#the bowl adds some extra crunch

[ronearoundblindly]

Ro! I’ve been on a mint chocolate chip ice cream kick lately, and it makes me wish I could share a pint with a babe (that’s also probably very much the pre period hormones, but anywayyy) which ice cream flavor do you think you would associate with each of the babes? Their favorite flavor and/or personality trait-wise.

Mint chip is my favorite, too! \o/ I don't get to eat ice cream much, but this was interesting to think about. I will try not to project onto the babes, though, only their pure likes maybe...

Oh snap! I can use the banner again!!! (All characters I've ever written for below.)

James Mace - Neapolitan

When this guy indulges (very rarely), he can't decide on just one flavor, so the easiest thing to do is get multiples. If he can go to a shop where you order by the scoop, he'll ask whoever is behind the counter what the popular or new or their faves are and try three of those. Mace, I believe, can pack away some ice cream.

Curtis Everett - Birthday Cake or Cotton Candy

The sickliest sweet things are a delight to Curtis. He's never gotten over how bland and boring and miserable the food of his childhood was. He goes nuts for sugar overload, but in intensity of taste, not in volume.

Jimmy Dobyne - Peach

Fruity, refreshing, creamy, and just screaming to add a dirty joke onto the end of it, Jimmy will use any excuse to sneak a double-entendre into polite conversation with a pretty lady. "Your peaches taste the sweetest..." Yeah, dessert is more about flirting than it is about eating. Ice cream is nice in the heat, however, so it's a great date option.

Johnny Storm - Cookies & Cream

With extra cookie crumbles and caramel sauce on top, he'll demand. Sprinkles, too, if you have it. Maybe some gummy worms or cereal. At least, like, five cherries. Oh! Also preferred that it be hard frozen when he starts eating so that it's not soup halfway through his rapid eating of it. The sensation of eating ice cream gets lost when he can barely tell it's cold.

Jake Jensen - Black Raspberry Chocolate Chip

This flavor has everything (and yeah, ok, I am projecting a bit on this one, whatever). Jake likes a whole lot of flavors and textures; he's actually not picky at all. He does enjoy ~the hunt~ for this rarer find in all his travels because raspberry is a popular flavor--it's often a sorbet though--but it's not the most popular of the berry options. He also will try all of the crazy niche flavors at hole-in-the-wall places. Conversely, it is easier to work while not holding a bowl or cone, so Jake loves a good milkshake or malt. Those he can sucked down like air.

Lloyd Hansen - Mint Chocolate Chip

My theory is this man is obsessed with fresh: fresh food, fresh sheets, fresh intel, fresh meat. Bet you his lip balm is always, only mint, too. Very classic. Very pristine. Fresh. Sweetness with a purpose.

Ari Levinson - Butter Pecan

Fine, I'm projecting again, idec, but you can't tell me Ari isn't this kind of old soul who loves not-overly-sugary treats! You cannot change my mind. That guy loves the crunch of candied pecans in there, he freaking lives for that rounded slightly-savory sweet cream flavor, and he loves that it's widely available but never sold out anywhere. Easy!

Ransom Drysdale - Coffee

And it's weirdly been that way since he was too young of a kid to drink coffee? Turns out, this was the flavor his father got but told Ransom he wasn't old enough for, he wouldn't like it. Of course, Ran immediately ordered two scoops of it in a chocolate dipped sprinkle cone, and while he may not have been totally keen on it in that exact moment, coffee-flavor grew on him. He loves it as much as he loves all of the other behaviors that say "f*** you" to his parents.

Steve Rogers - Rocky Road

Created during the Great Depression, this ice cream was shared between Steve and his Ma quite a few nights when he was too sickly to go out but needed a pick-me-up. Bucky enjoyed it with him, too, but it's not his favorite. Steve tends to really enjoy eating only when there's nostalgia attached to the food.

Bucky Barnes - Chocolate Chip Peanut Butter

Rich, velvety, and made slightly different by each company. Sometimes Bucky wants ribbons of fudge and the tiny pb cups mixed in; sometimes he wants full-blown chocolate ice cream with peanut butter swirled in. Can't go wrong. Only good, heavy, decadent happiness vibes.

I am...stunned at how confident I feel in these choices HA!

Thank you for asking!

[theythembehavior]

The smells of semi-wet leaves flooded your senses once more. Fall has overcome Golden Grove, as it did every year, and has ruined Qiu's plans for today. What was supposed to be a fun day of doing absolutely nothing turned into sitting on the covered porch of their neighbor. You would know, after all, you were the one sitting next to them. You watched Qiu gaze out to the street as the rain got noticeably worse and worse. It was rather difficult to comfort Qiu because they were very good at acting like nothing bothered them. But this time, there was nothing to be said. Those unspoken words would've drown in the rain anyway.

Back to the watching of the seemingly endless rain. The restless fire on the street and house, becoming one with the armies worth of puddles. It was almost impossible to tear your eyes away.

You were held captive by the rain so long that time seems insignificant. Only the feeling of the added weight on your shoulder pulled you out of the trance. You turn to see Qiu, they seemed concerned.

"Let's go inside. We can make popcorn," they paused, "And you're shivering." Their voice was soothing, as if the rain was only urging them to speak more.

You gazed out into the rain once more before feeling Qiu's hand guide you up. They guide you inside the house and shut the door, the power had gone out some time ago. You buried yourself in the comfort of their jacket, it didn't matter if it was too big, small, or just right. It was comfort incarnate, that's all you needed. Standing in the living room, motionless, as you held Qiu's coat tightly against yourself.

When you finally drifted back to reality you could smell the popcorn. The idea of not being able to hear the popping was almost fear-inducing. Almost. It didn't seem to matter at this moment in time, everything didn't seem to be worth a extra thought. Qiu came out of the kitchen with a red bowl, filled to the brim with popcorn. You wondered if they remembered to add the "fake" butter this time.

They didn't speak, not once. They put their hand on your back and gently pushed you to the couch and leaned against the arm rest, legs slightly spread as they pulled you down with them.

It took a minute of Qiu shuffling before they could get comfortable, then they were able to properly kick back and relax. You scoffed playfully when you felt them place the bowl on top of your head as you laid in between their chest and stomach

Time took it's toll as you slowly felt yourself drift off. The sound of muffled rain and Qiu crunching away at popcorn. Nothing seemed much too much attention except Qiu. Their breathing, cruching, jacket, heartbeat. Today could be redeemed, it wasn't over yet. Maybe your mom would come home in a hour or town and make dinner. Perhaps Qiu would be able to stay for dinner. That's for later you suppose. Qiu had stopped eating, though when they set the bowl aside it was obvious there was still some popcorn left.

Everything just sounded like Qiu existing, the rain only making Qiu more important. They rested their arms and hands along your back, on top of their own jacket. You almost forgot it was on you, the memory of warmth returning to you.

Perhaps Qiu had fallen asleep at this point. Their breathing was even and heartbeat at a comfortable pace. You didn't bother to look up to check. You shifted your gaze from the window you didn't even know you were watching, to the couch.

A nap sounded great about now.

[mahi-does-some-art]

Any headcanons for how different Servamp characters prefer their smores

These may be the most important headcanons I'll ever write ever, anon.

Mahiru: Simple is best! Usually won't get too fancy with it-- Likes his marshmallow with that perfect golden-brown crust. Before he would be confused why some people would burn the marshmallow so much it caught on fire but Sakuya convinced him to try it once and was surprised that it wasn't horrible.

Kuro: Would either toast his marshmallow golden-brown or where there's be some black char spots but not where the whole thing is burnt. He had the idea to put ice cream on top of his smore once and started doing that without fail.

Sakuya: He burns the fucking thing like no tomorrow and swears its one of the best ways to do it. Other than that, also normally makes a standard smore with the gram crackers and candy bar chocolate. He'll also always have sticky hands no matter how careful he is. This boy cannot make a smore that doesnt ooze onto his fingers.

Tetsu: Is very skilled at getting the marshmallow perfectly cooked. Likes his marshmallow golden brown.

Hugh: He condems under roasted marshmallows like he won't eat a whole family pack of uncooked marshmallows straight out the bag. Something about the integrity of a s'more. He has a habit of roasting the thing, sliding the crust off and eating it and repeat till there's nothing left.

Mikuni: This pretentious asshole likes to use the expensive bar chocolate on his s'mores and will swear its better. He'd probably try to make his own marshmallows to roast and after that he's even more snobbish about it. He'll still eat the normal s'more he's offered. Likes his marshmallow with a couple small charred bits.

Jeje: Will fully burn the marsh. Mikuni thinks he's a psychopath for it and God Forbid he burns one of his Eve's homemade ones.

Licht: Will eat the marshmallow no matter as long is its not fully burnt. He has tried it burnt and he rambled on angrily about how it was a slight to such a deliciously holy treat. Using the normal candy bar chocolate and store-bought gram crackers are very special to him and he prefers it that way.

Hyde: Unintentionally scorched his marshy ONCE and got kicked out of his chair for it. Perfers his the perfect golden-brown. He'll get a little bowl of hot fudge to dip his in and it's perfection.

Freya: Doesn't like anything burnt when it comes to it. Will shake up a can of whipped cream and put some on the top of her s'more. It always gets on the tip of her nose and she can't eat a smore cleanly at all wwwww

Iduna: Golden-brown to somewhat charred. Her mess is even worse than Freya's and she always gets goopy hands. She says it's part of the experience.

Niccolo: Likes his with a few char spots and a side of ice cream. Doesn't mix them but likes to eat them both as a pair.

Ildio: It literally doesn't matter, he'll eat it. Even after he starts slowing down and is able to actually taste it, he likes all forms of marshymallow so he's not picky on this front.

Misono: Ate a burnt s'more once and swore never again. Likes his marshy golden brown or a little undercooked. The high quality ingredients the Alicein get makes for an extra yummy s'more. Guess that's where Mikuni gets it from.

Lily: Actually likes his marshy golden to burnt. He likes the flavor of it. Actually perfers it being in the form of a s'more's flavored macaron with toasty marshmallow fluff filling. He likes the texture of the macaron cookies paired with a bit of the crunch of the gram crackers.

I'm not gonna do the rest of Team M bc its 2am and I'm drawing lol. Plz add onto this if you have any opinions!

[starsinthesky5]

OKAY here’s my taco bell review for you and @joeys-babe 😛😛

i got:

- A MF BAJA BLAST - IT WAS SO DAMN GOOD. IDK WHAT THEY PUT IN THAT SHIT TO MAKE IT SO GOOD. 100000000/10

- cheesy gordita crunch with potatoes instead of seasoned beef - a little dry but it was still SO good. if i get this next time i’ll probably add spicy ranch to it. 8/10

- crunchy taco with spicy ranch - HOLY MOLY it was so good. the spicy ranch was HEAVENLY. 10/10

- chips and cheese - a classic, maybe a little basic but that’s okay. still, always eats🙌 10/10

the entire thing was 19273628919372819/10 😋😋😋

ALSO IM GONNA PUT YALL ONTO SOME SHIT. I ORDERED THIS ON THE APP AND GOT THE BUILD YOUR CRAVINGS BOX. SUCH A GOOD DEAL. HIGHLY RECOMMEND. and this time the guy at the window didn’t misunderstand me and give me 5 extra tacos 🙃

now time to lock in on my fic😗😗

OMG THIS SOUNDS SOOOO GOODDD. i’ll have to check out the cravings box next time.

i got chipotle for lunch earlier and it SLAPPED. if you want to know the way to my heart, it’s a chipotle bowl.

[jenn-collective]

Soft & Chewy Oatmeal Banana Cookies

There’s nothing quite like a simple, wholesome cookie that you can enjoy guilt-free. These oatmeal banana cookies are naturally sweetened with honey and bananas, packed with the nuttiness of peanut butter, and finished with a touch of chocolate to make them feel a little indulgent. They’re perfect for a quick breakfast, a snack on the go, or even dessert! The best part? They’re super easy to whip up with pantry staples.

The Story

This recipe came to life during one of those moments when I craved something sweet but didn’t want to derail my healthy eating goals. I had a few overripe bananas sitting on the counter, and instead of making yet another banana bread, I thought, “Why not cookies?” What makes these cookies special is their simplicity—they’re made with ingredients you probably already have in your kitchen. No flour, no added sugar, just pure goodness. The chocolate chips add the perfect little pop of sweetness, but you can easily skip them if you’re keeping things even lighter.

What You’ll Need

• 🍌 Bananas – 2 ripe

• 🥜 Peanut butter – 1/2 cup (creamy or chunky, your choice)

• 🍯 Honey – 2 tbsp

• 🍦 Vanilla extract – 1 tsp

• 🌾 Overnight oats – 2 cups

• 🥄 Cinnamon – 1/2 tsp

• 🍫 Chocolate chips – 1/4 cup

How to Make Them

Step 1: Mash & Mix

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, mash the bananas until smooth. Add the peanut butter, honey, and vanilla extract. Stir until combined.

Step 2: Add Dry Ingredients

1. Mix in the oats and cinnamon until the mixture forms a sticky dough. Fold in the chocolate chips (or save some to sprinkle on top).

Step 3: Shape & Bake

1. Scoop out tablespoons of the dough and roll them into balls. Place them on the baking sheet and flatten gently with the back of a spoon.

2. Bake for 10 minutes, or until the edges are lightly golden. Let cool for 5 minutes before transferring to a wire rack.

Why You’ll Love Them

These cookies are naturally sweetened and incredibly versatile. You can swap peanut butter for almond butter, add chopped nuts for extra crunch, or sprinkle sea salt on top for a salty-sweet combo. They’re also freezer-friendly, making them perfect for meal prep!

Let’s Chat!

Have you tried oatmeal banana cookies before? What are your favorite mix-ins? I’d love to hear how you make these your own—tag me if you try this recipe!

[robbybirdy]

Baking therapy on a budget Ft. Genshin Characters: Chongyun - Pasta salad

Hey, every birdy. Today we are going to be looking at one of my all-time favorite summer dishes. Because it is so simple and honest because it is best served cold. 

The character that best suits this recipe is Chongyun or popsicle boy. Yes, I know that his real recipe would in fact be a popsicle. But I had no idea how to make a popsicle when I didn’t have popsicle sticks at the ready. Chongyun (chun-young) is a young man from Liyue who is an exorcist but is not very good because he gives off too much yang energy, and therefore the spirits are already gone by the time he tries to exercise them. And his favorite foods are cold things. 

The recipe and the measurements will be down in the description below. 

This is one of those recipes that I grew up eating, and it is hard to actually right out a recipe. Because it is so diverse. Each time we eat it, it is so different. But there are some things that always stay the same. Like the pasta. 

So what you will need for a good pasta salad is:

Pasta of any shape will do

Mayo 

Mustard

Pickles 

Onions 

Celery or some other crunch

Hard boiled eggs 

Lunch meat or cooked meat

Any other produce that you may have on hand

The first thing you are going to do is cook your pasta, and boil your eggs. Once they are both done, place them in separate bowls and set them in the fridge so that they can chill for at least 1-2 hours. 

After the pasta has cooled you are going to grab the biggest bowl you have and place the pasta in it. 

Now you will want to cut up your eggs, and place them in the bowl. 

Using whatever produce you have on hand, cut them up and put them in the bowl. The options for the produce are endless. I have had pasta salad SO many times in my life, and I don’t think i have ever had the same one twice. So you chose what produce you want. 

The same goes for proteins. If you want this dish to be heavy on the veggies and less on the meat, then you could simply add in some beans. The options are endless. It is very common for our household to go this route in the summer because it is hot and we really don’t want a lot of meat. 

Once you have all of your fixings cut up and in the bowl, you can make your dressing. For this you are going to add mayo, mustard and a little bit of pickles and the juice for the extra kick. But if that seems to bland for your liking, you could add ranch or any other type of salad dressing. Italian dressing is good for this as well. 

The possibilities are endless, enjoy your pasta salad. 

This is probably one of the first recipes I know from heart. I would help my mom make this every summer and she would tell me “we are going to be using what we have.” And so pasta salad has become one of the most versatile things in our house. 

I hope that you liked this recipe.  Feel free to check it out for yourself. See you in the next post. Thank you.

Pinterest: Here

Recipe: Here

Ingredients 

1 package of Pasta of any shape will do

1 Cup Mayo - enough to cover the pasta

2 Tablespoons Mustard - if you like mustard add more, if you are like my mom and I add just enough to make it have a mustard taste 

¼ cup Pickles + juice - you don’t want have to much, just enough to have a tangy flavor

1 Cup - Salad Dressing of your choice- If you don’t want to use the mayo+mustard dressing you can just add in your dressing

1 or 2 Onions - depending on the size of your onions  

1 bunch Celery or some other crunch

12 or 14  Hard boiled eggs 

Lunch meat or cooked meat

Any other produce that you may have on hand

Cook the pasta according to the package. Place it in a bowl in the fridge once it is done. Then cook your eggs, and place them in the fridge in a bowl of water for about 1 to 2 hours. Grab the biggest bowl that you have and dump your pasta into, cut up your eggs and place them into the bowl. Cut up your produce and place in the bowl. Add the dressing of your choice, either the mayo and mustard or the salad dressing. Mix everything together and either eat right away, or chill it for a bit longer.  

[arecipes]

Looking for a simple yet delicious treat to make this holiday season? Peppermint Oreo Balls are the perfect choice! These no-bake delights combine the rich taste of Oreo cookies with a refreshing hint of peppermint, all covered in a smooth chocolate shell. With just a few ingredients, you can create a festive dessert that’s great for gifting, parties, or simply indulging at home.

In this article, we’ll guide you through the step-by-step process of making these delicious peppermint Oreo balls, along with some tips and variations to make them even more special.

Why You’ll Love Peppermint Oreo Balls

Peppermint Oreo Balls are incredibly easy to make, yet they look and taste like a gourmet treat. The combination of crushed Oreos, cream cheese, and peppermint creates a rich, creamy filling, while the chocolate coating adds a satisfying crunch. The hint of peppermint adds a refreshing twist, making these treats perfect for the holiday season. Best of all, they’re no-bake, which means you can whip them up in no time!

Ingredients for Peppermint Oreo Balls

Here’s what you’ll need to make these festive peppermint Oreo balls:

1 package (14 oz) Oreo cookies (crushed)

1 (8 oz) package cream cheese (softened)

1/2 teaspoon peppermint extract

12 oz white chocolate or semi-sweet chocolate (melted)

Crushed candy canes or peppermint candies (for garnish)

Step-by-Step Recipe for Peppermint Oreo Balls

Step 1: Crush the Oreos

Place the Oreo cookies in a food processor and pulse until they form fine crumbs. If you don’t have a food processor, you can put the cookies in a resealable plastic bag and crush them with a rolling pin.

Step 2: Mix with Cream Cheese and Peppermint Extract

In a large mixing bowl, combine the crushed Oreos with the softened cream cheese and peppermint extract. Mix until the ingredients are fully combined and the mixture is smooth. The dough should have a thick, sticky consistency.

Step 3: Form the Oreo Balls

Using a small cookie scoop or spoon, scoop out small portions of the mixture and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Once all the balls are formed, refrigerate them for about 20-30 minutes to firm up.

Step 4: Dip in Chocolate

Melt the white or semi-sweet chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Using a fork or dipping tool, dip each Oreo ball into the melted chocolate, making sure it's fully coated. Allow any excess chocolate to drip off before placing the ball back on the parchment-lined baking sheet.

Step 5: Garnish and Set

While the chocolate coating is still wet, sprinkle the tops of the Oreo balls with crushed candy canes or peppermint candies. This adds a festive touch and a bit of extra peppermint flavor. Let the chocolate set completely by placing the Oreo balls in the refrigerator for at least 15 minutes.

Tips for Making the Best Peppermint Oreo Balls

Chill the dough: Make sure to chill the Oreo balls before dipping them in chocolate. This helps them hold their shape and makes them easier to work with.

Use high-quality chocolate: For the best flavor and texture, use high-quality melting chocolate or chocolate chips. White chocolate, dark chocolate, or semi-sweet chocolate all work well for this recipe.

Add food coloring: If you want to make these treats even more festive, add a few drops of red or green food coloring to the white chocolate for a fun holiday look.

Peppermint variation: If you love an extra peppermint kick, you can also add crushed candy canes to the Oreo mixture itself for more texture and flavor.

Store properly: Store these peppermint Oreo balls in an airtight container in the refrigerator. They will keep fresh for up to a week, making them a perfect make-ahead treat.

Why This Recipe Works

The combination of Oreo cookies and peppermint extract creates a delightful balance of rich chocolate flavor and refreshing mint. The cream cheese binds the ingredients together, giving the filling a smooth, truffle-like texture. The chocolate coating adds a satisfying crunch, while the crushed candy canes on top provide a festive touch and an extra burst of peppermint flavor. This simple recipe delivers maximum taste with minimal effort.

Serving Suggestions for Peppermint Oreo Balls

For holiday gatherings: Serve these Oreo balls as part of your dessert spread at holiday parties. They’re easy to grab and eat, making them a hit at any event.

As gifts: Package these treats in a festive box or tin for a homemade gift that’s sure to delight friends and family.

With hot drinks: Enjoy these peppermint Oreo balls with a cup of hot chocolate, coffee, or tea for a cozy, indulgent treat.

Conclusion

Peppermint Oreo Balls are the perfect no-bake treat to celebrate the holiday season. With their rich Oreo filling, creamy chocolate coating, and refreshing peppermint flavor, they’re sure to become a favorite dessert for your family and friends. Whether you’re making them for a festive gathering or giving them as gifts, these easy-to-make treats are guaranteed to impress.

[figonlylistenstothemountaingoats]

I am here to spread the gospel of

Potato meal

This is a very autistic breakfast of my own invention and it has solved a many problem when it comes to morning meals

My biggest struggles with breakfast are

1. I can't stomach most things early in the morning

2. I hate most classic breakfast foods

3. My low-effort options don't keep me full

4. Stuff I do like, like cinnamon rolls and doughnuts, are all sugar which makes me feel gross

5. I don't have time to make much of anything substantial

If you have any of these same problems, perhaps

potato meal

is worth trying! It is also very customizable so you can switch it up to avoid getting tired of it

Ressippy:

you will need:

air fryer (recommended), microwave, or stovetop and pan

Hash brown patties (they're in the freezer section at most Walmarts, by the tater tots. These packs of like 8 cost around 3.00 in my area)

A soft shredded Cheese like Colby jack

Some kind of sauce/salsa, this is up to you! (I use Taco Bell sauce because I have tons of extra packets but I imagine any taco sauce would be good.)

Any extra seasonings you prefer! (I use Tony's )

Preparation:

Okay now cook those hash browns, preferably in a way that gets them so so crispy! I usually do 2 for more of a snack and 3 for a bigger meal

Now put those in a bowl! And get a fork and break it up into bite sized mushy stuff, but leave enough unbroken that the crispy outside is still adding some crunch

(why didn't we just use shredded hash browns if we are making essentially a shredded hash brown bowl? Because it's way easier to get the patties crispy, and they're more low maintenance to cook!)

Add your cheese, seasoning, and sauce! (I also add the tiniest bit of mayo when I have it, because it adds a little tang and creaminess that balances the potatoes well)

And you're done! It's super fast and easy to eat and full of flavor and I read somewhere that potatoes and dairy provides every necessary vitamin or something. Obviously this isnt the healthiest meal you're ever gonna have but it is gonna be more balanced than a lot of other quick breakfast go-tos!

This has become a safe food for me and it has been really helpful in getting me to eat anything in the morning, so I hope if you have the same kind of struggles this might help!

[kwitras-kitchen]

Donburi Fried Chicken

Fun Fact: Asian cuisine is my biggest flex and my favorite cuisine to cook, but I’ve never followed any recipes 😅 Take this as a sign that where there is a will there is a way!

This delicious comfort bowl is prime proof, let’s get into it ;)

INGREDIENTS (for two people)

2 whole eggs

200 g breadcrumbs

1 chicken

1 whole paprika

1-2 carrots

2 red onions

whichever rice you prefer

sesame seeds

coriander

chili

For the sauce (like I said…no recipes, measure with the heart!)

honey

sweet chili

hot sauce

sweet soy sauce

LET’S START COOKING!

Prepare the Sauce:

In a small bowl, combine the honey, sweet chili sauce, hot sauce, and sweet soy sauce. Stir well until the mixture is smooth and set aside.

Prepare the Chicken:

Take the chicken and cut it into strips.

In a separate bowl, beat the 2 whole eggs.

Place the breadcrumbs in another bowl.

Dip each chicken piece first into the beaten eggs, then coat it with breadcrumbs, ensuring each piece is evenly covered.

Cook the Chicken:

Heat some oil in a large pan over medium heat.

Fry the chicken until they are golden brown and cooked through. This should take about 6-8 minutes per side, depending on the size of the pieces.

Once cooked, remove the chicken from the pan and drain on paper towels.

Prepare the Vegetables:

While the chicken is cooking, slice the paprika and grate the carrots into thin strips.

Peel and thinly slice the red onions.

In a separate pan, saut�� the vegetables with a bit of oil over medium heat until they are slightly softened but still have a bit of crunch, about 4-5 minutes.

Add a bit of the sauce preparation for extra flavour

Cook the Rice: Prepare your preferred rice according to the package instructions.

Assemble the Donburi:

Divide the cooked rice into bowls.

Place the sautéed vegetables over the rice.

Top with the fried chicken pieces that you’ve dipped in the sauce.

Garnish and Serve:

Sprinkle sesame seeds and fresh coriander over the top.

Add some sliced chili if you want extra heat.

Drizzle some spicy mayonaise on the chicken

Serve immediately and enjoy your homemade Donburi Fried Chicken!

If you’d like to see me making this bowl of deliciousness, don’t hesitate to follow my TikTok account where I post all my recipes <3

[abramsbooks]

RECIPE: Burrata with favas, peas, and preserved lemon (from Salad Freak by Jess Damuck)

When English peas are in season and finally sweet, I can’t get enough of eating them straight out of their shells. Squeezing the fava beans out of their little jackets is pretty fun too—I love the moment the skin splits to reveal the brightest, most amazing green inside. This simple dish is so beautiful and clean and allows the flavors of the favas and peas to shine.

PRODUCE

1 cup (170 g) shelled fava beans, preferably fresh from 1½ pounds (680 g) beans

2 cups (290 g) shelled English peas, preferably fresh from 1½ pounds (680 g) peas

Fresh chive blossoms (or just some chopped chives, mint, or other fresh herbs)

DAIRY

2 balls burrata (about 8 ounces/225 g)

PANTRY

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped preserved lemon

Extra-virgin olive oil (use your very good kind)

Flaky salt

COOK: In a small pot, bring heavily salted water to a boil. Prepare an ice bath with a fine-mesh sieve placed over the bowl (to contain your beans and peas). Blanch 1 cup (170 g) favas for 3 to 5 minutes. Transfer to the ice bath, and then to a paper towel–lined plate.

Boil 2 cups (290 g) peas for 3 to 5 minutes, until crisp-tender and bright green. Transfer to the ice bath. Once cool, transfer to a paper towel–lined plate. Unzip all of your fava beans by squeezing them out of their jackets to reveal the beautiful, bright green pod within.

ASSEMBLE AND SERVE: Transfer all of the fava beans and peas to a serving bowl. Add the 2 balls burrata and sprinkle 2 tablespoons finely chopped preserved lemon over everything. Drizzle with your very good olive oil and grind plenty of black pepper over it. Sprinkle with flaky salt and chive blossoms or fresh herbs.

One of TIME’s most anticipated cookbooks of Spring 2022 One of Food & Wine’s best cookbooks of Spring 2022 A USA TODAY and PUBLISHERS WEEKLY bestseller!

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

For more information, click here.

[pedrospatch]

1, 4, and 27 for the asks!

PS. I’m so glad you exist x

omg hello nonnie! you're so sweet, i'm so glad you exist too, thank you for spreading a lil kindness! 🤍

chipotle order?

OH i love this question. i had chipotle for dinner last night lmao. so i usually get bowls, but lately i've just been on a burrito kick: i get a burrito with steak, white rice, pinto beans and i add a lil sour cream, cheese, fajita veggies inside and hot salsa on the side. i also get chips and guac on the side and here's the fun part: i shove chips into my burrito for that extra crunch (wow now i want chipotle again)

4. mythical creature you think/believe is real?

i think the loch ness monster is real. don't ask me why, but i am just so convinced nessie is real lol

27. what’s your favorite or go-to outfit?

leggings and a tank top and just some kind of cardigan, jacket or a button up shirt to go over it. like joel's shirt for example 😌 i'm a simple gal

[skeletonbirdart]

Fuck it (posts a list of depression meals for those who need to eat but have no energy)

Theoretically soup- chuck a can of tuna and a can of chopped tomatoes into a bowl. Cheese and microwave to make it warm all optional but do improve taste dramatically

Wrap(?) Snack - cheese in a wrap, dunk in tomato sauce for extra pizzaz (maybe the remnants of the can of chopped tomatoes?)

Pata (does this even count) - cook a thing of pasta or obtain cooked pasta, add mayo and or ketchup. Surprisingly good

Just a whole ass potato (long af cook time) - stop a large potato, optionally add garlic salt. Chuck in oven. Enjoy.

Insant noodles ver 1 (cronch) - put packet of spice on your instant noodles and just crunch that bad boi

Instant noodles var 2(moistened) - boil kettle, put in packet of instant noodles and spice pack all at once into the hot water, classic

Corn and stuff- put a can of corn, some crisps of your choice and enough of any sauce to moisten them

The horrors- take any snack stuff you have and go nuts, eating trash food is better than not eating

Rice and egg- cook rice and an egg together, drain and peel respectively. Pepper can be added for god tier food

Can of peaches- eat a can of peaches, syrup included for bonus drink

[pifindsfood]

Pizza Dough (with Sourdough Version)

https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe

Ingredients

Active dry yeast

250 g AP flour / bread flour

1g (1/4 teaspoon) active dry yeast

12g (2 teaspoons) fine sea salt

175 g water

Sourdough

60g starter discard

220g bread flour

145 g water

Instructions

Wake up yeast for 10 minutes using warm water and 10 g flour.

Mix flour and salt, then add sourdough starter to water (if not using active dry yeast) and mix wet ingredients into dry ingredients.

Rest for 18 hours or until doubled.

Split into two portions.

To use - oil individual dough balls, then stretch onto corn floured surface. Add ingredients and bake in oven on pizza stone, warmed to 500F. Crust takes 5-10 minutes to bake.

Regular Yeasted Pizza Dough

https://www.kingarthurbaking.com/recipes/pizza-crust-recipe

Ingredients

2 teaspoons active dry yeast or instant yeast

7/8 to 1 1/8 cups (198g to 255g) lukewarm water*

2 tablespoons (25g) olive oil

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1 1/4 teaspoons (8g) table salt

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Instructions

If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together —by hand, mixer or bread machine set on the dough cycle — till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.

To make pizza up to 24 hours later, skip to step 5.

To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that's OK; just give it some extra time.

To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.

Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices: Two 1/2"-thick 14" round pizzas (pictured); Two 3/4"-thick 12" round pizzas; One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured); One 1 1/2"-thick 9" x 13" rectangular pizza; One 1"-thick 14" round pizza.

Divide the dough in half, for two pizzas; or leave it whole for one pizza.

If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don't pat it flat; just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.

Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s). The pan spray keeps the pizza from sticking; the olive oil gives the crust great flavor and crunch.

Place the dough in the prepared pan(s). Press it over the bottom of the pan, stretching it towards the edges. You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 15 minutes. Cover the dough while you're away, so it doesn't dry out.

When you come back, you should be able to pat the dough closer to the corners of the pan. Repeat the rest and dough-stretch one more time, if necessary; your goal is to get the dough to fill the pan as fully as possible.

Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes (if it hasn't been refrigerated); or 2 to 2 1/2 hours (if it's been refrigerated). Towards the end of the rising time, preheat the oven to 450°F.

Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. If you're baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period.

To serve pizza immediately: Remove it from the oven, and arrange your toppings of choice on top. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.

To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature. When ready to serve, top and bake in a preheated 450°F oven, adding a couple of minutes to the baking times noted above. Your goal is a pizza whose crust is browned, and whose toppings are hot/melted.

Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving. For easiest serving, cut with a pair of scissors.

Tips from our Bakers

To freeze partially baked pizza crust: Bake crust as directed in step 13. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to serve pizza, remove the crust from the freezer, and allow it to thaw, loosely wrapped, at room temperature. Once it's completely thawed, complete pizza by starting at step 15 above.

To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.

If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Preheat the stone in the middle of the oven for 45 to 60 minutes. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment).

[beautyandlifestyleblog86]

Deliciously Easy Overnight Oats: Wake Up To A Nutritious Morning Delight!

Are you tired of rushing around in the morning to find a quick and healthy breakfast option? Look no further! Overnight oats are the perfect solution for busy individuals who want to start their day with a nutritious and delicious meal. With just a few minutes of preparation the night before, you can wake up to a satisfying bowl of goodness that will energize you throughout the day. This article will share some easy overnight oats recipes that will make your mornings a breeze!

Classic Overnight Oats

Ingredients:

- 1/2 cup rolled oats

- 1/2 cup milk (dairy or plant-based)

- 1 tablespoon chia seeds

- 1 tablespoon honey or maple syrup

- A pinch of salt

Instructions:

1. In a mason jar or container, combine all the ingredients.

2. Stir well to ensure everything is evenly mixed.

3. Cover the jar and refrigerate overnight.

4. In the morning, stir it well and add your favorite toppings, such as fresh fruits, nuts, or a drizzle of nut butter.

Chocolate Peanut Butter Overnight Oats

Ingredients:

- 1/2 cup rolled oats

- 1/2 cup milk (dairy or plant-based)

- 1 tablespoon cocoa powder

- 1 tablespoon peanut butter

- 1 tablespoon honey or maple syrup

- A pinch of salt

Instructions:

1. In a mason jar or container, combine all the ingredients.

2. Mix well until the cocoa powder is fully incorporated.

3. Cover the jar and refrigerate overnight.

4. In the morning, stir it well with sliced bananas, chopped peanuts, or a sprinkle of chocolate chips.

Berry Bliss Overnight Oats

Ingredients:

- 1/2 cup rolled oats

- 1/2 cup milk (dairy or plant-based)

- 1/4 cup Greek yogurt

- 1 tablespoon honey or maple syrup

- 1/2 cup mixed berries (strawberries, blueberries, raspberries)

- A pinch of salt

Instructions:

1. Combine the oats, milk, Greek yogurt, honey/maple syrup, and salt in a mason jar or container.

2. Stir well to combine all the ingredients.

3. Add the mixed berries and gently mix them into the oats.

4. Cover the jar and refrigerate overnight.

5. In the morning, stir it well and add berries or a sprinkle of granola for extra crunch.

In Conclusion

Overnight oats are a game-changer for those wanting a healthy and convenient breakfast. With these easy recipes, you can prepare your oats the night before and wake up to a delicious and satisfying meal. Whether you prefer classic oats, chocolate peanut butter, or a burst of berry flavors, these recipes will kickstart your day positively. So, say goodbye to morning breakfast dilemmas and hello to easy overnight oats that will keep you fueled and ready to go.

[digitalneha09]

"Hemp Greek Salad: A Refreshing Twist on a Classic Favorite"

The tasty and healthy #HempGreekSalad adds the benefits of hemp seeds for an extra nutritional boost to the traditional Greek salad. This salad has a pleasing flavour profile in addition to being aesthetically appealing due to its brilliant colours.

A Hemp Greek Salad is described in detail below:

Ingredients:

lettuce, such as Romaine or mixed salad greens

Pitted Feta cheese, crumbled (optional), thinly sliced Kalamata olives, cucumber, cherry tomatoes, halved red onion

chopped fresh dill or parsley (for garnish)

Sprinkled hemp seeds on top

When dressing:

virgin extra olive oil

Citrus juice

Oregano dried

pepper and salt as desired

Instructions:

Prepare the salad greens first. The romaine lettuce or mixed salad greens should be washed, dried, and torn into bite-sized pieces. They should be put in a big salad dish.

Slices of cucumber, cherry tomatoes, red onion, pitted Kalamata olives, and cherry tomatoes should all be added to the bowl. These ingredients give the salad a blast of flavor, freshness, and crunch.

Add some feta cheese crumbles to the dish if you want. The feta cheese's creamy and salty flavor blends beautifully with the other components.

To make the dressing, combine the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper in a separate small bowl. Adapt the amounts to your personal taste preferences.

To uniformly cover the ingredients, drizzle the dressing over the salad and give it a little toss. You may always add additional dressing later if necessary, so be cautious not to overdress the salad.

On top of the salad, liberally sprinkle hemp seeds. The deliciously nutty flavour of hemp seeds is enhanced by the addition of more protein, vital fatty acids, and other minerals.

Add some freshly cut parsley or dill to the salad as a final flourish. This improves the overall appearance and gives it a burst of freshness.

Enjoy the blend of flavors and textures in the Hemp Greek Salad as soon as it is served. It can be offered as a light lunch, a cool appetiser, or a side dish to go with a main entrée.

Greek salad made with hemp is not only delicious but also rich in nutrients. It is a wholesome and filling option for any meal thanks to the blend of fresh veggies, the tangy dressing, and the additional advantages of hemp seeds.

[mutantenfisch]

Today's See What's In The Fridge Meal:

(Also, mum's freezer broke, so tomorrow I'm gonna improvise a chowder and hope the snow stays until tomorrow to keep the veggies cold, makes 2-4 portions, depending on how hungry you are)

Baked Spicy Veggies with Rice

You need:

1 Broccoli

2-3 carrots

1/2 cabbage

2 cups of basmati or parboiled rice

For the marinade:

5 tablespoons mayonnaise

5 tablespoons ketchup

2 garlic cloves, pressed

1 cm of ginger, peeled and also pressed

2 tablespoons Worcestershire sauce

1 tablespoon sambal oelek

Some smoked paprika and ras el hanout (I didn't measure it lol)

What to do:

Pre-heat oven to 200°C/392F

Prepare rice (I admit I'm too lazy to wash it), put into pot, cover with twice as much water, add salt and a bay leaf and some pepper corns and bring to a boil. When boiling, turn to the lowest heat and cover with a lid. It should be done once the water is completely evaporated.

Mix the ingredients for the marinade in a large bowl.

Wash the veggies and cut into bite sized pieces/slices, throw into large pan on medium heat to speed up cooking, cook until the Broccoli changes its colour to a pretty green

Remove veggies from stove and add to the marinade. Stir gently until all is covered with the marinade.

Transfer to a baking tray lined with baking paper and put into oven for 20-25 minutes.

After baking, combine with rice and put into bowls. Enjoy! :)

Tip:

You can also use cauliflower or drained, already soft chickpeas. Covering the veggies with breadcrumbs before baking adds extra crunch :)

Sorry I don't have pic this time. Mum, who first was a bit sceptical, and I gobbled down two large plates each and i forgot to snap a pic🙈