Natalie Mars

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This Grilled Chicken Pesto Panini, inspired by Nutmeg Nanny, is a delicious and satisfying sandwich perfect for any meal. Juicy grilled chicken, flavorful pesto, and gooey mozzarella cheese are sandwiched between slices of crusty Italian bread, creating a mouthwatering combination of flavors and textures.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup pesto sauce. 8 slices of Italian bread. 8 slices of mozzarella cheese. 2 tablespoons olive oil.

Instructions: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. Grill chicken for 6-8 minutes per side, or until cooked through. Spread pesto sauce on one side of each slice of bread. Place a grilled chicken breast on four slices of bread. Top each chicken breast with 2 slices of mozzarella cheese. Cover each sandwich with remaining slices of bread, pesto side down. Brush the outsides of the sandwiches with olive oil. Heat a panini press or grill pan over medium heat. Place sandwiches on the panini press or grill pan and cook for 3-4 minutes, or until golden brown and cheese is melted. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

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Get creative this fall with these colorful and delicious cookies, perfect for decorating and enjoying during the autumn season.

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/4 cups granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. Food coloring orange, red, yellow. Royal icing for decorating. Edible glitter optional.

Instructions: In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In a separate large bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into three portions. Add a few drops of food coloring to each portion, one color per portion, kneading until the color is evenly distributed. Wrap each colored dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of each colored dough and roll them into small balls. Arrange the balls on the prepared baking sheet. Gently press down on each ball with a fork to create a decorative pattern. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, prepare the royal icing according to the package instructions. Divide the icing into small bowls and add food coloring to achieve desired colors. Decorate the cooled cookies with the colored icing, using piping bags or small brushes. Sprinkle edible glitter over the decorated cookies for an extra touch of magic, if desired. Allow the icing to set before serving or packaging the cookies.

Prep Time: 30 minutes

Cook Time: 12 minutes

SMS G.MAZZINI

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Indulge in a creamy and delicious Paleo-friendly pumpkin ice cream that's perfect for satisfying your sweet cravings without straying from your dietary preferences. This dairy-free and refined sugar-free treat captures the flavors of fall in every bite.

Ingredients: 2 cups canned pumpkin puree. 1/2 cup full-fat coconut milk. 1/2 cup raw honey or maple syrup. 1 teaspoon pure vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon sea salt. 1/2 cup chopped pecans optional, for topping.

Instructions: Pureed pumpkin, coconut milk, honey or maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and sea salt should all be combined in a blender. Blend until smooth and well-combined with all the ingredients. Transfer the blend into an ice cream maker and process it in accordance with the manufacturer's guidelines, usually for 20 to 25 minutes, or until it achieves a consistency suitable for soft serve. To firm up, place the pumpkin ice cream in an airtight container and freeze for a further two to three hours. Add chopped pecans to the top before serving for flavor and crunch. Savor the taste of your homemade Paleo Pumpkin Ice Cream!

Prep Time: 10 minutes

Cook Time: 25 minutes

Exposicion Proyecto Maxma

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The frozen blueberries, ripe banana, Greek yogurt, almond milk, honey, and tangy lemon juice in this Blueberry Lemon Smoothie make it taste great and be good for you. Start your day off right with this or eat it as a snack to cool down.

Ingredients: 1 cup frozen blueberries. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. Juice of 1 lemon. Ice cubes optional.

Instructions: A ripe banana, Greek yogurt, almond milk, honey, and lemon juice should all be put into a blender. You can add ice cubes if you want the smoothie to be thicker and colder. Mix until it's creamy and smooth. If you want to change how sweet it is, you can add more honey. Put the smoothie in glasses and serve right away. Have fun drinking your cool Blueberry Lemon Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Original Italian Pizza

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The creamy avocados in this Avocado Salsa Salad are mixed with the bright flavors of tomatoes, cilantro, and lime juice to make a tasty and refreshing dish. It's great for any event as an appetizer or side dish.

Ingredients: 2 ripe avocados, diced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 1 lime, juiced. 2 tablespoons olive oil. Salt and pepper to taste. Tortilla chips for serving.

Instructions: Diced avocados, cherry tomatoes, red onion, cilantro, and minced jalapeo pepper should all be put in a large bowl. Add the olive oil and lime juice to the mix. Turn the ingredients over gently to coat them all. Add pepper and salt to taste. For a great crunch, serve the Avocado Salsa Salad with tortilla chips.

Prep Time: 15 minutes

Cook Time: 0 minutes

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A vegan twist on the classic club sandwich, featuring layers of fresh vegetables, tofu, vegan bacon, and creamy avocado between toasted whole grain bread slices.

Ingredients: 12 slices whole grain bread. 1 ripe avocado, sliced. 1 cup shredded lettuce. 1 large tomato, sliced. 1 cup thinly sliced cucumber. 1/2 cup sliced red onion. 1/2 cup vegan mayonnaise. 1/4 cup Dijon mustard. 1 package about 12 oz vegan bacon strips, cooked according to package instructions. 1 package about 12 oz extra firm tofu, sliced and pressed. Salt and pepper to taste.

Instructions: Toast the pieces of bread until they turn golden brown. On one side of each slice of bread, spread vegan mayonnaise. On the other side, spread Dijon mustard. On 4 pieces of bread, arrange slices of avocado, lettuce, tomato, cucumber, red onion, tofu, and vegan bacon. Add pepper and salt to taste. Add the last few slices of bread on top to make sandwiches. Cut each sandwich in half across the middle. Use a toothpick to hold each half together if you want to. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

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Indulge your palate with the mouthwatering blend of sweet garlic rub-coated scallops and smoked shrimp. The sweet and savory rub adds the ideal finishing touch to this delicious dish, and the smokiness brings out the natural flavors of the seafood.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 lb sea scallops. 2 tbsp olive oil. 1/4 cup brown sugar. 2 tbsp garlic powder. 1 tbsp smoked paprika. 1 tsp onion powder. 1 tsp black pepper. 1/2 tsp cayenne pepper. 1/2 tsp salt. Wood chips for smoking.

Instructions: Set the smoker's temperature to 225F 107C and let the wood chips soak in water for half an hour. To make the sweet garlic rub, combine olive oil, brown sugar, smoked paprika, onion powder, black pepper, cayenne pepper, and salt in a bowl. Scallops and shrimp should be patted dry before being evenly covered in the rub of sweet garlic. After soaking, add the wood chips to the smoker box. After placing the shrimp and scallops on the smoker grates, smoke them at 225F 107C for about 30 minutes, or until the seafood is cooked through and the shrimp and scallops have reached an internal temperature of 145F 63C. To achieve the desired level of smoke, keep an eye on the amount and add more wood chips as needed. Enjoy the hot smoked shrimp and scallops after serving!

Prep Time: 15 minutes

Cook Time: 30 minutes

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These delightful blueberry muffins are made even more special with a secret ingredient in the Greek yogurt. The secret ingredient adds a unique twist to the classic blueberry muffin recipe, making them incredibly moist and flavorful. Try them for a tasty and nutritious treat!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking soda. 1 1/2 tsp baking powder. 1/4 tsp salt. 1 cup Greek yogurt with a secret ingredient. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract. 1 1/2 cups fresh blueberries. 1/2 cup secret ingredient revealed in instructions. 1 tsp lemon zest optional. 1 tbsp lemon juice optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Whisk the flour, sugar, baking soda, baking powder, and salt together in a bowl. Put the Greek yogurt, melted butter, egg, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them slowly until they are just mixed. Make sure not to mix it too much; a few lumps are fine. Add the secret ingredient and the fresh blueberries. The secret ingredient could be Greek yogurt with honey and lemon zest, but it could also be anything else you want. For a hint of citrus flavor, you can add lemon zest and juice if you want to. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. The muffins should be baked in a hot oven for 18 to 20 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. Have fun with your Greek yogurt blueberry muffins with the secret ingredient!

Prep Time: 15 minutes

Cook Time: 20 minutes

Wedding Planner Duorila

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This easy striped bass recipe is a flavorful and nutritious dish that's perfect for a quick weeknight dinner or a special occasion. The combination of garlic, herbs, and lemon adds a burst of umami to the delicate striped bass fillets. With just a few simple ingredients and minimal preparation time, you can have a delicious seafood dinner on the table in no time.

Ingredients: 4 striped bass fillets. 1 lemon, sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Fresh parsley, chopped, for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the fillets of striped bass on a baking sheet that has been lined with parchment paper. Spread the minced garlic out on all of the fillets. Put the olive oil on top of the fillets. Add paprika, thyme, oregano, red pepper flakes, salt, and pepper to the fillets. Put lemon slices on top of the fish fillets. The fish should be baked in a hot oven for 12 to 15 minutes, or until it's fully cooked and flaky when you use a fork. Add chopped parsley as a garnish before serving. Have fun with your tasty and easy striped bass!

Prep Time: 10 minutes

Cook Time: 15 minutes

Tech Terry Scholars

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Orange Sesame Shrimp is a quick and tasty weeknight dinner that is better for you. Juicy shrimp are marinated in a tangy orange sauce that has hints of sesame and ginger.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons soy sauce. 2 tablespoons orange juice. 1 tablespoon honey. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1 tablespoon sesame seeds. 2 green onions, chopped. Cooked rice, for serving.

Instructions: Add orange juice, honey, sesame oil, grated ginger, and minced garlic to a bowl. And mix them all together. Toss the shrimp around in the bowl after adding them. Allow it to sit for ten to fifteen minutes. Put the shrimp and the marinade in a skillet and heat it over medium-high heat. Shrimp should be cooked for two to three minutes on each side until they turn pink and opaque. While the shrimp is cooking, cover it with sesame seeds and chopped green onions. Place the Orange Sesame Shrimp on top of rice that has been cooked. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

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This hearty, comforting, gluten-free, and vegan soup has earthy mushrooms, tender rice, and fragrant vegetables in a tasty broth.

Ingredients: 1 cup sliced mushrooms. 1/2 cup diced onions. 1/2 cup diced carrots. 1/2 cup diced celery. 1 clove minced garlic. 4 cups vegetable broth. 1/2 cup cooked rice. 1 tablespoon olive oil. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: In a pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Saut until vegetables are tender. Add sliced mushrooms and cook until they release their moisture. Pour in vegetable broth and bring to a simmer. Stir in cooked rice and dried thyme. Season with salt and pepper. Simmer for 10-15 minutes, allowing flavors to meld together. Serve hot in serving bowls, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

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Enjoy the delicious and refreshing taste of a Copy Cat Orange Julius Banana Julius Smoothie in the comfort of your own home. It's a perfect blend of banana and orange flavors with a hint of vanilla sweetness.

Ingredients: 1 ripe banana. 1/2 cup orange juice. 1/2 cup milk. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Peel and slice the ripe banana. In a blender, combine the sliced banana, orange juice, milk, granulated sugar, vanilla extract, and ice cubes. Blend on high speed until the mixture is smooth and creamy, about 1-2 minutes. Pour the smoothie into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

the friday group

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A quick and flavorful keto-friendly dish made with cauliflower rice and aromatic Indian spices.

Ingredients: 1 head cauliflower, grated. 2 tablespoons coconut oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon curry powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon cumin powder. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Warm up a big pan with coconut oil over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Curry powder, turmeric powder, and cumin powder should all be mixed in. Cook, stirring every now and then, for about 5 to 7 minutes, or until the cauliflower is soft. Add pepper and salt to taste. If you want, add fresh cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Weebly Beecost

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These grilled sweet potato wedges are a great vegan snack or side dish. For extra flavor, smoked paprika and garlic powder are added, and then they are grilled until they are just right.

Ingredients: 2 large sweet potatoes, washed and cut into wedges. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat grill to medium-high heat. In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Place sweet potato wedges on the preheated grill and cook for about 8-10 minutes per side, or until tender and grill marks appear. Remove from grill and sprinkle with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Olivias Wonderland of Taste

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With Pork Medallions in Mushroom Marsala Cream Sauce, you can enjoy a high-class meal. The dish is delicious and will impress your taste buds thanks to the soft pork, tasty mushrooms, and rich Marsala cream sauce.

Ingredients: 1 lb Pork tenderloin, sliced into medallions. Salt and black pepper To taste. 2 tablespoons Olive oil. 1 cup Cremini mushrooms, sliced. 1/2 cup Marsala wine. 1 cup Heavy cream. 1 teaspoon Dried thyme. 2 tablespoons Butter. 2 tablespoons Fresh parsley, chopped for garnish.

Instructions: On both sides, season the pork medallions with black pepper and salt. Warm up the olive oil in a big pan over medium-high heat. Put in the pork medallions and cook them until both sides are browned. Take it out of the pan and set it aside. Put mushrooms slices in the same pan and saut them until they give off their water and turn golden brown. Add the Marsala wine and let it cook down for two to three minutes. Turn down the heat and add the heavy cream and dried thyme. Keep cooking until the sauce gets thicker. Put the cooked pork medallions back in the pan and cook for another 5 to 7 minutes, making sure they are fully cooked. The sauce will taste better after you add butter. Before serving, sprinkle with fresh parsley. You can put the Pork Medallions in Mushroom Marsala Cream Sauce on top of rice, pasta, or your favorite side dish. Enjoy this rich and flavorful pork dish with a Marsala sauce made of mushrooms.

Prep Time: 15 minutes

Cook Time: 25 minutes

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These chocolate peanut butter date balls are a great way to get energy or as a dessert that won't make you feel bad. They can be eaten by vegans and don't need to be baked.

Ingredients: 2 cups pitted dates. 1 cup rolled oats. 1/2 cup peanut butter. 1/4 cup cocoa powder. 1/4 cup shredded coconut optional. 1/4 cup chopped peanuts optional.

Instructions: In a food processor, blend dates until they form a sticky paste. Add rolled oats, peanut butter, and cocoa powder to the date paste. Blend until well combined. If desired, mix in shredded coconut and chopped peanuts for added texture. Roll the mixture into small balls using your hands. Place the balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up. Enjoy these delicious chocolate peanut butter date balls!

Prep Time: 15 minutes

Cook Time: 0 minutes

lauren birdsong

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With these delectable Nutella cookies, you can indulge in the rich and irresistible combination of Nutella and chocolate chips. They're soft and chewy, and ideal for any Nutella fan.

Ingredients: 1 cup Nutella. 1 cup all-purpose flour. 1 egg. 1/2 cup granulated sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put Nutella, an egg, granulated sugar, and vanilla extract in a bowl and mix them together. Mix everything together well. Put the salt, baking soda, and flour into the mix. Mix until you get a dough. The chocolate chips should be carefully mixed in. Scoop out pieces of dough with a spoon or cookie scoop and roll them into balls. Use the ready baking sheet to put the dough balls on it. Using a fork, gently press down on each dough ball to make a crisscross pattern. After the oven is hot, bake the cookies for 8 to 10 minutes, or until they are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with these tasty Nutella cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

JENNIFER OKOLIE - Health and Wellness Coach