Allison Howle

Fanfare Ezaart - Fly Paint Dream - City Rockfest Tour 2018 - China Moon - The Villages Metal Detecting Club Home

[allisonhowle]

Spice up your BBQ with this tantalizing Jerk Chicken Marinade. Packed with Caribbean flavors, it delivers a perfect blend of heat and sweetness, leaving your taste buds craving for more.

Ingredients: 4 lbs chicken thighs, bone-in and skin-on. 1 cup green onions, chopped. cup soy sauce. cup olive oil. cup white vinegar. 3 tablespoons brown sugar. 3 tablespoons fresh thyme, chopped. 2 tablespoons allspice, ground. 2 tablespoons garlic, minced. 2 tablespoons ginger, minced. 2 tablespoons Scotch bonnet pepper, minced adjust to taste. 1 tablespoon black pepper, ground. 1 teaspoon nutmeg, ground. 1 teaspoon cinnamon, ground. Salt to taste.

Instructions: Soy sauce, olive oil, white vinegar, and brown sugar should all be mixed together in a bowl. Mix well until the sugar is gone. Garlic, ginger, Scotch bonnet pepper, black pepper, nutmeg, and cinnamon should all be added. Make a thick paste by mixing. To make sure the marinade covers all of the chicken thighs, poke holes in them with a fork and rub it on each one. Add salt to your liking. Put it in the fridge with the lid on for at least 4 hours, or overnight for a stronger flavor. Warm up the grill over medium-high heat. Take the chicken out of the marinade and let the extra run off. Turn the chicken thighs over every so often on the grill for 20 to 25 minutes, or until they are fully cooked and have a nice char on the outside. Enjoy your tasty Jerk Chicken while it's still hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Work. Pump. Repeat.

[allisonhowle]

Indulge in the delightful combination of sweet cherries and rich chocolate with this easy-to-make Cherry Chocolate Fudge. It's the perfect treat for any occasion, and you'll love the chewy texture and burst of cherry flavor in every bite.

Ingredients: 2 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 cup dried cherries, chopped. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract optional. Pinch of salt.

Instructions: Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. This should take about 2-3 minutes. Stir in the vanilla extract, almond extract if using, and a pinch of salt. Fold in the chopped dried cherries until evenly distributed. Pour the fudge mixture into the prepared baking pan and smooth the top with a spatula. Refrigerate for at least 2 hours, or until the fudge is firm and set. Once set, use the parchment paper overhangs to lift the fudge out of the pan. Cut the fudge into squares or rectangles. Serve and enjoy your Cherry Chocolate Fudge!

Prep Time: 15 minutes

Cook Time: 2 minutes

The Villages Metal Detecting Club Home

[allisonhowle]

This Zucchini Tart is a delightful combination of flaky pastry, creamy ricotta, and fresh zucchini slices, seasoned with garlic and Parmesan. It's perfect for a light lunch or as an appetizer for a gathering.

Ingredients: 1 sheet frozen puff pastry, thawed. 2 medium zucchinis, thinly sliced. 1 tablespoon olive oil. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1 clove garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Roll out the puff pastry on a lightly floured surface to fit a tart pan or baking sheet. Transfer the pastry to the tart pan or baking sheet. In a bowl, toss zucchini slices with olive oil, salt, and pepper. In another bowl, mix ricotta, Parmesan, and minced garlic. Spread the ricotta mixture over the puff pastry. Arrange the zucchini slices on top of the ricotta mixture in an overlapping pattern. Bake in the preheated oven for 25-30 minutes or until the pastry is golden and the zucchini is tender. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Integrating In The Classroom

[allisonhowle]

A hearty and flavorful soup combining the natural sweetness of sweet potatoes with the savory goodness of sausage, creating a comforting and satisfying meal.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 lb sausage, casings removed and crumbled. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 can 14 oz diced tomatoes. 1 tsp dried thyme. 1 tsp smoked paprika. Salt and pepper to taste. 1/2 cup heavy cream. Fresh parsley for garnish.

Instructions: Toast the sausage bits in a big pot over medium-low heat. Add the minced garlic and chopped onion and saut until the garlic smells good. It's time to add the chicken broth, thyme, smoked paprika, salt, and pepper. Also, diced tomatoes and sweet potatoes. Start by boiling the soup. Then lower the heat and let it cook slowly until the sweet potatoes are soft. Add the heavy cream and stir it in. Let it cook for five more minutes. If necessary, change the seasoning. Serve hot with fresh parsley on top. Have fun with your sausage and sweet potato soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

Fly Paint Dream

[allisonhowle]

A nutritious and protein-packed smoothie that's perfect for fitness enthusiasts. Packed with essential nutrients, this smoothie will help you recover and refuel after your workout.

Ingredients: 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 scoop protein powder your choice of flavor. 1 tablespoon almond butter. 1 tablespoon chia seeds. 1/2 cup frozen berries e.g., blueberries, strawberries. 1 handful spinach leaves. Ice cubes optional.

Instructions: Add the ripe banana, Greek yogurt, almond milk, protein powder, almond butter, chia seeds, frozen berries, and spinach leaves to a blender. If desired, add a few ice cubes to make the smoothie colder and thicker. Blend all the ingredients until smooth and creamy. Pour the smoothie into a glass and garnish with additional berries or a sprinkle of chia seeds if desired. Enjoy your Protein Powerhouse Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Media Minik

[allisonhowle]

You can make these vegan pumpkin chocolate chip pancakes on a sheet pan and freeze them for later use or to feed a lot of people. They are light and fluffy, and the pumpkin and spice flavors make them feel warm and cozy.

Ingredients: 2 cups all-purpose flour. 1/4 cup brown sugar. 1 tablespoon baking powder. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/2 teaspoon salt. 1 3/4 cups almond milk. 1 cup pumpkin puree. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Turn on your oven and heat it up to 425F 220C. Use cooking spray or parchment paper to grease or line a sheet pan. Mix the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a large bowl with a whisk. Add the pumpkin puree, melted coconut oil, and vanilla extract to a different bowl. Mix the ingredients together until they are well blended. Mix the dry and wet ingredients together until they are just barely mixed. Be careful not to mix too much. Slowly fold in the chocolate chips. Spread the batter out evenly on the sheet pan that has been prepared. Put it in the oven for 15 to 18 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Let the pancake cool down a bit before cutting it into pieces. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 18 minutes

Ttm Toby Autographs

[allisonhowle]

Date paste is a natural sweetener that can be used in a variety of vegan recipes, from desserts to dressings. It's easy to make and adds a rich, caramel-like sweetness to dishes without the need for refined sugar.

Ingredients: 2 cups pitted dates. Water as needed.

Instructions: To make the dates soft, soak them in water for at least 4 hours or overnight. Once the dates are done soaking, drain them and save the water that they were in. Put the dates that have been soaked in water into a blender. Blend until smooth. If necessary, add a little of the water that you saved from the dates to get the consistency you want.

Prep Time: 10 minutes

Cook Time: 0 minutes

English Bay Swim Club

[allisonhowle]

Enjoy this rich, dairy-free chocolate whipped cream on its own or as a topping for your favorite desserts. This tasty vegan treat is made with cocoa powder, coconut milk, and a little sugar.

Ingredients: 1 can 13.5 oz full-fat coconut milk, refrigerated overnight. 2 tablespoons cocoa powder. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract.

Instructions: Chill a mixing bowl in the freezer for 10 minutes. Open the refrigerated coconut milk can and scoop out the solid coconut cream into the chilled mixing bowl, leaving behind the coconut water at the bottom. Add cocoa powder, powdered sugar, and vanilla extract to the mixing bowl. Using a hand mixer or stand mixer, beat the mixture on high speed until light and fluffy, about 3-5 minutes. Taste and adjust sweetness if needed. Serve immediately or refrigerate until ready to use.

Prep Time: 15 minutes

Cook Time: 0 minutes

Ian

[allisonhowle]

Indulge in the ultimate gluten-free chocolate experience with this Death by Chocolate recipe. Made with almond flour and dairy-free chocolate chips, it's a rich and satisfying dessert that's perfect for any occasion.

Ingredients: 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 2 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Almond flour, cocoa powder, coconut sugar, melted coconut oil, eggs, vanilla extract, baking soda, and salt should all be mixed together well in a bowl. Add the chocolate chips that don't contain dairy and mix them in. Put the batter into an 8x8-inch baking dish that has been greased. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares. Have fun with this rich gluten-free Death by Chocolate!

Prep Time: 10 minutes

Cook Time: 25 minutes

Imam Naeem

[allisonhowle]

Enjoy the crispy goodness of French fries without the guilt of frying! These baked fries are perfectly seasoned and irresistibly delicious. They make a fantastic side dish or snack for any occasion.

Ingredients: 4 large russet potatoes, scrubbed and dried. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Preheat your oven to 425F 220C. Slice the potatoes into thin strips, about 1/4 inch thick. In a large bowl, toss the potato strips with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. Spread the seasoned potato strips in a single layer on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy. Remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

Blackwater Cockapoos

[allisonhowle]

Indulge in a decadent Paleo-friendly dessert with this Molten Lava Chocolate Cake. With almond flour, cocoa powder, and dark chocolate, it's a rich and gooey treat that's perfect for satisfying chocolate cravings without straying from your Paleo lifestyle.

Ingredients: 1/2 cup almond flour. 2 tablespoons cocoa powder. 2 tablespoons maple syrup. 2 tablespoons coconut oil. 1 egg. 1/4 teaspoon baking soda. Pinch of salt. 1 ounce dark chocolate at least 70% cocoa.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, cocoa powder, maple syrup, coconut oil, egg, baking soda, and salt. Mix well until smooth batter forms. Grease two ramekins with coconut oil and pour the batter evenly into each. Break the dark chocolate into small pieces and press them into the center of each ramekin. Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still slightly gooey. Remove from the oven and let cool for a few minutes before carefully unmolding onto plates. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Clemson Forest Health

[allisonhowle]

These delicious, sweet, and filling Paleo Vegan Pomegranate Clusters are a delightful treat. They are ideal for anyone following a vegan or paleo diet because they are made with simple, healthful ingredients. Savor the rich flavor of coconut and almond butter paired with the natural sweetness of pomegranate seeds.

Ingredients: 2 cups unsweetened shredded coconut. 1 cup pomegranate seeds. 1/2 cup almond butter. 1/4 cup raw honey or maple syrup for sweetness. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. Pinch of salt.

Instructions: The pomegranate seeds and the shredded coconut should be combined in a big bowl. Melt the coconut oil, add the vanilla extract, almond butter, raw honey or maple syrup, and a dash of salt in a separate microwave-safe bowl. Mix thoroughly until fully incorporated. Over the pomegranate seeds and shredded coconut, drizzle the almond butter mixture. To evenly coat all the ingredients, thoroughly mix. Use parchment paper to line a baking sheet. Spoon tiny clusters of the mixture onto the parchment paper with a spoon or your hands. After putting the baking sheet in the fridge, give the clusters at least half an hour to solidify. Take the clusters out of the refrigerator and place them in an airtight container once they have solidified. Savour your tasty and nutritious Paleo Vegan Pomegranate Clusters!

Prep Time: 15 minutes

Cook Time: 30 minutes

Orkney Farmer's Market

[allisonhowle]

This Best Vegan Broccoli Salad is a delightful combination of crunchy broccoli, sweet raisins, and savory sunflower seeds, all tossed in a creamy vegan dressing.

Ingredients: 4 cups broccoli florets. 1/2 cup red onion, finely chopped. 1/2 cup raisins. 1/2 cup sunflower seeds. 1/4 cup vegan mayonnaise. 2 tbsp apple cider vinegar. 1 tbsp maple syrup. Salt and pepper to taste.

Instructions: In a large bowl, combine broccoli florets, red onion, raisins, and sunflower seeds. In a small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper to make the dressing. Pour the dressing over the broccoli mixture and toss until well coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Black Market Marvel

[allisonhowle]

Slow-cooked mashed potatoes that are creamy and full of flavor are perfect for a side dish that doesn't take much work.

Ingredients: 5 lbs potatoes, peeled and diced. 1 cup chicken broth. 1/2 cup butter, cubed. 1 cup sour cream. 1/2 cup milk. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Place diced potatoes in the slow cooker. Pour chicken broth over potatoes and add butter cubes. Cover and cook on high for 4 hours or on low for 8 hours, or until potatoes are tender. Mash potatoes using a potato masher. Stir in sour cream and milk until desired consistency is reached. Season with salt and pepper to taste. Garnish with chopped chives if desired before serving.

Prep Time: 15 minutes

Cook Time: 240 on high or 480 on low

Abc Patch Collector

[allisonhowle]

These Easy Black Bean and Asparagus Tacos are a great treat for spring. They are a healthy and filling meal choice because they are full of fresh asparagus, black beans, and tasty spices. Also, they're easy to make and take little time to prepare.

Ingredients: 1 bunch fresh asparagus. 1 can black beans, drained and rinsed. 1 red onion, thinly sliced. 1 red bell pepper, thinly sliced. 2 cloves garlic, minced. 1 teaspoon cumin powder. 1 teaspoon chili powder. Salt and pepper to taste. 8 small tortillas. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup fresh cilantro leaves, chopped. 1 lime, cut into wedges.

Instructions: Trim the tough ends of the asparagus and cut into 2-inch pieces. In a large skillet, heat some oil over medium heat. Add the sliced red onion and red bell pepper. Saut for 2-3 minutes until they start to soften. Add the minced garlic, cumin powder, chili powder, salt, and pepper. Cook for an additional 1-2 minutes until fragrant. Add the asparagus pieces and cook for 4-5 minutes until they become tender-crisp. Stir in the black beans and cook for an additional 2-3 minutes until heated through. Warm the tortillas in a dry skillet or microwave. To assemble the tacos, spoon the asparagus and black bean mixture onto each tortilla. Top with shredded cheddar cheese, sour cream, and fresh cilantro leaves. Serve the tacos with lime wedges for squeezing over the top. Enjoy your delicious Easy Asparagus and Black Bean Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

Egg Music

[allisonhowle]

Warm and comforting, this Super Cozy Vegetarian Lentil Minestrone is packed with protein-rich lentils, nutritious vegetables, and flavorful herbs. Perfect for chilly days or when you need a nourishing meal!

Ingredients: 1 cup dried green lentils, rinsed. 4 cups vegetable broth. 1 can 14.5 oz diced tomatoes. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried basil. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 cups chopped spinach or kale. 1 cup small pasta like ditalini or elbow macaroni. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Toss in the chopped onion, carrots, and celery. For about 5 minutes, or until softened, saut. Add smoked paprika, dried herbs, salt, and pepper, and mix them in. Go on and cook for two more minutes. Put in lentils that have been rinsed, vegetable broth, and diced tomatoes that have their juices added. Bring up the temperature. Turn down the heat, cover, and let it cook for 20 minutes, or until the lentils are soft. Place chopped spinach or kale and pasta in a bowl. Add 10 minutes more of cooking time or until the pasta is al dente. If necessary, change the seasoning. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 35 minutes

Trinity International Church

[allisonhowle]

A delightful twist on the classic Moscow Mule with the sweet essence of peach complementing the spicy ginger beer.

Ingredients: 2 oz peach vodka. 0.5 oz lime juice. 4 oz ginger beer. Peach slices for garnish. Mint leaves for garnish. Ice cubes.

Instructions: Fill a copper mug with ice cubes. Pour peach vodka and lime juice over the ice. Top with ginger beer. Garnish with peach slices and mint leaves. Stir gently and serve.

Prep Time: 5 minutes

Cook Time: 0 minutes

Zong Shen