mikeamante

[mikeamante]

This recipe for Jordanian Rice Pilaf creates a flavorful and comforting dish by combining fluffy basmati rice with aromatic spices. For any occasion, it works well as a main course or a side dish.

Ingredients: 2 cups basmati rice. 3 tablespoons olive oil. 1 onion, finely chopped. 4 cloves garlic, minced. 2 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. Salt to taste. 1/4 cup chopped parsley, for garnish. 1/4 cup chopped almonds, for garnish.

Instructions: Till the water runs clear, rinse the rice under cold water. Make sure to drain well. Heat the olive oil in a big skillet over medium heat. Add minced garlic and chopped onion. Saut onions until they become tender and transparent. Add the rice to the skillet and cook for about 5 minutes, stirring often, until the rice is lightly toasted. Add the vegetable broth, salt, ground cloves, ground cinnamon, ground coriander, and ground cumin. Heat until boiling. Turn down the heat to low, cover, and simmer for 15 to 20 minutes, or until the rice is soft and the liquid is absorbed. Before serving, use a fork to fluff the rice and cover it for a few minutes. Before serving, garnish with chopped almonds and parsley.

Teagan Warren

[mikeamante]

Indulge in the creamy goodness of this vegan banana cream pie with a crunchy pecan crust. It's a delightful dessert perfect for any occasion, from family gatherings to dinner parties.

Ingredients: 2 cups pecans, finely chopped. 1 cup pitted dates. 4 ripe bananas. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/4 cup cornstarch. 1 tsp vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a food processor, blend chopped pecans and pitted dates until they stick together. Press the mixture evenly into a pie dish to form the crust. Bake the crust for 10 minutes, then let it cool completely. In a saucepan, mash 3 bananas and combine with coconut cream, maple syrup, cornstarch, vanilla extract, and salt. Cook the mixture over medium heat, stirring constantly, until it thickens. Pour the banana cream filling into the cooled crust. Slice the remaining banana and arrange the slices on top of the filling. Refrigerate the pie for at least 2 hours before serving. Enjoy!

Kayla

[mikeamante]

With your air fryer, you can make perfectly crispy French fries with less oil. They're quick, easy, and so tasty you can't stop eating them!

Ingredients: 4 large russet potatoes, peeled and cut into fries. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon pepper. 1/2 teaspoon paprika. Cooking spray.

Instructions: Preheat your air fryer to 380F 190C for 5 minutes. In a large bowl, toss the cut potatoes with olive oil, salt, pepper, and paprika until well coated. Lightly coat the air fryer basket with cooking spray to prevent sticking. Place the seasoned potato fries in the air fryer basket in a single layer, making sure not to overcrowd. Cook the fries at 380F 190C for 20-25 minutes, shaking the basket or flipping the fries halfway through for even cooking. Once the fries are golden brown and crispy, remove them from the air fryer and serve immediately.

Bree Bites

[mikeamante]

Coffee floats are a tasty treat that have rich coffee and smooth vanilla ice cream, with chocolate syrup and whipped cream on top if you want. Great for getting a sweet caffeine fix!

Ingredients: 1 cup strong brewed coffee. 1 scoop vanilla ice cream. 1 tablespoon chocolate syrup. Whipped cream optional. Chocolate shavings optional.

Instructions: Put together a strong coffee and wait for it to cool down. Pour chocolate syrup into a glass and run it along the sides. Put the cold coffee into the glass. Put some vanilla ice cream in the coffee. If you want, you can add whipped cream and chocolate shavings on top. Use a straw and a long spoon to serve right away.

Jeffrey Finley

[mikeamante]

This chimichurri steak salad is a tasty and refreshing meal that has grilled beef that is soft, colorful salad greens, and a spicy chimichurri dressing.

Ingredients: 2 beef steaks such as sirloin or ribeye. Salt and pepper to taste. 2 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup chimichurri sauce. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon Dijon mustard.

Instructions: On both sides, season the steaks with salt and pepper. Get a grill or grill pan hot, but not too hot. For medium-rare, or until done to your liking, grill the steaks for about 4 to 5 minutes per side. Take it off the heat and wait five minutes. The dressing is made by whisking together olive oil, red wine vinegar, Dijon mustard, and chimichurri sauce in a small bowl. Add the mixed salad greens, cherry tomatoes, and red onion slices to a large bowl. Add the dressing and toss everything together. Once the steaks have cooled, cut them thinly across the grain. Place salad on plates and add sliced steak on top of each one. Serve right away and enjoy!

Zoe Hanson

[mikeamante]

A delectable parfait inspired by The Sugar Hit's Best Sticky Date Pudding, featuring layers of moist date pudding, luscious whipped cream, and a heavenly caramel drizzle.

Ingredients: 1 cup pitted dates, chopped. 1 teaspoon baking soda. 1 cup boiling water. 1/4 cup unsalted butter, softened. 3/4 cup brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup chopped walnuts optional. 1 1/2 cups heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. Caramel sauce for drizzling.

Instructions: Warm the oven up to 175F 350C. A baking dish should be greased and floured. Put chopped dates and baking soda in a bowl. Take the dates out of the water and let them sit for 10 minutes. Mix butter and brown sugar together in a different bowl. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the flour mixture to the butter mixture, making sure to mix well after each addition. If using, fold in the dates that have been soaked in water. Pour the batter into the baking dish that has been set up. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down. Whip the heavy cream in a bowl that has been chilled until soft peaks form. While whipping, add the powdered sugar and vanilla extract and keep going until stiff peaks form. As soon as the date pudding is cool, cut it into small pieces. Put pudding, whipped cream, and caramel sauce in serving glasses in that order. Add more layers until the glass is full. Add a dollop of whipped cream and a drizzle of caramel sauce to finish. Put the parfait in the fridge for at least an hour before you serve it. Have fun with your sweet Sticky Date Pudding Parfait!

Esther

[mikeamante]

Indulge in the warm and cozy flavors of fall with this pumpkin spice smoothie. Packed with pumpkin puree, spices, and yogurt, it's a nutritious and tasty treat.

Ingredients: 1/2 cup canned pumpkin puree. 1/2 cup unsweetened almond milk. 1/2 ripe banana. 1/4 cup Greek yogurt. 1 tablespoon honey. 1/2 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: In a blender, mix all the ingredients together. Mix until it's creamy and smooth. Pour into a glass, and if you want, top it off with a sprinkle of pumpkin pie spice. Enjoy your tasty and good-for-you pumpkin spice smoothie!

Lilly Fisher

[mikeamante]

This grilled version of Chicken Cordon Bleu is a delicious take on the original. The smoky flavors come out, and the savory ham and gooey Swiss cheese go well with them. This dish tastes great, and the crunchy breadcrumb coating makes it even better.

Ingredients: 4 boneless, skinless chicken breasts. 4 slices ham. 4 slices Swiss cheese. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon dried thyme. 1 teaspoon garlic powder. Salt and pepper to taste. Olive oil for brushing.

Instructions: Warm up the grill over medium-high heat. Cut a slit horizontally through the side of each chicken breast with a sharp knife. Be careful not to cut all the way through. This will make a pocket. Put salt, pepper, thyme, and garlic powder inside each pocket to make it taste better. In each pocket, put a slice of ham and a slice of Swiss cheese. Put breadcrumbs and Parmesan cheese in a shallow dish. Brush olive oil on each stuffed chicken breast, then cover with the breadcrumb mixture and press down gently to stick. Place the chicken on a hot grill and cook each side for 6 to 8 minutes, or until the chicken reaches 165F 74C and the breadcrumbs turn golden brown. After taking the chicken off the grill, let it rest for a few minutes. Cut it up and serve it hot. Have fun with your tasty Grilled Chicken Cordon Bleu!

Lucas

[mikeamante]

With this Pesto Quinoa with Roasted Veggies recipe, you can make a tasty and healthy vegan dish that is also gluten-free. Quinoa, roasted vegetables, and a tasty vegan pesto sauce make a meal that is both filling and healthy.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1 cup bell peppers, sliced. 1 cup zucchini, diced. 1 cup broccoli florets. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup vegan pesto sauce. 1/4 cup fresh basil leaves, chopped. 1/4 cup pine nuts, toasted. 1 lemon, juiced.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let it rest for 5 minutes. Fluff with a fork. Preheat your oven to 400F 200C. In a large mixing bowl, toss the cherry tomatoes, bell peppers, zucchini, and broccoli with olive oil, salt, and pepper. Spread the seasoned veggies onto a baking sheet in an even layer. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. In a serving bowl, combine the cooked quinoa, roasted veggies, vegan pesto sauce, and lemon juice. Toss to coat everything evenly. Garnish with fresh basil leaves and toasted pine nuts. Serve warm or at room temperature, and enjoy your healthy, gluten-free Pesto Quinoa with Roasted Veggies!

Sasha Blackwell