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Mini Sausage Pancake Muffins

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1 pound pork sausage 2 cups pancake mix 1 1/4 cups water 1 cup shredded sharp Cheddar cheese 2 tablespoons finely chopped fresh chives 1/4 cup maple syrup, plus more for serving 2 tablespoons melted butter, or as needed (optional)   White plate with blue rim piled with mini sausage muffins and ramekin of maple syrup Preheat the oven to 400 degrees F. Coat 36 mini muffin cups with cooking spray or line with paper liners. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove to drain and cool slightly on paper towels. Stir together pancake mix and water in a bowl until smooth. Add sausage, cheese, chives, and maple syrup and fold the mixture until well combined. Divide mixture among the prepared muffin cups. Bake in the preheated oven until lightly browned, and a toothpick inserted near the center comes out clean, about 15 minutes. Brush with melted butter and serve with maple syrup f
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Mojito Pulled Pork

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  1 boneless pork shoulder roast (4 to 5 pounds) 2 teaspoons salt 2 teaspoons each oregano, ground cumin, paprika and pepper 1 bunch fresh cilantro, divided 2 medium onions, halved and sliced 1/4 cup canned chopped green chiles 4 garlic cloves, minced 2 cans (14-1/2 ounces each) reduced-sodium chicken broth 2/3 cup orange juice 1/2 cup lime juice 16 sandwich buns, split Barbecue sauce and pickle chips Cut roast in half. Combine the salt, oregano, cumin, paprika and pepper; rub over pork. Place in a 4- or 5-qt. slow cooker. Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chiles and garlic to the slow cooker. Combine the broth, orange juice and lime juice; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork with 2 forks and return to slo
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Eggs Benedict Casserole

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  Place half of the Canadian bacon in a greased 3-quart or 13x9-inch baking dish. Top with the English muffin pieces and remaining Canadian bacon. In a large bowl, whisk together the eggs, milk and onion powder. Pour the egg mixture over the prepared casserole. Wrap the casserole tightly. Refrigerate overnight. Bake the casserole Preheat the oven to 375°F. Remove the casserole from the refrigerator while the oven preheats. Sprinkle the top of the casserole with paprika. Bake, covered, for 35 minutes. Uncover, and bake for 10 to 15 minutes longer, until a knife inserted in the center comes out clean. Prepare the hollandaise sauce In a double boiler or a metal bowl set over simmering water, whisk together the egg yolks, heavy whipping cream, lemon juice and mustard until blended. Cook, whisking constantly, until the mixture is just thick enough to coat a metal spoon and the temperature reaches 160°. Reduce the heat to very low. Very slowly drizzle in the warm melted butter,
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Liège Waffle (BELGIUM)

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Liège waffles are one of the two most popular waffle varieties in Belgium. These unevenly shaped, chewy treats are made with a thick, brioche-like dough which is sweetened with pearl sugar and baked in a specially-designed waffle pan. During the baking process, the pearl sugar melts and gives the waffles a unique caramel flavor. Although the origin of Liège waffles is somewhat vague, it is believed they were influenced by French culinary traditions and made famous by the skillful Liège bakers. In Liège, these waffles are usually enjoyed plain, but they can also be topped with powdered sugar, whipped cream, chocolate, or various fruits. ENJOY YOUR MEAL
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Stjerneskud ( DENMARK)

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Translated as   the shooting star , Danish stjerneskud is one of the most famous   smørrebrød   varieties. This open-faced sandwich consists of various seafood ingredients such as fried fish fillets, shrimps, caviar, and salmon, carefully arranged on top of sliced buttered bread. It became popular in the 19th century, and today it is mainly enjoyed as a healthy and nutritious lunch. ENJOY YOUR MEAL
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Mustikkapiirakka (FINLAND)

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Mustikkapiirakka is a traditional blueberry pie originating from Finland. The crust for the pie is usually made with a combination of flour, butter, sugar, eggs, and baking powder. The dough is pressed into a tart pan, pricked with a fork, and pre-baked. It is then topped with fresh blueberries (in Finland they traditionally use bilberries) mixed with sour cream, eggs, sugar, vanilla, and cardamom, if desired. The pie is placed back in the oven and it's baked until the middle is set and the edges have browned.  ENJOY YOUR MEAL
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Italian-Style Tuna Rice Bowl

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  1 (5-ounce) can oil-packed tuna (such as Tonnino), drained and flaked into large pieces 1 celery stalk, thinly sliced (about 1/3 cup) 1/4 cup red onion, thinly sliced 1/4 cup pitted Castelvetrano olives, sliced 1 tablespoon capers 1 tablespoon chopped pickled peppers (optional) 1 cup cooked white or brown rice, chilled 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 2 tablespoons extra-virgin olive oil Combine the tuna, celery, onion, olives, capers, peppers (if using), and rice in a medium bowl and toss together. Combine the red wine vinegar, Dijon mustard, and olive oil in a small bowl and whisk to combine. Pour vinaigrette on top of tuna and rice mixture and stir gently until it is evenly mixed. ENJOY YOUR MEAL 
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