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The crispiness of nitrate-free bacon and the freshness of asparagus come together in this Paleo-friendly recipe to make a tasty and nourishing appetizer or side dish.

Ingredients: 12 asparagus spears. 6 slices of nitrate-free bacon. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Set the oven's temperature to 400F, or 200C. Clean and cut off the tough ends of the spears of asparagus. With roughly two spears per bundle, divide the asparagus into six bundles. Starting from one end of the bundle, wrap each one with a slice of bacon, then arrange them on a baking sheet covered with parchment paper. Season the asparagus with salt and pepper and drizzle with olive oil. Bake for 15 to 20 minutes in a preheated oven, or until the asparagus is soft and the bacon is crispy.

Prep Time: 10 minutes

Cook Time: 20 minutes

GhostPunch Studios

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These Cheesy Mashed Potato Puffs are a tasty take on regular mashed potatoes that are great for Thanksgiving or any other special event. These are a side dish that everyone will love because they are fluffy, cheesy, and easy to make.

Ingredients: 2 cups mashed potatoes. 1 cup shredded cheddar cheese. 1/4 cup chopped chives. 1/4 cup grated Parmesan cheese. 1/4 cup sour cream. 2 eggs, beaten. Salt and pepper to taste. Cooking spray.

Instructions: Warm the oven up to 400F 200C and spray cooking spray into a muffin tin. Put mashed potatoes, cheddar cheese, chives, Parmesan cheese, sour cream, beaten eggs, salt, and pepper in a large bowl. Combine well. Fill up every muffin tin cup all the way to the top with the batter. The puffs should be baked in a hot oven for twenty to twenty-five minutes, or until they are golden brown and set. Before taking the potato puffs out of the muffin tin, let them cool a bit. Warm up and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

giorgia napoletano

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This Lemon Garlic Smoked Chicken recipe from Lou Lou Girls is bursting with flavor. The combination of zesty lemon, aromatic garlic, and smoky goodness makes this dish a crowd-pleaser. Perfect for a weekend barbecue or any occasion.

Ingredients: 4 chicken leg quarters. 1/4 cup olive oil. 4 cloves garlic, minced. Zest of 1 lemon. Juice of 1 lemon. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon smoked paprika. 1/2 teaspoon dried thyme.

Instructions: In a small bowl, combine olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, smoked paprika, and dried thyme to make the marinade. Place chicken leg quarters in a resealable plastic bag or shallow dish and pour the marinade over them. Make sure the chicken is evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight. Prepare your smoker according to manufacturer's instructions and preheat to 225F 107C. Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the smoker rack and smoke for 2 to 3 hours, or until the internal temperature reaches 165F 74C, basting occasionally with any remaining marinade. Once cooked, remove the chicken from the smoker and let it rest for a few minutes before serving. Enjoy your delicious Lemon Garlic Smoked Chicken!

Prep Time: 10 minutes

Cook Time: 150 minutes

wesley memorial united methodist church

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A classic comfort food, these slow cooker chicken and dumplings are easy to make and perfect for a cozy dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 cans 10.5 oz each condensed cream of chicken soup. 1 onion, finely diced. 2 cups chicken broth. 2 cloves garlic, minced. 1 teaspoon dried parsley. 1 teaspoon dried thyme. Salt and pepper to taste. 2 cups frozen mixed vegetables. 1 cup milk. 1 cup all-purpose flour. 2 teaspoons baking powder.

Instructions: Put cream of chicken soup, diced onion, chicken broth, garlic, parsley, thyme, salt, and pepper in a slow cooker. Then add the chicken breasts. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Take the chicken out of the slow cooker and use two forks to shred it. Put the chicken shreds back into the slow cooker. Add the milk and frozen mixed vegetables and mix well. Put flour and baking powder in a different bowl and mix them together. Add slowly to the slow cooker mixture and stir until everything is mixed. Put the lid back on and cook on high for another 30 minutes, or until the dumplings are done and the sauce has thickened. Feel free to add more salt and pepper to your liking before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

benny oschmann

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This raspberry mojito is a refreshing take on the classic mojito. The fruity sweetness goes well with the mint and rum flavors.

Ingredients: 10 fresh raspberries. 8 fresh mint leaves. 2 teaspoons white sugar. 1/2 lime, cut into wedges. 2 ounces white rum. 1 cup ice cubes. 1/2 cup club soda.

Instructions: Put raspberries, mint leaves, sugar, and lime wedges in a glass and crush them together until they are well mixed. Put ice cubes in the glass. Add white rum to the ice. Add club soda on top. Mix everything together slowly. If you want, you can add some extra raspberries and mint leaves as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

stratford partanaires

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Enjoy the tropical flavors of mango and coconut in this smooth and cool homemade ice cream. It's great for hot summer days or whenever you want something sweet.

Ingredients: 2 ripe mangoes, peeled and diced. 1 can 13.5 oz full-fat coconut milk. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Diced mangoes, coconut milk, honey or maple syrup, vanilla extract, and a pinch of salt should all be put in a blender. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's thick like soft-serve. The ice cream should be put in a container and frozen for at least 4 hours, or until it is firm. Put the ice cream in bowls or cones and serve after it has frozen. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

stop the smoke

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These Asian Sticky Wings are great for making ahead of time. The slow cooker does all the work, adding an Asian-style sauce that is sticky, sweet, and savory to the chicken wings.

Ingredients: 3 lbs chicken wings. 1/2 cup soy sauce. 1/4 cup honey. 1/4 cup brown sugar. 3 cloves garlic, minced. 1 tbsp ginger, grated. 2 tbsp rice vinegar. 2 tbsp hoisin sauce. 1 tsp sesame oil. 1/4 tsp red pepper flakes. 2 tbsp cornstarch. 2 tbsp water. Sesame seeds and chopped green onions for garnish.

Instructions: In a bowl, mix soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Place chicken wings in a slow cooker and pour the sauce over them, ensuring they're coated evenly. Cover and cook on low for 4-5 hours or high for 2-3 hours, until wings are tender and cooked through. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the sauce in the slow cooker, then cover and cook for an additional 30 minutes on high until the sauce thickens. Once done, transfer wings to a serving platter, spoon sauce over them, and garnish with sesame seeds and chopped green onions. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

minnesota fishing reports

[sillyfork]

This recipe provides a versatile keto-friendly staple for your pantry, suitable for various baked goods like bread, biscuits, or pizza crusts. It's low in carbs and high in healthy fats, making it an excellent choice for those following a ketogenic diet.

Ingredients: 2 cups almond flour. 1 cup coconut flour. 1/2 cup ground flaxseed. 1/4 cup psyllium husk powder. 1 tablespoon baking powder. 1 teaspoon xanthan gum. 1/2 teaspoon salt. 1/2 cup coconut oil solid. 6 large eggs. 1/2 cup unsweetened almond milk.

Instructions: Set the oven to 350F 175C and heat it up. Ground flaxseed, psyllium husk powder, baking powder, xanthan gum, and salt should all be mixed together in a large bowl. Add the solid coconut oil and mix it in until the mixture looks like big crumbs. Mix the nuts and milk into the flour until a dough forms. Make a ball out of the dough and set it aside for 5 minutes. You can cut the dough into any shape you want or roll it out to make biscuits. Put the shaped dough on a baking sheet that has parchment paper on it. It's done when it's golden brown and cooked all the way through after 20 to 25 minutes. Let it cool down before you serve it or put it away.

Prep Time: 15 minutes

Cook Time: 25 minutes

engeloras kaniner

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Enjoy the classic taste of chocolate chip cookies in a way that is completely safe for vegans. You can still satisfy your sweet tooth with these cookies even if you are following a plant-based diet.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup white sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, cream together softened vegan butter, brown sugar, and white sugar until smooth. Add applesauce and vanilla extract, mix until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring until a dough forms. Fold in vegan chocolate chips. Scoop tablespoon-sized portions of dough onto a lined baking sheet, leaving space between each cookie. Bake in preheated oven for 10-12 minutes, or until edges are golden brown. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

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This yellow casserole lasagna is a comforting and hearty dish perfect for family dinners. Layers of lasagna noodles, savory meat sauce, and creamy cheese come together to create a delicious meal that everyone will love.

Ingredients: 9 lasagna noodles. 1 pound ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 24 ounce jar marinara sauce. 1 15 ounce container ricotta cheese. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 tablespoon dried oregano. 1 tablespoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to boil the lasagna noodles until they are al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and diced onion and cook until the onion is soft. Break up the ground beef with a spoon as you add it to the pan and cook it until it turns brown. Get rid of extra fat. The dried oregano, dried basil, salt, and pepper should all be mixed in. Let it cook for 10 minutes. Put ricotta cheese and half of the shredded mozzarella cheese in a bowl and mix them together. Put a thin layer of meat sauce on the bottom of a bakery dish that is yellow. Place three lasagna noodles on top of the sauce, making sure they overlap a bit. Cover the noodles with half of the ricotta cheese mix. Add more layers of noodles, ricotta mixture, and meat sauce until you reach the top, which should be meat sauce. Add the rest of the mozzarella cheese and the grated Parmesan cheese on top. Put foil over the baking dish and bake for 25 minutes. Now take off the foil and bake for another 10 minutes, or until the cheese is golden and bubbly. Before you serve it, let it cool down for a while. As a holiday touch, put lasagna slices on top of a white and red towel.

Prep Time: 30 minutes

Cook Time: 35 minutes

minnesota fishing reports

[sillyfork]

Herb-marinated grilled chicken that goes well with a bright and tangy fresh corn salsa. Great for a summer barbecue or any other outdoor event.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. For Fresh Corn Salsa:. 2 cups fresh corn kernels. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo, seeded and finely chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: In a bowl, mix olive oil, minced garlic, oregano, thyme, salt, and pepper to create the marinade. Coat chicken breasts with the marinade and let them marinate for at least 30 minutes. Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side or until fully cooked. For the Fresh Corn Salsa, combine corn, cherry tomatoes, red onion, cilantro, jalapeo, lime juice, salt, and pepper in a bowl. Serve the grilled chicken topped with the Fresh Corn Salsa. Enjoy your Herb Grilled Chicken with Fresh Corn Salsa!

Prep Time: 40 minutes

Cook Time: 15 minutes

The Club at Smallwood

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This Harvest Quinoa Salad is bursting with fall flavors, featuring tender roasted butternut squash, sweet apples, tangy cranberries, and crunchy pecans, all tossed with a maple-Dijon dressing. It's a hearty and nutritious dish perfect for a vegan menu plan.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup diced butternut squash. 1 cup diced apples. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons olive oil. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Bring water to a boil in a medium-sized pot. Turn down the heat, add the quinoa, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Take it off the heat and let it cool down. Get the oven ready by heating it up to 400F 200C. Put diced butternut squash on a baking sheet and add 1 tablespoon of olive oil. Add salt and pepper to taste. Cook in the oven for 20 to 25 minutes, or until soft and slightly browned. For the dressing, mix the rest of the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Put cooked quinoa, roasted butternut squash, diced apples, dried cranberries, and chopped pecans in a large bowl. Add the dressing to the salad and mix it all together. Before serving, sprinkle with fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

blogging writes

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These Super Gorgeous Valentine Meringue Cookies are light, airy, and perfect for celebrating love. Their delicate swirls of red make them an ideal treat for Valentine's Day or any special occasion.

Ingredients: 4 large egg whites. 1 cup superfine sugar. 1/4 teaspoon cream of tartar. 1 teaspoon vanilla extract. Red gel food coloring.

Instructions: Warm your oven up to 200F 93C and put parchment paper on a baking sheet. Beat the egg whites on medium speed in a clean, dry bowl until they foam up. Keep beating after adding the cream of tartar until soft peaks form. Slowly add the superfine sugar, one tablespoon at a time, while beating the mixture. Beat until peaks form that are stiff and shiny. Add the vanilla extract slowly while folding. To make swirls of color, dip a toothpick into the red gel food coloring and then slowly drag it through the meringue mixture. Be careful not to mix too much. Put the meringue mixture into a piping bag that has a decorative tip on it. Place heart-shaped pipes of meringue on the baking sheet that has been prepared, leaving about an inch of space between each one. After getting the oven ready, put the baking sheet in it and bake for about 1.5 to 2 hours, or until the meringue cookies are dry and can be taken off the parchment paper without much trouble. After the cookies are done, turn off the oven and let them cool down inside. When the cookies are cool enough to touch, carefully remove them from the parchment paper. Enjoy these lovely Valentine meringue cookies!

Prep Time: 20 minutes

Cook Time: 120 minutes

meadow sweet bostons

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These popsicles are a great way to cool off in the summer because they have the sour taste of blackberries and the rich, creamy texture of coconut milk and Greek yogurt.

Ingredients: 1 cup blackberries. 1 cup coconut milk. 1/2 cup Greek yogurt. 2 tablespoons honey. 1 teaspoon vanilla extract.

Instructions: In a blender, combine blackberries, coconut milk, Greek yogurt, honey, and vanilla extract. Blend until smooth and well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until fully set. To remove popsicles from molds, run under warm water for a few seconds. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

​fluffenhammer webpage

[sillyfork]

These crispy roasted potatoes are a delightful indulgence for any day of the week. With a simple seasoning blend and a hot oven, they transform into crispy-on-the-outside, tender-on-the-inside perfection. Meg's Everyday Indulgence indeed!

Ingredients: 1.5 lbs small potatoes, washed and quartered. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Put the potato quarters in a large bowl and add the olive oil, garlic powder, paprika, salt, and pepper. Toss the potatoes so that they are evenly covered. Put the seasoned potatoes on a baking sheet that has been lined with aluminum foil or parchment paper. Spread them out in a single layer. Place the potatoes in an oven that has already been heated. Roast for 25 to 30 minutes, flipping them over halfway through, until the outside is golden brown and crispy and the inside is soft. When it's done, take it out of the oven and finish it off with chopped fresh parsley. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 30 minutes

camp broadway buffalo

[sillyfork]

Indulge in this decadent vegan chocolate cake, topped with a creamy chickpea tahini frosting. This gluten-free treat is a perfect blend of rich flavors and wholesome ingredients, sure to satisfy your sweet cravings.

Ingredients: 1 1/2 cups gluten-free flour blend. 1/2 cup almond flour. 1/2 cup cacao powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp sea salt. 1/2 cup maple syrup. 1/2 cup coconut oil, melted. 1 cup almond milk. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. Chickpea Tahini Frosting:. 1 can chickpeas, drained and rinsed. 1/4 cup tahini. 1/4 cup maple syrup. 2 tbsp cacao powder. 1 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C. Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together the gluten-free flour, almond flour, cacao powder, baking powder, baking soda, and sea salt. In a separate bowl, mix the maple syrup, melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Divide the batter between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. For the frosting, combine the chickpeas, tahini, maple syrup, cacao powder, and vanilla extract in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Once the cakes are completely cool, frost the top of one cake layer with the chickpea tahini frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Decorate with additional toppings if desired. Slice and serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

treorchy primary school

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This simple hack makes peeling garlic a breeze by using the power of microwaves to loosen the skins.

Ingredients: 1 bulb of garlic.

Instructions: Separate the cloves from the bulb of garlic. Place the cloves in a small, microwave-safe bowl. Microwave the cloves for 20 seconds. Allow the garlic to cool slightly. Gently squeeze each clove between your fingers. The garlic should pop out of its skin easily.

Prep Time: 2 minutes

Cook Time: 0 minutes

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