30 Second To Mars Quotes

Zero Hour Georgia - Tcaps 24/7 - Slowdriver Records - 2nd International Conference Social Sciences And Humanities - Serralheria Cmp

[30stm-quotes]

There are lots of fresh, crunchy vegetables and creamy avocado in this California veggie sandwich, which makes it a filling and healthy meal.

Ingredients: 2 slices whole grain bread. 1/4 avocado, mashed. 1/4 cup shredded carrots. 1/4 cup alfalfa sprouts. 2 slices tomato. 2 slices cucumber. 2 slices red onion. 2 lettuce leaves. 2 tablespoons hummus.

Instructions: One piece of bread should have avocado mashed on it. Put tomato slices, cucumber slices, red onion slices, alfalfa sprouts, shredded carrots, and cucumber slices on top of the avocado. On the other piece of bread, put lettuce leaves. The lettuce should have hummus on it. Put the two slices together to make a sandwich. Cut in half and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

Edugear Ltd

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This gluten-free chicken salad is bursting with flavor and freshness. The combination of juicy mango, sweet pineapple, crunchy bell pepper, and tender chicken creates a delightful balance of textures and tastes. Topped with a creamy peanut Dijon dressing, this salad is a satisfying and nutritious meal perfect for any occasion.

Ingredients: 2 cooked chicken breasts, shredded. 2 cups mixed greens. 1 cup diced mango. 1 cup diced pineapple. 1/2 cup diced red bell pepper. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. 1/4 cup creamy peanut butter. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 2 tablespoons honey. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Mix the mixed greens, mango, pineapple, red bell pepper, cilantro, and chopped peanuts together in a large bowl. Put the honey, apple cider vinegar, peanut butter, olive oil, salt, and pepper in a small bowl and mix them together with a whisk until the nut butter is smooth. Add the dressing to the salad and mix it all together until it's well covered. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Hello Taiwan

[30stm-quotes]

These cranberry lemon muffins are vegan, gluten-free, and full of sweet cranberries and tangy lemon flavor. You can eat them for breakfast or as a snack on the go.

Ingredients: 2 cups gluten-free flour blend. 1/2 cup coconut sugar. 1 tbsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup almond milk. 1/3 cup coconut oil, melted. 2 tbsp lemon juice. Zest of 1 lemon. 1 tsp vanilla extract. 1/2 cup dried cranberries.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine gluten-free flour blend, coconut sugar, baking powder, baking soda, and salt. In another bowl, mix almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fold in dried cranberries. Spoon batter into muffin cups lined with paper liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Aatsp Georgia Camp

[30stm-quotes]

A tasty, gluten-free take on the traditional Mongolian beef, cooked just right in an air fryer. Flanked with green onions and sesame seeds, these tender slices of flank steak are covered in a tasty sauce. The edges are crispy.

Ingredients: 1 lb flank steak, thinly sliced. 2 tablespoons gluten-free soy sauce. 2 tablespoons gluten-free hoisin sauce. 2 tablespoons brown sugar. 1 tablespoon cornstarch. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 green onions, thinly sliced. 1 tablespoon sesame seeds, for garnish optional.

Instructions: In a bowl, mix together soy sauce, hoisin sauce, brown sugar, cornstarch, garlic, and ginger. Add thinly sliced flank steak to the bowl and toss to coat evenly. Preheat the air fryer to 400F 200C. Place the coated steak slices in the air fryer basket in a single layer. Air fry for 8-10 minutes, flipping halfway through, until the beef is cooked through and crispy on the edges. Once done, garnish with sliced green onions and sesame seeds. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Gallery Infinity

[30stm-quotes]

A cool spritzer with floral notes from blueberry syrup and gin infused with lavender.

Ingredients: 2 oz lavender-infused gin. 1 oz blueberry syrup. 1/2 oz lemon juice. Club soda. Blueberries and lavender sprig for garnish.

Instructions: In a shaker, combine lavender-infused gin, blueberry syrup, and lemon juice. Shake well with ice. Strain into a glass filled with ice. Top with club soda. Garnish with blueberries and a sprig of lavender.

Prep Time: 5 minutes

Cook Time: 0 minutes

10th Street Garage

[30stm-quotes]

These Verde Taco Sliders taste great and are good for you. They are a filling and tasty meal because they are full of lentils, quinoa, and colorful greens. Great for parties or a quick dinner during the week.

Ingredients: 1 cup cooked lentils. 1 cup cooked quinoa. 1 cup finely chopped spinach. 1/2 cup finely chopped cilantro. 1/4 cup finely chopped green onions. 1/4 cup nutritional yeast. 2 tablespoons lime juice. 1 tablespoon ground cumin. 1 tablespoon chili powder. 1 teaspoon garlic powder. Salt and pepper to taste. 12 small slider buns. Guacamole, salsa, or vegan sour cream for topping optional.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together lentils, quinoa, spinach, cilantro, green onions, nutritional yeast, lime juice, cumin, chili powder, garlic powder, salt, and pepper until well combined. Form mixture into small patties, about the size of your slider buns. Place patties on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until sliders are firm and slightly crispy on the outside. Toast slider buns in the oven for a few minutes, if desired. Assemble sliders by placing a patty on each bun and topping with guacamole, salsa, or vegan sour cream if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

C'est Assez

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This easy slow cooker recipe yields tender cube steaks smothered in a savory gravy, making it a comforting and satisfying meal for any day of the week.

Ingredients: 4 cube steaks. 1 packet onion soup mix. 2 cups beef broth. 1 can cream of mushroom soup. 1/4 cup flour. Salt and pepper to taste.

Instructions: Add salt and pepper to the cube steaks, and then coat them in flour. Put the cube steaks that have been dredged in a bowl. Put onion soup mix, beef broth, and cream of mushroom soup in a bowl and mix them together. Put the cube steaks in the slow cooker and pour the soup mix over them. It should be on low for 6 to 8 hours, or until the meat is soft. You can put cube steaks with gravy on top of rice or mashed potatoes.

Prep Time: 15 minutes

Cook Time: 360 minutes

The Herpetofaunal Biology Group

[30stm-quotes]

For these clean eating pork tacos, only healthy ingredients are used, and the meat is cooked slowly until it's just right. Great for a filling meal that tastes great and is good for you.

Ingredients: 1 lb pork shoulder, trimmed and cut into chunks. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 cup diced tomatoes. 1 tbsp chili powder. 1 tsp cumin. 1 tsp smoked paprika. Salt and pepper to taste. Corn tortillas, for serving. Optional toppings: avocado, cilantro, lime wedges.

Instructions: Place pork, onion, garlic, bell pepper, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper in a slow cooker. Stir to combine ingredients. Cover and cook on low for 6-8 hours, or until pork is tender and falls apart easily. Using two forks, shred the pork in the slow cooker. Serve the shredded pork in corn tortillas with desired toppings.

Prep Time: 15 minutes

Cook Time: 360 minutes

Clavier Infini

[30stm-quotes]

Instead of regular sliders, these cheesy crab sliders are a fun change. They have soft slider buns filled with juicy lump crabmeat, gooey cheddar cheese, and tasty seasonings. It's great for parties or a cozy dinner at home.

Ingredients: 1 lb lump crabmeat. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/4 cup chopped green onions. 2 cloves garlic, minced. 1 tsp Worcestershire sauce. 1 tsp Dijon mustard. 1/4 tsp Old Bay seasoning. Salt and pepper to taste. 12 slider buns. Butter for buns.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine lump crabmeat, shredded cheddar cheese, mayonnaise, chopped green onions, minced garlic, Worcestershire sauce, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix well. Slice slider buns in half horizontally and place the bottom halves on a baking sheet. Spread the crab mixture evenly onto the bottom halves of the slider buns. Cover with the top halves of the slider buns. Spread butter on top of the slider buns. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the sliders are heated through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Jack Barker Photography

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This One Pan Fiesta Rice Bake is a simple and flavorful dish that comes together easily in just one pan. Packed with vibrant vegetables, protein-rich black beans, and cheesy goodness, it's perfect for a quick and satisfying weeknight dinner.

Ingredients: 1 cup rice. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 bell pepper, diced. 1 onion, diced. 1 jalapeo pepper, diced optional. 1 can diced tomatoes. 1 cup shredded cheese. 1 tablespoon taco seasoning. 1 1/2 cups vegetable broth. Salt and pepper to taste. Cilantro, for garnish optional. Sour cream, for serving optional.

Instructions: Preheat oven to 375F 190C. In a large oven-safe skillet or pan, combine rice, black beans, corn, bell pepper, onion, jalapeo if using, diced tomatoes, shredded cheese, and taco seasoning. Mix well. Pour vegetable broth over the mixture and stir to combine. Cover the skillet or pan with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, or until rice is cooked and most of the liquid is absorbed. Remove from oven and let it sit for a few minutes before serving. Garnish with cilantro and serve with sour cream, if desired. Enjoy your delicious One Pan Fiesta Rice Bake!

Prep Time: 10 minutes

Cook Time: 40 minutes

Charlady

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Hawaiian Shrimp Kabobs are a tasty Caribbean take on regular kabobs. When you eat juicy shrimp, sweet pineapple, and savory vegetables that have been marinated in a tasty sauce, it will make you feel like you're in Hawaii.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup pineapple chunks. 1 red bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/4 cup soy sauce. 1/4 cup pineapple juice. 2 tablespoons brown sugar. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. 1/2 teaspoon black pepper. Wooden skewers, soaked in water.

Instructions: Blend soy sauce, pineapple juice, brown sugar, ginger, garlic, and black pepper in a bowl until smooth. Put shrimp, pineapple chunks, red bell pepper, and red onion on skewers that have been soaked in water. Fill a small dish with water and pour the marinade over the skewers. Turn to cover all sides. Put it in the fridge for at least 30 minutes with the lid on. Set your grill to medium-high heat and oil the grate a little. Grill the kabobs for three to four minutes on each side, or until the vegetables are soft and the shrimp turn pink. Baste them with the marinade every so often. Hawaii Shrimp Kabobs are best when served hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Cheddr

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Paula Deen's Texas Brisket will allow you to savor the deep, smokey flavors of the south. This recipe yields a beautifully smoked and seasoned brisket that will show off your new smoker to its fullest.

Ingredients: 1 whole beef brisket 10-12 pounds. 1/4 cup of black pepper. 1/4 cup of paprika. 1/4 cup of kosher salt. 1/4 cup of sugar. 2 tablespoons of chili powder. 2 tablespoons of garlic powder. 2 tablespoons of onion powder. 1 tablespoon of cayenne pepper. Wood chips hickory or oak for smoking.

Instructions: Preheat your smoker to 225F. Trim excess fat from the brisket, leaving about 1/4 inch. In a bowl, mix black pepper, paprika, kosher salt, sugar, chili powder, garlic powder, onion powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, covering all sides. Place the brisket in the smoker, fat side up. Add wood chips for smoke flavor. Maintain a consistent temperature of 225F throughout the smoking process. Smoke the brisket for 1.5 hours per pound, or until the internal temperature reaches 195-205F. Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing. Slice against the grain and serve.

Prep Time: 20 minutes

Cook Time: 14 minutes

Etmun

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This loaded sweet potato casserole is a tasty take on a classic side dish. It has a creamy sweet potato base with crunchy pecans and gooey marshmallows on top. It has just the right amount of sweet and savory, and everyone will love it at a holiday party or family dinner.

Ingredients: 4 large sweet potatoes, peeled and cubed. 1/4 cup butter, melted. 1/4 cup milk. 1/4 cup brown sugar. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup chopped pecans. 1/2 cup mini marshmallows.

Instructions: Before you start cooking, heat the oven to 375F 190C. In a big pot of water, boil sweet potatoes for about 15 minutes, or until they are soft. Let it drain well. Mash the sweet potatoes in a bowl until they are smooth. Butter, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt should all be added to the mashed sweet potatoes. Mix everything together well. Put the sweet potato mix in a baking dish that has been greased. Spread the chopped pecans out evenly on top of the sweet potato mix. Put it in an oven that is already hot for 20 minutes. Take it out of the oven and make the top marshmallow-y. Put the pan back in the oven and bake for five more minutes, or until the marshmallows are golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Dc Early Education Expo

[30stm-quotes]

This Cajun Red Beans and Rice Burger is a tasty take on a traditional burger. It combines the rich and spicy flavors of Cajun food with the comfort of a burger. The fusion dish tastes great and will please your taste buds.

Ingredients: 1 cup cooked red beans. 1 cup cooked rice. 1/2 cup breadcrumbs. 1/4 cup diced bell peppers. 1/4 cup diced onions. 2 cloves garlic, minced. 1 tsp Cajun seasoning. 1/2 tsp paprika. 1/4 tsp cayenne pepper. Salt and pepper to taste. 4 burger buns. Lettuce and tomato slices for garnish. Mayonnaise or your favorite condiments.

Instructions: In a bowl, mash the cooked red beans and cooked rice together. Add breadcrumbs, diced bell peppers, diced onions, minced garlic, Cajun seasoning, paprika, cayenne pepper, salt, and pepper. Mix well to combine. Form the mixture into four burger patties. Heat a grill or stovetop pan over medium heat and lightly oil it. Grill or cook the burger patties for about 4-5 minutes on each side, or until they are browned and heated through. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble the burgers by placing lettuce and tomato slices on the bottom bun, followed by a Cajun Red Beans and Rice patty. Spread mayonnaise or your favorite condiments on the top bun, and place it on top of the patty. Serve hot, and enjoy your Cajun Red Beans and Rice Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Wolfy Vart

[30stm-quotes]

This dish is hearty and comforting because it has crispy gnocchi and tender braised short ribs. Beef, red wine, and aromatic vegetables all have rich flavors that go well together. It's perfect for a special event or a cozy night in.

Ingredients: 4 pounds beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 1 can 14 ounces crushed tomatoes. 2 sprigs fresh thyme. 1 bay leaf. 1 pound gnocchi. 2 tablespoons butter. Grated Parmesan cheese for garnish. Fresh parsley for garnish.

Instructions: Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. After you add the short ribs, sear them all over until they are brown. Take it out and set it aside. Put chopped onions and carrots in the same pot. For 5 minutes, saut them until they start to get soft. Add the minced garlic and stir it in. Cook for another 30 seconds. Add the red wine and stir the food around to get rid of any brown bits on the bottom of the pot. Put the beef broth, crushed tomatoes, thyme sprigs, and bay leaf back into the pot with the seared short ribs. Bring to a low boil, then cover and cook on low for two to three hours, or until the short ribs are soft and fall off the bone. Follow the directions on the package to cook the gnocchi while the ribs are braising. Remove the water and set it aside. Take the short ribs out of the pot when they're done and shred the meat. Throw away the bay leaf and any bones. Put the shredded meat back into the braising liquid and heat it up for a few more minutes. In a different pan, melt the butter over medium-low heat. Add the cooked gnocchi and cook them until the outside is mostly brown and crispy. Put the short ribs that have been braised on top of a bed of crispy gnocchi. Top with fresh parsley and grated Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 180 minutes

Egg Music

[30stm-quotes]

An easy and filling soup made with cheese tortellini, spinach, and tasty herbs that is great for a cozy Weight Watchers meal.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 4 cups low-sodium chicken broth. 1 14.5 oz can diced tomatoes. 1 tsp dried basil. 1/2 tsp dried oregano. 1/2 tsp dried thyme. 1/4 tsp red pepper flakes. 9 oz refrigerated cheese tortellini. 2 cups fresh spinach leaves. Salt and pepper to taste. Grated Parmesan cheese for serving optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 34 minutes of cooking after adding the diced onion and garlic. Add chicken broth, tomato chunks, basil, oregano, thyme, and red pepper flakes, and mix well. Bring to a boil, then lower the heat and let it cook for 10 minutes. Follow the directions on the package for cooking the tortellini, which is usually between 7 and 9 minutes. It will take about one to two minutes of cooking after adding the fresh spinach leaves. Add pepper and salt to taste. If you want, you can add grated Parmesan cheese on top while it's still hot. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

Awkword Paper Cut

[30stm-quotes]

This grilled lemon herb chicken is bursting with flavor and perfect for kicking off grilling season. The marinade infuses the chicken with zesty lemon and aromatic herbs, resulting in juicy and tender meat that's sure to impress.

Ingredients: 4 boneless, skinless chicken breasts. 2 lemons, juiced and zested. 3 cloves garlic, minced. 2 tablespoons olive oil. 2 teaspoons dried oregano. 2 teaspoons dried thyme. Salt and pepper to taste.

Instructions: Add minced garlic, lemon juice, lemon zest, olive oil, oregano, thyme, salt, and pepper to a bowl. This is how you make the marinade. Put the chicken breasts in a shallow dish and pour the marinade over them, making sure to cover all of them evenly. Put it in the fridge for at least 30 minutes with the lid on. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Cook the chicken on the grill for 6 to 8 minutes on each side, or until it's fully cooked and the juices run clear. Flip the chicken over once halfway through cooking. Take the chicken off the grill and let it rest for a few minutes. Serve hot with the side dishes of your choice that are keto-friendly.

Prep Time: 35 minutes

Cook Time: 15 minutes

Orkney Farmer's Market