Linker Mccarty

Cobblers Beach - willow - a little coy - myfantasiworld's art animation commissions - société internationale d’ergologie

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Mxed Martial Arts

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Already Bored

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mithun kumar

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haras du pachot

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bar crawl de mayo

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AuthorAID

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ms. decock

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mandala art by ilka

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mount mitchell

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This simple marinara sauce is a classic Italian tomato sauce that's quick and easy to make. It's perfect for tossing with pasta or using as a base for other Italian dishes.

Ingredients: 1 can 28 oz crushed tomatoes. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/2 teaspoon sugar. Salt and pepper to taste.

Instructions: Heat olive oil in a saucepan over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Stir in crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Simmer the sauce for 20-25 minutes, stirring occasionally. Taste and adjust seasonings as needed. Serve over your favorite pasta and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Hamilton Jewish Community

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If you want a healthy and tasty change from regular burgers, try these Paleo Rosemary Liver Burgers. There are a lot of important nutrients in grass-fed beef liver, and the rosemary makes it smell great.

Ingredients: 1 lb grass-fed beef liver, chopped. 1 lb ground grass-fed beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tsp fresh rosemary, minced. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp coconut oil for cooking.

Instructions: In a large bowl, combine the chopped liver, ground beef, chopped onion, minced garlic, minced rosemary, salt, and black pepper. Mix everything together until well combined. Form the mixture into burger patties, shaping them to your desired size and thickness. Heat coconut oil in a skillet over medium-high heat. Add the burger patties and cook for about 4-5 minutes per side, or until they reach your preferred level of doneness. Serve hot and enjoy your Paleo Rosemary Liver Burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Martin Art 2D

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Seattle Dutch Babies are a tasty oven-baked pancake with a soft, custardy center and a crispy, puffy edge. They're easy to make and look great as a breakfast or brunch dish.

Ingredients: 1/2 cup all-purpose flour. 2 large eggs. 1/2 cup milk. 1/4 teaspoon salt. 1/4 cup unsalted butter. Powdered sugar for dusting. Fresh berries for topping optional.

Instructions: Turn on your oven and heat it up to 425F 220C. Whisk the eggs, flour, milk, and salt together in a bowl until you have a smooth batter. Put the unsalted butter in a 10-inch cast-iron skillet or other oven-safe pan and heat the oven. Now that the pan is hot and the butter has melted, carefully pour the batter into the pan. Watch out, the butter might sizzle. Dutch babies should be baked for 20 to 25 minutes, or until they are puffed up and golden brown around the edges. Take the Dutch baby out of the oven and sprinkle powdered sugar on top of it. Add fresh berries on top if you want to. Cut it up and serve it hot. As it cools, it will lose some of its shape, but it's still tasty!

Prep Time: 10 minutes

Cook Time: 25 minutes

dillon nelson

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These Ricotta and Sage Stuffed Portobello Mushrooms are a tasty appetizer or side dish that you can eat while on the keto diet. The earthy taste of the mushrooms goes well with the mildly sour Parmesan cheese, the smooth ricotta cheese, and the fragrant sage. This dish is simple but classy, and it's sure to impress!

Ingredients: 4 large portobello mushrooms. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh sage. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Take the portobello mushrooms' stems off and use a spoon to scoop out the gills. Put the ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper in a bowl and mix them together. Put some of the ricotta mixture inside the cap of each portobello mushroom. Use olive oil to cover the tops of the stuffed mushrooms. The stuffed mushrooms should be put on a baking sheet that has been lined with parchment paper. Put it in an oven that has already been heated up and bake for 20 to 25 minutes, or until the filling is golden brown and the mushrooms are soft. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

AIDT

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Paleo and Whole30-friendly, this salmon salad with basil vinaigrette is a light and wholesome dish. This dish is perfect for lunch or dinner because it combines creamy avocado, crisp mixed greens, tender baked salmon, and tangy basil vinaigrette.

Ingredients: 2 salmon fillets. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1 avocado, sliced. 1/4 cup fresh basil leaves. 1/4 cup extra virgin olive oil. 2 tablespoons apple cider vinegar. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Season salmon fillets with salt and pepper, place on a baking sheet, and bake for 12-15 minutes until cooked through. In a small bowl, whisk together olive oil, apple cider vinegar, minced garlic, salt, and pepper to make the vinaigrette. In a large bowl, toss mixed salad greens, cherry tomatoes, red onion slices, and avocado slices. Divide the salad onto plates, top with cooked salmon fillets, and drizzle with basil vinaigrette. Garnish with fresh basil leaves and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

micol fusca

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Fresh zucchini, peas, mint, and creamy feta cheese come together in this tart, which has a crisp puff pastry crust. It's great for a light lunch or as a brunch side dish.

Ingredients: 1 sheet puff pastry. 200g feta cheese, crumbled. 1 medium zucchini, thinly sliced. 1 cup peas, fresh or frozen. 1/4 cup fresh mint leaves, chopped. 2 eggs. 1/4 cup milk or cream. Salt and pepper to taste. Olive oil for brushing.

Instructions: Warm the oven up to 390F 200C. Line a tart pan with the puff pastry sheet and cut off any extra. Mark the bottom of the pastry with a fork, and then bake it in a blind oven for 10 to 15 minutes, or until it's just beginning to turn golden. Add eggs, milk or cream, salt, and pepper to a bowl and beat them together. Cover the base of the pastry with the crumbled feta. Peel and slice the zucchini and put it on top of the feta. Put chopped mint on top of the vegetables. Spread the egg mixture out over the filling of the tart. Oil the edges of the dough with olive oil. The pastry should be golden brown and the filling should be set after 25 to 30 minutes in the oven. Let it cool a bit before cutting it up and serving it.

Prep Time: 20 minutes

Cook Time: 40 minutes

Harrow Baptist Church

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Indulge in the rich flavors of chocolate and peppermint with this vegan twist on the classic White Russian cocktail. Perfect for holiday gatherings or cozy nights in by the fire.

Ingredients: 2 oz vodka. 1 oz coffee liqueur. 1 oz peppermint syrup. 2 oz dairy-free creamer. Vegan chocolate syrup, for drizzling. Crushed peppermint candies, for garnish.

Instructions: Put vodka, coffee liqueur, peppermint syrup, and dairy-free creamer in a shaker. Make sure to shake it well, then strain it into an ice-filled glass. Put vegan chocolate syrup on top of it. Add crushed peppermint candies as a decoration. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

sign creations

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Enjoy crispy chicken wings without the need for deep frying. This air fryer recipe ensures a perfectly crispy texture with less oil.

Ingredients: 1 lb chicken wings. 1 tbsp olive oil. 1/2 tsp salt. 1/2 tsp pepper. 1/2 tsp garlic powder. 1/2 tsp paprika.

Instructions: Preheat your air fryer to 400F 200C for 5 minutes. In a large bowl, toss chicken wings with olive oil, salt, pepper, garlic powder, and paprika until well coated. Place the seasoned chicken wings in a single layer in the air fryer basket. Cook in the air fryer at 400F 200C for 25-30 minutes, flipping halfway through, until wings are golden brown and crispy. Serve hot with your favorite dipping sauce.

Prep Time: 10 minutes

Cook Time: 30 minutes

Darley Abbey