ariel-is-mabel

[ariel-is-mabel]

This BBQ-flavored take on traditional lasagna is the ultimate comfort food. A savory masterpiece is made of layers of seasoned ground beef, barbecue sauce, and gooey cheese. When you add fresh vegetables and sour cream on top, the flavors really pop!

Ingredients: 1 lb ground beef. 1 cup diced onions. 1 cup diced bell peppers. 1 packet taco seasoning. 1 cup barbecue sauce. 12 lasagna noodles, cooked. 2 cups shredded cheddar cheese. 1 cup sour cream. 1 cup diced tomatoes. 1/2 cup chopped green onions. 1/4 cup chopped cilantro.

Instructions: Warm the oven up to 190C 375F. Cook the ground beef in a pan until it turns brown. Get rid of extra fat. Put bell peppers and onions in the pan. Make sure the vegetables are soft. Add the barbecue sauce and taco seasoning and mix well. Let it cook for 5 minutes. Put four lasagna noodles in a baking dish that has been greased. Then add half of the meat mixture and a third of the shredded cheese. Do the same thing again with the rest of the noodles, meat mixture, and cheese. Put it in an oven that's already hot and bake for 25 to 30 minutes, or until the cheese melts and bubbles. After taking it out of the oven, let it cool for 10 minutes. Put sour cream, diced tomatoes, green onions, and cilantro on top. Cut and serve. Have fun with your BBQ Taco Lasagna!

Prep Time: 30 minutes

Cook Time: 30 minutes

myfantasiworld's art animation commissions

[ariel-is-mabel]

Enjoy the irresistible combination of sticky, sweet, and savory flavors in this vegan-friendly Sticky Sesame Cauliflower recipe. Perfectly caramelized cauliflower florets are glazed with a delectable sauce made with soy sauce, maple syrup, and aromatic seasonings.

Ingredients: 1 medium cauliflower, cut into florets. 1/4 cup soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 tablespoons cornstarch. 2 tablespoons water. 2 tablespoons sesame seeds. 2 green onions, thinly sliced.

Instructions: Get the oven ready by heating it up to 400F 200C. Put rice vinegar, soy sauce, ginger, garlic, and maple syrup in a bowl. Mix the cauliflower florets with the sauce until they are well covered. Place cauliflower on a baking sheet that has been lined with parchment paper. Bake for 25 to 30 minutes, or until the cauliflower is soft and the edges are turning brown. Make a slurry with water and cornstarch in a small bowl. Put the rest of the sauce in a saucepan and heat it over medium-low heat. Mix the cornstarch slurry into the sauce and stir it in all the time for about two minutes, or until it gets thick. Take the cauliflower out of the oven and drizzle it with the sauce that has thickened. Add green onions and sesame seeds on top. If you want, you can serve it hot with extra sesame seeds and green onions on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

canyon high school

[ariel-is-mabel]

On hot summer days, you can enjoy a Summer House Salad that is light and cool. Along with fresh ingredients, this salad is dressed in a sour balsamic vinaigrette.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup roasted sunflower seeds. 1/4 cup balsamic vinaigrette dressing.

Instructions: Wash and dry the mixed greens. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Sprinkle the crumbled feta cheese and roasted sunflower seeds over the salad. Drizzle the balsamic vinaigrette dressing over the salad. Toss everything gently to combine and coat the salad evenly with the dressing. Serve immediately as a refreshing summer salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Great Adventure Camping

[ariel-is-mabel]

This hearty and flavorful beef stew cooked in a crock pot is the ultimate comfort food. Perfect for a cozy dinner on a cold day.

Ingredients: 3 lbs beef chuck roast, trimmed and cut into 2-inch chunks. 1 onion, diced. 3 cloves garlic, minced. 3 carrots, sliced. 3 potatoes, diced. 1 cup beef broth. 2 tablespoons tomato paste. 1 tablespoon Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put the beef, onion, garlic, carrots, and potatoes in a slow cooker. Put Worcestershire sauce, thyme, rosemary, salt, and pepper in a small bowl. Add the beef broth into the bowl. Mix the broth and water together and pour it over the vegetables and beef in the slow cooker. For 8 hours, or until the beef is soft, cover and cook on low heat. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

Bonzi Productions

[ariel-is-mabel]

Indulge in these soft, fluffy, and bursting-with-flavor vegan blueberry doughnuts. Made with wholesome ingredients and topped with a sweet glaze, these treats are perfect for satisfying your doughnut cravings.

Ingredients: 1 cup all-purpose flour. 1/2 cup sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 cup fresh blueberries. 1 tbsp lemon zest. 2 tbsp melted coconut oil. 1/2 cup powdered sugar for glaze. 1-2 tbsp almond milk for glaze.

Instructions: Preheat oven to 350F 175C. Grease a doughnut pan with coconut oil. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix almond milk, applesauce, vanilla extract, lemon zest, and melted coconut oil. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries. Transfer batter to a piping bag or a ziplock bag with the corner cut off. Pipe batter into the prepared doughnut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes, or until the doughnuts spring back when lightly touched. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar and almond milk until smooth. Dip cooled doughnuts into the glaze, then place them back on the wire rack to allow excess glaze to drip off. Enjoy these vegan blueberry doughnuts as a delightful treat!

Prep Time: 15 minutes

Cook Time: 15 minutes

haras du pachot

[ariel-is-mabel]

Asian Marinated Pork over Pineapple Salad has a lot of great flavors. Pork tenderloin that has been thinly sliced and grilled is marinated in a tasty mix of soy sauce, sesame oil, honey, and fresh ginger. This dish is the perfect mix of sweet and savory. It is served on a bed of mixed salad greens with diced pineapple and sliced red bell pepper. It's a tasty and light lunch or dinner choice that comes with cilantro, sesame seeds, and green onions on top.

Ingredients: 1 lb pork tenderloin, thinly sliced. 1/4 cup soy sauce. 2 tablespoons sesame oil. 2 tablespoons rice vinegar. 1 tablespoon honey. 2 teaspoons fresh ginger, grated. 1 clove garlic, minced. 1 pineapple, peeled, cored, and diced. 1 cup mixed salad greens. 1/2 cup red bell pepper, thinly sliced. 1/4 cup cilantro, chopped. 2 tablespoons toasted sesame seeds. 1 green onion, sliced for garnish. Salt and pepper to taste.

Instructions: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic to create the marinade. Place thinly sliced pork tenderloin in a resealable plastic bag and pour half of the marinade over the pork. Seal the bag and marinate in the refrigerator for at least 30 minutes. Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes per side or until cooked through. Set aside. In a large bowl, combine diced pineapple, mixed salad greens, sliced red bell pepper, and chopped cilantro. Drizzle the remaining marinade over the salad and toss to combine. Season with salt and pepper to taste. Arrange the grilled pork slices on top of the pineapple salad. Sprinkle toasted sesame seeds and sliced green onions on top for garnish. Serve immediately and enjoy this delicious and refreshing Asian-inspired pork and pineapple salad!

Prep Time: 40 minutes

Cook Time: 6 minutes

shaina glass

[ariel-is-mabel]

This chicken noodle soup is easy to make and will warm you up in just 15 minutes. It's great for a cozy dinner during the week or when you need a quick, comforting meal.

Ingredients: 2 cups cooked chicken, shredded. 4 cups chicken broth. 2 cups water. 2 cups egg noodles. 1 cup carrots, sliced. 1 cup celery, chopped. 1/2 cup onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic, onions, carrots, and celery. It will take about 3 minutes of cooking until the onions are clear. Add water and chicken broth. Bring up the temperature. Put in pepper, salt, and thyme. Put in the cooked chicken and egg noodles. After 7 to 8 minutes, the noodles should be soft. Check the seasoning and make changes if needed. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 10 minutes

nyman hall

[ariel-is-mabel]

A fruity and refreshing mocktail that's great for any event. It's full of the flavors of fresh strawberries and lime, with a hint of mint to finish.

Ingredients: 8 fresh strawberries, hulled and sliced. 10 fresh mint leaves. 1 lime, cut into wedges. 2 tablespoons white sugar. 1 cup club soda. Ice cubes.

Instructions: In a glass, muddle together strawberries, mint leaves, lime wedges, and sugar until well mashed. Fill the glass with ice cubes. Top with club soda and stir gently to combine. Garnish with a strawberry and a sprig of mint. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Yoga

[ariel-is-mabel]

An air fryer lets you enjoy the taste of fried chicken without the guilt. This recipe makes chicken that is crispy on the outside and juicy on the inside.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup bread crumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. Cooking spray.

Instructions: Preheat the air fryer to 400F 200C. In a shallow dish, mix bread crumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Dip each chicken breast in beaten eggs, then coat with the bread crumb mixture, pressing gently to adhere. Spray the air fryer basket with cooking spray. Place chicken breasts in the basket in a single layer, making sure they don't touch each other. Spray the tops of the chicken breasts with cooking spray. Air fry for 15-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

Parental Alienation is Domestic Violence

[ariel-is-mabel]

Without dairy or grains, this Paleo mushroom soup is flavorful, creamy, and comforting. It's ideal for a relaxing night in and is full of healthy ingredients.

Ingredients: 1 tbsp coconut oil. 1 onion, diced. 3 cloves garlic, minced. 1 lb mushrooms, sliced. 4 cups bone broth. 1 cup coconut milk. 1 tsp dried thyme. 1/2 tsp sea salt. 1/4 tsp black pepper. Fresh parsley, for garnish.

Instructions: In a large pot, heat coconut oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add sliced mushrooms and cook until they release their juices. Pour in bone broth and coconut milk, bring to a simmer. Stir in dried thyme, sea salt, and black pepper. Simmer for 20 minutes, allowing flavors to meld. Using an immersion blender, blend soup until smooth or transfer to a blender in batches. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

bar crawl de mayo

[ariel-is-mabel]

This duck fat potato galette is a tasty and crunchy side dish that goes well with sweet caramelized onions and the strong smell of caraway seeds.

Ingredients: 3 large potatoes, thinly sliced. 2 tablespoons duck fat. 1 sweet onion, thinly sliced. 1 teaspoon caraway seeds. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a skillet, heat duck fat over medium heat. Add sliced onions and cook until caramelized, about 10 minutes. Remove onions from skillet and set aside. In the same skillet, arrange potato slices in an overlapping circular pattern to form a galette. Sprinkle caraway seeds over the potatoes. Season with salt and pepper. Top with caramelized onions. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until potatoes are tender and edges are crispy. Remove from oven and let it cool slightly before serving. Slice and serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

mandala art by ilka

[ariel-is-mabel]

This Thai-inspired pizza combines the bold flavors of Thai peanut sauce with the freshness of zucchini and tanginess of pickled onions. It's a delicious fusion of cuisines that will tantalize your taste buds.

Ingredients: 1 pre-made pizza dough. 1/2 cup Thai peanut sauce. 1 medium zucchini, thinly sliced. 1/2 cup pickled onions. 1 cup shredded mozzarella cheese. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts.

Instructions: Start by heating the oven up to 450F 230C. On a lightly floured surface, roll out the pizza dough into the shape you want. Cover all of the dough with the Thai peanut sauce. Spread the pickled onions and zucchini slices out on top of the sauce. Add the shredded mozzarella cheese on top of the vegetables. Place the pizza in an oven that has already been heated up. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly. Before you serve the pizza, take it out of the oven and sprinkle it with chopped peanuts and cilantro.

Prep Time: 15 minutes

Cook Time: 15 minutes

sign creations

[ariel-is-mabel]

This skillet chicken recipe is quick, flavorful, and perfect for a busy weeknight dinner. The combination of herbs and citrus creates a delicious sauce that complements the juicy chicken breasts.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1 cup chicken broth. Juice of 1 lemon. 2 tablespoons chopped fresh parsley.

Instructions: Season chicken breasts with salt, pepper, paprika, thyme, and rosemary. Heat olive oil in a skillet over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute. Add seasoned chicken breasts to the skillet and cook until golden brown on each side, about 4-5 minutes per side. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until chicken is cooked through. Remove chicken from skillet and let rest for a few minutes. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

alp

[ariel-is-mabel]

The sweet pineapple and mandarin oranges in Creamy 5-Cup Fruit Salad are mixed with the creamy sour cream and chewy marshmallows to make a delicious and refreshing dessert salad. This old favorite gets a tropical twist from the sweetened shredded coconut.

Ingredients: 1 cup of pineapple chunks. 1 cup of mandarin oranges. 1 cup of miniature marshmallows. 1 cup of sour cream. 1 cup of sweetened shredded coconut.

Instructions: Put chunks of pineapple, mandarin oranges, and mini marshmallows in a large bowl. Add the sour cream and mix it into the fruit mixture slowly until it's well mixed. Shredded sweetened coconut should be added on top and mixed in slowly. Put it in the fridge for at least an hour before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Compagnie compost

[ariel-is-mabel]

If you want to cool off in the summer, this cucumber mint lemonade is the perfect drink. This drink is great for any event because it has cool cucumber, fresh mint, and sour lemon in it.

Ingredients: 1 large cucumber, peeled and sliced. 1/4 cup fresh mint leaves. 1 cup fresh lemon juice. 1/2 cup granulated sugar. 4 cups cold water. Ice cubes.

Instructions: Put mint leaves, sugar, cucumber slices, and lemon juice in a blender. Mix until it's smooth. To get rid of any solids, strain the mixture into a pitcher through a fine mesh sieve. Add cold water and stir. Put it on ice cubes. If you want, you can add cucumber slices and mint leaves as a garnish.

Prep Time: 10 minutes

Cook Time: 0 minutes

agility brandys

[ariel-is-mabel]

These delicious treats are a fun and portable pop form that combines the traditional flavors of chocolate chip cookies and sundaes. Ideal for sweet treats or gatherings!

Ingredients: 1 cup chocolate chip cookie dough. 1 cup vanilla ice cream. 1 cup chocolate chips, melted. 1/2 cup colorful sprinkles. 8 lollipop sticks.

Instructions: Set oven temperature to 175C 350F. Form the cookie dough into eight equal portions by dividing it into halves. Place a lollipops stick inside every ball of cookie dough. The cookie dough pops should be baked for 12 to 15 minutes, or until golden brown, on a baking sheet. Allow the cookie pops to cool fully. After cooling, thoroughly coat each cookie pop with melted chocolate. While the chocolate is still wet, sprinkle with colorful sprinkles. Pops should be placed on a tray covered with parchment paper and refrigerated for approximately half an hour. Scoop a tiny bit of vanilla ice cream onto the top of each cookie pop after the chocolate has hardened. Enjoy your delectable Chocolate Chip Cookie Sundae Treat Pops right away after serving!

Prep Time: 30 minutes

Cook Time: 15 minutes

Jonathans Arcade

[ariel-is-mabel]

Cornbread pancakes are a fun take on regular pancakes. They have both sweet and savory cornmeal flavors. You can make them your own by adding your favorite toppings. They're great for a cozy breakfast or brunch.

Ingredients: 1 cup yellow cornmeal. 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup buttermilk. 1/2 cup milk. 2 large eggs. 1/4 cup unsalted butter, melted. 1/4 cup vegetable oil. 1/2 teaspoon vanilla extract. Optional toppings: maple syrup, butter, fresh berries.

Instructions: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the buttermilk, milk, eggs, melted butter, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or additional butter. Pour 1/4 cup portions of the batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side. Remove the pancakes from the griddle and keep warm. Serve the cornbread pancakes with your choice of toppings, such as maple syrup, additional butter, or fresh berries. Enjoy your delicious cornbread pancakes!

Prep Time: 10 minutes

Cook Time: 20 minutes

mer. m. march