Vilemie

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[vilemie]

A comforting homemade chicken and rice soup that's easy to make and perfect for any day. Packed with tender chicken, hearty vegetables, and flavorful herbs, this soup is a bowl of warmth and goodness.

Ingredients: 1 lb chicken, cooked and shredded. 1 cup rice, uncooked. 4 carrots, diced. 4 celery stalks, diced. 1 onion, finely chopped. 3 cloves garlic, minced. 8 cups chicken broth. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until softened. Add carrots and celery, cook for 5 minutes. Pour in chicken broth and bring to a boil. Stir in rice, shredded chicken, thyme, rosemary, salt, and pepper. Reduce heat, cover, and simmer for 20-25 minutes or until rice is cooked. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

writtle sunflowers

[vilemie]

This is a gluten-free and vegan version of the traditional Thai Tom Yum Soup. The broth is flavored with lemongrass, kaffir lime leaves, and hot chilies, and it has tofu, mushrooms, and fresh herbs in it.

Ingredients: 6 cups vegetable broth. 2 stalks lemongrass, smashed. 4 kaffir lime leaves. 3 cloves garlic, minced. 1-inch piece ginger, sliced. 2 red chilies, sliced. 1 cup sliced mushrooms. 1 medium tomato, diced. 1 block tofu, cubed. 1/4 cup soy sauce. 2 tablespoons lime juice. 1 tablespoon agave syrup. 1/4 cup chopped cilantro. Salt, to taste. Pepper, to taste.

Instructions: In a large pot, bring the vegetable broth to a simmer. Add lemongrass, kaffir lime leaves, garlic, ginger, and red chilies to the pot. Simmer for 10 minutes. Add mushrooms, tomato, and tofu to the pot. Cook for an additional 5 minutes. Stir in soy sauce, lime juice, and agave syrup. Season with salt and pepper to taste. Remove lemongrass stalks and kaffir lime leaves. Garnish with chopped cilantro before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

noiseredux installed

[vilemie]

Enjoy the best dessert ever with these Hot Fudge Cheesecake Brownies. A rich and fudgy brownie base is topped with a layer of creamy cheesecake and a thick layer of rich hot fudge sauce. This is a chocolate lover's dream dessert.

Ingredients: 1 box brownie mix. 1/4 cup water. 1/2 cup vegetable oil. 2 large eggs. 8 oz cream cheese, softened. 1/3 cup sugar. 1 teaspoon vanilla extract. 1/2 cup hot fudge sauce.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking dish. In a large bowl, mix together brownie mix, water, vegetable oil, and eggs until well combined. In another bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. Spread half of the brownie batter into the prepared baking dish. Spoon the cream cheese mixture over the brownie batter and spread evenly. Drop spoonfuls of hot fudge sauce over the cream cheese layer. Swirl gently with a knife to create a marbled effect. Top with the remaining brownie batter, spreading evenly to cover the cream cheese layer and fudge. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 40 minutes

Cherish the Memories

[vilemie]

A delicious twist on the classic grilled cheese sandwich, featuring tangy pimiento peppers and gooey melted cheddar cheese between slices of crispy sourdough bread.

Ingredients: 8 slices sourdough bread. 1 cup shredded cheddar cheese. 1/2 cup pimiento peppers, diced. 4 tablespoons mayonnaise. 2 tablespoons butter, softened.

Instructions: Spread mayonnaise on one side of each slice of bread. Divide the shredded cheddar cheese and diced pimiento peppers evenly among 4 slices of bread, mayo-side up. Top with remaining bread slices, mayo-side down, to form sandwiches. Spread softened butter on the outsides of each sandwich. Heat a skillet over medium heat. Place sandwiches in the skillet and cook until golden brown and cheese is melted, about 3-4 minutes per side. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 8 minutes

Sarah Rolling Photo

[vilemie]

This Coconut Clementine Green Smoothie is a tasty and healthy way to start the day. This tropical treat is full of fresh spinach, clementine, and coconut milk, and it's also good for you. When you add Greek yogurt and honey to it, it makes it creamy and slightly sweet. You can eat it for breakfast or as a healthy snack.

Ingredients: 1 cup fresh spinach leaves. 1 clementine, peeled and segmented. 1/2 cup coconut milk. 1/2 banana. 1/2 cup plain Greek yogurt. 1 tablespoon honey. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: Place the fresh spinach leaves at the bottom of your blender. Add the clementine segments, coconut milk, banana, Greek yogurt, honey, and vanilla extract to the blender. Add the ice cubes on top of the other ingredients. Blend everything on high speed until the mixture is smooth and creamy, usually for about 1-2 minutes. Pour the Coconut Clementine Green Smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Lecturas del Holocausto

[vilemie]

An energizing and tasty gluten-free salad with tangy balsamic dressing, ripe tomatoes, creamy avocado, fresh mozzarella cheese, and fragrant basil.

Ingredients: 2 large ripe tomatoes, sliced. 1 ripe avocado, sliced. 8 oz fresh mozzarella cheese, sliced. 1/4 cup fresh basil leaves. 2 tbsp balsamic vinegar. 2 tbsp extra virgin olive oil. Salt and pepper to taste.

Instructions: For a nice presentation, put tomato, avocado, and mozzarella slices on a serving platter and switch them around. Put some fresh basil leaves between the slices. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Put the dressing on top of the salad. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

gurat iinstitute

[vilemie]

Delectable bird nest cookies that are ideal for special occasions such as showers or Easter. These buttery cookies have shredded coconut inside and mini chocolate eggs on top.

Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 cup shredded coconut. 1 cup mini chocolate eggs.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until combined. Gradually add the flour and salt to the mixture, mixing until a dough forms. Take small portions of dough and roll them into balls. Place them on the prepared baking sheet. Create an indentation in the center of each dough ball using your thumb or the back of a spoon. Fill each indentation with shredded coconut, gently pressing it into the dough. Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Once the cookies have cooled slightly, place mini chocolate eggs in the coconut nests while the cookies are still slightly soft. Allow the cookies to cool completely on a wire rack before serving or storing. These adorable bird nest cookies are perfect for showers, Easter, or any springtime celebration!

Prep Time: 20 minutes

Cook Time: 15 minutes

Bravo OS

[vilemie]

Enjoy the sweet and vibrant flavors of ripe persimmons, complemented by the tartness of pomegranate seeds and the creaminess of feta cheese. This Gorgeous Persimmon Salad is not only delicious but also visually stunning, making it a perfect addition to any meal or occasion.

Ingredients: 2 ripe persimmons, thinly sliced. 4 cups mixed greens. 1/2 cup pomegranate seeds. 1/4 cup crumbled feta cheese. 1/4 cup chopped walnuts. 1/4 cup balsamic vinaigrette dressing.

Instructions: Wash and prepare the mixed greens, then place them in a large salad bowl. Slice the ripe persimmons thinly and add them to the bowl with the greens. Sprinkle the pomegranate seeds, crumbled feta cheese, and chopped walnuts over the salad. Drizzle the balsamic vinaigrette dressing evenly over the salad ingredients. Gently toss the salad to mix all the ingredients together. Serve immediately as a delightful and refreshing salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

jessica jimerson portfolio

[vilemie]

Fudgy Coconut Ladoo is a delightful vegan Indian dessert made with shredded coconut, coconut condensed milk, and aromatic cardamom powder. These fudgy balls are easy to make and perfect for satisfying your sweet cravings.

Ingredients: 2 cups shredded coconut. 1 cup coconut condensed milk. 1/4 cup coconut flour. 1/4 cup coconut oil. 1/2 teaspoon cardamom powder. 1/4 cup chopped nuts optional. Desiccated coconut for coating optional.

Instructions: In a pan, toast shredded coconut until lightly golden brown. Transfer toasted coconut to a mixing bowl and add coconut condensed milk, coconut flour, coconut oil, cardamom powder, and chopped nuts. Mix well until a thick dough forms. Take small portions of the dough and roll them into small balls ladoos. If desired, roll the ladoos in desiccated coconut for coating. Refrigerate the ladoos for about 30 minutes to set. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

winehouse

[vilemie]

The tart lemon and sweet raspberries come together beautifully in these baked lemon raspberry doughnuts. They make a great breakfast treat or dessert and are a healthier option to classic fried doughnuts.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsalted butter, melted. 1/4 cup Greek yogurt. 1/4 cup fresh lemon juice. 1 tablespoon lemon zest. 1 large egg. 1/2 cup fresh raspberries.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, and salt together in a mixing bowl. Whisk together the egg, Greek yogurt, lemon juice, zest, and melted butter in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Mix the fresh raspberries into the batter gently. Pour the batter into each cavity of the greased doughnut pan, filling it to about two thirds full. Bake the doughnuts in the preheated oven for 12 to 15 minutes, or until they bounce back when you touch them. After letting the doughnuts cool in the pan for a few minutes, move them to a wire rack to finish cooling. Optional: For added taste and sweetness, drizzle with a lemon glaze created by combining powdered sugar and lemon juice. Once baked, serve and savor your lemon raspberry doughnuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

ex nihilo theater

[vilemie]

Indulge in the rich and creamy flavors of this dairy-free coffee smoothie without compromising your paleo and no added sugar lifestyle. It's the perfect way to kickstart your day with a caffeine boost and a delicious treat.

Ingredients: 1 ripe banana, frozen. 1 cup brewed coffee, chilled. 1/2 cup unsweetened almond milk. 1 tablespoon almond butter. 1 teaspoon unsweetened cocoa powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon pure vanilla extract. Ice cubes optional.

Instructions: Place the frozen banana, chilled brewed coffee, almond milk, almond butter, cocoa powder, cinnamon, and vanilla extract in a blender. Blend until smooth and creamy. If you prefer a thicker consistency, you can add a few ice cubes and blend again. Taste the smoothie and adjust the sweetness if needed. You can add a pitted date or a drizzle of honey if desired, but remember to keep it paleo and no added sugar. Pour the dairy-free coffee smoothie into a glass and enjoy immediately!

Prep Time: 5 minutes

Cook Time: 0 minutes

pixelos

[vilemie]

This slow cooker chicken and salsa recipe is incredibly easy to prepare and results in tender, flavorful chicken that's perfect for tacos, burritos, salads, or served over rice. The salsa adds a tangy kick while the spices infuse the chicken with delicious flavor.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Place chicken breasts in the bottom of the slow cooker. In a bowl, mix together salsa, cumin, chili powder, garlic powder, salt, and pepper. Pour salsa mixture over chicken breasts, ensuring they are evenly coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. Once cooked, shred the chicken using two forks and mix it back into the salsa mixture in the slow cooker. Serve hot, garnished with your favorite toppings like cilantro, avocado, or shredded cheese.

Prep Time: 10 minutes

Cook Time: 240 minutes

st. paul's

[vilemie]

This Paleo Bone Broth is a nutrient-rich and flavorful base for many Paleo recipes. It's made from slow-simmered beef bones and vegetables, packed with collagen, amino acids, and minerals, making it a perfect addition to your Paleo diet.

Ingredients: 4-5 pounds of beef bones marrow and knuckle bones work best. 2 carrots, chopped. 2 celery stalks, chopped. 1 onion, peeled and quartered. 4 cloves of garlic, smashed. 2 bay leaves. 1 tablespoon of apple cider vinegar. Filtered water enough to cover the bones.

Instructions: Preheat your oven to 400F 200C. Place the beef bones on a baking sheet and roast them in the oven for about 30 minutes. This step enhances the flavor of the broth. In a large stockpot or slow cooker, combine the roasted bones, chopped carrots, celery, onion, garlic, bay leaves, and apple cider vinegar. Cover the ingredients with enough filtered water to submerge them completely. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 12-24 hours for the best results. Skim off any foam or impurities that rise to the surface during simmering. After simmering, strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids. Allow the broth to cool to room temperature, then refrigerate it. Once cooled, you can remove any solidified fat that forms on the surface. Your Paleo Bone Broth is now ready to use in various recipes or as a nourishing drink!

Prep Time: 30 minutes

Cook Time: 720 minutes

celebrating river phoenix

[vilemie]

This vegetarian potato, tempeh bacon, and mushroom salad is hearty and tasty, with a lot of different tastes and textures. The earthy mushrooms, crispy tempeh bacon, and soft baby potatoes taste great with the sweet mustard dressing.

Ingredients: 2 cups baby potatoes, boiled and quartered. 1 cup tempeh bacon, crumbled. 1 cup mushrooms, sliced. 1/4 cup red onion, thinly sliced. 2 cups mixed greens. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 tablespoon Dijon mustard. Salt and pepper, to taste.

Instructions: In a large bowl, combine the boiled potatoes, crumbled tempeh bacon, sliced mushrooms, red onion, and mixed greens. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to combine, ensuring all ingredients are well coated. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

heather's website

[vilemie]

Indulge in the rich flavor of chocolate and bourbon with these creamy popsicles, perfect for a refreshing treat on a hot day.

Ingredients: 1 cup heavy cream. 1 cup whole milk. 1/2 cup sugar. 1/4 cup cocoa powder. 2 tablespoons bourbon. 1 teaspoon vanilla extract. Pinch of salt. 1/2 cup chocolate chips.

Instructions: Heavy cream, whole milk, sugar, cocoa powder, bourbon, vanilla extract, and a pinch of salt should all be put in a saucepan. Stir the mixture all the time while heating it over medium-low heat until the sugar and cocoa powder are gone and the mixture is smooth. Take it off the heat and let it cool down a bit. After adding the chocolate chips, stir the mixture well so that the chips melt. Place the mix into popsicle molds. Place the popsicle sticks inside and freeze for at least 6 hours, or until the candy is completely hard. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 15 minutes

Cook Time: 10 minutes

Direct Lawns

[vilemie]

Indulge in the tropical flavors of Hawaii with this BBQ Hawaiian Kalua Pork Shoulder. Slow-smoked to perfection with a sweet and savory rub, infused with pineapple-soy basting, this dish brings the taste of the islands to your backyard BBQ.

Ingredients: 1 whole pork shoulder, bone-in. 1 tablespoon liquid smoke. 1 tablespoon sea salt. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon paprika. 1 tablespoon brown sugar. 1 tablespoon soy sauce. 1 cup pineapple juice.

Instructions: Get the smoker ready by heating it up to 250F 120C. Put the garlic powder, onion powder, paprika, brown sugar, and sea salt in a small bowl. Mix them together to make the dry rub. First, use liquid smoke to cover the whole pork shoulder. Then, cover it well with the dry rub mixture. Put the pork shoulder that has been seasoned in a smoker that has already been heated up. Smoke it for 4 hours at a steady temperature. To make a basting liquid, mix soy sauce and pineapple juice together. When the four hours are up, baste the pork shoulder with the pineapple-soy sauce mix every hour for the next four hours. If you want to shred the pork easily, keep smoking it until the internal temperature reaches 195F 90C. Take the pork shoulder out of the smoker and wait 15 minutes. Use two forks to shred the pork, and throw away any extra fat. Enjoy the BBQ Hawaiian Kalua Pork Shoulder with buns or rice.

Prep Time: 20 minutes

Cook Time: 8 minutes

the diapered life home

[vilemie]

Enjoy these Chinese Fried Ribs with Fermented Red Bean Curd, which smell great and taste great. The pork ribs have a rich umami flavor from the marinade, and the crunchy coating gives them just the right amount of crunch. It's a tasty dish that combines traditional Chinese flavors with modern touches.

Ingredients: 2 lbs pork ribs, cut into bite-sized pieces. 4 pieces fermented red bean curd. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon Shaoxing wine. 1 tablespoon sugar. 1 teaspoon five-spice powder. 1 teaspoon garlic powder. 1/2 teaspoon white pepper. 1/4 cup cornstarch. Vegetable oil for frying.

Instructions: Soy sauce, oyster sauce, Shaoxing wine, sugar, five-spice powder, garlic powder, and white pepper should all be mixed together in a bowl to make the marinade. Make sure the pork ribs are well covered when you add them to the marinade. Let it sit for at least two hours, or overnight for a better taste. Cover the ribs in the marinade with cornstarch and shake off the extra. In a wok or deep fryer, heat vegetable oil to 350F 175C. It will take about 5 to 7 minutes for each batch of ribs to turn golden brown and be fully cooked. Take the ribs out of the oil and let them drain on paper towels. If you want, you can top the hot Chinese Fried Ribs with Fermented Red Bean Curd with green onions or sesame seeds.

Prep Time: 120 minutes

Cook Time: 20 minutes

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