500-daysofsummer

[500-daysofsummer]

The streusel crumbs on top of these blueberry muffins make them just the right amount of sweet and crumbly. And when you pair them with your favorite drink, they make a great breakfast or snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/3 cup unsalted butter, melted. 1/2 cup milk. 1 large egg. 1 tsp vanilla extract. 1 1/2 cups fresh or frozen blueberries. For Streusel Crumb Topping:. 1/4 cup all-purpose flour. 1/4 cup granulated sugar. 2 tbsp unsalted butter, cold. 1/2 tsp ground cinnamon.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the melted butter, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries. In a separate small bowl, combine the streusel crumb topping ingredients: flour, sugar, cold butter cut into small pieces, and ground cinnamon. Use a fork or pastry cutter to create a crumbly texture. Fill each muffin cup about two-thirds full with the muffin batter. Sprinkle the streusel crumb topping over the muffin batter in each cup. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your homemade blueberry muffins with a delightful streusel crumb topping!

Prep Time: 15 minutes

Cook Time: 20 minutes

Pinehurst Nc Real Estate

[500-daysofsummer]

Eat this grilled cheese sandwich with roasted mushrooms, onion, and Gouda. It's tasty and cheesy. The roasted onions and mushrooms give the dish a rich flavor that goes well with the creamy Gouda cheese. This sandwich is easy to make, tastes great, and is comforting.

Ingredients: 8 slices of sourdough bread. 1 cup of sliced mushrooms. 1 cup of sliced onions. 8 ounces of Gouda cheese, thinly sliced. 4 tablespoons of butter. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Spread the sliced mushrooms and onions on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast them in the oven for about 15 minutes or until they become tender and slightly caramelized. Take 4 slices of sourdough bread and place a layer of Gouda cheese on each slice. Divide the roasted mushrooms and onions equally among the 4 slices of bread with cheese. Top each with another slice of sourdough bread to form sandwiches. In a skillet, melt 2 tablespoons of butter over medium heat. Place two sandwiches in the skillet and cook until the bread turns golden brown and the cheese starts to melt, about 3-4 minutes per side. Repeat with the remaining sandwiches, adding more butter to the skillet as needed. Once all sandwiches are golden and the cheese is melted, remove them from the skillet. Let them cool for a minute, then slice them in half diagonally and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Winters Pen

[500-daysofsummer]

A tasty mocktail that tastes like a refreshing drink with lots of blueberries and rosemary in it.

Ingredients: 1 cup fresh blueberries. 2 sprigs fresh rosemary. 1/4 cup honey. 1/4 cup fresh lemon juice. 1 cup sparkling water. Ice cubes.

Instructions: Put blueberries, rosemary sprigs, and honey in a saucepan. Mix the rosemary and blueberries together. Stir every now and then while cooking over medium heat for 5 to 7 minutes. Take it off the heat and let it cool down for a while. Pour the mixture through a strainer into a bowl. Press down on the solids to get all the liquid out. Put the blueberry-rosemary syrup, fresh lemon juice, and sparkling water in a glass. Put in the ice cubes and mix them in slowly. Put some blueberries and a sprig of fresh rosemary on top. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 5 minutes

Nikander100

[500-daysofsummer]

This Smoked Salmon Eggs Benedict recipe combines the richness of smoked salmon with perfectly poached eggs and creamy hollandaise sauce for a luxurious breakfast or brunch option.

Ingredients: 4 English muffins, split and toasted. 8 slices smoked salmon. 8 large eggs. 1/4 cup white vinegar. Hollandaise sauce store-bought or homemade. Chopped fresh chives, for garnish. Salt and pepper to taste.

Instructions: Bring a large pot of water to a simmer over medium heat. Add white vinegar to the simmering water. Crack eggs, one at a time, into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes or until whites are set but yolks are still runny. Remove poached eggs with a slotted spoon and drain on a paper towel. To assemble, place toasted English muffin halves on plates. Top each half with a slice of smoked salmon. Carefully place a poached egg on top of the salmon. Drizzle hollandaise sauce over the eggs. Season with salt and pepper, to taste. Garnish with chopped fresh chives. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Sketching Tips

[500-daysofsummer]

This Crockpot Skinny Lemon Chicken is a healthy and flavorful dish cooked slowly to perfection in a tangy lemon sauce. It's easy to prepare and perfect for a delicious weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup chicken broth. 3 tablespoons honey. 2 tablespoons soy sauce. 1 tablespoon olive oil. 4 cloves garlic, minced. 1 lemon, juiced and zested. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon cornstarch. 2 tablespoons water. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: Place chicken breasts in the slow cooker. In a bowl, whisk together chicken broth, honey, soy sauce, olive oil, garlic, lemon juice and zest, thyme, salt, and pepper. Pour the mixture over the chicken breasts. Cover and cook on low for 4-6 hours, or until chicken is cooked through and tender. In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce. Once chicken is cooked, garnish with chopped parsley before serving. Serve hot over rice or quinoa, if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

Maria Lager

[500-daysofsummer]

These Paleo and Whole 30 friendly baby potatoes are a simple, tasty side dish that can be prepared in an instant pot. All you need is a few basic ingredients and your trusted Instant Pot to have delicious and tender potatoes in no time!

Ingredients: 1 pound baby potatoes, washed and halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 1/4 cup chicken or vegetable broth.

Instructions: Set your Instant Pot to 'Saute' mode and add the olive oil. Once the oil is hot, add the minced garlic and saut for about 1 minute until fragrant. Add the baby potatoes, dried rosemary, sea salt, and black pepper. Stir well to coat the potatoes in the seasonings. Pour in the chicken or vegetable broth, and give it a quick stir. Close the Instant Pot lid, make sure the pressure valve is set to 'Sealing', and switch to 'Manual' mode. Set the timer for 8 minutes on high pressure. Once the cooking cycle is complete, allow for a natural pressure release for about 5 minutes, then carefully release any remaining pressure manually. Open the lid, and your Instant Pot baby potatoes are ready to serve! Optionally, garnish with fresh herbs like parsley or chives before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

hebrew israelite homeschool

[500-daysofsummer]

A deliciously secretive chicken recipe that combines the flavors of soy sauce, honey, garlic, and ginger to create a savory and tender dish. The marinade adds depth of flavor while the baking process ensures juicy chicken every time. Perfect for a clandestine dinner!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon sesame oil. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. Sesame seeds for garnish. Chopped green onions for garnish.

Instructions: In a bowl, mix soy sauce, honey, garlic, ginger, sesame oil, red pepper flakes, salt, and pepper. Place chicken breasts in a shallow dish and pour marinade over them. Let marinate for at least 30 minutes in the refrigerator. Preheat oven to 375F 190C. Heat a skillet over medium-high heat. Remove chicken from marinade reserve marinade and sear each side for 2-3 minutes until golden brown. Transfer chicken to a baking dish and bake in the preheated oven for 20-25 minutes or until cooked through, basting occasionally with reserved marinade. Once cooked, remove chicken from the oven and let it rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving.

Prep Time: 35 minutes

Cook Time: 25 minutes

Lgt Arnaut Daniel

[500-daysofsummer]

This Copycat Torchy's Queso Dip recipe recreates the rich, creamy, and flavorful dip from Torchy's Tacos. It's perfect for parties, game days, or any occasion where you want to impress with a delicious dip!

Ingredients: 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup milk. 1/4 cup diced green chilies. 1/4 cup diced tomatoes. 1/4 cup diced yellow onion. 2 cloves garlic, minced. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1/4 teaspoon cumin. Salt and pepper to taste. Tortilla chips, for serving.

Instructions: In a saucepan, melt butter over medium heat. Add diced onions and garlic, saut until translucent. Stir in flour and cook for 1-2 minutes to make a roux. Gradually pour in milk, stirring constantly until smooth and thickened. Reduce heat to low, add shredded cheeses, green chilies, diced tomatoes, and cumin. Continue to stir until cheeses are melted and the mixture is well combined. Season with salt and pepper to taste. Serve hot with tortilla chips for dipping.

Prep Time: 10 minutes

Cook Time: 15 minutes

Valley Flash Track And Field Club

[500-daysofsummer]

These Grilled Caribbean Jerk Shrimp are a great way to spice up your barbecue. They have a great mix of Caribbean flavors. The grill gives the dish a smoky flavor, and the marinade gives it a kick of spice. The result is a dish that will make your mouth water.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons Caribbean jerk seasoning. 2 tablespoons olive oil. 2 tablespoons fresh lime juice. 2 cloves garlic, minced. 1 teaspoon honey. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Fresh cilantro for garnish.

Instructions: In a bowl, combine jerk seasoning, olive oil, lime juice, minced garlic, honey, salt, and black pepper to make the marinade. Add the peeled and deveined shrimp to the marinade, ensuring they are well-coated. Marinate for at least 30 minutes in the refrigerator. Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers. Place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side or until the shrimp turn pink and opaque. Remove the shrimp from the grill and garnish with fresh cilantro. Serve hot and enjoy your Grilled Caribbean Jerk Shrimp!

Prep Time: 40 minutes

Cook Time: 6 minutes

GWC Math Guru

[500-daysofsummer]

A tasty dairy-free smoothie made from oats, banana, peanut butter powder, and coconut milk is quick and simple to make.

[500-daysofsummer]

This chicken casserole with rice is the ultimate comfort food with a creamy cheese sauce and a buttery bread crumb topping--its sure to become a family favorite.

[500-daysofsummer]

Muffins made with butternut squash and cranberries are ideal for Thanksgiving or the holiday season as a breakfast or brunch dish.

[500-daysofsummer]

This recipe for ground beef meatballs uses an egg, onion, and slow cooker. They are simmered in chili sauce, grape jelly, and lemon juice for 4 to 5 hours.

[500-daysofsummer]

Tomato and processed cheese are used to flavor a popular old-fashioned ham spread. It uses a small amount of instant tapioca to achieve its firm texture.

[500-daysofsummer]

Yummy blueberry coffeecake is layered with blueberry pie filling, fresh blueberries, and a crumb topping for a colorful and rich breakfast treat.

[500-daysofsummer]

Enjoy the delightful and refreshing taste of homemade frozen yogurt with the bold flavor of black currants. This frozen yogurt is a perfect balance of sweet and tart, making it a great summer treat for any occasion.

Ingredients: 2 cups of Greek yogurt. 1 cup of frozen black currants. 1/2 cup of honey. 1 teaspoon of vanilla extract. 1/4 cup of milk adjust for desired consistency.

Instructions: In a blender, combine the Greek yogurt, frozen black currants, honey, and vanilla extract. Blend until the mixture is smooth and creamy. If it's too thick, add milk gradually until you reach your desired consistency. Taste and adjust sweetness by adding more honey if needed. Pour the yogurt mixture into an ice cream maker and churn according to the manufacturer's instructions. Once it reaches a frozen yogurt consistency, transfer it to an airtight container and freeze for an additional hour to firm up. Serve your homemade Black Currant Frozen Yogurt in bowls or cones, garnished with fresh black currants if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

miguel rodriguez

[500-daysofsummer]

Enjoy the unique tastes of coconut and cardamom in this creamy and cool frozen yogurt recipe. It's a great snack for a hot day or a delicious dessert when you're craving something sweet.

Ingredients: 2 cups coconut yogurt. 1/2 cup canned coconut milk. 1/2 cup honey. 1 tsp ground cardamom. 1 tsp vanilla extract. 1/4 cup shredded coconut optional, for garnish.

Instructions: In a mixing bowl, combine the coconut yogurt, canned coconut milk, honey, ground cardamom, and vanilla extract. Stir the mixture until all the ingredients are well incorporated. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. Transfer the frozen yogurt to an airtight container and freeze for at least 2 hours or until firm. Before serving, garnish with shredded coconut if desired. Enjoy your delicious Coconut and Cardamom Frozen Yogurt!

Prep Time: 15 minutes

Cook Time: 0 minutes

Ashley Okwuosa