Naughty Magnta

Capoeira Academy of Gainesville - Linda Seiffert - Shetland Sheepdog - Emyo - Allison Linnell

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This Teal and Lavender Swirled Buttercream Roses Cake is not only visually stunning but also delicious. The marbled layers of teal and lavender cake are complemented by the delicate and intricate buttercream roses that adorn the cake's surface. It's perfect for special occasions and celebrations.

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 1/2 cup vegetable oil. 4 large eggs. 1 cup buttermilk. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1 tablespoon baking powder. 1/2 teaspoon salt. Teal and lavender food coloring gel. Buttercream frosting store-bought or homemade.

Instructions: Warm your oven up to 350F 175C, and grease and flour two 8-inch round cake pans. Put the flour, baking powder, and salt in a bowl and mix them together. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the almond and vanilla extracts and mix well. Add the dry ingredients and buttermilk to the batter one at a time, beginning with the dry ingredients and ending with them. Don't mix any further than that. Put the same amount of batter into each bowl. Use teal food coloring gel in one bowl and lavender food coloring gel in the other. You can mix until you get the shades you want. Spoon spoonfuls of the lavender and teal batter into the cake pans that have been prepared. Keep switching the colors of the batter until both pans are full. To make it look like marble, gently swirl the batters together with a skewer or knife. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. For 10 minutes, let the cakes cool in the pans. Then, take them out and put them on a wire rack to cool completely. If you want the cakes to look nice, cover them in a thick layer of buttercream frosting once they are completely cool. For the roses made of teal and lavender swirled buttercream, color some of it with teal food coloring and some with lavender food coloring. Put a rose-shaped piping tip on each of the separate piping bags for each color. Pipe pretty buttercream roses all over the cake, switching between lavender and teal to make a stunning effect. Get your Teal and Lavender Swirled Buttercream Roses Cake ready to be served and enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes

Greek Gallery

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These Sticky Chicken Naan Sandwiches are a delicious fusion of flavors. The marinated and grilled chicken thighs are sticky, sweet, and slightly spicy, perfectly complemented by the freshness of the veggies and the creaminess of the spicy mayo. A delightful sandwich for any occasion!

Ingredients: 4 boneless, skinless chicken thighs. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons brown sugar. 2 tablespoons rice vinegar. 1 teaspoon ginger, minced. 1 teaspoon garlic, minced. 1/2 teaspoon red pepper flakes. 4 naan bread. 1 cup shredded lettuce. 1/2 cucumber, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. Salt and pepper to taste. Cooking oil.

Instructions: To make the marinade, mix the soy sauce, honey, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes in a bowl with a whisk. Put the chicken thighs in a plastic bag that can be closed again and again, and pour the marinade over them. Put the bag in the fridge for at least 30 minutes, or overnight for better taste. Warm up your grill or grill pan on the stove by setting it on medium-high heat. To keep things from sticking, brush them with cooking oil. Take the chicken out of the marinade and let the extra sauce drip off. Grill for 5 to 7 minutes on each side, or until the chicken is fully cooked and has a caramelized look. Take it off the heat and let it rest for a few minutes. Then cut it into thin slices. To make spicy mayo, mix the Sriracha sauce and mayonnaise in a small bowl. Warm the naan bread up on the grill or in the oven for a short time before putting the sandwiches together. Cover each naan with a thick layer of spicy mayo. Cover each naan bread with a handful of shredded lettuce. Then add slices of cucumber and red onion. Cut up grilled chicken and put it on top of the. To make a sandwich, fold the naan bread over the fillings and use toothpicks to hold it together if needed. Sticky Chicken Naan Sandwiches are ready to eat right away.

Prep Time: 40 minutes

Cook Time: 15 minutes

Holly Grove Dance

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These gluten-free cheese crackers are crispy, flavorful, and perfect for snacking. They're made with a blend of gluten-free flour, sharp cheddar cheese, and seasonings, resulting in a delicious savory treat that everyone will love.

Ingredients: 2 cups gluten-free all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon paprika. 1/4 cup cold unsalted butter, cut into cubes. 1 cup shredded sharp cheddar cheese. 1/4 cup cold water.

Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper. In a food processor, combine the gluten-free flour, baking powder, salt, garlic powder, onion powder, and paprika. Pulse to combine. Add the cold butter cubes to the flour mixture and pulse until the mixture resembles coarse crumbs. Add the shredded cheddar cheese and pulse until the mixture becomes crumbly. While pulsing, gradually add the cold water until the dough comes together into a ball. Transfer the dough onto a lightly floured surface and roll it out thinly, about 1/8 inch thick. Use a knife or cookie cutter to cut the dough into desired shapes, such as squares or rectangles. Transfer the crackers to the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Allow the crackers to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 15 minutes

Iroko Nuevo

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The zucchini, cheddar cheese, and fresh chives in these muffins make them very tasty. They are tasty as a snack or as a side dish.

Ingredients: 2 cups grated zucchini. 2 cups all-purpose flour. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh chives. 1/2 cup buttermilk. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine the grated zucchini, all-purpose flour, shredded cheddar cheese, and chopped fresh chives. In another bowl, whisk together the buttermilk, melted unsalted butter, and large eggs. Add the baking powder, baking soda, salt, and black pepper to the wet ingredients, and mix well. Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Zucchini Cheddar Chive Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Ollie Renee Schminkey

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Delicious and elegant, these artichokes are paired with a flavorful thyme and garlic vinaigrette that adds a burst of savory goodness to every bite.

Ingredients: 4 large artichokes. 4 cloves garlic, minced. 2 tablespoons fresh thyme leaves. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Prepare the artichokes by trimming the stems and removing the tough outer leaves. Cut off the top quarter of each artichoke and trim the tips of the remaining leaves. Boil a large pot of salted water and cook the artichokes until tender, about 20-30 minutes. In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and thyme leaves, and saut until fragrant, about 1-2 minutes. Remove from heat and stir in the balsamic vinegar. Season with salt and pepper to taste. Once the artichokes are cooked, drain them and let them cool slightly. Serve the artichokes warm with the thyme and garlic vinaigrette drizzled over the top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Breal

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This recipe for Lemon Garlic Roasted Chicken makes juicy chicken that tastes great with the fresh flavors of lemon and garlic. It's a simple dish that tastes great and is great for any event.

Ingredients: 4 chicken leg quarters. 4 cloves garlic, minced. 1 lemon, juiced and zest. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon dried oregano. 1 teaspoon dried thyme.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix minced garlic, lemon zest, lemon juice, olive oil, salt, pepper, oregano, and thyme. Place chicken leg quarters in a baking dish and pour the lemon-garlic mixture over them, ensuring they are evenly coated. Roast in the preheated oven for 45-50 minutes or until the chicken is cooked through and golden brown, basting occasionally with the pan juices. Once done, remove from the oven and let it rest for a few minutes before serving. Serve hot, garnished with additional lemon slices if desired.

Prep Time: 10 minutes

Cook Time: 50 minutes

Talk About it Devan

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This Broccoli Cashew Stir-Fry is a tasty and filling vegan dish full of crunchy cashews, bright vegetables, and a tasty sauce. It's quick and simple to make, so it's great for dinner during the week.

Ingredients: 1 head of broccoli, cut into florets. 1 cup cashews, roasted. 1 red bell pepper, sliced. 1 onion, sliced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 3 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 2 tablespoons water. Cooked rice, for serving.

Instructions: Put soy sauce, maple syrup, sesame oil, cornstarch, and water in a small bowl and mix them together. Put away. Put some oil in a big pan or wok and heat it over medium-high heat. Stir-fry for about one minute until the garlic and ginger smell good after adding them. Adding the bell pepper and onion slices will make the food a little softer after two to three minutes. After you add the broccoli florets and roasted cashews, stir-fry for three to four more minutes, until the broccoli is soft but still has some bite to it. Pour the sauce over the broccoli mixture and keep stirring it until it gets thick and covers all the vegetables evenly. Serve hot on top of rice that has been cooked. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Island Stone Pub

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A tasty and nourishing stir-fry with tender chicken breast, vibrant veggies, and cauliflower rice that is seasoned with AIP-friendly ingredients. Anyone on an AIP or Paleo diet will love this dish.

Ingredients: 1 head cauliflower, riced. 2 tbsp coconut oil. 2 cloves garlic, minced. 1 onion, diced. 2 carrots, julienned. 2 zucchinis, diced. 1 bell pepper, sliced. 1 cup broccoli florets. 1 lb chicken breast, thinly sliced. 1/4 cup coconut aminos. 1 tsp ginger, grated. 1/2 tsp turmeric. Salt and pepper, to taste. 2 green onions, sliced for garnish.

Instructions: Heat the coconut oil in a big skillet over medium heat. Add the onion and garlic, and saut until fragrant. Add the bell pepper, broccoli, zucchini, and carrots. Cook until just beginning to soften. Place the veggies aside and then add the chicken slices to the skillet. Cook until every side is browned. Stir in the cauliflower rice after combining the chicken with the veggies. Combine the coconut aminos, ginger, turmeric, salt, and pepper in a small bowl. Drizzle the stir-fry mixture on top. Cook, stirring occasionally, until the cauliflower rice is soft and the chicken is cooked through, about 5 to 7 more minutes. Before serving, garnish with sliced green onions.

Prep Time: 15 minutes

Cook Time: 20 minutes

Rikki Beran

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This chicken vegetable soup with Greek flavors is hearty, healthy, and full of flavor from the fresh vegetables and fragrant herbs. Because it doesn't have gluten or dairy, it's good for people who have to follow certain diets.

Ingredients: 1 lb chicken breast, diced. 6 cups chicken broth. 2 carrots, diced. 2 celery stalks, diced. 1 onion, diced. 2 cloves garlic, minced. 1 zucchini, diced. 1 cup diced tomatoes. 1/2 cup chopped fresh parsley. 2 tbsp lemon juice. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: In a large pot, heat some olive oil over medium heat. Add diced onion and garlic, saut until fragrant. Add diced chicken breast, cook until browned. Pour in chicken broth and bring to a boil. Add diced carrots, celery, zucchini, and diced tomatoes. Season with dried oregano, salt, and pepper. Reduce heat to low and let simmer for 20-25 minutes until vegetables are tender and chicken is cooked through. Stir in chopped fresh parsley and lemon juice. Taste and adjust seasoning if necessary. Serve hot, garnished with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

CaIS applications for Linux

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For this recipe, you'll need to grill some juicy steaks and make a rich red wine reduction sauce with Montus or another full-bodied red wine. The result is a fancy dish that goes well with the strong flavors of the steak and the rich, complex notes of the wine.

Ingredients: 2 beef steaks such as ribeye or filet mignon. 2 tablespoons olive oil. Salt and black pepper to taste. 4 cloves garlic, minced. 1/4 cup red wine preferably Montus or similar full-bodied red. 1 tablespoon butter. Fresh thyme sprigs for garnish optional.

Instructions: Preheat your grill or grill pan to high heat. Brush the steaks with olive oil and season generously with salt and pepper on both sides. Place the steaks on the hot grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. In a small saucepan, heat the remaining olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in the red wine and let it simmer until reduced by half, stirring occasionally. Once the steaks are cooked, remove them from the grill and let them rest for a few minutes. Stir in the butter into the red wine reduction sauce until melted and well combined. Serve the steaks drizzled with the red wine sauce and garnish with fresh thyme sprigs if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

KBSM

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Couscous Tabbouleh Salad is a delightful Middle Eastern-inspired salad that combines fluffy couscous with fresh vegetables and herbs, all tossed in a zesty lemon and garlic dressing. It's a perfect side dish or a light and healthy meal on its own.

Ingredients: 1 cup couscous. 1 1/4 cups boiling water. 1/4 cup extra-virgin olive oil. 3 tablespoons fresh lemon juice. 1 garlic clove, minced. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup red onion, finely chopped. Salt and pepper to taste.

Instructions: Place couscous in a heatproof bowl. Pour boiling water over couscous, cover, and let it sit for 5 minutes. Fluff couscous with a fork and let it cool to room temperature. In a separate bowl, whisk together olive oil, lemon juice, and minced garlic. Add cherry tomatoes, cucumber, parsley, mint, and red onion to the couscous. Pour the dressing over the couscous mixture and toss to combine. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Serve cold as a refreshing salad.

Prep Time: 15 minutes

Cook Time: 5 minutes

ADC Agenzia

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Cinnamon Sticks Zimsterne Cookies are delightful, star-shaped German treats that are perfect for the holiday season. Made with ground almonds and warm spices, these cookies offer a nutty and aromatic flavor with a hint of citrus.

Ingredients: 2 cups ground almonds. 1 1/4 cups powdered sugar. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 2 large egg whites. 1 teaspoon lemon juice. 1/2 teaspoon vanilla extract. Pinch of salt. Additional powdered sugar for rolling.

Instructions: Put the powdered sugar, ground cinnamon, ground nutmeg, and ground almonds in a bowl. Whisk the egg whites in a different bowl until they get foamy. Then, add the vanilla extract, lemon juice, and a pinch of salt. Mix it with a whisk until soft peaks appear. Mix the egg whites and dry ingredients together slowly until a dough forms. Roll the dough out to about 1/4-inch thick between two pieces of parchment paper. Put the rolled-out dough in the fridge for one to two hours, or until it gets firm. Prepare the oven by heating it up to 325F 165C. Take the dough out of the fridge and peel off the top piece of parchment paper. Cover the top with sugar powder. Cut the cookies out with a star-shaped cookie cutter and put them on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn golden. The cookies should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way. After the cookies have cooled, sprinkle them with more powdered sugar before serving.

Prep Time: 30 minutes

Cook Time: 15 minutes

David Dyason

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Indulge in the decadent flavors of tiramisu, brownies, cookies, and ice cream all in one delightful dessert!

Ingredients: 6 brownies, cut into small cubes. 6 chocolate chip cookies, crumbled. 1 pint coffee ice cream. 1 pint vanilla ice cream. 1 cup brewed coffee, cooled. 1/2 cup mascarpone cheese. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. Whipped cream, for topping. Chocolate shavings, for garnish. Cocoa powder, for dusting.

Instructions: In a mixing bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth. In serving glasses or bowls, layer brownie cubes and crumbled chocolate chip cookies. Drizzle brewed coffee over the brownie and cookie layers. Add a scoop of coffee ice cream and a scoop of vanilla ice cream on top of each glass. Spread a dollop of mascarpone mixture over the ice cream. Top with whipped cream, chocolate shavings, and a dusting of cocoa powder. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Shetland Sheepdog

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Enjoy a refreshing and nutritious Berry-Almond Quinoa Salad, featuring a delightful mix of quinoa, fresh berries, crunchy almonds, and a tangy balsamic vinaigrette.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup sliced almonds, toasted. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Run cold water over the quinoa to clean it. Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff up the quinoa, then let it cool to room temperature. Put cooked quinoa, mixed berries, toasted almonds, mint, and feta cheese in a large bowl. Honey, salt, and pepper should all be mixed together in a small bowl with olive oil. Add the dressing to the quinoa mixture and mix it together gently. Serve right away or put in the fridge until you're ready to serve. Add more mint leaves and almonds as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

IAA

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These Banana Cream Waffles are a delightful breakfast treat. The addition of ripe bananas in the waffle batter makes them moist and flavorful, and the homemade vanilla syrup adds a touch of indulgence to your morning meal. Perfect for a special occasion or a weekend brunch with family and friends.

Ingredients: 2 cups all-purpose flour. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 2 ripe bananas, mashed. 2 large eggs. 1 1/2 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/2 cup maple syrup.

Instructions: Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Beat the eggs, buttermilk, melted butter, and 1 teaspoon of vanilla extract together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Pre-heat your waffle iron and use oil or non-stick cooking spray to lightly coat it. Place the waffle iron that has already been heated with the waffle batter and cook it according to the maker's directions until it is golden brown and crispy. You can make the vanilla syrup while the waffles are cooking. In a small saucepan, heat the heavy cream slowly until it starts to boil. Take it off the heat and add the powdered sugar and 1 teaspoon of vanilla extract. Mix it in with a whisk until it's smooth. Put some homemade vanilla syrup on top of each warm waffle and pour a lot of maple syrup over it. Have fun with your tasty Vanilla Syrup and Banana Cream Waffles!

Prep Time: 15 minutes

Cook Time: 20 minutes

Wendy Watson

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Indulge in the creamy richness of this simple and delightful fudge recipe. Lisa's Easiest Fudge requires only a few ingredients and minimal effort, making it the perfect sweet treat for any occasion.

Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. A pinch of salt. 1 cup chopped nuts optional.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted usually takes 2-3 intervals. Be careful not to overheat. Stir in the vanilla extract and a pinch of salt. Mix until well combined. If desired, fold in the chopped nuts. Pour the fudge mixture into the prepared pan and spread it evenly. Chill in the refrigerator for at least 2 hours, or until the fudge is firm and set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut into squares or desired shapes. Serve and enjoy your delicious and easy homemade fudge!

Prep Time: 10 minutes

Cook Time: 5 minutes

TAXI SYROS

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This Spicy Turkey Sausage Chili with Cheese Tortellini has both the heartiness of chili and the comforting taste of tortellini filled with cheese. It's a hearty and tasty meal that's great for cold nights or casual get-togethers.

Ingredients: 1 lb spicy turkey sausage, casings removed. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz tomato sauce. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 cup frozen corn kernels. 2 cups chicken broth. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 package 9 oz cheese tortellini. 1 cup shredded cheese, for topping. Fresh cilantro, chopped, for garnish optional.

Instructions: In a skillet, cook the turkey sausage over medium heat, breaking it apart with a spoon, until browned and cooked through. Drain excess fat. Transfer the cooked sausage to a slow cooker. Add diced onion, minced garlic, diced bell pepper, diced tomatoes, tomato sauce, black beans, kidney beans, frozen corn kernels, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, stir in the cheese tortellini. Cover and continue cooking until the tortellini is tender. Serve hot, topped with shredded cheese and chopped cilantro if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

JFF DUT TC