The Tummy Project

Mijn site - Guedes Designs - Ann Levesque - Round Rock Dance - Juan Zapata

[thetummyproject]

These gluten-free breadcrumb crusted spiced chicken tenders are crispy, flavorful, and perfect for a quick and delicious meal.

Ingredients: 1 lb chicken tenders. 1 cup gluten-free breadcrumbs. 1 tsp paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp salt. 1/2 tsp black pepper. 2 eggs, beaten. Cooking spray.

Instructions: Preheat oven to 400F 200C. In a shallow dish, mix together gluten-free breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken tender into beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere. Place breaded chicken tenders on a baking sheet lined with parchment paper and sprayed with cooking spray. Spray the tops of the chicken tenders lightly with cooking spray. Bake in the preheated oven for 15-20 minutes or until chicken is cooked through and the coating is golden brown and crispy. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

Grant Print Making

[thetummyproject]

This delightful pasta dish is perfect for a cozy Valentine's Day dinner for two. The combination of fresh cherry tomatoes, black olives, and basil creates a burst of flavor that's both romantic and delicious. Enjoy this simple yet elegant recipe with your loved one for a memorable evening together.

Ingredients: 200g spaghetti pasta. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup cherry tomatoes, halved. 1/4 cup black olives, sliced. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water. In a skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add cherry tomatoes and black olives to the skillet. Cook for 3-4 minutes until tomatoes soften slightly. Add cooked spaghetti to the skillet along with reserved pasta water. Toss everything together until well combined. Season with salt and pepper to taste. Stir in chopped basil leaves. Serve hot, topped with grated Parmesan cheese. Enjoy your romantic pasta dinner with your special someone!

Prep Time: 10 minutes

Cook Time: 15 minutes

Donkeys and Miniatures

[thetummyproject]

This Easy Taco Salad is the perfect dish for your Memorial Day or 4th of July celebration. It's a super easy recipe that's full of flavor and sure to be a crowd-pleaser!

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 1 cup salsa. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup diced onions. 1/2 cup sliced black olives. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. Tortilla chips for serving.

Instructions: Put the ground beef in a pan and cook it over medium-low heat until it turns brown. Get rid of extra fat. Along with the salsa, add taco seasoning to the cooked beef. After you stir, let it cook for 5 minutes. Put shredded lettuce, diced tomatoes, diced onions, shredded cheddar cheese, and sliced black olives in a large salad bowl. Add the seasoned beef to the bowl with the salad ingredients. Spread sour cream on top and sprinkle chopped cilantro on top. For a tasty crunch, serve with tortilla chips. Have fun with your Easy Taco Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Lavoy Pumpkin Farm

[thetummyproject]

A tasty fall treat is these gluten-free pumpkin cranberry oatmeal white chocolate chip cookies. They are great for any event because they are full of warm spices, pumpkin flavor, tart cranberries, and sweet white chocolate chips.

Ingredients: 1 cup pumpkin puree. 1/2 cup brown sugar. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups gluten-free rolled oats. 1 cup almond flour. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dried cranberries. 1/2 cup white chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put pumpkin puree, brown sugar, melted coconut oil, and vanilla extract in a large bowl. Mix everything together well. Cinnamon, ginger, cloves, baking soda, salt, and gluten-free rolled oats should all be mixed together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. The white chocolate chips and dried cranberries should be carefully mixed in. Drop dough from a spoon or cookie scoop onto the baking sheet that has been prepared. Leave about 2 inches between each cookie. Put the cookies in the oven for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Take it out of the oven and let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 15 minutes

BFO Kaarten

[thetummyproject]

The fresh and colorful ingredients in this Avocado Strawberry Spinach Salad go so well together. The crunchy almonds, juicy strawberries, and creamy avocado make for a great mix of tastes and textures. It's dressed with a sour balsamic vinaigrette that makes it all go together.

Ingredients: 2 cups fresh spinach leaves. 1 ripe avocado, sliced. 1 cup fresh strawberries, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup toasted sliced almonds. 2 tablespoons crumbled feta cheese. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Make sure the spinach leaves are clean and dry. Put the spinach, avocado slices, strawberry slices, and red onion slices that are very thin in a large salad bowl. Add feta cheese crumbles and sliced almonds that have been toasted to the salad. Add the balsamic vinaigrette dressing on top. Toss the salad gently to coat all the ingredients with the dressing and mix them together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Safety Harbor Seed Library

[thetummyproject]

Vietnamese Fresh Spring Rolls are a tasty and healthy snack or light meal. They are made with rice paper wrappers that are filled with shrimp, herbs, fresh vegetables, and vermicelli noodles. They come with a tasty sauce for dipping.

Ingredients: 8 rice paper wrappers. 16 large cooked shrimp, peeled and deveined. 2 cups lettuce leaves. 1 cup fresh bean sprouts. 1 cup cooked rice vermicelli noodles. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup chopped peanuts. 1/4 cup hoisin sauce. 1/4 cup peanut sauce. 1/4 cup water. 1 lime, cut into wedges.

Instructions: Put warm water in a big bowl. For a short time, dip one rice paper wrapper into the water to make it soft and bendable. When the wrapper is soft, lay it flat on a clean surface. To make a roll, put two shrimp halves in the middle, cut side up. Put some lettuce, bean sprouts, and vermicelli noodles on top of the shrimp. Add chopped peanuts, mint, and cilantro on top. Fold the sides of the wrapper over the filling, and then start rolling it up tight from the bottom up. Do it again with the rest of the filling and wrappers. Put hoisin sauce, peanut sauce, and water in a small bowl. Mix them together to make a dipping sauce. Drop the spring rolls on a plate and serve them with the sauce and lime wedges. You should enjoy your Vietnamese fresh spring rolls.

Prep Time: 30 minutes

Cook Time: 0 minutes

Savannah Starbase

[thetummyproject]

A convenient and delicious freezer bag chicken and broccoli stir-fry that you can prepare ahead of time for quick and easy weeknight dinners.

Ingredients: 2 boneless, skinless chicken breasts, sliced into thin strips. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1/2 cup sliced carrots. 1/2 cup sliced mushrooms. 2 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 teaspoon grated fresh ginger. 1/4 teaspoon crushed red pepper flakes optional. 2 cups cooked rice, for serving. 2 tablespoons vegetable oil, for cooking.

Instructions: Sliced chicken, broccoli florets, red bell pepper, sliced carrots, sliced mushrooms, minced garlic, soy sauce, hoisin sauce, oyster sauce, sesame oil, grated fresh ginger, and crushed red pepper flakes if desired should all be combined in a large resealable freezer bag. To ensure that the ingredients are evenly coated with sauce, seal the bag and shake it. The bag can be kept for up to three months by freezing it. Before cooking, take the freezer bag out of the freezer and give it at least a full day in the fridge to thaw. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Transfer the thawed contents of the freezer bag into the heated skillet and stir-fry for approximately 5 to 7 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Enjoy the stir-fry with cooked rice after serving!

Prep Time: 15 minutes

Cook Time: 10 minutes

gbi ecclesia palem

[thetummyproject]

A cool and sour drink with a naughty twist from ginger liqueur. The sweetness of the lemonade balances it out. It's perfect for any event, whether you've been good or a little bad.

Ingredients: 2 oz vodka. 1 oz ginger liqueur. 1 oz fresh lemon juice. 1 oz simple syrup. 4 oz sparkling water. Ice cubes. Lemon slices and candied ginger, for garnish.

Instructions: In a shaker, combine vodka, ginger liqueur, lemon juice, and simple syrup. Add ice cubes and shake well. Strain the mixture into a glass filled with ice. Top up with sparkling water. Garnish with lemon slices and candied ginger. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Alex Socratis

[thetummyproject]

Experience the flavors of the Middle East with this Blonde Chef's special falafel gyro. Crispy falafel balls are nestled in warm pita bread and topped with creamy hummus, fresh vegetables, and a zesty lemon herb tahini drizzle.

Ingredients: 8 store-bought falafel balls. 4 pita breads. 1 cup hummus. 1 cup Greek yogurt. 2 tablespoons tahini. 1 lemon, juiced. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 tablespoon chopped fresh mint. Salt and pepper to taste. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup thinly sliced red onion. 1/4 cup crumbled feta cheese.

Instructions: Preheat oven to 375F 190C. Place falafel balls on a baking sheet and bake for 10-12 minutes, until heated through. While falafel is baking, warm the pita breads in the oven or on a skillet. In a small bowl, mix together hummus and Greek yogurt. Set aside. In another bowl, whisk together tahini, lemon juice, minced garlic, parsley, dill, mint, salt, and pepper to make the lemon herb tahini drizzle. To assemble the sandwiches, spread a generous amount of hummus mixture on each warmed pita bread. Top with shredded lettuce, diced tomatoes, sliced red onion, and crumbled feta cheese. Place 2 falafel balls on each pita and drizzle with the lemon herb tahini sauce. Wrap the sandwiches tightly and serve immediately. Enjoy your Falafel Gyro with Hummus and Lemon Herb Tahini Drizzle!

Prep Time: 20 minutes

Cook Time: 12 minutes

Juan Zapata

[thetummyproject]

These ground venison strips are perfectly marinated and smoked to enhance their flavor. They are a savory and smoky delight. Ideal as an appetizer or a part of a bigger meal.

Ingredients: 1 lb ground venison. 1/4 cup soy sauce. 2 tbsp Worcestershire sauce. 1 tbsp liquid smoke. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp black pepper. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper. Wood chips for smoking.

Instructions: In a bowl, combine ground venison, soy sauce, Worcestershire sauce, liquid smoke, garlic powder, onion powder, black pepper, smoked paprika, and cayenne pepper. Mix the ingredients thoroughly, ensuring an even distribution of the seasonings throughout the ground venison. Cover the bowl and let the venison marinate in the refrigerator for at least 2 hours, allowing the flavors to meld. Preheat your smoker to 225F 107C and add wood chips for smoking. Use a wood variety that complements the venison, such as hickory or cherry. Form the marinated venison mixture into strips and place them on the smoker rack. Smoke the venison strips for 2-3 hours or until they reach an internal temperature of 160F 71C. Remove the smoked venison strips from the smoker and let them rest for a few minutes before serving. Enjoy your delicious smoked venison strips!

Prep Time: 130 minutes

Cook Time: 180 minutes

Discover Sherborne

[thetummyproject]

Take a bite of this dreamy chicken and rice dish that was cooked just right in a pressure cooker. The mix of tastes will take you to a culinary paradise!

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 cup jasmine rice, rinsed. 1 cup chicken broth. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup fresh basil, chopped. 3 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Add oregano, salt, and pepper to the chicken thighs. Cook chicken thighs in chicken broth and rice in a pressure cooker. Put the lid back on and set the timer for 8 minutes. Let the pressure go down naturally for five minutes, and then do a quick release. Throw in the sun-dried tomatoes, basil, garlic powder, heavy cream, and open the lid. Change the setting on the pressure cooker to saut and cook for another 5 minutes, stirring every now and then. Add more salt and pepper if you like. Put the creamy chicken and rice in bowls and top them with extra Parmesan and basil.

Prep Time: 15 minutes

Cook Time: 20 minutes

​Ken Shippai

[thetummyproject]

Enjoy the beach with these Coconut Lime Glazed Muffins! These muffins taste sweet and refreshing because they have coconut and lime in them. It's great for breakfast or as a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup shredded coconut. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup coconut milk. Zest of 2 limes. 2 tbsp lime juice. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the flour, sugar, baking powder, salt, and shredded coconut in a large bowl. Take out a different bowl and add the eggs, coconut milk, lime zest, lime juice, and vanilla extract. Mix them together using an electric whisk. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Don't mix it too much; a few lumps are fine. Fill up each muffin liner about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Beat together 1/2 cup of powdered sugar and 2 tablespoons of lime juice until smooth while the muffins are baking. If you want the muffins to cool all the way down, leave them in the pan for a few minutes before moving them to a wire rack. Pour the lime glaze over the muffins that have already cooled down. For extra flavor and decoration, add some more shredded coconut and lime zest on top. Serve your tasty Coconut Lime Glazed Muffins and enjoy them!

Prep Time: 15 minutes

Cook Time: 20 minutes

Simbios

[thetummyproject]

These Garlic-Brown Sugar Chicken Thighs are succulent and flavorful, with a perfect balance of savory and sweet. The marinade infuses the chicken with rich garlic and brown sugar notes, making it a crowd-pleasing dish for any occasion.

Ingredients: 6 chicken thighs. 6 cloves garlic, minced. 1/4 cup brown sugar. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 teaspoon black pepper. 1/2 teaspoon salt. 1/2 teaspoon paprika.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix minced garlic, brown sugar, soy sauce, olive oil, black pepper, salt, and paprika to create a marinade. Place chicken thighs in a baking dish and pour marinade over them, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165F 75C. Optionally, broil for an additional 2-3 minutes for a crispier skin. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Algebra Elisara

[thetummyproject]

Enjoy the rich, cheesy goodness of deep-dish pizza from Chicago. This pizza is a real treat for pizza lovers. It has a thick, buttery crust and lots of tasty toppings.

Ingredients: 3 1/4 cups all-purpose flour. 1/2 cup cornmeal. 1 1/4 teaspoons salt. 1 tablespoon sugar. 1 packet active dry yeast. 1 1/4 cups warm water. 1/4 cup olive oil. 1 pound sweet Italian sausage, crumbled. 1/2 cup diced green bell pepper. 1/2 cup diced onion. 1 can 28 ounces crushed tomatoes. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon crushed red pepper flakes. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup sliced black olives. 1/2 cup sliced mushrooms. 1/2 cup sliced pepperoni. 1/2 cup fresh basil leaves. 1/4 cup grated Pecorino Romano cheese.

Instructions: Put flour, cornmeal, salt, and sugar in a bowl and mix them together. In a different bowl, mix yeast with warm water and let it sit for 5 minutes. Mix the olive oil into the yeast mix. Mix the wet and dry ingredients together and work them into a smooth dough. Give it an hour to rise. Turn on your oven and heat it up to 425F 220C. Cook the sausage, green pepper, and onion in a pan until the sausage turns brown. Add the crushed tomatoes, oregano, garlic powder, and red pepper flakes, and mix them in. Let it cook for 10 minutes. Prepare a deep-dish pizza pan by greasing it. Then, cover the bottom and sides of the pan with dough. Put the sausage mix, olives, mushrooms, pepperoni, fresh basil, and mozzarella cheese on top. Put some Parmesan and Pecorino Romano cheese on top. It should be baked for 30 to 35 minutes, or until the crust is golden and the cheese is warm. Let it cool for 10 minutes before cutting it. Serve and have fun!

Prep Time: 30 minutes

Cook Time: 40 minutes

Sandy Red Pearl

[thetummyproject]

A hearty and flavorful taco-inspired bean soup that's perfect for a cozy meal. Packed with ground beef, beans, and a blend of spices, it's a comforting dish that will warm you up on chilly days.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 15 oz diced tomatoes. 1 packet taco seasoning. 4 cups beef broth. Salt and pepper to taste. 1 cup shredded cheddar cheese for garnish. 1/2 cup sour cream for garnish. Fresh cilantro, chopped for garnish.

Instructions: In a large pot, brown the ground beef over medium heat. Add diced onions and minced garlic to the pot, saut until onions are translucent. Stir in the taco seasoning, ensuring the meat and vegetables are well-coated. Add the drained and rinsed black beans, kidney beans, pinto beans, corn kernels, and diced tomatoes to the pot. Pour in the beef broth, season with salt and pepper to taste, and bring the soup to a simmer. Let the soup simmer for at least 15-20 minutes, allowing flavors to meld. Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

HoeHop

[thetummyproject]

These Grilled Chicken Flatbread Sandwiches are a tasty and filling way to eat. Warm flatbread is filled with tender grilled chicken, fresh vegetables, creamy tzatziki sauce, and tangy feta cheese for a treat that tastes like it came from the Mediterranean.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 4 pieces of flatbread. 1 cup baby spinach leaves. 1/2 cup sliced red onions. 1/2 cup sliced tomatoes. 1/4 cup crumbled feta cheese. 1/4 cup tzatziki sauce.

Instructions: Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill chicken for 6-8 minutes on each side or until cooked through. Remove chicken from grill and let it rest for a few minutes before slicing thinly. Place flatbread on grill for 1-2 minutes on each side to warm up and get grill marks. To assemble sandwiches, spread tzatziki sauce on each piece of flatbread. Top with baby spinach leaves, sliced red onions, sliced tomatoes, grilled chicken slices, and crumbled feta cheese. Fold the flatbread over the filling to form sandwiches. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Robotique Medecine

[thetummyproject]

These stuffed jalapenos wrapped in bacon and grilled are called "The Bomb Bombs." They are a spicy and tasty appetizer that will wow your BBQ party guests. The creaminess of the cheese filling goes well with the smokey taste of the bacon, and the jalapenos give it a spicy kick.

Ingredients: 12 fresh jalapeno peppers. 8 ounces cream cheese, softened. 1 cup shredded cheddar cheese. 12 slices of bacon, cut in half. Toothpicks.

Instructions: Preheat your grill to medium-high heat. Cut the jalapenos in half lengthwise and remove the seeds and membranes. In a bowl, mix together the cream cheese and shredded cheddar cheese until well combined. Fill each jalapeno half with the cheese mixture. Wrap each stuffed jalapeno with a half slice of bacon and secure with toothpicks. Place the bacon-wrapped jalapenos on the grill and cook for about 8-10 minutes, or until the bacon is crispy and the peppers are tender, turning occasionally. Remove from the grill and let cool slightly before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Lavoy Pumpkin Farm