Rick Casshole

Core Sound Healing - A2Z Ed Drums - Helenas Salon - mithun kumar - Think Out Education

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vy

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North Middle School Theater

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paula usuga

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P?átelé - Irena Sarplaninac

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jai llewellyn art

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Yoga

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YOUNG ISRAEL ORTHODOX SYNAGOGUES

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société internationale d’ergologie

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Fort Thomas Arts

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These Slow Cooker Shredded Beef Chimichangas are a flavorful and satisfying Mexican-inspired dish. The beef is slow-cooked to perfection with a blend of spices, then wrapped in tortillas, fried until crispy, and served with creamy sour cream and zesty salsa.

Ingredients: 2 pounds beef chuck roast. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 ounces diced tomatoes. 1 can 4 ounces diced green chilies. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 large flour tortillas. 1 cup shredded cheddar cheese. Vegetable oil for frying. Sour cream and salsa for serving.

Instructions: In a slow cooker, put the beef chuck roast, chopped onion, minced garlic, diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Turn the heat down to low, cover, and cook for 8 to 10 hours, or until the beef is soft and can be shred with a fork. Take the beef out of the slow cooker and use two forks to shred it. Add the cooked beef and cooking juices back to the slow cooker and mix them together. Warm up a deep frying pan or skillet with vegetable oil to 350F 175C. Spoon out a big scoop of the shredded beef mixture into the middle of each flour tortilla. Add shredded cheddar cheese on top. Gather the tortilla's sides and fold them in. Then, fold the bottom and top together to make a rectangle. Use toothpicks to hold. Be careful when putting the chimichangas in the hot oil. Fry them, turning them over every so often, until they are golden brown and crispy. Each side should take three to four minutes. Take the chimichangas out of the oil and let them drain on paper towels to get rid of the extra oil. Chimichangas made with slow-cooked beef shreds should be served hot with sour cream and salsa. Enjoy your tasty chimichangas that you made yourself!

Prep Time: 20 minutes

Cook Time: 480 minutes

levi stute

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Indulge in the irresistible crunch of this crispy pork belly featuring aromatic fennel and a hint of black salt. Perfectly roasted, this dish is a delightful balance of flavors and textures.

Ingredients: 1.5 kg pork belly, skin-on. 2 tablespoons fennel seeds, crushed. 2 tablespoons black salt. 1 tablespoon olive oil. Sea salt, to taste. Black pepper, to taste.

Instructions: Warm up the oven to 220C 200C fan-forced. Make crisscross cuts in the pork belly skin, being careful not to cut into the meat. Add black salt, olive oil, sea salt, and black pepper to the pork belly and rub it all over. Make sure the skin of the pork belly is dry before putting it on a rack in a roasting pan. To get crispy skin, roast for 30 minutes. Lower the oven temperature to 180C 160C fan-forced, and roast the meat for another 1.5 to 2 hours, or until it's soft. Let the crispy pork belly rest for 15 minutes before cutting it up to serve.

Prep Time: 15 minutes

Cook Time: 150 minutes

park avenue presbyterian church

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Svetlana's Russian Salad with Potatoes is a classic dish that combines the earthiness of potatoes with the freshness of peas, carrots, and apples, all tossed in a creamy dressing. It's a refreshing and satisfying salad perfect for any occasion.

Ingredients: 3 medium potatoes, boiled and cubed. 1 cup frozen peas, thawed. 1/2 cup diced carrots. 1/4 cup diced onions. 1/4 cup diced pickles. 1/4 cup diced apples. 1/4 cup mayonnaise. 2 tablespoons sour cream. 1 tablespoon Dijon mustard. Salt and pepper to taste. Chopped fresh dill for garnish.

Instructions: In a large bowl, combine the boiled potatoes, peas, carrots, onions, pickles, and apples. In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Pour the dressing over the potato mixture and gently toss until well combined. Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with chopped fresh dill before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

lauren halverson

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This Aleppo Pepper Chicken recipe combines the smoky heat of Aleppo pepper with aromatic spices for a flavorful and juicy chicken dish. It's simple to prepare and perfect for a quick weeknight dinner or a special occasion.

Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 2 teaspoons Aleppo pepper. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 lemon, juiced. 2 tablespoons chopped parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Put paprika, garlic powder, salt, black pepper, olive oil, and lemon juice in a small bowl. Fill the bowl with water. In a baking dish, put chicken breasts. Spread the spices out on the chicken breasts by brushing them with the mixture. Put it in an oven that's already hot and bake for 25 to 30 minutes, or until the chicken is fully cooked. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

the salida studio tour

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This Grilled Fish Wrap with Fresh Mango Salsa is a delightful combination of flavors and textures. Tender grilled fish paired with the sweet and tangy mango salsa wrapped in a soft tortilla creates a delicious and satisfying meal perfect for lunch or dinner.

Ingredients: 4 white fish fillets such as tilapia or cod. 4 large tortillas. 1 ripe mango, diced. 1/2 red onion, finely chopped. 1 jalapeo pepper, seeded and minced. 1/4 cup fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Warm the grill up to a medium-high level. Add some olive oil, salt, and pepper to the fish fillets. You should grill the fish for three to four minutes on each side, or until it's fully cooked and flaky. In a bowl, mix diced mango, red onion, jalapeo pepper, cilantro, lime juice, salt, and pepper. While the fish is cooking, make the mango salsa. Combine well. Put tortillas on the grill and heat them up for 30 seconds on each side. To make the wraps, put a grilled fish fillet on each tortilla, then add mango salsa and roll them up tightly. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

first presbyterian church

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Indulge in this decadent chocolate delight to satisfy your deepest chocolate cravings. This recipe combines rich dark chocolate, butter, and a touch of cocoa for an intensely chocolatey experience. Whether you're a certified chocoholic or just in need of a sweet treat, this dessert will hit the spot!

Ingredients: 1 cup of high-quality dark chocolate chips. 1/2 cup of unsalted butter. 3/4 cup of granulated sugar. 3 large eggs. 1 teaspoon of vanilla extract. 1/2 cup of all-purpose flour. 1/4 cup of cocoa powder. 1/4 teaspoon of salt. 1/2 cup of chopped nuts optional.

Instructions: Preheat your oven to 350F 175C and grease a baking pan. In a microwave-safe bowl, melt the dark chocolate chips and butter together in 30-second intervals, stirring until smooth. Add granulated sugar to the melted chocolate mixture and mix until well combined. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the chocolate mixture and mix until just combined. If desired, fold in the chopped nuts. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the chocolate delight to cool before slicing into squares. Serve and enjoy the ultimate remedy for chocoholism!

Prep Time: 15 minutes

Cook Time: 25 minutes

nenaz babaee

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This Loaded Breakfast Skillet is a hearty and satisfying breakfast option that combines the goodness of eggs with sautéed vegetables, crispy bacon, and melted cheddar cheese. It's a perfect way to start your day with a burst of flavor and protein.

Ingredients: 4 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/2 cup diced cooked bacon. 1/2 cup shredded cheddar cheese. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big skillet and heat it over medium-high heat. Put diced onions and bell peppers in the pan and saut them for three to four minutes, until they get soft. Add the diced tomatoes and cooked bacon and stir them in. Cook for two more minutes. Make four holes in the pan and crack an egg into each one. Cover the pan and turn the heat down to medium-low. Cook for about 5 to 6 minutes, or until the egg whites are set but the yolks are still runny. Cover the skillet again and sprinkle shredded cheddar cheese over it. Wait about one to two minutes for the cheese to melt. Add pepper and salt to taste. Serve hot straight from the pan.

Prep Time: 10 minutes

Cook Time: 15 minutes

Lucky dog gaming

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Prepare 20 freezer-friendly slow cooker meals in just 2 hours, perfect for busy weeknights. Simply thaw and dump into the slow cooker for a hassle-free dinner.

Ingredients: 5 lbs chicken breast, cubed. 5 lbs beef stew meat, cubed. 5 lbs pork shoulder, cubed. 10 cups mixed vegetables carrots, potatoes, onions, celery. 5 cups chicken broth. 5 cups beef broth. 5 cups BBQ sauce. 5 cups teriyaki sauce. 5 cups salsa. 10 cloves garlic, minced. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: In a large bowl, mix together chicken, beef, and pork with olive oil, minced garlic, salt, and pepper. Divide mixed vegetables evenly among 20 gallon-sized freezer bags. Divide seasoned meat mixture evenly among the freezer bags. Add 1/4 cup of chicken broth, beef broth, BBQ sauce, teriyaki sauce, or salsa to each bag, depending on the desired flavor. Seal bags tightly and label with cooking instructions. Freeze bags for up to 3 months. To cook, thaw overnight in the refrigerator. Empty contents of bag into a slow cooker. Cook on low for 6-8 hours or until meat is tender. Serve with rice, noodles, or crusty bread.

Prep Time: 120 minutes

Cook Time: 360 minutes

canyon high school