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Epic Moments, 1815 N 45th Street #205, Seattle, WA (2024)

10/13/2024

Slow Cooker Chicken Cacciatore

Ingredients:

- 4 boneless, skinless chicken thighs
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley (for garnish)
- Cooked pasta or rice (for serving, as needed)

Instructions (step-by-step):

1. Place the chicken thighs at the bottom of the slow cooker.

2. Layer the sliced onion, red bell pepper, and green bell pepper over the chicken.

3. Add the minced garlic on top of the vegetables.

4. In a separate bowl, combine the diced tomatoes (undrained), chicken broth, white wine or additional broth, tomato paste, oregano, basil, salt, and black pepper. Mix well.

5. Pour the tomato mixture over the chicken and vegetables in the slow cooker.

6. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is tender and fully cooked.

7. Once cooked, carefully remove the chicken from the slow cooker and place it on a serving platter.

8. Stir the sauce and vegetables in the slow cooker and then spoon them over the chicken.

9. Garnish with chopped fresh parsley before serving.

10. Serve hot with cooked pasta or rice according to your preference.

Preparation Time:
15 minutes

Total Time:
6-8 hours (including cooking time)

10/13/2024

Orange Chiffon Cake

Ingredients:

- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 large eggs, separated
- 1/2 cup vegetable oil
- 3/4 cup fresh orange juice
- 2 tablespoons grated orange zest
- 1/2 teaspoon cream of tartar

Instructions (step-by-step):

1. Preheat your oven to 325°F (160°C). Have an ungreased 10-inch tube pan ready.

2. In a large bowl, combine flour, sugar, baking powder, and salt. Mix well to distribute the ingredients evenly.

3. In another bowl, whisk together the egg yolks, vegetable oil, orange juice, and grated orange zest until smooth.

4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just incorporated. Be careful not to overmix.

5. In a separate large mixing bowl, beat the egg whites with the cream of tartar at medium speed until soft peaks form.

6. Gently fold a third of the beaten egg whites into the cake batter to lighten it. Then, fold in the remaining egg whites in two more batches until no white streaks remain.

7. Pour the batter into the ungreased tube pan. Smooth the top with a spatula if necessary.

8. Bake for 50 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean.

9. Remove the pan from the oven and invert it over a bottle or funnel to cool completely. This prevents the cake from collapsing as it cools.

10. Once cooled, run a knife around the edges to release the cake from the pan. Transfer the cake to a serving plate.

11. Serve plain or with a dusting of powdered sugar, if desired.

Preparation Time:
Total Time: 1 hour 30 minutes

Please Note:
- Ensure that the tube pan is not greased to allow the chiffon cake to climb up the sides properly while baking.
- Allow the cake to cool completely upside-down to maintain its volume and light texture.

10/13/2024

Raspberry Peach Cobbler

Ingredients:

- 2 cups fresh raspberries
- 3 ripe peaches, peeled and sliced
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/2 cup milk
- 2 tablespoons brown sugar

Instructions (step-by-step):

1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish.

2. In a large bowl, combine the raspberries and peach slices. Add lemon juice, granulated sugar, cornstarch, and cinnamon. Mix gently until the fruit is evenly coated. Pour the fruit mixture into the prepared baking dish.

3. In another bowl, whisk together the flour, baking powder, and salt. Add the diced butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

4. Stir in the milk, just until the flour mixture is moistened and a thick batter forms.

5. Drop spoonfuls of the batter over the fruit mixture in the baking dish. Try to cover as much of the fruit as possible, but it's okay if some fruit peeks through.

6. Sprinkle the brown sugar evenly over the top of the batter.

7. Bake in the preheated oven for 35-40 minutes, or until the cobbler topping is golden brown and the fruit filling is bubbly.

8. Allow the cobbler to cool for at least 10 minutes before serving. This will let the fruit filling thicken slightly.

Preparation Time:
20 minutes

Total Time:
1 hour

10/13/2024

French Lentil Soup

Ingredients:

- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cups French green lentils
- 8 cups vegetable broth or water
- 1 14-ounce can diced tomatoes, with juices
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)

Instructions (step-by-step):

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

2. Stir in the minced garlic, dried thyme, and bay leaf. Cook for an additional 1–2 minutes until the garlic becomes fragrant.

3. Add the French green lentils to the pot, stirring to coat them with the oil and vegetables.

4. Pour in the vegetable broth or water and bring to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 30 minutes or until the lentils are tender.

5. Stir in the can of diced tomatoes, along with its juices. Allow the soup to continue simmering for another 10 minutes.

6. Add the red wine vinegar and season the soup with salt and pepper to taste. Adjust the seasoning if necessary.

7. Remove the bay leaf before serving.

8. Serve the soup hot, garnished with freshly chopped parsley.

Preparation Time:
Total Time: Approximately 1 hour

10/13/2024

Spiced Hot Chocolate

Ingredients:

- 2 cups of milk (dairy or non-dairy)
- 2 tablespoons of cocoa powder
- 2 tablespoons of sugar or sweetener of choice
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- Pinch of cayenne pepper
- 1/2 teaspoon of vanilla extract
- Whipped cream or marshmallows (optional, for topping)
- Chocolate shavings or a sprinkle of cinnamon (optional, for garnish)

Instructions (step-by-step):

1. In a medium saucepan, combine the milk, cocoa powder, sugar, ground cinnamon, ground nutmeg, ground ginger, and cayenne pepper.

2. Place the saucepan over medium heat, stirring continuously until the mixture is well combined and heated through. Do not let it boil.

3. Once hot, remove the saucepan from the heat and stir in the vanilla extract.

4. Taste the hot chocolate and adjust the seasoning or sweetness if necessary.

5. Pour the spiced hot chocolate into mugs.

6. Top with whipped cream or marshmallows if desired.

7. Garnish with chocolate shavings or a sprinkle of cinnamon for an extra touch.

Preparation Time:
10 minutes

Total Time:
15 minutes

10/13/2024

Peanut Butter Cup Brownies

Ingredients:

- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- 10-12 peanut butter cups, chopped

Instructions (step-by-step):

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.

2. In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined.

3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.

5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

6. Fold in the peanut butter chips and semi-sweet chocolate chips until evenly distributed throughout the batter.

7. Spread half of the brownie batter evenly in the prepared baking pan.

8. Arrange the chopped peanut butter cups evenly over the batter layer.

9. Gently spread the remaining brownie batter over the peanut butter cups, ensuring they are completely covered.

10. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

11. Remove from the oven and allow the brownies to cool in the pan on a wire rack before slicing and serving.

Preparation Time:
15 minutes

Total Time:
50 minutes

Please Note:
- Let the brownies cool completely before cutting to ensure clean slices.
- Store any leftovers in an airtight container at room temperature for up to three days.

10/13/2024

Caramel Apple Cheesecake

Ingredients:

- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup packed light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 medium apples, peeled, cored, and thinly sliced
- 1/2 cup caramel sauce
- Whipped cream (optional, for serving)

Instructions (step-by-step):

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

2. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the mixture resembles wet sand.

3. Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.

4. In a large mixing bowl, beat the cream cheese and brown sugar until smooth and creamy, about 2 minutes.

5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, cinnamon, and nutmeg until combined.

6. Pour half of the cream cheese mixture over the crust in the springform pan. Layer half of the apple slices over the cheesecake mixture.

7. Drizzle half of the caramel sauce over the apples. Pour the remaining cream cheese mixture on top, spreading it evenly.

8. Arrange the remaining apple slices on the top of the cheesecake in a decorative pattern. Drizzle with the remaining caramel sauce.

9. Place the springform pan on a baking sheet and bake for 55-60 minutes, or until the center is set and the edges are lightly browned.

10. Allow the cheesecake to cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen, then remove the sides of the springform pan.

11. Transfer the cheesecake to a wire rack to cool completely, then refrigerate for at least 4 hours, or overnight.

12. Serve slices of the caramel apple cheesecake with a dollop of whipped cream, if desired.

Preparation Time:
30 minutes

Total Time:
6 hours (including cooling and chilling time)

10/13/2024

Korean BBQ Beef Wrap

Ingredients:

- 1 lb thinly sliced beef (such as ribeye or sirloin)
- 1/4 cup soy sauce
- 2 tbsp sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup green onions, sliced
- 1 tbsp sesame seeds
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 8 large lettuce leaves (such as romaine or Bibb)
- 1 cup cooked rice
- 1/2 cup kimchi, chopped
- Korean chili paste (gochujang), to taste

Instructions (step-by-step):

1. In a large bowl, combine the soy sauce, sugar, sesame oil, minced garlic, minced ginger, green onions, sesame seeds, and black pepper. Mix well to create the marinade.

2. Add the thinly sliced beef to the marinade, ensuring the beef is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated beef in batches, cooking each batch for 2-3 minutes until the beef is browned and cooked through. Remove from the skillet and set aside.

4. Lay out the lettuce leaves, and place a small portion of cooked rice in the center of each leaf.

5. Top the rice with a few slices of cooked beef and a spoonful of chopped kimchi.

6. Add a dollop of Korean chili paste (gochujang) on top, adjusting the amount according to your heat preference.

7. Wrap the lettuce leaf around the fillings to create a neat parcel. Secure with a toothpick if necessary.

8. Serve the wraps immediately as an appetizer or main dish, allowing guests to create their own wraps as desired.

Preparation Time:
15 minutes

Total Time:
45 minutes (including marinating time)

10/13/2024

Homemade Pizza

Ingredients:

For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110°F/45°C)
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar

For the Sauce:
- 1 cup canned tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste

For the Toppings:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup chopped bell peppers
- 1/2 cup sliced mushrooms
- 1/4 cup sliced black olives

Instructions (step-by-step):

1. In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until the mixture becomes foamy.

2. Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until combined.

3. Gradually add the remaining flour, 1/2 cup at a time, stirring until the dough begins to pull away from the sides of the bowl.

4. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it is smooth and elastic.

5. Place the dough in a large, lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

6. Preheat your oven to 475°F (245°C). Place a pizza stone or an inverted baking sheet in the oven to heat.

7. Punch down the risen dough and divide it into two equal parts. Roll each part into a ball and let them rest for a few minutes.

8. On a floured surface, roll out one ball of dough into a 12-inch circle. Transfer the rolled dough onto a piece of parchment paper.

9. Spread half of the tomato sauce evenly over the surface of the prepared dough.

10. Sprinkle half of the shredded mozzarella cheese over the sauce, then layer with half of the pepperoni, bell peppers, mushrooms, and olives.

11. Transfer the parchment paper with the pizza onto the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and beginning to brown.

12. Repeat steps 8-11 for the second ball of dough and remaining ingredients.

Preparation Time:
30 minutes (active)

Total Time:
1 hour 45 minutes

Please Note:
Ensure that the dough rises in a warm environment for the best results. Adjust the toppings to your preference to create a pizza that suits your taste.

10/13/2024

Skillet Roasted Vegetables

Ingredients:

- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 summer squash, sliced into half-moons
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- Fresh basil leaves, for garnish

Instructions (step-by-step):

1. Heat the olive oil in a large skillet over medium heat.

2. Add the sliced red and yellow bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.

3. Add the zucchini and summer squash to the skillet and continue to sauté for an additional 5 minutes, stirring occasionally.

4. Add the sliced red onion and cherry tomatoes to the skillet. Cook for 3 minutes, allowing the tomatoes to begin to blister.

5. Stir in the minced garlic and dried Italian herbs. Cook for another 2-3 minutes, ensuring the garlic becomes fragrant but does not burn.

6. Season the vegetables with salt and black pepper to taste.

7. Remove the skillet from heat and transfer the roasted vegetables to a serving dish.

8. Garnish with fresh basil leaves before serving.

Preparation Time:
Total Time:

Please Note:
- Ensure vegetables are evenly sliced for consistent cooking.
- Adjust seasoning according to preference.

10/13/2024

Tofu Tacos

Ingredients:

- 1 block (14 oz) of firm tofu
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/4 cup cilantro leaves
- 1 lime, cut into wedges
- Your favorite salsa or hot sauce for serving

Instructions (step-by-step):

1. Drain the tofu and press it to remove excess water. You can do this by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.

2. In a bowl, crumble the tofu into small pieces using your hands or a fork.

3. Heat the olive oil in a large skillet over medium heat. Add the crumbled tofu and sauté for about 5 minutes, stirring occasionally.

4. Add the soy sauce, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the skillet. Stir well to ensure the tofu is evenly coated with the spices.

5. Continue to cook the tofu for another 5-7 minutes until it becomes slightly crispy and browned.

6. While the tofu is cooking, warm the corn tortillas in a separate pan or in a microwave for a few seconds to make them pliable.

7. To assemble the tacos, divide the cooked tofu evenly among the warm tortillas.

8. Top each taco with shredded red cabbage, a few slices of avocado, and cilantro leaves.

9. Serve the tofu tacos with lime wedges and your favorite salsa or hot sauce on the side.

Preparation Time: Approximately 15 minutes
Total Time: Approximately 30 minutes

10/13/2024

Shrimp Alfredo

Ingredients:

- 12 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
- Grated lemon zest for garnish (optional)

Instructions (step-by-step):

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.

3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

4. Pour in the heavy cream and bring to a gentle simmer, stirring continuously.

5. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste.

6. Add the cooked pasta to the skillet and toss it until thoroughly coated with the Alfredo sauce.

7. Return the cooked shrimp to the skillet, gently mixing them in with the pasta and sauce.

8. Once everything is heated through, sprinkle the chopped fresh parsley and grated lemon zest (if using) over the top for garnish.

9. Serve the Shrimp Alfredo immediately, optionally with extra Parmesan cheese on the side.

Preparation Time:
15 minutes

Total Time:
30 minutes

10/13/2024

Air Fryer Spicy Chickpeas

Ingredients:

- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- Salt to taste
- Freshly ground black pepper to taste

Instructions (step-by-step):

1. Preheat your air fryer to 400°F (200°C).

2. Pat the chickpeas dry with a paper towel to remove excess moisture. This will help them crisp up in the air fryer.

3. In a medium bowl, combine olive oil, smoked paprika, garlic powder, cayenne pepper, and ground cumin. Mix well to create a spice blend.

4. Add the chickpeas to the bowl and toss until they are evenly coated with the spice blend.

5. Season the chickpeas with salt and freshly ground black pepper to taste.

6. Transfer the seasoned chickpeas to the air fryer basket, ensuring they are in a single layer for even cooking.

7. Cook the chickpeas in the air fryer for 12-15 minutes, shaking the basket halfway through the cooking time to ensure they cook evenly.

8. Once the chickpeas are crispy and golden brown, remove them from the air fryer.

9. Allow the chickpeas to cool for a few minutes before serving, as they will continue to crisp up as they cool.

Preparation Time:
10 minutes

Total Time:
25 minutes

Please Note:
- Adjust the level of cayenne pepper according to your preference for heat.
- These spicy chickpeas can be stored in an airtight container for up to two days to maintain their crispiness.

10/13/2024

Winter Vegetable Soup

Ingredients:

- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 parsnip, diced
- 1 turnip, diced
- 1 sweet potato, diced
- 1 zucchini, sliced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 tablespoon lemon juice
- Fresh parsley for garnish

Instructions (step-by-step):

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

2. Add the garlic, carrots, and celery to the pot and cook for another 5 minutes, stirring occasionally.

3. Incorporate the potatoes, parsnip, turnip, sweet potato, zucchini, and green beans into the pot. Stir well to combine with the other ingredients.

4. Pour in the diced tomatoes and vegetable broth. Season with thyme, rosemary, salt, and pepper.

5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let simmer for about 30 minutes or until all the vegetables are tender.

6. Add the chopped kale to the pot and cook for an additional 5 minutes until the kale is wilted.

7. Stir in the lemon juice, adjust seasoning as necessary, and let the soup simmer for a couple more minutes.

8. Serve hot, garnished with fresh parsley if desired.

Preparation Time:
20 minutes

Total Time:
1 hour

10/13/2024

Rocky Road Cookies

Ingredients:

- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup chopped walnuts

Instructions (step-by-step):

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

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.

3. In a large bowl, beat the softened butter with the granulated sugar and brown sugar until creamy and smooth.

4. Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated.

5. Gradually stir in the dry ingredients from the medium bowl into the wet ingredients, mixing until just combined.

6. Fold in the semi-sweet chocolate chips, mini marshmallows, and chopped walnuts until evenly distributed.

7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

8. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.

9. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Preparation Time:
15 minutes

Total Time:
30 minutes

Please Note:
- Make sure not to overbake the cookies to maintain the chewy texture.
- You can substitute walnuts with any nuts of your choice or omit them if you have nut allergies.

10/13/2024

Grilled Lobster Tails

Ingredients:

- 4 lobster tails
- 1/4 cup melted butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish

Instructions (step-by-step):

1. Preheat your grill to medium-high heat.

2. Using kitchen shears, cut through the top shell of each lobster tail, starting from the thickest part at the front and stopping just before the tail fin.

3. Carefully pull apart the shell slightly and use your fingers or a spoon to gently release the meat from the shell, taking care not to remove it completely. Lift the meat over the shell, allowing it to rest on top.

4. In a small bowl, combine the melted butter, minced garlic, lemon juice, paprika, salt, and black pepper, mixing well.

5. Generously brush the lobster meat with the seasoned butter mixture, ensuring even coverage.

6. Place the lobster tails on the preheated grill, meat side up.

7. Grill the lobster tails for about 5-7 minutes, brushing with more of the butter mixture occasionally, until the meat is opaque and firm to the touch.

8. Remove the lobster tails from the grill and transfer to a serving platter.

9. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the lobster.

Preparation Time:
15 minutes

Total Time:
25 minutes

10/13/2024

Cinnamon Ice Cream Cake

Ingredients:

- 2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- 1/4 cup of sugar
- 1 teaspoon of ground cinnamon
- 1 quart of cinnamon ice cream (softened)
- 1 cup of heavy whipping cream
- 2 tablespoons of powdered sugar
- 1/2 teaspoon of vanilla extract
- Ground cinnamon for garnish

Instructions (step-by-step):

1. Begin by making the crust. In a medium-sized bowl, combine the graham cracker crumbs, melted butter, sugar, and ground cinnamon. Mix until the crumbs are evenly coated with butter.

2. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Place the pan in the freezer for about 15 minutes or until the crust is set.

3. Take the softened cinnamon ice cream and spread it evenly over the prepared crust, smoothing the top with a spatula. Put the pan back into the freezer, and let it freeze for about 1 to 2 hours or until the ice cream is firm.

4. Meanwhile, in a medium mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture using a hand mixer until soft peaks form.

5. Once the ice cream layer is firm, remove the pan from the freezer. Spread the whipped cream evenly over the ice cream layer.

6. Garnish the top of the cake with a light dusting of ground cinnamon.

7. Place the cake back in the freezer for at least another 1 hour to allow it to set completely.

8. Before serving, remove the cake from the freezer and allow it to sit at room temperature for about 5 minutes. This will make it easier to slice.

Preparation Time:
30 minutes

Total Time:
4 hours (including freezing time)

10/13/2024

BBQ Chicken Salad

Ingredients:

- 2 boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 4 cups mixed salad greens
- 1 cup canned corn, drained
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- Salt and pepper to taste

Instructions (step-by-step):

1. Preheat a grill or grill pan over medium-high heat.

2. Season the chicken breasts with salt and pepper on both sides.

3. Brush the chicken breasts with BBQ sauce.

4. Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

5. Remove the chicken from the grill and set it aside to rest for a few minutes.

6. Once cool enough to handle, slice the chicken into thin strips.

7. In a large salad bowl, combine the mixed salad greens, corn, black beans, cherry tomatoes, avocado, red onion, and cilantro.

8. Add the sliced BBQ chicken on top of the salad mixture.

9. Sprinkle the shredded cheddar cheese over the salad.

10. Drizzle ranch dressing over the top, and toss gently to combine, if desired.

11. Serve immediately, optionally with additional BBQ sauce on the side.

Preparation Time:
20 minutes

Total Time:
30 minutes

10/13/2024

Ginger Chiffon Cake

Ingredients:

- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 3/4 cup vegetable oil
- 5 large eggs, separated
- 3/4 cup water
- 1 tablespoon grated fresh ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar

Instructions (step-by-step):

1. Preheat your oven to 325°F (163°C). Ensure you have a 10-inch tube pan ready, but do not grease it.

2. In a large bowl, sift together the flour, sugar, baking powder, salt, and ground ginger. Set aside.

3. In a separate bowl, whisk together the egg yolks, vegetable oil, water, grated fresh ginger, and vanilla extract until well combined.

4. Gradually add the wet yolk mixture to the dry ingredients, mixing smoothly until the batter is uniform. Set aside.

5. In another large bowl, or using a stand mixer, beat the egg whites with the cream of tartar until they hold stiff peaks.

6. Gently fold one-third of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until no white streaks remain.

7. Pour the batter into the ungreased tube pan, smoothing the top with a spatula.

8. Bake the cake for 55 to 65 minutes, or until a skewer inserted in the center comes out clean.

9. Once baked, immediately invert the cake in the pan over a bottle or funnel and let it cool completely in this position to maintain its volume.

10. Once completely cooled, carefully remove the cake from the pan by running a knife around the edges before removing it from the tube center.

Preparation Time: 20 minutes
Total Time: 1 hour 25 minutes

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