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Flavors that go well together: juicy ground chicken patties, sweet grilled pineapple, and spicy gochujang BBQ sauce come together in these tasty Korean BBQ chicken burgers. One burger with the right amount of salty, sweet, and spicy flavors!

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon sesame oil. 4 pineapple slices. 4 hamburger buns. 1/2 cup gochujang BBQ sauce. Lettuce leaves, for serving. Sliced red onion, for serving. Sesame seeds, for garnish.

Instructions: In a bowl, combine ground chicken, breadcrumbs, soy sauce, garlic, ginger, and sesame oil. Mix until well combined. Divide the chicken mixture into 4 equal portions and form into patties. Preheat grill to medium-high heat. Grill the chicken patties for about 5-6 minutes per side, or until cooked through. Grill the pineapple slices for 2-3 minutes per side, until grill marks appear. Toast the hamburger buns on the grill for about 1-2 minutes. Assemble the burgers by placing lettuce leaves on the bottom bun, followed by the grilled chicken patty, grilled pineapple slice, and sliced red onion. Drizzle each burger with gochujang BBQ sauce and sprinkle with sesame seeds. Top with the other half of the bun and serve immediately.

Henri

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These gluten-free gingerbread waffles are a delicious and festive breakfast option perfect for the holiday season or any time you're craving something warm and comforting. Packed with warming spices like ginger, cinnamon, nutmeg, and cloves, they'll fill your kitchen with the aroma of freshly baked gingerbread while cooking.

Ingredients: 1 cup gluten-free flour blend. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 tsp ground ginger. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 2 tbsp brown sugar. 2 eggs. 1/4 cup unsweetened applesauce. 1/4 cup molasses. 1/2 cup milk of choice. 2 tbsp melted coconut oil or butter. 1 tsp vanilla extract.

Instructions: In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, spices, and brown sugar. In a separate bowl, beat the eggs, then add applesauce, molasses, milk, melted coconut oil or butter, and vanilla extract. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat your waffle iron and lightly grease with oil or cooking spray. Pour the batter onto the preheated waffle iron according to the manufacturer's instructions and cook until golden brown and crisp. Serve warm with your favorite toppings such as maple syrup, whipped cream, or fresh fruit.

Zoe Hanson

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This hearty vegan keto chili is packed with wholesome ingredients and bold flavors. It's the perfect dish to warm you up on a chilly day while staying true to your dietary preferences.

Ingredients: 1 can diced tomatoes 14.5 oz. 1 can tomato sauce 8 oz. 1 cup vegetable broth. 1 small onion, diced. 2 cloves garlic, minced. 1 medium zucchini, diced. 1 red bell pepper, diced. 1 cup cauliflower florets. 1 cup sliced mushrooms. 1 can black soybeans, drained and rinsed 15 oz. 2 tablespoons olive oil. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Cut up the onion and garlic and add them. For about two to three minutes, until softened. Cut up the zucchini, red bell pepper, cauliflower florets, and mushrooms and add them to the bowl. Stir every now and then for another 5 minutes. Mix in the pepper, salt, cumin, and chili powder. Make sure to mix the vegetables well. Add the tomato sauce, vegetable broth, and diced tomatoes. Bring to a low boil. If you want to add black soybeans, drain and rinse them first. Use a stir to mix. Cover the chili and let it cook on low heat for 20 to 25 minutes. Stir it every now and then. Check the seasoning and make changes if needed. If you want, you can serve it hot with fresh cilantro on top.

Cam Morris

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Enjoy this rich and creamy vegan pasta dish with gluten-free pasta and a velvety pumpkin chestnut sauce. The crispy breadcrumbs on top add extra texture and flavor. This meal is perfect for any event because it's comforting and filling.

Ingredients: 200g gluten-free pasta. 1 cup cooked chestnuts. 1 cup pumpkin puree. 1/2 cup coconut milk. 2 cloves garlic, minced. 1/4 tsp nutmeg. Salt and pepper to taste. 2 tbsp olive oil. 1/2 cup gluten-free breadcrumbs. 2 tbsp nutritional yeast. Fresh parsley for garnish.

Instructions: Cook the gluten-free pasta according to package instructions. Drain and set aside. In a blender, combine the cooked chestnuts, pumpkin puree, coconut milk, minced garlic, nutmeg, salt, and pepper. Blend until smooth and creamy. In a large skillet, heat olive oil over medium heat. Add the pumpkin chestnut sauce and cook for 5-7 minutes, stirring occasionally. Meanwhile, in a separate small skillet, toast the gluten-free breadcrumbs until golden brown and crispy. Stir in the nutritional yeast and remove from heat. Toss the cooked pasta in the creamy pumpkin chestnut sauce until well coated. Serve the pasta topped with crispy breadcrumbs and fresh parsley. Enjoy!

Lorena Maddox

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Indulge in the chewy and delightful Brown Sugar Toffee Bars. These bars are a perfect blend of rich brown sugar and crunchy toffee bits, delivering a mouthwatering treat for any occasion.

Ingredients: 1 cup unsalted butter, melted. 2 cups packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup toffee bits.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a 9x13-inch baking pan. Put the melted butter and brown sugar in a bowl and mix them together. Mix everything together well. To the butter and sugar mix, add the eggs and vanilla extract. Mix until it's nice and smooth. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Spread the toffee bits out evenly in the batter as you fold them in. Spread out the batter in the baking pan that has been prepared. Heat the oven to 350F. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the middle comes out with a few moist crumbs on it. After taking the bars out of the oven, let them cool all the way down on a wire rack in the pan. After the bars have cooled, use the parchment paper to get them out of the pan. Put them on a cutting board and cut them into bars of any size you want.

Larry

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Vegan cauliflower pakodas are crispy fritters made with cauliflower florets coated in a flavorful chickpea flour batter. These pakodas are perfect as a snack or appetizer, especially when served with a tangy dipping sauce.

Ingredients: 1 small cauliflower, cut into florets. 1 cup chickpea flour. 1/4 cup rice flour. 1 teaspoon turmeric powder. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon chili powder. 1/2 teaspoon baking soda. Salt, to taste. Water, as needed. Oil, for frying.

Instructions: In a bowl, mix chickpea flour, rice flour, turmeric powder, cumin seeds, coriander powder, chili powder, baking soda, and salt. Add water gradually to make a thick batter, ensuring there are no lumps. Heat oil in a pan for frying. Dip cauliflower florets into the batter, coating them evenly. Carefully drop the coated florets into the hot oil and fry until golden brown and crispy. Remove the pakodas from the oil and drain excess oil on a paper towel. Repeat the process with the remaining cauliflower florets and batter. Serve hot with your favorite dipping sauce or chutney.

Alli

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These Banana Bread Streusel Muffins are a delightful twist on classic banana bread. They are moist, flavorful, and topped with a sweet and crunchy streusel topping. Perfect for breakfast or as a snack!

Ingredients: 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon baking powder. 1/2 teaspoon salt. 3 ripe bananas, mashed. 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts optional. 1/2 cup raisins or chocolate chips optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. In another bowl, mix the mashed bananas, melted butter, granulated sugar, brown sugar, egg, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix. If desired, fold in chopped walnuts and raisins or chocolate chips. Divide the batter evenly among the muffin cups, filling each about 2/3 full. To make the streusel topping, combine 1/4 cup granulated sugar, 1/4 cup all-purpose flour, and 2 tablespoons cold butter in a small bowl. Use a fork or your fingers to mix until crumbly, then sprinkle the streusel mixture over the muffin batter in each cup. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Banana Bread Streusel Muffins!

Prep Time: 15 minutes

Cook Time: 18-20

Eli

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This creamy and comforting cauliflower cheese pasta dish has the good things about cauliflower and the rich things about cheese. It's great for a cozy family dinner or a warm meal on a cold night.

Ingredients: 1 head cauliflower, chopped into florets. 300g pasta of your choice. 2 cups shredded cheddar cheese. 1 cup milk. 2 tablespoons butter. 2 tablespoons all-purpose flour. Salt and pepper to taste. 1/4 cup breadcrumbs optional, for topping. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to boil the pasta until it is al dente. Remove the water and set it aside. You can steam or boil cauliflower florets until they are soft. Remove the water and set it aside. Melt the butter in a saucepan over medium-low heat. Add the flour and stir it in. Cook for one to two minutes to make a roux. Slowly whisk in the milk while stirring all the time until the sauce gets thick. Turn down the heat and add the shredded cheese. Mix it in until it melts and is smooth. Add pepper and salt to taste. Mix the cooked pasta and cauliflower into the cheese sauce until they are well covered. If you want, you can put the mixture in a baking dish, top it with breadcrumbs, and broil it until it's golden and bubbly. Add chopped parsley as a garnish before serving.

Emery Duncan

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These Korean glazed chicken drumsticks are sticky, sweet, and spicy, making them a perfect crowd-pleasing dish. The glaze is packed with flavor from soy sauce, brown sugar, garlic, ginger, and a touch of Sriracha for heat.

Ingredients: 8 chicken drumsticks. 1/4 cup soy sauce. 1/4 cup brown sugar. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon Sriracha sauce. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds, for garnish. Sliced green onions, for garnish.

Instructions: Preheat the oven to 400F 200C. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and Sriracha sauce. Bring to a simmer over medium heat and cook for 5 minutes. In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the sauce and cook for another 2 minutes until thickened. Place chicken drumsticks in a single layer on a baking sheet lined with parchment paper. Brush the drumsticks with half of the sauce. Bake in the preheated oven for 25-30 minutes, brushing with the remaining sauce halfway through, until the chicken is cooked through and the glaze is caramelized. Garnish with sesame seeds and sliced green onions before serving.

Maria