pink and green owl

[pinkandgreenowl]

Sharp cheddar cheese and creamy, tangy goat cheese come together to make a rich and flavorful sauce for this shells and cheese recipe that you cook on the stove. Quick and easy, this dish is great for a cozy meal any day of the week.

Ingredients: 8 oz medium pasta shells. 2 tbsp unsalted butter. 2 tbsp all-purpose flour. 2 cups whole milk. 8 oz goat cheese, crumbled. 1 cup shredded sharp cheddar cheese. Salt and black pepper to taste. 1/4 tsp garlic powder. 1/4 cup breadcrumbs. Chopped fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta shells. Remove the water and set it aside. Melt the butter over medium-low heat in a large saucepan. Mix in the flour, and then cook for one minute while stirring all the time. Slowly whisk in the milk, and cook for about three to four minutes, or until it gets thick. Turn down the heat and mix in the cheddar and goat cheese until they melt and are smooth. To taste, add salt, pepper, and garlic powder to the sauce. When you add the cooked pasta to the pan, stir it around so that it's all covered. While the pan is on medium heat, toast the breadcrumbs in it for about two to three minutes, until they turn golden brown. Add toasted breadcrumbs and chopped parsley on top of the hot stovetop goat cheese shells and cheese.

Tommy Sanford

[pinkandgreenowl]

This vegan cheese platter paired with wine is perfect for entertaining or a cozy night in. The assortment of vegan cheeses provides a range of flavors and textures, while the fresh fruit and nuts add a delightful complement. With a bottle of vegan-friendly wine, this platter is sure to please vegans and non-vegans alike.

Ingredients: Assorted vegan cheeses cashew-based, almond-based, etc.. Crackers or bread slices. Fresh fruit grapes, apple slices, etc.. Nuts walnuts, almonds, etc.. 1 bottle of vegan-friendly wine.

Instructions: Prepare a variety of vegan cheeses, ensuring they are sliced or cubed for easy serving. Arrange the vegan cheeses on a platter alongside crackers or bread slices. Add fresh fruit such as grapes and apple slices to the platter for a refreshing contrast. Include a selection of nuts, such as walnuts and almonds, for added texture and flavor. Chill the bottle of vegan-friendly wine. Serve the vegan cheese platter with the chilled wine, allowing guests to pair their cheese with their preferred wine.

Myla Reid

[pinkandgreenowl]

El Pollo Loco BBQ Black Beans are a delightful summer side dish that combines the rich flavors of black beans with the tangy and smoky notes of El Pollo Loco BBQ sauce. Quick to prepare and bursting with taste, these beans are sure to be a hit at your summer gatherings.

Ingredients: 2 cans black beans, drained and rinsed. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup El Pollo Loco BBQ sauce. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Chopped cilantro for garnish.

Instructions: In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, saut until softened. Stir in minced garlic and cook for an additional 1-2 minutes. Add black beans and El Pollo Loco BBQ sauce to the skillet, stirring to combine. Season with salt and pepper to taste. Simmer on low heat for 10-15 minutes, allowing the flavors to meld. Serve the BBQ black beans garnished with chopped cilantro. Enjoy these flavorful beans as a perfect summer side dish!

Ben Backpacking

[pinkandgreenowl]

Indulge in the perfect blend of Nutella and oatmeal with these scrumptious cookies. They are soft, chewy, and packed with irresistible flavors that will delight your taste buds.

Ingredients: 1 cup Nutella. 1 cup rolled oats. 1/2 cup all-purpose flour. 1/2 cup brown sugar. 1/4 cup unsalted butter, softened. 1 large egg. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream the softened butter and brown sugar together until smooth. Add the Nutella, egg, and vanilla extract, and mix until well combined. In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a thick cookie dough forms. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon or your fingers. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Nutella Oatmeal Cookies!

Emery D

[pinkandgreenowl]

Spring Onion Pancakes, also known as Japanese Scallion Pancakes or Chinese Scallion Pancakes, are savory and crispy flatbreads filled with fresh scallions. They make a delicious appetizer or snack.

Ingredients: 2 cups all-purpose flour. 1 cup warm water. 1 cup chopped scallions green onions. 2 tablespoons vegetable oil. 1 teaspoon salt. 1/2 teaspoon sesame oil optional. Oil for frying.

Instructions: In a mixing bowl, combine the flour and warm water. Knead the mixture into a smooth dough. Divide the dough into 4 equal portions and roll each portion into a thin circle on a floured surface. Brush a thin layer of vegetable oil on the dough circle, then sprinkle with salt and chopped scallions. Roll up the dough circle into a cylinder shape, then coil it into a flat, round pancake. Repeat for all portions. Heat a pan with oil over medium heat. Fry each pancake until both sides are golden brown and crispy, adding more oil as needed. Optional: Drizzle with sesame oil for extra flavor. Serve hot, cut into wedges.

Reeva Mills

[pinkandgreenowl]

Mostaccioli is a hearty baked pasta dish featuring flavorful ground beef, tangy tomato sauce, and gooey melted cheese. It's a comforting meal that's perfect for busy weeknights or gatherings with family and friends.

Ingredients: 1 lb mostaccioli pasta. 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 6 oz tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese.

Instructions: Preheat oven to 375F 190C. Cook mostaccioli according to package instructions until al dente. Drain and set aside. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onions are tender. Drain excess fat. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes, stirring occasionally. In a greased 9x13-inch baking dish, layer half of the cooked mostaccioli. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over the top. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden. Let cool for a few minutes before serving. Enjoy!

Ellena

[pinkandgreenowl]

Indulge in Rolo Fudge, which is rich and creamy. The sweet caramel-filled candies go well with the smooth chocolate. This treat is great for satisfying your sweet tooth and is very easy to make.

Ingredients: 3 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1 cup Rolo caramel candies, unwrapped and chopped.

Instructions: Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a medium saucepan, melt the chocolate chips, sweetened condensed milk, and butter over low heat, stirring constantly until smooth and well combined. Remove the saucepan from the heat and stir in the vanilla extract. Fold in the chopped Rolo caramel candies, distributing them evenly throughout the mixture. Pour the fudge mixture into the prepared pan and spread it out evenly. Chill the fudge in the refrigerator for at least 2 hours, or until it's firm and set. Once the fudge has set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut it into small squares. Serve and enjoy your delicious Rolo Fudge!

Where is Karla Going

[pinkandgreenowl]

This Roasted Chickpea Kale Salad with Sun-Dried Tomatoes is a great mix of tastes and textures. A tasty and healthy salad is made with fresh kale, sun-dried tomatoes, crispy roasted chickpeas, and creamy feta cheese. It is dressed in a tangy balsamic vinaigrette.

Ingredients: 2 cups kale leaves, chopped. 1 can 15 oz chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon paprika. Salt and pepper to taste. 1/2 cup sun-dried tomatoes, chopped. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup balsamic vinaigrette dressing.

Instructions: Start by heating the oven to 400F 200C. In a bowl, mix the chickpeas with the paprika, salt, and pepper. Toss the chickpeas around until they are well covered. Spread the seasoned chickpeas out on a baking sheet. Roast them in a hot oven for 20 to 25 minutes, stirring them every now and then, until they get crispy. In a large bowl, massage the chopped kale with a little olive oil for a few minutes to make it soft while the chickpeas roast. Let the chickpeas cool down a bit after they are done roasting. Spread the feta cheese over the kale and then add the sun-dried tomatoes, red onion, and roasted chickpeas. Add the balsamic vinaigrette dressing to the salad and mix everything together until it's well blended. Serve your Roasted Chickpea Kale Salad with Sun-Dried Tomatoes right away and enjoy it!

Gail H

[pinkandgreenowl]

These Crispy Prosciutto and Avocado Salad Toasts are a delightful combination of crispy prosciutto, creamy avocado, and fresh veggies, all piled high on toasted bread. Perfect for a light and satisfying meal.

Ingredients: 4 slices of crusty bread. 4 slices of prosciutto. 2 ripe avocados, sliced. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1 lime, juiced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Place the prosciutto slices on a baking sheet and bake for 10-12 minutes until crispy. Remove from the oven and let them cool. While the prosciutto is cooling, toast the slices of crusty bread until they are golden brown. In a medium-sized bowl, combine the sliced avocados, halved cherry tomatoes, thinly sliced red onion, and fresh cilantro leaves. In a small bowl, whisk together the lime juice and olive oil. Season with salt and pepper to taste. Crumble the crispy prosciutto into small pieces and add it to the avocado salad mixture. Drizzle the lime and olive oil dressing over the salad and gently toss to combine. To serve, place the toasted bread slices on a plate and top each slice with the avocado salad mixture. Enjoy your Crispy Prosciutto and Avocado Salad Toasts!

Susan