Notglot

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A traditional comfort food called Broccoli Chicken Divan has soft chicken, healthy broccoli, and a creamy, cheesy sauce. It's simple to make and great for a cozy dinner with the family.

Ingredients: 2 cups cooked chicken, shredded. 2 cups broccoli florets, steamed. 1 can condensed cream of chicken soup. 1/2 cup mayonnaise. 1/2 cup shredded cheddar cheese. 1 teaspoon lemon juice. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1/2 cup breadcrumbs.

Instructions: Warm the oven up to 175F 350C. Shred the chicken and put it in a large bowl. Add the broccoli that has been steamed and mix in the mayonnaise, cheddar cheese, lemon juice, garlic powder, onion powder, salt, and pepper. Spread the mix out evenly in a baking dish that has been greased. Add more breadcrumbs on top of the mix. After the oven is hot, bake for 25 to 30 minutes, or until the top is bubbly and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

bruno pedrini

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Enjoy the rich flavors of a perfectly grilled beef tenderloin with a peppery crust and a delicious roasted garlic and herb butter. This BBQ recipe is a celebration of all things tasty and will make eating outside more enjoyable.

Ingredients: 1 whole beef tenderloin, trimmed. 2 tablespoons cracked black pepper. 1 tablespoon kosher salt. For the Roasted Garlic-Herb Butter:. - 1/2 cup unsalted butter, softened. - 4 cloves roasted garlic, mashed. - 2 tablespoons fresh parsley, finely chopped. - 1 tablespoon fresh thyme leaves, stripped from stems. Additional salt and pepper to taste.

Instructions: Preheat your BBQ grill to medium-high heat. In a small bowl, combine cracked black pepper and kosher salt to create the spice rub. Pat the beef tenderloin dry with paper towels and generously coat it with the spice rub, pressing it onto the surface of the meat. Place the seasoned beef tenderloin on the preheated grill and sear on all sides until a nice crust forms, about 3-4 minutes per side. Reduce the heat to medium or move the beef to a cooler part of the grill, continuing to cook until the internal temperature reaches your desired level of doneness medium-rare is recommended for tenderness, using a meat thermometer. While the beef is grilling, prepare the Roasted Garlic-Herb Butter by combining the softened butter, mashed roasted garlic, chopped parsley, and thyme leaves in a bowl. Season with additional salt and pepper to taste. Once the beef is cooked to perfection, remove it from the grill and let it rest for a few minutes. Slice the beef tenderloin into medallions and serve with a dollop of the Roasted Garlic-Herb Butter on top. Enjoy your Peppered Beef Tenderloin with Roasted Garlic-Herb Butter straight from the BBQ!

Prep Time: 20 minutes

Cook Time: 20 minutes

onsiglio metropolitano roma

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This Gemelli Pasta with Fire Roasted Tomatoes recipe is a simple yet flavorful dish that brings out the natural sweetness of fire-roasted tomatoes. Combined with aromatic herbs and served with al dente gemelli pasta, it's a delightful meal for any occasion.

Ingredients: 12 oz gemelli pasta. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 can 14.5 oz fire-roasted diced tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish. Grated Parmesan cheese for serving.

Instructions: Cook gemelli pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in fire-roasted diced tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste. Simmer for 10 minutes. Add cooked gemelli pasta to the skillet with the tomato sauce. Toss until well coated and heated through. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

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Indulge in these rich and fudgy slow cooker brownies, made with almond flour and sweetened with a keto-friendly sweetener. They're easy to make and perfect for satisfying your chocolate cravings without derailing your keto diet. Plus, using the slow cooker means you can enjoy warm brownies with minimal effort!

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup keto-friendly sweetener. 1/4 teaspoon baking powder. Pinch of salt. 1/4 cup melted coconut oil. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips optional.

Instructions: In a mixing bowl, combine the almond flour, cocoa powder, sweetener, baking powder, and salt. In another bowl, whisk together the melted coconut oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the sugar-free chocolate chips, if using. Line the bottom of a greased slow cooker with parchment paper. Pour the batter into the slow cooker and spread it out evenly. Cover the slow cooker with a clean kitchen towel or paper towels, then place the lid on top. Cook on low for 2-3 hours or until the brownies are set around the edges but slightly gooey in the center. Once done, turn off the slow cooker and let the brownies cool slightly before slicing and serving. Enjoy your delicious slow cooker brownies!

Prep Time: 10 minutes

Cook Time: 120 minutes

w g mallett school

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These Slow Cooker Barbacoa Beef Tacos are full of flavor and great for a quick dinner during the week or for having people over. The beef is marinated in a tasty sauce and cooked slowly until it's soft and juicy. It's then crisped up in a skillet to add more texture and flavor. For a tasty meal that the whole family will love, put it in warm tortillas and top with your favorite taco ingredients.

Ingredients: 3 lbs beef chuck roast, trimmed of excess fat. 1/3 cup apple cider vinegar. 4 cloves garlic, minced. 1/4 cup lime juice. 2 chipotle peppers in adobo sauce, minced. 2 teaspoons ground cumin. 2 teaspoons dried oregano. 1 teaspoon ground cloves. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon ground cinnamon. 1/2 cup beef broth. 1 tablespoon vegetable oil. Corn or flour tortillas, for serving. Taco toppings such as diced onions, cilantro, lime wedges, etc..

Instructions: In a small bowl, combine apple cider vinegar, minced garlic, lime juice, minced chipotle peppers, cumin, oregano, cloves, salt, pepper, and cinnamon to create a marinade. Place beef chuck roast in a slow cooker and pour marinade over the top. Add beef broth to the slow cooker. Cover and cook on low for 8-10 hours, or until beef is tender and easily shreds with a fork. Once beef is cooked, remove from slow cooker and shred using two forks. Set aside. In a large skillet, heat vegetable oil over medium-high heat. Add shredded beef and cook until slightly crispy, about 5 minutes. Serve shredded beef in tortillas with desired toppings.

Prep Time: 20 minutes

Cook Time: 480 minutes

ecosystem biology

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In a pressure cooker, it's easy to make a classic California Roll that tastes great. Sushi rice with just the right amount of seasoning, fake crab, creamy avocado, and crisp cucumber rolled up into a tasty little treat.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/2 cup rice vinegar. 3 tablespoons sugar. 1 teaspoon salt. Nori sheets. Imitation crab meat. Avocado, sliced. Cucumber, julienned. Soy sauce for serving. Pickled ginger for serving. Wasabi for serving.

Instructions: Rinse sushi rice under cold water until the water runs clear. In the pressure cooker, combine rice and water. Cook on high pressure for 3 minutes, then allow natural release for 10 minutes. While rice is cooking, mix rice vinegar, sugar, and salt in a bowl. Microwave for 30 seconds and stir until sugar dissolves. Transfer cooked rice to a large bowl, gently fold in the vinegar mixture, and let it cool. Place a sheet of plastic wrap on a bamboo sushi rolling mat. Put a sheet of nori, shiny side down, on the plastic wrap. Wet your hands and spread a thin layer of rice on the nori, leaving a small border at the top. Arrange imitation crab, avocado, and cucumber along the bottom edge of the rice. Using the bamboo mat, roll the nori tightly from the bottom, sealing the edge with a little water. Slice the roll into bite-sized pieces with a sharp, wet knife. Repeat with remaining ingredients. Serve the California rolls with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes

Cook Time: 15 minutes

cristian camacho

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You can dip your favorite snacks in this Garden Vegetable Dip, which is full of fresh flavors and a creamy texture.

Ingredients: 1 packet Hidden Valley Ranch Salad Dressing & Seasoning Mix. 1 cup sour cream. 1/2 cup mayonnaise. 1/2 cup finely chopped mixed vegetables carrots, bell peppers, celery. 1/4 cup finely chopped green onions. 1/4 cup finely chopped fresh parsley.

Instructions: Put the Hidden Valley Ranch Salad Dressing and Seasoning in a bowl and mix them together. Add the mayonnaise, sour cream, and mix. Add the chopped mixed vegetables, green onions, and parsley, and mix everything together well. Put it in the fridge for at least an hour before serving so the flavors can mix. You can eat it with crackers, chips, or vegetable sticks of your choice.

Prep Time: 10 minutes

Cook Time: 0 minutes

benny oschmann

[notglot]

These baked cake donuts are a delicious treat that are healthier than fried donuts. They are easy to make and perfect for breakfast or dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1/2 cup milk. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/4 tsp nutmeg optional. 1/4 tsp cinnamon optional.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix together the flour, sugar, baking soda, baking powder, salt, and optional cinnamon or nutmeg in a mixing bowl. Mix the melted butter, milk, egg, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Avoid over-mixing. Fill each cavity of the greased donut pan approximately two thirds full with batter using a spoon or pipe. Bake for 10 to 12 minutes, or until the donuts bounce back when you touch them, in a preheated oven. After a few minutes of cooling in the pan, move the donuts to a wire rack to finish cooling. Before serving, you can choose to glaze or dust the donuts with powdered sugar. Savor these freshly baked cake donuts!

Prep Time: 15 minutes

Cook Time: 10 minutes

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These Wild Flowers Cupcakes are not only delicious but also a work of art. Perfect for special occasions or garden-themed parties, they are adorned with edible wild flowers and leaves that make them look like a blooming garden on your plate.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup sour cream. Assorted edible wild flowers for decoration. Edible green leaves for decoration. Buttercream frosting store-bought or homemade. Food coloring optional.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Whisk the flour, baking powder, and salt together in a bowl. 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 vanilla extract and mix well. As you add the milk and sour cream in turns, start with the dry ingredients and work your way up to the wet ones. Don't mix any further than that. About two thirds of the way to the top of each cupcake liner, fill it with batter. It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking. On a wire rack, let the cupcakes cool all the way down. After the cupcakes have cooled, frost them with any buttercream frosting you like. If you want, you can color the frosting with food coloring. Add edible wildflowers and leaves to each cupcake to make them look like a beautiful wildflower garden. Have fun with your beautiful Wild Flowers Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

mystic side opera

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Delicious vegan pumpkin spice sugar cookies perfect for autumn or any time of the year. These cookies are soft, flavorful, and easy to make!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1 cup brown sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup granulated sugar for rolling.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Butter the coconut oil and put it in a large bowl. Add the brown sugar and vanilla extract and mix them all together until they are well blended. Along with salt, cinnamon, nutmeg, cloves, and ginger, mix flour, baking powder, baking soda, and whisk them together in a different bowl. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Take tablespoon-sized chunks of dough and roll them into balls. Coat each ball in granulated sugar by rolling it in it. Place dough balls that have been coated about 2 inches apart on the baking sheet that has been prepared. Gently press down on each dough ball with the back of a fork. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Have fun with these wheat-free pumpkin spice sugar cookies!

Prep Time: 15 minutes

Cook Time: 10-12

komori dojo

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A tasty mix of buffalo chicken, creamy ranch, and crispy tater tots that is cooked slowly in a crock pot to get the most flavor and tenderness.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup buffalo sauce. 1 cup shredded cheddar cheese. 1 cup ranch dressing. 1 bag frozen tater tots. 1/2 cup diced celery. 1/2 cup diced onion. 1/4 cup diced green onions. Salt and pepper to taste.

Instructions: In a slow cooker, layer diced chicken on the bottom. Pour buffalo sauce over the chicken. Spread shredded cheese evenly over the chicken and sauce layer. Drizzle ranch dressing over the cheese layer. Evenly distribute frozen tater tots on top of the mixture. Sprinkle diced celery, onion, and green onions over the tater tots. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tater tots are golden brown and crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

babolin theatre

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These adorable no-bake spider cookies are ideal for any fun occasion, including Halloween. To make these adorable little edible spiders, chocolate cookies, peanut butter, and chocolate coating are combined, and then candy eyes and pretzel legs are added for decoration.

Ingredients: 1 package 12 oz chocolate cookies Oreo or similar. 1/2 cup creamy peanut butter. 1 cup semisweet chocolate chips. 24 small chocolate candies M&M's or similar. 48 small pretzel sticks. 48 candy eyes.

Instructions: Place the chocolate cookies in a food processor and pulse until they become fine crumbs. Add the creamy peanut butter to the cookie crumbs and blend until the mixture is well combined and can hold its shape when pressed together. Take small portions of the mixture and roll them into 1-inch diameter balls, placing them on a parchment-lined tray. In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring in between until smooth. Dip each peanut butter ball into the melted chocolate, ensuring it is fully coated. Place it back on the parchment-lined tray. While the chocolate is still soft, gently press two candy eyes onto each chocolate-coated ball to create the spider's eyes. Break the pretzel sticks in half, and insert eight of them into each side of the chocolate-coated ball to create the spider's legs. Place a small chocolate candy in the center of each ball to form the spider's body. Allow the chocolate to set for about 30 minutes at room temperature or place the tray in the refrigerator to speed up the process. Once the chocolate has hardened, your cute little no-bake spider cookies are ready to enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

author ava danielle

[notglot]

Indulge in the flavors of lasagna without the carbs with this Low Carb Sausage and Spinach Casserole. A perfect keto-friendly dish. #LowCarbCasserole #KetoLasagna

Ingredients: 1 lb ground sausage. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup spinach, chopped. 1 cup ricotta cheese. 1 cup mozzarella cheese, shredded. 1/2 cup Parmesan cheese, grated. 1 cup marinara sauce sugar-free. 1 teaspoon Italian seasoning. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cook the ground sausage in a pan over medium heat until it turns brown. Get rid of extra fat. Cut up some onions and garlic and add them to the pan. Cook the onions until they become clear. Cook until the spinach wilts after adding the chopped spinach. Put ricotta, mozzarella, and Parmesan cheeses in a bowl and mix them together. Put half of the sausage mixture in a baking dish that has been greased. Put half of the cheese mix on top of the sausage. Cover the cheese with half of the marinara sauce. Add the rest of the ingredients one more time, ending with a layer of marinara sauce. Mix salt and pepper with Italian seasoning and sprinkle it on top. After the oven is hot, bake for 25 to 30 minutes, or until golden and bubbly. Give the casserole some time to cool down before you serve it. This Low Carb Sausage and Spinach Casserole tastes great and is like lasagna but without the carbs. Low-Carb Casserole and Keto Lasagna

Prep Time: 15 minutes

Cook Time: 30 minutes

#sausageandspinach, #healthylasagna, #lowcarbcasserole, #LowCarbCasserole

iisaku kunstide kool

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A vegan twist on the classic stroganoff recipe, featuring meaty portobello mushrooms and a creamy, flavorful sauce. Perfect for a cozy dinner!

Ingredients: 4 large portobello mushrooms, sliced. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 cup vegetable broth. 1 cup vegan sour cream. 2 tablespoons soy sauce. 1 tablespoon Dijon mustard. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley, chopped, for garnish. 8 ounces fettuccine pasta.

Instructions: Cook fettuccine pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Saut until onion is translucent, about 3-4 minutes. Add sliced portobello mushrooms to the skillet. Cook until mushrooms are tender, about 5-6 minutes. Stir in vegetable broth, vegan sour cream, soy sauce, Dijon mustard, and paprika. Season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally. Add cooked fettuccine pasta to the skillet. Toss until pasta is coated with the creamy mushroom sauce. Serve hot, garnished with fresh chopped parsley. Enjoy your Modern Portobello Stroganoff!

Prep Time: 15 minutes

Cook Time: 20 minutes

sammitse

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A flavorful and comforting dish, this red kidney bean curry served with rice, known as Rajmah Chawal, is a popular vegetarian meal in many Indian households. The hearty beans are simmered in a fragrant tomato-based sauce infused with aromatic spices, resulting in a deliciously satisfying dish.

Ingredients: 1 cup dried red kidney beans, soaked overnight and drained. 2 tablespoons vegetable oil. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 green chili, minced. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric. 1/2 teaspoon cayenne pepper. 1 teaspoon garam masala. 1 can 14.5 ounces diced tomatoes. 2 cups water. Salt, to taste. 2 cups cooked rice, for serving. Fresh cilantro leaves, for garnish.

Instructions: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, grated ginger, and minced green chili, and cook for another 2 minutes. Add the ground coriander, ground cumin, turmeric, cayenne pepper, and garam masala. Cook for 1 minute, stirring constantly. Add the soaked and drained red kidney beans, diced tomatoes, and water to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Season the curry with salt, to taste. Serve the red kidney bean curry over cooked rice, garnished with fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 90 minutes

jenna velez

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These Buffalo Chicken Hand Pies are great for casual get-togethers or game day snacks. Inside is a tasty mix of cheese, buffalo sauce, ranch dressing, and shreds of chicken, all wrapped in a flaky pie crust.

Ingredients: 2 cups cooked shredded chicken. 1/2 cup buffalo sauce. 1/4 cup ranch dressing. 1 cup shredded mozzarella cheese. 1/4 cup chopped green onions. 2 sheets refrigerated pie crust. 1 egg, beaten for egg wash.

Instructions: Warm the oven up to 190C 375F. Shred the chicken and put it in a bowl. Add the ranch dressing, mozzarella cheese, chopped green onions, and buffalo sauce. Combine well. Roll out pie crusts on a surface that has been lightly floured. Spread out a little to make it flat. Cut circles out of the pie crusts with a round cutter or the edge of a glass. On one half of each circle, put a spoonful of the chicken mix. To make a half-moon shape, fold the other half of the circle over the filling. Use a fork to press the edges together to seal. Place the hand pies on a baking sheet that has parchment paper on it. Spread egg wash over the tops of the pies. After the oven is hot, bake for 20 to 25 minutes, or until golden brown and crispy. Serve hot with extra ranch dressing or buffalo sauce for dipping.

Prep Time: 20 minutes

Cook Time: 25 minutes

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Good Things Baking Co.'s Toffee Chocolate Chunk Skillet Cookie is the perfect combination of buttery, toffee-infused dough and rich chocolate chunks baked to perfection in a cast-iron skillet. It's a delectable treat that will impress your friends and family.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup toffee bits. 1 cup semisweet chocolate chunks.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the toffee bits and semisweet chocolate chunks. Transfer the cookie dough to a well-seasoned 10-inch cast-iron skillet, pressing it evenly into the skillet. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set. Remove from the oven and let it cool slightly before serving. Slice and enjoy the Toffee Chocolate Chunk Skillet Cookie with a scoop of ice cream on top!

Prep Time: 20 minutes

Cook Time: 30 minutes

green door studio