Brooding Bird

celebrating river phoenix - sandy creek clydesdales horse riding - kacey meg - Bravo OS - KPXR Online

[broodingbird]

These mini nacho pizzas are a vegan twist on a classic favorite. They are perfect for parties or as a fun appetizer for any occasion.

Ingredients: 1 cup refried black beans. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup sliced black olives. 1/2 cup sliced jalapenos. 1 cup vegan cheese, shredded. 1/4 cup chopped cilantro. 24 round tortilla chips. 1 avocado, diced for garnish. 1 lime, cut into wedges for garnish.

Instructions: Preheat your oven to 375F 190C. On a baking sheet, arrange the tortilla chips in a single layer. Spread refried black beans evenly on each chip. Top with diced tomatoes, red onion, black olives, jalapenos, and vegan cheese. Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped cilantro. Serve hot, garnished with diced avocado and lime wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Jewelry by Brenna Klassen-Glanzer

[broodingbird]

You can enjoy the spicy kick of buffalo chicken with creamy ranch and tangy blue cheese on a crispy flatbread that was cooked just right on your Traeger grill.

Ingredients: 2 flatbreads. 1 cup cooked chicken, shredded. 1/2 cup buffalo sauce. 1 cup mozzarella cheese, shredded. 1/4 cup blue cheese crumbles. 1/4 cup red onion, thinly sliced. 1/4 cup celery, thinly sliced. 2 tablespoons ranch dressing. 2 tablespoons fresh cilantro, chopped.

Instructions: Preheat your Traeger grill to 375F 190C. In a bowl, mix the shredded chicken and buffalo sauce until the chicken is well coated. Place the flatbreads on the grill grates and cook for 2-3 minutes on each side to lightly toast them. Remove the flatbreads from the grill and evenly spread the buffalo chicken mixture on top of each flatbread. Sprinkle mozzarella cheese and blue cheese crumbles over the buffalo chicken. Place the flatbreads back on the grill and cook for an additional 5-7 minutes, or until the cheese is melted and bubbly. Remove the flatbreads from the grill and top with thinly sliced red onions and celery. Drizzle ranch dressing over the flatbreads and sprinkle with chopped cilantro. Slice and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Squiggly Digg

[broodingbird]

These heart-shaped chocolate chip cookies are a delightful treat, perfect for sharing with your loved ones. The classic combination of buttery cookie dough and semisweet chocolate chips will surely win hearts.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Add the eggs one at a time and beat in. Then add the vanilla extract and mix well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the semisweet chocolate chips and mix them in. Before you start cooking, heat the oven to 375F 190C. On a floured surface, roll out the cookie dough until it's about 1/4 inch thick. Cut out hearts from the dough with cookie cutters that look like hearts. Then, put the hearts on a baking sheet that has been lined with parchment paper. Carefully roll out the rest of the dough again, and keep cutting out heart shapes. After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. The cookies are ready to be eaten once they are completely cool.

Prep Time: 20 minutes

Cook Time: 10 minutes

Texas Mesquite BBQ and Grill

[broodingbird]

A vegan twist on the classic Mexican breakfast, Tofu Rancheros features flavorful tofu scramble served on corn tortillas with beans, salsa, and optional avocado slices.

Ingredients: 1 block extra firm tofu, drained and pressed. 1 tablespoon olive oil. 1 small onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 1 cup black beans, drained and rinsed. 1 cup salsa. 4 small corn tortillas. Fresh cilantro, chopped for garnish. Avocado slices optional, for garnish.

Instructions: Make cubes out of the pressed tofu. Set a pan on medium heat and add the olive oil. Put in the onion and bell pepper and cook them until they get soft. Cumin, chili powder, smoked paprika, salt, and pepper should be added. For one minute, cook. Tofu cubes should be added to the pan and cooked until lightly browned, stirring every now and then. After adding the black beans and salsa, cook for another two to three minutes, until everything is hot. Use a different pan or the microwave to warm up the corn tortillas. Spread the tofu mix out on each tortilla. If you want, you can add chopped cilantro and avocado slices as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Friends of the Eden Animal Shelter

[broodingbird]

This delicious coffee lets you taste the tropical flavors of Pai. If you mix espresso with sweet condensed milk and creamy coconut milk, you get a taste of paradise. Great for sipping while taking in the beautiful scenery of Pai, Thailand.

Ingredients: 1 shot of espresso. 2 tablespoons of condensed milk. 1/4 cup of fresh coconut milk. Ice cubes. Chocolate syrup for drizzling.

Instructions: Put together a shot of espresso and wait for it to cool down. Put ice cubes in a glass. Coffee shot should be poured over ice cubes. Put sweetened milk on top of the espresso. For a creamy touch, slowly pour fresh coconut milk into the glass. Add some chocolate syrup on top to make it taste even better. Enjoy your Pai Paradise Coffee after a light stir!

Prep Time: 5 minutes

Cook Time: 0 minutes

airship blimp

[broodingbird]

Enjoy a rich and healthful dessert with this paleo chocolate pudding pie that is free of grains. This is a guilt-free dessert with a creamy avocado-based chocolate filling on a cocoa almond crust.

Ingredients: For the Crust:. 1 1/2 cups almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. 1/4 teaspoon sea salt. For the Chocolate Pudding Filling:. 2 ripe avocados, peeled and pitted. 1/2 cup unsweetened cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut milk. 1 teaspoon pure vanilla extract. For Topping:. Whipped coconut cream. Shaved dark chocolate. Fresh berries.

Instructions: Set the oven temperature to 175C 350F. Melted coconut oil, sea salt, almond flour, cocoa powder, and maple syrup should all be combined in a mixing bowl. Stir to form a dough. To make the crust, evenly press the dough into a 9-inch pie dish. Bake for 10 to 12 minutes, or until the crust is firm to the touch, in a preheated oven. Take it out of the oven and allow it to cool. Prepare the chocolate pudding filling while the crust is cooling. Ripe avocados, cocoa powder, maple syrup, coconut milk, and vanilla extract should all be combined in a blender. Blend until creamy and smooth. Pour the chocolate pudding filling into the crust after it has cooled and level it out. Pie should be chilled for at least two hours to solidify. Garnish the pie with fresh berries, shaved dark chocolate, and whipped coconut cream before serving. Cut into a pie and savor your delicious paleo chocolate pudding without grains!

Prep Time: 20 minutes

Cook Time: 10 minutes

Blue Couch Productions

[broodingbird]

This Roasted Red Pepper and Feta Quinoa Salad is a delightful combination of flavors and textures. It's a perfect dish for a healthy and satisfying meal or a tasty side dish. The roasted red peppers add sweetness and smokiness, while the feta cheese brings a creamy and tangy contrast. With a simple homemade dressing, this salad is a breeze to make and sure to impress.

Ingredients: 1 cup quinoa. 2 cups water. 2 roasted red peppers, diced. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 1/4 cup sliced black olives. 2 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Run cold water over the quinoa several times to clean it. Bring 2 cups of water to a boil in a saucepan. Turn down the heat and add the rinsed quinoa. Place the lid on top and cook over low heat for 15 to 20 minutes, or until the quinoa is done and the water is absorbed. Take it off the heat and let it cool down. Put the cooked quinoa, diced roasted red peppers, crumbled feta cheese, chopped parsley, and sliced black olives in a large bowl. Mix the olive oil, red wine vinegar, garlic powder, salt, and pepper in a small bowl using a whisk. Put this dressing on top of the quinoa salad and mix everything together. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. The Roasted Red Pepper and Feta Quinoa Salad is great served cold as a side dish or as a light meal. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

marian vanuit marokko

[broodingbird]

These no-bake blueberry almond breakfast bars are perfect for a quick and healthy breakfast on the go. Packed with oats, almond flour, and dried blueberries, they are sweetened naturally with maple syrup and provide a satisfying crunch with sliced almonds.

Ingredients: 1 1/2 cups rolled oats. 1/2 cup almond flour. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup dried blueberries. 1/4 cup sliced almonds.

Instructions: Rolling oats, almond flour, maple syrup, almond butter, melted coconut oil, vanilla extract, and salt should all be mixed together in a large bowl. Add the sliced almonds and dried blueberries and mix them in until they are evenly spread. Press the dough into an 8x8-inch baking pan that has been lined with parchment paper. Put it in the fridge for at least an hour, or until it gets firm. Cut into bars and serve after it's set. Put leftovers in the fridge in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 0 minutes

Hunger Games Music

[broodingbird]

A tasty mojito with a keto-friendly twist that is great for people who are trying to lose weight. This low-carb drink is full of fresh flavors and doesn't taste bad at all.

Ingredients: 2 oz white rum. 1 oz fresh lime juice. 1/2 oz sugar-free mint syrup. 4-6 fresh mint leaves. Club soda. Ice cubes.

Instructions: In a glass, muddle mint leaves with lime juice and mint syrup. Add rum and ice cubes, then top with club soda. Stir gently to combine. Garnish with a sprig of mint. Enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Direct Lawns

[broodingbird]

This refreshing Strawberry Trifle Parfait has layers of strawberry custard, whipped cream, and custard. This dessert is great for any event!

Ingredients: 1 cup diced strawberries. 1 cup vanilla custard. 1 cup whipped cream. 1 cup angel food cake, cubed. 1/4 cup strawberry jam. Fresh mint leaves for garnish.

Instructions: In serving glasses, layer diced strawberries at the bottom. Add a layer of angel food cake cubes on top of the strawberries. Drizzle strawberry jam over the cake layer. Pour vanilla custard over the jam layer. Top with a generous layer of whipped cream. Repeat the layers until the glass is filled, finishing with a dollop of whipped cream. Garnish with fresh mint leaves. Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

icmbf 2019

[broodingbird]

These Cinnamon Bun Flaxseed Muffins are a tasty treat that is also good for you. They taste great and are good for you because they have flaxseed in them and cinnamon buns in them. This is a great snack or breakfast food.

Ingredients: 1 cup all-purpose flour. 1/2 cup ground flaxseed. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 cup unsalted butter, melted. 1/2 cup buttermilk. 1/4 cup plain yogurt. 1 large egg. 1 tsp vanilla extract. 1/2 cup chopped pecans optional. For the cinnamon swirl:. 1/4 cup granulated sugar. 1 tsp ground cinnamon.

Instructions: Turn on your oven and heat it up to 375F 190C. Put grease in a muffin tin or use paper liners to line it. Put the sugar, baking powder, baking soda, salt, ground flaxseed, and 1/2 teaspoon of ground cinnamon in a large bowl. Melt the butter and add the buttermilk, plain yogurt, egg, and vanilla extract to a different bowl. Mix the ingredients through a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. If you want, you can add the chopped pecans now. Take a small bowl and mix together 1/4 cup of sugar and 1 teaspoon of ground cinnamon. This will make the cinnamon swirl. Put a spoonful of muffin batter into each muffin tin. Then, top each with a pinch of the cinnamon swirl paste. After putting another spoonful of batter on top, add another pinch of the cinnamon swirl. Add more until all of the muffin cups are full. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. For a few minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. Enjoy your Cinnamon Bun Flaxseed Muffins that you made yourself!

Prep Time: 15 minutes

Cook Time: 20 minutes

genesee county garden tour

[broodingbird]

Spinach, Pear, and Mint Smoothie is a healthy and refreshing drink from Carrie's Experimental Kitchen. Because the pear is naturally sweet, it adds a burst of sweetness to this green smoothie. Adding fresh mint to your daily smoothie gives it a delicious and refreshing new taste.

Ingredients: 1 cup fresh spinach leaves. 1 ripe pear, peeled, cored, and chopped. 10-12 fresh mint leaves. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Place the fresh spinach leaves, chopped pear, mint leaves, Greek yogurt, almond milk, and honey if using in a blender. Blend until the mixture is smooth and creamy. If the smoothie is too thick, you can add a few ice cubes and blend again until desired consistency is reached. Pour the Spinach, Pear, and Mint Smoothie into glasses and garnish with a mint leaf if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Upper Shore Summit

[broodingbird]

These Grilled Chicken Tacos with Lettuce Slaw, Avocado, and Cotija are a perfect combination of smoky, spicy, and fresh flavors. They're quick to make and perfect for a weeknight dinner or a weekend gathering.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small taco tortillas. 1 cup shredded lettuce. 1/2 cup sliced red cabbage. 1/2 cup chopped fresh cilantro. 1 avocado, sliced. 1/2 cup crumbled Cotija cheese. 1 lime, cut into wedges.

Instructions: Warm the grill up to a medium-high level. Put chili powder, cumin, salt, and pepper in a small bowl and mix them together. After putting the chicken breasts on the grill, brush them with the spice mix. For 6 to 8 minutes on each side, or until done. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into strips. For about 30 seconds on each side, warm up the taco shells on the grill. Shred lettuce, slice red cabbage, and chop cilantro and put them all in a large bowl. Add some lime juice and toss. A few grilled chicken slices should go on each tortilla. Then, add avocado slices, lettuce slaw, and crumbled Cotija cheese. Serve with wedges of lime to squeeze over the tacos. Have fun with your tasty grilled chicken tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

celebrating river phoenix

[broodingbird]

Get into the holiday spirit with these adorable Christmas tree cake cookies. They're a delightful addition to your holiday baking and are perfect for sharing.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Green food coloring. Assorted colorful sprinkles. Powdered sugar, for dusting.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. On a different large bowl, beat the butter and sugar together until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. To get the right shade of green, add green food coloring to the dough and mix it well. Cut the dough in half, then roll each half into a disc and wrap it in plastic wrap. Put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. To make the dough about 1/4 inch thick, roll it out on a lightly floured surface while it is still cold. Cut out shapes of trees from the dough using cookie cutters that look like Christmas trees. Cover the baking sheet with foil and put them on it. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. The cookies should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way. After the cookies are completely cool, use colorful sprinkles to make them look like Christmas tree ornaments and lights. For a snowy look, sprinkle powdered sugar over the cookies. Share these fun Christmas tree cake cookies with family and friends.

Prep Time: 30 minutes

Cook Time: 12 minutes

monika kapusniak

[broodingbird]

For a quick dinner during the week, these chicken tacos are great. These are sure to be a hit with the whole family thanks to the tasty seasoned chicken and fresh toppings.

Ingredients: 1 lb chicken breast, sliced. 1 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp garlic powder. Salt and pepper to taste. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup shredded cheese. 1/4 cup chopped cilantro. 1 avocado, sliced. Lime wedges, for serving.

Instructions: Put olive oil in a pan and set it over medium-high heat. Add salt, pepper, chili powder, cumin, and garlic powder to the chicken slices to make them taste better. Season the chicken and add it to the pan. Cook for about 5 to 7 minutes, or until the chicken is no longer pink. Follow the directions on the package to warm the tortillas. To make tacos, put chicken on tortillas and then add lettuce, tomatoes, cheese, cilantro, and avocado slices on top. Put lime wedges on the side and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

gurat iinstitute

[broodingbird]

These BBQ ribs will make you crave the bold and spicy flavors of Sichuan food. The Sichuan peppercorns and five-spice powder give these ribs just the right amount of heat and flavor. A real treat for your taste buds.

Ingredients: 1.5 kg pork ribs. 1/4 cup soy sauce. 2 tbsp hoisin sauce. 2 tbsp honey. 3 tbsp Sichuan peppercorns, toasted and ground. 2 tbsp Chinese five-spice powder. 4 cloves garlic, minced. 1 tbsp ginger, grated. 2 tbsp vegetable oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Set the grill on medium-high heat. To make the marinade, put soy sauce, hoisin sauce, honey, black pepper, five-spice powder, garlic, ginger, and vegetable oil in a bowl. You can season the pork ribs with salt and pepper, and then pour the marinade all over them. For better flavor, let them sit for at least two hours or overnight. After marinating, put the ribs on a hot grill and cook for 30 to 40 minutes, turning them over every now and then, until they are caramelized and done. Take them off the grill, let them rest for a few minutes, and then serve them with chopped green onions on top.

Prep Time: 120 minutes

Cook Time: 40 minutes

writtle sunflowers

[broodingbird]

These Peanut Butter Pretzel Truffles are the perfect combination of sweet and salty. Creamy peanut butter, crushed pretzels, and a sea salt-infused chocolate coating make these truffles a blissful treat!

Ingredients: 1 cup creamy peanut butter. 1 1/2 cups crushed pretzels. 1/2 cup powdered sugar. 2 cups semi-sweet chocolate chips. 1/4 cup heavy cream. 1/4 teaspoon sea salt. 1/4 cup crushed pretzels for coating.

Instructions: Crushed pretzels, powdered sugar, and creamy peanut butter should all be combined in a mixing bowl. Blend until thoroughly blended. Form the mixture into tiny truffle-sized balls and arrange them on a parchment paper-lined baking sheet. To firm up, place the truffle balls in the freezer for approximately 20 minutes. Mix heavy cream and semi-sweet chocolate chips in a bowl that is safe to use in the microwave. Microwave the chocolate for 20 seconds at a time, stirring after every 20 to ensure it melts completely and becomes smooth. Add the sea salt to the chocolate mixture and stir. Take the truffle balls with peanut butter and pretzels out of the freezer. Coat every truffle ball uniformly by dipping it into the melted chocolate mixture. Reposition it on the baking sheet covered with parchment paper. For a salty crunch, top each truffle with a handful of crushed pretzels while the chocolate is still wet. To enable the chocolate to harden, put the truffles back in the freezer for an additional ten to fifteen minutes. Take the truffles out of the freezer once the chocolate has solidified and savor! Any leftovers should be refrigerated in an airtight container.

Prep Time: 30 minutes

Cook Time: 0 minutes

Texas Mesquite BBQ and Grill