Queen Nati

theodoregfx - katarzyna wiesiolek - commissions - Sarah Donelan - Upper Shore Summit

[queennati]

A hearty and flavorful chili made with ground beef, spicy chorizo sausage, and a blend of aromatic spices, simmered to perfection in a slow cooker. The addition of honey adds a touch of sweetness that balances out the heat of the spices, creating a comforting and satisfying dish.

Ingredients: 1 lb ground beef. 1 lb chorizo sausage, casing removed. 1 onion, diced. 4 cloves garlic, minced. 2 14.5 oz cans diced tomatoes. 1 15 oz can black beans, drained and rinsed. 1 15 oz can kidney beans, drained and rinsed. 1 cup beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons honey. Optional toppings: shredded cheese, sour cream, sliced jalapenos, chopped cilantro.

Instructions: Ground beef, chorizo, onion, and garlic should be cooked in a skillet over medium-low heat until the meat is browned and the onion is soft. Get rid of extra fat. Move the meat mixture that has been cooked to a slow cooker. The slow cooker should have beef broth, chili powder, cumin, oregano, salt, pepper, honey, and diced tomatoes and black beans. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the flavors blend and the chili is hot all the way through. If you want, you can serve it hot and top it with shredded cheese, sour cream, sliced jalapenos, and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 240 minutes

The Pulse

[queennati]

This Easy Grilled Southwestern Shrimp Salad is bursting with flavor and freshness, making it perfect for a quick lunch or dinner. Grilled shrimp seasoned with chili powder and cumin add a smoky kick to the salad, while colorful bell peppers, sweet corn, creamy avocado, and protein-packed black beans create a vibrant and satisfying dish. Tossed in a tangy lime dressing and served over crisp mixed greens, this salad is both nutritious and delicious!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 1 tsp chili powder. 1 tsp cumin. Salt and pepper to taste. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 cup corn kernels. 1 can black beans, rinsed and drained. 1 avocado, diced. 1/4 cup chopped cilantro. Juice of 2 limes. 4 cups mixed salad greens.

Instructions: Preheat grill to medium-high heat. In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated. Thread shrimp onto skewers and grill for 2-3 minutes per side, or until shrimp are pink and opaque. In a large salad bowl, combine diced bell peppers, corn, black beans, avocado, and cilantro. Add grilled shrimp to the salad bowl. Drizzle lime juice over the salad and toss gently to combine. Divide mixed salad greens among serving plates and top with the grilled shrimp salad mixture. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

betty petite

[queennati]

A vegan take on the traditional Greek dish moussaka, with layers of roasted eggplant, potatoes, lentils, and a bchamel sauce made from plants.

Ingredients: 2 large eggplants, sliced lengthwise. 2 large potatoes, thinly sliced. 1 cup lentils, cooked. 1 onion, diced. 3 cloves garlic, minced. 1 can diced tomatoes. 2 tablespoons tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon paprika. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 cup olive oil. 2 cups plant-based milk such as almond or soy. 1/4 cup all-purpose flour. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. Place eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes or until tender. Set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until translucent. Add cooked lentils, diced tomatoes, tomato paste, oregano, thyme, paprika, cinnamon, and nutmeg. Cook for 10 minutes, stirring occasionally. In a separate saucepan, whisk together plant-based milk and flour. Cook over medium heat until thickened, about 5 minutes. Season with salt and pepper. In a greased baking dish, layer half of the potato slices on the bottom. Top with half of the lentil mixture and half of the roasted eggplant slices. Repeat the layers. Pour the thickened plant-based milk mixture over the top layer. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until golden brown. Garnish with fresh parsley before serving.

Prep Time: 30 minutes

Cook Time: 60 minutes

Mazibuko Productions

[queennati]

It's simple and easy to make coffee from a K-Cup without a Keurig. With this method, you can enjoy a single cup of your favorite coffee without having to use a special machine.

Ingredients: 1 K-Cup coffee pod. 1 cup of hot water. Mug.

Instructions: Bring water to a boil and let it cool down for 30 seconds. Put the K-Cup coffee pod into a K-Cup filter that can be used again and again or a filter made for single-serve coffee makers. Put the filter that is full into a mug or cup. Pour hot water over the K-Cup pod until the mug is full of the strength of coffee you want. Don't stir the coffee too much; just let it sit for two to three minutes. Take out the filter and throw away the used K-Cup pod. Enjoy your coffee that was just brewed!

Prep Time: 2 minutes

Cook Time: 3 minutes

cursillo nederland

[queennati]

This Keto Bone Broth is a nutritious and flavorful base for soups, stews, and other keto-friendly recipes. Made with beef bones, vegetables, and aromatics, this homemade bone broth is rich in collagen, minerals, and amino acids, making it a nourishing addition to your keto diet. Enjoy a warm cup of bone broth on its own or use it as a base for keto-friendly soups and sauces. Plus, it's easy to make in a slow cooker or on the stovetop!

Ingredients: 4 lbs beef bones with marrow and some meat. 2 carrots, chopped omit for keto. 2 celery stalks, chopped. 1 onion, chopped. 4 cloves garlic, smashed. 2 tbsp apple cider vinegar. 1 bay leaf. 1 tsp whole black peppercorns. 8 cups water.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the beef bones on a baking sheet that has been lined with parchment paper. Roast them in a hot oven for 30 to 45 minutes, or until they turn brown. If you want to use chopped carrots, celery, onion, garlic, apple cider vinegar, bay leaf, and whole black peppercorns, put them in a large stockpot or slow cooker. Cover the bones and vegetables with water that is about an inch deep. Bring the mixture to a boil over high heat. Then lower the heat to low and let it simmer for at least 8 hours and up to 24 hours with the lid partially on. Skim off any foam or dirt that comes to the top while the food is simmering. Use a fine-mesh sieve or cheesecloth to strain the broth into a clean container. Throw away the solids. After letting the broth cool to room temperature, you can store it in the fridge for up to five days or freeze it for longer.

Prep Time: 15 minutes

Cook Time: 8*

lucky dog rescue adoption center

[queennati]

This vegetarian dish, Black Bean Tacos with Avocado Cilantro Lime Crema, tastes great and fills you up. The filling for the tacos is made up of hearty black beans, corn, and tasty spices. The creamy avocado crema gives it a burst of freshness and tanginess.

Ingredients: 1 15 oz can black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 8 small taco-sized flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1 ripe avocado, sliced. Fresh cilantro leaves for garnish. 1 lime, cut into wedges.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic, diced red onion, and diced red bell pepper. Saut until softened, about 3-4 minutes. Stir in the drained black beans, corn kernels, ground cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, or until heated through. In a separate bowl, mash the ripe avocado and mix it with fresh lime juice and chopped cilantro to create the Avocado Cilantro Lime Crema. Season with salt and pepper to taste. Warm the flour tortillas in a dry skillet or microwave until pliable. To assemble the tacos, spoon the black bean mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a drizzle of the Avocado Cilantro Lime Crema. Garnish with fresh cilantro leaves and serve with lime wedges on the side. Enjoy your delicious Black Bean Tacos with Avocado Cilantro Lime Crema!

Prep Time: 15 minutes

Cook Time: 15 minutes

AISKRIM KIFAYAH KEDAH

[queennati]

Savor the deliciously creamy and rich homemade Paleo cashew nut butter. With no added chemicals or preservatives, this all-natural recipe is ideal for anyone on a Paleo diet.

Ingredients: 2 cups raw cashews. 1/2 teaspoon sea salt.

Instructions: Preheat your oven to 350F 175C. Spread the raw cashews evenly on a baking sheet. Roast the cashews in the preheated oven for 10-12 minutes, or until they turn golden brown. Keep an eye on them to avoid over-roasting. Remove the roasted cashews from the oven and let them cool for a few minutes. Place the roasted cashews and sea salt in a high-speed blender or food processor. Blend on high for about 5-7 minutes, scraping down the sides as needed. The cashews will go through stages of crushed, powdered, and finally, they will turn into a smooth butter. Once the cashew butter reaches a creamy consistency, transfer it to an airtight container. Store the cashew nut butter in the refrigerator for freshness. It can last for up to a month. Enjoy your homemade Paleo cashew nut butter on fruits, vegetables, or as a spread!

Prep Time: 15 minutes

Cook Time: 10 minutes

st. james

[queennati]

This gluten-free Slow Cooker Pumpkin Butter is a delicious spread perfect for the fall season. Made with wholesome ingredients like pumpkin puree, maple syrup, and warm spices, it's a versatile and tasty addition to your breakfast or snack options.

Ingredients: 4 cups pumpkin puree. 1/2 cup pure maple syrup. 1/4 cup coconut sugar. 2 teaspoons pumpkin pie spice. 1 teaspoon vanilla extract. Pinch of sea salt.

Instructions: Pumpkin puree, maple syrup, coconut sugar, pumpkin pie spice, vanilla extract, and a pinch of sea salt should all be put into a slow cooker. Mix things together well. Cover and cook on low for 4 to 6 hours, stirring every now and then, until the mixture thickens. After it gets thicker, let it cool down a bit. Put the pumpkin butter in jars or other containers and put them in the fridge. Put it on oatmeal, toast, or yogurt to taste.

Prep Time: 10 minutes

Cook Time: 240 minutes

Jennifer Mercier

[queennati]

This Spicy Guacamole recipe from Peas and Crayons is perfect for those who love a little kick in their guacamole. The combination of ripe avocados, diced jalapeño, and zesty lime juice creates a flavorful and spicy dip that's great for parties or as a topping for your favorite Mexican dishes.

Ingredients: 3 ripe avocados, peeled, pitted, and mashed. 1/2 cup diced red onion. 1/2 cup diced tomato. 1/4 cup chopped fresh cilantro. 1/4 cup diced jalapeo pepper adjust to taste. 2 cloves garlic, minced. Juice of 2 limes. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: In a large bowl, combine the mashed avocados, diced red onion, diced tomato, chopped cilantro, diced jalapeo pepper, and minced garlic. Squeeze the juice of 2 limes over the mixture and sprinkle with cumin, chili powder, salt, and pepper. Gently fold all the ingredients together until well combined. Taste and adjust the seasoning if needed, adding more salt, pepper, or lime juice as desired. Serve immediately with tortilla chips or as a topping for your favorite Mexican dishes. Enjoy your homemade Spicy Guacamole!

Prep Time: 15 minutes

Cook Time: 0 minutes

German Fest

[queennati]

Delightful and adorable Tsum Tsum Cake Pops inspired by Foxin Cakeland, perfect for any occasion. These bite-sized treats are not only visually appealing but also delicious!

Ingredients: 2 cups of cake crumbs any flavor. 1/2 cup of frosting matching the cake flavor. 1 cup of candy melts assorted colors. Edible markers. Lollipop sticks. Decorative sprinkles. Edible glue or melted candy melts for assembly.

Instructions: In a large bowl, mix the cake crumbs and frosting until well combined. Take small portions of the mixture and shape them into round cake balls. Melt the candy melts in different bowls according to the Tsum Tsum characters' colors. Dip the lollipop sticks into the melted candy melts and insert them into the cake balls. Dip each cake pop into the melted candy melts, ensuring an even coating. Allow excess to drip off. Place the cake pops on a parchment-lined tray to set. Once the candy coating is set, use edible markers to draw Tsum Tsum faces on each cake pop. Decorate with colorful sprinkles to add extra flair. Allow the cake pops to fully set and dry before serving. Use edible glue or melted candy melts to attach additional decorations if desired.

Prep Time: 30 minutes

Cook Time: 15 minutes

escola i criptografia

[queennati]

Celebrate Bastille Day with this simple and delicious Macaroon Cake. It's a delightful treat that captures the essence of macarons in cake form!

Ingredients: 1 1/2 cups shredded coconut. 1/2 cup almond flour. 1/2 cup granulated sugar. 3 large egg whites. 1/2 teaspoon vanilla extract. A pinch of salt.

Instructions: Preheat your oven to 325F 163C. In a mixing bowl, combine the shredded coconut, almond flour, and granulated sugar. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites and vanilla extract into the dry mixture until well combined. Transfer the batter into a greased 8-inch 20 cm cake pan. Bake for approximately 25-30 minutes or until the top is golden brown and the cake is set. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Once cooled, you can decorate the cake with French flag colors or Bastille Day-themed decorations. Slice and enjoy your Bastille Day Macaroon Cake!

Prep Time: 15 minutes

Cook Time: 30 minutes

Squiggly Digg

[queennati]

Indulge in a creamy and flavorful Keto Chicken Alfredo, perfect for a satisfying low-carb dinner. This dish is rich in healthy fats and protein, making it a staple for any ketogenic diet.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1/2 cup unsalted butter. 4 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried basil. 1 teaspoon dried parsley. 1/2 teaspoon xanthan gum optional, for thickening. Zucchini noodles or shirataki noodles optional, for serving.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken until browned and cooked through, about 6-7 minutes per side. Remove from skillet and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in heavy cream, grated Parmesan cheese, garlic powder, onion powder, basil, and parsley. Cook, stirring occasionally, until the sauce thickens, about 5 minutes. If desired, sprinkle xanthan gum over the sauce and whisk until fully combined to further thicken the sauce. Return cooked chicken to the skillet, turning to coat with the sauce. Cook for an additional 2-3 minutes until heated through. Serve the chicken Alfredo over zucchini noodles or shirataki noodles, if using. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Vertical Waves Project

[queennati]

These Mexican Quinoa Salad Cups are a tasty and healthy way to start the meal or as a snack. They are great for parties or as a light meal because they are full of fresh veggies and a zesty dressing.

Ingredients: 1 cup cooked quinoa. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 cup cherry tomatoes, quartered. 1/2 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1/4 cup red bell pepper, diced. 1/4 cup green bell pepper, diced. 1/4 cup avocado, diced. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 8 small lettuce leaves e.g., Bibb or Romaine.

Instructions: Cook the quinoa and put it in a large bowl. Add the corn, black beans, cherry tomatoes, red onion, cilantro, red and green bell peppers, and avocado. To make the dressing, mix the cumin, chili powder, salt, pepper, lime juice, and olive oil in a separate small bowl. Add the dressing to the quinoa mixture and mix it all together, making sure that everything is covered evenly. Putting it together is easy: make a cup shape by putting a small lettuce leaf in each muffin tin cup. Put a small amount of the quinoa salad into each lettuce cup. Serve your Mexican Quinoa Salad Cups right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 0 minutes

German Fest

[queennati]

On a lazy Sunday morning, treat yourself to these delicious homemade donuts. They're sweet and tender, ideal for a leisurely brunch or breakfast.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup whole milk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Vegetable oil for frying. For the glaze:. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract. Food coloring optional.

Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be lumpy. Heat vegetable oil in a deep fryer or large heavy pot to 350F 175C. Using a piping bag or a plastic bag with the corner snipped off, pipe the batter into the hot oil to form donut shapes. Fry for 2-3 minutes on each side or until golden brown and cooked through. Remove the donuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. In a separate bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Add food coloring if desired for a colorful glaze. Dip each donut into the glaze to coat it evenly. Allow excess glaze to drip off. Place the glazed donuts on a wire rack to set. Add sprinkles or toppings while the glaze is still wet, if desired. Let the glaze set for about 10 minutes before serving. Enjoy your homemade Sunday donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Grad Sevnica

[queennati]

Beef Spaghetti Casserole is a comforting and hearty dish perfect for family dinners. Layers of tender spaghetti, flavorful beef, and gooey cheese come together in this easy-to-make casserole.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, drained. 1 can 8 oz tomato sauce. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. 8 oz spaghetti, cooked and drained. 2 cups shredded mozzarella cheese. 1/4 cup grated Parmesan cheese.

Instructions: Preheat oven to 350F 175C. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onions are softened. Drain excess fat. Stir in diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes, stirring occasionally. In a greased 9x13-inch baking dish, layer cooked spaghetti, beef mixture, and shredded mozzarella cheese. Repeat layers, ending with cheese on top. Sprinkle Parmesan cheese over the top layer. Bake in preheated oven for 25-30 minutes or until cheese is melted and bubbly. Let it cool for a few minutes before serving. Enjoy your delicious Beef Spaghetti Casserole!

Prep Time: 20 minutes

Cook Time: 30 minutes

Skulptura

[queennati]

This Thai Chicken Salad is a tasty and refreshing dish that has just the right amount of sour, salty, sweet, and spicy tastes. It's great for a light lunch or dinner because it's quick and easy to make.

Ingredients: 2 chicken breasts, cooked and shredded. 1 cup shredded cabbage. 1 carrot, julienned. 1 red bell pepper, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup chopped mint leaves. 1/4 cup chopped peanuts. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon honey. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1 red chili, thinly sliced optional.

Instructions: In a large bowl, combine the shredded chicken, cabbage, carrot, bell pepper, cilantro, mint leaves, and chopped peanuts. In a separate small bowl, whisk together the fish sauce, lime juice, soy sauce, sesame oil, honey, minced garlic, and minced ginger. Pour the dressing over the salad and toss until well coated. Garnish with sliced red chili if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

ASG Plumbing

[queennati]

Indulge in a tasty and filling vanilla keto mug cake that will satisfy your sweet tooth without throwing off your low-carb diet. This one-serving cake is moist, fluffy, and full of vanilla flavor. It is made with almond flour, coconut flour, and erythritol. It's easy to make in the microwave and tastes great as a dessert or snack that is keto-friendly.

Ingredients: 2 tbsp almond flour. 1 tbsp coconut flour. 1 tbsp granulated erythritol or sweetener of choice. 1/4 tsp baking powder. Pinch of salt. 1 large egg. 2 tbsp unsweetened almond milk. 1/2 tsp vanilla extract. 1 tbsp melted coconut oil or butter.

Instructions: Mix the almond flour, coconut flour, erythritol, baking powder, and salt in a mug that can go in the microwave. Melt the butter or coconut oil and add it to the mug along with the egg and almond milk. Mix everything together well. For 90 seconds to 2 minutes, or until the cake is set in the middle and cooked all the way through, heat the mug cake on high. The mug will be hot when you take it out of the microwave, so be careful. Let the cake cool for a minute or two before you serve it. If you want, you can add whipped cream or your favorite keto-friendly toppings on top. This low-carb vanilla mug cake is quick and easy to make. It's a great keto treat.

Prep Time: 5 minutes

Cook Time: 2 minutes

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