mibearguy

[mibearguy]

With the zesty essence of lemongrass and the ideal balance of savory and sweet flavors, this dish, called Cambodian Lemongrass Chicken Stir-Fry, is aromatic and flavorful. This recipe is quick and simple, and it will definitely please your palate.

Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced. 2 stalks lemongrass, minced. 3 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 onion, thinly sliced. 2 tablespoons vegetable oil. 2 tablespoons fish sauce. 1 tablespoon soy sauce. 1 tablespoon sugar. 1/2 teaspoon black pepper. Fresh cilantro leaves for garnish.

Instructions: In a bowl, mix the chicken with lemongrass, garlic, fish sauce, soy sauce, sugar, and black pepper. Let it marinate for 15 minutes. Heat the vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 3-4 minutes until it starts to brown and is cooked through. Add the sliced red bell pepper and onion to the wok. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp. Serve the Cambodian Lemongrass Chicken Stir-Fry hot, garnished with fresh cilantro leaves. Enjoy your delicious Cambodian-inspired stir-fry!

Prep Time: 20 minutes

Cook Time: 10 minutes

Hottub Chemicals Ireland

[mibearguy]

This 30 Minute Bang Bang Shrimp recipe brings together crispy fried shrimp with a creamy, sweet, and spicy bang bang sauce. Perfect for a quick and delicious seafood dish!

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup mayonnaise. 1/4 cup Thai sweet chili sauce. 1 tablespoon Sriracha sauce. 1 tablespoon honey. 1/2 cup cornstarch. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Vegetable oil for frying. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: This is the bang bang sauce. To make it, mix mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey in a bowl. Mix flour, cornstarch, salt, and pepper in a different bowl. Coat each shrimp evenly with the flour mixture, then shake off the extra. Put vegetable oil in a pan and heat it over medium-high heat. To get golden brown and crispy shrimp, fry them in groups for about two to three minutes on each side. Place the fried shrimp on a plate lined with paper towels to drain off the extra oil. When all the shrimp are done, add the bang bang sauce and toss them around until they are well covered. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

Mrs Palmer Music

[mibearguy]

Salmon skewers cooked on the grill are served on a bed of flavorful quinoa pilaf in this tasty and healthy recipe. The bright lemon and fragrant garlic in the marinade give the salmon a great flavor that goes well with the nutty quinoa. A healthy dish that you can make quickly.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 pound salmon fillets, cut into cubes. 2 tablespoons olive oil. 1 teaspoon lemon zest. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Cherry tomatoes, for skewers. Fresh parsley, chopped, for garnish.

Instructions: Bring 2 cups of water to a boil in a saucepan. Add the rinsed quinoa, lower the heat, cover, and let it simmer for 15 minutes, or until the quinoa is cooked and the water is gone. Salt and pepper the salmon cubes and mix them with olive oil, lemon zest, lemon juice, minced garlic, dried oregano, and pepper. Let them sit for 15 minutes while the quinoa cooks. Skewer cherry tomatoes and cubes of salmon that have been marinated. For 8 to 10 minutes, flip the skewers every so often, until the salmon is cooked all the way through and has a nice char. Cook the quinoa and then use a fork to fluff it up. Place the salmon skewers on top of the grains. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 20 minutes

Cook Time: 10 minutes

Grangeville Christian Reformed Church

[mibearguy]

These BLT Hot Dogs are a delicious take on a classic hot dog, stuffed with juicy tomatoes, crisp bacon, and fresh lettuce between two toasted buns. Ideal for an easy and delicious dinner!

Ingredients: 4 hot dog buns. 4 hot dogs. 8 slices of bacon. 1 cup of shredded lettuce. 2 large tomatoes, sliced. 1/2 cup of mayonnaise. 2 tablespoons of Dijon mustard. Salt and pepper to taste.

Instructions: Set your grill's temperature to medium-high. Using toothpicks, enclose two bacon slices around each hot dog. After wrapping the hot dogs in bacon, place them on the grill and cook for 10 to 12 minutes, rotating them once or twice, or until the bacon is crispy and the dogs are thoroughly cooked. Split the hot dog buns and toast them on the grill until they get a light brown color while the hot dogs are grilling. Combine the Dijon mustard and mayonnaise in a small bowl. To taste, add salt and pepper for seasoning. As soon as the hot dogs and buns are prepared, put a hot dog wrapped in bacon inside each bun, top with sliced tomatoes and shredded lettuce, and assemble the BLT hot dogs. Serve right away, then savor your mouthwatering BLT hot dogs!

Prep Time: 15 minutes

Cook Time: 15 minutes

Scuola Infanzia Pedretti

[mibearguy]

A smooth and refreshing cold brew coffee with a funky twist. Perfect for hot summer days or when you need an energizing pick-me-up.

Ingredients: 1/2 cup coarsely ground coffee beans. 4 cups cold water. 1/4 cup milk or cream. 2 tablespoons sweetened condensed milk. Ice cubes.

Instructions: Combine the coarsely ground coffee beans and cold water in a large jar or pitcher. Stir well to make sure all the coffee grounds are fully saturated. Cover the jar or pitcher and refrigerate for at least 12 hours or overnight. Strain the cold brew coffee through a fine-mesh sieve or coffee filter into a clean container. In a separate glass, add ice cubes and pour the cold brew coffee over the ice. Stir in milk or cream to taste, and sweeten with condensed milk. Serve chilled and enjoy your funky cold brew coffee!

Prep Time: 5 minutes

Cook Time: 720 minutes

Tcaps 24/7

[mibearguy]

It's hearty and tasty, and this Farro Salad with Roasted Mushrooms and Parmesan makes a great meal. A balsamic vinaigrette is used to mix nutty farro, earthy roasted mushrooms, and savory Parmesan cheese. This makes for a delicious mix of textures and tastes. For a new taste, add some arugula and cherry tomatoes on top.

Ingredients: 1 cup farro. 8 ounces cremini mushrooms, sliced. 2 tablespoons olive oil. Salt and pepper, to taste. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. 1/4 cup extra virgin olive oil. 1/4 cup toasted pine nuts. 1/4 cup arugula leaves. 1/4 cup cherry tomatoes, halved.

Instructions: Start by heating the oven to 400F 200C. Bring 3 cups of water to a boil in a medium-sized saucepan. Lower the heat, cover, and let the farro cook for 25 to 30 minutes, or until it's soft. Take out any extra water and let it cool down. Put the sliced mushrooms on a baking sheet and season them with salt and pepper. Douse them with 2 tablespoons of olive oil. Put them in an oven that has already been heated for 15 to 20 minutes, or until they are browned and soft. Wait for them to cool down. To make the dressing, mix sliced garlic, extra virgin olive oil, salt, and pepper in a small bowl with a whisk. Put the cooked farro, roasted mushrooms, grated Parmesan cheese, chopped fresh parsley, and toasted pine nuts in a large bowl. Pour the dressing over the salad and mix it all together. Add the cherry tomatoes and arugula leaves right before you serve. Toss slowly. Serve the Farro Salad with the Roasted Mushrooms and Parmesan. If you want, you can add more Parmesan on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Oheslmc

[mibearguy]

On a hot day, this simple and tasty watermelon smoothie is a great way to cool off. It's smooth, sweet, and incredibly cool.

Ingredients: 2 cups of diced watermelon. 1/2 cup of Greek yogurt. 1 tablespoon of honey. 1/2 cup of ice cubes.

Instructions: Place the diced watermelon, Greek yogurt, honey, and ice cubes in a blender. Blend until smooth and creamy. Taste and adjust sweetness if needed by adding more honey. Pour the smoothie into glasses and serve immediately. Enjoy your refreshing and delicious watermelon smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Jerry Galeries

[mibearguy]

These Vegan Cheddar Jalapeno Waffles are a savory twist on the classic waffle. They are fluffy on the inside, crispy on the outside, and packed with cheesy goodness and a hint of spicy jalapeno flavor. Perfect for a delightful brunch or breakfast treat!

Ingredients: 1 cup all-purpose flour. 1 cup chickpea flour. 2 tbsp nutritional yeast. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 1/2 cups unsweetened almond milk. 1/4 cup vegetable oil. 1/2 cup vegan cheddar cheese, shredded. 2-3 jalapeno peppers, finely chopped. 1/4 cup fresh cilantro, chopped. 1 tsp apple cider vinegar. 1 tsp agave syrup or maple syrup. Cooking spray or oil for waffle iron.

Instructions: Follow the directions that came with your waffle iron to heat it up. All-purpose flour, chickpea flour, nutritional yeast, baking powder, baking soda, and salt should all be mixed together in a large bowl. Add the almond milk, vegetable oil, apple cider vinegar, and agave syrup to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the vegan cheddar cheese, chopped jalapeo peppers, and fresh cilantro, and mix everything together. Spray or oil the waffle iron with a little cooking spray. Place enough batter on the waffle iron that has already been heated to cover the waffle grid. Follow the directions on the waffle iron's box to cook the waffles until they are golden brown and crispy. Do it again with the rest of the batter. If you want, you can serve the Vegan Cheddar Jalapeno Waffles hot with extra vegan cheddar, jalapeno slices, and cilantro on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Parent Camp Usa

[mibearguy]

These Chili Lime Steak Fajitas are a delicious and flavorful Tex-Mex dish that's perfect for a quick and satisfying meal. Tender marinated steak, sautéed bell peppers, and onions are wrapped in warm flour tortillas for a delightful combination of flavors and textures.

Ingredients: 1 pound flank steak. 2 tablespoons olive oil. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Juice of 2 limes. 8 small flour tortillas. Sour cream, salsa, and shredded cheese for serving.

Instructions: In a small bowl, mix together the chili powder, cumin, paprika, salt, black pepper, and half of the lime juice to create a marinade. Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the steak. Let it marinate in the refrigerator for at least 30 minutes, or longer for more flavor. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated steak and cook for about 3-4 minutes per side for medium-rare, or longer to your desired level of doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing it thinly. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers, onion, and minced garlic. Saut for about 5-6 minutes until the vegetables are tender and slightly caramelized. Warm the flour tortillas in the skillet or microwave according to package instructions. To assemble the fajitas, place some sliced steak and sauted vegetables on each tortilla. Drizzle with the remaining lime juice and add your choice of sour cream, salsa, and shredded cheese. Roll up the tortillas, folding in the sides, to create the fajitas. Serve the Chili Lime Steak Fajitas hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Egg Music

[mibearguy]

This Peanut Butter Yogurt Dip is a tasty and creamy snack that goes well with your favorite fruits. Because it's high in protein and healthy fats, it's a good choice for a quick snack or dessert that will fill you up.

Ingredients: 1 cup Greek yogurt. 1/4 cup creamy peanut butter. 2 tablespoons honey. 1/2 teaspoon vanilla extract. Pinch of salt. Optional toppings: sliced bananas, strawberries, or apple slices for dipping.

Instructions: Greek yogurt, creamy peanut butter, honey, vanilla extract, and a pinch of salt should all be mixed together in a bowl. Mix the ingredients together and stir them in until the dip is smooth. Try it out and add more honey if you think it needs it. Put the dip in the fridge for about 30 minutes before you serve it. Dip banana, strawberry, or apple slices in it before serving. Have fun with your peanut butter yogurt dip!

Prep Time: 10 minutes

Cook Time: 0 minutes

Midwest Open Rhythm Exchange

[mibearguy]

This spiced homemade blackberry liqueur, also called creme de mure, is ready in 20 minutes, unlike other fruit liqueurs that need to ripen for weeks.

[mibearguy]

Grandma's bread and butter pickle recipe is perfect to enjoy year-round!

[mibearguy]

Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread or both.

[mibearguy]

Sweet potato coffee cake comes together quickly with ingredients that are frequently found and create a delectable seasonal treat.

[mibearguy]

Combining pasta, chicken, mozzarella cheese, marinara sauce, and bread crumbs turns chicken Parmesan into a delicious casserole.

[mibearguy]

Try this quick and simple recipe for homemade beef meatballs and zucchini zoodles for a flavorful, comforting dinner.

[mibearguy]

Using leftover marinara sauce is a smart shortcut in this easy minestrone soup packed with beans and veggies.