Jade Moona

Villa Marcaravansales - Sakari Australian Shepherds - North Canton Playhouse - TEDxScrantonWomen - Kennel Wolves from Siberia

[jademoona]

These delicious Rainier Cherry Muffins are a delightful treat that combines the sweetness of Rainier cherries with the moistness of muffins. Perfect for breakfast or as a snack!

Ingredients: 1 cup Rainier cherries, pitted and halved. 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup buttermilk. 2 large eggs. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the flour, sugar, baking powder, baking soda, and salt together in a bowl. You will need to use a different bowl to mix the melted butter, buttermilk, eggs, and vanilla extract. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Fold the Rainier cherries in slowly. Fill each muffin cup with the same amount of batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your Rainier Cherry Muffins that you made yourself!

Prep Time: 15 minutes

Cook Time: 18 minutes

Polar Foxes

[jademoona]

These chocolate energy bites are a delicious and nutritious snack that's perfect for when you need a quick boost of energy. Packed with oats, almond butter, and cocoa powder, they're not only tasty but also satisfying. Plus, they're vegan-friendly!

Ingredients: 1 cup rolled oats. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup cocoa powder. 1/4 cup shredded coconut. 1/4 cup chopped nuts such as almonds or walnuts. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: A pinch of salt, shredded coconut, chopped nuts, maple syrup, cocoa powder, rolled oats, and a pinch of almond butter should all be mixed together well in a large bowl. Roll the dough into 1 inch-diameter balls with clean hands, then put them on a baking sheet lined with parchment paper. Put the baking sheet with the energy bites in the fridge for at least 30 minutes to make them firm. Once the chocolate energy bites are firm, put them in a container that won't let air in and put it in the fridge for up to a week.

Prep Time: 15 minutes

Cook Time: 0 minutes

Chipao Anping

[jademoona]

This cast iron skillet fried chicken recipe makes chicken thighs that are crispy, juicy, and have a tasty crust made from seasonings. When you cook in a cast iron skillet, the food cooks evenly and the outside turns a perfect golden brown.

Ingredients: 4 chicken thighs. 1 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. 1/2 cup buttermilk. Vegetable oil for frying.

Instructions: In a bowl, mix together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Pour buttermilk into a separate bowl. Dip each chicken thigh first into the buttermilk, then into the flour mixture, coating evenly. Heat vegetable oil in a cast iron skillet over medium-high heat. Once the oil is hot, carefully place the coated chicken thighs into the skillet, skin side down. Fry for about 6-8 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Hilliard Comstock Middle School

[jademoona]

For a cool take on the classic Caprese salad, try this Watermelon Caprese Salad with Balsamic Glaze. With its juicy watermelon, creamy mozzarella, and sour kick from the balsamic glaze, it's the perfect mix of sweet and savory tastes.

Ingredients: 4 cups cubed watermelon. 1 cup fresh mozzarella balls. 1 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic glaze. Salt and pepper to taste.

Instructions: Put the cubed watermelon, fresh mozzarella balls, and half-cut cherry tomatoes in a large bowl. Tear up the fresh basil leaves and put them in the bowl. Pour extra virgin olive oil over the salad and toss it together gently. Add salt and pepper to the salad as needed. Just before you serve the salad, drizzle the balsamic glaze over it. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Free Necchi Sewing Machine Files

[jademoona]

These Summer Tostadas with Spicy Black Beans, Avocado, and Corn Salsa are a perfect warm-weather dish. The spicy black beans and fresh corn salsa are complemented by creamy avocado and a zesty lime dressing. They're easy to make and bursting with flavor!

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup corn kernels fresh or frozen. 1 ripe avocado, diced. 1/2 red onion, finely chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 2 cloves garlic, minced. 1 lime, juiced. 2 tablespoons olive oil. 1 teaspoon cumin powder. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 tostada shells or small corn tortillas. Optional toppings: sour cream, shredded cheese, hot sauce.

Instructions: In a medium-sized bowl, combine the drained black beans, corn kernels, diced avocado, finely chopped red onion, halved cherry tomatoes, and chopped cilantro. In a separate small bowl, whisk together minced garlic, lime juice, olive oil, cumin powder, chili powder, salt, and pepper. Pour this dressing over the black bean mixture and toss everything together gently to combine. Warm the tostada shells or corn tortillas according to package instructions or preference. To assemble, spread a generous amount of the spicy black bean and corn salsa mixture onto each tostada shell or corn tortilla. Add any optional toppings you desire, such as sour cream, shredded cheese, or hot sauce. Serve immediately and enjoy your delicious Summer Tostadas!

Prep Time: 15 minutes

Cook Time: 0 minutes

Dress Uurstal Corinda

[jademoona]

This Smoky BBQ Chicken Thigh Sandwich is a flavor-packed delight, featuring tender grilled chicken thighs slathered in tangy BBQ sauce and topped with melted cheddar cheese. It's perfect for a quick and satisfying meal!

Ingredients: 4 boneless, skinless chicken thighs. 1/2 cup BBQ sauce. 4 slices cheddar cheese. 4 hamburger buns. 1/4 cup mayonnaise. 1 tablespoon olive oil. Salt and pepper to taste. Optional toppings: lettuce, tomato, onion.

Instructions: Warm up the grill or grill pan over medium-high heat. Add salt and pepper to the chicken thighs. Use olive oil to keep things from sticking on the grill. Cook the chicken thighs on the grill for 5 to 7 minutes on each side, or until they are done and have a little char on them. At the very end, when the chicken is still hot, brush BBQ sauce on both sides. On the grill, toast the buns for one to two minutes, until they are lightly golden. On the bottom half of each bun, spread mayonnaise. Grilled chicken thighs should go on the bottom bun. Then, put cheddar cheese slices on top of them. If you want, you can add toppings, and then put the top bun on top. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

US History Worldwide

[jademoona]

These dark chocolate plum brownies are a delightful combination of rich, fudgy chocolate and juicy fresh plums, with the wholesome goodness of whole wheat flour.

Ingredients: 200g dark chocolate. 100g unsalted butter. 3 eggs. 150g whole wheat flour. 200g fresh plums, pitted and chopped. 150g granulated sugar. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Warm the oven up to 350F 182C. Line and grease a baking sheet. In a bowl that can handle heat, melt the dark chocolate and butter together over a pan of simmering water or in the microwave. Stir the mixture until it is smooth. Let it cool down a bit. Mix the eggs, sugar, and vanilla extract in a different bowl until the mixture is light and fluffy. Slowly add the melted chocolate mixture while stirring all the time until everything is well mixed. Just until they are mixed in, fold in the whole wheat flour, baking powder, and salt. Be careful not to mix too much. Add the chopped plums slowly. When the baking sheet is ready, pour the batter on top of it and spread it out evenly. Put it in an oven that has already been heated and bake it for 25 to 30 minutes, or until a skewer stuck in the middle comes out with moist crumbs still on it. Let it cool all the way in the tray before cutting it into squares.

Prep Time: 20 minutes

Cook Time: 25 minutes

Filtrepreneur Food Cart

[jademoona]

This sour honey mustard chicken marinade is great for giving grilled chicken breasts more flavor. Adding sweet honey, sour Dijon mustard, and salty soy sauce together makes a perfectly balanced marinade that will make everyone want more. It's also gluten-free, so people with dietary restrictions can eat it.

Ingredients: 1/4 cup honey. 1/4 cup gluten-free Dijon mustard. 2 tablespoons gluten-free soy sauce. 4 boneless, skinless chicken breasts.

Instructions: In a small bowl, whisk together honey, Dijon mustard, and soy sauce until well combined. Place chicken breasts in a shallow dish or resealable plastic bag. Pour marinade over chicken, making sure each breast is well coated. Cover or seal the dish/bag and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding excess marinade. Grill chicken for 6-7 minutes per side, or until fully cooked through and juices run clear. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 15 minutes

North Canton Playhouse

[jademoona]

Lemon Mousse Parfait is a light and citrusy dessert that tastes great and is great for any occasion. When you mix sour lemon mousse, smooth Greek yogurt, and the crunch of graham crackers, you get a wonderful texture and taste experience.

Ingredients: 1 cup heavy cream. 1/2 cup granulated sugar. 3 large egg yolks. 1/2 cup fresh lemon juice. 1 tablespoon lemon zest. 1 teaspoon gelatin. 2 tablespoons cold water. 1 cup Greek yogurt. 1 cup crushed graham crackers. Fresh berries for garnish.

Instructions: Put cold water in a small bowl and sprinkle gelatin on top. Let it bloom for 5 minutes. Mix the egg yolks, sugar, lemon juice, and lemon zest in a saucepan over medium-low heat. Whisk the mixture until it gets thick. Take it off the heat and stir in the bloomed gelatin until it's all stirred in. Let the lemon mix cool down until it's no longer hot. Heavy cream should be whipped in a different bowl until stiff peaks form. Mix the whipped cream into the lemon mixture slowly until everything is well mixed. Add the Greek yogurt and mix it in until it's smooth and creamy. Crush graham crackers and layer them on top of the lemon mousse in bowls or glasses for serving. Do it again, and then add a dollop of lemon mousse on top to finish. Put it in the fridge for at least two hours, or until it sets. Just before serving, top with fresh berries.

Prep Time: 20 minutes

Cook Time: 0 minutes

ADC Agenzia

[jademoona]

Enjoy the warm and cozy flavors of gingerbread in pancake form with this delightful recipe. Perfect for a special breakfast treat during the holiday season or any time you crave a spicy-sweet pancake experience.

Ingredients: 1 cup whole wheat flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground ginger. 1/2 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/4 cup brown sugar. 1/4 cup molasses. 1 cup buttermilk. 1 large egg. 2 tbsp melted butter. Cooking oil for the griddle.

Instructions: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. In a separate bowl, mix the brown sugar, molasses, buttermilk, egg, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps. Preheat a griddle or non-stick skillet over medium heat and lightly grease it with cooking oil. Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Serve the Whole Wheat Gingerbread Pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.

Prep Time: 15 minutes

Cook Time: 15 minutes

Flandry Dogs

[jademoona]

A refreshing and nutrient-packed dip featuring the superfood quinoa and creamy avocados. Perfect for parties or gatherings, this vegan dip is not only tasty but also a great source of plant-based protein.

Ingredients: 1 cup cooked quinoa. 2 ripe avocados, mashed. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 clove garlic, minced. Juice of 1 lime. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked quinoa, mashed avocados, black beans, corn, red onion, cilantro, and minced garlic. Drizzle the lime juice over the mixture and gently toss until well combined. Season with salt and pepper to taste. Adjust lime juice or seasoning if needed. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve the quinoa avocado dip with your favorite tortilla chips or vegetable sticks. Enjoy this healthy and delicious vegan dip at any party!

Prep Time: 15 minutes

Cook Time: 0 minutes

BC Stugo

[jademoona]

This quick and easy salad features the smoky crunch of coconut bacon paired with the creamy tanginess of vegan ranch dressing, making it a delicious and satisfying vegan meal or side dish.

Ingredients: 1 head of lettuce, chopped. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup coconut bacon. 1/4 cup vegan ranch dressing.

Instructions: In a large bowl, combine the chopped lettuce, cherry tomatoes, and sliced red onion. Sprinkle the coconut bacon over the salad. Drizzle the vegan ranch dressing on top. Toss gently to coat all ingredients evenly. Serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

280 Bakes

[jademoona]

A delicious Panda Express copycat recipe for Kung Pao Chicken, packed with flavor and easy to make at home.

Ingredients: 1 lb chicken breast, diced. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1/4 cup roasted peanuts. 3-4 dried red chilies. 1/4 cup soy sauce. 2 tbsp rice vinegar. 1 tbsp hoisin sauce. 1 tbsp cornstarch. 1 tsp sesame oil. 1/2 cup green onions, chopped.

Instructions: In a bowl, mix soy sauce, rice vinegar, hoisin sauce, and cornstarch. Set aside. Heat vegetable oil in a pan over medium-high heat. Add diced chicken and cook until browned. Add minced garlic and dried red chilies to the pan. Cook for another minute. Pour in the sauce mixture and stir well. Let it simmer until the sauce thickens. Add roasted peanuts and chopped green onions. Stir to combine. Drizzle sesame oil over the dish and give it a final stir. Serve hot with rice. Enjoy your homemade Kung Pao Chicken!

Prep Time: 15 minutes

Cook Time: 15 minutes

Second Church of Christ

[jademoona]

Indulge in the cozy flavors of fall with this creamy Paleo Bacon Pumpkin Soup. The combination of savory bacon, aromatic spices, and rich pumpkin creates a comforting dish that's perfect for chilly evenings. Plus, it's dairy-free and Paleo-friendly!

Ingredients: 4 slices bacon, chopped. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 teaspoon cayenne pepper optional, for heat. 1 15-ounce can pumpkin puree. 3 cups chicken or vegetable broth. 1/2 cup full-fat coconut milk. Salt and pepper, to taste. Chopped fresh parsley, for garnish.

Instructions: In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. Add diced onion to the pot with the bacon fat and cook until translucent, about 5 minutes. Add minced garlic, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and cayenne pepper if using to the pot. Cook for another minute until fragrant. Stir in the pumpkin puree and chicken or vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot. Stir in the coconut milk and season with salt and pepper to taste. Serve the soup hot, garnished with the crispy bacon pieces and chopped fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

Metro Energy Conference

[jademoona]

This simple and nourishing kale soup requires just five ingredients and a crockpot. It's a hearty and comforting dish perfect for a cozy meal.

Ingredients: 1 bunch kale, stems removed and chopped. 4 cups vegetable broth. 1 can 15 ounces diced tomatoes. 1 onion, diced. 2 cloves garlic, minced.

Instructions: Putting everything into the crockpot. Use a stir to mix. The kale should be soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat. Add the lid and cook. Before you serve, add salt and pepper to taste.

Prep Time: 10 minutes

Cook Time: 240 minutes

Sakari Australian Shepherds

[jademoona]

Enjoy a quick and easy breakfast with this Giant Instant Pot Pancake recipe. Perfect for feeding a crowd or a hungry family!

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 1/2 cups milk. 2 large eggs. 1/4 cup melted butter. 1 teaspoon vanilla extract. Cooking spray or butter for greasing.

Instructions: Whisk the flour, sugar, baking powder, and salt together in a large bowl. In a different bowl, mix the milk, eggs, melted butter, and vanilla extract with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Choose the "Saute" function to heat up your Instant Pot. Use cooking spray or butter to grease the inside of the pot. Spread out the pancake batter in the Instant Pot after you pour it in. Put the lid back on the Instant Pot and set the vent to "Sealing." Turn off the "Saute" setting and choose "Manual" or "Pressure Cook." On high pressure, set the timer for 10 minutes. After the cooking is done, let the pressure go down naturally for 5 minutes. Then, release any remaining pressure by hand. Use a spatula to carefully take the big pancake out of the Instant Pot. It can be served sliced and topped with syrup, fresh fruit, or whipped cream.

Prep Time: 15 minutes

Cook Time: 10 minutes

NY SPBL

[jademoona]

Start off your summer right with this refreshing Tropi-kale Paradise Smoothie. Packed with tropical flavors and the goodness of kale, it's the perfect way to kickstart your day or cool down on a hot summer afternoon.

Ingredients: 1 cup kale leaves. 1/2 cup pineapple chunks. 1/2 cup mango chunks. 1/2 banana. 1/2 cup coconut water. 1/2 cup Greek yogurt. 1 tablespoon honey. Ice cubes optional.

Instructions: Add the kale leaves, pineapple chunks, mango chunks, banana, and coconut water to a blender. Blend until smooth and creamy. Add the Greek yogurt and honey to the blender and blend again until everything is well combined. If desired, add ice cubes to the blender and blend until the smoothie reaches your preferred consistency. Pour the Tropi-kale Paradise Smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Westside Master Recyclers