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@rhapsodys
A healthy smoothie that tastes great and is good for you. Strawberries and bananas make it sweet.
Ingredients: 1 cup frozen strawberries. 1 ripe banana. 1/2 cup plain yogurt. 1/2 cup milk. 1 tablespoon honey optional.
Instructions: Peel and slice the banana. Add all ingredients to a blender. Blend until smooth and creamy. Taste and add honey if desired for extra sweetness. Pour into glasses and serve immediately.
Prep Time: 5 minutes
Cook Time: 0 minutes
Poems for the faint of heart
Spicy Honey Brushed Chicken Thighs are a delicious dish that's easy to make on the grill. The sweet and spicy flavors go well together. The caramelized honey glaze on the juicy chicken thighs makes them taste great.
Ingredients: 4 chicken thighs, bone-in, skin-on. 1/4 cup honey. 2 tablespoons soy sauce. 1 tablespoon Dijon mustard. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. Salt and black pepper to taste. Chopped fresh cilantro for garnish.
Instructions: Preheat the grill to medium-high heat. In a small bowl, whisk together honey, soy sauce, Dijon mustard, chili powder, garlic powder, onion powder, paprika, salt, and black pepper. Place chicken thighs on the preheated grill and cook for 5-7 minutes per side, or until they reach an internal temperature of 165F 74C. During the last 2 minutes of grilling, brush the honey mixture over the chicken thighs, ensuring even coverage. Remove the chicken from the grill and let it rest for a few minutes. Garnish with chopped cilantro before serving. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Myztz
Enjoy this tasty and quick 20-Minute Tomato, Basil, and Mozzarella Pasta Salad made with ripe cherry tomatoes, fresh mozzarella, fragrant basil, and a tangy balsamic dressing. It's great for a light lunch or as a side dish with any meal.
Ingredients: 8 ounces pasta any shape you prefer. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella balls, halved. 1/2 cup fresh basil leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 garlic clove, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional, for garnish.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Rinse with cold water until the food is cool. Put away. Put the chopped basil, cherry tomatoes, and fresh mozzarella in a large salad bowl. Use a whisk to mix the extra-virgin olive oil, balsamic vinegar, garlic powder, salt, and pepper in a small bowl. This will make the dressing. After the pasta is cooked and cool, add it to the salad bowl with the other ingredients. Before you serve the salad, pour the dressing over it and toss it around to make sure it covers everything. If you want, you can add grated Parmesan cheese for extra flavor and decoration. Serve right away or put in the fridge until you're ready to serve. Have fun!
Prep Time: 10 minutes
Cook Time: 10 minutes
Tasty Palette Kitchen
A quick and hearty chili recipe perfect for busy weeknights or cozy weekends. Packed with flavor and simple ingredients, this classic chili is sure to become a family favorite.
Ingredients: 1 lb ground beef. 1 onion, chopped. 1 green bell pepper, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz tomato sauce. 1 cup beef broth. 2 tbsp chili powder. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste.
Instructions: In a large pot, cook ground beef over medium heat until browned. Add chopped onion, bell pepper, and garlic. Cook until vegetables are tender. Stir in diced tomatoes, kidney beans, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer and let cook for 20-25 minutes, stirring occasionally. Taste and adjust seasoning if necessary. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Prep Time: 10 minutes
Cook Time: 30 minutes
The Gourmet Delight
Indulge in the refreshing combination of creamy avocado and zesty lime with these no-bake vegan tarts. The buttery almond-date crust provides the perfect balance to the tangy avocado-lime filling, creating a guilt-free dessert that's both satisfying and nourishing.
Ingredients: 1 cup raw almonds. 1 cup pitted dates. 2 ripe avocados. 1/3 cup fresh lime juice. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. Zest of 1 lime. Pinch of salt.
Instructions: Use a food processor to grind almonds into a fine powder. Mix in the dates with the almonds until you get a sticky dough. Spread the almond-date mix out evenly in tart pans to make the crust. Mix avocados, lime juice, maple syrup, coconut oil, lime zest, and salt in the same food processor no need to clean it. Blend until smooth and creamy. Fill each tart mold to the top with the avocado-lime filling. Put the tarts in the fridge for at least two hours to set. Take the tarts out of the molds when they are set and serve them cold. If you want, you can add more lime zest or slices as a garnish.
Prep Time: 20 minutes
Cook Time: 0 minutes
doorstep geography blog and resources
Indulge in the rich and creamy goodness of homemade coffee ice cream without the need for an ice cream maker. This one-step, no-churn recipe combines the bold flavors of coffee with the sweetness of condensed milk for a delightful frozen treat.
Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 3 tablespoons instant coffee granules. 1 teaspoon vanilla extract.
Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, instant coffee granules, and vanilla extract until well combined. Transfer the mixture into a loaf pan or airtight container. Cover and freeze for at least 6 hours or until firm. Serve and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
Medital
Indulge in this creamy and delicious chocolate Earl Grey nice cream that's dairy-free, fruit-sweetened, and instant. It's a perfect guilt-free treat for any time of the day!
Ingredients: 4 ripe bananas, sliced and frozen. 2 teaspoons loose Earl Grey tea leaves. 2 tablespoons cocoa powder. 1 tablespoon maple syrup or date syrup. 1/2 teaspoon vanilla extract. Pinch of salt.
Instructions: In a food processor or high-speed blender, blend the frozen banana slices until smooth and creamy. While blending, add in the Earl Grey tea leaves, cocoa powder, maple syrup, vanilla extract, and salt. Blend until well combined and smooth. Transfer the nice cream mixture into a freezer-safe container and freeze for about 1 hour to firm up. Once firm, scoop the nice cream into bowls and serve immediately. Optionally, garnish with cocoa nibs or fresh fruit before serving.
Prep Time: 10 minutes
Cook Time: 0 minutes
Epicurean Bloom
These Curried Coconut Tofu Wraps are bursting with flavor from the aromatic curry marinade and creamy coconut sauce. They're packed with protein-rich tofu and colorful veggies, making them a satisfying and delicious meal.
Ingredients: 1 block tofu, pressed and sliced. 2 tablespoons curry powder. 1 can coconut milk. 1 tablespoon soy sauce. 1 tablespoon lime juice. 1 tablespoon brown sugar. 1 tablespoon vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup shredded cabbage. 4 large tortillas. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: To make the marinade, combine the curry powder, coconut milk, soy sauce, lime juice, and brown sugar in a bowl. Sliced tofu should be added to the marinade and left for at least half an hour. Vegetable oil should be heated over medium heat in a big skillet. Add the chopped garlic and onion, and saut until aromatic. Put the marinated tofu in the skillet with the marinade. Cook for about 10 minutes, or until the tofu is browned and the sauce has thickened. Cook the shredded cabbage and sliced bell pepper in the skillet for a further two to three minutes. To taste, add salt and pepper for seasoning. Use a separate skillet or microwave to reheat the tortillas. Spoon the tofu mixture onto each of the heated tortillas. Add fresh cilantro as a garnish. Serve the tortilla wraps right away after rolling them up.
Prep Time: 40 minutes
Cook Time: 15 minutes
Infidel Gear
This Summer Refresher is a delightful combination of juicy strawberries, crisp cucumber, zesty lime, and refreshing mint, creating a perfect drink for hot summer days. It's light, hydrating, and bursting with flavor.
Ingredients: 4 large strawberries, sliced. 1/2 cucumber, sliced. 1 lime, sliced. 10 fresh mint leaves. 4 cups water.
Instructions: In a pitcher, combine sliced strawberries, cucumber, lime, and mint leaves. Add water and stir gently to mix. Let the mixture infuse in the refrigerator for at least 1 hour. Serve over ice and garnish with additional mint leaves if desired.
Prep Time: 5 minutes
Cook Time: 0 minutes
Farm2Table Foods
Every bite of these Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Cream is full of great tastes. The cilantro and lime marinated grilled shrimp goes well with the crunchy, fresh slaw. A creamy and slightly spicy jalapeno cream sauce goes on top of everything. This is a delicious taco recipe that can be used for any event.
Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste. 8 small tortillas corn or flour. 1 cup corn kernels fresh or frozen. 1 cup red cabbage, thinly sliced. 1/2 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup mayonnaise. 2 roasted jalapenos, seeds removed and minced. 1/4 cup sour cream. 1 teaspoon honey. 1/2 teaspoon cumin. 1/2 teaspoon smoked paprika.
Instructions: In a bowl, combine the shrimp, olive oil, minced garlic, chopped cilantro, lime juice, salt, and pepper. Let marinate for 15-30 minutes. While the shrimp is marinating, preheat your grill or skillet over medium-high heat. Grill the shrimp for 2-3 minutes per side until they turn pink and slightly charred. Remove from heat and set aside. In a separate bowl, combine the sliced red cabbage, red onion, chopped cilantro, and corn kernels. Toss with a little lime juice and salt to taste. In another bowl, make the roasted jalapeno cream by mixing together the minced roasted jalapenos, mayonnaise, sour cream, honey, cumin, and smoked paprika. Adjust the spiciness and sweetness to your liking. Warm the tortillas on the grill or in a skillet for about 30 seconds on each side. To assemble the tacos, spoon some of the roasted corn slaw onto each tortilla, top with the grilled shrimp, and drizzle with the roasted jalapeno cream sauce. Serve your Cilantro Lime Shrimp Tacos immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
Raw Food Boot Camp
These paleo breakfast burritos are a delicious and satisfying way to start your day. Made with scrambled eggs, sautéed vegetables, and your choice of bacon or sausage, they're packed with flavor and nutrients. Plus, they're wrapped in crisp lettuce leaves for a fresh and healthy twist!
Ingredients: 4 large eggs. 1 tablespoon coconut oil. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/2 cup cooked and crumbled bacon or sausage. Salt and pepper, to taste. 4 large lettuce leaves for wrapping.
Instructions: In a skillet, heat coconut oil over medium heat. Add diced bell peppers and onions to the skillet and saut until softened. In a bowl, whisk the eggs and season with salt and pepper. Pour the whisked eggs into the skillet with the sauted vegetables. Scramble the eggs until cooked through. Remove from heat and stir in diced tomatoes and cooked bacon or sausage. Divide the egg mixture evenly among the lettuce leaves, forming burritos. Wrap the lettuce leaves around the filling to form burritos. Serve immediately and enjoy!
Prep Time: 10 minutes
Cook Time: 10 minutes
Nolan Sims
This Gulf shrimp iceberg lettuce wedge salad is gluten-free and great for lunch or a light dinner because it is cool and filling. There are crispy lettuce wedges, juicy cherry tomatoes, tangy red onion, savory bacon, and crumbled feta cheese on top of the grilled shrimp. A simple balsamic vinaigrette brings all the flavors together in a dish that tastes great and is good for you.
Ingredients: 12 large Gulf shrimp, peeled and deveined. 1 head iceberg lettuce, cut into wedges. 1 cup cherry tomatoes, halved. 1 avocado, diced. 1/4 cup red onion, thinly sliced. 1/4 cup crumbled bacon ensure it's gluten-free. 1/4 cup crumbled feta cheese. 1/4 cup chopped parsley. Salt and pepper to taste. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard.
Instructions: Season the shrimp with salt and pepper. Heat a grill or grill pan over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and cooked through. Set aside. Arrange the iceberg lettuce wedges on a serving platter. Top the lettuce with cherry tomatoes, avocado, red onion, crumbled bacon, crumbled feta cheese, and chopped parsley. In a small bowl, whisk together olive oil, balsamic vinegar, and Dijon mustard to make the dressing. Drizzle the dressing over the salad. Place the grilled shrimp on top of the salad. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 6 minutes
Ashlee's ABC's and 123's
A tasty pressed sandwich that is low in carbs and gluten-free and is full of deli meats, cheese, and tasty condiments. It's perfect for a quick and filling keto-friendly meal.
Ingredients: 8 slices of deli turkey. 8 slices of deli ham. 8 slices of Swiss cheese. 8 slices of provolone cheese. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1/4 cup sliced pickles. 1/4 cup sliced black olives. 1/4 cup sliced roasted red peppers. Salt and pepper to taste. 1 tablespoon olive oil.
Instructions: In a small bowl, mix together mayonnaise and Dijon mustard. Lay out 4 slices of deli turkey on a cutting board. Spread a layer of the mayo-Dijon mixture on each slice of turkey. Layer 2 slices of Swiss cheese on each turkey slice. Top with 2 slices of ham on each slice. Add a layer of pickles, black olives, and roasted red peppers on top of the ham. Season with salt and pepper. Place a slice of provolone cheese on top of each stack. Top each stack with another slice of deli turkey. Brush the top of each sandwich with olive oil. Heat a panini press over medium heat. Place the sandwiches in the press and cook for 4-5 minutes, or until the cheese is melted and the turkey is heated through. Remove from the press, slice diagonally, and serve.
Prep Time: 15 minutes
Cook Time: 5 minutes
Jeeves
This Gai Lan Chinese Broccoli with Oyster Sauce is a classic Chinese dish that is quick and easy to make. The tender-crisp Gai Lan is coated in a savory oyster sauce, making it a delicious side dish for any meal.
Ingredients: 1 lb Gai Lan Chinese broccoli, washed and trimmed. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 2 tablespoons vegetarian oyster sauce. 1 teaspoon soy sauce. 1/2 teaspoon sugar. 1/4 cup water.
Instructions: In a large pan, heat the vegetable oil over medium heat. Add the garlic and saut until fragrant, about 30 seconds. Add the Gai Lan and stir-fry for 1-2 minutes. Add the vegetarian oyster sauce, soy sauce, sugar, and water. Cover and cook for 2-3 minutes, or until the Gai Lan is tender-crisp. Serve hot.
Prep Time: 10 minutes
Cook Time: 10 minutes
glashaut
Petal Pull Apart Donuts are a delightful twist on traditional donuts. These flower-shaped donuts are fried to perfection and drizzled with a sweet glaze, making them perfect for special occasions or a delicious treat anytime.
Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 packet 2 1/4 tsp active dry yeast. 1/2 cup warm milk. 1/4 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1/2 tsp salt. Oil for frying. 1/2 cup powdered sugar for glaze. 2 tbsp milk for glaze. 1/2 tsp vanilla extract for glaze. Sprinkles or colored sugar optional.
Instructions: In a bowl, combine warm milk and yeast. Let it sit for 5 minutes until foamy. In a large mixing bowl, whisk together flour, granulated sugar, and salt. Add melted butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a dough forms. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover the dough and let it rise for 1-2 hours until it doubles in size. Roll out the dough on a floured surface to about 1/2 inch thickness. Cut out small circles using a round cookie cutter. Place 5-6 circles on top of each other, brushing each one with a little melted butter. Place the stack of circles in a greased and floured bundt pan, creating a flower-like shape. Repeat with the remaining dough circles to fill the pan. Cover and let the dough rise for another 30 minutes. Preheat oil to 350F 175C for frying. Carefully flip the dough-filled bundt pan into the hot oil, frying until golden brown, about 2-3 minutes per side. Remove and drain on paper towels. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the warm petal pull apart donuts. Add sprinkles or colored sugar if desired. Serve and enjoy!
Prep Time: 30 minutes
Cook Time: 15 minutes
poyalisa
A refreshing and tropical cocktail bursting with the exotic flavor of passion fruit, balanced with the tartness of lime and the sweetness of simple syrup.
Ingredients: 2 oz passion fruit juice. 1.5 oz white rum. 0.75 oz lime juice. 0.5 oz simple syrup. Splash of soda water. Ice cubes.
Instructions: Put ice cubes in a cocktail shaker. Put white rum, lime juice, passion fruit juice, and simple syrup in the shaker. Shake very hard until everything is well mixed. Pour the mix through a strainer into a cocktail glass that has been filled with ice. Add a splash of soda water on top. If you want, you can add a mint sprig or a slice of lime as a garnish. Serve and have fun!
Prep Time: 5 minutes
Cook Time: 0 minutes
Celebrity Gists Blog
This Buttery Almond Braid is a tasty pastry with a sweet almond glaze on top. It's filled with almond paste and sliced almonds. It's great for brunch or breakfast!
Ingredients: 2 cups all-purpose flour. 1 packet 2 1/4 tsp active dry yeast. 1/2 cup warm milk 110F or 43C. 1/4 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/4 tsp salt. 2 large eggs. 1/2 cup almond paste. 1/4 cup sliced almonds. 1/4 cup powdered sugar. 1/2 tsp almond extract. 1/2 tsp vanilla extract. 1/4 cup unsalted butter, melted.
Instructions: Mix warm milk and sugar in a bowl. Add the yeast and let it sit for 5 to 10 minutes until it starts to foam. Mix in the eggs, flour, salt, and butter that has been softened. Work the dough until it's smooth. Cover it and let it rise for one to two hours, or until it's twice as big. Start by heating the oven to 350F 175C. On a floured surface, roll the dough into a rectangle. Cover the dough with almond paste, making sure to leave a border around the edges. Spread the almond paste out on the dough and fold it in half lengthwise. Seal the edges. Every inch, cut slits in the top of the braid, leaving about an inch at the very top. Add sliced almonds to the top of the braid. After the oven is hot, bake for 20 to 25 minutes, or until golden brown. Make the glaze while the braid is baking. Melt butter in a bowl and mix in powdered sugar, almond extract, vanilla extract, and butter until smooth. The braid is done when it comes out of the oven and starts to cool down a bit. Pour the almond glaze over the braid that is still warm. Cut your tasty Buttery Almond Braid into pieces and serve it!
Prep Time: 30 minutes
Cook Time: 25 minutes
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