Cecilia Shackelfo

Squirrelly Production - Ca Expanded Learning - Snimanje Dronom - Forn De Fonollosa - Cyne 59 Productions

[ceciliashackelfo]

A comforting and creamy soup loaded with potatoes, cheese, bacon, and sour cream, perfect for a cozy meal.

Ingredients: 6 potatoes, peeled and diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup water. 1 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/2 cup cooked bacon, chopped. Salt and pepper to taste. Chives, for garnish.

Instructions: In a slow cooker, combine potatoes, onion, garlic, chicken broth, and water. Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender. Using an immersion blender, blend soup until smooth. Stir in heavy cream, cheddar cheese, sour cream, and cooked bacon. Season with salt and pepper to taste. Continue cooking on low for an additional 30 minutes, until cheese is melted and soup is heated through. Serve hot, garnished with chives.

Prep Time: 15 minutes

Cook Time: 360 minutes

Edugear Ltd

[ceciliashackelfo]

This recipe for grilled chicken breasts always makes chicken that is juicy and full of flavor. When you mix olive oil, garlic, and spices together, you get a marinade that makes your mouth water and gives the chicken delicious flavors.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and black pepper to taste.

Instructions: Preheat grill to medium-high heat. In a small bowl, mix together olive oil, minced garlic, paprika, oregano, thyme, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken breasts. Place the seasoned chicken breasts on the preheated grill. Grill for 6-8 minutes on each side, or until the internal temperature reaches 165F 75C, and the chicken is no longer pink in the center. Remove from the grill and let the chicken breasts rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Lorenzo Menzerschmidt

[ceciliashackelfo]

This creamy and spicy Sriracha White Bean Dip goes great with crunchy sesame pita chips. It's a great snack or appetizer for any event. Because it has sriracha sauce, tahini, and garlic in it, the dip tastes great, and the sesame pita chips give it a nice crunch.

Ingredients: 1 can 15 ounces white beans, drained and rinsed. 2 tablespoons sriracha sauce. 2 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. Salt and pepper to taste. 2 whole wheat pita breads. 1 tablespoon olive oil. 1 tablespoon sesame seeds. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika.

Instructions: Preheat oven to 375F 190C. In a food processor, combine white beans, sriracha sauce, tahini, minced garlic, lemon juice, salt, and pepper. Process until smooth and creamy. Cut each pita bread into 8 wedges and place them on a baking sheet. In a small bowl, mix olive oil, sesame seeds, garlic powder, and paprika. Brush each pita wedge with the olive oil mixture. Bake pita chips in the preheated oven for 8-10 minutes, or until crispy and golden brown. Serve the Sriracha White Bean Dip with the Sesame Pita Chips.

Prep Time: 15 minutes

Cook Time: 10 minutes

Forn De Fonollosa

[ceciliashackelfo]

This gluten-free recipe ensures tender and juicy chicken breasts every time. The flavorful blend of herbs and spices enhances the natural taste of the chicken without overpowering it. Perfect for a hassle-free weeknight dinner!

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Cut up the garlic and put it in a small bowl. Add the paprika, thyme, oregano, salt, and pepper. Mix the olive oil and spices together and rub them all over the chicken breasts in a baking dish. Aluminum foil should be placed over the baking dish. Bake for 25 to 30 minutes, or until the chicken reaches 165F 75C and is no longer pink in the middle. In the last five minutes of cooking, take off the foil to let the chicken brown a bit. Let the chicken rest for 5 minutes after it's done cooking so that the juices can spread out again.

Prep Time: 10 minutes

Cook Time: 30 minutes

Vote Mateo

[ceciliashackelfo]

This homemade ice cream tastes great with the sweet nectarines and bourbon that go well together. This is a great treat for summer or a special dessert.

Ingredients: 4 ripe nectarines, pitted and diced. 1/4 cup bourbon. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract.

Instructions: To make the nectarines and bourbon smooth, put them in a blender and chop them up. Put the heavy cream, whole milk, and sugar in a saucepan and mix them together. On medium heat, stir the mixture until the sugar is gone and it's warm. Whisk the egg yolks in a different bowl. Slowly pour the warm cream mixture into the egg yolks while whisking all the time. Put the mixture back in the saucepan. Cook over medium heat, stirring all the time, for about 5 to 7 minutes, or until it thickens and coats the back of a spoon. Take it off the heat and add the vanilla extract and nectarine puree. Join them together. Put the mix in a bowl and let it cool down until it's room temperature. Cover the bowl and put it in the fridge for at least 4 hours or overnight. Put the chilled mixture into an ice cream maker and churn it as directed by the maker's maker. Once the ice cream is smooth, put it in a container and freeze it for at least two hours before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Gabriele Boccolini

[ceciliashackelfo]

These roasted green beans and tomatoes are a flavorful and colorful side dish that's perfect for a keto diet. The green beans are roasted until tender and slightly caramelized, while the cherry tomatoes burst with flavor and sweetness. It's an easy and delicious way to enjoy your vegetables!

Ingredients: 1 lb fresh green beans, trimmed. 1 pint cherry tomatoes. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cherry tomatoes and green beans on a baking sheet that has been lined with parchment paper. Put minced garlic on top of the vegetables after adding olive oil. Add pepper and salt to taste. Toss the vegetables in the oil and garlic to cover them all over. Put the green beans and tomatoes in a hot oven and roast them for 20 to 25 minutes, or until the green beans are soft and the tomatoes are soft and blistered. Take the vegetables out of the oven and put them on a serving dish. Before serving, sprinkle with fresh basil leaves. These roasted green beans and tomatoes are a tasty and healthy side dish that you can eat while following the keto diet.

Prep Time: 10 minutes

Cook Time: 25 minutes

China Moon

[ceciliashackelfo]

These Mexican Beef-Stuffed Peppers are a delicious and satisfying meal that's perfect for a weeknight dinner or entertaining guests. The combination of seasoned ground beef, rice, beans, and cheese stuffed inside colorful bell peppers creates a flavorful dish with a hint of spice.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 pound ground beef. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1 cup salsa. 1 cup shredded cheese cheddar or Mexican blend. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste. Optional toppings: chopped fresh cilantro, sour cream, sliced avocado.

Instructions: In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat. In a large bowl, mix together the cooked ground beef, cooked rice, black beans, corn, salsa, shredded cheese, chili powder, cumin, garlic powder, salt, and pepper. Stuff each bell pepper half with the beef and rice mixture, packing it tightly. Place the stuffed pepper halves in the slow cooker. Cover and cook on low for 4-6 hours or until the peppers are tender. Once done, serve the stuffed peppers hot with optional toppings such as chopped fresh cilantro, sour cream, and sliced avocado.

Prep Time: 20 minutes

Cook Time: 240 minutes

Cyne 59 Productions

[ceciliashackelfo]

This recipe for Chicken Chow Mein has the best mix of flavors and textures, making it the best you'll ever taste. It has just the right amount of soft chicken, crunchy vegetables, savory sauce, and tasty chow mein noodles.

Ingredients: 300g chicken breast, thinly sliced. 200g chow mein noodles. 2 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 onion, thinly sliced. 1 carrot, julienned. 1 bell pepper, thinly sliced. 2 cups cabbage, shredded. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Cook chow mein noodles according to package instructions. Drain and set aside. In a small bowl, mix soy sauce, oyster sauce, and sesame oil. Set aside. Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and sliced onion, cook until fragrant. Add sliced chicken breast, cook until no longer pink. Stir in julienned carrot, sliced bell pepper, and shredded cabbage. Cook for 3-4 minutes. Add cooked noodles to the pan, pour the sauce over the mixture. Toss well to combine. Cook for an additional 2-3 minutes, until everything is heated through. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

The Baby Stroller Derby

[ceciliashackelfo]

The earthy flavor of wild rice and the rich flavor of sauted mushrooms come together in this flavorful and nourishing dish known as Wild Rice and Mushroom Pilaf. It works well as a main course for vegetarians or as a side dish.

Ingredients: 1 cup wild rice. 2 cups vegetable broth. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley.

Instructions: Use cold water to rinse the wild rice. Bring the vegetable broth to a boil in a pot. When the wild rice is tender, simmer it for 45 minutes with a lid on. Heat the olive oil in a skillet over medium heat. Add the garlic and onions, and saut until transparent. Add the black pepper, salt, and mushrooms. Saut the mushrooms until they are soft. Mix the mushroom mixture with the cooked wild rice. Add the chopped parsley and stir. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 50 minutes

Beautify Your Life

[ceciliashackelfo]

Indulge in these gluten-free homemade Lindor hazelnut chocolate truffles, a luxurious treat perfect for any occasion. Creamy hazelnut butter combined with rich dark chocolate creates a decadent filling, while a crunchy hazelnut coating adds texture and flavor. These truffles are sure to impress your friends and family, and they're so easy to make!

Ingredients: 200g gluten-free dark chocolate. 100g hazelnut butter. 80ml coconut milk. 1 tsp vanilla extract. 1/4 cup powdered sugar. 1/4 cup finely chopped hazelnuts.

Instructions: Melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. In another bowl, mix hazelnut butter, coconut milk, vanilla extract, and powdered sugar until well combined. Combine the melted chocolate with the hazelnut mixture and mix thoroughly. Cover the mixture and refrigerate for at least 2 hours or until firm. Once firm, scoop out tablespoon-sized portions of the mixture and roll them into balls. Roll each ball in the finely chopped hazelnuts until coated. Place the hazelnut-coated truffles on a tray lined with parchment paper. Refrigerate the truffles for another 30 minutes to set. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Rifqi Amirul

[ceciliashackelfo]

These gluten-free breadsticks are a quick and delicious addition to any meal. They're easy to make and have a wonderful flavor that everyone will love.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/2 cup milk of choice. 1/4 cup olive oil. 1/4 cup grated Parmesan cheese optional. 1 tablespoon chopped fresh parsley optional. 1 tablespoon melted butter optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Gluten-free flour, baking powder, garlic powder, onion powder, and salt should all be mixed together in a bowl. Mix the dry ingredients with the milk and olive oil until a dough forms. On a baking sheet lined with parchment paper, roll out the dough into a rectangle that is about 1/4 inch thick. A pizza cutter can be used to cut the dough into breadstick shapes. If you want, you can brush the breadsticks with melted butter and then top them with chopped parsley and Parmesan cheese. After the oven is hot, bake for 15 to 20 minutes, or until golden brown. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your delicious gluten-free breadsticks!

Prep Time: 20 minutes

Cook Time: 20 minutes

Italian Policy Agendas

[ceciliashackelfo]

A savory and satisfying gluten-free breakfast bake combining the nutty flavor of quinoa with the hearty goodness of cornbread. Packed with bell peppers, breakfast sausage, and cheddar cheese, it's a wholesome way to start your day!

Ingredients: 1 cup quinoa, rinsed. 1 1/2 cups cornmeal. 1/2 cup gluten-free all-purpose flour. 1 tablespoon baking powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup almond milk. 3 large eggs. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1 cup diced bell peppers. 1 cup cooked and crumbled breakfast sausage gluten-free. 1 cup shredded sharp cheddar cheese. Chopped fresh chives for garnish.

Instructions: Preheat the oven to 375F 190C. Grease a baking dish with coconut oil. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool slightly. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt, and black pepper. In another bowl, whisk together the almond milk, eggs, maple syrup, and melted coconut oil. Add the wet ingredients to the dry ingredients, and stir until just combined. Fold in the cooked quinoa, diced bell peppers, crumbled breakfast sausage, and shredded cheddar cheese. Pour the mixture into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 10 minutes before slicing. Garnish with chopped fresh chives before serving. Enjoy your gluten-free and delicious Quinoa Cornbread Breakfast Bake!

Prep Time: 20 minutes

Cook Time: 35 minutes

Starwars The Force Is With You

[ceciliashackelfo]

This Instant Pot Chicken Jalapeno Popper Soup is smooth, full of flavor, and just the right amount of spicy from the jalapenos. It's simple to make this soup in the Instant Pot, and it tastes great.

Ingredients: 1 lb chicken breast, diced. 4 jalapenos, seeded and diced. 1 onion, chopped. 4 cloves garlic, minced. 4 cups chicken broth. 8 oz cream cheese. 1 cup shredded cheddar cheese. 1 cup heavy cream. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp paprika. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In the Instant Pot, add chicken pieces, jalapenos, onion, garlic, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Put the lid on the Instant Pot and press "Manual." Set the timer for 8 minutes on high. Do a quick pressure release after the cooking cycle is over. Put the lid back on the Instant Pot and add the cream cheese, cheddar cheese, and heavy cream. Mix the ingredients well and melt the cheeses. On the "Saute" setting, let the soup cook for a few minutes until it's hot all the way through. Serve hot with fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 8 minutes

Rosewood Fitness

[ceciliashackelfo]

With crisp lettuce and a tasty basil mayo spread, this tasty sandwich has the salty goodness of bacon and the sweet goodness of ripe peaches. The flavors and textures work well together to make a satisfying meal.

Ingredients: 6 slices bacon. 2 peaches, sliced. 4 leaves lettuce. 4 slices sandwich bread. 1/4 cup mayonnaise. 1/4 cup fresh basil leaves. 1 clove garlic. Salt and pepper to taste.

Instructions: Cook bacon in a skillet until crispy. Drain on paper towels. In a blender or food processor, combine mayonnaise, basil leaves, garlic, salt, and pepper. Blend until smooth to make basil mayo. Toast sandwich bread slices until golden brown. Spread basil mayo on one side of each bread slice. Layer lettuce, sliced peaches, and bacon on half of the bread slices. Top with remaining bread slices to form sandwiches. Cut sandwiches in half diagonally and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Buurt Canvas

[ceciliashackelfo]

A zesty and flavorful Chipotle Lime Chicken Soup with a perfect balance of spices, beans, and vegetables. The lime adds a refreshing twist to this hearty soup.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups chicken broth. 1 cup corn kernels. 2 teaspoons chipotle chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Juice of 2 limes. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until translucent. Add diced chicken and cook until browned on all sides. Stir in chipotle chili powder, cumin, smoked paprika, salt, and pepper. Pour in chicken broth, diced tomatoes, black beans, and corn. Bring the soup to a boil, then reduce heat and simmer for 20 minutes. Add lime juice and fresh cilantro, simmer for an additional 5 minutes. Taste and adjust seasoning if necessary. Serve hot, garnished with additional cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 30 minutes

Art House 17

[ceciliashackelfo]

A delicious jelly with the subtle floral notes of elderflower cordial and the tartness of sour cherries. Ideal as a glaze for meats or for spreading on toast.

Ingredients: 4 cups sour cherries, pitted and chopped. 1 cup elderflower cordial. 3 cups granulated sugar. 1 packet 1.75 oz fruit pectin. 1/2 cup water.

Instructions: The elderflower cordial and the sour cherries should be combined in a large saucepan. Over medium heat, bring the mixture to a boil. Then, lower the heat and simmer, stirring occasionally, for 15 minutes. Mix the fruit pectin and 1/2 cup water in a different bowl until the pectin dissolves. Stir thoroughly after adding the dissolved pectin mixture to the simmering cherries. Add the granulated sugar gradually, stirring constantly to ensure the sugar dissolves completely. Simmer the mixture for a further 10 to 15 minutes, or until the desired jelly consistency is achieved. During cooking, skim off any foam that appears on the surface. After turning off the heat, remove the saucepan and give it some time to cool. Leave a 1/4-inch headspace at the top of the sterilized jars when you pour the hot jelly into them. To guarantee correct sealing, cover the jars with lids and process them in a water bath for ten minutes. The jars should be left to cool at room temperature. Verify the seals, and store any jars that aren't sealed in the fridge. Put the jars in a dark, cool place after labeling and dating them. Savor the homemade elderflower jelly with sour cherries!

Prep Time: 30 minutes

Cook Time: 30 minutes

Gabriele Boccolini

[ceciliashackelfo]

This Green Monster Smoothie is a tasty and healthy way to start the day. It's full of fiber, vitamins, and minerals because it has spinach, tropical fruits, and chia seeds. It's also vegan and very simple to make!

Ingredients: 1 cup spinach leaves. 1 ripe banana. 1/2 cup frozen pineapple chunks. 1/2 cup frozen mango chunks. 1 tablespoon chia seeds. 1 cup unsweetened almond milk. 1 tablespoon maple syrup optional.

Instructions: Place spinach leaves, banana, pineapple chunks, mango chunks, chia seeds, almond milk, and maple syrup if using into a blender. Blend until smooth and creamy, ensuring all ingredients are well combined. Pour the smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

On The Run With Zeta