Michelle Mork

Barb Desjardins - Gotta Geaux Charters - Art House 17 - The Baby Stroller Derby - Fanfare Ezaart

[art-o-mancy]

This Sweet Tea Citrus Sangria is a refreshing twist on the classic Spanish drink, perfect for warm weather gatherings. It combines the flavors of white wine, sweet tea, citrus fruits, and mint, with a touch of brandy and orange liqueur for depth of flavor. The addition of honey adds natural sweetness while sparkling water gives it a bubbly kick. Enjoy this Danilicious concoction with friends and family!

Ingredients: 1 bottle white wine. 1 cup sweet tea. 1/4 cup orange liqueur. 1/4 cup brandy. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 1/4 cup fresh mint leaves. 1/4 cup honey. 2 cups sparkling water or club soda.

Instructions: Put sliced orange, lemon, lime, mint leaves, honey, orange liqueur, brandy, and sweet tea in a large pitcher. Mix it well and make sure the honey is gone. Put it in the fridge for at least two hours to let the flavors mix. For some fizz, add sparkling water or club soda right before serving. If you want, you can add more citrus slices and mint leaves to the top after serving over ice.

Prep Time: 10 minutes

Cook Time: 0 minutes

Summer Breeze

[art-o-mancy]

This Paleo Thai Chicken Soup is bursting with flavor from aromatic Thai herbs and spices. Creamy coconut milk adds richness while chicken thighs make it hearty and satisfying. It's a comforting dish that's perfect for any time of the year!

Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced. 4 cups chicken broth. 1 can 14 oz full-fat coconut milk. 2 stalks lemongrass, smashed and cut into pieces. 3 kaffir lime leaves. 2 inches fresh galangal, thinly sliced. 3 cloves garlic, minced. 1 shallot, thinly sliced. 1 red chili pepper, sliced optional. 1 cup sliced mushrooms. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon coconut aminos. 1 tablespoon coconut oil. Salt and pepper to taste. Fresh cilantro leaves for garnish. Sliced green onions for garnish.

Instructions: In a large pot, heat coconut oil over medium heat. Add minced garlic, sliced shallot, and optional sliced chili pepper. Saut until fragrant. Add sliced chicken thighs to the pot and cook until browned. Pour in chicken broth and coconut milk. Stir well. Add lemongrass, kaffir lime leaves, galangal, and sliced mushrooms to the pot. Season with fish sauce, lime juice, coconut aminos, salt, and pepper. Stir to combine. Simmer the soup over low heat for 20-25 minutes, allowing the flavors to meld together. Once done, remove lemongrass, kaffir lime leaves, and galangal pieces from the soup. Serve hot, garnished with fresh cilantro leaves and sliced green onions.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indo Paranormal

[art-o-mancy]

A delicious and hearty creamy mushroom and 3 bean soup that combines the earthy flavors of mushrooms with the protein-packed goodness of three different beans. Perfect for a comforting meal!

Ingredients: 1 cup canned black beans, drained and rinsed. 1 cup canned kidney beans, drained and rinsed. 1 cup canned white beans, drained and rinsed. 2 cups mushrooms, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic and onions, and saut until they become tender. Sliced mushrooms should be added and cooked until they release moisture and turn golden brown. Add the kidney, black, and white beans and stir. Add salt, pepper, and dried thyme after adding the vegetable broth. After bringing the soup to a simmer, cook it for 15 to 20 minutes. Stir in heavy cream and turn the heat down to low. Simmer the soup for a further five to ten minutes, or until it is thoroughly heated. Taste and adjust seasoning. Garnish with freshly chopped parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

City Rockfest Tour 2018

[art-o-mancy]

These Cumin Citrus Fajitas are a flavorful and zesty twist on traditional fajitas. The combination of cumin, citrus, and grilled goodness creates a mouthwatering dish perfect for your next barbecue.

Ingredients: 1.5 lbs flank steak, thinly sliced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 red onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons cumin powder. 1 teaspoon smoked paprika. 1 teaspoon chili powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 cup olive oil. 1/4 cup fresh orange juice. 1/4 cup fresh lime juice. 8 small flour tortillas. Fresh cilantro, chopped for garnish. Sour cream optional, for serving. Lime wedges for serving.

Instructions: In a bowl, combine cumin powder, smoked paprika, chili powder, salt, black pepper, minced garlic, olive oil, fresh orange juice, and fresh lime juice to create the marinade. Place thinly sliced flank steak, bell peppers, and red onion in a large resealable plastic bag. Pour the marinade over the ingredients, seal the bag, and marinate in the refrigerator for at least 30 minutes. Preheat the grill to medium-high heat. Thread the marinated steak, bell peppers, and red onion onto skewers. Grill the skewers for 8-10 minutes, turning occasionally, until the steak is cooked to your liking and the vegetables are tender and slightly charred. While grilling, warm the flour tortillas on the grill for about 1 minute per side or until they have grill marks. Remove the skewers from the grill and assemble the fajitas by placing the grilled ingredients onto the warm tortillas. Garnish with fresh cilantro and serve with optional sour cream and lime wedges. Enjoy your delicious Cumin Citrus Fajitas!

Prep Time: 40 minutes

Cook Time: 10 minutes

Anchor Inn B&B

[art-o-mancy]

This egg salad is a tasty and creamy keto-friendly take on traditional deviled eggs. It's great for a quick lunch or snack.

Ingredients: 6 hard-boiled eggs, peeled and chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons chopped fresh chives. 2 tablespoons chopped fresh parsley. 1 stalk celery, finely chopped.

Instructions: Add the chopped eggs, mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to a large bowl. Chopped chives, parsley, and celery should be added slowly until they are well mixed. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Township Living

[art-o-mancy]

This vegan creamy tomato soup is elevated with the addition of caramelized onions, giving it a rich and flavorful base. Coconut milk adds creaminess while keeping it dairy-free.

Ingredients: 1 tbsp olive oil. 2 large onions, thinly sliced. 4 cloves garlic, minced. 2 cans 28 oz each diced tomatoes. 2 cups vegetable broth. 1 cup canned coconut milk. Salt and pepper, to taste. Fresh basil leaves, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add thinly sliced onions and cook, stirring occasionally, until caramelized, about 20 minutes. Add minced garlic and cook for an additional 2 minutes. Pour in diced tomatoes and vegetable broth, bring to a simmer, and cook for 15 minutes. Using an immersion blender, blend the soup until smooth. Stir in coconut milk, and season with salt and pepper to taste. Simmer for another 5 minutes, then remove from heat. Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 45 minutes

Nucsports

[art-o-mancy]

The rich, nutty flavor of peanut butter is combined with the indulgence of chocolate ganache in these peanut butter chocolate cookies. They're the ideal combination of sweet and savory, making them a delectable treat for any occasion.

Ingredients: 1 cup peanut butter. 1 cup sugar. 1 egg. 1 tsp vanilla extract. 1/2 cup chocolate chips. 1/2 cup heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the sugar, egg, vanilla extract, and peanut butter in a bowl until everything is well mixed. Place spoonfuls of dough on the baking sheet that has been prepared. Use a fork to make a crisscross pattern in the dough. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. The cookies should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way. In a saucepan, heat the heavy cream until it starts to simmer while the cookies cool. After you pour the hot cream over the chocolate chips, wait one minute. If you mix the cream and chocolate together until they are smooth and shiny, you have made chocolate ganache. Pour or spread the chocolate ganache over the cookies once they are completely cool. Wait until the ganache is set before you serve it. Have fun with your tasty peanut butter chocolate cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Now Diving Center

[art-o-mancy]

The Roasted Garlic Cashew Cream goes great with these vegan maple mustard roasted carrots, making them a delicious side dish.

Ingredients: 1 lb carrots, peeled and trimmed. 2 tbsp olive oil. 2 tbsp maple syrup. 1 tbsp Dijon mustard. Salt and pepper, to taste. 1/2 cup raw cashews, soaked for 2-4 hours. 1/4 cup water. 1 bulb garlic. 1 tbsp lemon juice. 1/4 cup nutritional yeast. 1/4 tsp salt. 1/4 tsp black pepper.

Instructions: Turn on the oven and heat it up to 400F 200C. Put olive oil, maple syrup, Dijon mustard, salt, and pepper in a bowl and mix them together. Spread the carrots out on a baking sheet and mix them with the maple mustard mix. Roast the carrots for 25 to 30 minutes, or until they are soft and browned. While that is going on, wrap the garlic bulb in foil and put it in the oven for 30 minutes. Squeeze the roasted garlic cloves into a blender once it's cool enough to handle. Fill the blender with water, lemon juice, nutritional yeast, salt, and pepper. The cashews should already be soaked. If you need to, add more water and blend until it's smooth and creamy. The roasted garlic cashew cream should be drizzled over the roasted carrots when they are served.

Prep Time: 15 minutes

Cook Time: 30 minutes

Tir Tabandeh

[art-o-mancy]

Enjoy the perfect steak dinner with this easy and tasty recipe. Steaks that are juicy and tender, seasoned just right, seared to a beautiful crust, and then basted in garlic butter. You can easily make this meal at home that tastes like it came from a restaurant.

Ingredients: 2 beef steaks about 8 oz each. Salt and freshly ground black pepper. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons butter. Fresh herbs rosemary or thyme, for garnish.

Instructions: Take the steaks out of the fridge and let them sit for 30 minutes at room temperature. Add a lot of salt and pepper to both sides of the steaks. In a skillet, heat the olive oil over high heat until it's very hot. Place the steaks in the pan and sear them for 3 to 4 minutes on each side for medium-rare change the cooking time based on your preference. In the last minute of cooking, add butter and minced garlic to the pan. Add the melted butter to the steaks and baste them. Before serving, put the steaks on a plate and let them rest for 5 minutes. Add fresh herbs as a garnish before serving.

Prep Time: 5 minutes

Cook Time: 10 minutes

The Villages Metal Detecting Club Home

[art-o-mancy]

With these soft baked cookies, you can indulge in the delectable combination of creamy peanut butter and sweet toffee bits. Perfectly chewy with a nutty undertone and irresistible toffee crunch.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup toffee bits.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and creamy. 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, mixing until just combined. Fold in the toffee bits until evenly distributed throughout the cookie dough. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, enjoy the soft and chewy peanut butter toffee goodness!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ms. Kay's Blog

[art-o-mancy]

These black bean burgers are simple to make, taste great, and are great for a quick meal during the week. They're hearty, vegan, and filling, so they're a great choice for anyone who wants a tasty meatless burger alternative.

Ingredients: 2 cans black beans, drained and rinsed. 1 cup breadcrumbs. 1/2 cup finely chopped onion. 1/2 cup finely chopped bell pepper. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon olive oil.

Instructions: Black beans should be mashed in a big bowl until they are mostly smooth. Garlic, onion, bell pepper, cumin, paprika, salt, and black pepper should all be added. Mix everything together well. Cut the mixture into four equal parts and form them into patties. Set a pan on medium heat and add the olive oil. For four to five minutes on each side, until golden brown and crispy, remove from heat. Put it on buns and top it with your favorite sauces and toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

Clavier Infini

[art-o-mancy]

Indulge in the creamy richness of this vegan peanut butter chocolate swirl pie. A fudgy chocolate cookie crust holds layers of creamy peanut butter and fluffy coconut cream, topped with a luscious swirl of chocolate. It's a decadent dessert that's perfect for any occasion.

Ingredients: 1 cups vegan chocolate cookies, crushed. 1/4 cup melted vegan butter. 1 cup creamy peanut butter. 1/2 cup maple syrup. 1 can 14 oz coconut milk, chilled. 1 cup vegan chocolate chips. 1/4 cup coconut oil. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Crush chocolate cookies and melt vegan butter together in a bowl. This is the crust: press it into the bottom of a pie dish. Turn the crust out of the oven and let it cool for eight to ten minutes. Over low heat, mix peanut butter and maple syrup in a saucepan until smooth. Spread the filling out evenly over the crust that has been cooled. Put the peanut butter layer and crust in the fridge for at least 30 minutes. Not shaking the cold can of coconut milk, open it up and scoop out the solid coconut cream into a bowl. You can use a hand mixer to make it fluffy. Cover the peanut butter layer in the pie dish with the coconut cream. You can use a double boiler or the microwave to melt the chocolate chips and coconut oil together. Add a pinch of salt and vanilla extract and mix well. Use a spoon or a piping bag to drizzle the melted chocolate mixture over the coconut cream layer in a swirl pattern. Put the pie in the fridge for at least two hours, or until it's set. Cut it into pieces and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

Integrating In The Classroom

[art-o-mancy]

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

[art-o-mancy]

Thanks to the honey and sriracha sauce, this grilled chicken pizza tastes great with both sweet and spicy tastes. It's the perfect mix of juicy grilled chicken, melty mozzarella cheese, and fresh toppings, so everyone will love it at any pizza night or barbecue.

Ingredients: 1 pizza dough. 1/2 cup honey. 2 tablespoons sriracha sauce. 1 cup grilled chicken, diced. 1 cup mozzarella cheese, shredded. 1/2 cup red onion, thinly sliced. 1/4 cup cilantro leaves. Salt and pepper to taste. Olive oil for brushing.

Instructions: Warm up the grill over medium-high heat. To make the sweet-heat sauce, mix honey and sriracha sauce together in a small bowl. Put away. On a floured surface, roll out the pizza dough to the thickness you want. Spread olive oil on one side of the pizza dough and place it on a hot grill, oil side down. Put the lid back on the grill and cook for two to three minutes, or until grill marks show up on the crust. Put more olive oil on top of the crust, flip it over, and grill for another two to three minutes, until it's just barely browned. Place the crust on a baking sheet or pizza stone with the grilled side facing up after taking it off the grill. Cover the grilled side of the crust with the sweet-heat sauce. Spread the grilled chicken dices, mozzarella cheese, and red onion slices out evenly on top of the sauce. Close the lid and put the pizza back on the grill. Cook for another 5 to 7 minutes, or until the cheese melts and the crust gets crispy. After taking the pizza off the grill, add cilantro leaves, salt and pepper to taste, and then cut it into pieces. Enjoy your Sweet-Heat Grilled Chicken Pizza while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cb Kart Online Store

[art-o-mancy]

This cauliflower hummus offers a delicious twist on the classic chickpea-based dip. It's creamy, flavorful, and perfect for dipping veggies or spreading on toast. Plus, it's packed with nutrients from the cauliflower!

Ingredients: 1 medium cauliflower, chopped. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons olive oil. Juice of 1 lemon. 1 teaspoon ground cumin. Salt and pepper to taste. 2-3 tablespoons water, as needed. Optional toppings: chopped parsley, paprika, olive oil drizzle.

Instructions: Steam or boil cauliflower until tender, about 10 minutes. Drain cauliflower and let it cool slightly. In a food processor, combine cauliflower, minced garlic, tahini, olive oil, lemon juice, ground cumin, salt, and pepper. Blend until smooth, adding water as needed to reach desired consistency. Taste and adjust seasoning if necessary. Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle with optional toppings. Serve with pita bread, veggie sticks, or crackers.

Prep Time: 15 minutes

Cook Time: 10 minutes

Orkney Farmer's Market

[art-o-mancy]

These cauliflower florets are used instead of pasta in this low-carb version of the classic Italian pasta salad. They are perfect for people on the ketogenic diet.

Ingredients: 1 head cauliflower, cut into florets. 1/2 cup cherry tomatoes, halved. 1/4 cup black olives, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup cucumber, diced. 2 tablespoons fresh basil, chopped. 2 tablespoons fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: It will take about 5 to 7 minutes of steaming to make the cauliflower florets soft but still firm. Allow to cool. The cauliflower, cherry tomatoes, black olives, red onion, cucumber, basil, and parsley should all be put in a large bowl together. Mix the olive oil, balsamic vinegar, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and toss it around to cover it all. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Sedona Vibrant Health

[art-o-mancy]

Learn three convenient methods for freezing cupcake batter so you can have freshly baked cupcakes anytime you crave them. Whether you want to prepare colorful cupcakes for a special occasion or simply have a stash of batter ready for a quick treat, these freezing techniques will make your life easier!

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 3 large eggs. 1 cup buttermilk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. Food coloring optional.

Instructions: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined. If desired, divide the batter into separate bowls and add food coloring to create different colored cupcakes. Line a cupcake pan with cupcake liners. Fill each cupcake liner 2/3 full with the cupcake batter. To freeze the cupcake batter, choose one of the following methods: Scoop individual portions of batter into an ice cube tray. Freeze until solid, then transfer the frozen batter cubes to a zip-top bag. Label and date the bag. Use a piping bag to pipe the batter into silicone cupcake molds. Place the molds on a baking sheet and freeze until solid. Once frozen, pop out the batter cupcakes and store them in a zip-top bag, labeled and dated. Simply pour the cupcake batter into a zip-top bag, squeeze out any excess air, and seal it. Lay the bag flat in the freezer for easy storage. When you're ready to bake, preheat your oven to 350F 175C and place the frozen batter cubes or cupcakes in cupcake liners on a baking pan. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Enjoy your freshly baked cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Hair Recipe