Odjn

Hoping To Help - Murdork - Buy Handmade Toronto - Susanne Kord - Abthic

[odjn]

The grilled chicken, pesto, and fresh vegetables in this Grilled Chicken Pesto Pasta Salad taste great together. It's great for a quick and filling meal.

Ingredients: 2 boneless, skinless chicken breasts. 8 oz penne pasta. 1/2 cup cherry tomatoes, halved. 1/2 cup fresh mozzarella balls. 1/4 cup fresh basil leaves, chopped. 1/4 cup pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Season chicken breasts with salt and pepper. Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side or until cooked through. Let it rest for a few minutes before slicing. Cook penne pasta according to package instructions until al dente. Drain and set aside. In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, chopped basil, and pesto sauce. Toss to coat evenly. Drizzle olive oil over the grilled chicken slices. Serve the grilled chicken on top of the pesto pasta salad. Garnish with additional basil leaves if desired. Enjoy your Grilled Chicken Pesto Pasta Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Zero Hour Georgia

[odjn]

Enjoy the delectable combination of creamy peanut butter cookies dipped in rich chocolate and topped with pomegranate salt. These gluten-free treats will satisfy your sweet and salty cravings.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips. 1 teaspoon coconut oil. Pomegranate salt, for sprinkling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Peanut butter, sugar, egg, and vanilla extract should all be mixed together in a bowl. Mix everything together well. Mix it again after adding the baking soda and salt until the dough is smooth. Take small amounts of dough and roll them into balls. Place them on the baking sheet that has been prepared. Using a fork, gently press down on each cookie to make a crisscross pattern. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After baking, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Pour the chocolate chips and coconut oil into a bowl that can go in the microwave. Melt them in 20-second increments, stirring every time, until the mixture is smooth and thick. Once the cookies are cool, dip them half way into the melted chocolate and let the extra chocolate drip off. Spread the dipped cookies out on a baking sheet lined with parchment paper. Then, sprinkle a little pomegranate salt over the melted chocolate. Put the tray in the fridge for about 15 to 20 minutes to let the chocolate set. The cookies are ready to eat when the chocolate is firm. With a glass of milk or your favorite hot drink, serve the cookies. Keep any leftovers fresh by putting them in a container that won't let air in.

Prep Time: 20 minutes

Cook Time: 12 minutes

Catalina Arroyo

[odjn]

A zesty and flavorful Chipotle Lime Chicken Soup with a perfect balance of spices, beans, and vegetables. The lime adds a refreshing twist to this hearty soup.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups chicken broth. 1 cup corn kernels. 2 teaspoons chipotle chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Juice of 2 limes. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until translucent. Add diced chicken and cook until browned on all sides. Stir in chipotle chili powder, cumin, smoked paprika, salt, and pepper. Pour in chicken broth, diced tomatoes, black beans, and corn. Bring the soup to a boil, then reduce heat and simmer for 20 minutes. Add lime juice and fresh cilantro, simmer for an additional 5 minutes. Taste and adjust seasoning if necessary. Serve hot, garnished with additional cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 30 minutes

Art House 17

[odjn]

The fragrant lemongrass and savory aubergine in these gluten-free neatballs give them a lot of flavor. If you are on a gluten-free diet, these are a great appetizer or main dish.

Ingredients: 2 large aubergines, diced. 2 lemongrass stalks, finely chopped. 1/2 cup gluten-free breadcrumbs. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon gluten-free soy sauce. 1 tablespoon sesame oil. Salt and pepper to taste. 2 tablespoons olive oil for cooking.

Instructions: Before you start cooking, heat the oven to 375F 190C. Pulse the diced aubergines in a food processor until they are very small. Put the chopped aubergines on a clean kitchen towel and squeeze out as much water as you can. Cut up the aubergines and put them in a large bowl. Add the breadcrumbs, cilantro, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix everything together well. Put the mixture on a baking sheet that has been lined with parchment paper and roll it into small balls. Olive oil the neatballs, then bake them in a hot oven for 25 to 30 minutes, or until they are golden brown and cooked all the way through. Serve hot, and if you want, top with more chopped cilantro.

Prep Time: 20 minutes

Cook Time: 30 minutes

Theresa Rosenberg

[odjn]

You can enjoy the tastes of a traditional Reuben sandwich in the form of a burger. On top of a toasted bun, this Grilled Reuben Burger has Swiss cheese, sauerkraut, Thousand Island dressing, and a dill pickle spear. The beef patties are juicy. It adds a fun new twist to an old favorite.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices Swiss cheese. 1 cup sauerkraut, drained. 1/4 cup Thousand Island dressing. 4 dill pickle spears. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. Put the burger patties on the grill and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done. In the last minute of cooking, put a slice of Swiss cheese on top of each burger and let it melt. Before you start cooking the burgers, toast the buns on the grill until they are just barely brown. Spread Thousand Island dressing on the bottom half of each bun before putting the burgers together. Put a burger patty on top of the dressing. Top it with melted Swiss cheese. Place a big scoop of sauerkraut on top of the burger patty. On top of the sauerkraut, put a dill pickle spear. Last, put the other half of the toasted bun on top. Warm up your Grilled Reuben Burgers and serve them with your favorite sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

Tcaps 24/7

[odjn]

This Easy Favorite Hummus recipe is a classic, creamy dip that's perfect for snacking or entertaining. Made with simple ingredients and ready in minutes, it's a staple for any vegan kitchen.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1/2 teaspoon ground cumin. 1/4 teaspoon smoked paprika. Salt to taste. 2 tablespoons olive oil. 2-4 tablespoons water, as needed. Optional toppings: olive oil, paprika, chopped parsley.

Instructions: In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, paprika, and salt. Process until smooth, scraping down the sides as needed. With the processor running, drizzle in olive oil and continue to process until creamy. Add water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if needed. Transfer hummus to a serving bowl, drizzle with olive oil, sprinkle with paprika and chopped parsley if desired. Serve with pita bread, veggie sticks, or crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cedric Tassel

[odjn]

A light and healthy spring salad featuring tender lentils, crisp vegetables, and a zesty dressing. This salad is perfect for a quick meal or as a side dish for your springtime gatherings.

Ingredients: 1 cup dried green or brown lentils. 2 cups water. 1 cucumber, diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 cup cherry tomatoes, halved. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/3 cup feta cheese, crumbled. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. Salt and pepper, to taste.

Instructions: Rinse the lentils thoroughly under cold water. In a saucepan, combine the lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until lentils are tender but not mushy. Drain any excess water and let them cool. In a large salad bowl, combine the cooked lentils, diced cucumber, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, chopped parsley, and chopped mint. In a small bowl, whisk together the extra-virgin olive oil and red wine vinegar. Season with salt and pepper to taste. Pour the dressing over the salad and toss everything together until well combined. Sprinkle crumbled feta cheese on top of the salad. Serve immediately as a refreshing spring salad or refrigerate for a few hours to let the flavors meld. Enjoy your delicious Spring Lentil Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

Parent Camp Usa

[odjn]

A delicious change from regular boba tea is this Strawberry-Banana Boba Tea, which is cool and fruity. The strawberries and bananas make it sweet, and the black tea and creamy milk make it rich. For a fun drink, you can add a splash of rum or vodka if you want to!

Ingredients: 1 cup strawberries, hulled and sliced. 1 ripe banana, sliced. 2 cups brewed black tea, chilled. 1/2 cup milk dairy or non-dairy. 1/4 cup honey or sugar adjust to taste. 1/2 cup tapioca pearls boba, cooked according to package instructions. Ice cubes. Optional: 2 ounces rum or vodka.

Instructions: Put strawberries, banana, brewed tea, milk, and honey or sugar in a blender. Mix until it's smooth. Boka, which are cooked tapioca pearls, and ice cubes should be put into glasses. Pour the mixed drink over the boba and ice. If you want something boozy, add one ounce of rum or vodka to each glass and stir it slowly. Serve right away with big straws so you can enjoy the boba!

Prep Time: 10 minutes

Cook Time: 10 minutes

Mrs Palmer Music

[odjn]

A tasty and festive treat, patriotic chocolate bark is quick and simple to make and ideal for celebrations like Independence Day. Everyone will enjoy this sweet and eye-catching dessert, which has layers of white and dark chocolate, blue candy melts, and vibrant sprinkles.

Ingredients: 12 ounces white chocolate chips. 12 ounces dark chocolate chips. 1/2 cup blue candy melts. 1/4 cup red candy melts. 1/4 cup mini marshmallows. 1/4 cup red, white, and blue sprinkles.

Instructions: Use parchment paper to line a baking sheet. In a bowl safe for the microwave, melt the white chocolate chips, stirring every 30 seconds to ensure smoothness. Transfer the melted white chocolate onto the baking sheet that has been prepared, making sure to spread it thinly. In another bowl that is safe to put in the microwave, melt the dark chocolate chips using the same method. Melt the dark chocolate and drizzle it in a patriotic pattern over the white chocolate layer. In a bowl that is safe to use in the microwave, melt the blue candy melts and pour them over the chocolate layers. Swirl the colors together with a toothpick or skewer to get a marbled effect. Over the melted chocolate, scatter mini marshmallows and red, white, and blue sprinkles. To make the chocolate bark solidify, refrigerate the baking sheet for approximately half an hour. After the bark has hardened, break it into pieces. Present and savor!

Prep Time: 15 minutes

Cook Time: 5 minutes

Guess The Wordle

[odjn]

This Slow Cooker Chicken Marsala recipe is a hassle-free way to enjoy the classic Italian dish. Tender chicken breasts simmered with savory mushrooms and Marsala wine create a rich and flavorful sauce.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1 cup sliced mushrooms. 1/2 cup Marsala wine. 1/2 cup chicken broth. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 tablespoon cornstarch. 2 tablespoons water. Fresh parsley for garnish.

Instructions: Put chicken breasts in the slow cooker after seasoning them with salt and pepper. Marsala wine, chicken broth, garlic, thyme, and mushrooms should all be put into the slow cooker. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. During the last 30 minutes of cooking, stir the ingredients into the slow cooker to make the sauce thicker. When the chicken is done and the sauce has thickened, serve it hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

Tribal Fusion Gypsy Dance

[odjn]

Indulge in the delightful combination of rich chocolate ice cream with gooey marshmallows and crunchy bits of chocolate Rice Krispie treats. This homemade ice cream is a perfect treat for chocolate lovers and fans of classic marshmallow treats.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup cocoa powder. 1 teaspoon vanilla extract. 1 cup mini marshmallows. 1 cup chopped chocolate Rice Krispie treats.

Instructions: Put heavy cream, whole milk, granulated sugar, and cocoa powder in a saucepan. Stir the mixture all the time while heating it over medium heat until the sugar and cocoa powder are gone. Now take it off the heat and mix in the vanilla extract. Let the mixture cool all the way down, then put it in an ice cream maker and churn it according to the machine's directions. You can add mini marshmallows and chopped chocolate Rice Krispie treats to the ice cream maker in the last few minutes of beating. Move the ice cream that has been churned to a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm.

Prep Time: 20 minutes

Cook Time: 10 minutes

2nd International Conference Social Sciences And Humanities

[odjn]

This delicious Pink Hot Chocolate is a warm and sweet treat that is great for Valentine's Day or any other romantic event. It's dreamy and creamy, and it will warm your heart and make your loved one smile.

Ingredients: 2 cups milk. 1/4 cup white chocolate chips. 1-2 drops pink food coloring. Whipped cream for topping. Sprinkles for garnish optional.

Instructions: In a small saucepan, heat the milk over medium heat until warm but not boiling. Stir in the white chocolate chips until melted and smooth. Add 1-2 drops of pink food coloring and mix until the desired shade is reached. Pour the pink hot chocolate into mugs. Top with whipped cream and sprinkles, if desired. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Vilnos Sruoga

[odjn]

This low carb walnut bread is a healthy and chewy option for those following a gluten-free and low-carb diet. Packed with protein and healthy fats from almond flour and walnuts, it's perfect for a satisfying snack or accompaniment to any meal.

Ingredients: 2 cups almond flour. 1/2 cup ground flaxseed. 1/4 cup coconut flour. 1/2 cup chopped walnuts. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 4 eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 2 tbsp apple cider vinegar.

Instructions: Warm the oven up to 350F 175C and use coconut oil to grease a loaf pan. Put ground flaxseed, coconut flour, chopped walnuts, baking powder, baking soda, and salt in a large bowl. And mix them all together. Crack the eggs into a different bowl and mix them with the almond milk, apple cider vinegar, and melted coconut oil. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Put the batter into the loaf pan that has been prepared, and make the top smooth. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it.

Prep Time: 15 minutes

Cook Time: 50 minutes

Mt. Moriah Farms

[odjn]

A quick and flavorful Chipotle Black Bean Dip that's perfect for parties or snacking. The smoky heat from chipotle peppers adds a kick to the creamy black bean base.

Ingredients: 2 cans black beans, drained and rinsed. 1 cup salsa. 2 tablespoons chipotle peppers in adobo sauce, minced. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/4 cup fresh cilantro, chopped. 1 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: In a food processor, combine black beans, salsa, chipotle peppers, cumin, and garlic powder. Blend until smooth and creamy. Transfer the mixture to a bowl and fold in chopped cilantro and shredded cheddar cheese. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving. Serve with tortilla chips or fresh veggies and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Elevage Nanimo Acceuil

[odjn]

When you're busy, this Easy Slow Cooker Butter Chicken recipe is great. All you have to do is put everything into the slow cooker and let it simmer for hours. When you come back, the chicken will be perfectly tender and flavored with rich, aromatic Indian spices.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 onion, finely chopped. 4 cloves garlic, minced. 1 tablespoon grated ginger. 1 cup tomato puree. 1/2 cup plain yogurt. 2 tablespoons butter. 1 tablespoon garam masala. 1 teaspoon ground cumin. 1 teaspoon ground turmeric. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper adjust to taste. Salt to taste. 1/4 cup heavy cream. Fresh cilantro, chopped for garnish. Cooked rice or naan, for serving.

Instructions: In a slow cooker, combine chicken, onion, garlic, ginger, tomato puree, yogurt, butter, garam masala, cumin, turmeric, coriander, cayenne pepper, and salt. Stir until chicken is evenly coated with the sauce. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through. Stir in heavy cream during the last 30 minutes of cooking. Serve over cooked rice or with naan, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 240 minutes

Zario Games

[odjn]

These peach popsicles are a great way to cool off on a hot summer day. These popsicles are a tasty treat for kids and adults alike. They are made with ripe peaches, honey, and a little lemon juice.

Ingredients: 4 ripe peaches, peeled and pitted. 1/4 cup honey. 1/2 cup water. 1 tablespoon lemon juice.

Instructions: Put the peeled and pitted peaches, honey, water, and lemon juice in a blender. Mix until it's smooth. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least 4 hours, or until it's completely frozen. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 240 minutes

Hottub Chemicals Ireland

[odjn]

Indulge in this delicious low carb Paleo pecan pie, perfect for the holiday season. With a nutty crust and a sweet filling, it's sure to be a crowd-pleaser without compromising your dietary preferences.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/4 cup maple syrup or preferred sweetener. 1 tsp vanilla extract. 1/2 tsp salt. 1 cup pecan halves. 3/4 cup coconut sugar. 3 eggs.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt. Mix until a dough forms. Press the dough into the bottom of a pie dish, forming a crust. Spread pecan halves evenly over the crust. In a separate bowl, whisk together coconut sugar and eggs until well combined. Pour the egg mixture over the pecans. Bake in the preheated oven for 30-35 minutes, or until the filling is set. Allow the pie to cool before slicing and serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Michael Orr