Commander Copper

The Kraken Effect - Rod Sands - Avon Steps for Success - Dairy Dream - Tech Tinkering

[commandercopper]

This Keto Avocado Egg Salad is a delicious and satisfying option for a keto-friendly meal, especially during intermittent fasting periods. Packed with healthy fats and protein, it keeps you full and energized.

Ingredients: 2 ripe avocados, diced. 4 hard-boiled eggs, chopped. 1/4 cup diced red onion. 2 tablespoons chopped fresh cilantro. 2 tablespoons mayonnaise. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Diced avocados, hard-boiled eggs, red onion, and cilantro should all be put in a bowl together. Put mayonnaise and lime juice in a small bowl and mix them together. Pour it over the egg and avocado mix. Toss everything together gently until it's all well mixed. Add pepper and salt to taste. Put it in the fridge for 30 minutes before serving or serve it right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Salin Goy Art Group

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These buttermilk pancakes are light, fluffy, and perfect for a delicious breakfast or brunch. The tangy buttermilk adds a delightful flavor to these classic pancakes.

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

Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl. Mix the egg, melted butter, vanilla extract, and buttermilk in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. There should be some lumps, but not too many. Warm up a griddle or skillet over medium-low heat and use cooking spray or butter to lightly coat it. For every pancake, put 1/4 cup of pancake batter on the griddle. While cooking, turn the pan over and cook the other side until it turns golden brown. If the edges look set, it's done. Top it off with your favorite things, like whipped cream, maple syrup, or berries. Serve it hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

7 Red Team

[commandercopper]

This vegan pesto tastes great instead of regular pesto. It has a cheesy flavor from the nutritional yeast and a rich flavor from the walnuts.

Ingredients: 2 cups fresh basil leaves. 1/2 cup walnuts. 2 cloves garlic. 1/4 cup nutritional yeast. 1/2 cup extra virgin olive oil. Salt to taste.

Instructions: In a food processor, combine basil leaves, walnuts, garlic, and nutritional yeast. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt to taste and pulse a few more times to incorporate. Transfer the pesto to a jar or container and refrigerate until ready to use.

Prep Time: 10 minutes

Cook Time: 0 minutes

Orm Crafty Design

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These Paleo Baked Sweet Potato Chips are a crunchy and flavorful snack that's perfect for satisfying your cravings while sticking to a Paleo diet. They are seasoned with a blend of spices and baked to perfection with coconut oil, making them a guilt-free indulgence.

Ingredients: 2 large sweet potatoes, thinly sliced. 2 tablespoons coconut oil, melted. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder.

Instructions: Adjust the oven temperature to 375F 190C and place parchment paper on two baking sheets. Melted coconut oil, sea salt, black pepper, paprika, and garlic powder should all be combined in a big bowl. Blend thoroughly. Sweet potatoes that have been thinly sliced should be added to the bowl and thoroughly coated with the seasoned coconut oil. Place the sweet potato slices, making sure they don't overlap, in a single layer on the baking sheets that have been prepared. Bake for 20 to 25 minutes in a preheated oven, turning the chips halfway through, or until they are crispy and browned. Before serving, take the chips out of the oven and allow them to cool for a few minutes. Savor your healthy and delectable homemade Paleo Baked Sweet Potato Chips!

Prep Time: 15 minutes

Cook Time: 25 minutes

Monsur Mansoor

[commandercopper]

A tasty and comforting chili made with soft chicken, white beans, and fragrant herbs.

Ingredients: 1 lb chicken breast, cooked and shredded. 2 cans white beans, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 can diced green chilies. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon dried oregano. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: In a large pot, saut onion and garlic until softened. Add cooked chicken, white beans, green chilies, chicken broth, cumin, oregano, chili powder, salt, and pepper. Simmer for 20-25 minutes. Stir in sour cream, cilantro, and lime juice before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Really Cheap Car Insurance

[commandercopper]

Cake ball cookies are a delightful and bite-sized dessert treat made by mixing crumbled cake with frosting, shaping them into balls, dipping in chocolate, and adding fun toppings.

Ingredients: 2 cups crumbled cake any flavor. 1/2 cup frosting any flavor. 1 cup chocolate or candy melts. Sprinkles or toppings of your choice.

Instructions: Put the cake pieces and frosting in a large bowl and mix them together. Blend the ingredients together until they stick together and look like dough. Make little balls about an inch across with your hands out of the cake and frosting mixture. Put the balls on a baking sheet that has parchment paper on it. The cake balls will get firmer if you put the baking sheet in the fridge for at least 30 minutes. Follow the directions on the package to melt the chocolate or candy melts in a bowl that can go in the microwave. Mix it around until it's smooth and melted. Make sure each cake ball is fully covered when you dip it into the melted chocolate. You can help yourself dip things with a fork or a toothpick. Allow any extra chocolate to fall to the ground. Return the dipped cake balls to the baking sheet. Add your favorite toppings or sprinkles to the cake balls while the chocolate is still wet. Do the process of dipping and sprinkle all of the cake balls again. The chocolate coating needs time to set, so put the baking sheet back in the fridge. The chocolate will be set, and the cake ball cookies will be ready to eat. Keep the cake ball cookies in the fridge in a container that won't let air in.

Prep Time: 45 minutes

Cook Time: 10 minutes

TURNER INVEST

[commandercopper]

These smoked turkey legs are perfect for outdoor gatherings, adding a rustic charm to your meal. Marinated with flavorful spices and smoked to juicy perfection, they are a delightful gluten-free option for any occasion.

Ingredients: 4 turkey legs, skin-on. 2 tablespoons olive oil. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Spice up your meat with smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper in a small bowl. Spread the marinade out evenly over the turkey legs by rubbing them with it. Put them in the fridge for at least an hour, or better yet, leave them there overnight. Follow the manufacturer's instructions to set up your smoker and heat it up to 250F 120C. Make sure there is space between each turkey leg on the smoker rack so that the smoke can flow. If you use a meat thermometer, the turkey legs should be 165F 74C when they come out of the smoker after two to three hours. After the turkey legs are done, take them out of the smoker and let them rest for a few minutes. Have fun with your tasty gluten-free smoked turkey legs!

Prep Time: 10 minutes

Cook Time: 150 minutes

Wisconsin Mobile Notary's

[commandercopper]

A quick and tasty snack that's great for when you're hungry after school is Masala Egg Roast. When you mix spices with eggs, you get a tasty treat that will make your mouth water.

Ingredients: 4 eggs. 2 onions, finely chopped. 2 tomatoes, finely chopped. 1 green chili, finely chopped. 1 teaspoon ginger-garlic paste. 1/2 teaspoon turmeric powder. 1 teaspoon red chili powder. 1/2 teaspoon garam masala. Salt to taste. 2 tablespoons cooking oil. Fresh coriander leaves for garnish.

Instructions: Boil the eggs until they are hard-boiled. Remove the shells and make small slits on each egg with a knife. Heat oil in a pan and add the chopped onions. Saute until they turn translucent. Add the ginger-garlic paste and green chili. Saute for a few more minutes until the raw smell disappears. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn soft and the oil starts to separate. Add the boiled eggs and coat them with the masala mixture. Cook for a few minutes, stirring gently to avoid breaking the eggs. Sprinkle garam masala over the eggs and mix well. Cook for another 2-3 minutes. Garnish with fresh coriander leaves. Serve hot as a delicious after-school snack.

Prep Time: 15 minutes

Cook Time: 20 minutes

The Kraken Effect

[commandercopper]

These Grilled Scallop Kebabs with Zucchini and Red Onion are a delicious and healthy option for your next barbecue. The marinated scallops and grilled vegetables are packed with flavor and make for a perfect summer meal.

Ingredients: 1 pound large scallops. 2 medium zucchinis, cut into 1-inch rounds. 1 large red onion, cut into wedges. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper, to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a marinade. Place the scallops, zucchini rounds, and red onion wedges in a large resealable plastic bag. Pour the marinade over the ingredients, seal the bag, and gently toss to coat. Refrigerate for at least 30 minutes to marinate. Preheat your grill to medium-high heat. Thread the marinated scallops, zucchini rounds, and red onion wedges onto the soaked wooden skewers, alternating between them. Place the kebabs on the preheated grill and cook for about 3-4 minutes per side or until the scallops are opaque and the vegetables are tender with grill marks. Remove the grilled scallop kebabs from the grill and serve hot. Garnish with fresh herbs, if desired. Enjoy your Grilled Scallop Kebabs with Zucchini and Red Onion!

Prep Time: 45 minutes

Cook Time: 10 minutes

Taino Paintings by Theodore Morris

[commandercopper]

Indulge in the rich flavors of these flourless double chocolate hazelnut cookies. With hazelnut meal as the base, cocoa powder, chocolate chips, and chopped hazelnuts are added to create a decadent treat for chocolate and nut lovers. These cookies are gluten-free and bursting with delightful textures and tastes.

Ingredients: 1 cup hazelnut meal. 1/3 cup cocoa powder. 1/2 cup powdered sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips semi-sweet. 1/4 cup hazelnuts chopped. 1 large egg. 1/4 cup melted butter. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the hazelnut meal, cocoa powder, powdered sugar, baking soda, and salt. Add the chocolate chips and chopped hazelnuts to the dry ingredients mixture. In a separate bowl, beat the egg and then mix in the melted butter and vanilla extract. Combine the wet and dry ingredients, stirring until a thick cookie dough forms. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Gently flatten each cookie dough mound with the back of the spoon. Bake in the preheated oven for about 10-12 minutes. The cookies should be set around the edges but slightly soft in the center. They will firm up as they cool. Remove from the oven and 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

Venture into Digital Scrapbooking

[commandercopper]

Fat head dough, a low-carb alternative to regular pizza crust, is used in this keto personal pizza recipe. It's full of cheesy goodness and can be made your own by adding your favorite keto-friendly toppings. Great for satisfying your pizza cravings without going against the rules of the ketogenic diet!

Ingredients: 1 1/2 cups shredded mozzarella cheese. 2 tbsp cream cheese. 3/4 cup almond flour. 1 egg. 1/2 tsp Italian seasoning. 1/4 cup low-carb pizza sauce. 1/4 cup shredded mozzarella cheese for topping. Your choice of keto-friendly pizza toppings e.g., pepperoni, olives, mushrooms.

Instructions: Turn on your oven and heat it up to 425F 220C. Put 1 1/2 cups of shredded mozzarella cheese and cream cheese in a bowl that can go in the microwave. Warm it up in the microwave for one minute, then mix it well. Mix the cheese with the egg, almond flour, and Italian seasoning. Mix until you get a dough. Roll out the dough into a circle that is about 1/4 inch thick between two pieces of parchment paper. Take off the top piece of parchment paper and put the dough on a baking sheet. After the oven is hot, bake the dough for 10 to 12 minutes, or until it turns golden brown. Spread the low-carb pizza sauce over the crust after taking it out of the oven. You can add shredded mozzarella cheese and any keto-friendly pizza toppings you like on top. Put the pizza back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and bubbles. Cut it up and serve it hot. Have fun with your keto pizza!

Prep Time: 15 minutes

Cook Time: 20 minutes

Club Ciclista Padrons - ALUMINIOS CORTIZO - Inicio

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These Fish Tacos with Orange Salsa are bursting with fresh flavors and vibrant colors. The grilled fish is seasoned with a blend of spices, then topped with a zesty orange salsa for a delicious twist on traditional tacos.

Ingredients: 1 lb white fish fillets such as tilapia or cod. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small tortillas corn or flour. 1 cup shredded cabbage or coleslaw mix. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. 1 orange, peeled and diced. 1/2 red onion, diced. 1 jalapeo, seeded and minced. Juice of 1 lime. Salt to taste.

Instructions: Set the grill or pan on medium-high heat to get it ready. Put chili powder, cumin, garlic powder, salt, and pepper in a small bowl. Mix them together. The fish fillets should be rubbed on both sides with the mixture. Cook the fish on the grill or in a pan for three to four minutes on each side, or until it's fully cooked and is easy to flake with a fork. Warm the tortillas up for about 30 seconds on each side on the grill or in a dry skillet while the fish is cooking. Cut up an orange, add red onion, jalapeo, cilantro, lime juice, and salt to a medium-sized bowl. This is how you make orange salsa. To make the tacos, put some cooked fish on each tortilla and then add some shredded cabbage, avocado slices, and orange salsa. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

Aido

[commandercopper]

This delicious pasta salad will take you to the bright flavors of the Mediterranean. This dish is great for picnics, barbecues, or a cool summer meal because it's full of colorful vegetables, feta cheese, and a zesty vinaigrette.

Ingredients: 8 oz rotini pasta. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup Kalamata olives, sliced. 1/2 cup red onion, finely chopped. 1/2 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. 1/3 cup extra virgin olive oil. 3 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. Salt and black pepper to taste.

Instructions: Follow the directions on the package to cook the rotini pasta. Take it out and let it cool down. Add the cooked pasta, diced cucumber, sliced Kalamata olives, chopped red onion, crumbled feta cheese, fresh parsley, and fresh basil to a large bowl. Put extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a small bowl and mix them together with a whisk. Add the dressing to the pasta and toss it all around until it's well covered. Put the pasta salad in the fridge for at least an hour before you serve it so that the flavors can mix. You can eat this cool Mediterranean pasta salad as a side dish or as a light and filling main dish. Mediterranean Pasta Salad

Accordion Flash Cards

[commandercopper]

It's so easy to make chicken fried rice in the air fryer, and it tastes even better than takeout! When you cook this recipe, the chicken is soft, the vegetables are colorful, and the rice is fluffy. The flavors are a little Asian-inspired.

Ingredients: 2 cups cooked rice. 1 cup cooked chicken, diced. 1/2 cup frozen peas and carrots. 1/2 cup diced bell peppers. 1/4 cup diced onion. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon vegetable oil. 1/2 teaspoon sesame oil. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. 2 eggs, beaten. Green onions, for garnish.

Instructions: Preheat your air fryer to 370F 188C. In a large bowl, combine the cooked rice, cooked chicken, frozen peas and carrots, diced bell peppers, diced onion, and minced garlic. Drizzle the soy sauce, vegetable oil, sesame oil, black pepper, and red pepper flakes if using over the rice mixture. Toss to combine and coat everything evenly. Place the rice mixture into the air fryer basket in an even layer. Cook in the air fryer for 8-10 minutes, shaking the basket or stirring the rice halfway through to ensure even cooking. Push the rice mixture to one side of the basket and add the beaten eggs to the empty side. Continue cooking for an additional 3-4 minutes, or until the eggs are cooked and scrambled. Combine the scrambled eggs with the fried rice mixture in the basket. Cook for an additional 2-3 minutes to heat everything through and allow the flavors to meld. Serve hot, garnished with chopped green onions. Enjoy your homemade Air Fryer Chicken Fried Rice!

Prep Time: 15 minutes

Cook Time: 15 minutes

Skoga Obscura

[commandercopper]

This Mediterranean Cucumber Tomato Salad with Israeli Couscous is a tasty and refreshing dish that brings together flavors from all over the Mediterranean. It goes well with a lot of things or by itself as a light meal. It has a great texture thanks to the Israeli couscous, and the fresh vegetables, olives, and feta cheese give it a lot of color and flavor. This Mediterranean-style salad is great because it has crisp cucumber, juicy cherry tomatoes, and a zesty dressing.

Ingredients: 1 cup Israeli couscous. 2 cups water. 1 cucumber, diced. 2 cups cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and black pepper to taste.

Instructions: In a saucepan, bring 2 cups of water to a boil. Put the Israeli couscous in the water that is boiling and cook for 8 to 10 minutes, or until it is soft. After draining, set it aside to cool. Dice the cucumber, cut the cherry tomatoes in half, chop the red onion very small, add the Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint leaves to a large bowl. To make the dressing, mix the extra-virgin olive oil, red wine vinegar, garlic powder, salt, and black pepper in a small bowl with a whisk. Place the salad ingredients in a bowl. Add the dressing and toss to coat everything. Put the cooled Israeli couscous on top of the salad and mix it all together slowly. Put the salad in the fridge for at least 30 minutes to let the flavors mix. If you want, you can serve it chilled and top it with more fresh herbs.

Prep Time: 20 minutes

Cook Time: 10 minutes

Emyo

[commandercopper]

A flavorful and protein-packed Paleo-friendly burger made with lean ground bison and seasoned with aromatic spices. It's served without traditional buns, making it a perfect option for those following a Paleo lifestyle.

Ingredients: 1 lb ground bison. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1 tsp paprika. 1 tsp cumin. 1/2 tsp salt. 1/4 tsp black pepper. Lettuce leaves, for wrapping. Sliced tomatoes, for topping. Sliced avocado, for topping. Optional: Paleo-friendly condiments e.g., mustard, hot sauce.

Instructions: Ground bison, chopped onion, minced garlic, cumin, paprika, salt, and black pepper should all be combined in a mixing bowl. Be careful not to overwork the meat when combining the ingredients; just mix them well. Separate the mixture into four equal parts, then form each part into a patty. Heat a skillet or grill to a medium-high temperature. Cook until desired doneness is achieved, about 45 minutes per side for the bison patties. After cooking, take the patties off of the heat source and allow them to rest for a short while. To serve, arrange each bison patty over a leaf of lettuce and top with avocado and tomato slices. If preferred, add Paleo-friendly condiments. Savor your Bison Burger, Paleo-style!

Prep Time: 15 minutes

Cook Time: 10 minutes

Arts Academy Science

[commandercopper]

This is a beautiful and tasty salad with roasted butternut squash and golden beets, as well as crunchy walnuts, sweet dried cranberries, and creamy goat cheese. Great for a tasty and healthy meal.

Ingredients: 2 golden beets, peeled and diced. 2 cups butternut squash, diced. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups mixed salad greens. 1/2 cup crumbled goat cheese. 1/4 cup chopped walnuts. 1/4 cup dried cranberries. Balsamic vinaigrette dressing.

Instructions: Start by heating the oven to 400F 200C. Put the butternut squash and golden beets that have been cut up on a baking sheet. Season with salt and pepper. Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized. To make sure they cook evenly, stir them once or twice while they're roasting. In a small bowl, mix 3 tablespoons of balsamic vinegar with 1/4 cup of olive oil, salt, and pepper while the vegetables are roasting. This makes the balsamic vinaigrette dressing. Put away. Take the vegetables out of the oven and let them cool down a bit when they are done. Put the mixed salad greens in a large salad bowl. Roast the butternut squash and golden beets and then add them to the greens. The vegetables should have goat cheese crumbles, chopped walnuts, and dried cranberries on top of them. Spread the balsamic vinaigrette dressing on top of the salad. Toss the salad gently to mix all the ingredients together. Enjoy the roasted golden beet and butternut squash salad right away!

Prep Time: 15 minutes

Cook Time: 30 minutes

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