My Name is Alexx

The Kraken Effect - Catalogue Raisonne George Kars - SWB Craft Beer - Sound Solar - Salin Goy Art Group

[mynameisalexx]

These roast potatoes are irresistibly crispy on the outside and tender on the inside, infused with the flavors of garlic, rosemary, and thyme. They make the perfect side dish for any meal.

Ingredients: 4 large russet potatoes, peeled and cut into chunks. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

AW Water Management

[mynameisalexx]

The flavors of these Chicken Ranch Enchiladas Tacos are a great mix of Mexican and American. They're simple to make and great for a quick and filling meal.

Ingredients: 2 cups shredded cooked chicken. 1 cup shredded cheddar cheese. 1/2 cup ranch dressing. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup chopped cilantro. 8 small flour tortillas. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the shredded chicken, 1/2 cup of cheddar cheese, ranch dressing, diced red onion, diced tomatoes, and chopped cilantro. Mix well and season with salt and pepper to taste. Place a spoonful of the chicken mixture onto each small flour tortilla and roll it up, placing the seam side down in a baking dish. Sprinkle the remaining cheddar cheese over the top of the rolled tortillas. Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly. Remove from the oven and garnish with extra diced tomatoes and cilantro, if desired. Serve the Chicken Ranch Enchiladas Tacos hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Southern Trinity Anglican Church

[mynameisalexx]

These Salmon Spinach Burgers are a tasty and healthy take on regular burgers. They are full of omega-3 fatty acids and fresh, bright flavors. Great for a quick and healthy meal.

Ingredients: 1 lb fresh salmon fillet, skinless and boneless. 1 cup fresh spinach leaves, chopped. 1/4 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1 clove garlic, minced. 1 egg. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste. 4 burger buns. Lettuce leaves, tomato slices, and mayonnaise for garnish.

Instructions: Put the salmon in a food processor after cutting it up into small pieces. Chop up some red onion, garlic, egg, lemon juice, Dijon mustard, salt, and pepper, and put them in the food processor with the salmon. Pulse the ingredients together until they are well mixed but still have some texture. Split the mixture in half and shape each half into a burger patty. Grease the grill or pan with cooking spray or oil and heat it over medium-high heat. The salmon spinach burgers should be grilled for four to five minutes on each side, or until they are done all the way through and have a nice char. Put the burger buns on the grill and toast them for one minute, or until they get a little brown. To make the burgers, put a salmon spinach patty on each bun and top with tomato slices, lettuce leaves, and a dollop of mayonnaise. Enjoy your tasty Salmon Spinach Burgers while they're still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Flat Earth Weekend

[mynameisalexx]

A delicious and nutritious gluten-free breakfast option, this vanilla almond oatmeal is packed with flavor and topped with fresh blueberries for a burst of sweetness.

Ingredients: 1 cup gluten-free rolled oats. 2 cups almond milk. 1 tablespoon maple syrup. 1 teaspoon vanilla extract. 1/4 cup sliced almonds. 1/2 cup fresh blueberries.

Instructions: In a saucepan, combine the almond milk, rolled oats, maple syrup, and vanilla extract. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5-7 minutes or until the oats are tender and the mixture has thickened. Once cooked, remove the saucepan from heat and let it sit for a minute. Divide the oatmeal into serving bowls. Top each bowl with sliced almonds and fresh blueberries. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

TEDxScrantonWomen

[mynameisalexx]

A healthy and refreshing salad with quinoa, fresh spinach, sweet strawberries, creamy goat cheese, and crunchy walnuts mixed together in a tasty balsamic vinaigrette dressing.

Ingredients: 1 cup quinoa, rinsed and cooked. 2 cups fresh spinach, washed and chopped. 1 cup strawberries, hulled and sliced. 1/2 cup crumbled goat cheese. 1/4 cup chopped walnuts. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the quinoa, then let it cool. Boil the quinoa and then chop it up. Add the spinach and strawberries, along with the goat cheese and walnuts. Add the balsamic vinaigrette dressing to the salad and gently toss it all together. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it. Enjoy your tasty Quinoa Salad with Spinach, Strawberries, and Goat Cheese after you serve it cold!

Prep Time: 15 minutes

Cook Time: 15 minutes

Catalogo en Mexico

[mynameisalexx]

Enjoy the richness of this chocolate chip red velvet fudge that is also gluten-free and Paleo-friendly. It's the perfect way to satisfy your sweet tooth while still following a gluten-free diet.

Ingredients: 2 cups almond flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/4 cup cocoa powder. 1 tablespoon beetroot powder. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Melted coconut oil, maple syrup, cocoa powder, beetroot powder, and vanilla extract should all be mixed together in a bowl. Mix everything together well. Add the chocolate chips that don't contain dairy and mix them in. Put parchment paper around the edges of a square baking dish. Put the fudge mixture in the dish and make sure it's spread out evenly. You can freeze the dish for two hours or until the fudge is firm. Take the fudge out of the freezer and cut it into squares when it's firm. Put the fudge in a container that won't let air in and put it in the fridge until you're ready to serve it.

Prep Time: 15 minutes

Cook Time: 120 minutes

Wheelers Well RM

[mynameisalexx]

Indulge in the rich flavor of coffee with this simple yet delicious no-churn ice cream recipe. With just a few ingredients and no ice cream maker required, you can enjoy creamy coffee goodness anytime.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 2 tablespoons instant espresso powder. 1 tablespoon vanilla extract.

Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, instant espresso powder, and vanilla extract until well combined. Pour the mixture into a loaf pan or a freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm. Scoop and serve!

Prep Time: 10 minutes

Cook Time: 0 minutes

Les Miserables Film

[mynameisalexx]

This vegan soup is comforting and tasty. It has pillowy gnocchi, hearty vegetables, and fragrant herbs in a creamy coconut broth.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 cup coconut milk. 1 tsp dried thyme. 1 tsp dried oregano. 1/2 tsp paprika. Salt and pepper to taste. 1 package 16 oz vegan gnocchi. 2 cups spinach, chopped. Fresh basil leaves for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the garlic and onion dices and saut until the onions are clear. Add the celery and carrots and cook until they get soft. Add vegetable broth and tomato dices, and then bring the whole thing to a simmer. Add the paprika, salt, pepper, thyme, oregano, and coconut milk and mix well. Add the vegan gnocchi and cook it according to the directions on the package. Add chopped spinach to the cooked gnocchi and stir until the spinach wilts. Add fresh basil leaves on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Rebirth

[mynameisalexx]

This recipe recreates the classic Popeyes Red Beans and Rice dish from scratch, featuring flavorful red kidney beans simmered with aromatic vegetables and spices, served over fluffy white rice.

Ingredients: 1 cup long-grain white rice. 2 cups water. 1 can 15 ounces red kidney beans, drained and rinsed. 1 tablespoon vegetable oil. 1/2 cup chopped onion. 1/4 cup chopped green bell pepper. 1/4 cup chopped celery. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/4 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt and black pepper to taste. 2 cups chicken broth. 1 bay leaf.

Instructions: Put the rice and the water in a saucepan. Once it comes to a boil, lower the heat to a simmer, cover, and let the rice cook for 18 to 20 minutes, or until the water has been absorbed. Heat the vegetable oil in a large separate skillet over medium heat. Add the minced garlic, celery, green bell pepper, and chopped onion. Simmer the veggies for 5 minutes or until they are tender. Add the smoked paprika, dried oregano, dried thyme, cayenne, salt, and black pepper. Saut for a further one to two minutes, or until aromatic. Pour the chicken broth and bay leaf into the skillet with the drained and rinsed red kidney beans. Bring to a simmer and cook, stirring occasionally, for ten to fifteen minutes, or until the beans are heated through and the flavors have blended. After the rice is cooked, add it to the skillet with the bean mixture and fluff it with a fork. Mix everything together. Take out the bay leaf before serving. Savor your homemade red beans and rice in the Popeyes style!

Prep Time: 10 minutes

Cook Time: 30 minutes

Extreme Tree Service

[mynameisalexx]

Perfectly cooked and smoky BBQ chicken breasts from the Pit Boss Austin XL smoker. Any barbecue party will benefit from the flavor explosion that the marinade brings.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons honey. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. Wood chips for smoking.

Instructions: In a bowl, whisk together olive oil, soy sauce, honey, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper to create the marinade. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours or overnight. Preheat your Pit Boss Austin XL smoker to 225F 107C and add wood chips for smoking. Remove the chicken from the marinade and let excess drip off. Place the chicken on the smoker grate. Smoke the chicken at 225F 107C for about 1.5 to 2 hours or until the internal temperature reaches 165F 74C. Once smoked, let the chicken rest for a few minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 120 minutes

The Kraken Effect

[mynameisalexx]

This Spicy Sausage, Potato and Kale Pizza is a delicious combination of flavors and textures. The spicy sausage adds a kick, the potatoes provide a hearty element, and the kale brings a touch of freshness. Perfect for pizza night!

Ingredients: 1 pizza dough, homemade or store-bought. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 pound spicy Italian sausage, cooked and crumbled. 1 cup thinly sliced potatoes. 1 cup chopped kale, stems removed. 1/4 cup grated Parmesan cheese. 1/4 teaspoon red pepper flakes adjust to taste. Salt and black pepper to taste. Olive oil for drizzling.

Instructions: Set your oven to 475F 245C before you start cooking. While the oven heats up, put a pizza stone or baking sheet in it. On a floured surface, roll out the pizza dough to the thickness you want. If you are using a pizza peel, sprinkle it with flour or cornmeal to keep the pizza from sticking. Spread the tomato sauce out evenly on the pizza dough that has been rolled out, leaving a small edge for the crust. Add the shreds of mozzarella cheese on top of the sauce. Spread the cooked, crumbled spicy Italian sausage out evenly on top of the cheese. On top of the sausage, put the sliced potatoes and chopped kale. Grate some Parmesan cheese and red pepper flakes on top of the pizza. To taste, add salt and black pepper. Carefully move the pizza to an oven baking sheet or pizza stone that has already been heated. It should be baked for 12 to 15 minutes, or until the crust is golden and the toppings are bubbly and a little browned. After taking the pizza out of the oven, drizzle it with olive oil and let it cool for one minute. Then cut it into slices. Enjoy your Spicy Sausage, Potato, and Kale Pizza while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Polar Foxes

[mynameisalexx]

A mouthwatering summer sausage with a spicy kick, perfectly smoked to enhance the flavor. Great for snacks, charcuterie boards, or as a tasty addition to your favorite recipes.

Ingredients: 2 lbs ground beef. 1 lb ground pork. 1 cup cold water. 1/4 cup curing salt. 2 tbsp crushed red pepper. 2 tbsp black pepper. 2 tbsp paprika. 1 tbsp garlic powder. 1 tsp cayenne pepper. 1 tsp mustard seeds. 1 tsp liquid smoke.

Instructions: Combine the ground beef and ground pork in a large mixing bowl. Dissolve the curing salt in cold water in a different bowl. Cover the meat with the curing salt mixture and thoroughly mix. To the meat mixture, add liquid smoke, mustard seeds, cayenne pepper, paprika, crushed red pepper, and black pepper. In order to distribute the spices evenly, thoroughly mix. To allow the flavors to meld, place plastic wrap over the bowl and refrigerate for a full day. Set the temperature of your smoker to 180F 82C. After shaping the spiced meat mixture into sausage logs, arrange them on the racks in the smoker. The sausages should be smoked for four to six hours, or until they are 160 degrees Fahrenheit 71 degrees Celsius inside. Before slicing, remove from the smoker and allow to cool. Savor your homemade summer sausage with a hint of spice and smoke!

Prep Time: 30 minutes

Cook Time: 300 minutes

Iroko Nuevo

[mynameisalexx]

Indulge in the rich and gooey goodness of homemade chocolate brownies. These brownies are the perfect treat for any chocolate lover.

Ingredients: 1 cup of butter. 2 cups of granulated sugar. 4 large eggs. 1 teaspoon of vanilla extract. 1 cup of all-purpose flour. 1/2 cup of cocoa powder. 1/4 teaspoon of salt. 1 cup of chocolate chips.

Instructions: Grease a baking pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. In a bowl that is safe to use in the microwave, melt the butter and thoroughly combine it with the sugar. Blend in the eggs and vanilla extract until a smooth consistency is achieved. Mix the flour, cocoa powder, and salt in a different bowl. Stirring until just combined, gradually add the dry ingredients to the wet mixture. Add the chocolate chips and fold. Distribute the batter evenly in the baking pan that has been greased. A toothpick inserted into the center should come out with a few moist crumbs after baking for 25 to 30 minutes. Before slicing the brownies into squares, let them cool.

Prep Time: 15 minutes

Cook Time: 30 minutes

Zeles Hollow Rabbitry

[mynameisalexx]

Indulge in the delightful layers of coconut cream, whipped cream, and graham cracker crumbs in this Coconut Cream Pie Cupcakes Parfait. A heavenly dessert that captures the essence of a classic coconut cream pie in a convenient parfait form.

Ingredients: 2 cups coconut cream. 1 cup whipped cream. 1/2 cup shredded coconut. 1/2 cup graham cracker crumbs. 1/4 cup sugar. 1 teaspoon vanilla extract.

Instructions: In a bowl, mix shredded coconut and graham cracker crumbs for the base. Layer the base into serving glasses or jars. In another bowl, whip coconut cream until smooth and fluffy. Gently fold in whipped cream, sugar, and vanilla extract into the coconut cream. Spoon the coconut cream mixture over the base in the glasses or jars. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Sprinkle additional shredded coconut and graham cracker crumbs for garnish. Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

SWB Craft Beer

[mynameisalexx]

There are juicy beef patties, melted cheddar cheese, and a rich and tangy Thousand Island Dressing that really takes this burger to the next level. It's the perfect mix of tastes and textures!

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 1/2 cup Best Thousand Island Dressing. 1 tomato, sliced. 1/4 cup lettuce, shredded. 1/4 cup red onion, thinly sliced. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop pan over medium-high heat. Divide the ground beef into 4 equal portions and form them into burger patties. Season with salt and pepper. Grill or cook the burger patties for about 4-5 minutes on each side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and allow it to melt. While the burgers are cooking, lightly toast the hamburger buns on the grill or in a toaster. To assemble the burgers, spread a generous amount of Best Thousand Island Dressing on the bottom half of each toasted bun. Place a cheese-covered burger patty on top of the dressing. Add a slice of tomato, some shredded lettuce, and a few slices of red onion. Top with the other half of the bun. Serve hot, and enjoy your Best Thousand Island Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Pond Hill Kennels Canada

[mynameisalexx]

Classic Braised Beef Short Ribs are slow-cooked in a rich, flavorful sauce until they are tender and falling off the bone. This dish is perfect for a cozy night in or a special occasion.

Ingredients: 4 lbs beef short ribs. Salt and black pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 4 cloves garlic, minced. 2 cups red wine. 4 cups beef broth. 2 bay leaves. 4 sprigs thyme.

Instructions: Preheat oven to 350F 175C. Season short ribs generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add short ribs and sear on all sides until browned. Remove from pot and set aside. Add onion, carrots, celery, and garlic to the pot. Cook until softened, about 5 minutes. Pour in red wine, scraping up any browned bits from the bottom of the pot. Return short ribs to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer, then cover and transfer to the preheated oven. Braise in the oven for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone. Remove from oven and skim off any excess fat from the surface of the sauce. Serve the short ribs hot, spooning the sauce over the top.

Prep Time: 20 minutes

Cook Time: 180 minutes

MN Acupuncture Clinics

[mynameisalexx]

Fresh Herb and Green Salad with Baked Sriracha Tofu has spicy tofu, fresh greens, and herbs that smell great together. This salad is both healthy and tasty, so you're sure to enjoy it.

Ingredients: 8 oz extra-firm tofu, cubed. 2 tbsp sriracha sauce. 2 cups mixed greens e.g., spinach, arugula. 1 cup fresh herbs e.g., basil, mint, cilantro. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, thinly sliced. 1/4 cup red onion, thinly sliced. 2 tbsp olive oil. 2 tbsp balsamic vinegar. Salt and pepper, to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the tofu cubes in a bowl and coat them well with sriracha sauce. Put them on a baking sheet that has parchment paper on it. Tofu should be baked for 25 to 30 minutes, flipping it over once or twice, until it is golden brown and crispy. You can make the salad while the tofu is baking. Fresh herbs, cherry tomatoes, cucumber, and red onion should all be put together in a large bowl. To make the dressing, mix olive oil, balsamic vinegar, salt, and pepper in a small bowl with a whisk. Let the tofu cool down a bit after it's done. Pour the dressing over the salad, add the baked sriracha tofu, and gently toss everything together. Serve the salad right away for a tasty, light, and spicy herb treat!

Prep Time: 15 minutes

Cook Time: 30 minutes

Mess Maker 16