dominic clarke

[dominicclarke]

A delicious and colorful Summer Cobb Salad packed with fresh ingredients and flavors. Perfect for a light and satisfying meal on a warm summer day.

Ingredients: 2 cups mixed greens. 2 hard-boiled eggs, sliced. 1 cup cherry tomatoes, halved. 1 cup grilled chicken breast, diced. 1/2 cup crumbled blue cheese. 1/4 cup red onion, thinly sliced. 1/4 cup bacon bits. 1/4 cup avocado, diced. 1/4 cup balsamic vinaigrette dressing.

Instructions: Start by arranging the mixed greens as the base in a large salad bowl. Arrange the sliced hard-boiled eggs, cherry tomatoes, grilled chicken, blue cheese, red onion, and bacon bits on top of the mixed greens, creating rows or sections for each ingredient. Garnish the salad with diced avocado. Drizzle the balsamic vinaigrette dressing over the salad. Toss the salad gently just before serving to evenly distribute the ingredients and dressing. Serve immediately and enjoy your refreshing Summer Cobb Salad!

Max

[dominicclarke]

Enjoy the rich, fudgy goodness of this chocolate layer cake that is vegan and gluten-free. It's perfect for any event because it's moist and rich.

Ingredients: 2 cups almond flour. 1 cup coconut sugar. 1 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup unsweetened applesauce. 1/2 cup almond milk. 1/4 cup melted coconut oil. 2 tsp vanilla extract. 1 cup dairy-free chocolate chips. 1/2 cup brewed coffee. 2 tbsp maple syrup. 1/4 cup coconut cream. 1/4 cup sliced almonds, for garnish optional.

Instructions: Preheat the oven to 350F 175C. Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt. Add applesauce, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While the cakes are baking, prepare the chocolate ganache. In a small saucepan, heat chocolate chips, brewed coffee, maple syrup, and coconut cream over low heat. Stir until chocolate is melted and mixture is smooth. Remove from heat and let cool slightly. Once the cakes are done baking, remove them from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely. Once the cakes are cooled, place one layer on a serving plate. Spread a layer of chocolate ganache on top. Place the second layer on top and spread the remaining ganache over the top and sides of the cake. Garnish with sliced almonds, if desired. Slice and serve!

James Roble

[dominicclarke]

Indulge in the delightful aroma and taste of this vegan cinnamon swirl cake. It's moist, tender, and perfectly sweetened with maple syrup and coconut oil, making it a guilt-free treat for any time of the day.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup almond milk. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 tsp baking powder. 1 tsp vanilla extract. 1/2 tsp salt. 1/4 cup brown sugar. 2 tsp ground cinnamon.

Instructions: Preheat oven to 350F 175C. Grease a 9-inch round cake pan. In a mixing bowl, whisk together flour, baking powder, and salt. Add almond milk, maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until well combined. In a small bowl, mix brown sugar and cinnamon. Pour half of the batter into the prepared cake pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter over the cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar mixture over the top. Using a knife, gently swirl the cinnamon-sugar mixture into the batter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Donna

[dominicclarke]

These Blender Banana Rice Waffles are gluten-free and easy to make. They're made with simple ingredients and can be customized with your favorite toppings. Plus, they're freezer-friendly, making them perfect for meal prep!

Ingredients: 2 ripe bananas. 1 cup cooked rice. 1/2 cup gluten-free oat flour. 1/4 cup almond milk. 2 tbsp maple syrup. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp cinnamon. Pinch of salt.

Instructions: In a blender, combine bananas, cooked rice, almond milk, maple syrup, and vanilla extract. Blend until smooth. Add oat flour, baking powder, cinnamon, and salt to the blender. Blend until well combined and smooth batter forms. Preheat waffle iron and lightly grease with oil or cooking spray. Pour batter onto the preheated waffle iron, spreading it evenly. Cook according to waffle iron instructions or until golden brown and crispy. Serve warm with toppings of your choice, such as fresh fruit, maple syrup, or dairy-free yogurt. For freezer-friendly option, allow waffles to cool completely, then store in an airtight container or freezer bag. Reheat in toaster or oven when ready to eat.

Katrina Robbins

[dominicclarke]

It's a hearty and comforting dish made with slow-cooked pork chops, rice, onions, and a creamy mushroom sauce. Great for a cozy potluck on the weekend.

Ingredients: 4 bone-in pork chops. 1 cup long-grain white rice. 1 onion, diced. 1 can 10.5 oz cream of mushroom soup. 1 cup chicken broth. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Season pork chops with garlic powder, paprika, salt, and pepper. In a slow cooker, combine rice, diced onion, cream of mushroom soup, and chicken broth. Mix well. Place seasoned pork chops on top of the rice mixture. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until pork chops are tender and rice is cooked through. Serve hot and enjoy!

Bryson M

[dominicclarke]

Tender, flavorful short ribs cooked low and slow in a savory soy-based sauce until they're fall-off-the-bone delicious. Perfect for a comforting meal any day of the week.

Ingredients: 3 lbs beef short ribs. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup brown sugar. 3 cloves garlic, minced. 1 tsp ginger, minced. 2 tbsp cornstarch. 2 tbsp water. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Add salt and pepper to the short ribs. Soy sauce, brown sugar, garlic, and ginger should all be mixed together in a bowl. Put short ribs in the crock pot. Cover the ribs with the sauce mix. Set the timer to low and cook for 7 to 8 hours or high for 3 to 4 hours. Take the ribs off and set them aside when it's done. To make a slurry, mix cornstarch and water in a small bowl. Add the slurry to the slow cooker and mix it around. For another 15 to 20 minutes, on high, cook until the sauce gets thicker. Add chopped green onions to the short ribs and serve them with the sauce.

Norah Ashley

[dominicclarke]

These Chocolate Cherry Pancakes are a tasty treat for brunch or breakfast. They are thick, fluffy, and taste great with chocolate and fresh cherries. Just what you need to satisfy your sweet tooth!

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. 1/2 cup chopped fresh cherries. 1/4 cup mini chocolate chips. Cooking spray or additional butter for cooking.

Instructions: In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg and then add buttermilk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the chopped cherries and mini chocolate chips into the batter. Preheat a griddle or non-stick skillet over medium heat and lightly grease it with cooking spray or butter. Using a 1/4 cup measuring cup, pour the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until they are cooked through and have a nice golden brown color. Remove the pancakes from the griddle and keep them warm. Repeat with the remaining batter. Serve the Chocolate Cherry Pancakes hot, with additional cherries and chocolate chips as toppings, if desired. Enjoy your delicious and indulgent chocolate cherry pancakes!

Ethan Freeman

[dominicclarke]

This shrimp scampi with zucchini noodles is a new way to make a classic dish that is light and tasty. The zucchini noodles are a healthy alternative to regular pasta, and they still soak up all the great flavors from the sauce made of garlic, butter, and lemon. You can make it quickly and easily, and it's great for a weeknight dinner or a special event.

Ingredients: 1 lb shrimp, peeled and deveined. 4 medium zucchini, spiralized into noodles. 4 cloves garlic, minced. 1/4 cup unsalted butter. 1/4 cup olive oil. 1/4 cup white wine. 1/4 cup freshly squeezed lemon juice. 1/4 teaspoon red pepper flakes. Salt and black pepper to taste. 1/4 cup chopped fresh parsley. Grated Parmesan cheese for serving optional.

Instructions: In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced garlic and red pepper flakes to the skillet, and saut for about 1 minute, or until fragrant. Increase the heat to medium-high, then add the shrimp to the skillet. Cook for 2-3 minutes, or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside. In the same skillet, pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Add the zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes, or until the noodles are tender but still slightly crisp. Return the cooked shrimp to the skillet, and toss everything together until heated through. Season with salt and black pepper to taste, then sprinkle with chopped parsley. Serve hot, optionally garnished with grated Parmesan cheese.

Janelle Steele

[dominicclarke]

Add a festive twist to classic peanut butter blossoms with these adorable Christmas Tree Peanut Butter Blossoms. These cookies are perfect for holiday gatherings and will delight both kids and adults.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1/2 cup unsalted butter, softened. 1 egg. 2 tablespoons milk. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 36 Hershey's Kisses Milk Chocolates, unwrapped. Green food coloring. Assorted colorful sprinkles.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, beat the peanut butter, granulated sugar, brown sugar, and butter until creamy. Add the egg, milk, and vanilla extract. Mix well. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until well blended. Shape the dough into 1-inch balls. Roll each ball in granulated sugar and place on ungreased baking sheets. Bake for 8 to 10 minutes or until lightly golden. Remove from the oven and immediately press an unwrapped Hershey's Kiss into the center of each cookie. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely. Add a few drops of green food coloring to the remaining dough and mix until the color is even. Shape the green dough into small cone shapes to resemble Christmas trees. Gently press the Christmas tree shapes onto the top of each Hershey's Kiss on the cooled cookies. Decorate the trees with colorful sprinkles. Let the cookies sit until the chocolate and decorations are set. Serve and enjoy!

Keaton S