Tiens Toi Droite

jonna lentovaara - lauren halverson - Therapie Alternative - Gator Math - willow

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This Light and Easy Cucumber Dill Greek Yogurt Salad is a refreshing and healthy side dish that's perfect for any occasion. The creamy Greek yogurt combined with crisp cucumbers and zesty dill creates a delicious and tangy salad that's both light and satisfying. It's a great addition to your summer menu or as a quick and nutritious snack.

Ingredients: 2 cups Greek yogurt. 2 cucumbers, diced. 2 tablespoons fresh dill, chopped. 1 lemon, juiced. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Put the Greek yogurt, diced cucumbers, chopped fresh dill, minced garlic, and lemon juice in a large bowl. Mix the ingredients together well until they are all mixed in. To make the salad taste better, add salt and pepper to taste and adjust the seasoning as needed. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can serve it cold and top it with more dill.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cagriaksoy

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Balsamic Mushroom Pasta is a tasty and filling dish made with earthy mushrooms and a sour balsamic glaze. This pasta is quick and easy to make, and it's great for a weeknight dinner or a special event.

Ingredients: 8 oz pasta. 2 tbsp olive oil. 1 lb mushrooms, sliced. 3 cloves garlic, minced. 1/4 cup balsamic vinegar. 1/2 cup vegetable broth. Salt and pepper to taste. Fresh parsley for garnish. Grated Parmesan cheese for serving optional.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Pour in balsamic vinegar and vegetable broth, and stir to combine. Bring to a simmer and let it cook for 5 minutes until slightly reduced. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until well coated with the mushroom balsamic sauce. Garnish with fresh parsley and serve hot. Optionally, sprinkle with grated Parmesan cheese before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

bar crawl de mayo

[tiens-toidroite]

This slow cooker cashew chicken is a flavorful Chinese-inspired dish made with tender chicken, crunchy cashews, and a savory sauce. It's easy to prepare and perfect for a cozy dinner at home.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons hoisin sauce. 2 tablespoons honey. 3 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 teaspoon red pepper flakes. 1 cup unsalted cashews. 2 green onions, sliced. 2 tablespoons cornstarch. 2 tablespoons water. Cooked rice, for serving.

Instructions: Soy sauce, rice vinegar, hoisin sauce, honey, garlic, ginger, and red pepper flakes should all be put into a slow cooker. Toss the chicken in the sauce to coat it. Turn the heat down to low, cover, and cook for three to four hours, or until the chicken is fully cooked. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. In a slow cooker, stir the cornstarch mixture in. Stir in the cashews. Put the lid on top and cook on high for another 30 minutes, or until the sauce gets thicker. Put it on top of cooked rice and top with sliced green onions.

Prep Time: 15 minutes

Cook Time: 240 minutes

my wales

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Make a beautiful charcuterie platter that's great for having people over or spending the night in. A classic mix of cured meats, cheeses, fruits, and other foods that everyone loves.

Ingredients: 200g Prosciutto. 150g Salami. 150g Cheddar Cheese. 150g Brie Cheese. 1/2 cup Grapes. 1/2 cup Mixed Nuts. 1/4 cup Olives. 1/4 cup Dried Fruits. 1 Baguette. 1/4 cup Honey. 1/4 cup Grainy Mustard.

Instructions: Arrange a large wooden board or platter to serve as the base for your charcuterie. Start by folding and layering the Prosciutto and Salami in an attractive manner on the board. Cut the Cheddar and Brie cheese into bite-sized pieces or wedges and add them to the board. Scatter grapes, mixed nuts, olives, and dried fruits around the board for variety and color. Slice the baguette into thin rounds or provide crackers as an alternative option. Drizzle honey and grainy mustard in small bowls for dipping and drizzling over the cheese and meats. Serve your Charcuterie platter with a selection of your favorite wines or beverages. Enjoy your delicious Charcuterie creation!

Prep Time: 20 minutes

Cook Time: 0 minutes

Camp runamukl

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A2Z Ed Drums

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Participative Leadership In Faith Communities

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sign creations

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bar crawl de mayo

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broken bow animal hospital

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Eva gonzalez

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Jacksonville Elementary School PTA

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Mxed Martial Arts

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Great Adventure Camping

[tiens-toidroite]

This is a classic hummus recipe that delivers creamy, flavorful hummus with the perfect balance of lemon, tahini, and spices. It's a crowd-pleaser and makes for a great snack or party dip.

Ingredients: 1 15-ounce can of chickpeas, drained and rinsed. 1/4 cup fresh lemon juice 1 large lemon. 1/4 cup well-stirred tahini. 1 small garlic clove, minced. 2 tablespoons extra-virgin olive oil, plus more for serving. 1/2 teaspoon ground cumin. Salt to taste. 2 to 3 tablespoons water. Dash of paprika, for serving. Chopped fresh parsley, for serving.

Instructions: In a food processor, combine the tahini and lemon juice. Process for 30 seconds. Add the minced garlic, olive oil, ground cumin, and a pinch of salt. Process for another 30 seconds. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. If the hummus is too thick or not smooth enough, you can add 2 to 3 tablespoons of water and process until the desired consistency is reached. Taste the hummus and add more salt or lemon juice as needed. Transfer the hummus to a serving bowl and drizzle with extra-virgin olive oil. Sprinkle with paprika and chopped fresh parsley. Serve with pita bread, carrot sticks, or your favorite dipping vegetables.

Prep Time: 10 minutes

Cook Time: 0 minutes

Bonzi Productions

[tiens-toidroite]

Tender Label Rouge chicken drumsticks marinated in a flavorful blend of sesame oil, soy sauce, honey, garlic, and ginger, then baked to perfection. This dish is both easy to make and bursting with savory-sweet flavors.

Ingredients: 8 Label Rouge chicken drumsticks. 2 tablespoons sesame oil. 3 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 tablespoons sesame seeds. Salt and pepper to taste.

Instructions: Start by heating the oven up to 400F 200C. Add honey, garlic, ginger, sesame oil, and soy sauce to a bowl. Mix them together. Salt and pepper the chicken drumsticks before putting them in a baking dish. Spread the sesame soy marinade out on the chicken and cover every piece. Put sesame seeds on top of the drumsticks. After the oven is hot, bake the chicken for 30 to 35 minutes, flipping it over halfway through and baste it with the marinade. Take it out of the oven when it's done and let it rest for a few minutes before serving. Serve hot, and if you want, top with more sesame seeds.

Prep Time: 10 minutes

Cook Time: 35 minutes

fr. thomas reeves

[tiens-toidroite]

Cottage Cheese Egg Salad is a protein-packed and delicious lunch option that you can enjoy every day. It combines the creaminess of cottage cheese with the rich flavor of hard-boiled eggs, creating a satisfying and nutritious meal.

Ingredients: 4 hard-boiled eggs, chopped. 1 cup low-fat cottage cheese. 1/4 cup diced red onion. 1/4 cup diced celery. 2 tablespoons chopped fresh parsley. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Crack the hard-boiled eggs into small pieces, then add the red onion, celery, and chopped fresh parsley to a bowl. Put the low-fat cottage cheese, Dijon mustard, and lemon juice in a different bowl and mix them together well. Carefully mix the cottage cheese mixture into the egg mixture so that it is spread out evenly. Add pepper and salt to taste. Put the egg salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Serve as a lunch option that is high in protein. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

AIDT

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A tasty BBQ recipe for grilled chicken with a watermelon and tomato salad that is both sweet and savory. Great for a barbecue in the summer!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon paprika. Salt and pepper to taste. 4 cups watermelon, cubed. 2 cups cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup fresh basil, chopped. 1/4 cup feta cheese, crumbled.

Instructions: In a bowl, mix olive oil, soy sauce, honey, minced garlic, paprika, salt, and pepper to create the marinade. Place chicken breasts in a ziplock bag, pour half of the marinade over them, seal the bag, and marinate in the refrigerator for at least 30 minutes. Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side or until fully cooked, basting with the reserved marinade during grilling. While chicken is grilling, in a large bowl, combine watermelon, cherry tomatoes, red onion, and fresh basil for the salad. Once chicken is done, slice it into strips and arrange it on top of the salad. Sprinkle crumbled feta cheese over the salad. Serve immediately and enjoy your BBQ Grilled Chicken with Watermelon and Tomato Salad!

Prep Time: 30 minutes

Cook Time: 15 minutes

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