Stephanie Stone

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[stephanie-stone]

A hearty and tasty soup made with tender chicken, beans, corn, and spices that are influenced by Mexican food. This Instant Pot Chicken Taco Soup is gluten-free and full of great flavors. It's great for a cozy meal any day of the week.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 4 oz diced green chilies. 1 small onion, diced. 2 cloves garlic, minced. 1 cup frozen corn kernels. 4 cups chicken broth. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1 avocado, diced for garnish. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: In the Instant Pot, combine diced chicken, black beans, diced tomatoes, diced green chilies, diced onion, minced garlic, frozen corn kernels, chicken broth, chili powder, ground cumin, paprika, dried oregano, salt, and pepper. Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' mode on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick pressure release to release any remaining pressure. Open the lid and stir the soup. Adjust seasoning if necessary. Serve hot, garnished with diced avocado, chopped cilantro, and lime wedges. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Hoping To Help

[stephanie-stone]

These delicious Fried Chicken & Waffle Sandwiches are the perfect mix of sweet and savory. Toasty waffles with crispy fried chicken, gooey melted cheese, and maple syrup in the middle make a delicious meal that will satisfy any craving.

Ingredients: 4 frozen waffles. 4 pieces of fried chicken boneless. 4 slices of cheddar cheese. 4 tablespoons of maple syrup. 1/4 cup of mayonnaise. 1 teaspoon of hot sauce. 1 cup of shredded lettuce. Salt and pepper to taste.

Instructions: Toast the frozen waffles according to package instructions until golden brown and crispy. Heat the fried chicken in a skillet over medium heat until warmed through. Place a slice of cheddar cheese on each piece of fried chicken and allow it to melt slightly. In a small bowl, mix together the mayonnaise and hot sauce. To assemble the sandwiches, spread the spicy mayonnaise mixture on one side of each waffle. Top half of the waffles with shredded lettuce, then place a piece of cheesy fried chicken on top. Drizzle 1 tablespoon of maple syrup over each piece of chicken. Place the remaining waffles on top to form sandwiches. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Salinlahi Alliance

[stephanie-stone]

Indulge in the rich and creamy delight of homemade fudge with this quick and easy recipe. You'll be amazed that you can make this decadent treat in just 3 minutes!

Ingredients: 2 cups of semi-sweet chocolate chips. 1 can 14 ounces of sweetened condensed milk. 1/4 cup of unsalted butter. 1 teaspoon of vanilla extract. 1/4 teaspoon of salt. Optional toppings: chopped nuts, sprinkles, or sea salt flakes.

Instructions: Cover a square 8x8-inch 20x20 cm baking dish with parchment paper, leaving a little extra on the edges to make it easy to take off later. Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. For one minute, heat on high, then stir. Stir the mixture every 30 seconds while continuing to microwave until it is smooth and well mixed. The vanilla extract and salt should be stirred in until they are fully mixed in. Pour the fudge mix into the baking dish that has been prepared and spread it out evenly. For extra flavor and texture, you can sprinkle chopped nuts, sprinkles, or sea salt flakes on top if you want to. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra piece of parchment paper to lift it out of the dish. On a cutting board, cut it into squares or any other shape you want. Enjoy the fudge you made yourself!

Prep Time: 5 minutes

Cook Time: 3 minutes

Zero Hour Georgia

[stephanie-stone]

Indulge in the dreamy goodness of this Chocolate Mousse Torte. With a rich chocolate cookie crust, a velvety mocha mousse filling, and a dollop of whipped cream, it's a dessert that will satisfy your sweetest cravings.

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/2 cup unsalted butter, melted. 2 cups semisweet chocolate chips. 1/4 cup brewed espresso or strong coffee. 4 large eggs. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 2 cups heavy cream. 1/4 cup powdered sugar. Chocolate shavings and cocoa powder for garnish.

Instructions: Set the oven temperature to 175C 350F. Melted butter and chocolate cookie crumbs should be combined in a bowl. To make the crust, press this mixture firmly into the bottom of a 9-inch 23 cm springform pan. Put aside. Melt the semisweet chocolate chips and brewed espresso in a microwave-safe bowl in 30-second increments, stirring until smooth. Allow it to cool a little. Beat the eggs, vanilla extract, granulated sugar, and salt thoroughly in a different bowl. Pour the melted chocolate mixture into the egg mixture gradually, stirring continuously to keep the mixture from curdling. Over the prepared crust in the springform pan, pour the chocolate mixture. Refine the surface using a spatula. Bake for 30 to 35 minutes, or until the center is set but still jiggly, in a preheated oven. Take it out of the oven and allow it to come down to room temperature. Whip the heavy cream and powdered sugar until stiff peaks form while the torte cools. Cover the chilled torte with the whipped cream and place it in the fridge to set for at least 4 hours or overnight. Add a dusting of cocoa powder and chocolate shavings as garnish just before serving. Cut, present, and savor!

Prep Time: 30 minutes

Cook Time: 35 minutes

Orono Karate

[stephanie-stone]

These Asian lettuce wraps are a tasty and healthy way to start the meal or eat them as a main course. A tasty bite is made by putting crunchy water chestnuts inside crisp lettuce leaves and topping them with savory ground chicken and tasty sauces.

Ingredients: 1 lb ground chicken. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1/4 cup hoisin sauce. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon ginger, minced. 1 8 oz can water chestnuts, drained and finely chopped. 2 green onions, thinly sliced. 1 head iceberg lettuce, leaves separated. Salt and pepper to taste. Optional: Sriracha sauce, for serving. Optional: Chopped peanuts and cilantro for garnish.

Instructions: Heat sesame oil in a large skillet over medium heat. Add minced garlic, chopped onion, and minced ginger. Cook until fragrant. Add ground chicken and cook until browned, breaking it apart with a spatula. Stir in hoisin sauce, soy sauce, and rice vinegar. Cook for another 2-3 minutes. Add water chestnuts and green onions. Stir to combine. Season with salt and pepper to taste. To serve, spoon chicken mixture into lettuce leaves. Garnish with chopped peanuts, cilantro, and a drizzle of Sriracha sauce if desired. Roll up the lettuce leaves and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Radio On City 102.1

[stephanie-stone]

With the flavors of chili and the creamy goodness of mac and cheese, this One Pot Chili Mac and Cheese recipe is a hearty and filling meal. It's simple to make and great for a cozy dinner.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 2 cups beef broth. 1 14.5 oz can diced tomatoes. 1 8 oz can tomato sauce. 2 cups elbow macaroni. 1 cup shredded cheddar cheese. 1 tablespoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Chopped fresh parsley, for garnish optional.

Instructions: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it apart with a spoon. Add the diced onion and minced garlic, and cook until softened, about 3-4 minutes. Stir in the beef broth, diced tomatoes, tomato sauce, elbow macaroni, chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 12-15 minutes, or until the macaroni is cooked and the liquid is absorbed, stirring occasionally. Once the macaroni is cooked, remove the pot from the heat and stir in the shredded cheddar cheese until melted and creamy. Garnish with chopped fresh parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Cb Kart Online Store

[stephanie-stone]

These Plain Oatmeal Cookies are simple but delicious treats that are suitable for any occasion. They're sure to become your new favorite cookie recipe thanks to their classic oatmeal flavor and soft texture.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper or silicone baking mat. In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Drop spoonfuls of dough about 1 tablespoon each onto the prepared baking sheet, spacing them about 2 inches apart. Using the back of a fork, gently press down on each cookie to slightly flatten it. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious plain oatmeal cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes

Ammie Flexen

[stephanie-stone]

These Vegan Sourdough Pancakes are fluffy, tangy, and perfect for a hearty breakfast. They are made with a sourdough starter, which adds a delightful tanginess to the pancakes, and they are entirely vegan. Enjoy these pancakes with your favorite vegan toppings!

Ingredients: 1 cup sourdough starter. 1 cup flour. 1/2 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon vanilla extract. 2 tablespoons vegetable oil.

Instructions: In a mixing bowl, combine the sourdough starter and flour. Stir well until smooth. Add almond milk, maple syrup, baking soda, salt, and vanilla extract to the bowl. Mix until all ingredients are thoroughly combined. Heat a non-stick skillet or griddle over medium-high heat and grease it with vegetable oil. Pour the pancake batter onto the hot skillet, using approximately 1/4 cup of batter for each pancake. Cook until bubbles form on the surface of the pancakes, then flip and cook for an additional 2-3 minutes, or until they are golden brown on both sides. Remove the pancakes from the skillet and serve hot with your favorite vegan toppings, such as fresh fruit, vegan butter, or maple syrup.

Prep Time: 15 minutes

Cook Time: 15 minutes

Physio Tsarbou

[stephanie-stone]

These Smoked Salmon Macarons with Boursin Cheese are a delightful and elegant addition to your charcuterie spread. The creamy Boursin cheese pairs perfectly with the smoky salmon, and the fresh dill and lemon zest add a burst of flavor and color. They're a bite-sized treat that will impress your guests!

Ingredients: 12 macaron shells. 100g smoked salmon, thinly sliced. 100g Boursin cheese. Fresh dill, for garnish. Lemon zest, for garnish.

Instructions: Place six macaron shells on a clean surface. Place a lot of Boursin cheese on top of each macaron shell. Put a few slices of smoked salmon on top of the cheese on each shell. To make sandwiches, put the last six macaron shells on top. Add a small sprig of fresh dill and a pinch of lemon zest to the top of each macaron. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Abthic

[stephanie-stone]

This tartar sauce is both sour and creamy, and it goes great with seafood or on fish sandwiches.

Ingredients: 1/2 cup mayonnaise. 2 tablespoons sweet pickle relish. 1 tablespoon minced onion. 1 tablespoon lemon juice. 1/2 teaspoon Dijon mustard. 1/2 teaspoon capers, drained and chopped. Salt and pepper to taste.

Instructions: In a small bowl, mix together mayonnaise, sweet pickle relish, minced onion, lemon juice, Dijon mustard, and chopped capers. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Prep Time: 5 minutes

Cook Time: 0 minutes

Buurt Canvas

[stephanie-stone]

Indulge in the warm, comforting flavors of homemade apple cider made effortlessly in a slow cooker. Perfect for cozy evenings or holiday gatherings.

Ingredients: 10 apples, quartered. 1 orange, quartered. 3 cinnamon sticks. 2 teaspoons whole cloves. 1 teaspoon whole allspice. 1/2 cup brown sugar. 12 cups water.

Instructions: Put the orange and apples cut into quarters in a slow cooker. Bunch of cloves, brown sugar, and cinnamon sticks should be added. Add water to the things that are listed. Put the lid on top and set the heat to low. Use a potato masher to break up the soft fruit. The mixture should be put into a clean container after going through a fine mesh strainer or cheesecloth. If you want, you can serve it hot with cinnamon sticks or orange slices on top.

Prep Time: 15 minutes

Cook Time: 480 minutes

Skeletal Fracture

[stephanie-stone]

This keto-friendly recipe features charred edamame, offering a delightful crunch and smoky flavor, paired with a tangy miso lemon dipping sauce. It's a satisfying snack or appetizer for those following a low-carb or keto diet.

Ingredients: 2 cups edamame, frozen, thawed. 1 tablespoon olive oil. Salt to taste. 1 tablespoon white miso paste. 1 tablespoon hot water. 1 teaspoon lemon juice. 1 teaspoon grated lemon zest. 1 teaspoon sesame oil. 1 teaspoon soy sauce or tamari. 1/2 teaspoon grated ginger. 1 clove garlic, minced. Pinch of red pepper flakes optional. Sesame seeds, for garnish.

Instructions: Preheat a skillet or grill pan over medium-high heat. Toss the thawed edamame with olive oil and salt. Place the edamame in the skillet and cook, stirring occasionally, until charred, about 5-7 minutes. In a small bowl, whisk together white miso paste, hot water, lemon juice, lemon zest, sesame oil, soy sauce, ginger, garlic, and red pepper flakes if using, until smooth. Transfer the charred edamame to a serving plate, sprinkle with sesame seeds, and serve with the miso lemon dipping sauce.

Prep Time: 10 minutes

Cook Time: 10 minutes

Sagittaires38

[stephanie-stone]

Indulge in the creamy goodness of coconut milk frozen yogurt with the delightful crunch of dark chocolate and toasted almonds. This frozen treat is perfect for a hot summer day or anytime you crave a refreshing and satisfying dessert.

Ingredients: 2 cans 800ml of full-fat coconut milk. 1/2 cup of granulated sugar. 2 cups of plain yogurt. 1/2 cup of dark chocolate chips. 1/2 cup of toasted almonds, chopped. 1 teaspoon of vanilla extract. Pinch of salt.

Instructions: Put the coconut milk and sugar into a saucepan and mix them together. Stir the mixture while it's on medium heat until the sugar is gone. Leave it alone until it's cool enough to touch. When it's cool, add the vanilla extract, plain yogurt, and a pinch of salt and mix them well with a whisk. Follow the directions on the ice cream maker's manual to churn the mixture until it has the consistency of frozen yogurt. Add the dark chocolate chips and chopped toasted almonds during the last few minutes of churning. Let them mix evenly into the frozen yogurt. Put the frozen yogurt in a container that won't let air in. Then, freeze it for at least two hours to make it firm. If you want, you can serve it in bowls or cones and top them with extra dark chocolate chips and toasted almonds. Make your own coconut milk frozen yogurt and top it with dark chocolate and toasted almonds.

Prep Time: 15 minutes

Cook Time: 30 minutes

Dhundo

[stephanie-stone]

This slow cooker chicken noodle soup is the ultimate comfort food. Packed with tender chicken, hearty vegetables, and flavorful herbs, it's perfect for a cozy meal any day of the week. Plus, it's incredibly easy to make - just throw everything into the crockpot and let it do the work for you!

Ingredients: 1 lb boneless, skinless chicken breasts. 8 cups chicken broth. 4 medium carrots, sliced. 4 celery stalks, sliced. 1 medium onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried oregano. Salt and pepper to taste. 8 oz egg noodles. 2 tablespoons fresh parsley, chopped optional.

Instructions: Put carrots, celery, onion, garlic, thyme, parsley, rosemary, oregano, salt, and pepper in a slow cooker. Then add the chicken breasts and chicken broth. Set the timer for 3 to 4 hours on high or 6-7 hours on low. Cover and cook until the chicken is done and the vegetables are soft. Take the chicken out of the slow cooker and use two forks to shred it. Put the chicken shreds back into the slow cooker. Put egg noodles in the slow cooker and cook on high for another 20 to 30 minutes, until the noodles are soft. Check the seasoning and make changes if needed. If you want to, stir in fresh parsley right before serving. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Seoul Steamfest And Organ Rally

[stephanie-stone]

Experience the taste of Hawaii with these delicious Hula Pork Fajitas, featuring grilled pork, pineapple slaw, and coconut rice. Perfect for a tropical BBQ feast!

Ingredients: 1.5 lbs pork tenderloin, thinly sliced. 1 cup pineapple juice. 1/4 cup soy sauce. 2 tablespoons brown sugar. 1 tablespoon sesame oil. 1 teaspoon ginger, minced. 1 teaspoon garlic, minced. 8 flour tortillas. 1 cup shredded red cabbage. 1 cup pineapple chunks. 1/2 cup red bell pepper, thinly sliced. 1/4 cup cilantro, chopped. 1/4 cup coconut flakes. 2 cups cooked jasmine rice. 1 cup coconut milk. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: In a bowl, mix pineapple juice, soy sauce, brown sugar, sesame oil, ginger, and garlic to create the marinade. Place sliced pork in a resealable bag and pour half of the marinade over it. Seal the bag and marinate in the refrigerator for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated pork slices onto skewers and grill for 5-7 minutes per side or until fully cooked. In a large bowl, combine shredded red cabbage, pineapple chunks, red bell pepper, cilantro, and coconut flakes. Add the remaining marinade and toss to coat, creating the pineapple slaw. In a saucepan, heat coconut milk over medium heat. Add cooked jasmine rice and stir until well combined. Cover and let it simmer for 5 minutes. In a skillet, heat vegetable oil over medium heat. Warm the flour tortillas for about 30 seconds on each side. Assemble the fajitas by placing grilled pork on a tortilla, topping with pineapple slaw, and serving with coconut rice on the side. Garnish with extra cilantro and coconut flakes. Serve immediately and enjoy the tropical flavors of Hawaiian Hula Pork Fajitas!

Prep Time: 45 minutes

Cook Time: 15 minutes

Intergalactic Junkyard

[stephanie-stone]

With these simple bars, you can enjoy the delectable combination of chocolate chip cookies and creamy cheesecake. It's ideal for satisfying your sweet tooth!

Ingredients: 2 cups chocolate chip cookie dough. 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 egg. 1 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking pan with parchment paper. Press 1 1/2 cups of chocolate chip cookie dough evenly into the bottom of the prepared pan to form the crust. In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, egg, and vanilla extract to the cream cheese mixture. Mix well until fully combined. Pour the cream cheese mixture over the cookie dough crust in the pan. Break the remaining 1/2 cup of cookie dough into small pieces and scatter them over the cream cheese layer. Bake in the preheated oven for about 25-30 minutes, or until the edges are golden and the center is set. Remove from the oven and let it cool completely in the pan on a wire rack. Once cooled, refrigerate the bars for a few hours or until they are firm. Cut into squares and serve. Enjoy these delicious Chocolate Chip Cookie Cheesecake Bars!

Prep Time: 20 minutes

Cook Time: 30 minutes

Plankes-Projects

[stephanie-stone]

This Paleo Kid-Friendly Smoothie is a delicious and healthy treat for children and adults alike. It's dairy-free, gluten-free, and packed with nutritious fruits and almond butter for added protein. You can adjust the sweetness to your liking by adding honey or leaving it out. It's a great way to sneak in some wholesome ingredients while satisfying your sweet tooth.

Ingredients: 1 ripe banana. 1/2 cup fresh strawberries. 1/2 cup fresh blueberries. 1/2 cup unsweetened almond milk. 1 tablespoon almond butter. 1 teaspoon honey optional. Ice cubes optional.

Instructions: Cut and remove the ripe banana's peel. Prepare and wash the fresh blueberries and strawberries. Almond butter, almond milk, fresh blueberries, strawberries, and banana slices should all be combined in a blender. If you want a sweeter taste, add honey; if you want a lower sugar option, leave it out. If you want the smoothie to be colder and more refreshing, feel free to add a few ice cubes. Mix everything together in a blender until smooth and creamy, adding more almond milk as necessary to reach the right consistency. Serve the Paleo Kid-Friendly Smoothie right away after pouring it into glasses.

Prep Time: 10 minutes

Cook Time: 0 minutes

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