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Best, Unique Grilled Cheese
Lunch

Best, Unique Grilled Cheese

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine water, vinegar, sugar, red pepper flakes, and garlic in a small saucepan over medium heat; cook and stir until sugar is dissolved and sauce is slightly reduced, about 5 minutes.
  2. 2 Heat a skillet over low heat.
  3. 3 Spread butter onto 1 side of each bread slice. Spread cream cheese on the opposite side of 1 of the bread slices. Layer Cheddar cheese and pickles on top of the cream cheese layer. Drizzle 1 to 2 tablespoons sauce on the other slice of bread on the side opposite the butter; place bread on top of pickle layer, butter-side on the outside, creating a sandwich.
  4. 4 Cook sandwich in the hot skillet until cheese is melted and bread is browned, about 5 minutes per side. Remove top bread piece, add tomatoes to middle, and close sandwich.

By bentbrandt

Spicy Watercress Salad
Lunch

Spicy Watercress Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl.
  2. 2 Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.

By Herbivore

Easy Ahi Tuna Poke
Lunch

Easy Ahi Tuna Poke

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
  2. 2 Serve with avocado and fresh lime wedges.

By Cipher

Spicy Mango Salad
Lunch American

Spicy Mango Salad

4.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

By MIREILLE67

Wild Rocket (Arugula) and Parmesan Salad
Lunch Italian

Wild Rocket (Arugula) and Parmesan Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Toss arugula and cilantro together in a large salad bowl; drizzle with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss. Taste and adjust seasonings if desired.
  2. 2 Sprinkle salad with Parmesan cheese shavings; toss then serve.

By HDN

Homemade Beef Jerky
Lunch American

Homemade Beef Jerky

4.7

Prep
15 min
Cook
180 min
Total
375 min

Instructions

  1. 1 Whisk together Worcestershire sauce, soy sauce, smoked paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder in a large bowl. Add beef; mix until completely coated with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
  2. 2 Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  3. 3 Transfer beef to paper towels to dry. Discard marinade.
  4. 4 Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
  5. 5 Bake in the preheated oven until dry and leathery, 3 to 4 hours.
  6. 6 Cut jerky with scissors into bite-sized pieces.
  7. 7 Enjoy!

By John Mitzewich

Korean Salad with Sesame Dressing
Lunch Asian

Korean Salad with Sesame Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
  2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
  3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Better than Zuppa Toscana Recipe
Lunch Italian

Better than Zuppa Toscana Recipe

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
  2. 2 Heat a large skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are soft, 15 to 20 minutes.
  4. 4 Stir kale, sour cream, and 1/2 cup Parmesan cheese into soup; cook until kale wilts, about 5 minutes. Garnish with Parmesan cheese.

By Jeanne Garber

Thai Carrot Salad
Lunch American

Thai Carrot Salad

4.7

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place grated carrots in a large bowl.
  2. 2 Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove from heat and cool dressing completely, about 30 minutes.
  3. 3 Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

By kheldar33

Corn and Roasted Red Pepper Salad
Lunch Mexican

Corn and Roasted Red Pepper Salad

3.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

By unsane1047

Thai-style Cucumber Salad
Lunch Thai

Thai-style Cucumber Salad

4.5

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

By Michael Alejandro Genao

Asian Zucchini-and-Chicken Burgers
Lunch

Asian Zucchini-and-Chicken Burgers

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
  3. 3 Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
  5. 5 Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

By SunnyDaysNora

Norris' Sesame Pasta Salad
Lunch Asian

Norris' Sesame Pasta Salad

4.4

Prep
15 min
Cook
10 min
Total
265 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  2. 2 Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

By WholesomeHunter

Thai-Inspired Noodle Salad
Lunch Thai

Thai-Inspired Noodle Salad

4.4

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
  2. 2 Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
  3. 3 Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
  4. 4 Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.

By Christiana Heins

Warm Calamari Salad
Lunch American

Warm Calamari Salad

4.5

Prep
15 min
Cook
2 min
Total
17 min

Instructions

  1. 1 Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
  2. 2 Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
  3. 3 Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
  4. 4 Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

By John Mitzewich

Wicked Easy Chili
Lunch American

Wicked Easy Chili

4.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat. Add onion, bell pepper, and jalapeños; cook and stir until tender, about 5 minutes. Break ground beef into small pieces; stir into pot. Cook and stir, breaking beef into smaller pieces, until beef is completely browned, 5 to 7 minutes. Stir in seasoned salt, chili powder, oregano, cumin, pepper flakes, sugar, and garlic; cook and stir until garlic is fragrant, about 1 minute. Stir in tomato sauce, black beans, and diced tomatoes.
  2. 2 Bring chili to a boil, reduce heat to low, cover, and continue cooking until beans and tomatoes are tender and flavors blend, 30 minutes to 2 hours.

By rsmith91487

Chicken Salad With Thai-Flavored Dressing
Lunch Thai

Chicken Salad With Thai-Flavored Dressing

4.1

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
  2. 2 Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

By USA WEEKEND columnist Pam Anderson

Chicken and Andouille Sausage Gumbo
Lunch American

Chicken and Andouille Sausage Gumbo

4.9

Prep
20 min
Cook
165 min
Total
185 min

Instructions

  1. 1 Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl; reserve drippings in Dutch oven.
  2. 2 Cook chicken in drippings over medium heat until both sides browned, 2 to 3 minutes per side. Transfer chicken to a bowl; set aside.
  3. 3 Heat oil in the Dutch oven over medium heat. Add flour; cook and stir constantly until roux is thick and chocolate colored, 20 to 30 minutes. Be careful not to burn roux or you'll have to start again.
  4. 4 Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in hot broth; bring to a boil.
  5. 5 Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat; simmer, stirring occasionally, until chicken is no longer pink in the center and juices run clear, about 1 hour. Transfer chicken to a plate; cool.
  6. 6 Add sausage to gumbo; simmer for 30 minutes.
  7. 7 Shred cooled chicken. Add chicken and green onions to gumbo; simmer for 30 minutes.
  8. 8 Remove gumbo from heat. Discard bay leaves. Sprinkle gumbo with filé powder; stir. Serve gumbo over hot rice.

By VMB

Chicken Pesto Sandwich
Lunch American

Chicken Pesto Sandwich

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
  2. 2 Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
  3. 3 Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
  4. 4 Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

By Allrecipes

Asian Chicken Salad Cups
Lunch Asian

Asian Chicken Salad Cups

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
  2. 2 Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
  3. 3 Stir dressing into chicken mixture to thoroughly coat salad with dressing.
  4. 4 Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

By SunnyDaysNora

Toasted Cuban Sandwich
Lunch Latin American

Toasted Cuban Sandwich

4.5

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
  2. 2 Preheat oven to 500 degrees F (260 degrees C).
  3. 3 Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
  4. 4 Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
  5. 5 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

By Allrecipes

Chimichurri Chicken Wraps
Lunch American

Chimichurri Chicken Wraps

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 420 degrees F (215 degrees C).
  2. 2 Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
  3. 3 Rub adobo, salt, and pepper on both sides of tenderloins.
  4. 4 Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
  5. 5 When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat.
  6. 6 Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!

By Trish

Meatball Grinder
Lunch Italian

Meatball Grinder

3.8

Prep
60 min
Cook
40 min
Total
110 min

Instructions

  1. 1 Preheat oven to 500 degrees F (260 degrees C).
  2. 2 Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
  3. 3 Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
  4. 4 Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
  5. 5 Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
  6. 6 Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
  7. 7 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

By Allrecipes

Carne Asada Sandwich
Lunch Mexican

Carne Asada Sandwich

5.0

Prep
40 min
Cook
20 min
Total
360 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
  2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
  5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
  6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Lamb Grinder
Lunch Mediterranean

Lamb Grinder

5.0

Prep
60 min
Cook
115 min
Total
175 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
  3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
  4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
  5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
  6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
  7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
  8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
  9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
  10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Garlic Basil Spread
Appetizer

Garlic Basil Spread

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.

By Allrecipes

Firehouse BBQ Sauce

Firehouse BBQ Sauce

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

By LAURAL840