Coyoats

Northern High School Guidance - Deniques Hamstrar - Clemson Forest Health - Shakti Masszazs - Television Quebec

[artyhylian]

The grilled chicken, pesto, and fresh vegetables in this Grilled Chicken Pesto Pasta Salad taste great together. It's great for a quick and filling meal.

Ingredients: 2 boneless, skinless chicken breasts. 8 oz penne pasta. 1/2 cup cherry tomatoes, halved. 1/2 cup fresh mozzarella balls. 1/4 cup fresh basil leaves, chopped. 1/4 cup pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Season chicken breasts with salt and pepper. Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side or until cooked through. Let it rest for a few minutes before slicing. Cook penne pasta according to package instructions until al dente. Drain and set aside. In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, chopped basil, and pesto sauce. Toss to coat evenly. Drizzle olive oil over the grilled chicken slices. Serve the grilled chicken on top of the pesto pasta salad. Garnish with additional basil leaves if desired. Enjoy your Grilled Chicken Pesto Pasta Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Zero Hour Georgia

[artyhylian]

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

[artyhylian]

Crepes de Langostinos are a tasty and classy dish made with soft langostinos wrapped in thin crepes and topped with fresh parsley and melted Gruyre cheese. It's perfect for a fancy brunch or a special event.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 teaspoon salt. 1/4 cup melted butter. 1/2 pound cooked langostinos or shrimp. 1 cup shredded Gruyre cheese. 2 tablespoons chopped fresh parsley. Salt and pepper to taste.

Instructions: Put the flour, milk, eggs, and 1/4 teaspoon of salt in a blender and blend them together. Mix until it's smooth. Put a nonstick skillet over medium-high heat and brush it with some melted butter. Add a little of the crepe batter to the pan and swirl it around to cover the bottom evenly. After about two minutes, the crepe should have edges that start to lift and a light golden bottom. Turn it over and cook for one to two more minutes. Take the crepe out of the pan and do it again with the rest of the batter. Before each one, add a little melted butter to the pan. Add a little butter to a different pan and add the langostinos or shrimp. Season them with salt and pepper and cook them until they are hot. In the middle of each crepe, put some of the sauted langostinos. Add Gruyre cheese shreds and chopped fresh parsley on top. Making a half-moon shape with the crepes and filling, cook for one more minute or until the cheese starts to melt. If you want, you can serve your Crepes de Langostinos hot with extra parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Flippers Gymnastics

[artyhylian]

When you mix the sourness of apple cider vinegar with the sweetness of blueberries and honey, you get this delicious and energizing detox drink that is perfect for cleaning.

Ingredients: 1 cup blueberries. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 cup water. Ice cubes.

Instructions: In a blender, combine blueberries, apple cider vinegar, honey, and water. Blend until smooth. Strain the mixture through a fine mesh sieve to remove pulp, if desired. Pour the strained mixture over ice cubes in glasses. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Clemson Forest Health

[artyhylian]

When you use the Instant Pot, cooking spaghetti squash has never been so easy! Using this method, you can make perfectly cooked spaghetti squash strands in a lot less time than the old ways.

Ingredients: 1 medium spaghetti squash. 1 cup water.

Instructions: Split the spaghetti squash in half down the middle, and then scoop out the seeds. Put in one cup of water in the Instant Pot. Put the trivet into the Instant Pot and put the spaghetti squash halves on top of it, cut side up. Put the lid back on and turn the vent so that it seals. For 7 minutes, cook on high pressure by hand. After the cooking cycle is over, let the pressure drop naturally for 5 minutes. Then, carefully move the vent to the venting position to get rid of any remaining pressure. Carefully open the lid once the float valve drops and all the pressure is gone. With oven mitts or tongs, take the spaghetti squash halves out of the Instant Pot and let them cool down a bit. Cut the spaghetti squash flesh into long strands with a fork. Add your favorite sauce or toppings to the spaghetti squash and enjoy!

Prep Time: 5 minutes

Cook Time: 7 minutes

Fran The Dog Walker

[artyhylian]

A colorful and healthy quinoa salad with a tangy pumpkin vinaigrette that is great for a meal that is both light and filling.

Ingredients: 1 cup quinoa, rinsed and cooked. 2 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 1/4 cup pumpkin seeds, toasted. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, cucumber, red onion, feta cheese, and toasted pumpkin seeds. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, ground cumin, paprika, cayenne pepper, salt, and pepper to create the spicy pumpkin vinaigrette. Pour the vinaigrette over the quinoa salad and toss gently to coat all ingredients evenly. Serve the quinoa salad in individual bowls, garnished with additional pumpkin seeds and feta cheese if desired. Enjoy your delicious Quinoa Salad with Spicy Pumpkin Vinaigrette!

Prep Time: 15 minutes

Cook Time: 15 minutes

Lucy Victoria Yoga

[artyhylian]

A hearty and nutritious soup packed with kale and potatoes, perfect for a cozy meal.

Ingredients: 4 cups vegetable broth. 2 cups water. 3 large potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 bunch kale, stems removed and chopped. 1 tablespoon olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Crushed red pepper flakes optional. 1/2 cup heavy cream optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Add the diced potatoes and cook for 5 minutes. Add water and vegetable broth. Bring up the temperature. Turn down the heat to low, cover, and cook for 15 to 20 minutes, or until the potatoes are soft. Put in some chopped kale and dried thyme. Keep cooking for five more minutes. If you want, you can add salt, pepper, and crushed red pepper flakes to taste. To make it creamier, add heavy cream and mix it in. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Abc Patch Collector

[artyhylian]

This easy baked chicken recipe results in juicy, flavorful chicken breasts infused with aromatic herbs and spices. Perfect for a quick and delicious weeknight dinner!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika.

Instructions: Get the oven ready by heating it up to 400F 200C. Salt, pepper, paprika, basil, thyme, oregano, and olive oil should all be mixed together in a small bowl. Spread the olive oil mixture out over the chicken breasts in a baking dish. Put it in the oven and bake for 25 to 30 minutes, or until the chicken is done and the juices run clear. After cooking the chicken, let it rest for a few minutes.

Prep Time: 10 minutes

Cook Time: 30 minutes

Music And Students With Special Needs

[artyhylian]

These Whole Wheat Waffles made with King Arthur Flour are a wholesome and delicious breakfast option. They're perfect for those who prefer the nutty flavor of whole wheat while still enjoying a fluffy and satisfying waffle.

Ingredients: 1 cup King Arthur Whole Wheat Flour. 1 cup King Arthur All-Purpose Flour. 2 tablespoons sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/3 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with non-stick cooking spray or oil. Pour the waffle batter onto the preheated waffle iron and cook until golden brown and crisp. Serve the waffles warm with your favorite toppings, such as fresh fruit, maple syrup, or whipped cream. Enjoy your homemade whole wheat waffles!

Prep Time: 10 minutes

Cook Time: 15 minutes

Wolfy Vart

[artyhylian]

Indulge in the ultimate chocolatey treat with these fudgy brownies topped with delicious chunks of Cadbury Creme Eggs. Perfect for satisfying your sweet tooth cravings!

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/2 cup chopped Cadbury Creme Eggs about 6 mini eggs.

Instructions: Preheat your oven to 350F 175C. Grease a 9x9 inch baking pan and set aside. In a microwave-safe bowl, melt the butter. Stir in sugar, eggs, and vanilla extract until well combined. Add cocoa powder, flour, salt, and baking powder to the mixture. Stir until just combined. Fold in chopped Cadbury Creme Eggs into the batter. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until the edges are set and the center is slightly firm. Remove from the oven and let it cool completely before cutting into squares. Enjoy your fudgy Cadbury brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

Avon's Braque Francais

[artyhylian]

Enjoy the thick and creamy goodness of traditional chocolate fudge. This recipe is great for making holiday gifts or just because you want something sweet. It will taste and be crunchier if you add nuts.

Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon pure vanilla extract. 1/2 cup chopped nuts optional.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off. Put chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. For one minute, heat on high, then stir. Stir the mixture every 15 seconds while you keep microwaving it until it is smooth and well combined. If you want, you can also add chopped nuts and vanilla extract. Put the mix into the pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours to set. To get the fudge out of the pan, use the extra piece of parchment paper to help you. Then, cut it into squares. Have fun or put them in packages to give as gifts this holiday season!

Prep Time: 10 minutes

Cook Time: 5 minutes

Zero Hour Georgia

[artyhylian]

With these delicious vegan and gluten-free cookies, you can indulge in the perfect combination of peanut butter and coconut. They're a treat for everyone, made with wholesome ingredients and dairy-free chocolate chips.

Ingredients: 1 cup gluten-free rolled oats. 1 cup unsweetened shredded coconut. 1/2 cup creamy peanut butter. 1/3 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free rolled oats and shredded coconut. In a separate microwave-safe bowl, gently heat the peanut butter, maple syrup, and coconut oil until well combined. Stir in the vanilla extract and salt. Pour the wet mixture over the dry ingredients and mix until everything is thoroughly combined. Fold in the dairy-free chocolate chips. Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them apart. Flatten each cookie slightly with a fork or the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. 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. Once cooled, enjoy these delicious vegan and gluten-free peanut butter coconut cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Gabriele Boccolini

[artyhylian]

Hot smoking is a fantastic way to infuse salmon with a rich, smoky flavor. This recipe combines a flavorful marinade with the gentle heat of the smoker to create succulent and aromatic smoked salmon.

Ingredients: 2 lbs salmon fillets. 1/4 cup brown sugar. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon lemon zest.

Instructions: In a bowl, mix brown sugar, soy sauce, olive oil, minced garlic, black pepper, paprika, thyme, and lemon zest to create the marinade. Place salmon fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, allowing the flavors to meld. Preheat your smoker to 225F 110C and add your preferred smoking wood chips. Remove salmon from the marinade and place them skin side down on the smoker rack. Smoke salmon for approximately 1.5 to 2 hours, or until the internal temperature reaches 145F 63C and the fish flakes easily with a fork. Once smoked, remove the salmon from the smoker and let it rest for a few minutes before serving. Enjoy your delicious hot smoked salmon!

Prep Time: 70 minutes

Cook Time: 120 minutes

Dysfunctional Bmx

[artyhylian]

These green beans with crispy bacon and Parmesan cheese are so addictive that they'll disappear from your plate in no time. Perfect as a side dish for any meal!

Ingredients: 1 lb fresh green beans, trimmed. 4 slices bacon, chopped. 1/2 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove bacon and set it aside, leaving the bacon grease in the skillet. Add finely chopped onion to the skillet with bacon grease. Saut until the onion becomes translucent. Add minced garlic to the skillet and saut for an additional 30 seconds, until fragrant. Add the trimmed green beans to the skillet and saut for 5-7 minutes, or until they are tender-crisp and slightly charred. Season the green beans with salt and pepper to taste. Return the cooked bacon to the skillet and toss everything together. Sprinkle grated Parmesan cheese over the green beans and bacon, and toss again until the cheese melts and coats the beans. Serve your addictive Crack Green Beans with Bacon hot as a delicious side dish!

Prep Time: 10 minutes

Cook Time: 15 minutes

Rosewood Fitness

[artyhylian]

Apple Juice Marinated Pork Tenderloin is juicy and full of flavor. It's the perfect balance of sweet and savory flavors that makes this dish a pleasure to eat.

Ingredients: 2 pork tenderloins. 1 cup apple juice. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 2 tablespoons maple syrup. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 1 tablespoon olive oil for cooking.

Instructions: In a bowl, whisk together apple juice, soy sauce, Dijon mustard, maple syrup, minced garlic, dried thyme, salt, and pepper. Place pork tenderloins in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, turning the pork occasionally to marinate evenly. Preheat the oven to 375F 190C. Remove the pork from the marinade and let it come to room temperature for about 15 minutes. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, then transfer the skillet to the preheated oven. Roast for 20-25 minutes or until the internal temperature reaches 145F 63C for medium doneness. Let the pork rest for 5-10 minutes before slicing. Serve the Apple Juice Marinated Pork Tenderloin slices with your favorite sides and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

English Bay Swim Club

[artyhylian]

A hearty and tasty vegan dal made with sweet potatoes, red lentils, and fragrant spices. This dish is creamy, rich, and full of good things for you, so it's a great choice for any meal.

Ingredients: 1 cup red lentils. 2 cups water. 2 cups sweet potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 tbsp ginger, grated. 1 tsp cumin seeds. 1 tsp coriander powder. 1/2 tsp turmeric powder. 1/2 tsp chili powder. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. Salt to taste. Fresh cilantro for garnish.

Instructions: Run cold water over the red lentils until the water is clear. Put sweet potatoes, onion, garlic, ginger, cumin seeds, coriander powder, turmeric powder, chili powder, diced tomatoes, and coconut milk in a large pot. Add water to the pot. Bring to a boil, then lower the heat and let it simmer for 25 to 30 minutes, stirring every now and then, until the lentils and sweet potatoes are soft. Add salt to your liking. Add fresh cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Jack Barker Photography

[artyhylian]

Lechon Asado, which is Cuban pork cooked slowly, is a tasty and tender dish that's great for any event. When citrus juices, garlic, and spices are mixed together, they give the pork real Cuban flavors.

Ingredients: 3-4 lbs pork shoulder, trimmed. 1/4 cup orange juice. 1/4 cup lime juice. 1/4 cup lemon juice. 1 onion, chopped. 4 cloves garlic, minced. 1 tablespoon oregano. 1 teaspoon cumin. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Add onion, garlic, oregano, cumin, salt, and black pepper to a bowl. Then add orange juice, lime juice, and lemon juice. Put the pork shoulder in the crock pot. Make sure the pork is well covered by the juice mixture as you pour it over it. If you cook on low for 810 hours or high for 45 hours, the pork should be soft and easy to pull apart with a fork. Take the pork out of the slow cooker when it's done and shred it with two forks. Pour the slow cooker juices over the shredded pork when you serve it.

Prep Time: 15 minutes

Cook Time: 480 minutes

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