Author Archives for alenhart2

• Preheat the oven to 400*F, and adjust the oven rack to the middle position
• Line a large, rimmed baking sheet with parchment paper and set aside
• Place all of the meatball ingredients in a medium bowl
• Use your hands to combine them well, but no need to over-mix
• Shape the mixture into approximately 16 meatballs
• Arrange the meatballs on the prepared baking sheet
• Bake them until they are cooked through, about 12 to 15 minutes
• When the meatballs are done, prepare the sauce
• Combine all the sauce ingredients in a small bowl and whisk well
• Pour the sauce into a large skillet over low heat, whisking until it begins to boil
• Cook 30 to 60 seconds, until the sauce thickens
• Turn the heat off immediately
• Gently toss in the meatballs, coating well in sauce
• Top off with fresh scallions and sesame seeds
• Enjoy!

• Heat a large skillet on a hot plate over medium heat and melt butter
• Add minced garlic and cook for 1-2 minutes until fragrant
• Add shrimp, salt, and pepper, and cook for 2-3 minutes on each side until pink and fully cooked. Remove shrimp from the pan
• Add spiralized zucchini to the skillet and saute for 2-3 minutes until slightly tender
• Return shrimp to the pan, toss with zucchini, and sprinkle with Parmesan cheese if desired
• Serve immediately

Prep

• Wash hands and clean your workspace
• Chop carrots, celery, and onion into small pieces
• Mince garlic
• Shred cooked chicken

Cooking Instructions

• Heat oil in a large pot over medium heat
• Add onions carrots, celery. Cook for 5 minutes until softened
• Add garlic and stir for 30 seconds
• Pour in chicken broth and bring to a boil
• Add egg noodles and cook until tender (about 7-10 minutes)
• Stir in shredded chicken, salt, and pepper. Simmer for 2 minutes
• Turn off the heat and serve!
• (Optional) Add fresh parsley or a squeeze of lemon for extra flavor

• Gather Equipment
• In a small bowl or ramekin add 1 tbs butter
  
• Put bowl in microwave for 30 seconds to soften
• Add 1 tbs to bowl with butter
• Add 1 1/2 teaspoon of molasses to bowl
• In a small bowl, stir together the butter, brown sugar, and molasses.
  
• Add the remaining ingredients and stir until fully combined.
• Enjoy as is, or add your favorite toppings such as sprinkles, nuts, peppermint pieces, or chocolate chips.

• Gather Equipment
• Prepare the ingredients
  
• Once all ingredients are cut into small pieces, Place all the ingredients in a food processor.
  
• Pulse the mixture until it reaches your desired consistency.
• If the salsa is too watery, you can strain it to remove excess liquid.
  
• Eat with Chips and Enjoy!

• Prepare the Ingredients:
• Romaine Lettuce: Rinse 1-2 leaves, pat dry, and chop into bite-sized pieces.
• Cherry Tomatoes: Rinse and cut 5-6 cherry tomatoes in half.
• Cucumber: Slice 1/4 of a cucumber into rounds or half-moons.
• Assemble the Salad:
• In a bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and cucumber slices.
• Top with 1/4 cup of croutons.
• Add Dressing:
• Drizzle 1-2 tablespoons of your preferred dressing over the salad.
• Toss gently to coat.
• Optional Toppings:
• Sprinkle 1 tablespoon of grated Parmesan cheese if you're using Caesar dressing.
• Serve:
• Enjoy your fresh single-serving salad right away!

• Preheat the oven to 350°F (177°C).
• Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your chocolate banana bread turns out perfect every time. 
• gather all ingredients and cooking equipment
  
• Lightly coat a 10-ounce ramekin with cooking spray or butter.
  
• Measure Flour and add to bowl
• Measure Cocoa powder and add to bowl
  
• measure baking soda and add to bowl
• Measure cinnamon and add to bowl
• measure salt and add to bowl
• Set this bowl aside for later use.
• On another small bowl, use a fork to thoroughly mash the banana.
• Measure sugar and add to mashed banana and mix well for 3 minutes
  

Separate Egg Yolk from Egg

• Crack the egg cleanly and evenly across the widest part of the shell on a flat surface or the rim of a bowl.
• Gently break the shell into two halves over a bowl, using your thumbs to hold the egg in both hands.
• Let the yolk settle in the lower half of the shell.
• Tilt the shells back and forth, or towards each other, to pass the yolk from one shell to the other, allowing the egg white to drip into the bowl.
• Repeat until only the yolk remains in one shell, then drop it into a banana-sugar mixture bowl.
• Add melted butter to the banana-sugar mixture
• add Vanilla Extract to banana-sugar mixture
• Blend well until all elements are uniformly integrated.
• Fold the dry ingredients into the banana mixture until fully incorporated
• Fold in the chocolate chips.
  
• Pour the batter into the prepared ramekin.
• Slide the baking sheet with the ramekin into the preheated oven. Bake for 25-30 minutes.
• Tip: You can tell if the banana bread is fully cooked if a toothpick inserted in the center of the bread comes out clean or with just a few crumbs clinging to it or if the surface of the bread springs back after you’ve lightly pressed the top of the bread with your finger.
  
• Once baking is complete, remove the ramekin from the oven. Allow it to cool for a few minutes before digging in.

Clean Up

• While bread is baking in the oven, clean all bowls, measuring spoons, and other equipment

• Turn the oven on and set the heat to 350 degrees
• using spray, grease ramekin lightly
• Chop veggies (spinach and onions, into small pieces)
• Crack the eggs into the bowl, and beat them with the fork or whisk until pale yellow
• discard egg shells in trash and wash hands
• Add veggies and cheese to bowl with eggs. MIX
• Pour egg and veggie mixture into ramekin
• carefully move the tin into the oven.
• Bake until the top is golden and the eggs are set, 20-25 minutes
• To see if the eggs are set, use pot holders to jiggle the tin back and forth: you should not see the eggs moving around as if they’re still liquid in the center.) Remove the tin carefully from the oven and set it aside to cool.
•  Serve warm or at room temperature, or cover and refrigerate up to 2 days.

• Toast the sliced bread in the toaster oven
• Spread the hummus evenly on the toast, making a thin coating over the bread.
• Put half the avocado slices on each piece of toast. Use a fork to mash and spread it evenly.
• Sprinkle with the salt and pepper, then top it off with a pinch of cayenne.

• Wash strawberries with cool water
• Grab a cutting board & knife
• cut strawberries into small bite size pieces, discard stems
• Grab a small bowl
• Add a handful of strawberries to bowl
• Add 1 tsp sugar to bowl
• Add 1 tsp lemon juice to bowl
• Mix together
• Add 1 large spoonful of cool whip and stir
• scoop mixture into cake cup and enjoy!