#tastyspices

[northerntendencies]

This recipe for Flank Steak with Cheese is a tasty change from regular grilled steak. It's filled with tasty shredded cheese and fragrant spices, which makes for a juicy and flavorful dish that is sure to impress.

Ingredients: 1 lb flank steak. Salt and pepper to taste. 1/2 cup shredded cheese such as cheddar or mozzarella. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon paprika. 1/4 teaspoon red pepper flakes optional.

Instructions: Warm up your grill or grill pan over medium-high heat. On both sides, sprinkle the flank steak with a lot of salt and pepper. Chop the garlic and put it in a small bowl. Add the paprika, dried oregano, and red pepper flakes if using. Mix the ingredients together. Cover one side of the flank steak with the cheese mixture. Start at one end and roll the flank steak up tight. Use kitchen twine or toothpicks to hold the roll together. Use olive oil to cover the outside of the steak roll. Put the steak roll on a grill that has already been heated up. Cook for 10 to 12 minutes, turning the steak every now and then, or until it's done the way you like it. Take the steak roll off the grill and let it rest for a few minutes. Then cut it into slices. Cut the steak roll into rounds and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 12 minutes

great lakes book bash

[goddamnawesomenailart]

A comforting and flavorful white chicken chili cooked to perfection in a slow cooker. This easy-to-make recipe is packed with tender chicken, creamy white beans, and delicious spices.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cans 15 oz each white beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 onion, chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon cumin. 1/2 teaspoon dried oregano. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup frozen corn kernels. 1/4 cup chopped fresh cilantro, for garnish. Juice of 1 lime, for garnish. Sour cream and shredded cheese, for serving optional.

Instructions: Place diced chicken breasts, white beans, diced green chilies, chopped onion, minced garlic, chicken broth, cumin, dried oregano, cayenne pepper, salt, and pepper in a slow cooker. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors are well combined. About 30 minutes before serving, stir in frozen corn kernels. Serve hot, garnished with chopped fresh cilantro, a squeeze of lime juice, sour cream, and shredded cheese if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Qalaqas Black Art Productions

[everyalphonseelric]

These Keto Spiced Cod Sliders with Mango Confetti Slaw taste great and are very fresh. A mix of spices is used to season the cod fillets, which are then grilled until they're just right. They are served on a bed of crunchy lettuce leaves with a bright mango slaw on top.

Ingredients: 1 lb cod fillets. 1 tsp paprika. 1/2 tsp cumin. 1/2 tsp garlic powder. 1/4 tsp cayenne pepper. Salt and pepper to taste. 2 cups shredded cabbage. 1 ripe mango, diced. 2 tbsp chopped cilantro. 2 tbsp lime juice. 2 tbsp olive oil. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Warm up the grill or grill pan over medium-high heat. Cayenne pepper, salt, pepper, paprika, and cumin should all be mixed together in a small bowl. Use the spice mix to season both sides of the cod fillets. Cod should be cooked all the way through and flaky after being grilled for three to four minutes on each side. Shred cabbage, dice mango, cilantro, lime juice, olive oil, salt, and pepper in a large bowl. To make the slaw, mix everything together until it's well mixed. Put a lettuce leaf on a plate to start putting together sliders. Add a grilled cod fillet and a lot of mango slaw on top. Serve right away.

Prep Time: 15 minutes

Cook Time: 8 minutes

winehouse

[nucleicacid]

This Veggie Supreme Pizza is a delicious and colorful way to get your kids to eat their vegetables. Packed with a variety of veggies and savory flavors, it's a wholesome and satisfying meal that the whole family will love.

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 cup shredded mozzarella cheese. 1/2 cup diced bell peppers. 1/2 cup sliced mushrooms. 1/2 cup sliced black olives. 1/2 cup sliced cherry tomatoes. 1/4 cup sliced red onions. 1/4 cup chopped spinach leaves. 1/4 cup grated carrots. 1/4 cup broccoli florets. 1/4 cup cauliflower florets. 1/4 cup zucchini slices. 1/4 cup sliced eggplant. 1/4 cup artichoke hearts. 1/4 cup fresh basil leaves. 1/4 cup grated Parmesan cheese. 1/4 teaspoon dried oregano. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. On a pizza stone or baking sheet, put the dough that has been rolled out. Give the tomato sauce an even cover on the dough, but leave a little space around the edges for the crust. Add the mozzarella cheese on top of the tomato sauce. Spread the black olives, cherry tomatoes, red onions, spinach, grated carrots, broccoli florets, cauliflower florets, zucchini slices, eggplant slices, artichoke hearts, and diced bell peppers out evenly on top of the cheese. Grate some Parmesan cheese and fresh basil leaves on top. To taste, add dried oregano, salt, and pepper to the pizza. Add a little olive oil to the pizza. Before you put it in the oven, heat it up. Bake it for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 15 minutes

ohio xa

[yourfavisawarcriminal]

It's hearty and tasty, and this gluten-free white chicken chili is also low in carbs. It's a great choice for a healthy dinner because it's full of protein and tasty spices.

Ingredients: 1 lb boneless, skinless chicken breasts, cubed. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 cans 15 oz each white beans, drained and rinsed. 1 can 4 oz diced green chilies. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon dried oregano. 1/2 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup frozen corn kernels. 1/2 cup diced green bell pepper. 1/2 cup diced red bell pepper. 1/4 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: In a large pot, heat olive oil over medium-high heat. Add diced onion and minced garlic, saut until fragrant and onion is translucent. Add cubed chicken and cook until it's no longer pink. Stir in white beans, diced green chilies, chicken broth, cumin, oregano, chili powder, paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes. Add frozen corn, diced green and red bell peppers, and continue to simmer for an additional 10 minutes. Stir in chopped cilantro and lime juice just before serving. Taste and adjust seasoning if needed. Serve hot and enjoy your gluten-free white chicken chili!

Prep Time: 15 minutes

Cook Time: 35 minutes

ask win

[drphilimagines]

Creamy Chicken Taquitos are a great dinner idea for the whole family, kids and adults alike. The soft shredded chicken, creamy cream cheese, and tasty spices inside these taquitos are all wrapped up in a crispy tortilla shell. Great for a cozy night in or a casual get-together with friends and family.

Ingredients: 2 cups cooked shredded chicken. 1 cup cream cheese, softened. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 1/2 teaspoon garlic powder. 1/2 teaspoon chili powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 12 small flour tortillas. Cooking spray.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, green onions, cilantro, garlic powder, chili powder, salt, and black pepper. Mix until well combined. Spoon about 2 tablespoons of the chicken mixture onto each tortilla, spreading it evenly down the center. Roll up the tortillas tightly and place them seam-side down on a baking sheet lined with parchment paper. Lightly spray the taquitos with cooking spray. Bake in the preheated oven for 15-20 minutes or until the taquitos are golden brown and crispy. Serve hot with your favorite dipping sauce. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

mio blog

[kimo-chii]

These Cilantro-Lime Chicken Fajita Kebabs are bursting with flavor, combining zesty lime, fragrant cilantro, and warm spices. Perfect for a quick and delicious meal on the grill!

Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces. 1/4 cup fresh cilantro, chopped. 3 tablespoons olive oil. 3 cloves garlic, minced. 2 tablespoons lime juice. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 onion, cut into chunks. 8 wooden skewers, soaked in water for 30 minutes.

Instructions: Add minced garlic, lime juice, cumin, paprika, chili powder, salt, and pepper to a bowl. Add the chopped cilantro. Toss the chicken pieces in the marinade to make sure they are covered evenly. For at least an hour, cover and put in the fridge. Warm the grill up to a medium-high level. Using skewers that have been soaked, alternate between adding chicken that has been marinated, bell peppers, and onions. For 8 to 10 minutes, turning the kebabs every now and then, until the chicken is cooked through and the vegetables are soft. Serve hot, and if you want, top with more cilantro.

Prep Time: 70 minutes

Cook Time: 10 minutes

Stylez and Kutz

[aryaunderfoots]

These Whole30 Crock Pot Pork Carnitas Lettuce Tacos are a healthy and delicious alternative to traditional tacos. The pork is slow-cooked to perfection with flavorful spices and served in crisp iceberg lettuce leaves for a refreshing and satisfying meal. Perfect for those following a Whole30 or looking for a low-carb taco option.

Ingredients: 2 pounds pork shoulder, cut into chunks. 1 onion, chopped. 4 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon paprika. 1/2 teaspoon oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Juice of 2 limes. 1/4 cup chicken broth. 1 head of iceberg lettuce, leaves separated. 1/2 cup fresh cilantro, chopped. 1/2 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup sliced jalapeos optional. Guacamole for topping optional. Salsa for topping optional.

Instructions: Place the pork shoulder chunks in the crockpot. In a bowl, combine the chopped onion, minced garlic, cumin, chili powder, paprika, oregano, salt, and black pepper. Pour this mixture over the pork in the crockpot. Add the lime juice and chicken broth to the crockpot. Cover and cook on low for 6-8 hours or until the pork is tender and can be easily shredded with a fork. Once cooked, use two forks to shred the pork in the crockpot. Mix it well with the cooking juices. To assemble the lettuce tacos, take a lettuce leaf, spoon some shredded pork into it, and top with chopped cilantro, diced tomatoes, diced red onion, and sliced jalapeos if you like it spicy. Optional: Add a dollop of guacamole and salsa on top for extra flavor. Serve the Whole30 Crock Pot Pork Carnitas Lettuce Tacos immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

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