Taruna

Rod Sands - Seafresh CI - Graceland Of Tallahassee - Flat Earth Weekend - Dukes Baseball

[tarunart]

The skewers are a fun take on the traditional Cobb Salad and would be great as an appetizer or for a party. Adding the homemade dressing to every bite makes it taste even better.

Ingredients: 1 boneless, skinless chicken breast, cut into cubes. 1 cup cherry tomatoes. 1 cup boiled eggs, quartered. 1 cup cooked bacon, chopped. 1 cup avocado chunks. 1 cup romaine lettuce leaves. 1/2 cup blue cheese crumbles. Wooden skewers. Salt and pepper to taste.

Instructions: Season chicken cubes with salt and pepper, then grill until cooked through. Thread the grilled chicken, cherry tomatoes, boiled eggs, bacon, avocado, romaine lettuce, and blue cheese onto wooden skewers in any desired order. In a small bowl, mix together the homemade dressing ingredients. Drizzle the dressing over the Cobb Salad skewers just before serving. Enjoy your delicious Cobb Salad on a Stick!

Prep Time: 20 minutes

Cook Time: 15 minutes

DMS Spanish

[tarunart]

This Italian white ragu pasta with wild mushrooms is a luxurious and flavorful dish that combines the earthy taste of mixed wild mushrooms with a creamy white wine sauce. It's perfect for a cozy dinner or a special occasion.

Ingredients: 300g pasta of your choice. 200g mixed wild mushrooms such as porcini, chanterelles, or shiitake, sliced. 2 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1/2 cup dry white wine. 1 cup vegetable broth. 1/2 cup heavy cream. Salt and pepper to taste. Grated Parmesan cheese, for serving. Fresh parsley, chopped, for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put the olive oil in a big pan and heat it over medium-low heat. Put in the minced garlic and chopped onion and cook until the onion is soft. Put the mushroom slices in the pan and cook them until they start to give off their juices and turn golden brown. Add the white wine and cook until it's half gone. Add the vegetable broth and let it cook for a few minutes. Turn the heat down to low and add the heavy cream. Slowly cook the sauce until it gets a little thicker. Add pepper and salt to taste. Toss the cooked pasta in the pan with the sauce until it's all covered. Add grated Parmesan cheese and chopped fresh parsley to the top of the hot pasta before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Sandi Tamine

[tarunart]

These Instant Pot Mexican Black Beans are rich, flavorful, and perfect for any Mexican-inspired dish. Slow-cooked with aromatic spices, they're a versatile and nutritious addition to tacos, burritos, salads, or enjoyed on their own as a hearty side dish.

Ingredients: 1 lb dried black beans, rinsed and sorted. 1 onion, diced. 4 cloves garlic, minced. 1 jalapeno pepper, diced seeds removed for less heat, if desired. 1 bell pepper, diced. 1 tsp ground cumin. 1 tsp chili powder. 1 tsp smoked paprika. 1 tsp dried oregano. 1 bay leaf. 4 cups vegetable broth or water. Salt and pepper to taste. Fresh cilantro, chopped for garnish, optional. Lime wedges for serving, optional.

Instructions: Place the rinsed black beans, diced onion, minced garlic, diced jalapeno pepper, diced bell pepper, ground cumin, chili powder, smoked paprika, dried oregano, and bay leaf into the slow cooker. Pour in the vegetable broth or water, ensuring that the beans are fully submerged. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or until the beans are tender. Once cooked, remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Soil Chemistry

[tarunart]

Experience the bold flavors of Thailand in a vegetarian delight! These Thai lentil burgers are packed with a mix of lentils, aromatic herbs, and spices, creating a savory and satisfying meal perfect for your next BBQ.

Ingredients: 1 cup mixed lentils red, green, or brown. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon Thai red curry paste. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon paprika. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. Salt and pepper to taste. Burger buns for serving. Lettuce, tomatoes, and other toppings of choice.

Instructions: Rinse the mixed lentils and cook them until soft according to the directions on the package. Use a fork or potato masher to mash the cooked lentils in a large bowl. Soy sauce, Thai red curry paste, cumin, coriander, paprika, cilantro, mint, and chopped red onion should all be added to the mashed lentils. Add salt and pepper, and then mix everything together well. Make patties about the size of burgers out of the mixture. Warm up the grill or BBQ to a medium-high level. They should be grilled for four to five minutes on each side, or until they are firm and golden. On the grill, toast the buns for one to two minutes. Add lettuce, tomatoes, and any other toppings you want to the burgers. Enjoy the Thai Lentil Burgers while they're still hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

Hicsser2018

[tarunart]

Enjoy the warm flavors of pumpkin ice cream with Earl Grey in it, along with hints of maple and spices. The crunch of gingerbread cookies goes perfectly with it.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 Earl Grey tea bags. 1/2 cup pumpkin puree. 1/4 cup maple syrup. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup chopped gingerbread cookies.

Instructions: In a saucepan, combine heavy cream, milk, and sugar over medium heat. Stir until sugar is dissolved. Add Earl Grey tea bags to the mixture and steep for 10 minutes. Remove tea bags. Stir in pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Remove from heat and stir in vanilla extract. Transfer the mixture to a bowl and refrigerate until completely chilled, about 4 hours or overnight. Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions. In the last few minutes of churning, add chopped gingerbread cookies. Transfer churned ice cream to a container and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Rod Sands

[tarunart]

There are lots of health benefits in this Matcha Green Tea Peach Smoothie. It has sweet, juicy peaches, creamy Greek yogurt, and a little honey. This drink is good for you and gives you energy. It's great for a quick breakfast or a snack to cool you down.

Ingredients: 1 cup frozen peaches. 1 teaspoon matcha green tea powder. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. Ice cubes optional.

Instructions: Add the frozen peaches, matcha green tea powder, Greek yogurt, almond milk, and honey to a blender. If you prefer a colder and thicker smoothie, you can also add some ice cubes to the blender. Blend until all the ingredients are well combined and the smoothie reaches your desired consistency. Pour the smoothie into a glass and serve immediately. Enjoy your refreshing Matcha Green Tea Peach Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Sound Solar

[tarunart]

A delicious fall favorite, this tomato soup is rich and hearty, perfectly complemented by the crunch of buttery croutons. Warm up with this comforting bowl on chilly evenings.

Ingredients: 6 cups ripe tomatoes, chopped. 1 large onion, diced. 4 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cup croutons. 2 tablespoons butter, melted.

Instructions: In a large pot, saut onions and garlic in olive oil until fragrant. Add chopped tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Use an immersion blender to puree the soup until smooth. In a separate pan, toss croutons in melted butter until coated and golden. Serve the soup hot, topped with buttery croutons. Enjoy the fall flavors of this comforting tomato soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

Sakari Australian Shepherds

[tarunart]

Indulge in the exotic flavors of Thailand with this vegan-friendly Thai Iced Coffee recipe. Creamy coconut milk and aromatic spices combine with strong coffee to create a delightful and refreshing beverage that's perfect for a hot day.

Ingredients: 1 cup strong brewed coffee, cooled. 1/2 cup coconut milk. 2 tablespoons agave syrup. 1/4 teaspoon vanilla extract. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. Ice cubes. Lime wedges for garnish. Fresh mint leaves for garnish.

Instructions: In a mixing bowl, combine the cooled coffee, coconut milk, agave syrup, vanilla extract, cardamom, cinnamon, and ginger. Stir until well blended. Fill a glass with ice cubes. Pour the coffee mixture over the ice cubes, filling the glass about three-quarters full. Garnish with a lime wedge and fresh mint leaves. Stir gently before enjoying your refreshing Vegan Thai Iced Coffee!

Prep Time: 10 minutes

Cook Time: 0 minutes

Eusko-lorak

[tarunart]

This Slow Cooker Cheesy Hash Brown Casserole is a comforting and simple dish that is great for brunch or breakfast parties. This dish is made with slow-cooked hash browns, cheese, and sour cream that are all perfectly creamy.

Ingredients: 1 32 oz package frozen shredded hash brown potatoes. 1 10.75 oz can condensed cream of chicken soup. 1 8 oz container sour cream. 1 8 oz package shredded sharp Cheddar cheese. 1/2 cup chopped onion. 1/4 cup butter, melted. 1 teaspoon salt. 1/2 teaspoon ground black pepper. 1/4 teaspoon garlic powder.

Instructions: Grease the inside of the slow cooker lightly. In a large bowl, mix together hash browns, cream of chicken soup, sour cream, Cheddar cheese, onion, melted butter, salt, pepper, and garlic powder. Transfer the mixture into the prepared slow cooker. Cover and cook on Low for 4 to 5 hours, or until the edges are golden brown and the casserole is set. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

PinkFish Productions

[tarunart]

This Maple Pumpkin Spice Glazed Bacon-Wrapped Sausage is a delicious blend of sweet and savory flavors. The juicy sausages are expertly complemented by the crispy bacon, and the maple pumpkin spice glaze gives a delightfully fall twist. This is a simple and elegant dish to serve as a special treat or at parties.

Ingredients: 4 sausages your choice of flavor. 8 strips of bacon. 1/2 cup pure maple syrup. 2 tablespoons pumpkin puree. 1/2 teaspoon pumpkin pie spice. Salt and pepper to taste. Toothpicks for securing bacon.

Instructions: Preheat your oven to 375F 190C. Wrap each sausage with 2 strips of bacon, securing the ends with toothpicks. Place the bacon-wrapped sausages on a baking sheet lined with parchment paper. In a small saucepan, combine the maple syrup, pumpkin puree, and pumpkin pie spice. Heat over medium heat, stirring constantly until well combined and slightly thickened. Season with a pinch of salt and pepper to taste. Brush the maple pumpkin spice glaze generously over the bacon-wrapped sausages. Bake in the preheated oven for 25-30 minutes or until the bacon is crispy and the sausages are cooked through, turning them halfway through and brushing with more glaze. Remove from the oven and let cool slightly before serving. Don't forget to remove the toothpicks before enjoying! Serve your delicious Bacon-Wrapped Sausage with Maple Pumpkin Spice Glaze as an appetizer or side dish for a flavorful treat.

Prep Time: 15 minutes

Cook Time: 30 minutes

Filtrepreneur Food Cart

[tarunart]

These garlicky roasted potatoes are a great side dish for any meal. If you mix garlic and rosemary together, it gives roasted potatoes a new flavor that makes them impossible to resist.

Ingredients: 1 kg potatoes, washed and diced. 3 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Start by heating the oven up to 400F 200C. Add diced potatoes to a large bowl. Add olive oil, minced garlic, dried rosemary, salt, and pepper. Toss the potatoes so that they are evenly covered. Place the potatoes on a baking sheet that has been lined with parchment paper so that they are all in one layer. After the oven is hot, roast the potatoes for 25 to 30 minutes, or until they are golden brown and crispy. Flip them over halfway through to make sure they cook evenly. Take it out of the oven when it's done and serve it hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

RAT PRIME MINISTER

[tarunart]

A quick and easy meal idea is this oil-free and vegan chickpea tuna salad with diced apple for a nice twist. It's filling and great for a light lunch or dinner because it's full of protein and fiber.

Ingredients: 1 can chickpeas, drained and rinsed. 1 apple, diced. 2 celery stalks, finely chopped. 1/4 cup red onion, finely chopped. 2 tablespoons lemon juice. 2 tablespoons Dijon mustard. 1 tablespoon maple syrup. 1/4 teaspoon garlic powder. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: Put the chickpeas in a big bowl and use a fork or potato masher to break them up. They should still be chunky. To the bowl with the mashed chickpeas, add the celery, apple, and red onion. Mix maple syrup, garlic powder, salt, and pepper with a whisk in a small bowl with lemon juice. Put the dressing on top of the chickpea mix and mix it in well. You can make a tasty sandwich with the chickpea tuna salad and lettuce leaves or your favorite bread.

Prep Time: 10 minutes

Cook Time: 0 minutes

David Hegarty

[tarunart]

This pressure cooker version of jambalaya, a healthier take on the traditional dish, boasts a flavorful blend of Cajun spices, lean protein, and whole grain brown rice. This filling one-pot supper is ideal for hectic weeknights.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 2 celery stalks, diced. 1 cup diced tomatoes. 1 cup long-grain brown rice. 1 cup low-sodium chicken broth. 1 tsp Cajun seasoning. 1/2 tsp dried thyme. 1/2 tsp paprika. 1/4 tsp cayenne pepper. 1/2 lb boneless, skinless chicken breasts, diced. 1/2 lb large shrimp, peeled and deveined. 1/2 lb turkey sausage, sliced. Salt and pepper to taste. 2 green onions, chopped for garnish. Fresh parsley, chopped for garnish.

Instructions: Heat the olive oil and place the pressure cooker in the saute mode. Add the celery, bell pepper, onion, and garlic. Simmer until the food is tender. Add the rice, paprika, cayenne, thyme, and Cajun seasoning along with the diced tomatoes and chicken broth. Add the turkey sausage, chicken, and shrimp. Add pepper and salt for seasoning. After shutting off the pressure cooker, leave it on high pressure for ten minutes. After finishing, let the pressure release naturally for five minutes before quickly releasing any leftover pressure. Lift the lid and mix the jambalaya. Taste and adjust seasoning. Garnish with fresh parsley and green onions and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Green Island Painting

[tarunart]

A refreshing and tangy ice cream infused with the bright flavor of Meyer lemons, perfect for creating delicious parfaits.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1 cup granulated sugar. 3/4 cup Meyer lemon juice. 2 tablespoons Meyer lemon zest. 4 large egg yolks.

Instructions: In a saucepan, combine heavy cream, milk, and sugar over medium heat. Stir until sugar dissolves. Whisk egg yolks in a separate bowl. Gradually pour hot cream mixture into yolks, whisking constantly. Return mixture to saucepan and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Remove from heat and stir in Meyer lemon juice and zest. Strain mixture through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer's instructions. Transfer churned ice cream to a container and freeze until firm, about 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 15 minutes

Flandry Dogs

[tarunart]

A simple and flavorful one-dish dinner featuring tender chicken breasts, roasted potatoes, and crisp green beans all cooked together in one baking dish.

Ingredients: 2 chicken breasts, boneless and skinless. 4 medium potatoes, diced. 1 pound green beans, trimmed. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, minced garlic, paprika, dried thyme, salt, and pepper until evenly coated. Spread the seasoned potatoes in a single layer on one side of a large baking dish. Place the chicken breasts in the same bowl used for the potatoes, add the remaining tablespoon of olive oil, and season with salt and pepper. Toss until the chicken is coated. Nestle the seasoned chicken breasts amongst the potatoes in the baking dish. Arrange the trimmed green beans on the other side of the baking dish. Drizzle a little olive oil over the green beans and season with salt and pepper. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender, and the green beans are crisp-tender. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 50 minutes

HatGenSoc

[tarunart]

A classic Filipino dish made easy in the slow cooker, featuring tender chicken thighs cooked in a flavorful soy-vinegar sauce.

Ingredients: 3 lbs chicken thighs, bone-in, skin-on. 1/2 cup soy sauce. 1/2 cup white vinegar. 1/4 cup water. 6 cloves garlic, minced. 1 onion, sliced. 1 tsp black peppercorns. 3 bay leaves. 2 tbsp brown sugar. 1 tbsp cooking oil.

Instructions: In a skillet, heat oil over medium-high heat. Sear chicken thighs until golden brown, about 3 minutes per side. Transfer chicken to the slow cooker. In a bowl, mix soy sauce, vinegar, water, garlic, black peppercorns, bay leaves, and brown sugar. Pour the mixture over the chicken in the slow cooker. Add sliced onions on top. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through. Once done, remove chicken from slow cooker and place on a serving dish. Strain the sauce from the slow cooker and skim off excess fat. Pour the sauce over the chicken and serve with rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

93ArtMarket

[tarunart]

This Paleo Pad Thai is a colorful and nutritious twist on the classic dish, featuring sweet potato and carrot noodles instead of traditional rice noodles. It's packed with vibrant veggies and tossed in a flavorful almond butter sauce.

Ingredients: 2 medium sweet potatoes, spiralized into noodles. 2 large carrots, spiralized into noodles. 1 tablespoon coconut oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup snap peas. 1 cup bean sprouts. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup chopped roasted cashews. For the sauce:. 1/4 cup almond butter. 3 tablespoons coconut aminos. 2 tablespoons lime juice. 1 tablespoon maple syrup. 1 teaspoon grated ginger. 1 teaspoon sriracha sauce optional.

Instructions: Mix all the sauce ingredients in a small bowl with a whisk until the sauce is smooth. Put away. Warm up a big pan with coconut oil over medium-low heat. Put in the garlic and onion, and cook until the smell is nice. Put in broccoli, snap peas, and bell pepper. Cook the vegetables until they're soft but still have some crunch. Add carrot and sweet potato noodles to the pan. After about 5 minutes, the noodles should be soft but not mushy. Put the sauce on top of the vegetables and noodles. Toss everything to cover it all. Take it off the heat and add the bean sprouts. Add chopped cilantro, green onions, and roasted cashews on top right away to serve.

Prep Time: 20 minutes

Cook Time: 15 minutes

Iron Crest Equestrian