mezclapedia

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Indulge in the rich flavors of shrimp and Parmesan cheese with this delightful dish. The combination of white wine sauce adds a touch of sophistication to the meal, making it perfect for a special occasion or a cozy dinner at home.

Ingredients: 1 lb shrimp, peeled and deveined. 8 oz linguine or spaghetti noodles. 1 cup grated Parmesan cheese. 1/2 cup dry white wine. 3 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the noodles until they are al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Mix in the garlic and cook until it smells good. Season the shrimp with salt and pepper after adding them to the pan. About two to three minutes on each side, cook until the shrimp turns pink and opaque. Add the white wine and let it simmer for two to three minutes to make it a little less thick. Toss the cooked noodles in the pan with the sauce after adding them. Grate some Parmesan cheese on top of the noodles and shrimp. Mix the ingredients together until the cheese melts and a smooth sauce forms. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Bianca M

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Enjoy the delicate tastes of green tea tuiles with the rich, creamy texture of matcha ice cream. People who like green tea and desserts with a lot of different flavors will love this sophisticated dessert.

Ingredients: 2 cups heavy cream. 1 cup whole milk. cup granulated sugar. 4 large egg yolks. 2 tablespoons matcha powder. teaspoon vanilla extract. Pinch of salt.

Instructions: Over medium heat, mix heavy cream, milk, and matcha powder in a saucepan. Stir the mixture with a whisk until all the matcha is gone and it starts to steam, but doesn't boil. Whisk the sugar, egg yolks, and salt together in a different bowl until they are well mixed. Pour the warm matcha mixture into the egg mixture slowly while whisking all the time. Put the mixture back in the saucepan. Cook it over low heat while stirring it all the time until it gets thick enough to coat the back of a spoon. Now take it off the heat and mix in the vanilla extract. Put the mix through a fine-mesh sieve and into a clean bowl. Cover and put in the fridge until it's completely cold, preferably overnight. Follow the directions that came with the ice cream maker to churn the mixture. Add ice cream that has been churned to a container that can go in the freezer. Freeze until it is firm.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ivan Dunn

[mezclapedia]

A tasty and refreshing drink with just the right amount of citrus and herbal notes.

Ingredients: 2 oz gin. 1 oz fresh lemon juice. 1/2 oz simple syrup. Club soda. Lemon twist, for garnish.

Instructions: Ice should be put into a cocktail shaker. Fill the shaker with gin, lemon juice, and simple syrup. For about 15 seconds, shake well until the drink is cold. Pour through a strainer into an ice-filled highball glass. Add club soda on top. Put a lemon twist on top. Mix slowly before drinking. Have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Adriana

[mezclapedia]

This 15 Minute Garlic Chicken recipe makes a tasty and easy Paleo and Keto supper. For a nutritious, low-carb supper option, the chicken is seasoned with garlic, oregano, and lemon and served with sauted broccoli and spinach. This dish is ideal for a busy weeknight because it is full of flavor.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 head of broccoli, cut into florets. 2 cups fresh spinach. Salt and pepper to taste. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes optional. Juice of 1 lemon. Zest of 1 lemon.

Instructions: Season the chicken breasts with salt, pepper, and dried oregano. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and red pepper flakes if using to the skillet, and saut for 1-2 minutes until fragrant. Add the seasoned chicken breasts to the skillet and cook for about 4-5 minutes per side until they are cooked through and browned. Remove the chicken from the skillet and set it aside. In the same skillet, add the broccoli florets and saut for 3-4 minutes until they start to become tender. Add the fresh spinach to the skillet and cook for another 1-2 minutes until it wilts. Return the cooked chicken to the skillet, and add the lemon juice and lemon zest. Toss everything together and cook for an additional 2 minutes to combine the flavors. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with extra lemon zest if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Agatha Pace

[mezclapedia]

Indulge in the rich and creamy goodness of Oreo Mousse Parfait, a delectable dessert crafted with love from the Big Green House. Layers of velvety Oreo-flavored mousse and crunchy Oreo crumbs create a heavenly treat for your taste buds. Perfect for any occasion!

Ingredients: 2 cups heavy cream. 1 cup milk. 1 package 3.4 ounces instant vanilla pudding mix. 1 cup Oreo crumbs. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup whipped cream. 1 cup crushed Oreo cookies for layering. Mint leaves for garnish.

Instructions: In a mixing bowl, combine heavy cream, milk, instant vanilla pudding mix, Oreo crumbs, powdered sugar, and vanilla extract. Beat the mixture until it thickens and forms stiff peaks. Fold in the whipped cream gently until well combined. In serving glasses or bowls, layer the Oreo mousse with crushed Oreo cookies. Repeat the layers until the glasses are filled, finishing with a layer of crushed Oreos on top. Chill in the refrigerator for at least 2 hours to set. Before serving, garnish with mint leaves. Enjoy the delightful Oreo Mousse Parfait from the Big Green House!

Prep Time: 15 minutes

Cook Time: 0 minutes

Brittany D

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This Easy Beef and Broccoli Stir Fry is a quick and delicious Asian-inspired dish that's perfect for a weeknight dinner. Tender slices of beef and crisp broccoli florets are coated in a savory and slightly sweet sauce. It's a family favorite that's ready in under 30 minutes!

Ingredients: 1 lb beef sirloin or flank steak, thinly sliced. 2 cups broccoli florets. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 cup beef broth. 2 teaspoons brown sugar. 1/2 teaspoon red pepper flakes optional. Cooked rice, for serving.

Instructions: In a small bowl, combine soy sauce, oyster sauce, cornstarch, and brown sugar. Mix until smooth and set aside. In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add thinly sliced beef and stir-fry for 2-3 minutes until it starts to brown. Remove the beef from the skillet and set aside. In the same skillet, add broccoli florets and beef broth. Cover and steam for about 3-4 minutes until the broccoli is tender-crisp. Return the cooked beef to the skillet and pour in the prepared sauce. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the beef and broccoli. If desired, add red pepper flakes for some heat and stir to combine. Serve hot over cooked rice, and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Denise

[mezclapedia]

A quick and easy one-pot meal made with tender chicken, hearty pasta, and flavorful vegetables, all cooked together in the Instant Pot for a deliciously satisfying dish.

Ingredients: 1 lb chicken breast, diced. 2 cups chicken broth. 1 can diced tomatoes. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 2 cups penne pasta. 1 teaspoon Italian seasoning. Salt and pepper to taste. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil.

Instructions: Turn on the Instant Pot and select saut mode. Add olive oil, diced chicken, onions, and garlic. Saut until chicken is browned. Add bell pepper, Italian seasoning, salt, and pepper. Stir well. Pour in chicken broth, diced tomatoes with juice, and penne pasta. Stir to combine. Close the lid, set the valve to sealing position, and cook on high pressure for 5 minutes. Once the cooking cycle is complete, perform a quick pressure release. Open the lid and stir in grated Parmesan cheese until melted and creamy. Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Cooking Charles

[mezclapedia]

This vegan green bean casserole is a healthier alternative to the classic dish, made without canned soup. Fresh green beans and mushrooms are smothered in a creamy, savory sauce and baked to perfection. It's a comforting and satisfying side dish for any occasion.

Ingredients: 1 lb fresh green beans, trimmed and halved. 2 cups sliced mushrooms. 1 onion, finely chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons all-purpose flour. 1 1/2 cups vegetable broth. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 1 teaspoon soy sauce. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 cup crispy fried onions optional, for topping.

Instructions: Before you start cooking, heat the oven to 375F 190C. Warm up a big pot of water. After you add the green beans, cook for 5 minutes. To stop cooking, drain and rinse with cold water. Warm up the olive oil in a big pan over medium-low heat. Put in garlic, onions, and mushrooms. For about 5 to 7 minutes, or until soft, cook. Put some flour on top of the mushrooms and stir it all together. Go on and cook for two more minutes. Add the vegetable broth and almond milk slowly while whisking the mixture. Keep stirring it until it gets thick. Soy sauce, onion powder, garlic powder, salt, and pepper should all be mixed in. When you add the cooked green beans to the pan, stir them around so that they are well covered in the sauce. Place the green bean mix in a casserole dish. Add crispy fried onions on top if you want to. After the oven is hot, bake for 20 to 25 minutes, or until bubbly and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Raymond Larson

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Savory hummus waffles are a delicious and nutritious twist on traditional waffles. These waffles are made with chickpea flour and hummus, giving them a unique flavor and a boost of protein. They are perfect for a savory breakfast or brunch option.

Ingredients: 1 cup chickpea flour. 1/4 cup hummus. 1/4 cup water. 1/4 cup diced red bell pepper. 1/4 cup diced green onion. 1/4 teaspoon cumin. 1/4 teaspoon paprika. 1/4 teaspoon salt. 1/8 teaspoon black pepper. Cooking spray or oil for waffle iron.

Instructions: In a mixing bowl, combine chickpea flour, hummus, water, cumin, paprika, salt, and black pepper. Mix until smooth. Stir in the diced red bell pepper and green onion into the batter. Preheat your waffle iron and lightly grease it with cooking spray or oil. Pour a portion of the batter onto the preheated waffle iron and close the lid. Cook the waffle according to the manufacturer's instructions until it's golden brown and crispy. Repeat the process with the remaining batter. Serve your savory hummus waffles hot with your favorite toppings or dipping sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

Keaton

[mezclapedia]

This Keto Lemon Garlic Butter Chicken is a delicious and flavorful dish cooked in an electric pressure cooker. It's tender, juicy, and bursting with lemon-garlic goodness, perfect for a low-carb and gluten-free diet.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup chicken broth. 2 tablespoons lemon juice. 2 tablespoons butter. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Season chicken breasts with salt, pepper, oregano, and thyme. Set the electric pressure cooker to saut mode and heat olive oil. Add minced garlic and saut until fragrant. Add chicken breasts and brown on both sides. Pour in chicken broth and lemon juice, then add butter on top of chicken. Close the lid and cook on high pressure for 8 minutes. Once done, perform a quick release and carefully open the lid. Serve chicken with the sauce from the pot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes

Dominic

[mezclapedia]

A comforting and hearty bake featuring tender chicken, cheese-filled tortellini, and vibrant garden vegetables, all baked in a creamy Alfredo sauce and topped with melted mozzarella and Parmesan cheese.

Ingredients: 2 cups cooked chicken, diced. 1 20 oz package cheese tortellini. 2 cups mixed garden vegetables e.g., bell peppers, zucchini, cherry tomatoes. 1 cup Alfredo sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon Italian seasoning. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the tortellini. Remove the water and set it aside. Put cooked chicken, tortellini, mixed garden vegetables, Alfredo sauce, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper in a large bowl. Mix the ingredients together. Combine well by mixing. Put the mixture in a baking dish that has been greased. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the cheese melts and bubbles. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 20 minutes

Cook Time: 30 minutes

Annie

[mezclapedia]

A hearty and comforting beef stew cooked slowly in a crock pot, perfect for busy days or meal prep. The flavors meld together beautifully as it simmers, resulting in a delicious and satisfying meal.

Ingredients: 2 lbs beef stew meat. 4 carrots, sliced. 4 potatoes, cubed. 1 onion, chopped. 2 cloves garlic, minced. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put beef stew meat, carrots, potatoes, onion, and garlic in a slow cooker. Add the beef broth and diced tomatoes on top of the food. Pepper, salt, and dried thyme should be added. Use a stir to mix. There should be no leaks. Cook on low for 8 hours or high for 4 hours, until the beef is soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

Ashlee Dyer

[mezclapedia]

A satisfying keto-friendly dish featuring soft boiled eggs and crispy roasted zucchini fries, seasoned with herbs and spices.

Ingredients: 4 eggs. 2 medium zucchinis, cut into fries. 2 tbsp olive oil. Salt and pepper to taste. 1/2 tsp garlic powder. 1/2 tsp paprika. 1/4 cup grated parmesan cheese.

Instructions: Preheat the oven to 425F 220C. Bring a pot of water to a boil. Gently add the eggs and boil for 6 minutes for soft boiled eggs. Remove from heat and transfer eggs to an ice bath to stop cooking. Meanwhile, toss the zucchini fries with olive oil, salt, pepper, garlic powder, and paprika in a bowl until evenly coated. Spread the zucchini fries in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy. Peel the soft boiled eggs and serve alongside the roasted zucchini fries, sprinkled with grated parmesan cheese. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Bentley

[mezclapedia]

Enjoy the tastes of Southern California with this delicious California burrito. It has warm flour tortillas with soft carne asada, melted cheese, crispy French fries, and smooth sour cream inside them.

Ingredients: 1 pound carne asada thinly sliced beef. 1 cup shredded cheese your choice of cheese. 1/2 cup sour cream. 2 cups French fries cooked and crispy. 1 large flour tortilla.

Instructions: On a hot grill or skillet, cook the carne asada until it's nicely charred and done the way you like it. For about 10 seconds, warm the flour tortilla in a dry pan or the microwave to make it soft. Put the cooked carne asada in the middle of the tortilla after laying it flat. Spread the cheese shreds out evenly on top of the carne asada. Place the crunchy French fries on top of the cheese. Put the sour cream on top of the French fries. Carefully fold the tortilla's sides over the filling, and then roll it up tight to make a burrito. Place the burrito seam-side down in a clean skillet or grill pan set over medium-high heat. The tortilla should be cooked for two to three minutes on each side, or until it's crispy and the cheese melts. Take the California burrito off the heat, let it cool down a bit, and then cut it in half across the middle. Enjoy your tasty Lolita's California Burrito while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Adam

[mezclapedia]

[mezclapedia]

Baked Bang Bang Shrimp is a healthier twist on the classic dish, featuring succulent shrimp coated in a flavorful sauce and crispy breadcrumbs. It's a perfect appetizer or main dish for seafood lovers!

Ingredients: 1 pound shrimp, peeled and deveined. 1/2 cup mayonnaise. 1/4 cup sweet chili sauce. 1 tablespoon honey. 1 tablespoon lime juice. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup breadcrumbs. 1 tablespoon chopped fresh parsley, for garnish.

Instructions: Preheat oven to 400F 200C. In a bowl, combine mayonnaise, sweet chili sauce, honey, lime juice, garlic powder, salt, and black pepper. Dip each shrimp into the sauce mixture, then coat with breadcrumbs. Place the coated shrimp on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until shrimp are cooked through and breadcrumbs are golden brown. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Lindsey L