Sexual Violence in YA Lit

[svyalitchat]

Indulge in the perfect blend of coffee and creamy coconut milk with this Cold Brew Coffee and Coconut Milk Ice Cream. It's a delightful treat to feed your beauty and satisfy your cravings on a hot day.

Ingredients: 2 cups cold brew coffee. 1 can 13.5 oz coconut milk. 1/2 cup granulated sugar. 1 tsp vanilla extract. Pinch of salt. Chopped nuts and shredded coconut for garnish optional.

Instructions: In a mixing bowl, combine the cold brew coffee, coconut milk, granulated sugar, vanilla extract, and a pinch of salt. Whisk the mixture until the sugar has completely dissolved. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until it firms up. Serve the cold brew coffee and coconut milk ice cream in bowls or cones, garnished with chopped nuts and shredded coconut if desired. Enjoy your creamy and refreshing cold brew coffee and coconut milk ice cream!

Abby M

[svyalitchat]

Elevate your burger game with this Ultimate Burger recipe featuring crispy bacon, sweet and savory caramelized onions in a whiskey sauce, and all your favorite burger toppings.

Ingredients: 1 lb ground beef. 4 hamburger buns. 8 slices of bacon. 2 large onions, thinly sliced. 1/4 cup whiskey. 2 tablespoons brown sugar. 2 tablespoons butter. Salt and pepper to taste. Lettuce, tomato, and cheese for topping optional.

Instructions: Preheat your grill or stovetop skillet over medium-high heat. Form the ground beef into 4 equal-sized burger patties. Season each patty with salt and pepper. Cook the bacon slices until crispy. Remove and drain on paper towels. In the same skillet, add the sliced onions and cook over medium-low heat until they start to caramelize, about 15 minutes. Pour in the whiskey and brown sugar, stirring to combine. Continue cooking until the whiskey sauce thickens and coats the onions, about 5 minutes. Remove from heat. While the onions are caramelizing, grill the burger patties to your desired level of doneness, usually about 4-5 minutes per side for medium-rare. Toast the hamburger buns on the grill or in a toaster until they're lightly browned. Assemble your burgers by placing a cooked patty on each bun, topping with caramelized onions, bacon slices, and any optional lettuce, tomato, and cheese. Serve hot and enjoy your Ultimate Burger!

Nathalie

[svyalitchat]

This Roasted Red Pepper, Tomato, and Quinoa Soup is Vegan, Gluten-Free, and Great for Any Occasion. It's hearty and full of flavor. There is a lot of protein-rich quinoa and the sweet smokey taste of roasted red peppers and tomatoes in it. This soup is easy to make, tastes great, and will warm you up.

Ingredients: 1 cup quinoa. 2 red bell peppers, halved and seeded. 3 large tomatoes, halved. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. Place red bell peppers and tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until softened and slightly charred. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add roasted red peppers, tomatoes, quinoa, vegetable broth, thyme, and paprika to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until quinoa is cooked and flavors are well combined. Use an immersion blender or transfer the soup to a blender and blend until smooth. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley. Enjoy!

Ethan Romero

[svyalitchat]

These Mince Pie Ice Cream Sandwiches are a delightful holiday treat, combining the festive flavors of mince pies with creamy vanilla ice cream.

Ingredients: 1 pint vanilla ice cream. 4 mince pies. Powdered sugar optional, for garnish.

Instructions: Take the vanilla ice cream out of the freezer and give it a little time to soften. Using care, cut the mince pies in half across the middle. Put a scoop of vanilla ice cream that has been melted on the bottom half of each mince pie. Add the other halves of the mince pies on top to make sandwiches. For decoration, you can sprinkle powdered sugar on top of the sandwiches if you want to. You can serve them right away or wrap each one in parchment paper and freeze them to enjoy later.

Presley

[svyalitchat]

A keto-friendly recipe featuring succulent pork tenderloin, roasted low-carb vegetables, and caramelized green apples, creating a flavorful and satisfying dish suitable for a ketogenic diet.

Ingredients: 1 lb pork tenderloin, trimmed. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1 large cauliflower, cut into florets. 1 broccoli crown, cut into florets. 2 tablespoons butter. 2 green apples, cored and sliced. 1/4 cup chopped fresh parsley. 1/4 cup grated Parmesan cheese optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Season the pork tenderloin with salt, pepper, dried thyme, and dried rosemary. Rub the meat all over it. Put it on a baking sheet that has parchment paper on it. Add broccoli and cauliflower florets to a large bowl. Add olive oil, salt, and pepper. Toss the things together. Place them all around the pork on the baking sheet. Put the dish in an oven that has already been heated up and bake it for 25 to 30 minutes, or until the pork reaches 145F 63C and the vegetables are soft. Melt the butter in a skillet over medium-low heat while the vegetables and pork are baking. Put in the apple slices and cook them until they turn golden and start to caramelize. Let the pork rest for a few minutes after it's done cooking before cutting it. Put the roasted vegetables and caramelized apples on a plate next to the sliced pork. Add chopped fresh parsley and, if you want, grated Parmesan cheese as a garnish. This pork tenderloin is tasty, keto-friendly, and has the right amount of each flavor.

Abby

[svyalitchat]

Create a delightful and visually appealing charcuterie board for a baby shower that's sure to impress your guests. This assortment of cheeses, meats, fruits, and accompaniments provides a perfect balance of flavors and textures for a memorable celebration.

Ingredients: 1 package of assorted cheeses e.g., brie, cheddar, and goat cheese. 1 package of cured meats e.g., prosciutto, salami, and pepperoni. Assorted crackers and breadsticks. Fresh fruits e.g., grapes, strawberries, and figs. Baby carrots and cherry tomatoes. Olives and pickles. Nuts e.g., almonds and cashews. Honey and mustard for dipping.

Instructions: Set up a big wooden board or platter for your cheese and meats. Put the cheeses in different corners of the board to begin. Put the cured meats next to the cheeses and fold and roll them up. Fill in the empty spaces with different kinds of crackers and breadsticks. To make it a little sweeter, add fresh fruits like figs, strawberries, and grapes. Put cherry tomatoes and baby carrots in small bowls and set them on the board. Put olives and pickles in small bowls and arrange them in a way that makes sense. Add different kinds of nuts, like cashews and almonds, for extra flavor and crunch. Finally, drizzle honey over one corner of the board and set out a small dish of mustard for people to use as a dip. Get your guests to put together their own charcuterie platters, and then enjoy!

Hailey

[svyalitchat]

This smooth white bean hummus is elevated with the addition of marinated artichoke hearts and toasted pine nuts, creating a creamy and flavorful vegan appetizer that's perfect for any occasion.

Ingredients: 1 can 15 oz white beans, drained and rinsed. 1/4 cup tahini. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1/4 teaspoon ground cumin. 1/4 teaspoon salt. 1/4 cup marinated artichoke hearts, drained and chopped. 2 tablespoons pine nuts, toasted. 1 tablespoon extra virgin olive oil. 2 tablespoons water adjust for desired consistency.

Instructions: In a food processor, combine white beans, tahini, lemon juice, garlic, cumin, and salt. Process until smooth and creamy. Add water gradually until desired consistency is reached. Transfer the hummus to a serving bowl. Top with chopped artichoke hearts, toasted pine nuts, and a drizzle of extra virgin olive oil. Serve with pita bread, crackers, or fresh vegetables for dipping.

Lee

[svyalitchat]

With fresh zucchini, black beans, corn, quinoa, and Mexican spices, this simple and tasty meatless meal is full of heartiness. When cooked on a grill, these burrito boats are a tasty and healthy take on regular burritos.

Ingredients: 4 large zucchinis, halved lengthwise. 1 cup cooked black beans. 1 cup corn kernels fresh or frozen. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped bell peppers assorted colors. 1 jalapeo, finely chopped optional. 1 cup cooked quinoa or rice. 1 cup shredded Mexican cheese blend. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Salsa and guacamole for serving.

Instructions: Preheat the barbecue grill to medium heat. Using a spoon, scoop out the center of each zucchini half, creating 'boats'. In a large bowl, mix together black beans, corn, tomatoes, red onion, bell peppers, jalapeo if using, quinoa or rice, 1/2 cup of shredded cheese, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Stuff each zucchini boat with the mixture and sprinkle the remaining cheese on top. Place the zucchini boats on the preheated grill and close the lid. Cook for 15-20 minutes or until the zucchinis are tender and the cheese is melted and bubbly. Carefully remove the burrito boats from the grill and let them cool slightly before serving. Serve with salsa and guacamole on the side. Enjoy your delicious Mexican Zucchini Burrito Boats!

Roy

[svyalitchat]

Achieve perfectly cooked parboiled rice with this Instant Pot recipe. The pressure cooking method ensures a quick and efficient preparation, resulting in fluffy and flavorful rice.

Ingredients: 2 cups parboiled rice. 2 1/2 cups water. 1 tablespoon cooking oil. 1 teaspoon salt.

Instructions: Before you eat the rice, run cold water over it until the water runs clear. Put rice, water, cooking oil, and salt in the Instant Pot. To seal the Instant Pot, close the lid and move the vent to the closed position. Put the machine in "Manual" or "Pressure Cook" mode and set the timer for 5 minutes of high pressure. After the food is done cooking, let the pressure naturally drop for 10 minutes. Then, carefully let any pressure that is still there go. Use a fork to fluff up the rice, then leave it alone for a few minutes to let any extra water drain away.

Zoey R

[svyalitchat]

These Slow Cooker BBQ Jackfruit Stuffed Sweet Potatoes are a delicious and easy plant-based meal. The jackfruit absorbs the smoky barbecue flavors while slow-cooking, creating a savory stuffing for fluffy sweet potatoes. Top with fresh toppings for a satisfying and flavorful dish.

Ingredients: 4 medium sweet potatoes. 2 cans 20 oz each young green jackfruit, drained and rinsed. 1 cup barbecue sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup vegan coleslaw optional, for serving.

Instructions: Pierce sweet potatoes with a fork and place them in the slow cooker. In a bowl, shred the jackfruit using a fork or your hands, removing any seeds or tough parts. Add shredded jackfruit, barbecue sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to the slow cooker. Mix well to coat the jackfruit and sweet potatoes. Cover and cook on low for 6-8 hours or until sweet potatoes are tender and jackfruit is infused with barbecue flavor. While serving, split the sweet potatoes open and fluff the flesh with a fork. Top each sweet potato with BBQ jackfruit mixture. Garnish with diced red onion, chopped cilantro, and vegan coleslaw if desired. Serve hot and enjoy!

Marilyn H

[svyalitchat]

This smoothie is full of skin-benefiting foods like pineapple, mango, coconut water, and spinach, which all help your skin look healthy and glowing. Chia seeds add omega-3 fatty acids that are good for your skin, and ginger gives it a spicy taste and helps reduce inflammation.

Ingredients: 1 cup coconut water. 1/2 cup frozen pineapple chunks. 1/2 cup frozen mango chunks. 1/2 cup spinach leaves. 1 tablespoon chia seeds. 1 tablespoon honey or maple syrup. 1/2 teaspoon grated ginger.

Instructions: Combine all ingredients in a blender. Blend until smooth and creamy. Pour into glasses and serve immediately.

Rosemary Quinn

[svyalitchat]

Tender sesame chicken, fresh vegetables, and a tangy sesame dressing come together in this tasty and healthy salad.

Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 1 tablespoon honey. 1 teaspoon grated ginger. 1 clove garlic, minced. 4 cups mixed salad greens. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 2 green onions, chopped. 2 tablespoons sesame seeds, toasted.

Instructions: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic to make the dressing. In a large mixing bowl, combine shredded chicken, mixed salad greens, cucumber, red bell pepper, and green onions. Pour the dressing over the salad and toss to coat evenly. Sprinkle toasted sesame seeds on top before serving.

James Robles

[svyalitchat]

A delicious and nutritious soup featuring chickpeas and noodles in a flavorful broth, perfect for a comforting meal.

Ingredients: 1 can chickpeas, drained and rinsed. 1 cup diced carrots. 1 cup chopped celery. 1 cup chopped onion. 2 cloves garlic, minced. 6 cups vegetable broth. 1 cup uncooked noodles of choice. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic, onions, carrots, and celery. Cook the vegetables in oil until they are soft. Salt and pepper should be added along with the chickpeas. Mix well. Add the vegetable broth and boil the soup. Slow down the heat and add the noodles that aren't cooked yet. It's done when the noodles are al dente. If you need to, change the seasoning. Love this hearty Chickpea Noodle Soup! Serve it hot and enjoy it!

Tara F

[svyalitchat]

Indulge in the delightful combination of sweet apples and a crispy almond flour crust in this vegan and gluten-free apple tart. Perfect for dessert or a sweet snack!

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. 1/2 teaspoon cinnamon. Pinch of salt. 4-5 medium-sized apples, thinly sliced. 2 tablespoons lemon juice. 2 tablespoons maple syrup. 1/2 teaspoon cinnamon. 1 tablespoon cornstarch dissolved in 2 tablespoons water.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, melted coconut oil, maple syrup, cinnamon, and salt until well combined to form a dough. Press the dough evenly into a tart pan, covering the bottom and the sides. Arrange the thinly sliced apples on top of the crust in an overlapping pattern. In a small bowl, mix lemon juice, maple syrup, and cinnamon. Drizzle this mixture over the arranged apples. Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the apples are tender. While the tart is baking, prepare the glaze by heating the cornstarch mixture in a small saucepan over medium heat until thickened, stirring constantly. Once the tart is done, remove it from the oven and let it cool slightly before brushing the glaze over the apples. Serve warm and enjoy!

Damien D

[svyalitchat]

A tasty and healthy salad with roasted Brussels sprouts, almonds, cranberries, and feta cheese. The quinoa adds a nutty flavor to the dish. Tossed in a balsamic vinaigrette to make the flavors go together perfectly.

Ingredients: 1 cup quinoa. 2 cups Brussels sprouts, halved. 3 tablespoons olive oil. Salt and pepper to taste. 1/4 cup chopped almonds. 1/4 cup dried cranberries. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. Rinse quinoa under cold water and cook according to package instructions. On a baking sheet, toss Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy. In a small pan, toast the chopped almonds over medium heat until lightly browned. In a large bowl, combine cooked quinoa, roasted Brussels sprouts, toasted almonds, dried cranberries, and crumbled feta cheese. In a separate small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic to create the dressing. Pour the dressing over the salad and toss to combine. Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.

Ashlee Moody

[svyalitchat]

This Easy Cashew Ramen is a quick and easy vegan dish that tastes great and is comforting. It's a great meal for busy weeknights because it's full of healthy vegetables, protein-rich cashews, and fragrant spices.

Ingredients: 4 cups vegetable broth. 2 packs ramen noodles. 1 cup sliced mushrooms. 1/2 cup sliced carrots. 1/2 cup sliced bell peppers. 1/2 cup chopped green onions. 1/2 cup cashews. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon minced ginger. 1 teaspoon minced garlic. 1 teaspoon sriracha sauce optional. Salt and pepper to taste.

Instructions: Set vegetable broth on low heat in a pot. Green onions, ginger, garlic, bell peppers, mushrooms, and carrots should all be added to the pot. Allow it to cook for five minutes. Add the sriracha sauce, soy sauce, and sesame oil and mix them in. Add the ramen noodles and cook them the way the package says to. Take the noodles off the heat and add the cashews. Add pepper and salt to taste. Enjoy while hot!

Henri

[svyalitchat]

Halibut Puttanesca is a savory and flavorful seafood dish that combines the richness of halibut with the tangy and briny flavors of a classic puttanesca sauce. This recipe, tailored for Lake Shore Lady, offers a delightful twist to your dinner menu.

Ingredients: 4 halibut fillets 6 ounces each. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1/3 cup Kalamata olives, chopped. 1/4 cup capers, drained. 1 can 14.5 ounces diced tomatoes, drained. 1/4 cup fresh parsley, chopped. 1 tablespoon fresh oregano, chopped. 1 tablespoon fresh basil, chopped. 1 tablespoon lemon juice.

Instructions: Warm the oven up to 190C 375F. Use salt and pepper to season the halibut fillets. With the skillet still hot, add the olive oil and cook it in the oven. Make a sauce by adding garlic and red pepper flakes. Cook for one minute. Add olives, capers, and diced tomatoes and mix them in. Bring it to a boil. Put in the basil, oregano, and parsley. Mix well. Putting halibut fillets in the pan and adding sauce on top of them. Place the skillet in an oven that has already been heated and bake for 12 to 15 minutes, or until the fish is flaky when tested with a fork. Before you serve the halibut, drizzle it with lemon juice. Serve hot, and if you want, top with extra herbs.

Bryson