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neatishead barton turf and district - haras du pachot - vy - Jacksonville Elementary School PTA - Slaton Sales

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bar crawl de mayo

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Prešovské dobrovo?nícke

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mer. m. march

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canyon high school

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Echo and Xpect

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Kayla Krenichynrn

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grimes teacher librarian

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neatishead barton turf and district

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Past and Present Christchurch

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The earthy tastes of roasted Brussels sprouts and sweet potatoes are mixed with the sweetness of cranberries, the crunch of pecans, and the sour kick of balsamic dressing in this salad. It's a great mix of tastes and textures that will make a healthy and filling meal.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 medium sweet potatoes, peeled and cubed. 3 tablespoons olive oil. Salt and pepper to taste. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 2 cups mixed greens. 1/4 cup crumbled feta cheese.

Instructions: Preheat your oven to 425F 220C. In a large mixing bowl, combine the Brussels sprouts and sweet potatoes. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized, stirring once halfway through. While the vegetables are roasting, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey in a small bowl. Once the roasted vegetables are done, remove them from the oven and let them cool slightly. In a large salad bowl, combine the mixed greens, roasted Brussels sprouts, and sweet potatoes. Drizzle the dressing over the salad and toss gently to coat everything evenly. Sprinkle with dried cranberries, chopped pecans, and crumbled feta cheese. Serve immediately, and enjoy your delicious Roasted Brussels Sprouts and Sweet Potatoes Salad!

Prep Time: 15 minutes

Cook Time: 30 minutes

Cobblers Beach

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A twist on the classic ceviche dish that combines the cool flavors of the Cuban mojito with sushi. The fresh fish is marinated in citrus juices and mixed with mint, cilantro, and a hint of jalapeo. It is then rolled up with avocado and sushi rice that is creamy.

Ingredients: 1 lb fresh white fish fillets such as tilapia or snapper, diced. 1 cup lime juice. 1/2 cup lemon juice. 1/4 cup orange juice. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped fresh cilantro. 1/2 red onion, finely chopped. 2 tomatoes, diced. 1 jalapeno pepper, seeded and minced. Salt and pepper to taste. 1 avocado, thinly sliced. Nori seaweed sheets. Sushi rice, prepared. Soy sauce and wasabi, for serving.

Instructions: In a large bowl, combine the diced fish with lime juice, lemon juice, and orange juice. Let marinate in the refrigerator for at least 30 minutes, stirring occasionally. Once the fish is 'cooked' in the citrus juices it turns opaque, drain off most of the liquid. Add chopped mint, cilantro, red onion, tomatoes, jalapeno, salt, and pepper to the fish mixture. Mix well. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori, leaving a small border along the edges. Spread a layer of the ceviche mixture over the rice, leaving a small space at the edge closest to you. Place avocado slices along the edge closest to you. Roll the sushi tightly using the bamboo mat, applying gentle pressure as you roll. Slice the sushi roll into bite-sized pieces using a sharp knife. Serve with soy sauce and wasabi.

Prep Time: 45 minutes

Cook Time: 0 minutes

Chae Law Firm

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Enjoy these easy homemade churros with a crispy exterior and a soft, doughy inside. The rich chocolate sauce adds an extra layer of deliciousness.

Ingredients: 1 cup water. 1/2 cup unsalted butter. 1/4 teaspoon salt. 1 cup all-purpose flour. 3 large eggs. 1 teaspoon vanilla extract. Vegetable oil for frying. 1/2 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 cup heavy cream. 1 cup semisweet chocolate chips.

Instructions: Put water, butter, and salt in a saucepan. Heat it up and bring it to a boil. Take it off the heat and add the flour. Mix it in until it forms a dough ball. After letting the dough cool for a few minutes, add the eggs one at a time and mix well after each one. Add the vanilla extract and mix well. In a deep pan or fryer, heat vegetable oil to 375F 190C. Put the dough for the churros into a piping bag with a star tip. Spread dough into 6-inch strips and drop them into the hot oil. Fry for two to three minutes on each side, until the dough is golden brown. Take the churros out of the oil and let them drain on paper towels. Put granulated sugar and ground cinnamon in a shallow bowl and mix them together. Cover the fried churros with the cinnamon and sugar mix. Warm up the heavy cream in a saucepan until it's hot but not boiling. This will make the chocolate sauce. Take it off the heat and add the semisweet chocolate chips. Mix until it's smooth. You can dip the warm churros in the chocolate sauce that you serve with them.

Prep Time: 15 minutes

Cook Time: 15 minutes

psychologist lilian shin

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The spices, garlic, and onions in this vegan enchilada sauce give it a lot of flavor. It's great for giving your favorite enchilada recipe a spicy kick!

Ingredients: 2 tbsp olive oil. 4 cloves garlic, minced. 1 small onion, finely chopped. 1/4 cup tomato paste. 2 cups vegetable broth. 3 tbsp chili powder. 2 tsp ground cumin. 1 tsp smoked paprika. 1/2 tsp dried oregano. Salt and pepper to taste.

Instructions: In a saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion, saut until softened. Stir in tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook for 1-2 minutes. Gradually add vegetable broth, stirring constantly until well combined. Bring the mixture to a simmer, then reduce heat and let it simmer for about 10-15 minutes, stirring occasionally, until it thickens. Season with salt and pepper to taste. Use immediately or store in an airtight container in the refrigerator for up to a week.

Prep Time: 10 minutes

Cook Time: 15 minutes

Compagnie compost

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A delicious and nutritious Chickpea Shawarma Salad that's packed with Mediterranean flavors. Crispy spiced chickpeas add a satisfying crunch to this refreshing salad.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 tsp olive oil. 1 tsp ground cumin. 1 tsp ground paprika. 1/2 tsp ground coriander. 1/2 tsp ground turmeric. 1/4 tsp ground cinnamon. Salt and black pepper to taste. 4 cups mixed greens e.g., lettuce, spinach, arugula. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup tahini dressing. 1/4 cup crumbled feta cheese optional. Lemon wedges for serving.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the cumin, paprika, coriander, turmeric, cinnamon, salt, and black pepper to the chickpeas in a bowl. Toss them around to coat them. Spread the seasoned chickpeas out on a baking sheet. Roast them in a hot oven for 20 to 25 minutes, stirring them once or twice during that time, until they are crispy. Set the salad together while the chickpeas roast. To make a salad, put the mixed greens, cherry tomatoes, cucumber, red onion, and fresh parsley in a large bowl. When the chickpeas are done roasting, take a moment to let them cool down before adding them to the salad. Pour the tahini dressing over the salad, then toss everything together to mix. If you want, you can add crumbled feta cheese to the salad and serve it with lemon wedges to make it taste even better. Have fun with your Chickpea Shawarma Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

AuthorAID

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The smoked beef brisket used to make these burnt ends gives them a smoky flavor and a tender texture without any carbs. This is great for a low-carb barbecue!

Ingredients: 4 lbs beef brisket, trimmed and cubed. 1/4 cup sugar-free barbecue rub. 1/4 cup sugar-free barbecue sauce. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Preheat your smoker to 225F. Rub the cubed brisket with olive oil and season generously with salt, pepper, and sugar-free barbecue rub. Place the brisket cubes on the smoker and smoke for 4 hours, or until a deep bark forms. Remove the brisket cubes from the smoker and place them in a disposable aluminum pan. Toss the cubes in sugar-free barbecue sauce until evenly coated. Cover the pan with foil and return to the smoker for an additional 1-2 hours, or until the brisket is tender and caramelized. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Westman Parent

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Enjoy the rich and creamy White Chocolate Caramel Frappuccino. This delicious coffee treat has the tastes of white chocolate and caramel, making it a sweet and satisfying pick-me-up.

Ingredients: 1/2 cup strong brewed coffee, cooled. 1/2 cup milk. 3 tablespoons white chocolate sauce. 2 tablespoons caramel sauce. 2 tablespoons granulated sugar. 1 1/2 cups ice. Whipped cream for topping. Additional caramel sauce for drizzling.

Instructions: Put the ice, milk, white chocolate sauce, caramel sauce, and granulated sugar into a blender. The coffee should already be cool. Mix until it's creamy and smooth. Put some of the frappuccino into a glass. Add whipped cream on top. Add more caramel sauce to the whipped cream and drizzle it on top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

société internationale d’ergologie

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A thick and creamy dish with soft chicken thighs covered in a tasty mushroom cream sauce. This recipe is great for a satisfying and comforting keto-friendly meal.

Ingredients: 4 chicken thighs, bone-in, skin-on. 1 tablespoon olive oil. 8 oz mushrooms, sliced. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove from skillet and set aside. In the same skillet, add sliced mushrooms and minced garlic. Cook until mushrooms are golden brown and tender, about 5 minutes. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Reduce heat to medium-low. Stir in heavy cream and Parmesan cheese until well combined and slightly thickened, about 3 minutes. Return chicken thighs to the skillet, nestling them into the sauce. Cover and simmer for 15-20 minutes, or until chicken is cooked through and tender. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

Fort Thomas Arts