chefcarrie

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Ingredients

For the Beef and Vegetables:

1 pound beef sirloin or flank steak, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional, for added depth)

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 medium onion, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for heat)

For the Rice:

3 cups cooked white or brown rice

1 tablespoon soy sauce (optional, for seasoning the rice)

1 teaspoon sesame oil (optional, for flavor)

For Garnish:

1 tablespoon sesame seeds

2 green onions, thinly sliced

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Step 1: Marinate the Beef

In a bowl, combine the soy sauce, oyster sauce, and cornstarch.

Add the beef slices and mix well. Let marinate for at least 15 minutes.

Step 2: Stir-Fry the Vegetables

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the onion and bell peppers. Stir-fry for 3–4 minutes until they start to soften.

Add the garlic and ginger, and cook for another minute. Remove the vegetables from the skillet and set aside.

Step 3: Cook the Beef

Heat the remaining 1 tablespoon of oil in the same skillet over high heat.

Add the marinated beef in a single layer and sear for 2–3 minutes on each side until browned.

Return the vegetables to the skillet and toss everything together. Season with black pepper and red pepper flakes (if using). Cook for an additional 1–2 minutes.

Step 4: Assemble the Rice Bowl

In a small bowl, toss the cooked rice with soy sauce and sesame oil (if using).

Divide the rice into bowls and top with the beef and vegetable mixture.

Step 5: Garnish and Serve

Sprinkle with sesame seeds and green onions.

Serve hot and enjoy your flavorful bowl!

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Beef and Pepper Rice Bowl

Ingredients:

1 lb ground beef

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, diced

3 cups cooked white or brown rice

1/4 cup soy sauce

2 tbsp hoisin sauce

1 tbsp sesame oil

1 tsp garlic powder

1/2 tsp ground ginger

https://www.ezoshop.best/2025/01/beef-and-pepper-rice-bowl_3

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https://flastnewsustoday.com/trang/creamy-potato-soup

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Coquito – Puerto Rican Coconut Drink

Ingredients:

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1 can (15 oz) cream of coconut

1 can (13.5 oz) coconut milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon (plus extra for garnish)

1/2 teaspoon ground nutmeg

Directions:

Blend the Ingredients

Combine the sweetened condensed milk, evaporated milk, cream of coconut, coconut milk, vanilla extract, cinnamon, and nutmeg in a blender. Blend on high speed for about 1 minute or until the mixture is smooth and creamy. This ensures the spices are evenly distributed and the drink has a velvety texture.

Chill

Transfer the blended mixture into a large pitcher or airtight container. Cover and refrigerate for at least 4 hours, or preferably overnight. This chilling process allows the flavors to meld together, enhancing the richness and depth of the drink.

Serve

Before serving, shake or stir the mixture well to ensure even distribution. Pour into small glasses, sprinkle a little ground cinnamon on top, and serve chilled. For an extra festive touch, garnish with a cinnamon stick or a sprinkle of nutmeg.

Prep Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 10 minutes

Servings: 10 servings

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One-Pan Garlic Herb Chicken with Potatoes & Green Beans 🍗🥔🌿

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Calories: ~400 per serving

Ingredients

For the Chicken

4 boneless, skinless chicken breasts 🍗

2 tbsp olive oil 🛢

2 tsp garlic powder 🧄

1 tsp dried oregano 🌿

1 tsp paprika 🌶

Salt & black pepper to taste 🧂

For the Vegetables

3 cups baby potatoes 🥔 (quartered)

2 cups fresh green beans 🥦

2 tbsp olive oil 🛢

2 garlic cloves 🧄 (minced)

1 tsp dried thyme 🌱

1 tsp smoked paprika 🌶

Salt & pepper to taste 🧂

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Ingredients:

2 medium zucchinis, sliced into 1/4-inch thick rounds

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs (preferably panko for extra crunch) oats

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 large egg, beaten

2 tablespoons olive oil (optional, for drizzling)

Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the Oven:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the zucchini rounds from sticking.

2. Prepare the Coating:

In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, oregano, garlic powder, onion powder, salt, and pepper. Mix well.

In a separate bowl, beat the egg.

3. Coat the Zucchini Rounds:

Dip each zucchini round into the beaten egg, ensuring it is fully coated.

Next, dip the egg-coated zucchini round into the Parmesan breadcrumb mixture, pressing lightly to ensure it sticks well to the zucchini.

Place the coated zucchini rounds in a single layer on the prepared baking sheet. Continue this process until all zucchini slices are coated.

4. Bake the Zucchini Rounds:

Drizzle the coated zucchini rounds with olive oil for extra crispiness (optional). Alternatively, you can spray a light coating of cooking spray.

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the zucchini is tender and the coating is golden brown and crispy.

5. Serve:

Remove from the oven and garnish with fresh parsley if desired.

Serve hot with your favorite dipping sauce, like marinara, ranch, or a garlic aioli.

Notes and Tips:

Choosing Zucchini: Opt for medium-sized zucchinis for even cooking. Large zucchinis may have more seeds and a waterier texture, which can make them less crispy. If using larger zucchini, consider scraping out the seeds before slicing.

Breadcrumb Alternatives: You can use whole wheat breadcrumbs or gluten-free breadcrumbs if you prefer a healthier or gluten-free version. Panko breadcrumbs are great for an extra crunchy texture.

Add Spices for Extra Flavor: Feel free to experiment with additional spices like paprika, red pepper flakes, or fresh herbs like basil or thyme. Adjust the seasonings to match your taste preferences.

Make Ahead: These zucchini rounds are best served immediately to maintain their crispiness. However, you can prep the zucchini rounds and coat them in advance, then refrigerate them until you’re ready to bake.

Air Fryer Option: For a quicker and equally crispy alternative, use an air fryer. Preheat the air fryer to 375°F (190°C), arrange the zucchini rounds in a single layer (working in batches if needed), and cook for 8-10 minutes, flipping halfway through.

Freezing: If you want to make a big batch ahead of time, you can freeze the coated zucchini rounds before baking. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or airtight container. When ready to cook, bake directly from frozen, adding a few extra minutes to the cooking time.

Dipping Sauces: These crispy zucchini rounds are delicious with a variety of dips. Try them with marinara, ranch, tzatziki, or a lemon-garlic aioli for an added flavor boost.

These Crispy Parmesan Zucchini Rounds are a perfect snack, appetizer, or side dish, offering a satisfying crunch with every bite. They’re healthy, easy to make, and bursting with flavor!

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1 tbsp salt <<<<< that seems like a lot! Must be teaspoon

1 tsp pepper

½ cup olive oil

4 pounds chicken thighs, skin-on, bone-in

3 russet potatoes, peeled and quartered

½ cup fresh lemon juice

6 cloves garlic, minced

1 tablespoon dried oregano

Instructions:

Prep the Chicken and Potatoes:

Preheat your oven to 400°F (200°C).

In a large bowl, combine chicken thighs, potatoes, olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss to coat evenly.

Roast:

Spread the mixture in a large roasting pan.

Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.

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Pumpkin Swirl Cheesecake 🎃🍰✨

Ingredients:

For the Crust:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

- 24 oz cream cheese, softened

- 1 cup granulated sugar

- 3 large eggs

- 1 tsp vanilla extract

- 1/2 cup sour cream

For the Pumpkin Swirl:

- 1 cup pumpkin puree

- 1/4 cup brown sugar, packed

- 1 tsp ground cinnamon

- 1/4 tsp ground nutmeg

- 1/4 tsp ground ginger

- 1/4 tsp ground cloves

Directions:

1. Preheat the Oven:

- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Prepare the Crust:

- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

- Press the mixture evenly into the bottom of the prepared springform pan.

- Bake for 8-10 minutes, then set aside to cool.

3. Make the Cheesecake Filling:

- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

- Add the eggs one at a time, beating well after each addition.

- Stir in the vanilla extract and sour cream, mixing until smooth.

4. Prepare the Pumpkin Swirl:

- In a separate bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. Mix until smooth.

5. Assemble the Cheesecake:

- Pour half of the cheesecake filling into the pre-baked crust.

- Drop spoonfuls of the pumpkin mixture onto the cheesecake batter.

- Pour the remaining cheesecake filling over the pumpkin, then spoon the remaining pumpkin mixture on top.

- Use a knife or toothpick to gently swirl the pumpkin into the cheesecake batter for a marbled effect.

6. Bake the Cheesecake:

- Bake for 60-70 minutes, or until the center is slightly jiggly but mostly set.

- Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour.

- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

7. Serve:

- Once chilled, slice and enjoy the creamy layers of cheesecake with swirls of spiced pumpkin!

Chef’s Tip: For a festive touch, top the cheesecake with whipped cream and a sprinkle of cinnamon before serving! 🎃✨