Serve Our Vets
  • Blog

Raspberry Lemon Drop

11/19/2024

0 Comments

 

Raspberry Lemon Drop

A delicious mix of smooth vodka, sweet raspberries, and sour lemon that's great for any event.

Ingredients:

  • 2 oz vodka

  • 1 oz raspberry liqueur

  • 1 oz freshly squeezed lemon juice

  • 1/2 oz simple syrup

  • Fresh raspberries for garnish

  • Lemon twist for garnish

Instructions:

In a cocktail shaker, combine vodka, raspberry liqueur, lemon juice, and simple syrup


Fill the shaker with ice and shake well until chilled


Strain the mixture into a chilled martini glass


Garnish with fresh raspberries and a lemon twist


Serve and enjoy!


0 Comments

Vegan Falafel

11/18/2024

0 Comments

 

Vegan Falafel

Delicious vegan falafel made with chickpeas, herbs, and spices. Crispy on the outside, soft on the inside, these falafels are perfect for stuffing into pitas or serving as an appetizer.

Ingredients:

  • 1 cup dried chickpeas, soaked overnight

  • 1 small onion, roughly chopped

  • 3 cloves garlic, minced

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh cilantro, chopped

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/4 tsp cayenne pepper

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 tbsp chickpea flour

  • 2 tbsp olive oil

Instructions:

Drain and rinse the soaked chickpeas


In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and black pepper


Pulse until mixture resembles coarse crumbs


Transfer mixture to a bowl and stir in chickpea flour


Cover and refrigerate for 1 hour


Preheat oven to 375F 190C


Form mixture into small balls and flatten slightly into patties


Brush patties with olive oil and place on a baking sheet lined with parchment paper


Bake for 25-30 minutes, flipping halfway through, until falafel is golden brown and crispy


Serve hot with your favorite sauce or in a pita with veggies


0 Comments

Rhubarb Lemonade

11/15/2024

0 Comments

 

Rhubarb Lemonade

This rhubarb-infused lemonade is perfect for a hot summer day because it is cool and sour.

Ingredients:

  • 2 cups chopped rhubarb

  • 1 cup sugar

  • 1 cup water

  • 1 cup freshly squeezed lemon juice

  • 4 cups cold water

  • Ice cubes

  • Lemon slices for garnish

Instructions:

Put chopped rhubarb, sugar, and 1 cup of water in a saucepan


Bring to a boil, then lower the heat and let it cook for 10 to 15 minutes, until the rhubarb is soft


Using a fine-mesh sieve, strain the mixture into a pitcher


Press down on the solids to get all the liquid out


Throw away the solids and let the syrup cool all the way down


After it has cooled, add 4 cups of cold water and freshly squeezed lemon juice


Put in the fridge until it's cold


Put it on ice cubes and top with lemon slices


0 Comments

DIY Maple Bacon Ice Cream Sandwiches

11/14/2024

0 Comments

 

DIY Maple Bacon Ice Cream Sandwiches

Indulge in the delicious mix of sweet maple syrup, salty bacon, and smooth vanilla ice cream pressed between two layers of buttery cookies.

Ingredients:

  • 1 cup maple syrup

  • 1 pound bacon, cooked and chopped

  • 1 quart vanilla ice cream

  • 1 cup all-purpose flour

  • 1/2 cup unsalted butter, melted

  • 1/2 cup brown sugar

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon vanilla extract

Instructions:

Warm the oven up to 175F 350C


Put flour, brown sugar, salt, baking soda, and vanilla extract in a bowl


Melt the butter and add it


Mix until you get a dough


Make a thin layer of dough on a baking sheet that has been lined with parchment paper


It should be baked for 12 to 15 minutes, or until it turns golden brown


Allow to cool


Vanilla ice cream and chopped bacon should be mixed together in a bowl


Spread out evenly by mixing


Spread half of the ice cream mix out on the cookie sheet that has been left to cool


On top of the ice cream mix, put another layer of cooled cookie sheets


Spread the rest of the ice cream mixture on top of the second layer of cookies


It should be frozen for at least 4 hours or until it is firm


Cut it into squares after it's frozen and serve right away


0 Comments

Vegan Butternut Squash Soup

11/11/2024

0 Comments

 

Vegan Butternut Squash Soup

An easy and flavorful vegan butternut squash soup that combines the natural sweetness of butternut squash with savory spices, creating a comforting and nutritious dish.

Ingredients:

  • 1 medium-sized butternut squash, peeled and diced

  • 1 onion, chopped

  • 2 carrots, sliced

  • 3 cloves garlic, minced

  • 1 apple, peeled and chopped

  • 4 cups vegetable broth

  • 1 tsp ground cumin

  • 1/2 tsp smoked paprika

  • Salt and pepper to taste

  • 2 tbsp olive oil

  • 1/4 cup coconut milk

  • Fresh parsley for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat


When you add the chopped onion and garlic, cook them until they get soft


Squash, carrots, and apple should be put in the pot


Stir every now and then for 5 minutes


Salt and pepper should be added along with the vegetable broth and cumin


Bring to a boil, then lower the heat and let it cook slowly until the vegetables are soft


Blend the soup with an immersion blender until it is smooth and creamy


Add the coconut milk and stir it in


Simmer for five more minutes


If the seasonings need to be changed, do so now


Serve hot with fresh parsley on top


Have fun with your tasty vegan butternut squash soup!


0 Comments

Oven Roasted Pork Tenderloin with Mushrooms

11/9/2024

0 Comments

 

Oven Roasted Pork Tenderloin with Mushrooms

Experience the perfect blend of savory flavors with this Oven Roasted Pork Tenderloin paired with sautéed mushrooms. A delightful dish ready to impress your taste buds.

Ingredients:

  • 2 lbs pork tenderloin

  • 8 oz mushrooms, sliced

  • 3 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 tsp rosemary, chopped

  • 1 tsp thyme, chopped

  • Salt and pepper to taste

Instructions:

Turn on the oven and heat it up to 400F 200C


Add salt and pepper to the pork tenderloin after patting it dry


Put olive oil in a pan and heat it over medium-high heat


The pork tenderloin should be seared on all sides until it turns brown


Take it out of the pan and set it aside


If you need to, add more oil to the same pan


Cook the mushrooms in butter until they turn golden brown


Chop up some garlic, rosemary, and thyme and add them to the mushrooms


Add two more minutes of cooking


Put the pork tenderloin that has been seared on a baking sheet and cover it with the mushroom mixture


Put the food in an oven that has already been heated for 20 to 25 minutes, or until the internal temperature reaches 145F 63C


After cooking the pork, let it rest for 5 minutes


Place the Oven-Roasted Pork Tenderloin slices on a plate and top with mushrooms


Pour the mushroom mixture over the slices


You can eat this tasty and juicy pork dish with any side you like


0 Comments

Giant Chocolate Chip Cookie Cake

11/7/2024

0 Comments

 

Giant Chocolate Chip Cookie Cake

Indulge in the ultimate chocolate chip cookie experience with this Giant Chocolate Chip Cookie Cake. It's perfect for special occasions or anytime you're craving a massive, soft, and chewy cookie loaded with chocolate chips.

Ingredients:

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 2 cups chocolate chips

  • 1/2 cup chopped nuts optional

  • 1/4 cup rainbow sprinkles optional

Instructions:

Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and grease a 9-inch round cake pan


Mix the flour, baking soda, baking powder, and salt in a mixing bowl


Put aside


Beat the brown sugar, granulated sugar, and softened butter until fluffy and light in another bowl


One egg at a time, adding and thoroughly mixing after each addition


Add the vanilla extract and stir


Mixing until just combined, gradually add the dry ingredients to the wet ones


Add the nuts and chocolate chips if using and fold


Evenly press the cookie dough into the cake pan that has been prepared


For an added fun, sprinkle rainbow sprinkles on top if you'd like


A toothpick inserted into the center should come out clean after 25 to 30 minutes of baking in a preheated oven, or until the edges are golden brown


After letting the enormous cookie cake cool in the pan for ten or so minutes, move it to a wire rack to finish cooling


After cooling down, cut and present


Savor the Large Chocolate Chip Cookie Cake with gusto!


0 Comments

Zucchini Mozzarella Waffle Fritters

11/5/2024

0 Comments

 

Zucchini Mozzarella Waffle Fritters

These Zucchini Mozzarella Waffle Fritters are a delightful twist on traditional fritters. They are crispy on the outside, cheesy on the inside, and bursting with the flavor of zucchini and herbs.

Ingredients:

  • 2 cups grated zucchini

  • 1 cup shredded mozzarella cheese

  • 1/2 cup all-purpose flour

  • 1/4 cup grated Parmesan cheese

  • 2 large eggs

  • 2 cloves garlic, minced

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried basil

  • Cooking spray or oil for greasing the waffle iron

Instructions:

Put the grated zucchini on a clean kitchen towel and squeeze it to get rid of as much water as you can


Squeezed zucchini, all-purpose flour, grated Parmesan, eggs, minced garlic, salt, black pepper, dried oregano, and dried basil should all be mixed together in a large bowl


Mix everything together well


Warm up your waffle iron and use cooking spray or oil to lightly coat it


Spread the zucchini mixture out evenly on a waffle iron that has already been heated


Close the waffle iron and cook the fritters for about 5 to 7 minutes, or until they are golden brown and crispy


Take the waffle fritters out of the iron carefully and set them on a wire rack to cool down a bit


The Zucchini Mozzarella Waffle Fritters can be eaten on their own or with your favorite dipping sauce while they are still warm


0 Comments

Cantaloupe and Mozzarella Caprese Salad

11/3/2024

0 Comments

 

Cantaloupe and Mozzarella Caprese Salad

A delightful twist on the classic Caprese salad, this version features sweet cantaloupe slices paired with creamy mozzarella, cherry tomatoes, and fragrant basil. A drizzle of olive oil and balsamic vinegar enhances the flavors, creating a perfect summer appetizer or side dish.

Ingredients:

  • 1 cantaloupe, sliced into thin rounds

  • 8 oz fresh mozzarella, sliced into rounds

  • 1 cup cherry tomatoes, halved

  • 1/4 cup fresh basil leaves

  • 2 tbsp extra-virgin olive oil

  • 1 tbsp balsamic vinegar

  • Salt and pepper to taste

Instructions:

For a nice presentation, put the cantaloupe and mozzarella slices on a serving platter and switch them around


Put fresh basil leaves and half-cherry tomatoes between the cantaloupe and mozzarella slices


Add balsamic vinegar and extra-virgin olive oil to the salad


Add pepper and salt to taste


Serve your Cantaloupe and Mozzarella Caprese Salad right away and enjoy!


0 Comments

    Author

    Write something about yourself. No need to be fancy, just an overview.

    Archives

    No Archives

    Categories

    All

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Blog