experience of cracking crabs and sharing delicious bites with loved ones!

Ingredients: 5 lbs fresh live crabs. 2 lbs small red potatoes, halved. 4 ears corn, shucked and halved. 2 lbs smoked sausage, sliced. 2 lemons, quartered. 1 onion, quartered. 4 cloves garlic, smashed. 1/4 cup Old Bay seasoning. 2 bay leaves. 1 gallon water.

Instructions: Bring water to a boil in a big pot. Season the pot with Old Bay, bay leaves, onions, garlic, and lemons. Then add the sausage and potatoes. Let it cook for 10 minutes. Put the corn in the pot and cook for five more minutes. Last, add the crabs to the pot. It will take about 8 to 10 minutes for them to turn red. Take everything out of the pot and drain the extra water after it's done cooking. For a fun look, serve the crab boil on a big platter or right on top of newspapers that have been spread out on a table.

Prep Time: 15 minutes

Cook Time: 25 minutes

Bree Bites

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This recipe pairs perfectly with Re Nero - Sangiovese Colli di Faenza DOC Trere. The rich flavors of the balsamic-glazed chicken complement the fruity notes and smooth texture of the Sangiovese wine, creating a harmonious dining experience.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 1/2 cup balsamic vinegar. 1 tablespoon honey. 8 ounces cooked pasta of your choice.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Put olive oil in a pan and heat it over medium-high heat. It will take about 34 minutes per side for the chicken breasts to get brown on both sides after you add them. Put the chicken breasts in a baking dish. Put garlic, basil, and cherry tomatoes around the chicken. Balsamic vinegar and honey should be mixed together in a small saucepan. Over medium-low heat, bring the mixture to a simmer. Then, lower the heat to low and cook for about 5 minutes, until it gets a little thicker. Pour the balsamic mix over the tomatoes and chicken. Put it in an oven that's already hot and bake for 20 to 25 minutes, or until the chicken is fully cooked. Follow the directions on the package to cook the pasta while the chicken is in the oven. Drizzle any extra balsamic sauce over the cooked pasta and serve the chicken and tomatoes on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Hazel M

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This recipe for the Best Ever Crock Pot Italian Beef makes beef that is tender and full of flavor with very little work. When you mix Italian dressing mix, pepperoncini peppers, and spices together, you get a savory and slightly sour broth that gives the beef great flavors. This Italian beef will quickly become a favorite. It goes well on sandwiches or over pasta.

Ingredients: 3 lb beef chuck roast. 1 packet Italian dressing mix. 1 cup beef broth. 1 jar pepperoncini peppers, drained. 1/2 cup pepperoncini pepper juice. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and black pepper to taste.

Instructions: Place beef chuck roast in the slow cooker. In a bowl, mix together Italian dressing mix, beef broth, pepperoncini peppers, pepperoncini juice, oregano, basil, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the beef roast. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork. Once cooked, shred the beef using two forks and mix it well with the cooking juices. Serve the Italian beef on crusty rolls or over cooked pasta, spooning some of the cooking juices over the top.

Prep Time: 10 minutes

Cook Time: 480 minutes

Gerard Walker

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These pecans with maple glaze are a sweet and crunchy snack that you can eat on the go or add to desserts and salads.

Ingredients: 2 cups pecan halves. 1/4 cup maple syrup. 1/2 tsp vanilla extract. 1/4 tsp salt.

Instructions: Warm the oven up to 325F 163C. Put parchment paper on the bottom of a baking sheet. Put maple syrup, vanilla extract, and salt in a medium-sized bowl and mix them together. Toss the pecan halves around in the bowl until they are well covered. Put the pecans on the baking sheet in a single layer. Bake for 15 to 20 minutes, stirring every now and then, until the pecans smell good and have turned caramelized. Take out of the oven and let cool all the way down. Have fun!

Prep Time: 5 minutes

Cook Time: 20 minutes

Laura Gren