Simply Aimee Lorraine

Kelli Teaching Connections - Nz Mens And Mixed Netball - Carrick Academy D and T - Sinclair Spotteds - Peakview Parent Teacher Organization

[simply-aimeelorraine]

The rich peanut sauce in this slow cooker satay beef recipe is full of flavor from the soy, lime, and coconut that are mixed in. Beef that is very tender is cooked slowly until it is just right. This makes a very savory dish that goes well with rice or noodles.

Ingredients: 1.5 lbs beef stew meat. 1 onion, thinly sliced. 3 cloves garlic, minced. 1/2 cup peanut butter. 1/4 cup soy sauce. 2 tablespoons brown sugar. 1 tablespoon lime juice. 1 teaspoon ground ginger. 1/2 teaspoon red pepper flakes. 1/4 cup coconut milk. 2 tablespoons chopped peanuts for garnish. Cooked rice or noodles, for serving.

Instructions: Put the beef, onion, and garlic in a slow cooker. Add peanut butter, soy sauce, brown sugar, ginger, red pepper flakes, and coconut milk to a small bowl. Add and mix them all together. Pour over the beef mix. On low heat, cover and cook for 6 to 8 hours, or until the beef is soft. Put it on top of cooked rice or noodles and sprinkle chopped peanuts on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

Doily Grunge

[simply-aimeelorraine]

A quick and easy air fryer recipe for perfectly cooked steak and crispy potatoes. The air fryer ensures a juicy and tender steak with a golden-brown potato side.

Ingredients: 2 New York strip steaks. 4 medium potatoes, diced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/2 teaspoon dried thyme.

Instructions: For 5 minutes, heat your air fryer up to 400F 200C. Put the diced potatoes in a large bowl and add the olive oil, salt, pepper, garlic powder, paprika, and dried thyme. Toss the potatoes until they are well covered. Season the potatoes and put them in the air fryer basket. Cook for 10 minutes, shaking the basket every 5 minutes. Put salt and pepper on both sides of the steaks while the potatoes are cooking. Take the potatoes out of the air fryer after 10 minutes and set them aside. Put the steaks in the air fryer basket after seasoning them. Cook for 8 to 10 minutes, flipping them halfway through, for medium-rare or longer for any level of doneness you like. Let the steaks rest for a few minutes after they're done cooking before cutting them. Enjoy the steak that you air-fried with the crispy potatoes.

Prep Time: 15 minutes

Cook Time: 18 minutes

Valley Flash Track And Field Club

[simply-aimeelorraine]

This Orange Mint Mocktail is a refreshing and invigorating drink perfect for any occasion. The combination of freshly squeezed orange juice and mint leaves creates a vibrant and revitalizing flavor that will leave you feeling totally refreshed.

Ingredients: 4 fresh oranges, juiced. 1/4 cup fresh mint leaves. 2 tablespoons honey. 1 cup sparkling water. Ice cubes.

Instructions: In a blender, combine orange juice, mint leaves, and honey. Blend until smooth. Strain the mixture through a fine mesh sieve into a pitcher to remove any pulp and mint leaves. Fill serving glasses with ice cubes. Pour the strained mixture over the ice cubes, dividing evenly among the glasses. Top each glass with sparkling water. Garnish with a sprig of fresh mint and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

hebrew israelite homeschool

[simply-aimeelorraine]

This tomato tart is a delicious way to showcase ripe, in-season tomatoes. The combination of flaky puff pastry, juicy tomatoes, and melted cheese makes for a simple yet flavorful dish that's perfect for a light lunch or appetizer.

Ingredients: 1 sheet frozen puff pastry, thawed. 2-3 large tomatoes, thinly sliced. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Roll out the puff pastry into a rectangle and place it on a parchment-lined baking sheet. Prick the pastry all over with a fork, leaving a border around the edges. In a small bowl, mix together the minced garlic, olive oil, and balsamic vinegar. Brush the garlic oil mixture over the pastry, focusing on the border. Sprinkle half of the mozzarella and Parmesan cheeses over the pastry, again leaving the border. Arrange the tomato slices on top of the cheese in a single layer. Season the tomatoes with salt and pepper. Sprinkle the remaining cheese over the tomatoes. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cheese is bubbly. Remove from the oven and let cool slightly before garnishing with fresh basil leaves. Slice and serve warm.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ames Museum

[simply-aimeelorraine]

A creamy and flavorful potato gratin infused with fresh sage and melted cheddar cheese.

Ingredients: 3 large potatoes, thinly sliced. 2 tablespoons chopped fresh sage. 1 cup shredded cheddar cheese. 1 cup heavy cream. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Grease a baking dish with butter or cooking spray. Layer half of the sliced potatoes in the bottom of the dish. Sprinkle half of the chopped sage and shredded cheddar over the potatoes. Repeat with another layer of potatoes, sage, and cheddar. In a small saucepan, heat the heavy cream and minced garlic over medium heat until it just begins to simmer. Remove from heat. Pour the cream mixture over the potatoes evenly. Season with salt and pepper to taste. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown. Let cool for a few minutes before serving. Enjoy your delicious Sage & Cheddar Potato Gratin!

Prep Time: 20 minutes

Cook Time: 60 minutes

1st Class Wellness

[simply-aimeelorraine]

Indulge in this rich and creamy vegan minty chocolate mousse, perfect for satisfying your sweet cravings. Made with dairy-free dark chocolate and coconut cream, this decadent dessert is refreshingly minty and irresistibly delicious.

Ingredients: 1 can 14 oz coconut cream. 1 cup dairy-free dark chocolate chips. 1/4 cup maple syrup. 1 tsp peppermint extract. 1/2 tsp vanilla extract. Fresh mint leaves for garnish.

Instructions: In a saucepan, heat coconut cream over medium heat until it simmers. Remove from heat and add dark chocolate chips, stirring until melted and smooth. Stir in maple syrup, peppermint extract, and vanilla extract until well combined. Transfer mixture to a blender or food processor and blend until smooth and creamy. Pour into serving glasses or bowls and refrigerate for at least 2 hours, or until set. Garnish with fresh mint leaves before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Aicaer 2019

[simply-aimeelorraine]

With this simple recipe, you can enjoy the classic delight of chocolate chip cookies. These cookies are perfect for any occasion because they are crispy on the outside, chewy on the inside, and loaded with chocolate chips.

Ingredients: 1 cup butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1 cup chopped nuts optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cream the butter, sugar, brown sugar, and vanilla extract in a large bowl after the butter has been softened. One at a time, add the eggs and beat well after each one. Put the flour, baking soda, and salt in a different bowl and mix them together. Slowly add this dry mixture to the wet mixture while beating it well. You can add the chocolate chips and nuts, if you want. Drop rounded tablespoons of dough onto baking sheets that have not been greased. After the oven is hot, bake for 9 to 11 minutes, or until golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Saldanet

[simply-aimeelorraine]

These Honey Dijon Chicken Foil Packs are a quick and easy weeknight meal that tastes great. Everyone in the family will love this dish, which is made with sweet honey, sour Dijon mustard, and salty chicken.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1/4 cup honey. 1/4 cup Dijon mustard. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put honey, Dijon mustard, garlic powder, salt, and pepper in a small bowl. Set it aside. Cut 4 foil sheets that are about 12 inches by 18 inches each. Each chicken breast should be in the middle of a foil sheet. Add broccoli florets and bell pepper slices to each foil pack, and then arrange them around the chicken. Spread the honey-Dijon mix on each chicken breast and the vegetables. Then, drizzle with olive oil. Cover the chicken and vegetables with the foil by folding the sides over them. On a baking sheet, put the foil packs. Bake for 25 to 30 minutes, or until the chicken is done and the vegetables are soft. Carefully open the foil packs, add fresh parsley on top, and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Jennifer L Wagner

[simply-aimeelorraine]

This recipe calls for roasting a half chicken until it's juicy and then serving it with a creamy cashew tarator sauce and crunchy celery slices. The different tastes and textures work together to make a delicious and filling meal.

Ingredients: 1/2 chicken, skin on. Salt and pepper to taste. 2 tablespoons olive oil. 1/2 cup cashews, toasted. 1 clove garlic, minced. 1/4 cup fresh parsley, chopped. 2 tablespoons lemon juice. 2 tablespoons water. 1/2 cup celery, thinly sliced.

Instructions: Preheat oven to 400F 200C. Season the chicken with salt and pepper, and rub with olive oil. Place the chicken on a roasting pan and roast for about 45-50 minutes, or until cooked through and golden brown. Meanwhile, prepare the cashew tarator: In a food processor, combine the toasted cashews, minced garlic, chopped parsley, lemon juice, water, and a pinch of salt. Process until smooth and creamy. Once the chicken is cooked, let it rest for a few minutes before slicing. Serve the roasted chicken with the cashew tarator sauce and sliced celery. Enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

Associazione Ecsdance

[simply-aimeelorraine]

This simple slow cooker recipe only needs three things to make deliciously tender pulled pork. Great for busy days when you want a quick and easy meal that still tastes good!

Ingredients: 2 lbs pork tenderloin. 1 cup barbecue sauce. 1/2 cup chicken broth.

Instructions: Place pork tenderloin in the slow cooker. Pour barbecue sauce and chicken broth over the pork. Cover and cook on low for 6-8 hours or until pork is tender and easily shreds. Once done, shred the pork using two forks and mix with the sauce in the slow cooker. Serve on buns or over rice, if desired.

Prep Time: 5 minutes

Cook Time: 360 minutes

Basalt Choir

[simply-aimeelorraine]

Indulge in the ultimate sweet and salty treat with these Beer Caramel Pretzel Brownie Bars. Rich brownie batter infused with beer, layered with gooey caramel sauce, and topped with crunchy pretzel bits, all finished with a sprinkle of sea salt for a perfect balance of flavors.

Ingredients: 1 box brownie mix. 1/2 cup beer any kind you like. 1/2 cup vegetable oil. 2 eggs. 1 cup pretzels, crushed. 1 cup caramel candies, unwrapped. 1/4 cup heavy cream. Sea salt, for sprinkling.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. Put the brownie mix, beer, vegetable oil, and eggs in a bowl and mix them together. Mix everything together well. Put in the crushed pretzels. Spread out half of the brownie batter in the pan that has been prepared. Put caramel candies and heavy cream in a small saucepan. Stirring all the time, melt and smooth the mixture over medium-low heat. When you're done making the brownies, pour the caramel sauce over them. Add the rest of the brownie batter on top and spread it out evenly. Add sea salt on top. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

Denmark Gymnastics

[simply-aimeelorraine]

These gluten-free soft pretzels are a delicious twist on the classic favorite. They are soft on the inside with a slightly crispy exterior and are perfect for dipping in your favorite sauces.

Ingredients: 2 cups gluten-free all-purpose flour. 1 packet 2 1/4 tsp gluten-free active dry yeast. 1 1/2 cups warm water. 1 tbsp granulated sugar. 1 tsp salt. 1/4 cup vegetable oil. 1/4 cup baking soda. 1 egg for egg wash. Coarse sea salt for topping.

Instructions: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine the gluten-free flour and salt. Pour the yeast mixture and vegetable oil into the dry ingredients. Mix until a soft dough forms. Knead the dough for 3-4 minutes until it's smooth. Preheat your oven to 425F 220C and line a baking sheet with parchment paper. Divide the dough into 8 equal portions and roll each portion into a rope, about 24 inches long. Shape each rope into a pretzel and place them on the prepared baking sheet. In a separate bowl, mix the baking soda with 2 cups of warm water until it dissolves. Dip each pretzel into this mixture, then place them back on the baking sheet. Beat the egg and brush it over the tops of the pretzels. Sprinkle with coarse sea salt. Bake in the preheated oven for 12-15 minutes or until they turn golden brown. Remove from the oven and let them cool for a few minutes before serving. Enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

Vers Geluk

[simply-aimeelorraine]

Greek couscous with halloumi in one pan is a tasty and filling salad with Mediterranean flavors. This dish is quick and easy, and it tastes like Greece. It has soft couscous, crispy halloumi cheese, and a mix of fresh vegetables. It is great for a light lunch or as a dinner side dish.

Ingredients: 1 cup couscous. 2 cups vegetable broth. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 6 oz halloumi cheese, sliced. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 teaspoons dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add the couscous and toast it for 2-3 minutes until it starts to turn golden brown. Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 8-10 minutes or until the couscous is tender and has absorbed the broth. Remove from heat and fluff with a fork. In the same skillet, add the sliced halloumi cheese and cook for 2-3 minutes on each side or until it's golden and crispy. Remove from the skillet and set aside. In a large mixing bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, and Kalamata olives. In a small bowl, whisk together lemon juice, dried oregano, salt, and pepper. Pour the lemon dressing over the couscous mixture and toss to combine. Serve the salad on a platter, topping it with the crispy halloumi slices. Garnish with fresh parsley and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Fair Trade Connections

[simply-aimeelorraine]

Curtis Stone's simple recipe for strawberry jam is a delicious way to keep the vibrant flavor of ripe strawberries intact. It's simple to prepare and works well for spreading on toast in the morning or sweetening up desserts.

Ingredients: 2 pounds fresh strawberries, hulled and halved. 2 cups granulated sugar. 1 lemon, juiced and zested. 1/2 teaspoon vanilla extract.

Instructions: Place the halved strawberries and granulated sugar in a big bowl. After thoroughly mixing, let it macerate for 30 minutes. Move the strawberries that have been macerated into a big saucepan. Pour in the lemon zest and juice. Bring the mixture to a boil while stirring from time to time while cooking on medium-high heat. After the jam starts to boil, lower the heat to a simmer and let it cook for 20 to 25 minutes, or until it thickens. To keep from sticking, stir from time to time. After taking the saucepan off of the burner, whisk in the vanilla extract. Before putting the strawberry jam into fresh, sterilized jars, let it cool for a few minutes. Before putting the jars in the refrigerator, seal them and allow them to cool completely. Savor your quick homemade strawberry jam with toast, pancakes, or as a garnish for your preferred sweets!

Prep Time: 10 minutes

Cook Time: 30 minutes

pinup doll australia

[simply-aimeelorraine]

It's easy to make these flaky vegan biscuits, and they go great with your favorite vegan soup or stew for breakfast. They taste great and are light and fluffy.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/3 cup vegan butter, chilled. 3/4 cup unsweetened almond milk, chilled.

Instructions: Warm the oven up to 425F 220C and put parchment paper on a baking sheet. Mix the flour, baking powder, and salt together in a large bowl using a whisk. Shred the cold vegan butter with a grater and add it to the flour mixture. Mix it until it looks like big crumbs. Stir with a fork as you slowly add the chilled almond milk. Do this until a dough forms. Place the dough on a surface that has been lightly dusted with flour. Knead it gently a few times until it comes together. Shape the dough into a rectangle that is 1 inch thick. First, fold the dough in thirds like a letter. Then, press it back out into a rectangle that is 1 inch thick. Fold the dough in half twice more, and then pat it into a rectangle that is one inch thick one last time. Cut biscuit shapes out of the dough with a biscuit cutter and place them on the baking sheet that has been prepared. The biscuits should be baked in a hot oven for 12 to 15 minutes, or until they are golden brown and done all the way through. Take it out of the oven and serve it hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Aoh Alpbach

[simply-aimeelorraine]

This Slow Cooker Pesto Mozzarella Chicken Pasta is a simple yet flavorful dish that requires minimal effort. Tender chicken breasts are cooked in a delicious basil pesto sauce with tomatoes and seasonings, then topped with gooey melted mozzarella cheese. Serve over cooked pasta for a satisfying meal that's perfect for busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup basil pesto. 1 cup chicken broth. 1 cup diced tomatoes. 1 teaspoon garlic powder. 1 teaspoon Italian seasoning. Salt and pepper to taste. 8 oz mozzarella cheese, sliced. 12 oz cooked pasta such as penne or rotini. Fresh basil leaves for garnish optional.

Instructions: In a slow cooker, place chicken breasts at the bottom. Spread basil pesto evenly over chicken breasts. Pour chicken broth and diced tomatoes over the chicken. Sprinkle with garlic powder, Italian seasoning, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through. About 15 minutes before serving, place mozzarella cheese slices on top of chicken breasts, cover, and allow cheese to melt. Meanwhile, cook pasta according to package instructions until al dente. Serve chicken and sauce over cooked pasta, garnished with fresh basil leaves if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

Julia Teach Art

[simply-aimeelorraine]

A classic Chicken Caesar Wrap that's perfect for a quick and delicious meal. Juicy chicken, crisp romaine lettuce, creamy Caesar dressing, and Parmesan cheese wrapped in a warm tortilla.

Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 large flour tortillas. 2 cups romaine lettuce, chopped. 1/2 cup Caesar salad dressing. 1/2 cup grated Parmesan cheese. 1/4 cup croutons, optional. 1/4 cup cherry tomatoes, halved, optional.

Instructions: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side or until cooked through. Remove the cooked chicken from the skillet and let it rest for a few minutes before slicing it thinly. Warm the flour tortillas in a dry skillet for about 30 seconds on each side or until they are pliable. Lay out the tortillas and evenly distribute the chopped romaine lettuce on each one. Place sliced chicken on top of the lettuce. Drizzle Caesar salad dressing over the chicken. Sprinkle grated Parmesan cheese on top. Add croutons and cherry tomatoes if desired. Fold in the sides of each tortilla and then roll it up tightly like a burrito. Serve immediately and enjoy your Chicken Caesar Wraps!

Prep Time: 15 minutes

Cook Time: 15 minutes

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