Iiyohek

Travelin Pushpa - Fourth Grade Website - Cascadian Group - Northern High School Guidance - Active Fairfax

[iiyoheki]

Enjoy the comforting flavors of Panera's Chicken and Wild Rice Soup with this simple recipe for the slow cooker. Great for a cozy night in or when you want soup from a restaurant at home.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup wild rice blend. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 4 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. 1 cup heavy cream. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, and bay leaf should all be put in a slow cooker. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is fully cooked and the rice is soft. Add the heavy cream and season with pepper and salt. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Add to the soup. Keep cooking on high for another 15 to 30 minutes, or until the soup gets thicker. Take the bay leaf off before you serve. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

Abthic

[iiyoheki]

A tasty and filling way to start the day is with this Low Carb Breakfast Pizza. It's great for people on the THM Trim Healthy Mama plan because it's gluten-free and keto-friendly. Everyone will love this breakfast, which is full of eggs, cheese, and tasty toppings.

Ingredients: 4 large eggs. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup almond flour. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon dried oregano. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 slices cooked bacon, chopped. 2 ounces cooked breakfast sausage, crumbled. 1/4 cup chopped bell peppers. 1/4 cup chopped red onion. 1/4 cup sliced mushrooms. 1/4 cup cherry tomatoes, halved. 2 tablespoons chopped fresh parsley.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cheeses like mozzarella, Parmesan, almond flour, garlic powder, onion powder, dried oregano, salt, and black pepper should all be mixed together in a bowl with a whisk. Peel off the paper from a baking sheet and spread the egg mixture out in a circle to make a crust. The crust should be baked in a hot oven for 15 to 20 minutes, or until it is set and a light golden brown color. Put cracked sausage, chopped bacon, bell peppers, red onion, mushrooms, and cherry tomatoes on top of the crust after taking it out of the oven. Put the pizza back in the oven and bake for another 5 to 7 minutes, until the toppings are warm all the way through. Before you serve the pizza, sprinkle it with chopped parsley. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Technology With Mrs. Moriarty

[iiyoheki]

These pancakes are the ultimate breakfast treat, loaded with chocolate chips for that extra sweetness. They are so good that they might just rival your mom's classic pancake recipe!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup whole milk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 cup chocolate chips. Butter or oil for cooking.

Instructions: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, whole milk, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are some lumps. Stir in the melted unsalted butter and chocolate chips into the batter. Preheat a griddle or a non-stick skillet over medium heat. Grease it with a small amount of butter or oil. Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through. Remove the pancakes from the griddle and keep them warm. Repeat the process with the remaining batter, adding more butter or oil to the griddle as needed. Serve the pancakes hot with your favorite toppings, such as maple syrup, whipped cream, or additional chocolate chips. Enjoy your delicious Better Than Mom's Chocolate Chip Pancakes!

Prep Time: 10 minutes

Cook Time: 20 minutes

Trinity International Church

[iiyoheki]

Een eenvoudig recept om heerlijke broodjes met ei, ham en kaas te maken in de Airfryer. Een snel ontbijt of lunchidee!

Ingredients: 2 eieren. 2 broodjes. 2 plakjes ham. 2 plakjes kaas. Boter of olie voor invetten. Zout en peper naar smaak. Verse kruiden bijvoorbeeld peterselie voor garnering.

Instructions: Verwarm de Airfryer voor op 160 graden Celsius. Vet de bakvormen van de Airfryer lichtjes in met boter of olie. Snijd een cirkelvormig stukje uit het bovenste gedeelte van elk broodje om een holte te creren voor het ei. Leg een plakje ham in elke holte van de broodjes, gevolgd door een plakje kaas. Breek voorzichtig een ei bovenop de kaas in elk broodje. Breng de broodjes op smaak met zout en peper naar wens. Plaats de broodjes in de voorverwarmde Airfryer en bak ze gedurende 8-10 minuten, afhankelijk van hoe je van je eieren houdt zacht, medium of hard gekookt. Haal de broodjes uit de Airfryer als de eieren naar wens zijn gekookt en het brood knapperig is geworden. Garneer de broodjes met verse kruiden, zoals peterselie. Serveer direct en geniet van je heerlijke Broodje Ei uit de Airfryer!

Prep Time: 5 minutes

Cook Time: 10 minutes

Ntjournaal

[iiyoheki]

This vegan apple cinnamon overnight quinoa is a tasty and healthy way to start the day. Quinoa, apples, and warm spices make a dish that is perfect for cold mornings because it makes you feel good. It's also flexible, so you can add your favorite toppings to make it your own.

Ingredients: 1 cup quinoa. 2 cups almond milk. 2 medium apples, diced. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 cup chopped nuts optional. 1/4 cup raisins or dried cranberries optional.

Instructions: Run cold water over the quinoa several times to clean it. Put quinoa, almond milk, apple slices, maple syrup, cinnamon, and nutmeg in a bowl or other container. Mix things together well. Put the bowl or container in the fridge overnight or for at least 8 hours with the lid on. In the morning, give it a good stir. You can add more almond milk to get the consistency you want if it's too thick. You can eat it cold or warm it up in the microwave or on the stove. Before serving, you can add chopped nuts, raisins, or dried cranberries on top if you want to.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cyne 59 Productions

[iiyoheki]

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Ingredients: 4 chicken tenderloins. Salt and pepper to taste. 1 tablespoon olive oil. 1/2 cup sliced pepperoncini peppers. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 tablespoon chopped fresh parsley.

Instructions: Season chicken tenderloins with salt and pepper. In a skillet, heat olive oil over medium heat. Add chicken tenderloins and cook until browned on both sides, about 3-4 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add sliced pepperoncini peppers and minced garlic. Cook for 1-2 minutes until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring broth to a simmer, then reduce heat to low. Return chicken to the skillet, cover, and simmer for 10-12 minutes, or until chicken is cooked through. Stir in heavy cream and Parmesan cheese, simmering until sauce thickens slightly, about 2-3 minutes. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

River Raisin Chorus

[iiyoheki]

These vegan lemon blackberry cupcakes don't have any gluten and are full of bright flavors. When lemon zest is mixed with juicy blackberries, you get a delicious treat that's great for any event.

Ingredients: 1 1/2 cups gluten-free flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/3 cup coconut oil, melted. 1 cup non-dairy milk. 1/4 cup lemon juice. 2 tsp lemon zest. 1 tsp vanilla extract. 1 cup fresh blackberries.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large mixing bowl, combine gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together melted coconut oil, non-dairy milk, lemon juice, lemon zest, and vanilla extract. Pour wet ingredients into the dry ingredients and mix until just combined. Gently fold in blackberries. Divide batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Icset 2018

[iiyoheki]

With its bright flavors of fresh corn, cherry tomatoes, and cilantro, this Farmer's Market Corn Salad is a great summer salad. The creamy and salty feta cheese stands out, and the tangy lime dressing ties everything together. This recipe is quick and easy, and it's great for picnics, barbecues, or just as a cool side dish whenever you want to taste summer.

Ingredients: 2 cups fresh corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Put the fresh corn kernels, cherry tomatoes, diced red onion, and chopped fresh cilantro in a large bowl. Take a small bowl and mix the olive oil and lime juice with a whisk. This will make the dressing. Place the salad ingredients in a bowl. Add the dressing and toss to coat everything. Add the crumbled feta cheese on top of the salad. Add pepper and salt to taste. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Harvest Market Corn Salad is best when served cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Work. Pump. Repeat.

[iiyoheki]

Thanks to the honey and sriracha sauce, this grilled chicken pizza tastes great with both sweet and spicy tastes. It's the perfect mix of juicy grilled chicken, melty mozzarella cheese, and fresh toppings, so everyone will love it at any pizza night or barbecue.

Ingredients: 1 pizza dough. 1/2 cup honey. 2 tablespoons sriracha sauce. 1 cup grilled chicken, diced. 1 cup mozzarella cheese, shredded. 1/2 cup red onion, thinly sliced. 1/4 cup cilantro leaves. Salt and pepper to taste. Olive oil for brushing.

Instructions: Warm up the grill over medium-high heat. To make the sweet-heat sauce, mix honey and sriracha sauce together in a small bowl. Put away. On a floured surface, roll out the pizza dough to the thickness you want. Spread olive oil on one side of the pizza dough and place it on a hot grill, oil side down. Put the lid back on the grill and cook for two to three minutes, or until grill marks show up on the crust. Put more olive oil on top of the crust, flip it over, and grill for another two to three minutes, until it's just barely browned. Place the crust on a baking sheet or pizza stone with the grilled side facing up after taking it off the grill. Cover the grilled side of the crust with the sweet-heat sauce. Spread the grilled chicken dices, mozzarella cheese, and red onion slices out evenly on top of the sauce. Close the lid and put the pizza back on the grill. Cook for another 5 to 7 minutes, or until the cheese melts and the crust gets crispy. After taking the pizza off the grill, add cilantro leaves, salt and pepper to taste, and then cut it into pieces. Enjoy your Sweet-Heat Grilled Chicken Pizza while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cb Kart Online Store

[iiyoheki]

Roasted cauliflower topped with a rich vegan sweet potato sauce is a tasty Paleo recipe. This dish is full of flavor and comforting goodness, in addition to being healthful and nourishing.

Ingredients: 1 medium head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 1 large sweet potato, peeled and diced. 1/2 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper optional. Fresh parsley, for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. Toss the cauliflower florets in a big bowl with the olive oil, salt, and pepper until well coated. Arrange the cauliflower in a single layer on a baking sheet, then roast it in the preheated oven for 25 to 30 minutes, turning it halfway through, until it turns golden brown and becomes tender. Steam the chopped sweet potato for ten to fifteen minutes, or until it is fork-tender, while the cauliflower roasts. After steaming, transfer the sweet potato to a food processor or blender. Incorporate the almond milk, nutritional yeast, smoked paprika, onion and garlic powders, and cayenne pepper, if desired. To get the right consistency, add extra almond milk if necessary and blend until smooth and creamy. After roasting, move the cauliflower to a platter and pour the vegan sweet potato cream sauce over it. Before serving, garnish with fresh parsley. Savor your Roasted Cauliflower with Vegan Sweet Potato Cream Saucea Paleo-friendly dish!

Prep Time: 15 minutes

Cook Time: 30 minutes

Mrs Blalocks Library

[iiyoheki]

Indulge in the rich flavors of Tuscan cuisine with this simple yet elegant pairing of Etichetta Tenuta del Buonamico Toscana IGT wine, aged pecorino cheese, and prosciutto di Parma. The wine's notes of ripe fruits and spices complement the savory and salty flavors of the cheese and prosciutto, creating a delightful culinary experience reminiscent of the Tuscan countryside.

Ingredients: 1 bottle of Etichetta Tenuta del Buonamico Toscana IGT wine. 200g aged pecorino cheese. 150g prosciutto di Parma. 1 baguette.

Instructions: Let the Etichetta Tenuta del Buonamico Toscana IGT wine breathe for ten to fifteen minutes after you open the bottle. Cut the baguette into thin slices and toast them just a bit. Break up the pecorino cheese into cubes that are easy to eat. Pile up the pecorino cheese, toasted baguette slices, and prosciutto di Parma on a platter. Put the wine in glasses and serve it with the platter.

Prep Time: 10 minutes

Cook Time: 0 minutes

Charlady

[iiyoheki]

This salad with grilled chicken, bacon, and avocado tastes great and fills you up. It's great for lunch or dinner. A tangy balsamic vinaigrette is used to mix soft grilled chicken, crispy bacon, creamy avocado, and fresh salad greens. It's simple to make and tastes great!

Ingredients: 2 boneless, skinless chicken breasts. 4 slices bacon. 2 avocados, sliced. 4 cups mixed salad greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the chicken breasts. When the chicken breasts are done, they should be no longer pink in the middle and have been cooked through. On the other hand, cook the bacon until it's crispy in a skillet over medium-low heat. Use a paper towel-lined plate to drain the food. Put the mixed salad greens, cherry tomatoes, and red onion in a large bowl. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. Put the grilled chicken breasts on top of the salad after cutting them up. Add the cooked bacon crumbles and the sliced avocado to the salad. Pour the dressing over the salad and gently toss it all together. Serve right away, and if you want, add more salt and pepper to the top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Lorenzo Menzerschmidt

[iiyoheki]

Indulge in the richness of this decadent Vegan Chocolate Mousse Pie, perfect for satisfying your sweet cravings without any dairy. Silken tofu creates the creamy texture, while maple syrup adds natural sweetness.

Ingredients: 1 1/2 cups vegan chocolate chips. 1 block 14 oz firm tofu. 1/4 cup maple syrup. 2 tbsp almond milk. 1 tsp vanilla extract. 1 pre-made vegan graham cracker crust.

Instructions: In a bowl that can go in the microwave, melt the vegan chocolate chips until smooth. Stir the chips every 30 seconds. Put the tofu, maple syrup, almond milk, and vanilla extract in a blender or food processor. Blend the ingredients until they are creamy and well mixed. Use a spatula to smooth the top of the vegan graham cracker crust after you pour the mixture into it. Put the pie in the fridge for at least two hours, or until it's firm. If you want, you can serve it cold and top it with vegan whipped cream and fresh berries.

Prep Time: 15 minutes

Cook Time: 0 minutes

Allevamento Spirito Libero

[iiyoheki]

This Air Fryer Tortilla Cake with Onion is a tasty snack or appetizer that you can make quickly. When you mix caramelized onions, melted cheddar cheese, and crispy tortillas, you can't say no. It's a great snack for game day or a tasty starter for your next get-together.

Ingredients: 4 large flour tortillas. 2 cups diced onions. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Put the olive oil in a pan and heat it over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the diced onions until they become clear and slightly caramelized. Add ground cumin, garlic powder, salt, and pepper to taste. In the air fryer basket, put one tortilla down. Put some sauted onions on top of the tortilla, and then add some shredded cheddar cheese on top of that. Add the last tortilla, onion, and cheese, and then repeat the layers, ending with a tortilla on top. Put the tortilla cake in the air fryer and cook for 10 to 12 minutes, or until the cheese melts and the tortillas are crispy. Use a spatula to carefully take the tortilla cake out of the air fryer. Wait a minute or two before cutting it into wedges. Air-fry the tortilla cake and serve it with sour cream and fresh cilantro on top. Enjoy your tasty and salty tortilla cake!

Prep Time: 15 minutes

Cook Time: 12 minutes

Nero Walker Boats

[iiyoheki]

These soft sugar cookies are a delightful treat that melt in your mouth. They have a delicious buttery flavor with a hint of sweetness that's perfect for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup sour cream. 1/4 cup milk. Sprinkles or colored sugar optional.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, baking powder, and salt together in a different bowl. Add the dry ingredients slowly to the wet ones, mixing in the sour cream and milk every so often. Don't mix any further than that. Put the dough in the fridge for at least an hour with plastic wrap over it. Warm your oven up to 375F 190C and put parchment paper on a baking sheet. You can use your hands or a cookie scoop to roll the dough into 1-inch balls and place them on the baking sheet that has been made ready. You can add sprinkles or colored sugar on top of each cookie and gently press it down if you want to. After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with your favorite soft sugar cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Andre Custodio

[iiyoheki]

These Roasted Shrimp Tacos with Mango-Avocado Salsa are a delightful combination of flavors and textures. The roasted shrimp are seasoned to perfection, and the fresh mango-avocado salsa adds a sweet and tangy twist. Serve these tacos for a quick and tasty meal!

Ingredients: 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 cup diced mango. 1 cup diced avocado. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 2 tablespoons fresh lime juice. 8 small corn tortillas. Lime wedges for serving. Sour cream or Greek yogurt optional. Shredded lettuce optional.

Instructions: Preheat your oven to 400F 200C. In a bowl, combine the shrimp, olive oil, chili powder, cumin, salt, and pepper. Toss to coat the shrimp evenly. Place the seasoned shrimp on a baking sheet in a single layer. Roast in the preheated oven for 6-8 minutes or until the shrimp turn pink and opaque. While the shrimp are roasting, prepare the mango-avocado salsa. In a separate bowl, combine the diced mango, diced avocado, red onion, cilantro, and fresh lime juice. Mix gently to combine. Season with salt and pepper to taste. Warm the corn tortillas in a dry skillet or microwave until they are pliable. To assemble the tacos, place a spoonful of the mango-avocado salsa on each tortilla, followed by a few roasted shrimp. Add shredded lettuce and a dollop of sour cream or Greek yogurt if desired. Serve the roasted shrimp tacos with lime wedges for squeezing over the top. Enjoy your delicious Roasted Shrimp Tacos with Mango-Avocado Salsa!

Prep Time: 15 minutes

Cook Time: 10 minutes

Art House 17

[iiyoheki]

Enjoy the flavors of your favorite fast-food breakfast sandwich without the guilt! These Keto Sausage McCriddles are low-carb, gluten-free, and perfect for satisfying your breakfast cravings while sticking to your keto diet.

Ingredients: 1 lb ground sausage. 1 cup almond flour. 4 large eggs. 2 tbsp unsweetened almond milk. 2 tsp baking powder. 1/2 tsp salt. 1/4 cup powdered erythritol. 1/4 tsp maple extract. 1/4 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, baking powder, salt, and powdered erythritol. In another bowl, whisk together eggs, almond milk, maple extract, and vanilla extract. Combine wet and dry ingredients until well incorporated. Heat a skillet over medium heat and form sausage into small patties. Cook sausage patties until browned and fully cooked, about 5-7 minutes per side. On a baking sheet lined with parchment paper, scoop pancake batter into circles. Place a cooked sausage patty on each pancake circle. Top each with another pancake circle and press edges to seal. Bake in the preheated oven for 12-15 minutes or until golden brown. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

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