Vegan Chocolate Chip Cookies

Enjoy the classic taste of chocolate chip cookies in a way that is completely safe for vegans. You can still satisfy your sweet tooth with these cookies even if you are following a plant-based diet.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup vegan butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegan chocolate chips

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, cream together softened vegan butter, brown sugar, and white sugar until smooth

Add applesauce and vanilla extract, mix until well combined

In a separate bowl, whisk together flour, baking soda, and salt

Gradually add dry ingredients to the wet mixture, stirring until a dough forms

Fold in vegan chocolate chips

Scoop tablespoon-sized portions of dough onto a lined baking sheet, leaving space between each cookie

Bake in preheated oven for 10-12 minutes, or until edges are golden brown

Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

No-Beer Can Chicken - Easy Chicken Recipe - Sober Julie

This No-Beer Can Chicken recipe is a tasty and easy take on the classic beer can chicken, great for people who want something different without the alcohol. The flavorful spice rub makes the skin crispy and delicious, and the barbecue grilling method makes sure the meat is juicy and tender. Sober Julie gives you a tasty chicken recipe that doesn't use beer cans.

Ingredients:

• 1 whole chicken about 4-5 lbs
• 2 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper adjust to taste

Instructions:

Preheat your barbecue grill to medium heat around 350F / 175C

Rinse the chicken inside and out, then pat it dry with paper towels

In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, dried thyme, brown sugar, salt, black pepper, and cayenne pepper to create a rub

Rub the spice mixture evenly over the entire surface of the chicken, including the cavity

Place the seasoned chicken on the grill, using indirect heat

If your grill has multiple burners, turn off the burners under the chicken and leave the others on

Close the grill lid and cook for approximately 1

5 to 2 hours, or until the internal temperature of the chicken reaches 165F 74C, turning occasionally for even cooking

Remove the chicken from the grill and let it rest for 10 minutes before carving

Serve and enjoy your No-Beer Can Chicken!

Easy Chunky Guacamole

This Easy Chunky Guacamole is a simple yet flavorful Paleo-friendly dip that's perfect for snacking or entertaining. With fresh avocados, tomatoes, and a kick of jalapeño, it's sure to be a hit at any gathering.

Ingredients:

• 3 ripe avocados, diced
• 1 tomato, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeo, seeded and finely chopped
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt and pepper, to taste
• Handful of fresh cilantro, chopped

Instructions:

In a mixing bowl, combine diced avocados, tomato, red onion, jalapeo, and minced garlic

Squeeze lime juice over the mixture

Season with salt and pepper to taste

Gently stir in chopped cilantro

Serve immediately with your favorite Paleo-friendly chips or vegetables

Melon Agua Fresca

This Melon Agua Fresca is a cool and colorful drink that is great for hot summer days. It has the sweetness of ripe cantaloupe and the sourness of lime juice.

Ingredients:

• 4 cups chopped ripe cantaloupe
• 2 cups cold water
• 1/4 cup granulated sugar
• 2 tablespoons freshly squeezed lime juice
• Ice cubes, for serving
• Lime slices, for garnish
• Mint sprigs, for garnish

Instructions:

Put the chopped cantaloupe, cold water, sugar, and lime juice in a blender

Mix until it's smooth

Using a fine-mesh sieve, pour the mixture into a pitcher

Throw away any solids that come out of the process

Fridge the agua fresca until it's very cold

Serve over ice cubes and top with mint sprigs and lime slices

Grilled Mark West Pinot Noir BBQ Turkey Legs

Delight your taste buds with these succulent grilled turkey legs marinated in a rich blend of Mark West Pinot Noir, soy sauce, and honey. The smoky aroma and charred perfection make them an ideal choice for any tailgating celebration.

Ingredients:

• 4 turkey legs
• 1 cup Mark West Pinot Noir wine
• 1/2 cup soy sauce
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Wood chips for smoking

Instructions:

To make the marinade, put Mark West Pinot Noir, soy sauce, honey, minced garlic, smoked paprika, dried thyme, salt, and pepper in a bowl

Pour the marinade over the turkey legs that are in a large bag that can be closed again

For the best flavor, seal the bag and put it in the fridge for at least 4 hours or overnight

Set the grill up for indirect grilling and heat it up to medium-high

To improve the taste, add soaked wood chips for smoking

Take the turkey legs out of the marinade and let the extra drip off

Cover the grill and put the meat on the side that doesn't get direct heat

Smoke it for about 30 minutes

Move the turkey legs to the side of the grill that is directly over the heat

Cook for another 15 to 20 minutes, turning them over every so often, until they have a nice char and a temperature of 165F 74C

For a tasty glaze, baste the turkey legs with extra marinade during the last 10 minutes of cooking

Get them off the grill, let them rest for a while, and then serve them hot

For a great tailgating experience, pair with a glass of Mark West Pinot Noir

Cheesy Hash Brown Casserole

This comforting cheesy hash brown casserole is great for breakfast, brunch, or any other event where people want to get together. It's sure to be a hit because it's creamy inside and crunchy on top.

Ingredients:

• 1 package 30 ounces frozen shredded hash browns
• 1/2 cup 1 stick unsalted butter, melted
• 1 can 10
• 5 ounces condensed cream of chicken soup
• 1 container 8 ounces sour cream
• 1 small onion, finely chopped
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• 2 cups crushed cornflakes
• 1/4 cup 1/2 stick unsalted butter, melted

Instructions:

Warm the oven up to 175F 350C

Prepare a 9x13-inch baking dish by greasing it

Melt the butter and add the cream of chicken soup, sour cream, chopped onion, and shredded cheese to a large bowl

Add pepper and salt to taste

Mix everything together well

Spread the hash brown mix out evenly in the baking dish that has been prepared

Put the melted butter and crushed cornflakes in a different bowl

Spread out evenly on top of the hash brown mix

After the oven is hot, bake the casserole for 45 to 50 minutes, or until the top is golden brown and hot

Enjoy while hot!

Basil Burgers with Sun-Dried Tomato Mayonnaise

These basil-infused burgers are a delightful twist on the classic burger. The sun-dried tomato mayonnaise adds a burst of flavor and creaminess that complements the savory basil and Parmesan in the burger patty.

Ingredients:

• 1 lb ground beef
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped onion
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce and tomato slices for garnish

Instructions:

In a mixing bowl, combine ground beef, chopped basil, breadcrumbs, grated Parmesan cheese, chopped onion, and sun-dried tomatoes

Season the mixture with salt and pepper to taste

Mix until well combined

Shape the mixture into 4 burger patties

Preheat your grill or stovetop pan over medium-high heat

Cook the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness

While the burgers are cooking, prepare the sun-dried tomato mayonnaise

In a small bowl, mix together mayonnaise, Dijon mustard, minced garlic, and a pinch of chopped basil

Once the burgers are cooked, toast the hamburger buns on the grill or in a toaster until they are lightly browned

To assemble the burgers, spread the sun-dried tomato mayonnaise on the bottom half of each bun

Place a lettuce leaf on top, followed by a burger patty, and tomato slices

Top with the other half of the bun and serve hot

Spotted Horse Tavern's Rich & Flavorful Burger

Indulge in the rich and flavorful burger from The Spotted Horse Tavern in Westport, CT. This classic burger features a juicy patty topped with melted cheddar cheese, caramelized onions, and fresh, crisp vegetables. It's a perfect combination of savory and sweet flavors that will satisfy your burger cravings.

Ingredients:

• 1 lb ground beef 80% lean
• Salt and pepper to taste
• 4 burger buns
• 4 slices of cheddar cheese
• 1/2 cup caramelized onions
• 4 lettuce leaves
• 4 tomato slices
• 4 pickle slices
• Mayonnaise and ketchup for condiments

Instructions:

Preheat your grill to medium-high heat

While the grill is heating up, divide the ground beef into 4 equal portions and shape them into burger patties

Season each patty generously with salt and pepper on both sides

Place the burger patties on the hot grill and cook for about 4-5 minutes per side for medium-rare or adjust the cooking time to your desired level of doneness

During the last minute of grilling, add a slice of cheddar cheese on top of each patty and close the grill lid to melt the cheese

While the burgers are grilling, toast the burger buns on the grill until they are lightly browned

To assemble the burgers, spread mayonnaise and ketchup on the bottom half of each bun

Place a lettuce leaf on top of the condiments, followed by the cooked burger patty with melted cheese

Add a slice of tomato and a pickle slice on top of the burger patty

Finish by adding a generous portion of caramelized onions on top of the pickles

Close the burger with the top half of the bun and serve immediately