41 Best Griddle Recipes Anyone Can Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pesto Grilled Cheese

Pesto Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Grilled cheese sandwich with pesto, tomatoes, Gouda and Parmesan cheeses.

Ingredients

• 8 slices sourdough bread
• ¼ cup butter (softened)
• ¼ cup pesto
• 2 tomatoes (sliced)
• ¼ cup Parmesan cheese (shredded)
• 8 slices Gouda cheese

Instructions

1. Butter one side of each slice of bread.
2. Place 4 buttered slices on a cutting board or baking sheet with the buttered side down. 
3. Spread pesto onto each of the 4 slices. Add tomatoes, Parmesan and Gouda cheeses. Place remaining bread on top with buttered side up.
4. Preheat a griddle or a cast iron skillet on medium heat. Place 1-2 sandwiches on griddle. Cook for 2-3 minutes until bottom bread is nicely browned. Flip sandwiches and continue cooking for 2-3 more minutes until other side is brown and cheese is melted throughout.  Repeat with remaining sandwiches. 

2. Keto Pumpkin Pancakes

Healthy Pumpkin Pancakes {keto, paleo} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup pumpkin puree (unsweetened)
• 4 large eggs
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger (optional)
• 1/4 teaspoon nutmeg
• Pinch salt
• 1 tablespoon melted butter or coconut oil, plus more for cooking
• Vanilla extract (optional)

Instructions

1. 1. In a bowl, whisk eggs and pumpkin puree until smooth.
2. 2. Stir in almond flour, baking powder, cinnamon, ginger, nutmeg, salt, and vanilla.
3. 3. Heat a nonstick skillet with a little butter or oil over medium heat.
4. 4. Scoop batter in 1/4 cup portions; cook 2-3 minutes per side until golden.
5. 5. Flip and cook other side; repeat with remaining batter.
6. 6. Serve with toppings of choice (syrup, yogurt, berries).

3. Sourdough English Muffins

Soft and Puffy Sourdough English Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT885M · Yield: [’10’, ’10 english muffins’]

These airy sourdough english muffins are absolutely delicious, made with active sourdough starter. Their nooks and crannies hold your favorite butter and jam!

Ingredients

• 75 grams active sourdough starter
• 15 grams cane sugar
• 220 grams whole milk
• 135 grams water
• 3 tablespoons (43 grams) unsalted butter
• 9 grams fine sea salt
• 500 grams organic all-purpose flour
• cornmeal for dusting

Instructions

1. In the bowl of your stand mixer, add starter and sugar.
2. Add milk, water, and butter to a bowl. Microwave 40ish seconds, until butter is just melted. Let cool for 5 minutes, you don’t want it to be too hot.
3. Add liquid mixture to bowl, and whisk with a fork to combine and disperse the starter.
4. Add flour and salt. Put dough hook on mixer, and start on low, speed 2 on kitchenaid mixer to incorporate flour, about one minute. Then turn to medium, speed 4 on a Kitchenaid, for 8 minutes. When finished, the dough will very wet. This is normal. Take a spatula and scrape the edges of the dough up onto itself, to round it out.
5. Let dough bulk ferment. This will take about 8-10 hours if your house is at 70 degrees. (So you could do this overnight while you sleep). Bulk ferment is complete when the dough has at least doubled, and is puffy and domed on the top. It should look pillowy and domed.
6. Dust your work surface with flour, and grab underneath the dough to take it out of the bowl and onto the surface. Let rest for 15 minutes. Pat into a 3/4 inch inch high circle or rectangle. Dust the top of muffins with flour, and a vase or glass mouth that is about 4 inches wide. Cut out circles, and move them onto a parchment lined baking sheet dusted with cornmeal. They will stick if you do not do this.
7. Cover pan with a very light towel, and let rise again for about 1 to 1 1/2 hours, until your english muffins are puffy. They will not rise a ton. It’s the puffiness you’re going for.
8. Heat griddle or cast iron skillet to about 350 degrees F. Add a knob of butter, and place the english muffins on the surface, with room between each other to allow for their growth. They’ll now puff when they cook! Leave undisturbed, cooking english muffins for about 7 minutes on each side, until internal temperature reaches 200 degrees F.

4. Blackstone Chicken Fried Rice

Blackstone Fried Rice (Chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 6

Blackstone Fried Rice is made with tender chicken, Jasmine rice, garlic, veggies, and has the perfect amount of soy sauce! This chicken fried rice Blackstone recipe is a family favorite!

Ingredients

• 2 – 3 chicken breasts
• 4-6 cups Jasmine Rice
• 1 tablespoon minced garlic
• 1 cup frozen mixed vegetables
• 2 eggs
• soy sauce, to taste
• sesame oil, to taste
• salt, to taste
• pepper, to taste
• parsley or green onions, optional
• sesame seeds, optional

Instructions

1. Dice the chicken and add to an oiled Blackstone griddle. Make sure it’s hot before adding the chicken.
2. Brown the chicken and add soy sauce and sesame oil. Sprinkle with salt and pepper, turning the chicken frequently. Once done, move off to the side of the griddle to keep warm.
3. Add oil to griddle and add vegetables. Drizzle with soy sauce and cook until vegetables are tender. Move off to the side of grill.
4. Add cold rice to the hot griddle. Mix in soy sauce, garlic and some sesame oil and stir well. Once hot, move off to the side.
5. Crack two eggs onto greased griddle and scramble. Once done, mix all ingredients together. Add some more soy sauce, salt and pepper.
6. Remove from heat, serve and enjoy!

5. Spinach Tuna Melt

Spinach Tuna Melt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M

This Spinach Tuna Melt is everything you love about a tuna melt, just with the added nutrition of added spinach

Ingredients

• 1 5.4 oz can Albacore Tuna
• 4-6 slices Easy White Sandwich Bread
• 1 cup fresh baby spinach, packed and diced
• 3 tablespoons Mayonnaise
• 1 tablespoon Dijon Mustard
• 2 tablespoons sweet pickle, diced (about 1 small pickle)
• 2 tablespoons butter
• 8 slices very thin sharp cheddar cheese (or about 1/2 – 3/4 cup shredded )

Instructions

1. In a medium bowl, add tuna, mayo, mustard, spinach, and pickle and mix well.
2. Heat a griddle or large frying pan to medium.
3. Generously butter one of bread slices. Place two bread slices butter side down on griddle, add 2 thin slices of cheese to eat slice of bread (or about 1/4 of the total shredded cheese). Top with generous amount of tuna mixture and then with remaining cheese. Place bread on top with buttered side up. (If using smaller frying pan, cook one sandwich at a time)
4. Cook for 3-4 minutes or until buttered down side of bread is golden brown and bottom layer of cheese is melted.
5. With a large spatula, carefully flip your sandwich, careful not to spill it’s contents, and cook on other side for another 3-4 minutes or until cheese is melted and bread is golden brown.

6. Keto Johnny Cakes

Keto Johnny Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4M · Total: PT15M · Yield: 5

These keto Johnny cakes are a must-have for anyone doing a keto diet. Whether you call these keto hoecakes, keto fried cornbread, or keto panfried cornbread cakes, one thing is for sure, you’re going to call them delicious! It tastes like the real thing, minus all the carbs.They have only 3.5 net carbs per 3 pancake serving.

Ingredients

• 1 cup of almond meal
• 1 teaspoon of baking powder
• 2 eggs, beaten
• 2 tablespoons heavy whipping cream
• 1/2 cup of full fat sour cream
• 1/4 cup plus one tablespoon of butter to grease the skillet
• 1 1/2 tablespoons sugar substitute
• 1/2 teaspoon of sea salt
• Cornbread Extract 5 drops

Instructions

1. In a medium-sized bowl combine the almond meal, sugar substitute, salt, and baking powder and set aside.
2. In another medium-sized bowl combine the heavy cream, sour cream, and eggs. Mix until fully combined.
3. Add the wet ingredients to the dry ingredients and gently stir with a spatula until fully incorporated.
4. Next, add the melted butter, and stir till mixed.
5. Heat a nonstick skillet, griddle, or cast-iron skillet over medium heat.
6. Add one tablespoon of butter to the skillet. Note you can also use reserved bacon grease or lard.
7. Drop by rounded spoonful onto the hot skillet. Cook each for about 1 1/2-2 minutes then flip. Cook the other side of the griddle cakes until golden brown.
8. Serve immediately with butter and sugar-free syrup.
9. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

7. Leftover Steak Sandwich

The Best Leftover Steak Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT14M · Cook: PT20M · Total: PT34M · Yield: [‘2’, ‘2 sandwiches’]

Easily transform leftover steak into flavorful hot sandwiches you’ll be craving with just a handful of kitchen staples. Steak, horseradish aioli, sharp cheddar, and grilled onions pile onto crusty bread for a delicious and different way to use up leftovers.

Ingredients

• 3 Tablespoons horseradish aioli
• Half of a medium onion (thinly sliced)
• 4.5 ounce cooked steak
• 2 teaspoons olive oil, (divided)
• 1.5 ounce cheese (such as extra-sharp cheddar)
• 4 slices crusty bread
• Butter (for cooking sandwiches)

Instructions

1. Prepare the horseradish aioli. This can be done up to a few days ahead of time, as the flavors meld well in the refrigerator.
2. Spread one side of four slices of bread with about 2 – 2 ½ teaspoons of horseradish aioli each (using 3 Tablespoons in total). Set aside for now.
3. Slice half of a large onion into thin slices. Slice cooked steak (can be cold from the refrigerator) into thin strips, then slice the strips perpendicularly so that the steak is in small pieces. Discard any fatty bits as you see fit.
4. Heat a griddle pan or large skillet on the stove over medium heat. Add one teaspoon of oil to the pan and once heated, add the sliced onion. Cook for 4-5 minutes or until the onion turns golden-brown, flipping/stirring up the onion frequently so it doesn’t burn.
5. Once the onions are golden-brown, remove them to a separate plate for the moment (or slide them to the slide of the pan). Add another one teaspoon of oil to the pan and raise heat to medium-high. Add the sliced pieces of cooked steak and cook for 3-4 minutes to heat and brown them nicely.
6. Add the onions back to the pan (or slide them back over) and stir everything to mix up the steak and onion evenly. Add sliced cheese in a single layer on top of the steak/onion and cook briefly until the cheese has melted, then fold the cheese into the mixture.
7. Divide the steak/onion/cheese mixture evenly between two slices of bread, placing it on the aioli-covered side. Cap off each sandwich with the remaining two slices of bread, aioli-side down.
8. Add a small amount of butter to the pan and place it on the stove over medium-low heat. Once melted, place both sandwiches in the pan and cook until golden to golden-brown on the bottom. Add another small bit of butter to the pan, flip sandwiches over, and cook until the other side is golden-brown (or done to your liking). Slice sandwiches in half and serve right away.

8. French Toast

Ninja Foodi Grill French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Ingredients

• 1 Tabelspoon Cinnamon
• ½ Teaspoon Nutmeg
• 1 Tablespoon Sugar
• 4 Eggs (Large)
• ½ Tablespoon Vanilla (Vanilla Bean Paste or Ectract)
• 8 Slices Bread (Texas Toast)
• 4 Tabelspoons Butter (Salted)
• 1 Tablespoon Powdered Sugar
• 1 Cup Maple Syrup
• 8 Strawberries

Instructions

1. Turn the Ninja Foodi Grill “ON.”
2. Insert the griddle attachment.
3. Push the “FUNCTION” button and choose “BBBQ GRIDDLE.” Push the “TIME” Button and choose 20 minutes. Push the “TEMP” button and choose 375.
4. Push “START” and close the lid.
5. While the griddle is preheating, prepare the egg mixture by combining cinnamon, nutmeg, sugar, milk, vanilla, and eggs in a mixing bowl. Whisk together until well combined.
6. Once the griddle has preheated and says “ADD FOOD,” open the lid and add 1 tablespoon of butter to the griddle.
7. Once the butter has melted, dunk a slice of bread into the egg mixture (coat all sides) and place it on the griddle. Repeat with 3 more slices of bread.
8. Let the french toast cook for about 5 minutes and then flip. Cook for an additional 5 minutes Toast should be evenly browned.
9. Remove french toast from the griddle and repeat with 4 more slices of bread.
10. Serve topped with butter, syrup, sliced strawberries, whipped cream and, a dusting of powdered sugar.

9. Birria Tacos

Tacos de Birria is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT90M · Total: PT120M · Yield: [‘8’, ‘8 servings’]

Birria Tacos are made with irresistible shredded beef stuffed into a corn tortilla soaked in birria broth, then pan fried until crispy and dipped again in this rich and flavorful broth. This birria recipe can easily be made on the stove top, in the Instant pot and in the slow cooker.

Ingredients

• 3 to 4 pounds beef chuck cut into large chunks (about 3-inch pieces)
• Salt and ground black pepper to taste
• 6 dried Guajillo peppers
• 3 dried Ancho chiles
• 1 large tomato
• 1 large onion (peeled and slice into thick rounds (like for onion rings))
• 6 garlic cloves (peeled)
• 1 small cinnamon stick (preferably no bigger than 1-inch)
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• ½ teaspoon dried marjoram
• ¼ teaspoon ground cloves
• ¼ cup apple cider vinegar
• 1 -2 teaspoons (chicken or beef bouillon)
• 2 tablespoons olive oil
• 1/2 cup chicken or beef broth
• Canola oil or non-stick cooking spray to grease the skillet or griddle .
• Corn tortillas
• Any mild melting Mexican cheese like Oaxaca cheese, quesadilla or asadero cheese.
• Chopped onions
• Chopped cilantro
• Lime wedges

Instructions

1. Season the meat with salt and ground black pepper and set aside.
2. Remove the stems and seeds from the dried chiles.
3. Toast the dried chiles in a dry skillet over medium heat (cast iron works great). Toast them only until hot and fragrant, about 3 minutes. Don’t burn them or they will make the sauce bitter.
4. Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles into the water and soak for 20 minutes.
5. Meanwhile, in the same dry skillet roast the onion slices, tomato and garlic cloves. Roast the garlic, turning them often until they become fragrant. Remove from the skillet and place them in a blender. Roast the tomato and onion, turning them as needed until lightly charred. Remove the onions and tomatoes and place them in the blender.
6. Place the cinnamon stick in the hot skillet until aromatic, then add to the blender. Add the bay leaves, peppercorn, dried oregano, cumin, marjoram, cloves, vinegar and bouillon to the blender.
7. Place the softened dried chiles and 1/2 cup of the soaking liquid in the blender. Blend until completely smooth. If you are having a hard time blending the sauce, add more of the soaking liquid.
8. Turn the Instant pot to SAUTE and heat up the oil. Sear the beef until golden brown on all sides. Do this in batches, if needed, to not overcrowd the pot.
9. Press cancel to turn the sauté function off. Pour the chile sauce over the beef and add the broth. With a wooden spoon, scrape any browned bits stuck at the bottom and stir to combine.
10. Close the lid and seal the pot. Cook on high pressure for 55 minutes.
11. When the pressure cooking is done, allow the pressure to naturally release for 10 to 15 minutes, then turn the valve to venting and release the remaining pressure.
12. Remove the beef and shred it with the help of two forks. Return the beef to the Instant Pot, toss, and allow the beef to soak up the juices. Season to taste.

To make Birria Tacos:

1. Heat a large non-stick electric griddle to 400 degrees Fahrenheit or a medium skillet over medium heat. Using a paper towel dipped in oil lightly grease the griddle or skillet (use kitchen tongs to hold the paper towel). You can also use non-stick cooking spray, if preferred.
2. Using tongs, carefully dip a tortilla into the birria broth to coat. Place the tortilla on the hot griddle or skillet to warm, about 60 seconds per side. Repeat with as many tortillas as will comfortably fit on the griddle.
3. Place some of the shredded birria beef on one side of the tortilla. Cook until the bottom is lightly brown and crispy. Gently fold the tortilla in half to make a taco and press gently with a spatula. Remove from the skillet and serve topped with chopped onions, cilantro, and crumbled cheese.

Stove Top

1. Follow the recipe above from step 1 to 7. Sear the meat in a Dutch oven or large pot until golden brown. Do this in batches, if needed, to not overcrowd the pot.
2. Pour the chile sauce over the beef and add the broth. With a wooden spoon, scrape any browned bits stuck at the bottom and stir to combine.
3. Bring to a boil, then lower the heat and simmer for about 4 hours or until the meat becomes tender and shreds easily. Keep an eye on the meat and stir occasionally. If the sauce begins to dry up, add additional broth as needed. Continue with the recipe instructions above.

Crock Pot/Slow Cooker

1. Follow the recipe above from step 1 to 7. Sear the meat in a Dutch oven or large pot until golden brown. Do this in batches, if needed, to not overcrowd the pot. Deglaze the pot with some of the broth.
2. Transfer the beef and broth to the slow cooker. Pour the chile sauce and the remaining broth over the meat and stir to combine.
3. Cook on low for 8 hours covered or until the meat becomes tender and shreds easily. Continue with the recipe instructions above.

10. Pepperoni Pizza Grilled Cheese

Pepperoni Pizza Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices sandwich bread
• 8 oz mozzarella cheese, shredded
• 4 oz pepperoni slices
• 1/2 cup marinara sauce
• 2 tablespoons unsalted butter

Instructions

1. 1. Heat a skillet over medium heat and melt a small amount of butter.
2. 2. Assemble sandwiches: spread a thin layer of marinara on the inner sides; layer mozzarella and pepperoni between bread slices; top with another slice.
3. 3. Butter the outer faces of the sandwiches.
4. 4. Cook in the skillet 2-3 minutes per side until the bread is golden and cheese is melted.
5. 5. Slice in half and serve warm.

11. Bacon, Egg & Cheese Croissants

Ninja Foodi Grill Bacon, Egg, and Cheese Croissant Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [‘1’]

Ingredients

• 2 Slices Bacon
• 1 Egg (Large)
• 1 Slice Cheese (American)
• 1 Croissant (Sliced in half so that it makes a sandwich.)
• 1 Teaspoon Butter

Instructions

1. Turn the Ninja Foodi Grill “ON.”
2. Insert the griddle attachment.
3. Push the “FUNCTION” button and choose “BBBQ GRIDDLE.” Push the “TIME” Button and choose 10 minutes. Push the “TEMP” button and choose 375.
4. Push “START” and close the lid.
5. Once the griddle has preheated and says “ADD FOOD,” open the lid and place the bacon on the griddle towards the back.
6. Let the bacon cook for about 5 minutes and then flip.
7. Add 1 teaspoon of butter to the front half of the griddle. Once the butter has melted, crack an egg and add it to the front side of the griddle.
8. Let the egg cook for about 2 minutes and then flip. Continue cooking for about 2 more minutes. (Increase or decrease time based on your preferred level of doneness).
9. Place the sliced croissant onto the front of the griddle. Allow to brown for about 2 minutes.
10. Remove the bacon from the griddle and pat with paper towels.
11. Assemble the sandwich by plating the bottom of the croissant, topping with the egg, and then the bacon, and then the cheese. Top with the top of the croissant.
12. Serve and eat! Enjoy!!

12. Caramel Apple Pancakes

Caramel Apple Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

These Caramel Apple Pancakes are light, fluffy and absolutely delicious! These easy to make pancakes are made with cinnamon shredded apples and served with a rich and gooey caramel apple topping.

Ingredients

• 2 tablespoons butter
• 2 apples (peeled, core, diced)
• 2 tablespoons brown sugar
• ½ teaspoon vanilla extract
• Pinch of salt
• 2-3 tablespoons Torani Caramel Sauce plus more to drizzle over the top.
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon ground cinnamon
• pinch of salt
• 1 cup milk
• 2 tablespoons butter (melted)
• 2 eggs (beaten)
• 1 medium apple (peeled and grated (I usually use granny smith))
• Butter or cooking spray for cooking the pancakes

Instructions To Make the Caramel Apples:

1. Melt the butter in a medium skillet over medium-low heat. Stir in the apples and cook, stirring frequently for about 2 minutes.
2. Stir in the brown sugar, vanilla and pinch of salt. Mix well to combine. The sugar will start to melt and the apples will release some of their natural juices. Cook stirring frequently for about 5 -7 minutes or until the apples have become tender.
3. Stir in the caramel sauce and mix well. Allow the caramel to get warm. This may only take a minute. Remove from the heat and keep warm.

To Make the Pancakes:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
2. Add the milk, melted butter and eggs and whisk just until combined. Do not overmix the batter to prevent the pancakes from becoming tough. Stir in the grated apples and mix to combine.
3. Set the batter aside to rest while you heat the griddle (about 4-5 minutes). Heat a griddle or skillet over medium heat. Coat with cooking spray or butter.
4. For each pancake, drop 1/4 cup to 1/3 cup of batter onto the griddle or skillet. Cook for about 2-3 minutes or until bubbles start to form on the surface. Flip and cook for about 2 minutes or until golden brown.
5. Remove the apple pancakes from the griddle and serve topped with the caramel apples, some butter (optional) and an extra drizzle of caramel.

13. Halloumi

How To Cook Halloumi (And Eat It!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 to 6 (as an appetizer or side)’]

All you ever needed to know about cooking halloumi – that increasingly popular semi-hard white cheese that’s been made in Cyprus and other areas of the Eastern Mediterranean for hundreds of years. It’s salty, springy, crispy and altogether very delicious. Cook it on a grill or BBQ, under the broiler, in your oven or in your air fryer. Learn how to cook it like a pro!

Ingredients

• 1 pound halloumi cheese ((1 ‘log’ of halloumi cheese is usually around 225 grams or 8 ounces.))
• 3 tablespoons olive oil
• Choice of: lemon or lime wedges, black pepper, fresh herbs e.g. mint, oregano, thyme, basil, chili flakes, chopped sundried tomatoes, capers, balsamic vinegar or balsamic glaze
• fresh bread, toasted bread with olive oil and salt, pitta bread
• Greek yogurt and/or sweet chili sauce (for dipping or serving on the side)
• Crisp white wine or ouzo

Instructions To pan-fry

1. Slice the halloumi into approximately 1-2 cm thick slices. Slice across the width, just like you would a loaf of bread.
2. Pre-heat a frying pan or griddle pan on a medium-high heat. Unless you’re using a non-stick pan, brush the halloumi all over with the olive oil.
3. Place the slices of halloumi into the pan and leave them to cook for a few minutes. Don’t move them until the liquid that oozes out of the cheese has evaporated and the residue has gone golden brown. At this point, check to see if the underside of the cheese is mid to dark golden brown. If it is, flip it over with a fork or tongs and cook on the other side for another 2 to 3 minutes. Towards the end of the cooking time, you may need to move some of the pieces on the outer edges of the pan into the middle to finish browning equally.
4. When the halloumi is mid to dark golden brown on both sides, arrange on a small platter or medium sized plate with slices of bread, toast or pita bread and lemon or lime segments. Scatter over any fresh herbs and/or other spices/flavourings and serve immediately.

To grill/BBQ

1. Pre-heat the grill or BBQ to a medium-high heat or 200C/390F. If you prefer to make kebabs and are using wooden skewers, soak them in water for at least 30 minutes to prevent burning while cooking.
2. If cooking slices, slice the halloumi into roughly 2 to 3cm (or 1/2 to 1 inch) thick slices and brush all over with the olive oil. If cooking kebabs, cut into large chunks and carefully thread the halloumi onto the skewers, then brush carefully with oil. Pinch the sides of the cheese as you thread it on to minimise splitting (Add chunks of vegetables such as zucchini, peppers and mushrooms or even meatballs if you like).
3. Place the cheese on the BBQ/grill and cook for 2 to 3 minutes without moving. Wait until any liquid has evaporated and the residue has gone golden to dark brown, then flip onto the other side with a fork/tongs and let cook for a further 2 to 3 minutes. If cooking kebabs, cook for 10 to 15 minutes, turning regularly to brown all sides.
4. Serve immediately with bread/toast/pita bread, lemon and lime wedges and any other herbs/spices/flavours.

To air fry

1. Preheat the air fryer to 200C/390F. Slice the halloumi into 1-2cm slices, into long 2-3cm thick fry shapes or 1-2cm cubes or ‘bites’.
2. Brush the halloumi all over with olive oil. Then air fry in the air fryer basket for 5 to 7 minutes on each side or until mid to dark golden brown and crispy.
3. Serve immediately with bread/toast/pita bread, lemon or lime wedges and any other spices/herbs/flavours. You might also like to serve some Greek yogurt and/or sweet chili sauce on the side for dipping.

To bake

1. Pre-heat the oven to 200C/390F. Slice the halloumi into thick (around 1/2 inch) slices.
2. Lay in a baking dish and drizzle with olive oil. Add pepper, paprika, dried herbs, or chili flakes if you like.
3. Bake for around 15 minutes, turning half way through, or until golden brown and lightly crisp.
4. Serve immediately with optional toasted bread, lemon or lime wedges and fresh herbs.

14. Blackstone Philly Cheesesteak

Blackstone Philly Cheesesteak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Blackstone Philly Cheesesteak is made with tender grilled onions, peppers, and steak! Topped with cheese and stuffed in a toasted roll, it’s the ultimate party food.

Ingredients

• 1 pound sliced steak
• 1 medium onion
• 1 bell pepper (any color)
• 1/2 cup cheez whiz (or slices of favorite cheese)
• salt & pepper to taste
• butter
• 4 rolls

Instructions

1. Turn on Blackstone grill to high heat. Add butter to griddle until melted.
2. Add peppers and onions to grill and stir frequently. When almost done cooking begin cooking steak and buttered bread.
3. Once steak is done cooking, mix with vegetables and top with cheese.
4. Add to toasted bread and serve hot. Enjoy!

15. Savory Pancakes

Savory Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

Cheesy Vegan Savory Pancakes – The perfect way to start your morning! Loaded with cheddar cheese and green onions, these pancakes are flavor-packed and satisfying! Who can resist? 

Ingredients

• 2 tablespoons ground flax seed ((mix with 5 tablespoons water))
• 1 1/2 cups soy milk (, unsweetened (or any non-dairy milk))
• 1 tablespoon apple cider vinegar ((sub lemon juice))
• 2 tablespoons vegan butter (, melted (sub neutral-flavored oil))
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon granulated garlic
• 1 teaspoon sea salt (, more to taste)
• 1 cup non-dairy cheese shreds
• 1/2 cup green onions (, chopped)
• Oil to grease the pan

Instructions

1. Preheat oven to 200 Â° F (93° C) – To keep cooked pancakes warm. 
2. Prepare flax eggs in a small bowl and set aside about 10 minutes. It will thicken up and become gel-like.
3. In a medium bowl add the soy milk and vinegar. Set aside about 10 minutes. This creates a vegan buttermilk (It’s normal to curdle).
4. In a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, garlic & salt together. Whisk to combine well.
5. Add the prepared flax eggs, buttermilk, and melted butter to the large bowl and whisk until just combined. Don’t overwork the batter. The batter will have some lumps. (the batter should be thick, but if it’s too thick, add a small amount of milk and combine)
6. Now fold the cheese and green onions into the batter. 
7. Heat a large non-stick skillet (or griddle) over medium heat for about 1-2 minutes. When pan is evenly heated, drizzle with oil and spread with a paper towel to coat evenly. 
8. Scoop a 1/4 cup of batter into the skillet to form pancake circles (they don’t have to be perfectly shaped). *I usually cook four at a time. Cook the pancakes until you notice tiny bubbles/holes form on the top and the edges are somewhat firm (about 1-2 minutes). 
9. Now flip your pancake and cook the other side about 1-2 minutes, until golden brown. Place cooked pancake on a baking sheet in the oven to keep warm. 
10. Repeat until all the batter is gone. Drizzle oil in the pan before placing fresh batter down. (*If the pan gets too hot, it could burn the batter fast. Take the pan off the heat and let it cool for a minute before starting. Make sure to reheat evenly before adding fresh batter).

16. Savory Vegetable Pancake with Oats

Savory Vegetable Pancake With Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’12’, ’12 pancakes (4 pancakes per person)’]

Enjoy this healthy savory vegetable pancake with oats flour and loads of vegetables, in breakfast, lunch, or dinner. These veggies pancakes even make a perfect loaded brunch for kids and adults.

Ingredients

• 1 cup oats flour (I use rolled oats to make oats flour)
• 1/2 cup semolina (replace with chickpea flour to make glutenfree pancakes)
• 1/4 cup rice flour
• 1 cup cabbage (shredded)
• 1 cup onion ( chopped finely)
• 1 cup bell peppers ( chopped finely)
• 1/4 cup carrot (grated )
• 2 tbsp green chilies (adjust heat as per taste)
• 2.5 tsp salt (or adjust as per taste)
• 1/4 cup green coriander ( chopped finely)
• 1/4 cup greek yogurt (replace with plain water to make vegan)
• 2 cup water ( to make the batter)
• any preffered cooking oil (I use olive oil spray)
• 1 bunch coriander
• 4 garlic pods
• 1 lemon (juice of one lemon)
• 1 tsp cumin seed
• 1 inch ginger
• 1/4 cup water
• 1/4 tsp salt

Instructions

1. I use rolled oats to make oats four at home. No need to roast if using it immediately. Just grind them until smooth powder and prepare the batter.
2. In a mixing bowl add all three types of flour and whisk them nicely. (pic 1-4)
3. In the flour mixture add water and make a smooth paste. Add water 1 cup at a time. There should not be any lump in the batter at this stage (pic 5-6). Finally, add all other ingredients and adjust salt. (pic 7)The batter should be thick, not runny. Taste the batter at this time and adjust spices like salt & heat as per taste. (pic 8)
4. Heat a nonstick griddle on medium heat. Hover your hand on top of the griddle to check if it is hot enough (pic 9). Spray oil or skip it, place ⅓ cup of batter, and spread in a small circle (pic 10-11). Cook 2-3 min until the bottom layer is golden brown.Apply oil on the pancake and flip it on another side. Cook again for 2-3 minutes. You need to cook these till golden color. (pic 12)Once cooking is done, transfer them to a cooling rack. Serve immediately with the sauces like coriander chutney, cucumber raita, or pesto sauce.

Prepare Coriander sauce

1. Add all the ingredients listed under coriander sauce and blend until smooth paste like consistency. Adjust salt as per taste and serve.

17. Monte Cristo Sandwich

Ultimate Monte Cristo Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT90M · Yield: [‘4’, ‘4 sandwiches’]

This classic Monte Cristo Sandwich is made up of thinly sliced ham and turkey layered between melty cheese, then battered and grilled to a crispy, golden brown. The ultimate in sweet, salty, crispy hand-held comfort food!

Ingredients

• 8 slices Texas Toast-style bread (or sturdy sandwich bread)
• 3 tablespoons butter
• 3 tablespoons mayonnaise
• 3 tablespoons Dijon mustard (or honey-Dijon, or spicy brown mustard)
• 4 ounces Swiss Cheese (thinly sliced)
• 8 ounces ham (thinly sliced)
• 8 ounces turkey (thinly sliced)
• 2 large eggs
• 2 tablespoon milk (or alternative milk)
• 1 tablespoon brown sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon kosher salt
• 2 tablespoons butter
• 2 tablespoon vegetable oil
• powdered sugar
• raspberry jam (or blackberry)

Instructions Sandwich Construction

1. In a small bowl, whisk together the mayonnaise and mustard to make a smooth Dijonnaise sauce.
2. For each sandwich, place two pieces of bread the on counter. Generously spread one side of each slice with the Dijonnaise sauce. Sprinkle grated Swiss generously over each prepared bread slice.
3. Place ham slices on one side and turkey slices on the other, and fold the sandwich together.
4. Optional: Cut off the CrustsIf the crust is soft and pliable, leave it on. If the crust is tough or rigid, cut it off.

Pressing & Curing Sandwiches

1. There are two ways to press a Monte Cristo:Manual Pressing – Use a heavy skillet or your palms to gently press the layers together. You want the layers to compress, but you don’t want to flatten the bread. If you use this method, press; don’t squish.Wrap the pressed sandwiches in clear plastic wrap, parchment, or wax wraps, and allow them to cure in the fridge for at least an hour.Plastic Wrap CompressionTightly wrap each sandwich, deli-style in plastic film, and refrigerate for at least two hours.

Egg Batter

1. In medium bowl, whisk together Egg Batter ingredients: eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt.Be sure to use a container that is big enough to dip the sandwiches in.
2. Slather both sides of each sandwich with softened butter.Dip each buttered sandwich into the batter for 10-30 seconds, allowing the bread to absorb the batter, much as you would when making French toast. Don’t overdo it.

Fry the Sandwiches

1. When your skillet is up to temperature, use a pastry brush to coat it with a little light olive or other neutral oil.It is important to use oil for this step: it will help prevent the butter from burning.Electric skillet or griddle: set the temperature to about 275°F (135°C) degrees.Cast Iron Skillet: Heat over medium-low.
2. Cook sandwich for 5-7 minutes on each side, or until golden brown.

Serving Suggestions

1. Raspberry or blackberry jam is usually served on the side to dip your sandwich in, but you don’t have to stand on tradition.

18. Honey Bourbon Grilled Chicken Thighs

Honey Bourbon Grilled Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT8M · Total: PT42M · Yield: [‘6’, ‘6 servings’]

Learn how to grill Chicken Thighs tossed in a honey bourbon sauce that are packed full of sweet and salty flavor and grilled to a crispy golden brown.

Ingredients

• ¾ cup (175 milliliters) barbeque sauce
• 2 Tablespoons honey
• 1 ½ Tablespoons bourbon
• 1 Tablespoon lemon juice
• 1 teaspoon Frank’s red hot sauce
• salt to taste
• 6 chicken thighs (bone in)

Instructions

1. Mix barbeque sauce, honey, bourbon, lemon juice, Frank’s Hot Sauce and salt together in a mixing bowl.
2. Trim excess fat from the chicken if needed. Add the chicken thighs to the bowl and mix to coat the meat.
3. Allow chicken to marinate for at least 30 minutes and up to 24 hours.
4. Use this time to preheat your grill or gridle pan up to medium – high heat. You may also use a charcoal grill for indirect grilling.
5. If using a grill or gridle pan, sear the chicken for 3-4 minutes on each side or until the skin is light brown. If using a charcoal grill, use direct heat to grill for 3-4 minutes each side or until the skin is light brown.
6. Reduce the heat to medium-low on the grill or gridle pan and cover the grill or grill pan and cook chicken until it reaches 165F/ 75C with a meat thermometer. Instead of finishing the meat on the grill or grill pan, you may want to transfer chicken thighs to charcoal grill over indirect heat and cook until chicken reaches 165F/75C.
7. Transfer chicken to a plate once finished cooking and let rest for 5 minutes before serving.

19. Bacon Brussel Sprouts

Bacon Brussel Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘6’, ‘6 servings’]

Bacon Brussel Sprouts on the griddle are quick to make, and only use a few ingredients. A simple healthy side dish that will dress up any meal.

Ingredients

• 3 cups Brussel sprouts (trimmed, loose leaves removed, and halved)
• 6 slices bacon (chopped)
• 2 shallots (sliced, can substitute with red onion or Vidalia onion)
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder

Instructions

1. Blanche the prepared Brussel sprouts for ten minutes in boiling water.
2. Preheat the griddle to 300-325 degrees.
3. Add the bacon and cook until almost crisp. Then add the shallots to cook until slightly softened. Move to one side of the griddle surface.
4. Add the Brussel sprouts, salt, pepper, garlic powder, and olive oil to the other half of the griddle. Toss on the cooking surface to coat. Cook for about 5-10 minutes or until the sprouts are browned. Toss all the ingredients together then remove to baking sheet or bowl.
5. Serve immediately or store in an air tight container for up to one week.

20. Garlic Naan

Soft & Fluffy Homemade Naan Recipe (Restaurant Style) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT110M · Yield: [‘8’, ‘8 Naan’]

This homemade naan recipe creates soft, fluffy, and slightly chewy naan just like your favorite Indian restaurant, without the need for a tandoor. Cooked on the stovetop and brushed with butter, this naan is perfect for scooping up curries, serving with dals, or using as wraps and flatbread pizzas. Once you try fresh naan made at home, it’s hard to go back to store-bought.

Ingredients

• 2 1/2 cups all purpose flour
• 3/4 cup warm milk, [100F – 110 F]
• 1 tablespoon Active Dry Yeast
• 1 tablespoon sugar
• 2 tablespoon plain yogurt, room temperature
• 1/2 teaspoon salt
• 2 tablespoon unsalted butter, softened
• 1-2 tablespoon lukewarm milk, optional
• 1 tablespoon vegetable or canola oil, to grease the pot
• 2 tablespoon butter, unsalted or Ghee
• 1 teaspoon Nigella seeds (kalonji)
• 1 tablespoon fresh garlic, chopped
• Handful of fresh cilantro, chopped

Instructions Step 1: Activate Yeast

1. In a cup, stir in 3/4 cup of warm milk [100F – 110 F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Step 2: Prepare Dough

1. In the bowl, add flour, salt, yogurt, and yeast mixture. Mix all the ingredients until the flour is incorporated and forms a dough.
2. Remove the dough on a clean surface, and add softened butter. Knead the dough until it is soft, elastic, springs back when pressed, and is not sticky for around 20-25 minutes.
3. Alternatively, you can use a Stand Mixer to knead the dough.Attach the dough hook attachment to the stand mixer. In the bowl of a stand mixer, add flour, salt, yogurt, and yeast mixture. Beat the mixture on a low speed for 2-3 minutes, or until the flour is incorporated. Scrape the bowl occasionally.
4. Add softened butter. Increase the speed to medium-high, and knead the dough for 4-5 minutes, or until it forms into a smooth dough ball, and starts to leave the sides of the bowl.
5. Transfer the dough, onto a lightly greased work surface, and shape it into a ball.

Step 3: First Proofing

1. Place the dough in a greased bowl and turn it once to grease the top.
2. Cover the bowl with a kitchen towel, and place it in a warm place, or an oven with the oven light on for 1-2 hours or until it doubles in volume.Note: Keep the oven turned OFF.
3. Alternatively, use Instant Pot to proof the dough.Place the dough in the greased inner pot, and turn it once to grease the top.
4. Place the lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.Note: Use a glass lid that fits, to cover the inner pot.

Step 4: Divide The Dough

1. Transfer the dough onto a work surface, and punch it down. Divide the dough into 8 equal pieces. Cover the pieces with a clean kitchen towel, while you work with a single piece.
2. Take a piece of the dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.Note: If required, sprinkle some flour on the work surface.
3. Place the rolled dough ball, seam side down, onto a baking sheet. Cover with a clean kitchen towel while you roll the rest of the balls.

Step 5: Second Proofing

1. Cover the baking sheet with a kitchen towel, and place it in a warm place or an oven with the oven light ON for 10 minutes, or until the rolls have doubled in size.

Step 6: Shape The Naan Bread

1. Place the dough ball on a rolling surface, and roll it into an oval shape, around 7-8 inches long and 3-4 inches wide. FOR GARLIC BUTTER NAAN / NIGELLA SEEDS TOPPING – please refer below.
2. Place the rolled naan bread onto a baking sheet, and cover it with a clean kitchen towel. Repeat the process with the remaining dough.

Optional Toppings: Garlic Butter Naan | Seeds Toppings

1. For Garlic Butter Naan: Apply some melted butter, sprinkle some chopped garlic, and fresh cilantro. Press it gently with the rolling pin and cook the naan.
2. For Nigella Seeds Naan: Sprinkle some nigella seeds and fresh cilantro. Press it gently with the rolling pin and cook the naan.

Step 7: Cook The Naan Bread

1. Heat the Tawa (Griddle). Start with the first rolled naan, then the second rolled naan, and so on.
2. Apply some water to the bottom side of the naan and place the bottom side down on the Tawa. Cook naan over medium-low heat until lightly browned, around 2-3 minutes.
3. Carefully turn it upside down and cook on the other side. Gently press the naan with a spatula for even cooking.Note: You can directly cook naan over the flame.
4. Apply some butter or Ghee on top, and enjoy warm, fluffy, naan bread!!
5. Alternatively, Bake Naan: Preheat the oven to 450 F (the highest temperature possible), with a pizza stone or an upside-down baking sheet inside to simulate the tandoor’s cooking environment.
6. Carefully transfer the rolled-out naan onto the preheated pizza stone. Bake for about 2-3 minutes until the naan puffs up and develops a golden-brown color.Note: Every oven is different, please watch the baking time.

21. Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops on Blackstone Griddle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘8’, ‘8 pieces’]

These Parmesan crusted pork chops on the Blackstone griddle are a crispy and delicious dinner that is easy to prepare. With just a few minutes of prep you can quickly get dinner on the table tonight! Nothing beats a crispy breaded pork chop with flavorful shredded Parmesan cheese.

Ingredients

• 8 pork chops (boneless, 1/2-thick or less)
• 1 cup Italian seasoned bread crumbs
• 1 cup Parmesan cheese (shredded)
• 2 eggs (whisked)
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Everglades seasoning (can substitute Tony Caceri’s or Lawry’s Seasoned Salt)

Instructions

1. In a small bowl combine the flour, salt, pepper, and Everglades seasoning then mix together. In a second bowl, whisk the eggs. In a third bowl, combine the bread crumbs and Parmesan cheese.
2. Take each piece of pork and dredge in flour, dip in egg wash, and coat in the bread crumb mixture. Set aside on a plate.
3. Preheat the Blackstone griddle to 375- to 400-degrees. Add a small amount of oil to the griddle, and place all the chops on it.
4. Cook for 3-5 minutes on one side or until crispy brown the flip. Cook for the same amount of time on the other side.
5. Cook either until well-done at 165-degrees with no resting time. Or to a temperature of 145-degrees with a planned resting time of 3-5 minutes.

22. English Muffins

English Muffin Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT1H55M · Yield: 8

Whether you are a beginner or seasoned baker, this is THE English Muffin Recipe you need to create the softest, fluffiest English muffins EVER. You’ll be how surprised at how easy these yeast based muffins are to make, plus they’re ready in around two hours!

Ingredients

• 1 3/4 cups milk; warmed
• 3 Tablespoons butter; melted then cooled to room temperature
• 1 1/4 teaspoons salt
• 2 Tablespoons sugar
• 1 large egg
• 4 1/2 cups flour
• 2 teaspoons instant yeast
• cornmeal for sprinkling

Instructions

1. Warm the milk until it reaches between 120 F -130 F but not past 140 F or the yeast will begin to die off.
2. Add the warmed milk, yeast, butter, egg, salt, sugar, and flour to the bowl of a stand mixer fitted with a paddle attachment.
3. Beat the dough on low speed until it comes together in a ball and pulls away from the sides of the bowl.
4. Scrape the sides of the bowl and tidy the dough into a ball. Cover the bowl with plastic wrap or beeswax wrap and place in a draught free area.*
5. Allow the dough to rise until it has almost doubled in size (roughly an hour). Remove from the bowl and separate into eight equal portions.
6. Sprinkle cornmeal onto a plate.
7. Using your hands, roll each dough portion into a ball, then flatten it on the cornmeal crusted plate. Push it down until it is the shape of an English muffin and ensure each side has a cornmeal crust.
8. Next, lightly grease an electric griddle or griddle pan and heat it on low. Cook the muffins on the lowest setting for 7-15 minutes. Remember, you want a nice golden exterior and a fluffy fully cooked interior*
9. Allow to cool before serving.

23. Oat Flour Pancakes

Oat Flour Pancakes (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT37M · Yield: [’12’, ’12 pancakes’]

Oat Flour Pancakes are fluffy, whole grain pancakes that come together in just one bowl! They’re dairy and gluten-free and utterly delicious!

Ingredients

• 1 cup unsweetened almond milk (or substitute with your favorite)
• 1 tablespoon fresh lemon juice (or substitute with apple cider or white vinegar)
• 2 large bananas (1 cup mashed)
• 2 large eggs
• 2 tablespoons coconut oil (sub with your favorite oil)
• 2 cups oat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt
• Fruit and maple syrup, for serving (optional)

Instructions

1. Place the almond milk in a 1 cup measuring cup and stir in the lemon juice or vinegar. Allow the mixture to stand at room temperature for 10 minutes to sour (this is dairy free buttermilk!) while you prep the remaining ingredients.
2. Mashed the bananas in a large bowl (it’s ok to leave a few chunks). Add the almond milk, eggs and oil and whisk well to combine.
3. Add the oat flour, baking powder, baking soda, cinnamon and salt to the wet ingredients and whisk well to combine. Allow the mixture to stand for 5-10 minutes to thicken to the desired consistency. If the batter becomes too thick at any time, whisk in an additional tablespoon or two of milk.
4. Heat a nonstick skillet or griddle over medium heat. Using an ice cream scoop or 1/3 cup measure, pour the batter onto the heated skillet and spread the batter out with the back of the scoop. Flip the pancakes once bubbles begin to form on top and the bottom is golden brown, and cook about 2 minutes longer or until browned. Place the cooked pancakes on a wire rack and repeat with the remaining pancake batter. If the pan becomes too hot, reduce the heat to medium low and adjust cooking time.
5. Serve warm with maple syrup and fruit if desired. Enjoy!

24. Lemon Oregano Chicken Grilled Tenders

Grilled Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’]

Quick marinate chicken for a fast and flavorful grilled dinner.

Ingredients

• 4 chicken breasts (sliced into tenders)
• 1 lemon (juiced)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• salt and pepper ( to taste)

Instructions

1. Slice chicken into strips and set aside.
2. Combine the marinade ingredients in a bag or bowl and add in the chicken.
3. Allow the chicken to marinate for a minimum of 30 minutes, up to 8 hours.
4. Preheat an oiled grill or oiled griddle to medium-high heat.
5. Grill chicken tenders for 6-8 minutes total or 3-4 minutes per side.

Grilling Chicken Tenders On The Stove

1. The best method for grilling chicken strips on the stove is to use a griddle. A griddle pan has ridges similar to the grates in a grill.
2. Allow the pan to get very hot before adding your chicken, and you will get the grill marks just like you would from an outdoor grill.

25. Whole Wheat Pancakes

Fluffy No Sugar Whole Wheat Pancakes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘3’, ‘3 servings’]

Ditch the boxed pancake mix and never look back with this easy No Sugar Added Whole Wheat Pancakes recipe! They’re big and fluffy and the taste just can’t be beat!

Ingredients

• 1 cup whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 egg
• 2 tbsp melted butter

Instructions

1. In a large bowl, using a whisk combine dry ingredients: whole wheat flour, baking powder, baking soda, and salt.
2. In another bowl, use a whisk to combine the wet ingredients: buttermilk, egg, and melted butter.
3. Add the wet mixture into the dry ingredients, and stir the two together until just barely mixed and leaving some lumps.
4. Preheat a nonstick griddle to 375 degrees F and grease the surface with butter.
5. Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle.
6. Cook for a few minutes, until you see little bubbles forming on the surface.
7. Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.

26. Cream Girdle Scones

Cream Girdle Scones (Stove-Top Scones) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’12’]

An authentic Scottish scone recipe that’s perfect for hot days when you don’t want to turn on the oven.

Ingredients

• 1 ¾ cups to 2 cups self-rising flour (sifted (or all-purpose flour with 2 tsp baking powder))
• ⅛ cup sugar
• 1 oz butter
• ½ cup milk ((I used buttermilk))
• 1 egg
• ⅛ tsp salt
• ¼ cup raisins (or currants, optional)

Instructions

1. In a large bowl, cream the butter and sugar, then add the egg.
2. Add the milk, then the flour and salt, and mix until it comes together into a dough. (If adding raisins or currants, do so at this time.)
3. Turn out onto floured surface and fold over until smooth and divide in two. Roll out each half and cut into four quarters.
4. Place on preheated griddle set at about medium high to test, (if some flour turns light brown in a few seconds, it is ready). Turn the scones when they have risen, and the bottoms are dark colored.
5. Continue to cook until the other side is also well-colored and scone is cooked entirely.
6. Remove from heat and cool in a kitchen towel for a few minutes before serving.
7. Serve while warm with butter, jam and/or cream and some hot tea.

27. Oatcakes

Simple Oatcake Wraps Using A Cast Iron Skillet – 2 ingredients (GF vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 4

A delicious staffordshire oatcake wrap recipe made using oats and water (with salt and pepper to season). Easy, naturally vegan and can be gluten-free (if using gluten-free oats).

Ingredients

• 150g ground oats (1¼ cups approx)
• 250ml water (1 cup)
• Big pinch of sea salt

Instructions

1. Either buy ground oats or grind them yourself. You can usually do this in a food processor, high powered blender or nut mill.
2. Mix oats, water (with salt and pepper) together. Use a jug and a fork to ‘whisk’ these ingredients together until evenly combined and without lumps.
3. Leave mixture to settle for a few minutes (it will thicken in this time) and stir/whisk again (see my video for demo). You need a batter mixture that is thick, yet easy to pour. If it is too thick then the oatcake wraps will likely crack. If it is too thin then it might do other weird stuff hahaha. The best way to learn this is by ‘feel’ and experience or trial & error. If your mixture is too thick, add a dash of water to thin. If it is too thin, then add a small amount of ground oats to it.
4. Heat your cast iron skillet until it is piping hot. If you don’t have a cast iron skillet, please note that this usually works in a regular non-stick frying pan too.
5. Pour about a quarter of your mixture onto the surface of the skillet (watch video for demo) and quickly smooth out with a flat-ish bottomed spoon.
6. It will quickly change consistency with the heat, within a couple of minutes.
7. Use a metal or heat-proof spatula (known as fish-slice in the UK) to gently tease the edges of the wrap. If it’s going right, then the whole wrap should lift up effortlessly. If there is any resistance then leave it another minute. Once you peek underneath and see it starting to tan ever so slightly you can flip it over and cook the other side for a minute or two.
8. When done, pop onto a cooling rack between the layers of a lint-free tea towel (in the USA they are called dish drying cloths or something like that) or between layers or kitchen towel/paper. This important to help them soften if you want to roll them up. Leave them for 10 to 15 minutes and that should be enough time to soften enough so that you can roll them.
9. Stuff with your favourite dip and salad ingredients and enjoy for lunch. Alternatively stuff with a bean recipe like this Spicy Black Beans One Pot and create enchiladas. Or simply roll and use as an accompaniment to soup.
10. Explore and enjoy!

28. Mini Banana Pancakes

Banana Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

These banana pancakes are light, fluffy and loaded with plenty of banana flavor. Serve them for breakfast or brunch, and be sure to make extra to save in the freezer!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup milk ((I use 1%))
• 1 teaspoon pure vanilla extract
• 2 tablespoons vegetable oil
• 2 ripe bananas (mashed)
• 2 teaspoons butter
• sliced bananas and maple syrup for serving

Instructions

1. In a large bowl mix together the flour, sugar, baking powder and salt. 
2. Add the egg, milk, vanilla, oil and bananas; stir until thoroughly combined (batter may be slightly lumpy).
3. Melt the butter on a non stick griddle over medium heat.
4. Pour 1/4 cup sized pancakes onto the griddle. Cook until bubbles cover surface, 2 to 3 minutes. Flip, and cook until bottom is golden, about 1-2 minutes more.
5. Serve immediately and top with maple syrup and banana slices if desired. 

29. Irish Corned Beef Potato Pancakes

Irish Corned Beef Potato Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz corned beef, shredded
• 2 cups mashed potatoes (about 2 medium potatoes, mashed)
• 1 small onion, finely grated
• 2 eggs
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Oil for frying

Instructions

1. 1. In a bowl, mix corned beef, mashed potatoes, grated onion, eggs, flour; season with salt and pepper.
2. 2. Shape the mixture into small pancakes.
3. 3. Heat a thin layer of oil in a skillet over medium heat.
4. 4. Fry pancakes 3-4 minutes per side until golden and crisp.
5. 5. Drain on paper towels and serve.

30. Charred Radicchio Chickpea Salad

Charred Radicchio and Chickpea Salad – Delicious & Easy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 head radicchio, quartered
• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup shaved parmesan
• Fresh parsley for garnish

Instructions

1. 1. Preheat a grill or grill pan; brush radicchio with a little oil and char until grill marks appear and leaves wilt, 2-3 minutes per side.
2. 2. In a large bowl, toss chickpeas with olive oil, balsamic, mustard, salt, and pepper.
3. 3. Add the warm radicchio and any accumulated juices; toss to combine.
4. 4. Top with parmesan and parsley; serve warm or at room temperature.

31. Grilled Chicken Tenders

Grilled Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds chicken tenders
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions

1. 1. Whisk olive oil, garlic, paprika, oregano, salt, and pepper in a bowl.
2. 2. Toss chicken tenders in the marinade; let sit 15-20 minutes.
3. 3. Grill or pan-sear over medium-high heat until cooked through, about 3-4 minutes per side.
4. 4. Rest 5 minutes; serve with lemon wedges.

32. Cinnamon French Toast with Griddled Apple Slices

French Cinnamon Toast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’, ‘4 plates’]

This gorgeously spiced French cinnamon toast recipe is served with warm cinnamon apples, lemon mascarpone and honey.

Ingredients

• 150 g mascarpone
• 1 unwaxed lemons (zest and juice)
• 1 tbsp honey
• 2 medium free range eggs
• 1 tsp cinnamon
• 1 tsp mixed spice
• 1 tbsp honey
• 4 slices wholemeal bread (medium thickness)
• 2 green apples (cored and cut into thin slices)
• 2 tsp cinnamon
• 1 tbsp honey
• 25 g walnuts (roughly chopped)

Instructions For the lemon mascarpone

1. Put the mascarpone, lemon zest, and honey in a bowl, stir gently to combine.
2. Pop in the fridge.

For the French toast

1. Preheat the oven to 160C/320F (140C/285F fan). In a bowl, combine the eggs, cinnamon, mixed spice and honey.
2. Dip each piece into the egg mixture, shake off the excess – you should have just enough batter for all four slices.
3. Warm the pan over a medium heat. Griddle for 30 seconds and flip, fry for 30 more seconds. Cut into triangles.
4. Pop on a plate or baking tray and into the oven to keep warm.

For the griddled apple slices

1. Pop the apple slices into a bowl, add the cinnamon and honey and toss until well coated.
2. Lay the slices onto the grill pan, fry for 60 seconds, then flip and cook for a further 30 seconds until just cooked.

To plate up

1. Serve two triangles of French toast to each plate.
2. Top each with apple slices and a generous dollop of the lemon mascarpone.
3. Scatter with walnuts and serve.

33. Grilled Watermelon Salad

Grilled Watermelon Salad with Feta and Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘8’]

A flavorful and colorful summer salad that is so easy to make!

Ingredients

• 1 small watermelon (seedless variety, if possible)
• 2 ½ tablespoons olive oil (divided)
• 7 ounces (200g) feta cheese crumbled
• 2 cups (380g) blueberries
• 2 tablespoons orange juice
• juice from one lime
• mint leaves (for garnish)

Instructions

1. Heat an outdoor grill to high, or heat a griddle pan on the stovetop.
2. Cut the watermelon into half-inch thick wedges, remove the rind, and use 1 tablespoon of olive oil to brush onto both sides of the wedges.
3. Cook watermelon on each side for 2-3 minutes until grill marks develop.
4. Arrange the grilled watermelon on a serving plate and top with feta and blueberries.
5. In a small bowl, mix together olive oil, lime juice, orange juice, and salt, then drizzle over the salad.
6. Garnish with mint leaves and serve immediately.

34. Maple Cranberry Granola Pancakes

Maple Cranberry Granola Pancakes : Mother’s Day Breakfast Idea is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 1 cup buttermilk
• 1 egg
• 3 tablespoons melted butter
• ¼ cup Viki’s Cranberry Maple Granola
• Maple syrup for topping

Instructions

1. In a large mixing bowl, blend flour, sugar, baking powder, baking soda and salt. Using a whisk or hand held mixer, whisk in buttermilk and egg until well combined and smooth.
2. Stir in the melted butter.
3. Heat a non-stick pan or griddle over medium heat.
4. Using a ¼ cup measure, pour pancake mix to cook.
5. When pancake is golden brown, flip and cook other side.
6. Keep warm in a 275° oven.
7. To serve stack a few pancakes and top with maple syrup and Viki’s Cranberry Maple Granola.

35. Ham Fried Rice

Griddle Ham Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 10

Got leftover holiday ham? Ham fried rice is a quick and easy meal that can be made with ingredients already in your fridge and pantry.

Ingredients

• 1 lb ham, cubed
• 4 Cups rice (cooked, chilled)
• 12 oz bag frozen peas and carrots
• 3 tsp garlic, minced
• 1/2 Cup white onion, diced
• 4 eggs, scrambled
• 1 Tbsp soy sauce
• 1 tsp sesame seed oil

Instructions

1. Preheat griddle to medium heat. Pour avocado oil and spread on surface. On one side of griddle, cook frozen peas and carrots, onion, ham, and garlic together. Mix around occasionally.
2. On other side of griddle, cook eggs. Remove when done to bring back later. Bring rice to griddle and pour in soy sauce and sesame seed oil. Mix together.
3. Mix all ingredients together, including eggs. Scoop into medium-large sized bowl and serve.

36. Turkey & Havarti Sandwiches

Grilled Turkey Havarti Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘1’, ‘1 sandwich’]

These pesto Grilled Turkey & Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask “what’s for dinner?” and these toasted turkey sandwiches are the answer, there is nothing but smiles!

Ingredients

• 3 slices oven-roasted deli turkey
• 2 slices sourdough bread
• 2 Tablespoons pesto
• 1 small tomato (sliced)
• 1 1/2 slices Havarti cheese
• 2 Tablespoons butter softened

Instructions

1. Spread pesto on the insides of both pieces of bread.
2. Add Havarti cheese slices to one side then top the cheese slices with tomato slices.  (tip: the cheese forms a “barrier” between the tomatoes and the bread, and keeps the bread from getting soggy)
3. Top with turkey, then form the sandwich.
4. Butter both outside pieces of bread, and place on a hot griddle or in a skillet.
5. Grill until golden brown and toasty on both sides, (approximately 3-4 minutes each side)
6. Cut in half and serve hot.

37. Blackstone Smash Burger

Blackstone Griddle Juicy Smash Burger Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: 6

Have a new Blackstone Griddle but aren’t sure what to make one it? This Juicy Smash Burger Recipe is the BOMB! They are easy to make and taste terrific.

Ingredients

• 1 – 2 pounds Ground Beef (depending on how many you are making)
• Seasonings of your choice, I used salt and pepper only
• Butter
• Cheese Slices
• Toppings: Lettuce, tomatoes, onions, pickles, or anything else you like

Instructions

1. 1. Preheat the Blackstone Griddle to medium-high. 2. Put ground beef into 1/4 or 1/3 measuring cup. (you can make them bigger or smaller if you want, but that is the sizes we like) Don’t press down on it. It needs to be loosely packed. Carefully, shape them into a ball with your hands. Do this lightly and be sure not to pack them. 3. Use a stick of butter and butter the griddle. (or use your favorite oil) 4. Take the burger balls and place them on the hot griddle. Let them sizzle for 3-4 minutes. Take a very large spatula and press the burgers flat. NOTE: You can also use a piece of parchment paper on top of the burger if you want so it doesn’t stick to the spatula. Or spray the spatula with some non-stick spray or grease with butter. 5. Season the burgers as you desire. Let them cook until the bottom side has turned brown and crispy, then flip over. This usually takes around 5 minutes. This will vary depending on how high your heat is. 6. After flipping, continue cooking for 3-5 minutes or until they reach your desired doneness. Add a piece of cheese and let it melt. 7. After you flip the burgers, butter the griddle and add your buns. Brown them until they reach the toastiness you like. 8. Put together your smash burgers and DEVOUR!

38. Ricotta Pancakes

Ricotta Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘3’]

The addition of ricotta cheese makes these pancakes rich, fluffy, and luxurious. They’re perfect by themselves or with your favorite toppings.

Ingredients

• 1 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 Tablespoons granulated sugar
• 1 cup full fat ricotta cheese
• 1/2 cup milk (not skim)
• 2 eggs (separated)
• 1/2 teaspoon vanilla extract (or sub lemon juice + zest of 1 lemon for a twist)
• Butter (for frying and serving)

Instructions

1. In a bowl, whisk together the flour, baking soda, baking powder, salt and sugar.
2. In another bowl, whisk the ricotta, milk, vanilla or lemon, and 2 egg yolks until most of the ricotta is smooth and not clumpy.
3. In another bowl, quickly whisk the egg whites. They don’t have to be beaten into peaks, they just need to be thinned out a bit so they’re easier to incorporate.
4. Add the ricotta mixture to the flour mixture and stir gently until mostly combined. It’s actually good if the batter remains a little lumpy. Gently incorporate the egg whites. Allow the mixture to sit while you preheat a skillet.
5. Heat a skillet over medium heat. It’s ready when a drop of water sizzles on the surface. Add a dab of butter or oil to the pan (I prefer butter). Place 1/4 cup dollops of batter onto the hot skillet. Cook until bubbles appear on the surface. Flip and continue to cook until heated throughout. Repeat with remaining batter.
6. To keep cooked pancakes warm, place them on a cookie cooling rack in an oven set to the lowest temperature it will go.
7. Serve warm with berries, bananas, and real maple syrup. (Or whatever toppings suit your fancy).

39. Grilled Salmon

Quick and Simple Grilled Salmon with Rub is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘4’]

A simple, fast, and nutritious entree the entire family will love. Grilling the salmon really takes it to a whole new level.

Ingredients

• 1 Filet Salmon (The fresher the better!)
• 1 1/2 tbsp olive oil (extra virgin)
• 1/8 tsp black pepper ((or to taste))
• 1/2 tsp white sugar
• 1 tsp garlic salt
• 1/2 tsp crushed red pepper
• 1 tsp parsley
• 1 tsp lemon zest
• 1 tsp basil

Instructions

1. Mix up the rub first by combining black pepper, sugar, salt, crushed red pepper, parsley, lemon zest, and basil.
2. Pour equal portions of the oil over each cut salmon piece. Using clean hands; rub oil into each piece of salmon. (Do not skip this step; otherwise your salmon will stick to the griddle)
3. Sprinkle the rub over the salmon; rub into salmon with clean hands or the back of a spoon.
4. Place griddle on top of grill. Heat grill (gas or electric) or charcoal to medium heat.
5. Place salmon on griddle. Keep the lid closed.
6. Grill about 5 min. per side; perhaps longer if your filet is thicker. Salmon is cooked when it easily flakes. To be sure; use a meat thermometer; cooking to 145 degrees Fahrenheit.
7. Transfer to serving platter and enjoy! Pairs well with grilled asparagus and rice or veggie skewers!

40. Buffalo Chicken Quesadillas

Buffalo Chicken Quesadillas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [’16’, ’16 serving’]

Quesadillas are the ultimate dinner idea! Whether it’s the melted cheese, shredded chicken, or toppings like sour cream, guacamole, salsa, or onions, there’s something everybody loves about them! This recipe is super easy, and the buffalo cream cheese flavor of the slow-cooked chicken is absolutely amazing!

Ingredients

• 1 1/4 lbs. Boneless skinless Chicken Breasts
• 3 Tbs. Frank’s Red Hot Buffalo Wing Sauce
• 1/2 cup Honey
• 1/4 Cup Brown Sugar
• 2 Tbs. Soy Sauce
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1/2 tsp Chili Powder
• 1/2 tsp Ground Cumin
• 1/4 tsp White Pepper
• 1 Tbs. Water
• 1 Tbs. Cornstarch
• 4 oz. Cream Cheese
• 36 oz Street Taco Mini Flour Tortillas (3 x 12 oz packages)
• 16 oz Fiesta or Mexican blend shredded cheese (16 oz bag)
• Olive Oil
• Guacamole (how much you need depends on how much you love it)
• Sour cream
• 1 Large Tomato Diced

Instructions

1. Place the chicken breasts in a 2-quart crock pot that has been lightly sprayed with non-stick cooking spray.
2. In a small mixing bowl, whisk together the buffalo wing sauce, honey, brown sugar, soy sauce, salt, garlic powder, onion powder, smoked paprika, chili powder, cumin, and white pepper.  Don’t add the cornstarch, water, or cream cheese yet.
3. Pour half of the sauce over the chicken in the crockpot and cook on high for 3-4 hours.
4. Remove the chicken from the crockpot and shred it.  Return to the crockpot.
5. Whisk the water and cornstarch together.  Pour over the shredded chicken.  Stir.
6. Cube the cream cheese and add to the chicken.
7. Cook on high for another 30-45 minutes.
8. Stir in the remaining buffalo sauce and mix until well combined.
9. Preheat your griddle to between 250 and 300 degrees.
10. Top a tortilla with a 1/8 cup of hot buffalo chicken filling.
11. Sprinkle with cheese and top with another tortilla.
12. Brush the tortilla with olive oil and place it oil side down on the preheated griddle.  Brush oil on the tortilla that is now on top.
13. Cook until both sides are golden brown.
14. Remove from griddle, quarter, and serve with sour cream, guac, and tomatoes.

41. Smash Burgers

Smash Burger from Scratch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT15M · Total: PT60M · Yield: [‘6’]

To make the best burger you have to grind the beef yourself. We need that crucial 80/20 lean to fat ratio to make a juicy burger. Don’t forget a burger sauce as well. We’ve got that too.

Ingredients

• 1 tbsp Kosher Salt
• 6 Buns
• 1 tbsp Butter
• 6 slices American Cheddar
• 1 lbs Top Sirloin
• 0.5 lbs Brisket (short rib as alternative)
• 1/2 cup Mayonnaise
• 1/4 cup Ketchup
• 2 tbsp Mustard
• 1 tsp Franks Hot Sauce
• 1 Dill Pickle

Instructions Patties

1. Setup your grinder with the coarse plate. Cool beef goes through the grinder better so make sure it is thoroughly cooled. Cut the sirloin and brisket into small enough strips for your grinder. Start grinding the meat alternating between sirloin and brisket pieces.
2. I weigh my patties with a digital scale. I like to make sure everyone is getting the same size patty. Roll the ground beef into 1/4lbs balls and then slightly shape into a patty.
3. Lightly salt both sides and store on a tray in the fridge.

Burger Sauce

1. In a small bowl combine 1/2 cup mayonnaise, 1/4 ketchup, 2 tbsp yellow mustard, 1 tsp franks hot sauce, 1 dill pickle finely chopped. Mix all the ingredients together. Taste to your liking adding hot sauce or other favorite ingredients. Keep cool in the fridge.

Burger Grilling

1. Light up your coals or gas grill 15 minutes before grilling time.
2. I prep my buns during this time by cutting in half and buttering them.
3. Put your griddle on the grill and allow to heat up. For a charcoal grill put the griddle above the coals for direct heat. One the griddle is hot, place the burgers on the grill and quickly smash them with your burger flipper. We want to get a thin patty. After flattening, push your thumb into the middle making a small indentation. This helps the patty to cook more evenly and not turn into a ball.
4. The burgers cook very quickly. When the burgers turn brown on the edges and the tops are getting wet, quickly flip the burgers.
5. With about a minute of grill time left, top the burgers with the cheese.
6. Always use a meat thermometer to know when the burgers are done. It is not just for the taste but for your safety.  I typically shoot for 145 Fahrenheit. The burgers are still be juicy because we are using an 80/20 fat ratio patty.
7. Take the burgers off the grill and rest for 5-8 minutes.  Resting allows all the juices/flavor soak back into the burger. During the burger rest, throw your buns on the hot grill with the buttered side down. We want to slightly toast these buns which makes them so much better
8. Once the burgers have rested for the 5-8 minutes, take the toasted buns and apply the burger sauce. Then you can add your patty and any other toppings you desire.
9. You are done. Enjoy and be proud of making your first burger fromscratch. You will be glad you did.
10. Enjoy. You rock.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.