Reys Finn

Keeping Pet Snails - st. paul's - Spark 102 Radio - Tamara Davey - waldorf mataro

[reys-finn]

An invigorating drink that fits the Paleo diet, Spicy Ginger Switchel blends the zest of ginger with the tartness of apple cider vinegar. It is the ideal beverage to stay hydrated and energized on a hot day or whenever you need a pick-me-up.

Ingredients: 2 cups filtered water. 2 tablespoons raw apple cider vinegar. 2 tablespoons raw honey. 1 tablespoon fresh ginger, grated. 1/4 teaspoon cayenne pepper. 1/4 teaspoon ground cinnamon. Pinch of sea salt.

Instructions: Pour raw apple cider vinegar and filtered water into a glass jar. Add raw honey and stir until it melts into the mixture. Add ground cinnamon, cayenne pepper, grated fresh ginger, and a small pinch of sea salt. To fully combine all of the ingredients, place the jar's lid on and give it a good shake. To give the flavors time to combine, refrigerate the switchel for a minimum of one hour. Make sure all the ingredients are well combined by giving the jar a good shake once more before serving. Pour into a glass and savor this hot and energizing ginger ale!

Prep Time: 10 minutes

Cook Time: 0 minutes

east coweta high school schedule

[reys-finn]

It's cool and tasty, and this Spicy Wasabi Ginger Tuna Salad combines the heat of wasabi and ginger with the health benefits of tuna. It has just the right amount of sweet and sour flavors, with a hint of honey. Adding crunchy vegetables and roasted peanuts to this tasty salad gives it more depth and texture.

Ingredients: 2 cans of tuna, drained and flaked. 1/4 cup mayonnaise. 2 tablespoons soy sauce. 1 tablespoon wasabi paste. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon grated fresh ginger. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 2 cups mixed salad greens. 2 green onions, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup chopped roasted peanuts.

Instructions: For the dressing, put mayonnaise, soy sauce, wasabi paste, rice vinegar, honey, and grated ginger in a bowl and mix them together. Pour the drained and flaked tuna into a large salad bowl. Add the cucumber slices, red bell pepper slices, mixed salad greens, and green onions. Pour the dressing over the salad and toss it around so that everything is covered. Add chopped cilantro and roasted peanuts to the salad to finish it off. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Tamara Davey

[reys-finn]

That tastes like lemon cheesecake and is quick and easy to make.

Ingredients: 4 tbsp flour. 1/4 tsp baking powder. 1 tbsp sugar. 3 tbsp almond milk. 1 tbsp lemon juice. 1/2 tsp lemon zest. 2 tbsp vegan cream cheese. 1/4 tsp vanilla extract.

Instructions: In a mug, mix the sugar, flour, and baking powder. Lemon juice and zest should be added. Mix well. In the middle of the batter, put vegan cream cheese. Use the high setting for one minute. Take a break and let it cool down. Cover it with your favorite things and enjoy!

Prep Time: 5 minutes

Cook Time: 1 minutes

Click Boost

[reys-finn]

This grilled chicken marinated in lemon yogurt is simple to make and tastes great. The sour yogurt, sour lemon, and fragrant garlic work together to make a marinade that makes the chicken tender and full of flavor. Great for a quick dinner during the week or a barbecue on the weekend.

Ingredients: 4 chicken breasts. 1 cup plain yogurt. 1/4 cup lemon juice. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Lemon juice, olive oil, oregano, salt, and black pepper should all be mixed together in a bowl. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Cover the chicken with the marinade by pouring it over it. Put the mixture in the fridge for at least an hour, but preferably overnight. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Cook the chicken on the grill for 6 to 8 minutes on each side, or until it's done and the juices run clear. Once done, take it off the grill and let it rest for a few minutes.

Prep Time: 10 minutes

Cook Time: 15 minutes

Moose Gooser Woodwork

[reys-finn]

A healthy chicken and vegetable stew that is easy to make in a pressure cooker. This is a great meal for moms who are always on the go. This dish is sure to become a family favorite because it is full of flavor and good for you.

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 cup baby carrots, sliced. 1 cup potatoes, diced. 1 cup frozen peas. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Season chicken thighs with salt and pepper. In the pressure cooker, saut diced onions and minced garlic until fragrant. Add chicken thighs and brown on all sides. Add baby carrots, potatoes, frozen peas, dried thyme, and dried rosemary. Mix well. Pour in chicken broth and stir to combine. Close the pressure cooker lid and set it to high pressure for 10 minutes. Once cooking is complete, perform a quick release of pressure. Open the lid and check for seasoning. Adjust with salt and pepper as needed. Serve the quick chicken and vegetable stew hot. Enjoy your delicious and speedy meal!

Prep Time: 15 minutes

Cook Time: 10 minutes

Advising to Transgress

[reys-finn]

Indulge in the ultimate chocolate experience with these decadent chocolate truffles. They are rich, creamy, and perfect for satisfying your chocolate cravings. Customize the coatings to your liking!

Ingredients: 8 oz 226g bittersweet chocolate, finely chopped. 1/2 cup 120ml heavy cream. 2 tbsp 30g unsalted butter. 1 tsp vanilla extract. 1/4 cup 30g cocoa powder, for coating. 1/4 cup 30g chopped nuts, for coating optional. 1/4 cup 30g powdered sugar, for coating optional.

Instructions: In a saucepan, heat the heavy cream and butter over medium heat until it simmers. Place the finely chopped chocolate in a heatproof bowl and pour the hot cream mixture over it. Let it sit for 2-3 minutes. Stir the mixture until the chocolate is completely melted and smooth. Add vanilla extract and mix well. Cover the bowl and refrigerate for 2-3 hours or until the mixture is firm enough to handle. Scoop out small portions of the mixture and roll them into bite-sized truffles. Roll the truffles in cocoa powder, chopped nuts, or powdered sugar for coating, as desired. Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to set. Serve and enjoy these decadent chocolate truffles!

Prep Time: 20 minutes

Cook Time: 10 minutes

food truck frenzy

[reys-finn]

These Paleo and Vegan Lemon Almond Thumbprint Cookies with Cherry Chia Jam are a delightful treat for those following a paleo or vegan diet. The combination of lemon and almond flavors with a sweet and tangy cherry chia jam filling creates a perfect balance of taste and texture.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. 1 teaspoon lemon zest. 1/2 teaspoon vanilla extract. Pinch of salt. 1/3 cup cherry chia jam homemade or store-bought. Fresh cherries for garnish optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, lemon zest, vanilla extract, and a pinch of salt. Mix until a dough forms. Take small portions of the dough and roll them into balls. Place them on the prepared baking sheet. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie. Fill each indentation with a teaspoon of cherry chia jam. Optional: Top each cookie with a fresh cherry for added flavor and presentation. Bake in the preheated oven for 10-12 minutes or until the cookies turn golden around the edges. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, store these Paleo and Vegan Lemon Almond Thumbprint Cookies with Cherry Chia Jam in an airtight container. Enjoy your healthy and delicious cookies as a snack or dessert!

Prep Time: 20 minutes

Cook Time: 10-12

rebelvampire

[reys-finn]

For parties or get-togethers, these gluten-free taco pizza rolls make a great starter. They taste like a wonderful mix of taco and pizza flavors all in one bite.

Ingredients: 1 pound gluten-free ground beef. 1 packet gluten-free taco seasoning mix. 1 cup gluten-free salsa. 1 cup shredded gluten-free Mexican cheese blend. 1 package gluten-free pizza dough. 1/4 cup sliced black olives. 1/4 cup diced tomatoes. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. Gluten-free cooking spray.

Instructions: Preheat oven to 375F 190C. In a skillet, cook the ground beef over medium heat until browned, then drain excess fat. Add taco seasoning mix and water according to the packet instructions, and cook until the mixture thickens. Roll out the gluten-free pizza dough on a lightly floured surface into a rectangle. Spread salsa evenly over the dough, leaving a small border. Sprinkle cooked taco meat over the salsa, followed by shredded cheese, black olives, diced tomatoes, green onions, and chopped cilantro. Starting from one long end, tightly roll up the dough into a log. Slice the log into 1-inch thick rolls and place them on a baking sheet lined with parchment paper, seam side down. Spray the tops of the rolls with gluten-free cooking spray. Bake in the preheated oven for 18-20 minutes or until the rolls are golden brown and cooked through. Serve warm, garnished with additional chopped cilantro if desired.

Prep Time: 20 minutes

Cook Time: 20 minutes

I Am Doh

[reys-finn]

A delicious twist on classic baked potatoes, this casserole combines all the flavors of loaded baked potatoes in one easy-to-make dish.

Ingredients: 6 large potatoes, baked. 1/2 cup sour cream. 1/4 cup butter, softened. 1/4 cup milk. 1 cup shredded cheddar cheese. 1/2 cup chopped green onions. Salt and pepper to taste. 1/2 cup bacon bits.

Instructions: Warm the oven up to 175F 350C. Cut the baked potatoes in half lengthwise, then scoop out the insides while leaving the skins on. Put the insides of the potatoes in a big bowl. In the bowl with the potato insides, add the sour cream, butter, milk, cheddar cheese shreds, green onions chopped, salt, and pepper. Mix everything together well. Put the mixture in a baking dish and spread it out evenly. Add bits of bacon on top. For 20 to 25 minutes, or until hot all the way through and lightly browned on top, bake in an oven that has already been heated. Serve hot, and if you want, top with more green onions.

Prep Time: 15 minutes

Cook Time: 25 minutes

VT Elite Team

[reys-finn]

This healthy BBQ yogurt dip is a creamy and flavorful option for your next barbecue gathering. Packed with protein from Greek yogurt and infused with the smoky goodness of paprika, it's a guilt-free dip that pairs perfectly with fresh vegetables. Enjoy a combination of savory and tangy flavors while keeping your barbecue spread healthy and satisfying.

Ingredients: 1 cup Greek yogurt. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 teaspoon lemon juice. 1 teaspoon fresh dill, chopped. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Assorted vegetables for dipping e.g., carrots, celery, bell peppers.

Instructions: Greek yogurt, olive oil, lemon juice, fresh dill, and smoked paprika should all be mixed together in a bowl. Thoroughly mix the ingredients together until they are well blended. Add salt and pepper to taste to the yogurt dip. As needed, change the seasonings. You should put the dip in the fridge for at least 30 minutes so that the flavors can mix. Set up your BBQ by heating the grill to medium-high heat while the dip chills. Cut up different kinds of vegetables to use for dipping. The dip should be taken out of the fridge and put in a serving dish once it is cold. Put the serving dish on the BBQ table and set the fresh vegetables around it. As a tasty and healthy side dish for your BBQ, serve the healthy yogurt dip with the different vegetables.

Prep Time: 10 minutes

Cook Time: 0 minutes

erancient herbal formulas

[reys-finn]

These Garden Cupcakes are a delightful treat combining the richness of chocolate with the freshness of mixed fruits and the crunch of nuts. Perfect for any occasion!

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 tsp baking soda. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup chopped mixed fresh fruits e.g., strawberries, blueberries. 1/4 cup chopped nuts e.g., almonds, walnuts. 1/4 cup chocolate chips. 1/4 cup chocolate ganache melted chocolate with heavy cream. Edible flowers for decoration.

Instructions: Set a muffin tin with cupcake liners and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, baking soda, baking powder, brown sugar, granulated sugar, and cocoa powder in a bowl. Melt the butter and whisk in the eggs, buttermilk, vanilla extract, and another bowl. Blend thoroughly. Stirring constantly until the batter is smooth, gradually add the wet ingredients to the dry ingredients. Add the chocolate chips, nuts, and chopped mixed fresh fruits and fold them in. Fill each of the cupcake liners to about two thirds full by dividing the batter equally among them. When a toothpick is inserted into the center of a cupcake, it should come out clean after 18 to 20 minutes of baking in a preheated oven. After letting the cupcakes cool in the pan for a few minutes, move them to a wire rack to finish cooling. After cooling, top each cupcake with a small amount of chocolate ganache and edible flowers. Present and savor your chocolate cupcakes with a garden theme!

Prep Time: 20 minutes

Cook Time: 20 minutes

Carroll Packer

[reys-finn]

Indulge in the rich, decadent flavor of chocolate truffle ice cream. This recipe combines the creaminess of heavy cream and whole milk with the intense cocoa flavor of unsweetened cocoa powder and bittersweet chocolate. The result is a velvety smooth ice cream with luscious chocolate undertones, perfect for any chocolate lover.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 4 ounces bittersweet chocolate, finely chopped. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Over medium heat, mix heavy cream, whole milk, sugar, and cocoa powder in a saucepan. Keep whisking the mixture until it's smooth and just starts to boil. Take the pan off the heat and add the vanilla extract, salt, and chopped chocolate. Make sure to stir the mixture well until the chocolate is completely melted. Put the mix in a bowl and let it cool down until it's room temperature. Cover and put in the fridge until it's cold, preferably overnight. Follow the manufacturer's instructions when putting the mixture into an ice cream maker after it has been chilled. Once the ice cream is smooth, put it in a container and freeze it for at least 4 hours before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

nwhs fine arts

[reys-finn]

Cheesy Chicken Alfredo Stuffed Shells combine the flavors of creamy Alfredo sauce, tender chicken, and cheesy goodness stuffed into jumbo pasta shells, making for a satisfying and comforting meal.

Ingredients: 1 cup cooked rice. 12 jumbo pasta shells. 1 cup cooked shredded chicken. 1 cup Alfredo sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Set the oven's temperature to 375F 190C. Cook the jumbo pasta shells as directed on the package, or until they are al dente. After draining, set aside. Cooked rice, chicken shreds, Alfredo sauce, mozzarella and Parmesan cheeses, chopped parsley, salt, and pepper should all be combined in a mixing bowl. Blend thoroughly. Place a filling of rice and chicken mixture inside each cooked pasta shell. Place the filled shells in an ovenproof dish. Bake the baking dish for 20 minutes in a preheated oven with the foil covering it. After taking off the foil, bake the cheese for a further five to ten minutes, or until it becomes lightly golden and bubbly. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Nicole Edmond

[reys-finn]

Mixing mixed berries, banana, yogurt, and milk makes a classic berry smoothie that is both tasty and good for you.

Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1 ripe banana. 1/2 cup plain yogurt. 1/2 cup milk. 1 tablespoon honey or maple syrup optional. Ice cubes optional.

Instructions: Add all ingredients to a blender. Blend until smooth and creamy. If desired, add ice cubes for a colder smoothie. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

the silver dagger scriptorium

[reys-finn]

You can enjoy the tastes of traditional baklava in the form of waffles. You can taste the cinnamon and honey in these waffles, and they are sweet and crunchy at the same time. Great for a special treat at breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 1/2 cup finely chopped walnuts. 1/4 cup honey. 1/4 cup melted butter. 2 tablespoons sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/4 teaspoon baking soda. 1 egg. 1 cup milk.

Instructions: Put flour, sugar, salt, baking powder, and baking soda in a bowl and mix them together. Take a different bowl and mix the egg, milk, and vanilla extract with a whisk. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Mix in the butter that has melted. Warm up your waffle iron and grease it a little. Place the waffle iron that has already been heated with the waffle batter and cook it according to the maker's directions until it is golden brown and crisp. In a small bowl, mix chopped walnuts and ground cinnamon while the waffles are cooking. Spread honey over the waffles when they're done, and then sprinkle the walnut-cinnamon mix on top. Take a bite of your warm Baklava Waffles and enjoy…

Prep Time: 15 minutes

Cook Time: 10 minutes

ASG Plumbing

[reys-finn]

A tasty and zesty take on classic nachos are Tequila Shrimp Nachos. This dish, with its marinated shrimp, tequila-infused flavors, and gooey cheese, is ideal for entertaining guests or as a light snack.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp tequila. 1 lime, juiced. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 1 bag tortilla chips. 1 1/2 cups shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup sliced jalapeos. 1/4 cup chopped cilantro. 1/2 cup sour cream. 1/4 cup guacamole. 1/4 cup salsa.

Instructions: Mix the tequila, lime juice, cumin, chili powder, salt, and pepper in a bowl. Let the shrimp sit in the marinade for a minimum of fifteen to twenty minutes. Add a little oil to a skillet and heat it over medium-high heat. The marinated shrimp should be cooked for two to three minutes on each side, or until they become opaque and pink. Take off the heat. Line a sizable baking sheet or serving platter with the tortilla chips in an even layer. Over the chips, scatter the shredded cheddar cheese. Arrange the cooked shrimp, diced tomatoes, diced red onion, and sliced jalapeos on top of the cheese. After the cheese is melted and bubbling, place the platter under the broiler for a few minutes. Take out from the broiler and add some chopped cilantro on top. Present the Tequila Shrimp Nachos alongside salsa, guacamole, and sour cream as a side dish.

Prep Time: 20 minutes

Cook Time: 10 minutes

Squiggly Digg

[reys-finn]

This caramel marshmallow popcorn cake is a delightful take on classic popcorn treats. It combines the fluffy texture of marshmallows with the sweet and chewy goodness of caramel to create a delicious snack that's ideal for movie nights or parties.

Ingredients: 10 cups popped popcorn. 1 cup mini marshmallows. 1/2 cup butter. 1 cup brown sugar. 1/4 cup corn syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking soda.

Instructions: Preheat oven to 250F 120C. Grease a large mixing bowl and a 9x13-inch baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, vanilla extract, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and quickly stir in baking soda. The mixture will foam. Pour caramel mixture over popped popcorn in the greased mixing bowl. Stir until popcorn is evenly coated. Spread coated popcorn evenly into the greased baking pan. Bake in preheated oven for 45 minutes, stirring every 15 minutes. Remove from oven and immediately sprinkle mini marshmallows over the top. Return to oven for 2-3 minutes until marshmallows are softened. Remove from oven and let cool completely. Once cooled, cut into squares or break into chunks. Enjoy!

Prep Time: 10 minutes

Cook Time: 50 minutes

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