simming with floaties

[simming-with-floaties]

[simming-with-floaties]

Indulge in the heavenly delight of these cookies that combine the rich flavors of chocolate and the crunchiness of nuts. A perfect treat for any occasion!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups rolled oats. 1 cup semisweet chocolate chips. 1 cup white chocolate chips. 1 cup chopped pecans or walnuts optional.

Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the chocolate chips, white chocolate chips, rolled oats, and chopped nuts if using and mix them in until they are spread out evenly. Place cookie dough spoonfuls on baking sheets, leaving some space between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. You should eat these delicious cookies with milk or your favorite drink.

Prep Time: 20 minutes

Cook Time: 10-12

Julie

[simming-with-floaties]

A simple and tasty recipe for marinated salmon that is grilled to perfection. Putting together soy sauce, lemon juice, and garlic makes a classic marinade that brings out the salmon's natural richness. Great for a quick and tasty BBQ meal!

Ingredients: 4 salmon fillets. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon Dijon mustard. 1 teaspoon honey. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh lemon wedges for garnish.

Instructions: In a bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, Dijon mustard, honey, dried oregano, salt, and pepper to create the marinade. Place salmon fillets in a shallow dish and pour the marinade over them. Ensure each fillet is well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse. Preheat the grill to medium-high heat. Remove salmon from the refrigerator and let it come to room temperature for a few minutes. Grease the grill grates to prevent sticking. Place salmon fillets on the grill, skin side down. Grill for 4-5 minutes per side, or until the salmon easily flakes with a fork. Baste with additional marinade while grilling if desired. Once cooked, remove from the grill and let it rest for a couple of minutes. Serve the grilled salmon with fresh lemon wedges for garnish. Enjoy your delicious Grilled Classic Marinated Salmon!

Jason T

[simming-with-floaties]

Enjoy the exotic flavors of North Africa with this Ras el Hanout couscous recipe. The blend of aromatic spices, sweet dried apricots, and crunchy almonds makes this dish a delightful addition to any meal.

Ingredients: 1 cup couscous. 1 1/4 cups water. 2 tablespoons olive oil. 1 teaspoon Ras el Hanout spice blend. 1/4 cup dried apricots, chopped. 1/4 cup slivered almonds. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste.

Instructions: In a saucepan, bring water to a boil. Stir in the couscous and remove from heat. Cover and let it sit for 5 minutes. Fluff the couscous with a fork to separate the grains. In a separate skillet, heat olive oil over medium heat. Add the Ras el Hanout spice blend and saut for 1-2 minutes until fragrant. Add chopped dried apricots and slivered almonds to the skillet. Cook for an additional 2 minutes. Combine the spiced apricot and almond mixture with the cooked couscous. Mix well. Season with salt and pepper to taste. Garnish with fresh cilantro. Serve warm as a flavorful side dish or as a main course.

Ingrid

[simming-with-floaties]

These salted peanut caramel ice cream bars have the perfect amount of creamy ice cream, crunchy peanuts, and gooey caramel. If you like ice cream, you can't say no to these treats!

Ingredients: 1 1/2 cups roasted peanuts, chopped. 1/2 cup caramel sauce. 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt.

Instructions: In a mixing bowl, combine chopped peanuts and caramel sauce. Mix well. In a separate bowl, whip heavy cream until stiff peaks form. Fold in sweetened condensed milk, vanilla extract, and sea salt into the whipped cream. Gently fold half of the peanut-caramel mixture into the cream mixture. Pour the ice cream mixture into a lined square pan, spreading it evenly. Sprinkle the remaining peanut-caramel mixture over the top of the ice cream. Cover the pan with plastic wrap and freeze for at least 6 hours or until firm. Once frozen, cut into bars and serve chilled.

Megan

[simming-with-floaties]

Enjoy the rich and savory flavors of this gourmet burger, which has a juicy patty with melted Gruyere cheese, bacon jam, fresh arugula, and sliced red onions on top. It's just the right amount of sweet, salty, and Dijon mustard.

Ingredients: 1 lb ground beef. 4 brioche burger buns. 4 slices Gruyere cheese. 1/2 cup bacon jam. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 cup arugula. 1 red onion, thinly sliced. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Grill the burger patties for about 4-5 minutes per side, or to your desired level of doneness. During the last minute of cooking, add a slice of Gruyere cheese on each patty and cover the grill to melt the cheese. While the burgers are cooking, toast the brioche buns on the grill until they are lightly browned. In a small bowl, mix the mayonnaise and Dijon mustard to create a sauce. To assemble the burgers, spread the mayo-Dijon sauce on the bottom half of each toasted bun. Place a burger patty with melted Gruyere on top. Add a spoonful of bacon jam on each burger patty. Top with a handful of arugula and some thinly sliced red onion. Finish by placing the top half of the toasted bun on the assembled ingredients. Serve the Bacon Jam Burger with Gruyere Cheese hot and enjoy!

Grant

[simming-with-floaties]

Enjoy the deep flavors of chocolate and hazelnut in this rich dip. It's great for parties or a cozy night in.

Ingredients: 1 cup hazelnuts, toasted and skins removed. 1/2 cup dark chocolate chips. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. Pinch of salt.

Instructions: Put the toasted hazelnuts in a food processor and pulse them until they are very small. Some salt, maple syrup, almond milk, dark chocolate chips, and cocoa powder should be put into the food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Place the dip in a bowl for serving. Serve right away with pretzels, fruit, or cookies to dip.

Rebecca

[simming-with-floaties]

These crispy chicken and green onion pot stickers are a delicious Asian-inspired appetizer or snack that's perfect for any occasion. The combination of ground chicken, fresh green onions, and savory seasonings wrapped in a crispy dumpling wrapper is sure to satisfy your cravings.

Ingredients: 1 lb ground chicken. 2 cups chopped green onions. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 package dumpling wrappers. 2 tablespoons vegetable oil, for frying. 1/2 cup water, for steaming.

Instructions: In a bowl, combine ground chicken, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Place a small spoonful of the chicken mixture in the center of a dumpling wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half, creating a half-moon shape, and press the edges to seal, forming pleats if desired. Heat vegetable oil in a large skillet over medium-high heat. Place the pot stickers in the skillet in a single layer, flat side down. Cook until the bottoms are golden brown, about 2-3 minutes. Pour in 1/2 cup of water and immediately cover the skillet with a lid. Steam the pot stickers for 6-8 minutes or until the chicken is cooked through. Remove the lid and continue cooking until the water has evaporated, and the bottoms are crispy. Serve hot with soy sauce or your favorite dipping sauce.

Camila P