mylittlemoses

[mylittlemoses]

A versatile recipe that showcases the natural flavor of mussels with a savory broth enhanced by garlic, onion, and white wine.

Ingredients: 2 lbs mussels, cleaned and debearded. 4 cloves garlic, minced. 1 small onion, finely chopped. 1 cup white wine. 1 cup chicken or vegetable broth. 2 tablespoons olive oil. Salt and pepper to taste. Fresh herbs parsley, thyme, or basil for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add garlic and onion, saut until translucent. Pour in white wine and broth, bring to a simmer. Add mussels, cover, and cook until they open, about 5-7 minutes. Season with salt and pepper. Serve hot, garnished with fresh herbs.

Prep Time: 15 minutes

Cook Time: 10 minutes

Slowdriver Records

[mylittlemoses]

This creamy dip combines the earthy flavor of roasted cauliflower with the mellow sweetness of roasted garlic, resulting in a rich and flavorful appetizer that's perfect for any occasion.

Ingredients: 1 head cauliflower, roasted. 1 bulb garlic, roasted. 1/4 cup olive oil. 1/4 cup Greek yogurt. 2 tablespoons lemon juice. Salt and pepper to taste. 1 tablespoon chopped fresh parsley, for garnish.

Instructions: Preheat oven to 400F 200C. Cut the cauliflower into florets and place on a baking sheet lined with parchment paper. Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and place on the baking sheet with the cauliflower. Roast cauliflower and garlic for 25-30 minutes, or until tender and lightly browned. Allow cauliflower and garlic to cool slightly, then transfer to a food processor. Add olive oil, Greek yogurt, lemon juice, salt, and pepper to the food processor. Blend until smooth and creamy, scraping down the sides as needed. Transfer the dip to a serving bowl, garnish with chopped parsley, and serve with your favorite crackers or veggies. Enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Forn De Fonollosa

[mylittlemoses]

A flavorful and protein-packed dish combining quinoa, black beans, and vibrant Mexican-inspired ingredients. This recipe is quick, easy, and perfect for a wholesome meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1 lime, juiced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste.

Instructions: Put the quinoa and vegetable broth in a medium saucepan. Boil for a few minutes, then turn down the heat, cover, and let it cook for another 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed. Put cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, and avocado in a large bowl. Mix cumin, chili powder, salt, and pepper with a whisk in a small bowl. Add the dressing to the quinoa and toss it all together. If you want, you can add more cilantro and lime wedges to the bowls of Mexican Black Bean Quinoa before serving. Enjoy your tasty and healthy quinoa bowl that is based on Mexican food!

Prep Time: 15 minutes

Cook Time: 20 minutes

Blaire Hammond

[mylittlemoses]

These Glazed Lemon Sour Cream Cookies are soft, tangy, and perfect for lemon lovers. The addition of sour cream makes them incredibly moist, and the zesty lemon glaze adds a burst of flavor.

Ingredients: 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 2 large eggs. 1 cup sour cream. 2 tablespoons fresh lemon juice. 1 tablespoon lemon zest. 4 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. A little at a time, beat in the eggs. Then, add the sour cream, fresh lemon juice, and lemon zest. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Place spoonfuls of dough on the baking sheets that have been prepared, leaving space between each cookie. Put it in the oven for 10 to 12 minutes, or until the edges begin to turn golden. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. Put together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice. Mix them well until the glaze is smooth. Spread the glaze over the cookies once they are completely cool. Before you serve, let the glaze set for a few minutes. Have fun with these tasty Lemon Sour Cream Cookies with Glaze!

Prep Time: 20 minutes

Cook Time: 12 minutes

Avoid Ghost

[mylittlemoses]

These adorable Cupcake Pops take traditional cupcakes and turn them into fun, portable treats. These bite-sized treats are a great party food or sweet treat, and they're simple to make and can be personalized with your preferred flavors and decorations.

Ingredients: 1 box of your favorite cupcake mix. 1/2 cup of frosting any flavor. 1 package of candy melts color of your choice. Cake pop sticks. Sprinkles or decorations.

Instructions: Prepare the cupcake mix according to the package instructions. Bake the cupcakes and let them cool completely. In a large bowl, crumble the cupcakes until you have fine crumbs. Add frosting to the crumbs and mix until well combined. The mixture should be moist enough to hold together. Scoop small portions of the mixture and roll them into balls. Place them on a parchment-lined tray. Melt the candy melts in a microwave-safe bowl according to the package instructions. Dip the tip of each cake pop stick into the melted candy melts and insert it into the cake balls. Dip each cake pop into the melted candy, making sure to coat it evenly. Allow excess candy to drip off. Add sprinkles or decorations while the candy coating is still wet. Place the decorated cake pops back on the tray and let them set until the candy coating hardens. Serve and enjoy your delicious Cupcake Pops!

Prep Time: 30 minutes

Cook Time: 15 minutes

Abc Patch Collector

[mylittlemoses]

Enjoy the smooth, creamy goodness of vegan vanilla coconut ice cream. With just a few simple ingredients, this dairy-free treat is a great way to satisfy your sweet tooth.

Ingredients: 2 cans 13.5 oz each full-fat coconut milk. 1/2 cup maple syrup. 1 tablespoon vanilla extract. Pinch of salt.

Instructions: Put maple syrup, salt, vanilla extract, and coconut milk in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine's box until it gets smooth. Once the ice cream is smooth, put it in a container and freeze it for at least 4 hours, or until it is firm. Enjoy serving vegan vanilla coconut ice cream.

Prep Time: 10 minutes

Cook Time: 20 minutes

Now Diving Center

[mylittlemoses]

Flavorful smoked salmon wrapped in light and airy crepes is a treat. These crepes are easy to make and taste amazing. They're great for a fancy brunch or lunch.

Ingredients: 4 large eggs. 1 cup milk. 1 cup all-purpose flour. 1/4 teaspoon salt. 1 tablespoon vegetable oil. 8 oz smoked salmon, thinly sliced. 4 oz cream cheese, softened. 2 tablespoons fresh dill, chopped. 1 lemon, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup capers, drained.

Instructions: Mix the eggs, milk, flour, and salt in a bowl with a whisk until the mixture is smooth. Put the nonstick skillet on medium heat and coat it with vegetable oil. Pour 1/4 cup of batter into the pan and swirl it around to cover the bottom evenly. It's done when the edges start to lift and the bottom turns a light golden color. Turn it over and cook for one more minute. Do again with the rest of the batter. Cover each crepe with cream cheese, then add slices of smoked salmon on top. Add fresh dill on top and arrange the capers, red onion, and lemon slices. Serve the crepes right away after rolling them up.

Prep Time: 15 minutes

Cook Time: 20 minutes

Tinekov Brod

[mylittlemoses]

With Cutler's recipe, you can enjoy the classic goodness of peanut butter cookies. These cookies are soft and chewy, with a rich peanut butter flavor.

Ingredients: 1 cup peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the peanut butter, sugar, egg, and vanilla extract in a bowl and mix them together until they are well blended. Mix the cookie dough again after adding the baking soda and a pinch of salt. Take small amounts of dough and roll them into balls. Once the baking sheet is ready, put the balls on it. Flatten each cookie with a fork and make a cross pattern on top of them. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10 minutes

Trevor Pacelli

[mylittlemoses]

A traditional Italian pasta dish called Linguine with White Clam Sauce has soft linguine noodles tossed in a tasty sauce made with garlic, white wine, chopped clams, and fresh parsley. It's a delicious seafood pasta dish that's easy to make but still looks fancy and tastes great.

Ingredients: 12 oz linguine pasta. 2 tbsp olive oil. 4 cloves garlic, minced. 1/2 cup white wine. 2 cans 6.5 oz each chopped clams, drained with juice reserved. 1/2 cup clam juice. 1/4 cup chopped fresh parsley. Salt and black pepper to taste. 1/4 tsp red pepper flakes optional. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Add the white wine and let it simmer for two to three minutes to reduce it a bit. Add chopped clams to the pan along with the juice you saved from the clams. Bring it down to a low heat and cook for 5 minutes. If you want, you can add red pepper flakes, black pepper, salt, and chopped parsley and mix them in. When you add the cooked linguine to the pan, toss it around so that the clam sauce covers it all. Grate some Parmesan cheese on top of the hot Linguine with White Clam Sauce before serving. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

Ammie Flexen

[mylittlemoses]

This recipe for Corn and Pepper Soup is comforting and tastes great. It's easy to make in both the Instant Pot and on the stove top. Perfect for a quick and tasty meal!

Ingredients: 1 cup corn kernels, fresh or frozen. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup milk. 1/4 cup all-purpose flour. 2 tablespoons butter. 1 teaspoon cumin powder. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Instant Pot Method: Set Instant Pot to saut mode and melt butter. Saut onions and garlic until translucent. Add flour, stir well, and cook for 2 minutes. Pour in vegetable broth while stirring to avoid lumps. Add corn, bell peppers, cumin powder, paprika, salt, and pepper. Close the lid, set to high pressure, and cook for 5 minutes. Quick-release pressure, stir in milk, and adjust seasoning. Serve hot, garnished with fresh cilantro. Stove Top Method: In a large pot, melt butter over medium heat. Saut onions and garlic until translucent. Stir in flour and cook for 2 minutes. Gradually whisk in vegetable broth to avoid lumps. Add corn, bell peppers, cumin powder, paprika, salt, and pepper. Simmer for 15-20 minutes until vegetables are tender. Stir in milk and adjust seasoning. Ladle into bowls, garnish with fresh cilantro, and serve. Enjoy this delightful Corn and Pepper Soup!

Prep Time: 15 minutes

Cook Time: 20 minutes

Quebec Armes

[mylittlemoses]

Use coconut oil to make popcorn in your Instant Pot for theater-style flavor and minimal grease splatter; season with salt or your preferred seasoning.

[mylittlemoses]

This recipe makes a delectable pudding-like cake with a tangy lemony flavor everyone will love.

[mylittlemoses]

The air fryer is used to cook homemade salmon burgers so that the salmon patties are oil- and grease-free.

[mylittlemoses]

Make Chef John-level lemon poppy seed scones that are delightfully tender thanks to a slightly messy countertop method followed by a quick 2-ingredient strawberry glaze.

[mylittlemoses]

Lemon juice is used to flavor and sweeten orange pekoe tea.

[mylittlemoses]

A very TASTY way to add zip to scrambled eggs.

[mylittlemoses]

Two layers of chocolaty cinnamon-sugar are baked right into this moist cake with chocolate chips that is made with cream cheese.