Lucas in the Middle

Nicole Edmond - SMS G. Mazzini - International Conference on Engineering Management - Cool 97.5 - educ criadora 4 edicao

[lucasinthemiddle]

Grilled pork chops with a spicy balsamic glaze Your new favorite food is going to be grilled peaches. On top of the salty pork chops, the sweet and spicy grilled peaches go great together. This dish is a wonderful mix of flavors!

Ingredients: 4 pork chops. Salt and pepper to taste. 2 tablespoons olive oil. 4 peaches, halved and pitted. 1/4 cup balsamic vinegar. 2 tablespoons honey. 1 teaspoon chili powder. 1/2 teaspoon cayenne pepper adjust to taste. Fresh basil leaves for garnish.

Instructions: Preheat the grill to medium-high heat. Season the pork chops with salt and pepper, and brush them with olive oil. In a bowl, whisk together balsamic vinegar, honey, chili powder, and cayenne pepper to create the marinade. Place peach halves in a dish and brush them with the balsamic marinade. Grill the pork chops for 4-5 minutes per side or until fully cooked, basting with the marinade during grilling. Grill the peaches for 2-3 minutes per side or until they have grill marks and are slightly softened. Serve the grilled pork chops with spicy balsamic grilled peaches, garnished with fresh basil leaves. Enjoy the delightful combination of savory pork chops and sweet-spicy grilled peaches!

Prep Time: 15 minutes

Cook Time: 15 minutes

les excavations richard gosselin

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Indulge in the decadent layers of brownie crumbles, creamy cheesecake filling, and buttery graham cracker crust in this delightful Brownie Cheesecake Parfait.

Ingredients: 1 package brownie mix. 1 package cream cheese. 1 cup heavy cream. 1/2 cup sugar. 1 teaspoon vanilla extract. 1 cup crushed graham crackers. 1/2 cup melted butter. Chocolate sauce for drizzling. Whipped cream for topping. Chocolate shavings for garnish.

Instructions: Prepare brownie mix according to package instructions and bake in a square pan. In a mixing bowl, beat cream cheese until smooth. In a separate bowl, whip heavy cream, sugar, and vanilla extract until stiff peaks form. Fold the whipped cream mixture into the cream cheese until well combined. In a small bowl, mix crushed graham crackers with melted butter to create the crust. Once the brownie is cooled, crumble it into small pieces. Assemble the parfait by layering brownie crumbles, cream cheese mixture, and graham cracker crust in serving glasses or bowls. Repeat the layers until the glasses are filled, finishing with a layer of cream cheese mixture on top. Drizzle chocolate sauce over the top and garnish with whipped cream and chocolate shavings. Refrigerate for at least 2 hours before serving. Serve chilled and enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

physician assistant student association pasa

[lucasinthemiddle]

This delightful fruit tart combines a buttery sugar cookie crust, creamy cheesecake filling, and a colorful array of fresh fruits, all topped with a glossy fruit glaze. It's a perfect dessert for any occasion, showcasing the vibrant flavors of seasonal fruits.

Ingredients: 1 package sugar cookie dough. 1 package cream cheese. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. Assorted fresh fruits such as strawberries, kiwi, blueberries, and raspberries. 1/4 cup apricot preserves or fruit jelly.

Instructions: Warm the oven up to 175F 350C. Cover the bottom and sides of a tart pan with sugar cookie dough that has been pressed into it. For 10 to 12 minutes, or until just barely golden, bake the cookie crust. Allow it to totally cool down. Smooth and creamy cream cheese, powdered sugar, and vanilla extract should be mixed together in a bowl. After the cookie crust has cooled, spread the cream cheese mixture out evenly on top of it. Put different kinds of fresh fruits on top of the cream cheese layer. Melt fruit jelly or apricot preserves in a small saucepan over low heat. For a shiny finish, brush the fruits with the melted jam or jelly. Put the tart in the fridge for at least an hour before you serve it. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

nwhs fine arts

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Indulge in this delightful Gluten-Free Vegan Fruit Cake, perfect for any occasion. Packed with a medley of dried fruits and nuts, this moist and flavorful cake is sure to satisfy your sweet cravings without any gluten or animal products.

Ingredients: 2 cups gluten-free all-purpose flour. 1 cup almond flour. 1 cup brown sugar. 1/2 cup coconut oil. 1 cup almond milk. 1 tablespoon apple cider vinegar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon vanilla extract. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon salt. 1 cup mixed dried fruits such as raisins, cranberries, apricots. 1/2 cup chopped nuts such as walnuts, almonds.

Instructions: Preheat your oven to 350F 175C. In a small bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle. In a large bowl, whisk together gluten-free all-purpose flour, almond flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add coconut oil, vanilla extract, and almond milk mixture to the dry ingredients. Stir until well combined. Fold in mixed dried fruits and chopped nuts. Pour the batter into a greased 9x5-inch loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!

Prep Time: 15 minutes

Cook Time: 45 minutes

butterflies of the imagination

[lucasinthemiddle]

Indulge in the decadence of lobster and cheese with this Lobster Grilled Cheese recipe. It's a mouthwatering combination of succulent lobster meat and gooey cheddar cheese, all grilled to perfection between slices of crispy bread. This is a must-try for seafood and grilled cheese lovers!

Ingredients: 1/2 pound cooked lobster meat, chopped. 1 cup shredded cheddar cheese. 1/4 cup mayonnaise. 2 tablespoons unsalted butter. 4 slices of bread. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. Salt and pepper to taste.

Instructions: Chopped lobster meat, shredded cheddar cheese, mayonnaise, garlic powder, paprika, salt, and pepper should all be mixed together in a bowl. To make the lobster filling, mix it well. Put the pan or griddle on medium-low heat. Put a lot of lobster filling on one slice of bread, and then put another slice of bread on top of it to make a sandwich. Use a little butter to cover the outside of the sandwich. Put the sandwich on the hot griddle or skillet and cook for three to four minutes on each side, until the bread is golden brown and crispy and the cheese melts. Take the lobster grilled cheese out of the pan, let it cool for a minute, and then cut it in half across the middle. Enjoy your tasty Lobster Grilled Cheese while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Exposicion Proyecto Maxma

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Traditional comfort food that is great for a night in. Beef that is soft and stewed with vegetables in a tasty broth.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, peeled and cubed. 4 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup beef broth. 1 can diced tomatoes. 1 teaspoon salt. 1/2 teaspoon pepper. 1/2 teaspoon thyme. 1/2 teaspoon rosemary.

Instructions: Place beef, potatoes, carrots, onion, and garlic in slow cooker. Pour beef broth and diced tomatoes over ingredients. Season with salt, pepper, thyme, and rosemary. Stir to combine. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.

Prep Time: 20 minutes

Cook Time: 240 minutes

Texas Mesquite BBQ and Grill

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You can enjoy the delicious flavors of poblano peppers, creamy sauce, and juicy shrimp on top of fettuccine pasta for a wonderful meal.

Ingredients: 8 oz fettuccine pasta. 2 poblano peppers, roasted, peeled, and diced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1/2 lb shrimp, peeled and deveined. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Cook fettuccine according to package instructions until al dente. Drain and set aside. In a blender, combine diced poblano peppers and heavy cream. Blend until smooth. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side. Remove shrimp from skillet and set aside. Pour poblano cream sauce into the skillet. Stir in grated Parmesan cheese until melted and sauce is heated through. Add cooked fettuccine to the skillet and toss until well coated in the poblano cream sauce. Season with salt and pepper to taste. Serve the poblano cream pasta topped with cooked shrimp and garnish with chopped fresh cilantro.

Prep Time: 15 minutes

Cook Time: 20 minutes

Angels Time

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Spicy and flavorful, these keto jalapeno stuffings are a perfect appetizer or side dish for those following a gluten-free, dairy-free, and vegan lifestyle. Cauliflower rice, mixed with savory spices and herbs, makes a delicious and healthy stuffing for the jalapenos.

Ingredients: 6 large jalapeno peppers, halved and deseeded. 1 cup cauliflower rice. 1/2 cup diced red bell pepper. 1/4 cup diced onion. 2 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and red bell pepper, cook until softened, about 3-4 minutes. Add minced garlic, cauliflower rice, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes until cauliflower is tender. Remove skillet from heat and stir in chopped cilantro and green onions. Stuff each jalapeno half with the cauliflower rice mixture. Place stuffed jalapenos on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, until the jalapenos are tender and slightly charred. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Fuora Dance Project

[lucasinthemiddle]

These gluten-free cheesy doughballs are a delicious snack or appetizer that's perfect for those avoiding gluten. They're easy to make and packed with cheesy flavor!

Ingredients: 2 cups gluten-free all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup unsalted butter, melted. 1/2 cup milk or dairy-free milk alternative. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 teaspoon garlic powder.

Instructions: Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a large bowl, mix together the gluten-free flour, baking powder, and salt. Add the melted butter and milk, stirring until a dough forms. Fold in the shredded cheddar cheese, Parmesan cheese, parsley, and garlic powder until evenly distributed throughout the dough. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the doughballs are golden brown and cooked through. Remove from the oven and serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Mrs. Ward's Fifth Grade Class

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Chocolate frozen yogurt made with Greek yogurt, cocoa powder, honey, and vanilla extract is rich and creamy. It's a better choice for you than regular ice cream and will satisfy your sweet tooth.

Ingredients: 4 cups plain Greek yogurt. 1/2 cup cocoa powder. 1/2 cup honey. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a large bowl, whisk together Greek yogurt, cocoa powder, honey, vanilla extract, and a pinch of salt until well combined. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until thick and creamy. Once done, transfer the frozen yogurt to a freezer-safe container and freeze for at least 2 hours to firm up. Serve scoops of chocolate frozen yogurt in bowls or cones. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

nancy's new book

[lucasinthemiddle]

This vegan Shepherd's Pie is a comforting and hearty dish, perfect for colder months. It's made with a savory lentil and vegetable filling topped with creamy mashed potatoes. It's wholesome, satisfying, and full of flavor!

Ingredients: 6 medium potatoes, peeled and cubed. 1 tablespoon vegan butter. 1/4 cup unsweetened almond milk. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 1 cup mushrooms, chopped. 1 cup green peas. 1 can 15 ounces lentils, drained and rinsed. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper, to taste.

Instructions: Warm the oven up to 190C 375F. Put potatoes in a pot with salty water. Bring to a boil, then cook for about 15 minutes, or until soft. Pour it out and mix it with vegan butter and almond milk until it's smooth. Add pepper and salt to taste. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook for about 5 minutes, until the onions are soft. After you add the mushrooms and carrots, cook for about 7 to 8 minutes, or until the vegetables are soft. Add the tomato paste, thyme, rosemary, salt, and pepper, along with the green peas and lentils. For another two to three minutes, cook. Put the lentil mixture in a baking dish. Cover the whole thing with the mashed potatoes. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 40 minutes

Rhetoric Athens

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This smoothie with blueberries and zucchini is low in sugar and full of nutrients. It's a great way to start the day or fuel up after a workout. The blueberries add a burst of flavor and antioxidants, and the zucchini makes it creamier without adding extra sugar.

Ingredients: 1 zucchini, chopped. 1 cup blueberries. 1/2 cup plain Greek yogurt. 1 tablespoon almond butter. 1/2 teaspoon vanilla extract.

Instructions: Add the chopped zucchini, blueberries, Greek yogurt, almond butter, and vanilla extract to a blender. Blend until smooth and creamy, adding a splash of water or almond milk if needed to reach your desired consistency. Taste the smoothie and adjust sweetness, if necessary, by adding a bit of honey or a sweetener of your choice. Pour the smoothie into a glass and enjoy immediately. Optional: Garnish with fresh blueberries or a slice of zucchini for extra flair.

Prep Time: 5 minutes

Cook Time: 0 minutes

trakehner yhdistys

[lucasinthemiddle]

Enjoy the smooth, creamy texture of vegan ice cream with bourbon caramel and ripe fig flavors. This recipe gives traditional ice cream a delicious new twist. It's perfect for dessert lovers who don't eat dairy.

Ingredients: 2 cups canned coconut milk. 1/2 cup coconut cream. 1/3 cup maple syrup. 1 tsp vanilla extract. 1/2 cup diced figs. 1/4 cup bourbon. 1/4 cup coconut sugar. Pinch of salt.

Instructions: Put coconut milk, coconut cream, maple syrup, and vanilla extract in a saucepan. Slowly heat until it's warm. Put the mixture in a blender. Dice the figs. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Prepare the bourbon caramel while the ice cream is being made. Put bourbon, coconut sugar, and a pinch of salt in a small saucepan. For about 5 to 7 minutes, or until the sugar is dissolved and the mixture gets a little thicker, cook on medium heat. Take it off the heat and let it cool down. Once the ice cream is smooth, put it in a container and drizzle the bourbon caramel between each layer. Put ice cream in the freezer for at least four hours, or until it's hard. Put extra bourbon caramel sauce on top of the ice cream scoops.

Prep Time: 15 minutes

Cook Time: 10 minutes

save briarcliff

[lucasinthemiddle]

Spice up your hummus game with this Spicy Piri Piri Hummus recipe. It's a perfect blend of creamy chickpeas, aromatic tahini, and the bold heat of Piri Piri sauce. Great as a dip or spread for a spicy kick!

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon Piri Piri sauce adjust to taste. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water adjust for desired consistency. Fresh parsley and extra olive oil for garnish.

Instructions: Chop the garlic, add the lemon juice, olive oil, Piri Piri sauce, ground cumin, salt, and pepper to the chickpeas in a food processor. Mix it up and process it until it's smooth and creamy. One tablespoon of water at a time until you get the right consistency if it's too thick. Add more Piri Piri sauce, salt, or lemon juice if you think it needs it after tasting it. Add some olive oil to a bowl and spread the spicy Piri Piri hummus on top of it. Add fresh parsley as a garnish. You can eat it as a dip for your favorite snacks or with pita bread and vegetables. Enjoy your tasty Spicy Piri Piri Hummus that you made yourself!

Prep Time: 10 minutes

Cook Time: 0 minutes

Nicole Edmond

[lucasinthemiddle]

This hearty and nutritious chicken and vegetable stew is perfect for a healthy family dinner. Let your slow cooker do the work while you enjoy a delicious meal packed with protein and veggies.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 carrots, sliced. 3 stalks celery, diced. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups low-sodium chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 cups chopped spinach or kale.

Instructions: In a slow cooker, combine chicken, carrots, celery, onion, garlic, diced tomatoes, chicken broth, thyme, rosemary, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. Stir in chopped spinach or kale during the last 30 minutes of cooking. Adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

sandy creek clydesdales horse riding

[lucasinthemiddle]

Enjoy the deep flavor of homemade caramel that's easy to make in a crock pot. It's great for dipping apples or pouring over desserts.

Ingredients: 2 cups white sugar. 1/2 cup water. 1 cup heavy cream. 2 tablespoons unsalted butter. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In the crock pot, combine sugar and water. Cover and cook on low for 7-8 hours, without stirring. Once sugar is melted and golden brown, stir in cream and butter. Cook for an additional 30 minutes on low. Stir in vanilla extract and salt. Allow caramel to cool before serving.

Prep Time: 5 minutes

Cook Time: 480 minutes

bethel baptist church

[lucasinthemiddle]

This salad with quinoa, cranberries, and kale is a great mix of tastes and textures. The nutty quinoa, sweet cranberries, creamy feta cheese, and earthy kale all work together with the tangy balsamic vinaigrette dressing to make a tasty and healthy salad that is both filling and refreshing. You won't want to miss this taste of crazy!

Ingredients: 2 cups kale, chopped. 1 cup cooked quinoa. 1/2 cup dried cranberries. 1/4 cup sliced almonds. 1/4 cup feta cheese, crumbled. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped kale and cooked quinoa. Add the dried cranberries, sliced almonds, and crumbled feta cheese to the bowl. Drizzle the balsamic vinaigrette dressing over the salad ingredients. Season with salt and pepper to taste. Toss everything together until well mixed. Serve immediately, or refrigerate for later use.

Prep Time: 15 minutes

Cook Time: 0 minutes

andy karlovac