findlara

[findlara]

Taco Soup is a flavorful and easy-to-make dish that comes together in no time. Packed with the bold flavors of tacos, this hearty soup is perfect for a quick and satisfying meal.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 15 oz diced tomatoes. 1 can 10 oz diced tomatoes with green chilies. 1 packet taco seasoning. 4 cups beef broth. Salt and pepper to taste. Toppings: shredded cheese, sour cream, chopped green onions, cilantro.

Instructions: In a large pot, brown the ground beef over medium-high heat. Add diced onion, bell pepper, and minced garlic. Cook until vegetables are softened. Stir in black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Pour in beef broth and season with salt and pepper to taste. Bring to a simmer. Simmer for 20-25 minutes, allowing flavors to meld and soup to thicken slightly. Serve hot, topped with shredded cheese, sour cream, chopped green onions, and cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

Therapie Alternative

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This dessert has just the right amount of rich chocolate brownies, creamy cheesecake, and fresh blackberries on top. These brownies with blackberry cheesecake are a delicious treat for any event.

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 4 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 large egg. 1/2 teaspoon vanilla extract. 1 cup fresh blackberries.

Instructions: Preheat oven to 350F 175C. Grease an 8-inch square baking pan. In a small saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until well combined. Mix in cocoa powder, flour, salt, and baking powder until just combined. Spread evenly into the prepared pan. In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth. Spread over the brownie batter in the pan. Drop spoonfuls of blackberry jam over the cream cheese mixture. Use a knife to swirl the blackberry jam into the cream cheese. Bake for 25-30 minutes or until the edges are set and the center is slightly firm. Allow to cool completely in the pan before slicing into squares.

Prep Time: 20 minutes

Cook Time: 25 minutes

Scott Meehan

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A refreshing quinoa salad with a zesty lemon vinaigrette, perfect for a light and nutritious meal.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 3 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed. Fluff quinoa with a fork and let it cool. In a large bowl, combine quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine. Refrigerate for at least 30 minutes before serving. Garnish with additional parsley and feta before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

mount mitchell

[findlara]

Indulge in the perfect blend of tropical flavors and rich chocolate with this delightful Tropical Chocolate Parfait. It's a layered dessert that combines the sweetness of tropical fruits, the crunch of granola, and the decadence of chocolate chips, all brought together with creamy vanilla yogurt.

Ingredients: 1 cup chopped tropical fruits mango, pineapple, kiwi. 1 cup chocolate chips. 2 cups vanilla yogurt. 1 cup granola. 1/2 cup shredded coconut.

Instructions: In a glass or parfait dish, layer 1/4 cup of vanilla yogurt at the bottom. Add a layer of chopped tropical fruits on top of the yogurt. Sprinkle a tablespoon of chocolate chips over the fruit layer. Repeat the layers until the glass is almost full. Top the parfait with a generous layer of granola and shredded coconut. Repeat the process for additional parfaits. Chill in the refrigerator for at least 30 minutes before serving. Garnish with extra chocolate chips and tropical fruits before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

micol fusca

[findlara]

A quick and tasty way to cook different kinds of vegetables. Roasting them brings out their natural flavors and makes a tasty meal or side dish.

Ingredients: Assorted vegetables e.g., carrots, bell peppers, zucchini, broccoli. 2 tablespoons olive oil. Salt and pepper to taste. Optional seasonings e.g., garlic powder, paprika, rosemary.

Instructions: Preheat your oven to 425F 220C. Wash, peel if necessary, and chop the vegetables into bite-sized pieces. In a large bowl, toss the vegetables with olive oil, salt, pepper, and any optional seasonings you desire. Make sure they are evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once or twice during cooking. Remove from the oven and serve hot. Enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Cagriaksoy

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This Asparagus Egg and Bacon Salad with Dijon Vinaigrette is a delightful combination of flavors and textures. Crispy bacon, tender asparagus, and creamy hard-boiled eggs come together with a tangy Dijon vinaigrette for a refreshing and satisfying salad.

Ingredients: 8-10 asparagus spears, trimmed and blanched. 4 large eggs, hard-boiled and sliced. 6 slices of bacon, cooked until crispy and crumbled. 2 cups mixed greens e.g., spinach, arugula. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup toasted pine nuts. Salt and black pepper, to taste.

Instructions: In a large bowl, arrange the mixed greens as the base of the salad. Arrange the blanched asparagus spears, sliced hard-boiled eggs, crumbled bacon, cherry tomatoes, red onion, and toasted pine nuts on top of the greens. In a separate small bowl, prepare the Dijon vinaigrette by whisking together 3 tablespoons of olive oil, 2 tablespoons of white wine vinegar, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. Drizzle the Dijon vinaigrette over the salad. Toss gently to combine all the ingredients and coat them with the vinaigrette. Season with additional salt and black pepper if needed. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

lindy explosion festival

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A delicious and easy-to-make loaded mashed potatoes recipe cooked in the Instant Pot, featuring creamy potatoes with cheddar cheese, sour cream, and topped with crispy bacon, green onions, and chives.

Ingredients: 4 large russet potatoes, peeled and diced. 1 cup chicken broth. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup butter. 1/4 cup milk. 1 teaspoon garlic powder. Salt and pepper to taste. 1 cup cooked and crumbled bacon. 1/2 cup sliced green onions. 1/2 cup diced chives.

Instructions: Place diced potatoes and chicken broth in the Instant Pot. Close the lid and set the valve to sealing position. Cook on high pressure for 8 minutes. Quick release the pressure and open the lid. Drain any excess liquid and mash the potatoes. Add cheddar cheese, sour cream, butter, milk, garlic powder, salt, and pepper. Mix well. Top the mashed potatoes with cooked bacon, green onions, and chives. Serve hot and enjoy your YUMMY INSTANT POT LOADED MASHED POTATOES!

Prep Time: 15 minutes

Cook Time: 8 minutes

csc aquatics

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This vegan and gluten-free sushi recipe features spicy jackfruit and creamy avocado, wrapped in nori seaweed and sushi rice. Drizzled with sriracha mayo and garnished with sesame seeds, it's a flavorful and satisfying dish perfect for sushi lovers!

Ingredients: 1 cup sushi rice. 2 cups water. 1 tablespoon rice vinegar. 1 tablespoon sugar. 1 teaspoon salt. 1 cup jackfruit, shredded. 2 tablespoons soy sauce or tamari. 1 tablespoon sriracha sauce. 1 ripe avocado, sliced. 4 nori sheets. 1/4 cup vegan mayonnaise. 1 tablespoon sriracha sauce for sriracha mayo. 1 teaspoon sesame oil. 1 teaspoon sesame seeds. Pickled ginger, for serving. Wasabi, for serving. Soy sauce or tamari, for serving.

Instructions: Prepare sushi rice as directed on the package. Combine salt, sugar, and rice vinegar in a small bowl. When the rice is cooked, fold in the mixture. Give it time to cool. Heat the sesame oil in a skillet over medium heat. Cook the jackfruit shreds for five to seven minutes, or until they start to caramelize. Add the Sriracha sauce and soy sauce and stir. Turn off the heat and allow it to cool. In a small bowl, mix vegan mayonnaise and sriracha sauce to make the sriracha mayo. To get the right amount of heat, adjust the amount of sriracha. Lay a sheet of nori on a sushi mat made of bamboo. Leaving about 1 inch of space at the top edge, evenly distribute a thin layer of sushi rice over the nori sheet. Lay out the spicy jackfruit and avocado slices in a line down the middle of the rice. Using the bamboo mat, tightly roll the sushi, beginning at the edge nearest you. To seal the roll, dab the top edge of the nori sheet with a little water. Using a sharp knife, cut the sushi roll into 68 pieces. For cleaner slices, wipe the knife between cuts with a damp cloth. Proceed with the remaining nori sheets and fillings in the same manner. Present the fiery jackfruit sushi alongside a side dish of sriracha mayo for dunks. Serve with wasabi, pickled ginger, and soy sauce on the side and garnish with sesame seeds.

Prep Time: 30 minutes

Cook Time: 10 minutes

Everyday Ignorances

[findlara]

In this skinny version of sweet and sour chicken, the sour sweetness of the blood orange goes well with the salty chicken. It's a healthier version of a traditional dish that tastes just as good.

Ingredients: 4 skinless, boneless chicken breast halves. 1/4 cup cornstarch. 1/4 cup low-sodium soy sauce. 1/4 cup rice vinegar. 1/4 cup blood orange juice. 3 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon olive oil. 1 tablespoon sesame oil. 1 teaspoon sriracha sauce. Salt and pepper to taste. 2 green onions, thinly sliced for garnish. 1 blood orange, sliced for garnish.

Instructions: Coat chicken breasts with cornstarch and cut them into bite-sized pieces. Blood orange juice, honey, garlic, ginger, and sriracha sauce should all be mixed together in a small bowl. In a big skillet, heat the sesame oil and olive oil over medium-high heat. When you add the chicken, cook it until it turns golden brown and is fully cooked. Add the sauce to the pan with the chicken and stir it around to coat it. For two to three minutes, until the sauce gets thicker, let it cook. Add pepper and salt to taste. Add blood orange and green onion slices on top of the hot dish.

Prep Time: 15 minutes

Cook Time: 15 minutes

Martin Art 2D

[findlara]

These Apple Pie Waffles are a delightful twist on classic waffles. Packed with diced apples and cinnamon, they taste just like a slice of apple pie. Perfect for a cozy breakfast or brunch!

Ingredients: 2 cups all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 2 large eggs. 1 1/2 cups milk. 1/4 cup unsalted butter, melted. 1 cup diced apples peeled and cored. 1/2 cup chopped walnuts. 1/4 cup maple syrup for serving. Vanilla ice cream optional, for topping.

Instructions: Mix flour, sugar, baking powder, salt, and cinnamon in a large bowl with a whisk. First, beat the eggs in a different bowl. Then, add the milk and broken up butter. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Add the chopped walnuts and diced apples slowly. Follow the directions on your waffle iron to heat it up and lightly grease it. Put the waffle batter on a waffle iron that has already been heated up. Cook until the waffles are golden brown and crisp. Put a scoop of vanilla ice cream on top of the warm Apple Pie Waffles if you want. Drizzle with maple syrup. Enjoy the Apple Pie Waffles you made yourself!

Prep Time: 15 minutes

Cook Time: 20 minutes

Infinite – Artists and Clients

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Snowball cookies with a twist of dried cherries and pistachios, perfect for winter indulgence.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup dried cherries, finely chopped. 1/2 cup pistachios, finely chopped. 1/4 teaspoon salt. Extra powdered sugar, for rolling.

Instructions: Warm the oven up to 325F 165C and put parchment paper on a baking sheet. Mix the butter and powdered sugar in a big bowl until the mixture is light and fluffy. Add the vanilla extract and mix well. Add the flour, pistachios, dried cherries, and salt to the butter mixture little by little. Mix everything together well. The dough should be rolled into small balls about an inch across. Place these balls on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 15 to 18 minutes, or until they are set and the edges are just beginning to turn golden. Take the cookies out of the oven and let them cool down for a while. Coat the cookies with powdered sugar while they are still a little warm, then set them on a wire rack to cool completely. After the cookies have cooled down completely, roll them in powdered sugar one more time to make them look like snow. Keep the Cherry Pistachio Snowball Cookies in a container that won't let air in. With your favorite hot drink, these cookies are a treat.

Prep Time: 20 minutes

Cook Time: 15 minutes

Lara Smith

[findlara]

These Vegan Stuffed Shells with Spinach and Tofu Ricotta are a great take on a traditional Italian dish. The tangy marinara sauce goes well with the creamy and flavorful tofu ricotta filling.

Ingredients: 1 box jumbo pasta shells. 1 lb firm tofu, drained. 2 cups fresh spinach, chopped. 1/4 cup nutritional yeast. 1/4 cup unsweetened almond milk. 2 cloves garlic, minced. 1 tsp dried basil. 1/2 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 2 cups marinara sauce. Fresh basil leaves, for garnish.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the pasta shells. Once done, drain them and set them aside. Put tofu, spinach, nutritional yeast, almond milk, garlic, basil, oregano, salt, and pepper in a food processor. Blend until the mixture is smooth and creamy, like ricotta cheese. Fill each cooked pasta shell with the tofu and ricotta mix, then put them in a baking dish. Put the stuffed shells on top of the marinara sauce. Place foil over the baking dish and bake for 25 to 30 minutes, or until the food is hot all the way through. Before serving, sprinkle with fresh basil leaves.

Prep Time: 20 minutes

Cook Time: 30 minutes

Sweet Art Cookies and Treats

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This Crispy Chicken BLT Salad with Sweet Caramel Sunday is a delightful combination of crispy chicken, fresh greens, juicy tomatoes, creamy avocado, savory bacon, tangy feta cheese, and sweet caramelized onions, all brought together with a drizzle of balsamic vinaigrette.

Ingredients: 2 chicken breasts, boneless and skinless. 1 cup breadcrumbs. 2 tablespoons grated parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil. 4 cups mixed greens. 1 cup cherry tomatoes, halved. 6 slices bacon, cooked and crumbled. 1 avocado, sliced. 1/4 cup crumbled feta cheese. 1/4 cup caramelized onions. 1/4 cup balsamic vinaigrette.

Instructions: Get the oven ready by heating it up to 400F 200C. Put bread crumbs, Parmesan cheese, salt, and pepper in a shallow dish. Cover each chicken breast with the breadcrumb mixture and press down hard to make sure it sticks. In a pan, heat the olive oil over medium-high heat. This will take about 4 to 5 minutes per side after you add the breaded chicken breasts. Cook until they are golden brown and fully cooked. Move the chicken to a cutting board and set it down for a few minutes. Then you can cut it into slices. Toss mixed greens, cherry tomatoes, bacon, avocado, feta cheese, and caramelized onions in a large bowl. Spread the salad out on plates to serve. Add a sliced crispy chicken breast to the top of each salad. Add balsamic vinaigrette on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Gator Math

[findlara]

These coconut macaroons don't have any gluten and are sweet and chewy. They are also very simple to make. They are easy to make with just a few simple ingredients and are great for satisfying your sweet tooth without having any gluten.

Ingredients: 14 oz sweetened shredded coconut. 14 oz sweetened condensed milk. 2 tsp vanilla extract. 1/4 tsp salt. 2 large egg whites.

Instructions: Turn on the oven and heat it up to 325F 160C. Put parchment paper on the bottom of a baking sheet. Shred the coconut and mix it with the sweetened condensed milk, vanilla extract, and salt in a large bowl until everything is well mixed. Beat the egg whites in a different bowl until they form stiff peaks. Mix the egg whites into the coconut mixture slowly until they are well mixed. Round tablespoons of the mixture should be dropped onto the baking sheet, leaving about an inch of space between each one. Place the macaroons in an oven that has already been heated. Bake for 20 to 25 minutes, or until the bottom and edges are golden brown. For a few minutes, let the macaroons cool on the baking sheet. Then, move them to a wire rack to cool completely. The macaroons can be kept at room temperature for up to a week in a container that doesn't let air in.

Prep Time: 10 minutes

Cook Time: 25 minutes

Fort Thomas Arts

[findlara]

This Keto Avocado Salmon Salad is packed with healthy fats and protein, making it a nourishing meal that supports brain health. The omega-3 fatty acids in salmon and avocado are known to have mood-boosting benefits, while the low-carb ingredients keep it keto-friendly.

Ingredients: 2 cups cooked salmon, flaked. 2 ripe avocados, diced. 1/4 cup red onion, finely chopped. 1/4 cup cucumber, diced. 2 tbsp lemon juice. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large bowl, combine the flaked salmon, diced avocado, chopped red onion, and diced cucumber. Drizzle lemon juice and olive oil over the salad ingredients. Gently toss everything together until well combined. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Never 2 Late 2 Tri

[findlara]

This Fresh Cucumber Salad is a refreshing and crisp side dish that's perfect for summer gatherings. The combination of cucumbers, red onion, fresh herbs, feta cheese, and Kalamata olives creates a Mediterranean-inspired salad that's bursting with flavor. It's a quick and easy recipe that's both healthy and delicious.

Ingredients: 2 large cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh dill, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons extra-virgin olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the thinly sliced cucumbers and red onion. Add the chopped dill and parsley to the bowl. Sprinkle the crumbled feta cheese and sliced Kalamata olives over the salad. In a small bowl, whisk together the extra-virgin olive oil and red wine vinegar. Drizzle the dressing over the salad and toss everything together to coat. Season the salad with salt and pepper to taste. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and garnish with extra fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

ms. decock

[findlara]

These Sweet Potato Pancakes are a delightful twist on classic pancakes. The sweet potatoes add a natural sweetness and a lovely orange hue, making them both delicious and visually appealing. They are perfect for a cozy weekend breakfast or brunch.

Ingredients: 1 cup cooked and mashed sweet potatoes. 1 cup all-purpose flour. 2 tablespoons brown sugar. 2 teaspoons baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup milk. 2 large eggs. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: Put the mashed sweet potatoes, all-purpose flour, brown sugar, baking powder, salt, ground cinnamon, ground nutmeg, and ground sugar in a large bowl. Mix the milk, eggs, melted butter, and vanilla extract in a different bowl using an electric mixer. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Add a little cooking spray or butter to a griddle or nonstick skillet and heat it up over medium-high heat. For every pancake, put 1/4 cup of the batter on the hot griddle. After about two to three minutes, the top should start to bubble and the edges should look set. The pancakes should be cooked through and golden brown after being turned over and cooked for an extra two to three minutes on the other side. Move the pancakes to a plate and keep them warm while you cook the rest of the batter. Top the hot sweet potato pancakes with your favorite things, like maple syrup, whipped cream, or chopped nuts. Have fun with your tasty Sweet Potato Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Lionel Ragot