Kenna Study

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[kennastudy]

The sticky glaze on these Honeyed Sriracha Chicken Wings will make you want to lick your fingers. They are the perfect mix of sweet and spicy. These are simple to make and will be a hit at any party or as a tasty snack on a cold night in.

Ingredients: 12 chicken wings. 1/4 cup Sriracha sauce. 2 tablespoons honey. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Preheat oven to 400F 200C. In a bowl, mix together Sriracha sauce, honey, soy sauce, rice vinegar, garlic, ginger, salt, and pepper. Place chicken wings in a large resealable plastic bag or a bowl, pour the marinade over the wings, and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or preferably overnight. Place marinated chicken wings on a baking sheet lined with parchment paper, making sure they are not touching each other. Bake in the preheated oven for 35-40 minutes, or until the wings are cooked through and crispy, flipping halfway through. Remove from oven and garnish with sesame seeds and chopped green onions. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 40 minutes

SongCast

[kennastudy]

A delicious Philly Burger recipe that combines the flavors of a classic Philly cheesesteak with a juicy burger. Perfect for a satisfying meal.

Ingredients: 1 lb ground beef. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 4 slices provolone cheese. 4 hamburger buns. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup mayonnaise. 2 tablespoons ketchup. 2 teaspoons Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon paprika.

Instructions: Warm up a pan or grill on the stove over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to both sides. Put the olive oil in a pan and heat it over medium-low heat. Cut the green bell pepper and onion into thin slices. For about 10 minutes, cook them until they get soft and a little caramelized. Take it off the heat and set it aside. To get the burger patties to the doneness you like, grill them for about 4 to 5 minutes on each side for medium-rare. Last minute, cover the burgers and put a slice of provolone cheese on top of each one. This will melt the cheese. Add the Worcestershire sauce, garlic powder, paprika, mayonnaise, and ketchup to a small bowl and mix them together. This will make the sauce. On the grill, toast the hamburger buns until they are just barely golden. Spread the sauce on the toasted buns to make the burgers. Put a burger patty covered in cheese on the bottom bun. Then, add the onions and peppers that have been sauted on top. Put the top bun on top. Enjoy it hot with your favorite sides!

Prep Time: 15 minutes

Cook Time: 15 minutes

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[kennastudy]

The cumin-roasted sweet potatoes, seasoned black beans, and fresh toppings in these vegan tacos give them a lot of flavor and texture. They're great for a quick and easy meal during the week.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 can 15 ounces black beans, drained and rinsed. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 8 small corn tortillas. Optional toppings: avocado slices, lime wedges, hot sauce.

Instructions: Warm the oven up to 400F 200C and put parchment paper on a baking sheet. Mix the sweet potatoes in a large bowl with cumin, paprika, garlic powder, salt, and black pepper. Toss the potatoes until they are well covered. Place the sweet potatoes in a single layer on the baking sheet that has been prepared. Roast for 20 to 25 minutes, stirring them once, or until they are soft and lightly browned. Put the black beans, diced red onion, and a little water in a medium-sized saucepan. Cook on medium heat for 5 to 7 minutes, stirring every now and then, until everything is hot. In a dry skillet over medium-low heat, warm the corn tortillas for about 30 seconds on each side, or until they soften and are warm all the way through. To make the tacos, put some of the black bean mixture on each tortilla, then add some roasted sweet potatoes on top and sprinkle chopped cilantro on top of that. You can serve the tacos with avocado slices, lime wedges, and hot sauce, among other things.

Prep Time: 15 minutes

Cook Time: 25 minutes

Jornadas de detectives y astronautas

[kennastudy]

These stuffed potatoes are a tasty take on the classic chicken pot pie. They are hearty, comforting, and great for a cozy dinner. The soft baked potato skins go great with the creamy chicken and vegetable filling.

Ingredients: 4 large potatoes, scrubbed and halved. 2 cups cooked shredded chicken. 1 cup frozen mixed vegetables. 1/2 cup diced onion. 1/2 cup diced celery. 1/4 cup all-purpose flour. 1 cup chicken broth. 1/2 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste. 1 tablespoon olive oil. 1 tablespoon butter.

Instructions: Warm the oven up to 190C 375F. Put the potatoes on a baking sheet that has been lined with parchment paper, cut side down. To make it soft, bake it for 30 to 35 minutes. Take it out of the oven and let it cool down a bit. Set the potatoes in the oven while you heat the butter and olive oil in a large skillet over medium-low heat. Dice the onion and celery and add them to the pan. About 5 minutes of cooking will soften the food. Add the flour and stir it in. Cook for one to two more minutes. Slowly whisk in the heavy cream and chicken broth, stirring all the time until the mixture gets thick. Mix together vegetables, dried thyme, salt, and pepper. Then add the chicken shreds. Use a stir to mix. Allow the flavors to blend by simmering for 5 to 7 minutes. Leave a 1/4-inch border around the potatoes as you scoop out the flesh. Put the potato flesh you scooped out into a bowl and mix it with the chicken while mashed. Mix well. Put a little more than half of the chicken and vegetable mixture into each potato half. Put the filled potatoes back in the oven and bake for another 10 to 15 minutes, until they are warm all the way through and the tops are lightly golden. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 50 minutes

Texas Mesquite BBQ and Grill

[kennastudy]

A refreshing and invigorating slushy cocktail featuring the crisp taste of cucumber and the coolness of mint, perfect for relaxing on a warm day or entertaining guests.

Ingredients: 2 cucumbers, peeled and diced. 1/4 cup fresh mint leaves. 1/4 cup lime juice. 1/4 cup honey. 2 cups ice cubes. 1/4 cup vodka optional.

Instructions: In a blender, combine diced cucumbers, mint leaves, lime juice, honey, and ice cubes. Blend until smooth and slushy. If desired, add vodka and blend again until combined. Pour into glasses and garnish with additional mint leaves and cucumber slices if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

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[kennastudy]

These Grilled Corn-Stuffed Turkey Burgers are a tasty take on regular burgers. Fresh herbs and spices give the juicy turkey patties a lot of flavor. They are stuffed with grilled corn. Great for a summer barbecue!

Ingredients: 1 lb ground turkey. 1 cup corn kernels, grilled and cooled. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup shredded cheddar cheese. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and condiments for serving.

Instructions: In a mixing bowl, combine ground turkey, grilled corn, breadcrumbs, diced red onion, cilantro, shredded cheddar cheese, cumin, paprika, salt, and pepper. Mix the ingredients until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Grill the turkey burgers for about 5-6 minutes per side, or until they are cooked through and have nice grill marks. During the last few minutes of grilling, toast the burger buns on the grill until they are lightly browned. Assemble the burgers by placing lettuce and tomato on the bottom bun, followed by a turkey burger patty, and any desired condiments. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

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[kennastudy]

Enjoy the flavors of fall with this Pumpkin Pie Protein Smoothie. Packed with protein and the rich taste of pumpkin pie, it's a delicious and healthy way to start your day.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup vanilla Greek yogurt. 1/2 cup almond milk. 1 scoop vanilla protein powder. 1/2 tsp pumpkin pie spice. 1 tsp honey optional. Ice cubes.

Instructions: In a blender, combine the canned pumpkin puree, vanilla Greek yogurt, almond milk, vanilla protein powder, and pumpkin pie spice. Add honey if you prefer extra sweetness. Add a handful of ice cubes to the blender to make the smoothie cold and refreshing. Blend until smooth and creamy, adjusting the consistency with more almond milk if needed. Pour the smoothie into a glass and sprinkle a pinch of pumpkin pie spice on top for garnish, if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

Sarah Rolling Photo

[kennastudy]

The flavors in these Cilantro-Lime Vegan Tacos are both creamy and sour. They are a tasty and filling meal for any occasion because they have black beans, corn, fresh vegetables, and a tangy cilantro-lime dressing.

Ingredients: 1 cup cooked black beans. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 2 tablespoons lime juice. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 8 small tortillas. 1/2 cup vegan sour cream. 1/4 cup chopped avocado. 1/4 cup shredded lettuce. 1/4 cup sliced radishes.

Instructions: Put the corn, black beans, diced tomatoes, red onion, and chopped cilantro in a large bowl. Mix the ground cumin, chili powder, salt, and pepper with a whisk in a small bowl. Add this dressing to the beans and mix them together by tossing them. To make the tortillas soft, heat them in a dry skillet or the microwave. Spread some vegan sour cream on each tortilla, and then put some of the bean and corn mixture on top of each one. Sprinkle chopped avocado, lettuce shredded, and radishes sliced on top of the bean mix. Cut the tortillas in half and serve right away. Have fun with your creamy and tasty vegan tacos with cilantro and lime!

Prep Time: 15 minutes

Cook Time: 10 minutes

Angels Time

[kennastudy]

In this Cherry Vanilla Almond Smoothie, you can enjoy the delicious mix of sweet cherries, creamy yogurt, and nutty almonds. It's an easy and quick way to eat a healthy breakfast or snack that will fill you up.

Ingredients: 1 cup plain yogurt. 1/2 cup frozen cherries. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1 tablespoon honey. 2 tablespoons sliced almonds. Ice cubes optional.

Instructions: Place the plain yogurt, frozen cherries, almond milk, vanilla extract, and honey in a blender. If desired, add a few ice cubes for extra thickness and chillness. Blend on high until all the ingredients are well combined and the smoothie is creamy. Taste the smoothie and adjust sweetness with more honey if needed. Pour the smoothie into a glass or bowl. Top with sliced almonds for a delightful crunch and extra flavor. Enjoy your Cherry Vanilla Almond Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

suanjaya kencut

[kennastudy]

For hot summer days, these Peanut Butter Banana Creamsicles are a great treat that tastes great and is very creamy. When you mix ripe bananas with peanut butter, you get a rich and satisfying flavor. The coconut milk makes the texture smooth and creamy. You can make these popsicles at home quickly and easily with just a few things.

Ingredients: 2 ripe bananas. 1/4 cup peanut butter. 1 cup coconut milk. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: Grab a banana and cut it up. Put the peanut butter, honey or maple syrup, bananas, coconut milk, and vanilla extract in a blender. Mix until it's smooth. Put the mix into popsicle molds. Put popsicle sticks into the molds. Put it in the freezer for at least four hours, or until it's solid. Take them out of the molds and enjoy once they're frozen.

Prep Time: 10 minutes

Cook Time: 240 minutes

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[kennastudy]

These snickerdoodle cookies are a classic treat that everyone enjoys. They're perfectly spiced with a cinnamon sugar coating, making them a delightful chewy and sweet combination. Ideal for any occasion or as a tasty snack!

Ingredients: 2 3/4 cups all-purpose flour. 2 teaspoons cream of tartar. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 1/2 cups granulated sugar. 1 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. For the cinnamon sugar coating:. 2 tablespoons granulated sugar. 2 teaspoons ground cinnamon.

Instructions: Preheat your oven to 375F 190C. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. In a small bowl, mix together the 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon for the coating. Shape the cookie dough into 1-inch balls and roll each ball in the cinnamon sugar mixture until coated. Place the coated dough balls on the prepared baking sheets, leaving some space between each cookie. Bake the cookies for 8-10 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these super soft and delicious snickerdoodle cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Anita Gritsch

[kennastudy]

These Raspberry Cream Greek Yogurt Pops are the perfect treat for a hot summer day because they are so creamy and cool. With the sour taste of Greek yogurt and the sweetness of raspberries, these popsicles are sure to please both kids and adults.

Ingredients: 1 cup Greek yogurt. 1/2 cup fresh raspberries. 2 tablespoons honey. 1/4 cup milk. 1 teaspoon vanilla extract.

Instructions: Blend Greek yogurt, fresh raspberries, honey, milk, and vanilla extract in a blender. Mix until it's smooth. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's solid. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

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[kennastudy]

Indulge in the rich and decadent flavors of this no-bake chocolate tart. It's a perfect treat for chocolate lovers and requires minimal effort to make. Simply mix, set, and savor!

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/2 cup unsalted butter, melted. 1 1/2 cups semi-sweet chocolate chips. 1 cup heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract. Pinch of salt. Chocolate shavings or cocoa powder for garnish.

Instructions: Melt the butter and mix in the chocolate cookie crumbs in a bowl until the mixture looks like wet sand. To form the crust, press the mixture firmly into the bottom and up the sides of a tart pan. While you make the filling, put it in the fridge to set. Heat the heavy cream in a microwave-safe bowl for one to two minutes, or until it's hot but not boiling. As an alternative, you could reheat it in a saucepan over the stove. Over the chocolate chips in a separate bowl, pour the heated cream. Allow the chocolate to melt for one minute, then stir until the mixture is smooth and creamy. To the chocolate mixture, add vanilla extract, powdered sugar, and a small pinch of salt. Blend until thoroughly blended. Evenly distribute the chocolate filling after pouring it into the prepared crust. The tart should be refrigerated for two to three hours, or until it becomes firm and set. Add a dusting of cocoa powder or chocolate shavings as a garnish before serving. Cut, present, and savor your delectable chocolate tart without baking!

Prep Time: 20 minutes

Cook Time: 0 minutes

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[kennastudy]

You can enjoy the sweet and savory tastes of caramelized onions with a juicy burger patty. This Caramelized Onion Burger is a tasty treat for anyone who likes burgers.

Ingredients: 1 lb ground beef. 2 large onions, thinly sliced. 4 burger buns. 4 slices of cheddar cheese. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup mayonnaise. 2 tbsp ketchup. 1 tsp Dijon mustard. 4 lettuce leaves. 4 tomato slices. Pickles optional.

Instructions: Heat olive oil in a pan over medium-low heat. Add the sliced onions and cook, stirring occasionally, until caramelized and browned, about 20-25 minutes. While the onions are caramelizing, divide the ground beef into 4 equal portions and form them into burger patties. Season each patty with salt and pepper. Preheat your grill or stovetop skillet over medium-high heat. Grill the burger patties for about 4-5 minutes on each side or until they reach your desired level of doneness. During the last minute of cooking, top each burger patty with a slice of cheddar cheese and let it melt. In a small bowl, mix together the mayonnaise, ketchup, and Dijon mustard to create the burger sauce. To assemble the burgers, spread the burger sauce on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by the cooked burger patty with melted cheese. Add a slice of tomato, a generous spoonful of caramelized onions, and pickles if desired. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

cafe latte da

[kennastudy]

This Creamy Vegan Potato Soup with Pesto Swirl is a comforting and satisfying dish perfect for chilly days. The creamy base is made from blended potatoes and vegetable broth, enhanced with the richness of almond milk and nutritional yeast. The swirl of vegan pesto adds a burst of flavor and visual appeal to each bowl.

Ingredients: 4 large potatoes, peeled and diced. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 1/2 cup nutritional yeast. Salt and pepper to taste. 1/4 cup vegan pesto.

Instructions: In a large pot, saut onions and garlic until translucent. Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender. Once potatoes are cooked, blend the soup until smooth using an immersion blender or transfer to a blender in batches. Return the soup to the pot and stir in almond milk, nutritional yeast, salt, and pepper. Heat until warmed through. Serve the soup hot, swirling a spoonful of vegan pesto into each bowl before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

The St. Louis Ragtimers

[kennastudy]

A hearty stew with spicy greens and creamy white beans flavored with Parmesan that is great for a healthy and comforting meal.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp cumin powder. 1 tsp paprika. 1/2 tsp chili flakes. 4 cups vegetable broth. 2 cans white beans, drained. 4 cups mixed greens spinach, kale, chard. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: In a big pot, heat the olive oil over medium-low heat. Put in the chopped onion and cook for about 5 minutes, until it gets soft. Add salt, pepper, chili flakes, and minced garlic. Mix well and cook for one more minute. Put in the vegetable broth and raise the heat. Put in the pot the drained white beans and mixed greens. Let the greens cook slowly for 10 to 15 minutes, until they are soft and wilted. Add grated Parmesan cheese and mix it in until it melts and is well mixed in. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

albulaps

[kennastudy]

You can enjoy this vegan, nut-free, no-bake, gluten-free chocolate cream pie. It's rich and creamy. It's a tasty treat that can be used for any event because it's made with healthy ingredients.

Ingredients: 2 cups dates, pitted. 2 cups raw walnuts. 1 cup raw cacao powder. 1/4 cup coconut oil, melted. 2 ripe avocados. 1/2 cup maple syrup. 1/2 cup coconut milk. 1 tsp vanilla extract. Pinch of salt.

Instructions: Put dates and walnuts in a food processor and pulse them until the mixture is crumbly and sticky. Press the dough firmly into the bottom and sides of a pie dish to make the crust. Put it in the fridge to set. Blend the chocolate powder, maple syrup, coconut milk, vanilla extract, salt, and avocados in the same food processor no need to clean it. Do this until the mixture is smooth and creamy. Spread the chocolate filling on top of the crust and smooth it out. Put it in the fridge for at least four hours, or until it sets. Cut it up and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 0 minutes

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