emilysarmyband

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This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Add the ingredients listed below to the make ahead mix for peanut butter cookies.

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A comforting casserole for chilly days is made by combining Colby-Jack cheese, penne pasta, and all the ingredients from sloppy joes.

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A delicious chilled salad is made up of vibrant tomatoes, zucchini, yellow squash, and bell peppers.

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Two kinds of Greek cheese, fresh spinach, and roasted red peppers are all ingredients in this vegetarian frittata.

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This clam and mushroom sauce served over linguine is a great dish to make while camping since it only uses dried herbs and canned goods.

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Here is a recipe for a butter tart that uses ingredients you probably already have and is guaranteed to be delicious, quick, and easy.

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Savor the cool flavor of homemade chocolate chip mint ice cream. This dessert, loaded with chocolate chips and creamy and minty, is ideal for sating your sweet tooth.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon pure vanilla extract. 1 teaspoon peppermint extract. Green food coloring optional. 1 cup semisweet chocolate chips.

Instructions: Combine the granulated sugar, whole milk, and heavy cream in a mixing bowl. Until the sugar is completely dissolved, stir. Incorporate the pure vanilla and peppermint extracts into the blend. Blend thoroughly. To get the desired mint color, feel free to add a few drops of green food coloring. Mix until all the ingredients are evenly incorporated. Transfer the blend into an ice cream maker and process in accordance with the manufacturer's guidelines until it achieves a consistency suitable for soft serve. Stir in the semisweet chocolate chips during the last few minutes of churning to allow them to blend into the ice cream. Spoon the mint chocolate chip ice cream into an airtight freezer container and freeze until solid, about 4 hours. Enjoy your homemade chocolate chip mint ice cream in cones or bowls!

Prep Time: 20 minutes

Cook Time: 25 minutes

Shamrock Arts Celebration

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This recipe transforms classic Chicken Cordon Bleu into convenient, delicious strips, perfect for dipping or snacking. Tender chicken breasts are filled with Swiss cheese and ham, then coated with a crispy breadcrumb-Parmesan mixture for an irresistible twist on a timeless favorite.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices Swiss cheese. 8 slices ham. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs, beaten. 1/4 cup all-purpose flour. Salt and pepper to taste. Cooking spray.

Instructions: Preheat oven to 375F 190C. Place chicken breasts between plastic wrap and pound until thin. Season each chicken breast with salt and pepper. Layer each chicken breast with a slice of Swiss cheese and ham. Roll up each chicken breast tightly and secure with toothpicks. In three separate shallow dishes, place flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese. Dredge each chicken roll first in flour, then dip in beaten eggs, and finally coat with breadcrumb mixture. Place chicken rolls on a baking sheet lined with parchment paper. Lightly spray the tops of the chicken rolls with cooking spray. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and breading is golden brown. Remove toothpicks before serving. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

harvard philippine forum

[emilysarmyband]

Sandra's Easy Cooking presents a delightful fusion of Korean flavors with Italian bread in this Bulgogi Ciabatta Sandwich. Tender marinated beef, crisp vegetables, and creamy mayo blend harmoniously in each bite, making it a perfect choice for a quick and satisfying meal.

Ingredients: 1 lb thinly sliced beef sirloin. 1/2 cup soy sauce. 1/4 cup brown sugar. 3 cloves garlic, minced. 2 tbsp sesame oil. 1 tbsp grated ginger. 1/4 tsp black pepper. 4 ciabatta rolls, sliced. 2 cups shredded lettuce. 1 cup thinly sliced cucumber. 1/2 cup thinly sliced red onion. 1/4 cup mayonnaise. 1 tbsp sriracha sauce optional.

Instructions: Salt, black pepper, garlic, sesame oil, and brown sugar should all be mixed together in a bowl. Make sure the beef slices are well covered when you add them to the marinade. For at least 30 minutes, let it sit. Set the pan on medium-high heat. The beef slices should be cooked for about two to three minutes on each side until they are browned and done. Toast the rolls until they turn golden brown. One side of each ciabatta roll should have mayonnaise on it. If you want to add more flavor, you can drizzle sriracha sauce on top of the mayonnaise. Take the bottom half of each ciabatta roll and put cooked bulgogi beef, sliced cucumber, red onion, and shredded lettuce on it. Add the other half of the ciabatta rolls on top. Serve right away and enjoy!

Prep Time: 35 minutes

Cook Time: 6 minutes

13 Olyphants

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A delightful twist on the classic gin and tonic, this cocktail combines the tropical flavors of passionfruit and pineapple with the freshness of mint, perfect for a springtime refreshment.

Ingredients: 50ml gin. 100ml tonic water. 20ml passionfruit syrup. 20ml pineapple juice. Fresh mint leaves. Ice cubes.

Instructions: Put ice cubes and a few fresh mint leaves in a glass. Add 50ml of gin. Put in 20 ml of passionfruit syrup. Add 20ml of pineapple juice. Add 100ml of tonic water to fill up. Gently stir all the ingredients together. Put a mint sprig and a pineapple slice on top. Take a sip of your cool Passionfruit Pineapple Spring Gin and Tonic.

Prep Time: 5 minutes

Cook Time: 0 minutes

Ashley Okwuosa

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This Fruit and Nut Salad with Berry Vinaigrette is not only gorgeous and colorful but also packed with flavor and nutrients. It's the perfect combination of sweet and savory, with the fresh berries adding a burst of sweetness and the nuts providing a satisfying crunch. The homemade berry vinaigrette ties everything together beautifully, making this salad a delicious and healthy addition to any meal.

Ingredients: 2 cups mixed salad greens. 1/2 cup sliced strawberries. 1/4 cup blueberries. 1/4 cup raspberries. 1/4 cup sliced almonds. 2 tablespoons chopped pecans. 2 tablespoons crumbled feta cheese. For the Berry Vinaigrette:. 1/4 cup mixed berries strawberries, blueberries, raspberries. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon honey optional. Salt and pepper to taste.

Instructions: In a large bowl, combine the mixed salad greens, sliced strawberries, blueberries, raspberries, sliced almonds, chopped pecans, and crumbled feta cheese. In a blender or food processor, combine the mixed berries, olive oil, balsamic vinegar, honey if using, salt, and pepper. Blend until smooth and well combined to make the berry vinaigrette. Drizzle the berry vinaigrette over the salad and toss until evenly coated. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Steve's Place

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If you don't eat gluten, this Chili Chicken Quinoa Salad is a great light lunch. It's a healthy and filling choice for a quick meal because it's full of protein, fiber, and bright flavors.

Ingredients: 1 cup quinoa, cooked. 1 lb boneless, skinless chicken breasts, grilled and diced. 1 cup black beans, drained and rinsed. 1 cup corn kernels, cooked. 1 red bell pepper, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 1 avocado, sliced. 2 tbsp olive oil. 2 tbsp lime juice. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste.

Instructions: Put cooked quinoa, grilled chicken, black beans, corn, red bell pepper, cherry tomatoes, red onion, cilantro, and feta cheese in a large bowl. Mix chili powder, cumin, salt, and pepper with an electric whisk in a small bowl with olive oil. Add the dressing to the salad and mix it all together. Put avocado slices on top of the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Athirah Md Desa

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Snickerdoodle cookies are a classic and delightful treat, known for their soft and chewy texture with a hint of cinnamon sugar goodness.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 and 1/2 cups granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 and 3/4 cups all-purpose flour. 2 teaspoons cream of tartar. 1 teaspoon baking soda. 1/4 teaspoon salt. 2 tablespoons granulated sugar for rolling. 1 and 1/2 teaspoons ground cinnamon for rolling.

Instructions: Preheat the oven to 375F 190C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and 1 and 1/2 cups of granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. In a small bowl, combine the 2 tablespoons of granulated sugar and 1 and 1/2 teaspoons of ground cinnamon for rolling the dough. Shape the dough into 1-inch balls, and then roll each ball in the cinnamon-sugar mixture until coated. Place the coated dough balls onto the prepared baking sheets, leaving some space between them to spread. Bake the cookies for 8-10 minutes or until the edges are lightly golden but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Serve and enjoy these delicious Snickerdoodle cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hidefrods Photography

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Indulge in the rich and smoky flavor of Triple Thick Pork Chops with this BBQ recipe. The marinade enhances the juiciness of Porterhouse pork chops, making them a succulent delight for any BBQ enthusiast.

Ingredients: 3 Porterhouse pork chops, triple thick. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 2 tablespoons soy sauce. 2 tablespoons brown sugar. 1 teaspoon Dijon mustard. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. Salt to taste.

Instructions: In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, brown sugar, Dijon mustard, minced garlic, smoked paprika, black pepper, onion powder, and garlic powder to create the marinade. Place triple thick Porterhouse pork chops in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight for maximum flavor. Preheat the grill to medium-high heat. Remove the pork chops from the marinade, allowing excess to drip off, and season with salt. Grill the pork chops for about 6-8 minutes per side or until the internal temperature reaches 145F 63C for medium doneness. Let the pork chops rest for a few minutes before serving. Serve hot and enjoy the delicious triple thick BBQ flavor!

Prep Time: 15 minutes

Cook Time: 16 minutes

charlotte rowenna

[emilysarmyband]

These salmon sliders are a delightful seafood twist on traditional sliders. They're bursting with fresh flavors from salmon, dill, and red onion, and they're perfect for a light and tasty meal.

Ingredients: 1 lb fresh salmon fillet, skinless and boneless. 1/4 cup breadcrumbs. 1/4 cup finely chopped red onion. 1/4 cup finely chopped fresh dill. 1 egg, beaten. 1 tbsp Dijon mustard. Salt and pepper to taste. Slider buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Mayonnaise. Lemon wedges for garnish.

Instructions: Put the salmon fillet into a food processor with some small pieces. The salmon should be pulsed until it gets rough. Do not process it too much; you want some texture to stay. Put the processed salmon, breadcrumbs, red onion that has been finely chopped, fresh dill, beaten egg, Dijon mustard, salt, and pepper in a bowl. Mix everything together well. Make small patties about the size of sliders out of the mixture. Set the grill or skillet over medium-high heat and add a little oil to it. The salmon sliders should be cooked for three to four minutes on each side, or until they're done all the way through and have a nice crust. Make the slider buns a little toasty on the grill or in a toaster while the sliders are cooking. On the bottom bun, put a lettuce leaf and a tomato slice to make the sliders. You can put a salmon slider patty, a slice of red onion, and some mayonnaise on top. Add lemon wedges to the salmon sliders to make them look nice. Enjoy your tasty salmon sliders that you made yourself!

Prep Time: 15 minutes

Cook Time: 8 minutes

Carrick Academy D and T

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In this quick vegetarian and vegan-friendly chili recipe, cooked black beans, corn, mushrooms, tomatoes, bell peppers, and onions are combined with chili powder and spices.

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Indulge in the refreshing flavors of summer with this Chilled Strawberry Soup, perfect for a keto-friendly dessert or snack. Made with fresh strawberries, creamy coconut milk, and a hint of lemon juice and vanilla, this soup is bursting with fruity sweetness without the need for added sugar. It's easy to make and sure to impress!

Ingredients: 4 cups fresh strawberries, hulled and halved. 1 cup full-fat coconut milk. 2 tablespoons lemon juice. 1-2 tablespoons granulated erythritol or your preferred sugar-free sweetener, adjusted to taste. 1/2 teaspoon vanilla extract. Fresh mint leaves, for garnish optional.

Instructions: In a blender, combine the fresh strawberries, coconut milk, lemon juice, erythritol, and vanilla extract. Blend on high speed until smooth and creamy. Taste the soup and adjust the sweetness if needed by adding more erythritol. Transfer the blended mixture to a bowl or container and cover. Refrigerate the soup for at least 2 hours or until well chilled. Before serving, stir the soup well. If desired, garnish with fresh mint leaves. Enjoy this refreshing Chilled Strawberry Soup as a delightful and keto-friendly dessert or snack!

Prep Time: 10 minutes

Cook Time: 0 minutes

Three Oak Violets