Sandorizu

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[sandorizu]

This west coast one pot When cooked in a slow cooker, quinoa is easy to make and tastes great. This is a hearty and healthy meal that's easy to make and great for busy days. It's full of protein-rich quinoa, black beans, and colorful vegetables.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh, canned, or frozen. 1 bell pepper, diced. 1 onion, diced. 1 can 14.5 oz diced tomatoes. 1 cup vegetable broth. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Optional toppings: avocado, cilantro, lime wedges.

Instructions: Boil quinoa, black beans, corn, onion, bell pepper, vegetable broth, chili powder, cumin, paprika, salt, and pepper in a slow cooker. Make sure to stir everything together well. Put a lid on top and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the quinoa is done and the flavors mix. Once it's done, check the seasoning and make any necessary changes. Serve hot with extras like lime wedges, chopped cilantro, and avocado slices if you want.

Prep Time: 10 minutes

Cook Time: 240 minutes

Lecturas del Holocausto

[sandorizu]

This dip is a savory and rich take on traditional nachos. It has soft blackened steak slices layered with sour cream, blue cheese, and melted cheddar. It's great for parties and getting together on game days.

Ingredients: 1 lb skirt steak, thinly sliced. 1 tbsp blackening seasoning. 1 tbsp olive oil. 1 cup crumbled blue cheese. 1 cup sour cream. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup chopped green onions. Tortilla chips, for serving.

Instructions: Preheat grill or skillet over high heat. Rub blackening seasoning onto both sides of skirt steak slices. Drizzle olive oil over seasoned steak slices. Grill or sear steak slices for 2-3 minutes on each side for medium-rare doneness. Remove from heat and let rest for 5 minutes before thinly slicing. In a mixing bowl, combine crumbled blue cheese and sour cream. Spread the blue cheese mixture evenly onto the bottom of a serving dish. Layer sliced steak over the blue cheese mixture. Sprinkle shredded cheddar cheese, diced tomatoes, and chopped green onions over the steak layer. Serve with tortilla chips for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

Direct Lawns

[sandorizu]

A delicious and Paleo-friendly alternative to traditional pasta, this dish features spaghetti squash noodles topped with a savory pumpkin marinara sauce. It's a comforting and nutrient-packed meal perfect for those following a Paleo diet.

Ingredients: 1 medium spaghetti squash. 1 cup canned pumpkin puree. 1/2 cup diced tomatoes. 2 cloves garlic, minced. 1/2 onion, finely chopped. 1 tsp olive oil. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp red pepper flakes optional. Fresh basil leaves for garnish optional.

Instructions: Set the oven temperature to 375F 190C. Scoop out the seeds after cutting the spaghetti squash in half lengthwise. With the cut side facing downward, place the squash halves on a baking sheet and bake for 40 to 45 minutes, or until the flesh is soft and can be easily shredded with a fork to resemble spaghetti. Allow it to cool a little. Heat the olive oil in a saucepan over medium heat while the squash bakes. Add the chopped onion and minced garlic, and saut them until fragrant and transparent. Add the diced tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. For ten to fifteen minutes, simmer the sauce, stirring now and then. When the spaghetti squash is cooked, scrape the flesh into strands with a fork and transfer to a serving dish. Drizzle the spaghetti squash strands with the pumpkin marinara sauce, and toss gently to coat evenly. If desired, garnish with fresh basil leaves. Enjoy your Paleo spaghetti squash with pumpkin marinara hot out of the oven!

Prep Time: 15 minutes

Cook Time: 60 minutes

Spark 102 Radio

[sandorizu]

The Cajun seasoning in these chicken fritters gives them a lot of flavor, and the tangy Creole mustard dipping sauce goes great with them. They taste great as an appetizer or snack.

Ingredients: 1 lb chicken breast, diced. 1/2 cup breadcrumbs. 1 egg. 2 tbsp Cajun seasoning. 1/4 cup chopped green onions. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup flour. 1/4 cup mayonnaise. 2 tbsp Creole mustard. 1 tbsp lemon juice. Salt and pepper to taste. Oil for frying.

Instructions: Diced chicken, breadcrumbs, egg, green onions, bell peppers, onions, salt, and pepper should all be mixed together in a bowl. Make small fritters out of the mixture, and then sprinkle flour on top of each one. Put oil in a pan and heat it over medium-high heat. They should be fried for three to four minutes on each side until golden brown and fully cooked. Add the lemon juice, mayonnaise, and Creole mustard to another bowl. Mix them together to make the dipping sauce. Hot Cajun chicken fritters should be served with Creole mustard sauce for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

Keeping Pet Snails

[sandorizu]

Savor the rich and creamy realm of homemade chocolate truffles. These decadent and rich candies make wonderful gifts for your loved ones or can be enjoyed on any occasion.

Ingredients: 200g dark chocolate. 1/2 cup heavy cream. 2 tablespoons unsalted butter. 1 teaspoon vanilla extract. Cocoa powder, for dusting. Optional toppings: chopped nuts, shredded coconut, powdered sugar.

Instructions: Finely chop the dark chocolate and transfer it to a heat-resistant bowl. The heavy cream and unsalted butter should be heated in a small saucepan over low heat until they start to simmer. Take off the heat right away. To melt the chocolate, pour the heated cream mixture over the chopped chocolate and let it sit for a minute. Mix until thoroughly mixed and smooth. Mix the chocolate mixture with the vanilla extract. Once the mixture is firm enough to handle, cover the bowl with plastic wrap and place it in the refrigerator for at least two hours. After the mixture cools and solidifies, scoop out portions with a spoon or melon baller and roll them into tiny truffle-sized balls. Transfer them to a tray lined with parchment paper. Roll the truffles in cocoa powder or your preferred toppings, like powdered sugar, shredded coconut, or chopped nuts, if you'd like. Put the truffles back in the fridge to firm up for another half hour. Your homemade chocolate truffles are now ready to be consumed after they have set. Any truffles that are left over should be refrigerated in an airtight container.

Prep Time: 20 minutes

Cook Time: 10 minutes

commissions

[sandorizu]

These Greek Yogurt Pancakes are a healthier alternative to traditional pancakes. Packed with protein from Greek yogurt and whole wheat flour, they are perfect for those following a Weight Watchers-friendly diet. Plus, they taste absolutely delicious!

Ingredients: 1 cup Greek yogurt. 1/2 cup whole wheat flour. 1/2 cup rolled oats. 2 tablespoons honey. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 1 teaspoon vanilla extract. Cooking spray or oil for the pan.

Instructions: Greek yogurt and honey should be mixed together in a bowl. Combine well. To the yogurt mix, add eggs and vanilla extract. Mix until it's smooth. Then, put the rolled oats, baking powder, baking soda, and salt in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Don't mix it too much; a few lumps are fine. Warm up a griddle or skillet that doesn't stick over medium heat. Add a little cooking spray or oil to make it a little more slippery. For every pancake, pour 1/4 cup of the batter onto the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter, adding more oil to the pan if needed. Dress up the Greek yogurt pancakes however you like. You could add fresh berries, honey, or a dollop of Greek yogurt. These Greek Yogurt Pancakes are tasty and good for you if you are on Weight Watchers.

Prep Time: 10 minutes

Cook Time: 15 minutes

digby village preschool

[sandorizu]

Rich chocolate pastry crust filled with sweet cherries and topped with smooth chocolate ganache is a recipe for pure indulgence.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 cup cold water. 1 cup fresh cherries, pitted and halved. 1/2 cup semisweet chocolate chips. 1/3 cup heavy cream. 1 tablespoon granulated sugar. 1/2 teaspoon vanilla extract. 1 tablespoon cornstarch.

Instructions: Preheat oven to 375F 190C. In a food processor, combine flour, cocoa powder, and 1/4 cup sugar. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add cold water gradually while pulsing until dough starts to come together. Press dough into a 9-inch tart pan with removable bottom, making sure it's evenly distributed. Arrange cherry halves over the dough. In a small saucepan, combine chocolate chips and heavy cream over low heat, stirring until chocolate is melted and mixture is smooth. In a small bowl, mix together 1 tablespoon sugar and cornstarch, then stir into the chocolate mixture. Add vanilla extract and stir until thickened. Pour chocolate mixture over the cherries in the tart pan. Bake for 25-30 minutes or until crust is cooked through. Let cool before slicing. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

#DecadentDesserts, #SweetIndulgence, #ChocolateCherryTart

cathleen richardson bailey

[sandorizu]

This recipe for hot cocoa is so delicious that you can enjoy the rich and creamy goodness of double chocolate. Perfect as a sweet treat on a cold day or for a warm evening by the fireplace. This tasty beverage is enhanced by the charming handle on the mason jar.

Ingredients: 2 cups milk. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/4 cup semi-sweet chocolate chips. 1/4 cup milk chocolate chips. 1/2 teaspoon vanilla extract. Whipped cream for topping optional. Mini marshmallows for garnish optional.

Instructions: Granulated sugar and unsweetened cocoa powder should be combined in a saucepan. To make a smooth paste, gradually add 1/2 cup of milk and whisk continuously. After the paste is smooth, whisk in the remaining 1 1/2 cups of milk until thoroughly mixed. Stirring constantly, heat the mixture over medium heat until it's hot but not boiling. Once the milk and semi-sweet chocolate chips have melted completely and the hot cocoa has become smooth and creamy, stir them in. After taking the saucepan off of the burner, whisk in the vanilla extract. Transfer the double chocolatey hot chocolate into a handle-equipped mason jar. If desired, garnish with mini marshmallows and whipped cream. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 10 minutes

Treasure Pot Restaurant

[sandorizu]

This low-carb meal, Keto Avocado Chicken Salad, tastes great and fills you up. This dish tastes great for lunch or a light dinner because it has creamy avocado, tender chicken, and tangy lime.

Ingredients: 2 cooked chicken breasts, shredded. 2 ripe avocados, diced. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup mayonnaise. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a large bowl, combine the shredded chicken, diced avocado, red onion, and cilantro. In a small bowl, whisk together the mayonnaise and lime juice until smooth. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste. Serve chilled or at room temperature.

Prep Time: 15 minutes

Cook Time: 0 minutes

phi beta sigma fraternity inc

[sandorizu]

Indulge in the rich and nutty flavor of these chestnut brownies with a delightful chocolate twist. The combination of chestnut puree, roasted chestnuts, and chocolate creates a heavenly treat that's perfect for any occasion.

Ingredients: 1 cup chestnut puree. 1/2 cup unsalted butter. 1 cup semisweet chocolate chips. 3/4 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 tsp salt. 1/2 cup chopped roasted chestnuts. 1/2 cup chocolate chunks.

Instructions: Preheat your oven to 350F 175C. Grease and line a 9x9-inch 23x23 cm baking pan with parchment paper. In a microwave-safe bowl, melt the unsalted butter and semisweet chocolate chips together in 30-second intervals, stirring until smooth. Let it cool slightly. In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined. Add the melted chocolate mixture to the egg mixture and stir until smooth. Sift in the all-purpose flour, cocoa powder, and salt. Mix until just combined. Fold in the chestnut puree, chopped roasted chestnuts, and chocolate chunks. Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from the oven and let it cool in the pan for 15 minutes, then transfer the brownies to a wire rack to cool completely. Once cooled, cut into squares and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

americans for a better yesterday

[sandorizu]

Indulge in the perfect combination of strawberries and chocolate with this delicious Strawberry Chocolate Cake. Moist and rich chocolate cake layers are studded with fresh strawberries and chocolate chips, creating a delightful treat for any occasion.

Ingredients: 1 cups all-purpose flour. 1 cups granulated sugar. cup unsweetened cocoa powder. 1 tsp baking powder. 1 tsp baking soda. 1 tsp salt. 2 eggs. 1 cup buttermilk. cup vegetable oil. 2 tsp vanilla extract. 1 cup hot water. 1 cups fresh strawberries, chopped. cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the hot water until the batter is smooth. The batter will be thin, but that's okay. Fold in the chopped strawberries and chocolate chips. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once the cakes are completely cooled, you can frost and decorate as desired.

Prep Time: 20 minutes

Cook Time: 30 minutes

bethel baptist church

[sandorizu]

Savor these delectable peppermint donuts that are Paleo-friendly and ideal for fulfilling your sweet tooth without compromising your dietary choices. These rich, chocolaty, and refreshingly peppermint-flavored treats are a great choice for a dessert or snack on any given day.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 2 eggs. 1/4 cup coconut oil, melted. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon peppermint extract. 1/4 cup dairy-free chocolate chips. Crushed candy canes, for topping optional.

Instructions: Preheat your oven to 350F 175C. Grease a donut pan with coconut oil. In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, maple syrup, eggs, melted coconut oil, baking soda, salt, and peppermint extract. Mix well until a smooth batter forms. Fold in dairy-free chocolate chips. Carefully spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle crushed candy canes on top of the cooled donuts for extra peppermint flavor and festive decoration. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Mindfulness Mondays

[sandorizu]

This grilled beef with teriyaki sauce recipe offers a perfect balance of savory and sweet flavors. The tender beef is marinated in a homemade teriyaki sauce, then grilled to perfection, resulting in a mouthwatering dish that's sure to impress.

Ingredients: 500g beef sirloin steak. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons brown sugar. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons mirin. 1 tablespoon sesame oil. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: Get soy sauce, honey, brown sugar, garlic, ginger, mirin, and sesame oil in a bowl. Mix them all together to make the teriyaki sauce. Put the beef sirloin steak in a shallow dish and cover it with half of the teriyaki sauce. Save the other half for later use. Put the meat in the fridge with the lid on for at least an hour, or overnight for the best flavor. Warm the grill up to a medium-high level. Take the steak out of the marinade and throw away the extra marinade. Grill steak for four to five minutes on each side, or until it's done the way you like it. Use the saved teriyaki sauce to baste the steak while it's cooking on the grill. Take the steak off the grill when it's done and let it rest for a few minutes before cutting it. Cut the steak across the grain and sprinkle chopped green onions and sesame seeds on top. Serve hot with rice or any other side dish you like.

Prep Time: 15 minutes

Cook Time: 10 minutes

michelle martin

[sandorizu]

A vibrant and nutritious salad featuring the earthy flavors of sorghum, the citrusy brightness of oranges, and the crispness of fresh asparagus. Topped with feta cheese and toasted almonds for a delightful contrast in texture and taste.

Ingredients: 1 cup cooked sorghum. 1 bunch fresh asparagus, trimmed and blanched. 2 large oranges, peeled and segmented. 1/4 cup red onion, thinly sliced. 1/4 cup fresh mint leaves, chopped. 1/4 cup crumbled feta cheese. 1/4 cup sliced almonds, toasted. Salt and pepper to taste.

Instructions: Cook sorghum according to package instructions and let it cool. Blanch the asparagus in boiling water for 2-3 minutes, then plunge into ice water to stop cooking. Drain and set aside. In a large bowl, combine the cooked sorghum, blanched asparagus, orange segments, red onion, and chopped mint leaves. Gently toss the salad ingredients together, then sprinkle with crumbled feta cheese and toasted sliced almonds. Season with salt and pepper to taste. Serve the Sorghum, Orange, and Asparagus Salad as a refreshing and healthy side dish or light meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

demario malone

[sandorizu]

These Keto Pumpkin Poppers are perfect for satisfying your sweet tooth while sticking to your low-carb diet. Made with almond flour, coconut flour, and pumpkin puree, they're packed with flavor and nutrients.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup granulated erythritol sweetener. 1 teaspoon baking powder. 1 teaspoon pumpkin pie spice. 1/4 teaspoon salt. 1/2 cup pumpkin puree. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. There is sweetener, baking powder, pumpkin pie spice, and salt in a bowl. They should all be mixed together with a whisk. Melt the coconut oil and add the eggs, almond milk, vanilla extract, and pumpkin puree. Mix everything together well. You can add the sugar-free chocolate chips if you want to. Drop small balls of the batter onto the baking sheet that has been prepared. You can use a spoon or a cookie scoop for this. Bake the poppers for 15 to 18 minutes, or until they are firm and golden on top. Take it out of the oven and let it cool down a bit before you serve it. You can eat these tasty Keto Pumpkin Poppers as a dessert or snack.

Prep Time: 10 minutes

Cook Time: 15 minutes

Original Italian Pizza

[sandorizu]

These free printable cupcake wrappers and toppers from Skip to my Lou will make your cupcakes look better. Making them is a fun and easy way to make your cupcakes unique for any event.

Ingredients: Printable cupcake wrappers and toppers from Skip to my Lou. Cupcakes of your choice homemade or store-bought. Frosting of your choice homemade or store-bought. Scissors. Glue or double-sided tape.

Instructions: Visit Skip to my Lou website to download the free printable cupcake wrappers and toppers. Print out the wrappers and toppers on high-quality paper or cardstock for best results. Carefully cut out the wrappers and toppers using scissors. Wrap each cupcake with one of the printable cupcake wrappers and secure it in place using glue or double-sided tape. Frost your cupcakes with your desired frosting. You can use a piping bag for a decorative touch. Place the printed toppers on top of each frosted cupcake to complete the look. Arrange your decorated cupcakes on a serving platter or cupcake stand. Serve and enjoy your beautifully decorated cupcakes!

Prep Time: 15 minutes

Cook Time: 0 minutes

Aviemore News

[sandorizu]

A traditional Italian pasta dish consisting of spaghetti, bacon, eggs, and Parmesan cheese is called skillet pasta carbonara. It's incredibly delicious, savory, and creamy. This is a really quick and simple recipe that makes a great weeknight supper.

Ingredients: 8 oz 225g spaghetti. 4 slices of bacon, chopped. 2 cloves garlic, minced. 2 large eggs. 1/2 cup 120ml grated Parmesan cheese. Salt and black pepper to taste. Fresh parsley, for garnish.

Instructions: Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside. In a skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove excess fat, leaving about 1-2 tablespoons in the skillet. Add minced garlic to the skillet with the bacon and cook for about 1 minute until fragrant. In a bowl, whisk together the eggs, grated Parmesan cheese, and a pinch of black pepper. Add the cooked spaghetti to the skillet with the bacon and garlic. Toss everything together to combine. Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta. Toss vigorously to coat the pasta evenly and create a creamy sauce. The heat from the pasta will cook the eggs, but be careful not to scramble them. Season with salt and additional black pepper to taste. Garnish with fresh parsley and serve immediately.

Prep Time: 10 minutes

Cook Time: 15 minutes

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