The Ones We Love

Devon Motorhomes Owners Group - Bella Humphries - Musikladen Neubeckum - Antique Motorcycle Works - North Canton Playhouse

[theonesweloveproject]

This Spanish Cauliflower Rice is a low-carb, keto-friendly alternative to traditional rice. It's packed with flavor from aromatic spices and makes a perfect accompaniment to any Mexican meal.

Ingredients: 1 head cauliflower, grated. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeo pepper, diced optional for extra heat. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add onion, garlic, red bell pepper, and jalapeo pepper. Saut until softened. Stir in grated cauliflower, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally until cauliflower is tender. Adjust seasoning if necessary. Garnish with fresh cilantro before serving. Enjoy as a keto-friendly alternative to rice with your favorite Mexican dishes!

Prep Time: 15 minutes

Cook Time: 10 minutes

Capoeira Academy of Gainesville

[theonesweloveproject]

The sweet taste of fresh figs, the flowery smell of honey, and the slightly earthy taste of thyme are all mixed into these cool Greek yogurt popsicles. It's great on hot summer days or whenever you want a rich and creamy treat.

Ingredients: 1 cup Greek yogurt. 6 fresh figs, chopped. 2 tablespoons honey. 1 teaspoon fresh thyme leaves.

Instructions: In a bowl, mix Greek yogurt with honey until well combined. Gently fold in chopped figs and thyme leaves into the yogurt mixture. Pour the mixture into popsicle molds, filling each mold almost to the top. Insert popsicle sticks into the molds and freeze for at least 4 hours or until solid. Once frozen, run the molds under warm water for a few seconds to release the popsicles easily. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Wee Nip

[theonesweloveproject]

A refreshing slushy cocktail inspired by the flavors of a Bomb Pop ice cream, featuring layers of red, white, and blue.

Ingredients: 2 oz vodka. 1 oz blue curaao. 1 oz grenadine. 1 cup ice. 1/2 cup lemon-lime soda.

Instructions: Ice should be added to a blender along with vodka and blue curaao. Mix until it's smooth. Add grenadine to the bottom of a glass. Pour the mixed drink over the grenadine. Add lemon-lime soda on top. Add the garnish you want. Serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Moms Club of King Sport TN

[theonesweloveproject]

The naturally sweet sweet potatoes in this recipe go well with the rich flavors of coconut milk and curry powder. It's a healthy and tasty dish that's great for any time of year because the fresh mint makes it taste even better.

Ingredients: 2 medium sweet potatoes, diced. 1 tablespoon coconut oil. 1 small onion, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 can 14 oz coconut milk. Salt and pepper, to taste. 2 tablespoons fresh mint leaves, chopped.

Instructions: Put coconut oil in a large pan and heat it over medium-low heat. Put in the garlic and diced onions, and cook until the onions are clear. While cooking, add the curry powder and diced sweet potatoes. Turn the heat up to low, add the coconut milk, cover, and cook for 15 to 20 minutes, or until the sweet potatoes are soft. Add pepper and salt to taste. Before serving, sprinkle with fresh mint leaves.

Prep Time: 10 minutes

Cook Time: 25 minutes

Filtrepreneur Food Cart

[theonesweloveproject]

These Pizza Meatloaf Minis are a fun twist on traditional meatloaf, combining the flavors of pizza into a convenient individual serving. They're perfect for a quick and delicious weeknight dinner.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup pizza sauce. 1/4 cup chopped pepperoni. 1/4 cup chopped onion. 1/4 cup chopped green bell pepper. 1 egg. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, pizza sauce, pepperoni, onion, bell pepper, egg, garlic powder, oregano, basil, salt, and black pepper. Mix until well combined. Shape mixture into mini loaves and place them on a baking sheet lined with parchment paper. Bake in preheated oven for 20 minutes. Remove from oven and sprinkle shredded mozzarella cheese over the tops of the meatloaves. Return to oven and bake for an additional 5-7 minutes, or until cheese is melted and bubbly. Serve hot, garnished with additional pizza sauce if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Dartisan Barbers Pride

[theonesweloveproject]

A comforting vegan twist on the classic stroganoff combined with creamy mac and cheese. This dish is packed with savory mushroom flavor and creamy goodness, making it a satisfying and hearty meal for any occasion.

Ingredients: 16 oz macaroni pasta. 2 cups sliced mushrooms. 1 onion, diced. 4 cloves garlic, minced. 3 tbsp olive oil. 3 tbsp all-purpose flour. 3 cups vegetable broth. 1 cup unsweetened non-dairy milk. 1 cup vegan sour cream. 1 tbsp soy sauce. 1 tsp paprika. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: As directed on the package, cook the macaroni. Once done, drain it and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in garlic, onions, and mushrooms. Cook until the mushrooms turn brown and the onions become clear. Put some flour on top of the mushrooms and mix them in well. Add vegetable broth slowly while stirring all the time to avoid lumps. Soy sauce, paprika, salt, and pepper should then be added along with non-dairy milk. As you stir, the sauce will get thicker. Toss the cooked macaroni in the pan with the sauce until it is well covered. Allow the flavors to blend for another two to three minutes. Serve hot with fresh parsley on top. Have fun with your vegan Stroganoff Mac and Cheese!

Prep Time: 15 minutes

Cook Time: 20 minutes

MN Acupuncture Clinics

[theonesweloveproject]

These Classic Butter Spritz Cookies are deliciously buttery and melt-in-your-mouth treats. Perfect for festive occasions or any time you crave a simple, yet delightful cookie!

Ingredients: 1 cup 226g unsalted butter, softened. 2/3 cup 85g confectioners' sugar. 2 1/4 cups 281g all-purpose flour. 1/2 teaspoon salt. 1 teaspoon vanilla extract. Food coloring optional.

Instructions: Preheat your oven to 375F 190C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and confectioners' sugar until smooth. Add the vanilla extract and mix until combined. Gradually add the flour and salt to the mixture, mixing until the dough forms and is thoroughly combined. If using food coloring, divide the dough into separate portions and add food coloring to each portion, kneading until the color is evenly distributed. Load the dough into a cookie press fitted with a desired shaped disc. Press the dough onto the prepared baking sheets, leaving space between each cookie. Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, store the cookies in an airtight container.

Prep Time: 20 minutes

Cook Time: 10 minutes

Alley Cat Gallery

[theonesweloveproject]

The savory taste of a juicy burger and the crunchy goodness of fried pickles come together in this Fried Pickle Burger with Burger Sauce. Anyone who likes burgers will love this one because it's tasty and filling.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheddar cheese. 1 cup of sliced dill pickles. 1 cup of all-purpose flour. 2 eggs. 1 cup of breadcrumbs. Oil for frying. 1/2 cup of mayonnaise. 2 tablespoons of ketchup. 1 tablespoon of yellow mustard. 1 teaspoon of Worcestershire sauce. 1/2 teaspoon of garlic powder. 1/2 teaspoon of onion powder. 1/4 teaspoon of paprika. Lettuce and tomato for garnish.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of grilling, place a slice of cheddar cheese on each patty and let it melt. While the burgers are grilling, prepare the fried pickles. In three separate shallow bowls, place the flour in one, whisk the eggs in another, and put breadcrumbs in the third. Dip each pickle slice into the flour, then the eggs, and finally the breadcrumbs, ensuring they are well coated. Heat oil in a deep frying pan over medium-high heat. Fry the breaded pickle slices until they are golden brown and crispy, about 2-3 minutes. Remove them from the oil and drain on paper towels. In a small bowl, mix together mayonnaise, ketchup, yellow mustard, Worcestershire sauce, garlic powder, onion powder, and paprika to create the burger sauce. To assemble the burgers, spread a generous amount of burger sauce on the bottom half of each bun. Place a lettuce leaf on top, followed by a burger patty with melted cheese, and then the fried pickle slices. Add a slice of tomato if desired. Top each burger with the other half of the bun, and secure them with toothpicks if necessary. Serve the Fried Pickle Burger with extra sauce on the side and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

tabatha hopkins official

[theonesweloveproject]

Indulge in the delightful layers of creamy vanilla pudding, fluffy whipped cream, fresh banana slices, and crumbled banana pudding cake. This Banana Pudding Cake Parfait is a heavenly treat that captures the classic flavors of banana pudding in a convenient and charming parfait form.

Ingredients: 2 cups vanilla pudding. 1 cup whipped cream. 1 cup banana slices. 1 cup crumbled banana pudding cake. 1/2 cup vanilla wafer crumbs.

Instructions: In a bowl, layer 1/4 cup vanilla pudding at the bottom of each serving glass. Add a layer of whipped cream on top of the pudding. Place a few banana slices over the whipped cream layer. Sprinkle crumbled banana pudding cake evenly over the banana slices. Repeat the layers until the glass is almost full. Finish with a dollop of whipped cream and a sprinkle of vanilla wafer crumbs on top. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Pyrowatts

[theonesweloveproject]

In a zesty lime dressing, sweet mangoes and savory grilled shrimp are mixed together to make a healthy and colorful salad. It's great for a light dinner or lunch.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 cups cooked jasmine rice, cooled. 1 ripe mango, peeled and diced. 1 red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon honey. Salt and pepper to taste. Lime wedges for serving.

Instructions: Preheat grill to medium-high heat. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing. Thread shrimp onto skewers and brush with some of the dressing. Grill shrimp for 2-3 minutes per side until pink and cooked through. In a large bowl, combine cooked rice, mango, red bell pepper, red onion, and cilantro. Pour remaining dressing over the rice mixture and toss to combine. Divide the rice salad among plates and top with grilled shrimp. Serve with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 6 minutes

Salin Goy Art Group

[theonesweloveproject]

You can get the taste of a classic California Roll in the form of smooth guacamole. This dip is great for sushi fans and can be used as an appetizer at any event.

Ingredients: 2 ripe avocados, mashed. 1/2 cup imitation crab meat, chopped. 1/4 cup cucumber, finely diced. 2 tablespoons mayonnaise. 1 teaspoon soy sauce. 1/2 teaspoon rice vinegar. 1/2 teaspoon sesame oil. 1/4 teaspoon wasabi paste optional. Salt and pepper to taste. Nori seaweed sheets for garnish. Sesame seeds for garnish.

Instructions: Put mashed avocados, chopped fake crab meat, and finely diced cucumber in a bowl. Add the wasabi paste and mix it with the mayonnaise, soy sauce, rice vinegar, sesame oil, and pepper in a different bowl. Add the mayonnaise mixture and mix it well with the avocado mixture. Add salt and pepper to taste in the guacamole. Lay out a piece of nori seaweed on a flat piece of plastic wrap. Cover the nori seaweed with a thin layer of the guacamole mixture. Leave about half an inch of the top edge of the seaweed uncovered. Use the plastic wrap to help you shape the nori seaweed and guacamole mixture into a tight cylinder. Put the roll in the fridge for about 30 minutes to make it set. Get the roll out of the fridge and cut it up into small pieces. Add sesame seeds on top, and then serve as a tasty California Roll Guacamole dip.

Prep Time: 15 minutes

Cook Time: 0 minutes

KBSM

[theonesweloveproject]

These Pastrami & Swiss Football Sandwiches are perfect for game day or any casual gathering. Packed with flavor and easy to make, they'll be a hit with everyone!

Ingredients: 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon dill pickle relish. 1 teaspoon hot sauce. 4 hoagie rolls, split lengthwise. 1 pound thinly sliced pastrami. 8 slices Swiss cheese. 1 cup shredded lettuce. 1 large tomato, thinly sliced. 1/2 red onion, thinly sliced. Salt and black pepper to taste.

Instructions: To make the special sauce, mix mayonnaise, ketchup, dill pickle relish, and hot sauce in a small bowl. Cover the cut sides of the hoagie rolls with the special sauce. On the bottom halves of the rolls, put slices of pastrami, Swiss cheese, shredded lettuce, tomato, and red onion. Add black pepper and salt. Use the top halves of the rolls to cover. Put each sandwich on a baking sheet and wrap it tightly in aluminum foil. In an oven that has already been heated to 350F 175C, bake for 15 to 20 minutes, or until hot all the way through and the cheese is melted. Open the sandwiches, cut them in half, and serve them hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Devon Motorhomes Owners Group

[theonesweloveproject]

These Quinoa Stuffed Bell Peppers are a colorful and nutritious gluten-free option for the holidays. Packed with protein and fiber, they make a satisfying main dish or side.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 4 bell peppers, halved and seeds removed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup red onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 cup shredded cheddar cheese optional. Fresh cilantro for garnish optional.

Instructions: Preheat oven to 375F 190C. In a saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed. In a large bowl, mix together cooked quinoa, black beans, corn, cherry tomatoes, red onion, garlic, cumin, chili powder, salt, and pepper. Stuff each bell pepper half with quinoa mixture and place them in a baking dish. If desired, sprinkle shredded cheddar cheese on top of stuffed peppers. Cover the baking dish with foil and bake for 25-30 minutes until peppers are tender. Garnish with fresh cilantro before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Birgit Pyykko

[theonesweloveproject]

Indulge in the succulent goodness of Grilled Glazed Pork Tenderloin Roast. The combination of maple syrup, Dijon mustard, and fresh herbs creates a delightful flavor profile that will elevate your grilling experience.

Ingredients: 2 pork tenderloins about 1.5 lbs each. Salt and black pepper to taste. 1 tablespoon vegetable oil. Glaze:. 1/2 cup maple syrup. 2 tablespoons Dijon mustard. 1 tablespoon soy sauce. 1 teaspoon minced fresh thyme. 1 teaspoon minced fresh rosemary. 1 teaspoon grated lemon zest.

Instructions: Warm up the grill over medium-high heat. Salt and black pepper the pork tenderloins, and then brush them with vegetable oil. To make the glaze, mix the yellow mustard, soy sauce, thyme, rosemary, and lemon zest in a small bowl with a whisk. The pork tenderloins should be put on a hot grill after being seasoned. Grill each side for five to seven minutes, or until the meat reaches 145F 63C on the inside. Brush the pork tenderloins with the prepared glaze, making sure they are well covered, in the last few minutes of grilling. Take the pork off the grill and let it rest for a few minutes. Then cut it into slices. Grilled Glazed Pork Tenderloin Roast slices should be served with any extra glaze drizzled on top. This tasty grilled pork dish has just the right amount of each flavor.

Prep Time: 15 minutes

Cook Time: 15 minutes

Adidas Museum

[theonesweloveproject]

This vibrant salad is packed with nutrient-dense ingredients that help boost metabolism and aid in fat burning. Kale, spinach, and arugula are rich in vitamins and minerals while being low in calories. The addition of quinoa provides a good source of plant-based protein, keeping you full and satisfied. The dressing adds a tangy flavor with a hint of Dijon mustard, enhancing the overall taste of the salad. Enjoy this refreshing dish as a light lunch or a side dish to accompany your main meal.

Ingredients: 2 cups kale, chopped. 1 cup spinach, chopped. 1 cup arugula. 1/2 cup broccoli florets. 1/2 cup cucumber, sliced. 1/4 cup bell pepper, diced. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup carrots, shredded. 1/4 cup quinoa, cooked. 2 tablespoons almonds, chopped. 2 tablespoons lemon juice. 1 tablespoon olive oil. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: The cooked quinoa, broccoli, cucumber, bell pepper, cherry tomatoes, red onion, carrots, and arugula should all be put in a large bowl. Salt and pepper should be mixed with lemon juice, olive oil, Dijon mustard, and olive oil in a small bowl. Add the dressing to the salad and mix it all together. Before you serve, sprinkle chopped almonds on top.

Prep Time: 15 minutes

Cook Time: 0 minutes

Soil Chemistry

[theonesweloveproject]

Take your grilled cheese sandwich to the next level with a Tater Tot Waffle twist! This crispy, cheesy, and savory sandwich will satisfy your cravings and add a unique twist to your classic grilled cheese.

Ingredients: 2 cups of frozen tater tots. 1/2 cup shredded cheddar cheese. 4 slices of bread. 2 tablespoons butter. Cooking spray.

Instructions: Follow the directions that came with your waffle iron to get it hot. Put the frozen tater tots in a bowl that can go in the microwave. Heat them for one to two minutes, or until they are mostly thawed but still firm. Spray cooking spray on the waffle iron before using it to keep it from sticking. Spread the tater tots out evenly on the waffle iron after they have thawed a bit. Wait 5 to 7 minutes, or until the tater tots are golden brown and crispy. Then close the waffle iron. Butter one side of each bread slice while the tater tot waffle is cooking. Take the waffle with tater tots out of the iron and set it down. Butter one side of two slices of bread and put them in the waffle iron. Spread out the shredded cheddar cheese on top of the waffle iron bread slices. Put the waffle with tater tots on top of the bread slices that have cheese on them. Then, put the last two slices of bread on top, buttered side up. Close the waffle iron and cook for another three to five minutes, or until the cheese melts and the bread is toasted. Take the Tater Tot Waffle Grilled Cheese out of the waffle iron with care and let it cool for one minute before cutting it into quarters. Enjoy your tasty Tater Tot Waffle Grilled Cheese while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Mr Shickle

[theonesweloveproject]

This cabbage salad made in an Instant Pot is easy to make and tastes great with a lot of different main dishes. The red bell pepper and red onion add color and sweetness, and the cabbage gets soft with a bit of crunch. With its sour red wine vinegar and Dijon mustard, the dressing makes the whole thing taste great. For extra taste and texture, add some crumbled feta cheese and toasted pine nuts.

Ingredients: 1 small head of cabbage, thinly sliced. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. 1/2 cup crumbled feta cheese optional. 1/4 cup toasted pine nuts optional.

Instructions: To heat the olive oil in your Instant Pot, press the "Saut" button. Slice the red bell pepper, red onion, and cabbage and add them. The vegetables should be sauted for 5 to 7 minutes, or until they start to get soft. Add the Dijon mustard, salt, and pepper to a small bowl and mix them together with a whisk. Add the dressing to the vegetables that have been cooking in the Instant Pot and mix everything together. Put the lid back on the Instant Pot and set it to "Pressure Cook" on high for two minutes. When you're done, quickly let go of the pressure. Open the lid slowly and carefully, then move the cabbage salad to a bowl for serving. Add fresh parsley on top, and if you want, you can also add crumbled feta cheese and toasted pine nuts. You can serve it hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Dartisan Barbers Pride