Nekousagii

katie maughfling yoga - Youphoric Sound - Juan Zapata - Cegdo - Embroidery Fonts

[nekousagii]

These tasty chicken tacos made in the slow cooker taste like they came from the Caribbean. A tasty meal is made up of tender, flavorful chicken with a hint of spice, sweet pineapple, and savory vegetables.

Ingredients: 2 lbs boneless, skinless chicken thighs. 1/4 cup Caribbean jerk seasoning. 1 cup pineapple chunks. 1 red onion, sliced. 1 red bell pepper, sliced. 1/4 cup chicken broth. 8 small flour tortillas. 1 cup shredded cabbage. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1 lime, cut into wedges.

Instructions: In a bowl, coat chicken thighs with Caribbean jerk seasoning. Place seasoned chicken thighs, pineapple chunks, red onion, and red bell pepper in the slow cooker. Pour chicken broth over the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender. Remove chicken from slow cooker and shred with forks. Return shredded chicken to the slow cooker and mix with the cooked vegetables and juices. Warm tortillas according to package instructions. To assemble tacos, place some of the chicken mixture onto each tortilla. Top with shredded cabbage, diced tomatoes, and chopped cilantro. Serve with lime wedges for squeezing over the tacos. Enjoy your Crock-Pot Caribbean Jerk Chicken Tacos!

Prep Time: 15 minutes

Cook Time: 360 minutes

​Ken Shippai

[nekousagii]

Indulge in a vibrant and delicious parfait featuring layers of melted rainbow cake, vanilla yogurt, fresh berries, and a hint of whipped cream. This easy-to-make dessert is a visual treat and a delightful way to satisfy your sweet cravings.

Ingredients: 1 slice each of red, orange, yellow, green, blue, and purple velvet cake. 2 cups vanilla yogurt. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup whipped cream. Rainbow sprinkles for garnish.

Instructions: Break up each cake slice into little pieces. Put a layer of broken red velvet cake at the bottom of each serving glass. Put a dollop of vanilla yogurt on top of the red velvet circle. Add more orange, yellow, green, blue, and purple cake crumbs and yogurt to the layers. Add a lot of mixed berries to the top of each parfait. Finish by putting some whipped cream on top. Add rainbow sprinkles to make it look more colorful. Do it again for more servings. Put it in the fridge for at least 30 minutes before you serve it. Have fun with the tasty Melted Rainbow Cake Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Berkshire Short Film Festival

[nekousagii]

These chewy keto cookies are perfect for those following a ketogenic diet as they are nut-free, egg-free, and dairy-free. They are sweetened with a low-carb sweetener and can be customized with sugar-free chocolate chips for an extra treat.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup powdered erythritol or monk fruit sweetener. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 cup sugar-free chocolate chips optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, powdered sweetener, baking powder, and salt in a large bowl. Melt the coconut oil and mix it with the almond milk and vanilla extract. Mix until you get a dough. You can add sugar-free chocolate chips if you want to. Get the baking sheet ready and then roll the dough into balls. Press down on each ball a little with your hand or a fork. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with your tasty, chewy keto cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Ks04

[nekousagii]

This sushi recipe puts a twist on the classic New Orleans BBQ shrimp by incorporating it into sushi rolls. The combination of spicy BBQ flavors and tender shrimp wrapped in nori and rice creates a delicious fusion dish.

Ingredients: 8 large shrimp, deveined and peeled. 2 nori seaweed sheets. 1 cup sushi rice, cooked. 1/4 cup BBQ sauce. 1/4 cup butter. 1 tablespoon Worcestershire sauce. 1 teaspoon hot sauce. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. Green onions, thinly sliced for garnish.

Instructions: In a pan, melt butter over medium heat. Add BBQ sauce, Worcestershire sauce, hot sauce, paprika, garlic powder, cayenne pepper, salt, and pepper. Stir to combine. Add shrimp to the pan and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pan and let cool slightly. Lay out a nori sheet on a bamboo sushi mat. Spread half of the cooked sushi rice evenly over the nori sheet. Place half of the cooked shrimp along one edge of the nori sheet. Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water. Repeat the process with the remaining nori sheet, rice, and shrimp. Slice each sushi roll into 6-8 pieces using a sharp knife. Garnish with thinly sliced green onions. Serve with extra BBQ sauce for dipping, if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ithaca Catholic Worker

[nekousagii]

Indulge in the rich and delightful flavors of a Skinny Salted Caramel Mocha Frozen Coffee. This guilt-free frozen coffee treat combines the sweetness of salted caramel with the boldness of mocha, all while keeping it light and skinny with almond milk and sugar-free syrup.

Ingredients: 1 cup brewed coffee, cooled. 1/2 cup unsweetened almond milk. 1 tablespoon unsweetened cocoa powder. 1 tablespoon instant coffee granules. 2 tablespoons sugar-free salted caramel syrup. 1/2 teaspoon vanilla extract. 1 cup ice cubes. Whipped cream optional. Sugar-free caramel sauce optional.

Instructions: In a blender, combine the cooled brewed coffee, unsweetened almond milk, cocoa powder, instant coffee granules, sugar-free salted caramel syrup, vanilla extract, and ice cubes. Blend until smooth and creamy, ensuring all ingredients are well combined. Pour the frozen coffee mixture into a glass. If desired, top with a dollop of whipped cream and drizzle with sugar-free caramel sauce for added flavor and decoration. Serve immediately and enjoy your Skinny Salted Caramel Mocha Frozen Coffee!

Prep Time: 5 minutes

Cook Time: 0 minutes

Brandons Harvey

[nekousagii]

A tasty change from the usual pancake is these Carrot Cake Pancakes. They taste like carrot cake because they have cinnamon, nutmeg, walnuts, and raisins in them. Great for a special treat at breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup finely grated carrots. 1/4 cup chopped walnuts. 1/4 cup raisins. 1 large egg. 1 cup buttermilk. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. Cream cheese frosting optional. Maple syrup for serving.

Instructions: Mix the sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl with a whisk. Grate the carrots and mix them with the chopped walnuts and raisins in a different bowl. Put the egg in a different bowl and beat it. Then add the buttermilk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. A few lumps are fine; don't mix it too much. Add the carrot, walnut, and raisin mixture slowly to the batter. Put a nonstick griddle or skillet over medium-high heat and grease it with butter or cooking spray. For every pancake, pour 1/4 cup of the batter onto the hot pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown and done all the way through. If you want, you can serve the carrot cake pancakes hot with maple syrup and cream cheese frosting on top. Have fun with your tasty Carrot Cake Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Jade Bald Writer

[nekousagii]

A quick and tasty Mediterranean take on grilled chicken that's great for a barbecue with little work. The marinade adds herbs and spices to the chicken, making a delicious dish with little work.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 lemon, sliced for garnish.

Instructions: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper to create the marinade. Place chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken, ensuring it's well-coated. Marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavor. Preheat the grill to medium-high heat. Remove chicken from the marinade and let excess drip off. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165F 74C and the chicken is cooked through. Garnish with lemon slices and serve hot. Enjoy your Super Easy Mediterranean Grilled Chicken!

Prep Time: 40 minutes

Cook Time: 15 minutes

Sanketlipi

[nekousagii]

This Paleo Roasted Whole Chicken is seasoned with a blend of herbs and spices, then roasted to perfection. It's a delicious and healthy meal that's perfect for a Paleo or Whole30 diet.

Ingredients: 1 whole chicken about 4-5 pounds. 2 tablespoons olive oil. 2 teaspoons sea salt. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried sage. 1/2 teaspoon dried oregano. 1 lemon, halved. 1 onion, quartered. 4-5 garlic cloves, smashed.

Instructions: Set the oven temperature to 425F 220C. After removing the giblets from the chicken's interior, use paper towels to pat the bird dry. Create a seasoning blend in a small bowl by combining sea salt, black pepper, garlic powder, onion powder, paprika, dried thyme, dried rosemary, dried sage, and dried oregano. After liberally seasoning the chicken with the spice blend, rub it all over with olive oil. Stuff the chicken cavity with the onion quarters, lemon halves, and crushed garlic cloves. To ensure an even roasting, use kitchen twine to secure the chicken legs together. The stuffed and seasoned chicken should be placed on a roasting rack inside a roasting pan. For approximately one hour and fifteen minutes, or until the thickest part of the thigh reaches an internal temperature of 165F 74C, roast the chicken in the preheated oven. Before slicing, give the chicken ten to fifteen minutes to rest. Along with your preferred Paleo-friendly side dishes, serve the Paleo Roasted Whole Chicken.

Prep Time: 15 minutes

Cook Time: 75 minutes

Millis Chorus

[nekousagii]

Slow Cooker Filipino Chicken Adobo is a flavorful and tender dish made with chicken thighs marinated in soy sauce, vinegar, and spices. Slow cooking allows the flavors to meld together perfectly, resulting in a delicious meal that's easy to prepare.

Ingredients: 3 lbs chicken thighs, bone-in, skin-on. 1/2 cup soy sauce. 1/2 cup vinegar. 1/4 cup brown sugar. 1 onion, sliced. 4 cloves garlic, minced. 1 tsp black peppercorns. 3 bay leaves.

Instructions: Place chicken thighs in the slow cooker. In a bowl, mix soy sauce, vinegar, brown sugar, garlic, onion, peppercorns, and bay leaves. Pour the mixture over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through. Serve hot with rice and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Alvaret Shopp Kaniner

[nekousagii]

Enjoy tender meatballs in a tangy sweet and sour sauce with juicy pineapple and colorful bell peppers, all made effortlessly in the slow cooker.

Ingredients: 1 lb frozen meatballs. 1 cup pineapple chunks, drained. 1 red bell pepper, diced. 1 onion, diced. 1 cup sweet and sour sauce. 2 tablespoons soy sauce. 2 tablespoons brown sugar. 1 tablespoon cornstarch. 2 tablespoons water.

Instructions: Place frozen meatballs in the slow cooker. Add pineapple chunks, red bell pepper, and onion on top of the meatballs. In a bowl, mix sweet and sour sauce, soy sauce, and brown sugar. Pour over the meatballs and vegetables. Cover and cook on low for 4-6 hours or until meatballs are heated through and vegetables are tender. In a small bowl, mix cornstarch and water until smooth. Stir into the slow cooker during the last 30 minutes of cooking to thicken the sauce. Serve hot over cooked rice or noodles.

Prep Time: 10 minutes

Cook Time: 240 minutes

Les Lapins de Milie

[nekousagii]

For any night of the week, this slow cooker pasta fagioli soup will warm you up and fill you up. It's full of tasty things like ground beef, beans, vegetables, and pasta, so it can be eaten by itself as a meal. Let your slow cooker do the work while you enjoy the smell of the food cooking.

Ingredients: 1 lb ground beef. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz red kidney beans, drained and rinsed. 1 can 15 oz white beans, drained and rinsed. 4 cups beef broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1 cup ditalini pasta. 2 cups fresh spinach leaves, chopped. Grated Parmesan cheese for serving.

Instructions: Cook the ground beef in a pan over medium heat until it turns brown. Get rid of extra fat. Put the garlic, onion, carrots, and celery in the pan. For about 5 minutes, cook until the vegetables are soft. Put the vegetables and cooked beef in the slow cooker. On top of the beef broth, add the diced tomatoes, red kidney beans, white beans, oregano, basil, thyme, salt, and pepper. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the ditalini pasta and chopped spinach about 30 minutes before you serve. Keep cooking with the lid on until the pasta is soft. Grate some Parmesan cheese on top and serve hot.

Prep Time: 20 minutes

Cook Time: 360 minutes

Harbeckc

[nekousagii]

Quinoa and feta stuffed into cute baby bell peppers make this dish tasty and healthy. It's great for a quick and healthy meal!

Ingredients: 1 cup quinoa, cooked. 12 baby bell peppers, halved and deseeded. 1 cup feta cheese, crumbled. 1/2 cup cherry tomatoes, diced. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put the cooked quinoa, feta cheese, cherry tomatoes, red onion, garlic, and parsley in a large bowl. Add the olive oil and toss the ingredients together until they are well mixed. Add pepper and salt to taste. Put some of the quinoa mixture into each half of the baby bell pepper and gently press down to fill it up. Put the peppers that have been stuffed on a baking sheet. Put the peppers in an oven that has already been heated for 20 to 25 minutes, or until they are soft. Take them out of the oven and let them cool down a bit before you serve them. If you want, you can add more parsley as a garnish. Have fun eating your tasty Baby Bell Peppers Stuffed with Quinoa and Feta!

Prep Time: 15 minutes

Cook Time: 25 minutes

​Ken Shippai

[nekousagii]

This copycat recipe recreates the iconic House of Blues Voodoo Shrimp, featuring succulent shrimp cooked in a flavorful buttery sauce with a hint of spice. Perfectly paired with rice, it's a seafood delight that brings the taste of New Orleans right to your kitchen.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/2 cup all-purpose flour. 1/4 cup butter. 1/4 cup Worcestershire sauce. 2 tablespoons minced garlic. 1 tablespoon paprika. 1 tablespoon brown sugar. 1 tablespoon hot sauce. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon cayenne pepper. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Sliced green onions, for garnish. Cooked rice, for serving.

Instructions: Put the shrimp in a shallow dish and coat them with flour. Shake off any extra flour. Put the butter in a big pan and melt it over medium-low heat. In a skillet, mix together paprika, hot sauce, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Also add Worcestershire sauce. Use a stir to mix. Put the shrimp in the pan after coating them. Cook for two to three minutes on each side, until they turn pink and are done. Put the cooked shrimp on top of the rice and top with sliced green onions.

Prep Time: 15 minutes

Cook Time: 10 minutes

A Beautiful Word

[nekousagii]

A comforting and hearty soup that captures all the flavors of a classic chicken pot pie. Creamy broth, tender chicken, roasted veggies, and potatoes come together to create a satisfying meal.

Ingredients: 1 lb chicken breast, diced. 2 cups mixed vegetables carrots, peas, corn. 2 potatoes, diced. 4 cups chicken broth. 1 cup heavy cream. 1/4 cup all-purpose flour. 2 tbsp butter. 1 onion, diced. 2 cloves garlic, minced. 1 tsp dried thyme. Salt and pepper to taste. 1 sheet puff pastry, for garnish optional.

Instructions: Preheat oven to 400F 200C. In a roasting pan, toss mixed vegetables and diced potatoes with olive oil, salt, and pepper. Roast for 20 minutes or until golden brown and tender. In a large pot, melt butter over medium heat. Add diced onion and minced garlic, saut until fragrant. Add diced chicken breast to the pot and cook until no longer pink. Sprinkle flour over the chicken mixture, stir well to combine. Pour in chicken broth and bring to a simmer, stirring constantly until slightly thickened. Add roasted vegetables and potatoes to the pot, stir in heavy cream and dried thyme. Season with salt and pepper to taste. Simmer for an additional 10 minutes. If desired, cut puff pastry into small squares and bake according to package instructions for a crispy garnish. Serve the creamy chicken pot pie soup hot, garnished with puff pastry squares if using. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Human 6 Photos

[nekousagii]

Crispy Potato Twisters are a fun and flavorful snack or side dish perfect for any occasion. Pairing them with a creamy avocado coriander dip adds a refreshing contrast to the crispy potatoes.

Ingredients: 4 large potatoes. 2 tablespoons olive oil. Salt to taste. 1 ripe avocado. 1/4 cup fresh coriander leaves, chopped. 2 cloves garlic, minced. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Warm the oven up to 400F 200C. Clean and dry the potatoes. To make a flat base, cut off a thin layer from one side of each potato. Put a wooden stick or skewer into the flat side of each potato. Cut each potato in half around the middle with a sharp knife, being careful not to go all the way through. Pull and stretch the potato spirals slowly. Add salt and olive oil to the potatoes. Place the potatoes on a baking sheet that has been lined with parchment paper. Bake for 30 to 35 minutes, or until the potatoes are golden and crispy. Make the avocado coriander dip at the same time. Put avocado, coriander, garlic, lime juice, salt, and pepper in a blender or food processor and blend or process until smooth. Mix until it's creamy and smooth. As a side dish, serve hot crispy potato twists with salad dressing.

Prep Time: 15 minutes

Cook Time: 35 minutes

Mokyklos Tinklalapis

[nekousagii]

These mini pancake cereal are the cutest thing to eat for breakfast right now. For a fun and tasty breakfast in the morning, these little pancakes are perfect.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. Cooking spray for greasing. Maple syrup for serving. Fresh berries optional, for garnish.

Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. Preheat a non-stick griddle or skillet over medium heat and lightly grease it with cooking spray. Using a small squeeze bottle or a piping bag with a small round tip, pipe small circles of batter onto the griddle. Each pancake should be about the size of a quarter. Cook the mini pancakes for about 1-2 minutes on each side or until they are golden brown and fluffy. Remove the mini pancakes from the griddle and let them cool slightly. Serve the mini pancakes cereal in a bowl, drizzled with maple syrup and garnished with fresh berries if desired. Enjoy your adorable mini pancake cereal!

Prep Time: 10 minutes

Cook Time: 15 minutes

Allied Pows In Italy

[nekousagii]

A rich and velvety soup combining the goodness of broccoli and cauliflower, with a creamy texture that delights the taste buds.

Ingredients: 1 large head of broccoli, chopped. 1 medium cauliflower, chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 2 cups water. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. After you add the broccoli and cauliflower, cook for 5 minutes while stirring every now and then. Add water and vegetable broth. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes, or until the vegetables are soft. Blend the soup until it's smooth with an immersion blender. Add the heavy cream and Parmesan cheese and mix them in well. Add pepper and salt to taste. Let it cook for five more minutes. Serve hot, and if you want, top with more Parmesan.

Prep Time: 15 minutes

Cook Time: 30 minutes

Angling Road Runner 5K