Emily Chen

Sketching Tips - Walk the Lines - Odile - The Post Pizza - The Road To Athens

[emichenart]

Elevate your barbecue experience with this savory Sage-Scented Barbecued Chicken featuring a delightful blend of fresh sage, garlic, and grilled lemons. The honey glaze adds a touch of sweetness, creating a mouthwatering dish perfect for any outdoor gathering.

Ingredients: 4 chicken leg quarters. 1/4 cup olive oil. 3 tablespoons fresh sage, chopped. 4 cloves garlic, minced. 2 teaspoons paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 lemons, halved. 1/4 cup honey.

Instructions: For the marinade, put olive oil, minced garlic, sage, salt, and black pepper in a bowl and mix them together. Pour the marinade over the chicken leg quarters that are in a large plastic bag that can be closed again and again. Close the bag and rub the chicken with the marinade. Put it in the fridge for at least two hours or overnight. Warm up the grill over medium-high heat. Take the chicken out of the marinade and put it on the grill. Cook for 30 to 40 minutes, turning it over every so often, until the internal temperature reaches 165F 74C. Place the lemon halves on the grill with the cut side down until they get grill marks. For a sweet glaze, brush honey on the chicken in the last 10 minutes of cooking on the grill. BBQ chicken with a sage flavor should be served with grilled lemon halves on the side.

Prep Time: 15 minutes

Cook Time: 40 minutes

Your Coach DrB

[emichenart]

This Keto-friendly recipe features succulent salmon fillets coated in a crispy crust made from hemp seeds and Pecorino cheese. It's a delicious and nutritious dish packed with omega-3 fatty acids and low in carbs.

Ingredients: 4 salmon fillets. 1/2 cup hemp seeds. 1/4 cup grated Pecorino cheese. 2 tablespoons almond flour. 1 teaspoon garlic powder. 1 teaspoon dried parsley. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Start by heating the oven to 400F 200C. Put almond flour, garlic powder, dried parsley, salt, and pepper in a shallow dish. Add the hemp seeds and mix them well. On both sides, brush the salmon fillets with olive oil. Cover each salmon fillet evenly with the hemp seed mixture by pressing it on top of them. Put the salmon fillets on a baking sheet that has parchment paper on it. Place the dish in an oven that has already been heated up. Bake for 12 to 15 minutes, or until the salmon is fully cooked and the crust is golden brown. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Kerr Shop

[emichenart]

This low-carb keto veggie wrap is a quick and easy meal prep option. It's packed with fresh ingredients and makes for a satisfying and healthy lunch.

Ingredients: 4 large lettuce leaves. 4 slices of turkey or chicken breast. 1/2 avocado, sliced. 1/4 cup cherry tomatoes, halved. 2 tbsp cream cheese. 1 tsp Dijon mustard. Salt and pepper to taste.

Instructions: Lay out the lettuce leaves on a clean surface. Spread 1/2 tbsp of cream cheese on each lettuce leaf. Place a slice of turkey or chicken breast on top of the cream cheese on each leaf. Add avocado slices and cherry tomatoes on each leaf. Drizzle with Dijon mustard and season with salt and pepper. Fold the sides of the lettuce leaves in, then roll them up like a burrito. Secure with toothpicks if needed. Slice in half diagonally and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

Deli Icious

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A delicious and low-carb Thai-inspired soup featuring turkey meatballs infused with lemongrass and served in a rich coconut broth.

Ingredients: 1 lb ground turkey. 1/2 cup almond flour. 1/4 cup coconut aminos. 2 tbsp fish sauce. 1 tbsp minced lemongrass. 1 tbsp minced ginger. 2 cloves garlic, minced. 1 can 14 oz coconut milk. 4 cups chicken broth. 1 cup sliced shiitake mushrooms. 2 cups baby spinach. 2 tbsp coconut oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Gluten-free flour, coconut aminos, fish sauce, lemongrass, ginger, and garlic should all be mixed together in a bowl. Make meatballs out of it. Put coconut oil in a big pot and heat it over medium-low heat. Put in the meatballs and cook them until all sides are browned. Add the chicken broth and coconut milk. Bring to a low boil. Turn down the heat and add the shiitake mushrooms. Simmer for 10 to 15 minutes or until the meatballs are fully cooked. Add baby spinach and stir until it wilts. Add pepper and salt to taste. Serve hot with fresh cilantro on top. Have fun with your Thai Turkey Meatball Soup!

Prep Time: 20 minutes

Cook Time: 25 minutes

Maria Lager

[emichenart]

These delicious S'mores Crescent Rolls will definitely satisfy your sweet tooth. They come in a convenient and delicious crescent roll package, combining the traditional campfire flavors of marshmallows, chocolate, and graham crackers.

Ingredients: 1 package of refrigerated crescent roll dough. 8 marshmallows. 4 chocolate bars, broken into smaller pieces. 2 tablespoons of crushed graham crackers. 2 tablespoons of melted butter.

Instructions: Set the oven temperature to 375F 190C. The crescent roll dough should be unrolled and divided into eight triangles. On the wide end of each triangle, place a marshmallow and a piece of chocolate. Enclose the marshmallow and chocolate inside the dough roll by rolling it from the wide end. Melt the butter and brush the tops of the crescent rolls. Top each roll with a few crushed graham cracker pieces. Arrange the rolls onto a parchment paper-lined baking sheet. Bake for 10 to 12 minutes, or until the rolls are golden brown and the marshmallows are melted and oozy, in a preheated oven. Take out of the oven and allow it to cool down a little before serving. Savor your mouthwatering Crescent Rolls with S'mores!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lost Years

[emichenart]

Get into the Halloween spirit with Hip Foodie Mom's delicious Spider Web Sugar Cookies! These buttery sugar cookies are delicious as well as entertaining to decorate, making them an ideal treat for Halloween or any spider-themed event.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. Black gel food coloring. Royal icing for decorating.

Instructions: Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Together with the butter, add the egg, vanilla extract, and almond extract. Mix everything together well. Mix the dry and wet ingredients together slowly while adding the dry flour mixture. Keep doing this until the dough comes together. Split the dough in half. Mix in the black gel food coloring to one half and work it in until the color is spread out evenly. Put both halves of the dough in the fridge for at least an hour after cutting them in half. Warm the oven up to 350F 175C and put parchment paper on baking sheets. Each piece of dough should be rolled out to about 1/4 inch thick on a floured surface. Cut circles out of both types of dough with a round cookie cutter. Put a plain circle on top of a black circle and press them together gently. With a toothpick or a small piping tip, use the black dough to make a spider web pattern on top of the cookies. After decorating the cookies, put them on the baking sheets that have been prepared. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After baking, let the cookies cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool completely. Once the cookies are completely cool, you can decorate them however you want with royal icing.

Prep Time: 30 minutes

Cook Time: 12 minutes

Shelton United Methodist Church

[emichenart]

This cool summer fruit sangria is great for getting together with friends and family when the weather is nice. It tastes like fresh strawberries, peaches, raspberries, and pineapple. It's a great mix of fruity sweetness and crisp white wine, with a touch of brandy to give it more depth.

Ingredients: 1 bottle dry white wine. 1/4 cup brandy. 2 tablespoons sugar. 1 cup sliced strawberries. 1 cup diced peaches. 1 cup raspberries. 1 cup diced pineapple. 1 orange, thinly sliced. 1 lemon, thinly sliced. 2 cups sparkling water or club soda. Ice cubes.

Instructions: Put the white wine, brandy, and sugar in a large pitcher and mix them together. Mix it around until the sugar is gone. Add the peaches, raspberries, orange slices, lemon slices, peaches, and pineapple dices to the pitcher. Put the dish in the fridge with the lid on for at least two hours to let the flavors mix. Sprinkle the club soda or sparkling water into the pitcher and give it a gentle stir before serving. Put ice cubes in the glasses and then pour the sangria over them. If you want, you can add more fruit slices as a garnish. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Health Care In Graphic Novels

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Indulge in the creamy goodness of this no-churn Easter Egg Hunt Dark Chocolate Reese's Ice Cream. It's the perfect dessert to celebrate the holiday with a delicious blend of dark chocolate, peanut butter cups, and mini chocolate Easter eggs.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1/2 cup dark cocoa powder. 1/2 cup Reese's peanut butter cups, chopped. 1/2 cup dark chocolate chips. 1/2 cup mini chocolate Easter eggs. 1 teaspoon vanilla extract.

Instructions: Beat the heavy cream in a mixing bowl until stiff peaks form. Add the vanilla extract, dark cocoa powder, and sweetened condensed milk and fold gently until well combined. Gently stir in the chopped Reese's peanut butter cups and dark chocolate chips to ensure they are evenly distributed. Spread the ice cream mixture evenly in a loaf pan or other airtight container. On top of the ice cream mixture, scatter the mini chocolate Easter eggs. Once the ice cream is solid, freeze it for at least six hours, covered tightly with plastic wrap or a lid. Present portions of Dark Chocolate Easter Egg Hunt. Enjoy the delicious chocolatey goodness of Reese's Ice Cream in bowls or cones! For an exciting twist on the Easter egg hunt, don't forget to hide a few extra mini chocolate eggs.

Prep Time: 20 minutes

Cook Time: 0 minutes

Club Ginger

[emichenart]

These Cauliflower Crust Mortadella and Cheese Paninis are a tasty and low-carb alternative to regular paninis. They are full of flavor and great for lunch or dinner.

Ingredients: 1 cauliflower head, grated. 2 eggs. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 4 slices mortadella. 4 slices provolone cheese. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon olive oil. 1 clove garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. 4 ciabatta rolls.

Instructions: Preheat your oven to 400F 200C. In a bowl, combine the grated cauliflower, eggs, grated Parmesan cheese, salt, and pepper. Mix well. Line a baking sheet with parchment paper and divide the cauliflower mixture into 4 portions. Flatten each portion to form a cauliflower crust and bake for 20 minutes or until golden brown and crispy. While the cauliflower crusts are baking, make the sauce by mixing together mayonnaise, Dijon mustard, minced garlic, dried oregano, and red pepper flakes in a small bowl. Set aside. Heat olive oil in a skillet over medium heat. Add mortadella slices and cook until slightly crispy, about 2 minutes per side. Assemble the panini by placing a cauliflower crust on the bottom half of each ciabatta roll. Spread a generous amount of the sauce on top of the crust. Layer with provolone cheese and the crispy mortadella slices. Top with the other half of the ciabatta roll. Place the assembled paninis in a panini press or on a heated skillet. Press down gently and cook for about 3-4 minutes on each side, or until the cheese is melted, and the panini is crispy and golden brown. Serve hot, and enjoy your Cauliflower Crust Mortadella and Cheese Panini!

Prep Time: 15 minutes

Cook Time: 30 minutes

Shelton United Methodist Church

[emichenart]

A quick and tasty recipe for Creamy Italian Chicken with Penne that you can make in a pressure cooker. Perfect for a quick and easy meal that tastes great and makes you feel good.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, diced. 1 cup penne pasta. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes, undrained. 1 cup chicken broth. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Set the pressure cooker to saut mode and heat olive oil. Add diced chicken and cook until browned on all sides. Add chopped onion and minced garlic, saut until softened. Pour in diced tomatoes, chicken broth, penne pasta, oregano, basil, salt, and pepper. Stir well. Secure the lid, set the pressure cooker to high pressure, and cook for 5 minutes. Release pressure, open the lid, and stir in heavy cream and Parmesan cheese until creamy. Serve hot, garnished with additional Parmesan and fresh basil if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Sonic Discord

[emichenart]

This Chicken Noodle Casserole is a comforting Southern dish that combines tender chicken, creamy sauce, and hearty vegetables, all topped with a crispy breadcrumb topping.

Ingredients: 2 cups cooked chicken, shredded. 2 cups egg noodles, cooked. 1 can cream of chicken soup. 1 cup sour cream. 1 cup frozen mixed vegetables. 1 cup shredded cheddar cheese. 1/2 cup bread crumbs. 2 tablespoons melted butter. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine cooked chicken, cooked egg noodles, cream of chicken soup, sour cream, frozen mixed vegetables, and shredded cheddar cheese. Season with salt and pepper to taste. Mix well. Transfer the mixture to a greased casserole dish. In a small bowl, mix bread crumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Rga Bicester

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These vegan whole wheat blueberry waffles are a delicious and wholesome breakfast option. Made with whole wheat flour and sweetened with a touch of sugar, they are perfect for a cozy morning meal. The addition of blueberries adds a burst of fruity flavor and antioxidants.

Ingredients: 1 1/2 cups whole wheat flour. 2 tbsp sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 1/2 cups almond milk or any plant-based milk. 1/4 cup unsweetened applesauce. 2 tbsp melted coconut oil. 1 tsp vanilla extract. 1 cup fresh or frozen blueberries.

Instructions: Bring the sugar, baking powder, baking soda, and salt together in a large bowl. Take out a different bowl and mix the applesauce, melted coconut oil, vanilla extract, and almond milk with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the blueberries slowly and carefully. Follow the directions on the package to heat up your waffle iron and lightly grease it. Pour the waffle batter onto the hot waffle iron and cook it as directed on the iron until it is golden brown and crispy. You can top the hot vegan whole wheat blueberry waffles with maple syrup, fresh berries, or dairy-free yogurt, or anything else you like. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Saldanet

[emichenart]

This refreshing vegan quinoa salad is packed with plant-based goodness and is perfect for a disease-protective diet. Quinoa provides a good source of protein and fiber, while the vegetables offer essential vitamins and minerals. The lemon olive oil dressing adds zesty flavor without any added sugars or unhealthy fats. Enjoy this salad as a light lunch or side dish to promote major weight loss.

Ingredients: 1 cup quinoa, cooked. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper, to taste.

Instructions: Put the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint in a large bowl. To make the dressing, mix the lemon juice, salt, pepper, olive oil, and olive oil in a small bowl with a whisk. Add the dressing to the quinoa salad and mix it together gently. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 15 minutes

Pinehurst Nc Real Estate

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A tasty and healthy side dish that goes well with a range of main courses is spiced brown rice pilaf. This pilaf's flavor profile is inviting and warm due to the blend of aromatic spices.

Ingredients: 1 cup brown rice. 2 cups vegetable broth. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cinnamon. 1/4 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons chopped fresh parsley or cilantro for garnish optional.

Instructions: Olive oil should be heated over medium heat in a medium saucepan. Add the chopped onion and minced garlic, and saut for 34 minutes, or until the ingredients are softened. Add the ground coriander, cumin, and turmeric; cook for an additional minute or two, or until fragrant. Stir the brown rice in the pan to evenly distribute the spices. Add the vegetable broth and season with the pepper and salt. After bringing to a boil, lower the heat to a simmer, cover, and cook for 40 to 45 minutes, or until the rice is soft and the liquid has been absorbed. Use a fork to fluff the cooked rice. Before serving, garnish with chopped cilantro or parsley, if preferred.

Prep Time: 10 minutes

Cook Time: 45 minutes

Raphael Escobar

[emichenart]

A delicious blend of sweet, spicy, and tangy flavors, this Honey Sriracha Orange Chicken is a perfect balance of tastes that will tantalize your taste buds.

Ingredients: 1 lb chicken breast, diced. 2 tablespoons honey. 2 tablespoons Sriracha sauce. 1/4 cup orange juice. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon cornstarch. 1 tablespoon water. Salt and pepper to taste. 2 tablespoons vegetable oil. Sesame seeds and green onions for garnish.

Instructions: Mix honey, orange juice, minced garlic, soy sauce, salt, and pepper in a bowl with a whisk. To make a slurry, mix cornstarch and water in another small bowl. In a pan, heat vegetable oil over medium-high heat. Put chicken dices in the pan and cook them until they are browned and done. Add the sauce mix to the pan with the cooked chicken. Stir the sauce around and cook it until it gets thicker and covers the chicken all over. To make it look nicer, sprinkle sesame seeds and sliced green onions on top. Place hot on top of noodles or rice. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Krishna Melnattur

[emichenart]

Enjoy these vegan mushroom burgers that are full of onions, caramelized mushrooms, and all your favorite toppings. Great for when you want a burger but don't want the meat.

Ingredients: 22 beefless burger patties. 3 cups sliced mushrooms. 2 onions, thinly sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 22 burger buns. Vegan cheese slices. Lettuce leaves. Tomato slices. Vegan mayonnaise. Mustard. Ketchup.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Cut up some garlic and onions and add them. Cook the onions until they turn brown and caramelized. After you add the sliced mushrooms, keep cooking until they get soft and brown. Add pepper and salt. Follow the directions on the package to cook the beefless burger patties in a different pan. Make the burger buns a little toasty. Spread vegan mayonnaise, mustard, and ketchup on the bottom bun of each burger before putting it together. Put a lettuce leaf on top, then a patty that doesn't have any meat on it. Place a slice of vegan cheese, a caramelized mushroom and onion mix, and a tomato slice on top of the cheese. Put the other half of the bun on top. Warm it up and serve it with your favorite sides.

Prep Time: 20 minutes

Cook Time: 20 minutes

Walk the Lines

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This Fish Taco Bowl is a take on traditional fish tacos. It has soft white fish fillets that have been spiced with chili powder and cumin, served over rice with avocado pico and jalapeno crema. This dish is tasty and filling, and it's great for weeknight dinners or casual get-togethers with friends.

Ingredients: 1 lb white fish fillets such as tilapia or cod. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 2 cups cooked rice. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 avocado, diced. 1/4 cup chopped cilantro. 1 lime, juiced. 1/4 cup sour cream. 1 tablespoon minced jalapeno. 1 tablespoon chopped fresh cilantro. 1 tablespoon lime juice.

Instructions: Get the oven ready by heating it up to 400F 200C. Fish fillets should be put on a baking sheet that has parchment paper on it. After putting the fish in the olive oil, add the chili powder, cumin, salt, and pepper. Put the fish in the oven for 12 to 15 minutes, or until it's fully cooked and flaky. While the fish is cooking, follow the directions on the package to make the rice. Put chopped cilantro, diced avocado, diced tomatoes, and lime juice in a bowl. This will make the avocado pico. To make the jalapeno crema, put the sour cream, chopped cilantro, minced jalapeno, and lime juice in a different bowl. To put together the taco bowls, put cooked rice in separate serving bowls. Cooked fish, avocado pico, and a dollop of jalapeno crema should be put on top. Serve right away, with extra cilantro and lime wedges on top if you want.

Prep Time: 20 minutes

Cook Time: 15 minutes

Campus Comenius