Juicy half rotisserie chicken served with mashed potatoes and glazed carrots.

Half Rotisserie Chicken

Classic hamburger served with a side of crispy fries.

Hamburger and fries

A comforting cup of tomato bisque paired with delicious grilled cheese bites.

Cup of tomato bisque and grilled cheese bites

Delicious quesadillas served with black bean salsa, sour cream, and salsa.

Quesadillas

Sweet and fluffy French toast served as a delightful brunch option.

Brunch French Toast

Brussel sprouts cooked with bacon, topped with balsamic glaze and sweet chili lime.

Brussel Sprouts

Preheat your oven to 375°F (190°C). Pat the chicken halves dry with paper towels and place them in a roasting pan.

Prepare the Chicken

In a small bowl, mix together olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture generously over the chicken halves, making sure to coat under the skin as well.

Season the Chicken

Place the chicken in the preheated oven and roast for about 1 hour, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Roast the Chicken

While the chicken is roasting, bring a pot of water to a boil. Add the sliced carrots and cook for about 5-7 minutes until tender. Drain the water.

Prepare the Carrots

In the same pot, melt butter over medium heat. Stir in brown sugar and honey until combined. Add the cooked carrots back into the pot and toss to coat.

Glaze the Carrots

Once the chicken is done, let it rest for 10 minutes before carving. Serve the chicken halves with mashed potatoes and glazed carrots on the side.

Serve

Whole chicken, cut in half

Olive oil

Paprika

Garlic powder

Onion powder

Salt

Black pepper

Mashed potatoes (prepared)

Carrots, sliced

Butter

Brown sugar

Honey

Peel and cut the potatoes into thin strips. Rinse them in cold water and pat dry with a towel.

Prepare the fries

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.

Fry the potatoes

In a bowl, season the ground beef with salt and pepper. Divide into two equal portions and form into patties.

Prepare the hamburger patties

Heat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes on each side, or until they reach your desired doneness. Add cheese slices on top during the last minute of cooking to melt.

Cook the patties

Toast the hamburger buns if desired. Place the cooked patty on the bottom bun, then add lettuce, tomato, onion, ketchup, and mustard. Top with the other half of the bun.

Assemble the hamburger

Ground beef

Hamburger buns

Cheddar cheese

Lettuce

Tomato

Onion

Ketchup

Mustard

Pepper

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Make the Tomato Bisque

Stir in minced garlic and chopped carrot, cooking for another 2-3 minutes until fragrant.

Add Vegetables

Pour in the crushed tomatoes and vegetable broth. Bring to a simmer and let it cook for about 15 minutes.

Add Tomatoes and Broth

Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.

Blend the Soup

Stir in heavy cream, dried basil, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.

Finish the Bisque

While the bisque simmers, heat butter in a skillet over medium heat. Assemble grilled cheese sandwiches by placing a slice of cheese between two slices of bread.

Prepare Grilled Cheese Bites

Place the sandwiches in the skillet, cooking until golden brown on both sides and the cheese is melted, about 3-4 minutes per side.

Grill the Sandwiches

Cut the grilled cheese sandwiches into bite-sized pieces and serve alongside the hot tomato bisque.

Cut and Serve

bread, sliced

cheddar cheese, sliced

butter

In a mixing bowl, combine black beans, diced tomatoes, red onion, cilantro, lime juice, salt, and pepper. Mix well and set aside.

Prepare the Black Bean Salsa

Heat a skillet over medium heat. Lightly brush one side of a tortilla with olive oil. Place the tortilla in the skillet, oiled side down. On one half of the tortilla, sprinkle a layer of cheese, followed by shredded chicken (if using), and another layer of cheese. Fold the tortilla in half.

Assemble the Quesadillas

Cook for about 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes until the cheese is melted and the other side is golden brown. Repeat with remaining tortillas.

Cook the Quesadillas

Slice the quesadillas into wedges and serve hot with black bean salsa and sour cream on the side.

flour tortillas

shredded cheese (cheddar or Monterey Jack)

cooked chicken (shredded, optional)

olive oil

In a large bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.

Prepare the egg mixture

Dip each slice of bread into the egg mixture, ensuring each side is well coated. Allow the slices to soak for a few seconds.

Soak the bread

In a large skillet or griddle over medium heat, melt 1 tablespoon of butter. Place soaked bread slices in the skillet, cooking for about 3-4 minutes on each side or until golden brown.

Cook the French toast

Remove the French toast from the skillet and place on a serving plate. Top with maple syrup and fresh berries if desired.

Eggs

Milk

Vanilla extract

Cinnamon

Bread (thick slices, such as brioche or challah)

Maple syrup

Fresh berries (optional)

Trim the ends of the Brussel sprouts and remove any yellow or damaged leaves. Cut them in half if they are large.

Prepare the Brussel Sprouts

In a large skillet, cook the bacon over medium heat until crispy. Remove bacon from the skillet and set aside, leaving the rendered fat in the skillet.

Cook the Bacon

Add olive oil to the skillet with the bacon fat. Add the Brussel sprouts, salt, and black pepper. Cook for about 8-10 minutes, stirring occasionally, until they are golden brown and tender.

Sauté the Brussel Sprouts

Crumble the cooked bacon and add it back to the skillet with the Brussel sprouts. Stir to combine and heat through.

Combine with Bacon

Drizzle the balsamic glaze, sweet chili sauce, and lime juice over the Brussel sprouts and bacon mixture, tossing to coat evenly.

Half Rotisserie Chicken

Hamburger And Fries

Cup Of Tomato Bisque And Grilled Cheese Bites

Quesadillas

Brunch French Toast

Brussel Sprouts