Rdelage

sahara restaurant - Bunbury United Soccer Club - save briarcliff - icmbf 2019 - German Fest

[rdelage]

A tasty and comforting white chicken chili that is Paleo and Whole30-friendly and is easy to make in the Instant Pot. A satisfying bowl of warmth is made with creamy coconut milk, fragrant spices, and soft chicken.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, diced. 1 onion, diced. 3 cloves garlic, minced. 2 cans 14 oz each diced green chilies. 2 cans 14 oz each coconut milk. 4 cups chicken broth. 2 tsp ground cumin. 1 tsp dried oregano. 1/2 tsp ground coriander. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 can 14 oz cauliflower rice. Fresh cilantro, chopped, for garnish. Avocado slices, for serving.

Instructions: Set the Instant Pot to 'Saut' mode. Add diced chicken and cook until browned. Add diced onion and minced garlic, saut until softened. Stir in diced green chilies, coconut milk, chicken broth, cumin, oregano, coriander, smoked paprika, salt, and pepper. Seal the Instant Pot and set to 'Manual' mode for 10 minutes. Once cooking is complete, perform a quick pressure release. Open the Instant Pot and stir in cauliflower rice, letting it cook in the residual heat. Serve the chili hot, garnished with fresh cilantro and avocado slices.

Prep Time: 15 minutes

Cook Time: 20 minutes

Patrick Willard

[rdelage]

Enjoy a delicious stack of fluffy gluten-free pancakes that are perfect for those with gluten sensitivities or allergies. These pancakes are easy to make and taste just as good as traditional pancakes!

Ingredients: 1 cup gluten-free flour mix. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: The gluten-free flour mix, sugar, baking powder, baking soda, and salt should all be mixed together in a bowl using a whisk. Bring the egg, melted butter, buttermilk, and vanilla extract together in a different bowl and mix them with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. A few lumps are fine; don't mix it too much. Put a nonstick griddle or skillet over medium-low heat and lightly coat it with butter or oil. For every pancake, pour 1/4 cup of the batter onto the hot pan. Once the pancakes start to bubble on top, flip them over and cook until the other side is golden brown. You can top the gluten-free pancakes with fresh fruit, maple syrup, whipped cream, or anything else you like.

Prep Time: 10 minutes

Cook Time: 15 minutes

frog vle

[rdelage]

These bacon-wrapped stuffed onion bombs are a delicious and savory treat that will rock your world! Tender sweet onions are filled with low carb meatballs, wrapped in crispy bacon, and grilled to perfection. The melted cheddar cheese and barbecue sauce take these flavor-packed bombs to the next level.

Ingredients: 4 large sweet onions. 16 low carb meatballs. 16 strips of bacon. 1/2 cup barbecue sauce. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh parsley. Salt and black pepper to taste.

Instructions: Preheat your grill to medium-high heat about 350F or 175C. Peel the onions and cut a small slice off the top and bottom of each onion to create a flat surface. Carefully remove the inner layers of the onions, leaving about 2-3 layers intact to form a sturdy onion shell. Season the inside of each onion with salt and black pepper. Take a low carb meatball and stuff it inside each hollowed-out onion. Wrap each stuffed onion with two strips of bacon, securing them with toothpicks to keep the bacon in place. Brush the bacon-wrapped onion bombs with barbecue sauce on all sides. Place the stuffed onion bombs on the grill and cook for about 20-25 minutes, turning occasionally, until the bacon is crispy and the onions are tender. During the last few minutes of cooking, sprinkle shredded cheddar cheese on top of each onion bomb and allow it to melt. Remove the stuffed onion bombs from the grill and garnish with chopped fresh parsley. Serve hot and enjoy your bacon-wrapped stuffed onion bombs!

Prep Time: 20 minutes

Cook Time: 25 minutes

Capital City Track Club

[rdelage]

A delicious gluten-free dessert featuring the tartness of rhubarb and the sweetness of strawberries, topped with a crunchy oat crumble. Perfect for any occasion!

Ingredients: 4 cups chopped rhubarb. 2 cups chopped strawberries. 1/2 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon vanilla extract. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/4 cup chopped pecans. 1/4 cup brown sugar. 1/4 cup melted coconut oil. 1/2 teaspoon ground cinnamon. Pinch of salt.

Instructions: Preheat the oven to 375F 190C. In a large bowl, combine the chopped rhubarb, chopped strawberries, granulated sugar, cornstarch, and vanilla extract. Mix well and let sit for 10-15 minutes. In another bowl, mix together the gluten-free rolled oats, almond flour, chopped pecans, brown sugar, melted coconut oil, ground cinnamon, and a pinch of salt until crumbly. Transfer the fruit mixture into a greased baking dish. Evenly sprinkle the oat mixture over the top of the fruit. Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown. Allow to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream, if desired.

Prep Time: 15 minutes

Cook Time: 40 minutes

choc o pain

[rdelage]

This Quinoa Black Bean Burrito Bowl Salad is a healthy and tasty take on the usual burrito bowl. It's easy to make and full of protein from the quinoa and black beans. The colorful vegetables and tangy dressing make it taste great.

Ingredients: 1 cup quinoa. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, salsa.

Instructions: Run cold water over the quinoa to clean it. Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is dry. Use a fork to fluff it up, then let it cool down. Cook the quinoa and put it in a large salad bowl. Add the corn, red bell pepper, red onion, cherry tomatoes, cilantro, and avocado. Mix cumin, chili powder, salt, and pepper with a whisk in a small bowl. Pour the dressing over the salad and gently toss everything together. Put the Quinoa Black Bean Burrito Bowl Salad in separate bowls for each person. You can add extras like shredded cheese, sour cream, and salsa if you want. Have fun with your tasty and healthy salad!

Prep Time: 15 minutes

Cook Time: 20 minutes

hier

[rdelage]

This Easy Peach Raspberry Smoothie is a tasty and healthy way to start the day or have a snack in the middle of the day. Sweet peaches, sour raspberries, and creamy Greek yogurt come together to make a perfectly balanced and filling drink.

Ingredients: 1 cup frozen peaches. 1/2 cup frozen raspberries. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Using a blender, blend the frozen raspberries and peaches. Honey, vanilla extract, Greek yogurt, and almond milk should all be put into the blender. You can add ice cubes to make the smoothie colder and thicker if you want to. If you need to, scrape down the sides of the blender as you blend to make it smooth and creamy. Put the smoothie in a glass and serve right away. Enjoy your Easy Peach Raspberry Smoothie! It's tasty and cool.

Prep Time: 5 minutes

Cook Time: 0 minutes

qualitas medical qualitas

[rdelage]

Enjoy the delicious flavors of chicken Parmesan in burger form! These Chicken Parmesan Burgers are loaded with cheesy goodness and topped with marinara sauce, making them a perfect fusion of classic Italian and American flavors.

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup marinara sauce. 1/4 cup shredded mozzarella cheese. 1/4 teaspoon garlic powder. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced red onions.

Instructions: Ground chicken, breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper should all be mixed together in a bowl. Mix it well, then shape it into 4 burger patties. Set the grill or skillet over medium-high heat. Cook the chicken burger patties for 5 to 6 minutes on each side, or until they are fully cooked and golden brown. Add marinara sauce and shredded mozzarella cheese to the top of each burger patty right before it's done cooking. Put the lid on top and cook until the cheese melts and bubbles. You can grill or toast the hamburger buns until they are just barely browned. Next, put lettuce leaves on the bottom half of each bun. Then, put a chicken burger patty with melted cheese, sliced tomatoes, and red onions on top of each patty. Put the other half of the bun on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

Patrick Willard

[rdelage]

The velvety broth of Shrimp & Bacon Bisque, a rich and creamy soup, combines the flavor of bacon with succulent shrimp. Ideal for satisfying those warm, comfort food cravings!

Ingredients: 1 lb large shrimp, peeled and deveined. 6 slices bacon, chopped. 1 medium onion, finely chopped. 2 cloves garlic, minced. 3 cups chicken broth. 1 cup heavy cream. 1/4 cup all-purpose flour. 2 tablespoons butter. 1/2 teaspoon paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Cook the chopped bacon in a large soup pot over medium heat until it crisps up. While leaving the bacon fat in the pot, remove the bacon and set it aside. To the pot containing the bacon fat, add the minced garlic and chopped onion. Simmer on medium heat for 5 minutes or until the onion is transparent. Cook, stirring constantly, for an additional two minutes after adding the flour and paprika. Stir in the chicken broth gradually, being careful not to let any flour mixture lumps form. Simmer for ten minutes to allow the mixture to thicken, then remove from the heat. When the shrimp are pink and opaque, about 34 minutes should pass after adding the peeled and deveined shrimp to the pot. After adding the heavy cream, cook the soup for a further two to three minutes to ensure it is thoroughly heated. To taste, add salt and pepper for seasoning. Because the bacon may already add some saltiness, use caution when adding salt. Serve the shrimp and bacon bisque hot, topped with chopped fresh parsley and crispy bacon bits. Savor your comforting and creamy bisque!

Prep Time: 15 minutes

Cook Time: 25 minutes

suanjaya kencut

[rdelage]

This pimento cheese ball is a tasty and creamy snack that goes well with a charcuterie platter. When sharp cheddar, cream cheese, and pimentos are mixed together, they make a tasty and savory spread that goes well with many sides.

Ingredients: 8 oz cream cheese, softened. 1 cup sharp cheddar cheese, shredded. 1/2 cup mayonnaise. 1/4 cup diced pimentos. 1/4 cup green onions, chopped. 1/4 cup pickled jalapeos, chopped optional for a spicy kick. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 1 cup chopped pecans or almonds for coating.

Instructions: In a mixing bowl, combine the softened cream cheese, sharp cheddar cheese, mayonnaise, diced pimentos, green onions, and pickled jalapeos if using. Mix until well combined. Add garlic powder, onion powder, salt, and pepper to the mixture. Stir until all the ingredients are evenly incorporated. Shape the mixture into a ball using your hands and wrap it in plastic wrap. Refrigerate for at least 2 hours or until firm. Once the cheese ball is firm, remove it from the refrigerator and unwrap it. Spread the chopped pecans or almonds on a plate, then roll the cheese ball in the nuts, coating it evenly. Serve the pimento cheese ball with crackers, sliced baguette, or vegetable sticks. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

the friday group

[rdelage]

Cherry and chocolate chip cupcakes with a smooth Swiss meringue frosting that taste great. Great for special events or just because you want something sweet!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup maraschino cherries, chopped. 1/2 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. Mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Fold in the chopped maraschino cherries and chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. For the Swiss Meringue Frosting: Ingredients: - 4 large egg whites - 1 cup granulated sugar - 1 cup unsalted butter, softened - 1 tsp vanilla extract Instructions: In a heatproof bowl, combine egg whites and sugar. Place the bowl over a pot of simmering water double boiler and whisk constantly until the sugar has dissolved and the mixture reaches 160F 71C. Remove from heat and transfer the mixture to a stand mixer. Whip on high speed until stiff peaks form and the bowl is cool to the touch. Reduce the mixer speed to medium and add the softened butter, a few tablespoons at a time, mixing well after each addition. Once all the butter is incorporated, add the vanilla extract and beat until the frosting is smooth and creamy. Pipe the Swiss Meringue Frosting onto the cooled cupcakes and garnish with additional cherries and chocolate chips if desired. Enjoy your Cherry Chocolate Chip Cupcakes with Swiss Meringue Frosting!

Prep Time: 20 minutes

Cook Time: 18-20

birmingham ordinariate group

[rdelage]

This one pot creamy pasta is a quick and easy dish that combines penne pasta with a luscious creamy sauce infused with garlic, onion, and mushrooms. It's perfect for a cozy weeknight dinner or a gathering with friends.

Ingredients: 8 oz penne pasta. 1 tbsp olive oil. 3 cloves garlic, minced. 1 small onion, diced. 1 cup sliced mushrooms. 2 cups chicken broth. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the minced garlic and diced onion, saut until the food smells good. When you add the sliced mushrooms, cook them until they give off some of their water and start to brown. Add the heavy cream and chicken broth, and then bring the mixture to a simmer. Add the penne pasta, stir it in, cover, and cook for 10 to 12 minutes, stirring every now and then, until the pasta is al dente. Add grated Parmesan cheese to the cooked pasta and stir it in until it melts and becomes creamy. Add pepper and salt to taste. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

food truck frenzy

[rdelage]

A delightful blend of creamy vanilla chia pudding and fruity raspberry cocktail, this unique drink offers a refreshing twist to traditional cocktails. Perfect for a brunch or evening gathering.

Ingredients: 1 cup almond milk. 1/4 cup chia seeds. 1 tablespoon vanilla extract. 1/4 cup fresh raspberries. 2 ounces vanilla vodka. 1 ounce raspberry liqueur. Ice cubes.

Instructions: In a jar or glass, combine almond milk, chia seeds, and vanilla extract. Stir well. Let the mixture sit for about 10-15 minutes until it thickens. Meanwhile, muddle the fresh raspberries in a cocktail shaker. Add ice cubes, vanilla vodka, and raspberry liqueur to the shaker. Shake vigorously until well combined and chilled. Pour the thickened chia pudding mixture into serving glasses. Strain the cocktail mixture over the chia pudding. Garnish with a fresh raspberry on the rim, if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

choc o pain

[rdelage]

This no-churn ice cream recipe has blackberries, waffle cones, and chocolate chips that go well together. Great for when you want something sweet but don't have an ice cream maker.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1 cup fresh blackberries. 1 cup crushed waffle cones. 1/2 cup mini chocolate chips.

Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Add the fresh blackberries, crushed waffle cones, and mini chocolate chips, folding gently to incorporate. Pour the mixture into a loaf pan or similar container, smoothing the top with a spatula. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until firm. Serve scoops of the ice cream in bowls or cones, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

SMS G.MAZZINI

[rdelage]

A vibrant and crunchy red cabbage salad with a sweet and tangy dressing. Perfect as a side dish or a light meal.

Ingredients: 1 small red cabbage, thinly sliced. 1 medium red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup crumbled feta cheese. 1/4 cup sliced almonds. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Slice the red cabbage and red onion and put them in a large bowl. Crumble the feta cheese, add the almonds, chopped parsley, and cherry tomatoes to the bowl. Add the honey, salt, and pepper to a different small bowl and mix them together using a whisk. This will make the dressing. Cover the salad in a big bowl and pour the dressing over it. Add everything to the salad and toss it around until the dressing is gone. Allow the salad to sit for ten minutes so that the flavors can mix. If you want, you can add more parsley to the top of the chilled red cabbage salad before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Llevataps Restaurant

[rdelage]

This is a delicious Lemon Chicken Skillet recipe that combines the sour taste of lemon with soft chicken breasts cooked to perfection in a salty broth.

Ingredients: 4 chicken breasts, boneless and skinless. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup freshly squeezed lemon juice. 2 tablespoons honey. 1 teaspoon dried thyme. 1 lemon, sliced. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and saut for 1 minute. Pour in chicken broth, lemon juice, honey, and dried thyme. Stir to combine. Return chicken breasts to the skillet, placing lemon slices on top. Cover and simmer for 10-15 minutes, or until chicken is cooked through and juices run clear. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

lety alvarez

[rdelage]

Enjoy creamy, flavorful mashed potatoes infused with the richness of butter, garlic, and herbs, all effortlessly prepared in a slow cooker.

Ingredients: 3 lbs potatoes, peeled and diced. 4 cloves garlic, minced. 1/2 cup unsalted butter, melted. 1 cup chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper, to taste. 1/2 cup milk or cream. Chopped fresh parsley, for garnish.

Instructions: Potato cubes, garlic mince, melted butter, chicken broth, dried thyme and rosemary, salt, and pepper should all be put in a slow cooker. For 6 to 8 hours on low or 3 to 4 hours on high, cover and cook until the potatoes are soft. Use a potato masher or fork to mash the cooked potatoes in the slow cooker until you get the consistency you want. Add milk or cream and stir until smooth and creamy. If you need to, change the seasoning. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes

katarzyna wiesiolek

[rdelage]

These crispy and tasty courgette pizzas cooked to perfection in your air fryer are a low-carb take on pizza. They're a tasty snack or appetizer that won't make you feel bad.

Ingredients: 2 courgettes. 1/2 cup low-carb pizza sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup sliced pepperoni or your favorite toppings. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. Olive oil cooking spray.

Instructions: Preheat your air fryer to 375F 190C. Slice the courgettes into 1/4-inch thick rounds. Lay the courgette slices on a paper towel and sprinkle with a little salt. Allow them to sit for about 10 minutes to release excess moisture. Pat them dry with another paper towel. In a bowl, combine the dried oregano and garlic powder with the mozzarella and Parmesan cheeses. Mix well. Spread a thin layer of low-carb pizza sauce on each courgette slice. Sprinkle the cheese mixture over the sauce, and add your favorite pizza toppings. Place the courgette pizza slices in a single layer in the air fryer basket, making sure they don't overlap. You may need to cook them in batches depending on the size of your air fryer. Lightly spray the top of the courgette slices with olive oil cooking spray to help them crisp up. Air fry at 375F 190C for about 6-8 minutes, or until the cheese is melted and bubbly, and the edges of the courgette slices are golden brown and crispy. Carefully remove the courgette pizza slices from the air fryer and serve hot. Enjoy your delicious and low-carb courgette pizza's!

Prep Time: 15 minutes

Cook Time: 8 minutes

Advising to Transgress