Sustainable Alaska

[bakerinstitutealaska]

Juicy and flavorful ribeye steaks marinated to perfection and grilled for a mouthwatering dining experience.

Ingredients: 4 ribeye steaks. 1/2 cup soy sauce. 1/4 cup olive oil. 2 tablespoons Worcestershire sauce. 2 tablespoons Dijon mustard. 4 cloves garlic, minced. 1 teaspoon black pepper. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. 1/2 teaspoon cayenne pepper. Salt to taste.

Instructions: In a bowl, whisk together soy sauce, olive oil, Worcestershire sauce, Dijon mustard, minced garlic, black pepper, smoked paprika, dried thyme, and cayenne pepper. Place ribeye steaks in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results. Preheat the grill to medium-high heat. Remove the ribeyes from the marinade and let excess drip off. Season with salt to taste. Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust based on your desired doneness. Remove from the grill and let the ribeyes rest for a few minutes before serving. Slice against the grain and serve hot. Enjoy your delicious Grilled Marinated Ribeyes!

Prep Time: 15 minutes

Cook Time: 10 minutes

Master the Oven

[bakerinstitutealaska]

This gluten-free gingerbread cake is a tasty treat that's great for the holidays or whenever you want something warm and cozy. This cake is moist and tasty, and everyone will love it, even those who aren't gluten-free. It's made with almond and coconut flour.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup molasses. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 3 eggs. 1 tablespoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, whisk together almond flour, coconut flour, ground ginger, cinnamon, cloves, baking soda, and salt. In a separate bowl, beat together molasses, maple syrup, coconut oil, eggs, and almond milk until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, serve slices of the gingerbread cake and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Pfi Ptt

[bakerinstitutealaska]

In these tasty popsicles, the creamy, tropical flavors of coconut are paired with the rich essence of amaretto. It's great as a cool treat on a hot day or as a sweet ending to any meal.

Ingredients: 2 cups coconut milk. 1/4 cup amaretto liqueur. 1/4 cup shredded coconut. 2 tablespoons honey or agave syrup. 1 teaspoon vanilla extract.

Instructions: In a blender, combine coconut milk, amaretto liqueur, shredded coconut, honey or agave syrup, and vanilla extract. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Food Fusion Chefs

[bakerinstitutealaska]

With these vegan chocolate tahini pretzel bars, you can enjoy the perfect mix of sweet, salty, and nutty tastes. The crunchy pretzels are mixed with creamy tahini and maple syrup, and the whole thing is covered in rich dairy-free chocolate.

Ingredients: 1 cup tahini. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 2 cups pretzels, crushed. 1 cup dairy-free chocolate chips.

Instructions: In a bowl, mix tahini, maple syrup, melted coconut oil, and vanilla extract until well combined. Fold in crushed pretzels until evenly distributed throughout the mixture. Press the mixture firmly into a lined baking dish, spreading it out evenly. Place in the freezer for 30 minutes to set. Once set, melt the dairy-free chocolate chips using a double boiler or microwave. Pour the melted chocolate over the tahini pretzel mixture, spreading it out evenly. Return to the freezer for another 20-30 minutes, or until the chocolate has set. Once set, remove from the freezer and cut into bars. Enjoy these delicious vegan chocolate tahini pretzel bars!

Prep Time: 15 minutes

Cook Time: 0 minutes

Nouveau Projet

[bakerinstitutealaska]

A tangy marinade of garlic, lemon, and a mix of spices gives this Chicken Peri-Peri recipe a lot of flavor. It's gluten-free, SCD-friendly, and SCD-friendly, so it's a healthy and tasty choice for any event.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons apple cider vinegar. 1 tablespoon paprika. 1 teaspoon cayenne pepper. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Olive oil, apple cider vinegar, paprika, cayenne pepper, dried oregano, salt, and pepper should all be mixed together in a bowl. Spread the chicken breasts out in a shallow dish and pour the marinade over them, making sure they are well covered. Put the dish in the fridge with the lid on top for at least two hours, or overnight for the best results. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Cook the chicken on the grill for 6 to 8 minutes on each side, or until it's done and the juices run clear. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 15 minutes

Catherine Roessel

[bakerinstitutealaska]

These smoky veggie burgers made with quinoa and beets are very tasty and good for you. They are hearty and colorful because they have quinoa, black beans, and grated beetroot in them. With a creamy adobo aioli on top, they make a tasty and filling vegan meal.

Ingredients: 1 cup cooked quinoa. 1 cup grated beetroot. 1/2 cup cooked black beans, mashed. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 1/4 cup breadcrumbs. 2 tablespoons olive oil. 4 whole wheat burger buns. Lettuce, tomato slices, and avocado slices for garnish.

Instructions: In a large bowl, combine cooked quinoa, grated beetroot, mashed black beans, onion, garlic, nutritional yeast, soy sauce, smoked paprika, cumin, salt, and pepper. Mix well until thoroughly combined, then add breadcrumbs to bind the mixture. Divide the mixture into 4 equal portions and shape each into a burger patty. Heat olive oil in a skillet over medium heat. Cook the burgers for 4-5 minutes on each side, or until browned and heated through. Meanwhile, toast the burger buns in the skillet until lightly golden. To assemble, spread adobo aioli recipe below on the bottom half of each bun, top with a burger patty, lettuce, tomato slices, and avocado slices, then cover with the top half of the bun. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Ho Hum

[bakerinstitutealaska]

These Buffalo Chicken Stuffed Baked Potatoes are a delicious and satisfying dinner option. They're perfect for busy weeknights when you need something quick and easy to make. The combination of tender baked potatoes, spicy buffalo chicken, creamy ranch dressing, and melted cheddar cheese is sure to please your taste buds.

Ingredients: 4 large potatoes. 2 cups cooked shredded chicken. 1/2 cup buffalo sauce. 1/4 cup ranch dressing. 1/2 cup shredded cheddar cheese. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Clean the potatoes and use a fork to make holes in them. Put them on a baking sheet and bake them until soft, about 45 to 60 minutes. Put the chicken shreds, buffalo sauce, and ranch dressing in a bowl and mix them together. Add pepper and salt. To cool down a bit, take the potatoes out of the oven after they are done. Along the length of the potato, cut it in half and scoop out some of the flesh to make a well. Add some buffalo chicken to the middle of each potato half. Shredded cheddar cheese should be put on top of each stuffed potato. Put the potatoes back in the oven and bake for another 10 to 15 minutes, or until the cheese melts and starts to bubble. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 60 minutes

Armanenshaft Team

[bakerinstitutealaska]

Indulge in the creamy goodness of this raw, vegan Banana Cream Parfait topped with a decadent macadamia nut crumble. A guilt-free, delightful treat for your taste buds!

Ingredients: 2 ripe bananas. 1 cup raw cashews, soaked for 4 hours. 1/4 cup coconut cream. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 cup macadamia nuts. 1/2 cup shredded coconut. 3 dates, pitted. Pinch of sea salt.

Instructions: In a blender, combine soaked cashews, ripe bananas, coconut cream, maple syrup, and vanilla extract. Blend until smooth and creamy. In a food processor, combine macadamia nuts, shredded coconut, dates, and a pinch of sea salt. Pulse until crumbly texture is achieved. Layer the banana cream and macadamia nut crumble in serving glasses. Repeat the layers until the glasses are filled, finishing with a layer of the macadamia nut crumble on top. Refrigerate for at least 2 hours to set. Serve chilled and enjoy your delicious raw vegan Banana Cream Parfait with Macadamia Nut Crumble!

Prep Time: 15 minutes

Cook Time: 0 minutes

Ripples To Prosperity

[bakerinstitutealaska]

These adorable Cheesecake Cake Pops are a great way to celebrate Easter! These are a delightful confection that's ideal to share during the holiday season with your loved ones.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 cup cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup white chocolate chips, melted. Colorful sprinkles or decorations. Cake pop sticks.

Instructions: Melted butter and graham cracker crumbs should be thoroughly combined in a bowl. Mix the cream cheese, powdered sugar, and vanilla extract in a separate bowl until they are well combined. Mix well after combining the cream cheese and graham cracker mixtures. Form the mixture into tiny balls and arrange them on a baking sheet that has been lined. After placing a cake pop stick inside each ball, freeze for half an hour. In a bowl that is safe to use in the microwave, melt white chocolate chips for 30 seconds at a time, stirring in between, until smooth. To ensure an even coating, dip each frozen cake pop into the melted white chocolate. While the chocolate is still wet, decorate with colorful sprinkles or other materials. Return the decorated cake pops to the baking sheet that has been lined, then chill them until the chocolate hardens. Give these delicious Cheesecake Cake Pops to your loved ones to enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

7th Pay Commission News Center

[bakerinstitutealaska]

The Bacon Cheddar Burger at Tri Tip Grill is a mouthwatering combination of juicy beef patties, crispy bacon, melted cheddar cheese, and fresh toppings, all served on a toasted bun. It's the ultimate burger indulgence!

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices cheddar cheese. 8 strips crispy bacon. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 cup chopped lettuce. 1/4 cup sliced tomatoes. 1/4 cup sliced red onions. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season both sides with salt and pepper. Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare or longer for your preferred doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and cover the grill to melt the cheese. While the burgers are cooking, toast the hamburger buns on the grill until they are lightly browned. In a small bowl, mix together mayonnaise and ketchup to make the sauce. Assemble the burgers by spreading the sauce on the toasted buns. Place a burger patty with melted cheese on the bottom bun. Top the patty with 2 strips of crispy bacon, followed by lettuce, tomatoes, and red onions. Place the top bun on the ingredients to complete the burger. Serve hot with your favorite sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

travel tips

[bakerinstitutealaska]

These vegan cupcakes are bursting with the freshness of strawberries and the creamy richness of coconut whipped cream. They're perfect for any occasion, whether you're hosting a party or simply craving a sweet treat.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/3 cup vegetable oil. 2 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 cup fresh strawberries, diced. 1 can 13.5 oz full-fat coconut milk, chilled overnight. 2-3 tbsp powdered sugar. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, combine flour, sugar, baking soda, and salt. In another bowl, whisk together almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fold in diced strawberries. Divide batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack. While cupcakes are cooling, prepare the coconut whipped cream. Open the chilled coconut milk can and scoop out the solid coconut cream into a mixing bowl. Discard the liquid or save it for another use. Add powdered sugar and vanilla extract to the coconut cream, then whip with an electric mixer until light and fluffy. Once cupcakes are cooled, pipe or spread coconut whipped cream on top of each cupcake. Garnish with sliced strawberries and serve. Enjoy your delicious strawberries and cream vegan cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

FCD Currencies

[bakerinstitutealaska]

Delicious and easy-to-make cake pops featuring the delightful combination of White Chocolate Raspberry OREO cookies, cream cheese, and freeze-dried raspberries. Perfect for any sweet occasion!

Ingredients: 1 package about 36 cookies White Chocolate Raspberry OREO cookies. 1 package 8 oz cream cheese, softened. 2 cups white chocolate chips, melted. 1/2 cup freeze-dried raspberries, crushed. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. White chocolate or pink candy melts for coating. Sprinkles optional, for decoration.

Instructions: In a food processor, pulse White Chocolate Raspberry OREO cookies until fine crumbs form. Mix together the melted white chocolate chips, powdered sugar, vanilla extract, softened cream cheese, crushed freeze-dried raspberries, and OREO crumbs in a sizable mixing bowl. Blend until thoroughly blended. Roll the mixture into 1-inch balls and transfer to a baking sheet lined with parchment. Place the OREO cookie balls in the fridge to solidify for a minimum of one hour. Melt pink candy or white chocolate as directed on the package. After dipping each chilled cookie ball completely into the melted chocolate, place it back on the baking sheet. While the chocolate is still wet, garnish with sprinkles if desired. Reapply the chocolate coating and refrigerate the baking sheet for approximately half an hour. Serve and savor your White Chocolate Raspberry OREO Cookie Balls after they've set!

Prep Time: 20 minutes

Cook Time: 0 minutes

Yum Yum Bakeshop

[bakerinstitutealaska]

Indulge in the velvety smoothness of homemade creamy vanilla bean ice cream, made with real vanilla beans for a rich and aromatic flavor.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract. Pinch of salt.

Instructions: Add the sugar, scraped vanilla bean seeds, and split vanilla bean pod to a medium-sized saucepan. Then add the heavy cream. Over medium heat, stir the mixture every so often until it starts to steam and little bubbles appear around the pan's edges. Leave it alone until it's cool enough to touch. Take the vanilla bean pod out after it has cooled. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Put the churned ice cream in a container that can go in the freezer. Cover it and freeze it for at least 4 hours, or until it is firm. Enjoy scoops of smooth vanilla bean ice cream!

Prep Time: 15 minutes

Cook Time: 20 minutes

Emily

[bakerinstitutealaska]

A nutritious and flavorful vegetarian quinoa salad loaded with roasted vegetables, feta cheese, and a tangy balsamic dressing. Perfect for a light and satisfying meal.

Ingredients: 1 cup quinoa. 2 cups mixed vegetables bell peppers, zucchini, cherry tomatoes. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped.

Instructions: Preheat the oven to 400F 200C. Rinse quinoa under cold water and cook according to package instructions. In a bowl, toss the mixed vegetables with olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender. In a large bowl, combine cooked quinoa and roasted vegetables. Sprinkle crumbled feta cheese and chopped parsley over the salad. Drizzle extra olive oil and balsamic vinegar if desired. Toss everything gently to combine. Serve chilled or at room temperature. Enjoy your delicious and healthy Quinoa Salad with Roasted Vegetables!

Prep Time: 15 minutes

Cook Time: 25 minutes

That Girl in Italy

[bakerinstitutealaska]

The rich flavors of cocoa and the sweet tropical coconut come together in these delicious Paleo Chocolate Coconut Squares. These are simple to prepare and a great way to sate your sweet tooth while following a Paleo diet.

Ingredients: 2 cups shredded unsweetened coconut. 1/2 cup coconut oil, melted. 1/4 cup raw honey or maple syrup. 1/2 cup cocoa powder. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, combine shredded coconut, melted coconut oil, honey or maple syrup, cocoa powder, vanilla extract, and a pinch of salt. Blend until well combined. A baking dish or tray should be lined with parchment paper. Press the mixture firmly and evenly into the lined baking dish or tray. Place the dish or tray in the refrigerator and chill for at least 1 hour, or until the mixture is firm. After it solidifies, take it out of the fridge and cut it into squares. Present and savor!

Prep Time: 15 minutes

Cook Time: 0 minutes

Gourmet Genie

[bakerinstitutealaska]

These Easy Garlic Lime Chicken Tacos are packed with flavor and topped with a zesty Lime Crema. Perfect for a quick and delicious weeknight dinner!

Ingredients: 1 lb boneless, skinless chicken breasts. 3 cloves garlic, minced. 2 limes, juiced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup sour cream. 2 tablespoons mayonnaise. 1 lime, zested. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a bowl, combine minced garlic, lime juice, olive oil, ground cumin, chili powder, salt, and pepper to create the marinade. Cut chicken breasts into small strips and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes or longer for better flavor. While the chicken is marinating, prepare the lime crema. In a small bowl, whisk together sour cream, mayonnaise, lime zest, garlic powder, onion powder, salt, and pepper. Refrigerate until ready to use. Heat a grill or skillet over medium-high heat. Cook the marinated chicken strips for about 4-5 minutes per side, or until they are cooked through and have nice grill marks. Warm the flour tortillas on the grill or in a dry skillet for about 30 seconds on each side. To assemble the tacos, place a portion of the cooked chicken onto each tortilla. Top with shredded lettuce, diced tomatoes, red onion, and cilantro. Drizzle the lime crema over the toppings, and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

Meteo

[bakerinstitutealaska]

This pepperoni pizza gnocchi is a delicious mix of two traditional Italian dishes. It has the flavors of a traditional pizza in a comforting pasta dish. It's salty, cheesy, and incredibly satisfying.

Ingredients: 1 lb gnocchi. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/2 cup mini pepperoni slices. 1/4 cup grated Parmesan cheese. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Boil gnocchi in salted water according to package instructions until they float to the top, then drain and set aside. In a mixing bowl, combine marinara sauce, dried oregano, dried basil, garlic powder, salt, and pepper. Add cooked gnocchi to the sauce mixture and toss until evenly coated. Transfer the sauced gnocchi to a baking dish. Sprinkle shredded mozzarella cheese over the gnocchi, followed by mini pepperoni slices and grated Parmesan cheese. Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly. Garnish with fresh basil leaves if desired before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

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