ipaintjily

[ipaintjily]

This recipe for Easy Garlic Parmesan Chicken is quick and tasty, making it perfect for busy weeknights. Garlic, Parmesan cheese, and breadcrumbs work together to make a tasty, crunchy coating for tender chicken breasts.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a bowl, mix Parmesan cheese, breadcrumbs, minced garlic, salt, and pepper. Coat each chicken breast with olive oil, then dredge in the Parmesan mixture until fully coated. Place coated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until chicken is cooked through and golden brown.

Prep Time: 10 minutes

Cook Time: 25 minutes

james williams

[ipaintjily]

A comforting and flavorful baked ziti recipe with tender chicken, gooey cheese, and aromatic marinara sauce. Perfect for a cozy family dinner or a potluck gathering.

Ingredients: 1 lb ziti pasta. 1 lb chicken breasts, diced. 2 cups marinara sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh basil. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat oven to 375F 190C. Cook ziti pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Add minced garlic to the skillet and cook for an additional minute. Pour marinara sauce into the skillet with the chicken and garlic. Stir to combine and let simmer for 5 minutes. In a large mixing bowl, combine cooked ziti pasta with the chicken marinara mixture. Stir in half of the mozzarella cheese and half of the Parmesan cheese. Transfer the mixture to a baking dish. Sprinkle remaining mozzarella and Parmesan cheese on top. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh basil before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Scott Meehan

[ipaintjily]

A hearty casserole with Cajun-seasoned shrimp, nutty quinoa, vegetables, and just a touch of cheese. Baked until golden brown.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup quinoa, rinsed. 2 cups chicken or vegetable broth. 1 can 14.5 oz diced tomatoes. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 2 tbsp Cajun seasoning. 1 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil. 1 cup shredded cheese optional. Fresh parsley for garnish optional.

Instructions: Warm the oven up to 190C 375F. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic, onion, and bell pepper. Saut until the meat is soft. Put in the Cajun seasoning and shrimp. The shrimp is done when it turns pink. Add quinoa, tomato chunks, broth, paprika, salt, and pepper, and mix well. Once the mixture starts to simmer, lower the heat and let it cook for about 15 minutes, or until the quinoa is soft and the liquid is absorbed. Put the mixture in a casserole dish. You can add shredded cheese on top if you want to. For 15 to 20 minutes, or until bubbly and cheese is melted if using, bake in an oven that has already been heated. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 35 minutes

myfantasiworld's art animation commissions

[ipaintjily]

Indulge in the rich flavors of brown ale ice cream infused with a touch of salty caramel. This creamy dessert combines the malty notes of brown ale with the sweetness of caramel and a hint of sea salt, creating a sophisticated treat that will delight your taste buds.

Ingredients: 1 cup brown ale. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 teaspoon salt. 5 large egg yolks. 1 teaspoon vanilla extract. 1/2 cup caramel sauce. 1 teaspoon sea salt flakes.

Instructions: Over medium heat, reduce the brown ale in a saucepan until it's about 1/4 cup. This should take about 10 to 15 minutes. Put the heavy cream, whole milk, granulated sugar, and salt in a different saucepan. Stir the mixture every so often while heating it over medium-low heat until it starts to steam. Mix the egg yolks together in a bowl. Pour the hot cream mixture into the egg yolks slowly while whisking the eggs all the time to temper them. Put the egg mixture back into the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until the mixture thickens enough to coat the back of a spoon. Take it off the heat and add the vanilla extract and Brown Ale that has been slowed down. Allow the mixture to cool all the way down. Follow the manufacturer's instructions for how to use an ice cream maker to churn the cooled mixture. Pour the ice cream into a container and top each layer with caramel sauce. Place sea salt flakes in between each layer. Before you serve, freeze the ice cream for at least 4 hours, or until it's firm.

Prep Time: 20 minutes

Cook Time: 20 minutes

del recuerdo a la creación

[ipaintjily]

This luscious vegan sweet potato pasta sauce is creamy, flavorful, and pairs perfectly with the smoky crunch of the breadcrumb topping. It's a comforting and satisfying dish that's sure to become a favorite in your repertoire.

Ingredients: 2 large sweet potatoes, peeled and diced. 1/2 cup coconut milk. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup breadcrumbs use vegan breadcrumbs if available. 1 tablespoon vegan butter or olive oil. 1/4 teaspoon smoked paprika. Fresh parsley, for garnish.

Instructions: For about 15 to 20 minutes, boil or steam the sweet potatoes until they are soft. Put the cooked sweet potatoes, coconut milk, nutritional yeast, olive oil, minced garlic, smoked paprika, salt, and pepper in a blender or food processor. Blend or process the ingredients until smooth. Mix until it's creamy and smooth. Make the seasonings taste better. Fry the vegan butter or olive oil in a small pan over medium-low heat. After you add the smoked paprika and breadcrumbs, keep stirring for about 34 minutes, or until the breadcrumbs are golden brown and crispy. Take it off the heat. You can use any kind of cooked pasta to go with the sweet potato pasta sauce. Add the smoky breadcrumb topping on top of the sauce, and then cover it with fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Youth Builders

[ipaintjily]

Indulge in this creamy and chocolatey vegan pudding made with nutrient-rich chia seeds. It's a delicious and healthy dessert or snack option.

Ingredients: 1/4 cup chia seeds. 1 cup almond milk. 2 tablespoons cocoa powder. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt. Fresh berries, for serving optional.

Instructions: A pinch of salt, cocoa powder, maple syrup, chia seeds, and almond milk should all be mixed together well in a bowl using a whisk. Cover and put in the fridge for at least 4 hours or overnight. Stir the mixture every so often until it gets thick like pudding. If you want, you can serve it cold and top it with fresh berries.

Prep Time: 5 minutes

Cook Time: 0 minutes

Therapie Alternative

[ipaintjily]

The chicken thighs cooked in the slow cooker with honey and garlic are juicy and full of flavor. The sweet and savory flavors go well together. The chicken is soft and juicy because it is cooked in a slow cooker, and the honey garlic sauce gives it a great tang.

Ingredients: 6 bone-in, skin-on chicken thighs. 1/2 cup honey. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon rice vinegar. 1 teaspoon ginger, minced. 1/2 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. 2 tablespoons chopped green onions, for garnish. 2 teaspoons sesame seeds, for garnish.

Instructions: In a bowl, mix together honey, soy sauce, garlic, olive oil, rice vinegar, ginger, black pepper, and red pepper flakes. Place chicken thighs in the slow cooker and pour the honey garlic mixture over them, ensuring they are evenly coated. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through. Once done, remove chicken from the slow cooker and set aside. Transfer the remaining sauce from the slow cooker to a saucepan. Bring to a simmer over medium heat and cook until the sauce thickens slightly, about 5 minutes. Brush the thickened sauce over the chicken thighs. Garnish with chopped green onions and sesame seeds before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

willow

[ipaintjily]

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Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 1 cup chicken broth. 1 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove from skillet and set aside. In the same skillet, add onion and garlic. Cook until softened, about 3 minutes. Add mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes. Pour in chicken broth and heavy cream. Stir in dried thyme and season with salt and pepper. Return chicken breasts to the skillet. Simmer until chicken is cooked through and sauce has thickened, about 10 minutes. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

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[ipaintjily]

With the help of this Cajun microwave recipe, savor the real Cajun flavor of smoked pork shoulder. This dish, which is ideal for gatherings, is juicy and flavorful thanks to the slow smoking process and dry rub.

Ingredients: 1 whole pork shoulder about 8-10 lbs. 1/4 cup Cajun seasoning. 1/4 cup brown sugar. 2 tablespoons paprika. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon black pepper. 1 tablespoon salt. 1 teaspoon cayenne pepper. 1 cup apple cider vinegar. 1/2 cup water. Wood chips for smoking hickory or oak.

Instructions: To make the dry rub, mix together Cajun seasoning, brown sugar, paprika, onion powder, garlic powder, black pepper, and cayenne pepper. Thoroughly coat the pork shoulder by rubbing the mixture on it in an even layer. For optimal flavor penetration, let it marinate in the fridge for at least 4 hours or overnight. Arrange a layer of wood chips at the bottom of the Cajun microwave. Place the marinated pork shoulder, fat side up, on the Cajun microwave rack. Pour the mixture of water and apple cider vinegar into the Cajun microwave pan. Put the Cajun microwave together, being careful to seal it tightly to contain the smoke. The pork shoulder should be cooked in the Cajun microwave for four to six hours at 225 degrees Fahrenheit 107 degrees Celsius, or until the internal temperature reaches 195 degrees Fahrenheit 90 degrees Celsius. To keep the smoke consistent, keep an eye on the wood chips and add more as necessary. After finishing, take the pork shoulder out of the Cajun microwave with care, and allow it to rest for 15 to 20 minutes before carving.

Prep Time: 20 minutes

Cook Time: 300 minutes

pearl moss press

[ipaintjily]

This tasty cheeseburger with grilled Spam, pineapple rings, and a tangy pineapple slaw will take your taste buds to the Hawaiian islands. It takes a classic song and adds a tropical twist that will make you dream of paradise.

Ingredients: 4 hamburger buns. 1 lb ground beef. 4 slices of Spam. 4 pineapple rings. 4 slices of Swiss cheese. 1 cup coleslaw mix. 1/2 cup pineapple chunks. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon honey. 1 teaspoon soy sauce. Salt and pepper to taste. Cooking oil for grilling.

Instructions: Warm up the grill over medium-high heat. Put the pineapple chunks, mayonnaise, Dijon mustard, honey, and soy sauce in a bowl. Add the coleslaw mix and mix everything together. Blend well and put in the fridge. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. On the grill, put the Spam slices and pineapple rings. They should be cooked for two to three minutes on each side until they get grill marks. Take it out and set it aside. Rub a little cooking oil on each burger patiety and cook them on the grill for three to four minutes on each side for medium-rare, or longer if you like your burgers more done. In the last minute of cooking, cover the grill and put a slice of Swiss cheese on top of each patty. This will melt the cheese. On the grill, toast the hamburger buns until they get a little brown. Put a cheese-covered patty on the bottom half of each bun to make the burgers. Add a grilled pineapple ring, a grilled Spam slice, and a lot of pineapple slaw on top. Put the top halves of the buns on top of the burgers. If needed, use toothpicks to hold them in place. Put extra pineapple slaw on the side of your Hawaiian burgers. Have fun with your Hawaiian Burger with Spam and Pineapple Slaw at Cheeseburgers in Paradise!

Prep Time: 20 minutes

Cook Time: 15 minutes

Bonzi Productions

[ipaintjily]

These gluten-free cookies are light and fluffy, and they're great for people who are allergic to or sensitive to gluten. They taste great and are easy to make!

Ingredients: 2 cups gluten-free flour blend. 1 tablespoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/4 cup cold butter, cubed. 1 cup buttermilk.

Instructions: Preheat oven to 425F 220C. In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until dough forms. Turn dough out onto a lightly floured surface and knead gently a few times. Pat dough to 3/4-inch thickness. Using a biscuit cutter, cut out biscuits and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

International Conference on Applied Science and Engineering

[ipaintjily]

This Vegan Thai Cashew Stir Fry is bursting with flavor and vibrant colors. The combination of crunchy cashews, crisp vegetables, and savory sauce creates a satisfying dish that's perfect for any day of the week. It's quick and easy to make, making it ideal for busy weeknights.

Ingredients: 1 cup cashews. 1 tablespoon vegetable oil. 1 onion, sliced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup broccoli florets. 1 cup sliced carrots. 1 cup snap peas. 1/4 cup soy sauce. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 1 tablespoon sriracha sauce. 2 tablespoons chopped fresh cilantro. Cooked rice, for serving.

Instructions: In a large skillet, toast cashews over medium heat until lightly browned, then set aside. Heat vegetable oil in the same skillet over medium-high heat. Add onion and garlic, saut until fragrant and translucent. Add bell peppers, broccoli, carrots, and snap peas. Cook until vegetables are tender-crisp. In a small bowl, mix soy sauce, maple syrup, rice vinegar, and sriracha sauce. Pour the sauce over the vegetables and toss to coat evenly. Add toasted cashews and cook for another 2-3 minutes. Sprinkle with chopped cilantro. Serve over cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Scott Meehan

[ipaintjily]

This Rotisserie Chicken & Stuffing Casserole from Sweet Pea's Kitchen is a comforting and satisfying dish perfect for any night of the week. It combines tender rotisserie chicken with creamy sauce, savory stuffing, and sweet peas, all baked to perfection with a cheesy topping.

Ingredients: 1 rotisserie chicken, shredded. 1 can 10.5 ounces condensed cream of chicken soup. 1 cup sour cream. 1/2 cup chicken broth. 1 package 6 ounces stuffing mix. 1 cup frozen peas. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh parsley.

Instructions: Warm the oven up to 175F 350C. Cream of chicken soup, sour cream, and chicken broth should all be mixed together well in a large bowl. Put frozen peas, shredded chicken, and half of the shredded cheddar cheese in the bowl. Mix the ingredients until they are spread out evenly. Follow the directions on the package to make the stuffing mix. Spread the stuffing out evenly in the bottom of a baking dish that is 9x13 inches. Spread the chicken mixture out evenly on top of the stuffing layer. Add the rest of the shredded cheddar cheese on top. Put the casserole in an oven that has already been heated up and wait 25 to 30 minutes, or until it is hot all the way through and the cheese is melted and bubbly. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lara Smith

[ipaintjily]

This hot chocolate is a delicious mix of white chocolate and confetti cake batter flavors. It's great for parties or just to treat yourself to something cozy.

Ingredients: 2 cups milk. 1/2 cup white chocolate chips. 2 tablespoons confetti cake mix. Whipped cream for garnish. Sprinkles for garnish.

Instructions: It's time to warm up the milk. Put it in a saucepan and set it over medium-low heat. To make it smooth, add the white chocolate chips and stir them in until they melt. Add the confetti cake mix and mix it in with a whisk until it is smooth. Put the hot chocolate into mugs. Add whipped cream and sprinkles on top to make it look nice. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 10 minutes

Eva gonzalez

[ipaintjily]

These Baked Beef and Black Bean Tacos are a satisfying and easy-to-make meal option. They are filled with flavorful beef, black beans, and veggies, then baked to perfection with melted cheese. Customize with your favorite toppings for a delightful taco night at home.

Ingredients: 1 lb ground beef. 1 can 15 oz black beans, drained and rinsed. 1 cup diced onion. 1 cup diced bell pepper any color. 2 cloves garlic, minced. 1 packet taco seasoning mix. 1 cup shredded cheddar cheese. 8 small flour tortillas. Sour cream optional, for serving. Salsa optional, for serving. Chopped fresh cilantro optional, for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Over medium-high heat, cook the ground beef in a large skillet until it is browned and done. Get rid of any extra fat. Dice the onion, bell pepper, and garlic and add them to the pan with the beef. After two to three minutes, the vegetables will start to get soft. Add the black beans and taco seasoning mix and mix well. Add two to three more minutes of cooking and keep going until everything is well mixed and hot. Add a little of the beef and black bean mixture to each flour tortilla, then top with cheddar cheese shreds. Put the tortillas in a baking dish seam-side down after rolling them up. Place the dish in an oven that has already been heated up. Bake for 10 to 15 minutes, or until the tortillas are slightly crispy and the cheese is melted and bubbling. You can serve the baked beef and black bean tacos with sour cream, salsa, and chopped cilantro on top if you want to. Have fun with your tasty baked tacos!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mount Lorne Co Housing

[ipaintjily]

You will love these Fish Tacos with Mango Coconut Lime Salsa. They have warm corn tortillas, crispy fried fish, and a fresh, tangy salsa. They are the perfect summer food and are full of flavor.

Ingredients: 1 lb white fish fillets such as cod or tilapia. 1 cup all-purpose flour. 1 cup beer. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp garlic powder. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup shredded cabbage. 8 small corn tortillas. 1 cup diced mango. 1/2 cup shredded coconut. 1 lime, juiced. 2 tbsp chopped fresh cilantro. 2 tbsp chopped red onion. 1/2 jalapeo pepper, minced. Salt and pepper to taste.

Instructions: To make the fish batter, put the flour, beer, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Put oil in a deep skillet or frying pan and heat it over medium-high heat. Allow the extra batter to drip off each fish fillet, and then carefully put it in the hot oil. It should take about 34 minutes per side to fry until golden brown and crispy. Take it off and let it dry on paper towels. Dice the mango and put it in a bowl. Add the shredded coconut, lime juice, cilantro, red onion, and minced jalapeo. Add pepper and salt to taste. This is your salsa with mango, coconut, and lime. To make the corn tortillas soft, heat them in a dry pan or the microwave for a few seconds. Put some shredded cabbage on each tortilla, then add a crispy fish fillet on top of each one. Pour a lot of mango coconut lime salsa over the fish to make the tacos. Serve right away, with extra cilantro and lime wedges on top if you want.

Prep Time: 20 minutes

Cook Time: 15 minutes

springtime scans

[ipaintjily]

A fusion twist on the classic Low Country Boil, this sushi recipe combines the flavors of shrimp, sausage, corn, and potatoes with sushi rice and nori, topped with a spicy mayo sauce.

Ingredients: 1 cup sushi rice. 1 1/4 cups water. 4 nori seaweed sheets. 1/2 pound cooked shrimp, peeled and deveined. 1/2 pound cooked sausage, sliced. 2 ears of corn, cooked and kernels removed. 1 cup small red potatoes, cooked and sliced. 1/4 cup Old Bay seasoning. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. 1 tablespoon chopped green onions. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: In a small saucepan, combine sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit for 10 minutes. Lay out a sheet of nori on a bamboo sushi mat. Spread a thin layer of cooked sushi rice evenly over the nori sheet, leaving a 1-inch border at the top edge. Sprinkle Old Bay seasoning over the rice. Arrange shrimp, sausage, corn kernels, and potato slices in a line across the center of the rice. Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge. In a small bowl, mix mayonnaise, Sriracha sauce, and chopped green onions. Slice the sushi roll into bite-sized pieces. Drizzle the spicy mayo mixture over the sushi rolls. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 20 minutes

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