Stuffiheart

miguel rodriguez - Gemma Kneale - Gutai Art Association - Melanie Gaudet - Rebecca Elia MD

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These Slow Cooker Chicken Shawarma Sliders are a delicious and easy-to-make meal perfect for any occasion. The chicken is tender, flavorful, and pairs perfectly with the fresh toppings.

Ingredients: 2 lbs boneless, skinless chicken thighs. 1 onion, thinly sliced. 4 cloves garlic, minced. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 1 teaspoon paprika. 1 teaspoon ground turmeric. 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1/4 cup lemon juice. 1/4 cup olive oil.

Instructions: In a bowl, mix together all the spices, garlic, lemon juice, and olive oil. Place the sliced onions in the bottom of the slow cooker. Add the chicken thighs on top of the onions. Pour the spice mixture over the chicken, ensuring it's evenly coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded. Once cooked, shred the chicken using two forks and mix it with the onions and juices in the slow cooker. Serve the chicken shawarma on slider buns, topped with your favorite toppings such as tzatziki sauce, shredded lettuce, and sliced tomatoes.

Prep Time: 15 minutes

Cook Time: 360 minutes

Dental 3d

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This Blueberry Arugula Salad has the right amount of spicy arugula, sweet blueberries, creamy feta cheese, and crunchy walnuts. The balsamic vinaigrette dressing finishes off the dish with a lovely tangy sweetness.

Ingredients: 4 cups fresh arugula. 1 cup blueberries. 1/2 cup crumbled feta cheese. 1/4 cup chopped walnuts. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Put the arugula in a big salad bowl after washing and drying it. Mix the arugula with the blueberries, feta cheese crumbles, and walnuts that have been chopped. Salt and pepper should be mixed with the olive oil, honey, balsamic vinegar, and salt in a small bowl. Spread the dressing out on the salad and gently toss it to cover all the ingredients. Serve right away as a light meal or side dish that is both refreshing and tasty.

Prep Time: 10 minutes

Cook Time: 0 minutes

Ames Museum

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Rich chocolate pudding and fresh raspberries nestled in a gluten-free almond flour crust make for a delicious treat.

Ingredients: 1 1/2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 teaspoon salt. 1 cup dairy-free chocolate chips. 1 cup coconut milk. 2 tablespoons cornstarch. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 2 cups fresh raspberries. Powdered sugar for dusting optional.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix almond flour, cocoa powder, melted coconut oil, maple syrup, and salt until well combined. Press the mixture into a tart pan to form the crust, making sure it covers the bottom and sides evenly. Bake the crust for 10-12 minutes until set. Let it cool completely. In a saucepan, combine chocolate chips, coconut milk, cornstarch, granulated sugar, and vanilla extract over medium heat. Stir constantly until the chocolate chips are melted and the mixture thickens. Pour the chocolate pudding into the cooled tart crust. Arrange fresh raspberries on top of the chocolate pudding. Chill the tart in the refrigerator for at least 2 hours to set. Before serving, dust with powdered sugar if desired.

Prep Time: 20 minutes

Cook Time: 12 minutes

#glutenfree, #GlutenFree, #desserttime

Jennifer L Wagner

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Instead of regular potato fries, try these rosemary garlic parsnip fries instead. The garlic and rosemary give them a lot of flavor, and the outside is crispy and the inside is soft.

Ingredients: 3 parsnips, peeled and cut into fries. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon chopped fresh rosemary. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Add parsnip fries to a large bowl. Add olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss the fries until they are well covered. Place the fries in a single layer on a baking sheet. Flip the fries over halfway through the 25 to 30 minutes of baking, or until they are golden brown and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Health Care In Graphic Novels

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These crispy chicken tenders made in an air fryer are better for you than regular fried chicken tenders. In the air fryer, they get the perfect crunch without all the oil. They are quick and easy to make. You can eat them for lunch or as a snack.

Ingredients: 1 lb chicken tenders. 1 cup breadcrumbs. 1/2 cup grated parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Cooking spray.

Instructions: Preheat the air fryer to 400F 200C. In a bowl, combine breadcrumbs, parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper. Dip each chicken tender into the breadcrumb mixture, ensuring they are coated evenly. Place the coated chicken tenders in a single layer in the air fryer basket, making sure they don't touch. Lightly spray the chicken tenders with cooking spray to help them become crispy. Cook in the air fryer for 10-12 minutes, flipping halfway through, or until the chicken is golden brown and cooked through internal temperature of 165F or 74C. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 12 minutes

Tirzah's Self Publishing Toolbox

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Pair roasted garlic and herb chicken with a delicious Chardonnay wine for a perfect meal. There are so many wonderful smells and tastes in this dish that they all work together to make a memorable meal.

Ingredients: 4 boneless, skinless chicken breasts. 8 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons chopped fresh rosemary. 2 tablespoons chopped fresh thyme. Salt and pepper to taste. 1 cup Chardonnay wine. 1 lemon, sliced.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together minced garlic, olive oil, rosemary, thyme, salt, and pepper. Place chicken breasts in a baking dish. Rub the garlic and herb mixture evenly over the chicken breasts. Pour Chardonnay over the chicken breasts. Place lemon slices on top of the chicken. Cover the baking dish with foil and bake for 25-30 minutes or until chicken is cooked through. Remove foil and broil for an additional 5 minutes to brown the chicken. Serve hot with your favorite side dishes and a glass of Chardonnay.

Prep Time: 15 minutes

Cook Time: 35 minutes

1st Class Wellness

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These Beach Bum Cupcakes are the perfect way to celebrate summer! With a tropical twist featuring coconut, pineapple, and maraschino cherries, they'll transport you to the beach with every bite. The blue ocean-inspired frosting and fun decorations make them a hit at any summer gathering.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. 1/2 cup shredded coconut. 1/4 cup crushed pineapple, drained. 1/4 cup maraschino cherries, chopped. For Frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 2-3 tbsp coconut milk. Blue food coloring. Decorative umbrella picks. Additional shredded coconut and cherries for garnish.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry mixture. Fold in the shredded coconut, crushed pineapple, and chopped maraschino cherries. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and coconut milk, alternating between the two, until you reach your desired consistency. Tint the frosting with blue food coloring to resemble the beach and ocean. Frost the cooled cupcakes with the blue frosting, creating a wavy beach effect on top. Garnish with shredded coconut, maraschino cherries, and decorative umbrella picks to complete the beach bum look. Serve and enjoy your Beach Bum Cupcakes!

Steve's Place

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These Buffalo Keto Chicken Tenders are crispy, spicy, and perfect for a low-carb or keto diet. They're easy to make and packed with flavor!

Ingredients: 1 lb chicken tenders. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup buffalo sauce. 2 tbsp unsalted butter, melted.

Instructions: Get the oven ready by heating it up to 400F 200C. Put almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper in a shallow bowl. Mix them together. First, dip each chicken tender into the melted butter. Then, cover each one with the almond flour mixture and press it down gently to stick. Line a baking sheet with parchment paper and put the chicken tenders on it. The chicken should be cooked all the way through and the coating should be golden brown. In a different bowl, mix the rest of the melted butter with the buffalo sauce. Toss the chicken tenders in the buffalo sauce mixture after they are done cooking so that they are covered all over. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

divagando blog

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A refreshing and colorful vegan salad featuring the sweetness of persimmons and pomegranate seeds, balanced with peppery arugula and crunchy hazelnuts, all tossed in a tangy balsamic dressing.

Ingredients: 2 ripe persimmons, thinly sliced. 1 cup arugula. 1/2 cup pomegranate seeds. 1/4 cup chopped hazelnuts. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper to make the dressing. In a large salad bowl, combine persimmon slices, arugula, pomegranate seeds, and chopped hazelnuts. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

centralskolan

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This Keto Fiesta Bean Salad is colorful and tasty, and it's great as a side dish or light lunch. With fresh vegetables and protein-rich black soybeans, it's dressed in a tangy lime sauce for a big taste hit.

Ingredients: 1 can black soybeans, drained and rinsed. 1 can diced tomatoes, drained. 1/2 cup diced bell pepper. 1/4 cup chopped red onion. 2 tablespoons chopped fresh cilantro. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon minced garlic. Salt and pepper to taste. Optional: sliced avocado for serving.

Instructions: Put black soybeans, diced tomatoes, bell pepper, red onion, and cilantro in a large bowl. Mix olive oil, lime juice, garlic powder, salt, and pepper in a small bowl using a whisk. Add the dressing to the bean mixture and gently toss everything together. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. If you want, you can serve it cold and top it with sliced avocado.

Prep Time: 10 minutes

Cook Time: 0 minutes

Rosario's Pueblo

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Filling and savory, these Roasted Turmeric Cauliflower Buddha Bowls feature quinoa, chickpeas, roasted vegetables, and a smooth tahini dressing. These are ideal for a filling and healthful lunch or dinner.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon turmeric powder. 1/2 teaspoon cumin powder. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups cooked quinoa. 1 cup chickpeas, canned or cooked. 1 cup baby spinach. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup tahini sauce. 2 tablespoons lemon juice. 2 tablespoons water. 1 clove garlic, minced. Sesame seeds and fresh cilantro for garnish.

Instructions: Set the oven temperature to 425F 220C. The cauliflower florets should be combined with olive oil, salt, pepper, paprika, cumin powder, and turmeric powder in a big bowl. Arrange the seasoned cauliflower onto a baking sheet and bake in the preheated oven for 25 to 30 minutes, stirring halfway through, or until it's soft and slightly crunchy. Rinse and drain the chickpeas and prepare the quinoa per the directions on the package while the cauliflower roasts. In a small bowl, whisk together tahini sauce, lemon juice, water, and minced garlic to make the dressing. If additional water is required to get the right consistency, add it. As the cauliflower is cooked, put your Buddha bowls together. After dividing the cooked quinoa among the bowls, garnish with the roasted cauliflower, red onion slices, chickpeas, baby spinach, and cherry tomatoes. Add a drizzle of tahini dressing to every bowl and top with fresh cilantro and sesame seeds. Enjoy your Roasted Turmeric Cauliflower Buddha Bowls right away after serving!

Prep Time: 15 minutes

Cook Time: 30 minutes

Nikander100

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This Slow Cooker Creamy Chicken and Rice Soup is warm and tasty, and it's great for a night in. It's a full meal on its own, with tender chicken, hearty vegetables, and creamy broth.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup carrots, diced. 1 cup celery, diced. 1 cup onion, diced. 2 cloves garlic, minced. 1 cup long grain white rice. 6 cups chicken broth. 1 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup heavy cream. 2 tbsp cornstarch. 2 tbsp water. Fresh parsley, chopped, for garnish optional.

Instructions: In a slow cooker, combine diced chicken, carrots, celery, onion, garlic, rice, chicken broth, thyme, rosemary, oregano, salt, and black pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. In a small bowl, mix together cornstarch and water until smooth. Stir the cornstarch mixture into the slow cooker along with the heavy cream during the last 30 minutes of cooking to thicken the soup. Once done, ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

IMMOBILIARE ITALIA

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These grilled cheese sandwiches over a campfire are the ultimate comfort food. With layers of cheddar, Swiss, and mozzarella cheese and crispy bacon, these sandwiches are great for getting together with friends and family around the fire.

Ingredients: 4 slices bread. 4 slices cheddar cheese. 4 slices Swiss cheese. 4 slices mozzarella cheese. 4 slices cooked bacon. 4 tablespoons butter, softened.

Instructions: Preheat a grill or campfire to medium heat. Spread softened butter on one side of each bread slice. Layer one slice of cheddar, Swiss, and mozzarella cheese on the unbuttered side of a bread slice. Top with a slice of cooked bacon and another bread slice with the buttered side facing outwards. Repeat with the remaining ingredients to make 4 sandwiches. Place sandwiches on the grill or over the campfire. Grill for 3-4 minutes on each side until golden brown and the cheese is melted. Remove from heat and let cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 8 minutes

Walk the Lines

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Indulge in this comforting pasta dish featuring creamy kale and sweet caramelized onions. The combination of rich flavors and textures makes it a satisfying meal for any occasion.

Ingredients: 1 lb pasta. 2 tbsp olive oil. 2 large onions, thinly sliced. Salt and pepper to taste. 4 cups kale, stemmed and chopped. 4 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese, plus more for serving. Red pepper flakes optional.

Instructions: Follow the directions on the package to cook the 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. Add the sliced onions and salt and pepper to taste. It will take about 20 minutes of cooking, stirring every now and then, until the onions are caramelized and golden brown. Cut up some kale and mince some garlic and add them to the pan with the caramelized onions. For about 5 minutes, cook until the kale is soft. Turn down the heat and add the heavy cream. Add grated Parmesan cheese and mix it in until the sauce is smooth and creamy. When the pasta is done, add it to the pan with the caramelized onion sauce and creamy kale. Add the pasta and toss it so that the sauce covers it all. To taste, add more salt and pepper to the food. Add some red pepper flakes for some heat if you want. If you want, you can top the hot dish with extra Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 30 minutes

harvard philippine forum

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Enjoy the smooth, sweet taste of this milk chocolate fudge. It is simple to make and great for when you want chocolate.

Ingredients: 3 cups of milk chocolate chips. 1 can 14 ounces of sweetened condensed milk. 1/4 cup of unsalted butter. 1 teaspoon of vanilla extract. Pinch of salt.

Instructions: Put parchment paper around the edges of an 8x8-inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off. Put the milk chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. Put the mixture in the microwave for 30 seconds at a time and stir it every time until the butter and chocolate are completely melted and the mixture is smooth. That's how long it should take. One pinch of salt and the vanilla extract should be mixed into the melted chocolate. Put the mix into the baking pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets and is firm. When the fudge is set, use the extra parchment paper to lift it out of the pan. Put it on a board for cutting. Make little squares or rectangles out of the fudge. Enjoy your smooth milk chocolate fudge!

Prep Time: 10 minutes

Cook Time: 5 minutes

Bread Science

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Indulge in the rich, warm comfort of homemade chocolate pudding made effortlessly in your slow cooker. This decadent dessert is perfect for cozy nights in or special occasions.

Ingredients: 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup cornstarch. 1/4 teaspoon salt. 2 1/2 cups whole milk. 1/2 cup heavy cream. 2 tablespoons unsalted butter, diced. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips.

Instructions: In a slow cooker, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk and heavy cream until smooth. Add diced butter and vanilla extract, stirring until butter melts. Cover and cook on low for 2-3 hours, stirring occasionally. Once pudding has thickened, stir in chocolate chips until melted and well combined. Serve warm, or refrigerate for a chilled treat. Enjoy!

Prep Time: 10 minutes

Cook Time: 180 minutes

lynda wisdo

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A fusion of flavors with Bengali mustard sauce kashundi and paneer stuffed inside naan bread, creating a delightful calzone-style pizza. Perfect for a playful cooking adventure!

Ingredients: 2 naan breads. 1 cup paneer cottage cheese, crumbled. 2 tablespoons kashundi Bengali mustard sauce. 1/2 cup onion, finely chopped. 1/2 cup bell peppers red and green, finely chopped. 1/2 cup tomato, finely chopped. 1/2 cup mozzarella cheese, grated. 1 teaspoon red chili flakes. 1 teaspoon cumin powder. Salt to taste. Fresh cilantro leaves for garnish.

Instructions: Start by heating the oven to 400F 200C. Put the naan breads on a pizza stone or baking sheet. On each naan bread, put a tablespoon of kashundi mustard sauce. Chopped onion, bell peppers, tomato, red chili flakes, cumin powder, and a pinch of salt should all be mixed together in a bowl. Separate the paneer mixture into two equal parts and spread it out on one half of each naan. Add grated mozzarella cheese on top of the paneer mix. To make a half-moon shape, fold the other half of the naan over the filling. To seal the calzones, press the edges together. Put the pan in a hot oven and bake for 10 to 12 minutes, or until the naan is golden and the cheese melts and bubbles. Take it out of the oven and let it cool down a bit. Add some fresh cilantro leaves as a garnish. You can enjoy your Kashundi Paneer Naan Calzone while it's still hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

John A. Thorpe