Aadoris

Angling Road Runner 5K - A. Emmanuel Leadon - Rheme Commissions - AmsOil-Indy - Musique A Jeanne D'arc

[aadoris]

These Chocolate Tigernut Waffles are a great way to enjoy chocolate without breaking the Paleo diet. They are a satisfying and flavorful guilt-free breakfast or brunch option because they are free of gluten, grains, and dairy.

Ingredients: 1 cup tigernut flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/4 cup coconut milk. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. 2 tablespoons coconut oil, melted. Enjoy Life chocolate chips optional, for topping.

Instructions: In a mixing bowl, combine tigernut flour, cocoa powder, baking soda, and salt. In another bowl, whisk together eggs, coconut milk, honey or maple syrup, vanilla extract, and melted coconut oil. Pour the wet ingredients into the dry ingredients and mix until well combined. Preheat your waffle iron and lightly grease it with coconut oil. Pour the waffle batter onto the preheated waffle iron and cook according to the manufacturer's instructions, usually for about 3-4 minutes or until they are crisp and browned. Carefully remove the waffles from the iron and serve them warm. Optional: Top with Enjoy Life chocolate chips for an extra chocolatey treat. Enjoy your Paleo-friendly Chocolate Tigernut Waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

Malcuits Tavern

[aadoris]

Sunny's Deviled Eggs are a classic party food that go well with any event. They are tasty and creamy, and they make a great little treat.

Ingredients: 6 large eggs. 3 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon white wine vinegar. 1/2 teaspoon Worcestershire sauce. Salt and pepper to taste. Paprika, for garnish. Fresh chives, for garnish.

Instructions: Put the eggs in a pot and add enough water to cover them. First, bring the water to a boil. Then, lower the heat and let the eggs cook for 9 to 12 minutes. After the eggs are done, put them in a bowl of ice water to stop cooking and cool down. Once the eggs are cool, peel them and cut them in half lengthwise. Take the egg yolks out and put them in a different bowl. With a fork, mash the egg yolks. Then, add the Dijon mustard, white wine vinegar, Worcestershire sauce, salt, and pepper. Mix until it's smooth. You can pipe the yolk mixture into the egg white halves or spoon it back into the egg white halves. Each deviled egg should have paprika and fresh chives on top of it. Chill until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Halun

[aadoris]

These Cat In The Hat number cookies are a fun treat for any Dr. Seuss fan. Colorful cookie dough and fondant accents bring the iconic red and white hat to life.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Red food coloring gel. Black food coloring gel. White fondant.

Instructions: In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Divide the dough into three equal portions. Leave one portion as is for the white cookies. To the second portion, add red food coloring gel and knead until the color is evenly distributed, creating the red dough. To the third portion, add black food coloring gel and knead until the color is evenly distributed, creating the black dough. Preheat the oven to 350F 175C. On a lightly floured surface, roll out the white dough to about 1/4 inch thickness. Using number-shaped cookie cutters, cut out the desired number of white cookies and place them on a baking sheet. Roll out the red dough and cut out the same number of cookies as the white ones. Place the red dough numbers on top of the white dough numbers, slightly offsetting to create the 'hat' effect. Roll out the black dough and cut out smaller shapes e.g., circles, squares to create the 'cat's hat' decoration. Place the black decorations on top of the red part of the cookies. Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Roll out white fondant and cut out thin strips to create the 'stripes' on the red part of the cookies. Place the fondant stripes on the red part of the cookies. Let the fondant set before serving.

Prep Time: 30 minutes

Cook Time: 12 minutes

Tahoe – Truckee Job Fair

[aadoris]

Indulge in the tropical flavors of this smooth and cool smoothie. It's a great way to start the day or satisfy your sweet tooth.

Ingredients: 1 cup frozen mango chunks. 1/2 cup pineapple chunks. 1/2 ripe banana. 1/2 cup Greek yogurt. 1/2 cup coconut milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Mix everything together in a blender. Mix until it's creamy and smooth. You can make it colder by adding ice cubes and blending it again. Put it in a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Altered Esthetics Film Festival

[aadoris]

A light and flavorful minestrone soup perfect for spring, packed with fresh vegetables, beans, and pasta.

Ingredients: 1 cup diced carrots. 1 cup chopped celery. 1 cup fresh or frozen peas. 1 cup chopped zucchini. 1 cup diced potatoes. 1 can 15 oz cannellini beans, drained and rinsed. 1/2 cup small pasta such as ditalini or small shells. 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. Fresh basil for garnish. Grated Parmesan cheese for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add garlic and saut until fragrant. Add carrots, celery, and potatoes. Cook for 5 minutes. Pour in vegetable broth and bring to a simmer. Stir in thyme, oregano, salt, and pepper. Add zucchini, peas, cannellini beans, diced tomatoes, and pasta. Simmer for 15-20 minutes or until vegetables are tender. Adjust seasoning if needed. Serve hot, garnished with fresh basil and grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

Rheme Commissions

[aadoris]

These Avocado Tuna Salad Lettuce Wraps are a healthy and delicious low-carb option for a light lunch or snack. The combination of creamy avocado and savory tuna with fresh veggies and a zesty dressing creates a satisfying and flavorful meal.

Ingredients: 1 can 5 oz of tuna, drained. 1 ripe avocado, diced. 1/4 cup red onion, finely chopped. 1/4 cup cucumber, diced. 1/4 cup cherry tomatoes, halved. 2 tablespoons fresh cilantro, chopped. 2 tablespoons mayonnaise. 1 tablespoon lemon juice. Salt and pepper to taste. 4 large lettuce leaves, such as iceberg or romaine.

Instructions: In a mixing bowl, combine the drained tuna, diced avocado, chopped red onion, diced cucumber, halved cherry tomatoes, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise and lemon juice until well combined. Season with salt and pepper to taste. Pour the dressing over the tuna and avocado mixture, then gently toss to coat everything evenly. Place a large lettuce leaf on each plate as a base for the wraps. Spoon the avocado tuna salad mixture onto the center of each lettuce leaf. Wrap the lettuce leaves around the salad mixture, securing them with toothpicks if necessary. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Home to Saint Philomena

[aadoris]

These slow cooker chicken teriyaki quinoa bowls are a convenient and flavorful meal option. The chicken becomes tender and infused with the delicious teriyaki flavor, while the quinoa and vegetables soak up all the savory goodness. It's a balanced and satisfying meal that's perfect for busy weeknights.

Ingredients: 1 lb boneless, skinless chicken breasts, cubed. 1 cup quinoa, rinsed. 1 cup low-sodium chicken broth. 1/2 cup teriyaki sauce. 1/4 cup honey. 1 tablespoon rice vinegar. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1 cup broccoli florets. 1 bell pepper, sliced. 1 carrot, julienned. Sesame seeds and green onions for garnish.

Instructions: In a slow cooker, combine chicken, quinoa, chicken broth, teriyaki sauce, honey, rice vinegar, garlic, and ginger. Stir to combine ingredients. Cover and cook on low for 4-5 hours, or until chicken is cooked through and quinoa is tender. Stir in broccoli, bell pepper, and carrot. Cover and cook for an additional 30 minutes, or until vegetables are tender-crisp. Serve the chicken teriyaki quinoa bowls garnished with sesame seeds and green onions.

Prep Time: 15 minutes

Cook Time: 270 minutes

Alvaret Shopp Kaniner

[aadoris]

Herbs and spices give this vegan Italian dipping oil a lot of flavor. It's great for dipping crusty bread or pouring over salads. The fact that it's quick and easy to make makes it a great starter or side dish for any meal.

Ingredients: 1/2 cup extra virgin olive oil. 2 cloves garlic, minced. 1 tablespoon dried oregano. 1 tablespoon dried basil. 1 teaspoon red pepper flakes. 1/2 teaspoon sea salt. 1/4 teaspoon ground black pepper.

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Prep Time: 5 minutes

Cook Time: 0 minutes

Kiriazi Maintenance

[aadoris]

These gluten-free and paleo Loaded Breakfast Muffins are packed with flavor and perfect for a hearty morning meal. They're filled with bacon, vegetables, and a hint of cheesy goodness thanks to nutritional yeast. Plus, they're grain-free and delicious!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1 tsp baking soda. 1/2 tsp salt. 4 large eggs. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 tsp apple cider vinegar. 1/2 cup diced cooked bacon. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/4 cup chopped fresh spinach. 1/4 cup nutritional yeast optional for cheesy flavor. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Grease or line a muffin tin with paper liners. In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, and 1/2 tsp salt. In a separate bowl, whisk together eggs, melted coconut oil, almond milk, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in diced bacon, bell peppers, onions, chopped spinach, and nutritional yeast if using. Season with salt and pepper to taste. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy your gluten-free and paleo Loaded Breakfast Muffins as a delicious and savory breakfast option!

Prep Time: 15 minutes

Cook Time: 25 minutes

katie maughfling yoga

[aadoris]

This vegan chia pudding tastes great with the cool flavors of mint and matcha. You can eat this tasty and healthy treat at any time of the day. It's full of plant-based goodness, antioxidants, and omega-3s.

Ingredients: 3 tbsp chia seeds. 1 cup almond milk. 1 tsp matcha powder. 1-2 tbsp maple syrup adjust to taste. 1/4 tsp peppermint extract. Fresh mint leaves for garnish.

Instructions: In a bowl, mix chia seeds and almond milk. Add matcha powder, maple syrup, and peppermint extract. Stir well to combine. Cover the bowl and refrigerate for at least 2 hours or overnight, until the pudding thickens. Once thickened, stir the pudding to ensure even consistency. Serve chilled, garnished with fresh mint leaves.

Prep Time: 5 minutes

Cook Time: 0 minutes

Jades Attic

[aadoris]

Indulge in the rich and savory flavors of these Pulled Duck Burgers. Tender duck meat, coated in a delightful sauce, is paired with Swiss cheese, fresh veggies, and coleslaw, all nestled in a toasted bun. A gourmet twist on the classic burger!

Ingredients: 2 duck breasts, boneless and skinless. 1/4 cup duck sauce. 1/4 cup barbecue sauce. 4 burger buns. 1 cup coleslaw. 4 slices of Swiss cheese. 4 lettuce leaves. 4 slices of tomato. 4 slices of red onion. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Season the duck breasts with salt and pepper. In a hot skillet, heat the olive oil over medium-high heat. Add the duck breasts and sear for 3-4 minutes on each side until they are browned and cooked to medium-rare. Remove from heat. In a small saucepan, combine the duck sauce and barbecue sauce. Heat over low heat, stirring, until warmed through. Shred the cooked duck breasts using two forks and mix them with the sauce. Slice the burger buns in half and toast them lightly. Place a lettuce leaf on the bottom half of each bun. Top with a portion of pulled duck mixture. Add a slice of Swiss cheese on top of the duck. Place a slice of tomato and a slice of red onion on top of the cheese. Add a spoonful of coleslaw on top of the vegetables. Top with the other half of the bun. Serve the Pulled Duck Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Athlacca National School

[aadoris]

Enjoy rich chocolate goodness with this simple molten lava cake made in a slow cooker. Great for a cozy night in or a quick way to impress guests!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup milk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 1/2 cup packed brown sugar. 1 1/2 cups hot water.

Instructions: Put flour, granulated sugar, cocoa powder, baking powder, and salt in a bowl and mix them together. It will be smooth after you add the milk, melted butter, and vanilla. Add the chocolate chips and mix them in. Place the batter evenly in a slow cooker that has been greased. Mix hot water and brown sugar in a different bowl until the sugar is gone. Pour it over the batter in the crock pot. Place the dish on high and cover it. Cook for two to three hours, or until the edges are set and the middle is still a little runny. Warm it up and serve it with whipped cream or ice cream.

Prep Time: 15 minutes

Cook Time: 120 minutes

The Hammervilles

[aadoris]

This Garlic Scape Pistachio Pesto Hummus is a delicious take on classic hummus, full of flavor from the garlic scapes and pistachios. It's zesty and creamy, and works well as a spread or dip for a variety of foods.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/3 cup garlic scape pistachio pesto. 2 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. Water, as needed.

Instructions: In a food processor, combine the chickpeas, garlic scape pistachio pesto, tahini, minced garlic, and lemon juice. Blend the ingredients until they form a coarse paste. While the food processor is running, gradually add the olive oil to the mixture to achieve a smooth consistency. If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency. Season the hummus with salt and pepper to taste. Blend again to combine the seasonings. Transfer the Garlic Scape Pistachio Pesto Hummus to a serving bowl, drizzle with a little extra olive oil, and garnish with additional pistachios or fresh herbs if desired. Serve with pita bread, crackers, or fresh vegetables for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

Youphoric Sound

[aadoris]

This beef stew made in a slow cooker is hearty, comforting, and great for cold nights. The beef is soft, and the vegetables are flavorful. They are cooked in a savory broth, and the whole family will love it.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, cubed. 1 onion, chopped. 2 cloves garlic, minced. 4 cups beef broth. 1/4 cup tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons all-purpose flour. 2 tablespoons water.

Instructions: Put the beef, carrots, potatoes, onion, and garlic in a slow cooker. Put tomato paste, thyme, rosemary, salt, and pepper in a separate bowl and mix them together. Mix the broth and water together and pour it over the vegetables and beef in the slow cooker. There should be no leaks. Cook on low for 8 hours or high for 4 hours, until the beef is soft. Mix flour and water with a whisk in a small bowl to make a slurry. Add the slurry to the stew and stir it in to make the sauce thicker. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 240 minutes

Moon Mist Valley

[aadoris]

A delicious and low-carb twist on classic pizza flavors, this Keto Pizza Bake is perfect for those following the ketogenic diet or the GAPS diet. It's hearty, flavorful, and easy to make, making it a satisfying meal for any occasion.

Ingredients: 1 lb ground beef. 1/2 cup marinara sauce sugar-free. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup sliced pepperoni. 1 tsp Italian seasoning. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cook the ground beef in a pan over medium heat until it turns brown. Get rid of extra fat. Sprinkle salt and pepper on the ground beef and season it with Italian seasoning. Mix the marinara sauce well and spread it out on the bottom of a baking dish. Put the cooked ground beef on top of the sauce. Add mozzarella cheese shreds and Parmesan cheese grated on top of the ground beef. Put slices of pepperoni on top of the cheese. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. After baking, let it cool down a bit before cutting it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Altered Esthetics Film Festival

[aadoris]

An easy and fun twist on the classic espresso martini. This coffee cocktail combines the rich flavors of espresso and coffee liqueur with a touch of vodka and sweetness from simple syrup.

Ingredients: 1 shot of espresso. 1 shot of vodka. 1 shot of coffee liqueur. 1/2 shot of simple syrup. Ice cubes. Coffee beans for garnish.

Instructions: Make a shot of espresso and wait for it to cool down. Add the vodka, coffee liqueur, and simple syrup to a cocktail shaker. Then add the shot of espresso. Put ice cubes in the shaker. Shake really hard until it's very cold. Pour the mix through a strainer into a martini glass. Add a few coffee beans as a garnish to make it smell even better. Have fun with your tasty coffee cocktail twist!

Prep Time: 5 minutes

Cook Time: 0 minutes

Qalaqas Black Art Productions

[aadoris]

These sweet little yellow cake pops are dripping with chocolate ganache and oozing with sweetness. The addition of vibrant sprinkles gives the dish a playful, festive feel. Ideal for on-the-go sweet treats or parties!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/2 cup whole milk. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup sprinkles. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream.

Instructions: Preheat the oven to 350F 180C. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract and mix well. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Fold in the sprinkles until evenly distributed in the batter. Spoon the batter into cake pop molds, filling each cavity about 2/3 full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow the cake pops to cool completely before removing them from the molds. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips. Let it sit for a minute, then stir until smooth to make the chocolate ganache. Dip each cake pop into the chocolate ganache, allowing excess to drip off. Place on a parchment-lined tray. Decorate with additional sprinkles while the chocolate is still wet. Allow the chocolate ganache to set before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Qalaqas Black Art Productions