When In Philly

Heistad Speidergruppe - Valley Presbyterian Church - Carnevale Massafrese - Sam Wineman - Northern Arizona University Institute Of Transportation Engineers

[wheninphilly]

This Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing is a delicious and nutritious salad that's packed with flavor and goodness. The combination of chickpeas, kale, and a creamy tahini dressing makes for a satisfying and healthy meal.

Ingredients: 1 cup chickpeas, cooked and drained. 4 cups kale, chopped and massaged. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 2 tablespoons sesame seeds. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Water for thinning dressing.

Instructions: In a large mixing bowl, combine the cooked chickpeas, chopped and massaged kale, halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped fresh parsley, and sesame seeds. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper. If the dressing is too thick, add a little water to thin it to your desired consistency. Drizzle the dreamy tahini dressing over the salad mixture and toss everything together until well coated. Serve immediately and enjoy your Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cry Blend

[wheninphilly]

A flavorful twist on traditional mac and cheese, this vegan masala version combines creamy cashew sauce with aromatic Indian spices for a comforting and satisfying dish.

Ingredients: 200g macaroni pasta. 1 cup raw cashews. 1 cup unsweetened almond milk. 2 tbsp nutritional yeast. 1 tbsp lemon juice. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp turmeric powder. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp chili powder. Salt and pepper to taste. 1 tbsp olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 small tomato, diced. 1 green chili, chopped. 2 tbsp chopped cilantro. 1 tsp garam masala.

Instructions: Follow the directions on the package to cook the macaroni. Remove the water and set it aside. Put nutritional yeast, lemon juice, garlic powder, onion powder, turmeric powder, cumin, paprika, chili powder, salt, and pepper in a blender. Blend the mixture until it is smooth and creamy. Put away. Put olive oil in a pan and heat it over medium-low heat. Put in the diced onion and cook until it turns clear. Slice the tomato, add green chili, and chop the cilantro. For another two to three minutes, cook. Add the garam masala and cook for one more minute. Add the cashew sauce that has been blended and mix it well in the pan. Toss the cooked macaroni in the sauce so that it is covered all over. Add two to three more minutes of cooking time until everything is hot. Serve hot, and if you want, top with more cilantro.

Prep Time: 15 minutes

Cook Time: 20 minutes

miguel rodriguez

[wheninphilly]

This Roasted Beet, Pear, and Walnut Salad is a delightful combination of sweet and savory flavors. The roasted beets add earthiness, the pear brings sweetness, and the walnuts provide a satisfying crunch. Tossed with mixed greens and a simple balsamic vinaigrette, it's a refreshing and nutritious keto-friendly salad.

Ingredients: 2 medium beets, peeled and diced. 1 pear, thinly sliced. 1/4 cup walnuts, chopped. 4 cups mixed greens. 2 tbsp olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Spread the diced beets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the beets are tender and caramelized. In a large bowl, combine the roasted beets, sliced pear, chopped walnuts, and mixed greens. In a small bowl, whisk together the remaining tablespoon of olive oil and balsamic vinegar. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

liz’s goodies

[wheninphilly]

This Instant Pot Chili No Beans recipe is gluten-free and perfect for those who prefer a beanless chili. It's packed with flavorful spices and can be customized with your favorite toppings.

Ingredients: 1 pound ground beef or ground turkey. 1 onion, chopped. 1 red bell pepper, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 6 oz tomato paste. 1 can 4 oz chopped green chilies. 2 cups beef or vegetable broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon oregano. 1/4 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional, for garnish. Sliced avocado, sour cream, or shredded cheese for topping optional.

Instructions: Set your Instant Pot to saut mode and add the ground beef or turkey. Cook until browned, breaking it into smaller pieces as it cooks. Add chopped onion, red bell pepper, and minced garlic. Saut for a few minutes until the vegetables are softened. Stir in diced tomatoes, tomato paste, chopped green chilies, beef or vegetable broth, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Lock the Instant Pot lid in place, set the valve to 'sealing,' and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick release of any remaining pressure. Open the Instant Pot, and give the chili a good stir. Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro and your choice of sliced avocado, sour cream, or shredded cheese. Enjoy your delicious gluten-free Instant Pot chili with no beans!

Prep Time: 15 minutes

Cook Time: 25 minutes

Jazz Duo

[wheninphilly]

With tender beef meatballs in a creamy, savory sauce, these Ultimate Swedish Meatballs are a tasty take on the traditional dish. Just right for a cozy dinner!

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup finely chopped onion. 1 egg. 1/4 tsp ground allspice. 1/4 tsp ground nutmeg. Salt and pepper to taste. 2 tbsp butter. 2 tbsp all-purpose flour. 2 cups beef broth. 1/2 cup heavy cream. 1 tbsp Worcestershire sauce. Chopped fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add the onion, egg, allspice, nutmeg, salt, and pepper to the ground beef in a large bowl. Mix the ingredients together until they are well mixed. Put the meatballs on a baking sheet that has been lined with parchment paper. Meatballs should be cooked through after 12 to 15 minutes in a hot oven. Melt the butter in a big pan over medium-low heat. Add the flour and stir it in. Cook for one to two minutes, until it turns golden brown. Add the beef broth slowly while whisking until the mixture is smooth. Add the Worcestershire sauce and heavy cream and mix well. Put the cooked meatballs in the pan and let them simmer for 10 to 15 minutes, stirring every now and then, until the sauce thickens and the meatballs are warm all the way through. Put meatballs on a plate with sauce and chopped fresh parsley on top. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Barwick In Elmet Tennis Club

[wheninphilly]

These classic waffles are the perfect breakfast treat. They are crispy on the outside and fluffy on the inside. Customize them with your favorite toppings like maple syrup, fresh berries, or whipped cream.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: Follow the directions that came with your waffle iron to get it hot. Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk. Put the eggs in a different bowl and beat them. Then add the milk, oil, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. If you need to, lightly grease the waffle iron with cooking spray or oil. Pour the waffle batter onto a waffle iron that has already been heated. Follow the directions on the waffle iron until the waffles are golden brown and crisp. With care, take the waffles out of the iron and serve them hot with your favorite toppings. Enjoy your tasty waffles that you made yourself!

Prep Time: 10 minutes

Cook Time: 15 minutes

Cumo – cincinnati urban ministry outreach

[wheninphilly]

Instead of fried chicken, these chicken tenders are a healthy option that kids will enjoy. They are baked, not fried, and have a tasty whole wheat breadcrumb mixture on top of them.

Ingredients: 1 lb chicken tenders. 1/2 cup whole wheat flour. 1/2 cup breadcrumbs. 1/4 cup grated parmesan cheese. 1 tsp garlic powder. 1 tsp paprika. Salt and pepper to taste. 2 eggs, beaten. Cooking spray.

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

Prep Time: 15 minutes

Cook Time: 20 minutes

Repair Cafe Grand Opening

[wheninphilly]

Roasted chili-lime cauliflower, quinoa, black beans, corn, cilantro, and avocado make up this tasty and healthy bowl.

Ingredients: 1 medium head cauliflower, chopped into florets. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper, to taste. 1 cup cooked quinoa. 1 can black beans, drained and rinsed. 1/2 cup corn kernels. 1/4 cup chopped cilantro. 1 avocado, sliced.

Instructions: Turn on the oven and heat it up to 400F 200C. Sprinkle the cauliflower florets with salt, pepper, chili powder, smoked paprika, and lime juice. Put them in a large bowl and toss them around with the oil and juice. Place the cauliflower on a baking sheet and roast it for 25 to 30 minutes, or until it's soft and a little charred. The quinoa, black beans, corn, cilantro, and avocado slices should all be put in separate bowls. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Waiil Records

[wheninphilly]

A tasty and tender chicken dish made with garlic, Parmesan cheese, and fragrant herbs that is cooked slowly.

Ingredients: 6 boneless, skinless chicken breasts. 1 cup chicken broth. 1/2 cup grated Parmesan cheese. 1/4 cup melted butter. 4 cloves garlic, minced. 1 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a bowl, mix together chicken broth, melted butter, minced garlic, dried basil, dried oregano, dried thyme, salt, and pepper. Place chicken breasts in the slow cooker and pour the broth mixture over them. Cover and cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, sprinkle grated Parmesan cheese over the chicken. Cover and continue cooking until cheese is melted and chicken is cooked through.

Prep Time: 10 minutes

Cook Time: 360 minutes

Three Oak Violets

[wheninphilly]

These baked peanut butter bacon cookies are the perfect combination of sweet and savory. They're soft and chewy, with rich peanut butter, crispy bacon, and melty chocolate chips flavors.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup cooked and crumbled bacon. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and grease a baking sheet. In a mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix until smooth and creamy. Add the egg and vanilla extract to the peanut butter mixture. Mix well. Stir in the cooked and crumbled bacon. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Flatten each dough mound slightly with the back of a fork. Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious baked peanut butter bacon cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Auckland Website Designer

[wheninphilly]

Create your own delicious Homemade Snickers Bars with layers of chocolate, caramel, peanut butter, and peanuts. These sweet treats are perfect for satisfying your candy cravings!

Ingredients: 1 cup of semisweet chocolate chips. 1/4 cup of creamy peanut butter. 1/4 cup of powdered sugar. 1/4 cup of unsalted butter. 1 cup of caramel squares. 1/4 cup of heavy cream. 1 cup of dry roasted peanuts.

Instructions: Grease an 8 x 8-inch square baking pan with parchment paper, allowing a small overhang for effortless removal from the sides. Put the semisweet chocolate chips and two tablespoons of creamy peanut butter in a bowl that is safe to be microwaved. Microwave, stirring every 30 seconds, until completely melted and smooth. To form the bottom layer, pour half of the melted chocolate mixture into the baking pan that has been prepared and spread evenly. To set, put the pan in the freezer for ten or so minutes. Prepare the caramel layer while the chocolate layer is cooling. Heat a saucepan over low heat to melt unsalted butter. Stir in the powdered sugar until thoroughly mixed. Add the heavy cream and caramel squares and stir. Cook, stirring constantly, until the caramel starts to bubble and becomes smooth. Take off the heat. Cover the chilled chocolate layer in the pan with the caramel mixture. Evenly distribute the roasted, dry peanuts on top of the caramel layer. For ten more minutes, put the pan back in the freezer. After the caramel layer has firmed up a little, cover the peanuts and caramel entirely with the remaining melted chocolate mixture. To set, put the pan back in the freezer for an additional ten minutes. Using the overhanging parchment paper, take the Snickers bars out of the pan. Transfer them to a chopping board and separate them into bars or squares. When you're ready to serve, keep the homemade Snickers bars chilled in the refrigerator in an airtight container. Have fun!

Prep Time: 30 minutes

Cook Time: 0 minutes

Sonic Discord

[wheninphilly]

This Cashew Chai Spiced Smoothie has rich and creamy flavors that you will love. With just the right amount of sweetness, cashews, and chai spices, this drink is great for any time of the day and will make you feel good.

Ingredients: 1/2 cup cashews. 1 cup unsweetened almond milk. 1 ripe banana. 1 tsp chai spice blend cinnamon, cardamom, ginger, cloves. 1 tbsp honey or maple syrup optional, for sweetness. 1/2 tsp vanilla extract. 1/2 cup ice cubes. Chai tea bag optional, for extra chai flavor.

Instructions: If using a chai tea bag, steep it in 1/2 cup of boiling water for 5-7 minutes. Remove the tea bag and let it cool. In a blender, combine the cashews, almond milk, banana, chai spice blend, honey or maple syrup if using, and vanilla extract. Add the cooled chai tea if using and ice cubes to the blender. Blend all the ingredients until smooth and creamy. If needed, add more almond milk to achieve your desired consistency. Pour the creamy cashew chai spiced smoothie into a glass and garnish with a sprinkle of chai spice on top, if desired. Enjoy your delicious and nutritious Creamy Cashew Chai Spiced Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

The Road To Athens

[wheninphilly]

This Keto Avocado Caesar Salad is creamy, flavorful, and perfect for those who love salad dressings! The avocado adds a rich texture while keeping the salad low-carb and keto-friendly. It's a satisfying meal or side dish packed with healthy fats and nutrients.

Ingredients: 2 avocados, ripe. 2 tbsp olive oil. 2 tbsp lemon juice. 1 clove garlic, minced. 1 tsp Dijon mustard. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Romaine lettuce, chopped. Optional: grilled chicken breast slices.

Instructions: Mash the avocados in a bowl until they are smooth. In a bowl, mix together the lemon juice, ground garlic, Dijon mustard, olive oil, and Parmesan cheese. Mix well. Add pepper and salt to taste. In a salad bowl, put chopped romaine lettuce. Add the avocado Caesar dressing to the lettuce and toss it around so that it's all covered. You can add grilled chicken breast slices on top if you want to. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Toputensili

[wheninphilly]

Delightful lemon poppy seed thumbprint cookies with a burst of citrusy flavor from lemon zest and lemon curd.

Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1 tablespoon lemon zest. 2 tablespoons lemon juice. 2 tablespoons poppy seeds. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup lemon curd.

Instructions: Preheat the oven to 350F 175C. In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix well. Gradually add the all-purpose flour and salt to the mixture, mixing until just combined. Fold in the poppy seeds to evenly distribute. Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Use your thumb or the back of a round teaspoon to make an indentation in the center of each cookie. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove the cookies from the oven and carefully redefine the indentations if needed using the teaspoon. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once the cookies are cooled, spoon a small amount of lemon curd into the center of each indentation. Let the lemon curd set for about 30 minutes before serving. Sprinkle some additional lemon zest over the cookies for extra flavor and presentation.

Prep Time: 20 minutes

Cook Time: 12 minutes

Ath Rail

[wheninphilly]

This Light Creamy Cucumber Salad is a refreshing and healthy side dish that's perfect for warm weather. The creamy Greek yogurt dressing with fresh dill and a hint of garlic pairs beautifully with the crisp cucumber slices. It's a simple yet delightful addition to any meal.

Ingredients: 2 cucumbers, thinly sliced. 1/2 cup Greek yogurt. 2 tablespoons fresh dill, chopped. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine sliced cucumbers and a pinch of salt. Let them sit for 10 minutes to draw out excess moisture. In a separate bowl, mix Greek yogurt, chopped dill, lemon juice, minced garlic, and a dash of black pepper. After the cucumbers have rested, gently squeeze out any excess liquid and add them to the yogurt mixture. Toss everything together until the cucumbers are well coated with the creamy dressing. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and garnish with additional dill if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

Repair Cafe Grand Opening

[wheninphilly]

This easy chicken pot pie recipe is perfect for a comforting weeknight meal. It's made with simple ingredients and comes together quickly for a delicious family dinner.

Ingredients: 2 cups cooked chicken, diced. 1 can 10.5 ounces condensed cream of chicken soup. 1 cup frozen mixed vegetables. 1 cup chicken broth. 1/2 cup milk. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 refrigerated pie crust.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine diced chicken, cream of chicken soup, mixed vegetables, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Transfer the mixture into a pie dish. Place the refrigerated pie crust over the top of the mixture, crimping the edges to seal. Cut a few slits in the crust to allow steam to escape. Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

Tony Sandy

[wheninphilly]

Enjoy the luxury of perfectly seared scallops on top of a creamy risotto with citrus flavors. The mild sweetness of the scallops goes well with the risotto's bright lemon and orange notes. The Ravemsworth White Label - Steven Noble wine gives the dish a touch of class and elegance.

Ingredients: 8 large sea scallops. 1 cup Arborio rice. 3 cups chicken or vegetable broth. 1/2 cup white wine Ravemsworth White Label - Steven Noble. 1/4 cup freshly squeezed lemon juice. 1/4 cup freshly squeezed orange juice. 1 tablespoon lemon zest. 1 tablespoon orange zest. 2 cloves garlic, minced. 1 shallot, finely chopped. 1/4 cup grated Parmesan cheese. 2 tablespoons unsalted butter. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a medium saucepan, bring the chicken or vegetable broth to a simmer over medium heat. In a separate large skillet, heat 1 tablespoon of butter over medium-high heat. Add minced garlic and shallot to the skillet and saut until fragrant, about 2 minutes. Add Arborio rice to the skillet and stir to coat with the butter mixture, cooking for another 2 minutes. Pour in the white wine and stir until absorbed by the rice. Gradually add the simmering broth to the skillet, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and tender, about 18-20 minutes. Stir in the lemon juice, orange juice, lemon zest, and orange zest. Cook for an additional 2 minutes, then remove from heat. Season the scallops with salt and pepper on both sides. In another skillet, heat the remaining tablespoon of butter over medium-high heat. Once hot, add the scallops to the skillet and sear until golden brown on each side, about 2-3 minutes per side. Serve the seared scallops over the citrus risotto, garnished with grated Parmesan cheese and fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Aoh Alpbach