Jennis Loud

Richard Leopold - Lymington Open Gardens - Cumo – cincinnati urban ministry outreach - woolf music - pasquale aiello

[jennisloud]

This Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice is a keto-friendly twist on the classic burrito bowl. Tender chicken breasts are seasoned with spices and oven-baked to perfection, then served over flavorful cilantro lime cauliflower rice. Top with your favorite burrito bowl toppings for a satisfying and nutritious meal!

Ingredients: For the chicken carnitas:. 1 lb chicken breasts, boneless and skinless. 1 tbsp olive oil. 1 tsp chili powder. 1 tsp ground cumin. 1/2 tsp smoked paprika. 1/2 tsp garlic powder. Salt and pepper, to taste. For the cilantro lime cauliflower rice:. 1 head cauliflower, riced. 2 tbsp olive oil. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt and pepper, to taste. For the burrito bowl toppings:. 1 avocado, sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup shredded cheese. 1/4 cup sour cream. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture all over the chicken breasts. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side until browned. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. Remove from the oven and let rest for 5 minutes before slicing into strips. While the chicken is cooking, prepare the cilantro lime cauliflower rice. Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until tender. Remove the skillet from the heat and stir in the chopped cilantro, lime juice, salt, and pepper. To assemble the burrito bowls, divide the cilantro lime cauliflower rice among serving bowls. Top with sliced chicken carnitas, avocado slices, cherry tomatoes, red onion, shredded cheese, and sour cream. Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy this delicious Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice!

Prep Time: 15 minutes

Cook Time: 25 minutes

Allyson Menzies

[jennisloud]

Indulge in this rich, creamy, and dairy-free chocolate caramel ice cream that is also vegan-friendly. It's great for people who are allergic to dairy or who want a tasty plant-based dessert.

Ingredients: 2 cans full-fat coconut milk. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup dairy-free caramel sauce. 1 teaspoon vanilla extract. Pinch of salt. 1/2 cup dairy-free chocolate chips optional.

Instructions: Put coconut milk, cocoa powder, maple syrup, caramel sauce, vanilla extract, and salt in a blender. Blend until the mixture is smooth. Put the mixture in a container that can go in the freezer. You can add dairy-free chocolate chips if you want to. Put it in the freezer for at least 6 hours, or until it gets firm. Set the ice cream out at room temperature for a few minutes to soften it up before you serve it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Deli Icious

[jennisloud]

This hearty and flavorful pasta dish combines savory turkey sausage with earthy mushrooms, creating a satisfying meal that's perfect for any occasion. The creamy sauce coats the penne pasta beautifully, making each bite rich and delicious.

Ingredients: 8 oz penne pasta. 1 tbsp olive oil. 8 oz turkey sausage, casing removed. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1/2 cup chicken broth. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Break the turkey sausage up with a spatula as you cook it until it turns brown. Cut up some garlic and put some sliced mushrooms in the pan. Heat the food until the mushrooms get soft and brown. Heavy cream and chicken broth should be added. Mix it well and bring it to a low boil. Wait a few minutes and add the cheese. The sauce will get a little thicker. Add pepper and salt to taste. Toss the cooked penne pasta in the pan to make sure it is covered in sauce all over. Add fresh parsley and grated Parmesan cheese on top while the food is still hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Society Of Mediterranean Archaeology

[jennisloud]

Vegetarian Lahmacun is a delightful Turkish pizza snack topped with a flavorful mixture of vegetables and cheese. This recipe offers a meatless twist on the traditional Lahmacun, making it perfect for vegetarians or anyone looking to enjoy a delicious Turkish treat.

Ingredients: 2 cups all-purpose flour. 1 teaspoon salt. 1 teaspoon sugar. 1 packet 2 1/4 tsp active dry yeast. 3/4 cup warm water. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, finely chopped. 1 green bell pepper, finely chopped. 1 tomato, finely chopped. 1/2 cup finely chopped parsley. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon red pepper flakes adjust to taste. Salt and black pepper to taste. 2 tablespoons tomato paste. 2 tablespoons olive oil for sauce. 1/4 cup crumbled feta cheese. 1/4 cup shredded mozzarella cheese. 1/4 cup chopped black olives. 1/4 cup chopped green olives. Fresh lemon wedges for serving.

Instructions: Put the all-purpose flour, salt, and sugar in a bowl and mix them together. Warm water and active dry yeast should be mixed in a different bowl. Wait five minutes and stir it until it foams up. Mixed yeast and olive oil should be added to the dry ingredients. Mix until you get a dough. For about 5 minutes, knead the dough on a floured surface until it's smooth and springy. To make the dough double in size, put it in a bowl that has been greased and cover it with a damp cloth. Let it rise for an hour. Make the vegetable topping while the dough rises. In a skillet, heat the olive oil. Add the onions and garlic, and cook them until the onions are clear. To this mix you should add chopped tomato, parsley, ground cumin, paprika, red pepper flakes, salt, and black pepper. It's done when the vegetables are soft and the mixture smells good. Take it off the heat and let it cool down. Warm up your oven to 475F 245C and put a pizza stone or an upside-down baking sheet inside to heat up. Split the dough that has risen into 6 equal pieces. On a floured surface, roll out each piece into a thin, round circle. Sprinkle a little tomato paste over each circle of dough that you've put on a piece of parchment paper. Place an equal amount of the vegetable topping on top of the tomato paste on each dough circle. Add feta cheese crumbles, mozzarella cheese shreds, and chopped olives on top of the toppings. Place the parchment papers with the lahmacun on top on a pizza stone or baking sheet that has already been heated. Put it in the oven for 8 to 10 minutes, or until the edges turn golden and the toppings are cooked and a little crispy. Take the lahmacun out of the oven, squeeze some fresh lemon juice over it, and serve right away.

Prep Time: 30 minutes

Cook Time: 10 minutes

sekinan essay

[jennisloud]

Indulge in the rich flavors of vegan mocha and dark chocolate shakes, perfect for a sweet and satisfying treat. These dairy-free and gluten-free shakes are made with wholesome ingredients for a guilt-free indulgence.

Ingredients: 2 cups unsweetened almond milk. 2 ripe bananas, frozen. 2 tablespoons cocoa powder. 2 tablespoons instant coffee powder. 2 tablespoons maple syrup or agave nectar. 1/2 teaspoon vanilla extract. 2 squares dark chocolate, chopped for dark chocolate shake. Ice cubes optional.

Instructions: In a blender, combine almond milk, frozen bananas, cocoa powder, instant coffee powder, maple syrup or agave nectar, and vanilla extract. Blend until smooth and creamy. For Mocha Shake: Serve immediately. For Dark Chocolate Shake: Add chopped dark chocolate to the blender and pulse a few times until chocolate is incorporated but small chunks remain. Serve immediately for a rich, indulgent treat. Optional: Add ice cubes for a thicker consistency.

Prep Time: 10 minutes

Cook Time: 0 minutes

Muay thai delhi

[jennisloud]

A simple yet flavorful vegan recipe featuring roasted cherry tomatoes blended with garlic and oregano, served atop crispy garlic toast.

Ingredients: 500g cherry tomatoes, halved. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. 4 slices of bread use vegan-friendly bread if desired.

Instructions: Preheat the oven to 400F 200C. In a baking dish, toss the halved cherry tomatoes with minced garlic, olive oil, dried oregano, salt, and pepper. Roast in the preheated oven for 25-30 minutes, or until the tomatoes are soft and starting to caramelize. While the tomatoes are roasting, toast the bread slices until golden brown. Once the tomatoes are done, mash them slightly with a fork to release more juices and create a chunky sauce. Spread the roasted tomato sauce over the toasted bread slices. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Basalt Choir

[jennisloud]

These creamy kale and pesto stuffed peppers are a delightful keto-friendly dish packed with flavor and nutrients. The combination of tender bell peppers, savory kale, and rich pesto sauce creates a satisfying meal that's perfect for lunch or dinner.

Ingredients: 4 large bell peppers, halved and deseeded. 2 cups kale, chopped. 1/2 cup keto-friendly pesto sauce. 1/2 cup cream cheese, softened. 1/4 cup grated parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Put chopped kale in the pan and cook for 3 to 5 minutes, until it softens. Add pepper and salt. Put the cooked kale, cream cheese, pesto sauce, and grated Parmesan cheese in a bowl. Mix well. Place a half-circle of kale and pesto inside each bell pepper. Toast the peppers and then put them on a baking sheet with parchment paper on the bottom. Put the dish in an oven that has already been heated up and bake it for 20 to 25 minutes, or until the peppers are soft and the filling is bubbly and golden on top. Take it out of the oven when it's done and let it cool a bit before serving. If you want, you can add more grated Parmesan cheese and fresh herbs as a garnish. Have fun with your stuffed peppers with pesto and creamy kale!

Prep Time: 15 minutes

Cook Time: 25 minutes

library nhs

[jennisloud]

Indulge in the refreshing flavors of summer with this Berry Champagne Ice Cream Cake. This decadent dessert combines the sweetness of mixed berries with the bubbly essence of champagne, all swirled into a creamy ice cream base. The graham cracker crust adds a delightful crunch to every bite, making it the perfect treat for any occasion.

Ingredients: 2 cups mixed berries strawberries, raspberries, blueberries. 1/4 cup granulated sugar. 1 tablespoon lemon juice. 1/2 cup champagne. 2 cups heavy cream. 1 can sweetened condensed milk. 1 teaspoon vanilla extract. 1 1/2 cups crushed graham crackers. 1/4 cup melted butter. Fresh berries and mint leaves for garnish.

Instructions: In a saucepan, combine mixed berries, granulated sugar, lemon juice, and champagne. Cook over medium heat until berries break down and mixture thickens slightly, about 10 minutes. Remove from heat and let cool completely. In a large bowl, whip heavy cream until stiff peaks form. Gently fold in sweetened condensed milk and vanilla extract until well combined. Fold in cooled berry mixture until evenly distributed. In a separate bowl, mix crushed graham crackers with melted butter until well combined. Press graham cracker mixture into the bottom of a lined springform pan. Pour ice cream mixture over the graham cracker crust and spread evenly. Cover and freeze for at least 6 hours or overnight until firm. Before serving, garnish with fresh berries and mint leaves. Slice and enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

elinor nash writing lark

[jennisloud]

Enjoy the rich and creamy sweetness of caramel fudge that you make yourself. This tasty treat is just what you need to satisfy your sweet tooth.

Ingredients: 3 cups of granulated sugar. 3/4 cup of unsalted butter. 2/3 cup of evaporated milk. 1 teaspoon of vanilla extract. 1 cup of caramel chips. 1 jar 7 ounces of marshmallow creme. 1 cup of chopped nuts optional.

Instructions: Set aside a 9x9-inch square baking dish that has been greased. Over medium-low heat, mix sugar, butter, and evaporated milk in a saucepan with a heavy bottom. Stir the mixture all the time until it starts to boil. Once it starts to boil, keep stirring it and let it boil for another four to five minutes, or until a candy thermometer reads 234F soft-ball stage. Take it off the heat and quickly mix in the marshmallow creme, vanilla extract, and caramel chips until the mixture is smooth. If you want, you can fold in chopped nuts. Put the mix into the baking dish that has been prepared and spread it out evenly. Let the caramel fudge cool down at room temperature for a few hours, or until it's set. Cut it into squares when it's done and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Breakthrough Harvest Church

[jennisloud]

These cookies are absolutely amazing and have won a $1 million prize! The combination of soft and chewy cookie dough with bursts of melty chocolate chips is simply irresistible.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1 cup chopped nuts optional.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips and chopped nuts if using. Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

skilo

[jennisloud]

This recipe for keto coffee is meant to keep you full and energized all morning. When you mix healthy fats like grass-fed butter and coconut oil, you get long-lasting energy. Adding heavy cream makes it creamier. The vanilla extract makes the taste better without adding extra carbs.

Ingredients: 1 cup brewed coffee. 1 tablespoon unsalted grass-fed butter. 1 tablespoon coconut oil. 1 tablespoon heavy cream. 1/2 teaspoon vanilla extract. Stevia or erythritol to taste.

Instructions: Use the method you like to brew your coffee. Coffee that has been brewed, unsalted grass-fed butter, coconut oil, heavy cream, vanilla extract, and any sweetener you like should all be put into a blender. For about 30 seconds, blend on high until everything is well mixed and foamy. Pour into a mug and drink right away.

Prep Time: 5 minutes

Cook Time: 5 minutes

Puacc 2018

[jennisloud]

These tasty almond cardamom kulfi popsicles are a great way to beat the summer heat. A cool treat is made by mixing creamy almond milk with rich condensed milk and the fragrant flavors of cardamom.

Ingredients: 1 cup almond milk. 1/2 cup condensed milk. 1/4 cup powdered almonds. 1/4 teaspoon ground cardamom. Saffron strands optional, for garnish.

Instructions: In a mixing bowl, combine almond milk, condensed milk, powdered almonds, and ground cardamom. Mix well until all ingredients are thoroughly combined. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Optional: Garnish each popsicle with saffron strands. Freeze the popsicles for at least 6 hours or until completely set. Once frozen, remove the popsicles from the molds and serve chilled.

Prep Time: 15 minutes

Cook Time: 0 minutes

Amphitheatre Primary School

[jennisloud]

Overnight oats that are creamy and rich, with peanut butter and banana flavors. This is a great quick and healthy breakfast to take with you.

Ingredients: 1 cup rolled oats. 1 ripe banana, mashed. 2 tablespoons peanut butter. 1 cup almond milk. 1 tablespoon maple syrup optional. 1/2 teaspoon vanilla extract.

Instructions: Rolling oats, peanut butter, almond milk, maple syrup if using, and vanilla extract should all be put in a bowl or jar. Make sure to mix the ingredients well until they are all well mixed. Put it in the fridge with the lid on for at least 4 hours or overnight. Before serving, stir the oats and add more almond milk if needed to make them the right consistency. Add more sliced bananas, a drizzle of peanut butter, or any other toppings you like. Have fun with your creamy and tasty PB Banana Overnight Oats!

Prep Time: 10 minutes

Cook Time: 0 minutes

Art Eye Candy Workshops

[jennisloud]

A flavorful and hearty vegan twist on the classic Jamaican stew peas, made with red kidney beans, coconut milk, and a blend of aromatic spices. Perfect for a comforting meal any day of the week!

Ingredients: 1 cup dried red kidney beans, soaked overnight. 1 cup coconut milk. 2 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 2 medium carrots, diced. 1 medium sweet potato, diced. 1 teaspoon thyme. 1 teaspoon allspice. 1 teaspoon paprika. 1 teaspoon smoked paprika. 1 teaspoon coconut sugar. Salt and pepper to taste. 2 tablespoons coconut oil.

Instructions: Rinse soaked kidney beans and set aside. Set Instant Pot to saut mode and heat coconut oil. Add onions, garlic, and bell peppers. Saut until onions are translucent. Stir in kidney beans, coconut milk, vegetable broth, thyme, allspice, paprika, smoked paprika, coconut sugar, salt, and pepper. Close lid and set Instant Pot to high pressure for 20 minutes. Once done, allow pressure to naturally release for 10 minutes, then manually release remaining pressure. Open lid, stir in diced carrots and sweet potato. Close lid again and set Instant Pot to high pressure for another 5 minutes. Once done, allow pressure to naturally release for 5 minutes, then manually release remaining pressure. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Ames Museum

[jennisloud]

This Citrus Kale Salad With Baked Chicken is a delicious and healthy meal that combines the freshness of citrus with the heartiness of kale and chicken. It's perfect for a light lunch or dinner.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. 4 cups chopped kale. 1 orange, peeled and segmented. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. 2 tablespoons lemon juice. 2 tablespoons orange juice. 1 tablespoon honey. 1 teaspoon Dijon mustard.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put garlic powder, salt, pepper, and olive oil in a small bowl. Spread the olive oil mix on the chicken breasts. Put the chicken breasts on a baking sheet and bake them for twenty five to thirty minutes, or until they are fully cooked. Put chopped kale, orange segments, sliced almonds, and crumbled feta cheese in a large bowl. Set aside a small bowl and mix the honey, Dijon mustard, orange juice, and lemon juice in it. Pour the dressing over the kale salad and toss it around to cover it all. Cook the chicken breasts and then cut them up. Serve them on top of the citrus kale salad.

Prep Time: 15 minutes

Cook Time: 30 minutes

Repair Cafe Grand Opening

[jennisloud]

These Makkelijke Tortillacups met Groenten Easy Tortilla Cups with Vegetables are a tasty and convenient snack or appetizer. They are filled with a colorful medley of vegetables and gooey melted cheese, all cooked to perfection in the air fryer. Perfect for parties or as a quick and satisfying snack!

Ingredients: 4 tortilla wraps. 1 cup diced bell peppers assorted colors. 1 cup diced red onion. 1 cup diced zucchini. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Set the pan on medium heat and add the olive oil. Red onion, bell pepper, and zucchini should be added. Saut them for three to four minutes, or until they begin to get soft. Add pepper and salt. To fit the tortilla wraps into the air fryer cups, cut them into circles. You can do this with a cookie cutter or a sharp knife. Put one tortilla circle into each of the air fryer's cups and gently press them together to make a cup shape. Spread the vegetables that have been sauted out evenly in the tortilla cups. Put a lot of shredded cheddar cheese and diced tomatoes on top of each cup. Put the tortilla cups in an air fryer that has already been heated up. Cook for 6 to 8 minutes, or until the cheese is melted and bubbly and the tortillas are crispy. Use tongs or a spatula to carefully take the tortilla cups out of the air fryer. Add some sour cream and chopped fresh cilantro on top of the hot dish to make it look nice. Have fun with your tasty and simple vegetable tortilla cups!

Prep Time: 15 minutes

Cook Time: 8 minutes

Kabat Scarlett

[jennisloud]

These Slow Cooker Pulled Porchetta Sandwiches are full of flavor and great for a quick meal during the week or for having a lot of people over. Aromatic herbs and spices are mixed into the pork shoulder, which is then slow-cooked until it is just right. For a tasty twist on a classic sandwich, serve on toasted rolls with provolone cheese and arugula, if you want.

Ingredients: 3 lbs pork shoulder, trimmed and cut into chunks. 2 tbsp olive oil. 2 tbsp fennel seeds. 2 tbsp rosemary, chopped. 2 tbsp thyme, chopped. 4 cloves garlic, minced. 1 tsp salt. 1/2 tsp black pepper. 1/2 cup chicken broth. 1/4 cup white wine vinegar. 8 sandwich rolls. Sliced provolone cheese optional. Arugula leaves optional.

Instructions: Put olive oil in a pan and heat it over medium-high heat. Garlic, rosemary, thyme, and fennel seeds should be added. For about two minutes, saut until the food smells good. Add the pork shoulder to the pan and season it with salt and pepper. It takes about 5 minutes to brown on all sides. Put the pork and the contents of the skillet into the slow cooker. Cover the pork with chicken broth and white wine vinegar. Cover and cook on low for 8 hours or high for 4 hours, until the pork is soft and easy to shred. Use two forks to shred the pork after it's done cooking. You can toast the sandwich rolls first, and then put pulled pork inside them. You can add sliced provolone cheese and arugula leaves if you want to make it taste better and look more fresh. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

Sunnyvale Art Gallery