Simone Olivero

Il Biscottaio Di Mattia Gabriele - The Blue Boards Series - blog with katrina - Rebecca Elia MD - Valley Flash Track And Field Club

[simoneolivero]

This vegan roasted garlic carbonara sauce is a creamy take on the classic sauce that doesn't use dairy. This sauce is thick, velvety, and full of flavor. It goes well with your favorite pasta for a hearty and comforting meal.

Ingredients: 1 cup cashews, soaked in water for 4 hours and drained. 1 bulb garlic, roasted. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and black pepper to taste. 200g spaghetti or pasta of your choice, cooked according to package instructions. Fresh parsley, chopped, for garnish.

Instructions: Preheat the oven to 400F 200C. Cut the top off the garlic bulb to expose the cloves. Drizzle with a bit of olive oil, wrap it in aluminum foil, and roast for 30-35 minutes or until soft and golden brown. In a blender, combine the soaked cashews, roasted garlic cloves, almond milk, nutritional yeast, lemon juice, onion powder, smoked paprika, salt, and black pepper. Blend until smooth and creamy. Transfer the sauce to a saucepan and gently heat over medium-low heat until warmed through. Toss the cooked pasta in the sauce until well coated. Serve the pasta topped with fresh parsley and additional black pepper if desired.

Prep Time: 10 minutes

Cook Time: 35 minutes

the gillingham battle B26 crashes of 1944

[simoneolivero]

These Lime-Rosemary Shrimp Skewers taste great with both citrus and herbs. These skewers are great for a quick and tasty barbecue, and they will be a hit at your next outdoor party.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 limes, juiced and zested. 3 tablespoons olive oil. 2 tablespoons fresh rosemary, chopped. 3 cloves garlic, minced. 1 teaspoon paprika. Salt and black pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, put lime juice, lime zest, olive oil, chopped rosemary, minced garlic, paprika, salt, and black pepper in a bowl. Make sure the shrimp are well covered with the marinade after they have been peeled and deveined. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Set the grill or pan on the grill to medium-high heat. Spread out the shrimp that has been marinated on skewers made of soaked wood. Heat the grill and add the shrimp skewers. Cook for two to three minutes on each side, or until the shrimp turn pink and opaque. While the shrimp is on the grill, baste them with any extra marinade to make them taste even better. Take the skewers off the grill as soon as they're done cooking and serve right away. If you want, you can add more lime wedges and rosemary sprigs as a garnish.

Prep Time: 40 minutes

Cook Time: 6-8

Kaelinian Cooper

[simoneolivero]

Warm up your winter with this hearty vegan chili loaded with a variety of vegetables and beans. Packed with flavor and nutrition, it's the perfect comforting meal for chilly days.

Ingredients: 1 cup dried black beans, soaked overnight. 1 cup dried kidney beans, soaked overnight. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 1 cup diced bell peppers assorted colors. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 4 cups vegetable broth. 2 tablespoons chili powder. 1 tablespoon cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Chopped fresh cilantro for garnish. Sliced green onions for garnish. Vegan sour cream for serving.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the bell peppers, diced onion, celery, carrots, and garlic. Saut the veggies until they become soft. Fill the pot with the drained and soaked kidney and black beans. Add the smoked paprika, cumin, chili powder, crushed tomatoes, vegetable broth, salt, and pepper. After bringing the chili to a boil, lower the heat, and simmer it until the beans are soft, 45 to 60 minutes. Taste and adjust the seasoning. Serve the chili hot with sliced green onions, chopped cilantro, and a dollop of vegan sour cream on top.

Prep Time: 15 minutes

Cook Time: 60 minutes

gyroscope radio

[simoneolivero]

A hearty and comforting chicken stew that is slowly cooked in a crockpot. It's great for busy days when you want a tasty meal ready when you get home.

Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 3 carrots, sliced. 2 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 2 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Chicken, potatoes, onions, carrots, and garlic should all be put in the slow cooker. Also add chicken broth, thyme, rosemary, salt, and pepper. Dice the tomatoes and add their juices. Mix the ingredients together. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is done and the vegetables are soft. If you need to, change the seasonings before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Kaelinian Cooper

[simoneolivero]

The flavorful fajita vegetables, crispy chicken, and smokey bacon come together to create a tantalizing combination in these Sheet Pan Barbecue Bacon Chicken Fajitas. They are quick and simple to prepare for a weeknight meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 yellow bell pepper, sliced. 1 red onion, sliced. 8 slices of bacon. 1/4 cup barbecue sauce. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small flour tortillas. Optional toppings: shredded cheese, sour cream, salsa, guacamole.

Instructions: Set the oven temperature to 425F 220C. Sliced red onion, bell peppers, and chicken breasts should all be combined in a big bowl. Combine the olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper in a different small bowl. Drizzle the chicken and vegetables with the olive oil mixture, then toss to coat thoroughly. Two bacon slices should be wrapped around each chicken breast, securing with toothpicks if needed. Arrange the chicken breasts wrapped in bacon on a baking sheet covered with parchment paper. Encircle the chicken on the baking sheet with the marinated vegetables. Pour barbecue sauce over every chicken breast that has been wrapped in bacon. Bake for 25 to 30 minutes, or until the bacon is crispy and the chicken is thoroughly cooked, in a preheated oven. Heat the flour tortillas in the microwave or oven while the chicken bakes. When the chicken is cooked through, take it out of the oven and give it some time to rest before slicing. Warm tortillas should be topped with your preferred salsa, guacamole, sour cream, shredded cheese, and/or vegetables. Savor your succulent Barbecue Bacon Chicken Fajitas on a Sheet Pan!

Prep Time: 15 minutes

Cook Time: 30 minutes

Winters Pen

[simoneolivero]

A delicious parfait that tastes like Georgia peaches. It has the sweetness of fresh peaches, the creaminess of yogurt, and the crunch of granola.

Ingredients: 2 cups fresh Georgia peaches, diced. 1 cup vanilla yogurt. 1 cup granola. 1/2 cup whipped cream. 2 tablespoons honey. Mint leaves for garnish.

Instructions: In serving glasses or bowls, layer diced peaches at the bottom. Add a layer of vanilla yogurt on top of the peaches. Sprinkle granola over the yogurt layer. Repeat the layers until the glasses are almost full. Top each parfait with a dollop of whipped cream. Drizzle honey over the whipped cream. Garnish with mint leaves. Serve immediately and enjoy the delicious Georgia Peach Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

The Voyage Of Odysseus

[simoneolivero]

The marinade for this gluten-free lemon herb chicken is full of flavor from the lemon, garlic, and fragrant herbs. It's a quick and healthy way to eat during the week.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Zest and juice of 1 lemon. 2 tablespoons chopped fresh parsley.

Instructions: Cut up some garlic and put it in a small bowl. Add some salt, pepper, lemon zest, dried oregano, dried thyme, dried rosemary, and olive oil. Pour the marinade over the chicken breasts that are in a shallow dish. Make sure the chicken is covered all over. Put it in the fridge for at least 30 minutes with the lid on. Set the grill or grill pan over medium-high heat to get it hot. Take the chicken out of the marinade and throw away any extra marinade. The chicken should be grilled for six to eight minutes on each side, or until it is fully cooked and the middle is no longer pink. Before you serve the chicken, sprinkle it with chopped fresh parsley.

Prep Time: 35 minutes

Cook Time: 16 minutes

Matraquilhos Snookers

[simoneolivero]

Italian Nachos are a delicious twist on classic nachos. They feature crispy tortilla chips topped with a blend of melted cheeses, fresh Italian-inspired toppings, and a drizzle of marinara sauce. Perfect for a quick and flavorful appetizer or snack.

Ingredients: 1 bag of tortilla chips. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup sliced green onions. 1/4 cup sliced pepperoncini peppers. 1/4 cup chopped fresh basil leaves. 1/4 cup marinara sauce. 1/4 cup sour cream. Salt and pepper to taste.

Instructions: Set the oven temperature to 175C 350F. Arrange the tortilla chips uniformly on a baking sheet or a platter that can be baked. Over the tortilla chips, scatter the grated Parmesan and shredded mozzarella cheese. After preheating the oven, place the baking sheet inside and bake for five to seven minutes, or until the cheese is bubbling and melted. After taking the nachos out of the oven, garnish them with chopped fresh basil leaves, diced tomatoes, sliced black olives, sliced green onions, and sliced pepperoncini peppers. Pour marinara sauce onto the nachos' surface. Top the nachos with a dollop of sour cream and season with salt and pepper to taste. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 7 minutes

Steve's Place

[simoneolivero]

Create a delightful variety of 14 OREO pops with this simple and fun recipe. Perfect for parties, gifts, or a sweet treat anytime!

Ingredients: 14 OREO cookies. 1 cup chocolate chips. 2 tablespoons vegetable oil. Assorted toppings sprinkles, crushed nuts, shredded coconut.

Instructions: Carefully twist each OREO cookie apart, making sure to leave the cream filling on one side. When you put the chocolate chips and vegetable oil in a bowl that can go in the microwave, melt them in 20-second bursts while stirring them. Once the chocolate is smooth, dip the end of a lollipop stick into it and press it into the cream center of an OREO cookie. Add the other half of the cookie on top to make a sandwich. Put the stick in the middle of the sandwich. Do this again for each of the 14 OREO cookies. Let the extra chocolate drip off of each OREO pop as you dip it in the melted chocolate. You can add sprinkles, crushed nuts, or shredded coconut to the pops while the chocolate is still wet. For the OREO pops to set, put them on a tray lined with parchment paper or stand them up in a foam block. Let the chocolate harden all the way before you serve it or package it. After they've set, you can eat your 14 different OREO pops.

Prep Time: 20 minutes

Cook Time: 10 minutes

gyroscope radio

[simoneolivero]

These bakery-style keto blueberry muffins are moist, fluffy, and bursting with blueberry flavor. They're made with coconut flour and keto-friendly sweetener, making them perfect for anyone following a low-carb or ketogenic diet.

Ingredients: 4 eggs. 1/2 cup coconut flour. 1/3 cup melted coconut oil. 1/2 cup keto-friendly sweetener. 1/2 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/2 cup fresh blueberries.

Instructions: Setting the oven to 350F 175C and putting paper liners in a muffin tin. Melt the coconut oil and add the vanilla extract to a bowl. Use a whisk to mix the ingredients together. Mix the baking powder, keto sweetener, and coconut flour into the wet ingredients until everything is well mixed together. The fresh blueberries should be added slowly. Fill each muffin cup with the same amount of batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down. If you like bakery-style blueberry muffins, you'll love these.

Prep Time: 10 minutes

Cook Time: 20 minutes

colegio doriber

[simoneolivero]

Delicious homemade Danish pastries with a cream cheese and fruit filling, topped with a sweet glaze. Perfect for breakfast or a special treat!

Ingredients: 2 1/4 cups all-purpose flour. 2 1/4 teaspoons instant yeast. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/2 cup milk, lukewarm. 1/4 cup water, lukewarm. 1 egg. 1 teaspoon vanilla extract. For the filling:. 1/2 cup cream cheese. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract. 1/2 cup fruit jam or preserves e.g., raspberry, apricot. For the glaze:. 1/2 cup powdered sugar. 2-3 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: In a mixing bowl, combine the flour, instant yeast, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to incorporate it into the dry ingredients until the mixture resembles coarse crumbs. In another bowl, whisk together the lukewarm milk, lukewarm water, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until a dough forms. Knead the dough for a few minutes until it becomes smooth. Cover the dough and let it rest in the refrigerator for at least 1 hour or overnight. For the filling, mix together the cream cheese, powdered sugar, and vanilla extract until smooth. Roll out the chilled dough into a rectangle on a floured surface. Spread the cream cheese mixture evenly over the dough, leaving a border around the edges. Spread the fruit jam or preserves on top of the cream cheese filling. Fold the dough in thirds like a letter, then roll it out again into a rectangle. Repeat this process once more. Cut the dough into squares or rectangles and transfer them to a baking sheet lined with parchment paper. Let the pastries rise for 20-30 minutes. Preheat your oven to 375F 190C while the pastries are rising. Bake the pastries for 15-20 minutes or until they are golden brown and puffed up. While the pastries are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a bowl. Once the pastries are done, remove them from the oven and drizzle the glaze over them while they are still warm. Allow the Danish pastries to cool slightly before serving. Enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Crinkhill National School

[simoneolivero]

A chocolate flourless cake is a rich and decadent delight. This recipe makes a moist, gluten-free cake that's ideal for any occasion.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 3 large eggs. 1/2 cup unsweetened cocoa powder. 1/4 cup heavy cream. 1/2 cup powdered sugar for decoration. Fresh berries for decoration.

Instructions: Warm the oven up to 375F 190C and grease a 9-inch round cake pan. For 20 seconds at a time, melt the chocolate chips and butter in a bowl that can go in the microwave. Stir the mixture until it is smooth. Add the salt, vanilla extract, and granulated sugar and mix well. Add the eggs one at a time, making sure to mix well after each one. Fold in the cocoa powder until it is just mixed in. After getting the pan ready, pour the batter into it and smooth the top. Wait 20 to 25 minutes and see if a toothpick comes out with a few moist crumbs on it. The cake is done. Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down. Warm the heavy cream in a small saucepan until it just starts to boil. Take it off the heat and add the semisweet chocolate chips. After one minute, stir it to make a ganache. Let the ganache drip down the sides of the cake as you pour it over it. Put the cake in the fridge for 30 minutes to make the ganache set. Sprinkle powdered sugar over the top and add fresh berries before serving. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Toputensili

[simoneolivero]

This Paleo-friendly Almond Butter Peach Cobbler is a delightful dessert for two, combining the sweetness of ripe peaches with the nutty richness of almond butter and almond flour. It's a simple yet indulgent treat perfect for a cozy evening in.

Ingredients: 2 ripe peaches, sliced. 1 tablespoon coconut oil. 2 tablespoons almond butter. 2 tablespoons almond flour. 1 tablespoon honey. 1/2 teaspoon cinnamon. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. In a small skillet, melt coconut oil over medium heat. Add sliced peaches to the skillet and saut until slightly softened, about 3-4 minutes. In a small bowl, mix almond butter, almond flour, honey, cinnamon, and a pinch of salt until well combined. Divide the sauted peaches evenly between two ramekins. Top the peaches with the almond butter mixture. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the peaches are bubbling. Serve warm, optionally with a dollop of coconut whipped cream or a sprinkle of chopped nuts.

Prep Time: 10 minutes

Cook Time: 20 minutes

Lingerie Nore

[simoneolivero]

These Cheesecake Cake Pops combine the creamy goodness of cheesecake with the fun and convenience of cake pops. Perfect for parties or sweet treats on the go!

Ingredients: 2 cups crumbled cheesecake. 1/2 cup cream cheese, softened. 1 cup white chocolate, melted. 1 cup graham cracker crumbs. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. Lollipop sticks. Sprinkles optional.

Instructions: In a large bowl, combine crumbled cheesecake, softened cream cheese, graham cracker crumbs, powdered sugar, and vanilla extract. Mix until well combined. Shape the mixture into small cake balls and place them on a lined baking sheet. Insert lollipop sticks into each cake ball and refrigerate for 30 minutes to firm up. Melt white chocolate in a heatproof bowl according to the package instructions. Dip each cake pop into the melted white chocolate, ensuring it is fully coated. Allow excess chocolate to drip off. If desired, decorate with sprinkles while the chocolate is still wet. Place the decorated cake pops back on the lined baking sheet and refrigerate until the chocolate hardens. Serve and enjoy your delicious Cheesecake Cake Pops!

Prep Time: 30 minutes

Cook Time: 0 minutes

Puacc 2018

[simoneolivero]

It's a traditional Italian salad made with fresh mozzarella, basil, ripe tomatoes, and a drizzle of olive oil and balsamic vinegar.

Ingredients: 2 large ripe tomatoes. 1 fresh mozzarella ball. 1/4 cup fresh basil leaves. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Cut the tomatoes and fresh mozzarella into slices that are about 1/4 inch thick. Stack the basil leaves, tomato, and mozzarella on a serving platter so that they face each other. Add balsamic vinegar and extra-virgin olive oil to the salad. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Cumo – cincinnati urban ministry outreach

[simoneolivero]

A hearty and flavorful vegan twist on the classic shepherd's pie, made with green lentils simmered in whiskey-infused broth, topped with creamy mashed potatoes.

Ingredients: 1 cup green lentils, cooked. 2 cups vegetable broth. 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 cup mushrooms, chopped. 1 tbsp tomato paste. 1 tsp thyme. 1 tsp rosemary. Salt and pepper to taste. 2 tbsp whiskey. 4 cups mashed potatoes. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add carrots, celery, and mushrooms. Cook until vegetables are tender. Stir in tomato paste, thyme, rosemary, salt, and pepper. Cook for 2 minutes. Add cooked lentils and vegetable broth. Simmer until the mixture thickens, about 10 minutes. Stir in whiskey and cook for an additional 2 minutes. Transfer the lentil mixture into a baking dish. Spread mashed potatoes evenly over the top. Bake for 25-30 minutes, until the top is golden brown. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

Heel To Heal Superhero 5k

[simoneolivero]

A flavorful and satisfying veggie burger recipe that combines black beans, quinoa, and plenty of delicious seasonings. Perfect for vegetarians and burger lovers alike!

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1/2 cup rolled oats. 1/2 cup grated carrots. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1 tsp ground cumin. 1/2 tsp chili powder. Salt and pepper to taste. 4 whole wheat burger buns. Toppings of your choice lettuce, tomato, avocado, cheese, etc..

Instructions: In a food processor, combine the black beans, rolled oats, grated carrots, chopped onion, minced garlic, cilantro, ground cumin, chili powder, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. Transfer the mixture to a bowl and stir in the cooked quinoa. Form the mixture into 4 burger patties. Heat a grill or stovetop skillet over medium-high heat and lightly oil it. Cook the veggie burger patties for about 4-5 minutes on each side, or until they are heated through and have grill marks. Toast the whole wheat burger buns on the grill or in a toaster. Assemble the burgers with your choice of toppings and condiments. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Campus Comenius