Servant Trainer

Angling Road Runner 5K - Laverdaboom - ​Ken Shippai - Simbios - Alex Socratis

[servanttrainer]

Grilled Herb Garden Pizza is a tasty and different take on regular pizza. The cherry tomatoes and fresh herbs give it a garden-fresh taste, and the grilled crust gives it a great smoky taste. It's great for a summer barbecue or any time you want to serve a unique and tasty pizza to guests.

Ingredients: 1 pizza dough. 2 tablespoons olive oil. 1 cup fresh basil leaves. 1/2 cup fresh oregano leaves. 1/2 cup fresh thyme leaves. 1/2 cup fresh rosemary leaves. 1 cup cherry tomatoes, halved. 1 cup mozzarella cheese, shredded. 1/4 cup Parmesan cheese, grated. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Roll out the pizza dough on a floured surface to your desired thickness. Brush olive oil over one side of the dough and place it oil-side down on the grill grates. Close the grill lid and cook for about 2-3 minutes or until the crust starts to bubble and grill marks appear on the bottom. Brush olive oil on the top side of the crust, then flip it over using tongs or a spatula. Quickly add the fresh basil, oregano, thyme, and rosemary leaves on top of the crust. Sprinkle cherry tomatoes evenly over the herbs, followed by mozzarella and Parmesan cheese. Season with salt and pepper to taste. Close the grill lid and cook for an additional 3-4 minutes or until the cheese is melted, and the crust is golden brown. Remove the grilled herb garden pizza from the grill and let it cool for a minute before slicing. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Portal Calypso

[servanttrainer]

A refreshing and tangy blue lemonade smoothie that's perfect for a quick and healthy treat.

Ingredients: 1 cup blueberries. 1 banana. 1/2 cup lemonade. 1/2 cup Greek yogurt. 1 tablespoon honey. Ice cubes optional.

Instructions: Place blueberries, banana, lemonade, Greek yogurt, and honey in a blender. Add ice cubes if desired for a colder smoothie. Blend until smooth and creamy. Pour into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Rictse 2019

[servanttrainer]

A delightful and colorful salad that combines the freshness of spinach and strawberries with the crunch of candied pecans and the savory tang of feta cheese. The balsamic vinaigrette dressing ties it all together for a perfect blend of flavors.

Ingredients: 6 cups fresh spinach leaves. 1 cup sliced strawberries. 1/2 cup candied pecans. 1/4 cup crumbled feta cheese. 1/4 cup red onion, thinly sliced. 1/4 cup balsamic vinaigrette dressing.

Instructions: Wash and dry the spinach leaves thoroughly. In a large salad bowl, combine the spinach, sliced strawberries, candied pecans, crumbled feta cheese, and thinly sliced red onion. Drizzle the balsamic vinaigrette dressing over the salad ingredients. Gently toss the salad to evenly coat all the ingredients with the dressing. Serve immediately as a refreshing and delicious side dish.

Prep Time: 15 minutes

Cook Time: 0 minutes

Philippe Dobbel

[servanttrainer]

These flourless almond butter cookies are a delicious Paleo-friendly treat, perfect for those following a grain-free lifestyle. They're easy to make and packed with nutty flavor.

Ingredients: 1 cup almond butter. 1/3 cup honey. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Set oven temperature to 175C 350F. Almond butter, honey, egg, baking soda, vanilla extract, and salt should all be thoroughly mixed in a bowl. Leave space between each cookie as you scoop spoonfuls of dough onto a baking sheet that has been lined. Flatten each cookie with a fork, then arrange them in a crisscross pattern on top. Bake for ten to twelve minutes, or until the edges are browned. After a few minutes, let the cookies cool on the baking sheet before moving them to a wire rack to finish cooling.

Prep Time: 10 minutes

Cook Time: 10 minutes

Tempe Republican Women

[servanttrainer]

Your favorite summer salad just got even better! This refreshing salad combines the crispness of mixed greens with the sweetness of cherry tomatoes, the crunch of cucumber, and the creaminess of feta cheese. Topped with a simple balsamic vinaigrette, it's the perfect side dish or light meal for a hot summer day.

Ingredients: 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/2 cup feta cheese, crumbled. 1/4 cup black olives, pitted and sliced. 2 tablespoons fresh basil leaves, torn. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, black olives, and torn basil leaves. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to create the dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Serve immediately and enjoy your favorite summer salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Scott’s Brats

[servanttrainer]

With an almond shell infused with lemon, a rich lemon mascarpone filling, and a zesty lemon curd surprise inside, these lemon macarons are a burst of citrusy delight. Ideal for anyone who enjoys lemons!

Ingredients: 200g almond flour. 200g powdered sugar. 150g egg whites aged, at room temperature. 50g granulated sugar. Zest of 2 lemons. Yellow food coloring optional. 1 cup mascarpone cheese. 1/4 cup lemon curd. 2 tablespoons powdered sugar. 1 teaspoon lemon extract. Lemon zest for garnish optional.

Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Pulverize the powdered sugar and almond flour in a food processor. Pulse until finely chopped and thoroughly mixed. Pour the mixture into a large bowl for mixing. Lightly beat the egg whites in a different mixing bowl until frothy. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Gently fold the food coloring and lemon zest if using into the egg white mixture. Three parts of the almond flour and powdered sugar mixture should be carefully folded into the egg white mixture until a smooth, glossy batter is achieved. Take care not to let the batter deflate. Spoon the batter into a piping bag fitted with a circular tip. Leaving space between each macaron, pipe tiny rounds onto the baking sheet that has been prepared. To release any trapped air, tap the baking sheet several times against the counter. For the macarons to form a skin, let them sit at room temperature for 20 to 30 minutes. Bake for 15 to 18 minutes, or until the macarons are set and have feet, in a preheated oven. Take them out of the oven and leave them on the baking sheet to cool completely. As the macarons cool, get the filling ready. Mascarpone cheese, lemon curd, powdered sugar, and lemon extract should all be combined in a bowl. Blend until silky and thoroughly mixed. After cooling down, carefully take the macarons off of the parchment paper. Place identically sized macarons next to each other and pile a heaping dollop of lemon mascarpone filling between them. Not required: For an added touch of flavor and presentation, sprinkle some lemon zest over the assembled macarons. Before serving, let the macarons sit in the fridge for a minimum of twenty-four hours. This facilitates the blending of flavors and the improvement of texture. Present and savor your delightful Lemon Macarons filled with Lemon Curd and Lemon Mascarpone!

Prep Time: 40 minutes

Cook Time: 15-18

Phislmc

[servanttrainer]

This vegan dish with sesame noodles is quick and tasty, and it's perfect for busy weeknights. When you mix salty soy sauce, nutty sesame oil, and sour rice vinegar, you get a delicious sauce that goes great with noodles.

Ingredients: 200g noodles. 3 tbsp soy sauce. 2 tbsp sesame oil. 1 tbsp rice vinegar. 1 tbsp maple syrup. 1 clove garlic, minced. 1 tsp ginger, grated. 1 tbsp sesame seeds. 1 green onion, thinly sliced.

Instructions: Cook noodles according to package instructions. Drain and set aside. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, and grated ginger. Pour the sauce over the cooked noodles and toss until evenly coated. Sprinkle sesame seeds and sliced green onion on top before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Savannah Starbase

[servanttrainer]

Indulge in the perfect blend of flavors with these crispy shrimp wrapped in savory prosciutto, creamy brie, and fresh basil. Wrapped in a warm tortilla with tender lettuce and spinach leaves, this dish is a delightful treat for seafood lovers.

Ingredients: 12 large shrimp, peeled and deveined. 6 slices prosciutto. 6 slices brie cheese. 6 large basil leaves. 6 large spinach leaves. Salt and pepper to taste. 6 large butter lettuce leaves. 6 large flour tortillas. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt and pepper to the shrimp. Put a basil leaf, a brie slice, and a prosciutto slice around each shrimp. Put the shrimp wrapped in prosciutto on a baking sheet. Bake for 12 to 15 minutes, or until the shrimp is cooked through and the prosciutto is crispy. Warm up the tortillas in a pan over medium-low heat for about one minute on each side while the shrimp bakes. Add a lettuce leaf to each tortilla and then a spinach leaf on top of that. Take the shrimp out of the oven when they're done and put one on each tortilla. Spread olive oil on the tortillas and fold them in half to cover the filling. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Rheme Commissions

[servanttrainer]

A traditional Moldovan pork stew called Tochitura Moldoveneasca is made with tender pork, smoked sausage, and fragrant spices. This hearty dish is a celebration of the flavors of Moldova and is great to share with friends and family.

Ingredients: - 1 lb pork belly, cubed. - 1 lb pork shoulder, cubed. - 1/2 lb smoked sausage, sliced. - 1 large onion, finely chopped. - 3 cloves garlic, minced. - 2 bell peppers, diced. - 2 tomatoes, chopped. - 1/2 cup tomato paste. - 1/2 cup white wine. - 1 teaspoon smoked paprika. - 1 teaspoon sweet paprika. - 1 bay leaf. - Salt and black pepper to taste. - Fresh parsley, chopped, for garnish. - Vegetable oil for cooking.

Instructions: Put vegetable oil in a large pot and heat it over medium-high heat. Put in the pork belly and shoulder cubes. Make sure all sides of the meat are brown. Take out most of the oil, leaving about 2 tablespoons in the pot. Cut up some onions and garlic and add them. Saut until the meat is soft. The smoked sausage slices, bell pepper dices, and tomato chunks should all be mixed in. After a few minutes, the vegetables should be soft. Put in the bay leaf, salt, black pepper, smoked paprika, and sweet paprika. Combine well by mixing. Add the white wine and let it cook for a few minutes so that the liquid gets a little thinner. Add the browned pork back to the pot and make sure everything is well mixed. Put the lid on top of the pot and cook on low heat for about an hour and a half to two hours, or until the pork is soft. If you need to, change the seasoning and take out the bay leaf. Tochitura Moldoveneasca should be served hot, with chopped fresh parsley on top. Serve this tasty Moldovan pork stew with polenta or a piece of crusty bread.

Prep Time: 20 minutes

Cook Time: 120 minutes

Biennale D'art De Jodoigne

[servanttrainer]

The toppings on this Garlic Naan Grilled Chicken Pizza are classic pizza flavors, but the garlic naan bread used as the crust gives it a unique twist. This recipe is quick and easy, and it's great for a cozy night in or a casual get-together with friends.

Ingredients: 2 garlic naan breads. 1 cup cooked chicken, shredded. 1/2 cup pizza sauce. 1/2 cup shredded mozzarella cheese. 1/4 cup sliced red onions. 1/4 cup sliced bell peppers. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Warm up the grill over medium-high heat. Spread olive oil on both sides of the garlic naan breads. Place chicken shreds, garlic powder, salt, and pepper in a small bowl. Cover all of the naan breads with pizza sauce. Put shredded chicken, sliced red onions, and bell peppers on top of each naan bread. Add more shredded mozzarella cheese on top of the toppings. Carefully place the naan pizzas that have been prepared on the hot grill. If you put the naan on the grill, it should take about 5 to 7 minutes for the bottom to get golden brown and the cheese to melt. Take the pizzas off the grill and give them a minute or two to cool down. Before serving, sprinkle with fresh basil leaves. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Mined Land Rehab

[servanttrainer]

This homemade spiced plum jam is a delicious treat that's perfect for spreading on toast, muffins, or scones. It's made with fresh plums, sweetened with maple syrup, and flavored with warm spices like cinnamon, ginger, and cloves. Plus, it's refined sugar-free and vegan!

Ingredients: 1 kg plums, pitted and chopped. 1/2 cup maple syrup. 1/4 cup water. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1 tablespoon chia seeds.

Instructions: In a large saucepan, combine plums, maple syrup, water, cinnamon, ginger, and cloves. Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the plums are soft and the mixture has thickened. Remove from heat and stir in chia seeds. Let the jam cool for 10-15 minutes to allow the chia seeds to gel. Transfer the jam into sterilized jars and let it cool completely before sealing. Store in the refrigerator for up to two weeks.

Prep Time: 15 minutes

Cook Time: 25 minutes

La Molina

[servanttrainer]

The Instant Pot makes it easy to make a tasty and comforting Cuban dish. Arroz con Pollo is a tasty dish made with tender chicken, fragrant rice, and a mix of spices.

Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 2 cups long-grain white rice. 1 onion, finely chopped. 1 bell pepper, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes, undrained. 1/2 cup frozen peas. 1/2 cup pimento-stuffed green olives, sliced. 1/4 cup tomato paste. 2 teaspoons ground cumin. 1 teaspoon smoked paprika. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 1/2 cups chicken broth. 1/4 cup fresh cilantro, chopped for garnish.

Instructions: In the Instant Pot, press "Saut" and cook the chicken until it turns brown. Put in the garlic, onions, and bell peppers. Cook the vegetables in oil until they get soft. Add tomato paste, cumin, smoked paprika, oregano, salt, and black pepper, and mix everything together. Put in the olives, chicken broth, rice, and peas. Mix well. Turn the Instant Pot on "Manual" and lock the lid. Set the valve to "Sealing." After that, let the pressure drop naturally for 5 minutes, and then quickly let go of any extra pressure. Use a fork to fluff up the rice, add cilantro on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 8 minutes

Hussien Jabai Fitness

[servanttrainer]

Penne alla Vodka is a classic Italian-American dish featuring penne pasta tossed in a creamy tomato sauce infused with vodka. It's rich, flavorful, and satisfying, making it a perfect comfort food for any occasion.

Ingredients: 12 oz penne pasta. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 tsp red pepper flakes. 1/2 cup vodka. 1 can 14 oz crushed tomatoes. 1/2 cup heavy cream. Salt and pepper to taste. Fresh basil leaves, chopped for garnish. Grated Parmesan cheese optional, for serving.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Cut up some garlic and red pepper flakes and add them. For about one minute, cook until the garlic smells good. Carefully add the vodka to the pan. After two to three minutes, let it cook down so that the alcohol is gone. Add the crushed tomatoes and let the sauce cook for 5 to 7 minutes so the flavors can blend. Turn down the heat and add the heavy cream. Keep cooking for another two to three minutes, until the sauce is smooth and hot all the way through. Add pepper and salt to taste. Toss the cooked penne pasta in the skillet with the sauce until it is covered all over. Add chopped fresh basil leaves on top, and serve hot. If you want to add more flavor, you can serve it with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

parroquia virgen del carmen

[servanttrainer]

Enjoy these rich chocolate crepes filled with a delicious Orange Cream Cheese Whipped Cream. It's a great mix of rich cocoa flavors and creamy citrus flavors that will satisfy your sweet tooth.

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 3 large eggs. 1 1/4 cups milk. 2 tablespoons melted butter. 1 teaspoon vanilla extract. For the Orange Cream Cheese Whipped Cream:. 4 ounces cream cheese, softened. 1/4 cup powdered sugar. 1 tablespoon orange zest. 1/4 cup freshly squeezed orange juice. 1 cup heavy cream. 1 teaspoon vanilla extract.

Instructions: In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, and salt. In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix well. Gradually add the wet mixture to the dry ingredients, whisking until smooth and free of lumps. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour a small amount of the crepe batter into the skillet, swirling it around to create a thin, even layer. Cook for about 1-2 minutes until the edges start to lift, then carefully flip the crepe and cook for another 1-2 minutes on the other side. Repeat with the remaining batter. For the Orange Cream Cheese Whipped Cream, in a bowl, beat the softened cream cheese, powdered sugar, orange zest, and orange juice until smooth and well combined. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the cream cheese mixture into the whipped cream until fully incorporated. To serve, spread a generous spoonful of the Orange Cream Cheese Whipped Cream onto each chocolate crepe, fold or roll them, and garnish with additional orange zest or chocolate shavings if desired. Enjoy your Chocolate Crepes with Orange Cream Cheese Whipped Cream!

Prep Time: 15 minutes

Cook Time: 20 minutes

Anciens Velos Lyonnaise

[servanttrainer]

Chicken stroganoff served over egg noodles that is creamy and comforting, with crispy chicken slices and a tasty mushroom sauce.

Ingredients: 1 lb boneless, skinless chicken breasts, sliced thinly. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 2 tablespoons all-purpose flour. 1 cup chicken broth. 1 cup sour cream. 1 tablespoon Dijon mustard. 2 tablespoons chopped fresh parsley. 8 ounces egg noodles, cooked according to package instructions.

Instructions: Add salt and pepper to the chicken slices. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 5 to 6 minutes of cooking after adding the chicken until it is browned and fully cooked. Take the chicken out of the pan and set it aside. Put the chopped onion in the same pan and cook for about 3 minutes, until it gets soft. After you add the garlic, cook for one more minute. Put in the sliced mushrooms and cook for about 5 minutes, until they give off their water and get soft. Put flour on top of the mushrooms and stir to mix it in. To get rid of the raw flour taste, cook for one to two minutes. Slowly add the chicken broth while stirring all the time to avoid lumps. Turn the heat down to low and cook for about three to four minutes, until the sauce gets thick. Add the Dijon mustard and sour cream and mix them in well. Put the cooked chicken back in the pan and cook for another two to three minutes, until it's hot all the way through and the flavors have mixed. Put the chicken stroganoff on top of cooked egg noodles and sprinkle chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Robotique Medecine

[servanttrainer]

Turn cake pop dough into delightful cookies! These cookies combine the flavors of cake pops with the texture of chocolate chip cookies, creating a fun and delicious treat.

Ingredients: 1 cups of cake pop dough crumbled cake and frosting mixture. 1 cup all-purpose flour. cup unsalted butter softened. cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. teaspoon salt. teaspoon baking powder. cup chocolate chips or chunks.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix the egg and vanilla extract into the butter mixture by beating it in well. Mix the all-purpose flour, salt, and baking powder together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add the broken up cake pop dough and chocolate chunks or chips. Using a cookie scoop or spoon, drop spoonfuls of dough on the baking sheet that has been prepared, leaving space between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty cake pop dough cookies after they've cooled down.

Prep Time: 20 minutes

Cook Time: 10 minutes

Jades Attic

[servanttrainer]

This thick, rich, and creamy vegan smoothie tastes great with the warm flavors of sweet potato and spices. It's a great way to start the day or satisfy your sweet tooth.

Ingredients: 1 cup cooked sweet potato, peeled and cubed. 1/2 cup unsweetened almond milk. 1 ripe banana. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1 tablespoon maple syrup optional for added sweetness. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Add the cooked sweet potato, almond milk, ripe banana, ground cinnamon, ground nutmeg, ground ginger, maple syrup if using, and vanilla extract to a blender. Blend on high until the mixture is smooth and creamy. Add the ice cubes and blend again until the smoothie is thick and frosty. Pour the sweet potato spice smoothie into a glass and garnish with a sprinkle of cinnamon or a slice of banana if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Scott Barley