Anny Aurora

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[annyaurora]

A flavorful Paleo twist on the classic orange chicken dish, using wholesome ingredients without sacrificing taste.

Ingredients: 1 lb chicken breast, diced. 2 tbsp coconut oil. 3 cloves garlic, minced. 1/2 cup orange juice. 2 tbsp coconut aminos. 1 tbsp honey. 1 tsp orange zest. 1/4 tsp ginger, grated. 1/4 tsp red pepper flakes. Salt and pepper, to taste. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: In a pan, heat the coconut oil over medium-high heat. It will take about 5 minutes of cooking after adding the diced chicken breast until it is browned on all sides. Cut up some garlic and add it. Cook for one more minute. Mix orange juice, honey, orange zest, ginger, red pepper flakes, salt, and pepper in a small bowl using a whisk. Add the sauce to the chicken in the pan and mix it all together. Turn down the heat to medium-low, and let it cook for 10 to 15 minutes, until the sauce gets thick and covers the chicken. Put it on the plate hot and top it with sliced green onions and sesame seeds. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Barb Desjardins

[annyaurora]

Savor the deep, robust flavors of chocolate and espresso with these delicious muffins. Ideal as a sweet treat at any time of day or for breakfast. Simple to convert to a gluten-free version with flax eggs and coconut oil.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 2 tsp espresso powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted or coconut oil for GF option. 3/4 cup granulated sugar. 2 large eggs or flax eggs for GF option. 1 tsp vanilla extract. 1 cup milk or non-dairy milk for GF option. 1/2 cup chocolate chips semi-sweet or dairy-free.

Instructions: Set the oven temperature to 175C 350F. Grease or use paper liners to line a muffin tin, if preferred. Mix the flour, baking powder, baking soda, cocoa powder, and espresso powder in a bowl. Melt the butter or coconut oil and thoroughly mix the granulated sugar in a separate bowl. To the wet mixture, add the eggs or flax eggs and vanilla extract, and stir until smooth. Add the dry ingredients to the wet mixture gradually, beginning and ending with the dry ingredients and alternating with the milk. Blend until barely combined. Mix chocolate chips into batter by folding them in. Evenly divide the batter among the muffin cups, filling each to about two thirds of the way. When a toothpick is inserted into the center of a muffin, it should come out clean or with a few moist crumbs attached after 18 to 20 minutes of baking in a preheated oven. After taking them out of the oven, let the muffins cool in the muffin tin for a few minutes before moving them to a wire rack to finish cooling. Savor your Espresso Chocolate Chip Muffins with your preferred beverage or a cup of coffee!

Prep Time: 15 minutes

Cook Time: 20 minutes

English Bay Swim Club

[annyaurora]

The outside of these air-fried chicken wings is very crispy, but the inside is soft. They are covered in a tasty buffalo sauce that makes them just the right amount of spicy and tasty.

Ingredients: 2 lbs chicken wings. 1/4 cup all-purpose flour. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp salt. 1/2 tsp black pepper. 1/4 cup buffalo wing sauce. 1/4 cup melted butter.

Instructions: In a bowl, mix together the flour, garlic powder, paprika, salt, and black pepper. Toss the chicken wings in the flour mixture until they are well coated. Preheat your air fryer to 375F 190C. Place the coated chicken wings in the air fryer basket in a single layer, making sure they are not touching. Cook for 25-30 minutes, flipping the wings halfway through, until they are golden brown and crispy. In a separate bowl, mix the buffalo wing sauce and melted butter. Once the chicken wings are done, toss them in the buffalo sauce mixture until they are evenly coated. Place the sauced wings back in the air fryer for an additional 2-3 minutes to set the sauce. Serve hot and enjoy your crispy air fryer chicken wings!

Prep Time: 15 minutes

Cook Time: 30 minutes

Tcaps 24/7

[annyaurora]

A nutritious and delicious salad featuring the earthy flavors of kale and Brussels sprouts, complemented by the sweetness of dried cranberries and a zesty lemon-honey dressing.

Ingredients: 2 cups shredded kale. 1 cup shredded Brussels sprouts. 1/4 cup sliced almonds. 1/4 cup grated Parmesan cheese. 1/4 cup dried cranberries. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Shred the kale and Brussels sprouts and put them in a large bowl. Toast the almond slices over medium-low heat in a small pan until they turn golden brown. Set them aside to cool. After toasting the almonds, grate the Parmesan cheese, and add the dried cranberries to the bowl with the kale and Brussels sprouts. Whisk the honey, lemon juice, salt, and pepper into the olive oil in a separate small bowl. This will make the dressing. Cover the salad with the dressing, then toss it all together until it's well sealed. Your healthy kale and Brussels sprout salad is ready to be served right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

Precious Jewels Mamma

[annyaurora]

Tender chicken thighs braised with sweet peaches, creating a flavorful and comforting dish.

Ingredients: 4 chicken thighs. 2 peaches, sliced. 1 onion, diced. 2 cloves garlic, minced. 1 cup chicken broth. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon ginger, grated. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Season chicken thighs with salt and pepper. Heat olive oil in a pot over medium heat. Add chicken thighs and cook until browned on both sides. Remove and set aside. In the same pot, add diced onion and minced garlic. Cook until softened. Stir in sliced peaches, chicken broth, soy sauce, honey, and grated ginger. Return chicken thighs to the pot, nestling them into the peach mixture. Cover and simmer for 25-30 minutes, or until chicken is cooked through and tender. Serve chicken with peaches and sauce spooned over the top.

Prep Time: 10 minutes

Cook Time: 30 minutes

Alkmaar Andaman Pearl

[annyaurora]

This well-seasoned chicken breast recipe is a perfect blend of herbs and spices, resulting in juicy and flavorful chicken breasts that are easy to prepare.

Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together salt, pepper, garlic powder, paprika, thyme, and rosemary. Rub olive oil over chicken breasts, then coat evenly with the spice mixture. Place chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until chicken is cooked through and internal temperature reaches 165F 75C. Remove from oven and let rest for 5 minutes before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Laser RC

[annyaurora]

A tasty dip version of the classic ham and cheese sliders, great for parties or getting together with friends on game day.

Ingredients: 12 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/4 cup Dijon mustard. 1/2 cup diced ham. 1/4 cup chopped green onions. 1/4 teaspoon garlic powder. Salt and pepper to taste. 12 slider buns, sliced.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine cream cheese, cheddar cheese, mayonnaise, Dijon mustard, diced ham, green onions, garlic powder, salt, and pepper. Mix until well combined. Spread the mixture evenly onto the bottom half of the slider buns. Place the top half of the buns over the cheese mixture to make sandwiches. Wrap the sliders in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the sliders are heated through. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Ignacio Carballo

[annyaurora]

A delicious sweet and savory chicken dish cooked with vegetables in the slow cooker, perfect for a comforting meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup soy sauce. 1/2 cup honey. 1/4 cup brown sugar. 1 tablespoon minced garlic. 1 teaspoon ground ginger. 1/2 teaspoon black pepper. 1 onion, sliced. 2 bell peppers, sliced. 2 cups baby carrots. 1 cup pineapple chunks, drained optional. 2 tablespoons cornstarch. 2 tablespoons water. Cooked rice or noodles, for serving.

Instructions: In a bowl, mix together soy sauce, honey, brown sugar, garlic, ginger, and black pepper. Place chicken breasts in the slow cooker and pour the sauce mixture over them. Add sliced onion, bell peppers, carrots, and pineapple chunks if using to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the slow cooker to thicken the sauce during the last 30 minutes of cooking. Serve the sweet and savory chicken and vegetables over cooked rice or noodles. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Ntjournaal

[annyaurora]

Indulge in these gluten-free Nutella brownies that are rich, fudgy, and absolutely irresistible. Perfect for satisfying your chocolate cravings without the gluten!

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup Nutella check for gluten-free label. 1/2 cup melted butter or dairy-free alternative. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chopped gluten-free chocolate chunks.

Instructions: Warm the oven up to 350F 175C and grease a square baking pan. Whisk the gluten-free all-purpose flour and cocoa powder together in a bowl. To make the Nutella smooth, melt the butter and Nutella together in a separate bowl that can go in the microwave. Mix the sugar into the Nutella and butter until it is well mixed in. It will be smooth after you add the eggs and vanilla extract. Slowly add the gluten-free flour and cocoa powder, mixing only until they are just combined. Add the gluten-free chocolate chunks that have been chopped. Spread out the brownie batter in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. After taking the brownies out of the oven, let them cool in the pan for at least 10 minutes before cutting them into squares. Have fun with your tasty gluten-free Nutella brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

Stephanie Witter

[annyaurora]

Indulge in the rich and creamy flavors of a white pizza topped with tender chicken and fresh herbs. This delicious pizza is a delightful twist on the classic Italian favorite.

Ingredients: 1 pizza dough. 1 cup Alfredo sauce. 1 1/2 cups shredded mozzarella cheese. 1 cup cooked chicken breast, sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley leaves, chopped. 2 cloves garlic, minced. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a baking sheet or pizza stone. Put some Alfredo sauce on top of the dough, leaving a border for the crust. Put half of the mozzarella cheese on top of the sauce. Spread the chicken slices out evenly on top of the cheese. Cut up the fresh basil and parsley and put them in a small bowl. Add the salt and pepper. Put the herb mix on top of the chicken. Add the rest of the mozzarella cheese on top. Add a little olive oil to the pizza. Heat the oven to 400F. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Puerto Princesa Sda Central Church

[annyaurora]

A tasty dip that tastes like classic bruschetta and is great for parties or get-togethers. Putting fresh tomatoes, basil, and balsamic vinegar together makes a burst of Italian flavor that goes great with toasted baguette slices.

Ingredients: 1 cup cherry tomatoes, diced. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons fresh basil, chopped. 1 tablespoon balsamic vinegar. 1 tablespoon olive oil. Salt and pepper to taste. 1 French baguette, sliced and toasted for serving.

Instructions: In a bowl, combine the diced tomatoes, chopped red onion, minced garlic, chopped basil, balsamic vinegar, and olive oil. Season with salt and pepper to taste, and mix well to combine all the ingredients. Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. Once ready to serve, arrange the toasted baguette slices on a serving platter. Stir the tomato mixture one more time and spoon it over the toasted baguette slices. Garnish with additional fresh basil leaves if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Kirdemets

[annyaurora]

These Chili Cheese Dog Burgers taste like a classic chili cheese dog but are made with a juicy burger. These burgers are great for a summer cookout or any time you want a tasty and rich burger.

Ingredients: 1 pound ground beef. 4 hot dog buns. 4 hot dogs. 1 cup canned chili. 1 cup shredded cheddar cheese. 1/2 cup diced onions. 1/4 cup sliced jalapeos optional. Ketchup and mustard for topping. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Place the burger patties and hot dogs on the grill. Cook the burgers for about 4-5 minutes per side for medium-rare or longer if you prefer them more well-done. Grill the hot dogs until heated through and slightly charred. While the burgers and hot dogs are cooking, heat the canned chili in a saucepan on the grill or stove until it's hot and simmering. When the burgers are almost done, sprinkle the shredded cheddar cheese on top of each patty and close the grill lid to melt the cheese. To assemble the Chili Cheese Dog Burgers, place a grilled burger patty on the bottom half of each hot dog bun. Top each patty with a generous spoonful of hot chili, diced onions, and sliced jalapeos if desired. Place a grilled hot dog on top of the chili layer, and drizzle ketchup and mustard over the hot dog. Finally, place the top half of the hot dog bun on top, creating a burger with all the chili cheese dog toppings. Serve your Chili Cheese Dog Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Falconcrag

[annyaurora]

This refreshing sorbet combines the sweet-tart flavors of blueberries and plums with the tanginess of sour beer, resulting in a unique and delightful dessert.

Ingredients: 2 cups blueberries, fresh or frozen. 2 plums, pitted and chopped. 1/2 cup sugar. 1/2 cup sour beer such as a lambic. 1 tablespoon lemon juice.

Instructions: Put blueberries, plums, sugar, sour beer, and lemon juice in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the machine's directions until it gets the consistency of sorbet. Put the sorbet in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Put scoops of sorbet in bowls of cold water and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Theresa Rosenberg

[annyaurora]

For a quick and filling meal, these Vegan Avocado Quesadillas are packed full of flavor. The filling is made of black beans, corn, spices, and mashed avocado that is creamy. It is wrapped up in a crispy tortilla. You will love these quesadillas whether you are vegan or just want a tasty meatless option.

Ingredients: 2 ripe avocados, mashed. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 tablespoon lime juice. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 large flour tortillas. 1 cup vegan cheese, shredded optional. Cooking spray or oil for frying.

Instructions: Black beans, corn, tomatoes, red onion, cilantro, lime juice, cumin, chili powder, salt, and pepper should all be mixed together in a bowl. Mix well. Place one tortilla on the table and cover half of it with a quarter of the avocado mixture. Leave some space around the edges. If you want, you can sprinkle vegan cheese on top of the avocado mixture. To make a half-moon shape, fold the other half of the tortilla over the filling. Spray cooking spray or oil on the pan and heat it over medium-low heat. Put the filled tortilla in the pan and cook it for two to three minutes on each side, until it's golden brown and crispy. Do it again with the rest of the filling and tortillas. When it's done, take it out of the pan and let it cool a bit before cutting it into wedges. Warm it up and serve it with salsa or your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

Midwest Open Rhythm Exchange

[annyaurora]

Tender chicken breasts cooked in a garlicky, creamy sauce that tastes like Tuscany thanks to the tomatoes, spinach, and Parmesan cheese.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup spinach leaves. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Fresh basil leaves for garnish.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side. Remove from skillet and set aside. In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and cook until they start to soften, about 2 minutes. Stir in spinach leaves and cook until wilted. Pour in heavy cream and Parmesan cheese, stirring until the sauce thickens, about 2-3 minutes. Return chicken breasts to the skillet, spooning sauce over them. Sprinkle dried oregano and red pepper flakes over the chicken. Cover and simmer for 5-7 minutes until chicken is cooked through. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cb Kart Online Store

[annyaurora]

Enjoy the delicious flavors of a Bundt cake shaped like a French Cruller donut. This cake has a delicious glaze that perfectly encapsulates the flavor of a traditional French cruller. It is light, airy, and perfectly sweet.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsalted butter. 1 cup water. 1/4 tsp salt. 2 tbsp granulated sugar. 4 large eggs. 1 tsp vanilla extract. Vegetable oil for frying. 1 cup confectioners' sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract.

Instructions: Put the butter, water, salt, and powdered sugar in a saucepan. Bring the mixture to a boil over medium heat. Take the saucepan off of the burner and quickly add the flour. Once the mixture gathers into a ball and starts to pull away from the pan's sides, give it a good stir. After transferring the dough to a mixing bowl, allow it to cool for a short while. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir. Set the oven temperature to 175C 350F. Grease and dust a pan for Bundt cakes. Smooth the top of the dough after transferring it to the prepared pan. A toothpick inserted into the center of the cake should come out clean after 45 to 50 minutes of baking, or until the cake is golden brown. Prepare the glaze during the cake's baking. Mix the milk, vanilla extract, and confectioners' sugar in a bowl until well combined. After the cake has cooled in the pan for ten minutes, take it out and let it cool fully on a wire rack. Drizzle the glaze over the cake after it has cooled. If you want, you can decorate with extra powdered sugar. Enjoy your French Cruller Bundt Cake after slicing it!

Prep Time: 20 minutes

Cook Time: 50 minutes

Sante Mieux Etre

[annyaurora]

This sweet and creamy vegan pumpkin pasta is a great fall dish that is also simple to make. The pumpkin sauce is smooth and full of flavor, and it goes well with fettuccine noodles. Sage and nutmeg give the dish warmth and depth, while nutritional yeast gives it a cheesy taste. It's a hearty meal that will keep you warm on cool fall nights.

Ingredients: 8 oz fettuccine pasta. 1 cup pumpkin puree. 1 cup unsweetened almond milk. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/2 teaspoon ground nutmeg. 1/2 teaspoon dried sage. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook fettuccine according to package instructions. In a saucepan, combine pumpkin puree, almond milk, garlic, nutritional yeast, nutmeg, sage, salt, and pepper. Simmer over medium heat, stirring occasionally, until heated through and flavors meld, about 5 minutes. Once pasta is cooked, drain and return to the pot. Pour the pumpkin sauce over the pasta and toss until well coated. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes

Art House 17