Hannah

Hannah Moore is the creator and voice behind Eat Around It, a recipe blog where everyday cooking turns into a flavorful adventure. A self-taught cook and food photographer based in Oregon, Hannah began Eat Around It in 2018 as a digital notebook for her weeknight kitchen experiments. Over time, her passion for approachable, flavor-packed recipes has attracted a global community of home cooks from over 120 countries.

With the support of a small remote team of recipe testers and nutrition reviewers, Hannah ensures that every recipe on Eat Around It is reliable, repeatable, and always delicious. Her mission is to inspire home cooks to explore new flavors and techniques without feeling overwhelmed, making cooking an accessible and joyful part of daily life.

Latest from Hannah

$To make a tasty Chocolate Hazelnut Mug Cake, gather these items: - 4 tablespoons all-purpose flour - 4 tablespoons granulated sugar - 2 tablespoons unsweetened cocoa powder - 2 tablespoons creamy hazelnut spread - 1/8 teaspoon baking powder - 1/8 teaspoon fine sea salt - 3 tablespoons milk - 2 tablespoons vegetable oil - 1/2 teaspoon pure vanilla extract - Chopped hazelnuts (for garnish) Each ingredient plays a key role in this cake. Accurate measurements ensure great taste and texture. Use a standard tablespoon for measuring flour and sugar. For cocoa powder and hazelnut spread, level off your spoon for exact amounts. Measuring baking powder and salt carefully helps the cake rise and taste perfect. If you run out of an ingredient, here are some swaps: - For all-purpose flour, try almond flour or oat flour for a gluten-free option. - You can replace granulated sugar with coconut sugar or honey if needed. - Use any nut butter instead of hazelnut spread for a different flavor. - Swap milk with almond milk or oat milk for a dairy-free version. These substitutions keep the cake delicious while fitting your needs! {{ingredient_image_2}} Start by grabbing a microwave-safe mug. Add 4 tablespoons of all-purpose flour, 4 tablespoons of granulated sugar, and 2 tablespoons of unsweetened cocoa powder. Next, sprinkle in 1/8 teaspoon of baking powder and 1/8 teaspoon of fine sea salt. Use a small whisk or fork to mix these dry ingredients. Make sure there are no lumps left behind. This step ensures your mug cake will be smooth and fluffy. Now, it's time to add the fun stuff. Take 2 tablespoons of creamy hazelnut spread and add it to your dry mix. Pour in 3 tablespoons of milk, 2 tablespoons of vegetable oil, and 1/2 teaspoon of pure vanilla extract. Use a spoon to stir everything together. Mix until the batter is smooth. You should see no streaks of flour or cocoa powder. If you want some crunch, fold in a handful of chopped hazelnuts for extra texture. Place your mug in the microwave. Cook it on high for about 1 minute and 30 seconds. After that, check if it is done. Gently press the center; it should bounce back. If it still feels soft, microwave it in 15-second bursts until it sets. Once cooked, let your mug cake cool for about 1 minute. For a tasty finish, add a swirl of hazelnut spread on top and sprinkle with more chopped hazelnuts. Enjoy your warm, chocolate hazelnut delight! To make sure your mug cake is soft, mix the dry ingredients well. You want no lumps. When adding wet ingredients, mix gently. Over-mixing can make it dense. Use a large mug for cooking. This prevents overflow when it cooks. Always check the center for doneness. A soft center means more cooking time. You can add different flavors to your mug cake. Try adding a pinch of cinnamon for warmth. You can also mix in a tablespoon of peanut butter for richness. For a fruity twist, add some mashed banana or berries. Each addition will change the taste and texture. One common mistake is not measuring ingredients accurately. Use measuring spoons for precision. Another mistake is cooking for too long. Start with one minute and check frequently. If you don’t let it cool for a minute, it may be too hot to eat. Lastly, don’t forget to garnish! A topping of hazelnuts adds crunch and style. Pro Tips Use Room Temperature Ingredients: Ensure that your milk and hazelnut spread are at room temperature for better incorporation into the batter, leading to a smoother cake texture. Customize Your Toppings: Feel free to experiment with toppings like whipped cream, chocolate chips, or fresh berries to elevate your mug cake experience. Adjust Cooking Time: Microwave wattages vary, so keep an eye on your mug cake as it cooks. Start with 1 minute and 15 seconds, then add time as needed for the perfect bake. Make It a Double: If you're craving more, simply double the ingredients and use a larger mug or bowl, but be mindful of the cooking time, as it may need to be adjusted. {{image_4}} You can make this mug cake gluten-free. Replace all-purpose flour with almond flour or a gluten-free blend. Both options work well. Just make sure to check that your hazelnut spread is also gluten-free. This way, you get a soft and tasty cake without gluten. To make this cake vegan, swap out the milk with almond, soy, or oat milk. Use a plant-based hazelnut spread if you want to keep it dairy-free. Instead of vegetable oil, you can use melted coconut oil. These small changes make a big difference, and your cake will still taste amazing. You can get creative with flavors. Try adding chocolate chips for extra chocolatey goodness. A pinch of cinnamon gives a warm twist. Want more crunch? Toss in some chopped nuts or dried fruit like cherries or cranberries. Each add-in brings a new taste to your mug cake. If you have leftover mug cake, let it cool first. Then, cover your mug with plastic wrap or a small plate. This keeps the cake moist. You can also transfer it to an airtight container. Store it in the fridge for up to two days. To reheat your mug cake, place it in the microwave for about 15 to 20 seconds. Check if it is warm enough. If not, heat it in short bursts. This helps prevent it from drying out. You can add a tiny bit of milk before reheating for extra moisture. You can freeze your mug cake too! First, let it cool completely. Then wrap it tightly in plastic wrap. Place it in a freezer bag or container. This will keep it fresh for up to one month. To enjoy later, thaw it in the fridge overnight. Reheat in the microwave when ready to eat. Yes, you can bake this mug cake in the oven! Use an oven-safe ramekin instead of a mug. Preheat your oven to 350°F (175°C). Pour the batter into the ramekin and bake for about 15 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready. Baking gives a different texture, but it’s still delicious! If you don’t have hazelnut spread, you can use peanut butter or almond butter. Both will give a tasty twist to your mug cake. You can also try chocolate spread if you want to keep it simple. Just remember, the flavor will change based on what you choose. Each option will still make a yummy cake! Microwaves vary in power, so cooking time may change. For a standard microwave, set it for 1 minute and 30 seconds. If your microwave is weaker, you might need an extra 15 seconds or more. If it’s stronger, check at 1 minute. Always check by pressing the center. If it bounces back, it’s done! Adjust based on your microwave's power. This blog post covers everything you need to make the perfect mug cake. We explored the ingredients, offering substitutions and precise measurements. You learned the step-by-step process for mixing and cooking. I shared tips for texture, flavor variations, and mistakes to avoid. In closing, mug cakes are quick and fun. They offer endless choices to fit your taste. Enjoy experimenting with different ingredients and storage options. Remember, the best part is tasting your creation!$

Chocolate Hazelnut Mug Cake Quick and Easy Delight

Craving a sweet treat but short on time? You’re in the right place! This Chocolate Hazelnut Mug Cake is a

$To make this creamy and satisfying One-Pot Alfredo Orzo, you need just a few simple ingredients. Here’s what you’ll need: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 2 tablespoons unsalted butter - 2 cloves garlic, finely minced - 1 cup fresh spinach, chopped - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon freshly grated nutmeg - Salt, to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in creating a rich, creamy dish. The orzo pasta absorbs all the flavors, while the vegetable broth provides a savory base. Heavy cream adds a smooth texture, and Parmesan cheese brings a salty depth. The garlic enhances the aroma, and the spinach adds color and freshness. You can adjust the seasonings to suit your taste. This simple list makes it easy to whip up a delightful meal any day of the week! {{ingredient_image_2}} First, take a large pot. Place it on medium heat. Add 2 tablespoons of unsalted butter. Wait until it melts and looks bubbly. Once it melts, add 2 cloves of finely minced garlic. Stir the garlic for about 1 minute. You want it fragrant, not browned. This step gives your dish a nice flavor base. Next, add 1 cup of orzo pasta to the pot. Stir it well to coat the pasta in butter. Cook the orzo for about 2 minutes. This lightly toasts the orzo and boosts its taste. Now, pour in 2 cups of vegetable broth. Bring this mixture to a gentle boil. Stir it every now and then. When it starts to boil, lower the heat. Cover the pot with a lid and let it simmer for about 10 minutes. Stir occasionally. The orzo should be al dente and soak up most of the broth. After the orzo is cooked, pour in 1 cup of heavy cream. Stir until the cream blends in smoothly. Then, add 1 cup of freshly grated Parmesan cheese. Keep stirring until the cheese melts completely. This forms a rich and creamy sauce. Next, add 1 cup of chopped spinach, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Mix everything well. The spinach should wilt and spread evenly. Taste the dish and adjust the salt if needed. Finally, remove the pot from the heat. Serve it hot, and garnish with fresh parsley for a colorful finish. To make the cheese sauce rich and smooth, use fresh Parmesan. Grate it right before adding, as it melts better than pre-grated cheese. Stir the cheese in slowly after adding the cream. This ensures it blends well and avoids clumping. If you want a stronger flavor, add more cheese! Also, keep the heat low when mixing in cheese. High heat can cause the sauce to separate. Orzo can stick together if not cooked properly. Stir the orzo in the pot often while it simmers. This keeps it separated and helps it cook evenly. Use enough broth so the orzo has room to move. If you find it sticky after cooking, add a splash of cream or water. This will loosen it up and keep it creamy. The way you serve your dish matters! Use warm bowls to keep the orzo hot. When serving, make sure to show off the green spinach and creamy sauce. Sprinkle fresh parsley on top for color. You can also add a few extra shavings of Parmesan for a fancy touch. This makes your dish look great and taste even better! Pro Tips Use Fresh Ingredients: Fresh garlic and spinach will enhance the flavor of your dish significantly. Opt for freshly grated Parmesan for a richer taste. Toasting Orzo: Lightly toasting the orzo in butter before adding the broth brings out a nuttier flavor and adds depth to the dish. Adjusting Creaminess: If you prefer a creamier texture, feel free to add an extra splash of heavy cream or a bit more cheese to suit your taste. Serving Suggestions: Pair this dish with a crisp salad or grilled vegetables for a well-rounded meal, and consider a glass of white wine for a delightful accompaniment. {{image_4}} You can easily add protein to your One-Pot Alfredo Orzo. Chicken, shrimp, or even bacon work well. Cook the protein first, then set it aside. After cooking the orzo, mix in your protein. This adds flavor and makes the dish heartier. For a vegetarian option, try chickpeas or tofu. They soak up the creamy sauce nicely. Feel free to swap the spinach for other veggies. Broccoli, peas, or zucchini can add great taste. Just chop them small and toss them in with the orzo. Cook them until tender. This keeps the dish colorful and healthy. Seasonal veggies can also add a fresh twist. If you need a gluten-free option, swap orzo for gluten-free pasta. Look for brands that mimic the texture of orzo. Cook it according to package directions and follow the same steps. You can also use rice or quinoa for a different texture. Just keep an eye on the cooking times to ensure they are done. You can store leftover One-Pot Alfredo Orzo in the fridge. Use an airtight container. Keep it cool for up to three days. The creamy sauce may thicken as it chills. To help, add a splash of broth when you reheat. If you want to freeze it, make sure it’s fully cooled. Place the orzo in freezer-safe bags. Remove as much air as you can. It can last for about two months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, you can use the stove or microwave. For the stove, add a bit of broth to a pot. Heat it on low, stirring until warm. If using the microwave, place it in a bowl. Add a splash of cream or broth. Heat in short bursts, stirring in between. This keeps it creamy and tasty. Yes, you can use other pasta! You might try small shapes like elbows or shells. Each type gives a unique texture. Just adjust the cooking time based on the shape you choose. Thicker pasta may need more time, while smaller shapes cook faster. Always check for doneness as you go. Making this dish vegan is easy! Replace heavy cream with coconut cream or a nut milk. Use nutritional yeast for a cheesy flavor instead of Parmesan cheese. Swap butter for olive oil or vegan butter. This keeps the dish creamy and delicious while fitting a vegan diet. One-Pot Alfredo Orzo pairs well with many foods. You can serve it with a fresh green salad for crunch. Garlic bread also makes a great side. For protein, grilled chicken or sautéed shrimp work well. You can add roasted veggies for extra flavor and nutrition. This blog post covered how to make a delicious One-Pot Alfredo Orzo. We explored the main ingredients, step-by-step cooking, helpful tips, and tasty variations. You can easily customize this dish with proteins or veggies. Plus, I shared how to store and reheat leftovers. In summary, One-Pot Alfredo Orzo is a simple and flexible meal. You can enjoy it quickly and adapt it to your taste. Give it a try and impress your friends!$

One-Pot Alfredo Orzo Creamy and Satisfying Dish

Looking for a quick and tasty meal? Try my One-Pot Alfredo Orzo! This creamy dish is easy to make and

$- 1 can (15 oz) chickpeas, drained and thoroughly rinsed - 2 tablespoons high-quality olive oil - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - 1/4 teaspoon garlic powder - Zest from 1 fresh lime - Juice from 1 fresh lime To make crispy, zesty chickpeas, you need a few key ingredients. First, grab a can of chickpeas. These little gems pack a protein punch and give great crunch when roasted. Next, high-quality olive oil helps the spices stick. It also adds a rich flavor. For the spice mix, you will need chili powder, smoked paprika, ground cumin, and garlic powder. Each spice adds a unique flavor, making your chickpeas pop. The lime zest and juice are key. They give a bright, fresh taste that balances the spices perfectly. - Fresh cilantro, chopped - Additional seasonings (salt, pepper) For garnishes, fresh cilantro adds a nice touch. It brings a burst of color and flavor. You can also season to taste with salt and pepper. This way, you can adjust the taste to your liking. These simple additions make a big difference in flavor. {{ingredient_image_2}} 1. Preheat the oven to 400°F (200°C). This heat will make your chickpeas crisp. 2. Drain the chickpeas from the can. Rinse them well under cold water. 3. Transfer the rinsed chickpeas onto a clean towel. Pat them dry with another towel. The drier they are, the crunchier they will get. 1. In a large bowl, whisk together 2 tablespoons of olive oil and the spices. - Use 1 teaspoon of chili powder. - Add 1 teaspoon of smoked paprika. - Mix in 1/2 teaspoon of ground cumin and 1/4 teaspoon of garlic powder. - Don’t forget the zest from 1 fresh lime for that zing! 2. Squeeze the juice from the same lime into the mix. This will add moisture and flavor. 1. Toss the dried chickpeas in the seasoning mix. Ensure every chickpea gets coated well. 2. Line a baking sheet with parchment paper. Spread the chickpeas out in a single layer. 3. Roast the chickpeas in the oven for 25-30 minutes. Halfway through, shake the pan or stir them. This helps them roast evenly. 4. When they are golden and crunchy, remove them from the oven. Drizzle the fresh lime juice over them right away. This adds a burst of flavor. 5. Let them cool for a few minutes before serving. If you like, sprinkle some chopped cilantro on top for extra flavor and color. To make Chili Lime Roasted Chickpeas crispy, you must dry them well. After rinsing, spread them on a clean towel. Pat them dry gently. Moisture will make them soggy and soft. Next, roasting at the right temperature is key. Set your oven to 400°F (200°C). This hot temperature helps the chickpeas crisp up. Roast them for 25 to 30 minutes. Stir or shake the pan halfway through to ensure even cooking. You want them golden brown and crunchy. You can boost the flavor with other spices. Try adding cayenne pepper for heat or onion powder for depth. These spices give your chickpeas a unique twist. Adjust the lime flavor to your taste. If you love lime, add more juice or zest. For a milder taste, use less lime juice. Experiment until you find your perfect balance. Pro Tips Dry Chickpeas Thoroughly: Ensuring that the chickpeas are completely dry before roasting is key to achieving maximum crunchiness. Use Fresh Spices: For the best flavor, make sure your spices are fresh. Old spices can lose their potency and affect the taste of the dish. Adjust the Spice Level: Feel free to adjust the amount of chili powder based on your spice preference. You can also experiment with other spices! Store for Later: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. They may lose some crunch over time. {{image_4}} You can easily change the flavor of your chili lime roasted chickpeas. One fun option is a spicy Sriracha version. Just add 1-2 tablespoons of Sriracha to your oil and spice mix. This will give your chickpeas a fiery kick. If you enjoy bold flavors, this is a great choice! Another option is to create herb-infused variations. You can mix in dried herbs like oregano or thyme. Fresh herbs like rosemary work well too. These additions can give your chickpeas a fresh taste. If you want to try different cooking methods, the air fryer is a great choice. Preheat your air fryer to 400°F (200°C). Toss your seasoned chickpeas in the air fryer basket. Cook them for about 15-20 minutes, shaking the basket halfway through. This will give you a crunchy snack in less time. You can also roast chickpeas on the stovetop. Heat a non-stick skillet over medium heat. Add the seasoned chickpeas, and cook for 10-15 minutes, stirring often. This method requires more attention but can still yield crisp chickpeas. To keep your leftover chili lime roasted chickpeas fresh, place them in an airtight container. A glass jar or a plastic container with a tight lid works well. Store them at room temperature for up to three days. If you want to keep them longer, you can place them in the fridge. They will stay good for up to a week, but they might lose some crunch. To regain that crunchy texture, use the oven. Preheat it to 350°F (175°C). Spread the chickpeas on a baking sheet and heat for about 10 minutes. This method helps them crisp up again. Avoid the microwave, as it can make them soggy. You want to enjoy that delightful crunch with every bite! You can enjoy Chili Lime Roasted Chickpeas in many ways. They make a great snack on their own. Pair them with a fresh salad for a crunchy topping. You can also add them to grain bowls with quinoa or rice. They add texture and flavor to soups or stews. Serve them with dips like hummus or guacamole for a fun twist. Yes, you can use dried chickpeas. Soak them in water overnight. This helps them soften. After soaking, cook them until tender. It usually takes about 1 to 1.5 hours. Drain and rinse them well before roasting. Follow the same steps in the recipe to season and roast them. The spice level is mild to medium. Chili powder adds heat, but it is not overpowering. You can adjust the spice by adding more chili powder if you like. For less spice, use less chili powder. You can also add other spices for a different taste. Try smoked paprika for a smoky flavor. Chili Lime Roasted Chickpeas are a fun and tasty snack. We covered key ingredients like chickpeas, spices, and lime juice to make them pop. Roasting tips help you get that perfect crunch, and we explored different flavors, cooking methods, and storage ideas. Remember, these chickpeas are not just versatile; they fit into various meals. I hope you feel inspired to try this recipe. Enjoy experimenting with flavors and sharing them with friends!$

Chili Lime Roasted Chickpeas Crunchy and Flavorful Snack

Looking for a snack that is both crunchy and bursting with flavor? Let me introduce you to Chili Lime Roasted

$- 1 pound large shrimp, peeled and deveined - 3 tablespoons extra virgin olive oil - 4 cloves fresh garlic, finely minced - 1 teaspoon smoked paprika - ½ teaspoon freshly ground black pepper - ½ teaspoon sea salt - ½ cup freshly grated Parmesan cheese - 2 tablespoons fresh parsley, finely chopped - Lemon wedges, for serving You can swap large shrimp for medium or small shrimp if you prefer. For a lighter option, use a mix of olive oil and lemon juice. Instead of Parmesan, try Pecorino Romano or even nutritional yeast for a vegan twist. If you lack fresh garlic, use garlic powder—adjust the amount to taste. Smoked paprika can be replaced with regular paprika, but it will lack the smoky flavor. Fresh shrimp taste great, but frozen shrimp are just as good and often more convenient. If using frozen shrimp, make sure to thaw them first. Place them in cold water for about 15 minutes. This step makes cooking easier and keeps the shrimp juicy. Both fresh and frozen shrimp work well in this recipe, so choose what you like best! {{ingredient_image_2}} 1. First, gather your ingredients. You will need shrimp, olive oil, garlic, smoked paprika, black pepper, salt, Parmesan cheese, parsley, and lemon wedges. 2. In a medium bowl, mix the olive oil, minced garlic, smoked paprika, black pepper, and sea salt. Whisk them together until they blend well. 3. Next, add the shrimp to the bowl. Toss them gently in the garlic mixture. Make sure every piece is coated. For the best flavor, let them sit for at least 15 minutes. 1. While the shrimp sits, preheat your air fryer to 400°F (200°C). This takes about 5 minutes. 2. After marinating, sprinkle the grated Parmesan cheese over the shrimp. Toss them again until all are covered with cheese. 3. Place the shrimp in the air fryer basket. Arrange them in a single layer. Leave space between each shrimp for proper air flow. 4. Cook the shrimp for 6 to 8 minutes. Shake the basket halfway through to ensure even cooking. Look for the shrimp to turn pink and opaque. The cheese will become crispy. - Make sure to marinate the shrimp. This adds great flavor and moisture. - Do not overcrowd the basket. Cooking in batches helps achieve a better texture. - Keep an eye on the shrimp as they cook. Overcooked shrimp become rubbery. Aim for that perfect pink color and slight firmness. To get the best taste, marinate your shrimp. Mix olive oil, garlic, smoked paprika, black pepper, and salt in a bowl. Whisk them well. Next, add the shrimp. Toss them gently to coat each piece. Let them sit for at least 15 minutes. This step lets the flavors soak into the shrimp. If you have more time, try marinating for 30 minutes. The longer, the better! Set your air fryer to 400°F (200°C). This high heat helps cook the shrimp quickly. Preheat it for about 5 minutes. This step ensures that the shrimp cook evenly. Cook the shrimp for 6-8 minutes. Remember to shake the basket halfway through. This action helps the shrimp cook on all sides. The shrimp should change to a pink color and look opaque when done. Watch the cooking time closely. Shrimp cook fast, and overcooking can make them tough. Check them at 6 minutes. If they look pink and opaque, they are ready. If not, cook for another minute. Always take them out right when they finish cooking. If you let them sit too long, they will continue to cook. Enjoy your perfectly tender shrimp! Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 15 minutes to absorb all the delicious flavors of the garlic and spices. Even Cooking is Key: Arrange the shrimp in a single layer and avoid overcrowding the air fryer basket to ensure even cooking and crispiness. Adjust Cooking Time: Keep an eye on the shrimp while cooking; depending on their size, they may need a little extra time or may cook faster. Garnish for Presentation: Sprinkle fresh parsley before serving to add a pop of color and a fresh flavor that complements the dish beautifully. {{image_4}} You can spice up your garlic Parmesan shrimp in many ways. Feel free to add a pinch of cayenne pepper for heat. Paprika adds a nice smoky flavor too. You might also try Italian herbs like oregano or thyme. These will give your dish a fresh twist. Experiment with your favorite spices for a unique taste. The goal is to make this dish your own. While Parmesan is great, there are other cheeses to consider. For a creamy touch, try using mozzarella. It melts beautifully and adds a nice texture. Feta cheese brings a tangy flavor that pairs well with shrimp. If you love blue cheese, sprinkle some on top for a bold taste. Each cheese offers a different experience, so don't hesitate to mix things up! To enhance your meal, consider what you serve alongside the shrimp. A simple salad with greens and lemon dressing works well. Rice or quinoa is a great side to soak up the flavors. For a more filling meal, serve the shrimp with pasta tossed in garlic oil. You can also serve it with crusty bread to soak up the juices. These pairings make your dish complete and satisfying. To store leftover shrimp, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to seal the container tight to keep the shrimp fresh. When you're ready to eat the shrimp again, reheat them in the air fryer. Set the air fryer to 350°F (175°C). Heat the shrimp for about 3-5 minutes. This way, they stay crispy and delicious. You can also use a microwave, but the shrimp may lose their crunch. If you want to keep shrimp longer, freezing is a great option. Start by placing the cooked shrimp in a single layer on a baking sheet. Freeze them for about an hour until solid. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible. They can last in the freezer for up to three months. When ready to eat, thaw them overnight in the fridge before reheating. You can air fry frozen shrimp at 400°F for about 10 to 12 minutes. Make sure to shake the basket halfway through. This helps the shrimp cook evenly. If your shrimp are clumped together, separate them before cooking. Yes, you can use pre-cooked shrimp for this recipe. Just skip the marinating step. Air fry the shrimp for about 4 to 6 minutes to warm them up. Add the Parmesan cheese at the start of cooking. This will help it melt and stick to the shrimp. You can serve garlic parmesan shrimp with many sides. Here are some great ideas: - Rice: White or brown rice pairs well. - Pasta: Toss with spaghetti for a heartier meal. - Salad: A fresh green salad adds crunch. - Vegetables: Roasted or steamed veggies are a healthy choice. - Bread: Garlic bread is always a hit. Feel free to mix and match these sides to create a meal you love! This post covered key points about cooking shrimp. We explored ingredients, swaps, and freshness. Then, I gave you clear steps for prep, cooking, and tips for perfect shrimp. I shared tricks for great flavor, right cooking temps, and how to avoid overcooking. We also looked at tasty variations and proper storage methods. In the end, making shrimp can be fun and easy. Enjoy experimenting with flavors and share your delicious results!$

Air Fryer Garlic Parmesan Shrimp Quick and Simple Recipe

If you crave a tasty, quick dish, try Air Fryer Garlic Parmesan Shrimp! This recipe takes just minutes and packs

$- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 4 cups low-sodium chicken broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels - 2 cups diced tomatoes - Zest and juice of 2 limes - 1 teaspoon ground cumin - Salt and pepper to taste - 1 bunch fresh cilantro, chopped - 1 avocado, diced The key seasonings bring the soup to life. Lime zest and juice add brightness. Ground cumin gives it a warm, earthy taste. Salt and pepper help balance the flavors. Fresh cilantro adds a burst of freshness. Each spice plays a role that makes the soup vibrant. Toppings can elevate your dish. Diced avocado adds creaminess. Tortilla chips offer a crunchy texture. Sour cream provides richness, while shredded cheese adds a savory note. Choose your favorites to make the soup even more enjoyable. {{ingredient_image_2}} Start by gathering all your ingredients. This makes cooking easy and fun. - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 4 cups low-sodium chicken broth - 1 can black beans, rinsed and drained - 1 cup corn kernels - 2 cups diced tomatoes - Zest and juice of 2 limes - 1 teaspoon ground cumin - Salt and pepper to taste - 1 bunch fresh cilantro, chopped - 1 avocado, diced Now, dice your onion and bell pepper. This helps them cook evenly. Mince the garlic to release its flavor. If using fresh corn, cut it off the cob. Heat the olive oil in a large pot over medium heat. Once it shimmers, add the onion and bell pepper. Sauté them for 4-5 minutes until soft. Stir in the minced garlic for another 1-2 minutes. This is when your kitchen starts smelling amazing! Next, add the chicken breasts, broth, diced tomatoes, black beans, corn, and cumin. Stir everything together. This helps blend the flavors. Raise the heat to bring it to a gentle boil. Reduce the heat, cover, and let it simmer for 20-25 minutes. Your chicken should reach 165°F to be safe to eat. When the chicken is done, take it out of the pot. Use two forks to shred it into bite-sized pieces. Return the chicken to the soup and stir it in. Add the lime juice and zest. Taste your soup and add salt and pepper as needed. Finally, fold in the chopped cilantro. This gives your soup a fresh kick! Now you’re ready to serve. Ladle the soup into bowls. Top with diced avocado and a sprinkle of cilantro. You can even add tortilla chips, sour cream, or shredded cheese for a fun twist! Enjoy every spoonful! To make this cilantro lime chicken soup shine, focus on balance. Use fresh lime juice and zest. They bring brightness that lifts the soup. Add salt gradually to enhance flavors. Taste as you go to find the perfect mix. Consider adding a pinch of cayenne for a gentle kick. Fresh cilantro adds a herbal note; fold it in last for the best taste. Start by sautéing the onion and bell pepper in olive oil. This builds a strong base. Cook until they soften. Be careful not to burn the garlic; it can turn bitter quickly. When you add the chicken, keep the broth at a gentle boil. This helps cook the chicken evenly. Shred the chicken once it’s cooked, then mix it back into the soup for a hearty texture. Serve the soup in warm bowls to keep it cozy. Top each bowl with diced avocado for creaminess. Fresh cilantro adds color and flavor. For crunch, add tortilla chips on top. A drizzle of sour cream can add richness, while shredded cheese offers a nice finish. Adjust toppings to match your taste. Enjoy this soup hot, sharing with friends or family for a delightful meal. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh herbs and vegetables. Fresh cilantro and lime juice will elevate the flavor of your soup significantly. Customize Your Heat: If you enjoy a bit of spice, add diced jalapeños or a pinch of cayenne pepper while sautéing the vegetables for an extra kick. Make it Ahead: This soup tastes even better the next day! Prepare it in advance and let the flavors meld overnight in the fridge. Perfect Texture: For a creamier texture, blend a portion of the soup after cooking and then mix it back in. This adds richness without needing extra cream. {{image_4}} Want to turn up the heat? You can add diced jalapeños to your soup. Start with one pepper and adjust as needed. If you like a smoky flavor, try adding chipotle in adobo sauce. Just a small spoonful can make a big difference. You can also sprinkle in some cayenne pepper or red pepper flakes. This adds a nice kick to the dish. Not a meat eater? No problem! You can use beans as your main protein. Black beans work well in this soup. Chickpeas or lentils can also add texture and protein. For a richer taste, use vegetable broth instead of chicken broth. Add more veggies like zucchini or carrots to make it hearty. You’ll still get a full and tasty dish. You can swap out chicken for other proteins too. Try using turkey for a lighter option. If you want seafood, shrimp cooks quickly and adds great flavor. For a plant-based choice, use tofu or tempeh. Just make sure to season them well for a tasty bite. Each protein will change the soup's flavor, so have fun experimenting! To store leftovers, let the soup cool to room temperature. Then, pour it into airtight containers. Make sure to seal them well. You can keep leftovers in the fridge for up to three days. If you want to eat it later, freezing is a great option. When you reheat the soup, do it on low heat. Pour the soup into a pot and warm it gently. Stir often to help it heat evenly. If the soup seems thick, add a splash of chicken broth or water. This keeps the soup nice and smooth. To freeze the soup, use freezer-safe containers or bags. Leave some space at the top for expansion. It can last up to three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. Reheat it on the stove, and enjoy your tasty soup again! If you want a different protein, you can use turkey or tofu. Both work well and still taste great. Shredded pork also adds a nice flavor. You can swap in beans for a vegetarian option. Black beans or chickpeas can make the soup hearty and filling. Just remember to adjust cooking times if using raw meat. Yes, you can easily make this soup in a slow cooker! Start by sautéing the onion, bell pepper, and garlic in a pan. Then transfer them to the slow cooker. Add the rest of the ingredients, including chicken and broth. Cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken before serving and add lime juice and cilantro at the end. Cilantro lime chicken soup keeps well in the fridge for about 3-4 days. Store it in an airtight container to keep it fresh. If you want to enjoy it longer, consider freezing it. Just remember to leave out any toppings like avocado or cheese until you serve it. This blog covered the key ingredients and steps to make a tasty soup. You learned about the main ingredients, seasonings, and optional toppings. I shared tips to perfect the flavor and different ways to change the recipe for your taste. We discussed how to store leftovers and answer common questions. In the end, cooking can be fun, easy, and rewarding. Enjoy making this soup your own!$

Cilantro Lime Chicken Soup Flavorful and Fresh Dish

Are you ready to warm your soul with a bowl of Cilantro Lime Chicken Soup? This dish bursts with fresh

$- 1 can black beans - 1 can sweet corn - Fresh vegetables: - 1 red bell pepper, finely diced - 1 yellow bell pepper, finely diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - 1 ripe avocado, diced - Fresh herbs and seasoning: - 1/4 cup fresh cilantro leaves, chopped - 1/4 cup freshly squeezed lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon cumin powder - Sea salt and freshly cracked black pepper to taste - Avocado variations: You can use different types of avocados for creaminess. - Additional spices or herbs: Try adding chili powder or oregano for more flavor. - Cheese options: Feta or cotija cheese can add a tangy touch. This salad is bright and fresh. Each ingredient adds a unique flavor and texture. The beans and corn give a hearty base. The veggies bring crunch and sweetness. The herbs and lime juice add zest. You can personalize it with optional ingredients. This makes it fun and versatile. Enjoy mixing and matching to find your favorite version! {{ingredient_image_2}} 1. First, rinse and drain the black beans. This removes extra salt and keeps them clean. 2. Next, do the same with the sweet corn. Drain it well to avoid a watery salad. 3. Now, chop the red and yellow bell peppers into small pieces. You want them to mix well. 4. Finely chop the red onion. This adds a nice crunch and flavor. 5. Halve the cherry tomatoes and dice the avocado into bite-sized pieces. 6. In a separate bowl, whisk together the lime juice, olive oil, cumin, sea salt, and black pepper. Mix until it’s smooth and well combined. 1. In a large mixing bowl, combine the black beans and corn. Gently stir to keep the beans whole. 2. Add the chopped bell peppers, onion, tomatoes, and avocado. Be careful when mixing to keep the avocado intact. 3. Drizzle the dressing over the salad. Toss gently with a spatula until everything is coated. 4. Finally, fold in the chopped cilantro for a fresh flavor boost. 1. Portion the salad into bowls or serve it family-style in a large dish. 2. This salad tastes great at room temperature or chilled. Let it sit for at least 10 minutes to meld flavors. 3. For a beautiful presentation, use a colorful serving bowl. Garnish with extra cilantro and lime wedges around the edge. To keep your black bean corn salad fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place it in the fridge for best results. The salad stays fresh for about 3 days. If you notice any browning on the avocado, just remove it before serving. If you want to make it gluten-free, you’re in luck! This salad is already gluten-free. For a vegan option, ensure your dressing has no animal products. You can swap honey for agave syrup or simply skip it. To adapt for low-sodium diets, rinse the beans and corn well. Also, use fresh lime juice instead of salt for flavor. Marinating the salad can elevate its taste. Let it sit for at least 30 minutes before serving. This helps the flavors blend nicely. You can also try different dressings. A zesty vinaigrette or a creamy avocado dressing adds a fresh twist. Experiment with herbs like dill or parsley for added flavor! Pro Tips Choose Ripe Avocados: Make sure your avocados are perfectly ripe for the best flavor and texture. They should yield slightly to gentle pressure when squeezed. Experiment with Add-ins: Feel free to customize the salad by adding ingredients like black olives, jalapeños, or even diced mango for a sweet twist. Make Ahead: Prepare the salad a few hours in advance to allow the flavors to develop, but add the avocado just before serving to prevent browning. Use Fresh Lime Juice: For the best flavor, always use freshly squeezed lime juice instead of bottled lime juice, as it makes a significant difference in taste. {{image_4}} You can spice up your black bean corn salad with a southwestern twist. Start by adding diced jalapeños for heat. The crunch of corn chips also adds texture. This version brings a fun, zesty flavor that pairs well with the beans and corn. The heat from the jalapeños balances the sweetness of the corn. If you want an extra kick, try some hot sauce too! For a Mediterranean flair, mix in crumbled feta cheese and sliced olives. Feta adds a creamy, salty taste that contrasts nicely with the fresh veggies. The olives bring a briny note that enhances the overall flavor. This variation gives your salad a unique touch, making it perfect for a summer picnic or a dinner party. If you want to make your salad more filling, consider adding protein. Diced grilled chicken or cubed tofu works well. Chicken adds a hearty element, while tofu is great for a vegan option. Both choices make the salad a complete meal. Just toss them in with the other ingredients before serving. This salad stays fresh in the fridge for up to four days. To keep it tasty, store it in an airtight container. - Tip: Add avocado right before serving. This keeps it from browning and makes the salad look fresh. - Tip: If you add lime juice to the salad, it helps slow down browning. The acid from the lime juice is key for flavor and freshness. You can freeze this salad, but it’s best to avoid freezing the avocado. This will keep the texture nice when you serve it. - Best practice: Freeze the salad without the avocado. Place it in a freezer-safe bag and press out extra air. - Thawing and serving: To serve, place the salad in the fridge overnight to thaw. Once thawed, mix in fresh avocado and enjoy! You can easily make this salad vegan. First, all the main ingredients are plant-based. Avoid adding any cheese for a vegan dish. If you want creaminess, use an extra avocado. You can also swap the olive oil for another plant-based oil if desired. Yes, you can prepare this salad in advance. Make it up to a day ahead. Store it in the fridge in a sealed container. The flavors will blend well overnight. Just add the avocado right before serving to keep it fresh. This salad pairs well with many dishes. You can serve it with grilled chicken or fish. It also goes great with tacos or burritos. For drinks, try serving it with iced tea or a light beer. This adds to the fresh flavors of the salad. This blog post detailed how to create a delicious Black Bean Corn Salad. You learned about the main ingredients, preparation steps, and plenty of helpful tips. We explored variations to suit different tastes and dietary needs. Remember, customizing this dish is simple and fun. You can enjoy it fresh or consider storage options to keep it tasty. Now, it’s time to get cooking and share your salad with friends! This colorful dish will surely impress anyone you serve it to.$

Flavorful Black Bean Corn Salad Easy and Fresh Recipe

Looking for a fresh, easy recipe that bursts with flavor? This Black Bean Corn Salad is just what you need!

$To make no-bake chocolate oatmeal cookies, you need simple ingredients. Here’s what you will need: - 1 cup quick oats - 1/2 cup unsweetened cocoa powder - 1/2 cup natural peanut butter (or almond butter) - 1/4 cup honey (or maple syrup) - 1/2 cup brown sugar, packed - 1/4 cup unsweetened almond milk (or regular milk) - 1 teaspoon pure vanilla extract - 1/4 teaspoon salt - Optional: chocolate chips or chopped nuts Each ingredient plays an important role. The oats give the cookies their chewy texture. The cocoa powder adds a rich chocolate flavor. Peanut butter offers creaminess and protein. Honey or maple syrup brings sweetness. Brown sugar adds depth and moisture. Almond milk keeps everything smooth. Vanilla extract enhances the flavor, and salt balances it all. Feel free to customize! You can add chocolate chips or nuts for extra crunch. These cookies are easy to make and fun to eat. Enjoy the process of mixing and creating your tasty treats! {{ingredient_image_2}} 1. Combine sugar, cocoa, and milk Start by grabbing a medium saucepan. Add 1/2 cup brown sugar, 1/2 cup cocoa powder, and 1/4 cup almond milk. Stir these together well until mixed. 2. Boil and mix in peanut butter Place the saucepan on medium heat. Stir constantly until the mixture begins to boil gently. Let it boil for about 1 minute. After a minute, take it off the heat. Then, mix in 1/2 cup peanut butter and 1 teaspoon vanilla extract. Blend until it looks smooth. 3. Incorporate oats and optional ingredients Now, add 1 cup of quick oats to the chocolate mix. Stir well to coat all the oats. If you want, you can fold in 1/4 cup of chocolate chips or chopped nuts for extra crunch and flavor. 4. Shape cookies on parchment Line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop spoonfuls of the mixture onto the paper. Shape each cookie with your hands or the back of the spoon to make them round. After you shape the cookies, refrigerate them for at least 30 minutes. This helps them set and firm up nicely. Enjoy your no-bake chocolate oatmeal cookies! To make your no-bake chocolate oatmeal cookies just right, focus on their texture. The oats should be chewy, while the chocolate mixture needs to be smooth. If your cookies are too dry, add a splash more almond milk. For a gooier cookie, you can mix in a bit more peanut butter. Adjusting the sweetness is also key. If you prefer less sweet cookies, cut back on the brown sugar. You can also swap honey with maple syrup for a milder taste. Adjust the amount based on your own sweet tooth. If you have dietary needs, substitutions can make these cookies fit your diet. For a nut-free option, use sunflower seed butter in place of peanut butter. For vegan cookies, use maple syrup and ensure your chocolate chips are dairy-free. How you present your cookies can make them even more special. After they set, arrange them on a nice plate. You can drizzle melted chocolate over the top for a fancy look. A sprinkle of flaky sea salt adds a touch of elegance. When serving at gatherings, stack the cookies in a tower or place them in a decorative jar. This gives guests a fun way to grab a treat. Pair them with a glass of milk or a cup of coffee for a delightful experience. Pro Tips Chill for Firmness: Ensure to refrigerate the cookies for at least 30 minutes. This helps them set properly and achieve the right texture. Mix It Up: Feel free to customize by adding different mix-ins like dried fruits, seeds, or flavored nut butters for unique variations. Perfect Portioning: Use a cookie scoop for even-sized cookies. This ensures they bake evenly and look more appealing. Storage Solutions: Store leftover cookies in an airtight container in the fridge for up to a week. They also freeze well for longer storage. {{image_4}} You can easily switch up the flavors in your no-bake chocolate oatmeal cookies. Try adding spices to give them a fun twist. Cinnamon adds warmth, while espresso powder gives a rich coffee flavor. Just a pinch can make a big difference! You can also use different nut butters. If you want a nut-free option, sun butter works well. Each nut butter brings its own unique taste. Almond butter gives a sweet, nutty flavor, while peanut butter adds a classic touch. If you follow a vegan diet, you can make simple changes. Instead of honey, use maple syrup. It adds sweetness without animal products. Make sure to check that your nut butter is also vegan. For gluten-free cookies, use certified gluten-free oats. Oats can sometimes be processed with gluten, so this matters. This way, you can enjoy your treat without worry. To keep your no-bake chocolate oatmeal cookies fresh, store them in an airtight container. This helps keep moisture out and maintains their chewy texture. You can layer the cookies with parchment paper to avoid sticking. If you want to freeze them, place the cookies in a single layer on a baking sheet first. After they freeze, transfer them to a freezer-safe bag. This method prevents them from sticking together. At room temperature, these cookies last about five days. They stay tasty and soft, perfect for a quick snack. If you refrigerate them, they can last up to two weeks. However, refrigeration can change their texture, making them a bit firmer. If you like them softer, enjoy them at room temperature! How do I make these cookies firmer? To make your cookies firmer, increase the amount of oats. You can also chill them longer in the fridge. If you want, add a bit more peanut butter or reduce the milk. Both help create a thicker texture. Can I use quick oats instead of rolled oats? Yes, you can use quick oats. They work just as well in this recipe. Quick oats absorb moisture faster and help the cookies set nicely. This makes them a great choice for no-bake cookies. What is the best way to melt chocolate for drizzling? The best way to melt chocolate is in a microwave-safe bowl. Heat it in short bursts of 15 seconds, stirring in between. This helps prevent burning. You can also melt it on a double boiler for more control. Can I use maple syrup instead of honey? Absolutely! Maple syrup is a great substitute for honey. It gives a nice flavor and keeps the cookies vegan. Just use the same amount as the honey called for in the recipe. Are these cookies suitable for kids? Yes, these cookies are perfect for kids! They are easy to make and fun to eat. They contain wholesome ingredients like oats and peanut butter. Just watch out for any nut allergies. You can make delicious cookies with simple ingredients and easy steps. We covered what you need, how to make them, and helpful tips for great results. Adjust ingredients to fit your taste or diet. Store them properly for freshness, so they last longer. I hope you feel inspired to bake and enjoy these tasty treats! Try different flavors or share them at your next gathering. Enjoy every bite!$

No-Bake Chocolate Oatmeal Cookies Easy and Tasty Treat

Looking for a sweet, easy treat that satisfies your chocolate cravings? These No-Bake Chocolate Oatmeal Cookies are the answer! With

$- 1 cup mashed sweet potato - 1/2 cup creamy almond butter - 1/2 cup unsweetened cocoa powder - 1/2 cup pure maple syrup - 1 teaspoon pure vanilla extract - 1/4 teaspoon fine sea salt - 1/2 teaspoon baking powder - 1/2 cup semi-sweet chocolate chips - 1 cup mini marshmallows The first step in making Sweet Potato Marshmallow Brownies is gathering your ingredients. Each one plays an important role in creating a rich and fudgy texture. The mashed sweet potato adds moisture and natural sweetness, while almond butter gives a creamy base. Unsweetened cocoa powder is key for that deep chocolate flavor. Maple syrup adds sweetness, and pure vanilla extract brings warmth. Fine sea salt enhances all the flavors, while baking powder helps the brownies rise just a bit. The semi-sweet chocolate chips offer delightful bursts of chocolate in every bite. Finally, mini marshmallows crown the brownies with their soft and sweet goodness. - Almond butter alternatives: If you're allergic to nuts, you can use sunflower seed butter or tahini. Both add creaminess without nuts. - Cocoa powder options: You can try Dutch-processed cocoa for a smoother taste. Regular cocoa works well too. - Sweet potato preparation tips: You can use canned sweet potato puree for ease. Just ensure it’s plain and unsweetened. If using fresh, bake or steam the sweet potato until soft. Then, mash it well. These substitutions can help you customize the recipe to your taste or dietary needs. Enjoy getting creative with these ingredients! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Grease an 8x8-inch baking dish with cooking spray. You can also use parchment paper. - In a large bowl, combine the mashed sweet potato and almond butter. Mix until smooth. - Add cocoa powder, maple syrup, vanilla extract, salt, and baking powder. Stir until the batter is glossy. - Gently fold in the chocolate chips, making sure they are evenly spread. - Pour the brownie batter into the prepared dish. Spread it evenly. - Bake for 25-30 minutes. Check with a toothpick; it should have a few moist crumbs. - Remove the brownies and sprinkle mini marshmallows on top. - Return to the oven for another 5-7 minutes. The marshmallows should puff and turn golden. - Let the brownies cool for at least 15 minutes before cutting into squares. To get the perfect fudgy texture, pay attention to your baking time. Bake the brownies for 25-30 minutes. Use a toothpick to check doneness. It should come out mostly clean with a few moist crumbs. This means they're fudgy and not dry. Make sure your oven is preheated. This helps the brownies bake evenly. If the oven is too hot or too cold, your brownies may not cook right. These brownies taste best when served warm. A scoop of vanilla ice cream on top adds a nice touch. The cold ice cream melts slightly, creating a creamy layer. Drizzle some chocolate syrup over the top for extra sweetness. This adds a rich flavor that complements the brownies. When slicing the brownies, use a sharp knife. This helps you get clean edges. Cut them into squares for even serving sizes. For garnishing, sprinkle a little cocoa powder or extra chocolate chips on top. You can also add a few fresh berries for color. This makes your brownies look even more tempting! Pro Tips Use Fresh Sweet Potatoes: For the best flavor, opt for fresh sweet potatoes that are firm and free of blemishes. This will ensure a deliciously rich base for your brownies. Let Them Cool: Allow the brownies to cool completely before cutting. This helps them set properly and makes for cleaner, more attractive slices. Experiment with Nut Butters: Feel free to substitute almond butter with other nut butters like cashew or sunflower seed butter for a unique twist on the flavor profile. Top with Toasted Nuts: For added crunch and flavor, consider sprinkling toasted nuts such as pecans or walnuts over the marshmallows before the final bake. {{image_4}} You can switch up the flavors in these brownies. For a twist, use peanut butter instead of almond butter. The nutty taste pairs well with the sweet potato. You can also add nuts like walnuts or pecans. Dried fruit like cranberries or cherries can add a nice touch, too. These small changes can make a big difference in flavor. If you want to make these brownies even healthier, try lowering the sugar. You can cut the maple syrup by a quarter and still get great taste. For those who need gluten-free options, use gluten-free flour instead of regular flour. This keeps the brownies soft and fudgy without losing flavor. You can make these brownies fit the seasons. In fall, add spices like cinnamon or nutmeg. These spices give a warm flavor that feels cozy. If you want to change the marshmallows, try using flavored ones like pumpkin spice or peppermint. These small tweaks can bring new excitement to your brownies. After baking, let your brownies cool in the pan for at least 15 minutes. This helps them set and makes cutting easier. Once cool, lift them out using the parchment paper, if you used it. Place brownies in a single layer on a plate or cutting board for quick cooling. For storage, choose a container with a tight lid to keep them fresh. These brownies last up to four days at room temperature. If you want to save them longer, freezing is a great option. Just wrap each brownie in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. To enjoy your brownies warm, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place brownies on a baking sheet for about 5-10 minutes. If using a microwave, heat them for 10-15 seconds. This keeps them soft and fudgy. Enjoy the warm, gooey marshmallows that make this treat special! Yes, you can use canned sweet potato puree. Make sure it is plain without added sugar or spices. This can save time and still give you a great flavor. Just measure one cup of the puree and mix it in with your almond butter. If you need a substitute for maple syrup, try using honey or agave syrup. Both work well and add sweetness. You can also use brown sugar, but dissolve it in a bit of water first for a smooth mix. Adjust the amount to your taste. To check if the brownies are done, insert a toothpick in the center. It should come out with a few moist crumbs. If it comes out clean, they may be overcooked. Aim for a fudgy texture that is still soft. Yes, you can make these brownies vegan. Use almond butter and maple syrup as is, and choose dairy-free chocolate chips. You can skip the marshmallows or find vegan ones to use instead. This makes a tasty treat for everyone. If your marshmallows don't puff up, they might need more heat. Try baking them a little longer, but keep an eye on them. If they still don't puff, they might be old or not the right kind. Use fresh mini marshmallows for best results. These brownies blend sweet potato and chocolate for a tasty treat. We covered the key ingredients, like almond butter and cocoa powder, with simple swaps. You learned step-by-step methods for preparation and baking, plus tips for texture and serving. Different flavors and healthy options allow fun variations. Store them right for lasting taste. These brownies can bring joy to any occasion. Enjoy making this unique recipe and share the fun with others!$

Sweet Potato Marshmallow Brownies Delicious and Fudgy

Want to impress your friends with a unique dessert? Try my Sweet Potato Marshmallow Brownies! These fudgy treats blend the

$To make this creamy spinach artichoke dip, you will need: - 1 cup frozen spinach, completely thawed and thoroughly drained - 1 cup canned artichoke hearts, drained and finely chopped - 1 cup cream cheese, softened to room temperature - 1/2 cup sour cream for creaminess - 1 cup shredded mozzarella cheese for meltiness - 1/2 cup grated Parmesan cheese for a savory touch - 2 cloves garlic, minced to infuse rich flavor - 1 teaspoon fresh lemon juice to brighten the dip - 1 teaspoon onion powder for depth of flavor - Salt and freshly ground pepper to taste - Optional: 1/2 teaspoon red pepper flakes for a spicy kick If you don’t have all the ingredients, don't worry! Here are some swaps: - Use fresh spinach instead of frozen. Make sure to cook and drain it well. - Swap cream cheese with Greek yogurt for a lighter dip. - Try goat cheese for a tangy taste in place of cream cheese. - Use cheddar cheese if you want a sharper flavor instead of mozzarella. - For a dairy-free option, substitute with cashew cream or a vegan cream cheese. Fresh spinach can give a different texture than frozen spinach. Both options work well, but here are some points to consider: - Fresh spinach has a bright green color and can taste sweeter. However, it needs cooking and draining to remove excess water. - Frozen spinach is convenient. It’s already blanched and ready to use. Just thaw and drain it well. - Choose based on your preference; both will make a tasty dip! {{ingredient_image_2}} Start by gathering all your ingredients. You need: - 1 cup frozen spinach, thawed and drained - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon fresh lemon juice - 1 teaspoon onion powder - Salt and pepper to taste - Optional: 1/2 teaspoon red pepper flakes Make sure the spinach is well-drained. This keeps the dip from getting too wet. Chop the artichoke hearts into small pieces for even mixing. In a large bowl, beat the softened cream cheese. Add the sour cream and lemon juice. Mix until it is smooth. Stir in the minced garlic, onion powder, and a pinch of salt and pepper. Taste the mixture and adjust the seasoning if needed. Next, gently fold in the spinach and chopped artichokes. Be careful not to break them apart too much. Finally, add in the shredded mozzarella and grated Parmesan cheese. Mix until everything is combined well. Preheat your oven to 375°F (190°C). Transfer the dip into an oven-safe dish. Smooth the top with a spatula. If you want some heat, sprinkle red pepper flakes on top. Bake the dip for 25-30 minutes. It should bubble and turn golden brown. Once done, take it out of the oven. Let it cool for a few moments before serving. This keeps you from burning your mouth. Enjoy your creamy spinach artichoke dip! To achieve the best creaminess, use room temperature cream cheese. Cold cream cheese may clump up. Mix it well with sour cream for a smooth base. Blend until you have a rich, creamy texture. Adding a touch more sour cream can also help if needed. A watery dip can ruin the experience. Always drain spinach and artichokes well. Too much liquid makes the dip runny. If you find your spinach is still wet, gently squeeze it in a clean towel to remove extra moisture. This will keep your dip thick and luscious. Having the right tools makes cooking easier. Use a large mixing bowl for combining ingredients. A spatula is great for folding in the spinach and artichokes. An oven-safe baking dish allows for even cooking. A timer helps ensure you don’t overbake the dip. Keep these tools handy for best results! Pro Tips Fresh Ingredients: Use fresh spinach and artichokes for a brighter flavor profile, if available. They can significantly enhance the overall taste of the dip. Cheese Variations: Experiment with different cheeses such as cheddar or gouda to create a unique twist on this classic dip. Make Ahead: Prepare the dip a day in advance and store it in the refrigerator. Just pop it in the oven when you're ready to serve! Serving Suggestions: Pair with a variety of dippers like pita chips, breadsticks, or even grilled vegetables to accommodate all guests' preferences. {{image_4}} You can give your dip a kick by adding heat. Mix in 1/2 teaspoon of red pepper flakes. This spice will add warmth and excitement. If you like it hotter, add more flakes or chopped jalapeño. Serve it with tortilla chips for a fun snack. Do you love bacon? This variation may be for you. Cook and crumble 4 strips of bacon. Add the bacon to the mix before baking. The smoky taste makes the dip extra rich. Serve it with sliced baguette or crackers. Everyone will love this cheesy, bacony treat. You can make a plant-based version too! Replace cream cheese with cashew cheese. Use a vegan sour cream alternative. For cheese, try nutritional yeast for flavor. This dip remains creamy and tasty without dairy. Serve with fresh veggies or pita chips for a healthy snack. To keep your creamy spinach artichoke dip fresh, let it cool first. Once cooled, transfer it to an airtight container. Store it in the fridge for up to three days. This dip tastes great even after sitting a bit. Just make sure it's sealed tight to avoid any odors from the fridge. When you're ready to enjoy leftovers, you can reheat the dip easily. Preheat your oven to 350°F (175°C). Place the dip in an oven-safe dish and cover it with foil. Heat it for about 15-20 minutes, or until it's warm throughout. You can also microwave it in short bursts. Stir between each burst to heat evenly. Just don’t let it get too hot, or it may dry out. If you want to save some for later, the dip freezes well too. Let it cool completely before freezing. Then, put it in a freezer-safe container. You can also use a zip-top bag for easier storage. Make sure to remove as much air as possible. It will stay good in the freezer for up to two months. When you're ready to use it, thaw it in the fridge overnight before reheating. Yes, you can use fresh spinach. Start with about 2 cups of fresh spinach. Cook it down until wilted, then drain it well. This way, you avoid excess water in your dip. To make your dip creamier, add more cream cheese or sour cream. You can also mix in a bit more mozzarella cheese. For a twist, consider adding a splash of heavy cream or a dollop of Greek yogurt. Serve your dip warm with a variety of items. Here are some great choices: - Tortilla chips - Sliced baguette - Fresh vegetable sticks like carrots and bell peppers - Pita chips - Crackers These options will add fun flavors and textures to your tasty dip. Enjoy! We explored how to make a delicious Spinach Artichoke Dip. You learned about key ingredients and simple swaps. We discussed fresh versus frozen spinach and how both can work well. The step-by-step guide made it easy to prepare, mix, and bake. Tips helped ensure your dip stays creamy and not watery. You also found fun variations to try and detailed storage methods. With this knowledge, you can create a tasty dish for any gathering. So get cooking and impress your friends with your dip!$

Creamy Spinach Artichoke Dip Irresistibly Tasty Treat

If you’re craving a dip that wows every guest, you’re in the right place. This Creamy Spinach Artichoke Dip blends

$To create a bright and tasty Lemon Garlic Shrimp Scampi, you need these key ingredients: - 1 pound large shrimp, peeled and deveined - 1/2 cup unsalted butter - 4 cloves garlic, finely minced - 1 teaspoon red pepper flakes - Zest and juice of 2 medium lemons - 1/4 cup fresh parsley, finely chopped - Salt and freshly ground black pepper - 8 ounces linguine or spaghetti - 1/2 cup cherry tomatoes (optional) Each ingredient plays a vital role. Large shrimp bring a sweet and tender bite. Butter gives a rich base, while garlic adds a warm, savory note. Red pepper flakes give a gentle kick, and lemon brightens the dish. Fresh parsley adds color and freshness. When choosing your shrimp, look for ones that are firm and smell fresh. The butter should be unsalted to control your dish's saltiness. Fresh garlic is a must for best flavor. If you want a bit of spice, adjust the red pepper flakes to your liking. For a pop of color, halved cherry tomatoes make a lovely addition. Gather these ingredients, and you are ready to make a delightful meal that bursts with flavor. {{ingredient_image_2}} To start, you need to cook the pasta. First, fill a large pot with water and add salt. Bring the water to a vigorous boil. This step is key for great pasta. Once boiling, add 8 ounces of linguine or spaghetti. Cook it until it is al dente, which usually takes about 8-10 minutes. After cooking, drain the pasta but save 1/2 cup of that starchy pasta water. This water helps thicken the sauce later. Set the pasta aside while you prepare the shrimp. Next, it's time to sauté the shrimp. Grab a large skillet and heat it over medium heat. Add 1/2 cup of unsalted butter to the skillet and let it melt completely. Once melted, toss in 4 cloves of finely minced garlic and 1 teaspoon of red pepper flakes. Stir this mixture for about 1-2 minutes until the garlic becomes fragrant and light golden. Now, add the shrimp. You should have 1 pound of large shrimp that are peeled and deveined. Arrange them in a single layer in the skillet. Season them with salt and freshly ground black pepper. Cook the shrimp for 2-3 minutes on one side until they start to turn pink. Then flip them over and cook for an extra 2 minutes. The shrimp should now be fully pink and opaque. Once your shrimp is cooked, it’s time to brighten the dish. Squeeze in the juice of 2 medium lemons and add the zest from 1 lemon. This will give your dish a fresh, zesty flavor. Now, stir in 1/4 cup of finely chopped fresh parsley. If you want a pop of color, add 1/2 cup of halved cherry tomatoes. If the sauce looks thick, add some of that reserved pasta water a little at a time. Keep stirring until you’ve reached the right sauce consistency. Now, let's bring the dish together. Take the drained pasta and add it to the skillet with the shrimp and sauce. Toss everything gently to coat the pasta well with the sauce. Heat it through for about 1 minute. This lets all those wonderful flavors meld together beautifully. Finally, it’s time to serve. Use a plate to distribute the shrimp scampi evenly. For a lovely finish, garnish each plate with some extra parsley and a sprinkle of lemon zest. Enjoy your bright and tasty lemon garlic shrimp scampi while it's hot! - Best type of shrimp to use: I recommend using large shrimp. They hold their shape well and have a nice, meaty texture. Look for shrimp that are fresh, with a slight ocean smell. - How to prevent overcooking shrimp: Shrimp cook quickly. Once they turn pink and opaque, they are done. Keep a close eye on them and remove them from heat as soon as they look right. You can also use a timer for each side, cooking for about 2-3 minutes. - Adding white wine for depth: A splash of white wine adds great flavor. It balances the richness of the butter and brings out the lemon. Use a dry wine like Sauvignon Blanc or Pinot Grigio. - Recommended spices and herbs: Besides garlic, red pepper flakes give a kick. Fresh parsley adds a bright touch. You can also try thyme or basil for extra flavor. - Creative plating suggestions: Use a large plate to showcase the pasta and shrimp. Twirl the pasta into a nest in the center. Arrange shrimp around it for a pleasing look. - Using garnishes to elevate the dish: A sprinkle of fresh parsley and a bit of lemon zest on top adds color and freshness. You can also add a few cherry tomato halves for a pop of red. Pro Tips Fresh Shrimp is Best: Always opt for fresh shrimp when available. It enhances the flavor and texture of the dish significantly. Adjust Spice Levels: Feel free to adjust the amount of red pepper flakes to suit your spice preference. Start with a smaller amount and add more if desired. Reserve Pasta Water: Don’t forget to save some pasta water before draining. It’s a great way to adjust the sauce’s consistency without losing flavor. Garnish for Presentation: A sprinkle of extra parsley and lemon zest just before serving not only enhances the flavor but also makes the dish visually appealing. {{image_4}} You can easily swap out the pasta for other types. If you need gluten-free, use brown rice pasta or quinoa pasta. They work well in this dish. For a lighter twist, replace the butter with olive oil. This change keeps the flavor but cuts some fat. Add fresh veggies to boost nutrition and taste. Spinach or bell peppers blend nicely with the shrimp. They add color and crunch. You can also try different herbs. Basil adds a unique flavor that pairs well with lemon. Experiment to find your favorite combinations. If you want a low-carb meal, use zucchini noodles instead of pasta. They are fresh and delicious, making a great base for the shrimp. For a vegan option, try plant-based shrimp and dairy-free butter. This way, everyone can enjoy the dish, no matter their diet. To keep your shrimp scampi fresh, refrigerate it within two hours of cooking. Place it in a shallow container to cool quickly. This helps prevent bacteria growth. You can use glass or plastic containers with tight lids. If you have a lot, divide the dish into smaller portions. This makes it easier to reheat later. When reheating shrimp and pasta, use the stovetop for best results. Heat a skillet over low heat. Add a splash of water or broth to keep it moist. Stir gently to warm the dish evenly. Avoid the microwave, as it can make the shrimp soggy. Always check that the shrimp is heated through but not overcooked. Yes, you can freeze shrimp scampi. For best results, pack it in airtight containers. Leave a little space at the top for expansion. Label the container with the date. When ready to eat, thaw it in the fridge overnight. Reheat gently on the stove to keep the texture nice. Lemon Garlic Shrimp Scampi is quick. It takes about 10 minutes to prep and 15 minutes to cook. In total, you will spend around 25 minutes on this dish. It is perfect for a busy weeknight or a special dinner. Yes, you can use frozen shrimp! Just remember to thaw them first. Place them in cold water for about 15-20 minutes. This helps keep their texture nice. After thawing, pat them dry with a paper towel. This step helps the shrimp sauté well without steaming. This dish pairs well with many sides. Here are a few ideas: - Garlic bread - A fresh garden salad - Steamed asparagus or broccoli - White wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors nicely. Lemon Garlic Shrimp Scampi is a tasty choice! It has protein from shrimp and healthy fats from butter. One serving has about 400 calories. However, the butter does add saturated fat, so enjoy it in moderation. You can also lighten it by using olive oil instead of butter. This blog post covered how to make Lemon Garlic Shrimp Scampi. We discussed the ingredients, steps, and tips to create the dish perfectly. Remember, using fresh shrimp and herbs will enhance your meal. Feel free to switch up the pasta and flavors to fit your tastes. With these tips, you can impress friends and family. Enjoy crafting this delicious recipe, and make it your own!$

Lemon Garlic Shrimp Scampi Quick and Flavorful Dish

Looking for a quick and tasty dish? Lemon Garlic Shrimp Scampi checks all the boxes! With simple ingredients like shrimp,

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