• Using a mandoline or a sharp knife, slice your cucumbers very thinly.
  
• Place your sliced cucumbers in a colander and sprinkle the cucumbers with salt. Toss them to make sure they are all coated.
  
• Place the colander in a bowl, so that the excess moisture will drain out into the bowl. Place them in a refrigerator and leave them there for an hour – overnight. This will keep the salad from getting soggy and keep the cucumbers crisp.
  
• Combine the rice vinegar, sesame oil, mirin, garlic, ginger, honey and red pepper flakes.
  
• Slice your onion with the mandoline and set aside. When your cucumbers are ready, combine the cucumbers, onions and start with ½ the dressing, adding more as desired.
  
• Add diced avocado and carefully toss in your salad.
  
• Optional: Top with crushed peanuts, sesame seeds, or green onions
  

• Place chicken, carrots, onion, garlic, and ginger into the Crockpot.
  
• In a bowl, combine the coconut milk, chicken broth, green curry paste, fish sauce, sugar, ground coriander, red pepper flakes, and salt. Mix until well combined.
  
• Pour into the Crockpot and stir everything together.
  
• Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken and carrots are both tender. Stir in the bell peppers and green beans halfway through cooking time. You can add them in at the start if you want but they will be very soft. Note, if cooking whole chicken breasts (not cut into chunks), you may need to increase cooking time by 30 minutes to an hour.
  
• Add the basil leaves and lime juice before serving. Serve over rice.
  

• Cut bread into thirds. To dry out the slices of bread, place sticks into the air fryer in a single level. Fry for 2 minutes.
  
• Heat milk and butter in the microwave until butter is melted (25 seconds, stir, add 10 seconds and stir again).
  
• Add 3 egg yolks to the milk and butter mixture. Whisk well, add vanilla, cinnamon and brown sugar.
  
• Dip both sides of each french toast stick into batter
  
• Spray air fryer basket with cooking spray. Place dipped french toast sticks in a single layer in the basket
  
• Cook at 350 degrees for 4 minutes, flip and cook for another 4 minutes. If you want extra crispy sticks, add 1 more minute to each side.
  
• Spring with cinnamon sugar mixture when you remove the sticks from the air fryer basket. Top with or dip in maple syrup
  

• Preheat oven to 375 degrees. Cut halfway into the top of the rolls. Lighty brush olive oil over the rolls. Sprinkle poppy seeds onto the rolls. Place dinner rolls onto a baking sheet and bake them in preheated oven for 3 minutes.
  
• Prepare hotdogs to your liking, you can boil, grill, or cook them in the air fryer. Prepare toppings: While the hot dogs are cooking, chop the onion, cut the tomato into small wedges, and cut pickle spears in half.
  
• Cut hotdogs into 3 equal pieces. Add hotdog to baked dinner roll.
  
• Add mustard and relish on top of the hotdog. Sprinkle chopped onions over the mustard and relish, then tuck two tomato wedges on the other side of the hot dog. Insert pickle spear and sprinkle celery salt over the entire hot dog.
  
• If you would like you can add a sport pepper or a pepperoncini to add in a mild flavor to complete your hotdog.
  
• Serve and enjoy: Your Chicago-style hot dogs are ready to serve! Enjoy these delicious dogs with your family and friends.
  
• These also make super fun lunches for school or work!
  

• Season the roast on both sides with salt and pepper.
  
• Heat oil in a large skillet over medium-high heat. When hot, sear the meat for 3-4 minutes on both sides until browned.
  
• Transfer seared meat into the Crockpot.
  
• Add seasoning packet, onion, garlic, beef broth, peperoncini peppers, and giardiniera.
  
• Cover and cook on low for 8-10 hours or high for 4-5 hours, until beef is tender and easily falls apart.
  
• During the last 30 minutes, remove the beef and shred using two forks.
  
• Return the shredded beef into the Crockpot and stir into the liquid. Cover and continue to cook for 30 minutes, to allow the shredded beef to absorb more flavor. Top with chopped parsley if desired.
  
• Add beef, slice of cheese to a hoagie roll and enjoy!
  

• Place the boneless chicken thighs or chicken breasts into your 6-quart slow cooker.
  
• In a medium bowl, whisk together the soy sauce, honey, tomato paste, cornstarch, sriracha, rice vinegar, toasted sesame oil, and minced garlic until smooth.
  
• Pour the honey garlic sauce over the chicken, making sure it is evenly coated. Cover and cook on low for 5 to 6 hours or on high for 4 hours.
  
• The chicken is done when it reaches an internal temperature of 165 degrees F and is fork tender.
  
• Remove the chicken and either slice or make shredded chicken using two forks.
  
• Return the chicken to the crock pot and toss it in the delicious sauce. Garnish with green onions and sesame seeds before serving.
  

• Preheat the oven to 350 degrees F. Line your baking pan with parchment paper and lightly coat with nonstick cooking spray. Press the chocolate chip cookie dough into the bottom of the prepared baking dish in an even layer.
  
• Place the layer of Oreo cookies over the top of the cookie dough. Arrange the cookies in flat rows to cover as much of the surface as possible.
  
• In a large bowl, mix together the boxed brownie mix, egg, vegetable oil, and water until fully combined.
  
• Spread the brownie batter evenly over the Oreo layer. Sprinkle the M&Ms over the top.
  
• Bake for about 45 minutes or longer depending on the size of your baking pan. The center may still be slightly soft depending on the boxed mix used.
  
• Remove from the oven and place the pan on a wire rack. Allow the brownies to cool completely before slicing into bars.
  

• Season the beef with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the beef pieces on all sides until they develop a deep golden-brown crust. This step enhances flavor by caramelizing the surface of the beef.
  
• Remove the beef from the skillet and set it aside. In the same skillet, add the diced onions. Sauté them for 2-3 minutes until softened and fragrant. Transfer the seared beef and sautéed onions to the crockpot. Add the sliced carrots and garlic powder.
  
• Pour in the carrot juice, ensuring it surrounds the beef evenly. Cover the crockpot and cook on low heat for 7-8 hours or high heat for 4-5 hours.
  
• The beef should be fork-tender, and the carrots soft. Taste the sauce and adjust seasoning with additional salt and pepper, if necessary. Sprinkle the chopped parsley over the pot roast.
  

For the Bang Bang Sauce

• Add mayonnaise, sweet chili sauce, Sriracha, and rice vinegar to a medium mixing bowl. Whisk until combined and chill in the fridge until ready to serve.
  

For the Chicken Bowls

• Heat sesame oil over medium-high heat in a large skillet. Add the chicken and cook, breaking it up with a wooden spoon, until cooked through, about 7-8 minutes. Drain any excess liquid.
  
• Add garlic, ginger, paprika, onion powder, soy sauce, Sriracha, chicken broth, salt, and pepper. Stir to combine and simmer for 3-5 minutes. Turn off heat and let cool for 1-2 minutes.
  
• Stir in 3 tablespoons of bang bang sauce into the chicken mixture and reserve the rest of the sauce for serving.
  
• Add cooked rice to a serving bowl and spoon ground chicken mixture on top. Garnish with your favorite toppings. Enjoy!
  

• Add the rolled oats, milk, yogurt, sprinkles, honey or maple syrup, vanilla extract, and salt to a bowl or mason jar.
  
• Stir until all ingredients are well combined.
  
• Cover the container with a lid and place it in the refrigerator for 6-8 hours or overnight.
  
• Stir the oats again before serving.
  
• Top with extra sprinkles if desired and enjoy.