But of course the passing of anyone’s father, brother or son is sad, and especially when that person is a music icon adored by millions.

Jimi Hendrix? Dead
Janis Joplin? Dead
John Lennon and Jim Morrison? Dead and Dead
Kurt Cobain? Dead
Easy E, Biggie and Tupac? Dead, Dead, Dead
and now Michael Jackson…. Dead

Can you imagine if all the above people were still alive? What would music be like? Would Miley Cyrus and Lil Wayne still be on top? I doubt it. Would all rap songs still be about sex and cars like they are now? Would we actually have good rock music instead of this whiney-man music (aka Daughtry)? And would music come from people playing instruments and not from a computer? We will never know.

Kim Kardashian recently said she was going to make an album that would sound like Lady Gaga and Britney Spears. Why? We already have Britney Spears. She also said “Filming the video would be fun, that would be the best bit.” 

To me, a real musician makes music for the love of the music…because they are musically inclined… because writing lyrics is their therapy… not to make music videos.

Print

Blueberry Cheesecake Fluff Bars

These delicious Blueberry Cheesecake Fluff Bars are easy to make and are a great way to enjoy a delicious dessert anytime! In this article, I'll discuss the ingredients, preparation, storage and substitutions. You can also learn how to make these bars without cream cheese or yogurt. So grab a fork, get ready to drool, and get to making! I hope you enjoy these delicious bars!

Course Dessert

Cuisine American

Keyword bars, cake, cheesecake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 154kcal

Cost 15

Ingredients

• 1 1/2 cups blueberries
• 1/2 cup sugar
• 1/2 cup water
• 2 T cornstrarch
• 16 oz cream cheese softened
• 1/2 cup powdered sugar
• 2 eggs
• 1 t vanilla extract
• 1 container marshmallow fluff 16 oz

Instructions

• preheat oven to 350 degrees
• Combine blueberries and sugar in a small sauce pot. Whisk together corn starch and water and add to pot. Let simmer 10 minutes until thick and syrupy. Let cool.
• In the bowl of an electric mixer cream the cream cheese and powdered sugar until smooth. Add the eggs one at a time until fully incorporated. Add the vanilla extract and marshmallow fluff and mix until smooth.
• Spread the blueberries on top of the already baked graham cracker crust and reserve 1 TBS of the juice.
• Spread the fluff mixture on top of the blueberries and save a few tablespoons of the mixture.
• Combine the leftover juice with the leftover fluff mixture and put on top. Swirl with a toothpick to get the blue marbled look.
• Bake 20 minutes. Cool at least 30 minutes on the counter, then refrigerate at least 2 hours before cutting.

Video

Notes

This was totally an experiment. Marshmallow fluff was on sale and to be honest I have never bought the stuff. Once I got home I scooped some out with a graham cracker and knew I had to bake with it or I wouldn’t be able to control myself. The stuff is addicting! The Blueberry Cheesecake Fluff bar is pretty good! It tasted like a classic blueberry cheesecake but with a much lighter cheesecake. The fluff make it sweet, light and sticky.

About Blueberry Cheesecake Fluff Bars

Ingredients

When making these delicious cheesecake bars, the first step is to crush the graham crackers with a food processor. Add sugar, butter, eggs, and 2 tbsp of flour and process until the mixture is crumbly and smooth. Gently fold in the blueberries and spread the filling over the crust. Refrigerate the bars for at least two hours before serving. If not serving immediately, they will keep for up to three days. For even longer shelf life, freeze them.

After thawing the blueberries, add them to the cream cheese mixture. Stir to combine the ingredients. When cooled, the bars can be stored in the fridge for up to 3 months. If you want to serve them right away, you can use leftovers or freeze them. These bars freeze well and can be eaten within three months. If you need to freeze them, they will keep for a few months.

Preparation

When preparing Blueberry Cheesecake Fluff Bars, the key is to allow your blueberries to thaw before using. You can thaw them in the refrigerator up to 3 days, but this may result in an unappetizing texture. To prevent this, freeze your blueberries for about an hour before you plan to use them in the recipe. Otherwise, you can store them in the refrigerator for up to two weeks.

To make these bars, you will need to use nine ingredients, which makes them easy to prepare and a beautiful dessert for any occasion. After you make them, you can refrigerate them for at least 2 days, depending on the size of your pan. To serve, simply cut into squares, garnish with additional berries, and top with blueberry sauce if desired. After preparing Blueberry Cheesecake Fluff Bars, you can serve them for dessert or to serve them as a dessert.

Storage

If you are wondering how to store Blueberry Cheesecake Fluff Bars, there are two ways. The first way is to store them in the fridge for up to 3 days. The other way is to freeze them. To freeze the bars, make the blueberry filling and freeze it first. Once it has frozen, wrap them tightly and store in the fridge. You can freeze them for up to 3 months. Blueberry Cheesecake Fluff Bars are best served when they are cold.

You can store the bars in the refrigerator for up to 3 days. However, they taste best when eaten within three days. This way, you will not have to worry about the bars getting soggy or unpleasant. If you don’t have any fresh berries at home, freeze them. The bars can be stored in the freezer for up to three months. To extend their shelf life, you can drizzle a little strawberry sauce on them.

Substitutions

When making blueberry cheesecake puff bars, pure vanilla extract is the only ingredient that can be substituted for the vanilla bean paste. Lemon zest and juice compliment the blueberries and balance the cream cheese. One cup and half of blueberries are used to make the cheesecake filling in this recipe. Blueberries may be substituted with blueberries from your favorite blueberry pie. When preparing blueberry cheesecake puff bars, the filling should be at room temperature.

Lemon zest sugar is another good substitute for cream cheese. This can be made by combining granulated white sugar with lemon zest. Lemon zest contains the most lemon flavor, so try to purchase organic lemons. Regular lemons should be washed well. While it is an additional step, this is well worth it. It will give the blueberry cheesecake puff bars a different flavor. To serve this delicious dessert, you can store the bars in the fridge.

Freezing

This recipe for freezing Blueberry Cheesecake Fluff Bars has been around for quite a while. While you can eat them within a couple of days, they can be stored for up to one month in the freezer. The good news is that they can also be eaten after the freezer has been defrosted. The bars stay soft and creamy for about a week after freezing. Here are some great ways to freeze these delicious treats.

The recipe calls for an 8-inch square pan, lined with wax or parchment paper. If you aren’t feeling adventurous, you can use graham cracker crumbs or vanilla wafer cookies instead of gingersnap cookies. The cheesecake filling is made with cream cheese and lemon paste, which is added together just before freezing. The frozen bars can then be drizzled with blueberry sauce to serve as a dessert.

I know a lot of people are anti Starbucks, but I have nothing but good feelings when I think about my times working there.

The first time I worked for them I had my car broken into. I was 18 at the time and definitely didn’t have the money saved to fix theM busted lock, ripped dashboard and add another CD player. The lock was cut out, so I couldn’t lock my door at all. Well I informed Starbucks of the situation and on my next paycheck was an additional $1,000. (I had to apply for the money from the CUP Fund). How could I hate the big green giant after that?

I know that different regions have different pastries, but I hope everyone has tried the reduced fat blueberry coffee cake and the iced lemon pound cake (mainly the icing part). Those were my favorites when I worked there. If I opened the store that would be my breakfast, if I closed that would be my dinner, along with coffee, lots and lots of coffee (ever wonder why baristas are so hyper?)

Well… why not combine them?

Print

Blueberry Mini Bundt Cakes with Lemon Glaze

Are you looking for a recipe for Blueberry Mini Bundt Cakes? In this article, you will find everything you need to know, from ingredients to baking time. You'll also learn whether they're best served the day they're baked. If you're wondering whether they're best eaten the day they're baked, then read on! This recipe is sure to become a family favorite!

Course Dessert

Cuisine American

Keyword bundt cakes, cakes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 154kcal

Cost 15

Ingredients

• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter softened
• 1 3/4 cups sugar
• 4 eggs
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/4 cups frozen blueberries tossed with 1 TBS flour

Lemon Glaze

• 1 1/2 cups powdered sugar
• 3 T lemon juice
• 1 T corn syrup
• 1 t lemon zest

Instructions

• Whisk together flour, baking powder, baking soda and salt. Set aside.
• Beat butter until smooth. Add sugar and beat for 2 – 3 minutes until fluffy. Add eggs one at a time until fully incorporated.
• Add lemon juice and vanilla extract.
• Alternately add flour mixture and buttermilk until smooth. Then softly fold in the blueberries that are tossed in flour (this will prevent them from sinking to the bottom).
• I used a large ice cream scoop to get the same amount in each bundt cake. They can be full and will look like they will overfill during baking, but it kind of ‘falls’ when cooling.
• Bake for 15 – 20 minutes or until a toothpick comes out clean. Let cool before glazing.

Lemon Glaze

• Whisk together. If it is too ‘loose’, add more powdered sugar. Drizzle over cakes.

Video

Notes

These were delicious and perfect for a hot day like today. The glaze was so lemony and sweet and the blueberry literally burst in your mouth. These would be great at a picnic or gathering, paired with some lemonade.

 

 

About Blueberry Mini Bundt Cakes

Recipe for Blueberry Mini Bundt Cakes

The ingredients for this delicious cake recipe are simple and easy to find. You will need a 10 or 12-cup Bundt cake pan, a few tablespoons of butter and all-purpose flour. You’ll also need some blueberries, a small bowl for mixing the ingredients, and 12 tablespoons of icing sugar. The glaze will be thin or thick, depending on your preference. The final step is to drizzle the glaze over the warm, cooled cakes.

First, prepare an 8-cup Bundt cake pan. Grease with lemon olive oil and set aside. Next, whisk together the eggs and sugar, until they turn a light yellow. Once the mixture is smooth, whisk in the dry ingredients. Add the blueberries and mix until well combined. Bake for twenty to twenty-four minutes, or until a toothpick inserted into the center comes out clean.

Ingredients

This recipe for mini blueberry bundt cakes uses fresh or frozen blueberries. Mix them with a little flour to prevent them from sinking. Fresh berries are likely to be super juicy, so adding a little flour may be necessary to prevent the berries from becoming a gooey mess. Prepare your mini bundt pans with non-stick spray and fill them 3/4 full. Bake these mini cakes for 18 to 20 minutes. A single bundt cake will take 45-50 minutes to bake.

You’ll need high-quality ingredients for this recipe. You don’t want your cake to be heavy; it should be light and airy. Avoid overmixing the batter, as this will make it tough and rubbery. In addition, folding the blueberries into the batter helps keep them intact. This also helps the small bundt cakes to rise. If you are unsure about baking times, refer to the baking instructions on your mini bundt pan.

Baking times

Generally, mini bundt cakes are best eaten on the day they are made, but they also freeze well. Make sure to ice the cake before freezing it so that it won’t crack when thawed. Mini bundt cakes are perfect for households with limited baking resources. For making mini bundt cakes, combine all-purpose flour, baking powder, baking soda, and salt. The batter should be smooth and should be no more than two-thirds full. For even baking, sprinkle some flour on the top of the batter.

To maximise flavour, you should rub lemon zest into the sugar before adding it to the batter. You can also pipe the batter into the bundt cake moulds. This method is quick and mess-free. Make sure to cut a hole big enough for the blueberries to fit in. If you have any trouble with removing the cake from its mould, add a small amount of water to the bottom of the oven to create a little steam.

Best served the day they are baked

Blueberry Mini Bundt Cakes are the perfect dessert for the holidays! This easy, yet elegant dessert is best served on the day it’s baked. Make sure you serve them with the prettiest dessert plate you can find. It’s important to serve them the day they’re baked, to avoid the berries from wilting. Here’s how to do it.

Prepare the pan by greasing and flouring the bottom and sides of a 12 cup Bundt cake pan. Butter is essential, as the cake will be soggy if left to cool. If your bundt pan isn’t greased or floured, add it to the cake batter. Combine the flour and baking powder together, then stir in the blueberries. The batter should be smooth and shiny.

History of Nothing Bundt Cakes

The history of Nothing Bundt Cakes goes back to home kitchens in Las Vegas. Since the company began, it has grown to more than two hundred locations nationwide. Today, Nothing Bundt Cakes is one of the top-rated dessert chains, and the company has garnered glowing reviews on several websites. With so much praise, it’s no wonder that the company is so successful. But how did it get there? The answer is not as complicated as it seems. Franchisees claim that the company’s secrets are simple: consistency and quality.

The history of Nothing Bundt Cakes begins in 1997 when founders Debbie Shwetz and Dena Tripp teamed up to create a brand that would offer their customers the best cakes in the industry without compromising the quality of the ingredients. Now, they have grown to over 400 locations nationwide. Despite their success, the company has also struggled financially. In 2017, they raised over $5 million for the Cannonball Kids’ Cancer foundation.

Variations of blueberry glaze

The icing used to top blueberry mini bundt cakes can vary greatly. You can use more or less blueberry juice and icing sugar for a thicker glaze. If you prefer a lighter glaze, you can use milk or yoghurt. Either way, the blueberry glaze will be light and drippy. To serve, drizzle the glaze over the cake before serving.

For a less dense batter, you can use frozen blueberries. Just make sure that you do not stir them as they will break down and turn your cake a pale blue. Divide the batter between five mini Bundt pan molds and fill each one only two-thirds full. Spread the batter using an offset spatula to ensure that the blueberries are evenly distributed. Let cool completely before serving.

I did however get to participate in the FBI Gloves challenge this month. This is a much easier challenge to fit in since you can make anything from the chosen blog. That should have been the case, but the chosen blog this month literally had hundreds of fabulous sounding recipes. This month investigated Culinary in the Desert.

We had center cut pork chops on hand so I decided to make the Honey-Hoisin Pork Tenderloin Chops. Kyle loved this dinner. This honey-hoisin glaze would be delicious as a marinade for anything, especially beef or chicken.

Kyle and I are catering a wedding of 90 this weekend but we are surprisingly not stressed about the whole thing. We bought all of our groceries today and we think it will run smoothly. I am making eclairs which means I have tons of chocolate on hand. Chocolate chips are like crack to me, so I decided to make a quick treat so if I am tempted for something sweet I don’t eat chocolate chips by the handful.

Print

Chocolate Banana Pops

Frozen chocolate covered bananas are a delicious treat for any occasion. These chocolate banana pops are delicious, healthy, and vegan! Try making these treats today! Here are some simple steps to make these frozen treats. And don't forget to enjoy them guilt-free! After you make them, you can store leftover pops in a freezer bag for up to two weeks! Just follow the directions above! They're so simple!

Course Snack

Cuisine American

Keyword banana pops, chocolate pops

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 165kcal

Ingredients

• 2 Bananas
• 1 cup Chocolate
• 3 TBS sweetened condensed milk
• Salted Peanuts chopped
• Sprinkles optional

Instructions

• Quarter the bananas and freeze until firm. Insert a lollipop stick in each banana. Place back in the freezer until chocolate is ready.
• Melt chocolate in microwave or double broiler. Stir in sweetened condensed milk until smooth. If too thick to easily coat the banana add more sweetened condensed milk a TBS at a time.
• Take bananas out of the freezer and dip each one in the chocolate. Use a spoon to completely coat the banana. Top the bananas with salted peanuts and freeze at least 5 minutes until eating.

Video

Notes

(Hold for a minute or two at room temperature before you eat)

 

 

I usually bring him a cupcake out of my batch, or a sample of whatever it is I am cooking. Kyle will normally say ‘yeah, this is good’ and continue playing xbox but I know if I go upstairs I will get the reaction I want. Here was this weeks reaction to the Chinese Green Onion Pancakes.

Knock Knock Knock

Me: Want to try to some green onion pan…… (couldn’t finish as he already started chowing down)
Ben: Oh my god these are delicious what is it?
Me: Chinese Green Onion Pancakes
Ben: ohhh…tastes like foccacia
Me: Really? It shouldnt…
Ben: It just tastes sooo good and oniony and chewy, maybe nothing like foccacia
Me: Want the rest of these?
Ben: YES

So now its proven that these pancakes (I really would rather call it bread) is delicious. The recipe I used said to mix the dough by hand with a wooden spoon, so I did, but I would not recommend that. Next time I will use the mixer so that the flour is evenly mixed in, I seemed to have a lot of clumps. You do roll the dough out a few times so they end of going away, but I think the bread may have been lighter had I used my dough hook.

Print

Chinese Green Onion Pancakes

Making Chinese Green Onion Pancakes at home is surprisingly easy. You'll need a frying pan, scalelons, and a few spices. Follow these tips to prepare this popular Chinese cuisine. Then, enjoy a freshly-baked pancake for a delicious and healthy lunch or dinner. This recipe will leave you wanting more. But, how to make the perfect Chinese Green Onion Pancake?

Course Main Course, Snack

Cuisine Chinese

Keyword pancakes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 124kcal

Cost 10

Ingredients

• 3 cups AP Flour
• 1 cup hot water
• 1/2 cup green onions chopped
• 2 TBS black sesame seeds
• 2 tsp salt
• 1 tsp fresh black pepper
• oil for frying

Instructions

• Mix the flour and salt in a large mixing bowl. Add the hot water slowly while mixing with a wooden spoon (this is the part I would do in a mixer).
• Mix until dough ball forms and knead until smooth. Cover and let rest for one hour.
• Separate into four pieces. Flour your work area and roll each piece into a 6 inch circle. Sprinkle some green onions and black sesame seeds and slightly press into the pancake.
• Fold the pancake a few times and re-roll the pancake into a 6 inch circle. Repeat this process with all 4 pancakes.
• Heat some oil in a frying pan until hot. Add the pancake and fry on each side for 2-3 minutes until tan and crispy. Drain each pancake on paper towels. Cut and enjoy!

Video

Notes

If the scallions are cooked, they'll come out as a speck of white on top.

How to Make Chinese Green Onion Pancakes

Scallions

Making Chinese Green Onion Pancakes is a great way to serve this tasty Asian side dish. These pancakes are filled with scallion flavor, so they’re the perfect accompaniment to breakfast, a side dish, or a snack. Scallions are a key ingredient in this recipe, but you can also add chives, fennel greens, and sesame seeds to the mix. Some people also like to add a spicy spice mix to the pancakes, such as Szechuan peppercorns, star anise, fennel seeds, cloves, and cinnamon.

You can prepare these pancakes using a dough that’s slightly thicker than normal. You’ll need a bit of butter, green onion, and oil paste to mix them together. You’ll need about a tablespoon of each ingredient, and you’ll need a lot of it. Once you’ve mixed it all together, roll the dough into a rectangle, then flatten it with your palm. Cook the resulting pancake on a small fire with a lid for two to three minutes, then turn it over and cook it. If the scallions are cooked, they’ll come out as a speck of white on top.

Frying pan

Chinese Scallions or green onion pancakes are a classic snack, breakfast, or lunch food. This easy-to-make recipe requires only a few ingredients. Using a cast iron frying pan makes the pancakes crisp and the use of a shallow pan prevents the pancakes from sticking together. A shallow frying pan is also important to prevent the oil from spreading too much, so that the pancakes cook evenly and stay intact.

First, prepare the ingredients for the dipping sauce. Use soy sauce and rice vinegar to season the dipping sauce. Fresh ginger or hot sauce are also useful additions. Sliced green onions are also served on top. Then, serve with a simple dipping sauce. As a side note, you can also garnish with toasted sesame seeds. After cooking, you’re ready to serve Chinese Green Onion Pancakes!

Spices

Chinese Green Onion Pancakes have an excellent balance of flavours, thanks to the presence of five-spice. It also lends a nutty flavor to the pancakes. Once the green onions are finely chopped, you can proceed with the dough. Divide the dough into eight equal portions and roll out one portion into a thin circular log. Once rolled out, flatten it with the palm of your hand until it is about 7 inches in diameter.

When cooking green onion pancakes, start with a thin layer of dough and roll them up into a small ball. This will ensure that they do not develop air pockets in the pancake, and you will be able to stuff more green onions into each pancake. Use lard to cook these pancakes, as this will make layering easier and also give them a nutty flavor. If you don’t have lard, use chicken fat.

Cong you bing

Cong you bing, also known as spring onions or green onions, is one of the most popular Chinese dishes. It is a popular snack, side dish, and breakfast item and has a long and colorful history. Here are some tips for making this scrumptious dish. Using pure cake flour will make it harder to tear or shape the pancakes. In addition to spring onions, the filling of the pancakes consists of crushed nuts and cinnamon.

Before serving, make sure the pan is at least 200°F. The pancakes should be rolled thinly, and the flaky layers should be separated from each other. Once the pancakes are rolled thinly, fry them in lard over medium heat until they are golden brown and crisp. You can also freeze leftovers and reheat them in a 350°F oven to enjoy a tasty treat again.

Indian flavors for scallion pancakes

For a distinctly Asian flavor, try incorporating some Indian spices into your scallion pancakes. The Indian flavors in scallion pancakes can range from sriracha to schezwan sauce. For an even more Indian flavor, you can serve your pancakes with tomato ketchup or even a vegetarian stir fry. To serve Indian-style pancakes, serve them with a dipping sauce such as sweet chili sauce or chili oil.

While miso may not be a traditional ingredient, lightly brushing miso over scallion pancakes can add a savoriness and umami. Before brushing the miso, thin it with water to make it easier to glide across the pancakes. Cooking scallion pancakes straight from the refrigerator or freezer can be done as directed in the recipe. Be sure to allow additional cooking time if you plan to serve them cold.

A surprise in the mail!

It seems like anytime I order something online, by the time it reaches me I have already forgotten I ordered it, so its like a little surprise. But this time I hadn’t ordered anything, instead I won a giveaway on Steph Chows and I had completely forgot!

I got my beautiful earrings in the mail last week, and have already worn them twice. Thanks again Steph! The earrings were made by Gardanne, to see more of her beautiful jewelry, check out her store on Etsy.

Now go put on your favorite earrings and make this chicken tonight!

Kyle’s sister came over the night I made this, and she lives in Italy so I thought some Tex-Mex flavors might be appreciated. The simple recipe came from Cooking Light magazine, and it was very delicious. I can imagine something like this being served at Chili’s, except not as healthy and homemade of course  I served the chicken with brown rice (that had a hint of cumin) and corn on the cob.

Print

Cilantro Lime Chicken

Cilantro Lime Chicken is a simple, flavorful dish that's incredibly versatile. You can serve it in tacos, burrito bowls, or tostadas, and it's great served over rice. It's the perfect summer chicken because it's so versatile, and citrus is one of the best flavors for chicken. Cilantro Lime Chicken is an excellent recipe for grilling season!

Course Main Course

Cuisine American

Keyword lime chicken

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 124kcal

Cost 15

Ingredients

• 2 T Fresh Cilantro minced
• 3 T Fresh Lime juice
• 1 1/2 T olive oil
• 4 6oz Chicken Breast, skinless/boneless
• 1/4 t salt
• Cooking Spray

Avocado Salsa

• 2 Plum Tomatoes chopped
• 3 T Red Onion finely chopped
• 2 Ripe Avocado peeled and chopped
• 1 T Lime Juice
• 1/4 t Salt
• 1/4 t Black Pepper

Instructions

• Combine first 4 ingredients in a large bowl, toss and let stand 10 minutes in the fridge.
• Heat a grill pan over medium-high heat and spray with cooking spray. Remove chicken from marinade, sprinkle with salt, and and add chicken to pan. Cook 6 minutes on each side or until done. (After flipping the chicken once pour the left over marinade on top).

Video

Notes

Cilantro-lime chicken is also great for grilling.

About Cilantro Lime Chicken

Easy to make

Cilantro-lime chicken is a flavor-packed, simple dinner recipe that only requires a few ingredients and minimal prep time. Fresh cilantro and lime add a zesty, refreshing touch to the chicken, making this dish an ideal choice for busy weeknights. And with only a few ingredients and about 15 minutes of cooking time, it’s the perfect solution for meal prepping.

Flavorful

Grilled Cilantro Lime Chicken packs a zesty punch with its light marinade. Using fresh cilantro, lime and garlic, these chicken breasts are marinated for about 10 minutes before being grilled. The acid in the lime tenderizes the chicken, and adds a tangy kick. The cilantro lime chicken is an easy dinner recipe to make for a busy weeknight or for entertaining.

Versatile

For a unique, zesty and easy-to-prepare dinner, try this savory recipe for cilantro lime chicken. You can serve it as a chicken breast, in tacos, a burrito bowl, on tostadas, or over rice. The marinade is made with simple ingredients and flavorful seasonings. It is ideal for grilling season and requires only 30 minutes of prep time.

Juicy

A quick and easy Mexican dish, Juicy Cilantro Lime Chicken is a mouthwatering blend of tangy citrus, spice, and savory flavors. The chicken is moist and flavorful in every bite. Serve with rice or salad, and enjoy! This recipe also freezes well. Featured on Food Network’s “How to Cook Anything” series, this dish is sure to please your family and friends!

Great with rice or couscous

While rice and quinoa are similar in texture, couscous is a more versatile food. You can use it as a substitute for rice in many recipes. Couscous and rice have different nutritional profiles, so the flavor you choose for one meal might not be good for the other. This article covers a variety of recipes that will work well with either one. Read on for some great ideas!

Great for meal prep

Cilantro Lime Chicken is a delicious dish that is quick and easy to prepare. It can be used for tacos, quesadillas, nachos, soups, burritos, and more! The flavors of cilantro and lime make this chicken recipe an excellent meal prep option. It also makes a great weeknight meal for busy families. You can easily prepare and freeze leftover cilantro lime chicken and lentils for later.

Skinless, boneless chicken thighs

You can make this flavorful dish with skinless, boneless chicken thighs in a skillet. Use a nonstick or cast iron skillet to cook the chicken, making sure it is large enough to fit all the thighs. Heat the skillet until it is hot, and add the chicken pieces. Cook until the chicken is done, about seven to ten minutes per side. Sprinkle with more cilantro and serve!

Tangy marinade

This flavorful chicken marinade pairs perfectly with the flavors of grilled black beans, taco rice, and Cumin Lime Coleslaw. It also makes an excellent filling for tacos or a salad. To make the marinade, combine olive oil, lime juice, garlic, cumin, and salt. Add the cilantro and lime slices and stir well. Season to taste with salt and pepper. Let the chicken rest in the marinade for at least half an hour before grilling.

Print

Grilled Brussel Sprouts

We love Brussel sprouts on the grill, and this summer, why not try making grilled brussel sprouts? They are a wonderful side dish that are packed with vitamins and do not taste bitter, so they are a great canvas for adding flavor to your dinner. Read on to learn how to make grilled brussel sprouts! Also, make sure to use a high-quality vegetable oil and sprinkle some salt and pepper on them.

Course Side Dish

Cuisine American

Keyword brussel sprouts

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 4 servings

Calories 153kcal

Cost 15

Ingredients

• Brussel Sprouts
• Olive Oil
• Sea Salt

Instructions

• Trim the stalk on each brussel sprout and cut an X shape onto the bottom of each one (top picture). Do not cut all the way. This will ensure even cooking in the middle of the brussel sprout.
• Boil for 10 minutes in salted water. Drain and let cool in an ice bath (this will help keep the bright green color).
• Using the same cut as when you cut an X, cut the brussel sprout in half. Drain on a paper towel.
• Heat up your grill or grill pan and brush the brussel sprout with oil on each side. Place the brussel sprout on the the grill and grill for about 2 minutes on each side. Sprinkle with sea salt, and enjoy!

Video

Notes

For optimal nutrition, choose Brussels sprouts that are organically grown.

About Grilled Brussels Sprouts

Brussel sprouts are a favorite summer side dish

You don’t need a grill, a steamer, or any other special equipment to prepare grilled brussel sprouts. Although they might look intimidating, they’re actually very easy to prepare. First, make sure you’ve washed them well with cold water and pluck any loose leaves. Next, cut the sprouts in half lengthwise. Rub them to remove dirt.

To grill brussels sprouts, simply remove the stem end of the vegetable and cut in half lengthwise. Then, toss them with a combination of olive oil and seasonings. After six minutes, flip them over and continue grilling for another three to four minutes. After that, remove them from the grill and serve as an appetizer or addition to a salad.

They are high in vitamins

This vegetable is an excellent source of fiber, which promotes regularity. Fiber also helps maintain proper digestive health and can reduce your risk of developing heart disease. In addition, Brussels sprouts contain vitamin C, which is an antioxidant that helps prevent free radical damage to cells. This nutrient also helps prevent osteoporosis. It is also high in vitamin K, which plays a vital role in the body.

When buying Brussels sprouts, make sure you buy them in season. Brussels sprouts are best if they are not boiled, because boiling can make them mushy and bitter. Besides, boiling the vegetable will also remove many of its nutrients. So, opt for a grilled Brussels sprouts recipe instead! It is rich in vitamins and fiber and is a healthy snack for your family. For optimal nutrition, choose Brussels sprouts that are organically grown.

They are not bitter

When it comes to eating vegetables, not all types are bitter. Some humans are genetically predisposed to dislike the taste of bitter vegetables, like Brussels sprouts. This is because bitter compounds in vegetables can trigger receptors in the tongue. As a result, our brain has evolved to associate bitterness with poison. To combat this, Brussels sprouts are often grilled, which cuts down on the bitterness. Besides avoiding bitter foods, grilling vegetables also improves your diet.

Many people still associate Brussels sprouts with their nastiness. While they are surprisingly low in calories, they are rich in antioxidants and low in fiber. They contain high levels of vitamin A and folate and may even protect against certain forms of cancer. This makes them a popular side dish at holiday gatherings. But despite the stigma surrounding Brussels sprouts, they’re actually not bitter when grilled.

They are a blank canvas for flavors

The versatile veggie is a fall and winter staple, adding a crisp, sweet element to soups and warm grains. When grilled, it turns from boring to sweet and savory, allowing you to experiment with a variety of sauces, toppings, and more. Here are some ways to prepare grilled Brussels sprouts. You can also grill them whole for a crispy texture, or cut them in half. Either way, you can get the same results.

Brussels sprouts have been given a bad reputation for years, but with the help of ambitious chefs, the vegetable has changed its reputation as a bland veggie. Today, it is a mainstay of the New American Comfort and GastroPub restaurant scenes. Consumers are now scanning menus looking for their signature dish, and creative chefs are creating unique, unusual dishes to excite them.

They can be served on an appetizer platter

For a tasty and healthy snack, grilled Brussels sprouts are a great choice. They can be served on a platter with a dipping sauce like hummus or garlic aioli. You can even add bacon to the mix! These roasted sprouts are a great addition to almost any meal, and they go well with grilled meats. Serve them with some fresh cracked pepper, too!

To make grilled Brussels sprouts, season them with salt, garlic powder, onion powder, and dry mustard powder. You can also add some lemon zest and parmesan cheese. Serve this colorful side dish on an appetizer platter to impress your guests. It is a delicious appetizer that can be grilled year-round in California! Brussels sprouts are also great to serve at a holiday party.

Print

Sweet Shortcrust Pastry

This recipe calls for a mixture of butter and flour that's almost a 2:1 ratio. While this might seem like a sensible ratio, it can be a bit crumbly if you're not careful. This recipe is also very sweet, and uses nuts in its pastry. Regardless of the sweet taste, you'll love the result of this pastry. In addition, it's incredibly easy to make and will turn out deliciously.

Course Dessert

Cuisine American

Keyword cake, pastry

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 342kcal

Cost 15

Ingredients

• 8 oz all purpose flour
• 1 oz sugar
• ½ tsp salt
• 4 oz unsalted butter cold (frozen is better)
• 2 egg yolks
• ½ tsp almond extract optional
• 1-2 Tbsp cold water

Almond Frangipane

• 4.5 oz unsalted butter softened
• 4.5 oz powdered sugar
• 3 eggs
• ½ tsp almond extract
• 4.5 oz ground almonds
• 1 oz all purpose flour

Instructions

• Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
• Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
• Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

Almond Frangipane

• Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assembling the tart

• Place the chilled dough disc on a lightly floured surface. If it’s overly cold, you will need to let it soften for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 1/4” thickness, by rolling in one direction only (start from the center and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.
• Preheat oven to 400F.
• Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes.
• The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Video

Notes

You can even use a pastry bag to make a whipped shortcrust pastry.

• Other healthy deesert recipe : Caneles Tea cakes

How to Make Sweet Shortcrust Pastry

Pate sablee is a sweetened shortcrust pastry

For those who prefer a sweet shortcrust pastry, Pate Sablee is the perfect solution. The dough used in the pastry is called 1-2-3 dough, and the proportions are 1 part fat to 2 parts sugar and 3 parts flour. Hence, the dough must be kept cool to prevent it from sticking to the rolling pin and breaking in the oven. Hence, it is very important to keep a close eye on the temperature of the dough during the entire pastry-making process.

The basic ingredients in the dough are flour, sugar, butter, egg, and salt. You can spice the dough with different spices or extracts to give it a unique flavor. Ground ginger, coconut, or cocoa powder work well for winter tarts. Lemon extract is also commonly used to enhance the taste of this pastry.

Nuts are used in this type of pastry

Shortcrust pastry is a common dessert made from butter and sugar. It is made crisp by replacing part of the flour with ground almonds. The weight of the almonds and flour combined is more than the weight of butter and sugar, which makes the pastry crisp. The shortcrust pastry is enriched with ground nuts and a pinch of yeast. It can also be made using a food processor.

• Strawberry Rugelach

Shortcrust pastry is often made with butter and sugar in equal proportions. In addition to those, eggs are added in a 1:10 ratio. To make this pastry, the butter and sugar should be soft. You can also add vanilla bean seeds and lemon zest to it. This pastry is perfect for making tart confections. You can even use a pastry bag to make a whipped shortcrust pastry.

Keeping the butter cool

Many purists recommend working on a marble slab to keep the butter cold when making pastry. This practice is crucial to achieving a flakier pastry. While a warm kitchen will allow the butter to melt, a cold kitchen will prevent it from doing so. The butter can become oily when heated, which will make it hard to roll out and will make the pastry crumbly. By keeping the butter cool, you will create a more flaky pastry and a more aesthetically pleasing pie.

If you prefer, you can use a food processor to make the pastry. Be sure to avoid making it too fine. You can use a food processor to keep the crumbs bigger than they are. It will prevent the pastry from over-mixing and will allow you to control the moisture. The pastry will stay fresh for up to 2 days if it is stored in the fridge. It can also be frozen for up to 3 months.

Blind baking

Pre-baking is a great way to ensure the pastry is cooked through before the filling sets. This technique is also known as blind baking and is used in many tart recipes. First, chill the pastry case in the refrigerator for 30 minutes to firm it up. Next, preheat the oven to 425°F. When the pastry is cool, fill it with your favorite sweet filling and bake it as directed.

Puff pastry is a great alternative for tarts or pies. It contains half the amount of fat as flour and is used to make pie dough. The difference is in the butter content. The butter will prevent the pastry from sticking to the baking pan. Before blind baking, line your pastry tin with non-stick baking paper and fill it with baking weights. Pre-heating the tin will help the pastry cook more evenly.

Flaky crust

A sweet shortcrust pastry is the ideal choice for tarts, pies, and cookies. The dough is easy to prepare, and can be used for any type of sweet filling, including cookies. It is important to chill the dough well before using it, as over-processing it will develop gluten and create a cracker-like texture. After the dough has been chilled for at least 60 minutes, it can be refrigerated or frozen for up to two days.

Make sure the butter and water are cold before adding them to the dough. A cold pastry will have a flakier crust when baked. Also, avoid adding too much lemon juice, as this will make the pastry hard to handle. Then, add just enough water to make the dough pliable, but not wet. If the dough is too hard, use a heavy rolling pin to make it pliable.

Go ahead and invest in a pack of food coloring gel, they last for a long time! I had left over Ghirardelli white chocolate that I used to make a white chocolate frosting. I put a monster amount of frosting on each cupcake, but so does Sprinkles Cupcakes and they always have a line out the door.

Print

Tie Dye Cupcakes with White Chocolate Frosting

Try making Tie Dye Cupcakes to celebrate your next party or special occasion. They will be the talk of the event. These cute cupcakes are a perfect addition to any table. You can make them using food coloring or a mix of both. To get the tie dye effect, you can use a disposable pastry bag with the colored food coloring. If you don't want to use a disposable pastry bag, you can also use ziploc bags to create the tie dye effect. To create the look, simply drag a skewer through the batter in a swirling motion. Don't overmix the colors.

Course Dessert

Cuisine American

Keyword chocolate frosting, cupcake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 135kcal

Cost 15

Ingredients

White Cake Batter (homemade or boxed)

• At least 5 colored food gels I used pink, purple, red, blue, dark green, neon green and yellow Divide the cake batter into 5 bowls or however many colors you have and color the batter until it is the desired color. Grease cupcake wrappers and add a bit of each batter. I like to make each cupcake different looking by starting and ending each one with different colors. Use a skewer or toothpick and swirl each cupcake only once. You don’t want to mix the colors. Bake your cupcakes like you normally would and let cool.

Ghirardelli White Chocolate Frosting

• 4 1/2 oz Ghirardelli white chocolate chopped
• 1 3/4 cup powdered sugar
• 1/4 cup milk
• 1/2 tsp vanilla extract
• 6 Tbl butter softened
• pinch of salt

Instructions

• Melt the white chocolate in a double broiler and stir until smooth. Set aside.
• Sift the powdered sugar in mixing bowl and beat all other ingredients until smooth. Add white chocolate and beat until smooth. Add cream or powdered sugar to adjust the consistency if you need to. Chill for 30 minutes before using.

Video

Notes

I will make these again for sure. You could use lighter pastel colors for Easter with a coconut frosting. Or maybe some red,white and blue ones for Memorial Day. The possibilities are endless.

Tie Dye Cupcakes

Tie-Dyed Unicorn Cupcakes with Buttercream Frosting

Make your kids’ birthday party a little more magical by making tie-dyed unicorn cupcakes! These cupcakes are easy to make and come with a delicious buttercream frosting. If you’re allergic to gluten, you can use a gluten-free flour to make your frosting. Just make sure to follow the recipe’s gluten-free flour-to-butter ratio.

Prepare the frosting by creaming the butter and adding food coloring to each bowl. Divide it into three portions and use the three small piping bags to pipe the frosting onto the cupcakes. Attach a tri-piping tip to the small piping bags and pipe the frosting onto each cupcake. Sprinkle with edible glitter and serve! Tie-Dyed Unicorn Cupcakes with Buttercream Frosting

To make the rainbow/tie dye look, start by coloring the buttercream. Add some food coloring and stir. Once the frosting is evenly colored, spoon heaping spoonfuls of each color into piping bags. After adding the colored frosting to the cupcakes, decorate them with edible glitter. Make sure to keep a bucket of food coloring on hand as you work. You can even dye the frosting in different colors to make your unicorn cupcakes even more unique.

Tie-Dyed Vanilla Cupcakes

This sulfate-free conditioner from Native uses 10 thoughtful ingredients to hydrate and nourish thirsty locks. You can finally say goodbye to dry, brittle hair. Whether you’re a girl who’s always on the go or someone who loves the smell of a good vanilla cupcake, Tie-Dyed Vanilla Cupcake will give you a delicious, healthy shine. And it’s not just your locks that will get a sweet treat.

To start, prepare your ingredients. Make sure that all ingredients are at room temperature. For the frosting, use a piping bag fitted with a #12 round tip. Push the frosting on the different sides of the piping bag. You can then swirl the frosting using an offset spatula. Make sure that the frosting doesn’t get too thin, or it may develop gluten and become heavy. You can even buy a tie-dyed vanilla cupcake kit.

Tie-Dyed Cupcakes

If you’re looking for a unique summer dessert, try making tie-dyed cupcakes! They’re the perfect way to add a pop of color to a summer party. The trend is so hot right now that even Starbucks has a tie-dyed frappuccino. And what better way to celebrate a birthday than with tie-dyed cupcakes? Make them for your next summer birthday party or backyard barbecue.

First, make sure you have the correct piping bag. To create the perfect tie-dyed cupcakes, you will need a piping bag or a Ziploc bag with a 6 star tip. Next, place spoonfuls of frosting side by side on your tie-dyed cupcake. Then, pipe the frosting in a clockwise motion, starting from the outer edge and working toward the center to make a peak at the top.

Tie-Dyed Cupcakes recipe

If you want to give your guests a colorful treat at your next party, consider making your own Tie-Dyed Cupcakes. These delicious little treats are perfect for any birthday party, theme party, or backyard get-together. The best way to make tie-dyed cupcakes is to start with a white cake mix. Once it’s mixed together, add in a few drops of food coloring. Mix the batter until it resembles the desired shade, then carefully pour the batter into the cupcake liners. Repeat the process until you’ve used all of the batter. Bake the tie-dyed cupcakes for 18 to 21 minutes or until they’ve reached your desired color.

If you don’t have enough cake mix to make the entire batch, you can combine two or more different colors and use the leftover mix to create different colored cupcakes. Then, mix the blue and red cake mix together to make purple cupcake liners. Next, use a toothpick to swirl the colors together on top of the cupcakes. This is a good tip if you don’t want your cupcakes to have a frosting. The toothpick should come out clean.

The book is written in a really aggressive way. For example it begins like this “Okay. Use your head. You need to get healthy if you want to get skinny. Healthy = skinny. Unhealthy = fat.” Harsh huh? Though I do love what she says about the crazy Atkins diet “Eat the flesh of dead cows, dead pigs, and dead chickens. Avoid fresh fruit. You are a total moron if you think the Atkins diet will make you thin. Or you are a gluttonous pig who wants to believe you can eat cheeseburgers all day”

I could not finish Chapter 4: The Dead, Rotting, Decomposing Flesh Diet. It went into detail (and I mean detail) the conditions of slaughter houses and farms. Now, I don’t believe everything I read. My aunt and uncle are ranchers, and their cattle are not living the life the book tries to make you believe ALL do. Their cattle are not in cages so small they can’t lay down. But the slaughter house conditions and testimonials from ex-employees was horrible and nasty.

After reading the first half of this book I admit I haven’t eaten any meat. I have used yogurt and nonfat milk in my morning smoothies, but that’s just because times are tough and there is no point in throwing out good yogurt and milk. I also used an egg in this recipe.

I had some left over Quinoa from a dinner I made the other night for a few friends. I planned on making Roasted Pepper Veggie Burgers for dinner, but decided to up the protein and make Roasted Pepper Quinoa Veggie Burgers. I made a red pepper hummus to go with the burger, and also topped it with baby spinach, alfalfa sprouts, pickled red onions and avocado. I used Oroweat Double Fiber English Muffins, which were supringly delicious and not as ‘wheaty’ as other brands.

Print

Roasted Pepper Quinoa Burger with Red Pepper Hummus

Whether you're looking for a healthy and delicious vegan burger, or you want to add a little bit of spice to your next barbecue, a Roasted Pepper Quinoa Burger is sure to please. With a few key ingredients, this burger will be a winner. This recipe contains quinoa, Goat cheese, Scallions, and Eggs. Here's how to make it.

Course Main Course

Cuisine American

Keyword burger, quinoa burger

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 5 patties

Calories 254kcal

Cost 15

Ingredients

• 2 Red Bell Pepper 1/2 reserved for the hummus
• 2 Poblano Pepper
• 1/2 can ground chickpeas
• 1 cup cooked Quinoa I used red quinoa
• 1/2 onion small dice
• 1 garlic clove crushed and roughly chopped
• 1 handful Alfalfa Sprouts
• 1/3 cup - 1/2 cup Japanese Panko
• 1 Egg
• Salt Pepper, Paprika

Red Pepper Hummus

• 1/2 can chick peas
• 1/2 roasted red bell pepper
• 1 garlic clove
• 1 TBS lemon juice
• handful parsley
• Pinch Salt Pepper, Cayenne
• EVOO

Instructions

Roasted Pepper Quinoa Burger

• Roast the peppers until nice and charred. Place the pepper in a ziplock bag for at least 5 minutes, this will make taking the charred skin off much easier.
• Clean the charred skin off the peppers and remove the stem and seeds.
• Cut one of the red peppers in half and reserve half of one for later use. Puree the peppers and and chickpeas until smooth. Let cool if warm.
• In a large bowl combine the pepper mixture, diced onion, garlic, alfalfa sprouts, eggs and season to taste. Add the panko until the mixture is easy to work with and patties can be formed.
• Spray a baking sheet with PAM and bake each patty for 10 minutes on each side.

Red Pepper Hummus

• Blend all together until smooth. I add EVOO at the end to make it the desired consistency.

Video

Notes

The quinoa will absorb the liquid from the avocado and the nut butter. The quinoa will also be gluten free.

Roasted Pepper Quinoa Burger

Roasted pepper quinoa

This quinoa burger has a rich flavor reminiscent of a southwestern dish. It is topped with roasted peppers, feta cheese, spinach, and balsamic softened tomatoes. It is made with a base of quinoa cooked with vegetable stock and a lid. Then, the quinoa is combined with all of the other ingredients and shaped into burger patties. To serve, place the burgers on a toasted whole wheat bun and enjoy!

The quinoa base is high in protein and is an excellent option for a meatless burger. You can top it with roasted red pepper relish or caramelized red onion jam for an extra kick of flavor. You can also make these burgers ahead of time and serve them right away. Alternatively, you can make the patties and refrigerate them for up to 20 minutes. After grilling, serve them with your favorite toppings.

Goat cheese

This recipe is vegetarian and loaded with delicious flavors! Roasted red peppers, goat cheese, and fresh spinach create a hearty burger. You’ll want to use a medium-sized bowl to mix it all together. While regular hamburger buns will work, try brioche buns for a rich, buttery taste. Use a variety of spices to personalize your burger, including freshly chopped herbs and garlic.

Heat a medium-sized pan over medium heat. Add chopped red peppers, spinach, and garlic. Cook until the liquid is absorbed. Remove the pan from the heat and let the vegetables cool slightly. Combine the cooked quinoa with the spinach/red pepper mixture. Crumble the goat cheese over the top and mix to combine. Add eggs and serve. Enjoy! If you’re trying out a vegetarian burger, you’ll love this recipe.

Eggs

A vegan or vegetarian burger can be a wonderful meal. If you are unsure of how to make vegan or vegetarian burgers, you can use quinoa as a base. Then, you can add different spices, such as garlic powder, chili powder, cumin, and paprika. You can also serve the burger with slices of avocado and lemon. The quinoa and black bean mixture makes for a moist burger, so you can eat it as a meal.

For vegan burgers, you can leave out the eggs. If you want, you can replace the egg whites with a small portion of the avocado. This recipe is also vegan and gluten free. Eggs are necessary to prevent the burgers from being mushy. The quinoa will absorb the liquid from the avocado and the nut butter. The quinoa will also be gluten free.

Scallions

This delicious, vegetarian burger will have you reaching for another one! This recipe uses quinoa, roasted peppers, and scallions. It also contains plenty of protein! This quinoa burger recipe can be used for a vegetarian or vegan burger, too. Depending on how much you like spice, you can also add a little Sriracha, which is an incredible sweet and spicy condiment.

The quinoa adds protein, fiber, and healthy fats to the burger. And, when mixed with olive oil, it keeps the corn’s buttery taste! This burger recipe is sure to become a favorite! Try it out and let us know what you think! Keep reading for the full recipe! The recipe calls for quinoa flour, but you can also use regular oats.

Feta cheese

A Feta cheese on Roasted Pepperquinoa Burger is a Mediterranean take on a traditional burger. It is made with quinoa and roasted peppers, and served in a toasted whole wheat bun. The burger is a great alternative to a beef patty, but you can also serve it with vegetables like spinach or balsamic softened tomatoes. To make a quinoa burger, cook the quinoa in a small saucepan with a lid. Once the quinoa is cooked, drain the liquid. It should be dry but not mushy.

Start by draining the chickpeas. Add them to a food processor and pulse until combined. Do not over-process. Next, mix in 80 g of breadcrumbs. Mix well and add the feta cheese. Mix in the chopped red pepper. Mix well. Form the mixture into burger patties and coat each patty with the remaining breadcrumbs. Refrigerate the patties for 10 minutes. You can also freeze them at this point to enjoy them later.

Breadcrumbs

The Roasted Pepper Quinoa Burger is the perfect dish to start your vegetarian journey. It’s a delicious, healthy alternative to the traditional burger and full of nutrients. Quinoa is a grain that’s packed with antioxidants and minerals. You can also add black beans for a meatier flavor and add protein. Tomato paste adds flavor without being overwhelming. You can also substitute tomato paste with curry paste. Also, you can add seasonings such as smoked paprika, onion powder, garlic powder, and salt.

Next, add quinoa to the black bean mixture and mix well to incorporate it. Shape the mixture into 6 “burgers” of about 1/3 cup each. Alternatively, you can use the palm of your hand to form the patties. Once formed, grill them until golden brown. For a more delicious, smoky flavor, brush the patties with your favorite BBQ sauce and serve!