Amy Willis XO

etno selo dodig - Floart - Taxi Syros - Free Necchi Sewing Machine Files - KBSM

[amywillisxo]

This vegan avocado ranch dressing is smooth and tasty, and it goes well with salads, veggie bowls, or fresh vegetables as a dip. The avocado gives it richness and a bright green color, and the lemon juice gives it a nice tang.

Ingredients: 1 ripe avocado. 1/4 cup vegan mayonnaise. 1/4 cup non-dairy milk such as almond or soy. 1 tablespoon lemon juice. 1 clove garlic, minced. 1/2 teaspoon onion powder. 1/2 teaspoon dried dill. 1/2 teaspoon dried parsley. Salt and pepper to taste.

Instructions: In a blender or food processor, combine the avocado, vegan mayonnaise, non-dairy milk, lemon juice, minced garlic, onion powder, dried dill, and dried parsley. Blend until smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste, and blend again until well combined. Transfer the dressing to a bowl or jar, cover, and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the avocado ranch dressing with wedges of avocado and lemon slices for garnish.

Prep Time: 10 minutes

Cook Time: 0 minutes

Dawn Rosendahls Altered Books

[amywillisxo]

These Slow Cooker Chicken Caesar Wraps are a delicious and convenient meal option. Tender chicken cooked in Caesar dressing and Parmesan cheese, wrapped in a warm tortilla with crisp lettuce and juicy tomatoes.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Caesar dressing. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. Salt and pepper to taste. 8 large flour tortillas. 2 cups shredded romaine lettuce. 1 cup cherry tomatoes, halved.

Instructions: Put chicken breasts in the crock pot. Add garlic powder, salt, and pepper to a small bowl and mix in the Caesar dressing. Put on chicken. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Use two forks to shred the chicken after it's done cooking. To make wraps, heat tortillas in a skillet or the microwave. Put some of the chicken mixture on each tortilla using a spoon. Add cherry tomatoes and shreds of lettuce on top. Fold the ends of the tortillas in to keep the filling inside. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Restaurant Hutong

[amywillisxo]

This Cheesy Macaroni and Pancetta Frittata is a delicious mix of gooey cheese, crispy pancetta, and creamy macaroni. It is baked to perfection in a frittata. You can make it quickly and easily for breakfast or brunch, and it will look great.

Ingredients: 6 large eggs. 200g macaroni pasta. 100g pancetta, diced. 1/2 cup grated cheddar cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Follow the directions on the box to cook the macaroni until it is al dente. Remove the water and set it aside. Heat the olive oil over medium-low heat in a large skillet that can go in the oven. It will take about 5 minutes of cooking after adding the diced pancetta until it is crispy. Add the eggs, cheddar cheese, Parmesan cheese, and cooked macaroni to a bowl and mix them together using a whisk. Add pepper and salt. Put the egg mix into the pan with the crispy pancetta. Mix the ingredients together slowly so they are spread out evenly. Turn on your grill or broiler to high. For about 5 to 7 minutes, or until the frittata is set and the top is golden brown, put the pan under the grill. Take the skillet off the grill and give it a little time to cool down. Add some chopped fresh parsley on top to make it look nice. Take the frittata and cut it into wedges. Serve it hot. Have fun with your tasty Macaroni and Pancetta Frittata!

Prep Time: 15 minutes

Cook Time: 15 minutes

EVF News and Blog

[amywillisxo]

Indulge in this creamy and decadent vegan pudding that combines the richness of avocado with the refreshing taste of mint and the boldness of chocolate. It's a guilt-free dessert that's perfect for any occasion!

Ingredients: 2 ripe avocados. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup plant-based milk. 1 tsp vanilla extract. 1/4 tsp peppermint extract. Pinch of salt. Vegan chocolate chips and fresh mint leaves for garnish.

Instructions: Put avocados, cocoa powder, maple syrup, plant-based milk, vanilla extract, peppermint extract, and salt in a blender or food processor and blend or process until smooth. To make it smooth and creamy, scrape down the sides of the bowl as needed. Taste it and change how sweet or minty it tastes as you like. Put the pudding in bowls or glasses for serving. Place it in the fridge for at least 30 minutes to let it set. Add vegan chocolate chips and fresh mint leaves to the top of the dish before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

OS Komen

[amywillisxo]

These easy-to-make Rocky Road No-Bake Cookies feature a delectable combination of chocolate, peanut butter, marshmallows, and nuts.

Ingredients: 2 cups rolled oats. 1/2 cup butter. 2 cups granulated sugar. 1/2 cup milk. 1/4 cup unsweetened cocoa powder. 1/2 cup creamy peanut butter. 1 teaspoon vanilla extract. 3 cups mini marshmallows. 1/2 cup chopped nuts walnuts, almonds, etc..

Instructions: In a large mixing bowl, combine the rolled oats, marshmallows, and chopped nuts. Set aside. In a medium saucepan, melt the butter over medium heat. Add the granulated sugar, milk, and unsweetened cocoa powder to the saucepan. Stir to combine. Bring the mixture to a boil, then let it boil for 1-2 minutes, stirring constantly. Remove the saucepan from the heat and stir in the peanut butter and vanilla extract until smooth. Pour the peanut butter mixture over the oats, marshmallows, and nuts. Quickly stir to coat everything evenly. Drop spoonfuls of the mixture onto wax paper or a baking sheet, forming cookies. Allow the cookies to cool and set at room temperature for about 30 minutes to 1 hour. Once the cookies are set, you can refrigerate them to speed up the cooling process. Once completely cooled and set, store the Rocky Road No-Bake Cookies in an airtight container.

Prep Time: 15 minutes

Cook Time: 10 minutes

VSOP-puurs

[amywillisxo]

You can eat this Marinated Vegetable Salad for a light and healthy meal. It's colorful and refreshing. It tastes great and fills you up because it has fresh vegetables, a tangy dressing, and creamy feta cheese.

Ingredients: 2 cups cherry tomatoes, halved. 1 cucumber, sliced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/2 red onion, thinly sliced. 1/4 cup black olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 1/4 cup fresh basil leaves, torn. 3 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, black olives, feta cheese, and torn basil leaves. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper. Pour the dressing over the vegetables in the large bowl and toss to combine, ensuring all the vegetables are coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give the salad a final toss and adjust the seasoning if needed. Garnish with additional basil leaves if desired. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Greek Gallery

[amywillisxo]

These Grilled Chicken Tacos with Avocado Cream are a delicious and satisfying meal. Tender grilled chicken is seasoned to perfection and paired with a creamy avocado sauce. With fresh toppings and warm tortillas, these tacos are a crowd-pleaser for any occasion.

Ingredients: 1 lb boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 8 small tortillas. 2 avocados, peeled and pitted. 1/2 cup sour cream. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. Salsa and hot sauce for topping.

Instructions: Warm up the grill over medium-high heat. Put olive oil, chili powder, cumin, paprika, salt, and pepper in a bowl and mix them together. Combine well. Use the spice mix to coat both sides of the chicken breasts. Season the chicken breasts and put them on the grill. Cook for 6 to 8 minutes on each side, or until the middle is no longer pink and there are grill marks on them. After taking them off the grill, let them rest for a few minutes. Then, cut them into strips. Put avocados, sour cream, cilantro, and lime juice in a blender or food processor and blend or process until smooth. Blend the avocados until the sauce is smooth. Put the tortillas on the grill and heat them up for 20 seconds on each side, or until they are nearly black and soft. Spread a small amount of avocado cream on each tortilla. Then add grilled chicken strips, shredded lettuce, diced tomatoes, diced red onion, and cheddar cheese. You can drizzle salsa and hot sauce over the toppings however you like. Grilled Chicken Tacos with Avocado Cream are ready to be served right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

LAHS Physics

[amywillisxo]

A tasty and refreshing pasta dish that celebrates the change from summer to fall. It has spiralized yellow squash, cherry tomatoes that are bursting with juice, creamy mozzarella, and fragrant basil, all mixed together with a sour balsamic dressing.

Ingredients: 2 medium yellow squash, spiralized. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella balls, halved. 1/4 cup fresh basil leaves, torn. 2 cloves garlic, minced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add spiralized squash to the skillet and cook for 2-3 minutes, until slightly softened. Add cherry tomatoes and cook for an additional 2 minutes, until they begin to soften. Remove skillet from heat and stir in halved mozzarella balls and torn basil leaves. Drizzle balsamic vinegar over the mixture and toss gently to combine. Season with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

LA BOTTEGA DEI MAGHI edicola

[amywillisxo]

Sfouf is a traditional Lebanese turmeric cake that is eggless and moist. The addition of turmeric gives it a beautiful golden color and subtle earthy flavor. Drizzling it with chocolate sauce adds a delightful richness and sweetness to this already delicious treat.

Ingredients: 2 cups semolina. 1 cup sugar. 1 cup plain yogurt. 1 cup milk. 1/2 cup vegetable oil. 2 teaspoons turmeric powder. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup chocolate chips. 1/4 cup heavy cream.

Instructions: Warm the oven up to 175F 350C. Prepare a baking dish by greasing it. To make the dish, mix semolina, sugar, yogurt, milk, vegetable oil, turmeric powder, baking powder, and salt in a large bowl until everything is well mixed. Cover the baking dish with foil and pour the batter into it. Spread it out evenly. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Melt the chocolate chips and heavy cream in a saucepan over low heat, stirring often, until the sauce is smooth. Do this while the cake is baking. After baking, let the cake cool a bit and then pour the chocolate sauce on top. Put the slices on a plate and serve them hot or cold.

Prep Time: 15 minutes

Cook Time: 35 minutes

chinartacab

[amywillisxo]

These savory green onion pancakes are a Paleo-friendly twist on a Japanese classic. They are gluten-free, grain-free, and packed with the delicious flavors of green onions and coconut aminos. Perfect for a healthy breakfast or snack!

Ingredients: 2 cups chopped green onions. 4 eggs. 1/4 cup almond flour. 2 tablespoons coconut aminos. 1/2 teaspoon garlic powder. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 2 tablespoons coconut oil for cooking.

Instructions: The eggs, almond flour, coconut aminos, garlic powder, sea salt, and black pepper should all be thoroughly mixed together in a sizable mixing bowl. Incorporate the diced green onions into the mixture. Heat one tablespoon of coconut oil in a nonstick skillet over medium-high heat. Transfer a heaping ladleful of the green onion pancake mixture to the skillet and flatten it into a circular form. Cook the pancake for two to three minutes on each side, or until it is cooked through and golden brown. With the remaining batter, repeat the process, adding extra coconut oil as necessary. With extra coconut aminos available for dipping, serve the hot green onion pancakes. Savor your mouthwatering Paleo green onion pancakes with a Japanese flair!

Prep Time: 10 minutes

Cook Time: 15 minutes

Mess Maker 16

[amywillisxo]

These Vegan Caramelized Onion and Spinach Pizza Buns are a delightful twist on traditional pizza. The sweet caramelized onions and savory spinach pair perfectly with the gooey vegan cheese, all wrapped up in a fluffy pizza dough bun.

Ingredients: 1 batch of pizza dough. 2 large onions, thinly sliced. 2 tablespoons olive oil. 1 teaspoon sugar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups fresh spinach, chopped. 1/2 cup marinara sauce. 1/2 cup vegan cheese, shredded. 1/4 cup fresh basil, chopped.

Instructions: Preheat the oven to 400F 200C. In a large skillet, heat the olive oil over medium heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, until the onions are caramelized, about 20-25 minutes. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Divide the pizza dough into 8 equal pieces. Roll each piece into a ball and then flatten into a disk. Spread marinara sauce over each disk, leaving a small border around the edges. Top with the caramelized onion and spinach mixture, vegan cheese, and fresh basil. Fold the edges of the dough up and over the filling to create a bun shape. Place the buns on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted. Serve warm and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Music Man of Steel

[amywillisxo]

Indulge in the creamy delight of this dairy-free and vegan-friendly blueberry cheesecake. Made with wholesome ingredients and bursting with fruity flavor, it's a guilt-free treat for any occasion.

Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 1/2 cups fresh blueberries. 1 cup dates, pitted. 1 cup almonds. 1/2 cup shredded coconut. Pinch of salt.

Instructions: Squish dates, almonds, coconut shreds, and a pinch of salt together in a food processor. Blend until a sticky crust forms. Spread the crust mixture out evenly in the bottom of a cake pan that has been lined with parchment paper. Soak the cashews in water, then add the coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend the mixture until it is smooth and creamy. Put half of the cashew mixture on top of the cake pan's crust. In the blender, add the blueberries to the rest of the cashew mixture and blend until the mixture is smooth. Add the blueberry mix on top of the first layer in the cake pan. Smooth the top with a spatula. After making the cheesecake, freeze it for at least 4 hours, or until it gets firm. If it's not frozen yet, take it out, cut it up, and serve it cold. If you want, you can add fresh blueberries or a drizzle of maple syrup on top.

Prep Time: 20 minutes

Cook Time: 0 minutes

Pampered Ladies Leicester

[amywillisxo]

Enjoy the delicious taste of ripe strawberries and bananas mixed with the creaminess of Greek yogurt. These can be frozen and served as a cool treat on a sunny day.

Ingredients: 2 ripe bananas. 1 cup fresh strawberries, hulled. 1/2 cup Greek yogurt. 2 tablespoons honey.

Instructions: Put strawberries, bananas, Greek yogurt, and honey in a blender. Mix until it's smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Run warm water over the outside of the mold for a few seconds to get the popsicles out. Have fun with your cool strawberry banana popsicles!

Prep Time: 10 minutes

Cook Time: 0 minutes

Les Miserables Film

[amywillisxo]

This pizza with blue cheese and roasted Brussels sprouts is a tasty and different take on regular pizza. When you mix sour blue cheese, earthy Brussels sprouts, and sweet balsamic glaze, you get a flavor profile that is both delicious and complex.

Ingredients: 1 pre-made pizza dough. 1 cup blue cheese, crumbled. 1 cup Brussels sprouts, thinly sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup mozzarella cheese, shredded. 2 tablespoons balsamic glaze optional.

Instructions: Preheat the oven to 425F 220C. Roll out the pizza dough on a lightly floured surface to your desired thickness. In a bowl, toss the sliced Brussels sprouts with minced garlic, olive oil, salt, and pepper. Spread the Brussels sprouts mixture evenly over the pizza dough. Sprinkle crumbled blue cheese and shredded mozzarella cheese over the Brussels sprouts. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Once out of the oven, drizzle with balsamic glaze if desired. Slice and serve hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

coreanico

[amywillisxo]

Creamy, cold, and bursting with the natural sweetness of ripe peaches, this homemade peach ice cream is the perfect treat for a hot summer day.

Ingredients: 4 ripe peaches, peeled, pitted, and chopped. 1 cup heavy cream. 1/2 cup whole milk. 1/2 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Using a blender, blend the peaches into a smooth paste. Put the heavy cream, milk, sugar, vanilla extract, and peach puree in a bowl. Mix the sugar in until it's gone. Put the mixture into an ice cream maker and churn it according to the maker's directions. This should take about 25 to 30 minutes, or until it's the consistency of soft serve. Move the ice cream that has been churned to a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Enjoy the peach ice cream scoops in bowls or on cones.

Prep Time: 15 minutes

Cook Time: 30 minutes

Texas Fairs

[amywillisxo]

Tex-Mex sloppy joes with a vegan twist: lentils and black beans are used instead of meat, and the tomato sauce and spices add a lot of flavor.

Ingredients: 1 cup cooked lentils. 1 cup cooked black beans. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1/2 teaspoon oregano. 1/4 teaspoon cayenne pepper. 1 cup tomato sauce. 2 tablespoons tomato paste. 1 tablespoon maple syrup. 1 tablespoon soy sauce. Salt and pepper to taste. Hamburger buns, for serving. Optional toppings: sliced avocado, diced tomatoes, chopped cilantro.

Instructions: In a large skillet, saut the onion and bell pepper until softened, about 5 minutes. Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for another minute until fragrant. Stir in the cooked lentils, black beans, tomato sauce, tomato paste, maple syrup, and soy sauce. Simmer the mixture for 10-15 minutes until thickened, stirring occasionally. Season with salt and pepper to taste. Serve the sloppy joe mixture on hamburger buns with optional toppings like sliced avocado, diced tomatoes, and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 20 minutes

Meet Ava

[amywillisxo]

Enjoy the delightful taste of Rogaliki, traditional filled pastry cookies that are perfect for special occasions or any time you crave a sweet treat. These cookies have a buttery and flaky crust with a burst of fruity filling.

Ingredients: 2 cups all-purpose flour. 1 cup unsalted butter, cold and cubed. 1/2 cup sour cream. 1/4 teaspoon salt. 1 teaspoon vanilla extract. Fruit jam or filling of your choice. Powdered sugar, for dusting.

Instructions: Put the flour and salt in a bowl and mix them together. Using a pastry cutter, cut in the cold butter cubes until the mixture looks like big crumbs. Put in the vanilla extract and sour cream. Mix the dough until it holds together. Cut the dough in half, then roll each half into a disc and wrap it in plastic wrap. Put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out one disc of dough to about 1/8 inch thick. Use a cookie cutter or a glass to make circles out of the dough. In the middle of each circle, put a small amount of fruit jam or filling. Carefully press the edges together to seal as you fold the circle in half to cover the filling. To make a pretty pattern, use a fork to crimp the sealed edges. Place the cookies with the filling on the baking sheet that has been prepared. Heat the oven and put the cookies in it. Bake for 15 to 18 minutes, or until the cookies are golden brown. Take the cookies out of the oven and set them on a wire rack to cool. After the cookies have cooled, sprinkle them with powdered sugar.

Prep Time: 20 minutes

Cook Time: 15 minutes

Teissier Sophro