Wamoura

ICHS 2019 - Moon Mist Valley - Drip Trip - Toltec Center Of Creative Intent - Discover Sherborne

[wamoura]

Savory bite-sized BBQ smoked sausages that are slow-cooked to perfection in a smoker and have a tasty marinade.

Ingredients: 1 lb smoked sausage, cut into bite-sized pieces. 1/2 cup barbecue sauce. 2 tablespoons olive oil. 1 tablespoon Worcestershire sauce. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. Wood chips for smoking.

Instructions: Preheat your smoker to 225F 107C. In a bowl, mix barbecue sauce, olive oil, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper. Add sausage bites to the sauce mixture, ensuring they are well-coated. Soak wood chips in water for 30 minutes, then add them to the smoker box. Place the sauced sausage bites on the smoker racks. Smoke for 1.5 to 2 hours or until the sausages are cooked through, with a nice smoky flavor. Baste with additional barbecue sauce during the last 30 minutes of smoking. Remove from the smoker and let them rest for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 120 minutes

Moon Mist Valley

[wamoura]

These Chicken Meatball Subs are a delicious twist on the classic meatball sub. Tender chicken meatballs are baked to perfection and then smothered in marinara sauce and melted mozzarella cheese before being served on toasted sub rolls.

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 2 cups marinara sauce. 4 sub rolls. 1 cup shredded mozzarella cheese.

Instructions: Preheat the oven to 375F 190C. In a bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined. Form the mixture into small meatballs and place them on a baking sheet lined with parchment paper. Bake the meatballs for 20-25 minutes or until cooked through. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat. Once the meatballs are done, remove them from the oven and place them in the saucepan with the marinara sauce. Stir to coat the meatballs with the sauce. Slice the sub rolls in half lengthwise and place them on a baking sheet. Spoon the meatballs and sauce onto the bottom halves of the sub rolls. Sprinkle shredded mozzarella cheese on top. Place the baking sheet in the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with the other half of the sub rolls. Serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Welcome to Sandwich Games

[wamoura]

A patriotic twist on traditional sangria featuring red, white, and blue fruits, perfect for summer celebrations.

Ingredients: 1 bottle red wine. 1 bottle white wine. 1 cup blueberries. 1 cup strawberries, sliced. 1 cup raspberries. 1/4 cup brandy. 1/4 cup triple sec. 1/4 cup simple syrup. 1 lemon, sliced. 1 lime, sliced. 1 orange, sliced. 2 cups sparkling water or club soda. Ice cubes.

Instructions: In a large pitcher, combine the red and white wine. Add the blueberries, strawberries, raspberries, lemon slices, lime slices, and orange slices. Pour in the brandy, triple sec, and simple syrup. Stir gently to combine all ingredients. Cover the pitcher and refrigerate for at least 2 hours or overnight to allow the flavors to meld. Before serving, stir in the sparkling water or club soda. Fill glasses with ice cubes and pour the sangria over the ice. Garnish with additional fruit slices if desired. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

The Hammervilles

[wamoura]

The flavors of sweet and spicy come together perfectly in this Honey Sriracha Chicken Stir Fry. This dish combines colorful vegetables and tender chicken with a sticky, flavorful sauce made with sriracha and honey. It's very tasty, simple, and quick!

Ingredients: 1 lb boneless chicken, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup broccoli florets. 1/4 cup honey. 2 tablespoons sriracha sauce. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon cornstarch. Sesame seeds for garnish. Cooked rice for serving.

Instructions: In a small bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, and cornstarch. Set aside. Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chicken to the skillet. Stir-fry until the chicken is no longer pink, about 5-7 minutes. Add sliced bell peppers and broccoli to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp. Pour the honey sriracha sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes, or until the sauce thickens. Serve the Honey Sriracha Chicken Stir Fry over cooked rice, garnished with sesame seeds. Enjoy your delicious stir fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Simbios

[wamoura]

Indulge in these delicious vegan brownies that are also paleo and gluten-free, topped with a decadent dairy-free caramel sauce. Perfect for satisfying your sweet cravings without compromising your dietary preferences.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup coconut sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup dairy-free chocolate chips. 1/4 cup chopped nuts optional. 1/2 cup coconut cream. 1/4 cup coconut sugar. 1/4 teaspoon vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Use coconut oil to grease a baking dish. Put cocoa powder, baking soda, salt, almond flour, and coconut sugar in a bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix everything together well. If you want to, you can add dairy-free chocolate chips and chopped nuts. Spread the batter out evenly in the baking dish that has been prepared. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it. Coconut cream, coconut sugar, vanilla extract, and a pinch of salt should all be mixed together in a small saucepan. Stir the mixture all the time over medium-low heat for about 5 to 7 minutes, or until it thickens and tastes like caramel. Take it off the heat and let it cool down a bit. After the brownies have cooled, drizzle them with the caramel sauce.

Prep Time: 15 minutes

Cook Time: 25 minutes

Volare Santo Stefano Rende

[wamoura]

This vegan avocado pistachio strawberry smoothie is a creamy and indulgent treat packed with nutritious ingredients. Avocado adds a creamy texture, pistachios provide richness and a nutty flavor, while strawberries offer sweetness and vibrant color. It's a perfect way to start your day or refuel after a workout.

Ingredients: 1 ripe avocado. 1/4 cup shelled pistachios. 1 cup fresh strawberries, hulled. 1 ripe banana. 1 cup almond milk. 1 tablespoon maple syrup or agave nectar optional. Ice cubes optional.

Instructions: In a blender, combine the avocado, pistachios, strawberries, banana, almond milk, and sweetener if using. Blend until smooth and creamy, adding ice cubes if desired for a colder consistency. Taste and adjust sweetness if necessary. Pour into glasses and serve immediately. Enjoy your refreshing avocado pistachio strawberry smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

JT Wall

[wamoura]

Indulge in the delicious combination of grilled beef patties topped with Alpine cheese and ham, served with a tangy mayo-Dijon sauce and fresh veggies. This Ham and Alpine Cheese Melt Burger is a mouthwatering treat for burger lovers.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of ham. 4 slices of Alpine cheese. 1/4 cup mayonnaise. 1/4 cup Dijon mustard. 1/4 cup sliced pickles. 1/4 cup sliced red onions. 1 tomato, sliced. Lettuce leaves. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of grilling, place a slice of Alpine cheese on each patty to melt. While the burgers are cooking, toast the hamburger buns on the grill until lightly browned. In a small bowl, mix together the mayonnaise and Dijon mustard to create a sauce. Assemble the burgers: Place a lettuce leaf on the bottom half of each bun, followed by a burger patty with melted cheese, a slice of ham, tomato slices, sliced pickles, and red onions. Spread the mayo-Dijon sauce on the top half of the buns and place them on top of the assembled burgers. Serve your Ham and Alpine Cheese Melt Burgers hot, with your favorite sides! Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Halun

[wamoura]

This delicious avocado cheesecake guacamole is a fun change from regular guacamole. When you mix creamy avocados with tangy flavors, you get a unique and tasty dip that's great for parties, get-togethers, or just snacking. Adding red onion, cilantro, and a little cumin to this guacamole gives it more depth and complexity, making it a hit with everyone.

Ingredients: 3 ripe avocados, peeled, pitted, and diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 cloves garlic, minced. 1 jalapeo pepper, seeded and minced. 2 tablespoons fresh lime juice. 1/2 teaspoon ground cumin. Salt and pepper to taste. Tortilla chips for serving.

Instructions: In a medium-sized bowl, mash the diced avocados with a fork until smooth but still slightly chunky. Add the chopped red onion, minced garlic, and minced jalapeo to the mashed avocados. Mix well. Stir in the fresh cilantro, lime juice, and ground cumin. Season with salt and pepper to taste. Cover the guacamole with plastic wrap, ensuring the wrap touches the surface of the guacamole to prevent browning. Refrigerate for at least 30 minutes to let the flavors meld together. Before serving, give the guacamole a final stir and adjust the seasoning if necessary. Serve the amazing avocado cheesecake guacamole with tortilla chips. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mined Land Rehab

[wamoura]

A hearty and satisfying paleo breakfast casserole with cauliflower and bacon, perfect for a crowd on Easter brunch.

Ingredients: 1 large cauliflower head, cut into florets. 8 slices of cooked bacon, crumbled. 8 eggs. 1 cup almond milk. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Set oven temperature to 375F 190C. Steam cauliflower florets until soft, then transfer to a baking dish that has been coated with oil. Over the cauliflower, scatter the crumbled bacon. Mix eggs, almond milk, salt, pepper, and garlic powder in a bowl. Cover the bacon and cauliflower with the mixture. Bake the casserole for 30 to 35 minutes, or until it is set and has a hint of color. Before serving, sprinkle some freshly chopped parsley on top.

Prep Time: 20 minutes

Cook Time: 35 minutes

B.C. Cooperative Learning Association

[wamoura]

It's a hearty and tasty vegetarian chili made with quinoa, beans, and a mix of spices. The slow cooker does all the work to make a tasty and filling meal.

Ingredients: 1 cup quinoa, rinsed and drained. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. Chopped fresh cilantro for garnish. Sour cream and shredded cheese for serving.

Instructions: Chop up tomatoes, corn, red and green bell peppers, onion, garlic, and put them in a slow cooker. Add the quinoa and black beans. Salt and pepper should be added along with the vegetable broth and chili powder. Mix things together well. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the quinoa is done and the flavors are well mixed. If necessary, change the seasoning. Serve hot with sour cream and shredded cheese on the side and chopped cilantro on top. Have fun with your healthy, spicy quinoa chili!

Prep Time: 15 minutes

Cook Time: 240 minutes

Mokyklos Tinklalapis

[wamoura]

Thinly slice these French potatoes and bake them until they are crispy. Then, melt some Parmesan cheese on top of them to make a savory and tasty side dish.

Ingredients: 4 large potatoes, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. Fresh parsley, chopped for garnish.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss sliced potatoes with olive oil, minced garlic, dried thyme, salt, and pepper until evenly coated. Arrange the potato slices in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy. Remove from the oven and sprinkle grated Parmesan cheese over the potatoes. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Conservatories In Essex Kent

[wamoura]

The rich chocolate flavor of brownies is mixed with the bright and fun flavor of funfetti cake mix to make Funfetti Cookie Dough Chocolate Brownies. These brownies are sure to satisfy any sweet tooth because they have a layer of cookie dough swirled through them.

Ingredients: 1 box of brownie mix. Ingredients listed on the brownie mix box typically eggs, oil, water. 1 cup of funfetti cake mix. 1/4 cup of unsalted butter, softened. 1/4 cup of granulated sugar. 1/4 cup of brown sugar. 2 tablespoons of milk. 1/2 teaspoon of vanilla extract. 1/2 cup of mini chocolate chips.

Instructions: Preheat your oven to the temperature specified on the brownie mix box. Line a square baking dish with parchment paper. Prepare the brownie mix according to the instructions on the box. Pour the brownie batter into the prepared baking dish. In a mixing bowl, combine the funfetti cake mix, softened butter, granulated sugar, brown sugar, milk, and vanilla extract until well mixed. Fold in the mini chocolate chips. Drop spoonfuls of the cookie dough mixture onto the brownie batter in the baking dish. Use a knife to swirl the cookie dough into the brownie batter. Bake in the preheated oven for the time specified on the brownie mix box, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow to cool in the baking dish before slicing into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Icie 2018

[wamoura]

These Peanut Butter Cheesecake Cookie Bars are a rich dessert that's great for any event. They have the flavors of brownies and peanut butter cheesecake mixed together.

Ingredients: 1 box brownie mix. 1/2 cup creamy peanut butter. 8 oz cream cheese, softened. 1/3 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/4 cup chocolate chips optional.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking dish. Follow the directions on the box to make the brownie mix, and then spread it out evenly in the baking dish. You can make the peanut butter, cream cheese, sugar, egg, and vanilla extract smooth by beating them all together in a bowl. Put spoonfuls of the peanut butter cheesecake mix on top of the brownie batter and swirl them together with a knife. If you want, you can sprinkle chocolate chips on top. Bake for 25 to 30 minutes, or until the edges are firm and the middle is still a little wobbly. Let it cool all the way down before cutting it into bars. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Again the Wind Theatre

[wamoura]

Parmesan cheese adds rich, creamy flavors to this risotto, which is served with juicy roasted shrimp. This dish is great for a special event or a cozy dinner during the week.

Ingredients: 1 cup Arborio rice. 4 cups chicken or vegetable broth. 1/2 cup grated Parmesan cheese. 1/4 cup dry white wine. 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 1 tablespoon minced garlic. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.

Instructions: Preheat the oven to 400F 200C. In a baking dish, toss the shrimp with olive oil, minced garlic, red pepper flakes, salt, and pepper. Roast for 8-10 minutes until the shrimp are pink and cooked through. In a saucepan, bring the broth to a simmer and keep it warm over low heat. In a separate large saucepan, heat olive oil over medium heat. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until lightly toasted. Pour in the white wine and cook, stirring, until absorbed. Ladle in a cup of warm broth into the rice and cook, stirring frequently, until absorbed. Continue adding broth, one ladleful at a time, and stirring until the rice is creamy and tender, about 20-25 minutes. Stir in the grated Parmesan cheese until melted and creamy. Serve the risotto topped with roasted shrimp and garnish with chopped parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

The Best Chiropractors Near Me

[wamoura]

A nutritious and flavorful quinoa and black bean stew, perfect for 21 Day Fix lunch prep. Packed with protein and veggies, this Instant Pot recipe is quick and easy to make.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced tomatoes. 1 bell pepper, diced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 4 cups vegetable broth. Salt and pepper to taste. 1 lime, juiced. Fresh cilantro for garnish.

Instructions: Set Instant Pot to saut mode and add a splash of water. Saut onion and bell pepper until softened. Add garlic, cumin, chili powder, and smoked paprika. Saut for 1-2 minutes. Add quinoa, black beans, corn, diced tomatoes, and vegetable broth. Season with salt and pepper. Close the Instant Pot lid and set to manual high pressure for 8 minutes. Once cooking is complete, allow natural pressure release for 5 minutes, then quick release any remaining pressure. Stir in lime juice and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 8 minutes

Country Cove Rabbitry

[wamoura]

With this simple recipe, you can make waffles at home and enjoy their classic taste. This is great for a slow breakfast or brunch!

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to manufacturer's instructions. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are some lumps. Lightly grease the waffle iron with non-stick cooking spray or a small amount of melted butter. Pour the batter onto the hot waffle iron, using a ladle or measuring cup. Close the lid and cook until the waffles are golden brown and crisp, typically about 3-5 minutes, depending on your waffle iron. Carefully remove the waffles from the iron and serve hot with your favorite toppings like maple syrup, fresh berries, or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

A Beautiful Word

[wamoura]

Experience the flavors of Paris with this hearty and comforting chickpea ratatouille. Packed with vibrant vegetables and aromatic herbs, it's a delightful vegan dish that will transport you to the streets of Paris.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 large eggplant, diced. 2 zucchinis, diced. 2 bell peppers, diced. 1 onion, diced. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 can diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until fragrant. Add diced eggplant, zucchinis, and bell peppers. Cook until softened. Stir in chickpeas, diced tomatoes, thyme, oregano, salt, and pepper. Cover and let simmer for 15-20 minutes, stirring occasionally. Once vegetables are tender, adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

IPCACES 2016