Educacion Mexicana

monika kapusniak - Cherish the Memories - st. james - Jennifer Crow - crossfit nola

[educacion-mexicana]

Enjoy the rich, creamy texture of this vegan alfredo pasta! This dish is full of flavor and texture, thanks to its velvety cashew-based sauce. It will please even the pickiest pasta lovers.

Ingredients: 300g fettuccine pasta. 1 cup raw cashews, soaked for 4-6 hours or overnight. 1 cup unsweetened almond milk. 3 cloves garlic, minced. 2 tablespoons nutritional yeast. 2 tablespoons lemon juice. 1 tablespoon olive oil. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Fresh parsley, for garnish.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Put the soaked cashews, almond milk, nutritional yeast, lemon juice, olive oil, onion powder, salt, and black pepper in a blender. Mix until it's creamy and smooth. Toast the sauce in a big pan over medium-low heat until it's warm all the way through. Put the cooked fettuccine into the pan with the creamy sauce. Toss the pasta around until it's covered all over. Add fresh parsley to the top of the creamy vegan Alfredo pasta before serving. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

the walker lela foundation

[educacion-mexicana]

Indulge in a decadent and creamy Paleo-friendly dessert with these chocolate pots de creme. Made with rich dark chocolate and creamy coconut milk, they're the perfect treat for any occasion. Plus, they're dairy-free and refined sugar-free!

Ingredients: 4 oz dark chocolate at least 70% cocoa, chopped. 1 can 13.5 oz full-fat coconut milk. 2 tablespoons raw honey or maple syrup. 1 teaspoon vanilla extract. Pinch of sea salt. Optional toppings: sliced strawberries, coconut whipped cream, shaved dark chocolate.

Instructions: In a saucepan, heat the coconut milk over medium heat until it starts to simmer. Remove from heat and add the chopped chocolate, honey or maple syrup, vanilla extract, and sea salt. Stir until the chocolate is completely melted and the mixture is smooth. Pour the mixture into small serving cups or ramekins. Chill in the refrigerator for at least 4 hours, or until set. Serve cold with optional toppings like sliced strawberries, coconut whipped cream, or shaved dark chocolate.

Prep Time: 10 minutes

Cook Time: 10 minutes

resicai helyismereti honlap

[educacion-mexicana]

This Instant Pot turkey tetrazzini is delicious and a great way to use up leftover chicken or turkey. It is creamy, cheesy, and full of flavor!

Ingredients: 2 cups cooked turkey or chicken, shredded. 8 oz mushrooms, sliced. 1 medium onion, finely chopped. 2 cloves garlic, minced. 1 lb linguine or fettuccine, broken in half. 4 cups chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried thyme. 1/4 tsp nutmeg. 1 cup frozen peas. Chopped parsley for garnish.

Instructions: Set the Instant Pot to Saut mode. Put butter in a pan and add garlic, onions, and mushrooms. Saut until the meat is soft. Add the flour and keep stirring for one to two minutes, until a roux forms. Stir the chicken broth in as you pour it in to avoid lumps. Break up the pasta and add it along with salt, pepper, thyme, and nutmeg. Combine well. Put the lid back on the Instant Pot and set it to Manual High Pressure for 6 minutes. Open the lid, let the pressure out quickly, and then stir in the heavy cream, Parmesan, and frozen peas. Take a break and let it thicken for a while. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 6 minutes

nwhs fine arts

[educacion-mexicana]

This Thai-inspired pizza combines the flavors of creamy peanut sauce with fresh veggies and chickpeas for a delicious and satisfying meal. Perfect for a quick and easy dinner or for sharing with friends.

Ingredients: 1 pre-made pizza dough. 1/2 cup Thai peanut sauce. 1 cup cooked chickpeas. 1 cup sliced bell peppers. 1 cup sliced red onion. 1 cup sliced mushrooms. 1 cup shredded carrots. 1/2 cup chopped cilantro. 1/4 cup chopped peanuts. 1 lime, sliced. Salt and pepper to taste.

Instructions: Preheat oven to 425F 220C. Roll out pizza dough on a baking sheet. Spread Thai peanut sauce evenly over the dough. Evenly distribute chickpeas, bell peppers, red onion, mushrooms, and carrots over the sauce. Season with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes, or until crust is golden brown and toppings are cooked. Remove from oven and sprinkle with chopped cilantro and peanuts. Serve with lime slices on the side for squeezing over the pizza.

Prep Time: 15 minutes

Cook Time: 20 minutes

Jennifer Crow

[educacion-mexicana]

Enjoy the rich, creamy texture of coconut milk and the fresh taste of blueberries in this delicious vegan and paleo-friendly ice cream.

Ingredients: 2 cans coconut milk. 1/2 cup maple syrup. 1 cup blueberries, fresh or frozen. 1 tsp vanilla extract. Pinch of salt.

Instructions: Put blueberries, maple syrup, vanilla extract, salt, and coconut milk in a blender. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Serve with extra blueberries on top if you want.

Prep Time: 10 minutes

Cook Time: 20 minutes

Olivias Wonderland of Taste

[educacion-mexicana]

Indulge in the crispy and flavorful goodness of Carla Hall's Amazing Fried Chicken. Marinated in buttermilk and coated with a seasoned flour mixture, this fried chicken recipe is sure to be a crowd-pleaser!

Ingredients: 1 whole chicken, cut into pieces. 2 cups buttermilk. 2 cups all-purpose flour. 1 tablespoon salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon paprika. 1 teaspoon cayenne pepper. Vegetable oil, for frying.

Instructions: Place chicken pieces in a large bowl and cover with buttermilk. Let marinate in the refrigerator for at least 2 hours or overnight. In a shallow dish, mix together flour, salt, pepper, garlic powder, paprika, and cayenne pepper. Heat vegetable oil in a large skillet or Dutch oven to 350F 175C. Dredge marinated chicken pieces in the seasoned flour mixture, shaking off any excess. Carefully place chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry chicken in batches until golden brown and cooked through, about 15-20 minutes, turning halfway through. Remove fried chicken from oil and drain on a paper towel-lined plate. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

save briarcliff

[educacion-mexicana]

These slow cooker rolls are easy to make and taste great with the rich flavors of caramel and pecans. Great for a cozy breakfast or brunch treat on the weekend.

Ingredients: 1 can refrigerated biscuit dough. 1/2 cup chopped pecans. 1/2 cup brown sugar. 1/4 cup unsalted butter, melted. 1/4 cup heavy cream. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon.

Instructions: Use non-stick cooking spray to coat the inside of the slow cooker. Separate every biscuit into four pieces. Put brown sugar, heavy cream, vanilla extract, and ground cinnamon in a small bowl. Melt the butter and mix it in. In the bottom of the slow cooker, put half of the biscuit quarters. Then, add half of the chopped pecans and half of the caramel sauce. Add more layers with the rest of the pecans, biscuit quarters, and caramel sauce. Put the lid on top and set the heat to low. Let it cook for two to three hours, or until the biscuits are done. When you serve it warm, you can add more caramel sauce on top if you want.

Prep Time: 15 minutes

Cook Time: 180 minutes

ASG Plumbing

[educacion-mexicana]

This easy vegan Pad Thai recipe requires only six ingredients, making it a quick and flavorful meal option for busy days. The combination of rice noodles, colorful veggies, and a creamy peanut sauce creates a delicious Thai-inspired dish.

Ingredients: 200g rice noodles. 1 cup sliced bell peppers. 1 cup shredded carrots. 1/2 cup chopped green onions. 1/4 cup peanut butter. 3 tablespoons soy sauce.

Instructions: Follow the directions on the package to cook the rice noodles. Cook bell peppers, shredded carrots, and green onions in a large pan of oil until they are soft. Cook the rice noodles and add them to the pan. Soy sauce and peanut butter should be mixed well in a small bowl. Add the peanut sauce to the noodles and vegetables, and then toss them around until everything is covered and hot. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Sara JS Wuitchik

[educacion-mexicana]

This Strawberry Lemon Slush is great for a hot summer day because it is cool and refreshing. It's a delicious icy treat that combines the sweet and sour taste of strawberries with the sour kick of lemon.

Ingredients: 4 cups frozen strawberries. 1 cup lemonade. 1/4 cup vodka. 2 tablespoons honey. 1 tablespoon fresh lemon juice. Sliced strawberries and lemon wedges for garnish.

Instructions: Blend frozen strawberries, vodka, honey, and fresh lemon juice in a blender. Mix until it's smooth and slushy. Put it in glasses and decorate with lemon wedges and strawberry slices.

Prep Time: 10 minutes

Cook Time: 0 minutes

andy karlovac

[educacion-mexicana]

The beautiful gold cake base of these cupcakes is decorated with small purple and yellow pansy flowers, making them perfect for parties or special events.

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 1/2 cup vegetable oil. 4 large eggs. 1 cup buttermilk. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1/2 teaspoon salt. 1 teaspoon baking powder. 1/2 teaspoon baking soda. Gold food coloring gel. Purple and yellow pansy flowers for decoration.

Instructions: Preheat your oven to 350F 175C and prepare cupcake pans with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vegetable oil and mix until well combined. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract and almond extract. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Add gold food coloring gel to achieve your desired shade of gold. Mix until the color is evenly distributed. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cool, decorate them with purple and yellow pansy flowers as desired. Enjoy your beautiful Gold Cake with Pansy Flowers cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Fencing Society of Oakland University

[educacion-mexicana]

Enjoy the comfort of this delicious Polar Bear Hot Chocolate, a sweet and creamy treat that is great for getting cozy on cold nights.

Ingredients: 4 cups milk. 1/2 cup white chocolate chips. 1/2 teaspoon vanilla extract. Whipped cream, for topping. Mini marshmallows, for garnish. Mini chocolate chips, for garnish.

Instructions: Get the milk hot in a saucepan over medium-low heat, but don't let it boil. Add vanilla extract and white chocolate chips and mix well until the chocolate melts and the mixture is smooth. Put hot chocolate into mugs. Put mini marshmallows, chocolate chips, and whipped cream on top to make it look nice. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 10 minutes

americans for a better yesterday

[educacion-mexicana]

Give canned wine a chance with this refreshing and easy-to-make cocktail. Perfect for any occasion, it combines the convenience of canned wine with the floral notes of elderflower and the zing of fresh lemon juice.

Ingredients: 1 can of your preferred wine. 1/2 ounce elderflower liqueur. 1/2 ounce fresh lemon juice. Club soda, to top. Lemon twist, for garnish.

Instructions: Pour the canned wine into a glass that has ice in it. Sage liqueur and fresh lemon juice should be added. Add the club soda on top and stir it in slowly to mix. Put a lemon twist on top. Have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Little Rose Magazine

[educacion-mexicana]

These strawberry dumplings are a delightful dessert that combines the sweetness of fresh strawberries with tender, flaky pastry. They are perfect for a summer treat or a comforting dessert any time of the year.

Ingredients: 1 cup fresh strawberries, hulled and diced. 1/4 cup granulated sugar. 1 teaspoon lemon juice. 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup unsalted butter, cold and cubed. 1/3 cup milk. 1/2 teaspoon vanilla extract. Vanilla ice cream optional, for serving.

Instructions: In a mixing bowl, combine the diced strawberries, 1/4 cup sugar, and lemon juice. Mix well and set aside to macerate for about 15 minutes. In another mixing bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk and vanilla extract, just until the dough comes together. Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Roll the dough into a 1/4-inch thick rectangle. Cut the dough into squares or rectangles, about 2 inches by 2 inches in size. Place a spoonful of the macerated strawberries in the center of each dough square. Fold the dough over the strawberries to form dumplings. Press the edges to seal them. Place the dumplings on a baking sheet lined with parchment paper. Bake in a preheated oven at 375F 190C for 20-25 minutes or until the dumplings are golden brown. Serve the strawberry dumplings warm, optionally with a scoop of vanilla ice cream. Enjoy your delicious homemade strawberry dumplings!

Prep Time: 20 minutes

Cook Time: 25 minutes

pixelos

[educacion-mexicana]

Enjoy the refreshing taste of the tropics with these easy-to-make freezer pops! Packed with tropical fruits and creamy kefir, these popsicles are a healthy and delicious treat for hot summer days or any time you're craving something sweet.

Ingredients: 2 cups tropical fruit such as mango, pineapple, and banana, chopped. 1 cup kefir. 1 tablespoon honey or maple syrup optional.

Instructions: Put chopped tropical fruit, kefir, and honey or maple syrup if using in a blender. Mix until it's smooth. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least 4 hours, or until it's completely frozen. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

McGregor-Marquette Center for the Arts

[educacion-mexicana]

Enjoy the delicious mix of sweet peaches and nutty brown butter pecans in this smooth ice cream. Great for hot summer days or whenever you want a tasty frozen treat.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 2 ripe peaches, peeled and diced. 1/2 cup pecans, chopped. 4 tablespoons unsalted butter.

Instructions: In a saucepan, heat the heavy cream and milk over medium heat until just simmering, then remove from heat. In a separate bowl, whisk together sugar and egg yolks until pale and thickened. Slowly pour the hot cream mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon about 5-7 minutes. Remove from heat and let cool completely. Meanwhile, melt butter in a skillet over medium heat until it turns golden brown and gives off a nutty aroma, then remove from heat. In the same skillet, toast the chopped pecans until fragrant. Fold the cooled custard mixture, diced peaches, and brown butter pecans together. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions. Once churned, transfer the ice cream to a freezer-safe container and freeze until firm, preferably overnight.

Prep Time: 30 minutes

Cook Time: 15 minutes

sahara restaurant

[educacion-mexicana]

This Easy Slow Cooker Black Bean Soup is not only delicious but also packed with antioxidants and protein. It's a hearty and comforting dish that's perfect for a chilly day. Simply toss everything into the slow cooker and let it do the work for you!

Ingredients: 1 cup dried black beans, rinsed and drained. 4 cups vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeo pepper, seeded and diced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 tablespoon lime juice. 2 tablespoons chopped fresh cilantro, for garnish.

Instructions: Put onion, garlic, red bell pepper, jalapeo pepper, cumin, smoked paprika, chili powder, salt, and pepper in a slow cooker. Add the black beans and mix them all together. Set the timer to low for 6 to 8 hours or high for 3 to 4 hours, and cover the pot. Remove the lid. You can blend the soup until it's smooth with an immersion blender, or you can leave some chunks if you'd rather. Add the lime juice and stir. Serve hot with fresh cilantro on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

Llevataps Restaurant

[educacion-mexicana]

These BBQ Chicken Quesadillas are a great way to use up any leftover barbecue chicken. They are quick and filling, and they taste sort of like barbecue. They are full of cheese.

Ingredients: 2 cups leftover barbecue chicken, shredded. 1 cup shredded cheddar cheese. 1 cup shredded monterey jack cheese. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 4 large flour tortillas. 1/4 cup barbecue sauce. 2 tablespoons olive oil.

Instructions: In a bowl, mix the shredded barbecue chicken with barbecue sauce until well coated. Place one tortilla on a flat surface and sprinkle a layer of cheddar and monterey jack cheese on half of the tortilla. Add a portion of the barbecue chicken mixture, diced red onion, and chopped cilantro on top of the cheese layer. Fold the other half of the tortilla over the filling, creating a half-moon shape. Repeat the process for the remaining tortillas. Heat olive oil in a large skillet over medium heat. Place the quesadillas in the skillet and cook until the cheese is melted and the tortillas are golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and let them cool slightly before slicing into wedges. Serve warm and enjoy your delicious BBQ Chicken Quesadillas!

Prep Time: 15 minutes

Cook Time: 10 minutes

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