Ecolecesan

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[ecolecesan]

The Thai Chicken Salad Stuffed Avocados are a great mix of tastes. There is a spicy chicken and shrimp salad inside of avocados that are tossed in a tangy Thai-style dressing. This dish is great for a light lunch or dinner because it's cool and filling.

Ingredients: 2 ripe avocados, halved and pitted. 1 cup cooked chicken, shredded. 1/2 cup cooked shrimp, chopped. 1/4 cup red bell pepper, diced. 1/4 cup cucumber, diced. 2 tablespoons cilantro, chopped. 2 tablespoons green onions, thinly sliced. 1 tablespoon peanuts, crushed. 2 tablespoons lime juice. 2 tablespoons fish sauce. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon honey. 1/2 teaspoon ginger, grated. 1/2 teaspoon garlic, minced. 1/4 teaspoon chili flakes.

Instructions: In a large bowl, combine the chicken, shrimp, red bell pepper, cucumber, cilantro, green onions, and peanuts. In a small bowl, whisk together lime juice, fish sauce, soy sauce, sesame oil, honey, ginger, garlic, and chili flakes to make the dressing. Pour the dressing over the chicken and shrimp mixture and toss to coat. Scoop out a little avocado flesh from each avocado half to create more space for filling. Divide the chicken salad evenly among the avocado halves, filling the hollowed-out centers. Serve immediately, garnished with extra cilantro and peanuts if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Club Ciclista Padrons - ALUMINIOS CORTIZO - Inicio

[ecolecesan]

This Gluten-Free Green Goddess Hummus is a colorful and tasty take on regular hummus. This gluten-free and dairy-free dip is great for any event because it's full of fresh herbs and a burst of lemon.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons fresh lemon juice. 2 tablespoons extra-virgin olive oil. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup water adjust as needed.

Instructions: In a food processor, combine chickpeas, basil, parsley, and minced garlic. Pulse until the ingredients are roughly chopped. Add tahini, fresh lemon juice, extra-virgin olive oil, salt, and black pepper to the mixture. Blend until smooth, scraping down the sides of the processor as needed. If the hummus is too thick, add water gradually until you reach your desired consistency. Taste and adjust seasonings if necessary. Transfer the green goddess hummus to a serving bowl. Drizzle with a little extra olive oil and garnish with fresh basil leaves. Serve with gluten-free crackers, vegetable sticks, or as a dip for your favorite snacks.

Prep Time: 15 minutes

Cook Time: 0 minutes

Hobbelpaard

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A comforting and creamy vegetarian tetrazzini made with spaghetti, broccoli, and cauliflower that has been baked to perfection and topped with cheese.

Ingredients: 8 oz spaghetti. 1 head cauliflower, chopped. 1 head broccoli, chopped. 3 tbsp butter. 3 tbsp all-purpose flour. 2 cups milk. 1 cup vegetable broth. 1 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1/4 cup breadcrumbs.

Instructions: Preheat oven to 375F 190C. Cook spaghetti according to package instructions. Drain and set aside. In a large skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes to make a roux. Gradually whisk in milk and vegetable broth until smooth. Cook until the sauce thickens, about 5 minutes. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Add cooked spaghetti, cauliflower, broccoli, and parsley to the skillet. Stir until well combined. Transfer the mixture to a greased baking dish. Sprinkle mozzarella cheese and breadcrumbs over the top. Bake for 25-30 minutes, or until bubbly and golden brown. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Vinjeru Malawi

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Masoor Dal Tadka is a tasty and comforting vegan soup made with red lentils and fragrant spices. This gluten-free recipe is simple to make and great for a healthy meal.

Ingredients: 1 cup red lentils masoor dal. 3 cups water. 1 medium tomato, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, minced. 1 green chili, chopped. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 teaspoon garam masala. 1 teaspoon coriander powder. 1 tablespoon oil preferably mustard or coconut oil for vegan option. Salt to taste. Fresh cilantro leaves for garnish.

Instructions: Under running water, wash the red lentils well until the water runs clear. Rinse the lentils and put them in a large pot. Add water, chopped tomato, onion, garlic, ginger, green chili, cumin seeds, turmeric powder, garam masala, and coriander powder. Over medium-high heat, bring the mixture to a boil. Then, lower the heat to low and let it simmer for 20 to 25 minutes, stirring every now and then, until the lentils are soft and cooked all the way through. Put oil in a small pan and heat it over medium heat while the lentils are cooking. Put in the cumin seeds and let them pop. Add the oil and cumin seeds to the tempering and mix them with the cooked lentils. Feel free to add salt. Before serving, sprinkle with fresh cilantro leaves. Hot rice or naan bread should go with it.

Prep Time: 10 minutes

Cook Time: 25 minutes

Marketplace Ministries is a charity in Totnes

[ecolecesan]

This Asian-inspired cucumber salad is refreshing and flavorful, with a perfect balance of tangy, sweet, and savory flavors. It's a quick and easy side dish that pairs well with any Asian-inspired meal.

Ingredients: 3 cucumbers, thinly sliced. 1/4 cup rice vinegar. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1 tablespoon sesame seeds, toasted. 2 green onions, thinly sliced. 1/4 cup chopped cilantro.

Instructions: Grate ginger, mince garlic, soy sauce, sesame oil, and maple syrup into a small bowl. Then, mix them together with a whisk. Sliced cucumbers, toasted sesame seeds, green onions, and chopped cilantro should all be put in a large bowl for mixing. Add the dressing to the cucumber mix and mix it all together by tossing. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more sesame seeds and cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Really Cheap Car Insurance

[ecolecesan]

Delicious pumpkin pie bars with a crunchy pecan praline topping, perfect for autumn gatherings or any time you crave a taste of fall.

Ingredients: 1 cup canned pumpkin puree. 3/4 cup sugar. 1/2 cup vegetable oil. 2 large eggs. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup chopped pecans. 1/2 cup packed brown sugar. 1/4 cup unsalted butter. 1/4 cup heavy cream. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased. Mix the pumpkin puree, sugar, oil, and eggs together well in a large bowl. Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a different bowl using a whisk. Mix the dry and wet ingredients together slowly while stirring until the mixture is smooth. Spread the batter out evenly in the baking pan that has been prepared. Put chopped pecans, brown sugar, butter, and heavy cream in a small saucepan. Over medium heat, stir the mixture all the time for about 5 minutes, or until the sugar is dissolved and it gets thicker. Now take it off the heat and mix in the vanilla extract. Spread the pecan praline mixture out evenly over the pumpkin batter. Put it in an oven that has already been heated for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into bars. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Youth Sustainability

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Enjoy the flavors of the Southwest with this simple yet delicious roasted cauliflower dish. The combination of cumin and smoked paprika adds a smoky and earthy flavor to the cauliflower, while lime juice adds a refreshing tang. This vegan recipe is perfect as a side dish or a light main course.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt to taste. Freshly ground black pepper to taste. Lime wedges, for serving. Chopped fresh cilantro, for garnish.

Instructions: Preheat your oven to 425F 220C. In a large bowl, toss cauliflower florets with olive oil, cumin, paprika, salt, and black pepper until evenly coated. Spread the seasoned cauliflower florets onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until cauliflower is tender and lightly browned, tossing halfway through cooking. Remove from the oven and squeeze lime wedges over the roasted cauliflower. Garnish with chopped fresh cilantro before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Youth Sustainability

[ecolecesan]

Crunchy gluten-free pretzel twists seasoned with a flavorful blend of spices, perfect for snacking or entertaining guests. These seasoned pretzels are easy to make and irresistibly delicious!

Ingredients: 1 package gluten-free pretzel twists. 3 tablespoons olive oil. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon paprika. 1/2 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 325F 160C. In a large mixing bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, thyme, sea salt, and black pepper. Add gluten-free pretzel twists to the bowl and toss until evenly coated with the seasoning mixture. Spread the seasoned pretzels in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the pretzels are golden and crispy, stirring halfway through baking. Remove from the oven and let cool before serving. Enjoy these delicious gluten-free seasoned pretzels as a snack or party appetizer!

Prep Time: 10 minutes

Cook Time: 20 minutes

TAXI SYROS

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These Korean Spicy Chicken Wings are a perfect blend of sweet, savory, and spicy flavors. The gochujang marinade gives them a distinctive Korean kick, making them a crowd-pleaser at any barbecue or gathering.

Ingredients: 2 lbs chicken wings. 1/2 cup soy sauce. 1/4 cup gochujang Korean red pepper paste. 2 tbsp honey. 2 tbsp rice vinegar. 2 cloves garlic, minced. 1 tsp ginger, grated. 1 tbsp sesame oil. 1/2 tsp black pepper. 2 green onions, finely chopped for garnish.

Instructions: In a bowl, mix soy sauce, gochujang, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper to create the marinade. Place chicken wings in a large zip-top bag or bowl and pour the marinade over them. Seal the bag or cover the bowl, then refrigerate for at least 2 hours, preferably overnight. Preheat the grill to medium-high heat. Remove the chicken wings from the marinade and grill for 15-20 minutes, turning occasionally, until they are cooked through and have a nice char. During the last few minutes of grilling, baste the wings with any remaining marinade for an extra kick. Transfer the grilled wings to a serving platter, garnish with chopped green onions, and serve hot. Enjoy your delicious Korean Spicy Chicken Wings!

Prep Time: 15 minutes

Cook Time: 20 minutes

Second Church of Christ

[ecolecesan]

These Berbere Spice Chicken Wings are packed with flavor from the aromatic Ethiopian spice blend. They're perfect for a snack, appetizer, or even as a main course. The combination of warm spices with a hint of citrus makes them irresistibly delicious.

Ingredients: 12 chicken wings. 2 tablespoons Berbere spice blend. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the Berbere spice mix, olive oil, lemon juice, and salt in a bowl and mix them together. Toss the chicken wings in the bowl so that they are covered in the spice mix all over. Spread the chicken wings out on a baking sheet that has been lined with parchment paper. Turn the wings over halfway through the baking time of 25 to 30 minutes, or until they are cooked all the way through and crispy. Grab them from the oven when they're done and let them cool for a while before you serve them. Have fun with your chicken wings with Berbere spice.

Prep Time: 10 minutes

Cook Time: 25 minutes

Rebirth

[ecolecesan]

Indulge in the ultimate burger experience with this Crazy Bacon Burger! Juicy beef patties, crispy bacon, cheddar cheese, and a flavorful sauce come together to create a burger that's out of this world.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of bacon. 4 slices of cheddar cheese. 1/2 cup shredded lettuce. 1 tomato, sliced. 1/4 cup sliced red onion. 1/4 cup pickles. 1/4 cup mayonnaise. 1 tablespoon ketchup. 1 tablespoon mustard. Salt and pepper to taste.

Instructions: Set your grill or griddle on the stove to medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. Grill or griddle the bacon slices and cook them until they are crispy. Take it off and let it dry on paper towels. For medium-rare, cook the burger patties on the grill for about 4 to 5 minutes per side. You can cook them longer if you want them more done. Put a slice of cheddar cheese on top of each patty in the last minute of cooking and let it melt. While the burgers are cooking, use the grill to lightly toast the buns. To make the sauce, mix the mayonnaise, ketchup, and mustard in a small bowl. Spread the sauce on the bottom bun and then add the lettuce, a burger patty with melted cheese, bacon slices, tomato, red onion, pickles, and more sauce. Add the other half of the bun on top, and if you need to, use a toothpick to hold it in place. Enjoy your Crazy Bacon Burger while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Krohn 8th Grade Science

[ecolecesan]

With their juicy beef patties, gooey American cheese, caramelized onions, and special sauce, these Grilled Cheese Cheeseburgers are the ultimate comfort food. They are served on buttery grilled buns. It's a tasty cheese treat that will make you want more!

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 8 slices American cheese. 4 tablespoons butter. 1 small onion, thinly sliced. 1/4 cup mayonnaise. 1 tablespoon ketchup. 1 teaspoon mustard. Lettuce and tomato slices for garnish.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to each patty. Put the burger patties on the grill or griddle and cook for four to five minutes on each side, or until they're done the way you like them. Put two slices of American cheese on top of each patty and let them melt in the last minute of cooking. As the burgers are cooking, melt one tablespoon of butter in a pan over medium-low heat. The onions should be cooked for about 5 to 7 minutes, until they turn caramelized and golden brown. Take it off the heat and set it aside. Put the mustard, mayonnaise, and ketchup in a small bowl and mix them together to make a unique sauce. Spread some of the special sauce on each half of the hamburger buns. Take the cheeseburgers off the grill or griddle when they're done and put them on the bottom halves of the buns. Put lettuce, tomato slices, and caramelized onions on top of each cheeseburger. Last, put the top half of each bun on top of the burger. If necessary, use toothpicks to hold them in place. Enjoy your hot Grilled Cheese Cheeseburgers!

Prep Time: 15 minutes

Cook Time: 15 minutes

Brian Ligthart

[ecolecesan]

This creamy pesto tortellini skillet is a quick and flavorful pasta dish that's perfect for busy weeknights. With tender cheese tortellini coated in a creamy basil pesto sauce, every bite is bursting with deliciousness. Cherry tomatoes add a pop of freshness, while Parmesan cheese adds a savory finishing touch.

Ingredients: 1 lb cheese tortellini. 1 tbsp olive oil. 3 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/4 cup basil pesto. 1/2 cup heavy cream. Salt and pepper, to taste. 1/4 cup grated Parmesan cheese. Fresh basil leaves, for garnish.

Instructions: Cook tortellini according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add cherry tomatoes to the skillet and cook until softened, about 3-4 minutes. Stir in basil pesto and heavy cream, then season with salt and pepper to taste. Add cooked tortellini to the skillet and toss until evenly coated with the creamy pesto sauce. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil leaves. Serve immediately, and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

David Dyason

[ecolecesan]

A savory and flavorful BBQ recipe featuring perfectly grilled sirloin steaks, accompanied by tender green beans, juicy cherry tomatoes, and a zesty chimichurri sauce.

Ingredients: 4 sirloin steaks. 1 pound green beans, trimmed. 1 pint cherry tomatoes, halved. Salt and black pepper to taste. Olive oil for grilling.

Instructions: Warm up the grill over medium-high heat. On both sides, season the steaks with salt and black pepper. Grill the steaks for four to six minutes on each side, or until they're done the way you like them. Toss the green beans with olive oil, salt, and pepper in a grill basket after they have been trimmed. For 8 to 10 minutes, turning the green beans every now and then, grill them until they are soft and slightly charred. Put the cherry tomatoes that have been cut in half in a bowl. Add a little olive oil, salt, and pepper. Make the chimichurri sauce see below for how to do it. Put the grilled steaks on top of green beans and cilantro. Serve with chimichurri sauce on the side. Have fun with your tasty BBQ!

Prep Time: 15 minutes

Cook Time: 20 minutes

Events Music Education

[ecolecesan]

In October 2017, SweetFrog will bring its new truck to Fort Worth, Texas. Have a party with this tasty and cool yogurt parfait recipe, which is great for a hot day in Texas.

Ingredients: 2 cups plain yogurt. 1/2 cup honey. 1/2 cup fresh berries strawberries, blueberries, raspberries. 1/4 cup granola. 1/4 cup chocolate chips. 1/4 cup chopped nuts almonds, walnuts, or your choice. 1 tsp vanilla extract.

Instructions: In a mixing bowl, combine the plain yogurt and honey. Add the vanilla extract and mix well to incorporate. Layer the yogurt mixture in serving bowls or cups. Add a generous amount of fresh berries on top of the yogurt. Sprinkle granola evenly over the berries for a delightful crunch. Scatter chocolate chips and chopped nuts over the granola. Chill the yogurt parfait in the refrigerator for 10-15 minutes before serving. Serve cold and enjoy your Fort Worth FroYo Delight!

Prep Time: 10 minutes

Cook Time: 0 minutes

Brampton Fibro Support

[ecolecesan]

There are lots of healthy things in this vegan soup that are good for your skin and hair. It's full of antioxidants, vitamins, and minerals that are good for your skin and hair. It's also really simple to make in an Instant Pot!

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 inch ginger, grated. 2 carrots, chopped. 2 celery stalks, chopped. 1 sweet potato, peeled and chopped. 1 cup red lentils, rinsed. 6 cups vegetable broth. 1 tsp turmeric powder. 1 tsp cumin powder. 1/2 tsp cinnamon. Salt and pepper, to taste. 1 cup kale, chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. Juice of 1 lemon.

Instructions: Select the saute mode and turn on the Instant Pot. To make the onion, garlic, and ginger, heat the olive oil and then add them. For two to three minutes, until the food smells good. Put the lentils, celery, carrots, and sweet potato in the pot. Use a stir to mix. Add the cinnamon, salt, pepper, turmeric, cumin, and vegetable broth. Mix well. Turn the Instant Pot on to manual mode and close the lid. After cooking, let the pressure go down on its own for 10 minutes, and then release any pressure that is still there by hand. Add the kale, cilantro, parsley, and lemon juice after opening the lid and stirring them in. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

STL Massage Spa St Louis

[ecolecesan]

A vegan twist on traditional eggnog, this Ackeenog is rich, creamy, and full of holiday flavor without any eggs or dairy.

Ingredients: 4 cups unsweetened almond milk. 1/2 cup raw cashews, soaked overnight and drained. 1/4 cup maple syrup. 1 tablespoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt. Optional: rum or brandy for serving.

Instructions: Almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and salt should all be put into a blender. Blend quickly until the mixture is smooth and creamy. Put it in the fridge for at least an hour before you serve it. If you want, you can spike it with rum or brandy and serve it cold. If you want, you can add more ground cinnamon on top as a decoration.

Prep Time: 10 minutes

Cook Time: 0 minutes

Dukes Baseball