missoliviablack - Tumblr blog

[missoliviablack]

Enjoy a tasty trio of dessert dips that are great for any event. There's a smooth chocolate dip, a marshmallow fluff dip with a hint of graham cracker crunch, and a tangy mixed berry dip that tastes like a bunch of different fruits. Put them out with different kinds of fruit, cookies, or crackers for a tasty and sweet treat.

Ingredients: 1 cup chocolate chips. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. Assorted fruits strawberries, bananas, apples, etc., for dipping. 1 cup marshmallow fluff. 1/2 cup cream cheese, softened. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/4 cup crushed graham crackers. 1 cup frozen mixed berries. 2 tablespoons sugar. 1 tablespoon lemon juice. 1 teaspoon cornstarch mixed with 1 tablespoon water. Assorted cookies or crackers, for dipping.

Instructions: For the chocolate dip: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and creamy. Stir in powdered sugar and vanilla extract. Let it cool slightly before serving with assorted fruits for dipping. For the marshmallow fluff dip: In a mixing bowl, beat together marshmallow fluff, softened cream cheese, powdered sugar, and vanilla extract until smooth. Transfer to a serving dish and sprinkle crushed graham crackers on top. Serve with assorted cookies or crackers for dipping. For the mixed berry dip: In a saucepan, combine frozen mixed berries, sugar, and lemon juice. Cook over medium heat until berries are softened and sugar is dissolved, about 5-7 minutes. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Remove from heat and let it cool slightly before serving with assorted cookies or crackers for dipping.

Tyson H

[missoliviablack]

A zesty and tasty chicken soup that is made with jalapenos for heat and lime juice for freshness.

Ingredients: 1 lb chicken breasts, shredded. 8 cups chicken broth. 2 limes, juiced. 3 jalapenos, sliced. 1 onion, diced. 3 cloves garlic, minced. 1 cup corn kernels. 1 cup black beans, drained and rinsed. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onions and saut until the onions are soft. Salt and pepper should be added along with the chicken shreds. The chicken is done when it's no longer pink. Add the corn, black beans, lime juice, and jalapenos. Bring up the temperature. Turn down the heat and let the food simmer for 20 minutes so the flavors can mix. If you need to, change the seasoning. Add fresh cilantro and lime wedges on top and serve hot.

Victoria L

[missoliviablack]

A tasty and healthier substitute for classic fried donuts are these spiced sweet potato baked donuts that are free of gluten. They are flavorful, moist, and the ideal treat for a cosy fall evening.

Ingredients: 1 cup mashed sweet potatoes. 1/4 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 2 eggs. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp salt. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Mashed sweet potatoes, almond flour, coconut flour, eggs, maple syrup, ginger, nutmeg, cinnamon, salt, baking soda, and powder should all be combined in a mixing bowl. Blend until thoroughly blended. Stir in the vanilla extract, melted coconut oil, and almond milk. Mix the batter until it becomes smooth. To avoid sticking, use silicone donut molds or coconut oil to grease a donut pan. Spoon the batter into the donut molds, filling them about two thirds of the way. A toothpick inserted into a donut should come out clean after baking for 15 to 18 minutes in a preheated oven. The donuts should be taken out of the oven and given a few minutes to cool in the pan before being transferred to a wire rack to finish cooling. Optional: Dust with powdered sugar for extra sweetness or drizzle with your preferred glaze. Savor your spiced sweet potato baked donuts without gluten!

Kevin

[missoliviablack]

This guacamole adds a creamy and flavorful twist to your Avocado Egg Salad Sandwich on Rye Bread. It's a perfect combination of textures and flavors for a delicious lunch.

Ingredients: 2 ripe avocados. 1 small red onion, finely diced. 2 cloves garlic, minced. 1-2 jalapeo peppers, seeded and minced. Juice of 1 lime. Salt and pepper to taste. 2 hard-boiled eggs, chopped. 8 slices of rye bread. Lettuce leaves for serving.

Instructions: Cut avocados in half, remove the pit, and scoop out the flesh into a bowl. Mash the avocados with a fork or potato masher. Add diced red onion, minced garlic, minced jalapeo peppers, and lime juice to the mashed avocados. Season with salt and pepper to taste. Mix well to combine all the ingredients. Gently fold in the chopped hard-boiled eggs. Toast the rye bread slices until they are lightly browned. Spread a generous amount of guacamole onto one side of each rye bread slice. Top half of the bread slices with lettuce leaves. Place the other half of the bread slices on top to make sandwiches. Slice the sandwiches in half diagonally and serve.

Vincent Griffin

[missoliviablack]

Indulge in the rich flavors of this comforting Mushroom Lasagna, where layers of earthy cremini mushrooms are nestled between creamy sauce and tender lasagna noodles, topped with gooey melted cheese.

Ingredients: 1/2 lb lasagna noodles. 2 tbsp olive oil. 1 lb cremini mushrooms, sliced. 1 onion, diced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried oregano. 1/4 cup all-purpose flour. 3 cups milk. 1 cup grated Parmesan cheese. Salt and pepper to taste. 2 cups shredded mozzarella cheese. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the lasagna noodles until they are al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. After you add the mushrooms, cook for about 5 to 7 minutes, or until they start to brown and give off their liquid. To the pan, add minced garlic, diced onion, dried thyme, and dried oregano. It will take about 34 minutes of cooking until the onion is clear. Put some flour on top of the mushrooms and stir it all together. To get rid of the taste of raw flour, cook for one to two minutes. Add the milk slowly while whisking and stirring all the time to avoid lumps. Take about 5 minutes to cook until the sauce gets thick. Add the grated Parmesan cheese and season with salt and pepper to taste. Use a little bit of the mushroom sauce to cover the bottom of a 9x13-inch baking dish. Stack cooked lasagna noodles on top of each other. Add more layers of lasagna noodles and mushroom sauce until you reach the top, which should also be mushroom sauce. Shred the mozzarella cheese and sprinkle it on top of the sauce. Place the baking dish in the oven and bake for 25 minutes with the foil closed. Once you take off the foil, bake for another 10 minutes or until the cheese is bubbly and golden brown. Wait a few minutes before cutting the lasagna. Before serving, sprinkle with fresh parsley.

Martin Evans

[missoliviablack]

A comforting and flavorful soup with the sweetness of carrots, the warmth of curry, and the creaminess of coconut milk, all slow-cooked to perfection.

Ingredients: 1 lb carrots, peeled and chopped. 1 onion, chopped. 3 cloves garlic, minced. 1 tbsp curry powder. 4 cups vegetable broth. 1 can 13.5 oz coconut milk. Salt and pepper to taste. Cilantro leaves, for garnish.

Instructions: Place carrots, onion, garlic, curry powder, and vegetable broth in a crock pot. Cook on low for 6-8 hours or high for 3-4 hours, until carrots are tender. Blend soup using an immersion blender until smooth. Stir in coconut milk and season with salt and pepper. Continue cooking on low for an additional 30 minutes. Serve hot, garnished with cilantro leaves.

Alex Cooks

[missoliviablack]

This Slow Cooker BBQ Brisket recipe from Shugary Sweets makes a dish that is very tender and flavorful with little work. When you mix barbecue sauce, beef broth, and seasonings, you get a delicious sauce that goes perfectly with the brisket's rich flavor.

Ingredients: 1 3-4 pounds beef brisket. 1 cup barbecue sauce. 1/2 cup beef broth. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/2 teaspoon salt.

Instructions: In a bowl, mix together barbecue sauce, beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Place beef brisket in the slow cooker. Pour the sauce mixture over the brisket, ensuring it is evenly coated. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the brisket is tender. Once cooked, remove the brisket from the slow cooker and shred it using two forks. Return the shredded brisket to the slow cooker and toss it in the sauce. Serve hot, using the remaining sauce from the slow cooker as desired.

Annie

[missoliviablack]

Enjoy the crispy, garlicky goodness of Gordon Biersch Garlic Fries right at home with this easy copycat recipe.

Ingredients: 4 large russet potatoes, cut into thin fries. 4 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1/4 cup chopped parsley. Salt and pepper to taste.

Instructions: Preheat oven to 450F 230C. In a large bowl, toss the potato fries with minced garlic, olive oil, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy. Remove from oven and sprinkle grated Parmesan cheese and chopped parsley over the fries. Serve hot with your favorite dipping sauce.

James Robles

[missoliviablack]

The flavors of zucchini, mozzarella, and prosciutto come together in this tart to make a tasty and savory dish. This is great for brunch, lunch, or a light dinner.

Ingredients: 1 sheet of puff pastry. 2 medium zucchinis, thinly sliced. 1 cup shredded mozzarella cheese. 4 slices of prosciutto, torn into pieces. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 200C 400F. Place the puff pastry sheet onto a baking sheet lined with parchment paper. Arrange the thinly sliced zucchinis evenly over the puff pastry, leaving a border around the edges. Sprinkle shredded mozzarella cheese over the zucchinis. Lay torn pieces of prosciutto on top of the cheese. Drizzle olive oil over the tart and season with salt and pepper. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy. Remove from the oven and let it cool slightly before slicing. Garnish with fresh basil leaves before serving.

#lunchtime, #savorytart, #foodiefinds

Ava Bryan