Quarantine Recipe Exchange, Part II: Influencer Recipes

A few weeks we had the pleasure of teaming up with a few of our favorite Kansas City local influencers on Instagram to share in a quarantine recipe exchange. We started by providing each of the five influencers a recipe to try out. To see those recipes, check out our blog post here. In return, they each provided Midwest Kitchens with a recipe to test. With the extra time we’ve all been spending in our kitchens, a recipe exchange was a great way to spice things up and get out of our cooking comfort zones.

Below you’ll find the five delicious recipes each of the influencers shared with us to try. We were busy in the kitchen for a few days! Each influencer did a fabulous job making our recipes and also sharing a recipe with Midwest Kitchens. Special thanks to Natalie Fieleke, Anna Huff, Lacey Spallitta, Kallie Flexman and Molly Kuplen for participating! We can’t wait to do another recipe exchange.

No Bake Powerball Cookies by Natalie Fieleke

1 c. all natural peanut butter or almond butter
3/4 c. honey
3 c. old fashioned oats
1/2 c. ground flax seed
1 c. dark chocolate chips (or semi-sweet)
1 c. any combination of these add-ins:
-chopped pecans or almonds
-unsweetened shredded coconut
-chia seeds
-soft dried fruits (raisins, dried cranberries, dried cherries, dried apricots, etc.)

Directions:
-In a medium mixing bowl, stir together the peanut butter and honey until smooth. (Tip: you may want to warm them in the microwave first for easy mixing.)
-Stir in oats & flax seeds; mix in dried fruits.
-Using wet hands or a wet cookie scoop, shape the mixture into approx. 30 balls. Use a heaping tablespoon of mixture per cookie. Enjoy!

Monster Cookies by Anna Huff

1 1/2 c. creamy or chunky peanut butter
1 c. packed brown sugar
1 c. granulated white sugar
1/2 c. (1 stick) unsalted butter at room temperature
3 large eggs
1 Tbsp. vanilla extract
4 1/2 c. rolled oats
2 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. M&M’s (plain)

Directions:
-Pre-heat oven to 350. Line cookie sheets with parchment paper.
-In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined.
-Add eggs & vanilla; mix in oats & baking soda.
-Stir in chocolate chips & M&M’s.
-Drop the cookies by heaping spoonfuls onto the prepared cookie sheets.
-If you’d like your cookies to look pretty like the photos, dot a few extra M&M’s on each mound of dough before baking.
-Bake 10-12 minutes, less for convection ovens. Do not overbake. Cool on a wire rack & enjoy!

Protein Pancakes by Kallie Flexman

1 c. raw oats
1 c. cottage cheese
1 c. egg whites (can use carton egg whites)
cinnamon to taste

Directions:
Blend ingredients together in a blender. Use a non-stick pan & coat with EVOO. Pour batter in pan, cook over medium heat for about 3 minutes per side. Serve with peanut butter, maple syrup fruit, or the topping of your choice!

Hamburger Vegetable Soup by Molly Kuplen

2 lb lean hamburger
1 yellow onion, chopped
1/2 stick butter
2 cans tomato sauce
1 can diced tomatoes
3 cans of water
1 large potato, diced
1 small bag frozen peas
1 small bag frozen mixed vegetables (or fresh)
1-2 cloves garlic, minced
salt & pepper to taste

Directions:

Brown hamburger meat in large pot. Do not drain. Place onion & garlic & a separate pan & saute until onions are translucent. Add salt & pepper. Combine with hamburger meat and add remaining ingredients except vegetables. Bring to low boil & simmer until potatoes are soft. Then add frozen or fresh vegetables. Simmer until vegetables are cooked.

Lemony Chicken Patties by Lacey Spallitta

1 lb. ground chicken breast
1-2 Tbsp. non-dairy milk
1 tsp. freshly chopped rosemary
1 tsp. chopped thyme
1 tsp. Kosher salt
1/4 tsp. cayenne pepper
2 tsp. finely minced garlic
zest of 1 medium lemon
2 Tbsp. chopped chives or green onion
2-3 Tbsp. avocado oil

Directions:
Gently combine all ingredients in a bowl and gently mix until everything is combined. (Do not overwork or your patties will have a rubbery texture.) Heat some oil in a skillet over medium-high heat and divide the chicken mixture into four segments. Flatten to form patties and sear for 5-8 min on each side, or until internal temperature reaches 160F. You can serve the patties with roasted broccoli. For a more filliing option, serve with mashed root vegetables or cauliflower.

Posted Under: Entertaining, Foodie, Healthy Foods, Kitchen Remodeling, Kitchens, Lifestyle, Recipes

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