kiddybro

[kiddybro]

A comforting and tasty gluten-free chicken pot pie with a flaky crust and a creamy filling. Great for people who are sensitive to gluten.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1 cup chicken broth. 1 cup unsweetened almond milk. 1/4 cup gluten-free all-purpose flour. 2 tablespoons olive oil. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 gluten-free pie crust.

Instructions: Warm the oven up to 190C 375F. Warm up the olive oil in a big pan over medium-low heat. You can add frozen vegetables and cook them until they are warm. Put gluten-free flour on top of the vegetables and mix them around to cover them all. Add the chicken broth and almond milk slowly while stirring the mixture all the time until it gets thick. Salt and pepper should be added along with the chicken dices. Mix well. Put the chicken mixture into a gluten-free pie crust that has already been made. Place another pie crust on top and seal the edges. Make holes in the top crust to let air flow. If you want the crust to be golden brown and the filling to bubble, bake it for 35 to 40 minutes. Let it cool down a bit before you serve it.

Prep Time: 20 minutes

Cook Time: 40 minutes

Mxed Martial Arts

[kiddybro]

A tasty sweet and sour salad with mollet eggs, roasted butternut squash, and green lentils. This dish tastes great and is good for you. It's great for a light but filling meal.

Ingredients: 1 cup green lentils. 2 cups diced butternut squash. 4 eggs. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Sprinkle 2 tablespoons of olive oil over the diced butternut squash on a baking sheet. Season with salt and pepper. Put the squash in the oven and roast it for 20 to 25 minutes, or until it's soft and slightly caramelized. Rinse the green lentils under cold water and cook them according to the directions on the package until they are soft but not mushy while the squash roasts. Remove the water and set it aside. To make the sweet and sour dressing, mix the last 2 tablespoons of olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl with a whisk. Heat up some water in a pan. Add the eggs slowly and cook for 6 to 7 minutes until the texture is like mollet. Put the eggs in a bowl of ice water to cool down. Once they are cool, peel them and set them aside. In a large bowl, mix the cooked lentils and roasted butternut squash together to make the salad. Pour the sweet and sour dressing over the salad and toss it around to cover everything. Put some of the dressed salad on each plate. The mollet eggs should be cut in half and put on top of each part. Add fresh parsley as a garnish and serve right away. Let your LENTEJAS VERDES CON CALABAZA ASADA Y HUEVO MOLLET Sweet And Sour taste great!

Prep Time: 15 minutes

Cook Time: 25 minutes

saint luke united methodist church

[kiddybro]

In Peggy's Apple Parfait, you can enjoy the delicious mix of fresh apples, creamy yogurt, and crunchy toppings. With this quick and easy recipe, you can enjoy the flavors of a fresh apple cake in the form of a cool parfait.

Ingredients: 2 cups fresh apples, peeled and diced. 1 cup crushed graham crackers. 1 cup vanilla yogurt. 1/2 cup granola. 1/4 cup honey. 1/4 cup chopped walnuts.

Instructions: Put apple dices at the bottom of a glass or jar. Crush some graham crackers and sprinkle them on top of the apples. Put some vanilla yogurt on top of the graham crackers. Spread the granola out evenly on top of the yogurt. Add honey to the granola to make it sweet. Do this again and again until the jar or glass is full. Some chopped walnuts on top of the parfait will give it a crunchy feel. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 0 minutes

ispt

[kiddybro]

These Chocolate Brownie Cookies combine the best of both worlds - the fudgy richness of brownies and the convenience of cookies. They are incredibly moist and loaded with chocolatey goodness. A true keeper for any chocolate lover!

Ingredients: 1 cup 2 sticks unsalted butter, melted. 2 cups granulated sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 1/2 cup cocoa powder. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine the melted butter and granulated sugar. Mix until well combined. Add the eggs and vanilla extract to the butter-sugar mixture. Mix until the batter becomes smooth and creamy. Sift in the cocoa powder, all-purpose flour, baking powder, and salt. Stir until the dry ingredients are fully incorporated into the batter. Fold in the semisweet chocolate chips and chopped walnuts if desired to create a rich and indulgent cookie dough. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set but still soft in the center. They will continue to firm up as they cool. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your moist and chocolaty brownie cookies with a glass of cold milk or a hot cup of coffee.

Prep Time: 15 minutes

Cook Time: 10-12

dougeg radio

[kiddybro]

Arroz con Gandules is a traditional Puerto Rican rice dish that has the rich flavors of pork and ham mixed with sofrito and Sazn seasoning. With this pressure cooker recipe, you can make it quickly and easily without giving up the traditional taste.

Ingredients: 2 cups long-grain rice. 1 can 15 oz pigeon peas gandules, drained. 1/2 pound pork, diced. 1/2 pound ham, diced. 1/2 cup sofrito. 1/4 cup tomato sauce. 1 packet Sazn seasoning. 2 tablespoons vegetable oil. 3 1/2 cups chicken broth. Salt and pepper to taste.

Instructions: In the pressure cooker, heat vegetable oil on saut mode. Add diced pork and ham, and cook until browned. Stir in sofrito, tomato sauce, Sazn seasoning, and cook for 2 minutes. Add rice and cook for an additional 2 minutes, stirring occasionally. Pour in chicken broth, pigeon peas, salt, and pepper; mix well. Secure the pressure cooker lid and set to high pressure for 8 minutes. Allow natural release for 5 minutes, then manually release any remaining pressure. Fluff the rice with a fork, and let it sit covered for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

jai llewellyn art

[kiddybro]

Indulge in these rich and chocolatey no bake cookies made conveniently in a slow cooker. Perfect for a sweet treat without heating up the kitchen!

Ingredients: 2 cups oats. 1/2 cup peanut butter. 1/2 cup cocoa powder. 1/2 cup milk. 2 cups sugar. 1/2 cup butter. 1 tsp vanilla extract.

Instructions: In a slow cooker, combine oats, peanut butter, cocoa powder, milk, sugar, and butter. Cook on low for 2 hours, stirring occasionally. After 2 hours, add vanilla extract and stir well. Drop spoonfuls of the mixture onto wax paper or parchment paper. Let the cookies cool and set for about 30 minutes. Enjoy your delicious slow cooker no bake cookies!

Prep Time: 10 minutes

Cook Time: 120 minutes

levi stute

[kiddybro]

These vegan raspberry lemon muffins taste great with both fresh fruit and tangy lemon. They're great for breakfast or a snack because they don't have any gluten and are low in sugar.

Ingredients: 1 cup gluten-free flour. 1/2 cup almond flour. 1/4 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk. 1/4 cup melted coconut oil. 1 tbsp lemon zest. 2 tbsp lemon juice. 1/2 cup fresh raspberries.

Instructions: Preheat oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt. Add almond milk, melted coconut oil, lemon zest, and lemon juice to the dry ingredients. Mix until just combined. Gently fold in fresh raspberries into the batter. Spoon the batter into the prepared muffin tin, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy these delightful vegan raspberry lemon muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Philippe G. Vidon

[kiddybro]

A delightful combination of roasted sweet potatoes, crunchy pecans, tangy feta cheese, and sweet cranberries, all tossed together with a flavorful balsamic dressing. This roasted sweet potato salad is a perfect side dish for any meal or a satisfying light lunch option.

Ingredients: 2 large sweet potatoes, cubed. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup red onion, thinly sliced. 1/4 cup dried cranberries. 1/4 cup pecans, chopped. 2 cups mixed greens. 1/4 cup feta cheese, crumbled. For the dressing: 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1/4 cup olive oil, Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly browned. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper to make the dressing. In a large bowl, combine the roasted sweet potatoes, red onion, dried cranberries, pecans, mixed greens, and feta cheese. Drizzle the dressing over the salad and toss to coat evenly. Serve the salad immediately, or chill in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 30 minutes

dalahäst stuteri swe

[kiddybro]

This Cheddar, Fig Jam and Rosemary Candied Pecan Panini combines the rich flavors of sharp cheddar cheese with sweet fig jam and the earthy crunch of rosemary candied pecans, all grilled between slices of sourdough bread.

Ingredients: 8 slices of sourdough bread. 8 ounces sharp cheddar cheese, thinly sliced. cup fig jam. cup pecans, chopped. 2 tablespoons honey. 1 tablespoon fresh rosemary, chopped. Butter, for spreading.

Instructions: Preheat a panini press or a grill pan over medium heat. In a small bowl, mix together the chopped pecans, honey, and chopped rosemary until well combined. Spread fig jam on one side of each slice of sourdough bread. Place a layer of thinly sliced cheddar cheese on top of the fig jam on 4 slices of bread. Top the cheese with the pecan mixture, dividing it evenly among the sandwiches. Place the remaining 4 slices of bread on top to form sandwiches. Spread butter on the outsides of the sandwiches. Place the sandwiches on the preheated panini press or grill pan and cook until the bread is toasted and the cheese is melted, about 3-4 minutes. Remove from the panini press or grill pan, slice if desired, and serve warm.

Prep Time: 15 minutes

Cook Time: 5 minutes

Multidisciplinary Conference on Technology and Engineering

[kiddybro]

Indulge in a guilt-free treat with this delicious Paleo Chocolate Cake recipe. Made with almond flour and coconut sugar, this cake is grain-free and dairy-free, making it a perfect dessert option for those following a Paleo lifestyle.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 3 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/4 cup dark chocolate chips Paleo-friendly.

Instructions: Preheat your oven to 350F 175C. Grease an 8-inch round cake pan with coconut oil. In a large mixing bowl, combine almond flour, cocoa powder, coconut sugar, melted coconut oil, eggs, vanilla extract, baking soda, and salt. Mix until well combined. Add unsweetened almond milk to the batter and stir until the batter is smooth and well mixed. Fold in the dark chocolate chips into the batter. Pour the batter into the greased cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Once cooled slightly, carefully transfer the cake to a wire rack to cool completely. Once cooled, you can dust the cake with a little cocoa powder or top with Paleo-friendly frosting if desired. Slice and enjoy your Paleo Chocolate Cake!

Prep Time: 15 minutes

Cook Time: 30 minutes

Providers Day Out

[kiddybro]

With tender green beans and a honey sesame glaze that is both sweet and savory, the chicken breasts are very juicy.

Ingredients: 4 chicken breasts. 1/4 cup honey. 2 tbsp soy sauce. 1 tbsp sesame oil. 2 cloves garlic, minced. 1 tsp grated ginger. 1 tbsp sesame seeds. 1 lb green beans, trimmed. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Honey, soy sauce, sesame oil, garlic, and ginger should all be mixed together in a bowl. Add salt and pepper to the chicken breasts. Coat the chicken breasts with the honey mix, and then cover them with sesame seeds. Put chicken breasts on a baking sheet that has parchment paper on it. Put the chicken in the oven and baste it with the honey mixture every 20 to 25 minutes until it's fully cooked. Add the green beans to the baking sheet around the chicken in the last 10 minutes of baking. Toss them with the rest of the honey mixture. Take the chicken out of the oven when it's done and let it rest for a few minutes. Green beans with a glaze should go with chicken breasts. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

mansão phantomhive

[kiddybro]

These no-bake chewy caramel cashew cluster candies are a delightful vegan-friendly indulgence, perfect for satisfying your sweet cravings without any animal products.

Ingredients: 1 cup vegan caramel sauce. 2 cups roasted cashews. 1/2 cup dairy-free chocolate chips.

Instructions: In a bowl, mix together the vegan caramel sauce and roasted cashews until well combined. Drop spoonfuls of the mixture onto a parchment-lined baking sheet to form clusters. Place the baking sheet in the refrigerator for 15-20 minutes to allow the clusters to set. Meanwhile, melt the dairy-free chocolate chips in a microwave or over a double boiler until smooth. Remove the clusters from the refrigerator and drizzle the melted chocolate over the top. Return the clusters to the refrigerator for an additional 10-15 minutes to allow the chocolate to set. Once set, remove the clusters from the parchment paper and store in an airtight container in the refrigerator. Enjoy your vegan caramel cashew clusters as a delicious treat!

Prep Time: 15 minutes

Cook Time: 0 minutes

lex for efl

[kiddybro]

This Kale Avocado Salad is a refreshing and nutrient-packed dish that combines the earthy flavors of kale with the creamy richness of ripe avocados. The addition of red onion, cherry tomatoes, and feta cheese adds a burst of color and texture, while the zesty dressing ties it all together.

Ingredients: 4 cups kale leaves, chopped. 2 ripe avocados, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese. 2 tablespoons extra-virgin olive oil. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped kale leaves and sliced avocados. Add the thinly sliced red onion, halved cherry tomatoes, and crumbled feta cheese to the bowl. In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the salad and toss everything together until well coated. Let the salad sit for a few minutes to allow the flavors to meld. Serve the kale avocado salad as a healthy and delicious side dish or light meal.

Prep Time: 15 minutes

Cook Time: 0 minutes

Already Bored

[kiddybro]

Enjoy the natural sweetness of ripe mangoes presented beautifully on a marble cutting board. Perfect for a refreshing snack or dessert.

Ingredients: 1 whole mango. Marble cutting board.

Instructions: Clean the mango well and pat it dry. Put the mango on the cutting board made of marble. Carefully cut the mango into the shapes you want with a sharp knife. Arrange the mango slices on the cutting board in a way that looks good. Add the message or title of the recipe you want to overlay on top of the image.

Prep Time: 5 minutes

Cook Time: 0 minutes

Gator Math

[kiddybro]

Enjoy a pasta dish that is creamy and comforting, with crispy bacon, healthy kale, and a rich cheesy sauce. This quick and easy recipe is great for busy weeknights when you want to make something tasty but not too hard.

Ingredients: 200g pasta of your choice. 6 slices of bacon, diced. 2 cups chopped kale leaves. 1 cup grated cheddar cheese. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced bacon and cook until crispy. Add minced garlic to the skillet and cook for another minute until fragrant. Add chopped kale to the skillet and saut until wilted, about 3-4 minutes. Reduce heat to low and stir in heavy cream, grated cheddar cheese, and grated Parmesan cheese. Cook until cheese is melted and the sauce is creamy. Add cooked pasta to the skillet and toss until well coated with the cheesy sauce. Season with salt and pepper to taste. Serve hot.

Prep Time: 5 minutes

Cook Time: 10 minutes

calipso

[kiddybro]

Enjoy the bold and flavorful Blackened BBQ Chicken, seasoned to perfection with a blend of spices. This easy recipe is a surefire way to elevate your barbecue experience.

Ingredients: 4 boneless, skinless chicken breasts. 2 tbsp olive oil. 3 tbsp Blackening Seasoning. 1 tsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp dried thyme. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper should all be mixed together in a small bowl. Rub a little olive oil on each chicken breast, and then cover both sides with a lot of the spice mix. Put the chicken breasts that have been seasoned on a grill that has already been heated up. Cook for 6 to 8 minutes on each side, or until the internal temperature reaches 165F 74C. After taking the chicken off the grill, let it rest for a few minutes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Chelsie dysart art

[kiddybro]

This slow cooker jerk chicken is perfect for busy weeknights because it is tender and full of flavor. It tastes like the Caribbean because of the mix of spices, but it doesn't have any extra carbs.

Ingredients: 6 boneless, skinless chicken thighs. 1/4 cup soy sauce or coconut aminos. 2 tablespoons olive oil. 2 tablespoons lime juice. 2 tablespoons apple cider vinegar. 2 tablespoons brown sugar substitute such as erythritol. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 2 teaspoons dried thyme. 2 teaspoons ground allspice. 1 teaspoon cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Optional: Sliced green onions and lime wedges for garnish.

Instructions: In a bowl, whisk together soy sauce, olive oil, lime juice, apple cider vinegar, brown sugar substitute, garlic, ginger, thyme, allspice, cinnamon, nutmeg, cayenne pepper, salt, and pepper. Place chicken thighs in a slow cooker and pour the marinade over them, ensuring they are well coated. Cover and cook on low for 4-6 hours or high for 2-3 hours, until chicken is cooked through and tender. Once cooked, remove chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker and mix with the remaining juices. Serve hot, garnished with sliced green onions and lime wedges if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

kiley dean