Forgotten Cat

institut selmane - amavevane acapella - mr. eisner's class - art soul workshop - veronica couto

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There is no mayo in this Asian Tuna Salad No Mayo. It is made with fresh vegetables, flaked tuna, and a tasty sesame soy dressing. It's a great choice for a quick and healthy meal.

Ingredients: 2 cans of tuna, drained and flaked. 2 cups of mixed greens e.g., lettuce, spinach, arugula. 1 cup of shredded red cabbage. 1 carrot, julienned. 1 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/4 cup of sliced scallions. 1/4 cup of chopped fresh cilantro. 1/4 cup of chopped fresh mint. 1/4 cup of roasted peanuts, chopped. 1/4 cup of soy sauce. 2 tablespoons of rice vinegar. 2 tablespoons of sesame oil. 1 tablespoon of honey. 1 clove of garlic, minced. 1 teaspoon of grated fresh ginger. Salt and pepper to taste.

Instructions: In a large bowl, combine the drained and flaked tuna, mixed greens, shredded red cabbage, julienned carrot, thinly sliced cucumber, sliced red bell pepper, scallions, cilantro, mint, and chopped peanuts. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and toss to coat evenly. Let the salad sit for a few minutes to allow the flavors to meld together. Serve the Asian Tuna Salad No Mayo in individual bowls, garnished with additional chopped peanuts and fresh herbs if desired. Enjoy your healthy and delicious Asian-inspired tuna salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Dos Amigos

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A quick and tasty chicken dish made with a creamy garlic and lemon sauce that's great for busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. 1 tablespoon olive oil. 4 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1/4 teaspoon dried thyme. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Season chicken breasts with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add chicken broth, heavy cream, lemon juice, lemon zest, and dried thyme. Bring to a simmer and cook for 5 minutes, stirring occasionally. Return chicken to the skillet and simmer for another 2-3 minutes until heated through and the sauce has thickened slightly. Garnish with chopped parsley before serving. Enjoy your creamy lemon garlic chicken!

Prep Time: 10 minutes

Cook Time: 20 minutes

food truck frenzy

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This is a classic cheeseburger recipe that is simple to follow and tastes great. A ground beef patty that is perfectly seasoned, topped with melted cheddar cheese, fresh vegetables, and condiments, and placed between two toasted buns.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 slices of cheddar cheese. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard. Pickles optional.

Instructions: Preheat grill or stovetop pan over medium-high heat. Divide ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper on both sides. Place patties on the grill or pan and cook for about 4-5 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese on each patty and cover to let it melt. While burgers are cooking, toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble the burgers: Place lettuce leaves, sliced tomatoes, and sliced onions on the bottom bun. Add the cheese-topped burger patty on top. Spread ketchup and mustard on the top bun, then place it on the patty to complete the burger. Serve hot with optional pickles on the side. Enjoy your perfect cheeseburger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Kevin Kowalski Pottery

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These Italian Parmesan Potato Wedges are a flavorful twist on a classic side dish. Crispy on the outside and tender on the inside, these wedges are seasoned with Parmesan cheese, garlic, and Italian herbs for a delicious savory flavor.

Ingredients: 4 large russet potatoes, washed and cut into wedges. 2 tablespoons olive oil. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Toss the potato wedges with olive oil in a large bowl until they are well covered. Put the garlic powder, oregano, basil, salt, and pepper in a different bowl and mix them together. Put the Parmesan mix on top of the potato wedges and toss them around to coat them. Put potato wedges on a baking sheet that has been lined with parchment paper so that they are all in one layer. Flip the food over every 25 to 30 minutes while it's baking until it's golden brown and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

odz snejanka

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These really easy chicken breasts from the air fryer make a great snack or main dish. They are hard on the outside and soft on the inside, and they smell great thanks to the spices.

Ingredients: 500g kippenboutjes. 2 eetlepels olijfolie. 1 theelepel zout. 1/2 theelepel zwarte peper. 1/2 theelepel paprikapoeder. 1/2 theelepel knoflookpoeder. 1/2 theelepel uienpoeder. 1/2 theelepel gedroogde tijm.

Instructions: Put the air fryer on 180 degrees Celsius to warm it up. Put the olive oil, vinegar, black pepper, paprika paste, knoflook paste, uien paste, and ground cumin in a bowl. Put the cupcakes in a big bowl and pour the cream cheese mixture on top. Make sure that the kip is evenly covered with the kruiden. Put the fried chicken breasts in the air fryer mand that has already been heated up. Make sure they aren't too close to each other so they can bake evenly. Bake the kippenboutjes in the air fryer for 20 to 25 minutes, or until they are golden brown and ready to eat. Because of the baking time, you can fold the kippenboutjes in half for a uniform border. Serve the delicious popcorn balls straight from the air fryer and enjoy this tasty snack!

Prep Time: 10 minutes

Cook Time: 25 minutes

Naturals Caregivers HSL

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This tart is a delicious dessert that combines the unique tastes of mahleb, raspberry, and lychee. The sweet and sour fruit filling goes well with the buttery crust, making it a great treat for any event.

Ingredients: 200g flour. 100g cold unsalted butter, diced. 1 egg yolk. 50g sugar. Pinch of salt. 1 tsp mahleb powder. 200g raspberry jam. 150g fresh raspberries. 150g fresh lychees, peeled and pitted. Powdered sugar, for dusting.

Instructions: Preheat oven to 180C 350F. In a food processor, pulse together flour, butter, sugar, salt, and mahleb powder until mixture resembles breadcrumbs. Add egg yolk and pulse until dough comes together. Press dough into a tart pan, making sure it's evenly distributed and covering the base and sides. Spread raspberry jam over the tart base. Arrange fresh raspberries and lychees on top of the jam. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown. Once baked, remove from oven and let it cool completely. Before serving, dust with powdered sugar. Enjoy this delightful Tarte Mahleb, lampone e litchi - In Love With Cake!

Prep Time: 30 minutes

Cook Time: 30 minutes

americans for a better yesterday

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Indulge in the perfect blend of chewy oatmeal cookies and creamy ice cream with these delightful ice cream sandwiches. A fun and satisfying treat for any occasion!

Ingredients: 1 cup rolled oats. 1/2 cup butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup raisins. 1/2 cup chocolate chips. Your favorite ice cream flavor.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Softened butter, brown sugar, and granulated sugar should all be mixed together in a bowl until the mixture is smooth. Mix the egg and vanilla extract into the butter mixture until everything is well mixed together. Mix the flour, baking soda, ground cinnamon, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the chocolate chips, raisins, and rolled oats and mix well. Spread out tablespoon-sized chunks of the cookie dough on the baking sheet that has been prepared. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. 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 down. While the cookies are still cool, put a scoop of your favorite ice cream on the bottom of one of them. Put the bottom side of another cookie on top to make a sandwich. Carefully press the cookies and ice cream together to make them stick. If you want, you can roll the ice cream's edges in chocolate chips or sprinkles. Before you serve, put the ice cream sandwiches in the freezer for at least an hour to get firm. Have fun with your tasty ice cream sandwiches made with oatmeal cookies.

Prep Time: 20 minutes

Cook Time: 10-12

minpro elite training

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This Crab and Avocado Sandwich is a delightful combination of tender lump crabmeat, creamy avocado, and zesty seasonings, sandwiched between slices of toasted bread. It's a perfect choice for a light and flavorful seafood meal.

Ingredients: 1/2 lb lump crabmeat. 1 ripe avocado, mashed. 2 tablespoons mayonnaise. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1/4 teaspoon Old Bay seasoning. Salt and pepper to taste. 4 slices of bread of your choice. Lettuce leaves, for serving. Sliced tomato, for serving.

Instructions: Put lump crabmeat, mashed avocado, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, salt, and pepper in a bowl. Mix the ingredients together. Combine well. Toast the pieces of bread until they turn golden brown. Toast two pieces of bread and put lettuce leaves on top of each one. The crab and avocado mix should be evenly split between the two slices. Add the rest of the bread slices and the tomato slices on top. Cut the sandwiches in half and serve them right away.

Prep Time: 15 minutes

Cook Time: 5 minutes

bj concert band

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This Italian Crockpot Chicken recipe is perfect for busy days when you want a delicious meal ready with minimal effort. Tender chicken breasts are cooked in a flavorful tomato-based sauce infused with herbs and olives, resulting in a satisfying Italian-inspired dish.

Ingredients: 4 boneless, skinless chicken breasts. 1 can 14.5 oz diced tomatoes, undrained. 1 cup chicken broth. 1/2 cup sliced black olives. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: In a slow cooker, combine diced tomatoes, chicken broth, black olives, basil, parsley, garlic, oregano, thyme, salt, and pepper. Add chicken breasts to the slow cooker, making sure they are submerged in the sauce. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and tender. Serve chicken and sauce over cooked pasta or rice, and sprinkle with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 240 minutes

lety alvarez

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A quick and healthy chicken chili recipe packed with protein and fiber, perfect for a cozy weeknight dinner. It's ready in just 30 minutes!

Ingredients: 1 lb ground chicken. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 onion, chopped. 1 bell pepper, chopped. 2 cloves garlic, minced. 2 cups chicken broth. 1 tablespoon olive oil. 1 tablespoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Optional toppings: shredded cheese, chopped cilantro, sliced avocado.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes. Add ground chicken and cook until browned, breaking it apart with a spoon. Stir in chili powder and cumin, cook for another minute. Add diced tomatoes, black beans, kidney beans, and chicken broth. Season with salt and pepper to taste. Bring to a simmer and let it cook for 15-20 minutes. Serve hot with optional toppings.

Prep Time: 10 minutes

Cook Time: 20 minutes

Mission Pawsable

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These Paleo Jalapeno Burgers are a spicy and tasty take on regular burgers. They're great for people on the paleo diet who want something spicy in their food. You can make them your own by adding your favorite paleo-friendly toppings.

Ingredients: 1 lb ground beef. 2 jalapeno peppers, finely diced. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1 tsp cumin powder. 1 tsp paprika. Salt and pepper to taste. Lettuce leaves for wrapping. Sliced tomato optional. Sliced avocado optional. Paleo-friendly mayo optional. Sliced pickles optional.

Instructions: In a mixing bowl, combine ground beef, diced jalapeno peppers, chopped onion, minced garlic, cumin powder, paprika, salt, and pepper. Mix well to combine all ingredients evenly. Form the mixture into burger patties of your desired size. Preheat a grill or grill pan over medium-high heat. Grill the burger patties for about 4-5 minutes per side, or until they reach your preferred level of doneness. While the burgers are cooking, prepare any optional toppings you like, such as lettuce leaves, sliced tomato, avocado, paleo-friendly mayo, and pickles. Once the burgers are done, assemble them by placing each patty on a lettuce leaf and adding your choice of toppings. Serve your Paleo Jalapeno Burgers immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

lety alvarez

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These Easy Keto Ham and Cheese Rolls are a delicious low-carb option for a satisfying snack or light meal. Packed with savory flavors and gooey cheese, they are perfect for keto enthusiasts.

Ingredients: 1 1/2 cups almond flour. 2 1/2 cups shredded mozzarella cheese. 1/4 cup cream cheese. 1 tablespoon baking powder. 2 large eggs. 1/2 cup diced ham. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Put the shredded mozzarella cheese and cream cheese in a bowl that can go in the microwave. In 30-second increments, stir the cheeses together in the microwave until they are fully melted and well mixed. Mix the almond flour and baking powder together in a different bowl. The almond flour and eggs should be mixed together until a dough forms. Add the diced ham, garlic powder, dried oregano and basil, salt, and pepper, along with the melted cheese mixture. Mix until all the ingredients are well mixed in. Put parchment paper on the bottom of a baking sheet. Cut the dough into 8 equal pieces, and roll out each one. Cover the baking sheet with foil and put them on it. Before you put the rolls in the oven, heat it up. Bake them for 15 to 20 minutes, or until they are golden brown and firm. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your Easy Keto Ham and Cheese Rolls!

Prep Time: 15 minutes

Cook Time: 20 minutes

Advising to Transgress

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These Paleo crab-stuffed portobello mushrooms are a delicious and healthy appetizer or side dish. They are gluten-free, dairy-free, and full of flavor. The combination of lump crabmeat, Paleo mayo, and seasonings creates a creamy and savory filling that pairs perfectly with the earthy portobello mushrooms.

Ingredients: 4 large portobello mushrooms, stems removed. 1 cup lump crabmeat, drained and picked over for shells. 1/4 cup Paleo mayonnaise. 2 tablespoons almond flour. 2 tablespoons chopped fresh parsley. 1 clove garlic, minced. 1/4 teaspoon paprika. Salt and black pepper to taste. 1/4 cup grated Paleo-friendly cheese optional. 2 tablespoons chopped green onions for garnish optional.

Instructions: Preheat your oven to 375F 190C. Clean the portobello mushrooms and remove their stems. Place them on a baking sheet, gill side up. In a mixing bowl, combine the crabmeat, Paleo mayonnaise, almond flour, chopped parsley, minced garlic, paprika, salt, and black pepper. Mix well until all ingredients are evenly combined. Fill each portobello mushroom cap with the crab mixture, packing it down gently to ensure they are well stuffed. If desired, sprinkle a bit of grated Paleo-friendly cheese on top of each stuffed mushroom for extra flavor. Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is heated through, and the cheese if used is melted and bubbly. Remove from the oven and let them cool for a few minutes before serving. Garnish with chopped green onions if you like, and enjoy your Paleo crab-stuffed portobello mushrooms!

Prep Time: 15 minutes

Cook Time: 25 minutes

demario malone

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Savor the flavorful goodness of pork chops infused with bacon and served with a creamy lemon-thyme sauce. This recipe has the ideal balance of flavors to please even the pickiest palate.

Ingredients: 4 pork chops. 4 slices of bacon. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup heavy cream. 1 lemon, zest and juice. 1 tablespoon fresh thyme leaves. Salt and pepper, to taste. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Season the pork chops with salt and pepper on both sides. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet, crumble it, and set it aside. In the same skillet, add olive oil and sear the pork chops for 4-5 minutes on each side or until they reach your desired level of doneness. Remove them from the skillet and set them aside. In the same skillet, add the chopped onion and cook until it becomes translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the heavy cream, lemon zest, lemon juice, and fresh thyme leaves. Stir well and let it simmer for 2-3 minutes until the sauce thickens slightly. Return the crumbled bacon to the skillet and stir it into the sauce. Season with salt and pepper to taste. Place the seared pork chops back into the skillet, coating them with the creamy bacon sauce. Let them simmer in the sauce for an additional 2 minutes to heat through. Garnish with chopped fresh parsley before serving. Serve your delicious Bacon-infused Pork Chops with Lemon Thyme Cream Sauce and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Riiamarii

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You can serve these pink Champagne cupcakes at a Baby Shower or on Valentine's Day. The delicate taste of champagne is added to them, and a rich champagne buttercream frosting is spread on top.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup pink champagne. 1/4 cup whole milk. 1 tsp vanilla extract. Pink food coloring optional. For the champagne buttercream frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup pink champagne. 1 tsp vanilla extract. Pink food coloring optional. Edible glitter and heart-shaped sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the champagne and milk. Mix until well combined. Add pink food coloring if desired. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes cool, prepare the champagne buttercream frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, champagne, and vanilla extract. Beat until the frosting is smooth and fluffy. Add pink food coloring if desired. Once the cupcakes are completely cooled, frost them with the champagne buttercream using a piping bag or a spatula. Decorate with edible glitter and heart-shaped sprinkles. Serve these delightful Champagne Cupcakes at your Valentine's Day or Baby Shower celebration and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

golden rescue south florida

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This meal, Ground Turkey Sweet Potato Stuffed Peppers, is both healthy and tasty. Spices, ground turkey, and sweet potatoes come together to make a filling dish that's great for any event.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 pound ground turkey. 2 medium sweet potatoes, peeled and diced. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Preheat the oven to 375F 190C. In a skillet over medium heat, cook the ground turkey until browned. Drain any excess fat. Add diced sweet potatoes, onion, and garlic to the skillet with the turkey. Cook until vegetables are tender, about 8-10 minutes. Season the mixture with cumin, smoked paprika, salt, and pepper. Stir to combine. Fill each halved bell pepper with the turkey and sweet potato mixture. Place them in a baking dish. Cover the dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender. Remove the foil, sprinkle shredded cheddar cheese over the stuffed peppers, and return them to the oven. Bake for an additional 5 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

Llevataps Restaurant

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This simple one-pan recipe makes pork chops and Brussels sprouts that are cooked just right. This dish, which is seasoned with garlic, thyme, and paprika, is a quick and tasty way to make dinner.

Ingredients: 4 bone-in pork chops. 1 lb Brussels sprouts, halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and black pepper to taste. Fresh parsley for garnish optional.

Instructions: Start by heating the oven to 400F 200C. On both sides of the pork chops, sprinkle them with salt, black pepper, dried thyme, and paprika. Warm up the olive oil in a skillet that can go in the oven over medium-high heat. Cook pork chops over high heat for three to four minutes on each side, or until they turn brown. Take it out of the pan and set it aside. Put Brussels sprouts and minced garlic in the same pan. Stir every now and then for 5 minutes. On top of the Brussels sprouts in the pan, put the pork chops that have been seared. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the pork is fully cooked and the Brussels sprouts are soft. Add fresh parsley as a garnish if you like. You can serve these tasty pork chops and Brussels sprouts right from the pan! Enjoy this quick and tasty meal with little cleanup!

Prep Time: 10 minutes

Cook Time: 25 minutes

Miss Garfield