Kaylee Davis Art Blog

Allens United Methodist Church - Janet Frazee Wade - Devon Motorhomes Owners Group - La Plata Garden Club - TEDxScrantonWomen

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San Antonio-style puffy tacos are a Tex-Mex delight. These crispy, yet soft and puffy taco shells are filled with seasoned ground beef and topped with your favorite fresh ingredients. Perfect for a flavorful and satisfying meal!

Ingredients: 1 lb ground beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 2 cups vegetable oil for frying. 8 small corn tortillas. Shredded lettuce. Diced tomatoes. Shredded cheddar cheese. Sour cream. Salsa.

Instructions: Break up the ground beef into crumbles as it cooks in a skillet over medium-low heat until it turns brown. To the pan, add the minced garlic and chopped onion. Cook until the onion turns clear. Add salt, pepper, chili powder, and cumin and mix well. Allow the flavors to blend for another two to three minutes. For frying, heat vegetable oil over medium-high heat in a different pan. In the hot oil, put one corn tortilla at a time. That should take about 30 seconds on each side. Fry until it puffs up and turns golden brown. To make a pocket for the filling, use tongs to gently press the middle of the tortilla while it's cooking. In a paper towel, drain the puffy tortilla after taking it out of the oil. Do it again with the rest of the tortillas. You can put the ground beef mixture, shredded lettuce, diced tomatoes, cheddar cheese, sour cream, and salsa in each puffy taco shell however you like. Enjoy your puffy tacos made in the style of San Antonio right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

Westside Master Recyclers

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Enjoy the creamy goodness of scalloped potatoes that are stuffed with bacon, green onions, and cheddar cheese for a rich take on a classic dish.

Ingredients: 4 large potatoes, thinly sliced. 1 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup chopped green onions. 2 cups heavy cream. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put half of the sliced potatoes in a baking dish that has been greased. Add half of the bacon, green onions, and shredded cheddar cheese to the potatoes. Add the rest of the potatoes, cheese, bacon, and green onions and repeat the layers. Put minced garlic and heavy cream in a small saucepan. Heat them over medium-low heat until they start to simmer. Add pepper and salt. Cover the potatoes in the baking dish with the cream mixture. Put foil over the dish and bake for 45 minutes. Take off the foil and bake for another 15 minutes, or until the potatoes are soft and the top is golden brown. Before you serve it, let it cool down for a while. Have fun!

Prep Time: 20 minutes

Cook Time: 60 minutes

Capoeira Academy of Gainesville

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Add some spice to your Taco Tuesday with these tasty grilled tacos! The smoky taste from the grill makes your favorite taco ingredients taste even better.

Ingredients: 1.5 lbs flank steak. 1 packet taco seasoning. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 cup shredded lettuce. 1 cup shredded cheddar cheese. 8 small flour tortillas. 1/2 cup sour cream. 1 lime, cut into wedges.

Instructions: Preheat the grill to medium-high heat. Rub the flank steak with taco seasoning, ensuring even coverage. Grill the steak for 4-5 minutes per side for medium doneness. Remove the steak from the grill and let it rest for 5 minutes before slicing thinly. Warm the tortillas on the grill for 20-30 seconds per side. Assemble the tacos by placing sliced steak on each tortilla. Top with diced tomatoes, red onion, cilantro, lettuce, and cheddar cheese. Drizzle with sour cream and squeeze lime wedges over the top. Serve immediately and enjoy your Grilled Taco Delight!

Prep Time: 15 minutes

Cook Time: 10 minutes

Decorum Smooths

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A refreshing twist on the classic Mojito, this Blueberry Mojito is perfect for summer with its burst of blueberry flavor.

Ingredients: 10 fresh mint leaves. 1/2 lime, cut into 4 wedges. 2 tablespoons white sugar, or to taste. 1/2 cup fresh blueberries. ice cubes. 1 1/2 ounces white rum. 1/2 cup club soda.

Instructions: Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with club soda. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Prep Time: 10 minutes

Cook Time: 0 minutes

Filtrepreneur Food Cart

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Thai salad with marinated peanut tempeh, crunchy vegetables, and a zesty dressing that is bright and full of flavor. This dish is great for a healthy and filling meal because it is vegan and gluten-free.

Ingredients: 200g tempeh, sliced. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1 tablespoon peanut butter. 1 clove garlic, minced. 1 teaspoon grated ginger. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup shredded cabbage. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. 2 tablespoons lime juice. 2 tablespoons sesame oil. 1 tablespoon soy sauce. 1 tablespoon agave syrup. 1 tablespoon sriracha. Salt and pepper to taste.

Instructions: To make the sauce, put soy sauce, rice vinegar, maple syrup, peanut butter, garlic, and ginger in a bowl and mix them together. Make sure the tempeh slices are well covered when you add them to the marinade. For at least 30 minutes, let it sit. Put red bell pepper, carrot, cabbage, cilantro, and chopped peanuts in a large bowl. To make the dressing, mix the sesame oil, soy sauce, agave syrup, sriracha, salt, and pepper in a small bowl with a whisk. Set a pan on medium heat. Flip the tempeh slices over and cook until both sides are golden brown. Toss the cooked tempeh into the salad with the dressing until everything is well mixed. Serve right away and enjoy!

Prep Time: 40 minutes

Cook Time: 10 minutes

Talk About it Devan

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A tasty and filling vegan take on the traditional fried rice dish, loaded with vibrant veggies and protein-rich tofu.

Ingredients: 200g firm tofu, diced. 2 cups cooked rice. 1 cup mixed vegetables carrots, peas, corn. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 green onions, chopped. 2 eggs, beaten. Salt and pepper to taste.

Instructions: Heat the sesame oil in a pan over medium heat. Add the diced tofu and minced garlic; cook until the tofu turns golden brown. Place the tofu on one side of the pan and cover it with the beaten eggs. Cook the eggs by scrambling them. Toss in cooked rice and mixed vegetables. Mix thoroughly. Stirring constantly, pour soy sauce over the mixture and heat everything through. To taste, add salt and pepper for seasoning. Before serving, sprinkle some chopped green onions on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

JANET FRAZEE WADE

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This recipe for healthy guacamole tastes great and is full of all the good things that ripe avocados can do for you. You can get a lot of healthy fats, fiber, vitamins, and minerals from avocados. You can eat this guacamole as a healthy snack or on top of your favorite Mexican food.

Ingredients: 2 ripe avocados. 1 small red onion, finely diced. 2 cloves garlic, minced. 1-2 ripe tomatoes, diced. 1 lime, juiced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional for heat. 2 tablespoons fresh cilantro, chopped. Tortilla chips for serving.

Instructions: Take the pits out of the avocados and cut them in half. Then, scoop the flesh into a bowl. Use a fork or potato masher to mash the avocados until you get the texture you want chunky or smooth. Blend the garlic and red onion into small pieces and add them to the mashed avocados. Squeeze the lime juice into the bowl being careful not to get any seeds in it. Combine well. If you want to, you can add cayenne pepper, salt, and black pepper to the guacamole. Make the seasonings taste better. Add the chopped cilantro to make it taste even more fresh. Put it on tortilla chips right away or use it as a topping for tacos, burritos, or salads.

Prep Time: 10 minutes

Cook Time: 0 minutes

Isstic 2018

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These Keto Flourless Chewy Double Chocolate Chip Cookies are rich, decadent, and perfect for satisfying your chocolate cravings while sticking to a low-carb diet.

Ingredients: 1 cup creamy almond butter. 2/3 cup powdered erythritol. 1/4 cup unsweetened cocoa powder. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup sugar-free chocolate chips.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond butter, powdered erythritol, cocoa powder, egg, vanilla extract, baking soda, and salt. Mix until well combined. Fold in the sugar-free chocolate chips. Using a cookie scoop, place dough onto a baking sheet lined with parchment paper. Gently flatten each cookie with the back of a spoon. Bake for 8-10 minutes, until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 10 minutes

The Art of Belle

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These gluten-free brownie clusters have the rich taste of chocolate and the crunchy texture of walnuts. They're great for satisfying your sweet tooth without having any grains.

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup chopped walnuts.

Instructions: Warm the oven up to 175F 350C. Mix cocoa powder, salt, almond flour, and baking soda in a large bowl. Add the eggs, vanilla extract, melted coconut oil, and maple syrup to a different bowl, and mix them on high speed. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Mix in the chopped walnuts. Put spoonfuls of the batter on a baking sheet that has parchment paper on it. Put it in the oven for 12 to 15 minutes, or until the edges are set. Let it cool down before you serve it. Enjoy your chocolate walnut brownie clusters that don't have gluten.

Prep Time: 15 minutes

Cook Time: 15 minutes

CaIS applications for Linux

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Delight your Valentine's Day party guests with these adorable flower-shaped cake pops, perfect for spreading love and sweetness. The chocolate cake and vibrant candy melts create a delightful treat that's as beautiful as it is delicious.

Ingredients: 1 box chocolate cake mix. 1/2 cup unsalted butter, softened. 3 large eggs. 1 cup buttermilk. 1 teaspoon vanilla extract. 1/2 cup chocolate frosting. 1 package candy melts various colors. 1/4 cup green icing for stems. Valentine-themed sprinkles. Cake pop sticks.

Instructions: Preheat the oven to 350F 175C and grease a cake pop pan. In a large bowl, combine the cake mix, softened butter, eggs, buttermilk, and vanilla extract. Mix until well combined. Fill each cavity of the cake pop pan with the batter and bake for 15-20 minutes or until a toothpick comes out clean. Let the cake pops cool completely. Crumble the cake into fine crumbs in a large bowl. Add chocolate frosting to the crumbled cake and mix until it forms a dough-like consistency. Shape the cake mixture into small flower petals by hand and place them on a parchment-lined tray. Melt the candy melts according to the package instructions. Dip the end of a cake pop stick into the melted candy melt and then insert it into the bottom of a cake pop flower, leaving about 2 inches of the stick exposed. Dip each flower into the melted candy melts, covering it completely. Allow excess coating to drip off. Place the cake pops back on the parchment paper and add Valentine-themed sprinkles while the coating is still wet. Repeat the process for all cake pops and let them set. Using green icing, pipe stems onto each flower cake pop. Allow the cake pops to fully set before serving. Display your Valentine's Flower Cake Pops at your party and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Mechanical FET

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These burgers made with quinoa and white beans are tasty and full of protein, making them a great choice for lunch or dinner. The special sauce makes the burgers taste even better by adding a creamy and tangy touch. For a filling meal, put them on burger buns and top them with your favorite things.

Ingredients: 1 cup cooked quinoa. 1 can white beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup diced onion. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. For the special sauce:. 1/2 cup plain Greek yogurt. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon honey. 1 tablespoon lemon juice. Salt and pepper to taste. For serving:. Burger buns. Lettuce. Tomato slices. Red onion slices.

Instructions: Use a fork or potato masher to mash the white beans in a large bowl. Cook the quinoa and put it in a bowl. Then add the breadcrumbs, garlic, onion, cumin, paprika, salt, and pepper. Mix everything together well. Make burger patties out of the mixture. Put the pan on medium heat and add a little olive oil. The patties should be cooked for four to five minutes on each side, or until they are golden brown and crispy. To make the special sauce, put Greek yogurt, mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper in a bowl and mix them together. Mix everything together until it's smooth and creamy. Put a small amount of the special sauce on each burger bun before putting the burgers together. Put lettuce, a quinoa white bean patty, tomato slices, and red onion slices on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Iroko Nuevo

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Melting potatoes are crispy on the outside and creamy on the inside, making them a delightful side dish for any meal. The addition of garlic, broth, and thyme adds extra flavor and richness to this classic recipe.

Ingredients: 4 medium russet potatoes, peeled and cut into 1-inch thick rounds. 1/4 cup olive oil. Salt and pepper, to taste. 4 cloves garlic, minced. 2 cups chicken or vegetable broth. 2 tablespoons unsalted butter. 2 tablespoons fresh thyme leaves.

Instructions: Preheat oven to 500F 260C. Place potato rounds in a single layer on a rimmed baking sheet. Drizzle olive oil over potatoes and season generously with salt and pepper. Roast potatoes for 15 minutes, then flip and roast for an additional 15 minutes. Scatter minced garlic over the potatoes and roast for 5 more minutes. Transfer roasted potatoes to a baking dish. Pour broth over potatoes and dot with butter. Return to oven and bake for 15-20 minutes until potatoes are tender and broth has reduced. Sprinkle fresh thyme leaves over the potatoes before serving.

Prep Time: 15 minutes

Cook Time: 55 minutes

Pond Hill Kennels Canada

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It's grilling season, which means these tasty honey chicken kabobs are perfect. The sweet and savory marinade makes the chicken juicy and flavorful, and the honey gives it a hint of caramelization. When paired with bright vegetables, they make a delicious meal for any event.

Ingredients: 4 boneless, skinless chicken breasts, cut into chunks. 1/2 cup honey. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1/2 teaspoon black pepper. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. Wooden or metal skewers.

Instructions: For the sauce, mix honey, soy sauce, olive oil, garlic, ginger, and black pepper in a bowl. Cover the chicken chunks well with the marinade, then put them in the fridge for at least an hour. Warm the grill up to a medium-high level. Skewers should have chicken that has been marinated, bell peppers, and onions on them in that order. Use any extra marinade to brush the skewers. Skewers should be cooked on a grill for 10 to 15 minutes, turning them over every so often, until the chicken is done and the vegetables are soft. If you want, you can serve it hot with chopped cilantro or sesame seeds on top.

Prep Time: 70 minutes

Cook Time: 15 minutes

CaIS applications for Linux

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This caramelized onion pasta is a delicious and comforting dish that combines the sweetness of caramelized onions with the tanginess of balsamic vinegar. It's simple to make yet full of flavor, making it perfect for a cozy weeknight dinner.

Ingredients: 300g pasta. 3 large onions, thinly sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon butter. 1/4 cup balsamic vinegar. Salt and pepper to taste. Grated Parmesan cheese for serving. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the butter and olive oil in a big pan over medium-low heat. Add the sliced onions to the pan and stir them around a few times a while. Cook for about 20 to 25 minutes, or until they are caramelized and golden brown. When you add the minced garlic to the pan, cook for another two to three minutes, until the garlic smells good. Use balsamic vinegar to clean out the pan and scrape up any browned bits that are stuck there. Keep cooking for two to three minutes more, until the vinegar has slightly dried out. Toss the cooked pasta with the caramelized onions in the pan after you add them. Add pepper and salt to taste. Grate some Parmesan cheese and fresh parsley on top of the hot caramelized onion pasta. Have fun!

Prep Time: 10 minutes

Cook Time: 30 minutes

Polar Foxes

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This recipe creates the ideal balance of flavors and textures with its crispy fried tofu covered in a creamy cashew sauce. It's a delicious dish that will definitely please your palate.

Ingredients: 1 block tofu, pressed and sliced. 1/2 cup cashews, soaked. 3 tablespoons soy sauce. 2 tablespoons maple syrup. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 2 green onions, chopped for garnish. Cooking oil, for frying.

Instructions: In a blender, combine soaked cashews, soy sauce, maple syrup, garlic, ginger, sesame oil, and cornstarch. Blend until smooth to make the cashew sauce. Heat cooking oil in a skillet over medium-high heat. Add sliced tofu to the skillet and fry until golden brown on both sides, about 3-4 minutes per side. Pour the cashew sauce over the fried tofu in the skillet, stirring gently to coat the tofu evenly. Cook for an additional 2-3 minutes until the sauce thickens and coats the tofu. Serve hot, garnished with chopped green onions. Enjoy your delicious cashew tofu!

Prep Time: 15 minutes

Cook Time: 15 minutes

JANET FRAZEE WADE

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Blueberries, spinach, ginger, and turmeric are just a few of the immune-boosting foods that are in this vegan blueberry smoothie. It has a lot of minerals, vitamins, and antioxidants that are good for your health and immune system. It's also tasty and simple to make!

Ingredients: 1 cup frozen blueberries. 1 ripe banana. 1 cup spinach leaves. 1 tablespoon chia seeds. 1 tablespoon flaxseeds. 1 cup almond milk. 1/2 cup orange juice. 1 teaspoon grated ginger. 1 teaspoon turmeric powder. 1 tablespoon maple syrup optional, for sweetness.

Instructions: Combine all ingredients in a blender. Blend until smooth and creamy. Adjust sweetness by adding maple syrup if desired. Pour into glasses and serve immediately. Enjoy the immune-boosting benefits!

Prep Time: 5 minutes

Cook Time: 0 minutes

AUSTIN Motorcycle Adventures

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Enjoy the smooth, creamy goodness of home-made ice cream with a tasty mix of tart cranberries and crunchy pecan pralines.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1 teaspoon vanilla extract.

Instructions: In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat until sugar dissolves. Remove from heat and stir in vanilla extract. Transfer mixture to a bowl and let it cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or until thoroughly chilled. Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions. During the last few minutes of churning, add in the dried cranberries and chopped pecans. Transfer churned ice cream to a freezer-safe container, cover, and freeze until firm, about 4-6 hours. Serve scoops of the cranberry and pecan praline ice cream and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

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