archivelittlemix

This is a cool summer drink that has the sweet taste of watermelon mixed with vodka and lime.

Ingredients: 2 oz vodka. 1 oz fresh lime juice. 1 oz simple syrup. 4-5 chunks of fresh watermelon. Ice cubes. Watermelon slice for garnish.

Instructions: In a cocktail shaker, muddle the fresh watermelon chunks. Add vodka, fresh lime juice, and simple syrup to the shaker. Fill the shaker with ice cubes. Shake well until chilled. Strain the mixture into a glass filled with ice. Garnish with a watermelon slice. Serve and enjoy!

The fresh vegetables, herbs, and tasty dressing in this Thai Crunch Salad with Sweet and Spicy Dressing go very well together. It has just the right amount of sweet and spicy, and the crunchy peanuts and wonton strips, which are optional, make it extra satisfying.

Ingredients: 4 cups shredded Napa cabbage. 1 cup shredded red cabbage. 1 cup matchstick carrots. 1 cup chopped red bell pepper. 1 cup chopped cucumber. 1/2 cup chopped fresh cilantro. 1/2 cup chopped fresh mint. 1/2 cup chopped roasted peanuts. 1/4 cup chopped green onions. 1/4 cup chopped fresh basil. 1/4 cup crispy wonton strips optional. 1/4 cup sesame seeds optional.

Instructions: In a large bowl, combine the shredded Napa cabbage, red cabbage, matchstick carrots, chopped red bell pepper, chopped cucumber, fresh cilantro, fresh mint, roasted peanuts, green onions, and fresh basil. Toss the salad ingredients together to combine evenly. In a small bowl, whisk together the dressing ingredients until well combined: - 1/4 cup soy sauce - 3 tablespoons rice vinegar - 2 tablespoons honey - 2 tablespoons sweet chili sauce - 1 tablespoon sesame oil - 1 clove garlic, minced - 1 teaspoon fresh ginger, minced - 1/2 teaspoon crushed red pepper flakes adjust to taste Drizzle the dressing over the salad and toss well to coat all the ingredients with the dressing. If desired, sprinkle crispy wonton strips and sesame seeds on top for added crunch and flavor. Serve immediately and enjoy!

For a cozy night in, this vegan pesto and tomato and aubergine pasta with lots of spices is a hearty and tasty dish. The tomato sauce gets a lot of flavor from spices like cumin, coriander, and smoked paprika, and the roasted aubergines give it a hearty texture. This is a tasty meal that will please everyone: your favorite pasta tossed with vegan pesto.

Ingredients: 2 medium aubergines, cut into cubes. 3 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon smoked paprika. 1/2 teaspoon chili flakes. 2 cans 400g each chopped tomatoes. Salt and pepper to taste. 300g pasta of choice. 4 tablespoons vegan pesto. Fresh basil leaves, to garnish.

Instructions: Ready the oven by heating it up to 200C 390F. Add the cubed aubergines to a large bowl. Add 2 tablespoons of olive oil and salt and pepper to taste. Place them on a baking sheet and roast them in a hot oven for 25 to 30 minutes, or until they are soft and golden brown. Put the rest of the olive oil in a large pan and heat it over medium-low heat while the aubergines roast. Put in the chopped onion and cook for about 5 minutes, until it gets soft. The ground cumin, ground coriander, smoked paprika, and chili flakes should all be added to the pan. After two more minutes, the food should smell good. Add the chopped tomatoes, season with salt and pepper, and let it cook on low heat for 15 to 20 minutes, stirring every now and then. Follow the directions on the package to cook the pasta until it is al dente. Save a cup of the pasta water after you drain it. The roasted aubergines and cooked pasta should be added to the tomato sauce. Mix it all together, and if the sauce gets too thick, add a little pasta water. Spread the vegan pesto over the whole thing and mix it in well. Put fresh basil leaves on top of the hot pasta to serve. Have fun!

This Baked Feta Dip is an easy and tasty appetizer that's great for parties or nights in. The burst cherry tomatoes go well with the creamy feta, making a dip that is both savory and slightly sour. It's a hit with everyone and will be gone quickly!

Ingredients: 1 block feta cheese. 2 cloves garlic, minced. 1 pint cherry tomatoes. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. In the middle of a baking dish, put the block of feta cheese. Spread the cherry tomatoes out around the feta. Add balsamic vinegar and olive oil to the feta and tomatoes. Add salt, pepper, dried oregano, and minced garlic on top. Put it in an oven that is already hot for 20 to 25 minutes, or until the feta is soft and the tomatoes are bursting. Before serving, sprinkle with fresh basil leaves. Serve hot with your favorite things that you can dip.

A classic Italian way to make espresso is in a Moka pot, which makes a rich, bold coffee with a hint of crema. It's easy and cheap to make coffee at home that tastes like espresso.

Ingredients: Ground espresso coffee beans about 20-22 grams. Water enough to fill the Moka pot's bottom chamber.

Instructions: Fill the bottom chamber of the Moka pot with cold water up to the safety valve avoid overfilling. Add the finely ground espresso coffee into the filter basket, leveling it without packing it down. Assemble the Moka pot by attaching the top chamber tightly to the bottom chamber. Place the Moka pot on a stovetop over medium heat. Keep the lid open to monitor the brewing process. When you hear a hissing sound and see the coffee starting to flow into the upper chamber, lower the heat to maintain a gentle, even stream of coffee avoiding rapid boiling. The espresso will continue to fill the upper chamber until it reaches your desired volume typically 1.5 to 2 ounces. Remove the Moka pot from the heat source immediately to prevent over-extraction and bitterness. Serve your freshly brewed espresso immediately.

Indulge in the perfect blend of sweet and savory with these maple-glazed bacon-wrapped roasted carrots. A delightful side dish that combines the smokiness of bacon, the sweetness of maple syrup, and the natural sweetness of roasted carrots.

Ingredients: 8 medium-sized carrots, peeled and trimmed. 8 slices of bacon. 1/4 cup pure maple syrup. 2 tablespoons olive oil. 1 teaspoon Dijon mustard. Salt and black pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat your barbecue to medium-high heat. In a small bowl, whisk together maple syrup, olive oil, Dijon mustard, salt, and black pepper to create the glaze. Wrap each carrot with a slice of bacon, securing with toothpicks if needed. Brush the bacon-wrapped carrots generously with the maple glaze on all sides. Place the bacon-wrapped carrots on the preheated barbecue grates. Roast for 20-25 minutes, turning occasionally, until the bacon is crispy and the carrots are tender. Brush the carrots with additional glaze during the last 5 minutes of cooking. Once done, remove from the barbecue and let them rest for a few minutes. Garnish with chopped fresh parsley before serving.

This pizza is a unique take on the classic chicken pot pie. It has all the flavors of a comforting pot pie and the ease of pizza. The soft chicken, mixed vegetables, creamy sauce, and flaky crust in this pizza make it a hearty and filling meal.

Ingredients: 1 pizza dough. 1 cup cooked chicken, shredded. 1 cup mixed vegetables carrots, peas, corn, etc.. 1/2 cup diced potatoes. 1/4 cup butter. 1/4 cup all-purpose flour. 1 1/2 cups chicken broth. 1/2 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried rosemary. 1/4 teaspoon dried sage. 1 cup shredded mozzarella cheese.

Instructions: Start by heating the oven up to 450F 230C. On a floured surface, roll out the pizza dough to the thickness you want. Then, put it on a pizza pan or baking sheet. Melt the butter over medium-low heat in a large saucepan. It will take about 5 minutes of cooking after adding the diced potatoes until they start to get soft. Add the flour and stir it in. Cook for one to two minutes, until it turns into a paste. Add the chicken broth and milk slowly while whisking the mixture. Keep stirring until it thickens and smooths out. Add salt, black pepper, dried thyme, rosemary, and sage to the sauce to make it taste better. Spread the sauce out evenly on the pizza dough that has been prepared. Mix the vegetables and chicken shreds and sprinkle them on top of the sauce. Add shredded mozzarella cheese on top. After the oven is hot, bake the pizza for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy your tasty Chicken Pot Pie Pizza while it's still hot.

This vegan mango cheesecake is rich and creamy, with a crust made of nuts and layers of cashew cream and mango puree. It's a tropical treat that's great for any event!

Ingredients: 2 cups cashews, soaked overnight. 1 cup dates, pitted. 1 cup almonds. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup lemon juice. 2 ripe mangoes, peeled and chopped. 1/2 cup coconut cream. 1 tsp vanilla extract. Pinch of salt.

Instructions: In a food processor, blend dates and almonds until they form a sticky crust. Press the crust mixture into the bottom of a lined cake tin and refrigerate. In a blender, combine soaked cashews, coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth. Pour half of the mixture onto the crust and spread evenly. Freeze for 30 minutes. Blend chopped mangoes and coconut cream until smooth. Pour the mango mixture over the set cashew layer and spread evenly. Pour the remaining cashew mixture over the mango layer and freeze for 4-6 hours until firm. Before serving, let the cheesecake thaw for 10-15 minutes. Garnish with fresh mango slices if desired.

A tasty and healthy quinoa salad with corn, zucchini, and taco seasoning, and avocado on top. Great for a quick and filling meal!

Ingredients: 1 cup quinoa. 2 cups water. 1 tablespoon olive oil. 1 medium zucchini, diced. 1 cup corn kernels. 1 teaspoon taco seasoning. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, sliced. Lime wedges for serving.

Instructions: Use cold water to rinse the quinoa. Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Warm up the olive oil in a big pan over medium-low heat. Dice the zucchini and corn kernels and add them. It will take about 5 minutes of sauting until the vegetables are soft. Add taco seasoning, salt, and pepper to the pan and mix them together. Add two more minutes of cooking. In a large bowl, mix cooked quinoa, vegetables that have been sauted, cherry tomatoes, red onion, and cilantro. Slowly toss to mix. Put avocado slices on top of the salad. Add lime wedges to the side of the Zucchini and Corn Taco Seasoned Quinoa Salad.

Make delicious and nutritious chia jam with your favorite berries! These three variations offer a burst of fruity flavor and are perfect for spreading on toast or adding to your favorite vegan treats.

Ingredients: 1 cup fresh or frozen berries choose from strawberries, raspberries, or blueberries. 2 tablespoons chia seeds. 1-2 tablespoons maple syrup or agave syrup optional, depending on sweetness preference.

Instructions: In a saucepan, heat the berries over medium heat until they start to break down, about 5 minutes. Remove from heat and mash the berries with a fork or potato masher until desired consistency is reached. Stir in chia seeds and sweetener, if using. Let the mixture cool for 10-15 minutes to allow the chia seeds to thicken the jam. Transfer the jam to a clean jar and refrigerate for at least 1 hour before serving. Enjoy on toast, oatmeal, or as a topping for vegan yogurt!

This herbed pasta recipe is bursting with fresh flavors from parsley, basil, and thyme, complemented by garlic-infused olive oil. It's a simple yet delicious dish that's perfect for a quick weeknight dinner or as a side dish for a special meal.

Ingredients: 250g pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh basil, chopped. 1 tablespoon fresh thyme, chopped. Salt to taste. Black pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add cooked pasta to the skillet, tossing to coat with the garlic-infused oil. Stir in chopped parsley, basil, and thyme. Season with salt and black pepper to taste. Continue to cook for another 2-3 minutes, allowing the flavors to meld. Serve hot, garnished with grated Parmesan cheese. Enjoy your flavorful herbed pasta!

Enjoy the rich, decadent flavors of this chocolate cake that doesn't need flour. It's moist and fudgy, and it's great for any event. Plus it doesn't have gluten!

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 3 large eggs.

Instructions: Preheat the oven to 350F 175C. Grease an 8-inch round cake pan and line the bottom with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth. Stir in sugar, salt, and vanilla extract until well combined. Add eggs, one at a time, mixing well after each addition. Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly. Allow the cake to cool completely in the pan before removing and serving.

Keto Bagel Dogs made with fathead dough taste great and are a great low-carb alternative to regular bagel dogs. Great for a quick and filling keto-friendly snack or meal!

Ingredients: 1 1/2 cups shredded mozzarella cheese. 2 oz cream cheese. 1 1/2 cups almond flour. 2 eggs, divided. 1 tsp baking powder. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp salt. 6 hot dogs. 1 tbsp everything bagel seasoning.

Instructions: Preheat oven to 375F 190C. In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until melted and smooth. In a separate bowl, whisk together almond flour, 1 beaten egg, baking powder, garlic powder, onion powder, and salt. Combine melted cheese mixture with the almond flour mixture, kneading until a dough forms. Divide dough into 6 equal parts and roll each into a long rope. Wrap each rope around a hot dog, leaving a small gap for expansion. Place wrapped hot dogs on a baking sheet lined with parchment paper. Brush the remaining beaten egg over the top of each bagel dog and sprinkle with everything bagel seasoning. Bake in the preheated oven for 15-18 minutes, or until the dough is golden brown and cooked through. Serve warm and enjoy!

A delightful blend of rich hot chocolate flavors with a hint of Baileys Irish Cream, served frozen for a refreshing twist.

Ingredients: 3 cups milk. 1/4 cup cocoa powder. 1/4 cup sugar. 1/2 cup Baileys Irish Cream. 2 cups ice cubes. Whipped cream optional. Chocolate shavings optional.

Instructions: Put milk, cocoa powder, sugar, and Baileys Irish Cream in a blender. Blend in the ice cubes until the mixture is smooth. Pour into glasses. If you want, you can add whipped cream and chocolate shavings on top.

This Quinoa Salad with Sweet Potato, Avocado, Beetroot, and Broccoli is a delicious and nutritious meal packed with flavor and vibrant colors. It's perfect for a light lunch or as a side dish for dinner.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 medium sweet potato, peeled and diced. 1 avocado, diced. 2 small beetroots, roasted and diced. 1 cup broccoli florets, blanched. 4 cups mixed salad greens. Salt and pepper to taste. Olive oil for dressing. Balsamic vinegar for dressing.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let it cool. While quinoa is cooking, preheat your oven to 400F 200C. Toss the diced sweet potato with olive oil, salt, and pepper, and roast in the oven for 20-25 minutes or until tender and slightly crispy. Let it cool. In a large mixing bowl, combine the cooked quinoa, roasted sweet potato, diced avocado, roasted beetroot, blanched broccoli, and mixed salad greens. Drizzle with olive oil and balsamic vinegar for dressing. Toss everything gently to combine. Season with additional salt and pepper to taste. Serve the quinoa salad immediately or refrigerate for later. Enjoy!

This Irish-inspired twist on the classic Reuben sandwich features tender corned beef, tangy sauerkraut, and melty Swiss cheese wrapped in a warm flour tortilla. It's a convenient and delicious way to enjoy the flavors of a Reuben on the go!

Ingredients: 4 large flour tortillas. 1 pound thinly sliced corned beef. 1 cup sauerkraut, drained. 1 cup shredded Swiss cheese. 1/2 cup Thousand Island dressing. 2 tablespoons butter.

Instructions: Preheat a large skillet over medium heat. Lay out tortillas and evenly distribute corned beef, sauerkraut, and Swiss cheese on each tortilla. Drizzle Thousand Island dressing over the fillings. Fold in the sides of each tortilla and roll tightly, securing with toothpicks if necessary. Melt butter in the preheated skillet. Place wraps seam-side down in the skillet and cook until golden brown and crispy, about 2-3 minutes per side. Remove from skillet and let cool slightly before serving. Slice each wrap in half diagonally and serve warm.

Indulge in the craze with these delightful ice cream sandwiches filled with creamy homemade ice cream, chocolate chip cookies, and colorful sprinkles.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt. 20 chocolate chip cookies. 1/2 cup mini chocolate chips. 1/2 cup colorful sprinkles.

Instructions: In a bowl, whisk together heavy cream, milk, sugar, vanilla extract, and salt until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until thickened. While the ice cream churns, take 10 chocolate chip cookies and crush them into small pieces. Once the ice cream is ready, fold in crushed cookies and mini chocolate chips. Transfer the ice cream into a container and freeze for at least 4 hours or until firm. To assemble the ice cream sandos, scoop a generous amount of ice cream onto the bottom side of a chocolate chip cookie. Top with another cookie, gently press to sandwich the ice cream, and roll the edges in colorful sprinkles. Repeat with remaining cookies and ice cream. Serve immediately or wrap individually in parchment paper and freeze for later enjoyment.