Swiss Andy

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[swissandy]

Enjoy the delicious flavors of lobster rolls made effortlessly in the Instant Pot. The pressure cooking method ensures a quick and flavorful preparation, making it a perfect dish for any seafood lover.

Ingredients: 4 lobster tails, shells removed and meat chopped. 1/2 cup mayonnaise. 2 tablespoons unsalted butter, melted. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1/4 teaspoon Old Bay seasoning. Salt and pepper to taste. 4 split-top hot dog buns. 2 tablespoons chopped fresh parsley. 1 tablespoon chives, finely chopped.

Instructions: Chop up the lobster meat and put it in a bowl. Add the mayonnaise, melted butter, lemon juice, Dijon mustard, Old Bay seasoning, salt, and pepper. Put a trivet in the Instant Pot and add one cup of water. Make a hole in the middle of each hot dog bun and put one on a trivet inside the Instant Pot. Put the lid on top and set it to sealing. Cook for 3 minutes on high pressure. When you're done, quickly let go of the pressure and carefully open the lid. Before you serve the lobster rolls, sprinkle them with chopped parsley and chives.

Prep Time: 15 minutes

Cook Time: 3 minutes

Sharon Rose Mierke

[swissandy]

These Peanut Butter Banana Oatmeal Bars are a tasty and healthy choice for breakfast or a snack. The healthy ingredients in them are peanut butter, bananas, and oats, and honey or maple syrup is used to make them sweet.

Ingredients: 2 ripe bananas, mashed. 1 cup creamy peanut butter. 1/4 cup honey or maple syrup. 2 cups gluten-free rolled oats. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Grease an 8x8 inch baking dish or line it with parchment paper. In a large mixing bowl, combine mashed bananas, peanut butter, and honey or maple syrup until smooth. Add oats, cinnamon, and salt to the mixture, and stir until well combined. If desired, fold in chocolate chips. Press the mixture evenly into the prepared baking dish. Bake for 20-25 minutes, or until the edges are golden brown. Allow the bars to cool completely in the pan before slicing into squares.

Prep Time: 10 minutes

Cook Time: 20 minutes

Halun

[swissandy]

Bonefish Grill's famous Bang Bang Shrimp is a delightful combination of crispy fried shrimp coated in a creamy, spicy sauce. It's an irresistible appetizer or main dish that's sure to please any seafood lover.

Ingredients: 1 pound large shrimp, peeled and deveined. 1/2 cup mayonnaise. 1/4 cup Thai sweet chili sauce. 1 tablespoon sriracha sauce. 1/2 cup cornstarch. 1/4 cup buttermilk. 1/4 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon pepper. Vegetable oil for frying. Chopped green onions, for garnish. Sesame seeds, for garnish.

Instructions: In a bowl, mix together mayonnaise, Thai sweet chili sauce, and sriracha sauce. Set aside. In another bowl, combine cornstarch, buttermilk, flour, salt, and pepper to make a batter. Heat vegetable oil in a deep fryer or large skillet to 375F 190C. Dip each shrimp into the batter, then carefully place them into the hot oil. Fry in batches until golden brown and crispy, about 2-3 minutes per batch. Remove shrimp from oil and drain on paper towels to remove excess oil. Toss fried shrimp in the prepared sauce until evenly coated. Garnish with chopped green onions and sesame seeds before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Topi Dalmata

[swissandy]

Indulge in the flavors of summer with this lower sugar Coconut Summer Berry Crisp Tart. Fresh mixed berries are nestled in a coconut-sweetened filling and topped with a crispy oat and coconut crust, creating a delightful dessert that's perfect for warm weather gatherings.

Ingredients: 1 cup mixed summer berries such as strawberries, blueberries, raspberries. 1/4 cup coconut sugar. 1 tablespoon cornstarch. 1/2 cup rolled oats. 1/4 cup shredded coconut. 1/4 cup almond flour. 2 tablespoons coconut oil, melted. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a bowl, mix the mixed summer berries, coconut sugar, and cornstarch until well combined. Set aside. In another bowl, combine rolled oats, shredded coconut, almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Mix until crumbly. Press the oat mixture into the bottom and up the sides of a tart pan to form the crust. Pour the berry mixture into the crust. Bake for 25-30 minutes, or until the crust is golden brown and the berries are bubbling. Allow to cool slightly before serving. Serve warm or at room temperature, optionally topped with a dollop of coconut whipped cream or a scoop of dairy-free ice cream.

Prep Time: 15 minutes

Cook Time: 25 minutes

HoeHop

[swissandy]

This Shrimp Ceviche Sushi has all the flavors of traditional ceviche and is fun and easy to make. It's bright and fresh, and it's great for a snack or light meal.

Ingredients: 1 cup sushi rice, cooked and seasoned. 8-10 large shrimp, cooked and diced. 1/2 red onion, finely chopped. 1 tomato, diced. 1 avocado, diced. 1/4 cup cilantro, chopped. 1 jalapeo, seeded and minced. Juice of 2-3 limes. Salt to taste. Nori sheets. Soy sauce and wasabi for serving.

Instructions: Diced shrimp, red onion, tomato, avocado, cilantro, and jalapeo should all be mixed together in a bowl. To taste, add lime juice and salt and mix everything together well. Place a nori sheet on a sushi rolling mat. Put a thin layer of seasoned sushi rice on top of the nori, making sure to leave a little space around the edges. Cover the rice with the shrimp ceviche mixture. Use the rolling mat to roll the sushi up tightly. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. Put soy sauce and wasabi on top.

Prep Time: 20 minutes

Cook Time: 5 minutes

Alwarions Howrse

[swissandy]

Enjoy the smooth, creamy goodness of frozen yogurt you made yourself. It's the best treat to have at home!

Ingredients: 4 cups of plain yogurt. 1 cup of sugar. 1 tablespoon of vanilla extract. Assorted toppings e.g., fruit, chocolate chips, nuts.

Instructions: In a mixing bowl, combine the plain yogurt and sugar. Stir until the sugar is fully dissolved. Add the vanilla extract to the yogurt mixture and mix well. Pour the yogurt mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency. Transfer the frozen yogurt to a lidded container and freeze for an additional 2-3 hours, or until it becomes firm. Serve the creamy frozen yogurt in bowls or cones, and top with your favorite toppings like fresh fruit, chocolate chips, or nuts. Enjoy your homemade frozen yogurt!

Prep Time: 10 minutes

Cook Time: 25 minutes

Tales From Out There

[swissandy]

Grilled Potato Wedges are a simple and flavorful side dish that pairs perfectly with any grilled meal. The crispy exterior and tender interior of these potato wedges make them irresistible for any occasion.

Ingredients: 4 large potatoes, scrubbed and cut into wedges. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Warm the grill up to a medium-high level. Put potato wedges in a large bowl and add olive oil, garlic powder, paprika, salt, and black pepper. Toss the wedges around until they are well covered. Put potato wedges on the grill and cook them, turning them over every so often, for 15 to 20 minutes, or until they are golden brown and soft. As a tasty side dish or snack, serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

BHSW NETWORK

[swissandy]

Indulge in the perfect combination of peanut butter and chocolate with these delightful cookies! They're soft, chewy, and loaded with chocolate chips, making them a true peanut butter lover's treat.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine peanut butter and sugar until well blended. Add the egg and vanilla extract, mixing until smooth. Stir in the baking soda and a pinch of salt. Fold in the chocolate chips. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet. Gently flatten each dough ball with a fork, making a crisscross pattern. Bake in the preheated oven for 10-12 minutes, or until the edges are golden. 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 minutes

Gorgonian's Chess Blog

[swissandy]

These chocolate chip muffins are better than the childhood favorite you may have had. They are soft, moist, and full of chocolate chips, making them the perfect treat.

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1 cup buttermilk. 1 1/2 cups semi-sweet chocolate chips.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted unsalted butter, eggs, vanilla extract, and buttermilk until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; lumps are okay. Gently fold in the semi-sweet chocolate chips into the batter. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your superior chocolate chip muffins with a glass of milk or your favorite beverage!

Prep Time: 15 minutes

Cook Time: 18 minutes

Alvaret Shopp Kaniner

[swissandy]

A Pineapple Lemonade Smoothie is a cool and sour drink that is great for a hot summer day. Fresh pineapple and lemon juice give it a sweet and sour taste, and creamy Greek yogurt and a little honey add to the sweetness. It is a quick and simple way to quench your thirst and enjoy a tasty treat.

Ingredients: 1 cup fresh pineapple chunks. 1/2 cup fresh lemon juice. 1/2 cup Greek yogurt. 2 tablespoons honey. 1/2 cup ice cubes. Mint leaves for garnish optional.

Instructions: In a blender, mix the Greek yogurt, honey, pineapple chunks, lemon juice, and ice cubes. Mix until it's creamy and smooth. Put the smoothie into glasses, and if you want, add mint leaves on top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Nshs Viking Bands Home

[swissandy]

This sun-dried tomato and cashew-basil ricotta sandwich is a delightful vegan twist on a classic. Creamy cashew-basil ricotta pairs perfectly with the sweet tanginess of sun-dried tomatoes, while the fresh vegetables add crunch and flavor.

Ingredients: 1/2 cup sun-dried tomatoes. 1 cup cashews, soaked. 1/4 cup fresh basil leaves. 2 cloves garlic. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste. 8 slices of whole grain bread. 2 cups mixed leafy greens such as arugula, spinach, kale. 1 tomato, sliced. 1/2 red onion, thinly sliced. 1 avocado, sliced.

Instructions: Soak cashews, add basil leaves, garlic, nutritional yeast, lemon juice, salt, and pepper. Put all of these ingredients in a food processor and blend them until the cashew-basil ricotta is smooth. Toast the whole grain bread until it turns golden brown. Cover four pieces of toasted bread with a thick layer of the cashew-basil ricotta. Put mixed leafy greens, sliced tomato, red onion, and avocado slices on top of each slice that has ricotta on it. To make sandwiches, add the last four toasted bread slices on top. Cut the sandwiches in half across the middle and serve.

Prep Time: 15 minutes

Cook Time: 5 minutes

Victoria Heights Elementary

[swissandy]

Indulge in the exquisite flavors of lobster paired with a creamy lemon butter sauce, enveloping delicate ravioli parcels. This baked dish offers a luxurious twist on classic pasta, perfect for special occasions or intimate gatherings.

Ingredients: 1 pound lobster meat, cooked and chopped. 1 package of fresh ravioli lobster or cheese-filled. 1 cup heavy cream. 1/2 cup unsalted butter. 2 cloves garlic, minced. Zest of 1 lemon. Juice of 1 lemon. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. Fresh parsley, chopped for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the ravioli. Remove the water and set it aside. Melt the butter over medium-low heat in a saucepan. For about one minute, until the garlic smells good, add the minced garlic. Add the lemon juice, zest, heavy cream, salt, and pepper and mix well. Stir the sauce every now and then as it cooks for about 5 to 7 minutes, or until it gets a little thicker. Mix the lobster meat that has been cooked into the sauce by stirring it in slowly. Put the cooked ravioli in a baking dish so that they are all in one layer. Add the lobster cream sauce to the ravioli and mix it well. Use grated Parmesan cheese to cover the top. For 20 to 25 minutes, or until the sauce is bubbling and the ravioli are hot all the way through, bake in an oven that has already been heated. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 20 minutes

Cook Time: 25 minutes

My Small Bathroom Looks Luxurious

[swissandy]

These Coconut Honey Lime Adobo Chicken Skewers are a flavorful twist on traditional Filipino adobo. The marinade infuses the chicken with tangy, sweet, and creamy flavors, while grilling adds a smoky char. Perfect for a barbecue or as a delicious appetizer!

Ingredients: 1 lb chicken breast, cut into cubes. 1/4 cup soy sauce. 1/4 cup vinegar. 1/4 cup coconut milk. 2 tablespoons honey. 1 lime, juiced. 3 cloves garlic, minced. 1 teaspoon black pepper. Bamboo skewers, soaked in water.

Instructions: In a bowl, combine soy sauce, vinegar, coconut milk, honey, lime juice, minced garlic, and black pepper to make the marinade. Add the chicken cubes to the marinade, making sure they're well coated. Marinate for at least 30 minutes in the refrigerator. Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken onto the soaked bamboo skewers. Grill the skewers for about 5-7 minutes on each side, or until the chicken is cooked through and slightly charred. Serve hot, garnished with lime wedges and chopped cilantro if desired.

Prep Time: 40 minutes

Cook Time: 15 minutes

Spectemur Agendo

[swissandy]

A quick and creamy mushroom risotto made effortlessly in the Instant Pot, resulting in a flavorful and comforting dish.

Ingredients: 1 1/2 cups Arborio rice. 1 cup sliced mushrooms. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 4 cups vegetable or chicken broth. 1/2 cup dry white wine. 1/2 cup grated Parmesan cheese. 3 tablespoons unsalted butter. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Put the Instant Pot in saut mode and heat the olive oil. Put in the chopped garlic and onions, and cook until the onions are soft. Add the Arborio rice and stir it in. Cook for one to two minutes, until the rice is lightly toasted. Add the white wine and stir until most of the liquid is gone. Spice it up with thyme, salt, and pepper. Mix well. Add the broth, then put the lid back on the Instant Pot and set it to high pressure for 6 minutes. Do a quick pressure release after the cooking is done. It will be creamy and well mixed after you add the butter and Parmesan cheese. If you need to, change the seasoning. Serve hot, and if you want, top with more Parmesan.

Prep Time: 15 minutes

Cook Time: 6 minutes

Mount Gorkha

[swissandy]

Enjoy the comforting flavors of cinnamon rolls in pancake form with this vegan twist. These pancakes are fluffy, flavorful, and perfect for a cozy breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 1 cup almond milk. 1 tablespoon vegetable oil. 1 teaspoon vanilla extract. 2 tablespoons vegan butter, melted. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. 1/2 cup powdered sugar. 1-2 tablespoons almond milk. 1/2 teaspoon vanilla extract.

Instructions: Add the flour, sugar, baking powder, and salt to a bowl and mix them together. Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract. Mix it up until it's just right. To make the cinnamon filling, melt vegan butter and mix it with brown sugar and ground cinnamon in a different bowl. Warm up a pan that doesn't stick over medium heat. Use the pan to make pancakes by pouring batter on it. While the pancakes are still hot, flip them over and cook until they are golden brown. As you cook the second side of each pancake, spread the cinnamon filling on top of it. Whip the powdered sugar, almond milk, and vanilla extract together in a small bowl. This will make the glaze. Before serving, drizzle the glaze over the pancakes that have been cooked.

Prep Time: 15 minutes

Cook Time: 15 minutes

Wallace Clarke NJ

[swissandy]

Enjoy the flavors of Morocco in this delicious Moroccan Chicken Wrap. Tender, spiced chicken strips are combined with couscous, fresh veggies, and creamy tahini sauce, all wrapped in a whole wheat tortilla. A delightful and healthy meal option for lunch or dinner.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground paprika. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 4 large whole wheat tortillas. 1 cup cooked couscous. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup plain Greek yogurt. 1/4 cup tahini sauce. Lemon wedges for garnish.

Instructions: In a bowl, combine the minced garlic, ground cumin, ground paprika, ground cinnamon, salt, and pepper to create a spice rub for the chicken breasts. Rub the spice mixture evenly over the chicken breasts. Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-6 minutes per side or until cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing them into thin strips. Warm the whole wheat tortillas in the microwave or on a dry skillet for about 15 seconds on each side. To assemble the wraps, lay out each tortilla and spread a quarter of the cooked couscous down the center. Top the couscous with the sliced Moroccan-spiced chicken, shredded lettuce, diced tomatoes, and chopped cilantro. Drizzle each wrap with a tablespoon of plain Greek yogurt and a tablespoon of tahini sauce. Squeeze fresh lemon juice from the wedges over the fillings for added flavor. Fold in the sides of each tortilla and then roll it up tightly, securing it with a toothpick if needed. Serve your Moroccan Chicken Wraps immediately, or wrap them in foil for a portable lunch or picnic option.

Prep Time: 15 minutes

Cook Time: 12 minutes

BHSW NETWORK

[swissandy]

Mashed potatoes that taste great and are made with tangy buttermilk and butter. It goes well with any meal as a side dish.

Ingredients: 2 lbs potatoes, peeled and quartered. 1/2 cup buttermilk. 4 tablespoons butter. Salt and pepper to taste. Chopped fresh chives for garnish optional.

Instructions: Place potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes. Drain potatoes and return them to the pot. Add buttermilk and butter to the pot with potatoes. Mash potatoes with a potato masher until smooth and creamy. Season with salt and pepper to taste. Transfer mashed potatoes to a serving dish and garnish with chopped chives if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

TIVERTON FOUR CORNERS FUN RUN