Life of a Potted Plant

Walsall Radio UK - VT Elite Team - lety alvarez - mypigcse - taberna pikapote

[lifeofapottedplant]

With this simple recipe, you can make your own tasty corn dogs at home. The golden, crispy batter goes great with the juicy hot dogs for a tasty treat that brings back memories.

Ingredients: 1 cup yellow cornmeal. 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup milk. 1 egg. 1 tablespoon vegetable oil. 10 hot dogs. 10 wooden skewers. Oil for frying.

Instructions: Whisk the flour, sugar, baking powder, and salt together in a bowl. Mix the egg, vegetable oil, and milk together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Use a paper towel to dry the hot dogs so that the batter sticks to them better. Put a wooden skewer through the middle of each hot dog, leaving enough room to hold on to the skewer. Fill a deep pot or fryer with oil until it's about 2 inches deep. Get the oil to 190F 375C. Cover all of the hot dogs with the batter by dipping them in it. Let the extra batter run off. Carefully put the coated hot dog into the hot oil and turn it so that it browns evenly. Fry for three to four minutes, or until the food turns golden brown. Put the corn dog on a paper towel-lined plate to soak up the extra oil after taking it out of the oil with a slotted spoon. Do the same thing with the rest of the hot dogs. Serve the warm corn dogs you made yourself with your favorite dipping sauces.

Prep Time: 15 minutes

Cook Time: 3-4 minutes per corn dog

eleana antonaki

[lifeofapottedplant]

Enjoy the crispy texture of coconut shrimp without the guilt, thanks to this keto-friendly recipe. Baking instead of frying keeps it low-carb while maintaining the delicious flavor. The spicy mayo dipping sauce adds a kick that complements the sweetness of the coconut perfectly.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup unsweetened shredded coconut. 1/2 cup almond flour. 2 eggs, beaten. 1/2 tsp garlic powder. 1/2 tsp paprika. Salt and pepper to taste. 1/2 cup mayonnaise. 1 tbsp sriracha sauce. 1 tsp lime juice. 1/2 tsp garlic powder. 1/4 tsp onion powder.

Instructions: Preheat oven to 400F 200C. In a bowl, mix shredded coconut, almond flour, garlic powder, paprika, salt, and pepper. Dip each shrimp in beaten eggs, then coat with the coconut mixture. Place coated shrimp on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until shrimp is cooked through and coconut is golden brown. While shrimp is baking, prepare the spicy mayo dipping sauce by combining mayonnaise, sriracha sauce, lime juice, garlic powder, and onion powder in a small bowl. Serve baked coconut shrimp hot with spicy mayo dipping sauce on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

monika kapusniak

[lifeofapottedplant]

A classic and tasty Cuban sandwich made with ham, roasted pork, Swiss cheese, and pickles. It is grilled to perfection and served hot.

Ingredients: 1 loaf Cuban bread, split lengthwise. 1/2 cup mayonnaise. 1/4 cup yellow mustard. 1/4 cup mojo sauce. 1 pound deli ham, thinly sliced. 1 pound roasted pork loin, thinly sliced. 1/2 pound Swiss cheese, thinly sliced. Dill pickles, thinly sliced. Butter, for grilling.

Instructions: Set a griddle or panini press on medium heat to warm up. On the bottom half of the Cuban bread, spread mayonnaise. Put mustard on the Cuban bread's top half. Put mojo sauce on top of the mayonnaise on the bottom half. Take the bottom half of the bread and put ham, roasted pork loin, Swiss cheese, and pickles on it. Put the top half of the Cuban bread on top of the sandwich to close it. Spread butter on the outside of the sandwich. For about 5 to 7 minutes on each side, grill the sandwich on the griddle or panini press until the bread is golden and the cheese melts. Cut each sandwich into a small piece and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Hunger Games Music

[lifeofapottedplant]

These smoked salmon tartare bites are a delightful appetizer or snack that's bursting with flavor and healthy fats. Finely chopped smoked salmon is mixed with creamy avocado, tangy red onion, briny capers, fresh dill, and zesty lemon juice for a refreshing and satisfying dish. Serve it on cucumber slices or endive leaves for an elegant presentation, or enjoy it straight from the bowl!

Ingredients: 4 oz smoked salmon, finely chopped. 1 avocado, diced. 2 tablespoons red onion, finely chopped. 1 tablespoon capers, drained and chopped. 1 tablespoon fresh dill, chopped. 1 tablespoon lemon juice. 1 tablespoon extra virgin olive oil. Salt and pepper to taste. Cucumber slices or endive leaves, for serving optional.

Instructions: In a bowl, combine the chopped smoked salmon, diced avocado, chopped red onion, chopped capers, and chopped dill. Add the lemon juice and extra virgin olive oil to the bowl. Season with salt and pepper to taste. Gently mix all the ingredients until well combined. Spoon the smoked salmon tartare mixture onto cucumber slices or endive leaves, if using, or simply serve in small bowls. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Jewelry by Brenna Klassen-Glanzer

[lifeofapottedplant]

There is a lot of flavor in these kabobs because they have bell peppers, onions, smoky sausage, tender chicken, and hearty potatoes. It's great for a summer barbecue or a cozy meal inside.

Ingredients: 2 boneless, skinless chicken breasts, cubed. 1 package smoked sausage, sliced. 3-4 potatoes, cubed. 1 bell pepper, diced. 1 onion, diced. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Paprika, dried oregano, salt, and pepper should all be mixed together in a bowl with olive oil and lemon juice. Put the chicken cubes in the marinade, cover, and set it aside for at least 30 minutes. Warm the grill up to a medium-high level. On skewers, put chicken that has been marinated, smoked sausage, potatoes, bell pepper, and onion. Put the skewers on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over once in a while, until the chicken is cooked through and the vegetables are soft. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 12 minutes

Randi Reppen's website

[lifeofapottedplant]

These Mango Coconut Muffins taste great and are perfect for the beach! When you mix sweet mango, creamy coconut, and a little salt, you get the perfect balance of flavors. They're a great choice for a snack or breakfast.

Ingredients: 1 cup all-purpose flour. 1/2 cup sugar. 1/2 cup mango puree. 1/4 cup coconut milk. 1/4 cup shredded coconut. 1/4 cup vegetable oil. 1 egg. 1/2 tsp baking powder. 1/4 tsp salt. Crushed mango for topping.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the flour, sugar, baking powder, and salt in a bowl and mix them together. Mix the coconut milk, egg, mango puree, and vegetable oil in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the coconut shreds and mix them in. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. Add crushed mango to the top of each muffin to make it taste and feel better. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Enjoy your mango coconut muffins that you made yourself!

Prep Time: 15 minutes

Cook Time: 20 minutes

Blue Couch Productions

[lifeofapottedplant]

These kale and edamame dumplings are a delicious vegan twist on a classic favorite. Packed with nutritious ingredients and bursting with flavor, they make for a satisfying and wholesome meal or snack.

Ingredients: 1 cup kale, finely chopped. 1 cup shelled edamame. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 green onions, finely chopped. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 teaspoon rice vinegar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 24 round dumpling wrappers.

Instructions: Add edamame, garlic, ginger, green onions, soy sauce, sesame oil, rice vinegar, salt, and black pepper to a large bowl. Once everything is mixed together, it should taste good. Add a small amount of the filling to the middle of each dumpling wrapper. Wet the edges of the wrappers, then fold the dumplings in half and pinch the edges together to close them. Boil water in a large pot. Add the dumplings and cook them for four to five minutes, or until they float to the top and are done. Taking the dumplings out of the pot, serve them hot with the sauce to dip them in.

Prep Time: 20 minutes

Cook Time: 5 minutes

le site jardins montaigne

[lifeofapottedplant]

These Slow Cooker Avocado Deviled Eggs are a creamy twist on a classic appetizer. The avocado adds richness and flavor while keeping the eggs moist and delicious.

Ingredients: 6 eggs. 2 ripe avocados, peeled and pitted. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon fresh lemon juice. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1 tablespoon chopped fresh chives, for garnish.

Instructions: Place eggs in a single layer at the bottom of the slow cooker. Add enough water to cover the eggs by about an inch. Cook on low for 4 hours. Once eggs are cooked, remove them from the slow cooker and let them cool. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl. Add the avocado, mayonnaise, mustard, lemon juice, salt, and pepper to the mixing bowl with the egg yolks. Mash everything together until smooth and creamy. Spoon or pipe the avocado mixture into the egg whites. Sprinkle paprika and chopped chives on top for garnish. Refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 240 minutes

shrewsbury steampunk spectacular

[lifeofapottedplant]

These Lemon, Garlic, and Rosemary Chicken Skewers taste great because they have flavors of citrus, garlic, and herbs. They will make your taste buds happy and are great for grilling season or a special dinner.

Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch pieces. 2 lemons, zested and juiced. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons olive oil. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, combine lemon zest, lemon juice, minced garlic, chopped rosemary, olive oil, salt, and pepper. Mix well to create the marinade. Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate. Preheat the grill to medium-high heat. Thread the marinated chicken pieces onto the soaked wooden skewers, alternating with slices of lemon if desired. Place the chicken skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Serve the Lemon, Garlic and Rosemary Chicken Skewers hot, garnished with additional lemon zest and rosemary if desired.

Prep Time: 40 minutes

Cook Time: 12 minutes

Harshad V. Kulkarni, Ph.D.

[lifeofapottedplant]

These air fryer chicken tenders are a delicious and healthier alternative to traditional deep-fried tenders. They come out perfectly crispy on the outside and tender on the inside.

Ingredients: 1 lb chicken tenders. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Cooking spray.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Put Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper in a bowl and mix them together. Make sure that all of the chicken tenders are covered in the breadcrumb mixture. To help the chicken tenders get crispy in the air fryer, spray them with cooking spray. Make sure the chicken tenders don't touch each other as you put them in the air fryer basket. After 10 to 12 minutes, flip the chicken over and cook until it is golden brown and done all the way through. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 12 minutes

Lighting Hearts Lighting Homes

[lifeofapottedplant]

This gluten-free recipe features tender paprika-seasoned chicken breasts served on a bed of wilted spinach, all topped with a flavorful white wine butter thyme sauce. It's a delicious and elegant dish perfect for a special dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons smoked paprika. Salt and pepper to taste. 4 cups fresh spinach leaves. 1/2 cup dry white wine. 4 tablespoons unsalted butter. 2 cloves garlic, minced. 1 tablespoon fresh thyme leaves. Lemon wedges, for serving.

Instructions: Warm the oven up to 190C 375F. Salt and pepper should be mixed together in a small bowl with olive oil. Spread this mixture out on both sides of the chicken breasts. Set a big skillet that can go in the oven on medium-high heat. Season the chicken breasts and add them. Cook for two to three minutes on each side until they turn brown. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the chicken is fully cooked. Take the skillet out of the oven and put the chicken on a plate. Wrap it in foil and set it aside while you make the sauce. Set the pan back on the stove over medium-low heat. Put in the minced garlic and cook for one minute, until the garlic smells good. Add the white wine and use a spatula to get any browned bits off the bottom of the pan. Allow the wine to slowly reduce in size for two to three minutes. Add the butter and thyme leaves and stir them in. Let the butter melt and the sauce get a little thicker. Add pepper and salt to taste. Toss the spinach leaves in the sauce after adding them to the pan until they wilt. Put the chicken breasts back in the pan and add some of the sauce on top. Set the chicken and spinach on a plate and top it with the white wine butter thyme sauce. Add lemon wedges on top to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

nightmare studio

[lifeofapottedplant]

These cute heart decorations will add a touch of love to your cupcakes. Great for Valentine's Day or any other special event!

Ingredients: 1 batch of your favorite cupcake batter. 1/2 cup butter, softened. 2 cups powdered sugar. 1-2 tablespoons milk. 1 teaspoon vanilla extract. Red food coloring. Heart-shaped cookie cutter. Piping bag. Large star tip for piping. Sprinkles optional.

Instructions: Make your favorite cupcake batter and put about two thirds of the way full of it into cupcake liners. Follow the directions on the recipe when you bake. Wait until they are completely cool to decorate them. Softened butter should be mixed in a bowl until it is smooth. Add the powdered sugar slowly and mix it in until it's well mixed in. Mix in the milk and vanilla extract, and keep mixing until the frosting is smooth and creamy. Change the amount of milk as needed. Put a small amount of the frosting into a different bowl, and then add red food coloring to it until it is the color you want. Put the white frosting into a piping bag that has a big star tip on the end. Cut out heart shapes from the middle of each cupcake with the heart-shaped cookie cutter. To get the cake out, you might need to gently press down and twist the cutter. Cover the heart-shaped hole in each cupcake with a thick swirl of white frosting. If you want, add some sprinkles on top of the white frosting. Put small hearts on top of the white frosting with the red frosting. They can be made in different shapes and sizes. Add any extra sprinkles or decorations you want to finish. Serve your heart-shaped cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 20 minutes

usc pre physical therapy club

[lifeofapottedplant]

For people who are vegan, gluten-free, or sugar-free, these low-carb peanut butter fat bombs are a tasty and filling snack. They are full of healthy fats and are great for satisfying your cravings while still sticking to your diet plan.

Ingredients: 1 cup coconut oil. 1/2 cup unsweetened peanut butter. 1/4 cup powdered erythritol or preferred sweetener. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Melt the peanut butter and coconut oil together in a bowl that can go in the microwave until the mixture is smooth. Add the vanilla extract, salt, and powdered erythritol and mix them well. Put the mix into ice cube trays or silicone molds. You can freeze it for 30 minutes or until it gets hard. Remove from molds once it's set and store in an airtight container in the fridge or freezer.

Prep Time: 10 minutes

Cook Time: 0 minutes

lauren birdsong

[lifeofapottedplant]

Barramundi fillets that are tender and seared to perfection are served with garlicky cherry tomatoes on top of this simple but elegant dish. It's great for a quick and tasty seafood dinner because the flavors are so fresh and bright.

Ingredients: 2 barramundi fillets. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Season barramundi fillets with salt and pepper on both sides. Heat olive oil in a pan over medium-high heat. Add barramundi fillets to the pan and sear for 3-4 minutes on each side until golden brown and cooked through. Remove barramundi from the pan and set aside. In the same pan, add cherry tomatoes and minced garlic. Cook for 2-3 minutes until tomatoes soften and release their juices. Return barramundi to the pan and spoon the tomato mixture over the fillets. Garnish with fresh basil leaves. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Keller Brock

[lifeofapottedplant]

Warm spices like nutmeg and cinnamon combine to create a delightful treat in these homemade cinnamon cake donuts. These can be made quickly and are great as a sweet snack or for breakfast.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/4 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup buttermilk. 1 egg. 1/2 tsp vanilla extract. 2 tbsp unsalted butter, melted. For the cinnamon sugar coating:. 1/4 cup granulated sugar. 1 tsp ground cinnamon. 1/4 cup unsalted butter, melted.

Instructions: Preheat your oven to 375F 190C and grease a donut pan. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine the buttermilk, egg, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into a donut comes out clean. While the donuts are baking, prepare the cinnamon sugar coating by combining the granulated sugar and ground cinnamon in a shallow bowl. Once the donuts are done, remove them from the oven and let them cool for a few minutes. Dip each donut into the melted butter, then coat with the cinnamon sugar mixture. Place the coated donuts on a wire rack to cool completely. Enjoy your homemade cinnamon cake donuts!

Prep Time: 15 minutes

Cook Time: 10 minutes

taberna pikapote

[lifeofapottedplant]

These Vegan Buffalo Cauliflower Tacos taste great with or without meat. Warm tortillas are topped with crispy baked cauliflower florets and tangy buffalo sauce. Fresh vegetables and vegan ranch dressing are also served on the side. Great for a quick and tasty vegan dinner.

Ingredients: 1 head of cauliflower, cut into florets. 1 cup of all-purpose flour. 1 cup of unsweetened almond milk. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 cup of vegan buffalo sauce. 8 small taco-sized tortillas. 2 cups shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup vegan ranch dressing. Fresh cilantro leaves for garnish.

Instructions: Preheat your oven to 450F 230C. In a mixing bowl, whisk together the flour, almond milk, garlic powder, onion powder, smoked paprika, salt, and pepper to create a smooth batter. Dip each cauliflower floret into the batter, making sure they are well coated, then place them on a baking sheet lined with parchment paper. Bake the cauliflower in the preheated oven for 20-25 minutes or until they are crispy and golden brown, flipping them halfway through. In a separate bowl, toss the baked cauliflower florets in the vegan buffalo sauce until they are evenly coated. Warm the taco-sized tortillas in the oven for a few minutes. To assemble the tacos, place a generous portion of shredded lettuce on each tortilla, followed by the buffalo cauliflower florets. Top with diced tomatoes, diced red onion, and a drizzle of vegan ranch dressing. Garnish with fresh cilantro leaves for added flavor and freshness. Serve the Vegan Buffalo Cauliflower Tacos immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Spark 102 Radio

[lifeofapottedplant]

With the added bonus of dried cranberries, these Cranberry-Beef Mini Burgers are the perfect mix of sweet and savory. The barbecue sauce gives these mini burgers a smokey flavor that makes them a hit at any party or barbecue.

Ingredients: 1 lb ground beef. 1/2 cup dried cranberries, finely chopped. 1/4 cup breadcrumbs. 1/4 cup red onion, finely minced. 1/4 cup fresh parsley, chopped. 1/4 cup barbecue sauce. 1 tsp Worcestershire sauce. Salt and pepper to taste. Mini slider buns. Cheese slices optional. Lettuce and tomato slices for garnish.

Instructions: In a large bowl, combine ground beef, chopped cranberries, breadcrumbs, minced red onion, chopped parsley, barbecue sauce, Worcestershire sauce, salt, and pepper. Mix the ingredients thoroughly until well combined. Form the mixture into mini burger patties, ensuring they are of uniform size for even cooking. Preheat the barbecue grill to medium-high heat. Place the mini burger patties on the grill and cook for about 3-4 minutes per side, or until they reach your desired level of doneness. Optional: Add cheese slices on top of each patty during the last minute of grilling, allowing them to melt. Toast the mini slider buns on the grill for a minute or until lightly browned. Assemble the Cranberry-Beef Mini Burgers by placing each patty on a toasted bun. Garnish with lettuce and tomato slices. Serve hot and enjoy your delicious Cranberry-Beef Mini Burgers!

Prep Time: 15 minutes

Cook Time: 8 minutes

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