Disney of the Week

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[disneyoftheweek]

Enjoy the exquisite flavor combination of this almost flourless chocolate cake paired with airy Meyer lemon whipped cream. The rich chocolate cake is made with bittersweet chocolate and almond flour, providing a decadent foundation for the zesty whipped cream.

Ingredients: 1 cup bittersweet chocolate, chopped. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 3 large eggs. 1/2 cup almond flour. 1/4 cup cocoa powder. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon Meyer lemon zest. 1/2 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and grease a 9-inch round cake pan. In a microwave-safe bowl, melt the bittersweet chocolate and butter together in 20-second intervals, stirring until smooth. Allow to cool slightly. In a separate bowl, whisk together the granulated sugar and eggs until well combined. Gradually add the melted chocolate mixture to the sugar and egg mixture, stirring constantly. Fold in the almond flour, cocoa powder, vanilla extract, and salt until just combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the cake has set and a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. For the Meyer lemon whipped cream, chill a mixing bowl in the freezer for about 10 minutes. In the chilled bowl, whip the heavy cream, powdered sugar, Meyer lemon zest, and vanilla extract together until soft peaks form. Slice the cooled chocolate cake and serve with dollops of Meyer lemon whipped cream on top. Sprinkle some additional Meyer lemon zest on top for extra flavor. Enjoy the delightful combination of rich chocolate cake and citrusy whipped cream!

Prep Time: 20 minutes

Cook Time: 30 minutes

seadean

[disneyoftheweek]

It is very easy to make this tasty and creamy chicken Alfredo in the slow cooker. Ideal for busy weeknights when you want a simple but comforting meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 15-ounce jar Alfredo sauce. 2 cups chicken broth. 1 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 8 ounces cooked fettuccine pasta.

Instructions: Chicken breasts, Alfredo sauce, chicken broth, Parmesan cheese, garlic powder, onion powder, and black pepper should all be put in a slow cooker. Keep the lid on and set the heat to low for 4 to 6 hours, or until the chicken is fully cooked and soft. Take the chicken out of the slow cooker and use two forks to shred it. Add the shredded chicken back to the slow cooker and stir it in with the sauce. Follow the directions on the package to cook fettuccine. Put the cooked fettuccine pasta on top of the chicken Alfredo.

Prep Time: 10 minutes

Cook Time: 240 minutes

life in my day

[disneyoftheweek]

Korean short ribs cooked in a slow cooker and marinated in a savory-sweet sauce. They are tender and full of flavor.

Ingredients: 4 lbs beef short ribs. 1 cup soy sauce. 1 cup brown sugar. 1/2 cup rice vinegar. 1/4 cup sesame oil. 1/4 cup water. 6 cloves garlic, minced. 1 onion, sliced. 1 inch ginger, grated. 2 green onions, chopped. 2 tbsp sesame seeds. 1/4 tsp black pepper.

Instructions: Put rice vinegar, soy sauce, brown sugar, sesame oil, water, garlic, and black pepper in a bowl. Mix them all together. Put the short ribs in the slow cooker and cover them with the sauce. Slice the onion and grate the ginger into the slow cooker. It should be on low for 6 to 8 hours, or until the ribs are soft. Add chopped green onions and sesame seeds to the top after it's done cooking before serving.

Prep Time: 20 minutes

Cook Time: 360 minutes

electronic crack

[disneyoftheweek]

Indulge in the tropical flavors of banana, pineapple, and coconut with this refreshing smoothie. It's a perfect way to start your day or enjoy as a mid-day snack.

Ingredients: 1 ripe banana. 1 cup fresh pineapple chunks. 1/2 cup coconut milk. 1/2 cup plain Greek yogurt. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Peel and slice the ripe banana. Add the banana slices, fresh pineapple chunks, coconut milk, plain Greek yogurt, and honey if desired to a blender. If you prefer a colder smoothie, you can also add a few ice cubes to the blender. Blend all the ingredients until smooth and creamy. If the smoothie is too thick, you can add a little more coconut milk to reach your desired consistency. Taste the smoothie and adjust the sweetness with more honey if needed. Pour the Banana Pineapple Coconut Smoothie into glasses and serve immediately. Enjoy your tropical delight!

Prep Time: 5 minutes

Cook Time: 0 minutes

blanc european festival

[disneyoftheweek]

This soup is nice and warm, and it tastes great. Roasted cauliflower and crispy chickpeas makes it extra tasty. Just right for a cozy meal!

Ingredients: 1 large cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 3 tbsp olive oil, divided. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 tsp cumin. 1 tsp smoked paprika. Salt and pepper to taste. 1/2 cup heavy cream optional. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put cauliflower florets and chickpeas on a baking sheet and toss them with 2 tablespoons of olive oil. Put it in the oven and roast it for 25 to 30 minutes, or until it's golden brown and crispy. Put chopped onion in a large pot and add 1 tablespoon of olive oil. Cook until the onion turns clear. Add the minced garlic and cook for one more minute. Boil the chickpeas and cauliflower until they are soft. Then add the vegetable broth, cumin, smoked paprika, salt, and pepper. Turn the heat down to low and let it cook for 15 to 20 minutes. Pour the soup into a blender and blend it until it is smooth. You could also put it in a blender in batches and blend it until it's smooth. If you want, you can add heavy cream and let it simmer for another 5 minutes. Make the seasonings taste better. Add fresh parsley and crispy chickpeas on top while the food is still hot. Have fun with your tasty Roasted Cauliflower Soup with Crispy Chickpeas!

Prep Time: 15 minutes

Cook Time: 45 minutes

kristin henry

[disneyoftheweek]

Family favorites that have been passed down through the generations include this recipe for hummus. It's flavorful, creamy, and ideal for spreading or dipping. Prepare it for your upcoming get-together or savor it anytime as a nutritious snack.

Ingredients: 2 cans of chickpeas 15 ounces each. 1/2 cup tahini. 2 cloves garlic, minced. Juice of 2 lemons. 1/4 cup olive oil. 1/4 cup water. 1 teaspoon cumin. Salt to taste. Paprika for garnish. Fresh parsley for garnish.

Instructions: The chickpeas should be drained and rinsed well. Use a food processor to mix the chickpeas, tahini, garlic that has been minced, lemon juice, olive oil, water, cumin, and a pinch of salt. Scrape down the sides of the bowl as needed to make the mixture smooth and creamy. If you think it needs more salt or lemon juice, taste it and make the changes. To serve, put the hummus in a dish, drizzle it with extra olive oil, and top it off with paprika and fresh parsley. You can eat it as a dip for your favorite snacks or with pita bread and fresh vegetables. Have fun making Mom's Famous Whipped Hummus at home!

Prep Time: 15 minutes

Cook Time: 0 minutes

green door studio

[disneyoftheweek]

These vegan almond butter brownies are rich, fudgy, and so tasty that you can't stop eating them. They are a rich treat that everyone will love. They are made with almond butter, cocoa powder, and vegan chocolate chips.

Ingredients: 1/2 cup almond butter. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon sea salt. 1/2 cup almond flour. 1/2 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C and line an 8x8-inch baking pan with parchment paper. In a large bowl, mix together the almond butter, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until smooth. Add the cocoa powder, sea salt, and almond flour, and mix until well combined. Fold in the vegan chocolate chips. Spread the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until the edges are set and the center is slightly firm to the touch. Remove from the oven and let cool completely before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

fremont asian christian church

[disneyoftheweek]

These gluten-free buttermilk pancakes are light, fluffy, and delicious, perfect for a weekend breakfast or brunch. They're made with simple ingredients and are sure to satisfy your pancake cravings, even if you're gluten intolerant.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 2 tablespoons granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 large egg. 1 cup buttermilk. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. Additional butter or oil for frying.

Instructions: Mix the sugar, baking powder, baking soda, and salt with a whisk in a large bowl. For the egg, buttermilk, melted butter, and vanilla extract, mix them in a different bowl with a whisk. Mix the dry and wet ingredients together with a whisk until the mixture is smooth. Warm up a griddle or skillet over medium heat and add a little butter or oil to coat it. For each pancake, put 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook until the other side is golden brown. Add more butter or oil to the pan as needed and do it again with the rest of the batter. Keep warm and top with your favorite things.

Prep Time: 10 minutes

Cook Time: 15 minutes

marshall love

[disneyoftheweek]

These Poppy Seeds Turkey Sliders are packed with flavor and make for a delicious appetizer or main dish. The poppy seeds add a subtle crunch and nutty flavor to the juicy turkey patties. Perfect for parties or a casual lunch!

Ingredients: 1 pound ground turkey. 1/4 cup finely chopped onion. 1/4 cup breadcrumbs. 1 egg. 1 tablespoon Dijon mustard. 1 tablespoon Worcestershire sauce. Salt and pepper to taste. 1 tablespoon poppy seeds. Slider buns. Lettuce leaves. Sliced tomatoes. Mayonnaise.

Instructions: Poppy seeds, egg, Dijon mustard, Worcestershire sauce, salt, and pepper should all be mixed together in a bowl with ground turkey. Make small patties out of the mixture that are a bit bigger than the slider buns. Set a skillet that doesn't stick on medium heat. For three to four minutes on each side, or until done, cook the turkey patties. Warm up the slider buns a little. On the bottom half of each bun, spread mayonnaise. On each bun, put a lettuce leaf and a tomato slice. Serve with a cooked turkey patty on top. Put the top half of the slider bun on top. If you need to, use a toothpick to hold each slider in place. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

více o arealu studenec najdete zde

[disneyoftheweek]

This lemon and herb cod with vegetables on a sheet pan is an easy and healthy seafood dish that's great for a quick dinner during the week. Adding lemon, garlic, and fresh herbs to the vegetables and cod gives them a bright flavor, and baking everything on a sheet pan makes cleanup easy.

Ingredients: 4 cod fillets. 2 cups cherry tomatoes. 1 medium zucchini, sliced. 1 medium yellow squash, sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1 tablespoon chopped fresh parsley. 1 teaspoon dried oregano. Salt and pepper to taste. Lemon slices for garnish.

Instructions: Preheat your oven to 400F 200C. Place the cod fillets in the center of a large sheet pan. Arrange the cherry tomatoes, zucchini, yellow squash, and bell peppers around the cod fillets on the sheet pan. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, parsley, oregano, salt, and pepper. Drizzle the olive oil mixture over the cod fillets and vegetables, ensuring everything is evenly coated. Place lemon slices on top of the cod fillets for extra flavor. Bake in the preheated oven for 15-20 minutes, or until the cod is cooked through and the vegetables are tender. Serve hot, garnished with additional fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

bell's angels morris

[disneyoftheweek]

This salad is light and full of protein. It has quinoa, black beans, chickpeas, and fresh vegetables tossed in a tasty dressing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool. In a large mixing bowl, combine cooked quinoa, black beans, chickpeas, cherry tomatoes, cucumber, red onion, cilantro, and feta cheese. In a small bowl, whisk together olive oil, red wine vinegar, cumin, salt, and pepper. Pour the dressing over the salad and toss to combine. Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled and garnish with additional cilantro and feta if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

kristys portfolio

[disneyoftheweek]

These Middle Eastern Cauliflower Tacos are a delicious fusion of flavors and textures. Roasted cauliflower is seasoned with Middle Eastern spices and paired with a creamy yogurt garlic sauce, fresh herbs, and crunchy veggies. It's a perfect blend of Middle Eastern and Mexican cuisines.

Ingredients: 1 medium cauliflower head, cut into florets. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 small corn or flour tortillas. 1 cup Greek yogurt. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup pomegranate seeds. 1/4 cup chopped cucumber. 1/4 cup chopped tomatoes. 1/4 cup thinly sliced red onion. 2 tablespoons tahini sauce.

Instructions: Turn on your oven and heat it up to 425F 220C. Olive oil, ground cumin, ground coriander, smoked paprika, salt, and pepper should all be mixed together in a large bowl with cauliflower florets. Toss the cauliflower to cover it all over. Place the cauliflower on a baking sheet and roast it in a hot oven for 20 to 25 minutes, flipping it over once halfway through, until it's soft and lightly browned. Warm the tortillas up in a dry skillet or the microwave until they are soft while the cauliflower roasts. To make the yogurt garlic sauce, put Greek yogurt, minced garlic, fresh lemon juice, and a pinch of salt in a small bowl. Spread some yogurt garlic sauce on each tortilla, then add roasted cauliflower florets. Finish by adding fresh cilantro, mint leaves, pomegranate seeds, chopped cucumber, chopped tomatoes, and thinly sliced red onion. Add the tahini sauce on top, then fold the tortillas in half and serve right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

classy closet in montrose

[disneyoftheweek]

Shirataki noodles, chicken, and colorful vegetables are stir-fried in savory soy sauce and fragrant sesame oil to make a tasty and low-carb dish.

Ingredients: 2 packs Shirataki noodles. 200g chicken breast, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 small onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Rinse the Shirataki noodles under cold water and drain well. Set aside. Heat vegetable oil in a large skillet over medium-high heat. Add chicken slices and cook until browned and cooked through, about 5-7 minutes. Add garlic, onion, and bell peppers to the skillet. Cook until vegetables are tender, about 3-4 minutes. Stir in the drained Shirataki noodles, soy sauce, oyster sauce, and sesame oil. Cook for an additional 2-3 minutes, stirring constantly. Season with salt and pepper to taste. Garnish with sesame seeds and chopped green onions before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

weinbau windholz

[disneyoftheweek]

A flavorful and spicy lentil soup with a hint of smokiness from chipotle peppers, topped with nutritious zoodles.

Ingredients: 1 cup dried green lentils. 4 cups vegetable broth. 1 can 14.5 oz diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 medium zucchinis, spiralized into zoodles. Fresh cilantro, for garnish.

Instructions: Rinse the lentils under cold water and drain. In the Instant Pot, combine lentils, vegetable broth, diced tomatoes, onion, garlic, chipotle pepper, cumin, smoked paprika, salt, and pepper. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once done, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Stir in the zoodles and let them sit in the hot soup for 2-3 minutes to soften. Serve hot, garnished with fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

i am wanda

[disneyoftheweek]

For those who enjoy a little heat, this spicy and flavorful Szechuan-style chicken stir fry is ideal. Tender chicken and crisp veggies make for a delicious combination that's quick and simple to make.

Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1 tsp ginger, minced. 1/4 cup low-sodium soy sauce. 2 tbsp rice vinegar. 2 tbsp hoisin sauce. 2 tbsp Szechuan sauce. 1 tbsp cornstarch. 1/4 cup chicken broth. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup broccoli florets. 1 cup snap peas. 2 green onions, chopped. Cooked rice, for serving.

Instructions: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, Szechuan sauce, cornstarch, and chicken broth. Set aside. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add chicken slices and stir-fry until cooked through and browned. Remove chicken from the skillet and set aside. Add the remaining tablespoon of vegetable oil to the skillet. Add garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the sliced bell peppers, broccoli, and snap peas to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften. Return the cooked chicken to the skillet and pour the sauce mixture over everything. Stir-fry for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables. Stir in chopped green onions. Serve hot over cooked rice. Enjoy your Szechuan-Style Chicken Stir Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

senator cano

[disneyoftheweek]

This savory frittata combines the earthy flavors of pumpkin, tangy goat cheese, and aromatic sage, creating a delightful dish perfect for brunch or a light dinner. The pumpkin swirl adds a seasonal touch, making it a standout dish for autumn gatherings.

Ingredients: 6 large eggs. 1/4 cup pumpkin puree. 2 oz goat cheese, crumbled. 1 tbsp fresh sage leaves, chopped. Salt and pepper to taste. Cooking spray or olive oil for greasing.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, whisk together the eggs, pumpkin puree, chopped sage, salt, and pepper until well combined. Grease a baking dish or cast-iron skillet with cooking spray or olive oil. Pour the egg mixture into the prepared dish. Sprinkle crumbled goat cheese evenly over the top. Using a knife or toothpick, gently swirl the goat cheese into the egg mixture to create a marbled effect. Bake in the preheated oven for 20-25 minutes, or until the frittata is set and lightly golden on top. Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

ask win

[disneyoftheweek]

Savor the delicious tastes of tiramisu in a tiny macaron. These Tiramisu Macarons are a delightful treat that's ideal for any occasion because they combine the elegance of French macarons with the classic Italian dessert.

Ingredients: 110g almond flour. 200g powdered sugar. 100g egg whites aged for 24-48 hours. 25g granulated sugar. 1 tsp instant coffee powder. 1 tsp cocoa powder. Mascarpone cheese filling:. 125g mascarpone cheese. 20g unsalted butter room temperature. 150g powdered sugar. 1 tsp vanilla extract. 1 tbsp coffee liqueur optional. Cocoa powder for dusting.

Instructions: Combine powdered sugar and almond flour and sift them. Put aside. Beat the egg whites until frothy in a different bowl, and then gradually stir in the powdered sugar. Whipping should continue until stiff peaks form. To achieve a smooth batter, fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Mix cocoa powder and instant coffee powder into the batter. Fold gently until thoroughly combined. Pour the batter into a piping bag that has a round tip on it. Spoon tiny spheres of mixture onto a baking sheet covered with parchment paper. Give them a 30- to 45-minute rest period so a skin can form on top. Set the oven temperature to 300F 150C. Bake for 15 to 18 minutes, or until the macarons are set and have formed feet. Leave them on the baking sheet to cool completely. Mascarpone cheese and butter should be beaten until smooth for the mascarpone cheese filling. Add vanilla extract and powdered sugar gradually. If desired, add coffee liqueur. Based on size, match up the macaron shells and fill one with a heaping tablespoon of mascarpone cheese filling. Place a second shell on top to make a sandwich. Sprinkle cocoa powder over the macaron tops. To allow the flavors to meld together, place the tiramisu macarons in an airtight container and refrigerate for at least 24 hours. Enjoy your Tiramisu Macaron while it's cold!

Prep Time: 45 minutes

Cook Time: 18 minutes

K Stevens