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Tales From Out There - Volare Santo Stefano Rende - K Brown - Tahoe – Truckee Job Fair - Corinne Hart

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This Thai grilled chicken recipe is bursting with flavor from a blend of soy sauce, fish sauce, honey, lime juice, and aromatic spices. It's perfect for a quick and easy weeknight dinner or weekend barbecue.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup soy sauce. 2 tablespoons fish sauce. 2 tablespoons honey. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric. 1/4 teaspoon cayenne pepper optional. Fresh cilantro, chopped for garnish.

Instructions: To make the marinade, put soy sauce, fish sauce, honey, lime juice, garlic, ginger, coriander, cumin, turmeric, and cayenne pepper if using in a bowl and mix them together. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them making sure they are well covered. Put the mixture in the fridge for at least two hours, or better yet, overnight for the best results. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Cook the chicken on the grill for 6 to 8 minutes on each side, or until it's done and the juices run clear. Before serving, sprinkle with chopped fresh cilantro.

Prep Time: 10 minutes

Cook Time: 15 minutes

West Loop Wine And Spirits Festival

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These Buffalo Chickpea Wraps are a delicious and satisfying vegan meal option. Spicy roasted chickpeas are paired with cool vegan ranch dressing and fresh vegetables, all wrapped up in a whole wheat wrap for a nutritious and flavorful lunch or dinner.

Ingredients: 1 can chickpeas, drained and rinsed. 1/4 cup buffalo sauce. 1 tbsp olive oil. 1/4 tsp garlic powder. Salt and pepper to taste. 4 whole wheat wraps. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup vegan ranch dressing.

Instructions: Preheat oven to 400F 200C. In a bowl, toss chickpeas with buffalo sauce, olive oil, garlic powder, salt, and pepper. Spread chickpeas on a baking sheet and roast for 20-25 minutes, or until crispy. Assemble wraps by placing shredded lettuce, diced tomatoes, diced red onion, and roasted buffalo chickpeas on each wrap. Drizzle with vegan ranch dressing. Fold in the sides of the wrap and roll tightly. Slice in half and serve immediately.

Prep Time: 10 minutes

Cook Time: 25 minutes

Anahatamary

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This recipe is keto-friendly and has tasty herb butter on top of succulent salmon fillets. It also has green beans that are crisp and cherry tomatoes that have been blistered. It's an easy, healthy dish that's great for people who follow a clean eating lifestyle.

Ingredients: 4 salmon fillets. 1 pint cherry tomatoes. 1 lb green beans. 4 tbsp unsalted butter, softened. 2 cloves garlic, minced. 2 tbsp fresh parsley, chopped. 1 tbsp fresh thyme leaves. Salt and pepper to taste. 1 tbsp olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. This is herb butter. To make it, put softened butter, minced garlic, chopped parsley, and thyme leaves in a small bowl. On a baking sheet that has been lined with parchment paper, put the salmon fillets. Add pepper and salt. Cover every salmon fillet with herb butter. Put green beans and cherry tomatoes around the salmon on the baking sheet. Put olive oil on the vegetables and season them with salt and pepper. Put the vegetables and salmon in a hot oven and roast them for 12 to 15 minutes, or until the vegetables are tender and the salmon is cooked through. Serve right away, and if you want, top with more chopped parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

Pondok Pesantren Modern Darus-Sholihin Depok

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People will love these tasty pulled pork sandwiches, which are perfect for your 4th of July party. The slow cooker adds rich flavors to the pork, making it soft and juicy that you can't stop eating.

Ingredients: 3 lbs pork shoulder, trimmed. 1 cup barbecue sauce. 1/2 cup apple cider vinegar. 1/4 cup brown sugar. 1 tbsp Worcestershire sauce. 1 tbsp mustard powder. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. 8 hamburger buns.

Instructions: Mix Worcestershire sauce, mustard powder, garlic powder, onion powder, salt, and pepper in a bowl. Add apple cider vinegar and mix well. Put the pork shoulder in the slow cooker and cover it with the sauce mix. If you cook on low for 810 hours or high for 46 hours, the pork should be soft enough to shred with a fork. Take the pork out of the slow cooker and use two forks to shred it. Put the beef shreds back into the slow cooker and mix them with the sauce. Buns should be used to serve pulled pork.

Prep Time: 15 minutes

Cook Time: 480 minutes

Victoria Heights Elementary

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These Spicy Thai Noodles are a delicious vegan and gluten-free option packed with vibrant flavors. The combination of tender rice noodles, crunchy vegetables, and spicy sauce makes for a satisfying meal.

Ingredients: 200g rice noodles. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 2 cloves garlic, minced. 2 tbsp sesame oil. 3 tbsp soy sauce. 2 tbsp sriracha sauce. 1 tbsp maple syrup. 1 tbsp lime juice. 1/4 cup chopped peanuts. Fresh cilantro leaves for garnish.

Instructions: Cook rice noodles according to package instructions. Drain and set aside. In a large skillet, heat sesame oil over medium heat. Add minced garlic and cook until fragrant. Add sliced bell pepper, julienned carrot, and broccoli florets to the skillet. Stir-fry for 5-7 minutes or until vegetables are tender-crisp. In a small bowl, whisk together soy sauce, sriracha sauce, maple syrup, and lime juice. Add cooked noodles and the sauce mixture to the skillet. Toss everything together until well combined and heated through. Serve hot, garnished with chopped peanuts and fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 15 minutes

Wired TC

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This Keto-friendly Big Mac Casserole captures all the flavors of the classic fast food favorite without the carbs. It's loaded with ground beef, cheese, pickles, and a tangy special sauce, making it a satisfying and delicious low-carb meal.

Ingredients: 1 lb ground beef. 1 cup diced onions. 2 cloves garlic, minced. 1 cup diced pickles. 1 cup shredded cheddar cheese. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup mayonnaise. 1/4 cup sugar-free ketchup. 1/4 cup yellow mustard. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a skillet, cook ground beef, onions, and garlic until beef is browned and onions are translucent. Drain excess fat. In a large bowl, mix cooked beef mixture with pickles, half of the shredded cheddar cheese, half of the shredded lettuce, and half of the diced tomatoes. Spread the mixture evenly in a casserole dish. In a small bowl, mix mayonnaise, sugar-free ketchup, and yellow mustard until well combined. Spread the sauce evenly over the beef mixture in the casserole dish. Top with remaining shredded cheddar cheese. Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly. Remove from oven and sprinkle remaining shredded lettuce and diced tomatoes over the top. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mobile Lifehouse

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These Paleo bacon-wrapped chicken bites are a flavorful and protein-packed snack or appetizer option that is both Keto-friendly and delicious. The combination of juicy chicken and crispy bacon is sure to satisfy your cravings.

Ingredients: 1 lb chicken breast, cut into bite-sized pieces. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. Salt and pepper to taste. 6 slices of sugar-free bacon, cut into thirds. Toothpicks.

Instructions: Preheat oven to 400F 200C. Season chicken pieces with garlic powder, onion powder, smoked paprika, salt, and pepper. Wrap each chicken piece with a piece of bacon and secure with a toothpick. Place the bacon-wrapped chicken bites on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and bacon is crispy. Remove toothpicks before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Junk Rocket

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The traditional doughnut and the reassuring tastes of milk tea come together delightfully in Milk Tea Donuts. Tea lovers will love these donuts because they are infused with black tea leaves and come with a sweet tea glaze.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground black tea leaves from 2 tea bags. 1/4 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. 1/4 cup brewed strong black tea, cooled. Oil for frying. 1 cup powdered sugar. 2 tbsp milk. 1/2 tsp vanilla extract. Crushed tea leaves from 2 tea bags for garnish.

Instructions: In a bowl, whisk together flour, granulated sugar, baking powder, salt, and ground black tea leaves. In another bowl, mix melted butter, eggs, vanilla extract, milk, and brewed black tea. Combine wet and dry ingredients until a dough forms. On a floured surface, roll out the dough to 1/2-inch thickness. Cut out donut shapes using a donut cutter or a glass and a smaller round cutter for the holes. Heat oil to 350F 175C in a deep pan. Fry the donuts for 2-3 minutes per side until golden brown. Drain on paper towels to remove excess oil. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Dip each donut into the glaze, letting excess drip off, and place on a wire rack. Sprinkle crushed tea leaves on top of the glaze for garnish. Allow the glaze to set for a few minutes before serving. Enjoy your delicious Milk Tea Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

BROWNZ CONSTRUCTIONZ CONCRETE

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Experience the perfect fusion of Japanese and Western flavors with this exquisite sushi featuring succulent baked cod marinated in a luscious honey-infused sauce. Each bite is a delightful harmony of sweet and savory notes, complemented by the subtle nuttiness of sesame seeds.

Ingredients: 4 pieces of sushi-grade cod fillets. 3 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon sesame seeds. 4 sheets of nori seaweed. 2 cups sushi rice, cooked and seasoned. Soy sauce and wasabi for serving.

Instructions: Preheat the oven to 375F 190C. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the marinade. Place the cod fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Let marinate for 15-20 minutes. Transfer the marinated cod fillets to a baking dish and sprinkle with sesame seeds. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork. Remove from the oven and let cool slightly. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of seasoned sushi rice over the nori, leaving a small border along the top edge. Place a piece of baked cod on the rice near the bottom edge of the nori. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Repeat with the remaining nori, rice, and cod fillets. Slice each sushi roll into 6-8 pieces using a sharp knife. Serve the baked honey marinated cod sushi with soy sauce and wasabi. Enjoy!

Prep Time: 25 minutes

Cook Time: 20 minutes

Barb Round

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Perfectly cooked quinoa in the crockpot with almond milk, maple syrup, and a hint of cinnamon for a healthy and hearty breakfast. This breakfast dish is a cute way to start the day. It has dried cranberries, nuts, and fresh berries on top.

Ingredients: 1 cup quinoa, rinsed. 2 cups almond milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup dried cranberries. 1/4 cup chopped nuts e.g., almonds or walnuts. Fresh berries for topping.

Instructions: Put quinoa, almond milk, maple syrup, vanilla extract, cinnamon, and salt in a crockpot. For even mixing, stir the ingredients well. Put the lid on top and cook on low heat for 6 to 8 hours, or overnight. To serve, add chopped nuts and dried cranberries about 30 minutes before you serve. Cover and cook until the quinoa is soft and the liquid is absorbed. Add fresh berries on top and serve hot. You can drizzle more maple syrup on top or add extra nuts for extra crunch if you want to. Enjoy your tasty and healthy crockpot quinoa breakfast!

Prep Time: 10 minutes

Cook Time: 360 minutes

Country Cove Rabbitry

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A classic Southern sandwich featuring crispy fried shrimp piled onto French bread rolls with lettuce, tomatoes, pickles, and a creamy mayonnaise dressing.

Ingredients: 1 lb medium shrimp, peeled and deveined. 1 cup all-purpose flour. 1 cup cornmeal. 1 tsp paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. Vegetable oil for frying. 4 French bread rolls, split. Lettuce leaves. Sliced tomatoes. Sliced pickles. Mayonnaise. Hot sauce optional.

Instructions: Add paprika, garlic powder, onion powder, salt, and pepper to a bowl and mix them together. Cover the shrimp in the flour mix and shake off the extra. Put the vegetable oil in a big skillet and heat it over medium-high heat. About two to three minutes on each side, fry the shrimp until they are golden brown and crispy. Put paper towels down to dry. On both sides of the French bread rolls, spread mayonnaise. Put fried shrimp, sliced tomatoes, pickles, and lettuce leaves on the rolls. If you want, drizzle with hot sauce. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Again the Wind Theatre

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Indulge in the perfect blend of gingerbread and cream cheese with these irresistible gooey butter cookies. The warm spices and molasses create a festive flavor that's perfect for the holiday season.

Ingredients: 1 box gingerbread cake mix. 1/2 cup 1 stick unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 8 oz cream cheese, softened. 1/4 cup molasses. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 cup powdered sugar.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the melted butter, egg, vanilla extract, and gingerbread cake mix in a bowl. Mix until you get a dough. Take tablespoon-sized chunks of dough and roll them into balls. Spread them out on the baking sheet that has been prepared. Put the softened cream cheese in a different bowl and beat it until it is smooth and creamy. Ground cloves, ground ginger, ground cinnamon, and ground nutmeg should all be added at this point. Mix everything together well. Mix it again until it's smooth after adding the powdered sugar. Place a cookie dough ball on a baking sheet. For each ball, add about a teaspoon of the cream cheese mixture. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are set but the middles are still a little soft. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down. If you want, you can sprinkle powdered sugar on top before serving. Enjoy the sweet and gooey gingerbread cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Jannine Sanders Kroeze

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Indulge in the delightful combination of Nutella and coffee with this creamy and satisfying Nutella Coffee Smoothie. It's the perfect pick-me-up for coffee and chocolate lovers alike.

Ingredients: 1 cup brewed coffee, cooled. 2 tablespoons Nutella. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup milk. 1 tablespoon honey optional. 1 cup ice cubes. Whipped cream and chocolate shavings for garnish optional.

Instructions: Make some coffee and let it cool down to room temperature. Put the cooled coffee, Nutella, ripe banana, Greek yogurt, milk, and honey if you want in a blender. Put the ice cubes in the blender and blend until the mixture is smooth and creamy. Make sure each glass has Nutella Coffee Smoothie in it. If you want, you can add whipped cream on top and chocolate shavings on top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mijn site

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Sweet Potato Crunchies make a delightful and crunchy salad topper. The combination of crispy sweet potato slices with fresh mixed greens, tomatoes, cucumber, and feta cheese, drizzled with balsamic vinaigrette, creates a flavor explosion in every bite. This salad is perfect for a light and satisfying meal or as a side dish for any occasion.

Ingredients: 2 medium sweet potatoes, peeled and thinly sliced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup mixed greens. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Turn on your oven and heat it up to 425F 220C. Mix the sweet potato slices with the olive oil, paprika, salt, and black pepper in a large bowl until they are well covered. Spread the sweet potato slices out on a baking sheet in a single layer. Place the sweet potatoes in an oven that has already been heated. Bake for 20 to 25 minutes, flipping them over halfway through, or until they are golden brown and crispy. Get your salad ready while the sweet potato crunchies are baking. Mix the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese together in a bowl. Let the sweet potato crunchies cool for a while after they're done. Put the sweet potato slices on top of the salad. Add the balsamic vinaigrette dressing to the salad and gently toss it all together. You can serve it right away as a tasty salad topping or eat it by itself.

Prep Time: 15 minutes

Cook Time: 25 minutes

BROWNZ CONSTRUCTIONZ CONCRETE

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Enjoy this Pork Tenderloin Sheet Pan Dinner, which is easy to make and tastes great. When roasted just right, the tender pork goes well with a mix of seasoned vegetables, making a meal that is both balanced and filling.

Ingredients: 2 pork tenderloins, trimmed. 1 lb baby potatoes, halved. 1 lb carrots, peeled and sliced into sticks. 1 lb brussels sprouts, halved. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp rosemary, chopped. 1 tsp thyme, chopped. 1 tsp paprika. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C. Place pork tenderloins in the center of a large baking sheet. In a large bowl, toss baby potatoes, carrots, and brussels sprouts with olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Spread the vegetable mixture around the pork tenderloins on the baking sheet. Roast in the preheated oven for 25-30 minutes or until the pork reaches an internal temperature of 145F 63C and the vegetables are golden and tender. Remove from the oven and let the pork rest for 5 minutes before slicing. Serve the sliced pork tenderloin over the roasted vegetables. Enjoy this easy and flavorful sheet pan dinner with perfectly cooked pork tenderloin and roasted vegetables!

Prep Time: 15 minutes

Cook Time: 30 minutes

Ks04

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These gluten-free peri-peri chicken livers are a flavorful and spicy dish that can be enjoyed without the need for crusty bread. The peri-peri sauce adds a zesty kick to the tender chicken livers, making them a perfect appetizer or main course for those with gluten sensitivities.

Ingredients: 1 lb chicken livers, cleaned and trimmed. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 2 tablespoons gluten-free peri-peri sauce. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, saut until softened, about 2 minutes. Add the diced red bell pepper and cook for another 2 minutes until it starts to soften. Add the cleaned and trimmed chicken livers to the skillet. Cook them for about 4-5 minutes, turning occasionally, until they are browned on the outside but still slightly pink inside. Stir in the gluten-free peri-peri sauce and smoked paprika. Cook for an additional 2 minutes to allow the flavors to meld and the livers to cook through. Season with salt and pepper to taste. Remove from heat and garnish with fresh parsley. Serve hot and enjoy your gluten-free peri-peri chicken livers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Anahatamary

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Indulge in these fluffy chestnut flour pancakes, a delicious paleo-friendly alternative to traditional pancakes. They're light, airy, and perfect for a cozy breakfast or brunch.

Ingredients: 1 cup chestnut flour. 2 eggs. 1/2 cup almond milk. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon baking soda. Pinch of salt. Coconut oil for cooking.

Instructions: In a mixing bowl, whisk together chestnut flour, eggs, almond milk, maple syrup, vanilla extract, baking soda, and salt until smooth batter forms. Heat a skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat with remaining batter. Serve hot with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Corinne Hart