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Grilled Bacon Apple Sandwich
Lunch American

Grilled Bacon Apple Sandwich

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  2. 2 Spread the peanut butter onto two slices of bread; set aside. Spread the apricot jelly onto the remaining two slices of bread, and sprinkle with cayenne pepper to taste. Arrange half of the cooked bacon and half of the sliced apple onto each apricot jam-covered bread sliced. Top with the peanut butter smeared pieces of bread.
  3. 3 Heat a large skillet over medium heat. Spread the butter over the outside of the sandwiches and place into the preheated skillet. Cook until golden brown and crispy, then turn the sandwiches over, and continue cooking until golden brown on the other side, about 4 minutes per side.

By nikigillespie

Meyer Lemon Avocado Toast
Lunch American

Meyer Lemon Avocado Toast

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Toast bread slices to desired doneness, 3 to 5 minutes.
  2. 2 Mash avocado in a medium bowl; stir in cilantro, Meyer lemon zest, Meyer lemon juice, cayenne pepper, and sea salt until well combined. Spread avocado mixture onto toast; top with chia seeds.

By princessofmontecito

Oven-Baked Onion Rings
Lunch American

Oven-Baked Onion Rings

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a large rimmed baking sheet with cooking spray.
  2. 2 Whisk egg whites, milk, and cayenne pepper together in a bowl until thoroughly combined. Place panko into a separate bowl.
  3. 3 Toss a few onion slices in milk mixture with tongs until coated. Lift up so excess liquid drips back into the bowl, then place into panko and shake the bowl until rings are coated. Transfer to the prepared baking sheet and repeat with remaining onions. Spray coated onions lightly with cooking spray.
  4. 4 Bake in the preheated oven until onions are tender and crumbs are light golden brown, 12 to 15 minutes.

By John Mitzewich

Butternut Squash Soup with Cream Cheese
Lunch American

Butternut Squash Soup with Cream Cheese

4.6

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
  2. 2 Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.
  3. 3 Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.

By Mary

Chef John's Copycat McRib Sandwich
Lunch American

Chef John's Copycat McRib Sandwich

4.6

Prep
10 min
Cook
170 min
Total
660 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
  3. 3 Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
  4. 4 Bake in the preheated oven until tender, about 2 hours and 45 minutes.
  5. 5 Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
  6. 6 Cut each rack in half. Brush both sides generously with barbecue sauce.
  7. 7 Preheat a charcoal grill for high heat and lightly oil the grate.
  8. 8 Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
  9. 9 Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

By John Mitzewich

Cajun Shrimp
Lunch American

Cajun Shrimp

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
  2. 2 Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

By SlimCookins

Purple Fiddle Hummus
Lunch American

Purple Fiddle Hummus

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.

By Jessica

Potato and Zucchini Frittata
Lunch American

Potato and Zucchini Frittata

3.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
  2. 2 Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
  3. 3 Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
  4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

By Tatiana

Lemony Quinoa
Lunch American

Lemony Quinoa

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
  2. 2 In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
  3. 3 Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

By Mirelle B

Creamy Garlic Shrimp Toast
Lunch American

Creamy Garlic Shrimp Toast

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
  2. 2 Trim most of the crusts off of the bread.
  3. 3 Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
  4. 4 Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
  5. 5 Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
  6. 6 Turn off the heat and stir in parsley. Taste and add salt if needed.
  7. 7 Divide shrimp and sauce evenly over each piece of toasted bread.

By John Mitzewich

Magical Egg Salad
Lunch American

Magical Egg Salad

4.3

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Chop eggs and transfer to a large bowl.
  3. 3 Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
  4. 4 Sprinkle with cayenne pepper before serving.

By Emily G

Bacon-Wrapped Chicken Dogs
Lunch American

Bacon-Wrapped Chicken Dogs

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
  2. 2 Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
  3. 3 Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
  4. 4 Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
  5. 5 Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
  6. 6 Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  7. 7 Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

By John Mitzewich

Sweet and Spicy Sweet Potato Soup
Lunch American

Sweet and Spicy Sweet Potato Soup

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add shallots; cook until soft, about 3 minutes. Stir in apples, ginger, lime zest, red pepper flakes, and cayenne pepper; cook and stir until apples are very soft, about 15 minutes.
  2. 2 Add broth, potatoes, and salt; cover and bring to a boil. Reduce heat to low; simmer about 10 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in lime juice. Serve with lime wedges.

By Julie Julie

Savory Pumpkin Hummus
Lunch American

Savory Pumpkin Hummus

4.3

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.
  3. 3 Add garbanzo beans and olive oil and pulse until smooth.
  4. 4 Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
  5. 5 Fold pumpkin seeds into hummus; garnish with paprika.

By Georgia J Llewellyn

Quick Black Bean Soup
Lunch American

Quick Black Bean Soup

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan.
  2. 2 Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.
  3. 3 Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.

By Jenny Wells

Chef John's White Gazpacho
Lunch American

Chef John's White Gazpacho

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leeks; cook until soft, 10 to 15 minutes. Transfer to a plate; cool.
  2. 2 Combine cooled leeks, cucumbers, water, bread cubes, crème fraîche, almonds, grapes, vinegar, and remaining 1 tablespoon oil in a blender; blend until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.
  3. 3 Season with cayenne pepper and salt; taste and add more vinegar if desired. Garnish servings with dill oil (see Chef's Note), thinly sliced grapes, slivered almonds, and fresh dill.

By John Mitzewich

Perfect Lobster Bisque
Lunch American

Perfect Lobster Bisque

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
  2. 2 Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
  3. 3 Pour vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth.
  4. 4 Return to the saucepan, and stir in half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
  5. 5 Serve hot and enjoy!

By LAURA_G123

Fabienne's Cucumber Salad
Lunch American

Fabienne's Cucumber Salad

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place cucumbers in a colander; sprinkle with salt. Set aside until cucumbers release water, about 30 minutes.
  2. 2 Pat cucumbers dry to remove excess salt; transfer to a large bowl. Add onion, pistachios, lemon zest, lemon juice, garlic, black pepper, and cayenne pepper; stir in yogurt until evenly mixed.
  3. 3 Arrange lettuce leaves in a serving bowl; add cucumber salad to middle of the bowl. Surround cucumber salad with tomatoes. Refrigerate for flavors to blend, at least 30 minutes.

By Fabienne Riesen

Microwave Tacos
Lunch American

Microwave Tacos

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High.
  2. 2 Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.

By Zan

Warm Dijon Potato Salad
Lunch American

Warm Dijon Potato Salad

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
  3. 3 Whisk mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika together in a large bowl.
  4. 4 Add potatoes, red onion, and green onions; gently toss to combine.

By MommyKirsten

Poutine Gravy
Lunch American

Poutine Gravy

4.6

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted.
  2. 2 Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet.
  4. 4 Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes.
  5. 5 Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.

By John Mitzewich

Spicy Peach Coleslaw
Lunch American

Spicy Peach Coleslaw

4.2

Prep
25 min
Cook
Total
55 min

Instructions

  1. 1 Make the dressing: Whisk mayonnaise, rice vinegar, Asian chile sauce, vegetable oil, lemon juice, Dijon, and sugar in a bowl until smooth. Season with cayenne pepper and salt.
  2. 2 Make the coleslaw: Place cabbage into a large bowl. Add peaches and 3 teaspoons chives and lightly toss until combined. Pour dressing over top and stir until coated.
  3. 3 Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with remaining 1 teaspoon chives before serving.

By John Mitzewich

Aunt Dorothy's Marinated Carrot Salad
Lunch American

Aunt Dorothy's Marinated Carrot Salad

4.6

Prep
15 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Place carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not overcook carrots; they should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking process.
  2. 2 Combine condensed tomato soup, sugar, oil, vinegar, salt, mustard powder, and cayenne pepper in the bowl of a food processor or blender. Blend until dressing is creamy, about 3 minutes.
  3. 3 Mix together carrots, bell peppers, and onion in a serving bowl; toss with dressing until evenly coated. Cover and refrigerate for 8 hours to overnight. The longer the salad sits, the better it tastes.

By Scott

Zesty Southwest Corn Salad
Lunch American

Zesty Southwest Corn Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine corn, tomatoes, bell pepper, and onion in a large bowl.
  2. 2 Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne pepper together in a small bowl; pour over corn mixture just before serving and toss well.

By CookingQueen

Fresh Veggie Wraps
Lunch American

Fresh Veggie Wraps

4.3

Prep
35 min
Cook
Total
35 min

Instructions

  1. 1 Mash avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper together in a bowl with a fork until well blended.
  2. 2 Divide and spread avocado mayonnaise onto tortillas. Place diced tomatoes, sliced cucumber, bell pepper strips, lettuce, and sliced mozzarella cheese on each tortilla, leaving about 2 inches of space at the bottom. Fold bottoms up; firmly roll tortillas to enclose fillings.

By MW

Spicy Mandarin Spinach Salad
Lunch American

Spicy Mandarin Spinach Salad

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
  2. 2 Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
  3. 3 Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

By MissaLissa

Lunchbox Ginger Cookies
Lunch American

Lunchbox Ginger Cookies

5.0

Prep
20 min
Cook
9 min
Total
29 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
  2. 2 Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
  3. 3 Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
  4. 4 Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
  5. 5 Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

By Busy Cook