#yummy food

Mermaid bowl

Vegan Chili 

I am so happy to finally share this recipe! 

Ingredients 

1 medium yellow onion, diced 

6 cloves garlic, minced  

1 large red bell pepper, diced 

1 ½ large green bell pepper, diced 

1 large sweet potato, diced 

1 can red kidney beans, rinsed 

1 ¼ cup dry lentils, rinsed 

1 28 oz can crushed tomatoes 

2 cups vegetable broth

½ jar of tomato passata 

1 tbsp tomato paste 

Pinch of sugar [to cut the acidity just a little]

Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano. 

Cilantro for garnish

Toppings of your choice 

Directions 

In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the garlic, onions, and diced peppers.

Season with the seasoning blend and cook until the onions become translucent. 

Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes. 

Season as desired. 

Bring the mixture to a boil.

Once boiling, add in the lentils and red kidney beans.

Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes. 

After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate. 

Taste and season according to your preference. 

Add in the pinch of sugar to balance the flavors. 

Let the chili thicken uncovered for a few minutes. 

Serve while hot, garnished with your favorite toppings. 

Enjoy! 

Buttermilk Waffles 

Ingredients for Waffles

2 cups buttermilk

2 cups flour (all-purpose)

2 eggs

2 tbsp sugar

1 ½ tsp baking powder

½ teaspoon baking soda

1/3 cup melted butter

1 tsp cinnamon

Dash vanilla extract

Pinch of salt

Directions for Waffles

Pre-heat your waffle iron

In a large bowl, combine the wet ingredients together using a whisk

Add the dry ingredients to the wet and combine until everything is incorporated

Spray your waffle iron with non-stick spray and cook waffles per your manufacturer’s instructions

Serve with warm syrup. 

Enjoy! 

Snickerdoodles 

My take on a comforting classic. 
*makes 12 cookies 

Ingredients 

1 cup + 5 ½ tbsp all purpose flour 

¾ cup granulated sugar 

1 stick unsalted butter, softened 

1 egg, room temperature 

1 1/8 tsp baking powder 

¼ tsp salt 

½ tsp vanilla extract 

1 ¼ tsp cinnamon 

Cinnamon sugar - ¼ cup sugar + ½ tsp cinnamon

Directions 

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 

In a small bowl, sift together the dry ingredients and set aside. 

In another small bowl, combine the ingredients for the cinnamon sugar and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until the mixture is smooth and most of the sugar has dissolved. 

When the butter and sugar mixture has come together, add in the egg and vanilla and mix until incorporated. 

Once the wet ingredients have come together, add in the dry ingredients and mix until the cookie dough begins to form, being sure to not over-mix.

Using a large tablespoon measure or small ice cream scoop, scoop out the cookie dough and roll it into a ball, then generously toss it into the cinnamon sugar. 

Repeat this process until you have 12 balls of cookie dough. 

Place them a few inches apart on the baking sheet and bake for 14-16 minutes or until golden brown.

Let cool before serving. 

Enjoy! 

Peri Peri BBQ Wings

Ingredients for Wings

2 lb chicken wings, separated into drums and flats

Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder

Ingredients for Sauce

½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)

¼ cup Peri Peri sauce

3 tbsp sweet chili 

2 tsp raw honey 

½ apple cider vinegar 

Dash salt 

Directions 

Preheat the oven  to 420 degrees Fahrenheit.

Clean and completely dry your chicken wings using paper towels. 

In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated. 

Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes. 

After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized. 

Repeat on the opposite side of the wings. 

NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy. 

Remove from the oven, garnish with fresh cilantro, and serve. 

Enjoy!

Blueberry Banana Bread 

Ingredients

2 cups all-purpose flour

5 tbsp melted butter

2 eggs, room temperature

¾ cup sugar

4 ripe bananas, mashed (or blended in a food processor)

1 pint blueberries, separated into halves 

1 tsp baking powder

1 tsp cinnamon

Dash vanila extract

Pinch of salt

Directions

Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray.

In a small bowl, take one half of the blueberries and toss them with a few tsp of flour and set aside.

Using a blender or food processor, use the remaining half of blueberries to make a puree. I usually combine this step with mashing the bananas. I process them both together in the processor until they are nice and smooth.

In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.

Add in the vanilla and ½ of the mashed bananas and the vanilla.

Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients, including the blueberries that were previously tossed in flour.

Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles.

Bake for approximately 55 minutes or until the bread is moist with few crumbs when stuck with a toothpick.

Let cool before cutting.

Serve with your favorite spread.

Enjoy!

My Favorite Banana Bread 

Ingredients 

1 ¾ cup all-purpose flour 

5 tbsp melted butter 

2 eggs, room temperature 

¾ cup sugar 

3 ½ ripe bananas, mashed 

1 tsp baking powder

1 tsp cinnamon 

Dash vanila extract 

Pinch of salt 

Directions 

Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray. 

In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.

Add in the vanilla and ½ of the mashed bananas and the vanilla.

Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients.

Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles. 

Bake for approximately 50 minutes or until the bread is moist with few crumbs when stuck with a toothpick.

Let cool before cutting.

Serve with your favorite spread. 

Enjoy! 

Lemon & Herb Wild Salmon Burger 

With wild arugula, tomato, and a sweet chili & roasted red pepper aioli. Recipe coming soon! 

daily-deliciousness:

Chicken cordon bleu

daily-deliciousness:

Chicken scampi

foodmyheart:

My first try with Eggs Benedict and Homemade Hollandaise ❤️ Mother’s Day Brunch 2022
Source:https://reddit.com/r/foodporn

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foodmyheart:

Homemade NY Top Sirloin with Mushroom Sauce and Parsley Garlic Roast Potatoes
Source:https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com|https://campsite.bio/foodmyheart