Maggie Greene

andy karlovac - Enchanted Swap and Sell - Hunger Games Music - theodoregfx - gurat iinstitute

[maggie-greene]

A tasty and simple sheet pan dinner with roasted broccoli and glazed chicken breasts, great for a quick meal during the week.

Ingredients: 4 boneless, skinless chicken breasts. Salt and freshly ground black pepper. 4 cups broccoli florets. 2 tablespoons olive oil. 1/2 cup honey. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. 2 tablespoons sesame seeds.

Instructions: Preheat oven to 400 degrees F 200 degrees C. Season chicken breasts with salt and black pepper on both sides. Place chicken breasts and broccoli florets on a sheet pan. Drizzle olive oil over chicken and broccoli. In a small bowl, mix honey, soy sauce, garlic, and ginger. Brush half of the honey mixture over the chicken breasts. Roast in the preheated oven for 15 minutes. Brush remaining honey mixture over the chicken. Sprinkle sesame seeds over the chicken and broccoli. Return to the oven and roast for an additional 10-15 minutes, or until chicken is cooked through and broccoli is tender. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Carroll Packer

[maggie-greene]

A delicious fusion of Mexican flavors and the comfort of Shepherd's pie, this Keto casserole is loaded with ground beef, colorful veggies, and topped with creamy mashed cauliflower and melted cheddar cheese.

Ingredients: 1 lb ground beef. 1 small onion, diced. 2 cloves garlic, minced. 1 cup diced bell peppers. 1 cup diced zucchini. 1 can diced tomatoes, drained. 1 cup shredded cheddar cheese. 1 cup cauliflower florets. 2 tbsp butter. 1/4 cup heavy cream. 1/4 tsp cumin. 1/4 tsp chili powder. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a skillet, cook ground beef, onion, and garlic until beef is browned and onion is translucent. Drain excess fat. Add diced bell peppers, zucchini, and drained diced tomatoes to the skillet. Cook until vegetables are tender. Season with cumin, chili powder, salt, and pepper. In a separate pot, boil cauliflower florets until tender. Drain and mash with butter and heavy cream until smooth. Season with salt and pepper. Transfer the beef and vegetable mixture into a baking dish. Spread mashed cauliflower evenly over the top. Sprinkle shredded cheddar cheese on top of the cauliflower layer. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro before serving, if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

taberna pikapote

[maggie-greene]

Deze geitenkaas bladerdeeghapjes met walnoten en honing zijn een heerlijke combinatie van knapperig bladerdeeg, romige geitenkaas, knapperige walnoten en zoete honing. Ze zijn perfect als hapje bij een borrel of als voorgerecht.

Ingredients: 4 vellen bladerdeeg. 100 g geitenkaas. 50 g walnoten, fijngehakt. 2 eetlepels honing. 1 ei, losgeklopt voor het glazuur. Zout en peper naar smaak.

Instructions: Heat up the air fryer until it reaches 180C. Cut each bladerdeeg into four equal parts. Cover the gingerbread and spread it out over the bladerdeegvierkantjes. Put the finely honed walnuts on top of the geitenkaas. Pour half an ounce of honing over each blade deegvierkant. Add salt and pepper to taste. Please make the bladerdeegvierkantjes diagonal dubbel, so that you get three hoekjes. For a yellow-brown color, cover the top of the hapjes with the ei that has been dropped. Put the hapjes in an air fryer that has already been heated up, and cook them for 8 to 10 minutes, or until they are golden brown and crispy. Take the geitenkaas bladerdeeghapjes out of the air fryer and let them cool down completely before you serve them. Serve the happies hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Platinum Peacocks Robotics

[maggie-greene]

This hearty and flavorful vegan soup combines the earthy taste of roasted cauliflower with the freshness of basil chickpeas. It's a comforting dish perfect for a cozy night in.

Ingredients: 1 head cauliflower, chopped. 2 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup chopped fresh basil. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Toss chopped cauliflower with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast cauliflower for 25-30 minutes, or until golden brown and tender. In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, saut until softened. Add roasted cauliflower and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes. Meanwhile, in a small bowl, mix chickpeas with chopped basil. Using a blender or immersion blender, blend the soup until smooth. Season with salt and pepper to taste. Serve the soup hot, topped with the basil chickpeas.

Prep Time: 15 minutes

Cook Time: 40 minutes

the walker lela foundation

[maggie-greene]

These homemade, healthy zucchini biscuits are great for people on the keto diet because they are salty and sweet. They are low in calories and taste great because of the Parmesan cheese and zucchini.

Ingredients: 2 cups grated zucchini. 2 cups almond flour. 2 eggs. 1/4 cup grated Parmesan cheese. 2 tablespoons melted butter. 1 teaspoon baking powder. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine grated zucchini, almond flour, eggs, Parmesan cheese, melted butter, baking powder, garlic powder, salt, and pepper. Mix until well combined. Scoop the mixture onto a baking sheet lined with parchment paper, forming biscuits. Bake for 20-25 minutes or until biscuits are golden brown and cooked through. Allow to cool slightly before serving. Enjoy your low-calorie savory zucchini biscuits!

Prep Time: 15 minutes

Cook Time: 20 minutes

choc o pain

[maggie-greene]

A delicious mix of fresh blueberries and sour lemon zest, surrounded by a buttery crust.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup granulated sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 teaspoon salt. 1/4 cup ice water. 2 cups fresh blueberries. 1/2 cup granulated sugar. 3 tablespoons cornstarch. Zest of 1 lemon. Juice of 1 lemon. 1/4 cup water.

Instructions: In a food processor, pulse together flour, sugar, butter, and salt until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough comes together. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes. Preheat oven to 375F 190C. On a lightly floured surface, roll out dough into a circle and press into a tart pan. In a saucepan, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and water. Cook over medium heat until mixture thickens, stirring constantly. Pour blueberry mixture into tart shell. Bake for 25-30 minutes, or until crust is golden brown. Let cool before serving.

Prep Time: 45 minutes

Cook Time: 30 minutes

#FreshBlueberryTart, #TartObsession, #SweetTreats

AISKRIM KIFAYAH KEDAH

[maggie-greene]

A cool and boozy frozen drink with citrus and bourbon flavors that is great for a hot summer day.

Ingredients: 2 cups bourbon. 1 cup orange juice. 1/2 cup lemon juice. 1/2 cup simple syrup. 1/4 cup water. Orange slices for garnish.

Instructions: In a large mixing bowl, combine bourbon, orange juice, lemon juice, simple syrup, and water. Stir well to mix all ingredients thoroughly. Transfer the mixture into a shallow, freezer-safe container. Place the container in the freezer and let it freeze for at least 6 hours or until slushy. Once frozen, scrape the slush mixture with a fork to create a fluffy texture. Scoop the slush into glasses and garnish with orange slices. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

mr. eisner's class

[maggie-greene]

A flavorful and hearty Moroccan-inspired lentil soup packed with vegetables and spices.

Ingredients: 1 cup red lentils. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add diced carrot and celery, cook for another 2-3 minutes. Stir in ground cumin, ground coriander, paprika, turmeric, salt, and pepper. Add red lentils, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes or until lentils are tender. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

writtle sunflowers

[maggie-greene]

Upgrade your frozen yogurt experience with this Coffee Froyo 2.0 recipe. It's a delightful blend of Greek yogurt, strong coffee, honey, and chocolate, with a satisfying crunch from crushed coffee beans and roasted nuts. Perfect for coffee lovers and dessert enthusiasts!

Ingredients: 2 cups Greek yogurt. 1/2 cup brewed strong coffee, cooled. 1/4 cup honey. 1 teaspoon vanilla extract. 1/4 cup chocolate chips. 1/4 cup crushed coffee beans. 2 tablespoons chopped roasted nuts e.g., almonds, pecans. Whipped cream optional, for serving. Cocoa powder optional, for garnish.

Instructions: In a mixing bowl, combine the Greek yogurt, cooled brewed coffee, honey, and vanilla extract. Mix until well combined. Fold in the chocolate chips and crushed coffee beans into the yogurt mixture. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. Transfer the coffee froyo to a freezer-safe container and freeze for at least 2 hours or until firm. Before serving, scoop the coffee froyo into serving bowls or cones. Garnish with chopped roasted nuts, whipped cream if desired, and a dusting of cocoa powder. Serve immediately and enjoy your homemade Coffee Froyo 2.0!

Prep Time: 15 minutes

Cook Time: 15 minutes

amavevane acapella

[maggie-greene]

These bars are hard to resist because they have layers of buttery shortbread, gooey caramel, and rich chocolate.

Ingredients: 1 cup butter. 1/2 cup granulated sugar. 2 cups all-purpose flour. 14 oz caramel candies. 3 tbsp heavy cream. 1 1/2 cups semi-sweet chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a 9x13 inch baking dish. In a mixing bowl, cream together butter and sugar until light and fluffy. Gradually add flour and mix until well combined. Press mixture evenly into the bottom of the prepared baking dish and bake for 20-25 minutes or until lightly golden. In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and melted. Pour melted caramel over the baked shortbread layer, spreading it evenly. In another microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring until smooth. Spread melted chocolate over the caramel layer. Allow the bars to cool completely before cutting into squares.

Prep Time: 20 minutes

Cook Time: 25 minutes

Saligny Vendee Badminton

[maggie-greene]

Enjoy the rich and smoky flavor of these smoked carnitas, perfect for tacos or burritos. The citrusy marinade adds a burst of freshness to the succulent pork.

Ingredients: 4 lbs pork shoulder, cut into chunks. 1 cup orange juice. 1/2 cup lime juice. 4 cloves garlic, minced. 2 tsp cumin. 2 tsp oregano. 2 tsp smoked paprika. 1 tsp black pepper. 1 tsp salt. 1/2 cup chopped cilantro. Tortillas and toppings for serving.

Instructions: To make the marinade, mix together orange juice, lime juice, minced garlic, cumin, oregano, smoked paprika, black pepper, and salt. Pour the marinade over the pork chunks in a large bowl or resealable plastic bag. Let it marinate in the fridge for a minimum of two hours, or better yet, overnight. Set the temperature of your smoker to 225F 107C. After removing the pork from the marinade, put it on the rack in the smoker. When the internal temperature of the pork reaches 190F 88C, smoke it for three to four hours, basting it periodically with marinade. After that, take the pork out of the smoker and give it a fifteen-minute rest. Using forks, shred the smoked carnitas; add chopped cilantro; serve in tortillas with your preferred toppings.

Prep Time: 15 minutes

Cook Time: 240 minutes

Miss Mackinnon West Street

[maggie-greene]

This Apple Cinnamon Quinoa Breakfast is a hearty and nutritious vegan option perfect for starting your day. The combination of quinoa, apples, cinnamon, nuts, and dried fruit provides a delicious and satisfying breakfast that's packed with protein, fiber, and essential nutrients.

Ingredients: 1 cup quinoa. 2 cups water. 2 apples, diced. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/4 cup chopped nuts such as almonds or walnuts. 1/4 cup raisins or dried cranberries. 1/4 cup almond milk or any plant-based milk.

Instructions: Bring 2 cups of water to a boil in a saucepan. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is cooked and the water is absorbed. Diced apples should be cooked in a different skillet with maple syrup and cinnamon for about 5 to 7 minutes, or until they get soft. Flake the quinoa with a fork after it's done cooking, then add the chopped nuts, raisins, or dried cranberries. Pour the almond milk over the quinoa mixture in bowls and top with extra cinnamon, if you want.

Prep Time: 10 minutes

Cook Time: 20 minutes

nancy's new book

[maggie-greene]

In this Butternut Squash & Roasted Garlic Galette, the sweet and nutty taste of butternut squash is mixed with the rich and savory taste of roasted garlic. The whole thing is wrapped in flaky puff pastry. This savory tart is delicious and great for any event.

Ingredients: 1 sheet of frozen puff pastry, thawed. 1 small butternut squash, peeled, seeded, and thinly sliced. 1 head of garlic. 2 tablespoons olive oil. Salt and black pepper to taste. 1 cup shredded mozzarella cheese. 2 tablespoons grated Parmesan cheese. Fresh thyme leaves for garnish.

Instructions: Preheat the oven to 400F 200C. Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes, until cloves are soft and golden. Remove from oven and let cool. Roll out the puff pastry into a circle on a lightly floured surface. Arrange the sliced butternut squash on the puff pastry, leaving a border around the edges. Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Spread the roasted garlic paste over the butternut squash slices. Drizzle olive oil over the butternut squash and roasted garlic. Season with salt and pepper. Sprinkle shredded mozzarella cheese over the top. Fold the edges of the puff pastry over the filling, pleating as needed. Brush the edges of the pastry with olive oil and sprinkle with grated Parmesan cheese. Bake for 25-30 minutes, until the pastry is golden and crisp. Garnish with fresh thyme leaves before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Little Rose Magazine

[maggie-greene]

This vibrant vegan dish features a medley of grilled vegetables and chickpeas marinated in fragrant curry spices, served over creamy polenta infused with coconut milk and nutritional yeast.

Ingredients: 1 eggplant, sliced. 2 zucchinis, sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup cherry tomatoes. 1 can chickpeas, drained and rinsed. 2 tbsp olive oil. 2 tbsp curry powder. Salt and pepper to taste. 1 cup polenta. 4 cups vegetable broth. 1/2 cup coconut milk. 2 tbsp nutritional yeast. 1 tbsp vegan butter.

Instructions: Warm the grill up to a medium-high level. Add eggplant, zucchini, bell peppers, and cherry tomatoes to a bowl. Add olive oil, curry powder, salt, and pepper. Toss the vegetables to coat them. Skewer chickpeas and vegetables that have been marinated. For 10 to 12 minutes, turning the skewers every now and then, grill the vegetables until they are soft and slightly charred. Bring vegetable broth to a boil in a medium-sized saucepan at the same time. Add the polenta slowly while whisking and stirring all the time to avoid lumps. Turn down the heat and let the polenta simmer for 20 minutes, stirring every now and then, until it gets creamy and thick. Add the nutritional yeast, vegan butter, and coconut milk and stir until everything is well mixed and creamy. Grilled vegetable skewers should be served on top of creamy polenta. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

pre dental club

[maggie-greene]

Savor the ideal combination of chocolate and maple with these delicious donuts. They are extremely rich, moist, and fulfilling. Ideal as a sweet treat at any time of day or for breakfast!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup strong brewed coffee cooled. 1/4 cup pure maple syrup. 1/2 cup semisweet chocolate chips.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a mixing bowl. Mix the egg, vegetable oil, buttermilk, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Blend the batter until smooth after adding the maple syrup and the brewed coffee. Add the chocolate chips and fold. Pour the batter into each roughly two-thirds full mold in the donut pan that has been greased. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes in a preheated oven. After a few minutes, let the donuts cool in the pan before moving them to a wire rack to finish cooling. You can choose to add more flavor to the donuts by drizzling extra maple syrup on top after they've cooled. Savor your mouthwatering Chocolate Maple Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

newcomers welcome club

[maggie-greene]

Enjoy delicious and flavorful tamales made effortlessly in the Instant Pot. Perfect for a festive meal or any occasion!

Ingredients: 2 cups masa harina. 1 cup chicken broth. 1 cup lard or vegetable shortening. 1 teaspoon baking powder. 1/2 teaspoon salt. 2 cups shredded cooked chicken. 1 cup red or green salsa. 1 cup water. Corn husks, soaked in warm water. 1 cup shredded cheese optional.

Instructions: Masa harina, chicken broth, lard or shortening, baking powder, and salt should all be mixed together well in a large bowl. Shred the chicken and mix it with the salsa in a different bowl. Place a small amount of the masa mixture on a wet corn husk, making sure there is space around the edges. Put some of the chicken and salsa mix in the middle of the masa. Add some shredded cheese on top if you want to. Take the corn husk and fold the sides over the filling. Then fold the top and bottom over to make a tamale. Repeat until all of the tamales are put together. Put a trivet in the Instant Pot and add one cup of water. Place the tamales on the trivet so that they stand up and the folded side is facing down. Setting the lid to seal, put the Instant Pot lid on top and cook on high pressure for 20 minutes. Let the pressure drop naturally for 10 minutes, and then release any pressure that is still there by hand. Take the tamales out of the Instant Pot with care and let them rest for a few minutes before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

Jornadas de detectives y astronautas

[maggie-greene]

This is a delicious vegan take on the traditional pavlova. It has a light and airy meringue made from aquafaba chickpea brine and fresh fruit on top of it. It's great for special events or just when you want a tasty dessert without dairy or eggs.

Ingredients: 1 can chickpea brine aquafaba. 1 cup granulated sugar. 1 tsp vanilla extract. 1 tsp cream of tartar. 1 tsp cornstarch. 1/2 tsp lemon juice. 1 can coconut cream, chilled. Assorted fresh fruit for topping such as berries, kiwi, mango.

Instructions: Preheat oven to 250F 120C. In a large mixing bowl, whisk together chickpea brine aquafaba and cream of tartar until soft peaks form. Gradually add sugar while continuing to whisk until stiff peaks form. Gently fold in vanilla extract, cornstarch, and lemon juice. Line a baking sheet with parchment paper and spoon the meringue mixture onto it, forming a large circle or individual nests. Bake in the preheated oven for 1.5 to 2 hours, or until the pavlova is dry and crisp on the outside. Turn off the oven and let it cool completely with the door slightly open. Once cooled, carefully transfer the pavlova to a serving plate. In a separate bowl, whip the chilled coconut cream until fluffy and spread it over the pavlova. Top with assorted fresh fruit. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 120 minutes

3 spice dance