Urban Design Week

[urbandesignweek]

Another fun and tasty way to eat crab cakes is in cupcake form. These savory cupcakes are great for parties, as an appetizer, or as a unique way to serve seafood for dinner. They are full of tasty ingredients and lump crab meat.

Ingredients: 1 pound lump crab meat. 1/2 cup mayonnaise. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup diced red bell pepper. 2 tablespoons chopped fresh parsley. 1 tablespoon Dijon mustard. 1 egg, beaten. 1 teaspoon Old Bay seasoning. 1/2 teaspoon Worcestershire sauce. Salt and pepper to taste. 12 cupcake liners.

Instructions: Preheat your oven to 350F 175C. In a large bowl, combine mayonnaise, breadcrumbs, Parmesan cheese, red bell pepper, parsley, Dijon mustard, beaten egg, Old Bay seasoning, Worcestershire sauce, salt, and pepper. Gently fold in the lump crab meat, being careful not to break up the crab meat too much. Place cupcake liners in a muffin tin. Spoon the crab cake mixture evenly into the cupcake liners. Bake in the preheated oven for 20-25 minutes, or until the crab cakes are golden brown and set. Remove from the oven and let them cool for a few minutes before serving. Serve your delicious crab cake cupcakes with your favorite dipping sauce or tartar sauce. Enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Colegio Mundo Optimize

[urbandesignweek]

This kale wrap with spicy sauce is full of flavor and good for you. This dish is healthy and filling because it has quinoa, kale, and lots of different colored vegetables. The spicy tahini sauce gives it a kick that goes well with the earthy tastes of the other ingredients. Ingredients: 1 cup chopped kale. 1/2 cup cooked quinoa. 1/4 cup diced red bell pepper. 1/4 cup diced cucumber. 1/4 cup shredded carrot. 1 tablespoon sriracha sauce. 1 tablespoon tahini. 1 teaspoon soy sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon ground cumin. Salt and pepper to taste. 4 large whole wheat tortillas. Instructions: In a mixing bowl, combine chopped kale, cooked quinoa, diced red bell pepper, cucumber, and shredded carrot. In a small bowl, whisk together sriracha sauce, tahini, soy sauce, garlic powder, cumin, salt, and pepper. Pour the sauce over the kale mixture and toss until well coated. Warm the whole wheat tortillas in a dry skillet or microwave. Divide the kale mixture evenly among the tortillas, spreading it out in the center. Fold in the sides of the tortillas and then roll them up tightly to form wraps. Cut each wrap in half diagonally before serving. Prep Time: 15 minutes Cook Time: 0 minutes

Hammerkrig Prod

[urbandesignweek]

A heavenly dessert that combines the rich flavors of chocolate, cream cheese, and whipped cream for a decadent treat.

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/2 cup unsalted butter, melted. 1 cup cream cheese. 1 cup powdered sugar. 2 cups whipped cream. 1 cup chocolate chips. 1/2 cup chopped nuts optional. Chocolate sauce for drizzling.

Instructions: Stir together melted butter and chocolate cookie crumbs. To make the crust, press into the bottom of a 9 by 13-inch dish. Beat cream cheese and powdered sugar together in a different bowl until smooth. Cover the crust with this mixture. Top the cream cheese mixture with a layer of whipped cream. Top the whipped cream layer with chocolate chips and chopped nuts, if using. Pour over some chocolate sauce to make it even richer. Before serving, let the food cool for at least two hours in the refrigerator. Savor your delectable dessert of chocolate layers!

Prep Time: 20 minutes

Cook Time: 0 minutes

Tiago De Franca

[urbandesignweek]

Ideal for a laid-back dinner or gathering, these Paleo pulled pork sliders are a tasty and filling dish. Serve the soft pulled pork on paleo-friendly buns or lettuce cups after it has been slow-cooked in a tasty homemade BBQ sauce.

Ingredients: 2 lbs pork shoulder, trimmed of excess fat. 1 onion, thinly sliced. 4 garlic cloves, minced. 1 cup paleo-friendly BBQ sauce. 1/2 cup apple cider vinegar. 1 tsp smoked paprika. 1 tsp cumin. 1/2 tsp black pepper. 1/2 tsp sea salt. 1/4 tsp cayenne pepper. 12 paleo-friendly slider buns or lettuce cups for serving. Sliced pickles optional, for serving.

Instructions: Add the chopped garlic, onion, and pork shoulder to a slow cooker. Combine the BBQ sauce, smoked paprika, cumin, black pepper, sea salt, and cayenne pepper in a bowl. Cover the pork shoulder with the BBQ sauce mixture. After the pork is soft and readily shreds with a fork, cook it covered for 8 to 10 hours on low or 4 to 6 hours on high. After the pork is cooked, take it out of the slow cooker and shred it with two forks. Put the pork shreds back into the slow cooker and thoroughly combine them with the sauce. Spoon the pulled pork onto lettuce cups or slider buns that fit the paleo diet. If desired, place sliced pickles on top. Paleo Pulled Pork Sliders: Enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

Plexus

[urbandesignweek]

Indulge in a creamy and satisfying iced coffee with a delightful heavy cream drip. This recipe combines the rich flavors of coffee with the luxurious texture of heavy cream for the perfect pick-me-up on a hot day.

Ingredients: 1 cup strong brewed coffee. 1/4 cup heavy cream. 2 tablespoons sugar. Ice cubes.

Instructions: Put together a strong coffee and wait for it to cool down. Put the heavy cream and sugar in a different container and mix them together until the sugar is gone. Put ice cubes in a glass. Put the coffee that has been brewed on top of the ice cubes. For the heavy cream to soak into the coffee, slowly pour it over it while letting it drip down. Enjoy your cool Iced Coffee with Heavy Cream Drip after a light stir.

Prep Time: 5 minutes

Cook Time: 0 minutes

PrincipesseColorate

[urbandesignweek]

These gluten-free power balls, made with oats, coconut, honey, ground flax seeds, and hemp hearts are easily customizable to suit your tastes.

[urbandesignweek]

Try this straightforward strawberry shortcake watermelon pizza with store-bought or homemade whipped cream for a fun spin on a traditional summer entertaining dessert.

[urbandesignweek]

Fresh vegetables and lemon, Greek yogurt, dill, and boneless chicken thighs are roasted together in this easy, sheet pan dinner.

[urbandesignweek]

A splendid marinara is just minutes away when you simmer crushed tomatoes, tomato sauce and tomato paste with garlic, sugar, red wine vinegar, dried oregano and as many red pepper flakes as suits your taste. It's really that simple, and so delicious!

[urbandesignweek]

This recipe calls for mozzarella cheese, sour cream, and prepared frozen cubed potatoes to make a quick and simple potato casserole.

[urbandesignweek]

A milkshake is a quick and simple drinkable substitute for the puppy chow snack that combines chocolate chips, peanut butter, and ice cream.

[urbandesignweek]

These triangles of phyllo dough-wrapped Jimmy Dean® sausage spanakopita, which have a Mediterranean flavor profile, are filled with savory sausage, spinach, and cheese.

[urbandesignweek]

A prepared pie crust gives you a shortcut to a delicious pie filled with a mixture of cream cheese and chocolate-hazelnut spread.

[urbandesignweek]

Plenty of heat to fire you up in these cheesy chicken enchiladas with salsa and jalapenos. A bounty of cilantro adds refreshing greenery.

[urbandesignweek]

a chocolate chip cookie with peppermint flavoring that is rich in chocolate. I'm ten years old; this is for children or adults. When they're still hot, they taste the best.