Ingredients:

• 2 large sweet potatoes, peeled and diced


• 1 tablespoon olive oil


• 1 onion, diced


• 2 cloves garlic, minced


• 4 cups vegetable broth


• 1 14 oz can coconut milk


• 1 teaspoon ground cumin


• 1/2 teaspoon ground coriander


• Salt and pepper to taste


• Optional toppings: chopped cilantro, coconut cream, pepitas

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Add the garlic and onion dices and saut until the onions are clear

Put in coconut milk, ground cumin, ground coriander, diced sweet potatoes, and vegetable broth

Bring to a boil, then lower the heat and let it cook for about 20 minutes, or until the sweet potatoes are soft

Pour the soup into a blender and blend it until it is smooth

Add pepper and salt to taste

If you want, you can serve it hot with chopped cilantro, a drizzle of coconut cream, and pepitas on top

Ingredients:

• 2 cups broccoli florets


• 1/2 cup raisins


• 1/2 cup shredded carrots


• 1/4 cup red onion, finely chopped


• 1/4 cup sunflower seeds


• For the Creamy Cashew Dressing:


• 1/2 cup raw cashews, soaked for 2 hours


• 2 tablespoons lemon juice


• 2 tablespoons apple cider vinegar


• 2 tablespoons maple syrup


• 1/4 cup water


• Salt and pepper to taste

Instructions:

Mix the broccoli florets, raisins, shredded carrots, red onion, and sunflower seeds together in a large bowl

The cashews should be soaked

Add the lemon juice, apple cider vinegar, maple syrup, water, salt, and pepper to a blender

Mix until it's creamy and smooth

Add the creamy cashew dressing to the salad and mix everything together

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

Let your vegan broccoli and raisin salad cool down, and then enjoy it!

Ingredients:

• 3-4 lbs corned beef brisket


• 1/2 cup whiskey


• 1/4 cup brown sugar


• 2 tablespoons Dijon mustard


• 2 cloves garlic, minced


• 1/4 teaspoon ground cloves


• Salt and pepper to taste


• 1 onion, sliced


• 1 cup beef broth

Instructions:

Warm the oven up to 325F 165C

To make the glaze, put whiskey, brown sugar, Dijon mustard, minced garlic, ground cloves, salt, and pepper in a small bowl

Lay the corned beef brisket down in a roasting pan with the fat side facing up

Then, cover the whole thing with the glaze

Place thin slices of onion around the beef in the pan

Add beef broth to the pan

Close the foil over the pan and bake for two and a half to three hours, or until the beef is soft

Take off the foil and raise the oven temperature to 400F 200C after the food is done

Leave the pan uncovered for another 15 to 20 minutes to let the glaze caramelize

Take it out of the oven and let it cool down for a few minutes

Then, cut it across the grain

Warm it up and serve it with your favorite sides

Ingredients:

• 4 chicken breasts, pounded thin


• 4 slices ham


• 4 slices Swiss cheese


• 1/2 cup all-purpose flour


• 1 teaspoon garlic powder


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 2 eggs, beaten


• 1 cup breadcrumbs


• 1/4 cup grated Parmesan cheese


• 2 tablespoons olive oil

Instructions:

Preheat oven to 375F 190C

Season pounded chicken breasts with garlic powder, paprika, salt, and pepper

Place a slice of ham and a slice of Swiss cheese on each chicken breast

Roll up chicken breasts and secure with toothpicks

Dip each chicken roll in flour, then in beaten eggs, and finally coat with breadcrumbs mixed with Parmesan cheese

Heat olive oil in a skillet over medium heat

Brown chicken rolls in the skillet until golden brown on all sides

Transfer browned chicken rolls to a baking dish

Bake in preheated oven for 25-30 minutes or until chicken is cooked through and cheese is melted and bubbly

Remove toothpicks before serving

Ingredients:

• 1 fully cooked ham 8-10 pounds


• 1 cup apricot preserves


• 1/4 cup Dijon mustard


• 1/4 cup brown sugar


• 2 tablespoons apple cider vinegar


• 1 teaspoon ground ginger


• 1/2 teaspoon black pepper


• Cloves for studding optional


• Fresh parsley for garnish optional

Instructions:

Turn on your oven and heat it up to 325F 163C

In a roasting pan, put the ham that is done cooking

Spread apricot jam, Dijon mustard, brown sugar, apple cider vinegar, ground ginger, and black pepper in a saucepan

Over medium heat, stir the glaze until it is smooth and well mixed

To make the ham taste even better, you can score the outside with a knife and stick cloves all over it

Spread the apricot glaze all over the ham, making sure it gets into the spaces where you scored it

After the oven is hot, bake the dish for an hour, basting it with the glaze every 15 to 20 minutes

Take the ham out of the oven when it's caramelized and hot all the way through

Add fresh parsley as a garnish if you like

Before cutting the ham, let it rest for 15 minutes

Impress your guests with this Apricot Glazed Ham Delight

It has just the right amount of sweetness and saltiness

Have a lovely ham centerpiece that everyone will love at your next party!

Ingredients:

• 1 lb ground beef


• Salt and pepper to taste


• 4 burger buns


• 4 slices of cheddar cheese


• 4 tablespoons butter


• 1/4 cup mayonnaise


• 1/4 cup ketchup


• Lettuce leaves


• Sliced tomatoes


• Sliced red onions


• Pickles

Instructions:

Preheat your grill or stovetop pan over medium-high heat

Divide the ground beef into 4 equal portions and shape them into burger patties

Season both sides with salt and pepper

Place the burger patties on the grill or pan and cook for about 3-4 minutes on each side for medium-rare, or longer for your desired level of doneness

While the burgers are cooking, split the burger buns and toast them lightly on the grill or in a toaster

When the burgers are almost done, place a slice of cheddar cheese on each patty and allow it to melt

In a small saucepan, melt the butter over low heat

Once melted, use a basting brush to generously baste the burger patties with the melted butter

Assemble the burgers: Spread mayonnaise on the bottom half of each bun, followed by ketchup

Place a lettuce leaf on top, followed by the butter-basted cheeseburger patty

Add sliced tomatoes, red onions, and pickles, and top with the other half of the bun

Serve the Butter-Basted Burgers hot and enjoy!

Ingredients:

• 1 pound ground pork
• 
  
• 1/2 cup sauerkraut, drained
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• 1/2 cup diced onion
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• 1 teaspoon caraway seeds
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• Salt and pepper to taste
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• 4 slices Swiss cheese
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• 4 slices rye bread
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• 4 tablespoons butter
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• Thousand Island dressing for serving
• 
  

Instructions:

Put ground pork, sauerkraut, diced onion, caraway seeds, salt, and pepper in a bowl

Combine well

Shape the mixture into 4 patties that are all the same size

As soon as the pan is hot, add the pork patties and cook them for four to five minutes on each side, or until they are fully cooked

On top of each patty, put a slice of Swiss cheese and let it melt

Put butter on one side of each slice of rye bread while the cheese melts

Toast the rye bread slices, butter side down, in a different pan until they are golden brown

Cover a toasted rye bread slice with a cooked pork patty and melt some cheese on top of it

Add another slice of rye bread on top

You can dip the Pork and Kraut Patty Melts in Thousand Island dressing

Have fun with your tasty patty melts!

Ingredients:

• 1 lb butternut squash, peeled and cubed
• 
  
• 2 tbsp olive oil
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• Salt and pepper to taste
• 
  
• 8 oz tortellini cheese or your preferred filling
• 
  
• 4 cups kale, stems removed and chopped
• 
  
• 1/4 cup dried cranberries
• 
  
• 1/4 cup chopped pecans
• 
  
• 1/4 cup crumbled feta cheese
• 
  
• 2 tbsp balsamic vinegar
• 
  
• 2 tbsp honey
• 
  
• 1/4 cup extra virgin olive oil
• 
  
• 1 tsp Dijon mustard
• 
  

Instructions:

Start by heating the oven to 400F 200C

Put the cubed butternut squash on a baking sheet and season it with salt and pepper

Add 2 tablespoons of olive oil and that's it

Put the squash in an oven that has already been heated for about 25 to 30 minutes, or until it is soft and slightly caramelized

Take it out of the oven and let it cool down a bit

While the butternut squash is roasting, follow the directions on the package to cook the tortellini

Remove the water and set it aside

To make the dressing, mix the honey, extra virgin olive oil, Dijon mustard, and balsamic vinegar in a small bowl with a whisk

Put away

Chop the kale and put it in a large salad bowl

Add the cooked tortellini, dried cranberries, chopped pecans, and crumbled feta cheese

Pour the ready-made dressing over the salad, then toss everything together until it's well covered

As a tasty and filling dinner, serve the Warm Roasted Butternut Squash and Kale Tortellini Salad right away

Have fun!

Ingredients:

• 1 lb white American cheese, chopped
• 
  
• 1 cup milk
• 
  
• 1/2 cup diced green chilies
• 
  
• 1/2 cup diced tomatoes
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• 1/4 cup diced onions
• 
  
• 1/4 cup chopped cilantro
• 
  
• 1 teaspoon garlic powder
• 
  
• 1/2 teaspoon cumin
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a saucepan over medium heat, combine chopped white American cheese and milk

Stir continuously until the cheese is melted and smooth

Add diced green chilies, diced tomatoes, diced onions, chopped cilantro, garlic powder, cumin, salt, and pepper

Cook for an additional 5-7 minutes, stirring frequently, until all ingredients are well combined and heated through

Serve immediately with tortilla chips or vegetables for dipping

Ingredients:

• 1 lb ground beef
• 
  
• 1 packet gluten-free taco seasoning
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• 1 head lettuce, chopped
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• 1 cup cherry tomatoes, halved
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• 1 avocado, diced
• 
  
• 1/2 cup shredded cheddar cheese
• 
  
• 1/4 cup sliced black olives
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• 1/4 cup chopped red onion
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• 1/4 cup chopped fresh cilantro
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• 1 lime, juiced
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• Salt and pepper to taste
• 
  
• 1/2 cup gluten-free tortilla chips, crushed
• 
  

Instructions:

Break up the ground beef with a spoon as you cook it in a skillet over medium-low heat until it turns brown

Add the taco seasoning packet and cook as directed on the packet

Chop the lettuce and put it in a large bowl

Add the avocado, black olives, red onion, cilantro, and cheddar cheese

Pour lime juice over the salad and mix it all together

Add pepper and salt to taste

Place some salad on each plate, and then add some cooked taco meat to each one

Add gluten-free tortilla chips that have been crushed on top

Serve right away and enjoy!