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Enjoy this cool take on the classic margarita on National Margarita Day. The Blueberry Meyer Lemon Margarita is a bright and tasty drink that combines the sour taste of Meyer lemons with the sweetness of blueberries.

Ingredients: 2 oz tequila. 1 oz blueberry syrup. 1 oz fresh Meyer lemon juice. 1/2 oz triple sec. Fresh blueberries and Meyer lemon slices for garnish. Ice cubes.

Instructions: Put tequila, blueberry syrup, Meyer lemon juice, and triple sec in a shaker. Put ice cubes in the shaker. Make sure to shake it well until it's cold. Strain the drink into an ice-filled margarita glass. Add fresh blueberries and Meyer lemon slices as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Kaiju caliber

#DrinkLocal #LemonBlueberry #MargaritaTime #RefreshingDrinks

These stunning Peacock Cookies are a colorful and creative treat that will delight both children and adults. The marbled green and blue dough forms a lovely peacock feather design, and a dusting of edible gold or silver dust adds a touch of elegance. Perfect for parties, celebrations, or simply expressing your artistic side in the kitchen.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Green and blue food coloring. Edible gold or silver dust for decoration.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. Spread the softened butter and sugar out in a different large bowl. Beat them together until the mixture is 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. Split the dough in half, making two equal parts. Use green food coloring on one half and blue food coloring on the other. Knead the dough until the colors are well mixed in. Each color of dough should be wrapped in plastic wrap and put in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll out a small amount of each color of dough into a thin rope that is the same length all the way around. The green and blue ropes can be twisted together to make a pattern that looks like a peacock's feather. Once the baking sheet is ready, roll the twisted dough into the shape of a peacock feather. After the oven is hot, bake for 10 to 12 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. After the cookies have cooled, add a little sparkle by brushing them with edible gold or silver dust. Have fun with your tasty Peacock Cookies!

Prep Time: 30 minutes

Cook Time: 12 minutes

Therapie Alternative

#CreativeBaking #ArtisticCookies #EdibleArt #ColorfulTreats

This Vegan Instant Pot Marinara Pasta is a quick and easy one-pot meal that's perfect for busy weeknights. The Instant Pot makes cooking pasta a breeze, and the marinara sauce infuses the pasta with rich flavor. It's a comforting and satisfying dish that the whole family will love.

Ingredients: 1 lb vegan pasta. 1 24 oz jar marinara sauce. 3 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp red pepper flakes optional. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Put pasta, marinara sauce, vegetable broth, onion, garlic, basil, oregano, and red pepper flakes in the Instant Pot. Add pepper and salt to taste. Put the lid back on and press the Manual/Pressure button on the Instant Pot. Bring it to a boil. Do a quick release of the pressure when the cooking cycle is over. Carefully remove the lid and mix the pasta with the other ingredients. If you want, you can serve it hot with fresh basil leaves on top.

Prep Time: 5 minutes

Cook Time: 5 minutes

gbar roadshow

#EasyRecipe #Pasta #InstantPot

This recipe yields perfectly crispy-skinned baked potatoes with fluffy interiors, made effortlessly in the air fryer. It's a hassle-free alternative to traditional oven baking, resulting in a delightful side dish or even a main course when paired with your favorite toppings.

Ingredients: 4 medium-sized russet potatoes. 2 tablespoons olive oil. Salt, to taste. Black pepper, to taste. Optional toppings: sour cream, grated cheese, chopped chives, bacon bits.

Instructions: Preheat the air fryer to 400F 200C. Wash and scrub the potatoes thoroughly. Pat them dry with paper towels. Poke each potato several times with a fork or knife to create small holes. Rub olive oil all over each potato, ensuring they are evenly coated. Season the potatoes generously with salt and black pepper. Place the potatoes in the air fryer basket, making sure they are not overcrowded. Cook for 35-40 minutes, flipping halfway through, until the potatoes are crispy on the outside and tender on the inside. Remove the potatoes from the air fryer and let them cool slightly before serving. Split each potato open with a knife and fluff up the insides with a fork. Top with desired toppings such as sour cream, grated cheese, chopped chives, and bacon bits. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 40 minutes

Participative Leadership In Faith Communities

#airfryerbakedpotatoes #tastybakedpotatoes #airfryercooking

A delicious and easy low carb dinner option, perfect for those following a low carb lifestyle or Trim Healthy Mama plan. Packed with protein and veggies, this casserole is satisfying and flavorful.

Ingredients: 1 lb ground turkey. 1 small onion, diced. 2 cloves garlic, minced. 1 cup diced bell peppers. 1 cup sliced mushrooms. 1 cup chopped spinach. 1 cup cauliflower rice. 1 cup shredded cheddar cheese. 1 cup unsweetened almond milk. 4 large eggs. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste.

Instructions: In a skillet, cook ground turkey, onion, and garlic until turkey is browned and onion is translucent. Add bell peppers, mushrooms, and spinach. Cook until vegetables are tender. Stir in cauliflower rice, oregano, basil, salt, and pepper. Cook for another 5 minutes. In a bowl, whisk together almond milk and eggs. Grease the slow cooker insert. Place the turkey and vegetable mixture into the insert. Pour the egg mixture over the top. Sprinkle with shredded cheese. Cover and cook on low for 4-6 hours, or until set. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 240 minutes

gas gangrene

#veggiesfordays #nutritiousanddelicious #casserolelove

This Skinny Shrimp Scampi over Low Carb Zoodles recipe is a tasty and healthy take on a traditional dish. A light sauce made of garlic, white wine, and lemon juice is used to cook the shrimp. They are then served over zucchini noodles zoodles, which are a low-carb alternative to pasta.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup white wine. 2 tbsp lemon juice. 2 tbsp chopped fresh parsley. Salt and pepper to taste. 4 medium zucchini, spiralized into zoodles.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Add lemon juice, chopped parsley, salt, and pepper. Stir to combine. Toss zucchini zoodles into the skillet and cook for 1-2 minutes, until just tender. Serve the shrimp scampi over the low carb zoodles and garnish with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

PreÅ¡ovskÃ© dobrovo?nÃcke

#LightSauce #ZucchiniNoodles #LemonJuice #HealthyEating

This choko curry from Indonesia is a delicious mix of spices, coconut milk, and fresh lemon thyme. The lemon thyme gives the dish a fresh citrus taste that goes well with the thick curry sauce. You can enjoy the exotic tastes of Bali without leaving your house.

Ingredients: 1 choko, peeled and diced. 1 can coconut milk. 1 onion, diced. 2 cloves garlic, minced. 1 red chili, sliced. 1 tbsp curry powder. 1 tsp turmeric powder. 1 tbsp soy sauce. 1 cup vegetable broth. 1 bunch lemon thyme, leaves picked. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a large skillet, saut onion and garlic until translucent. Add choko and cook until slightly softened. Stir in curry powder, turmeric, and red chili. Pour in coconut milk and vegetable broth, bring to a simmer. Simmer for 15-20 minutes until choko is tender and sauce is thickened. Stir in soy sauce and lemon thyme leaves. Season with salt and pepper to taste. Serve hot over cooked rice. Garnish with extra lemon thyme leaves if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Hephzibah Art

#ChokoCurry #CitrusInfusion #CoconutMilkMagic #Vegan

This Keto Crab Rangoon Dip tastes just as good as the original recipe, but it doesn't have any carbs. It's great for parties or as a tasty snack because it's creamy, cheesy, and full of flavorful crab meat.

Ingredients: 8 oz cream cheese, softened. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp Worcestershire sauce. 1 cup lump crab meat, drained. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 green onion, thinly sliced for garnish. Pork rinds or low-carb crackers for serving.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, onion powder, and Worcestershire sauce until smooth. Fold in crab meat, mozzarella cheese, and Parmesan cheese. Transfer the mixture into a baking dish and spread it evenly. Bake for 20-25 minutes or until bubbly and lightly golden on top. Garnish with sliced green onions before serving. Serve warm with pork rinds or low-carb crackers.

Prep Time: 10 minutes

Cook Time: 25 minutes

gbar roadshow

#PartyFood #Keto #CrabRangoon #LowCarb