Windriven

lynne rowe - public art - canadian millennials - swiss creek goldens and doodles - jo wilmer

[windriven]

A classic beef stroganoff recipe with tender slices of beef in a creamy mushroom sauce, served over egg noodles or rice. This recipe is easy to make and packed with flavor, making it a perfect comfort food meal.

Ingredients: 500g beef sirloin, thinly sliced. 2 tablespoons olive oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 250g mushrooms, sliced. 2 tablespoons all-purpose flour. 1 cup beef broth. 1 tablespoon Dijon mustard. 1 cup sour cream. Salt and pepper to taste. Fresh parsley, chopped, for garnish. Egg noodles or rice, cooked, for serving.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook until browned, then remove from skillet and set aside. In the same skillet, add a bit more oil if needed and saut the onion until translucent. Add garlic and mushrooms, cooking until mushrooms are tender. Sprinkle flour over the mushroom mixture and stir to combine, cooking for about a minute. Slowly pour in beef broth, stirring constantly until the mixture thickens. Stir in Dijon mustard and sour cream until well combined. Return the cooked beef to the skillet and simmer for a few minutes to heat through. Season with salt and pepper to taste. Serve over cooked egg noodles or rice, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

cristian camacho

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For a quick and easy low-carb and sugar-free snack, these pumpkin energy bites are great. Trim Healthy Mama-S THM-S also likes them.

Ingredients: 1/2 cup pumpkin puree. 1/2 cup almond flour. 1/4 cup unsweetened shredded coconut. 2 tablespoons ground flaxseed. 1/4 cup powdered erythritol. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips.

Instructions: In a mixing bowl, combine pumpkin puree, almond flour, shredded coconut, ground flaxseed, powdered erythritol, pumpkin pie spice, and vanilla extract. Mix until well combined. Fold in sugar-free chocolate chips. Form the mixture into small balls and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to set. Store in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 0 minutes

THM-S,, LowCarb,, SugarFree

rjazan trotters

[windriven]

Indulge in the classic snowball cookies with a healthier twist. These almond flour and coconut flour-based cookies are perfect for those looking to enjoy a treat without all the guilt.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup unsalted butter, softened. 1/4 cup powdered sugar substitute e.g., erythritol. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chopped pecans or walnuts.

Instructions: Warm the oven up to 325F 160C and put parchment paper on a baking sheet. Melt the butter and mix it with the powdered sugar substitute in a bowl until the mixture is light and fluffy. Mix the vanilla extract and salt into the butter mixture until everything is well mixed together. Slowly add the coconut flour and almond flour to the mixture while stirring it all together. Do this until a dough forms. Add the chopped walnuts or pecans and mix them in. Take tablespoon-sized chunks of dough and roll them into balls. Once the baking sheet is ready, put the balls on it. After the oven is hot, bake the cookies for 12 to 15 minutes, or until they are set and the edges are just beginning to turn golden. Grab the cookies from the oven and set them on the baking sheet to cool for a while. Roll the cookies in the powdered sugar substitute to cover them while they are still a little warm. Move the cookies that have been coated to a wire rack to cool completely. If you want to add even more sweetness, give the cookies another gentle roll in powdered sugar substitute after they are completely cool. Keep the cookies in a container that won't let air in. As a tasty treat, enjoy these healthier snowball cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

sunelly sims

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This savory tart combines the delicate flavor of asparagus with the rich nuttiness of Gruyere cheese, all nestled in a flaky puff pastry crust. It's perfect as an appetizer, side dish, or light lunch.

Ingredients: 1 sheet frozen puff pastry, thawed. 1 bunch asparagus, trimmed. 1 cup shredded Gruyere cheese. 2 tablespoons olive oil. Salt and pepper to taste. 1 egg, beaten for egg wash.

Instructions: Preheat the oven to 400F 200C. Unfold the thawed puff pastry sheet onto a baking sheet lined with parchment paper. Using a sharp knife, score a border about 1 inch from the edge of the pastry, being careful not to cut all the way through. Prick the pastry inside the border with a fork to prevent it from puffing up too much. Arrange the trimmed asparagus spears on top of the pastry, within the border. Drizzle olive oil over the asparagus, then sprinkle with salt and pepper to taste. Sprinkle the shredded Gruyere cheese evenly over the asparagus. Brush the edges of the pastry with beaten egg to create a golden crust when baked. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender. Let cool slightly before slicing and serving. Enjoy your delicious Asparagus Gruyere Tart!

Prep Time: 15 minutes

Cook Time: 25 minutes

fremont asian christian church

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Enjoy this colorful and refreshing wine cocktail with Apothic Sweet Afterlife on Dia de los Muertos. The rich sweetness of the wine goes well with the fresh berries, citrus, and mint, making a delightful drink to honor the dead.

Ingredients: 1 bottle Apothic Sweet Afterlife wine. 1 cup fresh strawberries, sliced. 1 cup fresh blackberries. 1 cup fresh blueberries. 1 cup fresh raspberries. 1/4 cup granulated sugar. 1 tablespoon fresh lime juice. 1 tablespoon fresh chopped mint leaves.

Instructions: Strawberries, blackberries, blueberries, raspberries, sugar, lime juice, and mint leaves should all be put in a large pitcher. Carefully stir to mix and break up the sugar. The flavors will blend better if you put the mixture in the fridge for at least 30 minutes. Pour into glasses over ice and top with extra fresh berries and mint leaves, if you want.

Prep Time: 10 minutes

Cook Time: 0 minutes

pho so 1

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This Baked Beans with Pineapple and Bacon recipe combines the savory goodness of bacon with the sweetness of pineapple, creating a delightful twist on traditional baked beans. It's a perfect side dish for your next barbecue or a comforting snack for any occasion.

Ingredients: 2 cans 28 ounces each of baked beans. 1 cup of diced pineapple. 8 slices of bacon. 1/2 cup of brown sugar. 1/4 cup of ketchup. 1/4 cup of diced onion. 1/4 teaspoon of garlic powder. 1/4 teaspoon of black pepper.

Instructions: Preheat your oven to 350F 175C. In a skillet, cook the bacon until it's crispy. Remove and drain on paper towels, then crumble it into small pieces. In a large mixing bowl, combine the baked beans, diced pineapple, crumbled bacon, diced onion, brown sugar, ketchup, garlic powder, and black pepper. Mix well to combine all the ingredients. Transfer the mixture into a greased 9x13-inch baking dish. Bake in the preheated oven for 25-30 minutes or until the beans are hot and bubbly, and the top is slightly caramelized. Remove from the oven and let it cool for a few minutes before serving. Serve your delicious Baked Beans with Pineapple and Bacon as a side dish for your favorite barbecue or as a tasty snack. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

pamela daley

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These Fudgy Chocolate Chip Blondies are a tasty treat that is both vegan and paleo. They're soft and chewy, and they taste great with chocolate!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup almond butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C. Line a square baking pan with parchment paper. In a large bowl, whisk together almond flour, coconut flour, coconut sugar, baking soda, and salt. Add melted coconut oil, almond butter, maple syrup, and vanilla extract to the dry ingredients. Stir until well combined. Fold in vegan chocolate chips. Press the dough into the prepared baking pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice into squares and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

ucl welsh society

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This Glowing Skin Coconut Water Beauty Smoothie is full of things that are good for your skin. Coconut water keeps you hydrated, and the pineapple and mango give it a tropical taste. The avocado and cucumber give your skin the nutrients it needs to look its best, and the ginger and turmeric help reduce inflammation. Omega-3 fatty acids, found in chia seeds and flaxseed meal, are good for your skin. It tastes good and is good for you, and it will help your skin's natural glow.

Ingredients: 1 cup fresh coconut water. 1/2 cup frozen pineapple chunks. 1/2 cup frozen mango chunks. 1/2 medium cucumber, peeled and chopped. 1/2 ripe avocado. 1 tablespoon honey. 1/2 teaspoon grated ginger. 1/2 teaspoon ground turmeric. 1/2 teaspoon chia seeds. 1/2 teaspoon flaxseed meal. 1/2 cup spinach leaves. Ice cubes optional.

Instructions: Place all the ingredients into a blender. Blend until smooth and creamy, adding ice cubes if desired for a colder texture. Pour the smoothie into a glass and serve immediately. Enjoy your Glowing Skin Coconut Water Beauty Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

ath kouloumvakos

[windriven]

Both children and adults will enjoy these tasty marshmallow cereal treats shaped like carrots. They are the ideal complement to your Easter festivities!

Ingredients: 4 cups crispy rice cereal. 1/4 cup unsalted butter. 5 cups mini marshmallows. Orange food coloring. Green food coloring. Mini chocolate chips optional, for eyes. Black icing optional, for eyes and mouth.

Instructions: Over low heat, melt the unsalted butter in a large saucepan. To the melted butter, add 4 cups of mini marshmallows and stir until smooth and fully melted. Take the saucepan off of the burner and color it orange with food coloring to make it look like carrots. Mix thoroughly. Gently fold the crispy rice cereal into the marshmallow mixture until it is well coated. Form the mixture into the shape of carrots using your hands greased with cooking spray or a little butter. Transfer them to a baking sheet covered with parchment. To make the carrot greens, pierce a tiny piece of green food coloring into the top of each carrot. If desired, add eyes and a mouth to each carrot using mini chocolate chips and black icing. Before serving, let the Easter Bunny Treats cool and set for approximately half an hour.

Prep Time: 15 minutes

Cook Time: 10 minutes

r.v. de cowboys

[windriven]

These Almond Date Balls are a wholesome and energy-boosting snack packed with natural sweetness from dates and the nutty goodness of almonds. Perfect for satisfying your sweet cravings guilt-free!

Ingredients: 1 cup almonds. 1 cup pitted dates. 2 tablespoons unsweetened shredded coconut. 1 tablespoon coconut oil. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Pulse almonds in a food processor until they are very small. Add salt, dates, coconut shreds, coconut oil, and vanilla extract. Mixture will come together after being pulsed. Use your hands to form the mixture into small balls. If you want, you can coat the balls with more shredded coconut. Put in the fridge for at least 30 minutes to get firm before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

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Ingredients: 4 thick-cut pork chops. Salt and pepper to taste. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 teaspoon Italian seasoning. Fresh parsley, chopped, for garnish.

Instructions: Season the pork chops with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Add the pork chops to the skillet and sear for 3-4 minutes on each side or until golden brown. Remove from the skillet and set aside. In the same skillet, add minced garlic and saut for 1-2 minutes until fragrant. Pour in the heavy cream, grated Parmesan cheese, and Italian seasoning. Stir until the cheese is melted and the sauce is smooth. Return the seared pork chops to the skillet, spooning the Parmesan cream sauce over them. Simmer for an additional 5-7 minutes or until the pork chops are cooked through and reach an internal temperature of 145F 63C. Garnish with chopped fresh parsley before serving. Serve the keto pork chops with Parmesan cream sauce hot and enjoy! Delight in the richness of this savory keto dish.

capillaries journal

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These Bunny Tails Cake Balls are not only tasty, but also adorable and festive. They're ideal for spring or Easter gatherings.

Ingredients: 2 cups cake crumbs from your favorite cake. 1/2 cup cream cheese frosting. 1 cup white chocolate chips. 1 tablespoon coconut oil. 1/2 cup shredded coconut for coating. Mini marshmallows for decorating. Pink food coloring.

Instructions: In a bowl, mix cake crumbs and cream cheese frosting until well combined. Roll the mixture into small balls and place them in a paper ramekin. Chill the cake balls in the fridge for 30 minutes. In a microwave-safe bowl, melt white chocolate chips and coconut oil in 20-second intervals, stirring until smooth. Dip each chilled cake ball into the melted white chocolate, coating it evenly. Roll the coated cake ball in shredded coconut to create the 'bunny tail' effect. Place two mini marshmallows on the front of the cake ball to resemble bunny feet. Add a tiny amount of pink food coloring to a toothpick and gently draw a nose and mouth on the cake ball. Chill the Bunny Tails Cake Balls in the fridge until the chocolate sets. Serve and enjoy these adorable treats!

Prep Time: 45 minutes

Cook Time: 0 minutes

Chattanooga Clarinet Choir

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This French Onion Dip made in a Crock Pot is a tasty and creamy appetizer that is great for parties or get-togethers. Using a slow cooker lets the flavors blend together beautifully and keeps the dip warm all through the party.

Ingredients: 2 large onions, thinly sliced. 2 tablespoons butter. 1 cup sour cream. 1 cup mayonnaise. 1 cup shredded Swiss cheese. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Melt the butter in a pan over medium-low heat. It will take about 20 to 25 minutes of cooking after adding the sliced onions until the onions turn caramelized. Put sour cream, mayonnaise, shredded Swiss cheese, Worcestershire sauce, garlic powder, salt, and pepper in a slow cooker. Add the onions that have been caramelized. Make sure to stir everything together well. Turn the heat down to low, cover, and cook for two to three hours, or until the dip is hot and bubbly. While the dip is cooking, stir it every so often to make sure it heats up evenly. When it's done, you can decorate it with chopped chives if you want to. Warm it up and serve it with crackers, chips, or sliced baguette.

Prep Time: 15 minutes

Cook Time: 180 minutes

macondo

[windriven]

It's easy and quick to make these baked chicken fajitas instead of cooking them on the stove. They taste just like regular fajitas. The chicken and vegetables are perfectly seasoned and baked until they are soft. This meal is both tasty and filling.

Ingredients: 1 lb boneless, skinless chicken breasts, sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 4 small flour tortillas. Sour cream, salsa, and shredded cheese for serving.

Instructions: Start by heating the oven to 400F 200C. Put the sliced chicken, bell peppers, onion, and minced garlic in a large baking dish. Salt, pepper, chili powder, cumin, and paprika should all be sprinkled on top of the olive oil. Mix it all together until the spices and oil cover everything well. Put the mixture in the baking dish and spread it out evenly. After the oven is hot, bake the dish for 20 to 25 minutes, stirring it once halfway through, until the chicken is done and the vegetables are soft. You can warm up the flour tortillas in the oven or on the stove in a dry skillet while the fajita filling bakes. Take the chicken and vegetables out of the oven when they're done. Warm tortillas should be used to serve the baked chicken fajita mix. You can add sour cream, salsa, or shredded cheese on top if you like. Take a bite and roll up the tortillas.

Prep Time: 15 minutes

Cook Time: 25 minutes

minnesota fishing reports

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This 30-minute skillet chicken enchilada pasta is a delicious and easy one-pan meal that combines the flavors of enchiladas with the heartiness of pasta. It's perfect for a quick weeknight dinner!

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 10 oz can red enchilada sauce. 1 14.5 oz can diced tomatoes, undrained. 2 cups chicken broth. 8 oz penne pasta. 1 cup shredded cheddar cheese. 1/4 cup chopped cilantro. Salt and pepper to taste. Optional toppings: sliced avocado, sour cream, sliced green onions.

Instructions: Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the diced chicken until it is browned and fully cooked. Cut up some onion, garlic, and bell pepper and add them to the pan. It will take about 34 minutes of cooking until the vegetables are soft. Add the penne pasta that hasn't been cooked, chicken broth, diced tomatoes, and red enchilada sauce. Bring the mix to a boil. Turn down the heat to medium-low, cover, and let it simmer for 15 to 20 minutes, or until the pasta is done the way you like it and the sauce has thickened. Add the shredded cheddar cheese and mix it in until it melts and is well mixed in. Add pepper and salt to taste. Add chopped cilantro as a garnish. Serve hot with extras like sour cream, avocado slices, and green onion slices if you want.

Prep Time: 10 minutes

Cook Time: 20 minutes

dr. ryan mcclure

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The sour rhubarb, sweet strawberries, and salty feta cheese in this Rhubarb Spring Salad go so well together. It's the perfect salad for a spring meal that is light and bright.

Ingredients: 2 cups fresh rhubarb, diced. 4 cups mixed salad greens. 1/2 cup sliced strawberries. 1/4 cup crumbled feta cheese. 1/4 cup chopped pecans. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Spread the diced rhubarb on a baking sheet and roast for 10-15 minutes, or until it starts to soften. Let it cool. In a large salad bowl, combine the roasted rhubarb, mixed salad greens, sliced strawberries, crumbled feta cheese, and chopped pecans. Drizzle the balsamic vinaigrette dressing over the salad and gently toss to coat all the ingredients. Season the salad with a pinch of salt and a dash of pepper to taste. Serve immediately and enjoy your refreshing Rhubarb Spring Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

alice model nursery school

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Indulge in the perfect blend of rich chocolate brownies, luscious chocolate-covered strawberries, and fluffy whipped cream with this delightful parfait.

Ingredients: 1 box of brownie mix. 1 cup of fresh strawberries, diced. 1 cup of chocolate chips. 2 cups of whipped cream. 1/2 cup of chocolate syrup. 1/4 cup of chopped nuts optional.

Instructions: Follow the directions on the brownie mix package to make it. In a square pan, bake the brownies and then let them cool completely. Take the brownies and cut them into squares. In a microwave or double boiler, melt the chocolate chips until they are smooth. Cover every strawberry piece with melted chocolate, then put them on a tray lined with parchment paper to set. Put brownie squares, chocolate-covered strawberries, and whipped cream in serving bowls or glasses. Stack the layers again and again until the glass is full. Add a dollop of whipped cream on top to finish. Pour chocolate syrup over the parfait and, if you want, top it with chopped nuts. Put it in the fridge for at least 30 minutes before you serve it. Have fun with the rich Chocolate Covered Strawberry Brownie Parfait!

Prep Time: 20 minutes

Cook Time: 25 minutes

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