Kims Doodles

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[kimsdoodles]

These adorable Fish Cake Pops are a fun and delicious twist on traditional cake pops. Made with flaked white fish, mashed potatoes, and flavorful seasonings, they are perfect for parties and entertaining. The cute fish shapes make them a hit with both kids and adults!

Ingredients: 1 cup cooked and flaked white fish such as cod or tilapia. 1 cup mashed potatoes. 1/4 cup finely chopped onion. 1/4 cup finely chopped celery. 1/4 cup finely chopped red bell pepper. 1/4 cup mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon Old Bay seasoning. Salt and pepper to taste. 1 cup breadcrumbs. Vegetable oil for frying. Cake pop sticks. Sliced nori seaweed for decorating.

Instructions: In a large bowl, combine the flaked fish, mashed potatoes, chopped onion, celery, red bell pepper, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix until well combined. Form the mixture into small fish-shaped balls and place them on a parchment-lined tray. Insert a cake pop stick into each fish-shaped ball. Place the breadcrumbs in a shallow dish. Roll each fish-shaped ball in the breadcrumbs until evenly coated. Heat vegetable oil in a deep fryer or a large, deep pan to 350F 175C. Fry the fish cake pops in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove the fish cake pops from the oil and let them drain on a paper towel-lined plate. Once cooled slightly, use sliced nori to create eyes and mouth on each fish cake pop. Serve the fish cake pops on a platter and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

arg plant women

[kimsdoodles]

This Smoked Paprika Roasted Chicken is bursting with flavor from the smoky paprika and aromatic spices. It's an easy and delicious way to prepare a whole chicken for a comforting family meal.

Ingredients: 1 whole chicken about 3-4 pounds. 2 tablespoons smoked paprika. 2 teaspoons garlic powder. 2 teaspoons onion powder. 1 teaspoon salt. 1 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: Preheat your oven to 375F 190C. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the olive oil all over the chicken, then generously sprinkle the spice mixture over the chicken, making sure to coat it evenly. Place the chicken on a roasting pan or a baking dish, breast side up. Roast the chicken in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165F 75C in the thickest part of the thigh and juices run clear. Once done, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 75 minutes

Sonic Discord

[kimsdoodles]

This creamy garlic and pancetta spaghetti recipe is a treat for pasta lovers. The rich cream, the salty pancetta, and the fragrant garlic all work together to make a delicious experience that will make your taste buds happy.

Ingredients: 300g spaghetti. 100g pancetta, diced. 3 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside. In a large skillet, cook diced pancetta over medium heat until crispy. Remove pancetta from skillet and set aside, leaving the rendered fat in the skillet. In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Add heavy cream to the skillet and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally. Stir in grated Parmesan cheese and butter until melted and creamy. Add cooked spaghetti to the skillet and toss until evenly coated with the creamy sauce. Season with salt and pepper to taste. If the sauce is too thick, you can add a splash of pasta cooking water to loosen it up. Serve hot, garnished with crispy pancetta and fresh parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Sendai Earthquake Japan

[kimsdoodles]

Enjoy the flavors of pizza in a comforting pasta dish! This One-Pan Pizza Pasta combines all the elements you love about pizza - tangy sauce, gooey cheese, and savory toppings - with the convenience of a one-pan meal. It's perfect for busy weeknights when you're craving something hearty and satisfying.

Ingredients: 8 ounces pasta of your choice. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 8 ounces mushrooms, sliced. 1 cup pizza sauce. 1/2 cup water. 1 teaspoon Italian seasoning. 1 cup shredded mozzarella cheese. Pepperoni slices, to taste. Fresh basil leaves, for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Chop up some bell pepper and mushrooms and add them. Cook the vegetables until they get soft. Add water, Italian seasoning, and pizza sauce and mix well. Bring to a low boil. When you add the cooked pasta to the pan, stir it around so that the sauce covers it all. Put slices of pepperoni and shredded mozzarella cheese on top. For about 5 minutes, or until the cheese melts and bubbles, cover and cook. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Icookcastle

[kimsdoodles]

These Avocado Deviled Eggs are a creamy and flavorful twist on traditional deviled eggs. The creamy avocado filling adds a unique and delicious flavor to this classic appetizer.

Ingredients: 6 hard-boiled eggs. 1 ripe avocado. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon lemon juice. Salt and pepper to taste. Paprika for garnish. Chopped chives for garnish.

Instructions: Separate the hard-boiled eggs along the length of the egg and take out the yolks. Mix the egg yolks and avocado in a bowl until the mixture is smooth. To the avocado mix, add Dijon mustard, lemon juice, mayonnaise, salt, and pepper. Combine well. You can either spoon the avocado mixture into the egg white halves or use a piping bag to make them look nicer. Put paprika and chopped chives on top to make it look nicer. Chill until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Estrielutte

[kimsdoodles]

This Spaghetti with Red Wine Sauce recipe is a delicious twist on traditional spaghetti dishes. The rich and flavorful sauce infused with red wine adds depth to the dish, making it perfect for a cozy dinner at home or entertaining guests.

Ingredients: 400g spaghetti. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 400g crushed tomatoes. 1 cup red wine. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste. Grated Parmesan cheese for serving. Fresh basil leaves for garnish.

Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, saut until onions are translucent and garlic is fragrant. Pour in the red wine and let it simmer for 2-3 minutes until slightly reduced. Add crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir well to combine. Simmer the sauce for about 10-15 minutes, stirring occasionally, until it thickens. Toss the cooked spaghetti into the skillet with the sauce, mix until well coated. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 25 minutes

Tojosai

[kimsdoodles]

This classic comfort food dish features tender chunks of chicken and mixed vegetables in a creamy sauce, all topped with a flaky pie crust. It's a hearty and satisfying meal perfect for any occasion.

Ingredients: 1 lb cooked chicken, diced. 1 cup frozen mixed vegetables. 1 can 10.5 oz condensed cream of chicken soup. 1 cup chicken broth. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1 package refrigerated pie crusts 2 crusts.

Instructions: Warm the oven up to 190C 375F. Put cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper in a large bowl. Put one of the pie crusts around the edges of a 9-inch pie dish. Put the chicken mix into the dish that has been lined with pie crust. Place the second pie crust on top and seal the edges by crimping them. Make a few holes in the top crust to let the steam escape. After the oven is hot, bake the pie for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool down for a while before you serve it.

Prep Time: 20 minutes

Cook Time: 35 minutes

Picom 3D

[kimsdoodles]

These Ginger Maple Vegan Chocolate Chip Cookies are a delightful combination of warm ginger, rich maple syrup, and decadent chocolate chips. They're not only delicious but also vegan-friendly, making them a perfect treat for everyone to enjoy.

Ingredients: 1 cup all-purpose flour. 1/2 cup almond flour. 1/2 cup rolled oats. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 cup coconut oil, melted. 1/2 cup pure maple syrup. 1 teaspoon vanilla extract. 1/4 cup almond butter. 1/4 cup unsweetened applesauce. 1/2 cup vegan chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, almond flour, rolled oats, baking soda, salt, ground ginger, and ground cinnamon. In a separate bowl, mix the melted coconut oil, pure maple syrup, vanilla extract, almond butter, and unsweetened applesauce. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the vegan chocolate chips. Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet. Gently flatten each cookie with the back of a spoon. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Ginger Maple Vegan Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Gutai Art Association

[kimsdoodles]

Soft shredded chicken, creamy Brie cheese, and sweet cranberry sauce all mixed together in a savory dip make it a treat. This dip is great for any party or get-together because it has crunchy pecans and fresh parsley on top of it.

Ingredients: 1 cup cooked shredded chicken. 1/2 cup cranberry sauce. 1/2 cup Brie cheese, diced. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/4 cup chopped pecans. 1 tablespoon chopped fresh parsley. 1 teaspoon garlic powder. Salt and pepper to taste. Wonton wrappers, baked until crispy for dipping.

Instructions: In a mixing bowl, combine shredded chicken, cranberry sauce, diced Brie cheese, sour cream, mayonnaise, chopped pecans, parsley, garlic powder, salt, and pepper. Mix well. Transfer the mixture to a serving dish. Serve with crispy baked wonton wrappers for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

Melanie Gaudet

[kimsdoodles]

Toasty buns, spicy mayo, bacon, melted cheddar cheese, crispy bacon, and tangy pickles make up this Alabama chicken sandwich that will make your mouth water.

Ingredients: 4 boneless, skinless chicken breasts. Salt and freshly ground black pepper. 1 cup all-purpose flour. 1/2 cup cornstarch. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon cayenne pepper. Vegetable oil, for frying. 4 sandwich buns. 4 slices cheddar cheese. 4 slices cooked bacon. 1/4 cup mayonnaise. 2 tablespoons hot sauce. Sliced pickles, for serving.

Instructions: Season chicken breasts with salt and pepper. In a shallow dish, mix flour, cornstarch, paprika, garlic powder, and cayenne pepper. Coat chicken breasts in the flour mixture, shaking off excess. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken until golden brown and cooked through, about 5-6 minutes per side. Meanwhile, toast sandwich buns and melt cheddar cheese on the bottom halves. In a small bowl, mix mayonnaise and hot sauce. Spread spicy mayo on the top halves of the buns. Assemble sandwiches by placing fried chicken on the cheesy bottom bun halves. Top each chicken breast with a slice of bacon and sliced pickles. Close sandwiches with the spicy mayo-coated top bun halves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

blog with katrina

[kimsdoodles]

Indulge in a delicious and nutritious breakfast with these grain-free blueberry breakfast wraps. Made with coconut flour and fresh blueberries, these wraps are light, fluffy, and bursting with flavor. They're perfect for a quick and easy morning meal that's both keto-friendly and satisfying.

Ingredients: 2 large eggs. 2 tablespoons coconut flour. 1/4 teaspoon baking powder. 1/4 cup unsweetened almond milk. 1/4 cup fresh blueberries. 1 tablespoon coconut oil, for cooking.

Instructions: In a bowl, whisk together the eggs, coconut flour, baking powder, and almond milk until well combined. Heat coconut oil in a non-stick skillet over medium heat. Pour half of the batter into the skillet, swirling to spread evenly and form a thin layer. Cook for 2-3 minutes, or until the edges begin to lift and the bottom is golden brown. Flip the wrap and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter to make a second wrap. Remove from the skillet and let cool slightly. Place fresh blueberries in the center of each wrap, then fold the sides over the berries to form a wrap. Serve warm and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

Studi Sitchiniani

[kimsdoodles]

With these sweet Retro Telephone Cake Pops, your dessert table will have a hint of nostalgia. Ideal as a fun treat for any occasion or as a theme for parties!

Ingredients: 1 box of chocolate cake mix. 1/2 cup of chocolate frosting. 1 package of candy melts assorted colors. 1 package of lollipop sticks. Edible ink pens black. Silver edible pearls.

Instructions: As directed on the package, bake the chocolate cake and allow it to cool completely. In a large bowl, crumble the cooled cake into fine crumbs. Mix the chocolate frosting thoroughly with the cake crumbs after adding it. Roll tiny portions of the mixture into balls of cake using a spoon. Melt the candy melts in different bowls as directed on the package. Insert the lollipop sticks into the cake balls after dipping them into the melted candy melts. Let the excess candy melt slide off after you dip each cake pop into the melted candy. Transfer the coated cake pops to a tray lined with parchment paper and allow to set. Put some vintage phone details on each cake pop using edible ink pens. Make edible silver pearls for the phone keypad's buttons. Before serving, allow the decorated cake pops to completely dry.

Prep Time: 30 minutes

Cook Time: 15 minutes

Merhrs Cake Corner

[kimsdoodles]

A delightful vegan cocktail combining the rich flavors of bourbon, hazelnut liqueur, and sweet pineapple juice. Perfect for a refreshing and indulgent drink.

Ingredients: 2 oz bourbon. 1 oz hazelnut liqueur. 3 oz sweet pineapple juice. Ice cubes. Pineapple slice for garnish. Hazelnuts for garnish.

Instructions: Put ice cubes in a cocktail shaker. Put pineapple juice, hazelnut liqueur, and bourbon into the shaker. Make sure to shake it well until it's cold. Pour the mixture through a strainer into a glass that has been chilled and filled with ice cubes. Add a slice of pineapple and hazelnuts as a garnish. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Dental 3d

[kimsdoodles]

This Creamy Parsnip Soup is great for cold winter days because it has a rich, velvety texture. This soup is both comforting and healthy because it is made with healthy foods like parsnips, onions, garlic, and cream. You can eat it as a starter or as a light meal, and it will satisfy your hunger for something warm and filling. Add fresh parsley as a garnish to make it taste and look great!

Ingredients: 500g parsnips, peeled and chopped. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 500ml vegetable or chicken broth. 200ml heavy cream or coconut cream. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened, about 5 minutes. Add chopped parsnips and cook for another 5 minutes. Pour in vegetable or chicken broth, bring to a simmer. Cover and cook for 20-25 minutes until parsnips are tender. Remove from heat and let cool slightly. Transfer the mixture to a blender or soup maker. Blend until smooth and creamy. Return the soup to the pot, stir in heavy cream or coconut cream. Season with salt and pepper to taste. Reheat the soup gently if necessary. Serve hot, garnished with fresh parsley. Enjoy this creamy and comforting parsnip soup!

Prep Time: 10 minutes

Cook Time: 25 minutes

Lingerie Nore

[kimsdoodles]

A spicy and flavorful Sichuan-style shrimp stir-fry with your choice of broccoli or asparagus. This dish is quick to prepare and perfect for a weeknight dinner.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup broccoli florets or asparagus spears. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon hoisin sauce. 1 teaspoon Sichuan peppercorns, crushed adjust to taste. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Mix the hoisin sauce, rice vinegar, crushed Sichuan peppercorns, red pepper flakes, and soy sauce in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the chopped ginger and garlic in the heated oil for 30 seconds, or until fragrant. When the shrimp are pink and opaque, add them to the skillet and stir-fry them for two to three minutes. After taking the shrimp out of the skillet, set it aside. Add asparagus spears or broccoli florets to the same skillet. Stir-fry for three to four minutes, or until crisp-tender. Place the cooked shrimp back into the skillet and cover everything with the sauce mixture. Stir-fry the ingredients for a further two minutes to enable the sauce to coat and thicken. To taste, add salt and pepper for seasoning. Over cooked rice, serve the Sichuan shrimp stir-fry. Savor the flavor of your Sichuan shrimp stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Maria Lager

[kimsdoodles]

A quick and tasty dish with bright broccoli florets and tender chicken breasts cooked in a butter sauce with garlic. Perfect for a quick and easy 20-minute dinner that tastes great!

Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/4 cup unsalted butter. 2 cups broccoli florets. 1/4 cup chicken broth. 1 tablespoon lemon juice. 1/4 teaspoon red pepper flakes optional. 1 tablespoon chopped fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. The chicken breasts should be cooked through and golden brown on both sides after you add them. This should take about 6-7 minutes per side. Take the chicken out of the pan and set it aside. Add minced garlic to the same pan and cook for about one minute, until it smells good. Put butter in the pan and melt it with the garlic. Put broccoli florets in the pan and cook them for about 4 to 5 minutes, until they are soft. Add the lemon juice and chicken broth, and if you want, the red pepper flakes. Use a stir to mix. Put the chicken breasts back in the pan and cook for another two to three minutes so that the flavors can mix. Add chopped parsley as a garnish before serving. Have fun with your broccoli and garlic butter chicken!

Prep Time: 5 minutes

Cook Time: 15 minutes

Campus Comenius

[kimsdoodles]

A tasty vegan burger made with mushrooms and shredded jackfruit, spiced with savory herbs, and served on a toasted bun with fresh vegetables.

Ingredients: 1 can jackfruit, drained and shredded. 200g mushrooms, finely chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon tomato paste. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, onion slices for garnish.

Instructions: Put onions and garlic in a pan and cook them until they become clear. When you add the mushrooms, cook them until they give off their water. Jackfruit shreds, tomato paste, soy sauce, cumin, salt, and pepper should all be added. Throw it in for another 5 to 7 minutes. Lightly toast the burger buns. Place lettuce, tomato, onion slices, and a lot of the jackfruit-mushroom mixture on the bun to make the burger. Serve hot with the sauce or toppings of your choice.

Prep Time: 15 minutes

Cook Time: 15 minutes

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