Big Monsterz

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[bigmonsterz]

Chicken Tinga Tacos are a spicy and flavorful Mexican dish. The shredded chicken is simmered in a smoky tomato and chipotle sauce, making it perfect for taco night. Top with your favorite toppings and enjoy!

Ingredients: 2 cups cooked shredded chicken. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 2 chipotle peppers in adobo sauce, minced. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. 8 small tortillas. 1 cup shredded lettuce. 1 cup shredded cheese your choice. 1/2 cup sour cream. Fresh cilantro leaves for garnish. Lime wedges for serving.

Instructions: Heat a skillet over medium heat and add a bit of oil. Saut the chopped onion and garlic until they turn translucent. Add the shredded chicken, diced tomatoes, chipotle peppers, cumin powder, paprika, salt, and pepper. Cook for 10-15 minutes until the mixture is heated through and the flavors meld. Warm the tortillas in a dry skillet or microwave for about 30 seconds. Place a generous spoonful of the chicken tinga mixture onto each tortilla. Top with shredded lettuce, cheese, and a dollop of sour cream. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over the tacos. Enjoy your delicious Chicken Tinga Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

w g mallett school

[bigmonsterz]

Enjoy a classic beef burger with all the traditional fixings for a delicious dinner for two. Juicy beef patties, melted cheddar cheese, and fresh veggies make this burger a perfect meal.

Ingredients: 1/2 lb ground beef. 1/4 tsp salt. 1/4 tsp black pepper. 2 hamburger buns. 2 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced red onions. Ketchup. Mustard.

Instructions: Preheat grill or stovetop pan over medium-high heat. Divide the ground beef into two equal portions and shape them into burger patties. Season both sides of the patties with salt and black pepper. Place the burger patties on the grill or pan and cook for 3-4 minutes per side for medium-rare or longer for your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese on each patty and allow it to melt. While the patties are cooking, lightly toast the hamburger buns on the grill or in a toaster. Assemble the burgers by placing lettuce leaves, tomato slices, and red onion slices on the bottom bun. Place the cooked burger patties with melted cheese on top of the veggies. Spread ketchup and mustard on the top bun and place it on top of the patty. Serve the classic beef burgers hot with your favorite sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

swiss creek goldens and doodles

[bigmonsterz]

These Pesto-Corn Grilled Peppers are a great mix of sweet corn, smoky peppers, and the bright flavors of pesto. It's great as a side dish or an appetizer for barbecues.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup corn kernels fresh or frozen. 1/2 cup pesto sauce. 1/4 cup olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish. Fresh basil leaves for garnish.

Instructions: Warm up the grill over medium-high heat. Put corn kernels, pesto sauce, and olive oil in a bowl and mix them together. Combine well. Sprinkle salt and pepper on the bell peppers and then brush the outside and inside with olive oil. Add some corn and pesto to the inside of each pepper half. After the grill is hot, put the stuffed peppers on it and cook for 10 to 12 minutes, or until the peppers are soft and slightly charred. While the peppers are on the grill, baste them with any extra pesto mixture to make them taste even better. Grate Parmesan cheese over the peppers while they are still hot after taking them off the grill. Before serving, sprinkle with fresh basil leaves. Enjoy your tasty Pesto-Corn Grilled Peppers while they're still hot!

Prep Time: 15 minutes

Cook Time: 12 minutes

volting radio

[bigmonsterz]

This Cauliflower Shrimp Fried Rice is a healthier version of regular fried rice. It's full of flavor and good for you ingredients. For a healthy, low-carb base, grate cauliflower in place of rice. Add shrimp for a tasty seafood twist. It's an easy dish that you can make quickly on busy weeknights.

Ingredients: 1 head cauliflower, grated. 1 cup cooked shrimp, peeled and deveined. 2 eggs, beaten. 1/2 cup frozen peas and carrots, thawed. 3 cloves garlic, minced. 3 green onions, chopped. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: Heat vegetable oil in a large skillet over medium heat. Add minced garlic and chopped green onions, cook until fragrant. Push garlic and onions to the side of the skillet, pour beaten eggs into the other side, scramble until cooked. Add grated cauliflower, frozen peas and carrots, and cooked shrimp to the skillet. Stir well. Pour soy sauce and sesame oil over the mixture. Stir until evenly combined. Cook for 5-7 minutes, stirring occasionally, until cauliflower is tender but not mushy. Season with salt and pepper to taste. Garnish with additional chopped green onions if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

kristin henry

[bigmonsterz]

Snowball cookies, also known as Russian tea cakes or Mexican wedding cookies, are buttery and nutty, with a powdered sugar coating.

Ingredients: 2 cups all-purpose flour. 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup finely chopped nuts e.g., pecans or walnuts.

Instructions: Preheat the oven to 325F 165C. In a mixing bowl, cream together butter and powdered sugar until light and fluffy. Stir in the vanilla extract. Gradually add the flour and chopped nuts, mixing until well combined. Shape the dough into small balls and place them on a baking sheet. Bake for about 15-18 minutes or until the cookies are set but not browned. Remove from the oven and allow to cool for a few minutes. While still warm, roll the cookies in powdered sugar to coat. Once completely cooled, roll the cookies in powdered sugar again for a snowy appearance.

Prep Time: 20 minutes

Cook Time: 15 minutes

EFE Conference

[bigmonsterz]

This Skillet Pork Tenderloin is a quick and tasty keto-friendly dish made with garlic, herbs, and olive oil.

Ingredients: 1 lb pork tenderloin. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp paprika. Salt and pepper to taste.

Instructions: Preheat skillet over medium-high heat. Season pork tenderloin with salt, pepper, thyme, and paprika. Add olive oil to the skillet. Sear pork tenderloin for 2-3 minutes on each side until browned. Reduce heat to medium-low, add minced garlic, and cook for another 2 minutes. Cover skillet and cook for 15-20 minutes or until pork is cooked through, flipping halfway through. Let it rest for a few minutes before slicing. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

les anges deden

[bigmonsterz]

Enjoy the classic comfort of chicken-fried steak with a healthier twist by using your air fryer. This recipe results in crispy, flavorful steak without the need for deep frying. Perfect for a delicious dinner with a fraction of the oil!

Ingredients: 4 pieces of cube steak. 1 cup all-purpose flour. 1 cup breadcrumbs. 2 eggs, beaten. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp paprika. 1/4 tsp cayenne pepper. Cooking spray.

Instructions: Preheat your air fryer to 400F 200C. In a shallow dish, mix together the flour, salt, black pepper, paprika, and cayenne pepper. Dip each piece of cube steak into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs, ensuring they are well coated. Spray the air fryer basket with cooking spray to prevent sticking. Place the breaded cube steaks in the air fryer basket in a single layer, making sure they don't overlap. Spray the tops of the cube steaks with cooking spray. Cook in the air fryer for 10-12 minutes, flipping them halfway through, or until they are golden brown and crispy. Serve hot and enjoy your air fryer chicken-fried steak!

Prep Time: 15 minutes

Cook Time: 12 minutes

kapi olani

[bigmonsterz]

Anybody with a sweet tooth will love these vegan Almond Joy cookies. Since they are full of almond flour, coconut, and chocolate, each bite is tasty. They're also simple to make and great for satisfying cravings.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1/4 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract. 1/4 cup shredded coconut. 1/4 cup chopped almonds. 1/4 cup dairy-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put coconut flour, cocoa powder, almond flour, and coconut sugar in a bowl and mix them together. Vanilla extract, maple syrup, and melted coconut oil should all be added. Mix everything together well. Shred the coconut, chop the almonds, and add the dairy-free chocolate chips. Put about 1 tablespoon of dough on a baking sheet that has been lined up, and then flatten it a bit. Put it in the oven for 10 to 12 minutes, or until the edges are set. Cool for 5 minutes on the baking sheet, then move to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 10 minutes

lasani kabob resturant

[bigmonsterz]

A hearty and flavorful dish of red beans and rice cooked low and slow in a crockpot. Perfect for a chilly night!

Ingredients: 1 lb dried red kidney beans, rinsed and drained. 1 large onion, chopped. 3 celery stalks, chopped. 1 green bell pepper, chopped. 4 cloves garlic, minced. 1 lb Andouille sausage, sliced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and black pepper to taste. 4 cups cooked rice, for serving. Green onions, chopped, for garnish.

Instructions: In a slow cooker, combine red kidney beans, onion, celery, bell pepper, garlic, Andouille sausage, chicken broth, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Cover and cook on low for 8 hours or until beans are tender. Serve over cooked rice and garnish with chopped green onions.

Prep Time: 15 minutes

Cook Time: 480 minutes

roommates

[bigmonsterz]

The rich, creamy texture of peanut butter and the indulgent sweetness of chocolate come together in these delicious Peanut Butter Hearts covered in chocolate. Excellent for any occasion, not just Valentine's Day!

Ingredients: 1 cup creamy peanut butter. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract. Pinch of salt. 2 cups semi-sweet chocolate chips. 2 tablespoons coconut oil.

Instructions: Creamy peanut butter, softened butter, powdered sugar, vanilla extract, and a dash of salt should all be combined in a mixing bowl. Mix thoroughly until a dough forms. Use parchment paper to line a baking sheet. Form the peanut butter mixture into tiny balls the shape of hearts and arrange them on the baking sheet that has been preheated. Freeze until solid, about 20 to 30 minutes. Mix the coconut oil and semi-sweet chocolate chips in a microwave-safe bowl. Heat the chocolate in the microwave for 30 second bursts, stirring in between, until it melts completely and becomes smooth. Take the hearts of peanut butter out of the freezer. Make sure every heart is completely coated by dipping it with a fork into the melted chocolate. Reposition the dipped hearts on the baking sheet covered with parchment paper. Put the hearts in the refrigerator for about half an hour to allow the chocolate to solidify. After the chocolate has solidified, you can embellish the hearts or cover them with more melted chocolate. When you're ready to serve, keep the chocolate-covered peanut butter hearts chilled in an airtight container.

Prep Time: 30 minutes

Cook Time: 0 minutes

les anges deden

[bigmonsterz]

These Candy Corn Macarons are a delightful treat for Halloween or any time you want a colorful and sweet macaron. The classic candy corn colors are beautifully incorporated into the macaron shells, making them not only delicious but also visually appealing.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged for 24 hours. 30g granulated sugar. Orange food coloring. Yellow food coloring. White chocolate ganache filling. Candy corn for decoration.

Instructions: In a mixing bowl, sift together powdered sugar and almond flour. Beat the egg whites in a different bowl until frothy, then gradually stir in the powdered sugar and beat until stiff peaks form. The batter should be smooth and form ribbons when lifted after you gently fold the almond flour mixture into the whipped egg whites. The batter should be divided into three equal parts. Leave one part white, color one orange, and color one yellow. Separately fill a piping bag with each color of batter. Pipe tiny circles of each color onto a parchment paper-lined baking sheet, layering the colors to create the appearance of candy corn. After removing any air bubbles by tapping the baking sheet against the counter, give the macarons 30 minutes to rest so that a skin can form. Set the oven temperature to 300F 150C. The macarons should be baked for 12 to 15 minutes, or until they are set but not browned and have formed feet. Leave them on the baking sheet to cool completely. After the macaron shells have cooled, pipe white chocolate ganache onto one half of them and sandwich it between two shells. Adorn the edges with candy corn fragments. Before eating, let the macarons develop in the fridge for a full day. The candy corn macarons can be served and shared!

Prep Time: 60 minutes

Cook Time: 15 minutes

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[bigmonsterz]

This Almond Milk Matcha Latte is a soothing and flavorful drink that combines the earthy taste of matcha with the creamy texture of almond milk. It's sweetened with honey or maple syrup and a hint of vanilla for a delightful treat.

Ingredients: 1 tsp matcha powder. 1 cup almond milk. 1 tbsp honey or maple syrup. 1/4 tsp vanilla extract. Optional: whipped cream or foam for topping.

Instructions: In a small saucepan, heat almond milk over medium heat until hot but not boiling. In a separate bowl, whisk matcha powder with a little hot water to create a paste. Add the matcha paste, honey or maple syrup, and vanilla extract to the hot almond milk. Whisk until well combined and frothy. Pour into a mug and top with whipped cream or foam if desired. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

ajs family diner

[bigmonsterz]

Enjoy these delicious gluten-free pancakes as a quick and tasty back-to-school breakfast option. They are fluffy and full of flavor, making them a hit with both kids and adults!

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour 1/4 cup portions of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve hot with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

roommates

[bigmonsterz]

This dish, Chicken in White Wine Crepes, is both elegant and delicious. It has tender chicken in a creamy white wine sauce, all wrapped up in light homemade crepes. It's great for a fancy brunch or dinner.

Ingredients: For Crepes:. 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. For Filling:. 1 pound boneless, skinless chicken breasts, diced. 1/2 cup white wine. 1/2 cup heavy cream. 1/4 cup chicken broth. 1/4 cup diced onions. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish. Grated Parmesan cheese for garnish.

Instructions: For Crepes: In a blender, combine flour, eggs, milk, melted butter, and salt. Blend until smooth. Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour a small amount of the crepe batter into the skillet, swirling it around to cover the bottom evenly. Cook for about 1-2 minutes or until the edges start to lift. Flip the crepe and cook for an additional 1-2 minutes. Repeat with the remaining batter, stacking the crepes on a plate. For Filling: In a large skillet, heat olive oil over medium-high heat. Add diced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add diced onions and minced garlic. Saut until onions become translucent. Pour in white wine and simmer for 2-3 minutes, allowing the alcohol to cook off. Stir in heavy cream and chicken broth. Cook for another 2-3 minutes until the sauce thickens slightly. Return the cooked chicken to the skillet and simmer for an additional 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Assembly: Place a crepe on a serving plate. Spoon a portion of the chicken and sauce mixture onto one half of the crepe. Fold the other half of the crepe over the filling, creating a half-moon shape. Repeat with the remaining crepes and filling. Garnish with fresh parsley and grated Parmesan cheese. Serve hot and enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes

rhyllbiest

[bigmonsterz]

Indulge in the rich flavors of Slow Cooker Korean BBQ Pork Tacos. Tender pork shoulder marinated in a flavorful Korean BBQ sauce, slow-cooked to perfection, and served in warm corn tortillas with kimchi, green onions, and sesame seeds. A delightful fusion of Korean and Mexican cuisines!

Ingredients: 2 lbs pork shoulder, sliced into thin strips. 1 cup Korean BBQ sauce. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 tablespoon sesame oil. 1 tablespoon brown sugar. 1/2 teaspoon black pepper. Corn tortillas. Kimchi, for serving. Green onions, sliced, for garnish. Sesame seeds, for garnish.

Instructions: For the marinade, mix Korean BBQ sauce, soy sauce, ginger, garlic, sesame oil, brown sugar, and black pepper in a bowl. Put the pork shoulder slices in the slow cooker. Be sure to cover all of the pork with the marinade when you pour it over it. Let it sit for at least an hour, or overnight for a better taste. After putting the pork in the slow cooker on low for 6 to 8 hours, the meat should be soft enough to shred with a fork. After they are done cooking, heat the corn tortillas in a pan or the microwave. Put the Korean BBQ pork, kimchi, sliced green onions, and sesame seeds on top of the tacos. Enjoy the Korean BBQ pork tacos that you've made. Korean BBQ

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[bigmonsterz]

Elevate your hummus game with these four delicious flavor variations. Whether you prefer the classic, the smoky roasted red pepper, the creamy spinach and artichoke, or the vibrant sun-dried tomato and basil, there's a hummus for everyone to enjoy.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 3 cloves garlic, minced. 1/4 cup tahini. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1/2 teaspoon salt. 1/4 teaspoon cumin. Water for desired consistency. For Flavor Variations:. 1. For Classic Hummus:. - 1/4 cup olive oil. - Paprika for garnish. 2. For Roasted Red Pepper Hummus:. - 1/2 cup roasted red peppers. - 1/4 teaspoon smoked paprika. 3. For Spinach and Artichoke Hummus:. - 1 cup fresh spinach, blanched and chopped. - 1/2 cup canned artichoke hearts, chopped. 4. For Sun-Dried Tomato and Basil Hummus:. - 1/4 cup sun-dried tomatoes packed in oil, drained. - 1/4 cup fresh basil leaves.

Instructions: Put the garlic, tahini, olive oil, lemon juice, salt, and cumin into a food processor. Add water as needed to get the consistency you want and process until smooth. For the different tastes, divide the hummus into four equal parts. To make Classic Hummus: a. Add 1/4 cup of olive oil and mix well. b. Add a sprinkle of paprika on top. The first step to make Roasted Red Pepper Hummus is to add smoked paprika and roasted red peppers to a small amount of hummus. b. Mix until it's smooth. To make Spinach and Artichoke Hummus: a. Slice some spinach and artichoke hearts and add them to a bowl of hummus. b. Mix well by processing. For Sun-Dried Tomato and Basil Hummus: a. Take a small amount of hummus and mix in some sun-dried tomatoes and fresh basil leaves. b. Blend or process until smooth and the basil is chopped very small. You can eat each kind of hummus with crackers, pita bread, or vegetable sticks. Have fun with your four-flavored hummus spread!

Prep Time: 15 minutes

Cook Time: 0 minutes

sunelly sims

[bigmonsterz]

These baked avocado egg rolls are a healthier twist on the classic fried version. They are packed with creamy avocado, crunchy vegetables, and a burst of flavor. Perfect for snacking or as an appetizer for your next gathering.

Ingredients: 4 ripe avocados, peeled, pitted, and sliced. 1 cup red cabbage, thinly sliced. 1 cup carrots, julienned. 1/2 cup red bell pepper, thinly sliced. 1/4 cup green onions, chopped. 1/4 cup cilantro, chopped. 1 tablespoon lime juice. 1 teaspoon sesame oil. 1/2 teaspoon garlic powder. Salt and pepper to taste. 12 egg roll wrappers. Cooking spray or olive oil for brushing.

Instructions: Put the red cabbage, carrots, red bell pepper, green onions, cilantro, lime juice, sesame oil, garlic powder, salt, and pepper in a large bowl. Be careful as you toss to mix everything. Turn on your oven and heat it up to 425F 220C. One corner of the egg roll wrapper should point toward you, making a diamond shape. Place it on a clean surface. Put about a quarter cup of the avocado mix in the middle of the wrapper. Tuck the bottom corner in tight by folding it up over the filling. Fold the sides in, and then roll it up like a burrito. To keep it together, dab a little water on the top corner. Do this again with the rest of the filling and wrappers. Put the egg rolls with avocado on a baking sheet that has parchment paper on it. Brush a little cooking spray or olive oil on each roll to help them get crispy in the oven. Put the egg rolls in the oven and bake for 15 to 20 minutes, or until they are golden brown and crispy. You can dip your baked avocado egg rolls in your favorite sauce and serve them hot.

Prep Time: 20 minutes

Cook Time: 20 minutes

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