Amy Follows The Sims

jessie hieber - elle barnes - Ang Concept - The Offical Lightning - Garderie Tunneys Daycare

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A zesty and flavorful grilled chicken recipe marinated in a delightful blend of Dijon mustard, fresh lemon juice, and aromatic spices. Perfect for a quick and tasty barbecue!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup Dijon mustard. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a bowl, whisk together Dijon mustard, lemon juice, olive oil, minced garlic, dried oregano, paprika, salt, and pepper to create the marinade. Place chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over them. Ensure each piece is evenly coated. Marinate in the refrigerator for at least 30 minutes, or ideally, overnight for more flavor. Preheat the grill to medium-high heat. Remove chicken from the marinade and discard the used marinade. Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165F 74C and the chicken is cooked through, with nice grill marks. While grilling, baste the chicken with the reserved marinade for added flavor. Once cooked, remove from the grill and let it rest for a few minutes before serving. Garnish with fresh parsley if desired. Serve hot and enjoy your delicious Lemon-Dijon Grilled Chicken!

Prep Time: 40 minutes

Cook Time: 15 minutes

Allendale K

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The crisp vegetables, tangy balsamic dressing, and creamy feta cheese in this Garden Fresh Salad go so well together. It goes well with a sandwich wrap or can be eaten on its own as a healthy meal.

Ingredients: 2 cups mixed salad greens. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, sliced. 1/4 cup red bell pepper, diced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.

Instructions: The mixed salad greens, cherry tomatoes, cucumber, red bell pepper, and red onion should all be put together in a large bowl. Spread the balsamic vinaigrette dressing on top of the salad. Add the dressing to the salad and toss it around so that everything is covered. Crumble the feta cheese and sprinkle it on top of the salad. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Jennifer L Wagner

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These peanut butter and jelly protein bites don't need to be baked and are a tasty and healthy snack that will satisfy your cravings and give you energy. They'll be a hit because they're full of plant-based protein, fiber, and healthy fats.

Ingredients: 1 cup rolled oats. 1/2 cup peanut butter. 1/4 cup maple syrup. 1/4 cup vegan protein powder. 2 tablespoons chia seeds. 1/4 cup dried cranberries. 1/4 cup raspberry jam. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Use a food processor to grind rolled oats into a fine powder. To the food processor, add salt, chia seeds, dried cranberries, vegan protein powder, maple syrup, and peanut butter. Mix the ingredients together until they are well mixed and the mixture looks like dough. Roll the mixture into balls that are about the size of a grain of rice. Fill the middle of each ball with a small amount of raspberry jam after making a hole in it. Put it in the fridge for at least 30 minutes to make it firm. As a snack, enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

centralskolan

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This 10-minute kale salad is not only delicious but also packed with probiotics and nutrients. The combination of fresh kale, Greek yogurt, sauerkraut, and chia seeds makes it a fantastic choice for a healthy meal. The creamy dressing and the crunch of almonds add an extra layer of flavor and texture. It's a quick and easy salad that will satisfy your taste buds and support your gut health.

Ingredients: 4 cups fresh kale leaves, stemmed and chopped. 1/4 cup Greek yogurt. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup grated Parmesan cheese. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup fermented sauerkraut. 1/4 cup roasted almonds, chopped. 1 tablespoon chia seeds. 1 tablespoon honey. 1 tablespoon apple cider vinegar.

Instructions: In a large mixing bowl, combine the chopped kale and Greek yogurt. Massage the kale with your hands for about 2 minutes to soften it and coat it evenly with the yogurt. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing. Pour the dressing over the kale and toss until well combined. Add grated Parmesan cheese, cherry tomatoes, cucumber, red onion, sauerkraut, and roasted almonds to the salad. Toss gently. In a separate small bowl, mix chia seeds, honey, and apple cider vinegar to create a chia dressing. Drizzle the chia dressing over the salad and toss one more time to ensure everything is evenly coated. Serve immediately as a nutritious and probiotic-rich kale salad.

Prep Time: 10 minutes

Cook Time: 0 minutes

Ohio Music Education Association

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Indulge in the creamy goodness of classic vanilla ice cream, perfect for any occasion. This recipe yields a rich and smooth treat that will satisfy your sweet cravings.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 tablespoon pure vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until sugar dissolves completely. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency, typically 25-30 minutes. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of delicious vanilla ice cream and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Pinehurst Nc Real Estate

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This white cheese chicken lasagna is a tasty take on regular lasagna. It has layers of tender chicken, creamy cheeses, and a tasty white sauce.

Ingredients: 9 lasagna noodles. 2 cups shredded cooked chicken breast. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1/2 cup chopped onion. 2 cloves garlic, minced. 1/4 cup butter. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 2 cups chicken broth. 1 1/2 cups milk. 1 teaspoon dried basil. 1/2 teaspoon ground black pepper. 2 cups ricotta cheese. 2 cups shredded white cheddar cheese.

Instructions: Preheat oven to 350F 175C. Cook lasagna noodles according to package instructions. Drain and set aside. In a large skillet, melt butter over medium heat. Add onion and garlic, cook until softened. Stir in flour and salt until well combined. Gradually add chicken broth and milk, stirring constantly until sauce thickens. Stir in basil and pepper. Remove from heat. In a medium bowl, combine shredded chicken, mozzarella, and Parmesan cheeses. Spread 1/3 of the sauce mixture into the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles on top of the sauce. Spread half of the chicken and cheese mixture over the noodles. Repeat layers, ending with sauce on top. Cover with foil and bake in the preheated oven for 25 minutes. Remove foil, sprinkle white cheddar cheese on top, and bake for an additional 25 minutes until bubbly and golden. Let stand for 10 minutes before serving.

Prep Time: 30 minutes

Cook Time: 50 minutes

Jennifer L Wagner

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This recipe combines the sweetness of caramelized peaches with the spiciness of chile jam, creating a flavorful glaze for tender chicken breasts. The caramelized sweet potatoes add a delightful contrast in texture and flavor.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1/2 cup chile jam. 2 sweet potatoes, peeled and cubed. 2 tablespoons olive oil. 2 ripe peaches, pitted and sliced. 2 tablespoons brown sugar. 2 tablespoons balsamic vinegar. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add salt and pepper to the chicken breasts, and then cover them with chile jam. Sprinkle olive oil over the sweet potatoes in a baking dish. Add pepper and salt. Toast the chicken breasts and then put them on top of the sweet potatoes. Put it in the oven and bake for 25 to 30 minutes, or until the chicken is done and the sweet potatoes are soft. In the meantime, put the peaches, brown sugar, and balsamic vinegar in a skillet over medium-low heat. Take about 5 to 7 minutes to cook until the peaches turn brown. Serve the chicken with chile jam with peaches and sweet potatoes that have been caramelized. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

spicysushi

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This Salt and Chili Chicken with Chili Noodles recipe combines tender chicken slices with a spicy kick from chilies, balanced with savory soy sauce and fragrant sesame oil. Perfect for those craving a flavorful and fiery dish!

Ingredients: 400g chicken breast, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon cornstarch. 1 tablespoon vegetable oil. 3 cloves garlic, minced. 1 red chili, thinly sliced. 1 green chili, thinly sliced. 1 teaspoon salt. 200g noodles. 1 tablespoon sesame oil. 2 spring onions, chopped. 1 tablespoon chili flakes. 1 tablespoon sesame seeds, toasted.

Instructions: In a bowl, mix soy sauce and cornstarch. Add chicken slices and marinate for 15 minutes. Heat vegetable oil in a pan over medium heat. Add garlic, red chili, and green chili. Saut for 1-2 minutes. Add chicken slices and salt. Stir-fry until chicken is cooked through. In a separate pot, cook noodles according to package instructions. Drain and toss with sesame oil. Serve the salt and chili chicken over chili noodles, garnished with spring onions, chili flakes, and toasted sesame seeds.

Prep Time: 20 minutes

Cook Time: 15 minutes

charlotte rowenna

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A refreshing and tangy cocktail with the kick of tequila and the fruity sweetness of creme de cassis, balanced with the zing of lime juice and ginger beer.

Ingredients: 1.5 oz tequila. 0.5 oz creme de cassis. 0.5 oz lime juice. Ginger beer, to top. Lime wheel, for garnish. Ice cubes.

Instructions: Put ice cubes in a cocktail shaker. Put lime juice, creme de cassis, and tequila in the shaker. Good shaking for about 15 to 20 seconds, or until cold. Pour the mix through a strainer into a cocktail glass that has been filled with ice. Add some ginger beer on top. Put a lime wheel on top. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Kelli Teaching Connections

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This Moroccan-inspired lentil and chickpea soup is a hearty and flavorful dish perfect for chilly days. It's packed with protein and fiber, making it a satisfying meal on its own. The combination of warm spices like cumin, coriander, and cinnamon gives it a rich and aromatic flavor profile.

Ingredients: 1 cup red lentils. 1 can chickpeas, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 can diced tomatoes. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon smoked paprika. 1/2 teaspoon turmeric. 1/2 teaspoon cinnamon. Salt and pepper to taste. Fresh cilantro or parsley for garnish.

Instructions: In a large pot, saut the onion and garlic until translucent. Add the carrot, lentils, chickpeas, diced tomatoes, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

The Blue Boards Series

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This refreshing salad is bursting with flavors and nutrients, making it a perfect choice for a light and satisfying meal. Packed with fresh vegetables, protein-rich quinoa, and fiber-filled chickpeas, it's both delicious and nutritious. The tangy balsamic vinaigrette dressing ties all the ingredients together beautifully, creating a salad that's as tasty as it is healthy.

Ingredients: 2 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, sliced. 1/4 cup red bell pepper, diced. 1/4 cup carrots, shredded. 1/4 cup cooked quinoa. 1/4 cup chickpeas, rinsed and drained. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Put cooked quinoa, chickpeas, cucumber, cherry tomatoes, red bell pepper, and mixed greens in a large bowl. Spread the balsamic vinaigrette dressing on top of the salad. Toss gently to make sure all the ingredients are evenly mixed. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

sekinan paper

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Enjoy a twist on the classic chicken sandwich with this Crispy Chicken Caprese Sandwich. Crispy breaded chicken breasts are topped with melted mozzarella cheese, fresh tomatoes, basil leaves, and a drizzle of balsamic glaze, all sandwiched between toasted ciabatta rolls.

Ingredients: 2 boneless, skinless chicken breasts. 4 slices mozzarella cheese. 4 large tomato slices. 1 cup fresh basil leaves. 1/2 cup balsamic glaze. 4 ciabatta rolls. Salt and pepper to taste. 1/4 cup all-purpose flour. 1 egg, beaten. 1 cup breadcrumbs. 2 tablespoons olive oil.

Instructions: Preheat oven to 400F 200C. Season chicken breasts with salt and pepper. Coat each chicken breast in flour, then dip in beaten egg, and finally coat with breadcrumbs. In a skillet, heat olive oil over medium-high heat. Cook chicken until golden brown and crispy, about 4 minutes per side. Transfer chicken to a baking sheet. Top each breast with a slice of mozzarella cheese and a tomato slice. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly. Slice ciabatta rolls in half and lightly toast them. To assemble sandwiches, place a chicken breast on the bottom half of each roll. Top with fresh basil leaves and drizzle with balsamic glaze. Cover with the top half of the roll. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

sekinan archaeology

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A refreshing and fruity sangria made with white wine, Grand Marnier, and a mix of citrus and berries.

Ingredients: 1 bottle white wine. 1/2 cup Grand Marnier. 1/4 cup orange juice. 1/4 cup lemon juice. 1/4 cup simple syrup. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 1 cup mixed berries strawberries, blueberries, raspberries.

Instructions: Put the orange juice, lemon juice, simple syrup, white wine, and Grand Marnier in a large pitcher. Slice the orange, lemon, and lime and put them in the pitcher. Mix the mixed berries in slowly. Put it in the fridge for at least two hours to let the flavors mix. Serve over ice, and if you want, top with more fruit.

Prep Time: 10 minutes

Cook Time: 0 minutes

Julia Teach Art

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In this fun take on traditional guacamole, ripe mangoes, creamy avocados, and tangy lime juice are mixed together. The dish is served in cute Jack-o-Lantern peppers for a fun and festive look.

Ingredients: 3 ripe avocados, mashed. 1 ripe mango, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeno, seeded and finely chopped. 2 tablespoons lime juice. Salt, to taste. 6 bell peppers, preferably orange for the Jack-o-Lantern effect.

Instructions: In a bowl, combine mashed avocados, diced mango, chopped red onion, chopped cilantro, jalapeno, lime juice, and salt. Mix well. Slice the tops off the bell peppers and remove seeds and membranes. Carve Jack-o-Lantern faces into the peppers, if desired. Fill each pepper with the mango guacamole mixture. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Raphael Escobar

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Indulge in the ultimate soft and chewy chocolate chip cookies that will satisfy your sweet tooth. These cookies are the perfect treat for any occasion.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until well mixed. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips, distributing them evenly throughout the dough. Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving some space between each cookie. Bake in the preheated oven for 9-11 minutes, or until the edges are golden but the centers are still soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these irresistibly soft and chewy cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Redcard 08

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This recipe calls for boiled squid that is soft and a tasty miso vinaigrette. The result is a delicious seafood dish that is both salty and sour. The miso vinaigrette gives the dish more depth of flavor and goes well with the squid's natural sweetness. It's a simple but classy dish that seafood lovers will love.

Ingredients: 2 small squid, cleaned and gutted. 2 tablespoons white miso paste. 1 tablespoon mirin. 1 tablespoon rice vinegar. 1 teaspoon soy sauce. 1 teaspoon sugar. 1 tablespoon sesame oil. 2 green onions, finely chopped. 1 tablespoon toasted sesame seeds.

Instructions: Warm up some water in a pot. Add the cleaned squid slowly and boil for one to two minutes, until the squid is just done. Take the squid out and cut it into rings. Miso paste, mirin, rice vinegar, soy sauce, and sugar should all be mixed together in a small bowl until the mixture is smooth. Set a pan on medium heat and add the sesame oil. Stir-fry for one to two minutes after adding the sliced squid. Add the miso vinaigrette to the squid and toss it around to cover it all. Before you serve, take it off the heat and top it with chopped green onions and toasted sesame seeds.

Prep Time: 10 minutes

Cook Time: 5 minutes

Gutai Art Association

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These Giant Peanut Butter Blossoms are a fun twist on traditional peanut butter blossoms. They have a soft and chewy peanut butter cookie base with a center chocolate kiss.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup milk. 1/4 cup granulated sugar for rolling. 48 chocolate kisses, unwrapped.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, cream together the peanut butter and 1 cup of granulated sugar until smooth. Add the egg and vanilla extract to the peanut butter mixture, and mix until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, alternating with the milk, and mix until a dough forms. Shape the dough into 1.5-inch 3.8 cm balls. Roll each dough ball in granulated sugar to coat. Place the coated dough balls on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Remove the baking sheet from the oven and immediately press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once the chocolate kisses have set, your Giant Peanut Butter Blossoms are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 10-12

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