Orcbarbs

dr. ryan mcclure - koffee kuppe - muistikuvan - kristin henry - benny oschmann

[orcbarbs]

This Caribbean take on a Southern favorite has tasty shrimp, creamy coconut grits, and island spices that make the dish taste great. Tropical flavors fill this dish up and make it taste great.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup stone-ground grits. 2 cups water. 1 cup coconut milk. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 tomato, diced. 1 scotch bonnet pepper, minced optional for heat. 1 tablespoon olive oil. 1 tablespoon Caribbean jerk seasoning. Salt and pepper to taste. 2 tablespoons chopped fresh cilantro for garnish. Lime wedges for serving.

Instructions: In a medium saucepan, bring water and coconut milk to a boil. Slowly stir in grits, reduce heat to low, cover, and simmer for 20-25 minutes or until thickened, stirring occasionally. In a large skillet, heat olive oil over medium heat. Add onion, garlic, bell pepper, tomato, and scotch bonnet pepper. Saut until vegetables are softened, about 5 minutes. Season shrimp with Caribbean jerk seasoning, salt, and pepper. Push vegetables to the side of the skillet and add shrimp. Cook until shrimp are pink and cooked through, about 3-4 minutes per side. Serve shrimp over a bed of coconut grits, garnished with chopped cilantro and lime wedges. Enjoy your Caribbean-inspired shrimp & grits!

Prep Time: 15 minutes

Cook Time: 30 minutes

w g mallett school

[orcbarbs]

Almond flour and yellow split pea flour are used to make this gluten-free bundt cake, which is moist and tasty. The tangy sweetness of the lemon icing goes well with the nutty tastes of the flours.

Ingredients: 2 cups yellow split pea flour. 1 cup almond flour. 1 cup coconut sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 3/4 cup coconut oil, melted. 4 large eggs. 1/2 cup unsweetened almond milk. 2 teaspoons vanilla extract. Zest of 2 lemons. Juice of 1 lemon.

Instructions: Set the oven to 350F 175C and heat it up. Butter and flour a Bundt cake pan. Mix almond flour, coconut sugar, baking powder, salt, and yellow split pea flour in a large bowl with a whisk. Melt the coconut oil in another bowl. Add the eggs, almond milk, vanilla extract, lemon zest, and lemon juice. Beat the ingredients together until they are well mixed. Slowly add the wet ingredients to the dry ones and mix them together until the batter is smooth. As soon as the Bundt pan is ready, pour the batter into it. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Mix powdered sugar and lemon juice until smooth and easy to pour. Once the cake is completely cool, make the lemon icing. Pour the icing over the cake that has been cooled. Cut and serve.

Prep Time: 20 minutes

Cook Time: 50 minutes

public art

[orcbarbs]

This Roasted Cherry Tomato Ricotta Bruschetta Dip combines the flavors of sweet roasted cherry tomatoes with creamy ricotta cheese, garlic, and fresh basil. It's a delightful twist on traditional bruschetta, perfect for dipping crusty slices of toasted baguette.

Ingredients: 2 cups cherry tomatoes, halved. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup ricotta cheese. 2 cloves garlic, minced. 1 tablespoon balsamic vinegar. 2 tablespoons fresh basil leaves, chopped. 1 French baguette, sliced and toasted.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cherry tomatoes in a baking dish and season them with salt and pepper. Before you put the tomatoes in the oven, heat it up and roast them for 15 to 20 minutes, or until they start to burst and turn brown. Put ricotta cheese, garlic that has been minced, balsamic vinegar, and chopped basil leaves in a bowl. Add pepper and salt to taste. After roasting the tomatoes, let them cool down a bit before adding them to the ricotta mixture slowly. Toasty slices of French baguette should be served with the dip. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

windeyer hotel gold and fleece hotel

[orcbarbs]

This gluten-free slow cooker chicken tagine is a flavorful and comforting dish with tender chicken, sweet apricots, and hearty chickpeas. The aromatic blend of spices creates a rich and fragrant sauce that pairs perfectly with rice or gluten-free couscous.

Ingredients: 1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1 tsp ground cinnamon. tsp ground ginger. tsp ground turmeric. tsp paprika. tsp salt. tsp black pepper. 1 cup dried apricots, chopped. 1 can 15 oz chickpeas, drained and rinsed. 1 cup chicken broth. 2 tbsp honey. 2 tbsp tomato paste. 2 tbsp olive oil. 2 tbsp fresh cilantro, chopped for garnish.

Instructions: Put the apricots, chickpeas, chicken broth, honey, tomato paste, onion, garlic, spices, and mix them all together in a slow cooker. Make sure to stir everything together well. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and the flavors are well mixed. Serve hot with fresh cilantro on top. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

scm appartment

[orcbarbs]

Filipinos love this dish called Slow Cooker Chicken Adobo. It is made with tender chicken thighs that are cooked in a tasty sauce of soy sauce, vinegar, garlic, and spices. The rich flavors soak into the chicken while it cooks slowly, making a deliciously savory and tangy dish.

Ingredients: 3-4 lbs chicken thighs, bone-in and skin-on. 1/2 cup soy sauce. 1/2 cup vinegar. 1/4 cup brown sugar. 6 cloves garlic, minced. 1 onion, sliced. 1 teaspoon black peppercorns. 3 bay leaves.

Instructions: Spice up your food with soy sauce, vinegar, brown sugar, black pepper, and minced garlic in a bowl. Cook chicken thighs on low for a long time. Cover the chicken with the sauce mix. Put in the bay leaves and sliced onion. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and fully cooked. Warm it up and serve it with rice and steamed vegetables. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

bibli en blog

[orcbarbs]

Enjoy the nostalgic flavor of candy corn in a healthier, gluten-free, and paleo-friendly version with these homemade gummies. Made with real fruit juice and natural sweeteners, these gummies are a guilt-free treat for any occasion.

Ingredients: 1 cup orange juice freshly squeezed if possible. 1/4 cup honey or maple syrup. 1/4 cup coconut milk. 3 tablespoons grass-fed gelatin. 1/2 teaspoon vanilla extract. 1/4 teaspoon turmeric powder. 1/4 teaspoon beetroot powder.

Instructions: In a small saucepan, combine the orange juice and honey or maple syrup over medium heat. Stir until the sweetener is dissolved. Remove from heat and whisk in the coconut milk, grass-fed gelatin, vanilla extract, turmeric powder, and beetroot powder until well combined and smooth. Pour the mixture into candy molds or a shallow dish lined with parchment paper. Refrigerate for at least 2 hours, or until the gummies are set. Once set, remove the gummies from the molds or slice into desired shapes if using a dish. Store the gummies in an airtight container in the refrigerator for up to a week.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ms Fitzgerald 4th Grade

[orcbarbs]

Enjoy the flavors of the Mediterranean with this tasty Chicken Souvlaki recipe. The grilled chicken skewers are bathed in a mixture of olive oil, lemon, and herbs. They are served with colorful vegetables for a tasty and filling meal.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into cubes. 1/4 cup olive oil. 3 tablespoons lemon juice. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper, to taste. 1 red onion, cut into chunks. 1 bell pepper, cut into chunks. Wooden skewers, soaked in water.

Instructions: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create the marinade. Add the chicken cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour or overnight for better flavor. Preheat the grill to medium-high heat. Thread the marinated chicken, red onion chunks, and bell pepper chunks onto the soaked wooden skewers, alternating between ingredients. Place the skewers on the preheated grill and cook for 12-15 minutes, turning occasionally, until the chicken is fully cooked and has a nice char. Serve the Chicken Souvlaki skewers with your favorite sides, such as pita bread, tzatziki sauce, and a Greek salad. Enjoy this flavorful and easy-to-make Chicken Souvlaki!

Prep Time: 80 minutes

Cook Time: 15 minutes

macondo

[orcbarbs]

These cute turkey cupcakes are a delightful addition to your Thanksgiving table. They are not only delicious but also a fun activity for the whole family to decorate together!

Ingredients: 1 box of chocolate cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. 1 can of chocolate frosting. 24 chocolate sandwich cookies. 24 mini chocolate candies e.g., M&M's. 48 candy eyeballs. 48 candy corns. 12 chocolate truffles. 12 pretzel sticks. 12 red fruit leather strips.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the eggs, vegetable oil, water, and chocolate cake mix in a mixing bowl. Mix until it's smooth. Put equal amounts of batter into each cupcake liner. Bake for 18 to 20 minutes, or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool all the way down before you decorate them. Add some chocolate frosting to the top of each cupcake. To make the turkey's body, gently press a chocolate sandwich cookie onto the frosting and place it near the back of the cupcake. For the turkey's eyes, put two mini chocolate candies near the top of the cookie. Use frosting to attach candy eyes to the candies. To make the beak, press a candy corn below the eyes. To make the turkey's feathers, put three candy corns on each side of the cookie. To make the turkey's body, put a chocolate truffle in front of the cookie body and glue it on with frosting. Cut pretzel sticks in half and put them inside the truffle like turkey legs. In the end, make turkey wattles out of thin strips of red fruit leather and attach them to the truffle. Do these steps again and again for 12 cupcakes. Before you serve the cupcakes, give them about 30 minutes to set. I hope you enjoy your cute turkey cupcakes this Thanksgiving!

Prep Time: 30 minutes

Cook Time: 20 minutes

fremont asian christian church

[orcbarbs]

The smoky, sweet, and savory flavors in these Pulled Grilled Chicken Sandwiches with Root Beer Barbecue Sauce go well together. The barbecue sauce with root beer gives the pulled chicken a unique twist. This makes it a great choice for your next barbecue.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup root beer. 1 cup barbecue sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 4 hamburger buns. Sliced red onions optional, for garnish. Chopped fresh cilantro optional, for garnish.

Instructions: To make the marinade, mix the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper with the root beer. Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again. Put the bag in the fridge for at least two hours or overnight. Warm up the grill over medium-high heat. The chicken should be grilled for 6 to 8 minutes on each side, or until it is fully cooked. Bring the rest of the marinade to a simmer in a saucepan over medium heat while the meat is on the grill. Let it cook for five to seven minutes, or until it gets thick like barbecue sauce. Use two forks to shred the chicken when it's done. The root beer barbecue sauce should be mixed with the chicken shreds. On the grill, toast the buns for one to two minutes. Put together the sandwiches by putting a lot of pulled chicken on each bun. You can put sliced red onions and chopped cilantro on top if you want to. Enjoy the Pulled Grilled Chicken Sandwiches with your favorite sides.

Prep Time: 15 minutes

Cook Time: 20 minutes

weinbau windholz

[orcbarbs]

With this recipe, you can make a delicious meal by combining sweet blackened salmon with spicy Mexican street corn.

Ingredients: 4 salmon fillets. 2 tablespoons blackening seasoning. 2 tablespoons olive oil. 4 ears of corn, husked. 1/4 cup mayonnaise. 1/4 cup sour cream. 1/2 cup crumbled cotija cheese. 1 teaspoon chili powder. 1/4 cup chopped cilantro. 1 lime, cut into wedges.

Instructions: Preheat grill to medium-high heat. Rub salmon fillets with blackening seasoning, ensuring they are evenly coated. Drizzle olive oil over salmon fillets. Grill salmon for 4-5 minutes per side, or until desired doneness is reached. Meanwhile, grill corn until kernels are lightly charred, about 10 minutes, turning occasionally. In a small bowl, mix mayonnaise, sour cream, cotija cheese, and chili powder until well combined. Once corn is grilled, spread the mayonnaise mixture evenly over each ear of corn. Sprinkle chopped cilantro over the corn. Serve blackened salmon with Mexican street corn and lime wedges. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

mystic side opera

[orcbarbs]

Indulge in the rich and decadent flavors of caramel and pecans with this delightful Caramel Pecan Fudge recipe. It's the perfect sweet treat for any occasion!

Ingredients: 2 cups semi-sweet chocolate chips. 1 can 14 oz sweetened condensed milk. 1/4 cup unsalted butter. 1/4 cup caramel sauce. 1 cup chopped pecans. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off. Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. In 30-second increments, stir the mixture in the microwave until it is smooth and fully melted. Mix in the vanilla extract, chopped pecans, caramel sauce, and a pinch of salt until everything is well mixed. Spread the mixture out evenly in the pan that has been prepared. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Serve it by cutting it into bars or squares. Have fun!

Prep Time: 10 minutes

Cook Time: 5 minutes

prides creek campground

[orcbarbs]

Indulge in the creamy and decadent flavors of this cookie butter dessert dip. Perfect for parties, gatherings, or a cozy night in.

Ingredients: 1 cup cookie butter. 1/2 cup powdered sugar. 8 oz cream cheese, softened. 1/4 cup heavy cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put the cookie butter, powdered sugar, cream cheese, heavy cream, vanilla extract, and salt in a bowl. Beat the ingredients together with a hand mixer or a stand mixer until the mixture is smooth and well mixed. Place the dip in a bowl for serving. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. You can dip cookies, pretzels, or fruit in it.

Prep Time: 10 minutes

Cook Time: 0 minutes

montreal ostomy centre inc

[orcbarbs]

This Fresh Mediterranean Salad is a perfect combination of vibrant flavors and textures. It's loaded with juicy cherry tomatoes, crisp cucumber, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty olive oil and red wine vinegar dressing. The addition of fresh basil adds a fragrant twist to this classic salad. It's a light and refreshing dish that's great for a quick lunch or as a side for dinner. Your whole family will love it!

Ingredients: 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1/2 cup Kalamata olives, pitted. 1/2 cup feta cheese, crumbled. 1/4 cup fresh basil leaves, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese should all be put in a large salad bowl. Put the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the salad and gently toss to mix. The chopped fresh basil is a nice touch on top. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Serve your cool Mediterranean salad and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

david barrow

[orcbarbs]

This crispy and savory edamame snack is perfect for satisfying your cravings while providing a healthy dose of plant-based protein.

Ingredients: 2 cups frozen edamame. 1 tablespoon olive oil. 1 teaspoon sea salt. 1/2 teaspoon garlic powder. 1/2 teaspoon smoked paprika.

Instructions: Preheat the oven to 400F 200C. Thaw the edamame by running them under cold water. In a bowl, toss the thawed edamame with olive oil, sea salt, garlic powder, and smoked paprika until evenly coated. Spread the seasoned edamame on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the edamame is crispy and lightly browned, stirring halfway through. Remove from the oven and let cool slightly before serving. Enjoy your crunchy and flavorful edamame snack!

Prep Time: 5 minutes

Cook Time: 20 minutes

w g mallett school

[orcbarbs]

Brighten up your day with this refreshing Sunshine Citrus Dream ice cream! Bursting with the zesty flavors of fresh orange and lemon, this creamy delight is sure to bring a smile to your face. Perfect for sunny afternoons or any time you need a little pick-me-up.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1/4 cup freshly squeezed orange juice. 2 tablespoons freshly squeezed lemon juice. Zest of 1 orange. Zest of 1 lemon. 1 teaspoon vanilla extract.

Instructions: In a saucepan, heat the cream, milk, and half of the sugar over medium heat until hot but not boiling. In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened. Slowly pour the hot cream mixture into the egg yolks while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon about 5-7 minutes. Do not let it boil. Strain the mixture into a clean bowl and stir in the orange juice, lemon juice, orange zest, lemon zest, and vanilla extract. Cover and chill the mixture in the refrigerator for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Serve scoops of the Sunshine Citrus Dream ice cream garnished with additional zest or fruit slices if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

potbellies family restaurant

[orcbarbs]

A delicious and satisfying sandwich filled with tender chicken, crispy bacon, creamy avocado, and melted cheddar cheese, all pressed between two slices of bread.

Ingredients: 2 slices of bread. 1 cooked chicken breast, sliced. 2 slices of cooked bacon. 1/2 avocado, sliced. 2 slices of cheddar cheese. 1 tablespoon mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon butter, softened.

Instructions: One slice of bread should have mayonnaise on it, and the other should have Dijon mustard on it. Put bacon, avocado, cheddar cheese, and chicken slices on one slice of bread. Put the other piece of bread on top to make a sandwich. Cover the outside of the sandwich with butter. Medium heat should be used for the panini press or the skillet. In a panini press or skillet, cook the sandwich for three to four minutes on each side, until the bread is golden brown and the cheese melts. Take it off the heat, cut it in half, and serve it hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Meet at 66 King East

[orcbarbs]

This almond berry smoothie is a tasty and healthy way to start the day. It's a great choice for a quick and healthy breakfast because it's full of fiber, protein, and antioxidants.

Ingredients: 1 cup almond milk. 1/2 cup mixed berries strawberries, blueberries, raspberries. 1 ripe banana. 1 tablespoon honey. 1/2 cup Greek yogurt. 1 tablespoon chia seeds. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Put ripe banana, honey, chia seeds, chia milk, mixed berries, and vanilla extract in a blender. You can add ice cubes to the smoothie to make it colder and thicker if you want to. Mix everything together until it's smooth and creamy. Put the smoothie in a glass and serve right away. You can add more berries or chia seeds as a garnish if you want to add more texture and flavor.

Prep Time: 5 minutes

Cook Time: 0 minutes

onsiglio metropolitano roma