morganiser

[morganiser]

These sweet and sour meatballs are a delicious twist on a classic dish. They're perfect for dinner or as a party appetizer!

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1 egg. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon vegetable oil. 1 bell pepper, diced. 1 onion, diced. 1 cup pineapple chunks. 1/2 cup ketchup. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 tablespoon soy sauce. 1 tablespoon cornstarch. 1/4 cup water.

Instructions: Preheat oven to 400F 200C. In a large bowl, combine ground beef, breadcrumbs, milk, egg, salt, and black pepper. Mix well. Shape the mixture into meatballs, about 1 inch in diameter. Heat vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides, then transfer to a baking dish. In the same skillet, saut bell pepper and onion until softened. In a separate bowl, mix together pineapple chunks, ketchup, brown sugar, apple cider vinegar, and soy sauce. Pour the sauce over the meatballs in the baking dish. Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through. In a small bowl, dissolve cornstarch in water. Stir the cornstarch mixture into the sauce in the baking dish. Return to the oven and bake for an additional 5 minutes, or until the sauce has thickened. Serve the meatballs hot, garnished with chopped green onions if desired.

Prep Time: 20 minutes

Cook Time: 30 minutes

Eli Graham

[morganiser]

Delicious and flavorful zucchini burgers with a kick of Sriracha and the savory goodness of pancetta. A perfect vegetarian alternative for your barbecue gatherings.

Ingredients: 2 medium-sized zucchinis, grated. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup finely chopped fresh parsley. 2 cloves garlic, minced. 2 large eggs, beaten. Salt and pepper to taste. 4 burger buns. 8 slices pancetta, cooked until crispy. Sriracha sauce for drizzling. Lettuce and tomato slices for garnish.

Instructions: Warm up the grill over medium-high heat. Grate the zucchini and mix it with the breadcrumbs, Parmesan cheese, parsley, garlic that has been minced, beaten eggs, salt, and pepper in a large bowl. Mix it well so that it stays together. Split the mixture in half and shape each half into a burger patty. Before you put the zucchini patties on the grill, heat it up. Cook each side for 4 to 5 minutes, or until they are golden brown and fully cooked. Grill the burger buns for one to two minutes, until they get a little brown. Put a zucchini patty on the bottom half of each bun to make the burgers. Add lettuce, tomato, and crispy pancetta slices on top. Depending on how spicy you like your food, drizzle Sriracha sauce over the toppings. Put the top half of the bun on top and use a toothpick to hold it in place if you need to. Serve the Zucchini Burger with Pancetta and Sriracha right away and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Cooking with Katie

[morganiser]

These No-Bake Chocolate Cookie Pops are a delectable treat that is simple to prepare and ideal for any occasion. They combine the rich chocolate and peanut butter flavors in a fun and poppable form!

Ingredients: 2 cups chocolate sandwich cookie crumbs. 1 cup creamy peanut butter. 1/2 cup powdered sugar. 1 cup chocolate chips. 2 tablespoons vegetable oil. 1 teaspoon vanilla extract. 1/2 cup colorful sprinkles. 12 cake pop sticks.

Instructions: Put the chocolate sandwich cookie crumbs, creamy peanut butter, and powdered sugar in a large bowl and mix them together. Work the mixture around until it's smooth and well mixed. Make small balls out of the mixture with your hands and put them on a baking sheet lined with parchment paper. Put a cake pop stick in the middle of each cookie ball, then put the baking sheet in the fridge for 20 to 30 minutes, or until the cookies are firm. Put the chocolate chips and vegetable oil in a bowl that can go in the microwave. Stir the chocolate every 20 seconds while heating it in the microwave until it is smooth and completely melted. Take the cookie balls out of the fridge. Let any extra chocolate drip off as you dip each ball into the melted chocolate. Add the colored sprinkles to the cookie pops while the chocolate is still wet. Put the decorated and dipped cookie pops back on the baking sheet lined with parchment paper and put it back in the fridge to let the chocolate set. Your No-Bake Chocolate Cookie Pops are ready to eat once the chocolate has set.

Prep Time: 30 minutes

Cook Time: 0 minutes

Sonia

[morganiser]

This Healthy Irish Chicken and Dumpling Soup is a healthy take on a classic dish. It is a hearty and comforting soup made with lean chicken, healthy vegetables, and hearty dumplings.

Ingredients: 1 lb chicken breast, diced. 4 cups low-sodium chicken broth. 2 cups water. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried parsley. Salt and pepper to taste. 1 cup whole wheat flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup milk. 1 tablespoon olive oil.

Instructions: Chicken, broth, water, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper should all be put in a large pot. Bring to a boil, then lower the heat and let it cook for 20 minutes. Put flour, baking powder, and salt in a bowl and mix them together. Add the olive oil and milk and mix until a dough forms. Put dough into the soup by spoonfuls while it's cooking. Put the lid back on and cook for another 10 minutes, or until the dumplings are fully cooked. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Keith S

[morganiser]

A traditional Southern dish with crispy chicken marinated in buttermilk and served with fluffy waffles. The sweet and savory flavors go well together.

Ingredients: 2 lbs chicken thighs, boneless and skinless. 2 cups buttermilk. 2 cups all-purpose flour. 1 tablespoon paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon salt. 1 teaspoon black pepper. Vegetable oil, for frying. Waffle mix, prepared as per package instructions.

Instructions: Buttermilk, garlic powder, onion powder, salt, and black pepper should all be mixed together in a large bowl. Make sure the chicken thighs are fully covered when you add them to the buttermilk mixture. Put it in the fridge for at least four hours or overnight with the lid on. Add a little salt and black pepper to the flour in a different bowl. Take the chicken out of the buttermilk mixture and let the extra buttermilk drip off. Cover the chicken in the seasoned flour mix. Shake off any extra flour. Put the vegetable oil in a big skillet and heat it over medium-high heat. It should take about 6 to 8 minutes per side to fry the chicken until it is golden brown and fully cooked. While the chicken is cooking, follow the directions on the waffles' package to make them. Add maple syrup or your favorite sauce to the waffles and serve the fried chicken with them.

Prep Time: 240 minutes

Cook Time: 20 minutes

Bernard C

[morganiser]

[morganiser]

Indulge in the richness of this vegan chocolate banana cake, layered with a decadent caramel filling and sprinkled with crunchy cacao nibs. It's a guilt-free dessert that satisfies your sweet cravings!

Ingredients: 3 ripe bananas. 1 cup almond flour. 1/4 cup cacao powder. 1/4 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking powder. Pinch of salt. 1/4 cup cacao nibs. 1/2 cup Medjool dates, soaked and pitted. 2 tbsp almond butter. 2 tbsp coconut cream. 2 tbsp coconut oil, melted. 1/4 tsp sea salt.

Instructions: Preheat oven to 350F 175C. Grease a round cake pan with coconut oil and line the bottom with parchment paper. In a blender, combine bananas, almond flour, cacao powder, coconut sugar, maple syrup, melted coconut oil, vanilla extract, baking powder, and a pinch of salt. Blend until smooth. Fold in cacao nibs into the batter. Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan. In a food processor, blend soaked and pitted dates, almond butter, coconut cream, melted coconut oil, and sea salt until smooth to make the caramel layer. Once the cake has cooled, spread the caramel layer on top. Refrigerate the cake for at least an hour before serving to allow the caramel layer to set. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Zoey

[morganiser]

Not only is latte art about taste, but it's also about making a beautiful coffee experience. Getting better at it will help you make your daily latte look like a work of art!

Ingredients: 1 shot of espresso. 6 ounces of steamed milk. Latte art syrup optional.

Instructions: Brew a shot of espresso using your espresso machine. Steam the milk until it reaches a creamy microfoam consistency. Pour the steamed milk into a latte art pitcher, holding back the foam with a spoon to allow the milk to flow smoothly. Hold the espresso cup at an angle and pour the steamed milk into the center, allowing it to mix gently with the espresso. Create your latte art design by moving the pitcher in various patterns while pouring the milk. You can make hearts, rosettas, or any design you like. Finish with a drizzle of latte art syrup if desired. Serve your beautifully crafted latte art and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Bucketlist Becky

[morganiser]

With its juicy beef patty, fried egg, sour pickled beets, and sweet pineapple rings, the Aussie Burger is a great mix of tastes. It's like eating a burger from Down Under!

Ingredients: 1 beef patty. 1 burger bun. 1 fried egg. 2-3 pickled beet slices. 2-3 pineapple rings. Lettuce leaves. Tomato slices. Onion slices. Burger sauce. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop pan over medium-high heat. Season the beef patty with salt and pepper on both sides. Place the beef patty on the grill or pan and cook for about 3-4 minutes on each side, or to your preferred level of doneness. While the patty is cooking, toast the burger bun halves on the grill or in a toaster until they're lightly browned. Remove the cooked patty from the grill or pan and let it rest for a minute. Assemble the burger: On the bottom half of the bun, start with lettuce leaves, followed by tomato slices, onion slices, and pickled beet slices. Place the cooked beef patty on top of the veggies, followed by the fried egg and pineapple rings. Drizzle burger sauce over the top half of the bun and place it on top to complete the burger. Serve your Aussie Burger immediately with your favorite side dishes. Enjoy your delicious Aussie burger with a unique combination of flavors!

Prep Time: 15 minutes

Cook Time: 10 minutes

Adam Mathis