Sasheer Zamata

[sasheer]

This tasty vegetarian sushi option has creamy avocado as the filling, making it perfect for sushi fans who don't eat meat.

Ingredients: 2 ripe avocados. 2 tablespoons rice vinegar. 2 cups sushi rice, cooked. 4 nori seaweed sheets. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.

Instructions: First, peel and pit the avocados. Then, cut them into thin slices. To keep the avocado slices from turning brown, mix them gently with rice vinegar. Place a nori sheet on top of a sushi mat. Cover the nori with cooked sushi rice, leaving about an inch of space at the top. Make a line of avocado slices across the middle of the rice. Use the mat to roll the sushi up tightly, and use a little water to seal the edge. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. Do it again with the rest of the ingredients. Add soy sauce, wasabi, and pickled ginger to the avocado sushi just before you serve it.

Stanley

[sasheer]

A delicious and refreshing French sandwich-style burger known as Pan Bagnat, packed with Mediterranean flavors and perfect for a picnic or quick meal.

Ingredients: 1 baguette. 2 cloves garlic, minced. 2 ripe tomatoes, sliced. 1 red onion, thinly sliced. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/4 cup black olives, pitted and sliced. 1/4 cup green olives, pitted and sliced. 4 hard-boiled eggs, sliced. 1 cup canned tuna, drained. 4 anchovy fillets. 2 tablespoons capers. 4 tablespoons olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Cut the baguette into individual sandwich-sized portions. Split each piece of baguette in half horizontally. Drizzle olive oil and red wine vinegar over the bottom halves of the baguette. Layer minced garlic, sliced tomatoes, red onion, cucumber, red bell pepper, and olives on the bottom halves. Add slices of hard-boiled eggs, canned tuna, anchovy fillets, and capers. Season with salt and pepper to taste. Top with the other half of the baguette. Wrap each Pan Bagnat burger tightly in plastic wrap or foil. Refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!

Jade Barnes

[sasheer]

There is tender chicken, colorful bell peppers, corn, black beans, and cheesy cavatappi pasta in this Southwestern Chicken Cavatappi. It is all seasoned with tasty southwestern spices. With just a hint of spice and lots of Tex-Mex flavor, this pasta dish is warm and comforting.

Ingredients: 8 oz cavatappi pasta. 2 boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/2 cup corn kernels. 1/2 cup black beans, drained and rinsed. 1/4 cup chopped cilantro. 1 cup shredded cheddar cheese. 1/4 cup sour cream optional, for serving. 1/4 cup sliced green onions optional, for garnish.

Instructions: Follow the directions on the package to cook cavatappi pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-high heat. Mix in the chicken cubes and season with salt, black pepper, garlic powder, cumin, chili powder, and onion powder. About 5 to 7 minutes, or until the chicken is browned and fully cooked. After you add the diced bell peppers, cook for another two to three minutes, until the peppers get a little softer. Black beans, corn kernels, and cooked pasta should all be added. Add two to three more minutes of cooking time until everything is hot. Take the pan off the heat and add the shredded cheddar cheese and chopped cilantro. Mix the ingredients well until the cheese melts and everything is well mixed. If you want, you can serve it hot with sour cream and sliced green onions on top. Have fun with your tasty Southwestern Chicken Cavatappi!

Violet Payne

[sasheer]

With these soft and chewy hot chocolate cookies, you can indulge in the delectable flavors of hot chocolate. They're a great winter treat that will definitely satisfy your sweet tooth!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2/3 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup hot chocolate mix. 1 cup semisweet chocolate chips. 1 cup mini marshmallows.

Instructions: Warm your oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and fluffy. Adding the eggs one at a time and mixing well after each one is added. Mix the cocoa powder, baking soda, salt, and hot chocolate mix in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Make sure the chocolate chips and mini marshmallows are spread out evenly in the dough before you fold them in. Drop rounded tablespoons of dough onto the baking sheets that have been prepared. Make sure there is enough space between each cookie. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the edges are set. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. Serve these tasty hot chocolate cookies and enjoy them!

Megan Proctor

[sasheer]

A filling and aromatic stew that combines the heartiness of black beans with the richness of pumpkin. Ideal for a warm dinner on a cold day!

Ingredients: 1 can 15 oz black beans, drained and rinsed. 2 cups pumpkin puree. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 3 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until softened. Stir in diced bell pepper and cook until it begins to soften. Add black beans, pumpkin puree, diced tomatoes, vegetable broth, cumin, and chili powder. Mix well. Season with salt and pepper to taste. Bring the stew to a boil, then reduce heat and let it simmer for 20-25 minutes. Serve the stew hot, garnished with fresh cilantro. Enjoy your hearty Savory Pumpkin and Black Bean Stew!

Elisa Caldwell

[sasheer]

With our Frita Cubano Burger recipe, you can enjoy the tasty mix of Cuban and American flavors. These burgers taste great and would be great for a family dinner or next cookout.

Ingredients: 1 lb ground beef. 1/4 lb ground chorizo. 1/2 cup diced onion. 1/4 cup diced green bell pepper. 2 cloves garlic, minced. 1/2 tsp cumin powder. 1/2 tsp paprika. Salt and pepper to taste. 4 hamburger buns. 4 slices Swiss cheese. 8 slices of dill pickles. Mustard and ketchup for topping. 4 tsp vegetable oil.

Instructions: In a large mixing bowl, combine the ground beef, ground chorizo, diced onion, diced green bell pepper, minced garlic, cumin powder, paprika, salt, and pepper. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Heat a grill or grill pan over medium-high heat and brush with vegetable oil to prevent sticking. 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, top each burger patty with a slice of Swiss cheese and allow it to melt. Toast the hamburger buns on the grill until lightly browned. Assemble the burgers by placing a burger patty on the bottom half of each bun. Top each patty with 2 slices of dill pickles, mustard, and ketchup to taste. Complete the burgers with the top bun halves. Serve hot and enjoy your Frita Cubano Burgers!

Mariam Weber

[sasheer]

Bacon Alfredo Cheese Cups are a delightful appetizer or snack that combines the savory goodness of bacon with creamy Alfredo sauce and cheese, all wrapped in a flaky crescent roll crust. These cheesy bacon cups are perfect for parties or as a tasty treat any time.

Ingredients: 6 slices of bacon, cooked and crumbled. 1 cup Alfredo sauce. 1 1/2 cups shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 package refrigerated crescent roll dough. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Set an oven thermometer to 375F 190C and spray cooking spray inside a muffin tin. The crescent roll dough should be unrolled and divided into eight triangles. To create a tiny cup shape, press each triangle into a muffin cup, being careful to press the seams together to seal any gaps. Crumbled bacon, mozzarella, Parmesan, chopped parsley, salt, and pepper should all be combined in a mixing bowl. Blend thoroughly. Spoon the bacon and cheese mixture into each cup made from crescent rolls. Bake for 12 to 15 minutes, or until the cheese is bubbling and the cups are golden brown, in a preheated oven. After taking the Bacon Alfredo Cheese Cups out of the oven, allow them to cool down a little before carefully removing them from the muffin tin with a knife. Top with desired amount of Alfredo sauce and serve warm. Have fun!

Krista

[sasheer]

The creamy white chocolate and crunchy Oreo cookies come together in this delicious treat called Oreo Cookie Fudge. It's very simple to make and great for when you're craving something sweet.

Ingredients: 3 cups of white chocolate chips. 1 can 14 ounces of sweetened condensed milk. 2 tablespoons of unsalted butter. 1 teaspoon of vanilla extract. 2 cups of crushed Oreo cookies about 20 cookies. 1/2 cup of mini marshmallows optional. Crushed Oreos for garnish optional.

Instructions: Cover a square 8x8 inch 20x20 cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off later. Put the white chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. To make the mixture smooth and fully melted, microwave it for 30 seconds at a time and stir it after each one. That's how long it should take. Add the vanilla extract and mix it in well. If you are using crushed Oreo cookies and mini marshmallows, add them slowly. Mix them into the fudge mixture until they are spread out evenly. Pour the fudge mix into the baking pan that has been prepared and spread it out evenly. A spatula can be used to make the top smooth. You can decorate it with extra crushed Oreos if you want to. Keep the fudge in the fridge for at least two to three hours, or until it sets and is firm. Use the extra pieces of parchment paper to lift the fudge out of the pan after it has set. Cut it into squares or bars on a cutting board. Serve your tasty Oreo Cookie Fudge and enjoy it!

Eliza Eats

[sasheer]

A delicious low-carb twist on the classic bacon cheeseburger, this casserole is packed with flavor and perfect for a satisfying meal.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/2 cup diced pickles. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 2 tbsp mustard. 1 tbsp ketchup. 6 slices of cooked bacon, crumbled. Salt and pepper to taste.

Instructions: Set the oven temperature to 175C 350F. Cook the diced onions and ground beef in a big skillet over medium heat until the onions are soft and the beef is browned. Eliminate extra fat. The cooked beef and onions should be combined with the shredded mozzarella, cheddar, and pickles in a mixing bowl. Blend thoroughly. Combine the sour cream, mustard, ketchup, and mayonnaise in a different bowl and stir until thoroughly combined. To the beef and cheese mixture, add the mayo mixture. Mixing the ingredients well requires stirring. To taste, add salt and pepper for seasoning. Spoon mixture into a 9 x 13-inch baking dish that has been greased. Bake for 25 to 30 minutes, or until the casserole is bubbly and hot, in a preheated oven. Take the casserole out of the oven and top with the crumbled bacon. Place the casserole back in the oven and bake for a further five minutes, or until the cheese has melted and the bacon is crispy. Enjoy while hot!

Erica R