froma2b

[froma2b]

This Garlic-Basil Grilled Chicken with Caprese Salsa is a flavorful and vibrant dish that combines juicy grilled chicken with the classic flavors of a Caprese salad. The garlic-infused chicken is grilled to perfection and topped with a refreshing salsa made with cherry tomatoes, fresh basil, and creamy mozzarella cheese, all drizzled with tangy balsamic glaze.

Ingredients: 4 boneless, skinless chicken breasts. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and black pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, chopped. 8 ounces fresh mozzarella cheese, diced. 2 tablespoons balsamic glaze.

Instructions: Put garlic that has been minced, olive oil, salt, and black pepper in a small bowl. The garlic mix should be spread on both sides of the chicken breasts. Warm the grill up to a medium-high level. For 6 to 8 minutes on each side, or until done, put the chicken on the grill. In the meantime, mix the diced mozzarella, basil, and cherry tomatoes in a different bowl. Pour the balsamic glaze over the tomatoes and mix them together gently. Put a lot of Caprese salsa on top of each chicken breast after it's done cooking. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Filling Station Idaho

[froma2b]

Follow these step-by-step instructions to create the perfect pulled pork with delicious crackling. The blend of spices and slow roasting ensures tender, flavorful meat, while the final high-temperature roast creates that coveted crispy crackling.

Ingredients: 1 pork shoulder 5-7 lbs. 2 tablespoons olive oil. 2 tablespoons sea salt. 1 tablespoon black pepper. 1 tablespoon smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon brown sugar. 1 cup chicken broth.

Instructions: Turn on your oven and heat it up to 325F 163C. Lay the pork shoulder out on a cutting board. Make deep cuts in the skin, being careful not to cut into the meat. Spread olive oil all over the pork shoulder, making sure to cover all of the cuts. Put smoked paprika, garlic powder, onion powder, sea salt, and brown sugar in a small bowl. Mix the spices together. Make sure the spice mixture gets into the scored skin by rubbing it all over the pork. The pork should be placed in a roasting pan with the skin side up. Chicken broth should be added to the pan. Put the pork in an oven that has already been heated for four to five hours. Every hour, baste it with pan juices. During the last hour, raise the oven temperature to 450F 232C to make the crackling more crispy. Take it out of the oven, loosely cover it with foil, and let it rest for 20 minutes. Cut the pulled pork into pieces and serve it with the crunchy crackling on the side. If you want, you can skim the fat off the pan juices and use them as a tasty sauce.

Prep Time: 20 minutes

Cook Time: 300 minutes

AIDT

[froma2b]

This pizza dough recipe is perfect for when you want pizza without the wait. It requires no rise time and can be used right away. You can also freeze extra dough for future pizza nights!

Ingredients: 2 1/4 cups all-purpose flour. 2 1/4 tsp active dry yeast. 1 tsp sugar. 3/4 cup warm water. 2 tbsp olive oil. 1/2 tsp salt.

Instructions: In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine the flour and salt. Pour the yeast mixture and olive oil into the flour mixture. Mix everything until a dough forms. Knead the dough for 5-7 minutes until smooth. Divide the dough into desired portions for pizzas. Roll out each portion into a pizza crust on a lightly floured surface. Preheat your oven to 475F 245C. Place your pizza crust on a pizza stone or baking sheet. Add your favorite pizza sauce, cheese, and toppings. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly. Remove from the oven, let it cool slightly, slice, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

El Comal

[froma2b]

These Garlic Jalapeno Chicken Sausage Patties are a delicious and spicy Paleo and Whole30-friendly dish. Packed with flavor from garlic and jalapeno, these patties are perfect for a protein-packed breakfast or a satisfying dinner.

Ingredients: 1 lb ground chicken. 2 cloves garlic, minced. 1 jalapeno pepper, finely diced. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 tsp paprika. 1/2 tsp dried oregano. 1/4 tsp red pepper flakes optional for extra heat. 1 tbsp olive oil for cooking.

Instructions: Ground chicken, minced garlic, diced jalapeo, salt, black pepper, paprika, dried oregano, and red pepper flakes if desired should all be combined in a mixing bowl. Blend thoroughly until all the components are dispersed equally. Make equal portions of the mixture and shape them into patties. In a skillet set over medium-high heat, warm the olive oil. The chicken sausage patties should be cooked through and have a golden-brown crust after about 45 minutes of cooking on each side in the hot skillet. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

corner view café

[froma2b]

A traditional Italian breakfast dish called "Egg in a Shirt" is made with poached eggs on buttered toast. It's an easy and classy way to enjoy eggs poached just right with a runny yolk.

Ingredients: 4 large eggs. 2 tablespoons white vinegar. Salt and pepper, to taste. 2 slices of bread. 1 tablespoon butter. Fresh chives, for garnish.

Instructions: Put about two-thirds of the way full of water into a medium-sized saucepan and set it over medium-low heat. Add the white vinegar to the water that is already hot. There is less trouble setting the egg whites when vinegar is added. Don't break the yolk when you crack an egg into a small bowl. Slide the egg slowly into the water that is just barely simmering. Let the water cover it. Do it again, one egg at a time, with the rest of the eggs. If you want a runny yolk, poach the eggs for 34 minutes. If you want a firmer yolk, poach them for 67 minutes. With care, carefully lift each poached egg out of the water and set it on a paper towel to drain the extra water. Place the bread slices in the oven to toast while the eggs cook. When they're done, add butter. Add the buttered toast slices to the poached eggs. Season with salt and pepper, and then top with fresh chives. For a tasty breakfast or brunch, serve your Uovo in Camicia right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

Fatty George

[froma2b]

This BLT wrap offers a convenient and delicious twist on the classic sandwich. It combines crispy bacon, fresh lettuce, juicy tomatoes, and creamy mayo, all wrapped up in a soft flour tortilla.

Ingredients: 4 large flour tortillas. 8 slices bacon, cooked until crispy. 2 cups shredded lettuce. 2 large tomatoes, thinly sliced. 1/2 cup mayonnaise. Salt and pepper to taste.

Instructions: Lay out tortillas on a clean surface. Spread a tablespoon of mayonnaise evenly over each tortilla. Divide shredded lettuce among tortillas, spreading it in a line down the center of each. Place 2 slices of cooked bacon on top of the lettuce on each tortilla. Layer tomato slices on top of the bacon. Season tomatoes with salt and pepper to taste. Roll up each tortilla tightly, folding in the sides as you go. Slice each wrap in half diagonally and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Triangle Room Studios

[froma2b]

People love this cheesy hash brown casserole, which is great for potlucks, family get-togethers, or any other event. Everybody will love this dish because it's creamy, cheesy, and full of flavor.

Ingredients: 1 package frozen hash browns. 1 can condensed cream of chicken soup. 2 cups shredded cheddar cheese. 1/2 cup sour cream. 1/2 cup melted butter. 1/2 cup chopped onion. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika.

Instructions: Warm the oven up to 175F 350C. To make the hash browns, add cream of chicken soup, cheddar cheese, sour cream, melted butter, chopped onion, salt, black pepper, garlic powder, and paprika. Mix the ingredients together well in a large bowl. Spread the mix out evenly in a 9x13-inch baking dish that has been greased. After the oven is hot, bake it for 45 to 50 minutes, or until the top is bubbly and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 45 minutes

Enebt18

[froma2b]

Experience a burst of tropical flavor with this delightful candied popcorn recipe infused with fruity gelatin mix. Perfect for parties, movie nights, or anytime snacking!

Ingredients: 1/2 cup popcorn kernels. 1/2 cup unsalted butter. 1 cup granulated sugar. 1 package 3 ounces tropical fruit flavored gelatin mix. 1/4 cup light corn syrup. 1/4 teaspoon salt. 1/4 teaspoon baking soda.

Instructions: Set oven temperature to 250F 120C. After using your favorite method to pop the popcorn kernels, remove any unpopped kernels and transfer to a large mixing bowl. Melt butter in a saucepan over a medium heat. Add sugar, corn syrup, salt, and a gelatin mix flavored with tropical fruits. Bring to a boil while stirring all the time. After the mixture reaches a boil, let it cook for four minutes without stirring. Take off the heat and whisk in the baking soda right away. There will be foaming of the mixture. Stirring to ensure even coating, pour the heated mixture over the popping popcorn. Disperse popcorn onto a parchment paper-lined baking sheet, breaking apart any sizable clusters. Bake for 45 minutes in a preheated oven, stirring every 15 minutes to make sure everything is evenly coated and not burned. Take out of the oven, allow to cool fully, then break apart any leftover clumps. Store at room temperature in an airtight container. Have fun!

Prep Time: 10 minutes

Cook Time: 45 minutes

mithun kumar

[froma2b]

Get ready to boost your energy levels with this Mean Green Smoothie! Packed with nutritious greens, a hint of citrus, and the goodness of chia seeds, it's the perfect way to kickstart your day or recharge your afternoon. It's not only delicious but also a great source of vitamins and antioxidants.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 cucumber, peeled and sliced. 1/2 green apple, cored and chopped. 1/2 lemon, juiced. 1/2-inch piece of fresh ginger, peeled. 1 tablespoon chia seeds. 1 cup unsweetened almond milk. Ice cubes optional.

Instructions: Add spinach, kale, cucumber, green apple, lemon juice, ginger, and chia seeds to a blender. Pour in the almond milk. Blend until smooth and creamy. Add ice cubes if desired for a colder texture. Pour into a glass, garnish with a slice of lemon or a few extra chia seeds, and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cobblers Beach

[froma2b]

These Irish pancakes are a tasty treat. The lemon zest and juice give them a hint of freshness, and the sugar makes them sweet. Great for brunch or breakfast.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup milk. 1 large egg. 1 tablespoon melted butter. 1 lemon, zested and juiced. Sugar, for sprinkling.

Instructions: In a mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, melted butter, and the zest of half the lemon. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour a ladleful of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Remove the pancakes from the skillet and drizzle with lemon juice and sprinkle with sugar while still warm. Serve immediately and enjoy your Irish Pancakes with Lemon and Sugar!

Prep Time: 10 minutes

Cook Time: 20 minutes

Springfield Alphas

[froma2b]

This J. Alexanders Inspired Israeli Couscous recipe from Amanda's Apron makes a tasty salad with Israeli couscous, fresh vegetables, and a tangy lemon dressing. It's great as a side dish or a light main dish, and the crumbled feta cheese makes it taste more creamy if you add it.

Ingredients: 1 cup Israeli couscous. 2 cups chicken broth. 2 tablespoons olive oil. 1/4 cup diced red onion. 1/4 cup diced bell pepper any color. 1/4 cup diced cucumber. 1/4 cup cherry tomatoes, halved. 1/4 cup chopped fresh parsley. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest. Salt and pepper to taste. Crumbled feta cheese for garnish optional.

Instructions: In a medium saucepan, heat the olive oil over medium heat. Add the Israeli couscous and toast it for 2-3 minutes until it becomes lightly golden brown. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 10-12 minutes or until the couscous is tender and has absorbed the liquid. Remove from heat. Fluff the cooked couscous with a fork and transfer it to a large bowl to cool to room temperature. Once the couscous has cooled, add the diced red onion, diced bell pepper, diced cucumber, cherry tomatoes, and chopped fresh parsley. Toss to combine. In a small bowl, whisk together the fresh lemon juice and lemon zest. Drizzle this dressing over the couscous salad and toss to coat the ingredients evenly. Season the salad with salt and pepper to taste. If desired, garnish with crumbled feta cheese. Serve the J. Alexanders Inspired Israeli Couscous salad as a side dish or a light main course. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

gbar roadshow

[froma2b]

Enjoy the delectable simplicity of these homemade thin mints! You'll have a batch of irresistible chocolate-mint treats with just three ingredients and minimal effort.

Ingredients: 1 package of chocolate wafer cookies. 1 cup of semi-sweet chocolate chips. 1/2 teaspoon of peppermint extract.

Instructions: Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring each time, until smooth and melted. Stir in the peppermint extract into the melted chocolate. Dip each chocolate wafer cookie into the melted chocolate, coating it completely. Use a fork to lift the cookie out and let any excess chocolate drip off. Place the coated cookies on a parchment paper-lined tray and let them cool until the chocolate hardens. If desired, you can refrigerate the tray to speed up the hardening process. Once the chocolate has hardened, your easy thin mints are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

[froma2b]

A tasty, fluffy pancake that gets bigger in the oven. It has tart cranberries and powdered sugar on top.

Ingredients: 1/2 cup all-purpose flour. 1/2 cup milk. 2 large eggs. 1/4 cup granulated sugar. 1/2 tsp vanilla extract. 1/4 tsp salt. 2 tbsp unsalted butter. 1/2 cup fresh cranberries. Powdered sugar for dusting.

Instructions: Turn on your oven and heat it up to 425F 220C. Put flour, milk, eggs, granulated sugar, vanilla extract, and salt in a blender. Mix until it's smooth. Put the butter in a 10-inch skillet that can go in the oven and melt it in the oven. Toss the batter into the hot butter once it is ready. Take the skillet out of the oven. Spread the fresh cranberries out over the batter in a thin layer. The Dutch Baby should be baked for twenty to twenty-five minutes, or until it is golden brown and puffed up. Take it out of the oven, sprinkle it with powdered sugar, and serve it right away. Thank you for your cranberry Dutch Baby pancake.

Prep Time: 10 minutes

Cook Time: 25 minutes

Boywood Farm

[froma2b]

These Slaw Topped Pulled Pork Tacos are a delightful fusion of flavors and textures. Tender pulled pork is paired with creamy coleslaw and optional cheese and cilantro for a satisfying taco experience. The tangy slaw adds a refreshing contrast to the savory pork, making these tacos a crowd-pleaser.

Ingredients: 2 cups pulled pork. 8 small taco tortillas. 1 cup coleslaw mix. 1/2 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 1/2 cup shredded cheddar cheese optional. 1/4 cup chopped fresh cilantro optional. Lime wedges for serving.

Instructions: Put the apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a large bowl. Add the coleslaw mix and mix it all together. Add the cayenne pepper if you like it hot. Throw the coleslaw mix around to cover it all. Put it in the fridge for at least 30 minutes before you serve it. You can warm the pulled pork up in the microwave or on the stove. You can heat the tortillas for tacos in a dry pan or the microwave. Put a small amount of pulled pork on each tortilla to make the tacos. A lot of coleslaw should be put on top. You can top the coleslaw with shredded cheddar cheese and chopped cilantro if you want to. You can squeeze lime wedges over the tacos when you serve them. Have fun with your pulled pork tacos with slaw on top!

Prep Time: 15 minutes

Cook Time: 15 minutes

a quick pit stop your car your life

[froma2b]

Indulge in a tantalizing twist on traditional Chicken Piccata, where tender chicken breasts are delicately seasoned, pan-fried to perfection, and draped in a luscious lemon-caper sauce. This recipe promises a burst of flavors that will elevate your dining experience to new heights.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 4 tablespoons unsalted butter, divided. 1/2 cup chicken broth. 1/4 cup fresh lemon juice. 1/4 cup capers, drained. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Put the chicken breasts between two pieces of plastic wrap and press them down until they are 1/4-inch thick. Add salt and pepper to the chicken breasts. Coat chicken breasts in flour and then shake off the extra. Put 2 tablespoons of butter and olive oil in a large skillet and heat them over medium-high heat. It will take about 4 minutes on each side to cook the chicken breasts until they are golden brown and fully cooked. Move to a plate and keep warm. Put the rest of the butter, chicken broth, lemon juice, and capers in the same pan. It will take about three minutes of cooking, stirring and scraping the bottom of the pan to get rid of any browned bits. Add the chicken breasts back to the pan, cover them with sauce, and cook for two more minutes to heat them through. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

first presbyterian church

[froma2b]

These Paleo Almond Flour Cutout Cookies are a delicious and healthier alternative to traditional cutout cookies. They are gluten-free, dairy-free, and refined sugar-free, making them perfect for those following a Paleo diet.

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking soda. 1 egg.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the almond flour, melted coconut oil, honey or maple syrup, vanilla extract, salt, and baking soda. Mix until a dough forms. Beat in the egg until well incorporated into the dough. Place the cookie dough between two sheets of parchment paper and roll it out to your desired thickness, typically about 1/4 inch thick. Use cookie cutters to cut out your desired shapes and carefully transfer them to the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can decorate the cookies with Paleo-friendly frosting or enjoy them as is. Store in an airtight container at room temperature.

Prep Time: 15 minutes

Cook Time: 10-12

jai llewellyn art

[froma2b]

This protein shake tastes great and is full of healthy nutrients that will help you lose weight. You can eat it as a healthy meal replacement or to fuel up after a workout.

Ingredients: 1 cup unsweetened almond milk. 1/2 cup low-fat Greek yogurt. 1 scoop protein powder your choice of flavor. 1/2 banana. 1 tablespoon almond butter. 1/2 teaspoon cinnamon. 1/2 teaspoon honey optional for sweetness. 1 cup spinach leaves. Ice cubes.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. If you need to, add more almond milk or water to get the consistency you want. Put it in a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Fort Thomas Arts