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[petewentzmakesnosentz]

This potato salad with coriander pesto is a nice change from the usual potato salad. When you mix the bright flavors of coriander pesto with soft baby potatoes, you get a tasty side dish that's great for any event.

Ingredients: 500g baby potatoes, halved. 1 cup fresh coriander leaves. 1/4 cup pine nuts. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste. Juice of 1 lemon. 1/4 cup cherry tomatoes, halved. 2 tablespoons chopped red onion. 2 tablespoons chopped fresh parsley.

Instructions: Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool. In a food processor, combine coriander leaves, pine nuts, garlic, Parmesan cheese, and olive oil. Pulse until smooth. Season with salt and pepper to taste. In a large bowl, toss the cooled potatoes with the coriander pesto until evenly coated. Add lemon juice, cherry tomatoes, red onion, and fresh parsley to the potato mixture. Toss gently to combine. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

pinup doll australia

[petewentzmakesnosentz]

This sweet mustard dressing gives a rainbow salad a great tangy taste that makes it both tasty and good for you. It is great for a light lunch or as a dinner side dish.

Ingredients: 3 tbsp olive oil. 2 tbsp apple cider vinegar. 1 tbsp maple syrup. 1 tbsp Dijon mustard. 1/2 tsp garlic powder. Salt and pepper to taste.

Instructions: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and garlic powder until well combined. Season with salt and pepper to taste. Drizzle over your favorite rainbow salad and toss to coat evenly before serving.

Prep Time: 5 minutes

Cook Time: 0 minutes

Communaut S Chr Tiennes De Base Wallonie Et Bruxelles

[petewentzmakesnosentz]

A delicious coffee recipe that is great for days when it's sunny. The chia seeds give it texture and are good for you, and the honey adds a natural sweetness.

Ingredients: 1 cup brewed coffee. 1/2 cup milk. 2 tablespoons chia seeds. 2 tablespoons honey. Ice cubes optional.

Instructions: Put together a new coffee and wait for it to cool down. In a different bowl, mix milk and chia seeds. Mix well, then put it in the fridge for at least 15 minutes, or until the chia seeds have soaked up the milk and turned into a gel-like substance. Add ice cubes to a glass if you want to. Put the coffee that has been cooled over the ice cubes. Put the chia seed mix on top of the coffee. Spread honey on top of the chia mix. Mix the ingredients together by stirring them slowly. Have a nice cup of coffee in the sun with milk, chia seeds, and honey.

Prep Time: 20 minutes

Cook Time: 0 minutes

lynda wisdo

[petewentzmakesnosentz]

The best holiday treat is this gingerbread whoopie pie filled with vanilla buttercream. A tasty dessert that will impress your family and friends is gingerbread cookies that are soft and spicy and vanilla buttercream that is smooth and sweet.

Ingredients: 1 cup all-purpose flour. 1/2 cup brown sugar, packed. 1/4 cup unsalted butter, softened. 1/4 cup molasses. 1 egg. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/2 teaspoon vanilla extract.

Instructions: Warm your oven up to 350F 175C and put parchment paper on two baking sheets. The flour, ginger, cinnamon, cloves, baking powder, baking soda, and salt should all be mixed together in a medium-sized bowl. Put away. In a different large bowl, beat the softened butter and brown sugar together until the mixture is fluffy and light. Mix the molasses and egg into the butter and sugar, making sure to beat well after each addition. Slowly add the dry ingredients to the wet ingredients, mixing them in with buttermilk every so often. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. Add the vanilla extract and mix well. Put tablespoon-sized amounts of the batter on the baking sheets that have been prepared, leaving room between them so they can spread out while they bake. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they bounce back when you touch them lightly. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Get the Vanilla Buttercream Filling ready while the cookies cool. Once the cookies are completely cool, put a lot of Vanilla Buttercream Filling on one of the flat sides of one of them and then put another cookie on top of it, flat side down. To make your Gingerbread Whoopie Pies, repeat with the rest of the cookies. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 10-12

Tojosai

[petewentzmakesnosentz]

These gluten-free spiced poached plums are a great way to enjoy the delicious mix of sweet and savory flavors. It's great as a dessert or on top of your favorite gluten-free ice cream.

Ingredients: 8 ripe plums, halved and pitted. 1 cup granulated sugar. 1 cup water. 2 cinnamon sticks. 4 whole cloves. 1 teaspoon vanilla extract. Zest of 1 orange. Zest of 1 lemon.

Instructions: Sugar, water, cinnamon sticks, cloves, vanilla extract, orange zest, and lemon zest should all be mixed together in a large saucepan. Use a stir to mix. Over medium-high heat, bring the mixture to a boil. Then, turn down the heat to low and let it simmer for 5 minutes. This will make a tasty syrup. Add the plums, halves and pits removed, slowly to the syrup, making sure they are covered. Let it cook for 10 to 15 minutes, or until the plums are soft but not mushy. Watch out not to cook them too much. After the plums are poached, use a slotted spoon to take them out of the syrup and put them in a serving dish. Turn up the heat under the syrup and boil it for another 5 to 7 minutes. This will make the syrup a little thicker. Cover the dish with foil and pour the syrup over the poached plums. Let the Gluten-Free Spiced Poached Plums cool down a bit before you serve them. They can be warmer or cooler when you serve them. For extra flavor, you can add fresh mint leaves or a dollop of dairy-free vanilla ice cream as a garnish. Have fun with your gluten-free poached plums!

Prep Time: 10 minutes

Cook Time: 20 minutes

Society Of Mediterranean Archaeology

[petewentzmakesnosentz]

These crunchy kale chips make for a satisfying and nutritious keto-friendly snack. They are easy to make and customizable with your favorite seasonings.

Ingredients: 1 bunch kale, washed and dried. 2 tablespoons olive oil. Salt and pepper to taste. Optional: seasoning of choice e.g., garlic powder, paprika, cayenne.

Instructions: Set the oven to 275F 135C before you start. Take the kale leaves off their stems and tear them into small pieces. Toss the kale with olive oil in a large bowl until it is well covered. Place the kale in a single layer on a baking sheet that has been lined with parchment paper. Put salt, pepper, and any other seasonings you like on top. Put the kale in the oven and bake for 20 to 25 minutes, or until it gets crispy and the edges start to brown. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your fat-free kale chips!

Prep Time: 10 minutes

Cook Time: 20 minutes

Gabija

[petewentzmakesnosentz]

This recipe for Parsley Hummus is a bright and new take on the traditional hummus. Parsley gives the dish a lovely green hue and a flavorful burst. This tasty and nutritious dip is ideal for gatherings or as a snack.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup fresh parsley leaves. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Put chickpeas, parsley, garlic, tahini, and lemon juice in a food processor and blend them together. If you need to, scrape down the sides of the processor as you blend to make the mixture smooth. Slowly pour the olive oil into the processor while it's running until the hummus has the consistency you want. Add salt and pepper to taste, and then blend the food again to mix the seasonings in. Move the hummus with parsley to a bowl for serving. Add a little more olive oil and some fresh parsley leaves to the top. Crackers, pita bread, or vegetable sticks go well with this menu item.

Prep Time: 15 minutes

Cook Time: 0 minutes

lynda wisdo

[petewentzmakesnosentz]

This Spring Quinoa Salad with Roasted Asparagus and Radishes is a delightful combination of fresh vegetables and fluffy quinoa, tossed in a zesty lemon-honey dressing. It's perfect for a light and healthy meal, full of vibrant colors and flavors.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 1 cup radishes, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool. On a baking sheet, spread out the asparagus pieces and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for 10-12 minutes or until the asparagus is tender and slightly crispy. Remove and let it cool. In a large bowl, combine the cooked quinoa, roasted asparagus, sliced radishes, cherry tomatoes, chopped red onion, and fresh parsley. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, salt, and pepper to create the dressing. Drizzle the dressing over the salad and toss everything together until well combined. Sprinkle crumbled feta cheese over the top of the salad. Serve immediately as a light and refreshing spring salad.

Prep Time: 15 minutes

Cook Time: 15 minutes

U.M.Ph.Prose

[petewentzmakesnosentz]

Enjoy a delicious and healthy meal with these stuffed sweet potatoes filled with a flavorful mixture of chicken and veggies, topped with melted cheddar cheese. It's a perfect balance of flavors and textures in one satisfying dish.

Ingredients: 2 medium sweet potatoes. 1/2 cup diced chicken breast. 1/2 cup diced bell peppers. 1/2 cup diced zucchini. 1/4 cup diced red onion. 2 cloves garlic, minced. 1/2 cup shredded cheddar cheese. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 teaspoon paprika. 1/2 teaspoon dried thyme. 1/4 teaspoon cayenne pepper optional. Fresh parsley for garnish.

Instructions: Preheat your oven to 400F 200C. Wash and scrub the sweet potatoes, then pierce them several times with a fork. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are soft and easily pierced with a fork. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add minced garlic and diced red onion to the skillet and saut until fragrant and translucent. Add the diced chicken breast to the skillet and cook until it's no longer pink and cooked through. Stir in diced bell peppers and zucchini, and cook for a few more minutes until they are tender. Season the mixture with salt, pepper, paprika, dried thyme, and cayenne pepper if using. Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut a slit lengthwise in each sweet potato, and fluff the insides with a fork. Spoon the chicken and veggie mixture into the sweet potatoes, dividing it evenly between them. Top each stuffed sweet potato with shredded cheddar cheese. Return the stuffed sweet potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley and serve hot.

Prep Time: 20 minutes

Cook Time: 65 minutes

Breakthrough Harvest Church

[petewentzmakesnosentz]

Zucchini noodles are tossed in a creamy avocado pesto sauce, creating a light and flavorful vegan dish. Fresh herbs and toasted nuts add depth of flavor, while the avocado lends creaminess without the need for dairy. This dish is perfect for a quick and healthy weeknight meal.

Ingredients: 4 medium zucchinis, spiralized. 2 ripe avocados. 1/4 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 2 cloves garlic. 1/4 cup toasted nuts such as pine nuts or walnuts. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. Salt and pepper, to taste. 2 tablespoons olive oil. Optional: cherry tomatoes, sliced, for garnish.

Instructions: In a food processor, combine avocados, basil, parsley, garlic, toasted nuts, lemon juice, nutritional yeast, salt, and pepper. Process until smooth and creamy. In a large skillet, heat olive oil over medium heat. Add zucchini noodles and saut for 2-3 minutes until just tender. Add the creamy avocado pesto to the skillet with the zucchini noodles. Toss until the noodles are evenly coated with the pesto, heating for an additional minute. Remove from heat and serve immediately, garnished with sliced cherry tomatoes if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

Waiil Records

[petewentzmakesnosentz]

This is a delicious summer salad with stacked tomatoes, different colorful summer vegetables, grilled bread, and perfectly fried eggs on top. This dish is not only nice to look at, but it's also full of delicious flavors and textures.

Ingredients: 2 large tomatoes. 1 cup summer vegetables e.g., bell peppers, cucumbers, red onions. 4 slices of grilled bread. 2 eggs. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Slice the tomatoes and summer vegetables into thin rounds. Place the grilled bread slices on a serving plate. Layer the tomato and summer vegetable slices on top of the grilled bread, alternating between them. In a separate pan, heat olive oil over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny about 2-3 minutes. Carefully place a fried egg on top of each stacked salad. Season with salt and pepper to taste. Garnish with fresh basil leaves. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Gemma Kneale

[petewentzmakesnosentz]

Courgette gevuld met chorizo is a delightful and flavorful dish that combines the mildness of courgettes with the spicy kick of chorizo. The air fryer makes this recipe quick and easy with a crispy, golden-brown topping.

Ingredients: 2 medium courgettes. 100g chorizo, diced. 1/2 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat your air fryer to 375F 190C. Cut the courgettes in half lengthwise and scoop out the seeds to create a hollow cavity. Set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and diced chorizo. Cook until chorizo is slightly crispy and garlic is fragrant, about 3-4 minutes. Remove the skillet from heat and stir in the breadcrumbs and grated Parmesan cheese. Mix well. Stuff the courgette halves with the chorizo mixture, pressing it down gently to make sure it's packed tightly. Place the stuffed courgette halves in the preheated air fryer basket. Cook for 12-15 minutes or until the courgettes are tender and the filling is golden brown. Season with salt and pepper to taste and garnish with fresh parsley before serving. Enjoy your delicious courgette gevuld met chorizo straight from the air fryer!

Prep Time: 15 minutes

Cook Time: 15 minutes

Biung Ismahasan

[petewentzmakesnosentz]

Hawaii Chicken Kebabs are a tropical treat that have sweet pineapple, savory chicken that has been marinated, and colorful bell peppers. Great for grilling in the summer!

Ingredients: 2 pounds boneless chicken breast, cut into 1-inch cubes. 1 pineapple, peeled, cored, and cut into chunks. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 1/4 cup soy sauce. 1/4 cup pineapple juice. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 teaspoon black pepper. Wooden skewers, soaked in water for 30 minutes.

Instructions: To make the marinade, mix the soy sauce, pineapple juice, honey, minced garlic, ginger, and black pepper in a bowl with a whisk. Put the chicken cubes in a bowl or zip-top bag. Pour half of the marinade over the chicken. Cover and put in the fridge for at least 30 minutes. Put pineapple chunks, red bell pepper, green bell pepper, red onion, and chicken that has been marinated on the soaked wooden skewers one after the other. Warm up the grill over medium-high heat. Put the kebabs on the grill. Cook for 10 to 12 minutes, turning them over and basting them with the marinade you saved, until the chicken is cooked all the way through and the vegetables are soft and slightly charred. Hot rice or your favorite side dish goes well with the Hawaiian Chicken Kebabs. These kebabs are so tasty that they will be the best thing about your summer.

Prep Time: 45 minutes

Cook Time: 12 minutes

hannah

[petewentzmakesnosentz]

These Keto Low Carb Pigs in a Blanket are a delicious and easy-to-make appetizer or snack. The savory cocktail sausages are wrapped in a flavorful almond flour dough, making them perfect for dipping in your favorite keto-friendly sauce. Whether you're hosting a party or just looking for a satisfying low-carb snack, these pigs in a blanket are sure to be a hit!

Ingredients: 8 cocktail sausages or mini hot dogs. 1 cup almond flour. 2 tablespoons coconut flour. 1 teaspoon baking powder. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup melted butter or ghee. 1 tablespoon sesame seeds optional.

Instructions: Warm the oven up to 175F 350C. Mix baking powder, garlic powder, onion powder, salt, and almond flour or coconut flour in a bowl with a whisk. Melt the butter and add it to the dry ingredients. Mix until everything is well mixed and a dough forms. Cut the dough into 8 equal pieces. A piece of dough should be used to wrap each cocktail sausage or mini hot dog like a blanket. Put the sausages that have been wrapped on a baking sheet that has been lined with parchment paper. You can cover each pig in a blanket with sesame seeds if you want to. After the oven is hot, bake the dough for 15 to 20 minutes, or until it turns golden brown and is fully cooked. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 20 minutes

Repair Cafe Grand Opening

[petewentzmakesnosentz]

Adding whiskey and bacon to a rich and creamy sauce makes every strand of pasta taste great. This Jack Daniel's Whiskey Bacon Pasta is a hearty and rich meal that's great for a cozy night in.

Ingredients: 8 oz pasta of your choice. 6 slices bacon, chopped. 1/4 cup Jack Daniel's whiskey. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Cook chopped bacon in a pan until it gets crispy. Take the bacon out of the pan and set it aside. The bacon grease should still be in the pan. Add minced garlic to the same pan and cook it until it smells good. In go the Jack Daniel's whiskey. Let it cook for one minute to get rid of the alcohol. Turn the heat down to low and add the heavy cream slowly. For a few minutes, let the sauce cook down and get thick. Grate some Parmesan cheese into the sauce and stir it in until it melts and is smooth. Add pepper and salt to taste. Toss the cooked pasta in the pan with the sauce until it's all covered. Add the cooked bacon pieces and mix them in. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Trip Dont Fall

[petewentzmakesnosentz]

This quick and hearty soup uses leftover chicken, vegetables, and grains to make a tasty meal and cut down on food waste. This is great for a busy weeknight!

Ingredients: 2 cups mixed leftover vegetables carrots, broccoli, peas. 1 cup shredded cooked chicken or turkey. 1/2 cup cooked quinoa or rice. 4 cups chicken or vegetable broth. 1 can 14 oz diced tomatoes. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the diced onion and garlic and cook until the smell is nice. Mix in the chicken shreds and any leftover vegetables. Add diced tomatoes with their juice and chicken or vegetable broth. Salt, pepper, and dried thyme should be added to taste. Use a stir to mix. Once the soup starts to boil, lower the heat and let it cook for 15 minutes. After you add the cooked quinoa or rice, let it cook for 5 more minutes. If necessary, change the seasoning. Enjoy your tasty leftover remix soup while it's still hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Willowtree Campsites

[petewentzmakesnosentz]

This Mason Jar Carrot Noodle Salad is a refreshing and healthy option for a quick lunch or snack. Packed with vibrant colors and flavors, it's perfect for meal prepping and on-the-go meals.

Ingredients: 2 large carrots, spiralized into noodles. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons sunflower seeds. 2 tablespoons fresh basil, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a mason jar, layer the carrot noodles at the bottom. Add a layer of cherry tomatoes on top of the carrots. Follow with a layer of cucumber slices and then red onion slices. Sprinkle crumbled feta cheese, sunflower seeds, and chopped basil over the layers. Drizzle olive oil and balsamic vinegar over the top. Season with salt and pepper to taste. Close the mason jar lid tightly. Shake well to mix all the ingredients just before serving. Enjoy your delicious mason jar carrot noodle salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

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