Emma Goodalls @emmagoodalls - Tumblr Blog

Indulge in the rich and decadent flavors of brownie batter without the need for baking. This brownie batter dip is perfect for parties, gatherings, or a sweet treat anytime.

Ingredients: 1 cup chocolate chips. 1/2 cup unsalted butter. 1/2 cup granulated sugar. 1/4 cup cocoa powder. 1/4 cup milk. 1 tsp vanilla extract. 1/8 tsp salt. 1 cup heavy cream. 2 tbsp powdered sugar. 1/2 tsp vanilla extract.

Instructions: In a microwave-safe bowl, melt the chocolate chips and unsalted butter in 30-second intervals, stirring in between, until smooth. Stir in the granulated sugar, cocoa powder, milk, 1 tsp vanilla extract, and salt until well combined. In a separate bowl, whip the heavy cream, powdered sugar, and 1/2 tsp vanilla extract until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated. Chill the brownie batter dip in the refrigerator for at least 30 minutes before serving. Serve with your favorite dippers like pretzels, strawberries, or graham crackers. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

dalahÃ¤st stuteri swe

#sweettreats #chocolatelovers #indulgentdesserts

You can eat this Low-Carb Keto Crustless Quiche Tart for breakfast, brunch, or even dinner because it tastes great and fills you up. It tastes great and is full of protein, making it a great way to start the day while staying on a low-carb or ketogenic diet.

Ingredients: 6 large eggs. 1 cup diced cooked ham. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/4 cup heavy cream. 1/4 cup almond flour. 2 tablespoons olive oil. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder.

Instructions: Warm the oven up to 175F 350C. Add the eggs, heavy cream, almond flour, olive oil, baking powder, salt, black pepper, and garlic powder to a large bowl. Use a whisk to mix the ingredients well. Diced ham, cheese, onion, and bell pepper should all be added and mixed in. Use cooking spray or olive oil to grease a tart pan. Fill the tart pan with the egg mix. Set the oven to 350F and bake the quiche for 30 to 35 minutes, or until the top is golden brown. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 35 minutes

Grampian Youth Orchestra

#HealthyEating #Keto #Quiche

These Asian-inspired quinoa meatballs are packed with flavor from soy sauce, sesame oil, and aromatic spices. The orange sauce adds a sweet and tangy kick, making it a delightful and nutritious meal.

Ingredients: 1 cup cooked quinoa. 1 lb ground meat chicken or turkey. 1/4 cup breadcrumbs. 1/4 cup finely chopped green onions. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 1/2 teaspoon five-spice powder. Salt and pepper to taste. 2 tablespoons vegetable oil for cooking. 1/2 cup orange juice. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 teaspoon cornstarch. Sesame seeds and sliced green onions for garnish.

Instructions: Toast the bread, add the green onions, minced garlic, soy sauce, sesame oil, grated ginger, five-spice powder, salt, and pepper to a large bowl. Combine well. Shape the mixture into meatballs that are about an inch across. Put oil in a pan and heat it over medium-low heat. It will take about 8 to 10 minutes of cooking the meatballs until they are brown on all sides and fully cooked. Mix orange juice, soy sauce, honey, rice vinegar, and cornstarch together in a different saucepan. Slowly cook the sauce until it gets thicker. Cover the cooked meatballs with the orange sauce by pouring it over them. Let it cook for another two to three minutes. Before serving, top with sliced green onions and sesame seeds. Asian Spiced Quinoa Meatballs with Orange Sauce go well with either cooked quinoa or rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

czech rally cup

#tastyandhealthy #sweetandsourkick #aromaticspices

The quinoa and chickpeas in these Mediterranean Quinoa Stuffed Peppers give them a great mix of tastes and textures. They are also very high in protein. Every bite of this dish tastes like the Mediterranean because it has tomatoes, olives, and herbs in it. This gluten-free recipe makes a meal that is both healthy and filling.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 small onion, finely chopped. 3 cloves garlic, minced. 1 can 14 ounces diced tomatoes, drained. 1 can 14 ounces chickpeas, drained and rinsed. 1/2 cup Kalamata olives, chopped. 1/4 cup sun-dried tomatoes, chopped. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper, to taste. Fresh parsley, for garnish.

Instructions: Preheat oven to 375F 190C. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened, about 5 minutes. Stir in diced tomatoes, chickpeas, Kalamata olives, sun-dried tomatoes, oregano, basil, salt, and pepper. Cook for another 5 minutes. Remove skillet from heat and stir in cooked quinoa until well combined. Arrange bell pepper halves in a baking dish. Fill each pepper half with quinoa mixture. Cover the baking dish with foil and bake for 25-30 minutes, or until peppers are tender. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

Grampian Youth Orchestra

#TomatoesAndOlives #ChickpeaLove #MediterraneanFlavors

A creamy and tropical twist on the classic martini, this Coconut Cream Martini is perfect for a refreshing and indulgent cocktail experience.

Ingredients: 2 oz coconut rum. 1 oz coconut cream. 1 oz vanilla vodka. 1/2 oz simple syrup. 1/2 oz lime juice. Shredded coconut for garnish. Lime wedge for garnish.

Instructions: In a shaker, combine coconut rum, coconut cream, vanilla vodka, simple syrup, and lime juice. Add ice to the shaker and shake well until chilled. Strain the mixture into a martini glass. Garnish with shredded coconut and a lime wedge. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

cleaning service st. louis

#DecadentDrink #TropicalMartini #CoconutCreamMartini

A classic and refreshing wedge salad with a creamy and tangy buttermilk black pepper dressing. It's a perfect side dish for any meal or a light lunch option.

Ingredients: 1 head of iceberg lettuce, cut into 4 wedges. 1 cup cherry tomatoes, halved. 4 strips of crispy bacon, crumbled. 1/2 cup blue cheese crumbles. 1/4 cup red onion, finely chopped. 1/2 cup buttermilk. 1/4 cup mayonnaise. 1 tablespoon white wine vinegar. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/4 teaspoon salt.

Instructions: Place the iceberg lettuce wedges on serving plates. Sprinkle cherry tomatoes, crumbled bacon, blue cheese crumbles, and chopped red onion over the lettuce wedges. In a small bowl, whisk together buttermilk, mayonnaise, white wine vinegar, black pepper, garlic powder, and salt until well combined to make the dressing. Drizzle the buttermilk black pepper dressing over the salad wedges. Serve immediately and enjoy your delicious Wedge Salad with Buttermilk Black Pepper Dressing!

Prep Time: 15 minutes

Cook Time: 0 minutes

Eva gonzalez

#Salad #CreamyButtermilk #MealtimeFavorite

This Grilled Vidalia Pickle Chicken recipe offers a tangy and flavorful twist to traditional grilled chicken. The marinade, infused with Vidalia pickle juice and spices, tenderizes the chicken while imparting a unique and delicious flavor. Perfect for a summertime barbecue or a simple weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Vidalia pickle juice. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. Salt and pepper to taste. Sliced Vidalia onions for garnish.

Instructions: In a bowl, mix together the pickle juice, olive oil, minced garlic, paprika, salt, and pepper. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 1 hour, preferably overnight. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and juices run clear. Garnish with sliced Vidalia onions before serving.

Prep Time: 70 minutes

Cook Time: 16 minutes

Shoot the Red

#SummerBarbecue #TangyTwist #GrilledChicken

In this low-carb keto casserole, chicken, bacon, and ranch dressing come together to make a creamy and tasty dish. It's a satisfying meal that fits right in with your ketogenic lifestyle because it's full of vegetables and cheese.

Ingredients: 2 cups cooked chicken, shredded. 1 cup cooked bacon, crumbled. 1 cup cauliflower florets, steamed. 1 cup broccoli florets, steamed. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup ranch dressing. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cooked chicken, bacon, broccoli, cauliflower, sour cream, ranch dressing, Parmesan cheese, minced garlic, salt, and pepper should all be put in a large bowl. Mix well. Put the mixture in a casserole dish that has been greased. After the oven is hot, bake for 25 to 30 minutes, or until the top is bubbly and golden brown. Take it out of the oven and let it cool down for a few minutes before you serve it. If you want, you can add fresh parsley on top and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Cobblers Beach

#ChickenBaconRanch #Casserole #LowCarb

This tasty Smashed Avocado Toast with perfectly poached eggs and a hint of spicy harissa will take your breakfast or brunch to the next level. This vegetarian dish tastes great with the creamy guacamole on top of it.

Ingredients: 2 ripe avocados, mashed. 1 lime, juiced. 1/2 small red onion, finely chopped. 1 small tomato, diced. 1/4 cup fresh cilantro, chopped. 1 clove garlic, minced. Salt and pepper to taste. 4 slices of whole-grain bread, toasted. 4 large eggs, poached. 2 teaspoons harissa sauce.

Instructions: Put the mashed avocados and lime juice in a bowl and mix them together. Mix everything together well. Cut up the tomato, red onion, cilantro, and garlic and add them to the avocado. Combine everything. Add salt and pepper to taste in the guacamole. If you need to, change the seasoning. On each piece of toasted whole-grain bread, spread a lot of the guacamole. On each piece of bread, put a poached egg on top of the guacamole. Add half a teaspoon of harissa sauce to every poached egg. Serve your Smashed Avocado Toast with Poached Egg and Harissa right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

AuthorAID

#Vegetarian #foodiegram #vegetarianbreakfast