mirabel-chan

[mirabel-chan]

Spice up your burger game with these Grilled Chili Burgers. They're packed with flavor from chili powder and cumin, and topped with melted cheddar cheese. Perfect for a BBQ or weeknight dinner.

Ingredients: 1 lb ground beef. 1/4 cup diced red onion. 1/4 cup diced green bell pepper. 2 cloves garlic, minced. 2 tbsp chili powder. 1 tsp cumin. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 slices cheddar cheese. Lettuce leaves. Tomato slices. Pickles. Ketchup and mustard, for topping.

Instructions: Warm up the grill over medium-high heat. Ground beef, diced red onion, diced green bell pepper, minced garlic, chili powder, cumin, salt, and black pepper should all be mixed together in a bowl. Combine well by mixing. Take the mixture and shape it into 4 burger patties. Put the burger patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. Each burger should have a slice of cheddar cheese on top during the last minute of cooking. Let it melt. Put the burger buns on the grill and toast them for one to two minutes, until they get a little brown. Put lettuce and tomato slices on the bottom bun of each burger to make it. Place the grilled chili burger patty on top, then the pickles. Put ketchup and mustard on the top bun, and then put it on top of the patty. Warm it up and serve it with your favorite sides. Have fun with your tasty grilled chili burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lia Sparks

[mirabel-chan]

This sorbet is a great way to cool off. The chocolate and coconut flavors are rich and creamy, and the tartness of the fresh raspberries is just right.

Ingredients: 2 cups raspberries. 1 can coconut milk. 1/2 cup cocoa powder. 1/2 cup sugar. 1 tablespoon lemon juice.

Instructions: Put raspberries, coconut milk, cocoa powder, sugar, and lemon juice in a blender. Mix everything together until it's smooth. Place the mix in a shallow dish or an ice cream maker. Put it in the freezer for at least 4 hours and stir it every hour to keep it from crystallizing. When it's frozen, take a scoop and serve. Have fun!

Prep Time: 10 minutes

Cook Time: 240 minutes

Arnold McLean

[mirabel-chan]

This spring vegetable stir-fry is a vibrant and healthy dinner option that highlights the fresh produce of the season. Packed with colorful vegetables and a savory sauce, it's a delicious way to enjoy the flavors of spring.

Ingredients: 2 cups snap peas, trimmed. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup asparagus, chopped into 2-inch pieces. 1 cup broccoli florets. 1 cup baby carrots, thinly sliced. 1 cup sugar snap peas, trimmed. 1 cup mushrooms, sliced. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup low-sodium soy sauce. 2 tablespoons oyster sauce. 2 tablespoons rice vinegar. 2 teaspoons sesame oil. 1 tablespoon cornstarch. 1/4 cup water. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, and water. Set aside. Heat vegetable oil in a large skillet or wok over high heat. Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant. Add snap peas, red bell pepper, yellow bell pepper, asparagus, broccoli, baby carrots, sugar snap peas, and mushrooms to the skillet. Stir-fry for 5-7 minutes until the vegetables are crisp-tender and slightly charred. Pour the sauce mixture over the stir-fried vegetables and toss to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens. Season with salt and pepper to taste. Serve the spring vegetable stir-fry over cooked rice. Garnish with sesame seeds or chopped green onions if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Roy Elliott

[mirabel-chan]

Jim's Family Secret Recipe Ribs have just the right amount of sweet, savory, and smokey flavors. The dry rub and slathering mixture make a delicious crust, and the slow cooking makes sure the meat is so tender that it falls off the bone. If you like BBQ or have never tried it before, these ribs are sure to impress!

Ingredients: 2 racks of baby back ribs. 1/2 cup brown sugar. 1/4 cup paprika. 2 tablespoons black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup mustard for slathering. 1/4 cup apple cider vinegar. 1 cup BBQ sauce your favorite brand.

Instructions: Get your smoker or grill hot, about 225F 107C. Take off the membrane from the back of the ribs so that the flavor can get in better. For the dry rub, mix chili powder, garlic powder, onion powder, cayenne pepper, black pepper, brown sugar, and salt in a bowl. Spread a lot of the dry rub on both sides of the ribs to make sure it covers them evenly. For the flavors to really sink in, let the ribs sit for at least 30 minutes. To make a slathering mixture, mix mustard and apple cider vinegar. To help the rub stick, brush it over the ribs. Put the ribs on the grill or smoker and cook them at a steady temperature for three hours. Brush your favorite BBQ sauce on the ribs for the last 30 minutes and let it caramelize. Give the ribs a 10-minute break after taking them off the grill, then cut them up and serve. With your favorite sides and a cold drink, you can enjoy the tender, flavorful ribs.

Prep Time: 20 minutes

Cook Time: 180 minutes

Fly with Anne

[mirabel-chan]

This Vegan Matcha Avocado Ice Cream is a creamy and delicious treat that's perfect for matcha lovers. Made with ripe avocados, coconut milk, and sweetened with maple syrup, it's a healthy and satisfying dessert.

Ingredients: 2 ripe avocados. 1 can 13.5 oz full-fat coconut milk. 1/2 cup maple syrup. 1 tablespoon matcha powder. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put the avocados in a blender after you peel and pit them. Put the salt, matcha powder, vanilla extract, maple syrup, and coconut milk in the blender. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it for as long as the maker's instructions say to, which is usually between 20 and 25 minutes. Put the ice cream in a container and freeze it for at least two hours before you serve it.

Prep Time: 15 minutes

Cook Time: 25 minutes

Connor R

[mirabel-chan]

Enjoy Salted Maple Pecan Fudge, which is both sweet and salty. The chocolate in this easy-to-make fudge recipe is rich, and the pecans and maple syrup make it warm and crunchy. Adding a little flaky sea salt is the perfect last touch.

Ingredients: 2 cups of semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1/4 cup pure maple syrup. 1 teaspoon vanilla extract. 1 cup chopped pecans. Flaky sea salt for sprinkling.

Instructions: Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second increments, stirring after each, until the mixture is smooth and fully combined. Stir in the maple syrup and vanilla extract until well incorporated. Fold in the chopped pecans. Pour the fudge mixture into the prepared pan and spread it evenly. Sprinkle a generous amount of flaky sea salt on top. Chill the fudge in the refrigerator for at least 2 hours or until it is set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut it into small squares and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Lisa Wootens

[mirabel-chan]

[mirabel-chan]

Grilled corn, a creamy mayo-sour cream sauce, and tangy cotija cheese make these Easy Mexican Street Corn Tacos taste great. They're great for making a quick and tasty meal that tastes like Mexican street food.

Ingredients: 4 ears of corn, husked and cleaned. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/2 cup grated cotija cheese. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1/4 cup fresh cilantro, chopped. 8 small corn tortillas. 1 lime, cut into wedges. Salt and pepper to taste. Vegetable oil for grilling.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to each ear of corn after brushing it with vegetable oil. For about 10 to 15 minutes, turn the corn over on the grill every so often until it's charred and cooked all the way through. In a bowl, mix the mayonnaise, sour cream, 1/4 cup of cotija cheese, chili powder, and smoked paprika while the corn is cooking on the grill. Put away. Take the corn off the grill when it's done and let it cool down a bit. After that, cut the corn off the cob. For about 30 seconds on each side, warm the corn tortillas up on the grill. Cover each tortilla with a big spoonful of the mayo-sour cream mix. Add the grilled corn kernels on top and sprinkle the rest of the cotija cheese on top of that. Serve with lime wedges on the side and chopped cilantro on top. Have fun with your tasty Easy Mexican Street Corn Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

Blaine Foster

[mirabel-chan]

Enjoy the perfect mix of almonds, fudge, and shortbread in these ridiculously simple and rich bars. These bars are sure to satisfy your sweet tooth. They have a buttery almond shortbread base, a layer of creamy fudge on top, and crunchy almonds on top.

Ingredients: 1 cup almond flour. 1/2 cup unsalted butter, melted. 1/4 cup powdered sugar. 1/2 cup chocolate chips. 1/4 cup sweetened condensed milk. 1/2 teaspoon vanilla extract. 1/4 cup sliced almonds.

Instructions: Warm the oven up to 175F 350C. Put almond flour, melted butter, and powdered sugar in a bowl and mix them together until they are well mixed. Spread the mix out evenly in the bottom of an 8x8-inch baking pan that has been greased. Bake for 15 to 18 minutes, or until the edges are just beginning to turn golden brown. In a bowl that can go in the microwave, melt the chocolate chips and sweetened condensed milk together, stirring every 30 seconds until the mixture is smooth. Do this while the shortbread base is baking. Add vanilla extract and stir after the chocolate has melted. Spread the chocolate mixture out evenly over the shortbread base that has been baked. Add sliced almonds on top of the chocolate coat. Before cutting the bars into squares, let them cool all the way in the pan. Have fun with these rich almond fudge shortbread bars!

Prep Time: 15 minutes

Cook Time: 18 minutes

Ethan