Watermelonn Chicks

[watermelonnchicks]

Beat the heat with a glass of this vibrant Kiwi Lemonade recipe - the ultimate refreshing drink for hot summer days.

Kiwi Lemonade - THEYELLOWDAAL

[watermelonnchicks]

Indulge in the ultimate comfort food with this delicious brisket grilled cheese. The smoky flavor of the brisket pairs perfectly with the gooey melted cheese and sweet caramelized onions, all sandwiched between slices of crispy sourdough bread.

Ingredients: 8 slices sourdough bread. 8 slices smoked brisket. 2 cups shredded sharp cheddar cheese. 1/2 cup caramelized onions. 4 tablespoons unsalted butter, softened.

Instructions: Warm up a pan on medium heat. Each piece of bread should have butter on one side. Put one slice of bread in the pan with the butter side down. Put down a layer of brisket, then caramelized onions, and finally shredded cheddar. Put another piece of bread on top, butter side up. This will take about 34 minutes on each side until it turns golden brown and the cheese melts. Do it again with the rest of the ingredients to make 4 sandwiches. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Valenciana del Haiku

[watermelonnchicks]

Decadent chocolate brownies with cream filling are elevated by tangy red currants for a delightful fruity twist.

Red Currant Brownies with Cream Filling

[watermelonnchicks]

It's hard to choose just one thing that makes these BBQ Sticky Thai Chicken wings great. These wings are great at any barbecue because they are marinated just right and then grilled until they are sticky and delicious.

Ingredients: 1.5 kg chicken wings. 1/2 cup soy sauce. 1/4 cup fish sauce. 1/4 cup honey. 2 tablespoons sesame oil. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 teaspoons chili paste. 2 tablespoons lime juice. 2 tablespoons cilantro, chopped. 1 tablespoon green onions, sliced.

Instructions: In a bowl, mix soy sauce, fish sauce, honey, sesame oil, garlic, ginger, chili paste, and lime juice to create the marinade. Place chicken wings in a large resealable bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results. Preheat the BBQ to medium-high heat. Remove chicken wings from the marinade, reserving some for basting. Grill the chicken wings for 15-20 minutes, turning occasionally and basting with the reserved marinade, until fully cooked and slightly charred. Sprinkle chopped cilantro and green onions over the grilled wings before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Broken Bone Records

[watermelonnchicks]

A quick and easy Hot and Sour Soup with a perfect balance of spicy and tangy flavors. Packed with mushrooms, tofu, and bamboo shoots, it's a comforting bowl for any occasion.

Ingredients: 4 cups chicken broth. 1 cup thinly sliced shiitake mushrooms. 1/2 cup thinly sliced bamboo shoots. 1/4 cup soy sauce. 3 tablespoons rice vinegar. 2 tablespoons cornstarch. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 teaspoon crushed red pepper flakes. 1 cup firm tofu, cubed. 2 eggs, beaten. Green onions for garnish. Salt and pepper to taste.

Instructions: Set chicken broth on low heat in a pot. Soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes should all be added. Make a slurry by mixing water and cornstarch in a small bowl. Mix it into the soup to make it better. Put in the tofu and cook for 5 minutes. The eggs should be added to the soup slowly and steadily while being stirred gently. Add pepper and salt to taste. Add green onions on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

The Culinary Companion

[watermelonnchicks]

Indulge in the perfect blend of tangy cranberries and sweet white chocolate with these delightful Cranberry Bliss Cookies. The subtle hint of orange zest adds a refreshing twist to these soft and chewy treats.

Ingredients: 1 cup dried cranberries. 1/2 cup white chocolate chips. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon orange zest. 1/4 cup plain Greek yogurt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, and salt together in a bowl using a whisk. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. Add the egg, vanilla extract, and orange zest and beat until everything is well mixed. Slowly add the dry flour mixture to the wet ingredients and mix just until everything is combined. The dried cranberries, white chocolate chips, and Greek yogurt should all be evenly mixed in. Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared. Make each piece of dough a little flatter with the back of a spoon. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. To make the cookies look even better, you can drizzle them with melted white chocolate after they are completely cool. Have fun with these tasty Cranberry Bliss Cookies!

Prep Time: 15 minutes

Cook Time: 10-12

The Culinary Coach

[watermelonnchicks]

A delicious low-carb twist on the classic Italian dish, Pork Rollatini. Tender pork loin slices stuffed with prosciutto, provolone cheese, and spinach, then coated in a savory almond flour and Parmesan cheese mixture. Perfect for a keto-friendly dinner!

Ingredients: 4 pork loin slices, thinly pounded. 4 slices of prosciutto. 4 slices of provolone cheese. 1/2 cup of spinach leaves. 1/4 cup of grated Parmesan cheese. 1/4 cup of almond flour. 1 teaspoon of Italian seasoning. Salt and pepper to taste. 2 tablespoons of olive oil.

Instructions: Preheat oven to 375F 190C. Season pork loin slices with salt, pepper, and Italian seasoning. Layer each pork loin slice with a slice of prosciutto, provolone cheese, and spinach leaves. Roll up each slice and secure with toothpicks. In a shallow dish, mix almond flour and grated Parmesan cheese. Roll each pork rollatini in the almond flour mixture until coated. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork rollatini until browned on all sides, about 2 minutes per side. Transfer skillet to the preheated oven and bake for 15-20 minutes or until pork is cooked through and cheese is melted. Remove toothpicks before serving. Optional: Serve with marinara sauce or keto-friendly tomato sauce.

Prep Time: 20 minutes

Cook Time: 25 minutes

Castles In The Air

[watermelonnchicks]

The colorful sweetness of mini M&Ms and the rich flavor of cocoa come together in these delicious Mini M&M Chocolate Cookies. They're ideal for sating your desire for chocolate!

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 cup mini M&M's.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Fold in the mini M&M's until they are evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Mini M&M Chocolate Cookies!

Prep Time: 15 minutes

Cook Time: 10-12

tribuna do salgado

[watermelonnchicks]

This Beef and Carrot Stir Fry is a quick and simple meal that is ideal for busy weeknights. Stir-fried thinly sliced beef with sliced carrots and a savory soy sauce mixture. For a complete meal, serve with rice or noodles.

Instructions: In a small mixing bowl, combine the soy sauce, cornstarch, sugar, and black pepper. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in the beef for 3-4 minutes, or until browned. Set the beef aside after removing it from the skillet. Add the carrots and another tablespoon of vegetable oil to the skillet. Stir fry the carrots for 2-3 minutes, or until softened. Stir in the minced garlic for an additional 30 seconds. Return the beef to the skillet and drizzle with the soy sauce mixture. Stir fry for another 1-2 minutes, or until the sauce thickens and the beef and carrots are coated. Serve immediately with rice or noodles.

Beef and Carrot Stir Fry

[watermelonnchicks]

Because of the lentils, chickpeas, and spices, this hearty soup is high in protein and flavor. The addition of grated cheddar cheese adds a creamy and satisfying touch.

Instructions: In a large pot over medium heat, heat the olive oil. Cook until the onion and garlic are soft, about 5 minutes. Cook for another 5 minutes, or until the carrots begin to soften. Cook for 1-2 minutes, or until the cumin, smoked paprika, cayenne pepper, salt, and pepper are fragrant. Bring the vegetable broth, chickpeas, and lentils to a boil in the pot. Reduce to a low heat and continue to cook for 20-25 minutes, or until the lentils are tender. Puree the soup until smooth, either with an immersion blender or in batches in a blender. Stir in the grated cheddar cheese until it is melted. Ladle the soup into bowls and top with fresh parsley.

Cheese and Lentil Soup with Carrots and Chickpeas

[watermelonnchicks]

Indulge in the delightful flavors of summer with this Mixed Berry Tart. A buttery crust holds a luscious filling of raspberries, blueberries, and blackberries, tossed in a sweet and tangy mixture of sugar, lemon juice, and vanilla extract. This tart is perfect for showcasing the vibrant colors and flavors of seasonal berries.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/4 teaspoon salt. 9 tablespoons unsalted butter, chilled and cut into cubes. 1 large egg yolk. 2 tablespoons ice water. 2 cups mixed berries such as raspberries, blueberries, and blackberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 egg, beaten for egg wash.

Instructions: Before you start cooking, heat the oven to 375F 190C. Pulse flour, powdered sugar, and salt together in a food processor. Pulse in the chilled butter cubes until the mixture looks like big crumbs. Whisk the egg yolk and ice water together in a small bowl. Add the egg mixture to the flour mixture slowly while pulsing the food processor. Do this until the dough comes together. Place the dough on a lightly floured surface and roll it out into a disk. The dough should be put in the fridge for at least 30 minutes after being wrapped in plastic wrap. Take a different bowl and mix together the mixed berries, cornstarch, lemon juice, and vanilla extract. Roll out the chilled dough into a circle big enough to fit into a tart pan on a floured surface. Put the dough in the tart pan and gently press it into the sides and bottom. Cut off any dough that is hanging over the pan's edges. Once the crust is ready, pour the mixed berry filling into it. For a rustic look, fold any extra dough over the edges of the filling. Beating an egg and brushing it on the crust's edges will give it a golden finish. Place the tart in an oven that has already been heated. Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling. Let the tart cool down a bit before you serve it. You can serve it hot or cold.

Prep Time: 30 minutes

Cook Time: 40 minutes

Unfiltered Macleod

[watermelonnchicks]

This colorful and healthy smoothie made with beets is not only tasty, but also full of fiber, vitamins, and antioxidants. It's a great way to start the day or fuel up after a workout.

Ingredients: 1 small beetroot, peeled and chopped. 1 cup mixed berries strawberries, blueberries, raspberries. 1 ripe banana. 1 cup spinach leaves. 1 tablespoon chia seeds. 1 cup almond milk or any plant-based milk of your choice. 1 tablespoon agave syrup or sweetener of your choice, optional. Ice cubes optional.

Instructions: Place the chopped beetroot, mixed berries, banana, spinach, and chia seeds in a blender. Pour in the almond milk and agave syrup if using. Add ice cubes if you want a colder smoothie. Blend everything until smooth and creamy. Taste and adjust sweetness if necessary by adding more sweetener. Pour the smoothie into glasses and serve immediately. Enjoy your healthy vegan beet fruit smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Mr Semler Thinks

[watermelonnchicks]

Scrambled eggs are a traditional breakfast dish, but adding bacon and chives elevates them to new heights. This simple and tasty recipe is ideal for a weekend brunch or any day of the week when you want a hearty and filling breakfast.

Instructions: Cook the chopped bacon in a nonstick skillet over medium heat until crispy. Set aside after removing from the pan. Whisk together the eggs, chives, salt, and pepper in a mixing bowl. In the same pan, melt the butter over medium heat. Pour in the egg mixture and stir constantly with a spatula until the eggs are cooked and scrambled to your liking. Stir together the scrambled eggs and the cooked bacon. Serve immediately and enjoy.

Scrambled Eggs with Bacon and Chives

[watermelonnchicks]

This Keto Spinach and Avocado Salad is a refreshing and nutrient-packed dish perfect for a light lunch or dinner. Spinach provides fiber and essential vitamins, while avocado adds healthy fats. The lemony dressing adds brightness, and toasted pine nuts give a satisfying crunch.

Ingredients: 2 cups spinach leaves. 1 avocado, sliced. 1/4 cup cherry tomatoes, halved. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste. 2 tablespoons pine nuts, toasted.

Instructions: In a large bowl, combine spinach leaves, sliced avocado, and cherry tomatoes. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to coat. Sprinkle toasted pine nuts over the top before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cookingonus

[watermelonnchicks]

Creamy and flavorful, these vegan scalloped potatoes are a perfect side dish for Thanksgiving or any holiday meal. They are dairy-free and full of savory goodness.

Ingredients: 3 lbs Yukon Gold potatoes, thinly sliced. 1 onion, thinly sliced. 4 cloves garlic, minced. 1/4 cup nutritional yeast. 1/4 cup all-purpose flour. 2 cups unsweetened almond milk. 1 cup vegetable broth. 2 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: Preheat the oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened. Stir in flour and nutritional yeast, cook for 1-2 minutes. Gradually whisk in almond milk and vegetable broth until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Season with thyme, rosemary, salt, and pepper. Layer half of the sliced potatoes in a greased baking dish. Pour half of the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

Smoke Sygnals

[watermelonnchicks]

Shortbread Cookies are buttery, melt-in-your-mouth treats that are ideal for any occasion. They're a delicious snack to share with friends and family because of their crumbly texture and delicate sweetness.

Ingredients: 1 cup 226g unsalted butter, softened. 1/2 cup 60g powdered sugar. 2 cups 250g all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the powdered sugar in a large bowl until the mixture is smooth. Mix in the vanilla extract until it's well mixed in. Add the all-purpose flour and salt slowly while mixing the ingredients together until a dough forms. Put the cookie dough on a surface that has been lightly floured and roll it into a disk. Spread the dough out until it's about 1/4 inch 0.6 cm thick. Cut out the shapes you want with cookie cutters and put them on the baking sheet that has been prepared. Get the rest of the dough, roll it out again, and keep cutting it until it's all gone. After getting the oven ready, put the baking sheet with the cookies in it and bake them for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, leave them on the baking sheet to cool for a while. Place the cookies on a wire rack and let them cool all the way down. After the shortbread cookies have cooled, put them in a container that won't let air in. You can enjoy these tasty cookies with your favorite hot drink or give them to your friends and family.

Prep Time: 15 minutes

Cook Time: 12 minutes

L the Wild Ones

[watermelonnchicks]

A hearty and flavorful vegan tortilla soup, perfect for a weeknight dinner. Packed with vegetables, beans, and spices, this soup is both nutritious and satisfying.

Ingredients: 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeo, seeded and minced. 1 red bell pepper, chopped. 1 yellow bell pepper, chopped. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 can 15 ounces diced tomatoes. 4 cups vegetable broth. 1 cup corn kernels. 1 can 15 ounces black beans, drained and rinsed. 1 lime, juiced. Salt and pepper, to taste. 1 avocado, diced. 2 green onions, chopped. Handful of cilantro, chopped. Tortilla chips, for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, jalapeo, and bell peppers. Saut until vegetables are soft, about 5 minutes. Stir in cumin and chili powder, and cook for another minute. Add diced tomatoes, vegetable broth, corn, and black beans. Bring to a simmer and let cook for 15-20 minutes. Remove from heat and stir in lime juice. Season with salt and pepper. Serve hot, topped with avocado, green onions, cilantro, and tortilla chips.

Prep Time: 15 minutes

Cook Time: 25 minutes

Israel Front