Tomorrow Series Eu

Sante Mieux Etre - Rice 2018 - Sagittaires38 - Sherm Dizzy - Petrus Kirkemus

[tomorrow-series-eu]

This laced pigtails and double buns chicken recipe combines the smoky flavor of bacon with tender grilled chicken breasts, all served on toasted buns. It's a delicious twist on the classic chicken sandwich, perfect for a flavorful meal.

Ingredients: 4 chicken breasts, laced with bacon. 8 strips of bacon. 1/2 cup barbecue sauce. 1/4 cup honey. 2 tablespoons soy sauce. 1 tablespoon olive oil. Salt and pepper to taste. 4 hamburger buns, sliced in half.

Instructions: Preheat your grill to medium-high heat. In a small bowl, mix barbecue sauce, honey, soy sauce, olive oil, salt, and pepper. Brush both sides of chicken breasts with the sauce mixture. Wrap each chicken breast with 2 bacon strips, lacing it through if desired. Grill the chicken breasts for 6-8 minutes per side, or until cooked through, basting with extra sauce while grilling. Grill the bacon-wrapped buns for 1-2 minutes until lightly toasted. Assemble the sandwiches by placing a chicken breast on the bottom half of each bun, then topping with the other half.

Prep Time: 15 minutes

Cook Time: 16 minutes

Guitarte Ensemble

[tomorrow-series-eu]

This Heirloom Tomato Basil Mayo Sandwich is a delightful combination of juicy heirloom tomatoes, fragrant basil leaves, and creamy mayo, all sandwiched between wholesome whole grain bread slices.

Ingredients: 2 slices whole grain bread. 1 large heirloom tomato, thinly sliced. 4-6 fresh basil leaves. 2 tablespoons mayonnaise.

Instructions: Put the same amount of mayonnaise on one side of each piece of bread. Put the tomato slices on top of one piece of bread. On top of the tomato slices, put basil leaves. Put the other piece of bread on top of the sandwich, mayonnaise side down. If you want, you can cut the sandwich in half diagonally. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

L'entrepôt Du Meuble Gaétan

[tomorrow-series-eu]

This Parmesan Spinach Orzo recipe is a quick and delicious pasta dish that combines the flavors of Parmesan cheese and fresh spinach. It's perfect for a simple weeknight dinner or as a side dish for your favorite protein.

Ingredients: 8 oz orzo pasta. 2 cups fresh spinach, chopped. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the box to cook orzo pasta. Remove the water and set it aside. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Put chopped spinach in the pan and cook it until it softens. Grate some Parmesan cheese and add it to the cooked orzo pasta. Combine everything well and heat it all the way through. Add pepper and salt to taste. Serve hot, and if you want, top with more Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 15 minutes

Stroud Steampunk Weekend

[tomorrow-series-eu]

This cold spaghetti salad with shrimp from Italy is a tasty and refreshing dish that's great for hot summer days or any time you want a light but filling meal. A tasty mix of tastes and textures is made when you toss tender spaghetti, juicy shrimp, and bright vegetables in a tangy dressing.

Ingredients: 8 oz spaghetti. 1 lb cooked shrimp, peeled and deveined. 1 cup cherry tomatoes, halved. 1/2 cup black olives, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup extra virgin olive oil. 2 tbsp red wine vinegar. 1 clove garlic, minced. Salt and black pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Run cold water over the drain and rinse. Put away. You can put cooked spaghetti, shrimp, cherry tomatoes, black olives, red onion, and parsley in a large bowl. Cut up some garlic and put it in a small bowl. Add some red wine vinegar, salt, and black pepper. Mix the spaghetti and dressing together by tossing the bowl well. Put the bowl in the fridge for at least an hour with the lid on to let the flavors mix. Add grated Parmesan cheese on top before serving. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ideanet

[tomorrow-series-eu]

These Eggplant, Tomato, Spinach Nachos are a delicious and healthier twist on traditional nachos. The combination of roasted eggplant, juicy cherry tomatoes, and fresh spinach makes for a satisfying and flavorful snack or appetizer. Top it off with melted cheddar cheese and a zesty sour cream salsa dip for a delightful treat!

Ingredients: 1 large eggplant, diced. 1 cup cherry tomatoes, halved. 2 cups fresh spinach, chopped. 1 cup shredded cheddar cheese. 1 cup tortilla chips. 1/2 cup sour cream. 1/4 cup salsa. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a large skillet, heat the olive oil over medium-high heat. Add the diced eggplant and cook for 5-7 minutes, or until it starts to soften and turn golden brown. Stir in the cumin, paprika, salt, and pepper, and cook for another 2 minutes. Remove the skillet from heat and set aside. Arrange the tortilla chips on a baking sheet in a single layer. Evenly distribute the cooked eggplant, cherry tomatoes, and chopped spinach over the chips. Sprinkle the shredded cheddar cheese on top. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. While the nachos are baking, mix the sour cream and salsa in a small bowl to make the dipping sauce. Remove the nachos from the oven and drizzle the sour cream and salsa mixture over them. Serve the Eggplant, Tomato, Spinach Nachos hot, garnished with extra salsa and spinach if desired.

Prep Time: 15 minutes

Cook Time: 12 minutes

Flippers Gymnastics

[tomorrow-series-eu]

You don't need flour to make these gluten-free and dairy-free banana bread bars. They taste great for breakfast or as a snack. They're simple to make and taste great because the bananas are ripe and sweet.

Ingredients: 4 ripe bananas. 2 cups rolled oats gluten-free. 1/4 cup honey or maple syrup. 1/4 cup almond butter or other nut/seed butter for dairy-free. 2 eggs or flax eggs for vegan option. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips optional.

Instructions: Preheat your oven to 350F 175C and grease a 9x9-inch 23x23 cm baking pan. In a mixing bowl, mash the ripe bananas until smooth. Add the rolled oats, honey or maple syrup, almond butter, eggs or flax eggs, vanilla extract, baking powder, baking soda, cinnamon, and salt. Mix well to combine. If desired, fold in the dairy-free chocolate chips. Pour the mixture into the greased baking pan and spread it evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the banana bread bars to cool in the pan for a few minutes before cutting them into squares. Enjoy your gluten-free and dairy-free flourless banana bread bars!

Prep Time: 10 minutes

Cook Time: 20 minutes

C'est Assez

[tomorrow-series-eu]

This gluten-free Arugula Wild Rice Salad with Orange is a refreshing and nutritious dish that's perfect for any occasion. The combination of nutty wild rice, peppery arugula, sweet oranges, and crunchy almonds creates a delightful symphony of flavors and textures. The tangy balsamic dressing ties everything together beautifully, making this salad a crowd-pleaser.

Ingredients: 1 cup wild rice, cooked. 2 cups arugula. 1 orange, peeled and segmented. 1/4 cup sliced almonds. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked wild rice, arugula, orange segments, and sliced almonds. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Tir Tabandeh

[tomorrow-series-eu]

Klara's Life has a simple, vegan Raspberry Coconut Tart recipe that you should try. It's a delicious treat for any event, with a crunchy coconut-almond crust, a creamy coconut filling, and sweet, tart raspberries.

Ingredients: 1 cup shredded coconut. 1 cup almond flour. 3 tablespoons coconut oil, melted. 3 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup fresh raspberries. 1/4 cup coconut cream.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix shredded coconut, almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until well combined. Press the mixture into a tart pan, ensuring an even layer on the bottom and sides. Bake the crust for 10-12 minutes until lightly golden brown. Allow it to cool completely. Spread coconut cream evenly over the cooled crust. Arrange fresh raspberries on top of the coconut cream. Chill the tart in the refrigerator for at least 30 minutes before serving. Slice and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

#VeganDessert, #CoconutTart, #RaspberryTart

City Rockfest Tour 2018

[tomorrow-series-eu]

This tasty turkey sandwich is like a burger with all the flavors of Thanksgiving. Turkey that has been seasoned, cranberry mayo, and fresh toppings make for a delicious treat.

Ingredients: 1 pound ground turkey. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup minced onion. 1/4 cup minced celery. 1/4 cup minced carrots. 1/4 cup cranberry sauce. 1/4 cup mayonnaise. 1 teaspoon dried sage. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 burger buns. Lettuce leaves. Sliced tomato. Sliced red onion.

Instructions: In a mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, minced onion, minced celery, minced carrots, dried sage, salt, and black pepper. Mix well. Form the mixture into four burger patties. Preheat your grill or stovetop pan over medium heat. Grill or cook the patties for about 4-5 minutes per side, or until fully cooked. While the burgers are cooking, mix cranberry sauce and mayonnaise in a small bowl to create a cranberry mayo sauce. Toast the burger buns lightly on the grill or in a toaster. Spread the cranberry mayo sauce on the bottom half of each bun. Place a turkey burger patty on top of the sauce, followed by lettuce leaves, sliced tomato, and sliced red onion. Top with the other half of the bun and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Kennel Jikino Kensha Finland

[tomorrow-series-eu]

These Coconut Dreams Cookies are bursting with tropical flavors! These cookies are a coconut lover's dream, with shredded coconut and an optional addition of macadamia nuts. They're crispy on the outside and chewy on the inside, and they're ideal for satisfying your sweet tooth.

Ingredients: 1 cup shredded coconut. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chopped macadamia nuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and white sugar in a bowl until the mixture is smooth and creamy. Mix the egg and vanilla extract into the flour mixture and beat it well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. You can add the chopped macadamia nuts and shredded coconut if you want to. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

Northern High School Guidance

[tomorrow-series-eu]

A delightful combination of grilled veggies with a savory caper butter sauce, creating a perfect side dish for your BBQ gatherings.

Ingredients: Assorted veggies zucchini, bell peppers, cherry tomatoes, mushrooms. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup unsalted butter. 2 tablespoons capers, chopped. 2 cloves garlic, minced. 1 tablespoon fresh parsley, chopped.

Instructions: Preheat the grill to medium-high heat. In a bowl, toss the assorted veggies with olive oil, salt, and pepper. Place the veggies on the grill and cook until they are tender and have grill marks, turning occasionally. In a small saucepan, melt the butter over medium heat. Add chopped capers and minced garlic to the melted butter. Stir well. Once the veggies are grilled, transfer them to a serving platter. Pour the caper butter over the grilled veggies. Sprinkle chopped fresh parsley on top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Verdegree

[tomorrow-series-eu]

Tender, flavorful chicken that smells like rosemary and garlic and is cooked slowly to perfection in a savory broth.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 tablespoon chopped fresh rosemary. 1 cup chicken broth. 1 lemon, juiced. Salt and pepper to taste.

Instructions: In a skillet, heat olive oil over medium-high heat. Season chicken breasts with salt, pepper, and half of the chopped rosemary. Brown chicken breasts in the skillet for 2-3 minutes on each side. Transfer chicken breasts to a slow cooker. In the same skillet, saut garlic and remaining rosemary for 1-2 minutes. Pour chicken broth and lemon juice into the skillet, scraping up any browned bits. Pour the mixture over the chicken breasts in the slow cooker. Cover and cook on low for 4-5 hours or until chicken is tender and cooked through. Serve hot, garnished with additional rosemary if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Swim Genius

[tomorrow-series-eu]

Indulge in the decadence of this vegan, gluten-free chocolate cream tart. A rich chocolate filling atop a nutty crust makes for a delightful treat suitable for any occasion.

Ingredients: 1 1/2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 can 13.5 oz full-fat coconut milk. 1 cup dairy-free chocolate chips. 2 tablespoons cornstarch. 1/4 cup maple syrup. 1 teaspoon vanilla extract. Pinch of salt. Fresh berries, for garnish optional.

Instructions: Warm the oven up to 175F 350C. Melt the coconut oil and mix it with the cocoa powder, 1/4 cup of maple syrup, and a bowl until a dough forms. Put the dough in a tart pan and press it into the bottom and up the sides. Use a fork to make holes in the bottom. For 10 to 12 minutes, or until set, bake the crust. Allow it to totally cool down. While the pan is on medium heat, mix the cornstarch, vanilla extract, salt, 1/4 cup of maple syrup, chocolate chips, and coconut milk. For about 5 to 7 minutes, stir the mixture until the chocolate melts and it gets thicker. Put the chocolate filling into the tart crust that has been left to cool. Use a spatula to make the top smooth. Put the tart in the fridge for at least two hours, or until it's set. When the tart is done, take it out of the pan and, if you want, decorate it with fresh berries. Cut it up and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 12 minutes

City Rockfest Tour 2018

[tomorrow-series-eu]

People on the ketogenic diet or who want a low-carb treat will love these Easy Keto Pistachio Shortbread Cookies. These cookies go great with a cup of coffee because they taste nutty from the almond flour and are crunchy from the chopped pistachios.

Ingredients: 1 cup almond flour. 1/4 cup powdered erythritol or monk fruit sweetener. 1/4 teaspoon salt. 1/4 cup unsalted butter, softened. 1/4 cup chopped pistachios.

Instructions: Preheat oven to 325F 163C. In a mixing bowl, combine almond flour, powdered sweetener, and salt. Add softened butter to the dry ingredients and mix until a dough forms. Fold in chopped pistachios. Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes. Once chilled, slice the dough into rounds about 1/4 inch thick. Place the slices on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

Trevor Pacelli

[tomorrow-series-eu]

This Berry Mojito is a refreshing take on the classic mojito. It's full of the flavors of fresh mixed berries and mint, making it a delightful and lively drink that's great for any event.

Ingredients: 1 cup fresh mixed berries. 8-10 fresh mint leaves. 2 teaspoons granulated sugar. 1/2 lime, cut into wedges. 2 ounces white rum. 1/2 cup club soda. Ice cubes.

Instructions: In a glass, muddle together mixed berries, mint leaves, sugar, and lime wedges until well combined. Add white rum and stir. Fill the glass with ice cubes. Top off with club soda. Gently stir to combine. Garnish with extra berries and mint leaves, if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Omma Studio

[tomorrow-series-eu]

These baked mini omelettes with cheese and onions are a tasty and simple way to start the day. They taste savory and cheesy, with a touch of sweetness from the onions, and are great for busy mornings or brunch parties. They're also great for serving guests because each one comes in its own portion.

Ingredients: 6 large eggs. 1/4 cup milk. 1/2 cup grated cheddar cheese. 1/2 cup diced onions. Salt and pepper to taste. Cooking spray or butter for greasing.

Instructions: Start by heating the oven to 350F 175C. Whisk the eggs and milk together in a bowl until they are well mixed. Grate the cheddar cheese and cut up the onions and add them to the egg mixture. If you want, you can add salt and pepper to taste. For muffins, use cooking spray or butter to grease the tin. Fill up each muffin tin compartment about two thirds of the way to the top with the egg mixture. Put the omelettes in an oven that has already been heated for about 20 to 25 minutes, or until they are set and have a little golden on top. Take them out of the oven and let them cool down for a while. Cut the mini omelettes out of the muffin tin with a knife. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Ankemedia

[tomorrow-series-eu]

Enjoy the ultimate breakfast sandwich with crispy bacon, perfectly cooked eggs, and melted cheddar cheese on toasted English muffins. It's a delicious way to start your day!

Ingredients: 2 English muffins, split and toasted. 4 large eggs. 4 slices of bacon. 4 slices of cheddar cheese. 2 tablespoons butter. Salt and pepper to taste. Hot sauce optional.

Instructions: In a pan over medium heat, cook the bacon until it gets crispy. Take it off and let it dry on paper towels. Melt 1 tablespoon of butter over medium-low heat in the same pan. Add the eggs to the pan and cook them until the whites set but the yolks are still soupy. Add pepper and salt. Cover the pan and put a slice of cheese on top of each egg. This will melt the cheese. Spread the rest of the butter on the toasted English muffin halves while the cheese melts. On the bottom half of each English muffin, put a slice of bacon. Place the cheesy eggs on top of the bacon slices using a spatula. If you want, add hot sauce. Put the other half of the English muffin on top to make a sandwich. Serve right away.

Prep Time: 10 minutes

Cook Time: 15 minutes

Shellie Zacharia