Kate Geckos

Shilla Korean Cuisine - Lorenzo Menzerschmidt - Influenced Vip - Trevor Pacelli - Tir Tabandeh

[kategeckos]

A delightful twist on the classic BLT sandwich, this Southern Loaded BLT Pasta Salad is a perfect addition to your barbecue or picnic. Packed with pasta, crispy bacon, fresh vegetables, and a tangy buttermilk dressing, it's a crowd-pleaser that captures the essence of Southern comfort.

Ingredients: 1 lb pasta your choice. 1 cup mayonnaise. 1/4 cup buttermilk. 1 tablespoon Dijon mustard. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 2 cups cherry tomatoes, halved. 1 cup corn kernels, cooked. 1 cup black beans, drained and rinsed. 1 cup sharp cheddar cheese, shredded. 1/2 cup green onions, thinly sliced. 1/2 cup crispy bacon, crumbled. 1/4 cup fresh parsley, chopped. Lettuce leaves for serving.

Instructions: Follow the directions on the package to cook the pasta. Once it's done, drain it and run cold water over it. Add the dressing ingredients to a large bowl and mix them together using a whisk. Add the Dijon mustard, garlic powder, onion powder, salt, and pepper. Cherry tomatoes, corn, black beans, cheddar cheese, green onions, bacon, and parsley should all be added to the bowl. Spread the dressing over everything and toss it together until it's well covered. Put the pasta salad in the fridge for at least an hour to let the flavors mix. Enjoy your Southern Loaded BLT Pasta Salad on a bed of lettuce leaves!

Prep Time: 20 minutes

Cook Time: 10 minutes

Squirrelly Production

[kategeckos]

These grilled figs with balsamic glaze and goat cheese make for an elegant and delicious Paleo-friendly appetizer or dessert. The sweetness of the figs pairs perfectly with the tangy balsamic glaze and creamy goat cheese, while the grilling adds a hint of smokiness.

Ingredients: 6 fresh figs, halved. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 2 ounces goat cheese, crumbled. Fresh thyme leaves, for garnish.

Instructions: Grill at a medium temperature. Honey and balsamic vinegar should be combined in a small saucepan. Bring to a simmer over medium heat and cook for three to five minutes, or until slightly thickened. Put aside. Lightly coat the figs' cut sides with olive oil. Put the figs on the grill, cut side down, and cook for two to three minutes, or until grill marks form. After flipping the figs, grill them for an additional one to two minutes. Take the figs off of the grill and arrange them on a platter for serving. Drizzle grilled figs with balsamic glaze. Goat cheese crumbles should be added on top. Add fresh thyme leaves as a garnish. Serve right away.

Prep Time: 10 minutes

Cook Time: 5 minutes

Ankemedia

[kategeckos]

These oatmeal raisin bites are vegan and gluten-free. They are a quick and easy treat that doesn't need to be baked. They're great for satisfying your sweet tooth because they're full of healthy things like oats, almond butter, and raisins.

Ingredients: 1 cup rolled oats. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup raisins. 1/4 teaspoon cinnamon. Pinch of salt.

Instructions: Put rolled oats, almond butter, maple syrup, raisins, cinnamon, and a pinch of salt in a bowl. Mix until everything is well mixed and the mixture stays together. Roll the mixture into small balls that are easy to eat. Line a baking sheet with parchment paper and put the balls on it. Put it in the fridge for about 30 minutes to set. Once the oatmeal raisin bites are set, put them in a container that won't let air in and put it in the fridge. As a dessert or snack, enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Literacy Council Of West Alabama

[kategeckos]

These Mushroom Beef Sliders are a tasty take on regular sliders. The beef patties are made with finely chopped mushrooms that add flavor and moisture. This is great for a party or a quick and filling meal!

Ingredients: 1 lb ground beef. 1 cup mushrooms, finely chopped. 1/2 cup onion, finely chopped. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. Slider buns. Cheese slices optional. Lettuce, tomato, and condiments for topping.

Instructions: Ground beef, chopped mushrooms, chopped onion, breadcrumbs, Parmesan cheese, egg, salt, and black pepper should all be mixed together in a bowl. Combine the parts until they are well mixed. Make slider bun-sized patties out of the mixture. Set the grill or pan over medium-high heat and lightly grease it. Sliders should be cooked for three to four minutes on each side, or until they're done the way you like them. During the last minute of cooking, put a slice of cheese on top of each slider to melt. In a toaster or on the grill, toast the slider buns until they're just barely browned. Put lettuce, tomato, and your favorite toppings on the bottom bun of the sliders. Then add the cooked slider patty, with or without melted cheese. Put the other half of the bun on top and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Clavier Infini

[kategeckos]

Indulge in the delightful combination of ripe bananas and creamy peanut butter in this vegan-friendly cake. Topped with a luscious peanut butter frosting, it's a treat for any occasion.

Ingredients: 2 ripe bananas, mashed. 1/3 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup non-dairy milk such as almond or soy. 1/2 cup creamy peanut butter. 1/4 cup powdered sugar. 1-2 tablespoons non-dairy milk.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large bowl, mix together mashed bananas, melted coconut oil, maple syrup, and vanilla extract. Add flour, baking powder, baking soda, and salt to the wet mixture. Stir until just combined. Pour in non-dairy milk and mix until smooth. Pour batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely. In a separate bowl, beat together creamy peanut butter, powdered sugar, and non-dairy milk until smooth and creamy. Once the cake has cooled, spread peanut butter frosting evenly over the top. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Lei Zhang

[kategeckos]

A quick and flavorful chicken curry made effortlessly in a pressure cooker. Perfect for a weeknight dinner!

Ingredients: 1.5 lbs chicken thighs, bone-in and skin-on. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 1 cup tomatoes, diced. 1/2 cup yogurt. 2 tablespoons vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1 teaspoon turmeric powder. 1 teaspoon garam masala. 1/2 teaspoon red chili powder. Salt to taste. Fresh cilantro for garnish.

Instructions: Heat oil in the pressure cooker on saut mode. Add cumin seeds and let them splutter. Add chopped onions, garlic, and ginger. Saut until onions are golden brown. Stir in tomatoes, spices, and yogurt. Cook until the oil separates from the masala. Add chicken thighs and coat them in the masala. Cancel saut mode, close the lid, and set the pressure cooker to high pressure for 10 minutes. Once done, release pressure naturally for 5 minutes, then quick release. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Stroud Steampunk Weekend

[kategeckos]

A delicious and easy way to enjoy baked potatoes without heating up the oven. The slow cooker infuses the potatoes with garlic flavor, and the addition of chives adds freshness and aroma. Perfect as a side dish or a main course topped with your favorite toppings.

Ingredients: 4 large russet potatoes, scrubbed. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup chopped fresh chives. 1/2 cup grated cheese optional.

Instructions: Use a fork to make several holes in each potato. Put olive oil and minced garlic in a small bowl. Spread the garlic oil mix on each potato, and then add salt and pepper to taste. Wrap one potato at a time in aluminum foil. Put the potatoes that have been wrapped in foil in the crock pot. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the potatoes are soft. Unwrap the potatoes carefully after they're done cooking. If you want, you can put grated cheese and chopped fresh chives on top of each potato. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 240-480

Wick Family Racing

[kategeckos]

These Crock Pot Bacon Wrapped Potatoes are a mouthwatering appetizer or side dish that combines the savory flavors of bacon and Parmesan cheese with tender potatoes, all cooked to perfection in a slow cooker.

Ingredients: 12 small potatoes, washed and dried. 12 slices of bacon. 1/2 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley. Salt and black pepper to taste.

Instructions: Put a slice of bacon around each potato and use toothpicks to hold it in place if you need to. Cook the potatoes in the slow cooker while they are wrapped in bacon. The potatoes should have grated Parmesan cheese and chopped parsley on top of them. To taste, add salt and black pepper. On low heat, cover and cook for 6 to 8 hours, or until potatoes are soft and bacon is crispy. Take out the toothpicks if you used them after the food is done cooking and serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

Aubergine Juice

[kategeckos]

This refreshing and vibrant orange and pomegranate salad is a delightful combination of sweet, tangy, and savory flavors. It's perfect for a light and healthy meal or as a side dish for your favorite entrees.

Ingredients: 2 oranges, peeled and segmented. 1 cup pomegranate arils. 1/4 cup red onion, thinly sliced. 1/4 cup fresh mint leaves. 1/4 cup crumbled feta cheese. 1/4 cup toasted walnuts. 2 tablespoons olive oil. 1 tablespoon fresh lemon juice. Salt and pepper to taste.

Instructions: Put the orange slices, pomegranate arils, red onion slices, and fresh mint leaves in a large bowl. Mix the olive oil and fresh lemon juice together in a small bowl. Add pepper and salt to taste. Pour the dressing over the salad and toss it gently to mix. Break up the feta cheese and toast the walnuts, then sprinkle them on top of the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Victoria Gilbert

[kategeckos]

A refreshing and fruity cocktail perfect for summer gatherings.

Ingredients: 2 oz raspberry vodka. 4 oz lemonade. Fresh raspberries for garnish. Lemon slice for garnish. Ice cubes.

Instructions: Put ice cubes in a glass. Use a straw to pour raspberry vodka and lemonade over the ice. Mix everything together slowly. Add a slice of lemon and some fresh raspberries as a garnish. Enjoy! Serve cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

Ntjournaal

[kategeckos]

Indulge in the deliciousness of this vegan carrot cake, packed with shredded carrots, walnuts, and raisins, topped with a fluffy coconut cream cheese frosting. It's the perfect treat for any occasion!

Ingredients: 3 cups shredded carrots. 1 1/2 cups all-purpose flour. 1 cup coconut sugar. 1/2 cup chopped walnuts. 1/2 cup raisins. 1/2 cup unsweetened applesauce. 1/2 cup vegetable oil. 1/4 cup almond milk. 2 teaspoons baking powder. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup vegan cream cheese. 1/2 cup coconut cream. 1/4 cup powdered sugar. 1 teaspoon lemon juice. 1/2 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9x13-inch baking pan. In a large bowl, mix together shredded carrots, flour, coconut sugar, chopped walnuts, and raisins. Add applesauce, vegetable oil, almond milk, baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla extract. Stir until well combined. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool completely before frosting. For the frosting, beat vegan cream cheese, coconut cream, powdered sugar, lemon juice, and vanilla extract together until smooth and creamy. Spread the frosting evenly over the cooled carrot cake. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

Serralheria Cmp

[kategeckos]

With their rich cocoa flavor, nutty crunch, and fruity jam filling, these Christmas Chocolate Thumbprint cookies are sure to please. Perfect for holiday gatherings and treats!

Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg, separated. 2 tablespoons milk. 1 teaspoon vanilla extract. 3/4 cup finely chopped nuts e.g., pecans, walnuts. 1/3 cup fruit jam or preserves e.g., raspberry, strawberry.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, salt, and flour together in a bowl using a whisk. Mix the butter and 1/3 cup of sugar in a different bowl until they are smooth. Mix well after adding the egg yolk, milk, and vanilla extract. Slowly add the dry ingredients to the wet ones and mix them together until they are all mixed in. Beat the egg white in a different small bowl until it gets foamy. In a shallow dish, put the last 1/3 cup of sugar. Scoop out tablespoon-sized balls of dough. First, coat each ball with the egg white. Then, roll it in the chopped nuts and sugar. Spread the dough balls out on the baking sheet that has been prepared. Make a hole in the middle of each dough ball with your thumb or the back of a small spoon. Put it in an oven that is already hot for 10 minutes. Take the baking sheet out of the oven and, if necessary, carefully make the holes bigger. Put a small amount of fruit jam or preserves into each hole. Put the cookies back in the oven and bake for another 5 to 7 minutes, or until they are set. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 17 minutes

Bywater Cafe

[kategeckos]

This quick and easy homemade pizza sauce is perfect for making delicious pizzas at home. It's simple to prepare and bursting with flavor. You can customize it to your taste by adjusting the seasonings and adding a touch of sugar for sweetness. Enjoy your homemade pizza night with this tasty sauce!

Ingredients: 1 can 14 ounces crushed tomatoes. 2 cloves garlic, minced. 1/4 cup olive oil. 1 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional for a little heat. 1 teaspoon sugar optional, to balance acidity.

Instructions: Put olive oil in a saucepan and heat it over medium-low heat. Add the minced garlic and cook for one minute, until the garlic smells good. Mix in the tomato paste, dried oregano and basil, salt, black pepper, and red pepper flakes, if using. Make sure to stir the ingredients together well. At this point, you can add sugar if you want the sauce to be a little sweeter. Turn down the heat and let the sauce simmer for 15 to 20 minutes, stirring every now and then. Check the seasoning and make changes if needed. After the sauce has thickened and the flavors have mixed, take it off the heat and let it cool a bit before putting it on your pizza.

Prep Time: 10 minutes

Cook Time: 20 minutes

One Song Productions

[kategeckos]

This Slow Cooker Chicken Teriyaki recipe is perfect for busy days when you want a delicious meal ready with minimal effort. The chicken cooks slowly in a flavorful teriyaki sauce, resulting in tender and juicy meat infused with Asian-inspired flavors.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup soy sauce. 1/4 cup brown sugar. 3 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 cup honey. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds, for garnish optional. Sliced green onions, for garnish optional.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix together soy sauce, brown sugar, garlic, ginger, honey, rice vinegar, and sesame oil. Pour over chicken. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender. Remove chicken from slow cooker and shred with forks. Return chicken to slow cooker. In a small bowl, mix cornstarch and water until smooth. Stir into the slow cooker. Cook on high for an additional 30 minutes, or until sauce has thickened. Serve chicken teriyaki over cooked rice, garnished with sesame seeds and sliced green onions if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

Anike Stander Photography

[kategeckos]

Italian Zucchini Pie is a savory and cheesy pie made with grated zucchini and a blend of Italian herbs. It's a perfect dish for brunch or as a side dish for dinner. The combination of eggs, zucchini, and Parmesan cheese creates a delightful and satisfying flavor.

Ingredients: 4 eggs. 2 cups grated zucchini. 1 cup grated Parmesan cheese. 1/2 cup chopped onion. 1/2 cup all-purpose flour. 1/2 cup vegetable oil. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried basil. 1/4 teaspoon dried oregano.

Instructions: Start by heating the oven to 350F 175C. Add the eggs to a large bowl and beat them. Grate the Parmesan cheese, chop the onion, and add it to the mixture along with the all-purpose flour, vegetable oil, baking powder, salt, black pepper, dried basil, and dried oregano. Mix everything together well. Put some cooking spray on a pie plate and then put the zucchini mixture inside it. After the oven is hot, bake the pie for 35 to 40 minutes, or until the top is golden brown and the center is set. Take it out of the oven and let it cool down a bit before you serve it. Cut your Italian Zucchini Pie into pieces and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

Oklahoma Diagnostic Imaging

[kategeckos]

This creamy sausage, broccoli, and cheese soup has a lot of great flavors that will make you feel good. Wonderful for a cozy night in!

Ingredients: 1 lb sausage, cooked and crumbled. 1 cup broccoli florets, steamed. 1/2 cup onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup Parmesan cheese, grated. 1/4 cup all-purpose flour. 1/4 cup butter. Salt and pepper to taste.

Instructions: In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, saut until softened. Stir in flour to create a roux, cooking for 2 minutes. Gradually whisk in chicken broth and bring to a simmer. Add cooked sausage and steamed broccoli to the pot. Pour in heavy cream, stirring continuously. Simmer for 10-15 minutes until soup thickens. Stir in cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Zario Games

[kategeckos]

A traditional breakfast favorite, these paleo-friendly strawberry shortcake pancakes are made without grains. Perfect for a weekend brunch, these fluffy and flavorful biscuits are made with almond and coconut flours. For an added treat, top them with fresh strawberries and coconut whipped cream!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1 tsp baking soda. 1/4 tsp salt. 3 large eggs. 1/4 cup almond milk. 2 tbsp honey or maple syrup. 1 tsp vanilla extract. 1 cup fresh strawberries, sliced. Coconut oil for cooking. Coconut whipped cream optional. Fresh mint leaves for garnish optional.

Instructions: In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. In a separate bowl, whisk together eggs, almond milk, honey/maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Gently fold in the sliced strawberries into the pancake batter. Heat a skillet or griddle over medium heat and lightly grease it with coconut oil. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed. Serve the grain-free strawberry shortcake pancakes with coconut whipped cream and garnish with fresh mint leaves if desired. Enjoy your delicious paleo-friendly pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Travelin Pushpa