Meg Shiggins @megshiggins - Tumblr Blog

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Infused with bourbon, this burger recipe lets you enjoy the rich and smoky flavors of bison. It's a real treat for burger fans because it's perfectly grilled and topped with your favorite toppings.

Ingredients: 1 lb ground bison. 1/4 cup bourbon. 1/4 cup breadcrumbs. 1/4 cup diced onion. 1/4 cup diced mushrooms. 1/4 cup shredded cheddar cheese. 1/4 cup barbecue sauce. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and red onion slices for garnish.

Instructions: In a mixing bowl, combine ground bison, bourbon, breadcrumbs, diced onion, diced mushrooms, shredded cheddar cheese, and barbecue sauce. Season with salt and pepper to taste. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat. Grill or cook the bison patties for about 4-5 minutes per side or until they reach your desired level of doneness. Toast the burger buns on the grill for a minute or until they are slightly crispy. Assemble the burgers by placing lettuce, a bison patty, tomato, and red onion slices on the bottom half of each bun. Drizzle extra barbecue sauce on top if desired. Cover with the top bun and serve your delicious Bourbon Bison Burgers hot! Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

ProtechZone

#BourbonInfused #RichFlavors #GrillMaster

A delightful fusion of classic mac and cheese with the flavors of a pepperoni pizza, this Pepperoni Pizza Mac and Cheese is cheesy, creamy, and packed with savory goodness. It's a comforting and indulgent dish that's sure to please both kids and adults alike.

Ingredients: 8 oz macaroni pasta. 2 tbsp butter. 2 tbsp all-purpose flour. 1 cups milk. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 cup diced pepperoni. cup pizza sauce. tsp garlic powder. tsp dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Follow the directions on the box to cook the macaroni pasta. Once it's done, drain it and set it aside. Melt the butter over medium-low heat in a large saucepan. Mix in the flour, and cook for one to two minutes, until it turns golden and bubbly. Slowly whisk in the milk, and cook for about 5 minutes, or until it gets thick. Turn down the heat and mix in the Parmesan and mozzarella cheeses until they melt and become smooth. Pizza sauce, garlic powder, dried oregano, salt, and pepper should all be added now. Combine well. Mix the cooked macaroni into the cheese sauce so that it's all covered. If you want, you can serve it hot with fresh basil leaves on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Delfin Agencija

#ComfortFood #MacAndCheese #PizzaFlavors

Mushroom Swiss burgers that taste great Creme de la Crumb are great for making a meal filling. On top of these juicy beef patties are sauted mushrooms, Swiss cheese, and a tasty mayo-Dijon sauce. They are served on a toasted bun.

Ingredients: 1 lb ground beef. 4 burger buns. 1 cup sliced mushrooms. 4 slices Swiss cheese. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. Salt and pepper to taste. 4 lettuce leaves. 4 tomato slices. 4 red onion slices.

Instructions: Preheat your grill to medium-high heat. In a bowl, combine ground beef, Worcestershire sauce, garlic powder, salt, and pepper. Form the mixture into 4 burger patties. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of Swiss cheese to each patty and allow it to melt. While the burgers are cooking, saut the sliced mushrooms in a skillet with a little oil until they are tender and browned. In a small bowl, mix together mayonnaise and Dijon mustard to make a sauce. To assemble the burgers, spread the mayo-Dijon sauce on the bottom half of each burger bun. Place a lettuce leaf, a burger patty with melted cheese, sauted mushrooms, a tomato slice, and a red onion slice on top of the sauce. Top with the other half of the burger bun. Serve hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lisa Bartel Dog Training

#CremeDeLaCrumb #SwissCheese #MushroomSwiss

The fresh cilantro, lime juice, and tequila in these Keto Margarita Shrimp make them taste great. They're easy to make, taste great, and are keto-friendly, so they're great for any event.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 2 cloves garlic, minced. 1/4 cup fresh lime juice. 2 tbsp tequila. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: In a bowl, combine olive oil, minced garlic, lime juice, tequila, and chopped cilantro. Season with salt and pepper. Add the shrimp to the bowl and toss to coat evenly. Marinate for at least 15 minutes in the refrigerator. Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until shrimp is pink and cooked through. Serve hot, garnished with additional cilantro if desired.

Prep Time: 10 minutes

Cook Time: 6 minutes

nyman hall

#shrimprecipe #easyketooption #ketoapproved #cilantrolime

This slow cooker chicken taco recipe is incredibly easy to make with just four ingredients. The chicken turns out flavorful and tender, perfect for filling tacos.

Ingredients: 4 chicken breasts. 1 packet taco seasoning. 1 cup salsa. Tortillas for serving.

Instructions: Place chicken breasts in the slow cooker. Sprinkle taco seasoning over the chicken. Pour salsa over the chicken. Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender. Shred the chicken with two forks. Serve the shredded chicken in tortillas.

Prep Time: 5 minutes

Cook Time: 240 minutes

Jan Javurek

#ChickenTacos #SlowCooker #QuickAndEasyMeals #TastyTacoRecipe

You will love these Cinnamon Sugar Almond Cupcakes. They taste a little like almonds and have a crunchy cinnamon sugar top. Perfect for any event!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon almond extract. 1/2 cup sour cream. 1/2 cup milk. 1/4 cup ground almonds. 1 teaspoon ground cinnamon. 1/4 cup sliced almonds for garnish. 3 tablespoons granulated sugar for cinnamon sugar topping.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the ground almonds and ground cinnamon. Scoop the cupcake batter into the prepared cupcake tin, filling each liner about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, mix the sliced almonds and 3 tablespoons of granulated sugar in a small bowl to create the cinnamon sugar topping. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, sprinkle the cinnamon sugar almond topping over each cupcake. Enjoy your delicious Cinnamon Sugar Almond Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

GHS Library Links

#CinnamonSugarAlmondCupcakes #almond #cinnamon #BakingDelights

Homemade marshmallows with a twist! These Glacier S'more Marshmallows are perfect for making s'mores by the glacier or anywhere you want to enjoy a delightful campfire treat.

Ingredients: 2 cups granulated sugar. 1/2 cup cold water. 2 tablespoons unflavored gelatin. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. Powdered sugar, for dusting.

Instructions: In a mixing bowl, combine the gelatin and 1/4 cup of cold water. Let it sit for 10 minutes to bloom. In a saucepan, combine the granulated sugar, remaining 1/4 cup of cold water, corn syrup, and salt. Heat over medium heat, stirring until the sugar dissolves. Once dissolved, increase the heat and bring the mixture to a boil. Use a candy thermometer to monitor the temperature, and heat until it reaches 240F 115C. Slowly pour the hot sugar syrup into the gelatin mixture while continuously beating on low speed with an electric mixer. Gradually increase the speed to high and beat for 10-12 minutes until the mixture becomes thick and fluffy. Add vanilla extract and beat for an additional 2 minutes until well combined. Dust a square or rectangular pan with powdered sugar. Pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula. Let the marshmallow set at room temperature for about 4 hours or until it is firm and no longer sticky to the touch. Once set, remove the marshmallow from the pan and cut it into squares or desired shapes. Dust each piece with more powdered sugar to prevent sticking. Toast the marshmallows over an open flame until they turn golden brown and slightly charred. Use the toasted Glacier S'more marshmallows to make delicious s'mores by sandwiching them between graham crackers and pieces of chocolate. Enjoy your Glacier S'more Marshmallow s'mores by a cozy campfire or anywhere you desire!

Prep Time: 30 minutes

Cook Time: 10 minutes

Boywood Farm

#glacieradventures #campfiredelights #delightfulmarshmallows

Eat this easy chocolate fudge recipe for a treat you won't feel bad about. Because it's sugar-free, vegan, keto, and paleo, it can fit a lot of different diets. Almond butter, rich cocoa powder, and creamy coconut oil all work together to make a delicious dessert. Add your favorite toppings to make it your own and give it more crunch and flavor.

Ingredients: 1 cup coconut oil. 1/2 cup unsweetened cocoa powder. 1/4 cup almond butter. 1/4 cup powdered erythritol or sweetener of choice. 1 tsp vanilla extract. A pinch of salt. Optional toppings: chopped nuts, shredded coconut, or sea salt flakes.

Instructions: It's best to melt the coconut oil in 30 second increments in a bowl that can go in the microwave. The cocoa powder, almond butter, powdered erythritol, vanilla extract, and a pinch of salt should all be added and mixed well. Put parchment paper around the edges of a small square or rectangular dish, leaving some overhang to make it easy to take off. Spread the fudge mixture out evenly in the dish that has been prepared. For extra flavor and texture, you can sprinkle chopped nuts, shredded coconut, or sea salt flakes on top if you want to. Let the dish set for at least an hour in the freezer. The fudge should be firm when you take it out of the freezer. To get it out of the dish, use the extra parchment paper. Make the fudge into squares that are easy to eat. Put the chocolate fudge in a container that won't let air in and put it in the fridge or freezer.

Prep Time: 10 minutes

Cook Time: 60 minutes

ProtechZone

#paleorecipe #toppingideas #sugarfree

Grilled Lemon Chicken is a flavorful and refreshing dish perfect for summer gatherings or weeknight dinners. The zesty marinade infuses the chicken with bright lemon flavor, complemented by aromatic garlic and oregano. Grilling adds a smoky char and locks in the juices, resulting in juicy and tender chicken breasts.

Ingredients: 4 chicken breasts. 2 lemons, juiced and zested. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: To make a marinade, put lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, and pepper in a bowl. Put chicken breasts in a plastic bag that can be closed again and again, and pour the marinade over them. Close the bag and rub the chicken with the marinade. Put the mixture in the fridge for at least an hour, or better yet, leave it there overnight. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Preheat the grill to 165F 75C. Grill the chicken breasts for 6 to 8 minutes on each side, or until they are cooked all the way through and the juices run clear. After taking the chicken off the grill, let it rest for a few minutes. Enjoy your grilled lemon chicken with your favorite sides.

Prep Time: 70 minutes

Cook Time: 16 minutes

#GrilledChicken #LemonChicken #SummerRecipes