Meanwhile In The 60s

Compagnie compost - Savanna Whitlock - Cagriaksoy - Be Part of the Band - Riverside Library

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Gorgeous Eyes Beauticians

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Philippe G. Vidon

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MusingZero

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Bonzi Productions

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Louisville Trading

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Mandol Pierre

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faith nolton

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paulinas barber shop

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willow

[meanwhileinthe60s]

You can enjoy the classic taste of onion rings with these low-carb onion rings that are crispy. These onion rings are light and crunchy, made with almond flour and perfectly seasoned. They're great as a snack or as a side dish. They're also simple to make and low in carbs, so they're good for people following a ketogenic diet.

Ingredients: 1 large onion, sliced into rings. 1/2 cup almond flour. 2 eggs. 1/2 tsp garlic powder. 1/2 tsp paprika. Salt and pepper to taste. Avocado oil or coconut oil for frying.

Instructions: In a shallow bowl, beat the eggs and set aside. In another shallow bowl, mix the almond flour, garlic powder, paprika, salt, and pepper. Dip each onion ring into the beaten eggs, then coat with the almond flour mixture, ensuring it's well coated. Heat oil in a skillet over medium heat. Once the oil is hot, carefully place the coated onion rings in the skillet, making sure not to overcrowd the pan. Fry the onion rings for 2-3 minutes on each side, or until golden brown and crispy. Remove the onion rings from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve the crispy keto onion rings hot with your favorite dipping sauce. Enjoy these guilt-free onion rings as a delicious and crunchy keto-friendly snack!

Prep Time: 15 minutes

Cook Time: 10 minutes

lauren halverson

[meanwhileinthe60s]

Indulge in the creamy goodness of Garlic Shrimp Alfredo Pizza. This pizza combines the rich flavors of Alfredo sauce, succulent shrimp, and aromatic garlic, all topped with a blend of cheeses and baked to perfection. It's a delightful twist on traditional pizza that's sure to impress your taste buds!

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup Alfredo sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup cooked and peeled shrimp. 3 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and black pepper to taste. Fresh parsley for garnish.

Instructions: Set your oven to 475F 245C and put a baking sheet or pizza stone inside to heat up. On a lightly floured surface, roll out the pizza dough to the thickness you want. Spread the Alfredo sauce out evenly on the pizza dough, but leave a little space around the edges for the crust. Put half of the mozzarella cheese shreds on top of the Alfredo sauce. Spread the cooked shrimp and minced garlic out evenly on top of the cheese. Add the rest of the mozzarella cheese on top of the garlic and shrimp. To taste, add salt, black pepper, dried oregano, and dried basil. Carefully move the pizza to an oven baking sheet or pizza stone that has already been heated. Put it in the oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. As soon as you take the pizza out of the oven, sprinkle grated Parmesan cheese on top of it. Add fresh parsley on top, cut, and serve hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

Youth Builders

[meanwhileinthe60s]

A healthy casserole with chicken, broccoli, cauliflower rice, and melted cheddar cheese that tastes great and is great for a cozy dinner.

Ingredients: 2 cups cooked shredded chicken. 2 cups broccoli florets. 3 cups cauliflower rice. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cook until softened. Add cauliflower rice and cook until slightly tender, about 5 minutes. Stir in shredded chicken, broccoli florets, chicken broth, heavy cream, dried thyme, salt, and pepper. Cook until heated through. Transfer the mixture into a greased casserole dish. Sprinkle shredded cheddar cheese on top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Riverside Library

[meanwhileinthe60s]

This Sweet & Spicy Orange Salmon recipe combines the zesty flavors of orange juice, soy sauce, and honey with a kick of red pepper flakes. It creates a delicious glaze that perfectly coats the tender salmon fillets, making it a delightful and impressive dish for any occasion.

Ingredients: 4 salmon fillets. 1/2 cup orange juice. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. Sesame seeds for garnish. Sliced green onions for garnish.

Instructions: In a small bowl, mix together orange juice, soy sauce, honey, garlic, ginger, red pepper flakes, salt, and pepper to make the marinade. Place salmon fillets in a shallow dish and pour the marinade over them. Marinate in the refrigerator for at least 30 minutes. Preheat the oven to 400F 200C. Place marinated salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 35 minutes

Cook Time: 15 minutes

Martin Art 2D

[meanwhileinthe60s]

Crispy Garlic Curly Fries are a tasty take on regular french fries. These crispy potato curls taste great as a snack or side dish because they have a kick of flavor from the minced garlic and paprika.

Ingredients: 4 large potatoes, washed and peeled. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon paprika. Salt to taste. Pepper to taste. Chopped parsley for garnish optional.

Instructions: Preheat oven to 425F 220C. Using a spiralizer, spiralize the potatoes into curly fries shapes. In a large bowl, toss the spiralized potatoes with olive oil, minced garlic, paprika, salt, and pepper until evenly coated. Spread the seasoned potato curls onto a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the fries are crispy and golden brown. Remove from the oven and garnish with chopped parsley if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Westman Parent

[meanwhileinthe60s]

Smoky barbecue flavors, a hint of whiskey, and a kick of spice come together in these Spicy Whiskey BBQ Sliders to make your mouth water. These mini burgers are great for any gathering or game day party. Everyone will love them!

Ingredients: 1 lb ground beef. 1/4 cup whiskey. 1/2 cup BBQ sauce. 1/2 tsp cayenne pepper. 1/2 tsp paprika. 1/2 tsp garlic powder. Salt and pepper to taste. 8 slider buns. Sliced cheddar cheese. Sliced jalapeos optional. Lettuce leaves optional. Sliced tomatoes optional.

Instructions: In a bowl, combine the ground beef, cayenne pepper, paprika, garlic powder, salt, and pepper. Mix well. Divide the beef mixture into 8 equal portions and shape them into small patties. Heat a grill or skillet over medium-high heat and cook the patties to your desired level of doneness, about 3-4 minutes per side. In a small saucepan, combine the whiskey and BBQ sauce. Simmer over low heat for about 5 minutes, stirring occasionally until the sauce thickens slightly. Place a slice of cheddar cheese on each patty and allow it to melt slightly. Split the slider buns and lightly toast them on the grill or in a toaster. Assemble the sliders by placing a lettuce leaf and tomato slice if desired on the bottom bun. Add the cheesy beef patty on top. Drizzle the spicy whiskey BBQ sauce over the patty and top with sliced jalapeos for an extra kick if desired. Cover with the top bun and secure with a toothpick. Serve your Spicy Whiskey BBQ Sliders hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

st. joseph first church of the nazarene

[meanwhileinthe60s]

Indulge in the creamy goodness of sweet potatoes layered with rich Gruyere cheese, fragrant thyme, and rosemary. This au gratin dish is a perfect blend of comfort and elegance, ideal for any occasion.

Ingredients: 4 large sweet potatoes, thinly sliced. 2 cups Gruyere cheese, grated. 2 tablespoons fresh thyme leaves. 1 tablespoon fresh rosemary, finely chopped. 2 cups heavy cream. 3 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons butter, for greasing.

Instructions: Preheat oven to 375F 190C. Grease a baking dish with butter. Layer half of the sweet potato slices in the baking dish, overlapping slightly. Sprinkle half of the grated Gruyere cheese over the sweet potatoes. Sprinkle half of the thyme leaves and half of the chopped rosemary over the cheese. Repeat the layers with the remaining sweet potato slices, Gruyere cheese, thyme, and rosemary. In a mixing bowl, whisk together the heavy cream, minced garlic, salt, and pepper. Pour the cream mixture evenly over the sweet potatoes. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the top is golden brown and bubbly. Let cool for a few minutes before serving. Garnish with additional thyme leaves if desired.

Prep Time: 20 minutes

Cook Time: 65 minutes

Mount Lorne Co Housing

[meanwhileinthe60s]

Enjoy a summer salad that is gluten-free, good for you, and full of flavor! Grilled zucchini, sweet corn, and juicy cherry tomatoes make a dish that is both easy and tasty. The balsamic honey dressing gives the grilled vegetables a tangy sweetness that goes well with them.

Ingredients: 2 medium zucchinis, sliced lengthwise. 1 cup fresh or frozen corn kernels. 1 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon honey or alternative sweetener. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Warm up the grill over medium-high heat. Salt and pepper should be mixed with honey, olive oil, balsamic vinegar, and pepper in a small bowl. Put the zucchini slices on the grill and brush them with olive oil. Cook for two to three minutes on each side, or until they have grill marks and are soft. Take them off the grill and let them cool down a bit. Put the grilled zucchini, corn kernels, cherry tomatoes, and red onion in a large bowl. Pour the dressing over the salad and toss it around gently to cover everything. Add some fresh basil leaves as a garnish. Serve right away as a tasty and healthy summer salad!

Prep Time: 15 minutes

Cook Time: 6 minutes

Arts Thereafter