megshiggins

[megshiggins]

A delightful twist on the classic BLT sandwich, this pasta salad features the irresistible combination of bacon, lettuce, and tomatoes, all tossed with a tangy Greek dressing. Perfect for picnics, potlucks, or a refreshing side dish on a warm day.

Ingredients: 8 ounces pasta such as fusilli or penne. 8 slices bacon, cooked and crumbled. 2 cups cherry tomatoes, halved. 2 cups lettuce, chopped. 1/2 cup red onion, thinly sliced. 1/2 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup cucumber, diced. 1/4 cup Greek dressing. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. To cool it down, drain it and rinse it with cold water. The cooked pasta, crumbled bacon, cherry tomatoes, lettuce, red onion, feta cheese, Kalamata olives, and cucumber should all be put in a large salad bowl. Pour the Greek dressing over the salad and mix everything together until it's well covered. Add pepper and salt to taste. The salad should be put in the fridge for at least 30 minutes so that the flavors can mix. Add some fresh basil leaves to the top before serving. Enjoy your Greek Dressed BLT Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Autofficina

[megshiggins]

For a great mix of sweet and savory flavors, try this easy and tasty marinade for grilled chicken. Great for a quick and tasty barbecue!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Put honey, minced garlic, oregano, smoked paprika, salt, and pepper in a bowl. Add the olive oil and whisk them together. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Let the chicken marinate in the fridge for at least 30 minutes, or overnight for a stronger flavor. Seal the bag or cover the dish. Warm up the grill over medium-high heat. Take the chicken out of the marinade and let the extra oil drip off. Grill for 6 to 8 minutes on each side, or until the internal temperature reaches 165F 74C. For extra flavor, baste the chicken with the rest of the marinade while it's cooking on the grill. After it's done cooking, take it off the grill and let it rest for a few minutes.

Prep Time: 40 minutes

Cook Time: 15 minutes

suisse bank

[megshiggins]

Sparkling Melon Ball Sangria is a delightful and refreshing summer drink that combines the sweetness of melon with the effervescence of sparkling white wine. It's perfect for entertaining or simply enjoying on a hot day.

Ingredients: 1 bottle sparkling white wine. 1 cup melon balls cantaloupe, honeydew, or watermelon. 1/2 cup orange liqueur. 1/4 cup simple syrup. 1 orange, thinly sliced. 1 lime, thinly sliced. 1 lemon, thinly sliced. Fresh mint leaves for garnish. Ice cubes.

Instructions: Put the orange liqueur, sparkling white wine, and simple syrup in a large pitcher. Put the orange slices, lime slices, lemon slices, and melon balls in the pitcher. Mix the ingredients together by stirring them slowly. Put the sangria in the fridge for at least an hour to let the flavors mix. Put ice cubes in glasses before you're ready to serve. Make sure to add some of the fruit to the glasses as you pour the chilled sangria into them. Add fresh mint leaves to the top of each glass. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

GHS Library Links

[megshiggins]

This recipe for Chipotle-Cocoa Rubbed Pork Tenderloin has a great mix of smoky chipotle heat and rich cocoa flavor. This dish is great for people who want to make their pork tenderloin more interesting.

Ingredients: 2 pork tenderloins about 1 pound each. 2 tablespoons chipotle powder. 2 tablespoons unsweetened cocoa powder. 2 teaspoons garlic powder. 2 teaspoons onion powder. 2 teaspoons ground cumin. 2 teaspoons smoked paprika. 2 teaspoons salt. 1 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: Turn on the oven and heat it up to 400F 200C. Put garlic powder, onion powder, cumin, salt, black pepper, chipotle powder, and cocoa powder in a small bowl. Mix them together. Spread the spice mix out on all sides of the pork tenderloins. A skillet that can go in the oven should have olive oil in it. The pork tenderloins should be seared in the pan for about two minutes on each side until they are browned all over. Place the skillet in an oven that has already been heated and roast the pork tenderloins for 15 to 20 minutes, or until a meat thermometer inserted into the thickest part reads 145F 63C. Take the pork tenderloins out of the oven and let them cool for 5 minutes. Then you can cut them into slices. Cut the pork tenderloins into slices and serve.

Prep Time: 10 minutes

Cook Time: 25 minutes

Kayla Krenichynrn

[megshiggins]

Kentucky Hot Brown Sliders are a delicious twist on the classic hot brown sandwich, featuring turkey, bacon, tomato, and cheeses baked on slider buns with a creamy Parmesan sauce.

Ingredients: 12 slider buns. 12 slices roasted turkey breast. 6 slices cooked bacon, halved. 6 slices tomato. 6 slices Swiss cheese, halved. 1/4 cup grated Parmesan cheese. 1/4 cup unsalted butter. 1/4 cup all-purpose flour. 2 cups whole milk. 1/4 teaspoon ground nutmeg. 1/4 teaspoon black pepper. 1/2 teaspoon salt. 1/2 cup shredded sharp cheddar cheese.

Instructions: Warm the oven up to 190C 375F. Cut slider buns in half across the middle and put the bottom halves in a baking dish. Each bottom bun should have a turkey breast slice, bacon slice, tomato slice, and Swiss cheese slice stacked on top of each other. Melt the butter in a saucepan over medium heat. Add the flour and stir it in. Cook for one minute. Gradually whisk in the milk, and cook, stirring all the time, for about 5 minutes, until the mixture gets thick. Add the salt, black pepper, nutmeg, and Parmesan cheese and mix them in well. Pour the sauce over the sliders in the baking dish so that it covers them all. Add shredded cheddar cheese to the top of each slider. Cover the cheese with the top halves of the slider buns. Place the baking dish in the oven and bake for 15 minutes with the foil covering it. Take off the foil and bake for five more minutes, or until the cheese melts and starts to bubble. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Riverside Library

[megshiggins]

A satisfying plant-based curry with tofu and butternut squash smothered in a rich, spice-infused coconut sauce.

Ingredients: 1 block tofu, cubed. 1 small butternut squash, peeled and cubed. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 can 14 oz coconut milk. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. 1 teaspoon coriander. 1 tablespoon soy sauce. 2 tablespoons maple syrup. Salt and pepper to taste. Cooked rice, for serving. Fresh cilantro, for garnish.

Instructions: Heat some oil in a big skillet over medium heat. Stir in the minced ginger, garlic, and onion. Saut until aromatic and transparent. Cook the cubed tofu until it begins to turn golden brown on all sides. Add the coriander, cumin, turmeric, and curry powder and stir. Toasted the spices by cooking for an additional minute. Incorporate the cubed butternut squash, maple syrup, soy sauce, and coconut milk. Mix everything together. Once the squash is tender, reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring from time to time. To taste, add salt and pepper for seasoning. Add some fresh cilantro as a garnish and serve the curry over cooked rice. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

corner view café

[megshiggins]

A delicious and healthy salad inspired by Mrs Green's Hail To The Kale Salad. Packed with nutrient-rich kale, sweet dried cranberries, crunchy almonds, and creamy feta cheese, all dressed in a zesty lemon vinaigrette.

Ingredients: 4 cups chopped kale. 1/4 cup dried cranberries. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup lemon vinaigrette dressing. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: The kale should first be washed and dried well. Remove the tough stems from the kale leaves and cut the leaves into small pieces that are easy to eat. Chopped kale, dried cranberries, sliced almonds, and crumbled feta cheese should all be put in a large salad bowl together. Use a different small bowl to mix the lemon vinaigrette dressing. Add the honey, salt, and black pepper, and mix well. Add the salad ingredients to a large bowl. Then, drizzle the lemon vinaigrette dressing over them. Toss the salad to make sure the dressing covers all of the ingredients. Allow the salad to sit for five to ten minutes so that the flavors can mix. Enjoy your Mrs. Green's Hail to the Kale Salad copycat!

Prep Time: 15 minutes

Cook Time: 0 minutes

lindy explosion festival

[megshiggins]

This refreshing and nutritious Raw Cashew Apple Salad is bursting with flavors and textures. Creamy cashew dressing pairs perfectly with crisp apples and sweet raisins.

Ingredients: 1 cup cashews, soaked overnight. 2 medium apples, diced. 1/4 cup raisins. 2 tablespoons lemon juice. 1 tablespoon maple syrup. 1/4 teaspoon cinnamon. Pinch of salt.

Instructions: Drain and rinse soaked cashews. In a blender, combine cashews, lemon juice, maple syrup, cinnamon, and salt. Blend until smooth and creamy. In a mixing bowl, toss diced apples and raisins with the cashew cream dressing until well coated. Chill in the refrigerator for about 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

first presbyterian church

[megshiggins]

A healthy and refreshing drink, this Carrot Apple Ginger Juice combines the sweet taste of apples with the earthy taste of carrots and a hint of spice from fresh ginger. It's full of antioxidants and vitamins, so it's a great choice for a healthy drink that will wake you up.

Ingredients: 4 carrots, washed and trimmed. 2 apples, cored and sliced. 1-inch piece of fresh ginger, peeled. Ice cubes optional.

Instructions: You can fit the carrots, apples, and ginger in your juicer if you cut them up. Put the carrot pieces in the juicer and press "juice." Then add the apple slices and juice them too. Last, press the fresh ginger to make juice. Put ice cubes in the glass before serving the juice if you'd like it colder. Enjoy the juice!

Prep Time: 10 minutes

Cook Time: 0 minutes

dalahäst stuteri swe

[megshiggins]

This vegan dish, Spinach-Pesto Pasta with Roasted Red Peppers and Ricotta, tastes great and fills you up. The sweet roasted red peppers go well with the creamy spinach pesto, and the vegan ricotta makes the dish extra creamy.

Ingredients: 8 oz pasta of choice. 2 cups fresh spinach leaves. 1 cup fresh basil leaves. 2 cloves garlic. 1/4 cup walnuts. 1/4 cup nutritional yeast. 1/4 cup olive oil. Salt and pepper to taste. 1 cup roasted red peppers, sliced. 1/2 cup vegan ricotta cheese.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a food processor, combine spinach, basil, garlic, walnuts, nutritional yeast, olive oil, salt, and pepper. Blend until smooth to make the pesto sauce. In a large skillet, heat some olive oil over medium heat. Add the roasted red peppers and saut for 2-3 minutes. Add the cooked pasta to the skillet with the roasted red peppers. Stir in the pesto sauce until well combined and heated through. Serve the pasta topped with dollops of vegan ricotta cheese.

Prep Time: 15 minutes

Cook Time: 15 minutes

Mxed Martial Arts

[megshiggins]

Een heerlijk gerecht met couscous, sappige gehaktballetjes en geroosterde paprika, gekruid met een mix van specerijen. Een smaakvolle maaltijd om van te genieten.

Ingredients: 250g couscous. 500g gehakt half om half. 2 rode paprika's, geroosterd en in reepjes gesneden. 1 ui, fijngehakt. 2 teentjes knoflook, fijngehakt. 1 tl komijnpoeder. 1 tl paprikapoeder. 1 tl korianderpoeder. 1 tl kurkumapoeder. 1 blik tomatenblokjes 400g. 250ml kippenbouillon. Verse peterselie, gehakt. Olijfolie. Zout en peper naar smaak.

Instructions: Bereid de couscous volgens de aanwijzingen op de verpakking en laat het afkoelen. Meng het gehakt met de fijngehakte ui, knoflook, komijnpoeder, paprikapoeder, korianderpoeder, en kurkumapoeder. Rol hier kleine gehaktballetjes van. Verhit een beetje olijfolie in een grote pan en bak de gehaktballetjes goudbruin. Voeg de geroosterde paprikareepjes toe aan de gehaktballetjes en bak ze kort mee. Voeg de tomatenblokjes en kippenbouillon toe aan de pan. Breng het geheel aan de kook en laat het sudderen tot de gehaktballetjes gaar zijn en de saus is ingedikt ongeveer 15 minuten. Breng de saus op smaak met zout en peper. Serveer de couscous in diepe borden, schep de gehaktballetjes en saus eroverheen, en garneer met verse peterselie. Geniet van je couscous met geroosterde paprika en kruidige gehaktballetjes!

Prep Time: 20 minutes

Cook Time: 30 minutes

karatenokacins

[megshiggins]

These Banana Bread Doughnuts are a delightful twist on classic banana bread. They are fluffy, moist, and filled with the sweet aroma of ripe bananas. Whether you enjoy them plain or with the added crunch of walnuts and sweetness of chocolate chips, these doughnuts are sure to be a hit for breakfast or as a tasty snack.

Ingredients: 2 ripe bananas, mashed. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1/4 cup buttermilk. 1 large egg. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 cup chopped walnuts optional. 1/4 cup chocolate chips optional. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine the mashed bananas, granulated sugar, melted butter, buttermilk, egg, and vanilla extract. Mix until well combined. In another bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in the chopped walnuts and chocolate chips if desired. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350F 175C. Carefully drop spoonfuls of the banana bread doughnut batter into the hot oil. Fry for about 2-3 minutes per side, or until golden brown and cooked through. Remove the doughnuts using a slotted spoon and drain on paper towels to remove excess oil. Dust the banana bread doughnuts with powdered sugar while they are still warm. Serve the doughnuts and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

[megshiggins]

Keep the sealing ring on your pressure cooker clean for best results and to keep bad smells from coming out while you're cooking. Cleaning the sealing ring on a regular basis helps it last longer.

Ingredients: 1 cup white vinegar. 1 cup water. Sealing ring from pressure cooker.

Instructions: In a bowl, mix water and white vinegar. The sealing ring needs to be taken off the pressure cooker. Put the ring that seals the lid in the bowl with the vinegar and water. Give it 15 to 20 minutes to soak. Scrub the sealing ring gently with a soft brush or cloth, being careful to get rid of any residue that is stuck on. Clean the sealing ring well with water. Before putting it back in the pressure cooker, let it dry in the air.

Prep Time: 5 minutes

Cook Time: 20 minutes

Remy Dehame

[megshiggins]

Indulge in the perfect combination of creamy ice cream and crunchy cookies with these Take a Bite Ice Cream Sandwiches. They're easy to make and even easier to enjoy!

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 cup mini chocolate chips. 1/2 cup crushed cookies of your choice e.g., Oreos, chocolate chip cookies.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the sweetened condensed milk and vanilla extract slowly and mix them in well. Add the mini chocolate chips and cookie crumbs and mix them in. Put the mixture into a shallow container that can go in the freezer. Use a spatula to smooth the top of the container. Cover the bowl with plastic wrap and freeze until firm, at least 6 hours or overnight. Cover the ice cream with a cookie and another cookie, then freeze them both. You can serve them right away or put each one in a plastic bag and freeze it.

Prep Time: 20 minutes

Cook Time: 0 minutes

lindy explosion festival

[megshiggins]

This smooth and tasty smoothie has the tastes of a classic cheesecake and the health benefits of blueberries. With a hint of graham cracker crust, it's just the right amount of sweet and sour.

Ingredients: 1 cup of blueberries fresh or frozen. 1/2 cup of Greek yogurt. 1/4 cup of cream cheese. 1/4 cup of milk. 2 tablespoons of honey. 1/4 teaspoon of vanilla extract. 1/4 cup of graham cracker crumbs. Ice cubes optional.

Instructions: Place the Greek yogurt, cream cheese, milk, honey, and vanilla extract in a blender. Mix until it's creamy and smooth. At this point, you can add ice cubes and blend again if you want a thicker smoothie. Put some graham cracker crumbs in the bottom of each serving glass. Do not fill all the glasses with the blueberry cheesecake smoothie. Leave some room at the top. For extra crunch, sprinkle some more graham cracker crumbs on top of each smoothie. You can make it look better by adding a few fresh blueberries and a drizzle of honey on top. Serve your tasty blueberry cheesecake smoothie right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Society 8 me

[megshiggins]

This Roast Root Vegetable Salad with Feta is a delicious and healthy combination of caramelized root vegetables, tangy feta cheese, and a sweet balsamic dressing. It's perfect for a light lunch or as a side dish for dinner.

Ingredients: 3 cups mixed root vegetables carrots, beets, parsnips, and sweet potatoes, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 clove garlic, minced. 1/4 cup chopped walnuts, toasted.

Instructions: Start by heating the oven to 400F 200C. In a baking dish, mix the diced root vegetables with olive oil, salt, and pepper. Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized. For even cooking, stir every so often. In a small bowl, mix balsamic vinegar, honey, minced garlic, and a pinch of salt. Set this bowl aside while you roast the vegetables. Take the vegetables out of the oven and let them cool down a bit when they are done roasting. The roasted root vegetables, crumbled feta cheese, and chopped fresh parsley should all be put in a large bowl. Pour the dressing over the salad and toss it around a few times to make sure everything is covered. Toast some walnuts and sprinkle them on top for extra crunch. You can eat the Roast Root Vegetable Salad with Feta as a light meal or as a side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Compagnie compost

[megshiggins]

This skillet lasagna cooked on the stove is a quick and easy way to enjoy the tastes of traditional lasagna without having to layer and bake it. It's great for a quick dinner during the week!

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 1/2 cup water. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 6 lasagna noodles, broken into pieces. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley.

Instructions: In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is softened. Stir in diced tomatoes with juice, tomato sauce, water, basil, oregano, salt, and pepper. Bring mixture to a simmer. Add broken lasagna noodles and stir well. Cover and cook for 20-25 minutes, stirring occasionally, until noodles are tender. Sprinkle mozzarella and Parmesan cheeses over the top. Cover and cook for an additional 2-3 minutes, or until cheese is melted and bubbly. Sprinkle with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

Apex Farmers Market