Bird Art Poetry

[birdartpoetry]

With the addition of garlic and rosemary, this slow cooker recipe turns chestnuts into a tasty treat. Great for cozy nights in or holiday get-togethers.

Ingredients: 2 lbs chestnuts. 1/4 cup olive oil. 2 tsp salt. 1 tsp black pepper. 2 sprigs fresh rosemary. 4 cloves garlic, minced.

Instructions: Make a mark an "X" on the flat side of each chestnut. Put the chestnuts in the crock pot. Put some olive oil on top of the chestnuts. Add black pepper, salt, and minced garlic on top. Add toss to cover evenly. Put in some fresh rosemary sprigs. Keep the lid on and cook on low for 4 to 6 hours, or until the chestnuts are soft. Take the food out of the slow cooker when it's done and let it cool a bit before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

lenturner stamps

[birdartpoetry]

Enjoy delicious apple-citrus cupcakes made in an air fryer. These cupcakes are light and airy, with a fresh citrusy smell and a few sour notes.

Ingredients: 2 grote appels, geschild, ontdaan van klokhuizen en in kleine stukjes gesneden. 1 citroen, de schil geraspt en het sap geperst. 200 gram suiker. 2 eieren. 200 gram bloem. 1 theelepel bakpoeder. 1/2 theelepel zout. 120 ml melk. 60 ml plantaardige olie. 1 theelepel vanille-extract.

Instructions: Verwarm de airfryer voor op 180 graden Celsius. In een kom, meng de gesneden appels met het citroensap en de geraspte citroenschil. Zet opzij. In een andere kom, klop de eieren en suiker samen tot ze licht en luchtig zijn. Voeg de bloem, bakpoeder en zout toe aan het eimengsel en meng goed. Voeg de melk, plantaardige olie en vanille-extract toe en meng tot een glad beslag. Vouw voorzichtig de gemarineerde appels in het beslag. Vul muffinvormpjes met het beslag tot 2/3 vol. Plaats de muffinvormpjes in de voorverwarmde airfryer en bak gedurende 18-20 minuten, of tot ze goudbruin en gaar zijn. Laat de cupcakes afkoelen voordat je ze serveert. Smakelijk eten!

Prep Time: 20 minutes

Cook Time: 20 minutes

The Low Carb Mom

[birdartpoetry]

Discover a new twist on a classic campfire treat! The crunch of Fudge Stripe cookies is combined with the gooey goodness of marshmallows and melted chocolate in these Fudge Stripe Cookie S'mores.

Ingredients: 12 Fudge Stripe cookies. 6 marshmallows. 3 chocolate bars milk or dark, your choice.

Instructions: Put six Fudge Stripe cookies on a clean surface with the bottoms facing up. Put one piece of each chocolate bar on each of the six cookies. Use a kitchen torch or an open flame to toast the marshmallows until they are golden brown and melty. Each cookie with chocolate on top should have one toasted marshmallow on top of it. To make sandwich cookies, press the last 6 Fudge Stripe cookies on top of the marshmallows so that the bottom side is facing down. Let the marshmallows' leftover heat melt the chocolate a little, making a gooey and tasty filling. It's best to serve the Fudge Stripe Cookie S'mores while they are still warm and gooey.

Prep Time: 10 minutes

Cook Time: 5 minutes

Licentious Subjugator

[birdartpoetry]

This vegan Alfredo sauce is made with healthy things like cashews and almond milk, so you can enjoy its creamy richness. It's smooth, tasty, and perfect for covering your favorite pasta dishes.

Ingredients: 2 cups cashews, soaked overnight. 2 cups unsweetened almond milk. 1/4 cup nutritional yeast. 3 cloves garlic, minced. 2 tablespoons lemon juice. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon olive oil. Fresh parsley, for garnish.

Instructions: Take the cashews out of the water and give them a good rinse. To make the sauce, put the nutritional yeast, garlic, lemon juice, onion powder, salt, and black pepper in a blender. Mix until it's creamy and smooth. Put olive oil in a saucepan and heat it over medium-low heat. Put the mixed ingredients into the saucepan. Keep stirring the sauce for about 5 to 7 minutes, or until it gets thicker. Take it off the heat and let it cool down a bit. Put it on top of any cooked pasta you like and sprinkle fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

Gourmet Temptations

[birdartpoetry]

This slow cooker steak chili is hearty, flavorful, and perfect for chilly nights. Just toss everything into the slow cooker and let it simmer to perfection.

Ingredients: 1.5 lbs stewing beef, cubed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup beef broth. 2 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste.

Instructions: In a slow cooker, combine all ingredients. Stir well to combine spices with other ingredients. Cover and cook on low for 6-8 hours, or until beef is tender. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

STRNW Blog

[birdartpoetry]

Not only is this colorful beet hummus delicious, but it's also loaded with health advantages. Chickpeas add protein and fiber; beets are a great source of vitamins, minerals, and antioxidants. These two ingredients combined make a colorful and nutrient-dense dip that's great for parties or as a nutritious snack.

Ingredients: 1 cup cooked beets, peeled and diced. 1 can 15 oz chickpeas, drained and rinsed. 2 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: Put the cooked beets, chickpeas, garlic that has been minced, tahini, lemon juice, olive oil, cumin, salt, and pepper in a food processor. If you need to, scrape down the sides of the bowl as you blend to make the mixture smooth and creamy. If you want, you can add more salt, pepper, or lemon juice after tasting it to change the seasoning. Put the beet hummus in a bowl to serve, and then top it with chopped fresh parsley. You can dip your favorite snacks in it or serve it with pita bread or vegetable sticks.

Prep Time: 15 minutes

Cook Time: 0 minutes

mesajeceleste

[birdartpoetry]

Enjoy the flavors of a classic Philly cheesesteak in burger form! This Philly-Style Cheesesteak Burger combines juicy beef patties with sautéed onions, green bell peppers, and melted provolone cheese on a toasted bun. It's a delicious twist on a beloved sandwich.

Ingredients: 1 lb ground beef. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 4 slices of provolone cheese. 4 hamburger buns. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: Warm up a grill or grill pan on the stove over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. Put the vegetable oil in a pan and heat it over medium-high heat. Cut the green bell pepper and onion into thin slices. To make them soft and a little caramelized, cook them for about 5 to 7 minutes. Take it off the heat and set it aside. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. In the last minute of cooking, put a lid on top of each burger patty and a slice of provolone cheese on top of each one. This will melt the cheese. Put the hamburger buns on the grill and toast them for one to two minutes, until they get a little brown. Put a burger patty with melted cheese on the bottom half of each bun to put the burgers together. Cover with a lot of the onions and peppers that have been sauted. Put the top bun on top. Get your Philly-Style Cheesesteak Burger ready to eat while it's still hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Damian Penny

[birdartpoetry]

These vegan wraps taste great and are good for you. The Spanish rice makes the base hearty, and the buffalo tempeh adds a spicy kick. The kale and bell peppers add freshness and crunch, and the whole wheat tortilla holds it all together.

Ingredients: 1 cup cooked Spanish rice. 1 package tempeh, sliced into strips. 1/4 cup buffalo sauce. 4 large kale leaves. 1 large bell pepper, thinly sliced. Salt and pepper to taste. 4 large whole wheat tortillas.

Instructions: In a skillet over medium heat, cook the tempeh strips until golden brown on both sides, about 5 minutes. Add the buffalo sauce to the skillet with tempeh and toss to coat evenly. Cook for another 2 minutes, until the sauce is heated through and the tempeh is well coated. Remove the stems from the kale leaves and blanch them in boiling water for 1-2 minutes. Drain and set aside. Lay out the tortillas and divide the cooked Spanish rice evenly among them, spreading it out in a line down the center of each tortilla. Top the rice with the cooked buffalo tempeh, followed by the blanched kale leaves and sliced bell peppers. Season with salt and pepper to taste. Fold in the sides of each tortilla and then roll up tightly, enclosing the filling. Serve the wraps immediately, or wrap them tightly in foil or parchment paper for later.

Prep Time: 15 minutes

Cook Time: 10 minutes

The Foodie Playground

[birdartpoetry]

Indulge in the perfect fusion of bananas and chocolate with a delightful twist of Reese's Peanut Butter Cups. This moist and flavorful banana bread is a chocolate lover's dream come true!

Ingredients: 1 1/2 cups mashed ripe bananas. 1/3 cup unsalted butter, melted. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon pure vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chopped Reese's Peanut Butter Cups. 1/2 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease a 9x5-inch loaf pan. In a mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter until well combined. Add the sugar, egg, and vanilla extract, and mix until the batter is smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, mixing until just combined. Gently fold in the chopped Reese's Peanut Butter Cups and chocolate chips. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your delicious Reese's Cup Banana Bread!

Prep Time: 15 minutes

Cook Time: 60 minutes

Hort of Ruenol

[birdartpoetry]

With this slow cooker round steak recipe, you'll get tender beef covered in a tasty vegetable gravy. It's a hearty and comforting meal that's great for busy days.

Ingredients: 2 lbs round steak, cut into serving-size pieces. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup carrots, sliced. 1 cup mushrooms, sliced. 1 cup beef broth. 2 tablespoons Worcestershire sauce. 2 tablespoons tomato paste. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Season the round steak pieces with salt and pepper. Layer the onion, garlic, carrots, and mushrooms in the bottom of the slow cooker. Place the seasoned round steak on top of the vegetables. In a mixing bowl, combine beef broth, Worcestershire sauce, tomato paste, and dried thyme. Pour over the round steak. Cover and cook on low for 6-8 hours or until the steak is tender. In a small bowl, mix cornstarch and water until smooth. Stir into the slow cooker to thicken the gravy. Continue cooking for an additional 15-20 minutes until the gravy has thickened. Serve the round steak with veggie gravy over mashed potatoes or rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

A College Confession

[birdartpoetry]

A refreshing and healthy salad featuring grilled salmon, fresh dill, and a medley of vegetables. Perfect for a light and flavorful meal.

Ingredients: 2 salmon fillets. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups mixed greens. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 2 tablespoons fresh dill, chopped. 1/4 cup feta cheese, crumbled. Lemon wedges for garnish.

Instructions: Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill the salmon for 3-4 minutes per side or until it flakes easily with a fork. Remove the salmon from the grill and let it cool slightly. In a large salad bowl, combine the mixed greens, cucumber, red onion, cherry tomatoes, and fresh dill. Flake the grilled salmon into bite-sized pieces and add it to the salad. Sprinkle the feta cheese over the top. Drizzle with your favorite salad dressing or a simple lemon vinaigrette. Toss the salad gently to combine all the ingredients. Garnish with lemon wedges. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

My Blog

[birdartpoetry]

Delicious peanut butter cookies loaded with chocolate chips, perfect for peanut butter and chocolate lovers!

Ingredients: 1 cup peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix together peanut butter, sugar, egg, and vanilla extract until well combined. Fold in the chocolate chips. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Flatten each cookie slightly with a fork. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

The Baking Pros

[birdartpoetry]

This Air Fryer Chinese Buffet Crab Casserole is a delightful dish that combines imitation crab meat with creamy, cheesy goodness. It's a perfect appetizer or side dish for your next meal, and the air fryer gives it a crispy golden top!

Ingredients: 1 pound imitation crab meat, chopped. 1 cup mayonnaise. 1 cup sour cream. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1/4 cup diced green onions. 1/4 cup diced red bell pepper. 1/4 cup sliced water chestnuts. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon soy sauce. 1/2 teaspoon Worcestershire sauce. 1/4 teaspoon ground black pepper. Cooking spray.

Instructions: In a large mixing bowl, combine the chopped imitation crab meat, mayonnaise, sour cream, shredded cheddar cheese, grated Parmesan cheese, diced green onions, diced red bell pepper, sliced water chestnuts, garlic powder, onion powder, soy sauce, Worcestershire sauce, and ground black pepper. Mix well until all ingredients are thoroughly combined. Preheat your air fryer to 350F 175C. Spray the air fryer basket with cooking spray to prevent sticking. Transfer the crab casserole mixture into an oven-safe dish that fits into your air fryer basket. Place the dish with the crab casserole into the preheated air fryer basket. Air fry at 350F 175C for 20-25 minutes or until the casserole is bubbling and the top is golden brown. Carefully remove the casserole from the air fryer using oven mitts or tongs, as it will be hot. Allow the casserole to cool for a few minutes before serving. Garnish with additional diced green onions and red bell pepper, if desired. Serve the Air Fryer Chinese Buffet Crab Casserole hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Tampa Tutors

[birdartpoetry]

This One Pan Chicken with Artichoke recipe is a flavorful and convenient dish that's perfect for a paleo-friendly meal. The combination of tender chicken thighs, tangy artichoke hearts, and zesty lemon slices creates a deliciously satisfying meal that's easy to make and clean up. Plus, it's packed with protein and nutrients, making it a wholesome option for any occasion.

Ingredients: 4 chicken thighs, bone-in, skin-on. 1 can 14 oz artichoke hearts, drained and quartered. 1 lemon, thinly sliced. 3 cloves garlic, minced. 2 tbsp olive oil. 1 tsp dried oregano. 1/2 tsp dried thyme. Salt and pepper, to taste.

Instructions: Set the oven's temperature to 400F, or 200C. Mix the chicken thighs, artichoke hearts, lemon slices, minced garlic, olive oil, thyme, oregano, salt, and pepper in a big bowl until thoroughly mixed. In a large ovenproof skillet or baking dish, arrange the chicken thighs, artichoke hearts, and lemon slices in a single layer. Roast the chicken for 25 to 30 minutes in a preheated oven, or until it is cooked through and reaches an internal temperature of 165F 75C. Before serving, take it out of the oven and give it some time to rest. If desired, garnish with fresh herbs and savor!

Prep Time: 10 minutes

Cook Time: 30 minutes

Bake It Fun

[birdartpoetry]

A tasty and healthy veggie dip made with Greek yogurt and fresh vegetables. This dip tastes great and is great for parties, get-togethers, or as a healthy snack any time of the day.

Ingredients: 1 cup Greek yogurt. 1/2 cup diced mixed bell peppers. 1/4 cup shredded carrots. 1/4 cup diced cucumber. 2 tablespoons chopped green onions. 2 tablespoons chopped fresh parsley. 1 clove garlic, minced. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. Salt and black pepper to taste. Optional: 1/4 cup crumbled feta cheese for extra flavor.

Instructions: In a medium bowl, mix together Greek yogurt, diced bell peppers, shredded carrots, diced cucumber, green onions, parsley, minced garlic, onion powder, garlic powder, salt, and black pepper. Fold in crumbled feta cheese if desired. Refrigerate for at least 30 minutes to allow flavors to meld together. Serve chilled with your favorite veggie sticks or crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

Eileen's Blog

[birdartpoetry]

Delicious pork burgers with a unique twist of sweet and savory flavors from chopped dried figs. Perfect for a summer barbecue!

Ingredients: 1 lb ground pork. 1/2 cup dried figs, chopped. 1/4 cup breadcrumbs. 1/4 cup red onion, finely diced. 2 cloves garlic, minced. 1 egg. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and your favorite toppings for serving.

Instructions: Add the egg to a large bowl along with the ground pork, chopped figs, breadcrumbs, diced red onion, minced garlic, and red onion. Add pepper and salt to taste. Thoroughly mix the ingredients together until they are well blended. Cut the mixture into four equal parts and use your hands to form them into burger patties. Warm up the grill over medium-high heat. Before you put the pork patties on the grill, heat it up. Cook them for 5 to 6 minutes on each side, or until they are fully cooked. For one to two minutes, or until they are golden brown, toast the burger buns on the grill. To make the burgers, put one cooked pork patty on a bun and add your choice of toppings, like lettuce, tomato, and any sauces you like. Get the Fig-a-licious Pork Burgers out of the oven and enjoy them!

Prep Time: 15 minutes

Cook Time: 12 minutes

mengharap sinar

[birdartpoetry]

The tropical mango mimosa is a delicious variation on the traditional mimosa. It has the sweetness of mango nectar, the sourness of orange juice, and the fizz of champagne on top for a tropical and refreshing taste.

Ingredients: 1 cup mango nectar. 1/4 cup orange juice. 1 bottle champagne or sparkling wine. Mango slices and mint leaves for garnish.

Instructions: In a pitcher, mix mango nectar and orange juice. Pour the mixture into champagne flutes, filling each flute about one-third full. Top off each flute with champagne or sparkling wine. Garnish with mango slices and mint leaves. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

LGBTQ Oosterpark