Perry Shall

Sonic Discord - Valley Presbyterian Church - Studi Sitchiniani - Kelli Teaching Connections - elle barnes

[perryshall]

This easy low-carb sheet pan chicken recipe combines the flavors of tender chicken breasts with crispy bacon, seasoned to perfection. It's a keto-friendly dish that's sure to satisfy your taste buds.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices of bacon. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon dried thyme. 1/4 teaspoon dried rosemary. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 teaspoon dried parsley.

Instructions: Preheat your oven to 375F 190C. Season each chicken breast with salt, pepper, garlic powder, onion powder, paprika, dried thyme, dried rosemary, dried oregano, dried basil, and dried parsley. Make sure both sides of the chicken are well-seasoned. Wrap 2 slices of bacon around each chicken breast, securing them with toothpicks if necessary. Place the bacon-wrapped chicken breasts on a sheet pan lined with parchment paper or a wire rack to allow excess fat to drip away during cooking. Bake in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165F 74C and the bacon is crispy. Once cooked, remove the toothpicks if used and let the chicken rest for a few minutes before serving. Serve hot and enjoy your delicious bacon-wrapped chicken!

Prep Time: 10 minutes

Cook Time: 30 minutes

Argyll Art Jr

[perryshall]

This refreshing vegan salad is bursting with flavors and textures, making it the perfect addition to any summer BBQ. It's light, colorful, and packed with nutritious ingredients that will please everyone at your gathering.

Ingredients: 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1/2 red onion, thinly sliced. 1 avocado, diced. 1/4 cup fresh basil leaves, chopped. 1/4 cup toasted pine nuts. 1/4 cup balsamic vinaigrette dressing.

Instructions: Mix mixed greens, cherry tomatoes, cucumber, red onion, avocado, and basil leaves together in a large bowl. Toss the salad gently to mix the parts together. Set the salad on top of the toasted pine nuts. Just before you serve the salad, drizzle the balsamic vinaigrette dressing over it. Toss it again just a little to make sure the dressing covers everything evenly. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Kelli Teaching Connections

[perryshall]

Indulge in a refreshing and paleo-friendly twist on the classic Italian cream soda with the unique flavor of balsamic roasted strawberries. This dairy-free, gluten-free, and refined sugar-free recipe is a delightful treat for a hot summer day.

Ingredients: 1 cup fresh strawberries, hulled and halved. 2 tablespoons balsamic vinegar. 1 tablespoon honey or maple syrup optional. 1 cup unsweetened coconut milk or almond milk. 1/4 cup coconut cream. 1/2 teaspoon pure vanilla extract. Ice cubes. Fresh mint leaves for garnish.

Instructions: Set the oven temperature to 375F 190C. Halved strawberries, balsamic vinegar, and honey if using should all be combined in a mixing bowl. Toss to evenly coat the strawberries. Arrange the strawberries in a single layer on a parchment paper-lined baking sheet. The strawberries should be roasted for 15 to 20 minutes, or until they are tender and have begun to caramelize. After taking the roasted strawberries out of the oven, allow them to cool a little. Blend together the roasted strawberries, coconut milk, coconut cream, vanilla extract, and a few reserved for garnish in a blender. Process until smooth. Fill a glass with ice cubes and pour the strawberry mixture over the ice. Add some reserved roasted strawberries and fresh mint leaves as garnish. Feel free to indulge in your Paleo Balsamic Roasted Strawberry Italian Cream Soda right away!

Prep Time: 15 minutes

Cook Time: 20 minutes

Trip Dont Fall

[perryshall]

These vegan bars are a dream come true for peanut butter and chocolate lovers. Great for satisfying your sweet tooth while still following a plant-based diet.

Ingredients: 1 1/2 cups vegan graham cracker crumbs. 1/2 cup vegan butter, melted. 1 1/2 cups creamy peanut butter. 1 3/4 cups powdered sugar. 1 teaspoon vanilla extract. 1 1/2 cups vegan chocolate chips. 1/2 cup coconut milk.

Instructions: Warm the oven up to 175F 350C. Melted vegan butter and graham cracker crumbs should be mixed together well in a bowl. Put the mix in the bottom of a 9x13-inch baking dish and press it down. To make the peanut butter smooth, mix powdered sugar, vanilla extract, and peanut butter in a different bowl. The peanut butter mixture should be spread out evenly on top of the graham cracker crust. Warm the coconut milk in a small saucepan until it starts to simmer. Take it off the heat and pour it over the chocolate chips in a bowl. First, let it sit for two to three minutes. Then, stir it to make the chocolate ganache smooth. Place the ganache layer on top of the peanut butter layer and spread it out evenly. Put it in the fridge for at least two hours, or until it sets. Make bars and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Salontique

[perryshall]

Passionfruit Butter is a delightful spread with a perfect balance of tartness and sweetness. It's a great way to enjoy the tropical flavor of passionfruit.

Ingredients: 6 passionfruits, pulp and seeds. 1 cup sugar. 4 large eggs. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Put the eggs, sugar, and passionfruit pulp in a heatproof bowl. After setting the bowl over a pot of simmering water a double boiler, whisk continuously for ten to fifteen minutes, or until the mixture thickens. Take off the heat and mix in the vanilla extract and melted butter. Pour the mixture into sterilized jars after straining through a fine-mesh sieve. Before sealing the jars, allow it to cool to room temperature. Keep cold for a maximum of two weeks. Savor it as a topping or on toast!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sketching Tips

[perryshall]

Enjoy the unique and rich flavor of pancakes made with olive oil. The pancakes are light and fluffy, and they smell a little like olive oil, which goes well with the sweet toppings. A tasty new take on a traditional breakfast treat.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 egg. 1 cup buttermilk. 1/4 cup extra virgin olive oil. 1/2 teaspoon vanilla extract.

Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl. First, beat the egg in a different bowl. Then, add the buttermilk, olive oil, and vanilla extract. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Put a nonstick griddle or skillet over medium-low heat and lightly coat it with cooking spray or olive oil. For every pancake, put 1/4 cup of pancake batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Top it off with your favorite things, like powdered sugar, fresh berries, or maple syrup while it's still hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Tony Sandy

[perryshall]

Delicious barbecued halibut steaks with a flavorful marinade that infuses the fish with a perfect blend of savory and tangy notes. A simple and satisfying seafood barbecue option.

Ingredients: 4 halibut steaks. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a small bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, oregano, paprika, salt, and pepper to create the marinade. Place halibut steaks in a shallow dish and pour the marinade over them. Ensure the steaks are well-coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld. Preheat the barbecue to medium-high heat. Remove halibut steaks from the marinade and let excess drip off. Reserve some marinade for basting. Place the halibut steaks on the preheated barbecue and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Baste with the reserved marinade during cooking. Once cooked, remove from the barbecue and garnish with fresh parsley. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 10 minutes

All. My Jewels Honey

[perryshall]

This sun-dried tomato dip is full of rich, savory flavors that will make your mouth water. It's creamy, sour, and full of umami goodness, and it's great for parties, get-togethers, or just enjoying a tasty snack. No words can describe how wonderful it is!

Ingredients: 1 cup sun-dried tomatoes packed in oil. 1/2 cup cream cheese. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon balsamic vinegar. 1/4 teaspoon red pepper flakes. Salt and pepper to taste.

Instructions: Put sun-dried tomatoes, cream cheese, mayonnaise, minced garlic, balsamic vinegar, and red pepper flakes in a food processor and blend them together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Add pepper and salt to taste. Place the dip in a bowl for serving. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. You can eat it with chips, crackers, or vegetable sticks.

Prep Time: 10 minutes

Cook Time: 0 minutes

Kelli Teaching Connections

[perryshall]

This Very Refreshing Cucumber Salad is a simple and delightful side dish that's perfect for a hot summer day. The combination of crisp cucumbers, zesty lemon, and fresh mint creates a refreshing and tangy salad that will surely cool you down.

Ingredients: 2 cucumbers, thinly sliced. 1 lemon, cut into wedges. 2 tablespoons chopped fresh mint. Salt and pepper to taste.

Instructions: Put the thinly sliced cucumbers and chopped fresh mint in a large bowl. To get the juice out, squeeze the lemon wedges over the cucumber and mint mix. Take out any seeds that might fall in. Add pepper and salt to taste. Gentle toss everything together to cover the cucumbers with the mint and lemon juice. Put it in the fridge for at least 15 minutes before you serve it so the flavors can mix. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Ames Museum

[perryshall]

A deliciously flavorful lupini bean salad that is both refreshing and high in protein. Ideal for a quick and wholesome dinner.

Ingredients: 2 cups cooked lupini beans. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine lupini beans, cherry tomatoes, red onion, parsley, and feta cheese. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the bean mixture and toss gently to coat evenly. Let the salad marinate in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy the nutritious lupini bean salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

kofa high school

[perryshall]

Flavored with warm gingerbread spices, these giant marshmallows are a delightful twist on traditional marshmallows. Either by themselves or as a playful addition to hot chocolate, they're the ideal treat!

Ingredients: 3 cups granulated sugar. 1 1/4 cups light corn syrup. 1/4 teaspoon salt. 3/4 cup water. 4 envelopes unflavored gelatin about 3 tablespoons. 1 tablespoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 cup powdered sugar. 1/4 cup cornstarch.

Instructions: In a large mixing bowl, combine 1/2 cup of water and the gelatin. Let it sit for about 10 minutes to bloom. In a medium saucepan, combine granulated sugar, corn syrup, salt, and 1/4 cup of water. Heat over medium heat, stirring constantly until the sugar dissolves. Once it starts boiling, stop stirring and let it cook until it reaches 240F soft-ball stage on a candy thermometer. Slowly pour the hot syrup into the gelatin mixture, while continuously mixing on low speed. Gradually increase the speed to high and beat for about 10-15 minutes, or until the mixture becomes thick and fluffy. Add vanilla extract and the spices cinnamon, ginger, cloves, nutmeg to the mixture. Beat until well combined. In a separate bowl, combine powdered sugar and cornstarch. Use this mixture to dust a 9x13-inch baking dish. Pour the marshmallow mixture into the prepared baking dish and spread it evenly. Dust the top with more of the powdered sugar-cornstarch mixture. Let the marshmallows sit at room temperature for at least 6 hours or overnight to set. Once set, cut the marshmallows into jumbo squares using a sharp knife or cookie cutters. Enjoy your Jumbo Gingerbread Spiced Marshmallows!

Prep Time: 30 minutes

Cook Time: 10 minutes

Allyson Menzies

[perryshall]

This delicious parfait has just the right amount of sweet berries, creamy yogurt, crunchy granola, and a hint of honey.

Ingredients: 1 cup Greek yogurt. 1 cup granola. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup honey. 1/4 cup chopped nuts almonds, walnuts. 1/2 teaspoon vanilla extract.

Instructions: In a glass or bowl, layer 2 tablespoons of Greek yogurt at the bottom. Add 2 tablespoons of granola on top of the yogurt layer. Sprinkle a handful of mixed berries over the granola. Drizzle 1 teaspoon of honey over the berries. Repeat the layers until the glass or bowl is filled, finishing with a layer of berries on top. Sprinkle chopped nuts over the final layer. Drizzle vanilla extract over the entire parfait for added flavor. Repeat the process for additional servings. Chill in the refrigerator for at least 30 minutes before serving. Serve and enjoy your delicious parfait!

Prep Time: 10 minutes

Cook Time: 0 minutes

Sonic Discord

[perryshall]

Make these delicious homemade chocolate chip cookies to show your appreciation for teachers. A lovely way to express gratitude!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Preheat the oven to 350F 175C. In a bowl, whisk together the flour, baking soda, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and chopped nuts, if using. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper. 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 a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

All. My Jewels Honey

[perryshall]

These heart cupcakes with a hidden surprise are not only adorable but also easy to make using a muffin tin and marbles. They're perfect for special occasions or just to show someone you care.

Ingredients: 1 box of your favorite cupcake mix. 1/3 cup vegetable oil. 3 large eggs. 1 cup water. Heart-shaped cupcake liners. Marbles cleaned and sanitized. Frosting of your choice. Sprinkles optional.

Instructions: Preheat your oven to the temperature specified on the cupcake mix box. Prepare the cupcake mix according to the package instructions, combining the mix with vegetable oil, eggs, and water in a mixing bowl. Place heart-shaped cupcake liners in each muffin tin slot. Fill each cupcake liner with the prepared cupcake batter, filling them only about 2/3 full. Place a cleaned and sanitized marble in the center of each cupcake liner, gently pressing it down into the batter but not submerging it completely. Bake the cupcakes in the preheated oven for the recommended time on the cupcake mix box or until a toothpick inserted into a cupcake comes out clean. Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack. Once cooled, frost each cupcake with your choice of frosting, creating a heart shape over the marble in the center. Add sprinkles if desired for extra decoration. Serve and enjoy your heart cupcakes with a fun surprise inside!

Prep Time: 15 minutes

Cook Time: 20 minutes

Bushel of Bees

[perryshall]

This hearty Bean and Bacon Soup is a comforting classic, packed with creamy navy beans, crispy bacon, and flavorful vegetables. It's perfect for a chilly day or when you're craving a delicious homemade soup.

Ingredients: 1 lb dried navy beans. 8 cups water. 1 lb bacon, chopped. 1 medium onion, chopped. 2 carrots, peeled and diced. 2 celery ribs, diced. 4 cloves garlic, minced. 4 cups chicken broth. 2 bay leaves. 1 tsp dried thyme. 1/2 tsp black pepper. Salt to taste.

Instructions: After giving the dried navy beans a good rinse and sorting, put them in a big pot with eight cups of water. After bringing to a boil, turn off the heat and allow to soak for an hour. Rinse and drain the beans. Cook the chopped bacon in a large soup pot over medium heat until it crisps up. Take out and reserve some bacon bits for garnish, if preferred. Add the diced onion, celery, and carrots to the pot with the bacon. Cook for about 5 minutes, or until the vegetables are tender. Add the minced garlic and cook, stirring, for one to two more minutes, or until fragrant. To the pot, add the dried thyme, bay leaves, black pepper, and drained and soaked navy beans. After bringing to a boil, lower the heat to a simmer, cover, and leave for one to two hours, or until the beans are soft. Stir from time to time. Take out and throw away the bay leaves. Add salt to taste when seasoning the soup. To thicken the soup, add a little bit of immersion blender to partially blend, leaving some chunks of vegetables and beans for texture. As an alternative, you could pour some of the soup into a blender, blend it, and then pour it back into the pot. Garnish with the crispy bacon bits that were set aside and serve hot. Have fun!

Prep Time: 20 minutes

Cook Time: 120 minutes

mia era

[perryshall]

Enjoy this recipe for chocolate almond sea salt popcorn, which is the ideal balance of sweet and savory. Melted dark chocolate, toasted almonds, and a dash of sea salt combine to create a delicious snack of crispy popcorn kernels.

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons coconut oil. 1/4 cup chopped almonds. 1/4 cup dark chocolate chips. Sea salt, to taste.

Instructions: Use a stovetop method or an air popper to pop the popcorn kernels. Melt the coconut oil in a small saucepan over low heat. After the oil has melted, add the chopped almonds to the saucepan and gently toast them. Over the popped popcorn, drizzle with the melted coconut oil and toasted almonds. The popcorn mixture should be topped with the dark chocolate chips. Gently toss everything together until the popcorn, almonds, and coconut oil are all evenly coated. Lastly, add sea salt to taste to the popcorn mixture and toss it again to ensure the salt is evenly distributed. Let the chocolate solidify before presenting it. Have fun!

Prep Time: 10 minutes

Cook Time: 5 minutes

The Spiritbox

[perryshall]

You can enjoy the Morning, Noon, or Night Salad at any time because it is healthy and can be used in many ways. Fresh greens, cherry tomatoes, cucumbers, and red onions are tossed in a tangy balsamic vinaigrette dressing to make this tasty salad. Adding crumbled feta cheese and toasted almonds to this salad gives it a tasty and satisfying crunch.

Ingredients: 1 cup mixed greens. 1/2 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. 1/4 cup toasted almonds. Salt and pepper to taste.

Instructions: Wash and prepare the mixed greens, cherry tomatoes, cucumber, and red onion. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle the balsamic vinaigrette dressing over the salad and toss to coat all the ingredients. Sprinkle the crumbled feta cheese and toasted almonds on top of the salad. Season with salt and pepper to taste. Serve immediately as a refreshing salad for any time of the day.

Prep Time: 10 minutes

Cook Time: 0 minutes

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